CN105248759A - Preparation method of fruit tea with plum fruit flavor - Google Patents

Abstract

The invention discloses a preparation method of fruit tea with a plum fruit flavor and belongs to the field of beverage processing. The preparation method is characterized in that a three-step preparation process procedure is adopted and includes extraction of plum fruit juice, extraction of burdock juice and mixing, blending and filling; firstly, extraction of the plum fruit juice: fruit selection, cleaning, blanching, pulping, thermal insulation, extraction, centrifugation, enzyme treatment and injection into a juice storage tank; secondly, extraction of the burdock juice: material selection, cleaning, slicing, cooking, pulping, enzyme treatment, centrifugation, colloid milling and injection into the juice storage tank; thirdly, mixing, blending and filling: mixing, blending, homogenization, vacuum degassing, sterilization, filling and obtaining of finished products. The preparation method has the benefits as follows: the product tastes mellow and has a heavy fruit taste and peculiar fragrance of the plum fruit and burdock. The fruit tea can enhance the immune function, promote digestion and appetite and facilitate liver clearing and diuresis, can reduce the pressure and relieve a cough and has the efficacy of reducing blood pressure and lipid and assisting in cancer resistance.

Description

The preparation method of a kind of Lee fruit local flavor fruit tea

Technical field

The present invention relates to a kind of processing method of beverage, especially relate to the preparation method of a kind of Lee fruit local flavor fruit tea.

Background technology

Li Guo, has another name called cloth Plum, is Prunus drupe fruit tree.Sweet and sour, raw-eaten or make jam.Fruit is rounded, and pericarp is aubergine, viridescent or yellow green, and pulp is green or dark yellow, and nearly core portion is aubergine, and exquisitely carved, form is bright-coloured, and taste is fresh and sweet, and Lee fruit is one of main fruit of Summertime.

The effect of Lee fruit: 1. promote digestion: Li Guoneng promotes the secretion of hydrochloric acid in gastric juice and peptic digest enzyme, has the effect increasing enterogastric peristalsis, and thus edible Lee fruit can promote digestion, increases appetite, is the dietotherapy non-defective unit of glutted person after gastric anacidity, food; 2. clearing liver Li Shui: containing several amino acids in the pulp of fresh Lee fruit, have positive effect for treatment cirrhosis, ascites; 3. step-down, catharsis, antibechic: containing amygdalin and a large amount of fat oils in Lee fruit kernel, have significant sharp water hypotensive effect, and can intestines peristalsis be accelerated, promote that dry stool is discharged, also there is the effect of cough-relieving apophlegmatic simultaneously.

Burdock is called as Fructus Arctii, and originate in China, Compendium of Material Medica claims " burdock ", also known as Great Burdock Achene, is 2 years raw herbaceous plant, and its son, its root all can be used as medicine, also edible, and " Bencao Jingshu " is called " loose wind is except thermal detoxification three key medicine ".Compendium of Material Medica claims its " the logical twelve regular channels, washes the five internal organs bad odor ", " clothes are made light of one's life by commiting suicide resistance to old for a long time ".Burdock enjoys the good reputation of the king of vegetables, can match in excellence or beauty with ginseng in Japan, it is a kind of health product of high nutritive value, is rich in several mineral materials, amino acid that the needed by human body such as synanthrin, cellulose, protein, calcium, phosphorus, iron are wanted, and wherein contained carrotene is higher than carrot 280 times.The delicate delicious and crisp of burdock fleshy root.Can stir-fry and eat, cook, eat raw or be processed into beverage.

