CN104663945A - Pitaya peel tea and preparation method thereof - Google Patents
Pitaya peel tea and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of foods and particularly relates to pitaya peel tea and a preparation method thereof. The preparation method of the pitaya peel tea disclosed by the invention is simple and convenient to operate and suitable for industrial production. The pitaya peel tea prepared by the preparation method is rosy in color, fragrant in smell and rich in nutritional components such as carbohydrate, fibers and trace elements in pitaya peel, and also has the health effects of refreshing the mind, relieving fatigue, generating body fluid, clearing away heat, preventing oxidation and the like of puer tea, has the effect of organically combining the unique fragrance of the characteristic fruit pitaya of a torrid zone and the health effect of the puer tea, and can satisfy the pursuit of people on double effects of nutrition and health.
Description
Technical field
The present invention relates to food technology field, relate to a kind of dragon fruit peel tea and preparation method thereof specifically.
Background technology
Dragon fruit is common a kind of fruit, and dragon fruit is nutritious, and fine and smooth dark the liking by everybody of meat, pericarp generally can be thrown away when eating dragon fruit by we, in fact the pericarp high nutritive value of dragon fruit.Containing ash content, crude fat, crude protein, crude fibre, vitamin C, calcium, phosphorus, iron and lot of anthocyanin, aqueous soluble dietary albumen, phytalbumin etc. in pitaya peel.The pericarp of dragon fruit contains the nutriment be of great rarity---anthocyanidin.Anthocyanidin is a kind of antioxidant of brute force, is better than carrotene more than 10 times, and can preserve active 75 hours in blood of human body.It can protect human body from harmful substance---and the damage of free radical, contributes to preventing the multiple disease relevant with free radical.Anthocyanidin can strengthen blood vessel elasticity, protection arteries inwall; Reduce blood pressure; Promote the smoothness of skin, U.S. face skin; Inflammation-inhibiting and allergy, improve the pliability in joint, prevention arthritis; Can promote that the visual purple in retina cell regenerates, improve eyesight; Also there is radiation-resistant effect etc.
Along with improving constantly of the progress of society and the living standard of people, the requirement of people to fruit juice is also more and more higher, not only containing the abundant nutritional labeling of fruit, also will require to possess certain health-care efficacy.At present, on market, fruit juice is of a great variety, mostly only relates to single fruit syrup and extracts, although have certain health care or nutritive effect, but comprehensively can not supplement the various nutrient elements of needed by human body.
Summary of the invention
In view of this, the object of the invention is to provide a kind of not only nutrition but also the dragon fruit peel tea kept healthy and preparation method thereof.
For realizing object of the present invention, the present invention adopts following technical scheme:
A preparation method for dragon fruit peel tea, comprising:
Step 1, get maturation, the sterilization of disease-free pitaya peel is cleaned, and adds acetic acid water (containing 1% acetic acid) homogenate 3-5min, adds biology enzyme mixture enzymolysis 2-2.5h at 40 DEG C, filter, discard residue, collect pitaya peel juice; Wherein, the weight ratio of described pitaya peel and acetic acid water, biology enzyme mixture is 10-15: 80-90: 1-2;
Step 2, take Pu'er tea, add water and ascorbic acid, lixiviate 30-40min in boiling water (about 100 degree), cooled and filtered, collect Pu'er tea juice; Wherein, the weight ratio of described Pu'er tea and water, ascorbic acid is 6-10: 90-95: 0.05-0.1;
The pitaya peel juice that step 3, step 1 and step 2 are obtained and the mixing of Pu'er tea juice, add milk powder, scallop powder, ascorbic acid, Icing Sugar, citric acid and water, essence filter, homogeneous, filling sterilizing and get final product.
The present invention is with tropical fruit (tree) pitaya peel for raw material, and the health-care effect in conjunction with Pu'er tea is prepared into the beverage of nutrition and health care.
Step 1 of the present invention is chosen dragon fruit pericarp and is added the homogenate of acetic acid water, mainly can in and the alkaline matter of pitaya peel, keep the acid-base value of drink fruit juice, biology enzyme mixture is utilized to decompose after homogenate, fully can decompose the nutriment of dragon fruit pericarp, long chain polysaccharides molecule and other nutrients be decomposed completely, improves soluble solid content, be conducive to follow-up clarification simultaneously, filter and concentrate.Homogenization time is 3-5 minute, and preferred Homogenization time is 4 minutes, and enzymolysis time is 2-2.5 hour, and the preferred time is 2.3 hours.
