CN113575897A - Making method and device of low-sugar Chinese wampee fruit and sweet tea jelly - Google Patents
Making method and device of low-sugar Chinese wampee fruit and sweet tea jelly Download PDFInfo
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- CN113575897A CN113575897A CN202110882282.2A CN202110882282A CN113575897A CN 113575897 A CN113575897 A CN 113575897A CN 202110882282 A CN202110882282 A CN 202110882282A CN 113575897 A CN113575897 A CN 113575897A
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- wampee
- threshing
- sweet tea
- fruit
- pulp
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Images
Classifications
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
- A01F11/00—Threshing apparatus specially adapted for maize; Threshing apparatus specially adapted for particular crops other than cereals
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
- A01F12/00—Parts or details of threshing apparatus
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
- A01F12/00—Parts or details of threshing apparatus
- A01F12/18—Threshing devices
- A01F12/22—Threshing cylinders with teeth
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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 discloses a method for preparing low-sugar Chinese wampee fruit and sweet tea jelly, which comprises the following steps: step one, preparing wampee pulp and sweet tea water; weighing 25-66 parts of wampee pulp, 30-71 parts of sweet tea water, 0.8-1.2 parts of jelly compound glue powder, 8-16 parts of cane sugar, 0.05-0.09 part of potassium chloride and 0.05-0.08 part of citric acid; wherein the jelly compound gelatine powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 1-3; adding the jelly compound glue powder, potassium chloride and sucrose into the sweet tea water, stirring, boiling and dissolving to prepare colloid; adding the wampee pulp and citric acid into the colloid, stirring uniformly, filling into a jelly cup, sealing, sterilizing and refrigerating to obtain the finished product. The invention improves the health care function and the nutritive value of the jelly and simultaneously solves the problem of poor color and taste caused by the combination of wampee and sweet tea.
Description
Technical Field
The invention relates to the technical field of wampee fruit and sweet tea jelly. More specifically, the invention relates to a method and a device for preparing low-sugar wampee fruit and sweet tea jelly.
Background
Jelly has become a popular snack food with a crystal clear appearance, a soft Q-pop mouthfeel, various strong fruity flavors, and a portable package, which is very popular among consumers, especially among children and the elderly. At present, the taste and the mouthfeel of the jelly are pursued, and the jelly also has health care function and nutritive value. Sweet tea has a long history in Guangxi, and contains tea polyphenol, amino acid and caffeine, and also contains abundant nutrient components such as flavone. The Chinese wampee fruit is rich in organic acid, vitamin C, various amino acids and pectin, not only has rich nutritive value, but also has multiple effects. At present, a preparation method and a product of the jelly of the Chinese wampee fruit composite sweet tea are not available in the market, and the reason is that although the jelly prepared from the Chinese wampee fruit composite sweet tea is expected to obtain healthy leisure food with health care effect and nutritional value, the color and the taste are poor, and the following technical difficulties exist: 1. the white color of the wampee pulp and the brown color of the sweet tea are not uniformly mixed, and the taste and smell are not harmonious; 2. the pericarp of the wampee is bitter and coarse in taste, and the mixed pulp of the pericarp and the pericarp is beaten into pulp for utilization, so that the taste, the flavor, the tissue state and the color of the jelly are greatly influenced.
In addition, the prior art has improper pretreatment on the Chinese wampee fruits, which affects the quality of prepared products. The Chinese wampee trees generally have a plurality of insects such as smelly fart insects, flies, mosquitoes and the like, and pesticides sprayed on fruits and the like, so that the peels of the Chinese wampee fruits are dirtier, and the peels are softer, the threshed Chinese wampee fruits are spirally cleaned and juiced in the prior art (for example, the Chinese wampee fruit cleaning and juicing integrated machine disclosed by the prior art is published as CN 109770371A), and the following problems exist: 1. the threshed pericarp of wampee is easy to damage or damaged, and secondary pollution is caused by cleaning after threshing; 2. if the threshing is not carried out, the cleaning is carried out, and the threshing can not be realized by the spiral overturning. Meanwhile, no threshing equipment for soft-skinned fruits is reported at present, and the current market blank needs to be researched urgently to meet the market demand.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly, which improves the health care effect and the nutritional value of the jelly by matching the Chinese wampee fruit and the sweet tea according to a certain proportion, and simultaneously solves the problem of poor color and taste caused by the combination of the Chinese wampee fruit and the sweet tea.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for manufacturing a low sugar fruit jelly of wampee fruit and sweet tea, comprising:
step one, preparing wampee pulp and sweet tea water;
weighing 25-66 parts of wampee pulp, 30-71 parts of sweet tea water, 0.8-1.2 parts of jelly compound glue powder, 8-16 parts of cane sugar, 0.05-0.09 part of potassium chloride and 0.05-0.08 part of citric acid; wherein the jelly compound gelatine powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 1-3;
adding the jelly compound glue powder, potassium chloride and sucrose into the sweet tea water, stirring, boiling and dissolving to prepare colloid; adding the wampee pulp and citric acid into the colloid, stirring uniformly, filling into a jelly cup, sealing, sterilizing and refrigerating to obtain the finished product.
