CN103749908A - Tea flavored preserved honey pomelo and making method thereof - Google Patents
Tea flavored preserved honey pomelo and making method thereof Download PDFInfo
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Abstract
The invention discloses a tea flavored preserved honey pomelo and a making method thereof. The tea flavored preserved honey pomelo comprises debittered honey pomelo peel, xylitol, maltitol, green tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The making method of the tea-flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content, and sweet but not oily mouthfeel. Finished preserved honey pomelo products have a low total sugar content and low total heat, so it is suitable for weight reducing populations and diabetic patients to eat the finished preserved honey pomelo products.
Description
Technical field
The present invention discloses a kind of honey pomelo preserved fruit, particularly the honey pomelo preserved fruit of the fragrant taste of a kind of tea.
Background technology
Preserved fruit series products, as a kind of leisure food, had both kept the nutritional labeling of fruit, edible very convenient again, more and more by people, was liked.Honey pomelo preserved fruit is that to take sweet shaddock cull fruit, pericarp and capsule clothing etc. be raw material, adopts the debitterize technology that removes astringent taste, the preserved fruit being made through operations such as sugaring, oven dry.Honey pomelo preserved fruit after processing had both kept the delicate fragrance of sweet shaddock, had increased again the local flavor of honey, very popular.According to surveying and determination, in honey pomelo preserved fruit, be rich in aurantiin, pectin and cellulose etc., often ediblely contribute to reduce blood viscosity and cholesterol, protection cardiovascular and cerebrovascular is had to positive role.
The processing process of honey pomelo preserved fruit industrialization is common is: raw material screening → cleaning and sterilizing → peeling → moulding → debitterize → sugaring → draining → oven dry → cooling → detection → packing → warehouse-in.Wherein, close key control technique and have raw material processing, debitterize and sugaring etc.
For the pass key control technique of the debitterize of honey pomelo preserved fruit, the disclosed debitterized technique of patent CN1077414C is: the 6-8 that is pomelo peel by weight doubly, concentration be 1%-1.5% common salt aqueous solution or edible alkali aqueous solution, under the condition of boiling at warm fire, soak half an hour; But its infusion time length can make sweet shaddock ped by well-done, preserved fruit completed state is poor, infusion temperature height can make honey pomelo preserved fruit color and luster, natural flavour mountaineous and nutritional labeling is impaired.Patent CN102342361B discloses debitterized technique: shaddock ped is immersed after salt solution salt water boil 2-3 minute, then drain shaddock ped, repeat above-mentioned immersion-boil-drain step 1-4 time, finally slough moisture; But the bitter taste of its shaddock ped removes not, preserved fruit mouthfeel is poor.Patent CN101849600A discloses debitterized technique under a kind of vacuum condition: the proportioning that adopts percentage by weight is that the debitterize liquid that sodium chloride 2%-10%, sodium phosphate trimer 0.05%-0.5%, cycloheptaamylose 0.2%-2%, surplus are water is debitterize 20-60 minute under 0.02MPa in vacuum; The sugaring technique of honey pomelo preserved fruit is also disclosed simultaneously: the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1:2-8, in vacuum, is that 0.02MPa, temperature are sugaring 20-80 minute at 50-95 ℃.The weight of this kind of sugaring technological requirement sugaring liquid is considerably beyond debittering honey pomelo skin, and its utilization rate to sugaring liquid is lower, greatly increases the production cost of honey pomelo preserved fruit in industrialization.CN102742751A discloses a kind of sugaring technique of sweet shaddock fruit cream: in vacuum 0.08-0.10MPa, temperature, be infusion 60-80 minute at 100 ℃.This kind of sugaring technique is chronic to the at high temperature infusion of sweet shaddock ped, easily cause color burn, the nutritional labeling of sweet shaddock ped to be lost, so the ratio very low (about 15-20% is difficult to be added into more than 30%) of the sweet shaddock ped adding is to guarantee color and luster and the taste flavor of its finished product.