Wherein, invent dragon fruit pericarp in described preparation method's step 1: acetic acid water: the weight ratio of biology enzyme mixture is 10-15: 80-90: 1-2, preferably, to weigh ratio according to weight, pitaya peel: acetic acid water: biology enzyme mixture is 13:86:1.
Thoroughly clean in order to ensure the pitaya peel cleaning preparing dragon fruit peel tea, the pitaya peel described in step 1 of the present invention adds water before homogenate and also comprises sterilisation step: be with 0.01% hydrogenperoxide steam generator soak, irradiate 3 minutes under uviol lamp.
Pericarp tea beverage General Requirements pitaya peel juice is as clear as crystal or have even turbidity, therefore fully filter in preparation, muddy and deposited phenomenon is there is to avoid preparing product, filter described in preferred step 1 and comprise coarse filtration and fine filtering step, described coarse filtration is be that 400 orders filter by the pulp after enzymolysis through stainless steel filtering net order number; Described fine filtering for gained fruit juice after coarse filtration is put into centrifuge, 4 degree of low-temperature centrifugation 15min under the condition of 4000rpm.
In patent of the present invention in Pu'er tea juice preparation method step 2 by Pu'er tea: water: ascorbic acid to be blended in boiling water lixiviate and to obtain Pu'er tea juice, and wherein said boiled water temperature is about 100 degree, and extraction time is 30-40 minute, and the preferred time is 35 minutes.Object fully can obtain active ingredient.The weight ratio of described Pu'er tea and water, ascorbic acid is 6-10: 90-95: 0.05-0.1.The weight ratio of preferred described Pu'er tea and water, ascorbic acid is 8: 92: 0.05.
In order to ensure the taste of juice drinks, in step 3, the percentage by weight of each component is pitaya peel juice 40-45%, Pu'er tea juice 30-35%, milk powder 1-2%, scallop powder 0.1-0.2%, ascorbic acid 0.05-0.08%, Icing Sugar 12-14%, citric acid 0.05-0.1%, surplus is water.The percentage by weight of preferred each component is pitaya peel juice 43%, Pu'er tea juice 33%, milk powder 1.5%, scallop powder 0.15%, ascorbic acid 0.06%, Icing Sugar 13%, citric acid 0.08%, water 9.21%.
In order to avoid muddy and deposited phenomenon occurs preparing product, essence filter described in step 3 is for through 2000rpm centrifuge 10 minutes.In order to ensure the quality of the dragon fruit tea beverage prepared, step 3 of the present invention has carried out homogeneous and sterilizing, and described homogeneous is preferably 20 MPas, and sterilizing adopts the preferred sterilising temp of flash pasteurization 95 degree, 4 minutes time.
Carry out physical and chemical index detection to dragon fruit peel tea provided by the invention, every leading indicator all meets national standard requirement.Market survey shows, most people is liked or extremely liked dragon fruit peel tea provided by the invention.
Pitaya peel tea preparation method of the present invention, easy and simple to handle, be suitable for suitability for industrialized production.Dragon fruit peel tea color and luster prepared by described preparation method is ruddy, fragrant odour, both the nutritional labelings such as carbohydrate in pitaya peel, fiber, trace element be rich in, there is again tired, replenishing body fluid and clearing away heat pathogen, removing toxic substances, the health-care effect such as anti-oxidant of disappearing of refreshing oneself of Pu'er tea, the fragrant of tropical feature fruit pitaya peel uniqueness and the health-care effect of Pu'er tea are organically combined, the pursuit of people to nutrition and health care double effects can be met.
Detailed description of the invention
The embodiment of the invention discloses a kind of dragon fruit peel tea and preparation method thereof.Those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.
In order to understand the present invention further, below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1:
The preparation method of 1 one kinds of dragon fruit peel tea, is characterized in that, comprising:
Step 1, get maturation, the sterilization of disease-free pitaya peel is cleaned, and adds acetic acid water (containing 1% acetic acid) homogenate 3min, adds biology enzyme mixture enzymolysis 2h at 40 DEG C, filter, discard residue, collect pitaya peel juice; Wherein, the weight ratio of described pitaya peel and acetic acid water, biology enzyme mixture is 10: 80: 1;
Step 2, take Pu'er tea, add water and ascorbic acid, lixiviate 30min in boiling water (about 100 degree), cooled and filtered, collect Pu'er tea juice; Wherein, the weight ratio of described Pu'er tea and water, ascorbic acid is 6: 90: 0.05;
The pitaya peel juice that step 3, step 1 and step 2 are obtained and the mixing of Pu'er tea juice, add milk powder, scallop powder, ascorbic acid, Icing Sugar, citric acid and water, essence filter, homogeneous, filling sterilizing and get final product.
