CN105876034A - Method for preparing honey-processed kiwi fruit tea - Google Patents
Method for preparing honey-processed kiwi fruit tea Download PDFInfo
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- CN105876034A CN105876034A CN201610451244.0A CN201610451244A CN105876034A CN 105876034 A CN105876034 A CN 105876034A CN 201610451244 A CN201610451244 A CN 201610451244A CN 105876034 A CN105876034 A CN 105876034A
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- honey
- tea
- kiwifruit
- kiwi berry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing honey-processed kiwi fruit tea. The method has the advantages that honey is matched with kiwi fruits according to characteristics of the kiwi fruits, the kiwi fruits are processed by the aid of the honey, have excellent fine and smooth taste and are sweet, sour and delicious, and accordingly the edibility of the honey-processed kiwi fruit tea which is a product can be improved; the product is free of optional preservatives, and the shelf life of the product can be greatly prolonged by the aid of technological characteristics and can reach 18 months; the honey and the kiwi fruits are perfectly combined with one another, the kiwi fruits are processed by the aid of the honey via advanced technologies to obtain the honey-processed kiwi fruit tea produced by the aid of the method, and active components in the kiwi fruits and the honey can be kept to the greatest extent.
Description
Technical field
The present invention relates to technical field of food science, be specifically related to the compounding method of honey refining kiwifruit tea.
Background technology
Kiwi berry plant husbandry extends on a large scale, and yield increases sharply, and the marketing fresh time is short, also occurs in that and sells difficult phenomenon, has large quantities of Kiwi fresh fruit to rot to waste every year.And Kiwi berry is seasonal strong, storage life is the longest, and if anti-season Kiwi berry, its nutritive value is had a greatly reduced quality with mouthfeel.A lot of Kiwi berry goods are all to do auxiliary material use for baking, husky ice Beverage Market in the market, and mouthfeel is poor, and the content of Kiwi berry is the highest, and adds series of anticorrosion agent, pigment etc., destroys the nutritive value of Kiwi berry.Additionally, the domestic deep processing enterprise for Kiwi berry is the most few.
Summary of the invention
The present invention is directed to the problems referred to above, it is provided that the compounding method of honey refining kiwifruit tea, this technique is according to the characteristic of Kiwi berry, and the honey joined in addition honey refining, the mouthfeel that can make Kiwi berry is the finest and the smoothest, sweet and sour taste, adds the consumption of product.And this product is without any preservative, process characteristic is utilized to make the shelf-life be greatly prolonged.
For solving above-mentioned technical problem, the technical scheme that the present invention uses is: the compounding method of honey refining kiwifruit tea, comprises the following steps that:
1) Kiwi berry is removed the peel, broken, pickle with sugar and make that to pickle Kiwi berry standby,
2) in vacuum kettle, stirring and boiling 10-20min after 21%-25% HFCS, 16%-20% white granulated sugar is added successively；
3) by 0.2%-0.4% carragheen, 0.2%-0.5% sodium carboxymethylcellulose (CMC), 0.4%-0.6% malic acid, 0.1%-0.2% vitamin C (Vc) adds the water boiling 10-20min of 5%-7% again in vacuum kettle after pouring vacuum kettle into after mixing；
4) adding 40%-45% in vacuum kettle and pickle Kiwi berry and 15%-20% honey, stoste is made in boiling 10～20min；
5) stoste is vacuumized process, evacuate the bubble in stoste；
6) in stoste, add 0.03%-0.08% flavoring essence and honey refining kiwifruit tea is made in stirring.
Preferred as such scheme, also includes 7) by honey kiwifruit tea filling and capping the step of sterilization processing.
Preferred as such scheme, during sterilization processing, sterilization temperature is 85 ± 1 DEG C, a length of 30-40min during sterilization.
Preferred as such scheme, uses vial filling and vacuum capping during filling and capping.
Preferred as such scheme, the temperature of boiling and whipping process controls at 60-85 DEG C.
The invention has the beneficial effects as follows:
1) the honey refining kiwifruit tea that the present invention produces, by honey and Kiwi berry perfect adaptation, forms through the refining of advanced technologies honey, has been maximally maintained both active components.
2) this technique is according to the characteristic of Kiwi berry, and the honey joined in addition honey refining, the mouthfeel that can make Kiwi berry is the finest and the smoothest, sweet and sour taste, adds the consumption of product.And this product is without any preservative, process characteristic is utilized to make the shelf-life be greatly prolonged.
3) compounding method of the honey kiwifruit tea of our company's exploitation, expands the width that utilizes of Kiwi berry, improves the added value of Kiwi berry, have a far reaching influence Kiwi berry industry.The honey refining kiwifruit tea that our company produces is that the Kiwi berry utilizing this season natural maturity processes for primary raw material, allows consumer can have the Kiwi berry goods of genuineness throughout the year.
4) charging sequence and digestion time are very big on the impact of products taste and sense organ, grasp bad meeting and cause Kiwi berry to be destroyed at process Middle nutrition element, even brown stain.
Detailed description of the invention
Below in conjunction with embodiment, the detailed description of the invention of the present invention is further described.
Honey refining kiwifruit tea system joins process:
1) Kiwi berry is removed the peel, broken, to pickle with sugar and make that to pickle Kiwi berry standby, the Kiwi berry during this preferably employs fresh Kiwi berry；
2) in vacuum kettle, stirring and boiling 10-20min, the preferred 10-15min of boiling duration after 21%-25% HFCS, 16%-20% white granulated sugar is added successively；
3) by 0.2%-0.4% carragheen, 0.2%-0.5% sodium carboxymethylcellulose (CMC), 0.4%-0.6% malic acid, 0.1%-0.2% vitamin C (Vc) pours the pure water boiling 10-20min that vacuum kettle adds 5%-7% again in vacuum kettle into after mixing, the preferred 10-15min of boiling duration, water preferably employs pure water；
4) adding 40%-45% in vacuum kettle and pickle Kiwi berry and 15%-20% honey, boiling 10-20min makes stoste；
5) stoste is vacuumized process, evacuate the bubble in stoste；
6) in stoste, add 0.03%-0.08% flavoring essence and stir 2-5min and make honey kiwifruit tea.