Preferably, in step one, the wampee pulp is prepared by: cleaning and threshing Chinese wampee fruits, blanching for 1-3min with boiling water, cooling, peeling and removing cores, pulping the flesh into pulp, and uniformly mixing the pulp and water according to the mass ratio of 1:3 to obtain the Chinese wampee fruit pulp.
Preferably, in step one, the wampee pulp is prepared by: cleaning and threshing Chinese wampee fruits, blanching for 1-3min with boiling water, cooling, removing kernels, beating fruit peels and fruit pulps into raw pulp, uniformly mixing the raw pulp with cellulase powder and yeast powder, fermenting for 36-48 hours to obtain fermentation liquor, stirring and filtering the fermentation liquor, sterilizing the filtrate, and uniformly mixing the filtrate with water according to the mass ratio of 1:3 to obtain Chinese wampee fruit pulp; wherein the raw slurry: cellulose powder: the mass ratio of the yeast powder is 150-200:1: 1.
Preferably, in the first step, the sweet tea water is prepared by the following steps: soaking sweet tea in normal temperature rice washing water for 2-3 min, filtering, soaking the filtered sweet tea in boiling water for 10-20 s, discarding the sweet tea water for one time, soaking in hot boiling water at 80-85 deg.C for 10-20 min, and filtering the tea residue to obtain sweet tea water for two times; wherein the mass ratio of the sweet tea to the boiling water is 2-3:100, and the mass ratio of the sweet tea to the hot boiling water is 2-3: 200;
in the second step, the raw materials in parts by weight are 40 parts of wampee pulp, 60 parts of sweet tea water, 1 part of jelly compound glue powder, 8 parts of cane sugar, 0.07 part of potassium chloride and 0.06 part of citric acid; the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2.
The invention also provides a wampee threshing device, which is used in the wampee threshing step, and the wampee threshing device comprises:
a feed inlet is arranged on the side wall of the upper part of the shell, and a discharge outlet and a trash discharge outlet are arranged at the bottom of the shell;
the fruit bearing device is arranged in the shell and comprises a first driving roller, a first driven roller and a first conveyor belt in circulating transmission between the first driving roller and the first driven roller, and a plurality of hooks are hinged on the outer surface of the first conveyor belt at intervals; the hook is used for enabling wampee fruits hung on a string to pass through a plurality of threshing cylinders for threshing, and sequentially pass through a first threshing cylinder, a second threshing cylinder and a third threshing cylinder as shown in the attached drawing;
the threshing cylinders are arranged in the shell and positioned below the fruit hanging device, the threshing cylinders are sequentially lifted from the direction far away from the feed port, and the threshing cylinder at the highest position is close to the hook below the first conveyor belt but is not contacted with the hook;
the discharge port is located below the threshing cylinders, the impurity discharging port is located below the tail of the fruit hanging device, the feed port is located at the front end of the fruit hanging device, and the circulating rotation direction of the first conveying belt is the same as the rotation direction of the threshing cylinders. As shown by the solid arrows in the drawing, the first conveyor belt rotates in the same counterclockwise direction as the rotation direction of the threshing cylinders.
The using process of the invention is as follows: a string of cleaned Chinese wampee fruits is placed at a feeding hole, a first conveyor belt drives hooks on the outer surface of the Chinese wampee fruits to pass through the feeding hole, the hooks are hooked on branches of the Chinese wampee fruits and then are brought into a shell, the Chinese wampee fruits are separated through a plurality of threshing cylinders, the separated Chinese wampee fruits are discharged from a discharging hole, collection and treatment are facilitated, branches of the separated Chinese wampee fruits are continuously brought to the tail of a fruit hanging device by the hooks, the Chinese wampee fruits fall off through other equipment, and then the Chinese wampee fruits are collected and treated through a trash discharging hole.
The threshing device is convenient to clean in a string before threshing, and solves the problem of secondary pollution caused by cleaning after threshing of the existing wampee fruits. The threshing device provided by the invention is convenient and practical to use, and the string of wampee fruits placed on the feeding hole is hooked by the hook circularly driven by the first conveyor belt, so that the continuous threshing is carried out.
Preferably, the threshing teeth of the threshing cylinder are arc-shaped bent teeth bent towards the rotating direction, and the distance between the arc-shaped bent teeth arranged side by side along the axial direction of the threshing cylinder is 0.5-1.5 cm. The threshing teeth bent towards the rotating direction are arranged, the distance between the arc-shaped bent teeth which are arranged side by side along the axial direction of the threshing cylinder is smaller than the outer diameter of the wampee fruit grains, and the threshing principle of the wampee fruit is different from the conventional threshing principle of the hard-skin fruit. According to the threshing device, the fruit branches close to the fruits are inserted into the tooth grooves between the arc-shaped bent teeth, the fruits are separated from the fruit stalks along with the rotation of the threshing cylinder, and the threshing effect is better when the rotating speed of the threshing teeth of the threshing cylinder is controlled to be 45-60r/min and the traveling speed of the first conveyor belt is controlled to be 4-6 m/min.