Fiber contained by burdock can promote intestinal peristalsis, helps defecation, reduces body inner cholesterol, and minimizing toxin, refuse accumulate in vivo, reaches prevention of stroke and the effect of preventing and treating cancer of the stomach, the cancer of the uterus.Doctor trained in Western medicine think it except having diuresis, disappear long-pending, eliminate the phlegm except the pharmacological actions such as stopping leak, also for the dietotherapy of constipation, hypertension, high-cholesterol disease.The traditional Chinese medical science is thought wind-dispelling heat-dissipating, a surname's lung promoting eruption, effects such as relieve sore throat of detoxifying, and can be used for anemopyretic cold, coughing with a lot of sputum, measles rubella, abscess of throat.Research shows, burdock has significantly hypoglycemic, reducing blood lipid, hypotensive, tonifying kidney and strengthening yang, relax bowel and inhibition cancer cell grows, spreads and move the effect of abandoning heavy metal in water, is ideal natural health care.In China's national authority pharmacopeia such as " modern Chinese herbal medicine voluminous dictionary ", " Chinese medicine voluminous dictionary ", the pharmacological action of burdock is summarised as three aspects: the material have growth promoting effects effect, having Tumor suppression to grow and have antibacterial and antifungic action.

The easily oxidation of fresh Lee fruit, not easily preserves, and the high nutritive value of burdock, for being processed into the comprehensive utilization that Lee fruit local flavor fruit tea can realize Lee fruit raw material, instant, and being convenient to store, improving its nutritive value.

Summary of the invention

The object of the invention is the problem that solution Lee fruit not easily preserves, the preparation method of a kind of Lee fruit local flavor fruit tea is provided.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for Lee fruit local flavor fruit tea, is characterized in that: have employed three step manufacturing process flows, and one is the extraction of plum juice: choosing fruit → cleaning → blanching → making beating → insulation lixiviate → centrifugal → ferment treatment → storage juice tank; Two is extractions of burdock juice: select materials → clean → cut into slices → boiling → making beating → ferment treatment → centrifugal → glue grinds → stores juice tank; Three is mixing preparations and filling: mixing preparation → homogeneous → vacuum outgas → sterilization → filling → finished product, and concrete operation step is:

The extraction of A, plum juice:

1. select fruit: transported between choosing fruit by Lee fruit fresh fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 10 minutes, fruit is cleaned;

3. blanching: pour in jacketed pan by the Li Guoguo after cleaning, keep 89 DEG C of water temperatures, blanching 5 minutes, feel is felt like jelly;

4. making beating: employing sieve diameter is the beater of 3 millimeters, adds a certain amount of water and honey breaks into pulp;

5. be incubated lixiviate: squeeze in the tank of belt stirrer by Lee's pulp by switch, temperature remains on 60 DEG C-70 DEG C, stirs 1 hour;

6. centrifugal: by the rotating speed removing residue of the plum juice after insulation lixiviate by centrifuge 1800-2300 rev/min, to be squeezed in glue kettle by heat exchanger 65 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.35%, react 2 hours, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, burdock juice:

1. select materials: select fresh complete, tissue tight is tender and crisp, without disease and pest and machinery wound burdock;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean, peeling;

3. cut into slices: with microtome, require the thick 5-8 millimeter of sheet, uniformity;

4. boiling: by 0.15 MPa vapour pressure, steams 25 minutes, interval exhaust, and remove the angry taste of burdock, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.8 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.5% malic acid, prevent burdock from starching and produce cohesion;

6. ferment treatment: the burdock slurry after making beating is maintained the temperature at 70 DEG C by heat exchanger, adds the amylase of 0.2%, react 2 hours;

7. centrifugal: the burdock juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the burdock juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: Lee fruit is put into blend tank with burdock juice and allocates, plum juice and burdock juice are pressed the proportions of 2:3, adding carragheen 0.5%, Aspartame 80 mg/litre, lemon yellow is 0.5% by prescribed dose interpolation, quality improver;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 45 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 80 DEG C, vacuum 0.06 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 121 DEG C, time 5-10 second, chilling temperature is 45 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.

Beneficial effect: products taste flavour alcohol of the present invention and, fruit thick flavor, have Lee fruit and the distinctive fragrance of burdock.This product not only can strengthen immunologic function, promotes digestion, increases appetite, contribute to clearing liver Li Shui, step-down cough-relieving, also have effect of hypertension and hyperlipemia, anticancer adjuvant.

