CN107616259A - A kind of preparation method of Kumquat juice - Google Patents
A kind of preparation method of Kumquat juice Download PDFInfo
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- CN107616259A CN107616259A CN201711017062.3A CN201711017062A CN107616259A CN 107616259 A CN107616259 A CN 107616259A CN 201711017062 A CN201711017062 A CN 201711017062A CN 107616259 A CN107616259 A CN 107616259A
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- cumquat
- tea
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- kumquat juice
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of preparation method of Kumquat juice.The inventive method comprises the following steps：Slicing treatment, pretreatment, freeze-drying, stacte processing, pulverization process, load in mixture sealing.The present invention employs pretreatment and vacuum dehydration in preparation process, compared to conventional method, reduce and bake and bank up with earth dry step, avoid vitamin C decomposition caused by high temperature bakees and volatile oil component loss, farthest remain the nutritional ingredient in cumquat, stacte processing is additionally used simultaneously, further increases the citrus aromes and tea smell in Kumquat juice.The inventive method flow is simple, simple process, and beneficial to large-scale production is carried out, for Kumquat juice prepared by the present invention when brewing, the active ingredient such as vitamin C, citrin, volatile oil leaching rate is high, and the fresh alcohol of mouthfeel, cumquat gives off a strong fragrance, and has higher nutritive value.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of preparation method of Kumquat juice.
【Background technology】
Cumquat (Fortunella margarita Swingle) is the plant of Rutaceae cumquat subordinate, contains abundant dimension
The compositions such as raw plain C, cumquat glucoside, to safeguarding cardiovascular function, prevent the diseases such as vascular sclerosis, hypertension from having certain effect.Drink
Clothes can control cough.The sweet temperature of the cumquat property of medicine, energy regulating the flow of vital energy Xie Yu, resolving sputum.More can qi-regulating cough-relieving, stomach invigorating, resolving sputum, prevention of asthma and branch gas
Guan Yan.Cumquat is also the important nutrient for safeguarding vascular health containing the raw P of dimension, can strengthen capilary elasticity, can be used as hypertension,
Vascular sclerosis, the auxiliary of heart disease raise food.With resolving sputum, cough-relieving and disappear stagnant the effect of refreshing oneself, and the effect of cumquat
80% on tangerine peel.
Tea is the drink of Chinese Famous, contains the beneficiating ingredients such as Tea Polyphenols, Tea Pigment, tea polysaccharide, γ-aminobutyric acid, tool
Have the morbidity of reduction cardiovascular and cerebrovascular, reduce cholesterol, reduce blood pressure and other effects, wherein catechin is most typical generation in Tea Polyphenols
Table, there is anti-oxidant, anti-inflammatory, improve gut flora and other effects.Cumquat contains abundant vitamin C, meanwhile, catechu is contained in tea
The active ingredient of element, catechin can promote absorption and accumulation of the vitamin C in human body, improve vitamin C in human body
Utilization rate.
In the prior art, in Chinese patent publication No. CN104920698A and CN107183260A, Kumquat juice or cumquat
Tea using cumquat skin be used as raw material, make tealeaves obtain cumquat flavor, while using baking or drying method make cumquat skin dehydration,
But in process, it is more due to by high-temperature baking, having aromatic volatile oil component loss in cumquat skin, reduce
Cumquat fragrance；On the other hand, because only with cumquat skin, as raw material, kumquat pulp is difficult to store for a long time after rejecting, and gold
Tangerine pulp contains the nutritional ingredients such as abundant citrin, vitamin C, is underutilized, and causes waste；Wherein cumquat
Citrin content in pulp is about 2.7mg/g, while citrin can prevent vitamin C to be destroyed because of oxidation,
And with capillary tissue is strengthened, strengthen the absorbability of capillary and the function of the ascorbic effect of enhancing.