Preferably, the outer end of the arc-shaped bent tooth is provided with a ball or is provided with an arc surface, and the distance between the outer end of the arc-shaped bent tooth and the outer wall of the threshing cylinder is 3-5 cm. The arrangement of the invention can reduce the damage to soft-skinned fruits.
Preferably, an elastic deflector rod is arranged below the tail of the fruit hanging device, one end of the elastic deflector rod is fixed in the shell, and the other end of the elastic deflector rod extends to the lower part of the outer surface of the first conveying belt and can be abutted against a hook passing through, so that the hook swings backwards, a branch hooked on the hook falls off from a hook opening, and then the branch is collected and processed from a trash discharging opening. As shown in the attached drawing, the design principle of the invention can realize that when the branch with the fruit removed is brought to the tail part of the fruit hanging device by the hook, the hook is abutted against the elastic deflector rod, the hook tilts upwards, the branch hooked on the hook falls from the hook opening, and the branch is discharged from the impurity discharge opening. And the elastic deflector rod is bent along with the forward operation of the hook, is separated from the hook and then recovers the original shape, and the hook is tilted upwards after the next hook is continuously contacted, so that the branches fall off and are discharged.
Preferably, the discharge ports comprise a first discharge port and a second discharge port, the second discharge port is located below the threshing cylinder at the highest position, the first discharge port is located below the other threshing cylinders, and the partition plate between the first discharge port and the second discharge port extends to a position between the threshing cylinder at the highest position and the previous threshing cylinder. The design of the invention realizes the division of the fruit-removing quality and is convenient for subsequent treatment.
Preferably, the fruit bearing device further comprises a conveying device, the conveying device is located at the front end of the feeding hole outside the shell and comprises a second conveying belt in circulating transmission between a second driving roller and a second driven roller, the second driving roller is located right below the fruit bearing device, and the conveying device is used for conveying cleaned and branched wampee to the feeding hole and enabling the wampee to be located below the front portion of the fruit bearing device; the conveying device is provided with a plurality of driven rollers below the fruit hanging device, and weighing sensors are arranged between the driven rollers and the second driving roller.
The invention at least comprises the following beneficial effects:
firstly, the invention improves the health care function and the nutritive value of the jelly by matching the Chinese wampee fruit and the sweet tea according to a certain proportion, and simultaneously solves the problem of poor color and taste caused by the combination of the Chinese wampee fruit and the sweet tea.
Secondly, the quality ratio of the prepared wampee pulp to the sweet tea water is 2:3, so that the white and brown of the wampee pulp beaten by the wampee pulp are uniformly mixed, the color is uniform, the taste is good, and the sweet and sour taste is moderate.
Thirdly, the original pulp made of the pericarp and the pulp of the wampee fruit is uniformly mixed with the cellulase powder and the yeast powder for fermentation, the obtained fermentation liquor is diluted and then mixed with the sweet tea water according to the mass ratio of 2:3 to prepare the jelly, and the jelly is good in taste and smell, free of bitter and astringent taste, fine in taste and moderate in sweetness and sourness.
Fourthly, the sweet tea is soaked in the rice washing water at normal temperature for 2-3 minutes and washed, two times of sweet tea water is taken, the tea fragrance and the sweet taste are improved, the jelly is prepared according to the mass ratio of the wampee pulp to the sweet tea water of 2:3, the taste and the smell are better, and the rich wampee pulp and the sweet tea have harmonious and soft fragrance and are sweet and delicious.
Fifthly, the threshing device is convenient to clean in a string before threshing, the quality of the wampee fruit and sweet tea jelly can be improved, and the problem of secondary pollution caused by cleaning after the existing wampee fruit is threshed is solved. The threshing device provided by the invention is convenient and practical to use, and the string of wampee fruits placed on the feeding hole is hooked by the hook circularly driven by the first conveyor belt, so that the continuous threshing is carried out.
Sixthly, threshing teeth bent towards the rotating direction are arranged, the distance between the arc-shaped bent teeth which are arranged side by side along the axial direction of the threshing cylinder is smaller than the outer diameter of the wampee fruit grains, and the threshing principle of the wampee fruit is different from the conventional threshing principle of the crust fruit. According to the threshing device, the fruit branches close to the fruits are inserted into the tooth grooves between the arc-shaped bent teeth, the fruits are separated from the fruit stalks along with the rotation of the threshing cylinder, and the threshing effect is better when the rotating speed of the threshing teeth of the threshing cylinder is controlled to be 45-60r/min and the traveling speed of the first conveyor belt is controlled to be 4-6 m/min.
