CN113575897B - Method and device for manufacturing wampee sweet tea low-sugar jelly - Google Patents
Method and device for manufacturing wampee sweet tea low-sugar jelly Download PDFInfo
- Publication number
- CN113575897B CN113575897B CN202110882282.2A CN202110882282A CN113575897B CN 113575897 B CN113575897 B CN 113575897B CN 202110882282 A CN202110882282 A CN 202110882282A CN 113575897 B CN113575897 B CN 113575897B
- Authority
- CN
- China
- Prior art keywords
- wampee
- sweet tea
- threshing
- jelly
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000008738 Clausena lansium Nutrition 0.000 title claims abstract description 147
- 244000089795 Clausena lansium Species 0.000 title claims abstract description 147
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 102
- 235000015110 jellies Nutrition 0.000 title claims abstract description 86
- 239000008274 jelly Substances 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000000034 method Methods 0.000 title abstract description 11
- 244000269722 Thea sinensis Species 0.000 title abstract 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 145
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 58
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 150000001875 compounds Chemical class 0.000 claims abstract description 32
- 238000009835 boiling Methods 0.000 claims abstract description 30
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 239000000679 carrageenan Substances 0.000 claims abstract description 16
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 16
- 229920001525 carrageenan Polymers 0.000 claims abstract description 16
- 229940113118 carrageenan Drugs 0.000 claims abstract description 16
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 239000001103 potassium chloride Substances 0.000 claims abstract description 14
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- 238000005303 weighing Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 241001122767 Theaceae Species 0.000 claims description 115
- 238000002791 soaking Methods 0.000 claims description 27
- 238000007599 discharging Methods 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 13
- 229940106157 cellulase Drugs 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 238000005192 partition Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 9
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000010485 konjac Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000010813 municipal solid waste Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000255925 Diptera Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Environmental Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing wampee sweet tea low-sugar 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 and tea water, 0.8-1.2 parts of jelly compound rubber powder, 8-16 parts of sucrose, 0.05-0.09 part of potassium chloride and 0.05-0.08 part of citric acid; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to the mass ratio of 1:1-3; step three, adding the jelly compound rubber powder, potassium chloride and sucrose into sweet tea water, stirring, boiling and dissolving to prepare a colloid; adding wampee pulp and citric acid into colloid, stirring, packaging into jelly cup, sealing, sterilizing, and refrigerating. The invention improves the health care effect and the nutritive value of the jelly, and simultaneously overcomes the problem of poor color and taste caused by the combination of wampee fruits and sweet tea.
Description
Technical Field
The invention relates to the technical field of wampee fruit sweet tea jelly. More particularly, the invention relates to a method and a device for manufacturing wampee fruit sweet tea low-sugar jelly.
Background
Jelly has become a popular snack food with a sparkling and crystal clear appearance, a soft Q-stretch mouthfeel, various intense fruit flavors, and a portable packaging, which is very popular among consumers, especially young children and the elderly. At present, the jelly is pursued to have not only taste and mouthfeel, but also health care effect and nutritional value. Sweet tea has a long history in Guangxi, contains tea polyphenol, amino acid and caffeine, and also contains rich nutrients such as flavone. The wampee fruit is rich in organic acid, vitamin C, various amino acids and pectin, and has rich nutritive value and multiple effects. At present, no preparation method and no product of the wampee fruit compound sweet tea jelly exist in the market, and the reason is that the wampee fruit compound sweet tea jelly is hopeful to obtain healthy leisure food with health care effect and nutritional value, but has poor color and taste, and has the following technical difficulties: 1. the white color of wampee pulp and the tea color of sweet tea are unevenly mixed, and the taste and smell are not coordinated; 2. the wampee fruit peel is bitter and rough, and the mixed pulp of the wampee fruit peel is beaten into fruit pulp for use, so that the mouthfeel, the taste and smell, the tissue state and the color of the jelly are greatly influenced.
In addition, the prior art has improper pretreatment on wampee fruits, which affects the quality of prepared products. The wampee tree is generally provided with a plurality of insects such as flatus, flies, mosquitoes and the like, and pesticides sprayed on fruits and the like, so that the wampee fruit peel is dirty, and the peel is soft, and the prior art is used for squeezing the threshed wampee fruit after spiral cleaning (such as a wampee fruit cleaning and squeezing integrated machine in the prior art publication No. CN 109770371A), and has the following problems: 1. the threshed wampee fruit peel is easy to damage or damaged, and secondary pollution is caused by cleaning after threshing; 2. if the threshing machine is not used for threshing, the threshing can not be realized by spiral overturning. Meanwhile, threshing equipment for soft skin fruits is not reported at present, and research on the current market blank is needed to meet the market demand.
Disclosure of Invention
It is an object of the present invention to solve at least the above problems and to provide at least the advantages to be described later.
The invention also aims to provide a preparation method of the wampee sweet tea low-sugar jelly, which improves the health care effect and the nutritional value of the jelly and simultaneously overcomes the problem of poor color and taste caused by combining wampee and sweet tea by matching wampee with sweet tea according to a certain proportion.
To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided a method for manufacturing a wampee sweet tea low sugar jelly, comprising:
step one, preparing wampee pulp and sweet tea water;
Weighing 25-66 parts of wampee pulp, 30-71 parts of sweet tea and tea water, 0.8-1.2 parts of jelly compound rubber powder, 8-16 parts of sucrose, 0.05-0.09 part of potassium chloride and 0.05-0.08 part of citric acid; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to the mass ratio of 1:1-3;
Step three, adding the jelly compound rubber powder, potassium chloride and sucrose into sweet tea water, stirring, boiling and dissolving to prepare a colloid; adding wampee pulp and citric acid into colloid, stirring, packaging into jelly cup, sealing, sterilizing, and refrigerating.
