CN105360845A - Preparation method of fingered citron beverage - Google Patents
Preparation method of fingered citron beverage Download PDFInfo
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- CN105360845A CN105360845A CN201510866785.5A CN201510866785A CN105360845A CN 105360845 A CN105360845 A CN 105360845A CN 201510866785 A CN201510866785 A CN 201510866785A CN 105360845 A CN105360845 A CN 105360845A
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- 240000007126 Citrus medica var. sarcodactylis Species 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 235000019640 taste Nutrition 0.000 claims description 22
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 235000010672 Monarda didyma Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 244000179970 Monarda didyma Species 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 206010039509 Scab Diseases 0.000 claims description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019590 thick flavour Nutrition 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 241000143437 Aciculosporium take Species 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 240000004307 Citrus medica Species 0.000 description 20
- 235000001938 Citrus medica Nutrition 0.000 description 17
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 17
- 235000018553 tannin Nutrition 0.000 description 11
- 229920001864 tannin Polymers 0.000 description 11
- 239000001648 tannin Substances 0.000 description 11
- 210000004027 cell Anatomy 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035772 mutation Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 244000003027 Bergamotto Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical class OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of a fingered citron beverage. The preparation method comprises the following steps of sequentially sorting, cleaning, debitterizing, mashing, performing enzymolysis, performing enzymic inactivation, and squeezing to obtain juice on fingered citron; performing centrifugation on the fruit juice; and performing compounding, homogenizing, sterilization, degassing, filling and secondary sterilization on the centrifuged fruit juice. The product prepared by the method can maintain the gentle feel after being put in mouths under the premise that additives of essence and the like are not added, the fragrance is fresh, and besides, the bioactive components and the medical efficacies of the fingered citron can be reserved as possible. The preparation method has the advantages of high juice yield and high content of solid matters.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, particularly relate to a kind of preparation method of fingered citron beverage.
Background technology
Buddha's hand is the mutation of Rutaceae Citrus citron, China in Zhejiang, there is cultivation on Sichuan, Guangdong, the ground such as Fujian, but the most excellent with the Jinhua Fingered Citron quality in Zhejiang, top grade for Buddha's hand.Buddha's hand is the fruit of Rutaceae citrus plant Buddha's hand.The kind of Buddha's hand has FRUCTUS CITRI SARCODACTYLIS, FRUCTUS CITRI SARCODACTYLIS from Sichuan of China, builds Buddha's hand and gold bergamot, wherein excellent with the gold bergamot quality originating from Jinhua.Gold bergamot is the mutation that tangerine belongs to citron, has soothing liver and harmonizing stomach, the effect such as promoting qi circulation and relieving pain, clearing damp are reduced phlegm.It can also with plurality of Chinese compatibility, disease such as treatment stagnation of QI due to depression of the liver, liver-stomach disharmony, coughing with a lot of sputum etc. is traditional rare Chinese medicine.But its taste of Buddha's hand is pungent, bitter, puckery, warm in nature, the products taste produced according to common beverages preparation technology is bad, be difficult to entrance, nutritional labeling lacks, and also needs to add a lot of food additives simultaneously, especially add essence, pigment, anticorrisive agent etc., the demand that takes care of health of modern can not be met.
Summary of the invention
The object of the invention is the preparation method providing a kind of fingered citron beverage, and the product prepared through the method is soft at the inferior entrance that enough keeps of the prerequisite without the need to adding the additives such as essence, and fragrance is pure and fresh, retains bioactive ingredients and the medicinal efficacy of Buddha's hand as far as possible simultaneously; This preparation method has higher crushing juice rate and solid content.
For above problem, provide following technical scheme: a kind of preparation method of fingered citron beverage, the method includes following steps:
A. select fruit: ingredient requirement maturity is high, color is golden yellow, and thick flavor, matter is crisp, without scab, without rotten;
B. clean: soak rear to spray or circulating water cleans the dust of fruit surface, impurity, microorganism and residues of pesticides with clear water;
C. take away the puckery taste, bergamot fruit is loaded the tank that takes away the puckery taste, the sodium carbonate liquor of configuration 1%-5% pumps into the tank that takes away the puckery taste, and keeps taking away the puckery taste tank temperature 40-60 DEG C, airtight 20-24h;
D. pull an oar, after being cleaned up with circulating water by the fruit through taking away the puckery taste, making beating obtains slurries, and the citric acid of the vitamin C and 0.01%-0.025% that add 0.05%-0.1% in the process of making beating protects look;
E. enzymolysis, adds the pectase of 0.02% in slurries, and the PH of adjustment slurries is 3.5-5.0, keeps temperature 40-50 DEG C, enzymolysis 2-3h;
F. go out enzyme, after treating that enzymolysis time has arrived, slurries is warming up to 95-100 DEG C, and 10-15min is to reach enzyme effect of going out in insulation;
G. squeeze the juice, slurries are squeezed the juice, fingered citron juice is fully flowed out, obtains fruit juice;
H. centrifugal, the fruit juice of previous step operation being squeezed out is by centrifuge filter centrifugation;
I. allocate, control sugar-acid ratio, carry out being preheated to 60-70 DEG C before entering next procedure;
J. homogeneous, by deployed fruit juice homogeneous under 15-25Mpa pressure, makes the material in fruit juice fully merge, prevents from being long placed in and precipitating.