Seventh, the invention is provided with the elastic deflector rod, so that when the branches with the fruits removed are brought to the tail of the fruit hanging device by the hook, the hook is abutted to the elastic deflector rod, the hook tilts upwards, the branches hooked on the hook fall from the hook opening, and the branches are discharged from the impurity discharge opening. The invention is provided with the first discharge hole, the second discharge hole and the partition plate, thereby realizing the division of the quality of the peeled fruits and facilitating the subsequent treatment.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic structural view of an embodiment of the wampee threshing device according to the present invention;
FIG. 2 is an enlarged schematic view of a threshing cylinder of the wampee threshing device according to the present invention;
FIG. 3 is a schematic structural diagram of another embodiment of the wampee threshing device according to the present invention;
FIG. 4 is a schematic bottom view of the enlarged structure of A in FIG. 3;
fig. 5 is a schematic structural diagram of a third implementation form of the wampee threshing device.
Wherein the reference numerals are: a feed inlet 1; a first conveyor belt 2; a first driving roller 3; a hook 4; a first threshing cylinder 5; threshing teeth 6; a second threshing cylinder 7; a third threshing cylinder 8; a housing 9; a first discharge port 10; a trash discharge port 11; a rotating shaft 12; the outer wall 13 of the threshing cylinder; an elastic deflector rod 14; a second discharge port 15; a second conveyor belt 16; a load cell 17; a discharge port 18.
Detailed Description
The present invention will be described in further detail with reference to the following examples and the accompanying drawings so that those skilled in the art can practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly comprises the following steps:
step one, preparing wampee pulp and sweet tea water;
weighing 40 parts of wampee pulp, 60 parts of sweet tea water, 1 part of jelly compound glue powder, 8 parts of cane sugar, 0.07 part of potassium chloride and 0.06 part of citric acid; wherein the jelly compound gelatine powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2;
adding the jelly compound glue powder, potassium chloride and sucrose into the sweet tea water, stirring, boiling and dissolving to prepare colloid; adding the wampee pulp and citric acid into the colloid, stirring uniformly, filling into a jelly cup, sealing, sterilizing and refrigerating to obtain the finished product. The method specifically comprises the following steps: adding konjac glucomannan, carrageenan, potassium chloride, sucrose and sweet tea water into a beaker, putting the beaker into a constant-temperature water bath kettle at 80 ℃ and continuously stirring to form a colloidal solution, wherein the sol time is 30min, adding the wampee pulp and citric acid into the colloid after the sol is dissolved, uniformly stirring, cooling to 50-60 ℃, pouring into a jelly cup, sealing, sterilizing, and refrigerating and forming in a refrigerator.
Wherein the wampee pulp is prepared by the following steps: cleaning and threshing the whole bunch of wampee fruits, then blanching the fruit grains in boiling water for 1min, cooling, peeling and removing the cores, beating the fruit pulp into pulp, and uniformly mixing the pulp with water according to the mass ratio of 1:3 to obtain the wampee fruit pulp.
The sweet tea water is prepared by the following steps: adding sweet tea into boiling water, soaking for 10 s, discarding the sweet tea water of one-time brewing, adding hot boiling water with the temperature of 80 ℃, soaking for 10 min, and filtering tea residues to obtain sweet tea water of two-time brewing; wherein the mass ratio of the sweet tea to the boiling water is 2:100, and the mass ratio of the sweet tea to the hot boiling water is 2: 200.
Example 2
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in the example 1, and the only difference is that the weight parts of the raw materials are different. The concrete difference is as follows: weighing 25 parts of wampee pulp, 38 parts of sweet tea water, 0.8 part of jelly compound glue powder, 8 parts of cane sugar, 0.05 part of potassium chloride and 0.05 part of citric acid; the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2.
Example 3
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in the example 1, and the only difference is that the weight parts of the raw materials are different. The concrete difference is as follows: weighing 45 parts of wampee pulp, 70 parts of sweet tea water, 1.2 parts of jelly compound glue powder, 16 parts of cane sugar, 0.09 part of potassium chloride and 0.08 part of citric acid; the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2.
Example 4
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in the example 1, and the only difference is that the weight parts of the raw materials are different. The concrete difference is as follows: step two, weighing 25 parts of wampee pulp, 30 parts of sweet tea water, 0.8 part of jelly compound glue powder, 8 parts of cane sugar, 0.05 part of potassium chloride and 0.05 part of citric acid; the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2.
Example 5
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in example 1, and the only difference is that the weight parts of the raw materials are different. The concrete difference is as follows: weighing 66 parts of wampee pulp, 30 parts of sweet tea water, 1.2 parts of jelly compound glue powder, 16 parts of cane sugar, 0.09 part of potassium chloride and 0.08 part of citric acid; the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2.
Example 6
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in the embodiment 1, and the only difference is that the raw material proportion of the compound jelly glue powder is different. The concrete difference is as follows: the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 1.
Example 7
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in the embodiment 1, and the only difference is that the raw material proportion of the compound jelly glue powder is different. The concrete difference is as follows: the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 3.