Preferably, in the first step, the wampee pulp is prepared by the following steps: cleaning wampee fruit, threshing, scalding in boiling water for 1-3min, cooling, peeling, removing core, pulping pulp, and mixing pulp and water at a mass ratio of 1:3.
Preferably, in the first step, the wampee pulp is prepared by the following steps: cleaning wampee fruits, threshing, scalding for 1-3min, cooling, removing cores, beating pericarps and pulps into raw slurry, uniformly mixing the raw slurry with cellulase powder and yeast powder, fermenting for 36-48 hours to obtain fermentation liquor, stirring and filtering the fermentation liquor, sterilizing filtrate, and uniformly mixing the filtrate with water according to a mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry is as follows: cellulase powder: the mass ratio of the yeast powder is 150-200:1:1.
Preferably, in the first step, sweet tea water is prepared by the following steps: soaking sweet tea with normal temperature rice washing water for 2-3 min, filtering, soaking the filtered sweet tea in boiling water for 10-20 s, discarding one-soaking sweet tea water, soaking in 80-85deg.C hot boiling water for 10-20 min, and filtering tea residue to obtain two-soaking sweet tea water; wherein, the mass ratio of sweet tea to boiling water is 2-3:100, and the mass ratio of sweet tea to hot boiling water is 2-3:200;
in the second step, the raw materials in parts by weight are 40 parts of wampee fruit pulp, 60 parts of sweet tea and tea water, 1 part of jelly compound rubber powder, 8 parts of sucrose, 0.07 part of potassium chloride and 0.06 part of citric acid; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2.
The invention also provides a wampee fruit threshing device which is used in the wampee fruit threshing step, and comprises:
The shell is provided with a feed inlet on the side wall of the upper part, and a discharge outlet and a impurity discharging outlet at the bottom;
the fruit bearing device is arranged in the shell and comprises a first driving roller, a first driven roller and a first conveyor belt which is circularly driven between the first driving roller and the first driven roller, and a plurality of hooks are hinged to the outer surface of the first conveyor belt at intervals; the hook is used for hanging a series of wampee fruits and threshing the wampee fruits through a plurality of threshing cylinders, and the wampee fruits sequentially pass through a first threshing cylinder, a second threshing cylinder and a third threshing cylinder as shown in the drawing;
the threshing drums are arranged in the shell and positioned below the fruit bearing device, the threshing drums are sequentially lifted from the direction away from the feed inlet, and the threshing drum at the highest position is close to the hook below the first conveyor belt but is not contacted with the hook;
the discharging port is positioned below the threshing cylinders, the impurity discharging port is positioned below the tail of the fruit bearing device, the feeding port is positioned at the front end of the fruit bearing device, and the circulating rotation direction of the first conveyor belt is the same as the rotation direction of the threshing cylinders. As shown by solid arrows in the drawings, the first conveyor belt rotates in the counterclockwise direction as the plurality of threshing cylinders rotate.
The application process of the invention is as follows: a series of wampee fruits which are cleaned are placed in a feed port, a first conveyor belt drives a hook on the outer surface of the first conveyor belt to pass through the feed port, so that the hook is hooked on branches of wampee fruits, the wampee fruits are brought into a shell, the wampee fruits are threshed through a plurality of threshing drums, the shed fruits are discharged from a discharge port, collection and treatment are facilitated, the branches of the shed fruits are continuously hooked to the tail part of a fruit bearing device, the branches are unhooked and fall through other equipment, and collection and treatment are carried out from a trash discharging port.
The threshing device is convenient for cleaning in strings before threshing, and solves the problem of secondary pollution caused by cleaning after the existing wampee is threshed. And the threshing device is driven by the first conveyor belt in a circulating way, and the hooks hook the bunched wampee fruits placed on the feed inlet to carry out continuous threshing, so that the threshing device is convenient and practical.
Preferably, the threshing teeth 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 cm to 1.5cm. The threshing teeth which are 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 wampee fruit grains, and the threshing principle of wampee fruits is different from the conventional threshing principle of wampee fruits. According to the threshing device, fruit branches close to fruits are inserted into tooth grooves between the arc-shaped bent teeth, the fruits are separated and shed from the fruit bases along with rotation of the threshing cylinder, and when the rotating speed of the threshing teeth of the threshing cylinder is controlled to be 45-60r/min and the travelling speed of the first conveyor belt is controlled to be 4-6m/min, the threshing effect is good.
Preferably, the outer end of the arc-shaped curved tooth is provided with a ball or is provided with 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 3-5cm. The arrangement of the invention can reduce damage to soft skin fruits.
Preferably, an elastic deflector rod is arranged below the tail part of the fruit bearing 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 against the passing hook, so that the hook swings backwards, a branch fork of the hook falls from a hook opening, and then the branch fork of the hook is collected and treated from a impurity discharging opening. As shown in the attached drawing, the design principle of the invention can realize that when the branches from which fruits are removed are brought to the tail part of the fruit bearing device by the hook, the hook is abutted against the elastic deflector rod, the hook is tilted upwards, the branches hooked on the hook drop from the hook opening, and the branches are discharged from the impurity discharging opening. As the hook continues to move forward, the elastic deflector rod is bent to be separated from the hook, then the original shape is recovered, and after the next hook is continuously pushed, the hook is lifted upwards, so that the branch is separated and discharged.
