CN107691931A - Butter fruit product and preparation method thereof - Google Patents
Butter fruit product and preparation method thereof Download PDFInfo
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- CN107691931A CN107691931A CN201710766046.8A CN201710766046A CN107691931A CN 107691931 A CN107691931 A CN 107691931A CN 201710766046 A CN201710766046 A CN 201710766046A CN 107691931 A CN107691931 A CN 107691931A
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- 229910001448 ferrous ion Inorganic materials 0.000 claims abstract description 19
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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
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food processing technology field, there is provided butter fruit product and preparation method thereof, it is an object of the invention to provide one kind to make full use of butter fruit nutritive value, has fat-reducing, calms the nerves, the butter fruit product of maintaining beauty and keeping young and preparation method thereof.The butter fruit tea product of the present invention, including following component：Butter fruit, lemon, ferrous ion and honey, wherein, the content of ferrous ion described in every 100 milliliters of tea product is 49 micrograms.The invention provides method of the butter fruit in addition to eating raw, butter fruit nutritive value is made full use of, experiment proves that, butter fruit product provided by the invention, there is fat-reducing, calm the nerves, maintaining beauty and keeping young.
Description
Technical field
The present invention relates to food processing technology field, and in particular to butter fruit product and preparation method thereof.
Background technology
Butter fruit nutritive value is high, but current eating method is more single, to take in the more comprehensive nutrition of butter fruit,
Majority's selection, which directly eats, squeezes the juice, cooks salad etc. eats mode raw, and above-mentioned edible way has that storage time is short, needs in time
The problems such as having eaten, and during eating raw, common people can less receive the taste of butter fruit, limit to a certain extent
The selection of user and the popularization of butter fruit.
In view of this, the application is proposed, the eating method of abundant butter fruit simultaneously makes full use of the nutritional ingredient of butter fruit.
The content of the invention
For in the prior art the defects of, it is an object of the invention to provide one kind to make full use of butter fruit nutritive value, has
Lose weight, calm the nerves, the butter fruit product of maintaining beauty and keeping young and preparation method thereof.
In a first aspect, the invention provides a kind of butter fruit tea product, including following component：Butter fruit, lemon, ferrous iron from
Son and honey, wherein, the content of ferrous ion described in every 100 milliliters of tea product is 4-9 micrograms.
Second aspect, the invention provides a kind of preparation method of butter fruit tea product, comprise the following steps：
It is prepared by S1 butter fruits purification stoste：Butter fruit is by preparing the first mixed liquor, preparing the second mixed liquor, the second mixing
Liquid is mixed with the first mixed liquor, filtered, distilation obtains butter fruit purification stoste；
It is prepared by S2 lemonades：Lemon is cut into slices and is enucleated, 3g-8g lemon tablets is taken, adds to 1800mL-2200mL boiling water
In, boiling 45min-90min；Treat that lemon coolant-temperature gage is down to 35 DEG C -45 DEG C, filtrate is retained to lemon water filtration；
It is prepared by S3 ferrous ions stoste：Ferrous ion is added in the hot water boiled to 2000mL, continues to boil
60min, filtering, retain filtrate；
Butter fruit obtained by step S1 is purified stoste, filtrate obtained by step S2, filtrate obtained by step S3 by volume 1 by S4:
1:2 is well mixed, stands 60min；
S5 adds honey mediation into step S4, obtains butter fruit tea product.
