CN103704821B - One freezes Fortunella crassifolia Swingle fruit juice and preparation method thereof - Google Patents
One freezes Fortunella crassifolia Swingle fruit juice and preparation method thereof Download PDFInfo
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 51
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- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
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- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to processing fruits field, relate to one and freeze Fortunella crassifolia Swingle fruit juice and preparation method thereof。This freezes Fortunella crassifolia Swingle fruit juice is use what injury from low temperature processed the succulence that obtains to freeze the fruit juice that Fortunella crassifolia Swingle is made。Manufacture method is: is placed in by Fortunella crassifolia Swingle fresh fruit under the even temperature of below its injury from low temperature critical temperature value or alternating temperature state and places a period of time, after making peel, core, pulp organization and peel oil vacuole layer be damaged, the even temperature of 0.2 DEG C to 52 DEG C or alternating temperature temperature are placed a period of time, allow fruit generation katabolism and hydrolysis metabolism, make fruit body softening and succulence, or concurrent fruit haze wax born of the same parents' layer quintessence oil and fruit juice is slightly excessive, make juice content more freeze Fortunella crassifolia Swingle, freeze Fortunella crassifolia Swingle with this and directly squeeze the juice or after broken enucleation, making beating is made and frozen Fortunella crassifolia Swingle fruit juice。This fruit juice can keep the former nutritive value of Fortunella crassifolia Swingle and fragrant and sweet taste, and for natural green food, manufacture method is simple, is suitable for industrialization and produces。
Description
Technical field
The invention belongs to processing fruits field, relate to one and freeze Fortunella crassifolia Swingle fruit juice and preparation method thereof。
Background technology
Fortunella crassifolia Swingle as herein described is the general name of Fortunella (Fortunella) fruit of Rutaceae (Rutaceae), Aurantiae (Aurantioideas), mandarin orange race (Citreae), mandarin orange subtribe (Citrinae), including the Fortunella crassifolia Swingle (such as marumi, long-lived Fortunella crassifolia Swingle) of this genus, gold Fructus Jujubae, gold bullet, popular it is called Fructus Fortunellae Margaritae by people。Fortunella crassifolia Swingle is that China is common, and a kind of fruit liked by people, at present, the general juice content of Fortunella crassifolia Swingle fresh fruit is 36%-38%, not easily squeeze the juice and directly obtain fruit juice product, because its juice yield is extremely low, it is impossible to obtain by existing processing method high-volume, so seldom there being Fortunella crassifolia Swingle juice sales, and the local flavor of Fortunella crassifolia Swingle and Fortunella crassifolia Swingle fruit juice effect and uniqueness owing to having preventing phlegm from forming and stopping coughing is liked by people。How producing Fortunella crassifolia Swingle fruit juice on a large scale is that people thirst for solving and not yet solving the technical problem that always。
All rich in the Panongchus citri of spicy on Citrus fruit rind, at present to there being the orange class or Citrus chachiensis Hort. class fruit produced of squeezing the juice, in order to be able to obtain the fruit juice thin without acid or acid, often need to peel off peel, or after the quintessence oil layer with the broken peel of machine polishing, squeeze the juice after repeatedly rinsing major part quintessence oil with water, the fruit juice thin without acid or acid could be obtained。Fortunella crassifolia Swingle peel is meat and rich in nutraceutical agents such as hesperidin (also known as Pericarpium Citri Reticulatae glycosides), sugar and vitamin, should not divest, rinse, as ground skin, the machinery equipment that quintessence oil also needs to use costly, be the another difficult point producing light acid Fortunella crassifolia Swingle fruit juice。
Summary of the invention
The technical problem to be solved in the present invention is to provide one and freezes Fortunella crassifolia Swingle fruit juice and preparation method thereof, it is therefore intended that provide a kind of can keep the former nutritive value of Fortunella crassifolia Swingle and relieving cough and resolving phlegm effect, the Fortunella crassifolia Swingle acid that can reduce, not only keep former sweet, the fragrance of Fortunella crassifolia Swingle or sweet tart flavour but also can large-scale production freeze Fortunella crassifolia Swingle fruit juice and preparation method thereof。