For the control of honey pomelo preserved fruit microbiological indicator, in standard GB/T/T10782-2006 < < preserved fruit general rule > >, stipulate: total plate count≤1000cfu/g, Escherichia coli≤30mpg/100g, pathogenic bacteria must not detect, mould≤50cfu/g.Ye Weiqiang is in the research > > Master's thesis of the processing of < < Guanxi small stream honey pomelo preserved fruit and industry, learn after deliberation: when the sugar content of preserved fruit goods is controlled at more than 65%, water activity is just lower, can the draw up dip-dye of most of bacteriums, saccharomycete and mould, thereby control preferably the microbiological indicator of preserved fruit goods, and extend storage period of honey pomelo preserved fruit goods, improve the quality of honey pomelo preserved fruit goods.But the thinking of controlling microbiological indicator by improving total sugar content is very restricted (national standard requires≤85% to the total sugar content of preserved fruit based article), and run counter to the trend that preserved fruit goods are just developing towards " low sugar, without sulphur, natural, convenient ".
Honey pomelo preserved fruit product still be take sweet taste in the market as main, but has no temporarily the honey pomelo preserved fruit product of any tea perfume (or spice).For meeting the consumer who likes the fragrant taste honey pomelo preserved fruit of tea, be also badly in need of the honey pomelo preserved fruit of the fragrant taste of a tea.When both having required it can keep the original natural flavor of honey pomelo pericarp, increase tea smell, the content of its contained aurantiin can be controlled to reduced levels again, mouthfeel is agreeably sweet.
Summary of the invention
The object of the present invention is to provide the fragrant honey pomelo preserved fruit of a kind of tea, meet the consumer demand of liking the fragrant taste honey pomelo preserved fruit of tea, it increases tea smell when can keep the original natural flavor of honey pomelo pericarp, control preferably again the introduction volume of tannic acid, and by the content of its contained aurantiin be controlled at reduced levels, mouthfeel is agreeably sweet.Meanwhile, honey pomelo preserved fruit finished product total sugar content is low, total amount of heat is low, is applicable to people to lose weight, patients with diabetes mellitus.
Another object of the present invention is to provide a kind of method of preparing the fragrant honey pomelo preserved fruit of tea, the method technical process is simple, be applicable to industrialization and produce, honey pomelo preserved fruit finished product increases tea smell when keeping the original natural flavor of honey pomelo pericarp, and aurantiin removal effect is good.
The invention provides the fragrant honey pomelo preserved fruit of a kind of tea, the component that comprises following weight portion: debittering honey pomelo skin 45-55 part, xylitol 15-17 part, maltitol 9-11 part, green tea 1.6-2.4 part, 0.8-1.2 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, its total sugar content≤3%; Moisture is 20-30%.
The fragrant honey pomelo preserved fruit of this tea is prepared by following step:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C. sugaring step: with the green tea of boiling water infusion 1.6-2.4 weight portion, wherein, the green tea powder of green tea for forming through pulverizing, after filtration, get its filtrate, then add the component configuration liquid glucose of following weight parts: xylitol 15-17 part, maltitol 9-11 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, be preheated to 95-105 ℃ by liquid glucose; Add the debittering honey pomelo skin of 45-55 weight portion to carry out infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
The fragrant honey pomelo preserved fruit of this tea also can be prepared by following step:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C '. sugaring step: water dissolves the component configuration liquid glucose of following weight parts: xylitol 15-17 part, maltitol 9-11 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part; Liquid glucose is preheated to 95-105 ℃; Add again the debittering honey pomelo skin of 45-55 weight portion to carry out infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D '. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, adds the green tea of 1.6-2.4 weight portion to stir, wherein, green tea is for through pulverizing the green tea powder forming, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
Preferably, described debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
Preferably, described sugaring step is under vacuum condition, to carry out infusion, and preferred vacuum is 0.08MPa-0.15MPa, and the vacuum infusion time is 50-70 minute, and vacuum infusion temperature is 70-85 ℃.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute.Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
Wherein, green tea can be the common green tea of China, as Pilochun (a green tea), green bamboo snake, high eyebrow snow bud, Xihu Longjing Tea, the Central Mountain celestial tea, loose peak green tea, Mount Lushan cloud and mist, the beautiful dew of bestowing favour, the green tea of realizing, doube bridge high-quality green tea, the Shou Mei that realizes, gold drum reveal milli, the white tea in Anji, Mount Huang Mao Feng, Taiping Houkui Tea, six peace green tea produced in Anhui Province, Xinyang Maojian Tea, Laoshan green tea, south, Shan green tea, the emerald green bud in Meitan, cover top sweet dew, Nanjing yuhua tea etc.
