CN102440315A - Pumpkin fruit tea and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of food processing, and relates to fruit tea, in particular to the fruit tea and a preparation method thereof. The preparation method comprises the following steps of: juicing, mixing and grinding pumpkins, celeries and tomatoes, and then adding the liquid material into a mixing barrel; adding xylitol, citric acid and thickener; and stirring and mixing, and then forming the pumpkin fruit tea. The vegetables, such as the pumpkins, and the like have the effects of reducing pressure and reducing fat; the fruit teat is rich in nutrition and tastes fresh and sweet; and after the xylitol is added for adjusting the flavor, the pumpkin fruit tea is suitable for hyperglycemia patients.

Description

A kind of pumpkin syrup and preparation method thereof

Technical field

The present invention relates to a kind of fruit tea and preparation method thereof, be specifically related to a kind of pumpkin syrup, belong to food processing technology field.

Background technology

At present, in food and beverage processing industry, various new products emerge in an endless stream, and major part is to cater to teen-age consumption habit, and taste is dense partially, sweet partially, and some fruit drink also is like this.Because expanding economy, the variation of dietary structure, some crowd, particularly mid-aged population, the ratio of high fat of blood, hyperglycaemia can not eat beverage salable on the market increasing, and the beverage that demand low sugar, low fat urgently, contains dietary fiber comes out.

Summary of the invention

The objective of the invention is provides a kind of pumpkin syrup for overcoming the weak point of above-mentioned prior art, and this fruit tea includes pumpkin, celery, tomato and after squeezing the juice, allocate, grinding, above-mentioned various feed liquids added mixer; Add xylitol, citric acid, thickener again, stir, allotment forms, wherein vegetables such as pumpkin all have step-down, fat-reducing effect; Fruit tea is nutritious; Mouthfeel is fresh and sweet, adds the xylitol seasoning, and suitable hyperglycemia population is drunk.

The present invention realizes with following technical scheme: a kind of pumpkin syrup is characterized in that: the optimization formula of fruit tea is: 70 parts of Pumpkin Juice, 20 parts of Celery Juice, 15 parts of tomato juices, 2 parts of thickeners, 5 parts of xylitols, 1 part of citric acid.

A kind of method for preparing the described pumpkin syrup of claim 1 is characterized in that: carry out as follows:

(1) pumpkin liquid preparation: select maturation and not overdone, nothing is rotted, the pumpkin of no bad spot is made raw material, and pumpkin is cleaned up; The crust of pruning is excavated melon pulp, is cut into uniform piece shape; Put into a pot steaming 15-20min, material is all cooked, put into sieve diameter then and be the beater of 0.5mm and pull an oar; Cross 80 mesh sieves at last, subsequent use;

(2) Celery Juice preparation: the celery of select is cut the dish root, utilize clear water to rinse well repeatedly, drain away the water, be cut into the long joint of 5-8cm by knife; Put into 100 ℃ boiling water, stir 1-2min up and down, pull out and drain away the water, add 2 times pure water; Add the Normal juice that ferments in advance on a small quantity again, the guiding fermentation, 25 ℃ of control temperature, fermentation time is 12h; Filter then, celery is squeezed the juice with spiral juice extractor, the juice of squeezing out is mixed the smart filter in back with above-mentioned filtrating; Through leaving standstill, clarifying, get supernatant liquor, subsequent use;

(3) preparation of tomato juice: select that fresh, maturity is suitable, color and luster tomato scarlet, aromatic flavour is a raw material, utilize clear water to clean, to remove microorganism that the tomato adhering on surface and dirt etc.; The tomato behind the seed is gone in fragmentation; Quickly heat up to more than 85 ℃, adopt spiral juice extractor to squeeze the juice then, adopt instantaneous hot defecation method; Be in the 80-90s; Tomato juice is heated to 80-82 ℃, and the time with same weak point is cooled to room temperature then, reaches clarification and colloid sex change in the tomato juice is separated out admittedly;

(4) allotment, grind: above-mentioned various feed liquids are added mixers, add xylitol, citric acid, thickener again, stir, and the adjustment solid concentration is about 20%, put into colloid mill and grind, make mill feed liquid particle well less than μ m;

(5) degassing, can, sterilization: will pass through feed liquid that colloid mill grinds and squeeze in the degassing tank and outgas, and carry out can then, and adopt pasteurization to carry out sterilization after the can, and be finished product through supercooling at last.

Advantage of the present invention is: this fruit tea utilizes the nutritional characteristic of vegetables, and processing technology is simple, and fruit tea is nutritious, and mouthfeel is fresh and sweet, is fit to person in middle and old age and patients with diabetes mellitus, satisfies the demand in market.

The specific embodiment

Embodiment,

The optimization formula of fruit tea is: 70 parts of Pumpkin Juice, 20 parts of Celery Juice, 15 parts of tomato juices, 2 parts of thickeners, 5 parts of xylitols, 1 part of citric acid.