For solving above-mentioned technical problem, the present invention, by being placed in by Fortunella crassifolia Swingle under even temperature or the varying temperature environment of below its injury from low temperature critical temperature, places a period of time, allows it injury from low temperature occur and destroys peel oil vacuole layer, makes quintessence oil excessive or volatilization, decomposes；And cause the destruction of core and peel and pulp organization, cause their katabolism or hydrolysis metabolism；Then temperature to more than O DEG C is regulated, temperature difference luffing is in the temperature environment of 1 DEG C to 45 DEG C, carry out peel, core, the softening of pulp organization or succulence, and make its peel quintessence oil excessive or excessive further or volatilization, decompose, make fruit fruit body deliquescing, become succulence, make and become succulence, what acid was thin out, what keep original nutritive value of Fortunella crassifolia Swingle fresh fruit and sweet taste or sweet tart flavour freezes Fortunella crassifolia Swingle, and with wine liquid or clean water by the injury from low temperature ruinate quintessence oil freezing Fortunella crassifolia Swingle fruit face and peel and peel oil vacuole layer to a certain extent, what acquisition acid was lighter freezes Fortunella crassifolia Swingle；Or cause the katabolism of Fortunella crassifolia Swingle fruit with wine liquid impregnation process, and after katabolism after a while, make that fruit body is soft or succulence freeze Fortunella crassifolia Swingle。Then freeze, with this, obtaining fruit of pulling an oar after Fortunella crassifolia Swingle is squeezed the juice or crushed enucleation。The juice content of Fortunella crassifolia Swingle fresh fruit can be increased to 56% to 76% from general 36% to 38% by the method, squeeze the juice as raw material and can improve the juice yield rate of Fortunella crassifolia Swingle fruit, and the Fortunella crassifolia Swingle fruit juice of light acid can be simply made, the large-scale production of Fortunella crassifolia Swingle fruit juice can be realized, overcome the shortcoming and defect existed in prior art, solve people and thirst for solving always but fail the technical barrier succeeded all the time。
The present invention adopts the technical scheme that:
Thering is provided one to freeze Fortunella crassifolia Swingle fruit juice and preparation method thereof, its manufacture method comprises the following steps:
(1) Fortunella crassifolia Swingle fruit is placed under even temperature or the varying temperature environment of-3 DEG C to-40 DEG C of below its injury from low temperature critical temperature, places 2 hours to 6 months；
(2) regulating temperature makes Fortunella crassifolia Swingle fruit O.2 place 3 hours to 1 month DEG C to the temperature of 52 DEG C of even temperature or alternating temperature, namely makes and freezes Fortunella crassifolia Swingle；
(3) will freeze that Fortunella crassifolia Swingle is broken, after enucleation making beating or acquisition of directly squeezing the juice freeze Fortunella crassifolia Swingle fruit juice primary pulp or natural juice；
(4) by freeze Fortunella crassifolia Swingle natural juice or oleo stock dilute become containing freeze Fortunella crassifolia Swingle fruit juice natural juice or oleo stock O.2% to 99.8% freeze Fortunella crassifolia Swingle fruit juice。
Further: the described preparation method freezing Fortunella crassifolia Swingle fruit juice, its manufacture method comprises the following steps:
(1) Fortunella crassifolia Swingle fruit is placed under even temperature or the varying temperature environment of-3 DEG C to-40 DEG C of below its injury from low temperature critical temperature, places 2 hours to 6 months；
(2) regulate temperature to make the temperature of 0.2 DEG C to 52 DEG C even temperature of Fortunella crassifolia Swingle fruit or alternating temperature is placed 3 hours to 1 month, namely make and freeze Fortunella crassifolia Swingle；
(3) Fortunella crassifolia Swingle fruit is placed in the temperature of 25 DEG C～52 DEG C and places 8 hours to 5 days, then place 3 to 15 days at 8 DEG C～25 DEG C, make core uniformly softening, acid reduces micro-freezes Fortunella crassifolia Swingle；
(4) will freeze that Fortunella crassifolia Swingle is broken, after enucleation making beating or acquisition of directly squeezing the juice freeze Fortunella crassifolia Swingle fruit juice primary pulp or natural juice；
(5) become and freeze Fortunella crassifolia Swingle fruit juice by freezing Fortunella crassifolia Swingle natural juice or oleo stock dilute containing what freeze Fortunella crassifolia Swingle fruit juice natural juice or oleo stock 0.2% to 99.8%。
