CN103005074A - Preparation technology of green plum tea - Google Patents
Preparation technology of green plum tea Download PDFInfo
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- CN103005074A CN103005074A CN2011102851936A CN201110285193A CN103005074A CN 103005074 A CN103005074 A CN 103005074A CN 2011102851936 A CN2011102851936 A CN 2011102851936A CN 201110285193 A CN201110285193 A CN 201110285193A CN 103005074 A CN103005074 A CN 103005074A
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- plum
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- desalination
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Abstract
The invention relates to a beverage preparation technology and especially relates to a preparation technology of a green plum tea. The preparation technology of the green plum tea comprises cleaning, selection, grading, pickling, desalination sterilization, peduncle and pit removal, crushing, light detection, X ray detection, seasoning, filling, sterilization, cartonning and finished product warehousing. The preparation technology is characterized in that in an earlier stage, green plums are pickled by saline water having content of 10 to 12% so that sterilization effects are obtained; and in the pickling, bitter components such as tannin of the green plums are decomposed partly so that bitter and astringency elimination is realized and a better green plum juice taste is guaranteed. Through crushing of green plums, nutrients of organic acids, minerals and vitamins in the green plums can be fully dissolved out thereby being absorbed by a human body easily. After the seasoning, through utilization of active ingredients of honey and matrimony vine acid, a product integral local flavor is improved continuously and a beverage nutritive value is improved.
Description
Technical field
The present invention is a kind of drink and production process, and particularly a kind of usefulness has the green plum tea preparation technique of novel taste.
Background technology
Green plum is commonly called as smoked plum, and green plum generally need to could eat through processing, and the green plum goods after its processing comprise preserved plum and plum meat etc.The moisture of preserved plum and plum meat is low, salinity and acidity are all higher, belong to typical high salt peracidity food, the salt that human body is taken in after edible and acid are too high, be unfavorable for health, and high salt peracid has also hindered human body, and some are of value to the absorption of the alkaline components of health to green plum mineral, organic acid etc.
Summary of the invention
The objective of the invention is in order to overcome the defective of the high unfavorable health of existing green plum goods moisture Low-salinity acidity, invent a kind of green plum tea preparation technique, this technique is that green plum is made beverage, this beverage has kept in the green plum composition to the human body beneficial, it better is absorbed by the body, and this beverage is unique flavor not only, and can deoil to separate and be bored with, help digest, enhance metabolism.
The objective of the invention is to realize as follows: described green plum tea preparation technique comprises the steps:
One, clean, choose assorted:
Green plum is really put into mobile clear water clean, the silt on flush away surface and impurity etc.;
Two, classification:
Green plum fruit after cleaning through full-automatic fruits and vegetables grader, is pressed 30-34mm, 26-30mm, 22-26mm, below the 22mm, is divided into four grades;
Three, pickled:
The saline solution of green plum really being put into 10-12% carries out pickled more than 180 days; Make plum fruit salinity reach 10-12%.
Four, desalination:
Desalination is to add the clear water that filters with filter bag in the desalination pond, cleaned green plum is really put into the desalination pond carry out desalination, and the green plum fruit is 1:3 with the ratio of water; The desalination time is 2-3 hour;
Five, go base of a fruit stoning:
Green plum after the desalination is really used artificial removal's base of fruit, remove fruit stone with electrodeless parameter stoner again, guarantee that green plum fruit stone point is complete not damaged;
Six, fragmentation:
To remove the plum pulp attrition crushing after the base of a fruit stoning with screw type crusher is thick pulpous state, and its plum pulp particle diameter control is about 0.5mm;
Seven, lamp inspection impurity elimination:
Utilize lamp inspection operating equipment to detect the visible impurity of naked eyes such as the base of fruit in the thick pulpous state plum pulp, broken fruit point and pectin, and remove it with antimagnetic type tweezer;
Eight, X-ray detection impurity elimination:
Further detect hard foreign material in the plum pulp by the X-ray detection machine, find to have the plum pulp of hard foreign material, can not enter subsequent processing;
Nine, seasoning:
Plum pulp after the impurity elimination and flavoring are put into the pure water mixing and stirring, under 75 ℃ of-80 ℃ of conditions, dissolve; In the situation that plum pulp 1000kg, pure water 505L, the ratio of flavoring is as follows:
Plum halogen: 73-77kg
Concentrated plum liquid: 26-30kg
Honey: 19-21kg
Fructose: 125-135kg
Matrimony vine acid: 2.5-3.5kg
Thickener: 2.0-3.0kg.
Aspartame: 1.0-1.5kg
The physics and chemistry of solution will reach the requirement of regulation:
Salinity 3 ± 1%
Acidity 3 ± 0.5%
PH value 2.0-3.0
Brix value 26-30%
Ten, can, sterilization:
While hot can, fluid temperature can not be lower than 80 ℃, and bottle must and be dried moisture with the disinfectant cleaning and sterilizing before the can; Carry out sterilization after the can, sterilization temperature is 116 ℃, sterilizing time 10 minutes.
Good effect of the present invention is as follows: green plum carries out after 10-12% salt solution is pickled, played a bactericidal effect, remove the lip-deep various bacteriums of fresh green plum and worm's ovum, also sloughed the part bitter taste of green plum, kept in the green plum composition to the human body beneficial.Green plum after pickling is after the desalination fragmentation, and the abundant strippings of useful nutrients mass-energy such as various organic acids, mineral matter, vitamin fully are dissolved in the water with the form of liquid, more easily are absorbed by the body.And after seasoning, added the active ingredients such as honey, matrimony vine acid, constantly improve the whole local flavor of product, but also increased the nutritive value of beverage.The green plum tea beverage contains effective active composition unique in the green plum because of it, compare with other common fruit drinks, better health-care efficacy is arranged, therefore, by this explained hereafter green plum tea beverage out, a unique flavor of can yet be regarded as, be of high nutritive value, product that health care is good.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
The present invention is a kind of green plum tea preparation technique, its step that mainly comprises is: clean---selects that------pickled------------lamp inspection---X-ray detection---seasoning is that can, sterilization, vanning, finished product are put in storage at last in fragmentation to go base of a fruit stoning in desalination in classification.
Technological process of the present invention is described as follows:
1) cleans, selects
Define: green plum really is placed in the mobile water cleans; Select and remove decayed fruit, Chinese olive, cross fruitlet, wormy fruit, remove simultaneously seriously break, disease and pest, variable color fruit etc.
Purpose: remove impurity and the bad green plums of quality such as silt leaf, to prevent that sneaking into finished product is eaten by the consumer.
Regulation:
The thorough impurity such as flush away silt when a) cleaning.
Should note selecting the removal wormy fruit when b) selecting.
C) guarantee that single fruit focuses on more than the 8g.
2) classification
Definition: with automatic grader to the classification of green plum fruit.
Purpose: the size of green plum really being pressed particle is pressed 30-34mm, 26-30mm, 22-26mm, below the 22mm, is divided into four grades
Regulation: when classification was processed, the angle of inclination of automatic grader, rotating speed will operate in strict accordance with the requirement of job instruction.
3) pickle
Definition: the saline solution with 10-12% carries out pickled more than 180 days.
Purpose: green plum is carried out sterilization and debittering and astringent taste, improve the local flavor of green plum.
Regulation:
The green plum fruit will keep the surface clean foreign when a) pickling.
B) other green plum fruit of same level will be placed in the district of same pond and pickle, and can not mix up unrest.
C) concentration of salt solution will guarantee between 10-12%, and too low then green plum fruit can be rotted the too high local flavor that then can destroy green plum.
4) desalination
Definition: the salinity of sloughing fast Mei Guozhong by running water
Purpose: slough salinity unnecessary in the green plum.
Regulation:
A) ratio of green plum fruit and clear water is 1:3 during desalination.
B) the desalination time is for to be as the criterion to reach required salinity, approximately 2-3 hour
5) go base of a fruit stoning
Definition: the green plum behind the cleaning and sterilization is really used artificial removal's base of fruit, remove fruit stone with electrodeless parameter stoner again, guarantee that plum fruit stone point is complete not damaged.
Purpose: remove base of fruit and plum nuclear, guarantee that the next procedure crushing energy carries out smoothly.
Regulation:
A) manually press from both sides base of fruit with tweezers, base of fruit will go clean noresidue.
B) stoning fruit in season point can not be blended in the plum pulp.
6) fragmentation
Definition: crushing process is to be thick pulpous state with screw type crusher with plum pulp attrition crushing
Purpose: fragmentation allows the nutriment in the green plum flow out and dissolving, can also obtain the required plum pulp of later process.
Regulation: plum pulp can not twist too brokenly, and particle diameter is controlled at about 0.5mm, and the plum pulp after the strand will in time install, and can not pile up.
7) lamp inspection impurity elimination
Definition: utilize special lamp inspection operating equipment to detect the visible impurity of naked eyes such as base of fruit, broken fruit point and pectin; Remove with antimagnetic type tweezer again.
Purpose: remove the visible impurity of naked eyes such as base of fruit, broken fruit point and pectin.
8) X-ray detection
Definition: further detect hard foreign material in the plum pulp by the X-ray detection machine, find to have the plum pulp of hard foreign material, can not enter subsequent processing;
Purpose: detect the hard foreign material in the plum pulp;
Regulation:
A) the X-ray detection machine should firmly be placed on the horizontal level, prevents its shakiness.
B) use front must the debugging with the standard component of Sus Ф 0.5mm.
C) in use, plum pulp should be placed on the transmission of metal detector light and slowly.
9) seasoning
Definition: the seasoning step is that plum pulp and flavoring are put into the pure water mixing and stirring, dissolves under 75 ℃ of-80 ℃ of conditions;
Purpose: make the abundant stripping of active ingredient in the plum pulp, and access suitable mouthfeel and taste.
Regulation:
A) in the situation that plum pulp 1000kg, pure water 505L, the ratio of flavoring is as follows:
Plum halogen: 75kg
Concentrated plum liquid: 28kg
Honey: 20kg
Fructose: 130kg
Matrimony vine acid: 3kg
Thickener: 2.5kg.
Aspartame: 1.25kg
B) with the abundant mixing and stirring of all supplementary materials.
C) temperature will rise to 75 ℃-80 ℃ and could allow liquid glucose fully dissolve.
D) physics and chemistry of solution will reach the requirement of regulation:
Salinity 3 ± 1%
Acidity 3 ± 0.5%
PH value 2.0-3.0
Brix value 26-30%
10) can
The definition: with the automatic filling machine green plum tea beverage that seasoning is good pack into the sterilization after the bottle in.
Purpose: preparing for the sterilization of next procedure, also is the final consumption form of product.
Regulation:
A) while hot can, fluid temperature can not be lower than 80 ℃, prevents that temperature from crossing low air and entering to produce oxidation and peculiar smell occurs.
B) bottle must and be dried moisture with the disinfectant cleaning and sterilizing before the can.
C) bottle placer thorough cleaning and sterilizing before use.
11) sterilization
Definition: employing high temperature is killed the microorganism in the product
Purpose: kill the microorganism in the product.
Regulation:
A) sterilization temperature is 116 ℃
B) sterilizing time is 10 minutes
Key of the present invention is: pickle with the salt solution of 10-12% green plum early stage, can play the effect of a sterilization, and can allow the pained component portions such as tannin in the green plum decompose in the pickled process, and play the effect that a debitterize takes away the puckery taste, guaranteed that the dark-plum juice local flavor of back is better.Broken through row to green plum, can allow the abundant strippings of useful nutrients mass-energy such as various organic acids in the green plum, mineral matter, vitamin, more easily be absorbed by the body.And after seasoning, added the active ingredients such as honey, matrimony vine acid, constantly improve the whole local flavor of product, but also increased the nutritive value of beverage.
Claims (1)
1. green plum tea preparation technique, it is characterized in that: described green plum tea preparation technique comprises the steps:
One, clean, choose assorted:
Green plum is really put into mobile clear water clean, the silt on flush away surface and impurity etc.;
Two, classification:
Green plum fruit after cleaning through full-automatic fruits and vegetables grader, is pressed 30-34mm, 26-30mm, 22-26mm, below the 22mm, is divided into four grades;
Three, pickled:
The saline solution of green plum really being put into 10-12% carries out pickled more than 180 days;
Four, desalination:
Desalination is to add the clear water that filters with filter bag in the desalination pond, cleaned green plum is really put into the desalination pond carry out desalination, and the green plum fruit is 1:3 with the ratio of water; The desalination time is 2-3 hour;
Five, go base of a fruit stoning:
Green plum after the desalination is really used artificial removal's base of fruit, remove fruit stone with electrodeless parameter stoner again, guarantee that green plum fruit stone point is complete not damaged;
Six, fragmentation:
To remove the plum pulp attrition crushing after the base of a fruit stoning with screw type crusher is thick pulpous state, and its plum pulp particle diameter control is about 0.5mm;
Seven, lamp inspection impurity elimination:
Utilize lamp inspection operating equipment to detect the visible impurity of naked eyes such as the base of fruit in the thick pulpous state plum pulp, broken fruit point and pectin, and remove it with antimagnetic type tweezer;
Eight, X-ray detection impurity elimination:
Further detect hard foreign material in the plum pulp by the X-ray detection machine, find to have the plum pulp of hard foreign material, can not enter subsequent processing;
Nine, seasoning:
Plum pulp after the impurity elimination and flavoring are put into the pure water mixing and stirring, under 75 ℃ of-80 ℃ of conditions, dissolve; In the situation that plum pulp 1000kg, pure water 505L, the ratio of flavoring is as follows:
Plum halogen: 73-77kg
Concentrated plum liquid: 26-30kg
Honey: 19-21kg
Fructose: 125-135kg
Matrimony vine acid: 2.5-3.5kg
Thickener: 2.0-3.0kg.
Aspartame: 1.0-1.5kg
The physics and chemistry of solution will reach the requirement of regulation:
Salinity 3 ± 1%
Acidity 3 ± 0.5%
PH value 2.0-3.0
Brix value 26-30%
Ten, can, sterilization:
While hot can, fluid temperature can not be lower than 80 ℃, and bottle must and be dried moisture with the disinfectant cleaning and sterilizing before the can; Carry out sterilization after the can, sterilization temperature is 116 ℃, sterilizing time 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102851936A CN103005074A (en) | 2011-09-23 | 2011-09-23 | Preparation technology of green plum tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102851936A CN103005074A (en) | 2011-09-23 | 2011-09-23 | Preparation technology of green plum tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005074A true CN103005074A (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011102851936A Pending CN103005074A (en) | 2011-09-23 | 2011-09-23 | Preparation technology of green plum tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082476A (en) * | 2014-06-17 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | Honey, green plum and black tea powder and processing method thereof |
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
| CN106922880A (en) * | 2017-04-16 | 2017-07-07 | 赵百华 | A kind of green plum tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473513A (en) * | 2002-08-08 | 2004-02-11 | 郑金营 | Process for producing green plum raw juice and its drink products |
| CN1631261A (en) * | 2004-12-30 | 2005-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | Green plum juice drink and preparation method thereof |
| CN101579138A (en) * | 2009-05-26 | 2009-11-18 | 林润南 | Greengage beverage and production method thereof |
-
2011
- 2011-09-23 CN CN2011102851936A patent/CN103005074A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473513A (en) * | 2002-08-08 | 2004-02-11 | 郑金营 | Process for producing green plum raw juice and its drink products |
| CN1631261A (en) * | 2004-12-30 | 2005-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | Green plum juice drink and preparation method thereof |
| CN101579138A (en) * | 2009-05-26 | 2009-11-18 | 林润南 | Greengage beverage and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082476A (en) * | 2014-06-17 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | Honey, green plum and black tea powder and processing method thereof |
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
| CN106922880A (en) * | 2017-04-16 | 2017-07-07 | 赵百华 | A kind of green plum tea |
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Application publication date: 20130403 |