【The content of the invention】
The goal of the invention of the present invention is：Easily lost for volatile oil component in existing Kumquat juice preparation process, cumquat
A kind of the problem of pulp is underutilized, there is provided the cumquat that at utmost reservation cumquat nutritional ingredient, cumquat give off a strong fragrance
The preparation method of fruit tea.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of Kumquat juice, comprises the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtain cumquat and cut
Piece, the thickness of the cumquat section is 2-5mm；
S2. pre-process：Cumquat section is put into immersion 20-35 minutes, keeping temperature 22-27 in mixed solution
DEG C, taking-up drains away the water, and obtains pre-processing cumquat；
S3. drying process：The pretreatment cumquat is put into freeze drier, is freeze-dried, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and is fumigated
20-30 minutes, taking-up obtain stacte cumquat；
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 50-200 mesh, is subsequently added into tealeaves
It is sufficiently mixed uniformly, is reloaded into paper tea bag, carry out vacuum sealing, stands 10-45 days in lucifuge shady place, obtain cumquat fruit
Tea.
Further, in step S2, the compound method of the preprocessing solution is as follows：By weight, D-sorbite, tell
Temperature -60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 3-5：1.0-
1.4：10-14：0.7-1：16-20：0.8-1.2：0.6-1.0：1000, take above-mentioned raw materials are well mixed to be heated to 62-67 DEG C, stir
Mix to being completely dissolved.Wherein, the monoester content of the sucrose stearate is 50-60%.
Further, in step S3, the method for the freeze-drying is as follows：The section of pretreated cumquat is put into vacuum
In freeze drier, pre-freezing temperature is set as -32~-27 DEG C, freezing rate is 0.12-0.35 DEG C/min, and maintain -32~-
27 DEG C of solidification point 1-3 hours；Shelf temperature is set as 50-55 DEG C, vacuum 60-80Pa, it is small that the initial stage that carries out dries 2-3
When；Then shelf temperature is set as 42-48 DEG C, is carried out mid-term and is dried 1-2 hours；Shelf temperature then is set as 35-40 DEG C, very
Reciprocal of duty cycle is 15-30Pa, carries out drying 2-4 hours in later stage.
Further, in step S4, the stifling mixture includes flour, sugar, dried orange peel, stifling tealeaves, by weight
Than flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1-1.5：0.8-1.2：1-1.5：2-2.5, wherein stifling tealeaves be selected from black tea,
Any of green tea, hawthorn leaves tea.
Further, in step S5, by weight, the ratio of the dry cumquat and tealeaves is 1-5：1, wherein the tea
Leaf is selected from any of black tea, green tea, hawthorn leaves tea.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. the present invention prepares Kumquat juice using the full fruit of cumquat as raw material, cumquat is farthest remained in production process
Skin and the active ingredient (including vitamin C, citrin, volatile oil component etc.) in kumquat pulp, have higher nutriture value
Value, and being preserved for a long time by dehydration and vacuum sealing, brews that rear millet paste cumquat is with rich flavor, has the work that wets one's whistle
With, it is different from different tealeaves collocation mouthfeel, with green tea collocation fragrant in taste, with black tea collocation mouthfeel glycol, arranged in pairs or groups with leaves of Hawthorn
Tasty and refreshing relieving summer-heat.