K. sterilizing, to fruit juice employing 105-110 DEG C, the instantaneous sterilizing 3-5 second that homogenizing step obtains;
L. degassed: the fruit juice in sterilization steps to be sloughed under 60-80MPA the gas in slurries by vacuum outgas method, prevent the pigment in fruit juice, vitamin, fragrance and other nutritional labeling oxidized;
M. filling, adopt two piece can or built-up tin pop can packaging to pack fruit juice;
N. re-pasteurization: water-bath spraying sterilization is carried out, 85-95 DEG C, 30min to the package body after filling.
Beneficial effect of the present invention:
1, it is soft that step of taking away the puckery taste can contribute to fruit juice entrance, and pure and fresh need of fragrance additionally adds essence;
2, enzymolysis step can make the crushing juice rate of Buddha's hand improve 14.70-17.80 percentage point, and solid content improves 2-3 percentage point, and the medicinal organism active component simultaneously in Buddha's hand is preserved for dissolving in Buddha's hand fruit juice as much as possible;
3, through twice sterilizing, the shelf-life of more than 2 years can be reached when not adding accreditation anticorrisive agent.
Detailed description of the invention
Below the specific embodiment of the present invention is described in further detail.Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
Present embodiment discloses a kind of preparation method of fingered citron beverage, the method includes following steps:
A. select fruit, ingredient requirement maturity is high, and color is golden yellow, and thick flavor, matter is crisp, without scab, without rotten;
B. clean, soak rear to spray or circulating water cleans the dust of fruit surface, impurity, microorganism and residues of pesticides with clear water;
C. take away the puckery taste, containing polyphenol in Buddha's hand fruit, polyphenol, also known as tannin, is the general name with multiple hydroxyl phenols plant component, is present in tannin cell in fruit with solubility and insoluble two states.After people break fruit by the teeth, part tannin flows out, and the tannin that soluble status exists, by saliva dissolves, makes people feel there is strong astringent taste.Taking away the puckery taste, exactly soluble tannin is become insoluble tannin, is not by tannin removing or minimizing.Bergamot fruit is loaded the tank that takes away the puckery taste by concrete operations, and by chemical substances such as limewash, the sodium carbonate liquor of configuration 1%-5% pumps into the tank that takes away the puckery taste, and keeps taking away the puckery taste tank temperature 40-60 DEG C, airtight 20-24h.Make sodium carbonate infiltrate in tannin cell with tannin effect, soluble tannin is precipitated, becomes insoluble tannin and take away the puckery taste.
D. pull an oar, after being cleaned up with circulating water by fruit through taking away the puckery taste, making beating obtains slurries, and the citric acid of the vitamin C and 0.01%-0.025% that add 0.05%-0.1% in the process of making beating protects look, this step can avoid Buddha's hand fruit oxidized, retains the delicate fragrance of Buddha's hand itself;
E. enzymolysis, adds the pectase of 0.02% in slurries, and the PH of adjustment slurries is 3.5-5.0, keeps temperature 40-50 DEG C, enzymolysis 2-3h; Because Buddha's hand fruit contains abundant pectin, pectin is a kind of heteroglycan, is the important component part of plant cell wall.Cell membrane is divided into multilayer, be generally all made up of the mixing composition of cellulose and pectin, and the coupling part between cell and cell is substantially all be made up of pectin.Like this, metaphyte just relies on pectin that flanking cell is sticked to each other together.Because the structure of cell membrane is tightr, in the industrial production, mechanical means is relied on merely to be difficult to it fully broken under normal circumstances, but after adding a certain amount of pectase, cell membrane and intercellular structural nexus are destroyed, fruit is fully broken, and going out fruit juice amount obviously increases, and the clarity of fruit juice also significantly improves simultaneously.
F. go out enzyme, after treating that enzymolysis time has arrived, slurries is warming up to 95-100 DEG C, and 10-15min is to reach enzyme effect of going out in insulation;
G. squeeze the juice, slurries are squeezed the juice, fingered citron juice is fully flowed out, obtains fruit juice;
H. centrifugal, the fruit juice of previous step operation being squeezed out is by centrifuge filter centrifugation, and the rotating speed of centrifuge controls at 6000r/min, and this step can realize Separation of Solid and Liquid, avoids fruit juice to occur precipitation;
I. allocate, control suitable sugar-acid ratio, do not add any artificial essence, pigment, anticorrisive agent in this step, carry out being preheated to 60-70 DEG C before entering next procedure;
J. homogeneous, by deployed fruit juice homogeneous under 15-25Mpa pressure, makes the material in fruit juice fully merge, prevents from being long placed in and precipitating.