Preferably, described green tea is Pilochun (a green tea).Pilochun (a green tea) is one of green tea representative products, according to Chinese traditional Chinese medicine and modern pharmacology, the health-care efficacy research of tealeaves is thought: tealeaves is bitter, sweet, cool in nature, the popular feeling, liver, spleen, lung, kidney, the Five Classics.Under tea hardship can be rushed down, the eliminating dampness of dispelling, fire falls; Sweet can help mitigation; Cool can inducing sweat by clearing heat-fire.Pilochun (a green tea) originates in mountain, Dongting Lake, Taihu Lake, Suzhou City of Jiangsu Province, the Taihu Lake water surface, aqueous vapor ascension, fog is long, with the humid air, soil is subacidity or acidity, and quality is loose, and the utmost point is suitable for growth of tea plant, owing to planting between tea tree and fruit tree, so Biluochun tea has special flower fragrance, make its green tea that is obviously different from other types, such as Xinyang Maojian Tea has Chinese chestnut fragrance.
Green tea is azymic tea, the reservation that it is more natural materials in fresh leaf.In green tea, containing having an appointment 10% tannic acid, when human body sucks after green tea in a large number, the combination of tannic acid and irony will be more active, to human body, the absorption of iron brought to obstacle and impact, and when serious, people's cognition shows hypoferric anemia.Therefore, the addition of green tea needs suitable control, also adopts Radix Glycyrrhizae to carry out property of medicine mediation simultaneously.
Because the sugariness of Radix Glycyrrhizae is hundred times of sucrose, add after micro-Radix Glycyrrhizae, can be in the situation that do not affect the total sugar content of the fragrant honey pomelo preserved fruit of tea, increase considerably shaddock preserved fruit sweet taste, improve its sour-sweet degree, in Radix Glycyrrhizae, contain the tens of kinds of compounds such as glycyrrhizin, enoxolone, liquiritin, isoliquiritin, neoliquriitin, neoisoliquiritin, glycyrrhizin, isoliquiritigenin and licoricidin, glycyrol, isoglycyrol, 7-methylcoumarin essence, umbelliferone simultaneously, can play the effect of other components of mediation.
In the selection of sweetener, xylitol is a kind of polyalcohol, and under normal temperature, the sugariness of xylitol and sucrose are suitable, not by saccharomycete and bacterial action, has hygroscopicity and preventing caries function; Maltitol has significant hygroscopicity, also can prevent the crystallization of sucrose, and maltitol is difficult to digested metabolism in human body simultaneously, is good low-yield sweetener.Adopt the cooperation of xylitol and maltitol, and proportioning is controlled at 3:2 left and right, adds again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of preserved fruit, can significantly reduce again the total sugar content of finished product, relatively cost-saving again.The total sugar content of preserved fruit product is low, total amount of heat is low, is not easy to make people to get fat, and diabetic patients.
