CN1806689A - Method for processing pomelo fruit beverage - Google Patents

Method for processing pomelo fruit beverage Download PDF

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Publication number
CN1806689A
CN1806689A CN 200510133969 CN200510133969A CN1806689A CN 1806689 A CN1806689 A CN 1806689A CN 200510133969 CN200510133969 CN 200510133969 CN 200510133969 A CN200510133969 A CN 200510133969A CN 1806689 A CN1806689 A CN 1806689A
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CN
China
Prior art keywords
pericarp
shaddock
debitterize
fruit beverage
whole 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.)
Pending
Application number
CN 200510133969
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Chinese (zh)
Inventor
程绍南
邢建荣
夏其乐
张俊
郑美瑜
邵敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Academy of Agricultural Sciences
Original Assignee
Zhejiang Academy of Agricultural Sciences
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhejiang Academy of Agricultural Sciences filed Critical Zhejiang Academy of Agricultural Sciences
Priority to CN 200510133969 priority Critical patent/CN1806689A/en
Publication of CN1806689A publication Critical patent/CN1806689A/en
Pending legal-status Critical Current

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Abstract

The invention relates the method for preparation of pomelo fruit beverage, comprising the following steps: separating the fruit from peel, cutting the peel and carrying out removing bitter treatment, removing seed form fruit and beating, mixing the peel and fruit in propel proportion, adding edulcorant, acidity aligning agent and food additives, getting the clarity, golden and viscous pomelo fruit beverage, and handing it to tank product. The invention has the advantages of special local flavor, abundant nourishment, good economic benefit and social benefit.