Detailed description of the invention

Embodiment 1 :

A preparation method for Lee fruit local flavor fruit tea, concrete operation step is:

The extraction of A, plum juice:

1. select fruit: transported between choosing fruit by Lee fruit fresh fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 4-6 minute, fruit is cleaned;

3. blanching: pour in jacketed pan by the Li Guoguo after cleaning, keep 100 DEG C of water temperatures, blanching 6-7 minute, feel is felt like jelly;

4. pull an oar: employing sieve diameter is the beater of 0.8 millimeter, adds a certain amount of water and breaks into pulp;

5. be incubated lixiviate: squeeze in the tank of belt stirrer by Lee's pulp by switch, temperature remains on 45 DEG C-50 DEG C, stirs 1.5 hours;

6. centrifugal: by the rotating speed removing residue of the plum juice after insulation lixiviate by centrifuge 4500-5000 rev/min, to be squeezed in glue kettle by heat exchanger 60 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.05%, react 1 hour, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, burdock juice:

1. select materials: select the burdock that the thin meat of fresh hypertrophy, skin is thick, tissue tight is tender and crisp, hinder without disease and pest and machinery, its persticide residue must not exceed national food hygienic standard;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean;

3. cut into slices: with microtome, require the thick 1-2 millimeter of sheet, uniformity;

4. boiling: by 0.2 MPa vapour pressure, steams 10-12 minute, interval exhaust, and remove the angry taste of burdock, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.3 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.3% malic acid, prevent burdock from starching and produce cohesion;

6. ferment treatment: the burdock slurry after making beating is maintained the temperature at 65 DEG C by heat exchanger, adds the amylase of 0.03%, react 1.5 hours;

7. centrifugal: the burdock juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the burdock juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: Lee fruit is put into blend tank with burdock juice and allocates, plum juice and burdock juice are pressed the proportions of 6:4, adding pectin 0.5%, Aspartame 80 mg/litre, famille rose is 0.5% by prescribed dose interpolation, quality improver;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 25 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 65 DEG C, vacuum 0.15 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 145 DEG C, 18 seconds time, and chilling temperature is 20-35 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.

Embodiment 2 :

A preparation method for Lee fruit local flavor fruit tea, concrete operation step is:

The extraction of A, plum juice:

1. select fruit: transported between choosing fruit by Lee fruit fresh fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 4-6 minute, fruit is cleaned;

3. blanching: pour in jacketed pan by the Li Guoguo after cleaning, keep 100 DEG C of water temperatures, blanching 6-7 minute, feel is felt like jelly;

4. pull an oar: employing sieve diameter is the beater of 1 millimeter, adds a certain amount of water and breaks into pulp;

5. be incubated lixiviate: squeeze in the tank of belt stirrer by Lee's pulp by switch, temperature remains on 45 DEG C-50 DEG C, stirs 1.5 hours;

6. centrifugal: by the rotating speed removing residue of the plum juice after insulation lixiviate by centrifuge 4500-5000 rev/min, to be squeezed in glue kettle by heat exchanger 60 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.05%, react 1 hour, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, burdock juice:

1. select materials: select the burdock that the thin meat of fresh hypertrophy, skin is thick, tissue tight is tender and crisp, hinder without disease and pest and machinery, its persticide residue must not exceed national food hygienic standard;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean;

3. cut into slices: with microtome, require the thick 1-2 millimeter of sheet, uniformity;

4. boiling: by 0.2 MPa vapour pressure, steams 10-12 minute, interval exhaust, and remove the angry taste of burdock, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.3 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.3% malic acid, prevent burdock from starching and produce cohesion;

6. ferment treatment: the burdock slurry after making beating is maintained the temperature at 65 DEG C by heat exchanger, adds the amylase of 0.03%, react 1.5 hours;

