CN102578645A - Method for producing citrus and black tea compound fruit juice tea drinks - Google Patents

Method for producing citrus and black tea compound fruit juice tea drinks Download PDF

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Publication number
CN102578645A
CN102578645A CN2012100319658A CN201210031965A CN102578645A CN 102578645 A CN102578645 A CN 102578645A CN 2012100319658 A CN2012100319658 A CN 2012100319658A CN 201210031965 A CN201210031965 A CN 201210031965A CN 102578645 A CN102578645 A CN 102578645A
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China
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juice
tea
fruit juice
drinks
black tea
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CN2012100319658A
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Chinese (zh)
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耿敬章
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陕西理工学院
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Priority to CN2012100319658A priority Critical patent/CN102578645A/en
Publication of CN102578645A publication Critical patent/CN102578645A/en

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Abstract

The invention discloses a method for producing citrus and black tea compound fruit juice tea drinks, which belongs to the technical field of drinks. A method for producing citrus and black tea compound fruit juice tea drinks includes the following steps: A1, selecting citrus raw materials; A2, crushing the raw materials and obtaining fruit pulp; A3, juicing; A4, filtering; A5, sterilizing; A6, preparing tea infusion; A7, mixing the drinks according to the weight ratio: 10% to 15% of citrus clear juice after sterilization, 15% to 20% of clear black tea extracts, 3% of white granulated sugars, 0.04% of edible salt, 0.06% of bee honey, 0.02% of citric acids, 0.01% of vitamin C, 0.2% to 0.5% of composite stabilizing agents and the balance pure water; the composite stabilizing agents contain 2% to 5% konjac glucomannan, 10% to 15% of carboxy methyl cellulose (CMC), 30% to 50% of lecithin; A8, homogenizing; A9, sterilizing. The drinks has the functions of enhancing immunity of the organism, removing fatigue, clearing heat and promoting fluid, and reducing the incidence of cardiovascular diseases and the like if the drinks can be drunk for a long term.

Description

A kind of manufacturing approach of oranges and tangerines black tea composite fruit juice tea beverage

Technical field

The present invention relates to technical field of beverage processing, in particular a kind of manufacturing approach of oranges and tangerines black tea composite fruit juice tea beverage.

Background technology

Oranges and tangerines are general names of rutaceae Citrus, comprise orange, shaddock, kumquat, tangerine, orange etc.There is more than 80 country's cultivation citrus in the whole world, and its output shelter has first of the fruit, has reached more than 300,000,000 ten thousand tons.China is one of main in the world citrus producing country, and cultivated area ranks first in the world, and output occupies the third place in the world.Oranges and tangerines are nutritious, not only contain malic acid, citric acid, glucose, fructose, niacin, V c, V B6, V B2, V pEtc. organic type of nutritional labeling, also contain mineral matters such as calcium, iron.The V that it contains cBe 7 times of apple, 10 times of pears.So oranges and tangerines are the best V of human body cThe source.In addition, oranges and tangerines have very high medical value, in the Shennong's Herbal before 2000, and the record that just has oranges and tangerines to be used as medicine.The skin of oranges and tangerines, meat, nuclear, network and leaf all are famous Chinese medicine.Orange peel has and is good for the stomach, eliminates the phlegm, antibechic, falls effects such as contrary.Can treat diseases such as fullness and oppression of chest and abdomen, indigestion, poor appetite." dried orange peel is stared at " of processing with dried orange peel has good wind dispelling, is good for the stomach, digestant function; The effect that tangerine pith has vein relaxing to regulate the flow of vital energy, reduce phlegm.Can treat diseases such as blockage of meridian-QI,stagnation of QI in meridian, chronic cough pectoralgia.Tangerine seed is regulated the flow of vital energy, dissipating bind, straight-through function, and diseases such as mastitis, hernia are had good curative effect.Effects such as the tangerine leaf has the combing irritability, reduces phlegm, detumescence can be used for lung carbuncle, acute mastitis, cough, septum pectorale ruffian and completely reach diseases such as pathogenic QI in the body; The ripe pericarp in tangerine end has the effect of combing QI stagnation of the liver and gallbladder, can treat illnesss such as acute mastitis, costalgia.The nutrient that is contained in the oranges and tangerines; Such as vitamin C, folic acid, carotenoid, cellulose, other vitamin and mineral matter health all is highly profitable; Have very high nutritive value, medical value and health care and be worth, be known as health food both at home and abroad.Orange blossom also because of its color and luster is graceful, nutritious, taste and fragrant pleasant, becomes one of most popular in the world, that volume of trade is maximum fruit juice product, has approximately occupied 2/3 fruit juice market, the world.