Example 8
The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is basically the same as that in example 1, and the only difference is that the prepared Chinese wampee fruit pulp is different. The concrete difference is as follows: the clausena lansium pulp is prepared by the following steps: cleaning and threshing the whole wampee fruit cluster, then blanching fruit grains in boiling water for 1min, cooling, removing cores, beating fruit peels and fruit pulps into raw pulp, uniformly mixing the raw pulp with cellulase powder and yeast powder, fermenting for 36 hours to obtain fermentation liquor, stirring the fermentation liquor, filtering by a 15-mesh sieve, sterilizing the filtrate, and uniformly mixing the filtrate with water according to the mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry: cellulose powder: the mass ratio of the yeast powder is 150:1: 1.
Example 9
The preparation method of the low-sugar wampee fruit and sweet tea jelly is basically the same as that in example 1, and the only difference is that the prepared sweet tea water is different. The concrete difference is as follows: the sweet tea water is prepared by the following steps: soaking sweet tea in rice washing water at normal temperature for 2 min, filtering, soaking the filtered sweet tea in boiling water for 10 s, discarding the sweet tea water for one time, soaking in hot boiling water at 80 deg.C for 10 min, and filtering to obtain sweet tea water for two times; wherein the mass ratio of the sweet tea to the boiling water is 2:100, and the mass ratio of the sweet tea to the hot boiling water is 2: 200.
Example 10
The preparation method of the low-sugar wampee fruit and sweet tea jelly is basically the same as that in example 1, and the only difference is that the wampee fruit pulp and the sweet tea water are different. The concrete difference is as follows:
the clausena lansium pulp is prepared by the following steps: cleaning and threshing the whole wampee fruit cluster, then blanching fruit grains in boiling water for 1min, cooling, removing cores, beating fruit peels and fruit pulps into raw pulp, uniformly mixing the raw pulp with cellulase powder and yeast powder, fermenting for 36 hours to obtain fermentation liquor, stirring the fermentation liquor, filtering by a 15-mesh sieve, sterilizing the filtrate, and uniformly mixing the filtrate with water according to the mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry: cellulose powder: the mass ratio of the yeast powder is 150:1: 1.
The sweet tea water is prepared by the following steps: soaking sweet tea in rice washing water at normal temperature for 2 min, filtering, soaking the filtered sweet tea in boiling water for 10 s, discarding the sweet tea water for one time, soaking in hot boiling water at 80 deg.C for 10 min, and filtering to obtain sweet tea water for two times; wherein the mass ratio of the sweet tea to the boiling water is 2:100, and the mass ratio of the sweet tea to the hot boiling water is 2: 200.
Comparative example 1
The preparation method of the jelly is basically the same as that of the jelly in the embodiment 8, and the only difference is that the prepared wampee pulp is different, and the pericarp and the pulp are beaten into the original pulp and are not fermented. The concrete difference is as follows: the clausena lansium pulp is prepared by the following steps: cleaning and threshing the whole wampee fruit cluster, then blanching fruit grains with boiling water for 1min, cooling, removing cores, beating fruit peels and fruit pulps into raw pulp, filtering the raw pulp with a 15-mesh sieve, sterilizing the filtrate, and uniformly mixing the filtrate with water according to the mass ratio of 1:3 to obtain the wampee fruit pulp.
Comparative example 2
The preparation method of the jelly is basically the same as that of the embodiment 8, the only difference is that the prepared wampee pulp is different, and the yeast powder selected in the fermentation process is replaced by lactic acid bacteria powder, and the specific difference is as follows: the clausena lansium pulp is prepared by the following steps: cleaning and threshing the whole wampee fruit cluster, then blanching fruit grains in boiling water for 1min, cooling, removing cores, beating fruit peels and fruit pulps into raw pulp, uniformly mixing the raw pulp with cellulase powder and lactobacillus powder, fermenting for 36 hours to obtain fermentation liquor, stirring the fermentation liquor, filtering by a 15-mesh sieve, sterilizing the filtrate, and uniformly mixing the filtrate with water according to the mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry: cellulose powder: the mass ratio of the lactic acid bacteria powder is 150:1: 1.
< statistics of Experimental data >
The raw materials of examples 1 to 10 and comparative examples 1 and 2 were purchased from the same lot, and the jelly manufactured by the methods of examples 1 to 10 and comparative examples 1 and 2 was scored by sensory evaluation of 50 students for each sample, evaluated according to the sensory evaluation criteria set forth in table 1, discarded as the highest score and the lowest score, and the average value of each sensory score was calculated and recorded, and the average values were added to obtain the final sensory score of the jelly as shown in table 2.