K. sterilizing, to fruit juice employing 105-110 DEG C, the instantaneous sterilizing 3-5 second that homogenizing step obtains;
L. degassed: the fruit juice in sterilization steps to be sloughed under 60-80MPA the gas in slurries by vacuum outgas method, prevent the pigment in fruit juice, vitamin, fragrance and other nutritional labeling oxidized;
M. filling, adopt two piece can or built-up tin pop can packaging to pack fruit juice;
N. re-pasteurization: water-bath spraying sterilization is carried out, 85-95 DEG C, 30min to the package body after filling.
Beneficial effect of the present invention: it is soft that step of taking away the puckery taste can contribute to fruit juice entrance, pure and fresh need of fragrance additionally adds essence; Enzymolysis step can make the crushing juice rate of Buddha's hand improve 14.70-17.80 percentage point, and solid content improves 2-3 percentage point, and the medicinal organism active component simultaneously in Buddha's hand is preserved for dissolving in Buddha's hand fruit juice as much as possible; Through twice sterilizing, the shelf-life of more than 2 years more than can be reached when not adding accreditation anticorrisive agent.
Described is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvement and modification, these improvement of above-mentioned hypothesis and modification also should be considered as protection scope of the present invention.
Claims (5)
1. a preparation method for fingered citron beverage, the method includes following steps:
A. take away the puckery taste, bergamot fruit is loaded the tank that takes away the puckery taste, the sodium carbonate liquor of configuration 1%-5% pumps into the tank that takes away the puckery taste, and keeps taking away the puckery taste tank temperature 40-60 DEG C, airtight 20-24h;
B. pull an oar, after being cleaned up with circulating water by the fruit through taking away the puckery taste, making beating obtains slurries, and the citric acid of the vitamin C and 0.01%-0.025% that add 0.05%-0.1% in the process of making beating protects look;
C. enzymolysis, adds the pectase of 0.02% in slurries, and the PH of adjustment slurries is 3.5-5.0, keeps temperature 40-50 DEG C, enzymolysis 2-3h;
D. go out enzyme, after treating that enzymolysis time has arrived, slurries is warming up to 95-100 DEG C, and 10-15min is to reach enzyme effect of going out in insulation;
E. squeeze the juice, slurries are squeezed the juice, fingered citron juice is fully flowed out, obtains fruit juice;
F. centrifugal, the fruit juice of previous step operation being squeezed out is by centrifuge filter centrifugation;
G. allocate, control sugar-acid ratio, carry out being preheated to 60-70 DEG C before entering next procedure;
H. homogeneous, by deployed fruit juice homogeneous under 15-25Mpa pressure, makes the material in fruit juice fully merge, prevents from being long placed in and precipitating.
2. the preparation method of fingered citron beverage according to claim 1, is characterized in that: after homogenizing step, also include following steps:
A. sterilizing, to fruit juice employing 105-110 DEG C, the instantaneous sterilizing 3-5 second that homogenizing step obtains;
B. degassed: the fruit juice vacuum outgas method in sterilization steps to be sloughed the gas in slurries, prevent the pigment in fruit juice, vitamin, fragrance and other nutritional labeling oxidized;
C. filling, fruit juice is packed;
D. re-pasteurization: water-bath spraying sterilization is carried out, 85-95 DEG C, 30min to the package body after filling.
3. the preparation method of fingered citron beverage according to claim 1, is characterized in that: further comprising the steps of before described step of taking away the puckery taste:
A. select fruit: ingredient requirement maturity is high, color is golden yellow, and thick flavor, matter is crisp, without scab, without rotten;
B. clean: soak rear to spray or circulating water cleans the dust of fruit surface, impurity, microorganism and residues of pesticides with clear water.
4. the preparation method of fingered citron beverage according to claim 1, is characterized in that: the vacuum outgas method in described de-airing step is carried out under 60-80MPA.
5. the preparation method of fingered citron beverage according to claim 1 and 2, is characterized in that: adopt two piece can or built-up tin pop can packaging in described filling step.
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Cited By (8)
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| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
| CN106666285A (en) * | 2016-12-26 | 2017-05-17 | 陕西安康硒谷明珠生物科技开发有限公司 | Preparation method for shine skin papaya juice beverage |
| CN106666284A (en) * | 2016-12-26 | 2017-05-17 | 陕西安康硒谷明珠生物科技开发有限公司 | Preparation method of shine skin papaya composite fruit juice beverage |
| CN107836635A (en) * | 2017-10-23 | 2018-03-27 | 佛山科学技术学院 | One kind alleviates visual fatigue function nutrition flour and preparation method thereof |
| CN108402357A (en) * | 2018-03-08 | 2018-08-17 | 重庆三峡学院 | Sea-buckthorn fingered citron diet fiber drink |
| CN109105428A (en) * | 2018-10-23 | 2019-01-01 | 云南味酷食品有限公司 | Beauty and health care flower cake and preparation method thereof |
| CN112890060A (en) * | 2021-03-15 | 2021-06-04 | 华南农业大学 | Fragrant yellow clear beverage and preparation method thereof |
| CN114431378A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron juice |
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