2 preparation methods according to claim 1, it is characterized in that, pitaya peel described in step 1 also comprises sterilisation step before adding the homogenate of acetic acid water, be with 0.01% hydrogenperoxide steam generator soak, irradiate 3 minutes under uviol lamp.Biology enzyme mixture is weight ratio catalase: pectase: amylase=1:0.3:0.5.
3 preparation methods according to claim 1, is characterized in that, filter and comprise coarse filtration and fine filtering step described in step 1, and described coarse filtration is be that 400 orders filter by the pulp after enzymolysis through stainless steel filtering net order number; Described fine filtering for gained fruit juice after coarse filtration is put into centrifuge, 4 degree of low-temperature centrifugation 15min under the condition of 4000rpm.
4 preparation methods according to claim 1, is characterized in that, being filtered into the tea juice of lixiviate described in step 2 through stainless steel filtering net order number is that 400 orders filter.
5 preparation methods according to claim 1, it is characterized in that, in step 3, the percentage by weight of each component is pitaya peel juice 40%, Pu'er tea juice 30%, milk powder 1%, scallop powder 0.1%, ascorbic acid 0.05%, Icing Sugar 12%, citric acid 0.05%, water 16.8%.
6 preparation methods according to claim 1, is characterized in that, essence filter described in step 3 is for through 2000rpm centrifuge 10 minutes.Described homogenization pressure is 18 MPas, and sterilizing adopts the preferred sterilising temp of flash pasteurization 90 degree, 3 minutes time.
Embodiment 2:
The preparation method of 1 one kinds of dragon fruit peel tea, is characterized in that, comprising:
Step 1, get maturation, the sterilization of disease-free pitaya peel is cleaned, and adds acetic acid water (containing 1% acetic acid) homogenate 4min, adds biology enzyme mixture enzymolysis 2.3h at 40 DEG C, filter, discard residue, collect pitaya peel juice; Wherein, the weight ratio of described pitaya peel and acetic acid water, biology enzyme mixture is 13: 86: 1;
Step 2, take Pu'er tea, add water and ascorbic acid, lixiviate 35min in boiling water (about 100 degree), cooled and filtered, collect Pu'er tea juice; Wherein, the weight ratio of described Pu'er tea and water, ascorbic acid is 8: 92: 0.05;
The pitaya peel juice that step 3, step 1 and step 2 are obtained and the mixing of Pu'er tea juice, add milk powder, scallop powder, ascorbic acid, Icing Sugar, citric acid and water, essence filter, homogeneous, filling sterilizing and get final product.
2 preparation methods according to claim 1, it is characterized in that, pitaya peel described in step 1 also comprises sterilisation step before adding the homogenate of acetic acid water, be with 0.01% hydrogenperoxide steam generator soak, irradiate 3 minutes under uviol lamp.Biology enzyme mixture is weight ratio catalase: pectase: amylase=1:0.3:0.5.
3 preparation methods according to claim 1, is characterized in that, filter and comprise coarse filtration and fine filtering step described in step 1, and described coarse filtration is be that 400 orders filter by the pulp after enzymolysis through stainless steel filtering net order number; Described fine filtering for gained fruit juice after coarse filtration is put into centrifuge, 4 degree of low-temperature centrifugation 15min under the condition of 4000rpm.
4 preparation methods according to claim 1, is characterized in that, being filtered into the tea juice of lixiviate described in step 2 through stainless steel filtering net order number is that 400 orders filter.
5 preparation methods according to claim 1, it is characterized in that, in step 3, the percentage by weight of each component is pitaya peel juice 43%, Pu'er tea juice 33%, milk powder 1.5%, scallop powder 0.15%, ascorbic acid 0.06%, Icing Sugar 13%, citric acid 0.08%, water 9.21%.
6 preparation methods according to claim 1, is characterized in that, essence filter described in step 3 is for through 2000rpm centrifuge 10 minutes.Described homogenization pressure is 20 MPas, and sterilizing adopts the preferred sterilising temp of flash pasteurization 95 degree, 4 minutes time.