Further: described Fortunella crassifolia Swingle fruit plastic sheeting and/or plastic film bag packaging, or pack without plastic sheeting and/or plastic film bag。
Further: also to include repeating step (1) and (2) 1 to 20 times。
Further: in described step (1), Fortunella crassifolia Swingle injury from low temperature critical temperature temperature below is-6 DEG C to-18 DEG C。
Further: Fortunella crassifolia Swingle fruit is transferred to even temperature or the alternating temperature temperature of 0.2 DEG C to 52 DEG C by described step (2)。
Further: after described step (2) or (3), also to include the step cleaning micro-quintessence oil freezing Fortunella crassifolia Swingle surface and peel and peel cold injury oil vacuole spilling with clear water or warm water。
Further: described warm water includes the warm water of 30 DEG C～63 DEG C。
Further: what described method was made freezes Fortunella crassifolia Swingle fruit juice。
Advantages of the present invention and having the beneficial effects that:
1. this freezes Fortunella crassifolia Swingle fruit juice and preparation method thereof, owing to using injury from low temperature effect, injury from low temperature critical temperature temperature below is adopted to destroy Fortunella crassifolia Swingle fruit rind, core and pulp organization, bring out katabolism or the hydrolysis metabolism of each tissue, then allow fruit O.2 DEG C being higher than～temperature of 52 DEG C in there is katabolism and the hydrolysis metabolism of injury from low temperature, obtain fruit body deliquescing broken compared with the Fortunella crassifolia Swingle fruit of naturalness, fruit juice amount increases to 56% to 76% from original the 36% to 38% of the fruit weight that normally only accounts for, realize the Fortunella crassifolia Swingle fruit that will should not squeeze the juice in its natural state because juice content is relatively low, the leap being suitable for the state of squeezing the juice changing over juice content abundant changes。
2. due to the fact that utilization injury from low temperature effect, injury from low temperature critical temperature temperature below is adopted to destroy Fortunella crassifolia Swingle peel and peel oil vacuole layer, then it is allowed to condition at higher than the pericarp tissue making quintessence oil can pass through to break at the temperature of O DEG C and oil vacuole layer is excessive or volatilization, or decompose, realize obtaining the effect reducing Fortunella crassifolia Swingle fruit acid, and pass through combination wine liquid or the clean water quintessence oil with the ruinate fruit face of injury from low temperature mode or peel and peel oil vacuole layer, achieving can with simply, can better keep again the injury from low temperature mode of other excellent flavors of Fortunella crassifolia Swingle simultaneously, and in the way of injury from low temperature destruction peel combines with wine liquid or water cleaning, obtain and reduce Fortunella crassifolia Swingle fruit acid more significantly, thus the effect of the significantly reduced Fortunella crassifolia Swingle fruit juice of acid can be obtained simply。
3. due to the fact that utilization injury from low temperature effect, the core or the pericarp tissue degraded that make the former harder tough many slags of nature Fortunella crassifolia Swingle soften and aquation, decrease the residue of squeezing the juice of fruit, improve utilization rate and crushing juice rate that fruit is squeezed the juice, the production cost that Fortunella crassifolia Swingle is squeezed the juice can be significantly reduced。
4. can quickly obtaining the Fortunella crassifolia Swingle fruit becoming succulence, the present invention uses the above freezing temperature bigger lower than the low temperature of injury from low temperature critical temperature more than 5 DEG C and temperature difference luffing, and the Fortunella crassifolia Swingle fruit that freezes that can obtain succulence time fast at 15 to 36 hours is squeezed the juice。
It is 5. provided by the invention that to freeze Fortunella crassifolia Swingle fruit juice making method simple, can in conjunction with the preservation and freshness carrying out Fortunella crassifolia Swingle fresh fruit raw material the standing time in low temperature, and adjustment treatment temperature and standing time is required over according to listing, adjust the production phase freezing Fortunella crassifolia Swingle fruit juice, it may be achieved whole year production lists。
6. need not add sugar, salt and other food additive to be processed, the original tart flavour of Fortunella crassifolia Swingle fruit juice, the sweet taste of enhanced portion graded kind can be reduced, be a kind of natural, green, healthy, environmental protection beverage。
Detailed description of the invention
The following is the detailed description of the invention of this technical scheme:
Embodiment 1
Experiment kind is crackling Fructus Fortunellae Margaritae, and its breediness is that former fruit fruit acid is thin but fruit juice is less, and core is usually comparatively stiff。By fresh fruit screen, clean after with bag film pack after, insert-5 DEG C to the low temperature of 5 DEG C of all luffings place 2 months。Adjusting the temperature to 0.2 DEG C to 52 DEG C again, placed 3 hours by Fortunella crassifolia Swingle fruit, must freeze Fortunella crassifolia Swingle in this temperature, during this period, crackling Fructus Fortunellae Margaritae fruit generation injury from low temperature also brings out injury from low temperature katabolism, and the excessive or volatilization of quintessence oil。Until the full peel of crackling Fructus Fortunellae Margaritae is deep colling shape, namely making and freeze Fortunella crassifolia Swingle after fruit body deliquescing, the obtained crackling Fructus Fortunellae Margaritae fruit that freezes becomes succulence, and core tissue deliquescing, without hard tough sense, keeps the delicate flavour of crackling Fructus Fortunellae Margaritae, sweet taste and golden color or yellow green。Then by freezing of making, Fortunella crassifolia Swingle fruit is broken, making beating, after filtering and being squeezed the juice by slag again, makes and freezes Fortunella crassifolia Swingle oleo stock, add water be diluted to freeze Fortunella crassifolia Swingle oleo stock content 5% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 2
Experiment kind is crackling Fructus Fortunellae Margaritae, and its breediness is that former fruit fruit acid is thin but fruit juice is less, and core is usually comparatively stiff。Fresh fruit is screened, clean after pack with bag film after, insert in-3 DEG C of low temperature to-15 DEG C of luffings and place 6 days。Adjust the temperature to 0.2 DEG C to 15 DEG C again, Fortunella crassifolia Swingle fruit is placed 15 days in this temperature, Fortunella crassifolia Swingle must be frozen；Then place freezing to return after Fortunella crassifolia Swingle transposition is placed 5 days in the temperature of 25 DEG C to 35 DEG C in 0.2 DEG C to 15 DEG C 2 days。During this period, crackling Fructus Fortunellae Margaritae fruit generation injury from low temperature also brings out injury from low temperature katabolism, and the excessive or volatilization of quintessence oil。Until the full peel of crackling Fructus Fortunellae Margaritae is deep colling shape, namely making and freeze Fortunella crassifolia Swingle after fruit body deliquescing, the obtained crackling Fructus Fortunellae Margaritae fruit that freezes becomes succulence, and core tissue deliquescing, without hard tough sense, keeps the delicate flavour of crackling Fructus Fortunellae Margaritae, sweet taste and golden color。Then by freezing of making, Fortunella crassifolia Swingle fruit is broken, enucleation making beating, after filtering and being squeezed the juice by slag again, makes and freezes Fortunella crassifolia Swingle oleo stock, add water be diluted to freeze Fortunella crassifolia Swingle oleo stock content 40% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 3
Experiment kind is elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae, and former fruit fruit juice is more but acid is denseer, and core is sour and firmly tough does not change slag。Fresh fruit is screened, clean after pack with thin film after, insert-3 DEG C and place 30 days to the low temperature of 3 DEG C of all luffings, allow elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae fruit generation injury from low temperature bring out injury from low temperature katabolism。Transposition is placed 20 days under the environment of 10 DEG C to 25 DEG C, allow the excessive of fruit generation injury from low temperature katabolism and quintessence oil or volatilization, until full fruit peel is many speckles deep colling shape or half deep colling shape, being gelation Fortunella crassifolia Swingle after fruit body deliquescing, that makes freezes elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae peel and core deliquescing, and sarcocarp core tart flavour declines, peel acid is thin out, delicate flavour is good, and fruit juice amount increases, and peel is golden yellow redness。The Fortunella crassifolia Swingle fruit that freezes made directly is squeezed the juice, it is thus achieved that freeze Fortunella crassifolia Swingle natural juice, add water be diluted to freeze Fortunella crassifolia Swingle natural juice content 80% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 4