TABLE 1 sensory Scoring criteria for jelly
TABLE 2
According to the data statistics of table 2, the mass ratio of the selected wampee pulp to the sweet tea water in examples 1 to 3 is basically 2:3, at the moment, the white color and the brown color of the wampee pulp are uniform and moderate, the scores of the statistical color, the statistical tissue state, the statistical flavor and the statistical taste are better, and the total score is more than 90. Example 4 selecting a material with a mass ratio of wampee pulp to sweet tea water of more than 2:3, a light color, a basically uniform color and slightly sour flavor; example 5 the mass ratio of the selected wampee pulp to the sweet tea water is further obviously more than 2:3, the color of the tea is seriously dark or light, the color of the two is seriously distributed, and the taste and smell are seriously sour, so that the analysis shows that the selection ratio of the main materials of the wampee pulp to the sweet tea water has a great influence on the color, the taste and the smell of the prepared jelly. The compound jelly glue powder in the embodiment 1 is prepared from konjac gum and carrageenan according to the mass ratio of 1:2, and the jelly is soft, moderate in elasticity and good in chewiness; the compound jelly glue powder of the embodiment 6 is prepared from konjac gum and carrageenan according to the mass ratio of 1:1, and the jelly is hard, has no elasticity and is not good for chewing; the compound jelly glue powder of the embodiment 7 is prepared from konjac gum and carrageenan according to the mass ratio of 1:3, and the jelly is soft, poor in elasticity and poor in chewiness; therefore, the compound gel powder of the jelly has larger influence on the tissue state and the taste of the jelly by selecting the proportion of the konjac gum and the carrageenan. The main material wampee pulp selected in the embodiment 8 is obtained by beating the pericarp and the pulp into raw pulp and fermenting, and through the steps of the invention, the defects caused by bitter and coarse pericarp of wampee are overcome, the nutrient content of the pericarp of wampee can be fully utilized, and the pericarp waste and peeling procedures are reduced. According to the invention, the peel and the pulp are beaten into the original pulp, and the original pulp, the cellulase powder and the yeast powder are mixed and fermented, so that the prepared jelly is better evaluated in color, tissue state, taste and smell and mouthfeel, and has high score; the jelly obtained in comparative example 1, which was used for preparation without fermentation, was significantly poor in evaluation of color, texture state, flavor, smell and taste; the jelly obtained in comparative example 2, which was used for preparation through mixed fermentation with cellulase powder and lactic acid bacteria powder, was significantly deteriorated in evaluation of texture state and flavor and smell. Example 9 and example 10 are improvements in the preparation of sweet tea water, and after sweet tea is soaked and washed with normal-temperature rice washing water, the two-stage tea water is taken as a main material for making jelly, which improves tea aroma and sweet taste, and obviously improves the evaluation of taste and smell of the jelly.
In order to improve the quality of the manufactured jelly and facilitate the pretreatment of the wampee fruits, a wampee fruit threshing device is designed, as shown in fig. 1-2, which shows an implementation form of the wampee fruit threshing device of the invention, and comprises:
a feed inlet 1 is arranged on the side wall of the upper part of the shell 9, and a discharge outlet 18 and a trash discharge outlet 11 are arranged at the bottom of the shell;
the fruit bearing device is arranged in the shell 9 and comprises a first driving roller 3, a first driven roller and a first conveyor belt 2 in circulating transmission between the first driving roller 3 and the first driven roller, and a plurality of hooks 4 are hinged on the outer surface of the first conveyor belt 2 at intervals; the hook 4 is used for threshing wampee hung on a string of shashlik by a plurality of threshing cylinders, and sequentially passes through a first threshing cylinder 5, a second threshing cylinder 7 and a third threshing cylinder 8 as shown in the attached drawing;
the threshing cylinders are arranged in the shell 9 and are positioned below the fruit hanging device, the threshing cylinders are sequentially lifted from the direction far away from the feed port 1, and the threshing cylinder at the highest position is close to the hook 4 below the first conveyor belt 2 but is not contacted with the hook;
wherein, threshing cylinder's drive arrangement drives its rotation through pivot 12, and the first power cylinder 3 of drive arrangement drive of fruit hanging device drives first conveyer belt 2 operation, and discharge gate 18 is located a plurality of threshing cylinder's below, arrange miscellaneous mouth 11 and be located fruit hanging device's afterbody below, feed inlet 1 is located fruit hanging device's front end, 2 circulation rotation directions of first conveyer belt are the same with a plurality of threshing cylinder rotation directions. As shown by the solid arrows in the drawing, the first conveyor belt 2 rotates in the same counter-clockwise direction as the rotation direction of the threshing cylinders.
The using process of the invention is as follows: a string of cleaned Chinese wampee fruits is placed at a feeding hole 1, a first conveyor belt 2 drives a hook 4 on the outer surface of the Chinese wampee fruits to pass through the feeding hole 1, the hook 4 is hooked on branches of the Chinese wampee fruits and then is brought into a shell 9, the Chinese wampee fruits are separated through a plurality of threshing rollers, the separated Chinese wampee fruits are discharged from a discharging hole, the Chinese wampee fruits are convenient to collect and process, branches of the separated Chinese wampee fruits are continuously brought to the tail part of a fruit hanging device by the hook 4, the Chinese wampee fruits fall off through other equipment, and then the Chinese wampee fruits are collected and processed through a trash discharging hole 11.
The threshing device is convenient to clean in a string before threshing, and solves the problem of secondary pollution caused by cleaning after threshing of the existing wampee fruits. In addition, the threshing device provided by the invention is convenient and practical to use, the hooks 4 are circularly driven by the first conveyor belt 2, and the hooks 4 hook bunches of wampee fruits arranged on the feed inlet 1 to continuously remove the fruits.
On the basis of the above realization form, the threshing teeth 6 of the threshing cylinder are arc-shaped bent teeth which are bent towards the rotating direction, and the distance between the arc-shaped bent teeth which are arranged side by side along the axial direction of the threshing cylinder is 0.5-1.5 cm. The threshing teeth 6 bent towards the rotating direction are arranged, the distance between the arc-shaped bent teeth which are arranged side by side along the axial direction of the threshing cylinder is smaller than the outer diameter of the wampee fruit grains, and the threshing principle of the wampee fruit is different from the conventional threshing principle of the hard-skin fruit. According to the threshing device, the fruit branches close to the fruits are inserted into the tooth grooves between the arc-shaped bent teeth, the fruits are separated from the fruit stalks along with the rotation of the threshing cylinder, and the threshing effect is better when the rotating speed of the threshing teeth 6 of the threshing cylinder is controlled to be 45-60r/min and the traveling speed of the first conveyor belt 2 is controlled to be 4-6 m/min.
On the basis of the realization form, the outer end of the arc-shaped curved tooth is provided with a ball or is arranged into an arc surface, and the distance between the outer end of the arc-shaped curved tooth and the outer wall 13 of the threshing cylinder is 3-5 cm. The arrangement of the invention can reduce the damage to soft-skinned fruits.
On the basis of the above implementation form, as shown in another implementation form shown in fig. 3-4, an elastic shifting rod 14 is arranged below the tail of the fruit hanging device, one end of the elastic shifting rod 14 is fixed in the shell 9, and the other end of the elastic shifting rod 14 extends to the lower part of the outer surface of the first conveyor belt 2 and can be abutted against the passing hook 4, so that the hook 4 swings backwards, branches hooked on the hook 4 fall from the opening of the hook 4, and then are collected and processed from the impurity discharge opening 11. As shown in the attached drawings, the design principle of the invention can realize that when the branch with fruit removed is brought to the tail part of the fruit hanging device by the hook 4, the hook 4 is pressed against the elastic deflector rod 14, the hook 4 is tilted upwards, the branch hooked on the hook 4 falls from the opening of the hook 4, and the branch is discharged from the impurity discharging opening 11. And as the hook 4 continues to move forwards, the elastic deflector rod 14 is bent to be separated from the hook 4, then the original shape is recovered, and the hook 4 is tilted upwards after the next hook 4 is continuously abutted, so that the branches are separated and discharged.
On the basis of the above implementation form, as shown in fig. 5, the discharge ports include a first discharge port 10 and a second discharge port 15, the second discharge port 15 is located below the threshing cylinder at the highest position, the first discharge port 10 is located below the other threshing cylinders, and a partition plate between the first discharge port 10 and the second discharge port 15 extends to a position between the threshing cylinder at the highest position and the previous threshing cylinder. The design of the invention realizes the division of the fruit-removing quality and is convenient for subsequent treatment.
On the basis of the above implementation form, another implementation form as shown in fig. 5 further includes a conveying device, which is located at the front end of the feeding port 1 outside the housing 9, the conveying device includes a second conveyor belt 16 that is in circulating transmission between a second driving roller and a second driven roller, the second driving roller is located right below the fruit hanging device, the conveying device is used for conveying the cleaned and branched wampee fruits to the feeding port 1, so that the branched wampee fruits are located below the front portion of the fruit hanging device; the conveying device is provided with a plurality of driven rollers below the fruit hanging device, and weighing sensors 17 are arranged between the driven rollers and the second driving roller. The weighing sensor 17 is electrically connected with the controller, and the driving device of the conveying device, the driving device of the threshing cylinder and the driving device of the fruit hanging device are electrically connected with the controller.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (10)
1. The preparation method of the low-sugar Chinese wampee fruit and sweet tea jelly is characterized by comprising the following steps:
step one, preparing wampee pulp and sweet tea water;
weighing 25-66 parts of wampee pulp, 30-71 parts of sweet tea water, 0.8-1.2 parts of jelly compound glue powder, 8-16 parts of cane sugar, 0.05-0.09 part of potassium chloride and 0.05-0.08 part of citric acid; wherein the jelly compound gelatine powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 1-3;
adding the jelly compound glue powder, potassium chloride and sucrose into the sweet tea water, stirring, boiling and dissolving to prepare colloid; adding the wampee pulp and citric acid into the colloid, stirring uniformly, filling into a jelly cup, sealing, sterilizing and refrigerating to obtain the finished product.