Preferably, the discharging hole comprises a first discharging hole and a second discharging hole, the second discharging hole is positioned below the threshing cylinder at the highest position, the first discharging hole is positioned below the rest threshing cylinders, and a partition plate between the first discharging hole and the second discharging hole 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 quality of the fruit removal and is convenient for subsequent treatment.
Preferably, the device further comprises a conveying device, wherein the conveying device is positioned at the front end of the feed inlet outside the shell, the conveying device comprises a second conveying belt which is circularly driven between a second driving roller and a second driven roller, the second driving roller is positioned right below the fruit bearing device, and the conveying device is used for conveying the washed wampee with branches to the feed inlet so that the wampee with branches is positioned below the front part of the fruit bearing device; the conveying device is provided with a plurality of driven rollers below the fruit bearing device, and a weighing sensor is arranged between the driven rollers and the second driving roller.
The invention at least comprises the following beneficial effects:
Firstly, the wampee fruit and the sweet tea are matched according to a certain proportion, so that the health care effect and the nutritional value of the jelly are improved, and meanwhile, the problem of poor color and taste caused by combination of the wampee fruit and the sweet tea is solved.
Secondly, the mass ratio of the wampee pulp to the sweet tea water is 2:3, so that the white and tea color of the wampee pulp beaten by wampee pulp can be uniformly mixed, the color is uniform, the taste is good, and the sweet and sour taste is moderate.
Thirdly, the original slurry obtained by beating the pericarp and the pulp of the wampee, the cellulase powder and the yeast powder are uniformly mixed for fermentation, and the obtained fermentation liquid is diluted and mixed with sweet tea and tea water according to the mass ratio of 2:3 to prepare the jelly, so that the jelly has good taste and smell, no bitter and astringent taste, fine taste and moderate sweetness and sourness.
Fourth, the sweet tea and normal-temperature rice washing water are soaked for 2-3 minutes and washed, the sweet tea water for two soaking is taken, the tea fragrance and the sweet taste are improved, the jelly is prepared according to the mass ratio of wampee fruit pulp to sweet tea water of 2:3, the taste and smell are more, and the strong wampee fruit and sweet tea have harmonious and soft fragrance and are fresh, sweet and delicious.
Fifth, the invention adopts the threshing device to facilitate the cleaning of the wampee fruit sweet tea jelly in strings before threshing, can improve the quality of wampee fruit sweet tea jelly, and solves the problem of secondary pollution caused by cleaning after the existing wampee fruit threshing. And the threshing device is driven by the first conveyor belt in a circulating way, and the hooks hook the bunched wampee fruits placed on the feed inlet to carry out continuous threshing, so that the threshing device is convenient and practical.
Sixth, the invention sets up the curved threshing teeth of the direction of rotation, and the distance between the curved teeth of arc side by side along threshing cylinder axial is smaller than the external diameter of wampee fruit grain, the threshing principle of wampee fruit is different from the threshing principle of the conventional hard skin fruit. According to the threshing device, fruit branches close to fruits are inserted into tooth grooves between the arc-shaped bent teeth, the fruits are separated and shed from the fruit bases along with rotation of the threshing cylinder, and when the rotating speed of the threshing teeth of the threshing cylinder is controlled to be 45-60r/min and the travelling speed of the first conveyor belt is controlled to be 4-6m/min, the threshing effect is good.
Seventh, the invention sets up the elastic deflector rod, realize when the branch fork that takes off the fruit is brought to the afterbody of the fruit device by the couple, the couple is contradicted to the elastic deflector rod, the couple perk upwards, the branch fork at the couple drops from the couple mouth, branch fork is discharged from the trash outlet again. The invention is provided with the first discharging hole, the second discharging hole and the partition plate, so that the separation of the fruit removing quality is realized, and the subsequent treatment is convenient.
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 view of the structure of one implementation of the wampee fruit threshing apparatus of the invention;
FIG. 2 is an enlarged schematic view of a threshing cylinder of the wampee fruit threshing device of the invention;
FIG. 3 is a schematic view of another implementation of the wampee fruit threshing apparatus of the invention;
FIG. 4 is a schematic view of the bottom view of FIG. 3A;
fig. 5 is a schematic structural view of a third implementation form of the wampee fruit threshing device of the invention.
Wherein, the reference numerals are as follows: a feed inlet 1; a first conveyor belt 2; a first active 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 impurity discharging port 11; a rotating shaft 12; a threshing cylinder outer wall 13; an elastic deflector rod 14; a second discharge port 15; a second conveyor belt 16; a load cell 17; and a discharge port 18.
Detailed Description
The present invention is described in further detail below with reference to examples and drawings to enable those skilled in the art to practice the same and to refer 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 wampee sweet tea low-sugar 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 and tea water, 1 part of jelly compound rubber powder, 8 parts of sucrose, 0.07 part of potassium chloride and 0.06 part of citric acid; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2;
Step three, adding the jelly compound rubber powder, potassium chloride and sucrose into sweet tea water, stirring, boiling and dissolving to prepare a colloid; adding wampee pulp and citric acid into colloid, stirring, packaging into jelly cup, sealing, sterilizing, and refrigerating. The method comprises the following steps: adding konjak gum, carrageenan, potassium chloride, sucrose and sweet tea water into a beaker, placing the beaker in a constant-temperature water bath kettle at 80 ℃ and continuously stirring to form a colloid solution, wherein the sol time is 30min, adding wampee pulp and citric acid into the colloid after the sol is finished, stirring uniformly, cooling to 50-60 ℃, pouring the mixture into a jelly cup, sealing, sterilizing, and refrigerating in a refrigerator to form the jelly cup.