The present invention also provides a kind of method of preparing the fragrant honey pomelo preserved fruit of tea, comprises the steps:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C. sugaring step: add the green tea of 1.6-2.4 weight portion in the boiling water of 15-25 weight portion, wherein, green tea is for through pulverizing the green tea powder forming; Its filtrate of elimination is crossed in infusion boiling after 2-10 minute, the component that adds again following weight parts: xylitol 15-17 part, maltitol 9-11 part, green tea 1.6-2.4 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, wherein, the green tea powder of green tea for forming through pulverizing; And liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
The invention provides a kind of method of preparing the fragrant honey pomelo preserved fruit of tea, can be also to comprise the steps:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C '. sugaring step: be the component configuration liquid glucose that dissolves following weight parts at 50-70 ℃ in temperature with the water of 15-25 weight portion: xylitol 15-17 part, maltitol 9-11 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part; Liquid glucose is preheated to 95-105 ℃; Add again the debittering honey pomelo skin of 45-55 weight portion to carry out infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D '. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, adds the green tea of 1.6-2.4 weight portion to stir, wherein, green tea is for through pulverizing the green tea powder forming, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
Wherein, liquid glucose preheat temperature needs the suitable 95-105 ℃ that is controlled at, and excess Temperature can make the flavor component volatilization in sweet shaddock, green tea, affects shaddock perfume, the fragrant taste of tea of product; Temperature is too low, is unfavorable for mixing of each component, also can affect the quality of final finished.High temperature preheating by sugaring step can kill harmful bacteria, mould, the coliform in shaddock ped preferably, without the total sugar content that improves preserved fruit product, just can extend the shelf life.
Water addition in sugaring liquid needs accurately to control, and water less being difficult to of interpolation fully dissolved each solid constituent, causes adding the inhomogeneous of component; Water addition is crossed the taste flavor that affects at most preserved fruit product, and for guaranteeing that the national standard of moisture≤35% of preserved fruit product needs the time of drying and processing longer, and then causes that production efficiency is low, energy consumption waste is large.
The temperature that is fed intake and each section fed intake by substep, vacuum change to be controlled, so reduced sweet shaddock ped infusion temperature, shortened the infusion time, avoided the rotten to the corn mouthfeel of honey pomelo preserved fruit finished product, also controlled preferably the color of honey pomelo preserved fruit finished product.Also increased substantially the utilization rate of sugaring liquid, the debittering honey pomelo skin quantity of unit sugaring liquid sugaring significantly improves, thereby reduces the production cost of honey pomelo preserved fruit in industrialization.
Preferably, described debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
Preferably, in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute; Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.Further preferred, bake out temperature is 50-55 ℃, and drying time is 6-10 hour; Low temperature drying is more conducive to the color and luster of honey pomelo preserved fruit finished product, the reservation of natural flavour mountaineous and nutritional labeling.
While producing for ease of industrialization, better control the stability of quality and the uniformity of mouthfeel of the fragrant honey pomelo preserved fruit of tea, can be before peeling forming step, increase the step of cleaning and sterilizing: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit, thereby better cleaning milk shaddock fresh fruit grow, gather and transportation in the dust, silt, insect, microorganism etc. of surface attachment.The agricultural chemicals that the fresh epidermis of sweet shaddock is remaining if remove or heavy oil etc., can first use 0.5%-1.5%(weight) aqueous hydrochloric acid solution cleans, then uses 1%(weight) aqueous sodium carbonate cleans; Or, first use 0.03%-0.1%(weight) liquor potassic permanganate or the Eusol of 0.04%-0.06% soak 10-15 minute, then use clear water rinsing.
Beneficial effect of the present invention has: it is that raw material makes by peeling moulding, debitterize, sugaring, drying steps that the fragrant honey pomelo preserved fruit of tea adopts sweet shaddock ped, its total sugar content≤3%, moisture is 20-30%, when can keep the original natural flavor of honey pomelo pericarp, increase tea smell, control preferably again the introduction volume of tannic acid, and keep suitable sour-sweet degree, mouthfeel is agreeably sweet, guarantee ascorbic content, the content of contained aurantiin is controlled reduced levels.Meanwhile, honey pomelo preserved fruit finished product total sugar content is low, total amount of heat is low, is applicable to people to lose weight, patients with diabetes mellitus.The method technical process that this kind prepared the fragrant honey pomelo preserved fruit of tea is simple, is applicable to industrialization and produces, and when keeping preserved fruit product quality, can enhance productivity.