Tealeaves is one of the world's three big beverage crops, has unique flavor characteristic and rich nutrient contents, is not the daily drink that people extensively drink, and has had both multiple functions such as medicinal, edible.Particularly tealeaves has effects such as the physiological function of adjusting and prevention major disease; Having caused common people's concern and approval at present. China is the cradle of leaf; Annual production at present is above 1,000,000 tons; Occupy the 1st in the world, wherein about 80% tealeaves digests in China, and China adopts traditional boiling water to brew, drink slowly the thin method of drink of inhaling always for a long time.In recent years; State social economy is fast-developing; The transformation of Along with people's growth in the living standard and consumption habit, health idea, material has become the necessity of people's current consumption, and various pure water, fruit juice soda and new general drink etc. emerge in an endless stream; When greatly having satisfied consumer demand, also caused the more strong competition of beverage market.Tea beverage be with the aqueous extract of tealeaves or concentrate, instant tea powder for wanting raw material, form through purification, allotment, sterilization and working procedure processing such as canned, containing a certain amount of tealeaves has composition, and has the flowing product of tea local flavor.The spy that tea beverage itself had has determined it to meet health, natural, nutrition, taste, multiple beverage development trend such as functional fully; Become the general trend of China and even world's beverage development, some regional tea beverage consumption are crossed coffee and soda and are become " beverage upstart ".The rise of pollution-free food and health food in recent years, for the tea beverage exploitation provides more vast market, tea beverage has i.e. drink property and manufacturer marketing tool miscellaneous in addition, has also promoted development of tea drinks to a certain extent.At present China's tea beverage kind mainly contains three types of pure tea beverages, seasoning tea and gassiness tea beverage, is main with seasoning tea, gradually to pure tea, the development of healthy tea, the variation of product and functional will be development of tea drinks trend from now on.The unique function that tea beverage has is natural, delicious, refresh oneself, keep healthy; Generally believed it is a kind of beverage of health and civilization; And the aboundresources of development tea beverage; Ripe relatively material conditions, the market of diversification, diversified product, advanced person's technology and modern marketing have made development of tea drinks get into a brand-new era.However, along with the tea beverage industrial expansion, have higher requirement also for the process technology of tea beverage, also there is more problem demanding prompt solution in China's tea beverage at aspects such as product development, process technology, product qualities.

Summary of the invention

Technical problem to be solved by this invention is the manufacturing approach that a kind of oranges and tangerines black tea composite fruit juice tea beverage is provided to the deficiency of prior art.

Technical scheme of the present invention is following:

A kind of manufacturing approach of oranges and tangerines black tea composite fruit juice tea beverage; May further comprise the steps: A1. oranges and tangerines raw material: choose fresh, the rotten raw material of nothing; Have good local flavor with fragrance, color and luster is stable, acidity is moderate; Use soak with ozone solution 5-10min before the peeling, to remove epidermis microorganism and residues of pesticides.

Get pulp behind A2, the raw material crushing,, need utilize the complex enzyme of pectase, cellulase etc. that pulp is carried out enzymolysis processing for improving crushing juice rate.The complex enzyme formulation that when 50 ℃ of pulp temperature, adds pulp weight 0.5% stirs and carries out enzymolysis, through about 2h, handles the 30s enzyme that goes out, the processing of squeezing the juice then at 90 ℃; Said complex enzyme formulation is a pectase: the cellulase mass ratio mixes at 2: 1;

A3, squeeze the juice: squeeze the juice as early as possible behind the broken enzymolysis of fruit juice, the hesperidin of avoiding in the process of squeezing the juice existing in the seed and limonin etc. are prone to cause producing the compound entering fruit juice of bitter taste;

A4, filtration: macromolecular substances such as the pectin that contains in the fruit juice that squeezing obtains, starch can influence the clarity of product; Complex enzyme (the pectase: amylase 1: 1) handle 30min, filter through flame filter press then and obtain clear juice that adds fruit juice weight 0.3-0.4%;

A5, sterilization: pasteurize; Operating condition: 90-95 ℃, 15-30s;

A6, the preparation of tea juice: take by weighing the black tea of certain mass, soak with 100 ℃ of boiling water, solid-liquid ratio is according to mass volume ratio configuration in 1: 50, and mass volume ratio unit is Kg/L, and soak time is 10 minutes, must clarify the black tea extract after the filtration;

A7, Beverage Service are according to percentage by weight: oranges and tangerines clear juice 10-15%, clarification black tea extract 15-20%, white granulated sugar 3%, salt 0.04%, honey 0.06% after the sterilization; Citric acid 0.02%, Vc0.01%, compound stabilizer 0.2-0.5%, surplus is a pure water; Said compound stabilizer contains konjac glucomannan 2%~5%, CMC 10%~15%, lecithin 30%~50%.