Wherein, wampee pulp is prepared by the following steps: washing whole wampee fruit strings, threshing, scalding the fruit grains with boiling water for 1min, cooling, peeling, removing cores, pulping pulp, and uniformly mixing the pulp with water according to a mass ratio of 1:3.
The sweet tea water is prepared by the following steps: soaking sweet tea in boiling water for 10 seconds, discarding the first-soaking sweet tea, soaking in hot boiling water at 80deg.C for 10 minutes, and filtering tea residue to obtain second-soaking sweet tea; wherein, the mass ratio of sweet tea to boiling water is 2:100, and the mass ratio of sweet tea to hot boiling water is 2:200.
Example 2
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the weight parts of the raw materials are different. The specific differences are as follows: weighing 25 parts of wampee pulp, 38 parts of sweet tea and tea water, 0.8 part of jelly compound rubber powder, 8 parts of sucrose, 0.05 part of potassium chloride and 0.05 part of citric acid serving as raw materials; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2.
Example 3
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the weight parts of the raw materials are different. The specific differences are as follows: weighing 45 parts of wampee pulp, 70 parts of sweet tea and tea water, 1.2 parts of jelly compound rubber powder, 16 parts of sucrose, 0.09 part of potassium chloride and 0.08 part of citric acid serving as raw materials; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2.
Example 4
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the weight parts of the raw materials are different. The specific differences are as follows: step two, weighing 25 parts of wampee pulp, 30 parts of sweet tea and tea water, 0.8 part of jelly compound rubber powder, 8 parts of sucrose, 0.05 part of potassium chloride and 0.05 part of citric acid serving as raw materials; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2.
Example 5
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the raw materials are different in weight parts. The specific differences are as follows: weighing 66 parts of wampee pulp, 30 parts of sweet tea and tea water, 1.2 parts of jelly compound rubber powder, 16 parts of sucrose, 0.09 part of potassium chloride and 0.08 part of citric acid serving as raw materials; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2.
Example 6
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the embodiment 1, and the only difference is that the raw material proportion of the jelly compound rubber powder is different. The specific differences are as follows: the jelly compound rubber powder consists of konjaku gum and carrageenan according to the mass ratio of 1:1.
Example 7
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the embodiment 1, and the only difference is that the raw material proportion of the jelly compound rubber powder is different. The specific differences are as follows: the jelly compound rubber powder consists of konjaku gum and carrageenan according to the mass ratio of 1:3.
Example 8
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the prepared wampee pulp is different. The specific differences are as follows: the wampee pulp is prepared by the following steps: washing whole wampee fruit strings, threshing, scalding fruit particles in boiling water for 1min, cooling, removing cores, beating pericarps and pulps into original slurry, uniformly mixing the original slurry with cellulase powder and yeast powder, fermenting for 36 hours to obtain fermentation liquor, stirring the fermentation liquor, filtering the fermentation liquor by a 15-mesh sieve, sterilizing filtrate, and uniformly mixing the filtrate with water according to a mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry is as follows: cellulase powder: the mass ratio of the yeast powder is 150:1:1.
Example 9
The preparation method of the wampee sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the prepared sweet tea water is different. The specific differences are 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 one-soaking sweet tea, soaking in hot boiling water at 80deg.C for 10 min, and filtering to obtain two-soaking sweet tea; wherein, the mass ratio of sweet tea to boiling water is 2:100, and the mass ratio of sweet tea to hot boiling water is 2:200.
Example 10
The preparation method of the wampee fruit sweet tea low-sugar jelly is basically the same as that of the example 1, and the only difference is that the prepared wampee fruit pulp and sweet tea water are different. The specific differences are as follows:
The wampee pulp is prepared by the following steps: washing whole wampee fruit strings, threshing, scalding fruit particles in boiling water for 1min, cooling, removing cores, beating pericarps and pulps into original slurry, uniformly mixing the original slurry with cellulase powder and yeast powder, fermenting for 36 hours to obtain fermentation liquor, stirring the fermentation liquor, filtering the fermentation liquor by a 15-mesh sieve, sterilizing filtrate, and uniformly mixing the filtrate with water according to a mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry is as follows: cellulase 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 one-soaking sweet tea, soaking in hot boiling water at 80deg.C for 10 min, and filtering to obtain two-soaking sweet tea; wherein, the mass ratio of sweet tea to boiling water is 2:100, and the mass ratio of sweet tea to hot boiling water is 2:200.
Comparative example 1
The method for preparing the jelly is basically the same as that of example 8, except that the prepared wampee pulp is different, and the peel and pulp are beaten into the original pulp without fermentation treatment. The specific differences are as follows: the wampee pulp is prepared by the following steps: washing whole wampee fruit strings, threshing, scalding fruit particles in boiling water for 1min, cooling, removing cores, beating pericarps and pulps into primary pulp, filtering the primary pulp liquid 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.