The specific embodiment
By specific embodiments of the invention given below and comparing embodiment, can further be well understood to the present invention, but they not limitation of the invention.The part not describing in detail in specific embodiment and comparing embodiment is to adopt prior art, known technology means and industry standard to obtain.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight.
embodiment 1
By following step method, prepare the fragrant honey pomelo preserved fruit of tea:
(1) peeling moulding: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, by honey pomelo pericarp and cut into specification be shaped as (3.2-3.8cm) * (3.2-3.8cm) * (3.2-3.8cm) sweet shaddock ped fourth, honey pomelo pericarp enters machine and dices, send into sweet shaddock ped fourth stepping device stepping, obtain qualified sweet shaddock ped fourth.
(2) vacuum debitterize: in vacuum, be under 0.05MPa, adopt debitterize liquid to remove the bitter principle in sweet shaddock ped fourth, the sweet shaddock ped fourth after debitterize is separated with debitterize liquid.Debitterize liquid components by weight percentage is: sodium chloride is 3%, sodium phosphate trimer is 0.1%, cycloheptaamylose is 0.5%, surplus is water.The debitterize liquid of above-mentioned formula and sweet shaddock ped fourth are inserted to vacuum debitterize tank, and the weight ratio of sweet shaddock ped fourth and debitterize liquid is 1:3, and under 60 ℃ of temperature and 0.05MPa vacuum degree condition, debitterize is 75 minutes.
(3) vacuum infusing: in the boiling water of 20.3 weight portions, add the Pilochun (a green tea) of 2 weight portions, wherein, the green tea powder of Pilochun (a green tea) for forming through pulverizing; Its filtrate of elimination is crossed in infusion boiling after 3 minutes, then adds the component of following weight parts: 16 parts of xylitols, 10 parts of maltitols, 2 parts, Pilochun (a green tea) powder, 1.6 parts of Citric Acid Monos, 0.1 part, Radix Glycyrrhizae, 0.035 part of 0.05 part of vitamin C and potassium sorbate, and liquid glucose is preheated to 100 ℃; Add the debittering honey pomelo skin of 50 weight portions to stir infusion 20 minutes, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 60 minutes under 0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid.
(4) blanching is dried: blanching in blanching machine, and 98 ℃ of blanching temperatures, 15 minutes blanching time, drain the top layer moisture of the debittering honey pomelo skin of blanching afterwards; Oven dry is debittering honey pomelo skin after blanching, and cooling fast.Bake out temperature is 50 ℃, and drying time is 10 hours, dry to debittering honey pomelo skin water content be 20-30%, afterwards the debittering honey pomelo skin of oven dry is entered to channel box and is cooled to normal temperature, make the fragrant honey pomelo preserved fruit of tea.
embodiment 2
The process of this embodiment is substantially the same manner as Example 1, and its difference is:
1. before peeling forming step, increasing the step of cleaning and sterilizing: sweet shaddock fresh fruit automatically cleans 2 minutes in 45 ℃ of hot water, enters the cooling rinsing of clean water, is that in 100mg/L ClO 2 solution, normal temperature is sterilized and dries up in concentration.
2. the adjustment of its composition and engineering parameter specifically refers to table 1, table 2.
embodiment 3
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of its composition and engineering parameter refers to table 1, table 2.
embodiment 4
The process of this embodiment is substantially the same manner as Example 1, and the variation of its sugaring step and drying steps is as follows:
(3 ') vacuum infusing: be to dissolve the component of following weight parts at 60 ℃ with the water of 20.3 weight portions in temperature: 16 parts of xylitols, 10 parts of maltitols, 1.6 parts of Citric Acid Monos, 0.1 part, Radix Glycyrrhizae, 0.035 part of 0.05 part of vitamin C and potassium sorbate, and liquid glucose is preheated to 100 ℃; Add the debittering honey pomelo skin of 50 weight portions to stir infusion 20 minutes, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 60 minutes under 0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid.