7) honey kiwifruit tea using the capping of vial filling vacuum sterilization processing, during sterilization processing, sterilization temperature is 85 ± 1 DEG C, a length of 30-40min during sterilization.
Step 1)-7) in the temperature of boiling and whipping process control at 60-85 DEG C.
The mouthfeel that the sweet refining kiwifruit tea using above-mentioned technique to make can make Kiwi berry is the finest and the smoothest, and sweet and sour taste adds the consumption of product.And this product is without any preservative, can reach commercial sterilization requirement, soluble solid >=40%, pH2.0～4.0,18 months shelf-lifves.
Kiwi berry quality is soft, sweet mouthfeel.Kiwi berry is except containing organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrates, and outside the trace element such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acid of needed by human body, possibly together with abundant vitamin C, grape acid, fructose, citric acid, malic acid, fat.
Kiwi berry contains a kind of anti-mutagenic components glutathione, is conducive to the sudden change of suppression induction cancer gene, the multiple cancer cell pathologies such as liver cancer, lung cancer, cutaneum carcinoma are had certain inhibitory action；Containing excellent dietary fiber and abundant polyphenoils, it is possible to play the effect of heat-clearing and fire-reducing, moistening dryness for relaxing bowels；Rich in arginine, blood flowing can be effectively improved, the formation of anti-tampon, the most effective to the incidence of disease reducing the angiocardiopathies such as coronary heart disease, hypertension, miocardial infarction, artery sclerosis, rich in plant chemical ingredient lutein, lutein accumulates that to prevent macular degeneration from causing blind on the retina, prevents " cataract ", additionally, poor appetite also treated by Kiwi berry, the effects such as fatigue are forbidden in indigestion, elimination.
Honey can improve blood constituent, advances heart and brain and vascular function, liver cell can be promoted to regenerate, also have the effect relaxed bowel.
The eating method of product: take honey refining kiwifruit tea 2 spoonfuls (about 50g) and put in cup, warm water or frozen water (about 200mL) Instant Drinks.Also can directly spread upon on bread edible.
For a person skilled in the art; still the technical scheme described in foregoing embodiments can be modified; or wherein portion of techniques feature is carried out equivalent; all within the spirit and principles in the present invention; the any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (5)
1. the compounding method of honey refining kiwifruit tea, it is characterised in that comprise the following steps that:
1) Kiwi berry is removed the peel, broken, pickle with sugar and make that to pickle Kiwi berry standby；
2) in vacuum kettle, stirring and boiling 10-20min after 21%-25% HFCS, 16%-20% white granulated sugar is added successively；
3) by 0.2%-0.4% carragheen, 0.2%-0.5% sodium carboxymethylcellulose, 0.4%-0.6% malic acid, 0.1%-0.2% vitamin C adds the water boiling 10-20min of 5%-7% again in vacuum kettle after pouring vacuum kettle into after mixing；
4) adding 40%-45% in vacuum kettle and pickle Kiwi berry and 15%-20% honey, stoste is made in boiling 10～20min；
5) stoste is vacuumized process, evacuate the bubble in stoste；
6) in stoste, add 0.03%-0.08% flavoring essence and honey refining kiwifruit tea is made in stirring.
2. the compounding method of honey refining kiwifruit tea as claimed in claim 1, it is characterised in that also include 7) by honey kiwifruit tea filling and capping the step of sterilization processing.
3. the compounding method of honey refining kiwifruit tea as claimed in claim 2, it is characterised in that during sterilization processing, sterilization temperature is 85 ± 1 DEG C, a length of 30-40min during sterilization.
4. the compounding method of honey refining kiwifruit tea as claimed in claim 2, it is characterised in that use vial filling during filling and capping and vacuum capping.
5. the compounding method of honey refining kiwifruit tea as claimed in claim 1 or 2, it is characterised in that the temperature of boiling and whipping process controls at 60-85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610451244.0A CN105876034A (en) | 2016-06-22 | 2016-06-22 | Method for preparing honey-processed kiwi fruit tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610451244.0A CN105876034A (en) | 2016-06-22 | 2016-06-22 | Method for preparing honey-processed kiwi fruit tea |
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| Publication Number | Publication Date |
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| CN105876034A true CN105876034A (en) | 2016-08-24 |
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| CN201610451244.0A Pending CN105876034A (en) | 2016-06-22 | 2016-06-22 | Method for preparing honey-processed kiwi fruit tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378174A (en) * | 2018-05-04 | 2018-08-10 | 温州尚脉生物科技有限公司 | Europe mandarin orange fruits and vegetables tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771601A (en) * | 2012-07-17 | 2012-11-14 | 华南理工大学 | Honey and kiwifruit tea and making method thereof |
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2016
- 2016-06-22 CN CN201610451244.0A patent/CN105876034A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771601A (en) * | 2012-07-17 | 2012-11-14 | 华南理工大学 | Honey and kiwifruit tea and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378174A (en) * | 2018-05-04 | 2018-08-10 | 温州尚脉生物科技有限公司 | Europe mandarin orange fruits and vegetables tea and preparation method thereof |
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Application publication date: 20160824 |
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