A8, homogeneous: allotment beverage well occurs layering and deposited phenomenon in homogenization processing under 10~60MPa pressure to prevent product, carries out the product can then;

A9, sterilization: high-temperature instantaneous sterilization, operating condition: 121 ℃, 10-30s.

Oranges and tangerines black tea composite fruit juice tea beverage of the present invention combines the advantage of oranges and tangerines and black tea, contains multivitamin, amino acid and trace element, light red brown, clear, have oranges and tangerines and the distinctive flavour smell of black tea, sour-sweet moderate coordination is soft.Long-term drinking has enhancing body immunity, eliminates effects such as fatigue, replenishing body fluid and clearing away heat pathogen, reduction cardiovascular disease incidence rate.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is elaborated.

The manufacturing approach of oranges and tangerines black tea composite fruit juice tea beverage may further comprise the steps:

1. oranges and tangerines raw material: choose fresh, do not have the raw material of rotting, have good local flavor with fragrance, color and luster is stable, acidity is moderate, before the peeling with Ozone Water (ozone concentration 2-10ppm) immersion 5-10min, to remove epidermis microorganism and residues of pesticides.

2. get pulp behind the raw material crushing,, need utilize the complex enzyme of pectase, cellulase etc. that pulp is carried out enzymolysis processing for improving crushing juice rate.Complex enzyme formulation (the pectase: cellulase mass ratio 2: 1) stir and carry out enzymolysis,, handle the 30s enzyme that goes out, the processing of squeezing the juice then that when 50 ℃ of pulp temperature, adds pulp weight 0.5% at 90 ℃ through about 2h.

3. squeeze the juice: squeeze the juice as early as possible behind the broken enzymolysis of fruit juice, the hesperidin of avoiding in the process of squeezing the juice existing in the seed and limonin etc. are prone to cause producing the compound entering fruit juice of bitter taste.

4. filter: macromolecular substances such as the pectin that contains in the fruit juice that squeezing obtains, starch can influence the clarity of product; Complex enzyme (the pectase: amylase 1: 1) handle 30min, filter through flame filter press then and obtain clear juice that adds fruit juice weight 0.3-0.4%.

5. sterilization: pasteurize.Operating condition: 90-95 ℃, 15-30s.

6. tea juice preparation: take by weighing the black tea of certain mass, soak with 100 ℃ of boiling water, (mass volume ratio Kg/L) is 1: 50 to solid-liquid ratio, and soak time is 10 minutes, must clarify the black tea extract after the filtration.

7. Beverage Service is according to percentage by weight: oranges and tangerines Normal juice 10-15%, tea juice 15-20%, white granulated sugar 3%, salt 0.04%, honey 0.06%, and citric acid 0.02%, Vc0.01%, compound stabilizer 0.2-0.5%, surplus is a pure water; Compound stabilizer contains konjac glucomannan 2%~5%, CMC (sodium carboxymethylcellulose) 10%~15%, lecithin 30%~50%.

8. homogeneous: the good beverage of allotment occurs layering and deposited phenomenon in homogenization processing under 10~60MPa pressure to prevent product, carries out the product can then.

9. sterilization: high-temperature instantaneous sterilization.Operating condition: 121 ℃, 10-30s.

Should be understood that, concerning those of ordinary skills, can improve or conversion, and all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.

Claims (1)