(4 ') blanching is dried: blanching in blanching machine, 98 ℃ of blanching temperatures, 15 minutes blanching time, add again the Pilochun (a green tea) of 1.6-2.4 weight portion to stir, wherein, Pilochun (a green tea), for through pulverizing the Biluochun tea powder forming, drains the top layer moisture of the debittering honey pomelo skin of blanching afterwards; Drying and processing: bake out temperature is 50 ℃, and drying time is 10 hours, dry to debittering honey pomelo skin water content be 20-30%, afterwards the debittering honey pomelo skin of oven dry is entered to channel box and is cooled to normal temperature, make the fragrant honey pomelo preserved fruit of tea.
The adjustment of its composition and engineering parameter refers to table 1, table 3.
embodiment 5
The process of this embodiment is substantially the same manner as Example 4, and the adjustment of its composition and engineering parameter refers to table 1, table 3.
embodiment 6
The process of this embodiment is substantially the same manner as Example 4, and the adjustment of its composition and engineering parameter refers to table 1, table 3.
comparative example 1
By following step method, prepare low sugar honey pomelo preserved fruit:
(1), sweet shaddock fresh fruit pretreatment: sweet shaddock fresh fruit automatically cleans 2-3 minute in 40-45 ℃ of hot water, enter the cooling rinsing of clean water, concentration be in 100ppm ClO 2 solution normal temperature sterilization and dry up after, sweet shaddock is cut into lobe, and honey pomelo pericarp is separated with sweet shaddock pulp;
(2), honey pomelo pericarp enters machine and dices, and sends into sweet shaddock fruit fourth stepping device stepping, obtains qualified sweet shaddock fruit fourth;
(3), under vacuum condition, by debitterize liquid, remove the bitter principle in sweet shaddock fruit fourth, that the sweet shaddock fruit fourth after debitterize is separated with debitterize liquid.Wherein the process conditions of sweet shaddock fruit fourth vacuum debitterize are: debitterize liquid components by weight percentage is: sodium chloride 3%, sodium phosphate trimer 0.1%, cycloheptaamylose 0.5% surplus are water; Vacuum 0.05Mpa, inserts vacuum debitterize tank by the debitterize liquid of above-mentioned formula and sweet shaddock fruit fourth, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, and under 30 ℃ of temperature and above-mentioned vacuum degree condition, debitterize is 60 minutes;
(4), vacuum infusing, obtain sugared honey pomelo preserved fruit dices, sugared honey pomelo preserved fruit dices is separated with sugaring liquid.Wherein the process conditions of sweet shaddock fruit tetrose stain are: sugaring liquid components by weight percentage is: xylitol 15%, maltitol 20%, citric acid 0.4%, refined edible salt 1.8%, surplus are water, vacuum 0.15Mpa, the sugaring liquid of above-mentioned formula and debittering honey pomelo fruit fourth are inserted to vacuum infusing tank, the weight ratio of debittering honey pomelo fruit fourth and sugaring liquid is 1:3, and under 50 ℃ of temperature and above-mentioned vacuum degree condition, sugaring is 75 minutes;
(5), in blanching machine blanching sugared honey pomelo preserved fruit dices, 85 ℃ of blanching water temperatures, 3 minutes blanching time, drain the top layer moisture of blanching preserved fruit fourth afterwards;
(6), dry honey pomelo preserved fruit dices after blanching, and cooling fast.Bake out temperature is 50 ℃, and drying time is 11 hours, dry to honey pomelo preserved fruit dices water content be 10-16%, afterwards the honey pomelo preserved fruit dices of oven dry is entered to channel box and is cooled to normal temperature.
comparative example 2
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
Table 1 formula
Table 2 technological parameter
comparative example 3
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 4
The process of this comparative example is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 5
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of formula rate and technological parameter refers to table 1, table 3.
comparative example 6
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of formula rate and technological parameter refers to table 1, table 3.
comparative example 7
The process of this comparative example is substantially the same manner as Example 4, and the adjustment of formula rate and technological parameter refers to table 1, table 3.
Table 3 technological parameter
Table 4, table 5 give organoleptic indicator's evaluation result of the honey pomelo preserved fruit Shi Ren group that the method for embodiment 1 to 6 and comparative example 1 to 7 makes; Table 6, table 7 have provided the physical and chemical index result of the honey pomelo preserved fruit that embodiment 1 to 6 and comparative example 1 to 7 make, wherein naringin content adopts the assay method of the naringin content of the Fructus Aurantii in 2005 editions > > of < < Chinese pharmacopoeia, and total sugar content and moisture adopt the preserved foods physical and chemical inspection method in standard GB/T/T11860-1989; Table 8, table 9 have provided the microbiological indicator of the honey pomelo preserved fruit that embodiment 1 to 6 and comparative example 1 to 7 make, wherein mold count by standard GB/T 4789.15-2003 carry out, the mensuration of coliform by standard GB/T 4789.3-2003 carry out, the checks of pathogenic bacteria carries out by standard GB/T 4789.4-2003, GB4789.5-2003, GB4789.10-2003, GB4789.11-2003.
Organoleptic indicator's evaluation result of table 4 Shi Ren group
Organoleptic indicator's evaluation result of table 5 Shi Ren group
Table 6 physical and chemical index result
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Embodiment 4 |
| Naringin content | 0.21% | 0.18% | 0.19% | 0.21% | 2.11% | 0.23% | 0.20% |
| Total sugar content | 1.3% | 1.1% | 1.3% | 47% | 1.8% | 1.2% | 1.2% |
| Moisture | 25% | 28% | 28% | 15% | 27% | 26% | 24% |
Table 7 physical and chemical index result
| ? | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 5 | Comparative example 6 | Comparative example 7 |
| Naringin content | 0.20% | 0.18% | 0.19% | 2.11% | 0.22% | 0.20% |
| Total sugar content | 1.0% | 1.2% | 1.3% | 1.5% | 1.1% | 1.4% |
| Moisture | 25% | 28% | 28% | 25% | 27% | 25% |
Table 8 microbiological indicator result
Table 9 microbiological indicator result
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the present patent application the scope of the claims, still belongs to the scope that the present invention is contained.
Claims (10)
1. the fragrant honey pomelo preserved fruit of a tea, it is characterized in that: the component that comprises following weight portion: debittering honey pomelo skin 45-55 part, xylitol 15-17 part, maltitol 9-11 part, green tea 1.6-2.4 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, its total sugar content is≤3%; Moisture is 20-30%.
2. the fragrant honey pomelo preserved fruit of tea according to claim 1, is characterized in that: by following step, prepared:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C. sugaring step: with the green tea of boiling water infusion 1.6-2.4 weight portion, wherein, the green tea powder of green tea for forming through pulverizing, after filtration, get its filtrate, then add the component configuration liquid glucose of following weight parts: xylitol 15-17 part, maltitol 9-11 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, be preheated to 95-105 ℃ by liquid glucose; Add the debittering honey pomelo skin of 45-55 weight portion to carry out infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
3. the fragrant honey pomelo preserved fruit of tea according to claim 1, is characterized in that: by following step, prepared:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C '. sugaring step: water dissolves the component configuration liquid glucose of following weight parts: xylitol 15-17 part, maltitol 9-11 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part; Liquid glucose is preheated to 95-105 ℃; Add again the debittering honey pomelo skin of 45-55 weight portion to carry out infusion, after infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D '. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, adds the green tea of 1.6-2.4 weight portion to stir, wherein, green tea is for through pulverizing the green tea powder forming, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
4. according to the fragrant honey pomelo preserved fruit of the tea described in any one in claims 1 to 3, it is characterized in that: described green tea is Pilochun (a green tea).