7. centrifugal: the burdock juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the burdock juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: Lee fruit is put into blend tank with burdock juice and allocates, plum juice and burdock juice are pressed the proportions of 6:4, add xanthans 0.6%, Aspartame 85 mg/litre, lemon yellow adds by prescribed dose, and quality improver is 0.35%; Add a little mango grain again;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 25 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 65 DEG C, vacuum 0.15 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 145 DEG C, 18 seconds time, and chilling temperature is 20-35 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a preparation method for Lee fruit local flavor fruit tea, is characterized in that: have employed three step manufacturing process flows, and one is the extraction of plum juice: choosing fruit → cleaning → blanching → making beating → insulation lixiviate → centrifugal → ferment treatment → storage juice tank; Two is extractions of burdock juice: select materials → clean → cut into slices → boiling → making beating → ferment treatment → centrifugal → glue grinds → stores juice tank; Three is mixing preparations and filling: mixing preparation → homogeneous → vacuum outgas → sterilization → filling → finished product, and concrete operation step is:

The extraction of A, plum juice:

1. select fruit: transported between choosing fruit by Lee fruit fresh fruit, be placed on choosing fruit platform, reject sick fruit, decayed fruit, wormed fruit, crude fruit, impurity, then push and wash in fruit groove;

2. clean: soak in the clear water washing fruit groove, stir 10 minutes, fruit is cleaned;

3. blanching: pour in jacketed pan by the Li Guoguo after cleaning, keep 89 DEG C of water temperatures, blanching 5 minutes, feel is felt like jelly;

4. making beating: employing sieve diameter is the beater of 3 millimeters, adds a certain amount of water and honey breaks into pulp;

5. be incubated lixiviate: squeeze in the tank of belt stirrer by Lee's pulp by switch, temperature remains on 60 DEG C-70 DEG C, stirs 1 hour;

6. centrifugal: by the rotating speed removing residue of the plum juice after insulation lixiviate by centrifuge 1800-2300 rev/min, to be squeezed in glue kettle by heat exchanger 65 DEG C of insulations and carry out ferment treatment;

7. ferment treatment: add the pectase of 0.35%, react 2 hours, make juice clarification, then squeezes in storage juice tank for subsequent use;

The extraction of B, burdock juice:

1. select materials: select fresh complete, tissue tight is tender and crisp, without disease and pest and machinery wound burdock;

2. clean: the silt impurity cleaning epidermis, removing coring, adopt drum-type washing machine to clean, peeling;

3. cut into slices: with microtome, require the thick 5-8 millimeter of sheet, uniformity;

4. boiling: by 0.15 MPa vapour pressure, steams 25 minutes, interval exhaust, and remove the angry taste of burdock, softening tissue, is beneficial to making beating;

5. pull an oar: with sieve diameter 0.8 millimeter of beater making beating, in pulping process, add the appropriate pure water containing 0.5% malic acid, prevent burdock from starching and produce cohesion;

6. ferment treatment: the burdock slurry after making beating is maintained the temperature at 70 DEG C by heat exchanger, adds the amylase of 0.2%, react 2 hours;

7. centrifugal: the burdock juice after ferment treatment to be carried out centrifugal, removes fiber further;

8. glue mill: the burdock juice after centrifugal is pulverized further by colloid mill, makes it evenly unanimously to pour storage juice tank into for subsequent use;

C, mixing preparation and filling:

1. mixing preparation: Lee fruit is put into blend tank with burdock juice and allocates, plum juice and burdock juice are pressed the proportions of 2:3, adding carragheen 0.5%, Aspartame 80 mg/litre, lemon yellow is 0.5% by prescribed dose interpolation, quality improver;

2. homogeneous: adopt high pressure homogenizer, operating pressure is 45 MPas, makes even tissue without precipitation;

3. vacuum outgas: for avoiding fruit juice oxidation decoloration and flavor variations, must carry out degassed, degassing conditions is: temperature 80 DEG C, vacuum 0.06 MPa;

4. sterilization: adopt the sterilization of high-temperature instantaneous sterilization device, operating temperature is 121 DEG C, time 5-10 second, chilling temperature is 45 DEG C, is then transported to sterile packaging machine and packs;

5. filling: to adopt aseptic filler filling, require during operation that fruit juice is aseptic, pipeline is aseptic, seal immediately after filling.