2. in the prior art, the dehydration of cumquat uses the technique of high-temperature baking, due to before dehydration not to cumquat
Other pretreatments are carried out, make cumquat loss of effective components in dehydration more, especially volatile oil component and vitamin
C；When brewing, the cumquat rehydration of dehydration, but because volatile oil component water solubility is poor, volatile oil leaching rate is low, and after leaching
Volatile oil floats on millet paste surface in oily, and scattered uneven, cumquat fragrance is thin, have impact on the overall flavor of millet paste.The present invention
Employed before cumquat dehydration containing D-sorbite, Tween-60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose-fatty
Ester, the mixed aqueous solution of tea polyphenol-palmitate pre-process to cumquat, and wherein D-sorbite and Tween-60 have enhancing thin
The effect of after birth permeability, the leaching rate of cumquat active ingredient after rehydration on the one hand can be improved, on the other hand can also increased
Add cumquat section to absorb, make the effect of remaining additive more preferable, while D-sorbite has certain sugariness, can improve cumquat
The taste and flavor of fruit tea；Soybean lecithin is advantageous to be more easy to volatile oil component as surfactant when brewing Kumquat juice
In leaching and be dispersed in millet paste, while soybean lecithin also has higher nutritive value in itself；Cycloheptaamylose is
Starch is cyclized the product of generation through acidolysis, has the function that to embed volatile oil component, reduces volatile oil component in process
Volatilization, in addition cycloheptaamylose also there is oxidation resistant function, play protection jointly with citrin, tea polyphenol-palmitate
The function of the not oxidized decomposition of the oxidizable composition such as vitamin C, the nutritive value of Kumquat juice is improved, in addition cycloheptaamylose
The bitter mouthfeel of cumquat can also be improved and beany flavor that soybean lecithin is brought, further improve the flavor of Kumquat juice；This
The monoester content of the sucrose stearate used is invented as 50-60%, HLB value belongs to the emulsification of O/W types in the range of 7-12
Agent, it can emulsify volatile oil component and further be scattered in millet paste, rather than form single oil reservoir and float on millet paste surface,
The overall cumquat flavor of millet paste can be improved, preservation can also be played, keeps the flavor of Kumquat juice after processing；Tea Polyphenols
For the extract of Polyphenols of Tea, Tea Polyphenols has good anti-oxidant left and right in itself, while to vitamin C in cumquat
With synergy, strengthen absorption of the vitamin C in human body, additionally can further enrich the tea perfume wind of Kumquat juice
Taste.The Kumquat juice prepared using inventive method, after brewed in hot water, its ascorbic leaching content is about 18.1mg/
100g, the leaching content of citrin is about 224.3mg/100g, and the oil yield of volatile oil component is about 0.43%, wherein volatile oil
Can have cholagogic, dissolve stone containing D- limonenes, australene etc., wherein limonene in composition, promote digestive juice secretion and exclude intestines
The effect of interior pneumatosis.Therefore the Kumquat juice of the invention prepared preferably remains the active ingredient in cumquat fruit, has higher
Nutritive value.
3. being dehydrated present invention employs vacuum freezedrying to cumquat, avoid high-temperature baking dehydration and cause volatile oil
The loss of composition and ascorbic high temperature.Vacuum freeze drying in the present invention controls relatively low freezing rate, is formed
Ice crystal it is larger, be advantageous to the exclusion of moisture in sublimation process.Due to the cumquat short texture after dehydration, during stacte more
Beneficial to the absorption of tea perfume flavor and citrus fragrance, the present invention adds tealeaves and is well mixed and carries out vacuum immediately after stacte processing
Sealing, it is therefore prevented that cumquat exposes moisture absorption and oxidation in atmosphere, extends the storage time of Kumquat juice, while mix with tealeaves
Sealing and standing afterwards, be advantageous to the mixing of fragrance between tealeaves and cumquat, the leaching of active ingredient when also being beneficial to brew.
【Embodiment】
With reference to embodiment, the invention will be further described.
Embodiment 1
A kind of preparation method of Kumquat juice, comprises the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtain cumquat and cut
Piece, the thickness of the cumquat section is 4mm；
S2. pre-process：Cumquat section is put into mixed solution and soaked 27 minutes, keeping temperature is 25 DEG C, is taken out
Drain away the water, obtain pre-processing cumquat；
S3. drying process：By pretreated cumquat section be put into vacuum freeze drier, set pre-freezing temperature as-
30 DEG C, freezing rate is 0.21 DEG C/min, and maintains -30 DEG C of solidification point 2 hours；Shelf temperature is set as 53 DEG C, vacuum
Spend for 70Pa, dry 2.5 hours the initial stage that carries out；Then shelf temperature is set as 45 DEG C, is carried out mid-term and is dried 1.5 hours；Then
Shelf temperature is set as 37 DEG C, vacuum 23Pa, later stage drying 3 hours is carried out, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and is fumigated
25 minutes, taking-up obtained stacte cumquat；Wherein described stifling mixture includes flour, sugar, dried orange peel, stifling tealeaves, by weight
Part ratio, flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1.3：1：1.2：2.2, wherein stifling tealeaves is selected from hawthorn leaves tea.