Embodiment 3:
The preparation method of 1 one kinds of dragon fruit peel tea, is characterized in that, comprising:
Step 1, get maturation, the sterilization of disease-free pitaya peel is cleaned, and adds acetic acid water (containing 1% acetic acid) homogenate 5min, adds biology enzyme mixture enzymolysis 2.5h at 40 DEG C, filter, discard residue, collect pitaya peel juice; Wherein, the weight ratio of described pitaya peel and acetic acid water, biology enzyme mixture is 15: 90: 2;
Step 2, take Pu'er tea, add water and ascorbic acid, lixiviate 40min in boiling water (about 100 degree), cooled and filtered, collect Pu'er tea juice; Wherein, the weight ratio of described Pu'er tea and water, ascorbic acid is 10: 95: 0.1;
The pitaya peel juice that step 3, step 1 and step 2 are obtained and the mixing of Pu'er tea juice, add milk powder, scallop powder, ascorbic acid, Icing Sugar, citric acid and water, essence filter, homogeneous, filling sterilizing and get final product.
2 preparation methods according to claim 1, it is characterized in that, pitaya peel described in step 1 also comprises sterilisation step before adding the homogenate of acetic acid water, be with 0.01% hydrogenperoxide steam generator soak, irradiate 3 minutes under uviol lamp.Biology enzyme mixture is weight ratio catalase: pectase: amylase=1:0.3:0.5.
3 preparation methods according to claim 1, is characterized in that, filter and comprise coarse filtration and fine filtering step described in step 1, and described coarse filtration is be that 400 orders filter by the pulp after enzymolysis through stainless steel filtering net order number; Described fine filtering for gained fruit juice after coarse filtration is put into centrifuge, 4 degree of low-temperature centrifugation 15min under the condition of 4000rpm.
4 preparation methods according to claim 1, is characterized in that, being filtered into the tea juice of lixiviate described in step 2 through stainless steel filtering net order number is that 400 orders filter.
5 preparation methods according to claim 1, it is characterized in that, in step 3, the percentage by weight of each component is pitaya peel juice 45%, Pu'er tea juice 35%, milk powder 2%, scallop powder 0.2%, ascorbic acid 0.08%, Icing Sugar 14%, citric acid 0.1%, water 3.62%.
6 preparation methods according to claim 1, is characterized in that, essence filter described in step 3 is for through 2000rpm centrifuge 10 minutes.Described homogenization pressure is 30 MPas, and sterilizing adopts the preferred sterilising temp of flash pasteurization 100 degree, 5 minutes time.
Embodiment 4: the detection of the every physical and chemical index of dragon fruit peel tea
The dragon fruit peel tea that described in Example 1 ~ 3 prepared by preparation method, compare indices by GB/T1234.1, GB/47892-1994, GB/47893-1994, GB/T5009.11-1996, GB/T7500899112-1996, GB/T5009.13-1996 examination criteria, the results are shown in Table 1.
Table 1 dragon fruit peel tea indices
The every leading indicator of dragon fruit peel tea prepared according to the embodiment of the present invention 1 ~ 3 method as seen by table 1 result all meets national standard requirement.
Embodiment 5:
Respectively in Guangzhou, Wuhan, each random investigation 100 people in city, 3, Shanghai, the color and luster of dragon fruit peel tea, fragrance and the mouthfeel prepared embodiment 2 respectively carry out scoring evaluation: extremely enjoy a lot to be 5 points, like being 4 points, be generally 3 points, do not like being 2 points, very do not like being 1 point.Statistics be 94% people like or extremely like the color and luster of described dragon fruit peel tea; The people of 90% likes or extremely likes the fragrance of described dragon fruit peel tea; The people of 96% likes or extremely likes the mouthfeel of described dragon fruit peel tea.
In addition, in 100 people in Guangzhou, the 91% overall local flavor liking or extremely like described dragon fruit peel tea; In 100 people in Wuhan, the 90% overall local flavor liking or extremely like described dragon fruit peel tea; In 100 people in Shanghai, the 92% overall local flavor liking or extremely like described dragon fruit peel tea.As can be seen here, the dragon fruit peel tea utilizing method provided by the invention to prepare at home middle part, eastern region and southern areas all obtains good evaluation.
The explanation of above embodiment just understands method of the present invention and core concept thereof for helping.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improve and modify and also fall in the protection domain of the claims in the present invention.