Comparative example 2
The preparation method of the jelly is basically the same as that of the example 8, the only difference is that the prepared wampee fruit pulp is different, yeast powder selected in the fermentation process is replaced by lactobacillus powder, and the specific difference is that: the wampee pulp is prepared by the following steps: washing whole wampee fruit strings, threshing, scalding fruit particles in boiling water for 1min, cooling, removing cores, beating pericarps and pulps into original slurry, uniformly mixing the original slurry with cellulase powder and lactobacillus powder, fermenting for 36 hours to obtain fermentation liquor, stirring the fermentation liquor, filtering the fermentation liquor by a 15-mesh sieve, sterilizing the filtrate, and uniformly mixing the filtrate with water according to a mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry is as follows: cellulase powder: the mass ratio of the lactobacillus 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 in the same batch, and the jelly manufactured by the methods of examples 1 to 10 and comparative examples 1 and 2 were subjected to sensory evaluation scoring for 50 students, and were evaluated according to the sensory evaluation criteria set forth in table 1, the highest score and the lowest score were discarded, and the average value of each sensory score was calculated and recorded, and the average value was added to obtain the final sensory score of the jelly as shown in table 2.
Table 1 organoleptic scoring criteria for jellies
TABLE 2
According to the data statistics of table 2, the mass ratio of wampee pulp to sweet tea water is basically 2:3 in examples 1 to 3, at this time, the white color and tea color of wampee pulp are uniform and moderate, the scores of statistical color, tissue state, taste smell and mouthfeel are good, and the total score is more than 90. In the embodiment 4, the mass ratio of wampee pulp to sweet tea water is obviously more than 2:3, the tea color is light, the color of the wampee pulp and the sweet tea water is basically uniform, and the taste and the smell are slightly sour; in the embodiment 5, the mass ratio of the wampee pulp to the sweet tea is further obviously more than 2:3, the tea color is seriously dark or light, the color of the wampee pulp and the sweet tea is seriously distributed, and the flavor and the smell are seriously sour, so that the influence of the selection ratio of the wampee pulp and the sweet tea as main materials on the color and the smell of the prepared jelly is great. The jelly compound gum powder of the embodiment 1 is prepared from konjak gum and carrageenan according to a mass ratio of 1:2, and is soft, moderate in elasticity and good in chewiness; the jelly compound gum powder of the embodiment 6 is prepared from konjak gum and carrageenan according to a mass ratio of 1:1, and the jelly is hard, has no elasticity and is not chewy; the jelly compound gum powder of the embodiment 7 is prepared from konjak gum and carrageenan according to a mass ratio of 1:3, and the jelly is softer, has poorer elasticity and poor chewiness; therefore, the proportion of the konjac glucomannan and the carrageenan selected by the jelly compound rubber powder has great influence on the tissue state and the taste of the jelly. The wampee fruit pulp as the main material selected in the embodiment 8 is obtained by beating the peel and the pulp into the primary pulp liquid and fermenting, and the steps of the invention overcome the defects caused by bitter taste, roughness and the like of the wampee fruit peel, and can fully utilize the nutritional ingredients of the wampee fruit peel and reduce the peel waste and peeling procedures. According to the invention, the peel and the pulp are crushed into the original slurry, and the original slurry, the cellulase powder and the saccharomycete powder are mixed and fermented, so that the prepared jelly is better evaluated in terms of 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 remarkably inferior in evaluation of color, texture, flavor and taste; the evaluation of the texture and flavor and odor of the jelly obtained in comparative example 2, which was prepared by mixed fermentation with cellulase powder and lactic acid bacteria powder, was significantly deteriorated. Example 9 and example 10 improved the preparation of sweet tea, and after sweet tea and normal temperature rice washing water soaking and cleaning, two soaking tea water was taken as the main material for making jelly, which improved the tea aroma and sweet taste, and obviously improved the evaluation of taste and smell of tasting jelly.
In order to improve the quality of the jelly and facilitate the pre-treatment of wampee, a wampee threshing device is designed, as shown in fig. 1-2, showing an implementation form of the wampee threshing device of the invention, comprising:
a shell 9, the upper side wall of which is provided with a feed inlet 1, and the bottom of which is provided with a discharge outlet 18 and a impurity discharge outlet 11;
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 which is circularly driven between the first driving roller 3 and the first driven roller, wherein 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 hanging a series of wampee fruits and threshing the wampee fruits through a plurality of threshing cylinders, and the wampee fruits sequentially pass through a first threshing cylinder 5, a second threshing cylinder 7 and a third threshing cylinder 8 as shown in the drawing;
a plurality of threshing drums which are arranged in the shell 9 and are positioned below the fruit bearing device, the threshing drums are sequentially lifted from the direction away from the feed inlet 1, and the threshing drum at the highest position is close to the hook 4 below the first conveyor belt 2 but is not contacted;
the driving device of the threshing cylinder drives the threshing cylinder to rotate through a rotating shaft 12, the driving device of the fruit bearing device drives the first power cylinder 3 to drive the first conveyor belt 2 to run, the discharging hole 18 is positioned below the threshing cylinders, the impurity discharging hole 11 is positioned below the tail of the fruit bearing device, the feeding hole 1 is positioned at the front end of the fruit bearing device, and the circulating rotation direction of the first conveyor belt 2 is the same as the rotation direction of the threshing cylinders. As shown by solid arrows in the drawing, the first conveyor belt 2 rotates in the counterclockwise direction as the plurality of threshing cylinders rotate.