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 120 mesh, and it is abundant to be subsequently added into tealeaves
It is well mixed, it is reloaded into paper tea bag, carries out vacuum sealing, stands 25 days in lucifuge shady place, obtain Kumquat juice；Wherein press
Weight part ratio, the ratio of the dry cumquat and tealeaves is 3：1, wherein the tealeaves is selected from hawthorn leaves tea.
In the present embodiment step S2, the compound method of the preprocessing solution is as follows：By weight, D-sorbite, tell
Temperature -60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 4：1.2：
12：0.8：18：1：0.8：1000, take above-mentioned raw materials are well mixed to be heated to 65 DEG C, stirring is to being completely dissolved.Wherein, the sugarcane
The monoester content of sugared stearate is 55%.
Embodiment 2
A kind of preparation method of Kumquat juice, comprises the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtain cumquat and cut
Piece, the thickness of the cumquat section is 2mm；
S2. pre-process：Cumquat section is put into mixed solution and soaked 20 minutes, keeping temperature is 27 DEG C, is taken out
Drain away the water, obtain pre-processing cumquat；
S3. drying process：By pretreated cumquat section be put into vacuum freeze drier, set pre-freezing temperature as-
32 DEG C, freezing rate is 0.12 DEG C/min, and maintains -32 DEG C of solidification point 1 hour；Shelf temperature is set as 50 DEG C, vacuum
Spend for 60Pa, dry 2 hours the initial stage that carries out；Then shelf temperature is set as 42 DEG C, is carried out mid-term and is dried 1 hour；Then setting
Shelf temperature is 35 DEG C, vacuum 15Pa, carries out later stage drying 2 hours, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and is fumigated
20 minutes, taking-up obtained stacte cumquat；Wherein described stifling mixture includes flour, sugar, dried orange peel, stifling tealeaves, by weight
Part ratio, flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1：0.8：1：2, wherein stifling tealeaves is selected from green tea.
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 50 mesh, and it is abundant to be subsequently added into tealeaves
It is well mixed, it is reloaded into paper tea bag, carries out vacuum sealing, stands 10 days in lucifuge shady place, obtain Kumquat juice；Wherein press
Weight part ratio, the ratio of the dry cumquat and tealeaves is 1：1, wherein the tealeaves appointing in black tea, green tea, hawthorn leaves tea
It is a kind of.
In the present embodiment step S2, the compound method of the preprocessing solution is as follows：By weight, D-sorbite, tell
Temperature -60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 3：1.0：
10：0.7：16：0.8：0.6：1000, take above-mentioned raw materials are well mixed to be heated to 62 DEG C, stirring is to being completely dissolved.Wherein, it is described
The monoester content of sucrose stearate is 50%.
Embodiment 3
A kind of preparation method of Kumquat juice, comprises the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtain cumquat and cut
Piece, the thickness of the cumquat section is 5mm；
S2. pre-process：Cumquat section is put into mixed solution and soaked 35 minutes, keeping temperature is 27 DEG C, is taken out
Drain away the water, obtain pre-processing cumquat；
S3. drying process：By pretreated cumquat section be put into vacuum freeze drier, set pre-freezing temperature as-
27 DEG C, freezing rate is 0.35 DEG C/min, and maintains -27 DEG C of solidification point 3 hours；Shelf temperature is set as 55 DEG C, vacuum
Spend for 80Pa, dry 3 hours the initial stage that carries out；Then shelf temperature is set as 48 DEG C, is carried out mid-term and is dried 2 hours；Then setting
Shelf temperature is 40 DEG C, vacuum 30Pa, carries out later stage drying 4 hours, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and is fumigated
30 minutes, taking-up obtained stacte cumquat；Wherein described stifling mixture includes flour, sugar, dried orange peel, stifling tealeaves, by weight
Part ratio, flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1.5：1.2：1.5：2.5, wherein stifling tealeaves is selected from black tea.