A kind of method for preparing the described pumpkin syrup of claim 1 is characterized in that: carry out as follows:

(1) pumpkin liquid preparation: select maturation and not overdone, nothing is rotted, the pumpkin of no bad spot is made raw material, and pumpkin is cleaned up; The crust of pruning is excavated melon pulp, is cut into uniform piece shape; Put into a pot steaming 15-20min, material is all cooked, put into sieve diameter then and be the beater of 0.5mm and pull an oar; Cross 80 mesh sieves at last, subsequent use;

(2) Celery Juice preparation: the celery of select is cut the dish root, utilize clear water to rinse well repeatedly, drain away the water, be cut into the long joint of 5-8cm by knife; Put into 100 ℃ boiling water, stir 1-2min up and down, pull out and drain away the water, add 2 times pure water; Add the Normal juice that ferments in advance on a small quantity again, the guiding fermentation, 25 ℃ of control temperature, fermentation time is 12h; Filter then, celery is squeezed the juice with spiral juice extractor, the juice of squeezing out is mixed the smart filter in back with above-mentioned filtrating; Through leaving standstill, clarifying, get supernatant liquor, subsequent use;

(3) preparation of tomato juice: select that fresh, maturity is suitable, color and luster tomato scarlet, aromatic flavour is a raw material, utilize clear water to clean, to remove microorganism that the tomato adhering on surface and dirt etc.; The tomato behind the seed is gone in fragmentation; Quickly heat up to more than 85 ℃, adopt spiral juice extractor to squeeze the juice then, adopt instantaneous hot defecation method; Be in the 80-90s; Tomato juice is heated to 80-82 ℃, and the time with same weak point is cooled to room temperature then, reaches clarification and colloid sex change in the tomato juice is separated out admittedly;

(4) allotment, grind: above-mentioned various feed liquids are added mixers, add xylitol, citric acid, thickener again, stir, and the adjustment solid concentration is about 20%, put into colloid mill and grind, make mill feed liquid particle well less than μ m;

(5) degassing, can, sterilization: will pass through feed liquid that colloid mill grinds and squeeze in the degassing tank and outgas, and carry out can then, and adopt pasteurization to carry out sterilization after the can, and be finished product through supercooling at last.

Claims (2)

1. pumpkin syrup, it is characterized in that: the optimization formula of fruit tea is: 70 parts of Pumpkin Juice, 20 parts of Celery Juice, 15 parts of tomato juices, 2 parts of thickeners, 5 parts of xylitols, 1 part of citric acid.

2. method for preparing the described pumpkin syrup of claim 1 is characterized in that: carry out as follows:

(1) pumpkin liquid preparation: select maturation and not overdone, nothing is rotted, the pumpkin of no bad spot is made raw material, and pumpkin is cleaned up; The crust of pruning is excavated melon pulp, is cut into uniform piece shape; Put into a pot steaming 15-20min, material is all cooked, put into sieve diameter then and be the beater of 0.5mm and pull an oar; Cross 80 mesh sieves at last, subsequent use;

(2) Celery Juice preparation: the celery of select is cut the dish root, utilize clear water to rinse well repeatedly, drain away the water, be cut into the long joint of 5-8cm by knife; Put into 100 ℃ boiling water, stir 1-2min up and down, pull out and drain away the water, add 2 times pure water; Add the Normal juice that ferments in advance on a small quantity again, the guiding fermentation, 25 ℃ of control temperature, fermentation time is 12h; Filter then, celery is squeezed the juice with spiral juice extractor, the juice of squeezing out is mixed the smart filter in back with above-mentioned filtrating; Through leaving standstill, clarifying, get supernatant liquor, subsequent use;

(3) preparation of tomato juice: select that fresh, maturity is suitable, color and luster tomato scarlet, aromatic flavour is a raw material, utilize clear water to clean, to remove microorganism that the tomato adhering on surface and dirt etc.; The tomato behind the seed is gone in fragmentation; Quickly heat up to more than 85 ℃, adopt spiral juice extractor to squeeze the juice then, adopt instantaneous hot defecation method; Be in the 80-90s; Tomato juice is heated to 80-82 ℃, and the time with same weak point is cooled to room temperature then, reaches clarification and colloid sex change in the tomato juice is separated out admittedly;

(4) allotment, grind: above-mentioned various feed liquids are added mixers, add xylitol, citric acid, thickener again, stir, and the adjustment solid concentration is about 20%, put into colloid mill and grind, make mill feed liquid particle well less than μ m;

(5) degassing, can, sterilization: will pass through feed liquid that colloid mill grinds and squeeze in the degassing tank and outgas, and carry out can then, and adopt pasteurization to carry out sterilization after the can, and be finished product through supercooling at last.