5. a method of preparing the fragrant honey pomelo preserved fruit of tea, is characterized in that: comprise the steps:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C. sugaring step: add the green tea of 1.6-2.4 weight portion in the boiling water of 15-25 weight portion, wherein, green tea is for through pulverizing the green tea powder forming; Its filtrate of elimination is crossed in infusion boiling after 2-10 minute, the component that adds again following weight parts: xylitol 15-17 part, maltitol 9-11 part, green tea 1.6-2.4 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, wherein, the green tea powder of green tea for forming through pulverizing; And liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, then drying and processing, makes the fragrant honey pomelo preserved fruit of tea after cooling.
6. method according to claim 5, is characterized in that: under the vacuum condition that described debitterize step is is 0.02MPa-0.15MPa in vacuum, carry out debitterize, the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
7. according to the method described in claim 5 or 6, it is characterized in that: before described peeling forming step, increase cleaning and sterilizing step: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit.
8. according to the method described in any one in claim 5 to 7, it is characterized in that: in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute; Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
9. a method of preparing the fragrant honey pomelo preserved fruit of tea, is characterized in that: comprise the steps:
A. peeling forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit separated with sweet shaddock pulp, get honey pomelo pericarp and cut into the sweet shaddock ped fourth of specification shape;
B. debitterize step: adopt debitterize liquid infusion honey shaddock ped fourth to remove bitter principle, after debitterize completes, sweet shaddock ped fourth is separated with debitterize liquid, by the sweet shaddock ped fourth after water rinse debitterize, then drying dehydration, make debittering honey pomelo skin; The composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
C '. sugaring step: be the component configuration liquid glucose that dissolves following weight parts at 50-70 ℃ in temperature with the water of 15-25 weight portion: xylitol 15-17 part, maltitol 9-11 part, Citric Acid Mono 1.5-1.8 part, Radix Glycyrrhizae 0.08-0.12 part, vitamin C 0.03-0.06 part and potassium sorbate 0.02-0.04 part, and liquid glucose is preheated to 95-105 ℃; Add the debittering honey pomelo skin of 45-55 weight portion to stir infusion 10-30 minute, then be cooled to 70-85 ℃, vacuumizing and keeping vacuum is infusion 50-70 minute under 0.08-0.15MPa; After infusion completes, debittering honey pomelo skin is separated with sugaring liquid;
D '. dry step: the debittering honey pomelo skin after vacuum infusing step is processed in blanching, add again the green tea of 1.6-2.4 weight portion to stir, wherein, the green tea powder of green tea for forming through pulverizing, drying and processing again, makes the fragrant honey pomelo preserved fruit of tea after cooling.
10. method according to claim 9, is characterized in that: in described drying steps, blanching temperature is 98 ± 2 ℃, and the blanching time is 10-30 minute; Bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824646A (en) * | 2015-05-19 | 2015-08-12 | 合肥康龄养生科技有限公司 | Sugar-free citrus grandis peel preserved fruit capable of enriching yin and nourishing kidney and preparation process thereof |
| CN105394309A (en) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | Processing method of tea-fragrant preserved pumpkins |
| CN107518145A (en) * | 2017-05-24 | 2017-12-29 | 赣州团团科技有限公司 | A kind of healthy honey pomelo preserved fruit and preparation method thereof |
| CN108935884A (en) * | 2018-06-29 | 2018-12-07 | 大新县科学技术情报研究所 | A kind of stomach strengthening and digestion promoting Calusena lansium is dry and its preparation process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824646A (en) * | 2015-05-19 | 2015-08-12 | 合肥康龄养生科技有限公司 | Sugar-free citrus grandis peel preserved fruit capable of enriching yin and nourishing kidney and preparation process thereof |
| CN105394309A (en) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | Processing method of tea-fragrant preserved pumpkins |
| CN107518145A (en) * | 2017-05-24 | 2017-12-29 | 赣州团团科技有限公司 | A kind of healthy honey pomelo preserved fruit and preparation method thereof |
| CN108935884A (en) * | 2018-06-29 | 2018-12-07 | 大新县科学技术情报研究所 | A kind of stomach strengthening and digestion promoting Calusena lansium is dry and its preparation process |
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