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 200 mesh, and it is abundant to be subsequently added into tealeaves
It is well mixed, it is reloaded into paper tea bag, carries out vacuum sealing, stands 45 days in lucifuge shady place, obtain Kumquat juice；Wherein press
Weight part ratio, the ratio of the dry cumquat and tealeaves is 5：1, wherein the tealeaves is selected from black tea.
In the present embodiment step S2, the compound method of the preprocessing solution is as follows：By weight, D-sorbite, tell
Temperature -60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 5：1.4：
14：1：20：1.2：1.0：1000, take above-mentioned raw materials are well mixed to be heated to 67 DEG C, stirring is to being completely dissolved.Wherein, the sugarcane
The monoester content of sugared stearate is 60%.
Embodiment 4
A kind of preparation method of Kumquat juice, comprises the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtain cumquat and cut
Piece, the thickness of the cumquat section is 3mm；
S2. pre-process：Cumquat section is put into mixed solution and soaked 25 minutes, keeping temperature is 23 DEG C, is taken out
Drain away the water, obtain pre-processing cumquat；
S3. drying process：By pretreated cumquat section be put into vacuum freeze drier, set pre-freezing temperature as-
30 DEG C, freezing rate is 0.16 DEG C/min, and maintains -32~-27 DEG C of solidification point 2 hours；Shelf temperature is set as 51 DEG C,
Vacuum is 65Pa, and the initial stage that carries out is dried 2 hours；Then shelf temperature is set as 43 DEG C, is carried out mid-term and is dried 1 hour；Then
Shelf temperature is set as 36 DEG C, vacuum 17Pa, later stage drying 2 hours is carried out, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and is fumigated
22 minutes, taking-up obtained stacte cumquat；Wherein described stifling mixture includes flour, sugar, dried orange peel, stifling tealeaves, by weight
Part ratio, flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1.1：0.9：1.1：2.1, wherein stifling tealeaves is selected from green tea.
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 100 mesh, and it is abundant to be subsequently added into tealeaves
It is well mixed, it is reloaded into paper tea bag, carries out vacuum sealing, stands 15 days in lucifuge shady place, obtain Kumquat juice；Wherein press
Weight part ratio, the ratio of the dry cumquat and tealeaves is 2：1, wherein the tealeaves is selected from green tea.
In the present embodiment step S2, the compound method of the preprocessing solution is as follows：By weight, D-sorbite, tell
Temperature -60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 4：1.1：
11：0.8：17：0.9：0.7：1000, take above-mentioned raw materials are well mixed to be heated to 63 DEG C, stirring is to being completely dissolved.Wherein, it is described
The monoester content of sucrose stearate is 52%.
Embodiment 5
A kind of preparation method of Kumquat juice, comprises the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtain cumquat and cut
Piece, the thickness of the cumquat section is 4mm；
S2. pre-process：Cumquat section is put into mixed solution and soaked 32 minutes, keeping temperature is 26 DEG C, is taken out
Drain away the water, obtain pre-processing cumquat；
S3. drying process：By pretreated cumquat section be put into vacuum freeze drier, set pre-freezing temperature as-
28 DEG C, freezing rate is 0.28 DEG C/min, and maintains -28 DEG C of solidification point 2 hours；Shelf temperature is set as 54 DEG C, vacuum
Spend for 75Pa, dry 3 hours the initial stage that carries out；Then shelf temperature is set as 46 DEG C, is carried out mid-term and is dried 2 hours；Then setting
Shelf temperature is 39 DEG C, vacuum 25Pa, carries out later stage drying 3 hours, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and is fumigated
28 minutes, taking-up obtained stacte cumquat；Wherein described stifling mixture includes flour, sugar, dried orange peel, stifling tealeaves, by weight
Part ratio, flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1.4：1.1：1.4：2.4, wherein stifling tealeaves is selected from black tea.