Further, the method that in step S1 prepared by butter fruit purification stoste comprises the following steps：
S101 prepares the first mixed liquor：
S1011 finishes：With high temperature air to butter fruit fixing 8-10min；
S1012 is cut：The butter fruit through fixing is taken out, peeling, is cut in half, is enucleated, pulp is cut into strip；
S1013 is fried：It is fried to the pulp of strip obtained by step S1012, obtain butter fruit French fries；
S1014 deoils：The oil on butter fruit French fries surface obtained by oil-Absorbing Sheets blot step S1013；
S1015 is smashed to pieces：Butter fruit French fries are smashed to pieces, it is broken to obtain butter fruit；
S1016 liquid：Butter fruit obtained by step S1015 is broken and water is by weight 1:100 ratio Hybrid Heating
45min-90min, obtain mixed liquor；
S1017 is by mixed liquor obtained by step S1016 with water by weight 1:100 ratio mixing, obtains the first mixed liquor；
S102 prepares the second mixed liquor：
S1021 peelings, slitting；Fresh butter fruit peeling is taken, is enucleated, is cut into strip；
S1022 is fried：The butter fruit pulp cut into inch strips, add fried ripe on four sides in oil cauldron；
S1023 deoils：Oil-Absorbing Sheets blot the oil on pulp after frying；
S1024 liquid：By the pulp through deoiling and water by weight 1:100 ratio mixing, heats 45min-90min,
Obtain mixed liquor；
S1025 is filtered：Mixed liquor obtained by step S1024 is filtered, separates pomace and filtrate；The filtrate of gained is
Two mixed liquors；
S103 mixes the second mixed liquor with the first mixed liquor, stirs, and heats 90-150min；
S104 is filtered：Mixing liquid obtained by step S103 is filtered while hot, separates pomace and filtrate；
S105 distilations：Treat that filtrate is cooled to 35 DEG C -45 DEG C in S104, is poured into distilling flask or distilling machinery
Distilation, obtain butter fruit purification stoste.
The filtrate of the filtered gained of butter fruit mixed liquor, butter fruit purification stoste is obtained after distilation, by the stoste
Reconciled, prepared with raw materials such as lemonade, ferrous ion, honey, obtain butter fruit tea product.
Further, in step S1013, fried mode uses：It is first fried with coconut oil then fried using peanut oil；Or,
Using：It is fried with coconut oil.
Further, in step S1022, fried mode uses：Peanut oil is fried.
Further, the pomace of the filtered gained of butter fruit mixed liquor is dried into powder, packed products.
Further, gained pomace in step S104 is dried into powder, finished product.
Further, butter fruit French fries made from step S1011-S1013 dried through fruit dehydradting machine, be vacuum-packed and be made into
Product.
The invention provides method of the butter fruit in addition to eating raw, butter fruit nutritive value is made full use of, experiment proves that, this
The butter fruit product provided is provided, has fat-reducing, calm the nerves, maintaining beauty and keeping young.
Embodiment
Technical scheme is described in detail below in conjunction with specific embodiment.Following examples are only used for
Clearly illustrate technical scheme, therefore be intended only as example, and the protection of the present invention can not be limited with this
Scope.
Experimental method in following embodiments, it is conventional method unless otherwise specified.Examination used in following embodiments
Material is tested, is to be commercially available from routine biochemistry reagent shop unless otherwise specified.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
Embodiment one
The butter fruit tea product that the present embodiment one provides, including following component：Butter fruit, lemon, ferrous ion and honey,
Wherein, the content of ferrous ion described in every 100 milliliters of tea product is 4-9 micrograms.
A kind of preparation method for butter fruit tea product that the present embodiment one provides comprises the following steps：
It is prepared by S1 butter fruits purification stoste
S101 prepares the first mixed liquor：
S1011 finishes：With high temperature air to butter fruit fixing 8min-10min；
S1012 is cut：The butter fruit through fixing is taken out, peeling, is cut in half, is enucleated, pulp is cut into strip；
The pericarp of butter fruit is stripped down rapidly after fixing, is cut in half, cut butter fruit pulp within 3 minutes
Into strips, fruit stone and is rapidly peeled off, fruit stone is abandoned, in order to avoid fruit stone aoxidizes pulp, causes pulp to change colour；
S1013 is fried：It is fried to the pulp of strip obtained by step S1012, obtain butter fruit French fries；
In the present embodiment, frying is divided into twice, first fried with coconut oil, then fried using peanut oil, and frying can twice for this