2. The method for preparing the low-sugar clausena lansium sweet tea jelly according to claim 1, wherein in the first step, the clausena lansium pulp is prepared by the following steps: cleaning and threshing Chinese wampee fruits, blanching for 1-3min with boiling water, cooling, peeling and removing cores, pulping the flesh into pulp, and uniformly mixing the pulp and water according to the mass ratio of 1:3 to obtain the Chinese wampee fruit pulp.
3. The method for preparing the low-sugar clausena lansium sweet tea jelly according to claim 1, wherein in the first step, the clausena lansium pulp is prepared by the following steps: cleaning and threshing Chinese wampee fruits, blanching for 1-3min with boiling water, cooling, removing kernels, beating fruit peels and fruit pulps into raw pulp, uniformly mixing the raw pulp with cellulase powder and yeast powder, fermenting for 36-48 hours to obtain fermentation liquor, stirring and filtering the fermentation liquor, sterilizing the filtrate, and uniformly mixing the filtrate with water according to the mass ratio of 1:3 to obtain Chinese wampee fruit pulp; wherein the raw slurry: cellulose powder: the mass ratio of the yeast powder is 150-200:1: 1.
4. The method for preparing the low-sugar Chinese wampee fruit and sweet tea jelly according to any one of claims 1 to 3, wherein in the first step, sweet tea water is prepared through the following steps: soaking sweet tea in normal temperature rice washing water for 2-3 min, filtering, soaking the filtered sweet tea in boiling water for 10-20 s, discarding the sweet tea water for one time, soaking in hot boiling water at 80-85 deg.C for 10-20 min, and filtering the tea residue to obtain sweet tea water for two times; wherein the mass ratio of the sweet tea to the boiling water is 2-3:100, and the mass ratio of the sweet tea to the hot boiling water is 2-3: 200;
in the second step, the raw materials in parts by weight comprise 40 parts of wampee pulp, 60 parts of sweet tea water, 1 part of jelly compound glue powder, 8 parts of sucrose, 0.07 part of potassium chloride and 0.06 part of citric acid; the jelly compound glue powder consists of konjac glucomannan and carrageenan according to the mass ratio of 1: 2.
5. A wampee threshing apparatus for use in the wampee threshing step of claim 4, comprising:
a feed inlet is arranged on the side wall of the upper part of the shell, and a discharge outlet and a trash discharge outlet are arranged at the bottom of the shell;
the fruit bearing device is arranged in the shell and comprises a first driving roller, a first driven roller and a first conveyor belt in circulating transmission between the first driving roller and the first driven roller, and a plurality of hooks are hinged on the outer surface of the first conveyor belt at intervals;
the threshing cylinders are arranged in the shell and positioned below the fruit hanging device, the threshing cylinders are sequentially lifted from the direction far away from the feed port, and the threshing cylinder at the highest position is close to the hook below the first conveyor belt but is not contacted with the hook;
the discharge port is located below the threshing cylinders, the impurity discharging port is located below the tail of the fruit hanging device, the feed port is located at the front end of the fruit hanging device, and the circulating rotation direction of the first conveying belt is the same as the rotation direction of the threshing cylinders.
6. The wampee threshing apparatus of claim 5, wherein the threshing teeth of the threshing cylinder are curved teeth curved in the direction of rotation, and the distance between the curved teeth arranged side by side in the axial direction of the threshing cylinder is 0.5 to 1.5 cm.
7. The wampee threshing device according to claim 5, wherein the outer end of the arc-shaped curved tooth is provided with a round ball or an arc surface, and the distance between the outer end of the arc-shaped curved tooth and the outer wall of the threshing cylinder is 3-5 cm.
8. The wampee fruit threshing device according to any one of claims 5 to 7, wherein an elastic deflector rod is arranged below the tail of the fruit hanging device, one end of the elastic deflector rod is fixed in the shell, the other end of the elastic deflector rod extends to the lower part of the outer surface of the first conveyor belt and can be abutted with a passing hook, so that the hook swings backwards, branches hooked on the hook fall from a hook opening, and then are collected and processed from a trash discharging opening.
9. The wampee threshing device according to claim 8, wherein the discharge port comprises a first discharge port and a second discharge port, the second discharge port is located below the uppermost threshing cylinder, the first discharge port is located below the remaining threshing cylinders, and a partition between the first discharge port and the second discharge port extends between the uppermost threshing cylinder and the preceding threshing cylinder.
10. The wampee threshing apparatus according to claim 9, further comprising a conveyor located at a front end of the feed inlet outside the housing, the conveyor including a second conveyor belt in endless transmission between a second driving roller and a second driven roller, the second driving roller being located directly below the fruiting device, the conveyor being configured to feed the cleaned and branched wampee to the feed inlet such that the branched wampee is located below a front portion of the fruiting device; the conveying device is provided with a plurality of driven rollers below the fruit hanging device, and weighing sensors are arranged between the driven rollers and the second driving roller.
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