Experiment kind is that sieve floats, after floating for sieve naked fruit of Fortunella crassifolia Swingle fresh fruit is inserted small basket, insert in the low temperature of-15 DEG C ± 1.5 DEG C and place 12 hours, proceed to after the low temperature of-2 DEG C to 2 DEG C is placed 2 months, or directly change with after the uncovered packaging of bag film, proceed in 45 DEG C to 52 DEG C varying temperature environments and place 6 hours, treat that sieve floats fruit softening, peel is entirely in deep colling shape, namely make and freeze Fortunella crassifolia Swingle, obtained sieve that freezes floats, full peel is deep colling shape, core and peel soften and to change slag good, keep former fruit delicate flavour and sweet taste, there is spilling quintessence oil on peel surface, after 62 DEG C of warm water rinse 5 minutes, make peel or fruit acid substantially reduces freezes Fortunella crassifolia Swingle, cleaned freezing after Fortunella crassifolia Swingle fruit crushes enucleation is pulled an oar, elimination marc, make and freeze Fortunella crassifolia Swingle fruit juice primary pulp without slag, add water be diluted to freeze Fortunella crassifolia Swingle oleo stock content 50% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 5
Experiment kind is gold bullet, after being packed with bag film by fresh fruit, inserts in the low temperature of-18 DEG C ± 1.5 DEG C and places 9 hours to 3 days；Then proceed to and place 6 months under the temperature environment of O DEG C ± 1.5 ° of temperature difference luffings, during this period, when need to eat or use, at any time the fruit of cold injury can be taken out from low temperature, place 13 hours at 8 DEG C to 20 DEG C temperature, treat that full fruit face is deep colling shape, fruit body softening, namely make and freeze Fortunella crassifolia Swingle, made freeze the gold sling-fruit heart, peel, sarcocarp all soften, and fruit body becomes succulence also has fruit juice and quintessence oil slightly excessive, and fruit acid is thin out, acescency, keeps former sweet taste and golden color。The cleaned Fortunella crassifolia Swingle fruit that freezes after Fortunella crassifolia Swingle fruit embathes 20 minutes with 50 DEG C of warm water, is directly squeezed the juice, it is thus achieved that freeze Fortunella crassifolia Swingle natural juice by freezing of making, add water be diluted to freeze Fortunella crassifolia Swingle natural juice content 25% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 6
Experiment kind is elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae, its fresh fruit is inserted with naked fruit state in the low temperature of-40 DEG C and is placed 2 hours by step (1), then proceeds to and places 3 hours at the luffing temperature of 35 DEG C to 45 DEG C: elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae fruit is proceeded in the low temperature of-40 DEG C and places 2 hours by step (2) again；Then place 3 hours at the temperature of 35 DEG C to 45 DEG C luffings again。By step (1) and step (2) repetitive cycling 20 times, prepare that fruit body is soft, fruit face deep colling or be dispersed in speckle deep colling shape more, fruit body becomes succulence and has that fruit juice is slightly excessive freezes Fortunella crassifolia Swingle, the made elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae that freezes was with 30 DEG C to 40 DEG C warm water rinse 50 to 60 minutes, it is thus achieved that elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae is frozen in the cleaning that acid substantially reduces。Then freeze making beating after the broken enucleation of Fortunella crassifolia Swingle fruit by what make, after filtering and slag is squeezed the juice again, make and freeze Fortunella crassifolia Swingle oleo stock, add water be diluted to freeze Fortunella crassifolia Swingle oleo stock content 10% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 7
Experiment kind is elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae, by its fresh fruit with thin film packaging and with after fruit basket splendid attire, insert the environment that can control temperature at-20 DEG C to 20 DEG C of scope alternating temperatures, K cryogenic treatment fruit 10 hours to 3 days under the state that first temperature is adjusted to-18 DEG C ± 2 DEG C, then regulate temperature to be raised under 1 DEG C to 5 DEG C state and process fruit 3 days, or be warmed up under the alternating temperature state of 15 DEG C to 25 DEG C and process fruit 3 days, treat that fruit fruit face is deep colling shape, after fruit body core all softens, make and freeze Fortunella crassifolia Swingle, the elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae fruit fruit body that freezes prepared becomes succulence and has fruit juice and quintessence oil slightly excessive, acid is thin out, sweet taste increases, micro-acid or without tart flavour, keep former delicate flavour, fragrance and golden yellow red pool。Elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae will be frozen take out from bag film, rinse 30 seconds to 10 minutes with clear water, and prepare the less cleaning of acid and freeze Fortunella crassifolia Swingle。The Fortunella crassifolia Swingle fruit that freezes made directly is squeezed the juice, obtains after filtering and freeze Fortunella crassifolia Swingle fruit juice natural juice without slag, add water be diluted to freeze Fortunella crassifolia Swingle natural juice content 35% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 8