So that its moisture reaches minimum；After butter fruit is cut into strip, first iron pan is preheated, adds appropriate coconut oil, temperature reaches
After 80 degree, butter really bar is immediately placed in, its four sides is all fried slightly, is careful not to fried peeling, as long as pico- discoloration,
It is easy to allow the composition of coconut oil and butter fruit to be chemically reacted, produces fructose and enzyme；Turn fire down, butter really bar is fried, so
All butter really bars are placed in container afterwards, remaining coconut oil in iron pan is all poured into container, is gently mixed, is allowed all
Butter really bar is all stained with coconut oil；Half an hour is stood, allows dry butter fruit fibre pipe to absorb the coconut oil mixed；Wash afterwards
Clean iron pan, appropriate peanut oil is added, after oily heat, frying in oil cauldron under the butter really bar stood will be deep-fried on four sides,
Fry always untill substantial amounts of white foam of emerging.The butter really bar fried can now be taken out, be inhaled with kitchen oil-Absorbing Sheets
Oil, all blot only, reduce oil above as far as possible；
S1014 deoils：The oil on butter fruit French fries surface obtained by oil-Absorbing Sheets blot step S1013；
S1015 is smashed to pieces：Butter fruit French fries are smashed to pieces, it is broken to obtain butter fruit；
Butter fruit French fries are fitted into common freshness protection package in the present embodiment, smashed to pieces using gavel；
S1016 liquid：Butter fruit obtained by step S1015 is broken and mineral water is by weight 1:100 ratio Hybrid Heating
60min, obtain mixed liquor；
S1017 is by mixed liquor obtained by step S1016 with running water by weight 1:100 ratio mixing, it is mixed to obtain first
Close liquid；
S102 prepares the second mixed liquor：
S1021 peelings, slitting；Fresh butter fruit peeling is taken, is enucleated, is cut into strip；Will be within 3 minutes by all fruit stones
Take out；
S1022 is fried：The butter fruit pulp cut into inch strips, add fried ripe on four sides in oil cauldron；
When fried in the present embodiment, by iron pan wash clean, appropriate peanut oil is put into, the butter that will have been cut into inch strips afterwards
Fruit pulp, it is directly added into oil cauldron fried ripe on four sides.Fry in pot and start to emit substantial amounts of white large bubble, be drawn off；
S1023 deoils：Oil-Absorbing Sheets blot the oil on pulp after frying；
S1024 liquid：By the pulp to have deoiled and running water by weight 1:100 ratio mixing, heats 60min,
Obtain mixed liquor；
S1025 is filtered：Mixed liquor obtained by step S1024 is filtered, separates pomace and filtrate；The filtrate of gained is
Two mixed liquors；
Pomace and liquid are separated by filtration using gauze in the present embodiment.
S103 mixes the second mixed liquor with the first mixed liquor, stirs, and stops heating after heating 120min；
S104 is filtered：Mixed liquor obtained by S103 is filtered while hot, separates pomace and filtrate；
Gauze is used in the present embodiment, the mixed liquor obtained by S103 is filtered, allows pomace and mixed liquor to separate, after filtering
Mixed liquor is red in germanium, retains in container standby；
S105 distilations：Treat that filtrate is cooled to 40 DEG C or so in S104, is poured into distilling flask or distilling machinery
Distilation, hydrosol caused by purification is carried out into water-oil separating, obtain butter fruit purification stoste；
It is prepared by S2 lemonades：Lemon is cut into slices and is enucleated, takes 5g lemon tablets to add into 2000mL100 DEG C of boiling water, boiling
60min；Lemon coolant-temperature gage is down to 40 DEG C or so, retains filtrate to lemon water filtration using gauze；
It is prepared by S3 ferrous ions stoste：Ferrous ion is added in the running water boiled to 2000mL, continues to boil
60min, Guan Huo；Treat that liquid is stood to 40 degree, filtered using gauze, contained ferrous iron in the liquid after now filtering
Ion；
Butter fruit obtained by step S1 is purified stoste, filtrate obtained by step S2, filtrate obtained by step S3 by volume 1 by S4:
1:2 is well mixed, stands 60min；
Lemonade 100mL, ferrous ion stoste in the present embodiment after butter fruit purification stoste 100mL, filtering
200mL。
S5 adds the mediation of 5mL honey into step S4, obtains butter fruit beauty treatment slim tea product with all worries set aside.
Embodiment two
The butter fruit tea product that the present embodiment two provides, including following component：Butter fruit, lemon, ferrous ion and honey,
Wherein, the content of ferrous ion described in every 100 milliliters of tea product is 4-9 micrograms.
