CN1099234A - Yangtao nectar and its making process - Google Patents

Abstract

Carambola nectar is made from carambola, water, sugar, citric acid and stabilizer as raw material and prepared through the processes of selection, preboiling, pulp beating, filtering, mixing, homogenizing, degasing, pouring, sealing, sterilizing, cooling and packing. This nectar has purely natural flavour and good curative efficacy and can be stored for 9 months without change of quality under normal conditions.

Description

Yangtao nectar and its making process

The invention belongs to a kind of kiwi berry fruit tea and the manufacture craft thereof of food and drink.

Kiwi berry, another name carambola, the peach of immortality etc. are a kind of novel fruits in the world.Originate in China, Kiwi berry is former to be a kind of wild plant, is rich in Vc, and the content of every 100g fresh fruit is wanted between 150～400mg.Higher 75～200 times than apple, higher 4～12 times than orange, and contain multiple nutrients materials such as Vp, Vb, carrotene, pectin and proteolytic enzyme and calcium, phosphorus, iron.In July, 93, we carried out the retrieval (TRIP of on-line network system of domestic Chinese science and technology information institute to kiwi berry fruit tea in Science and Technology Information Inst., Hunan Prov., CISC) and external U.S. DIALDG online information retrieval, not finding temporarily with the Kiwi berry through coordinate retrieval in database is the fruit tea that raw material is produced, and only finding with the Kiwi berry is kiwi-fruit juice and the Yangtao wine that raw material is produced.Kiwi-fruit juice is a kind of fruit drink, adds certain pigment, non-pure natural taste, and the loss of its nutrition is more, and skewness, easily layering, shelf life be short, unstable, defective such as precipitation is arranged.

The object of the present invention is to provide a kind of original local flavor of Kiwi berry and nutrition of need not changing, long shelf-life need not to add various pigments, has a kind of kiwi berry fruit tea and the manufacture craft thereof of good medical knowledge curative effect.

Method Of Accomplishment of the present invention is: a choosing fruit: select the fresh ripe kiwi fruit of finishing, remove decayed fruit, tell mushy fruit, fully cleaning, decontamination.Two precook: weigh 35～55% water and 0.2～0.5% citric acid by the Kiwi berry after selecting, together add in the jacketed pan of belt stirrer, and heating 20 '～40 ', temperature is controlled at 80～95 ℃, boils softly, starts agitator, makes its fragmentation.Three making beating: the Kiwi berry after will precooking and boil after water, put into beater making beating, removal of impurities together.Four filter: with the Kiwi berry slurry of getting, with supercentrifuge filtration, removal of impurities, allowance for bark, remove seed, the filter screen aperture requires ∮ 4mm, collects centrifugal gained filtrate, weighs.Five system pulps: add 55～60% filtrates heavy sugar and filtrate and put into jacketed pan together, add thermal agitation, make the sugar dissolving.Six allotments: according to the weight (joining) of pulp by the 80kg pulp, in jacketed pan, add cold water 90～130kg, under agitation add the even mixed powder of carboxymethyl cellulose stabilizing agent FFHq0.5～0.9kg and 2.5～5kg white granulated sugar, again with pulp, potassium sorbate 75～100g mixes thoroughly.Seven homogeneous: adopt colloid mill high-pressure homogeneous, treatment conditions are pressure 9.8Mpa, and fine grinding stops the glue mill after the assay was approved, is heated to and boils.Eight degassings: outgas in vacuum degassing machine, requiring vacuum is 93Rpa, after the degassing, squeezes in the material storage jar with pump again.Nine filling and sealings: filling and sealing while hot.Ten sterilizations coolings: be 15 '～30 at 80～90 ℃ of normal pressure poach sterilizing times ', the cold water cooling.11 checks: decals.Vanning.

Major advantage of the present invention: 1, this production technology is simple, easy to operate, and product cost is low; 2, working condition is not had specific (special) requirements, equipment investment is few; 3, the close juice type of pulp, the pure natural taste, mouthfeel is good; 4, constant product quality is good, is evenly distributed, and does not stratifiedly precipitate, and under general condition stores and never degenerates in 9 months, and the nutrition loss is few.5, product instant is edible after the unlatching.