The application process of the invention is as follows: a series of wampee fruits which are cleaned are placed in a feed inlet 1, a first conveyor belt 2 drives a hook 4 on the outer surface of the wampee fruits to pass through the feed inlet 1, the hook 4 is hooked on branches of the wampee fruits, the wampee fruits are then brought into a shell 9, the wampee fruits are threshed through a plurality of threshing drums, the shed fruits are discharged from a discharge port, collection and treatment are facilitated, branches of the shed fruits are continuously brought to the tail part of a fruit-bearing device by the hook 4, the hook is unhooked and falls through other equipment, and the fruits are collected and treated from a trash discharging port 11.
The threshing device is convenient for cleaning in strings before threshing, and solves the problem of secondary pollution caused by cleaning after the existing wampee is threshed. In addition, the threshing device is provided with the hooks 4 driven by the first conveyor belt 2 in a circulating way, the hooks 4 hook the bunched wampee fruits placed on the feed inlet 1 to carry out continuous threshing, and the threshing device is convenient and practical.
Based on the realization form, the threshing teeth 6 of the threshing cylinder are arc-shaped bent teeth which are bent towards the rotation 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 cm to 1.5cm. 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 wampee fruit grains, and the threshing principle of wampee fruits is different from the conventional threshing principle of wampee fruits. According to the threshing device, fruit branches close to fruits are inserted into tooth grooves between the arc-shaped bent teeth, the fruits are separated and shed from the fruit bases along with rotation of the threshing cylinder, and when the rotating speed of the threshing teeth 6 of the threshing cylinder is controlled to be 45-60r/min and the travelling speed of the first conveyor belt 2 is controlled to be 4-6m/min, the threshing effect is good.
On the basis of the realization form, the outer end of the arc-shaped curved tooth is provided with a sphere or is provided with 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 3-5cm. The arrangement of the invention can reduce damage to soft skin fruits.
On the basis of the implementation form, as shown in another implementation form of fig. 3-4, an elastic deflector rod 14 is arranged below the tail part of the fruit bearing device, one end of the elastic deflector rod 14 is fixed in the shell 9, the other end of the elastic deflector rod extends to the lower part of the outer surface of the first conveyor belt 2 and can collide with the passing hook 4, so that the hook 4 swings backwards, branches hooked on the hook 4 drop from the hook 4, and then the branches are collected and processed from the impurity discharging port 11. As shown in the attached drawing, the design principle of the invention can realize that when the branches from which fruits are removed are brought to the tail part of the fruit bearing device by the hook 4, the hook 4 is abutted against the elastic deflector rod 14, the hook 4 is tilted upwards, the branches hooked on the hook 4 drop from the opening of the hook 4, and the branches are discharged from the impurity discharging opening 11. As the hook 4 continues to move forward, the elastic deflector 14 is bent to be separated from the hook 4, then the hook returns to the original shape, and after the next hook 4 is pushed against, the hook 4 is lifted upwards, so that the branches fall off and are discharged.
On the basis of the implementation form, as shown in fig. 5, the discharge port comprises a first discharge port 10 and a second discharge port 15, the second discharge port 15 is positioned below the threshing cylinder at the highest position, the first discharge port 10 is positioned below the rest 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 quality of the fruit removal and is convenient for subsequent treatment.
On the basis of the implementation form, another implementation form as shown in fig. 5 further comprises a conveying device, which is positioned at the front end position of the feeding hole 1 outside the shell 9, wherein the conveying device comprises a second conveying belt 16 which is circularly driven between a second driving roller and a second driven roller, the second driving roller is positioned right below the fruit bearing device, and the conveying device is used for conveying the wampee fruits which are cleaned and are branched to the feeding hole 1, so that the wampee fruits with branches are positioned below the front part of the fruit bearing device; the conveying device is provided with a plurality of driven rollers below the fruit bearing device, and a weighing sensor 17 is 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 bearing device are electrically connected with the controller.
Although embodiments of the present invention have been disclosed above, it is not limited to the details and embodiments shown and described, it is well suited to various fields of use for which the invention would be readily apparent to those skilled in the art, and accordingly, the invention is not limited to the specific details and illustrations shown and described herein, without departing from the general concepts defined in the claims and their equivalents.
Claims (5)
1. The preparation method of the wampee sweet tea low-sugar jelly is characterized by comprising the following steps:
Step one, preparing wampee pulp and sweet tea water; 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 one-soaking sweet tea, soaking in hot boiling water at 80deg.C for 10 min, and filtering to obtain two-soaking sweet tea; wherein, the mass ratio of sweet tea to boiling water is 2:100, and the mass ratio of sweet tea to hot boiling water is 2:200;
Wherein, the wampee pulp is prepared by the following steps: washing whole wampee fruit strings, threshing, scalding fruit particles in boiling water for 1min, cooling, removing cores, beating pericarps and pulps into original slurry, uniformly mixing the original slurry with cellulase powder and yeast powder, fermenting for 36 hours to obtain fermentation liquor, beating the fermentation liquor, filtering the fermentation liquor by a 15-mesh sieve, sterilizing filtrate, and uniformly mixing the filtrate with water according to a mass ratio of 1:3 to obtain wampee fruit pulp; wherein the raw slurry is as follows: cellulase powder: the mass ratio of the yeast powder is 150:1:1;
Weighing 40 parts of wampee pulp, 60 parts of sweet tea and tea water, 1 part of jelly compound rubber powder, 8 parts of sucrose, 0.07 part of potassium chloride and 0.06 part of citric acid; wherein the jelly compound rubber powder consists of konjaku gum and carrageenan according to a mass ratio of 1:2;
Adding the jelly compound rubber powder, potassium chloride, sucrose and sweet tea water into a beaker, placing the beaker in a constant-temperature water bath kettle at 80 ℃ and continuously stirring to form a colloid solution, wherein the sol time is 30min, adding wampee pulp and citric acid into the colloid after the sol is finished, uniformly stirring, cooling to 50-60 ℃, pouring the mixture into a jelly cup, sealing, sterilizing, and refrigerating in a refrigerator for molding;
wherein, the wampee fruit threshing device for threshing wampee fruits in the first step comprises:
The shell is provided with a feed inlet on the side wall of the upper part, and a discharge outlet and a impurity discharging outlet at the bottom;
The fruit bearing device is arranged in the shell and comprises a first driving roller, a first driven roller and a first conveyor belt which is circularly driven between the first driving roller and the first driven roller, and a plurality of hooks are hinged to the outer surface of the first conveyor belt at intervals;
The threshing drums are arranged in the shell and positioned below the fruit bearing device, the threshing drums are sequentially lifted from the direction away from the feed inlet, and the threshing drum at the highest position is close to the hook below the first conveyor belt but is not contacted with the hook; the threshing teeth 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 0.5-1.5cm;
The discharging port is positioned below the threshing cylinders, the impurity discharging port is positioned below the tail of the fruit bearing device, the feeding port is positioned at the front end of the fruit bearing device, and the circulating rotation direction of the first conveyor belt is the same as the rotation direction of the threshing cylinders.