Description

A kind of manufacture method of Hu shaddock whole fruit beverage
Technical field:
The present invention is a kind of manufacture method of Hu shaddock whole fruit beverage, belongs to fruit processing and utilization field.
Background technology:
Selected raw material Changshan shaddock recklessly is the advantage local characteristic kind of Zhejiang Province's citrus, also is the fruit that first of Zhejiang Province obtains the protection of national geography famous special product, is the characteristic citrus resource of China's preciousness.Find out after deliberation, Changshan recklessly shaddock and external grape fruit, sweet summer the same, all be natural hybrization and the mixed citrus kind that forms repeatedly such as sweet orange and pomelo, possess unique physiologically active and local flavor, but owing to naringin and lemon alkali content in pericarp and the pulp are higher, bitter taste is obvious, and sphere of consumption is limited.Hu shaddock Related product has grapefruit juice, Hu shaddock juice pinocytosis material, Hu Shaddock tin in syrup, Hu shaddock cyst can, Hu shaddock ped preserved fruit etc. recklessly on the present domestic and international market.The inventor once proposed a kind of manufacture method (publication number CN1457652) of Hu Shaddock tin in syrup, was the shaddock unique invention disclosed patent application in processing and utilization aspect recklessly at present.
Summary of the invention:
The present invention is a raw material with the full fruit of Hu shaddock, pericarp is separated with pulp, carrying out debitterize after the pericarp section handles, pulp goes to pull an oar behind the seed, to mix in proportion with parchment through the pericarp of debitterize, add food additives such as sweetener, acidity regulator again, obtain a kind of pericarp is transparent, color is golden yellow, form is thickness sauce shape sugar-containing type or Sugarless type Hu shaddock whole fruit beverage, canning technology is processed into bottle stored product routinely.
The raw materials used component that all enters the goods prescription of this invention does not produce solid waste such as pericarp, pomace.Can improve the recklessly shaddock consumption that processes raw material of Changshan, the environomental pollution source of control processing factory, pulling is the shaddock price recklessly, promotes increasing peasant income, simultaneously to enriching fruit juice drink market, promotes the sustainable development of advantageous agricultural product processing industry to be significant.
Description of drawings:
Accompanying drawing is a process chart.
One, master operation explanation
The raw material fruit: the oblate spheroid fresh fruit of selecting transverse diameter and be 6~9cm is made raw material.
Section: pericarp is cut into the thick thin slice of 1.5~2.0mm with slicer.
Debitterize: with the method that the pericarp thin slice is immersed heating debitterize in the salt solution.Brine strength is 5%~40%, and the ratio of pericarp and salt solution is 1: 0.8~1.5, and being heated to temperature after pericarp and salt solution mix is 70~100 ℃, and protecting the hot time is 5~15min.
Rinsing: decantation brackish water, and with clear water rinsing pericarp repeatedly, do not have saline taste, bitter taste to pericarp till.
Drain: with the pericarp drop that the rinses branch that anhydrates.
Normal temperature mixing: in order to carry out the deposit that processes raw material of no fresh fruit phase, behind pericarp after debitterize drained, parchment, sweetener, the acidity regulator mixing, make its soluble solid reach 65 ° of Brix, the pH value (contains 3.2 and 3.4) in 3.2~3.4 scopes, place container, after adding a cover, store-18 ℃ of following cold storage.
Heating: directly make under the situation of finished product, can heating when pericarp and pulp mix, add sweetener simultaneously and acidity regulator stirs together, 40~70 ℃ of outlet temperatures.
Sterilization: 40~70 ℃ of sterilization initial temperatures (content central temperature), 82~84 ℃ of sterilization temperatures, the sterilizing time of net content 550g glass bottle goods is 15~45min.
Other operation beyond the above-mentioned operation, the present invention does not have specific (special) requirements, and is identical with general fruit canning specification requirement.
Two, formula for a product is as follows:
1. sugar-containing type shaddock whole fruit beverage recklessly
Debitterize pericarp 15%~25% (weight proportion, down together)
Parchment 15%~25%
White granulated sugar 20%~60%
HFCS 0%~20%
Honey 0%~20%
Citric acid 0.1%~1%
Natrium citricum 0.1%~1%
Carragheen is an amount of
Shaddock essence is an amount of
2. Sugarless type shaddock whole fruit beverage recklessly
Debitterize pericarp 15%~25% (weight proportion, down together)
Parchment 15%~25%
Xylitol 0%~60%
Maltitol 0%~60%
Citric acid 0.1%~1%
Natrium citricum 0.1%~1%
Carragheen is an amount of
Shaddock essence is an amount of
The specific embodiment and open a jar organoleptic examination result:
Substantive distinguishing features that the present invention gives prominence to and remarkable result can further specify from following instantiation, but never are that the present invention is imposed any restrictions.
1. the full fruit of sugar-containing type shaddock drink recklessly
Debitterize pericarp 20kg, parchment 20kg, white granulated sugar 45kg, honey 10kg, HFCS 5kg, citric acid 200g, natrium citricum 100g, carragheen 100g stirs, and is heated to 65 ℃, adds shaddock essence 100mL, tinning, sealing, cooling is taken out in sterilization.
2. the full fruit of Sugarless type shaddock drink recklessly
Debitterize pericarp 20kg, parchment 20kg, xylitol 40kg, maltitol 20kg, citric acid 200g, natrium citricum 100g, carragheen 100g stirs, and is heated to 65 ℃, adds shaddock essence 100mL, tinning, sealing, cooling is taken out in sterilization.
3. the pericarp Hu shaddock whole fruit beverage (contrast) of debitterize not
Replace debitterize pericarp 20kg with debitterize pericarp 20kg not, other prescriptions and technology are with embodiment 1.
Three kinds of Hu shaddock whole fruit beverages are opened a jar organoleptic examination, the results are shown in following table:
Product type The cut out test result Total points
Mode of appearance Color and luster Viscosity Local flavor Bitter taste
Sugar-containing type is the shaddock drink recklessly 20 20 10 38 Slightly, 10 98
Sugarless type is the shaddock drink recklessly 20 20 10 38 Slightly, 10 98
Pericarp is debitterize type Hu shaddock drink (contrast) not 17 17 6 24 Heavy bitter taste, be difficult to accept-10 54
Annotate: the mean value of 10 experienced judge's scorings.A jar organoleptic examination is opened in 3 tins of confessions of each product type sampling, and scoring is 3 tins of mean values.Mode of appearance, color and luster respectively are 20 minutes, and viscosity is 10 minutes, and local flavor is 40 minutes, bitter taste from slight to serious scoring in 10~10 minutes scope.
Reach table as can be known from judge's the description of judging, the Hu shaddock ped is carried out the processing of salt solution debitterize can greatly reduce bitter substance, significantly improve the local flavor of drink.By after the salt solution boiling, make the capsule clothing layer of pericarp become transparent simultaneously, form and color and luster are more attractive in appearance, also help the stripping of pectin substance in the Hu shaddock ped, and the product viscosity is better.

Claims (3)

1. manufacture method of shaddock whole fruit beverage recklessly, it is characterized in that pericarp is separated with pulp, carrying out debitterize after the pericarp section handles, pulp goes to pull an oar behind the seed, to mix in proportion with parchment through the pericarp of debitterize, add food additives such as sweetener, acidity regulator again, obtain a kind of pericarp is transparent, color is golden yellow, form is thickness sauce shape sugar-containing type or Sugarless type Hu shaddock whole fruit beverage, canning technology is processed into bottle stored product routinely.
2. the manufacture method of Hu shaddock whole fruit beverage according to claim 1, it is characterized in that recklessly the shaddock pericarp is cut into the thick thin slice of 1.5~2.0mm after, adopt the method that pericarp is immersed heating debitterize in the salt solution.Brine strength is 5%~40%, and the ratio of pericarp and salt solution is 1: 0.8~1.5, and being heated to temperature after pericarp and salt solution mix is 70~100 ℃, and protecting the hot time is 5~15min.
3. the manufacture method of Hu shaddock whole fruit beverage according to claim 1 is characterized in that the prescription of sugar-containing type Hu shaddock whole fruit beverage is:
Debitterize pericarp 15%~25% (weight proportion, down together)
Parchment 15%~25%
White granulated sugar 20%~60%
HFCS 0%~20%
Honey 0%~20%
Citric acid 0.1%~1%
Natrium citricum 0.1%~1%
Carragheen is an amount of
Shaddock essence is an amount of
The Sugarless type prescription of shaddock whole fruit beverage recklessly is:
Debitterize pericarp 15%~25% (weight proportion, down together)
Parchment 15%~25%
Xylitol 0%~60%
Maltitol 0%~60%
Citric acid 0.1%~1%
Natrium citricum 0.1%~1%
Carragheen is an amount of
Shaddock essence is an amount of
CN 200510133969 2005-12-23 2005-12-23 Method for processing pomelo fruit beverage Pending CN1806689A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 200510133969 CN1806689A (en) 2005-12-23 2005-12-23 Method for processing pomelo fruit beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 200510133969 CN1806689A (en) 2005-12-23 2005-12-23 Method for processing pomelo fruit beverage

Publications (1)

Publication Number Publication Date
CN1806689A true CN1806689A (en) 2006-07-26

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CN 200510133969 Pending CN1806689A (en) 2005-12-23 2005-12-23 Method for processing pomelo fruit beverage

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Country Link
CN (1) CN1806689A (en)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100525653C (en) * 2007-11-14 2009-08-12 张建国 Sarcocarp fruit juice beverage of natural pomelo and producing method thereof
CN101791032A (en) * 2010-02-22 2010-08-04 湖北工业大学 Manufacturing method of crystal grapefruit
CN101099546B (en) * 2007-07-13 2010-11-03 嘉应学院 Method for preparing shaddock jam
CN101889672A (en) * 2010-07-05 2010-11-24 湖北工业大学 Grapefruit raw material comprehensive treatment process
CN102178023A (en) * 2011-05-04 2011-09-14 浙江省农业科学院 Method for preparing grapefruit peel preserved fruit with high flavone content
CN102342554A (en) * 2011-09-08 2012-02-08 鄂州市梁子湖绿色食品开发有限公司 Shaddock beverage and preparation method thereof
CN101589828B (en) * 2009-06-03 2012-05-23 湖北工业大学 Method for manufacturing low bitter hu pomelo honey tea beverage
CN103404793A (en) * 2013-09-03 2013-11-27 戴友曾 Shaddock ped noodle
CN103637032A (en) * 2013-12-12 2014-03-19 重庆市柚神酒业有限责任公司 Debitterizing method for shaddock peel and application thereof
CN103652126A (en) * 2012-09-13 2014-03-26 浙江森马生态农业发展有限公司 Tangerine fruit tea and preparation method thereof
CN103704811A (en) * 2013-12-19 2014-04-09 柳州市盛景科技有限公司 Mango-flavor pomelo beverage and preparation method thereof
CN104206598A (en) * 2014-09-15 2014-12-17 苍南县昌盛蔬果食品有限公司 Honey Siji pomelo tea and preparation method thereof
CN104223279A (en) * 2014-09-05 2014-12-24 广东梅州市富柚生物科技有限公司 Golden pomelo beverage and preparation method thereof
CN104397796A (en) * 2014-11-26 2015-03-11 苏州苏东庭生物科技有限公司 Processing method of oligosaccharide shaddock drink
CN106417828A (en) * 2016-11-07 2017-02-22 江西超林实业有限公司 Honey and grapefruit tea and preparing method thereof
CN107865169A (en) * 2017-12-13 2018-04-03 福建省农业科学院农业工程技术研究所 Shaddock squeeze the juice accessory substance making citron tea and its manufacture method
CN110558469A (en) * 2019-09-30 2019-12-13 浙江忠诚生物科技有限公司 Method for processing blood sugar-reducing solid beverage or buccal tablet from grapefruit and cyclocarya paliurus
CN110692782A (en) * 2019-08-21 2020-01-17 浙江忠诚生物科技有限公司 Process method for preparing grapefruit tea
CN110731398A (en) * 2019-08-21 2020-01-31 浙江忠诚生物科技有限公司 preparation method of infusion tea containing grapefruit and Chinese olive for relieving cough and reducing sputum

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101099546B (en) * 2007-07-13 2010-11-03 嘉应学院 Method for preparing shaddock jam
CN100525653C (en) * 2007-11-14 2009-08-12 张建国 Sarcocarp fruit juice beverage of natural pomelo and producing method thereof
CN101589828B (en) * 2009-06-03 2012-05-23 湖北工业大学 Method for manufacturing low bitter hu pomelo honey tea beverage
CN101791032A (en) * 2010-02-22 2010-08-04 湖北工业大学 Manufacturing method of crystal grapefruit
CN101791032B (en) * 2010-02-22 2012-11-07 湖北工业大学 Manufacturing method of crystal grapefruit
CN101889672A (en) * 2010-07-05 2010-11-24 湖北工业大学 Grapefruit raw material comprehensive treatment process
CN102178023A (en) * 2011-05-04 2011-09-14 浙江省农业科学院 Method for preparing grapefruit peel preserved fruit with high flavone content
CN102178023B (en) * 2011-05-04 2012-09-19 浙江省农业科学院 Method for preparing grapefruit peel preserved fruit with high flavone content
CN102342554A (en) * 2011-09-08 2012-02-08 鄂州市梁子湖绿色食品开发有限公司 Shaddock beverage and preparation method thereof
CN103652126A (en) * 2012-09-13 2014-03-26 浙江森马生态农业发展有限公司 Tangerine fruit tea and preparation method thereof
CN103404793A (en) * 2013-09-03 2013-11-27 戴友曾 Shaddock ped noodle
CN103637032A (en) * 2013-12-12 2014-03-19 重庆市柚神酒业有限责任公司 Debitterizing method for shaddock peel and application thereof
CN103704811A (en) * 2013-12-19 2014-04-09 柳州市盛景科技有限公司 Mango-flavor pomelo beverage and preparation method thereof
CN104223279A (en) * 2014-09-05 2014-12-24 广东梅州市富柚生物科技有限公司 Golden pomelo beverage and preparation method thereof
CN104206598A (en) * 2014-09-15 2014-12-17 苍南县昌盛蔬果食品有限公司 Honey Siji pomelo tea and preparation method thereof
CN104397796A (en) * 2014-11-26 2015-03-11 苏州苏东庭生物科技有限公司 Processing method of oligosaccharide shaddock drink
CN106417828A (en) * 2016-11-07 2017-02-22 江西超林实业有限公司 Honey and grapefruit tea and preparing method thereof
CN107865169A (en) * 2017-12-13 2018-04-03 福建省农业科学院农业工程技术研究所 Shaddock squeeze the juice accessory substance making citron tea and its manufacture method
CN110692782A (en) * 2019-08-21 2020-01-17 浙江忠诚生物科技有限公司 Process method for preparing grapefruit tea
CN110731398A (en) * 2019-08-21 2020-01-31 浙江忠诚生物科技有限公司 preparation method of infusion tea containing grapefruit and Chinese olive for relieving cough and reducing sputum
CN110558469A (en) * 2019-09-30 2019-12-13 浙江忠诚生物科技有限公司 Method for processing blood sugar-reducing solid beverage or buccal tablet from grapefruit and cyclocarya paliurus

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Open date: 20060726