A kind of preparation method for butter fruit tea product that the present embodiment two provides is referring to embodiment one, the difference with embodiment one
It is：In step S1013, fried mode is：It is fried with coconut oil.
Embodiment three
The butter fruit tea product that the present embodiment three provides, including following component：Butter fruit, lemon, ferrous ion and honey,
Wherein, the content of ferrous ion described in every 100 milliliters of tea product is 4-9 micrograms.
A kind of preparation method for butter fruit tea product that the present embodiment three provides is referring to embodiment one, the difference with embodiment one
It is：It is identical by finishing, cutting i.e. progress step S1015, remaining step without the fry step in step S1013.
The specification of the butter fruit tea product obtained in above three embodiment is 405mL/ bottles.
Comparative example one
A kind of preparation method for butter fruit tea product that comparative example one provides participates in embodiment one, and the difference with embodiment one exists
In：Step S1013：The mode that frying uses is first fried with peanut oil then fried with coconut.
Other comparative examples：
Step S1013 is fried using a kind of frying, and peanut oil, sunflower oil, corn oil, rapeseed oil, lard is respectively adopted
Frying, remaining step is referring to embodiment one.
By the experiment of comparative example, following result is obtained：
The first butter fruit after peanut oil frying of comparative example one, it may appear that be charred, mouthfeel is very poor, even if follow-up again through coconut
Frying, it can not still improve mouthfeel；The butter fruit tea product that example one obtains by contrast do not have the effect lost weight, but have effect of calming the nerves
Fruit；
Other comparative examples, the fried single frying side of peanut oil, sunflower oil, corn oil, rapeseed oil, lard is respectively adopted
Formula, bitter taste can be produced, the mouthfeel of butter fruit tea product can be had a strong impact on.
The intermediate product butter fruit purification stoste obtained to above-described embodiment one to embodiment three has carried out hair care hair care
Effect assessment is tested, and chooses 200 people volunteers, and the range of age is divided into two groups 20-32 year, and one group former using butter fruit purification
Liquid is had one's hair wash：50mL stostes are mixed into 3000mL warm water and form mixed liquor, and mixed liquor is contained in basin, and experimenter need to be by head
Hair is totally immersed into liquid, all hairs is mixed liquid and is drenched, and soak time was up to 3 minutes, finally with shampoo and clearly
Water washes wash clean, dries up hair with hair dryer, the frequency of hair washing is biweekly；Another group using butter fruit purification stoste spray
Onto hair；Record using effect.
As a result show, more than 90% experimenter can effectively place the phenomenon that hair is dry, knots, butter through overtesting
Fruit purification stoste, which has, moistens hair, the effect of hair care hair care, it is seen that butter fruit purification stoste expansion is strong, in the future can be to it
Carry out deeper into exploitation, extend to hair nursing industry.
In addition, the effect of above three embodiment is evaluated by following each experiment：
(1) beautifying face and moistering lotion effect：The effect after butter fruit tea product is drunk by pilot survey to evaluate butter fruit tea product U.S.
Hold the effect of beauty treatment.Specifically test and be：It is of medium height or partially fat in the range of 20-40 year that each embodiment chooses the range of age
The people of women 200, be randomly divided into 4 groups, drink one bottle of butter fruit tea product daily, after continuously drinking 30 days, according to following table count skin
Skin improves situation, and calculates efficient %=efficiently individual quantities/total number of persons * 100%, wherein efficiently individual quantity include effective number and
There is minor effect number.
Result of the test see the table below：
(2) fat reducing effect：Each embodiment chooses the people of people to lose weight 200, and the range of age is randomly divided into 4 groups 20-40 year
(every group of men and women accounts for half), one bottle of butter fruit tea product being drunk daily, is continuously drunk 30 days, record participates in experimenter's original body mass
And daily changes of weight in 30 days, the effective percentage that body weight reduces is calculated, the value that body weight reduces maintains being designated as 1.5kg-5kg
Effectively, efficient %=efficiently individual quantities/total number of persons * 100%.
Result of the test see the table below：
(3) tranquilization and refreshment effect：Each embodiment chooses the people of healthy population 200, and the range of age is 20-40 year, random point
Into 3 groups：White collar clan, the poor crowd of sleep quality, university student crowd, one bottle of butter fruit tea product is drunk daily, continuously drinks 30
My god, sleep and the mental status that experimenter is participated in each embodiment are recorded, calculates efficient %=efficiently individual quantities/total number of persons *
100%, wherein efficiently individual quantity includes effective number and has minor effect number.
Result of the test see the table below：
It has also been found that butter fruit is without fried technology in experiment, and directly it is dissolved in water, after heating, filtering, obtains
Mixed liquor have the function that it is stronger calm the nerves, restoring consciouness.With reference to the result of above three embodiment, using embodiment one and implement
After the fried technology of example two, it tranquilization and refreshment effect it is small, and beauty disappear fat effect it is big；In embodiment three without
S1013 fry step, liquid processed is carried out after fixing, the effect of tranquilization and refreshment is stronger.Therefore work as and take different fried processes
Butter fruit semi-finished product, are dissolved in water, heating, dissolving, filtering, and the butter fruit the mixed liquor after filtering and this case production is former
Liquid is mixed, and can reconcile various functions.The feedback of experimenter shows：After drinking butter fruit tea product, have releive it is with all worries set aside, carry
Refreshing restoring consciouness, skin gloss have the effect of maiden's sense, fat reducing.
It is found by experiment that, the good results are evident for the fat reducing of butter fruit tea product, and pure plant is made, and has no side effect.
If but largely drink, body fat meeting continuous decrease, now some weaklings, which can not feel well, answers.Therefore carried in the present embodiment
The tea product of confession should be noted in consumption：Have the people of fat-reducing demand such as need to it come the fat that disappears, daily the amount of drinking be preferably defined as 1 bottle/
My god, every bottle of specification 405mL (including 100ml butter fruits purification stoste).Drink 7 days, stop 7 days, and circulation treatment on this basis.Often
Drinking of said product before day takes a walk, the fat that disappears after stroll is better, and does not influence the normal eating habit of consumer.As body is felt
Drinking of said product should be stopped when being not suitable with immediately；Constitution is partially thin, young people suggests the reduction amount of drinking or drunk by the cycle
(such as drinking one bottle every three days).Patient, tumor patient, pregnant woman, the children of less than 5 years old and weakly old man it is not recommended that
Drink.Butter fruit tea product make the fat-reducing used time, drink after the heating better.
Example IV
The butter fruit French fries that the present embodiment four provides, are made, specific preparation method by step S1011-S1013, including
Following steps：
Fixing：With high temperature air to butter fruit fixing 8min-10min；
Slitting：The butter fruit through fixing is taken out, peeling, is cut in half, is enucleated, pulp is cut into strip；
It is fried：It is fried to the pulp of gained strip, obtain " butter fruit French fries "；
Packed products：" butter fruit French fries " fruit dehydradting machine is dried, finished product butter fruit French fries are vacuum-packed to obtain.
Butter fruit after frying has a kind of unique flavor, and contain pleasantly sweet like French fries.Under normal temperature, " butter fruit potato
Bar " is exposed in atmosphere, will not change colour within 24 hours spoiled, not black, be non-burnt, no sentimental taste, no bitter taste.Such as need to protect
Deposit, can also be dried by fruit dehydradting machine, be finally putting into vacuum packaging bag and vacuumize, it is cold that refrigerator upper strata is inserted after sealing
Hide.Its storage time is most long can to reach 3 time-of-weeks, and butter fruit French fries can be used as finished product directly edible or sell, also may be used
Using a kind of storage form as butter fruit.
In the step S1013 of above-described embodiment one, because this product is fried using cold press coconut oil and peanut oil, containing big
The oil of amount.In heating process, most of oil is evaporated with vapor, and profit point has also been carried out in distilation link
From, but because technological means is fairly simple, it is more likely that there is minimal amount of oil to be present in hydrosol.Therefore butter fruit carries
Pure stoste can more distilations once, to reduce oil.
In the step S1 of above-described embodiment, the pomace of the filtered gained of butter fruit mixed liquor can be dried into powder, bag
Product are dressed up, for brewing.The pomace filtered out contains substantial amounts of fiber in fact, can promote enterogastric peristalsis, it is necessary to when drinking, take
Boiling water brews, and can be used as the drink of stomach dredging, can also be expanded a kind of relax bowel in the future
Product.
The butter fruit product of the present invention, by all rationally efficient utilizations of accessory substance caused by production butter fruit tea product each stage
Get up, such as butter fruit French fries and pomace, the nutritive value of butter fruit has obtained maximum utilization.
Butter fruit product provided by the invention and preparation method thereof largely enriches the eating method of butter fruit, makes
Obtain it and be converted into liquid from solid, provide a kind of fruit tea beverage of new special taste to market, but also be a kind of function
Type beverage.The butter fruit tea obtained by all process steps, have beautifying face and moistering lotion, it is soothing the liver raise will, it is with all worries set aside calm the nerves, the work of fat-eliminating slimming
With.Butter fruit tea product production process is fairly simple, and all material is readily available, and making apparatus easily manipulates, and quality can control,
Beneficial to popularizing on a large scale.After improvement butter fruit slim tea taste road sweet tea, it is in good taste, also health the effect of.Butter fruit subtracts
Fertile tea is drunk better after the heating, and consumer need to such as be not required to go on a diet with it come the fat that disappears, no pain of losing weight, it is easier to be wide
Big consumer is received.Liquid form convenient storage, better than solid form, it is also convenient for selling.This industry can drive peasant
The enthusiasm of butter fruit is planted, local government can select butter fruit plantation to come with secondary industry when the industrial structure is adjusted
Drive local economy.The producing region of butter fruit at home and abroad is a lot, for example the people of South America and Australia is very high to its acceptance.
This industry development can abroad be gone.Butter fruit slim tea is also a kind of functional drink, is mainly formulated using pure plant,
Other functional drinks synthesized using chemical mode are different from, it enriches the segmenting market for functional drink.
" butter fruit French fries " can be as the raw material in Pizza hamburger, or can be fabricated to moon cake.After purification
Butter fruit purification stoste purposes is more extensive, and it can be added in any food, beverage, for increasing the flavor of food,
Simultaneously have concurrently butter fruit beauty treatment set aside all worries slim tea the effect of.
Unless specifically stated otherwise, part and the relative step of step, the digital table otherwise illustrated in these embodiments
It is not limit the scope of the invention up to formula and numerical value.
In all examples being illustrated and described herein, unless otherwise prescribed, any occurrence should be construed as merely
Exemplary, not as limitation, therefore, other examples of exemplary embodiment can have different values.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (7)
1. butter fruit tea product, it is characterised in that including following component：Butter fruit, lemon, ferrous ion and honey, wherein, often
The content of ferrous ion described in 100 milliliters of tea product is 4-9 micrograms.
2. the preparation method of the butter fruit tea product described in a kind of claim 1, it is characterised in that comprise the following steps：
It is prepared by S1 butter fruits purification stoste：Butter fruit through preparation the first mixed liquor, prepare the second mixed liquor, the second mixed liquor with
The mixing of first mixed liquor, filtering, distilation obtain butter fruit purification stoste；
It is prepared by S2 lemonades：Lemon is cut into slices and is enucleated, 3g-8g lemon tablets is taken, adds into 1800mL-2200mL boiling water, is steamed
Boil 45min-90min；Treat that lemon coolant-temperature gage is down to 35 DEG C -45 DEG C, filtrate is retained to lemon water filtration；
It is prepared by S3 ferrous ions stoste：Ferrous ion is added in the hot water boiled to 2000mL, continues to boil 60min, mistake
Filter, retain filtrate；
Butter fruit obtained by step S1 is purified stoste, filtrate obtained by step S2, filtrate obtained by step S3 by volume 1 by S4:1:2 is mixed
Close uniform, standing 60min；
S5 adds honey mediation into step S4, obtains butter fruit tea product.
3. the preparation method of butter fruit tea product according to claim 2, it is characterised in that butter fruit purification is former in step S1
Method prepared by liquid comprises the following steps：
S101 prepares the first mixed liquor：
S1011 finishes：With high temperature air to butter fruit fixing 8-10min；
S1012 is cut：The butter fruit through fixing is taken out, peeling, is cut in half, is enucleated, pulp is cut into strip；
S1013 is fried：It is fried to the pulp of strip obtained by step S1012, obtain butter fruit French fries；
S1014 deoils：The oil on butter fruit French fries surface obtained by oil-Absorbing Sheets blot step S1013；
S1015 is smashed to pieces：Butter fruit French fries are smashed to pieces, it is broken to obtain butter fruit；
S1016 liquid：Butter fruit obtained by step S1015 is broken and water is by weight 1:100 ratio Hybrid Heating 45min-
90min, obtain mixed liquor；
S1017 is by mixed liquor obtained by step S1016 with water by weight 1:100 ratio mixing, obtains the first mixed liquor；
S102 prepares the second mixed liquor：
S1021 peelings, slitting；Fresh butter fruit peeling is taken, is enucleated, is cut into strip；
S1022 is fried：The butter fruit pulp cut into inch strips, add fried ripe on four sides in oil cauldron；
S1023 deoils：Oil-Absorbing Sheets blot the oil on pulp after frying；
S1024 liquid：By the pulp through deoiling and water by weight 1:100 ratio mixing, heats 45min-90min, obtains mixed
Close liquid；
S1025 is filtered：Mixed liquor obtained by step S1024 is filtered, separates pomace and filtrate；The filtrate of gained is second mixed
Close liquid；
S103 mixes the second mixed liquor with the first mixed liquor, stirs, and heats 90-150min；
S104 is filtered：Mixing liquid obtained by step S103 is filtered while hot, separates pomace and filtrate；
S105 distilations：Treat that filtrate is cooled to 35 DEG C -45 DEG C in S104, is poured into distilling flask or distilling machinery and distills
Purification, obtain butter fruit purification stoste.
4. the preparation method of butter fruit tea product according to claim 3, it is characterised in that in step S1013, fried mode
Using：It is first fried with coconut oil then fried using peanut oil；Or,
Using：It is fried with coconut oil.
5. the preparation method of butter fruit tea product according to claim 3, it is characterised in that in step S1022, fried mode
Using：Peanut oil is fried.
6. the preparation method of butter fruit tea product according to claim 3, it is characterised in that by gained pomace in step S104
It is dried into powder, finished product.
7. the preparation method of butter fruit tea product according to claim 3, it is characterised in that by step S1011-S1013 systems
The butter fruit French fries obtained dry through fruit dehydradting machine, finished product are vacuum-packed.
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| CN201710766046.8A CN107691931A (en) | 2017-08-30 | 2017-08-30 | Butter fruit product and preparation method thereof |
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| CN201710766046.8A CN107691931A (en) | 2017-08-30 | 2017-08-30 | Butter fruit product and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586904A (en) * | 2022-03-26 | 2022-06-07 | 熊睿冰 | Preparation method of avocado and lemon flavored beverage |
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| JP2007312764A (en) * | 2006-05-29 | 2007-12-06 | Kyusaku Yoshida | Method for preventing browning of avocado fruit flesh |
| CN104757639A (en) * | 2015-03-11 | 2015-07-08 | 黄欢 | Life-nourishing and nutritional avocado and lemon juice |
| CN106107704A (en) * | 2016-08-18 | 2016-11-16 | 毕玮 | A kind of American Avocado Tree potato chips and preparation method thereof |
| CN106922818A (en) * | 2017-03-22 | 2017-07-07 | 张红霞 | A kind of avocado fruit juice boruga and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007312764A (en) * | 2006-05-29 | 2007-12-06 | Kyusaku Yoshida | Method for preventing browning of avocado fruit flesh |
| CN104757639A (en) * | 2015-03-11 | 2015-07-08 | 黄欢 | Life-nourishing and nutritional avocado and lemon juice |
| CN106107704A (en) * | 2016-08-18 | 2016-11-16 | 毕玮 | A kind of American Avocado Tree potato chips and preparation method thereof |
| CN106922818A (en) * | 2017-03-22 | 2017-07-07 | 张红霞 | A kind of avocado fruit juice boruga and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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