2. The method for producing wampee sweet tea low sugar jelly according to claim 1, wherein the outer end of the arc-shaped curved teeth is provided with a ball or is provided with an arc surface, and the distance between the outer end of the arc-shaped curved teeth and the outer wall of the threshing cylinder is 3 cm to 5cm.
3. The method for producing wampee sweet tea low sugar jelly according to claim 1, wherein an elastic deflector rod is provided below the tail of the fruit-bearing device, one end of the elastic deflector rod is fixed in the shell, the other end of the elastic deflector rod extends below the outer surface of the first conveyor belt and can collide with the passing hook to enable the hook to swing backwards, and branches hooked on the hook drop from the hook opening and then are collected from the impurity discharging opening.
4. The method for producing wampee sweet tea low sugar jelly according to claim 1, wherein the discharge port includes a first discharge port and a second discharge port, the second discharge port is located below a threshing cylinder at a highest position, the first discharge port is located below the rest of threshing cylinders, and a partition plate between the first discharge port and the second discharge port extends between the threshing cylinder at the highest position and a previous threshing cylinder.
5. The method for producing wampee sweet tea low sugar jelly according to claim 1, further comprising a conveying device, which is positioned at the front end of the feed inlet outside the shell, wherein the conveying device comprises a second conveyor belt which is circularly driven between a second driving roller and a second driven roller, the second driving roller is positioned right below the fruit bearing device, and the conveying device is used for conveying wampee fruits which are cleaned and are branched to the feed inlet, so that the wampee fruits with branches are positioned below the front part of the fruit bearing device; the conveying device is provided with a plurality of driven rollers below the fruit bearing device, and a weighing sensor is arranged between the driven rollers and the second driving roller.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110882282.2A CN113575897B (en) | 2021-08-02 | 2021-08-02 | Method and device for manufacturing wampee sweet tea low-sugar jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110882282.2A CN113575897B (en) | 2021-08-02 | 2021-08-02 | Method and device for manufacturing wampee sweet tea low-sugar jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113575897A CN113575897A (en) | 2021-11-02 |
| CN113575897B true CN113575897B (en) | 2024-04-30 |
Family
ID=78253921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110882282.2A Active CN113575897B (en) | 2021-08-02 | 2021-08-02 | Method and device for manufacturing wampee sweet tea low-sugar jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113575897B (en) |
Citations (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR334888A (en) * | 1903-08-28 | 1904-01-05 | Henri Creste | Cherry and other stem fruit stalk pulling machine |
| GB180981A (en) * | 1921-06-03 | 1922-10-12 | Navarre & Fils P | Machine for removing the stalks from fruit |
| FR740469A (en) * | 1932-05-18 | 1933-01-26 | Cherry peeling machine | |
| CN2579153Y (en) * | 2002-11-13 | 2003-10-15 | 中国科学院长春地理研究所 | Quick automatic thresher for rice single plant |
| WO2010012936A2 (en) * | 2008-07-28 | 2010-02-04 | Societe Occitane De Maintenance | Device for sorting berries, particularly grapes, from plant waste |
| CN202893412U (en) * | 2012-04-30 | 2013-04-24 | 辽东学院 | Grape stem-removal crusher |
| CN103445277A (en) * | 2013-08-12 | 2013-12-18 | 合浦果香园食品有限公司 | Lychee branch removal machine |
| CN103444370A (en) * | 2013-05-27 | 2013-12-18 | 南京工业职业技术学院 | Rapeseed thresher |
| CN104413319A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Preserved clausena-lansium stomach-invigorating digestion-promoting jelly |
| CN106690198A (en) * | 2016-11-24 | 2017-05-24 | 安徽联喆玉竹有限公司 | Rubus parvifolius jelly with cassia sophera flavor |
| CN106804218A (en) * | 2015-11-28 | 2017-06-09 | 青岛沃德农业科技有限公司 | One cultivates peanut automatic thresher |
| CN206507261U (en) * | 2016-11-23 | 2017-09-22 | 新疆农业大学 | Fresh grape sheller |
| CN107278528A (en) * | 2017-06-23 | 2017-10-24 | 湖南农业大学 | Thresing machine and methods of threshing |
| CN109090536A (en) * | 2018-10-31 | 2018-12-28 | 百色学院 | A kind of Sweet tea low sugar health care jelly and its processing method |
| CN109315693A (en) * | 2018-09-28 | 2019-02-12 | 中北大学 | A kind of fermentation sea-buckthorn pudding and preparation method thereof |