Most preferred embodiment one of the present invention: (1) gets the jacketed pan that the selected bright Kiwi berry that cleans up of 50kg is put into belt stirrer, add 25kg water and 150kg citric acid (adjusting pH value) simultaneously, in jacketed pan, heat 40 ', temperature is 80 ℃, make it to boil soft, start agitator simultaneously and make fruit fragmentation, broken skin.(2) will boil soft Kiwi berry and boil after water put into beater together and pull an oar removal of impurities.(3) the Kiwi berry slurry of getting is filtered with supercentrifuge, removal of impurities, allowance for bark, remove seed, the filter screen aperture requires ∮ 4mm, collect centrifugal gained filtrate, weigh (53kg is arranged approximately), add heavy sugar of 50% filtrate (about 27kg) and filtrate again and put into jacketed pan together, add thermal agitation, make the sugar dissolving, get the about 80kg of pulp.(4) add the even mixed powder that cold water 123kg under agitation adds stabilizing agent FFHq0.7kg and 3.3kg white granulated sugar in jacketed pan, stir and break up caking, promote dissolving, again with pulp 80kg, potassium sorbate 100g mixes thoroughly.(5) will (require the circulation pumping with colloid mill is high-pressure homogeneous through the pulp after the allotment, fuse with jacketed pan), treatment conditions are pressure 9.8Mpa, fine grinding after the assay was approved, stop glue mill, be heated to and boil, squeeze in the degasser with pump again and outgas, requirement vacuum is 93Kpa, and degassing back is squeezed in the material storage jar with pump.(6) filling and sealing.(7) sterilization: 90 ℃ of normal pressures boil sterilization 20 ', cold water cooling rapidly.(8) check, decals, vanning.The bright Kiwi berry of 50kg approximately can be produced kiwi berry fruit tea 320Kg.

Most preferred embodiment two of the present invention: (1) gets the jacketed pan that the selected bright Kiwi berry that cleans up of 50kg is put into belt stirrer, add entry 25kg and citric acid 175g(simultaneously and regulate pH value), in jacketed pan, heat 35 ', temperature is 90 ℃, make it to boil soft, start agitator simultaneously, make the broken broken skin of fruit.(2) will boil soft Kiwi berry and boil after water put into jacketed pan together, add thermal agitation make sugar dissolve pulp (about 80kg).(4) add cold water 124kg in jacketed pan, under agitation add the even mixed powder of stabilizing agent FFHq0.8kg and 3.5kg white granulated sugar, stir and break up caking, promote dissolving, again with pulp 80kg, potassium sorbate 90g mixes thoroughly.(5) finish by the requirement of (5) in the most preferred embodiment one, (6), (7), (8).

Most preferred embodiment three: (1) gets the selected bright Kiwi berry that cleans up of 50kg, the jacketed pan of putting into belt stirrer add simultaneously 25kg water and 160g citric acid (adjusting pH value) heat 30 at jacketed pan ', temperature is controlled at 90 ℃, make it to boil soft, start agitator, make its fragmentation, broken skin.(2) will boil soft Kiwi berry and boil after water put into beater together and pull an oar removal of impurities.(3) with the Kiwi berry got slurry with supercentrifuge filtration, removal of impurities, allowance for bark, remove seed, the filter screen aperture requires ∮ 4mm, collect the filtrate of centrifugal gained, weighing (50kg is arranged approximately), add 60% filtrate heavy sugar (about 30kg) and filtrate again and put into jacketed pan together, add thermal agitation, make the sugar dissolving, get pulp (about 80kg).(4) add cold water 125kg in jacketed pan, under agitation add the even mixed powder of stabilizing agent FFHq0.5kg and 3kg white granulated sugar, stir and break up caking, promote dissolving, again with pulp 80kg, potassium sorbate 80kg mixes thoroughly.(5) finish by the requirement of (5), (6), (7), (8) among the embodiment one.

Claims (4)

1, a kind of kiwi berry fruit tea and manufacture craft thereof, it comprises that Kiwi berry, water, citric acid, sugar are raw material; Finish by technologies such as the cleaning of choosing fruit, homogeneous, the degassing, filling and sealing, sterilization cooling, vannings; It is characterized in that in existing technology, improving and set up the pulp-allocating technology of precooking-pull an oar-filter-make; With sodium carboxymethylcellulose is stabilizing agent.

2, a kind of kiwi berry fruit tea according to claim 1 and manufacture craft thereof, the proportioning that it is characterized in that precooking is: water 35～50%, citric acid 0.2～0.5%(regulates pH value 3.0～3.5), heating 20 '～40 ', temperature is controlled at 80～95 ℃.

3, a kind of kiwi berry fruit tea according to claim 1 and manufacture craft thereof is characterized in that making the pulp proportioning is: heavy sugar and the filtrate of 55%～60% filtrate is put into jacketed pan together.

4, a kind of kiwi berry fruit tea according to claim 1 and manufacture craft thereof is characterized in that allocating proportioning (joining by the 80kg pulp) and add cold water 90～130kg, stabilizing agent FFHq0.5～0.9kg and white granulated sugar 2.5～5kg, and potassium sorbate 75～100g mixes thoroughly.