1. the manufacturing approach of an oranges and tangerines black tea composite fruit juice tea beverage is characterized in that, may further comprise the steps:
A1, oranges and tangerines raw material;
Get pulp behind A2, the raw material crushing,, need utilize the complex enzyme of pectase, cellulase etc. that pulp is carried out enzymolysis processing for improving crushing juice rate.The complex enzyme formulation that when 50 ℃ of pulp temperature, adds pulp weight 0.5% stirs and carries out enzymolysis, through about 2h, handles the 30s enzyme that goes out, the processing of squeezing the juice then at 90 ℃; Said complex enzyme formulation is a pectase: the cellulase mass ratio mixes at 2: 1;
A3, squeeze the juice: squeeze the juice as early as possible behind the broken enzymolysis of fruit juice, the hesperidin of avoiding in the process of squeezing the juice existing in the seed and limonin etc. are prone to cause producing the compound entering fruit juice of bitter taste;
A4, filtration: macromolecular substances such as the pectin that contains in the fruit juice that squeezing obtains, starch can influence the clarity of product; The complex enzyme that adds fruit juice weight 0.3-0.4% is handled 30min; Filter through flame filter press then and obtain clear juice, said complex enzyme is a pectase: amylase mixes according to mass ratio at 1: 1;
A5, sterilization: pasteurize; Operating condition: 90-95 ℃, 15-30s;
A6, the preparation of tea juice: take by weighing the black tea of certain mass, soak with 100 ℃ of boiling water, solid-liquid ratio is according to mass volume ratio configuration in 1: 50, and mass volume ratio unit is Kg/L, and soak time is 10 minutes, must clarify the black tea extract after the filtration;
A7, Beverage Service are according to percentage by weight: oranges and tangerines clear juice 10-15%, clarification black tea extract 15-20%, white granulated sugar 3%, salt 0.04%, honey 0.06% after the sterilization; Citric acid 0.02%, Vc0.01%, compound stabilizer 0.2-0.5%, surplus is a pure water; Said compound stabilizer contains konjac glucomannan 2%~5%, CMC 10%~15%, lecithin 30%~50%;
A8, homogeneous: allotment beverage well occurs layering and deposited phenomenon in homogenization processing under 10~60MPa pressure to prevent product, carries out the product can then;
A9, sterilization: high-temperature instantaneous sterilization, operating condition: 121 ℃, 10-30s.
CN2012100319658A 2012-02-14 2012-02-14 Method for producing citrus and black tea compound fruit juice tea drinks CN102578645A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103380930A (en) * 2013-07-30 2013-11-06 常熟市汇丰食品有限公司 Bamboo juice, vine tea and fruit juice beverage
CN103478360A (en) * 2013-09-16 2014-01-01 浙江省柑桔研究所 Non-thermal processing method of citrus fruit tea
CN103598649A (en) * 2013-12-03 2014-02-26 中南林业科技大学 Preparation method for lime beverage
CN103636830A (en) * 2013-11-11 2014-03-19 高晶晶 Iced fruit heat-clearing tea and preparation method thereof
CN105941726A (en) * 2016-05-04 2016-09-21 西南大学 Preparation method and products of cold-water-made lemon-honey-black tea powder
CN106135574A (en) * 2016-07-01 2016-11-23 四川省洛源食品有限公司 Fruit juice bland and manufacture method thereof
CN106689598A (en) * 2017-01-23 2017-05-24 陆川县良田镇春旺橘红种植专业合作社 Method for processing tangerine slices for tea making
CN106879798A (en) * 2017-01-23 2017-06-23 陆川县良田镇春旺橘红种植专业合作社 A kind of method containing the processing of prebiotic pili Exocarpium Citri Rubrum piece
WO2018184522A1 (en) * 2017-04-03 2018-10-11 大江生医股份有限公司 Plant extract composition for use in reducing ultraviolet damage

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103380930A (en) * 2013-07-30 2013-11-06 常熟市汇丰食品有限公司 Bamboo juice, vine tea and fruit juice beverage
CN103478360A (en) * 2013-09-16 2014-01-01 浙江省柑桔研究所 Non-thermal processing method of citrus fruit tea
CN103478360B (en) * 2013-09-16 2014-12-31 浙江省柑桔研究所 Non-thermal processing method of citrus fruit tea
CN103636830A (en) * 2013-11-11 2014-03-19 高晶晶 Iced fruit heat-clearing tea and preparation method thereof
CN103598649A (en) * 2013-12-03 2014-02-26 中南林业科技大学 Preparation method for lime beverage
CN103598649B (en) * 2013-12-03 2015-04-15 中南林业科技大学 Preparation method for lime beverage
CN105941726A (en) * 2016-05-04 2016-09-21 西南大学 Preparation method and products of cold-water-made lemon-honey-black tea powder
CN105941726B (en) * 2016-05-04 2019-07-16 西南大学 A kind of preparation method and products thereof of cold alveolitoid lemon honey black tea powder
CN106135574A (en) * 2016-07-01 2016-11-23 四川省洛源食品有限公司 Fruit juice bland and manufacture method thereof
CN106689598A (en) * 2017-01-23 2017-05-24 陆川县良田镇春旺橘红种植专业合作社 Method for processing tangerine slices for tea making
CN106879798A (en) * 2017-01-23 2017-06-23 陆川县良田镇春旺橘红种植专业合作社 A kind of method containing the processing of prebiotic pili Exocarpium Citri Rubrum piece
WO2018184522A1 (en) * 2017-04-03 2018-10-11 大江生医股份有限公司 Plant extract composition for use in reducing ultraviolet damage

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Application publication date: 20120718