CN1806689A - Method for processing pomelo fruit beverage - Google Patents
Method for processing pomelo fruit beverage Download PDFInfo
- 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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- pericarp
- shaddock
- debitterize
- fruit beverage
- whole fruit
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- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
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
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
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 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510133969 Pending CN1806689A (en) | 2005-12-23 | 2005-12-23 | Method for processing pomelo fruit beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN1806689A (en) |
Cited By (21)
| 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 |
| CN110623118A (en) * | 2019-10-21 | 2019-12-31 | 浙江忠诚生物科技有限公司 | Method for preparing roxburgh rose and grapefruit fruit tea and jam |
| 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 |
| CN117297004A (en) * | 2023-10-07 | 2023-12-29 | 浙江常山恒寿堂柚果股份有限公司 | Double-pomelo compound beverage and preparation method thereof |
-
2005
- 2005-12-23 CN CN 200510133969 patent/CN1806689A/en active Pending
Cited By (24)
| 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 |
| CN110623118A (en) * | 2019-10-21 | 2019-12-31 | 浙江忠诚生物科技有限公司 | Method for preparing roxburgh rose and grapefruit fruit tea and jam |
| CN117297004A (en) * | 2023-10-07 | 2023-12-29 | 浙江常山恒寿堂柚果股份有限公司 | Double-pomelo compound beverage and preparation method thereof |
| CN117297004B (en) * | 2023-10-07 | 2024-05-10 | 浙江常山恒寿堂柚果股份有限公司 | Double-pomelo compound beverage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20060726 |