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 150 mesh, and it is abundant to be subsequently added into tealeaves
It is well mixed, it is reloaded into paper tea bag, carries out vacuum sealing, stands 40 days in lucifuge shady place, obtain Kumquat juice；Wherein press
Weight part ratio, the ratio of the dry cumquat and tealeaves is 4：1, wherein the tealeaves is selected from black tea.
In the present embodiment step S2, the compound method of the preprocessing solution is as follows：By weight, D-sorbite, tell
Temperature -60, Tea Polyphenols, cycloheptaamylose, soybean lecithin, sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 5：1.3：
13：0.9：19：1.1：0.9：1000, take above-mentioned raw materials are well mixed to be heated to 66 DEG C, stirring is to being completely dissolved.Wherein, it is described
The monoester content of sucrose stearate is 58%.
Embodiment 6
According to the preparation method in embodiment 1, difference is identical without pretreatment, remaining step.
Embodiment 7
According to the preparation method in embodiment 1, difference is not use vacuum drying, but uses 70 DEG C of bakings 20 small
When, then be dried within 3 hours with 93 DEG C of bakings, remaining step is identical.
Embodiment 8
The Kumquat juice that embodiment 1-5 is prepared is labeled as sample 1-5, the cumquat fruit that embodiment 6-7 is prepared
Tea is labeled as comparative sample 1-2.
The Kumquat juice 2g that each embodiment is prepared is taken, is brewed with 50mL 95 DEG C of hot water, it is to be cooled to arrive room temperature
Millet paste is obtained, carries out following detect.
Citrin is determined using following methods：It is measured using high performance liquid chromatography, Detection wavelength 285.5nm is molten
Agent is methanol, and mobile phase is methanol-water (60：40), flow velocity 1.0mL/min, according to citrin leaching content=(citrin contains
Amount/Kumquat juice quality), the citrin leaching content of Kumquat juice is calculated, the results are shown in Table 1.
Vitamin C is determined using following methods：Using high performance liquid chromatography, using VenusilXBP-C18 chromatographic columns,
By the use of the 0.2% metaphosphoric acid aqueous solution as mobile phase, flow velocity 1mL/min, Detection wavelength 240nm, according to vitamin C leaching content=
(Vitamin C content/Kumquat juice quality), vitamin C leaching content is calculated, the results are shown in Table 1.
Volatile oil component oil yield and content are measured using following methods：Millet paste is taken to enter using extraction demulsification system
Row demulsification, extracts volatile oil component, and oil yield is calculated according to oil yield=(volatilization oil quality/Kumquat juice quality) * 100%,
It the results are shown in Table 1.