Claims (6)
1. a preparation method for dragon fruit peel tea, is characterized in that, comprising:
Step 1, get maturation, the sterilization of disease-free pitaya peel is cleaned, and adds acetic acid water (containing 1% acetic acid) homogenate 3-5min, adds biology enzyme mixture enzymolysis 2-2.5h at 40 DEG C, filter, discard residue, collect pitaya peel juice; Wherein, the weight ratio of described pitaya peel and acetic acid water, biology enzyme mixture is 10-15: 80-90: 1-2;
Step 2, take Pu'er tea, add water and ascorbic acid, lixiviate 30-40min in boiling water (about 100 degree), cooled and filtered, collect Pu'er tea juice; Wherein, the weight ratio of described Pu'er tea and water, ascorbic acid is 6-10: 90-95: 0.05-0.1;
The pitaya peel juice that step 3, step 1 and step 2 are obtained and the mixing of Pu'er tea juice, add milk powder, scallop powder, ascorbic acid, Icing Sugar, citric acid and water, essence filter, homogeneous, filling sterilizing and get final product.
2. preparation method according to claim 1, it is characterized in that, pitaya peel described in step 1 also comprises sterilisation step before adding the homogenate of acetic acid water, for soaking with the hydrogenperoxide steam generator of 0.01%, irradiate 3 minutes under uviol lamp, biology enzyme mixture is weight ratio catalase: pectase: amylase=1:0.3:0.5.
3. preparation method according to claim 1, is characterized in that, filters and comprise coarse filtration and fine filtering step described in step 1, and described coarse filtration is be that 400 orders filter by the pulp after enzymolysis through stainless steel filtering net order number; Described fine filtering for gained fruit juice after coarse filtration is put into centrifuge, 4 degree of low-temperature centrifugation 15min under the condition of 4000rpm.
4. preparation method according to claim 1, is characterized in that, being filtered into the tea juice of lixiviate described in step 2 through stainless steel filtering net order number is that 400 orders filter.
5. preparation method according to claim 1, it is characterized in that, in step 3, the percentage by weight of each component is pitaya peel juice 40-45%, Pu'er tea juice 30-35%, milk powder 1-2%, scallop powder 0.1-0.2%, ascorbic acid 0.05-0.08%, Icing Sugar 12-14%, citric acid 0.05-0.1%, surplus is water.
6. preparation method according to claim 1, it is characterized in that, essence filter described in step 3 is for through 2000rpm centrifuge 10 minutes, and described homogenization pressure is 18-30 MPa, sterilizing adopts flash pasteurization preferred sterilising temp 90-100 degree, time 3-5 minute.
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| CN104938943A (en) * | 2015-07-21 | 2015-09-30 | 陈梦莹 | Nutritive noodles made of pitaya peels |
| CN105146038A (en) * | 2015-10-16 | 2015-12-16 | 海南大学 | Pitaya peel preserved fruit processing method |
| CN106070427A (en) * | 2016-06-08 | 2016-11-09 | 刘奉泊 | A kind of preparation method rich in dragon fruit thin pancake |
| CN106901084A (en) * | 2017-01-24 | 2017-06-30 | 钦州市钦南区科学技术情报研究所 | A kind of preparation method of green tea Dragonfruit Juice |
| CN108324606A (en) * | 2017-03-01 | 2018-07-27 | 齐鲁工业大学 | A kind of stems of dragon fruits extract and its preparation method and application |
| CN110179110A (en) * | 2018-10-11 | 2019-08-30 | 青岛大学 | A kind of pitaya peel health care oral liquid |
| CN110179111A (en) * | 2018-10-11 | 2019-08-30 | 青岛大学 | A kind of preparation method of pitaya peel health care oral liquid |
| CN110226753A (en) * | 2018-10-11 | 2019-09-13 | 青岛大学 | A kind of preparation method of pitaya peel composition oral agent |
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| CN106070787A (en) * | 2016-04-26 | 2016-11-09 | 湖北文理学院 | A kind of preparation method of durian peel tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106070427A (en) * | 2016-06-08 | 2016-11-09 | 刘奉泊 | A kind of preparation method rich in dragon fruit thin pancake |
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| CN110179110A (en) * | 2018-10-11 | 2019-08-30 | 青岛大学 | A kind of pitaya peel health care oral liquid |
| CN110179111A (en) * | 2018-10-11 | 2019-08-30 | 青岛大学 | A kind of preparation method of pitaya peel health care oral liquid |
| CN110226753A (en) * | 2018-10-11 | 2019-09-13 | 青岛大学 | A kind of preparation method of pitaya peel composition oral agent |
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