Experiment kind be elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae, fresh fruit is screened, clean after pack with thin film after, insert-3 DEG C of placement 2 months to the low temperature of 3 DEG C of all luffings, allow elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae fruit generation injury from low temperature bring out injury from low temperature katabolism。Transposition is placed 1 month under the environment of 0.2 DEG C ± 1 DEG C, when need to make fruit juice。Transposition is placed 3 hours under the environment of 10 DEG C to 25 DEG C, allows the excessive of fruit generation injury from low temperature katabolism and quintessence oil or volatilization, until full fruit peel be many speckles deep colling shape or half deep colling shape, is gelation Fortunella crassifolia Swingle after fruit body deliquescing。Then again the Fortunella crassifolia Swingle frozen is carried out following heat-treated under medium temperature, the Fortunella crassifolia Swingle frozen is placed in the temperature of 45 DEG C to 52 DEG C and places 8 hours, after then placing 3 days under the environment of 8 DEG C to 25 DEG C。Repeat placement 8 hours in the temperature of 45 DEG C to 52 DEG C, then the placement step 3 time of 3 days under the environment of 8 DEG C to 25 DEG C。That makes freezes elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae peel and core deliquescing, and sarcocarp core tart flavour declines, and peel acid is thin out, and delicate flavour is good, and fruit juice amount increases, and peel is golden yellow redness。The Fortunella crassifolia Swingle fruit that freezes made directly is squeezed the juice, it is thus achieved that freeze Fortunella crassifolia Swingle natural juice, add water be diluted to freeze Fortunella crassifolia Swingle natural juice content 99.8% freeze Fortunella crassifolia Swingle fruit juice。
Embodiment 9
Experiment kind be elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae, fresh fruit is screened, clean after pack with thin film after, insert-3 DEG C of placement 3 months to the low temperature of 3 DEG C of all luffings, allow elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae fruit generation injury from low temperature bring out injury from low temperature katabolism。Transposition is placed 15 days under the environment of 0.2 DEG C to 6 DEG C, again the Fortunella crassifolia Swingle frozen is carried out heat-treated under medium temperature, the Fortunella crassifolia Swingle frozen is placed in the temperature of 38 DEG C to 42 DEG C and places 5 days, then place 15 days under the environment of 8 DEG C to 25 DEG C, allow the excessive of fruit generation injury from low temperature katabolism and quintessence oil or volatilization, until full fruit peel is many speckles deep colling shape or half deep colling shape, it is gelation Fortunella crassifolia Swingle after fruit body deliquescing。That makes freezes elderly person for whom a birthday celebration is being held's Fructus Fortunellae Margaritae peel and core deliquescing, and sarcocarp core tart flavour declines, and peel acid is thin out, and delicate flavour is good, and fruit juice amount increases, and peel is golden yellow redness。The Fortunella crassifolia Swingle fruit that freezes made directly is squeezed the juice, it is thus achieved that freeze Fortunella crassifolia Swingle natural juice, add water be diluted to freeze Fortunella crassifolia Swingle natural juice content 0.2% freeze Fortunella crassifolia Swingle fruit juice。
In practice, difference according to Fortunella crassifolia Swingle veriety, its injury from low temperature critical temperature is different, it just can be allowed to occur injury from low temperature to destroy peel oil vacuole layer but as long as Fortunella crassifolia Swingle class fruit is placed on its injury from low temperature critical temperature temperature below, and cause the destruction of core and peel and pulp organization, cause their katabolism or hydrolysis metabolism。Then temperature is regulated in the O.2 DEG C～temperature environment of 52 DEG C, so that it may peel, core, the softening of pulp organization or succulence occurring, and makes its peel quintessence oil excessive or volatilization, make fruit fruit body deliquescing, become succulence, acid reduces。
The trial test mouthfeel official of what the present invention had also been that fruit juice that conventional natural Fortunella crassifolia Swingle fresh fruit makes and the present invention make freeze Fortunella crassifolia Swingle fruit juice carried out people can test, the present invention have selected 18-55 one full year of life, each 20 people of men and women, totally 40 people, tastes embodiment 3, embodiment 4 and comparison respectively with identical people；Making the identical fruit juice of concentration as comparison using the natural fresh fruit of embodiment 3, embodiment 4 same breed, its result is as follows。
Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that specific embodiment of the invention is confined to these explanations。For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to。
Claims (5)
1. the preparation method freezing Fortunella crassifolia Swingle fruit juice, it is characterised in that:
(1) being placed in by Fortunella crassifolia Swingle fruit under its injury from low temperature critical temperature temperature below, this temperature is under the even temperature of-3 DEG C to-40 DEG C or varying temperature environment, places 2 hours to 6 months；
(2) regulating temperature makes Fortunella crassifolia Swingle fruit place 3 hours to 1 month in the temperature of 0.2 DEG C to 52 DEG C of even temperature or alternating temperature, namely makes and freezes Fortunella crassifolia Swingle；
(3) Fortunella crassifolia Swingle fruit is placed in the temperature of 25 DEG C～52 DEG C place 8 hours to 5 days, then at 8 DEG C～25 DEG C place 3 to 15 days, make core uniformly softening, acid reduce freeze Fortunella crassifolia Swingle；
(4) will freeze that Fortunella crassifolia Swingle is broken, after enucleation making beating or acquisition of directly squeezing the juice freeze Fortunella crassifolia Swingle fruit juice primary pulp or natural juice；
(5) become and freeze Fortunella crassifolia Swingle fruit juice by freezing Fortunella crassifolia Swingle natural juice or oleo stock dilute containing what freeze Fortunella crassifolia Swingle fruit juice natural juice or oleo stock 0.2% to 99.8%；
The step cleaning the quintessence oil freezing Fortunella crassifolia Swingle surface and peel cold injury oil vacuole spilling with warm water is also included after described step (3)；
Described warm water includes the warm water of 30 DEG C～63 DEG C。
2. freeze the manufacture method of Fortunella crassifolia Swingle fruit juice as claimed in claim 1, it is characterised in that: described Fortunella crassifolia Swingle fruit plastic sheeting and/or plastic film bag packaging, or pack without plastic sheeting and/or plastic film bag。
3. freeze the manufacture method of Fortunella crassifolia Swingle fruit juice as claimed in claim 1, it is characterised in that: also include repeating step (1) and (2) 1 to 20 times。
4. freeze the manufacture method of Fortunella crassifolia Swingle fruit juice as claimed in claim 1, it is characterised in that: in described step (1), Fortunella crassifolia Swingle injury from low temperature critical temperature temperature below is-6 DEG C to-18 DEG C。
5. what the method described in claim 1-4 any one claim was made freezes Fortunella crassifolia Swingle fruit juice。
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| CN104041591A (en) * | 2014-06-30 | 2014-09-17 | 广西南宁至简至凡科技咨询有限公司 | Downy grape and collagen polypeptide Mg yoghurt |
| CN104041592A (en) * | 2014-06-30 | 2014-09-17 | 广西南宁至简至凡科技咨询有限公司 | Yoghurt prepared from downy grape and collagen peptide Zn |
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| CN87101351A (en) * | 1987-06-18 | 1987-12-30 | 山东省枣庄市食品化学研究所 | A kind of method of producing orange juice with orange peel |
| CN1087486A (en) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | The preparation method of kumquat drink and product |
| CN1226403A (en) * | 1998-02-17 | 1999-08-25 | 王忠民 | Method for making fruit juice and jam |
| CN101797030A (en) * | 2010-04-20 | 2010-08-11 | 蒋文 | Method for processing cumquats |
| CN103040058A (en) * | 2013-01-22 | 2013-04-17 | 福建农林大学 | Processing method of kumquat juice |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060016602A (en) * | 2004-08-18 | 2006-02-22 | 학교법인 영광학원 | A method for producing mixed fruits juice by clarification and concentration |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN87101351A (en) * | 1987-06-18 | 1987-12-30 | 山东省枣庄市食品化学研究所 | A kind of method of producing orange juice with orange peel |
| CN1087486A (en) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | The preparation method of kumquat drink and product |
| CN1226403A (en) * | 1998-02-17 | 1999-08-25 | 王忠民 | Method for making fruit juice and jam |
| CN101797030A (en) * | 2010-04-20 | 2010-08-11 | 蒋文 | Method for processing cumquats |
| CN103040058A (en) * | 2013-01-22 | 2013-04-17 | 福建农林大学 | Processing method of kumquat juice |
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