The vitamin of table 1 and oil yield measurement result
As can be seen from the above table, due to being dried in each embodiment, cumquat is different from the weight part ratio of tealeaves, and it is calculated
Citrin and ascorbic leaching content and oil yield it is variant, fruit tea its vitamin C prepared using different tealeaves is contained
Amount also differs, and the Vitamin C content of wherein green tea is higher, and the vitamin content of leaves of Hawthorn and black tea is relatively low.Using
The sample 1 and comparative sample 1-2 of same dried cumquat-tealeaves weight ratio and identical tealeaves, comparative sample 1 is not due to using pre-
Processing, volatile oil component is difficult to leach in brewing process, and its oil yield have dropped about 42.1% compared to sample 1, vitamin C and
The leaching content of citrin also decreases；Comparative sample 2 uses baking cumquat to be dried processing, the heat of citrin
Stability is better than vitamin C, therefore is lost in baking process little, and vitamin C is because heat is easily decomposed, and it is in process
Middle vitamin C loss is more, and vitamin C leaching rate is only the 41.8% of the vitamin C leaching rate of sample 1, and volatile oil component also exists
Lose more in baking process, oil yield is only the 48.1% of the oil yield of sample 1.Therefore Kumquat juice prepared by the present invention is more preferable
The active ingredients such as vitamin C in cumquat, citrin, volatile oil are protected, there is higher nutritive value and cumquat wind
Taste.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of preparation method of Kumquat juice, it is characterised in that comprise the following steps：
S1. feed stock chip：Ripe cumquat after harvesting is cleaned, drains away the water and carries out slicing treatment, obtains cumquat section, institute
The thickness for stating cumquat section is 2-5mm；
S2. pre-process：Cumquat section is put into immersion 20-35 minutes in mixed solution, keeping temperature is 22-27 DEG C, is taken
Go out to drain away the water, obtain pre-processing cumquat；
S3. drying process：The pretreatment cumquat is put into freeze drier, is freeze-dried, obtains drying cumquat；
S4. suffocating treatment：The dry cumquat is put into smoked case, well mixed stifling mixture is added and carries out stifling 20-
30 minutes, taking-up obtained stacte cumquat；
S5. sealing is loaded in mixture：The stacte cumquat is taken to carry out pulverization process, degree of grinding is 50-200 mesh, and it is abundant to be subsequently added into tealeaves
It is well mixed, it is reloaded into paper tea bag, carries out vacuum sealing, stands 10-45 days in lucifuge shady place, obtain Kumquat juice.
A kind of 2. preparation method of Kumquat juice according to claim 1, it is characterised in that in step S2, the pre- place
The compound method for managing solution is as follows：By weight, D-sorbite, Tween-60, Tea Polyphenols, cycloheptaamylose, soybean lecithin,
Sucrose fatty ester, tea polyphenol-palmitate, the ratio of water are 3-5：1.0-1.4：10-14：0.7-1：16-20：0.8-1.2：
0.6-1.0：1000, take above-mentioned raw materials are well mixed to be heated to 62-67 DEG C, stirring is to being completely dissolved.
3. the preparation method of a kind of Kumquat juice according to claim 2, it is characterised in that the sucrose stearate
Monoester content is 50-60%.
A kind of 4. preparation method of Kumquat juice according to claim 1, it is characterised in that in step S3, the freezing
Dry method is as follows：The section of pretreated cumquat is put into vacuum freeze drier, set pre-freezing temperature as -32~-
27 DEG C, freezing rate is 0.12-0.35 DEG C/min, and maintains -32~-27 DEG C of solidification point 1-3 hours；Set shelf temperature
For 50-55 DEG C, vacuum 60-80Pa, the initial stage that carries out dries 2-3 hours；Then shelf temperature is set as 42-48 DEG C, is carried out
Mid-term dries 1-2 hours；Shelf temperature then is set as 35-40 DEG C, vacuum 15-30Pa, it is small to carry out later stage drying 2-4
When.
5. the preparation method of a kind of kumquat tea according to claim 1, it is characterised in that described stifling mixed in step S4
Compound includes flour, sugar, dried orange peel, stifling tealeaves, and by weight, flour, sugar, dried orange peel, the ratio of stifling tealeaves are 1-1.5：
0.8-1.2：1-1.5：2-2.5, wherein stifling tealeaves is selected from any of black tea, green tea, hawthorn leaves tea.
6. the preparation method of a kind of Kumquat juice according to claim 1, it is characterised in that in step S5, by weight
Than the ratio of the dry cumquat and tealeaves is 1-5：1, wherein any of the tealeaves in black tea, green tea, hawthorn leaves tea
Kind.
A kind of 7. Kumquat juice, it is characterised in that Kumquat juice Kumquat juice as any one of claim 1-6
Obtained by preparation method.
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