CN107865169A - Shaddock squeeze the juice accessory substance making citron tea and its manufacture method - Google Patents
Shaddock squeeze the juice accessory substance making citron tea and its manufacture method Download PDFInfo
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- CN107865169A CN107865169A CN201711331579.XA CN201711331579A CN107865169A CN 107865169 A CN107865169 A CN 107865169A CN 201711331579 A CN201711331579 A CN 201711331579A CN 107865169 A CN107865169 A CN 107865169A
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- shaddock
- sugaring
- bar
- parts
- juice
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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
Abstract
The present invention relates to a kind of shaddock squeeze the juice accessory substance making citron tea, it include 10 20 parts of sugaring shaddock bar, 20 35 parts of sugaring pomelo sauce, 30 47 parts of honey, each composition of the above by aforementioned weight composition；The sugaring shaddock bar is made up of shaddock exocarp through slitting, saline sook, cleaning, curing, vacuum infusing；The sugaring pomelo sauce is the shaddock pomace mixing after the white cortex of shaddock and physical squeezing of section, is made through fiber softening, stirring, fiber degradation, suspension, vacuum infusing.Squeezed the juice it is an object of the invention to provide a kind of shaddock the citron tea of accessory substance making, effectively using the shaddock accessory substance after squeezing the juice, improve shaddock added value.
Description
Technical field
The present invention relates to a kind of shaddock squeeze the juice accessory substance making citron tea and its manufacture method.
Background technology
Shaddock has sweet, salubrious, unique flavor, nutritious etc. prominent special as the typical torrid zone, subtropical fruit
Point, particularly suitable for processing fruit juice.But when shaddock fruit juice deep processing is developed, still suffer from following technical barrier：After squeezing the juice
Accessory substance pomace (fruit juice for still remaining >=60%) and partially thick shaddock ped cavernous body layer itself (account for shaddock gross weight 30% at high proportion
Left and right), arbitrarily abandoned because being difficult to industrialization processing, cause the waste of resource and the pollution of environment, seriously constrain shaddock
The sustainable development of sub- fruit juice industry.
The content of the invention
An object of the present invention is to provide the citron tea that a kind of shaddock squeezes the juice accessory substance making, effectively using after squeezing the juice
Shaddock accessory substance, improve shaddock added value.
An object of the present invention is to provide the manufacture method that a kind of shaddock squeezes the juice accessory substance making citron tea, its finished product
Color and luster is unanimously fine and smooth in orange-yellow, sauce body gluing, tissue.
The purpose of the present invention is achieved through the following technical solutions：
A kind of shaddock squeeze the juice accessory substance making citron tea, it include sugaring shaddock bar 10-20 parts, sugaring pomelo sauce 20-
35 parts, honey 30-47 parts, each composition of the above are formed by aforementioned weight；The sugaring shaddock bar be shaddock exocarp through slitting,
Saline sook, cleaning, curing, vacuum infusing are made；After the sugaring pomelo sauce is the white cortex of shaddock and physical squeezing of section
Shaddock pomace mixing, be made through fiber softening, stirring, fiber degradation, suspension, vacuum infusing.
A kind of shaddock squeeze the juice accessory substance make citron tea manufacture method, it is comprised the following steps that：
A. pre-process：Shaddock appearance is cleaned up, peeling separates exocarp, white cortex and the grapefruit flesh of shaddock；
Shaddock exocarp cuts into shaddock pericarp bar, and the white cortex of shaddock cuts into shaddock gingko piece, and grapefruit flesh obtains after physical squeezing
Obtain shaddock pomace；
B. sugaring shaddock bar is prepared：Shaddock pericarp bar is cleaned after saline sook, cured, vacuum infusing；
C. sugaring pomelo sauce is prepared：It is fiber softening after shaddock gingko piece and the mixing of shaddock pomace, stirring, fiber degradation, outstanding
Floating, vacuum infusing；
D. by sugaring shaddock bar 10-20 parts after step B is handled and is cooled down, the sugaring after step C is handled and is cooled down
Pomelo sauce 20-35 parts and honey 30-47 parts, after being mixed by above-mentioned parts by weight, sterile filling is carried out, that is, obtains finished product.
For prior art, the advantage of the invention is that：
(1) it takes full advantage of the pomace of accessory substance at high proportion (fruit juice for still remaining >=60%) after squeezing the juice and itself is inclined
Thick shaddock ped cavernous body layer (accounting for shaddock gross weight 30% or so), improve shaddock added value；
(2) the shaddock tea color obtained by it is unanimously fine and smooth in orange-yellow, sauce body gluing, tissue.
Embodiment
One kind utilizes citron tea made of shaddock accessory substance, and it includes sugaring shaddock bar 10-20 parts, sugaring pomelo sauce 20-
35 parts, honey 30-47 parts, each composition of the above are formed by aforementioned weight；The sugaring shaddock bar be shaddock exocarp through slitting,
Saline sook, cleaning, curing, vacuum infusing are made；After the sugaring pomelo sauce is the white cortex of shaddock and physical squeezing of section
Shaddock pomace mixing, be made through fiber softening, stirring, fiber degradation, suspension, vacuum infusing.
A kind of manufacture method of citron tea, it is comprised the following steps that：
A. pre-process：Shaddock appearance is cleaned up, peeling separates exocarp, white cortex and the grapefruit flesh of shaddock；
Shaddock exocarp cuts into shaddock pericarp bar, and the white cortex of shaddock cuts into shaddock gingko piece, and grapefruit flesh obtains after physical squeezing
Obtain shaddock pomace；
B. sugaring shaddock bar is prepared：Shaddock pericarp bar is cleaned after saline sook, cured, vacuum infusing；
C. sugaring pomelo sauce is prepared：It is fiber softening after shaddock gingko piece and the mixing of shaddock pomace, stirring, fiber degradation, outstanding
Floating, vacuum infusing；
D. by sugaring shaddock bar 10-20 parts after step B is handled and is cooled down, the sugaring after step C is handled and is cooled down
Pomelo sauce 20-35 parts and honey 30-47 parts, after being mixed by above-mentioned parts by weight, sterile filling is carried out, that is, obtains finished product.
The shaddock pericarp bar specification is long 1.5-2.5cm, wide 0.2-0.3cm, thick 0.1-0.2cm；
The shaddock gingko piece specification is long 1.5-2.5cm, wide 0.8-1.0cm, thick 0.1-0.3cm；
The juice content of the shaddock pomace is 45-50%.
The step B prepares sugaring shaddock bar, and its specific process is as follows：
(a) the saline sook 0.7-1.3 hours by the shaddock pericarp bar through processing of step A with concentration 0.3-0.9%, then
0.5-1 hours are boiled at 80-90 DEG C after shaddock pericarp bar is cleaned；
(b) the shaddock pericarp bar and fructose syrup that are handled through process a is put into after being well mixed in sugar juice, carries out vacuum
Sugaring, under 0.10MPa-0.15MPa vacuum, the sugaring time is 60-90 minutes, and mixing speed 50-60r/min is warm
Spend for 60-70 DEG C, to obtain sugaring shaddock bar；Wherein shaddock pericarp bar:Fructose syrup:The part by weight of sugar juice is (25-
30):1:(8-12)。
The step C prepares sugaring pomelo sauce, and its specific process is as follows：
(I) the shaddock gingko piece through processing of step A and shaddock pomace are added into sodium bicarbonate to mix, then quickly heats up to 90
5-7min softening fibres more than DEG C, shaddock screenings is made；The composition of the fiber softening and its proportioning of parts by weight are shaddock
Gingko piece:Shaddock pomace:Sodium bicarbonate:Water is with (45-55):(45-55):(0.3-0.5):The ratio mixing of (500-700)；
(II) the shaddock screenings materials handled through process I reason machine is stirred into paste, the agent of addition fiber degradation carries out fiber drop
Solution, the stirring enzymolysis 1-1.5 hours at 40-45 DEG C, then quickly heat up to more than 90 DEG C insulation 3-5min enzyme deactivations；Shaddock screenings
Part by weight with fiber degradation agent is 100:(2-5)；The fiber degradation agent is cellulase:Hemicellulase:Lignin
Enzyme is with (4-7):(2-4):The part by weight mixing of (1-3)；
(III) by the shaddock screenings handled through process II and suspending agent in 45-50 DEG C of mixing, its part by weight is 100:
(0.5-3)；The suspending agent is pectin:Sodium alginate:CMC (CMC) is with (2-4):(5-8):1 weight ratio
Example mixing；
(IV) by the shaddock screenings handled through process III and sugar juice (3-5) by weight proportion:1 is well mixed, carries out true
Empty sugaring, under 0.08MPa-0.15MPa vacuum, the sugaring time is 30-50 minutes, mixing speed 120-160r/
Min, temperature is 50-60 DEG C, to obtain sugaring pomelo sauce；
Sugar juice described above is in terms of parts by weight, and 100 parts of sugar juices are by 35-47 parts white granulated sugar, 0.030-0.038 part shaddocks
Sub- essence, 6-11 parts maltitol, 13-25 parts rock sugar, the water composition of 1.5-3 parts citric acid and surplus, at 90-100 DEG C plus
Hot 3-7min obtains sugar juice.
Embodiment：
A kind of manufacture method of citron tea, it is comprised the following steps that：
A. pre-process：Shaddock appearance is cleaned up, peeling separates exocarp, white cortex and the grapefruit flesh of shaddock；
Resulting shaddock exocarp cuts into shaddock pericarp bar is standby, and specification is long 1.5-2.5cm, wide 0.2-
0.3cm, thick 0.1-0.2cm；
Resulting shaddock gingko skin cuts into shaddock gingko piece is standby, and specification is long 1.5-2.5cm, wide 0.8-
1.0cm, thick 0.1-0.3cm；
The shaddock pomace for the juice content 45-50% that grapefruit flesh is obtained after physical squeezing is standby；
B. sugaring shaddock bar is prepared：Obtained by following processes：
(a) saline sook 1 hour by the shaddock pericarp bar through processing of step A with concentration 0.5%, then by shaddock pericarp
Bar boils 1 hour after cleaning at 80-90 DEG C；
(b) the shaddock pericarp bar handled through process a and high fructose corn solution is put into after being well mixed in sugar juice, carried out true
Empty sugaring, under 0.10MPa-0.15MPa vacuum, the sugaring time is 80 minutes, mixing speed 55r/min, and temperature is
60-70 DEG C, obtain sugaring shaddock bar；Wherein shaddock pericarp bar:High fructose corn solution:The part by weight of sugar juice is 30:1:10；
C prepares sugaring pomelo sauce；It is prepared by following processes：
(I) the shaddock gingko piece through processing of step A and shaddock pomace are added into sodium bicarbonate to mix, then quickly heats up to 90
6 minutes softening fibres more than DEG C, shaddock screenings is made；The composition of fiber softening and its weight than proportioning be shaddock gingko piece:
Shaddock pomace:Sodium bicarbonate:Water is with 50:50:0.4:600 ratio mixing；
(II) the shaddock screenings materials handled through process I reason machine is stirred into paste, the agent of addition fiber degradation carries out fiber drop
Solution, stirring enzymolysis 1.2 hours at 40-45 DEG C, then quickly heat up to more than 90 DEG C insulation 5min enzyme deactivations；Shaddock screenings and fibre
The part by weight for tieing up degradation agent is 100:3；The composition of fiber degradation agent and its weight than proportioning be cellulase:Hemicellulose
Enzyme:Lignoenzyme is with 5:3:2 ratio mixing；
(III) by the shaddock slurry handled through process II and suspending agent in 45-50 DEG C of mixing, its part by weight is 100:1,
The composition of suspending agent and its weight than proportioning be pectin:Sodium alginate:CMC is with 3:6:1 ratio mixing；
(IV) by the shaddock slurry handled through process III and sugar juice by weight proportion 4:1 is well mixed, carries out vacuum sugar
Stain, under 0.08MPa-0.15MPa vacuum, the sugaring time is 50 minutes, mixing speed 150r/min, temperature 50-
60 DEG C, to obtain sugaring pomelo sauce；
D. by 15 parts of the sugaring shaddock bar after step B is handled and is cooled down, the sugaring shaddock after step C is handled and is cooled down
35 parts of 30 parts of sauce and honey, after being mixed by above-mentioned parts by weight, sterile filling is carried out, that is, obtains finished product；
Sugar juice described above is in terms of parts by weight, and 100 parts of sugar juices are by 40 portions of white granulated sugars, 0.033 part of shaddock essence, 10
Part maltitol, 16 portions of rock sugar, the water composition of 1.5 parts of citric acids and surplus, at 90-100 DEG C heating 6min obtains sugar juice.
Citron tea obtained by the present embodiment, soluble solid content (20 DEG C, with refractometer) >=60%, total acid (with
Citrometer) >=0.70%；Color and luster is unanimously fine and smooth in orange-yellow, sauce body gluing, tissue；The intrinsic flavour of Ju You Guanxi small stream shaddocks and
Fragrance；Safety index meets GB 17325 regulation.
Claims (8)
- The citron tea that accessory substance makes 1. a kind of shaddock is squeezed the juice, it is characterised in that：It includes sugaring shaddock bar 10-20 parts, sugaring Pomelo sauce 20-35 parts, honey 30-47 parts, each composition of the above are formed by aforementioned weight；The sugaring shaddock bar is made up of shaddock exocarp through slitting, saline sook, cleaning, curing, vacuum infusing；The sugaring pomelo sauce is the shaddock pomace mixing after the white cortex of shaddock and physical squeezing of section, through fiber softening, is stirred Mix, fiber degradation, suspension, vacuum infusing are made.
- 2. the manufacture method of citron tea according to claim 1, it is characterised in that：It is prepared by following step：A. pre-process：Shaddock appearance is cleaned up, peeling separates exocarp, white cortex and the grapefruit flesh of shaddock；Shaddock Exocarp cuts into shaddock pericarp bar, and the white cortex of shaddock cuts into shaddock gingko piece, and grapefruit flesh obtains shaddock after physical squeezing Sub- pomace；B. sugaring shaddock bar is prepared：Shaddock pericarp bar is cleaned after saline sook, cured, vacuum infusing；C. sugaring pomelo sauce is prepared：It is fiber softening after shaddock gingko piece and the mixing of shaddock pomace, stirring, fiber degradation, suspension, true Empty sugaring；D. by sugaring shaddock bar 10-20 parts after step B is handled and is cooled down, the sugaring shaddock after step C is handled and is cooled down Sauce 20-35 parts and honey 30-47 parts, after being mixed by above-mentioned parts by weight, sterile filling is carried out, that is, obtains finished product.
- 3. the manufacture method of citron tea according to claim 2, it is characterised in that：The shaddock pericarp bar specification is long 1.5-2.5cm, wide 0.2-0.3cm, thick 0.1-0.2cm；The shaddock gingko piece specification is long 1.5-2.5cm, wide 0.8-1.0cm, thick 0.1-0.3cm；The juice content of the shaddock pomace is 45-50%.
- 4. the manufacture method of citron tea according to claim 2, it is characterised in that：The step B prepares sugaring shaddock bar, its Specific process is as follows：(a) the saline sook 0.7-1.3 hours by the shaddock pericarp bar through processing of step A with concentration 0.3-0.9%, then by shaddock Sub- pericarp bar boils 0.5-1 hours after cleaning at 80-90 DEG C；(b) the shaddock pericarp bar and fructose syrup that are handled through process a is put into after being well mixed in sugar juice, carries out vacuum sugar Stain, under 0.10MPa-0.15MPa vacuum, the sugaring time is 60-90 minutes, mixing speed 50-60r/min, temperature For 60-70 DEG C, to obtain sugaring shaddock bar；Wherein shaddock pericarp bar:Fructose syrup:The part by weight of sugar juice is (25-30): 1:(8-12)。
- 5. according to the manufacture method of citron tea described in claim 2-4 any one, it is characterised in that：The step C prepares sugar Stain pomelo sauce, its specific process are as follows：(I) the shaddock gingko piece through processing of step A and shaddock pomace are added into sodium bicarbonate to mix, then quickly heat up to 90 DEG C with Upper 5-7min softening fibres, shaddock screenings is made；The composition of the fiber softening and its proportioning of parts by weight are shaddock gingko Piece:Shaddock pomace:Sodium bicarbonate:Water is with (45-55):(45-55):(0.3-0.5):The ratio mixing of (500-700)；(II) the shaddock screenings materials handled through process I reason machine being stirred into paste, the agent of addition fiber degradation carries out fiber degradation, Stirring enzymolysis 1-1.5 hours at 40-45 DEG C, then quickly heat up to more than 90 DEG C insulation 3-5min enzyme deactivations；Shaddock screenings and fibre The part by weight for tieing up degradation agent is 100:(2-5)；(III) by the shaddock screenings handled through process II and suspending agent in 45-50 DEG C of mixing, its part by weight is 100:(0.5- 3)；(IV) by the shaddock screenings handled through process III and sugar juice (3-5) by weight proportion:1 is well mixed, carries out vacuum sugar Stain, under 0.08MPa-0.15MPa vacuum, the sugaring time is 30-50 minutes, and mixing speed 120-160r/min is warm Spend for 50-60 DEG C, to obtain sugaring pomelo sauce.
- 6. the manufacture method of citron tea according to claim 5, it is characterised in that：The fiber degradation agent is cellulase: Hemicellulase:Lignoenzyme is with (4-7):(2-4):The part by weight mixing of (1-3).
- 7. the manufacture method of citron tea according to claim 5, it is characterised in that：The suspending agent is pectin:Sodium alginate: CMC is with (2-4):(5-8):1 part by weight mixing.
- 8. the manufacture method of citron tea according to claim 5, it is characterised in that：The sugar juice is in terms of parts by weight, and 100 Part sugar juice is by 35-47 parts white granulated sugar, 0.030-0.038 part shaddocks essence, 6-11 parts maltitol, 13-25 parts rock sugar, 1.5- 3 parts of citric acids and the water of surplus composition, heating 3-7min obtains sugar juice at 90-100 DEG C.
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| CN201711331579.XA CN107865169A (en) | 2017-12-13 | 2017-12-13 | Shaddock squeeze the juice accessory substance making citron tea and its manufacture method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241372A (en) * | 1998-07-10 | 2000-01-19 | 湖南省江永潇湘食品有限公司 | Shaddock rind food and its preparation |
| CN1806689A (en) * | 2005-12-23 | 2006-07-26 | 浙江省农业科学院 | Method for processing pomelo fruit beverage |
| CN102326747A (en) * | 2011-06-13 | 2012-01-25 | 徐春根 | Process for extracting and processing active substances of grapefruits |
| CN102326746A (en) * | 2011-06-13 | 2012-01-25 | 徐春根 | Process for compressively utilizing grapefruits |
| CN105707329A (en) * | 2014-12-03 | 2016-06-29 | 杨茵茵 | Pomelo tea making method |
| CN107212339A (en) * | 2017-06-15 | 2017-09-29 | 台州瑞祥教育科技有限公司 | The processing method of rich glutathione loquat skin tartar sauce |
-
2017
- 2017-12-13 CN CN201711331579.XA patent/CN107865169A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241372A (en) * | 1998-07-10 | 2000-01-19 | 湖南省江永潇湘食品有限公司 | Shaddock rind food and its preparation |
| CN1806689A (en) * | 2005-12-23 | 2006-07-26 | 浙江省农业科学院 | Method for processing pomelo fruit beverage |
| CN102326747A (en) * | 2011-06-13 | 2012-01-25 | 徐春根 | Process for extracting and processing active substances of grapefruits |
| CN102326746A (en) * | 2011-06-13 | 2012-01-25 | 徐春根 | Process for compressively utilizing grapefruits |
| CN105707329A (en) * | 2014-12-03 | 2016-06-29 | 杨茵茵 | Pomelo tea making method |
| CN107212339A (en) * | 2017-06-15 | 2017-09-29 | 台州瑞祥教育科技有限公司 | The processing method of rich glutathione loquat skin tartar sauce |
Non-Patent Citations (1)
| Title |
|---|
| 张岩等: "柑橘柚子皮渣综合利用研究进展", 《农产品加工》 * |
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Application publication date: 20180403 |