| CN109430781A (en) * | 2018-12-05 | 2019-03-08 | 佛山科学技术学院 | A kind of preparation method of fresh ginger brown sugar black tea compound health jelly |
| CN109744509A (en) * | 2017-11-03 | 2019-05-14 | 苏育攀 | A kind of clausenae Lansium jelly |
| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| CN211931437U (en) * | 2019-12-17 | 2020-11-17 | 毛汉章 | Forage grass seed thresher for animal husbandry |
-
2021
- 2021-08-02 CN CN202110882282.2A patent/CN113575897B/en active Active
Patent Citations (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR334888A (en) * | 1903-08-28 | 1904-01-05 | Henri Creste | Cherry and other stem fruit stalk pulling machine |
| GB180981A (en) * | 1921-06-03 | 1922-10-12 | Navarre & Fils P | Machine for removing the stalks from fruit |
| FR740469A (en) * | 1932-05-18 | 1933-01-26 | Cherry peeling machine | |
| CN2579153Y (en) * | 2002-11-13 | 2003-10-15 | 中国科学院长春地理研究所 | Quick automatic thresher for rice single plant |
| WO2010012936A2 (en) * | 2008-07-28 | 2010-02-04 | Societe Occitane De Maintenance | Device for sorting berries, particularly grapes, from plant waste |
| CN202893412U (en) * | 2012-04-30 | 2013-04-24 | 辽东学院 | Grape stem-removal crusher |
| CN103444370A (en) * | 2013-05-27 | 2013-12-18 | 南京工业职业技术学院 | Rapeseed thresher |
| CN103445277A (en) * | 2013-08-12 | 2013-12-18 | 合浦果香园食品有限公司 | Lychee branch removal machine |
| CN104413319A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Preserved clausena-lansium stomach-invigorating digestion-promoting jelly |
| CN106804218A (en) * | 2015-11-28 | 2017-06-09 | 青岛沃德农业科技有限公司 | One cultivates peanut automatic thresher |
| CN206507261U (en) * | 2016-11-23 | 2017-09-22 | 新疆农业大学 | Fresh grape sheller |
| CN106690198A (en) * | 2016-11-24 | 2017-05-24 | 安徽联喆玉竹有限公司 | Rubus parvifolius jelly with cassia sophera flavor |
| CN107278528A (en) * | 2017-06-23 | 2017-10-24 | 湖南农业大学 | Thresing machine and methods of threshing |
| CN109744509A (en) * | 2017-11-03 | 2019-05-14 | 苏育攀 | A kind of clausenae Lansium jelly |
| CN109315693A (en) * | 2018-09-28 | 2019-02-12 | 中北大学 | A kind of fermentation sea-buckthorn pudding and preparation method thereof |
| CN109090536A (en) * | 2018-10-31 | 2018-12-28 | 百色学院 | A kind of Sweet tea low sugar health care jelly and its processing method |
| CN109430781A (en) * | 2018-12-05 | 2019-03-08 | 佛山科学技术学院 | A kind of preparation method of fresh ginger brown sugar black tea compound health jelly |
| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| CN211931437U (en) * | 2019-12-17 | 2020-11-17 | 毛汉章 | Forage grass seed thresher for animal husbandry |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113575897A (en) | 2021-11-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771843B (en) | Dry process walnut sauce and production method of dry process walnut sauce | |
| US20200113213A1 (en) | Plantain food product and processes for producing plantain food product | |
| CN102349658A (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| KR101931953B1 (en) | Manufacturing Method for Mix-Corn of Mixed Corn Powder Using Freeze Drying Method | |
| CN113575897B (en) | Method and device for manufacturing wampee sweet tea low-sugar jelly | |
| KR20170036886A (en) | A method of preparing beverage using pear, stone cell and strawberry | |
| CN111493187A (en) | Selenium-rich Chinese flowering crabapple green tangerine tea preparation system | |
| CN106983152A (en) | The jujube albumen powder and its processing method of a kind of benefiting qi and nourishing blood | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| CN116686889A (en) | Post-fermentation treatment method of raw coffee beans | |
| CN208446560U (en) | A kind of mango skinning machine | |
| CN111264841A (en) | Preparation method of spinach juice vermicelli | |
| CN1179655C (en) | Seaweed soymilk powder and its processing method | |
| CN113017024A (en) | Natural fruit and vegetable colorful fish paste and preparation method thereof | |
| CN110859216A (en) | Dragon fruit health-care yoghourt dissolving bean and preparation method thereof | |
| CN100394865C (en) | Peach taste crisp-fried food | |
| CN107668736A (en) | A kind of mango skinning machine | |
| CN107668735A (en) | A kind of mango skinning machine removes leather trunk | |
| CN109717433A (en) | A kind of processing method of nutrition carrot sauce | |
| CN103168888A (en) | Persimmon tea | |
| KR102578972B1 (en) | Acorn garae-tteok manufacturing method | |
| CN1253747A (en) | Method for processing short fresh jujube | |
| CN111990634A (en) | Method for processing manual sweet potato vermicelli | |
| CN107028132A (en) | The preparation method of blueberry jam | |
| JP4900705B2 (en) | Shochu, its production method and concentrate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |