CN1041379C - Dark plum drink and its production - Google Patents

Abstract

A dark plum fruit tea and a manufacturing method thereof are characterized in that fresh fruit plums or fresh fruit plums are used to make dark plums, and then fruit plum pulp and dark plum pulp are made, and pumpkin pulp made from pumpkins is used as the main raw material, and an appropriate amount of stabilizer, Granulated sugar and edible essence, after stirring evenly, grind to 20-100μ by colloid mill, enter the homogenizer, heat the obtained material liquid to boil, keep it for 3 minutes to sterilize, after cooling, degassing, blending and filling, it becomes ebony fruit tea . The fruit tea has good stability, rich nutrition, qualified hygienic index, is suitable for drinking in all seasons, and has health care function for regular drinking.

Description

Plum fruit tea and manufacturing method thereof

The invention relates to a fruit tea beverage and a preparation method thereof. Specifically, the present invention relates to a kind of fruit tea beverage prepared by using fruit plum or dark plum and pumpkin as raw materials and a preparation method thereof.

With the development of the food industry and the improvement of people's living standards, beverage products are also constantly innovating. In recent years, fruit tea, a turbid beverage that uses fruit as raw material and contains both juice and pulp, has gradually become a product and is popular all over the country. Especially in the northern part of our country, it is more prominent. They mostly use hawthorn as raw material, supplemented with appropriate additives, and the products made are mainly of hawthorn flavor and color. Physical properties, therefore, a certain amount of stabilizer (or thickener) needs to be added in the production process. The amount of stabilizer in hawthorn fruit tea is as high as 0.5-0.9%, and the taste is single, and the mouthfeel is not easy to be accepted by southerners. , the product price is high.

The purpose of the present invention is to provide a kind of with fruit plum or ebony and pumpkin as main raw material to make ebony fruit tea in view of the deficiencies in the prior art. Black plum has rich nutrition and curative effect and health care function, and has been listed as food and medicine resources by the Ministry of Health of my country; pumpkin is cheap, and rich in pectin and various nutrients, using pumpkin to improve and enhance the stability of fruit tea, The consumption of stabilizer is greatly reduced (1/3～1/10 of the current prior art product consumption). This kind of fruit and vegetable is used as raw material to make compound beverage, and its taste is more suitable for southerners. The product has high nutritional content and low cost. , very valuable for promotion.

The ebony fruit tea product provided by the invention, its formula component (by weight) is:

Plum pulp (6-13% solid content) 0-8 parts

Black plum pulp (solid content 5-12%) 0-6 parts

Pumpkin pulp (solid content 8-16%) 8-18 parts

Stabilizer (sodium alginate or carboxymethyl cellulose can be used) 0.05-0.2 parts

Granulated sugar 8-14 parts

60-78 parts of water, of which, the difference between plum pulp and dark plum pulp is zero.

The production method of ebony fruit tea provided by the invention

1. Manufacture of plum pulp

(1) Fresh fruit selection: Separate the harvested fresh plums according to their maturity and size, and remove rotten and deteriorated fruits.

(2) Cleaning: wash the fresh fruit plums with small individual and low maturity with running water to remove surface sediment and other impurities.

(3) Blanching: Blanch the fresh fruit with hot water above 80°C for 2-6 minutes to sterilize and eliminate enzymes, and soften the pulp for easy beating and pitting.

(4) Beating and removing the core: Put the blanched fresh fruit into the beater, start the motor, and add 0.1 to 0.4 times the amount of hot water of the fresh fruit while beating, so as to facilitate the separation of pulp and core.

(5) Fresh-keeping storage: add behenic acid to the plum pulp after pitting as a preservative, and the dosage is 0.05-0.5% of the plum pulp. The plum pulp can be used within half a year without deterioration.

2. Manufacture of ebony and ebony pulp

Separating the fresh fruits with high maturity and large meat, send them to the drying room for hot air drying, the drying temperature is 60-100°C, and the drying time is 10-24 hours, then you can get dried fruits (commonly known as ebony). It can be stored for half a year under the same conditions without deterioration.

The pulping method is similar to the fresh plum pulping method

(1) Cleaning: Take a certain weight of black plum and wash it with running water to remove mechanical impurities such as sediment and dust.

(2) Rehydration: Soak the washed black plum in hot water above 80°C to expand the skin and flesh, providing conditions for beating and removing the core. The amount of hot water for rehydration is 1.5 to 3 times the weight of the plum. The time is 5-12 hours.

(3) Beating and removing the core: input the fully rehydrated ebony and soaking water into the beating machine for beating and removing the core to obtain brown ebony pulp with a solid content of 5-12%.

3. Manufacture of Pumpkin Pulp

(1) Cleaning: Wash the soil and mechanical impurities on the surface of the pumpkin with running water to remove diseased and rotten parts.

(2) Peel and remove seeds: Use a knife to peel off the hard skin on the surface of the pumpkin, cut open and remove the melon petals and seeds in the center.

(3) Cut into pieces: Cut the pumpkin into pieces about 5-20×1-5×1-5 cm for cooking

(4) Cooking: In order to soften the pumpkin and facilitate beating, the cooking temperature is 80-120°C for 10-30 minutes.

(5) Beating and slag removal: send the cooked pumpkin pieces together with the steamed water into the beater, and remove the small skin dregs at the same time, so as to obtain pumpkin pulp with a solid content of 8-16%. The pumpkin pulp must be 4-24 Use it up within 1 hour, otherwise it will deteriorate.

4. Manufacture of ebony fruit tea

(1) Ingredients: weigh according to the above formula components, first add 1/3 of the total amount of water to the batching tank

Drink filtered water, then add plum pulp, black plum pulp, pumpkin pulp, stabilizer and sugar, start the motor, and gradually add drinking water to the total amount. Stir the feed liquid evenly.

(2) Superfine pulverization: Send the feed liquid into the colloid mill, turn on the cooling water, start the colloid mill, and make the components in the feed liquid be superfine pulverized to 20-100 μ, and at the same time, each component will be further mixed evenly .

(3) Emulsification and homogenization: Feed the superfine pulverized feed liquid into the homogenizer, turn on the cooling water, start the homogenizer, and emulsify and homogenize under the high pressure of 6-25MPa to ensure the stability and quality of the product. Delicate taste.

(4) Heat pre-sterilization: In the jacketed pot, put steam (0.2-0.5MPa) into the jacket, heat and boil the feed liquid to make the product soft and mellow, and also pre-sterilize the feed liquid, after boiling , for 3 to 8 minutes.

(5) Cooling and degassing: the jacket stops passing steam, and the cooling water enters the jacket, the temperature of the feed liquid drops to 40-70°C, and the degasser is turned on to degas the feed liquid under a vacuum of 0.03-0.1MPa. To remove the air and unpleasant smell in the feed liquid.

(6) Deployment and filling: add flavor improver (generally with an appropriate amount of food flavor) to the degassed material liquid to highlight the unique style of the product, and then manually or mechanically add it to a certain packaging container (such as a glass bottle) , cans, etc.) filled with a certain amount of material liquid, and quickly capped.

(7) Sterilization and packaging: Use boiling water or steam at a temperature of 90-110°C to sterilize the product for 15 to 45 minutes, and then label and pack the product after cooling to room temperature.

(8) Inspection and warehousing: The quality inspector will conduct sampling inspection according to the product standard requirements, and conduct a comprehensive inspection on the appearance, taste, physical and chemical indicators and hygiene indicators of the product, and only after passing the standard can it be put into the warehouse.

The appearance (sensory) index, physicochemical index and hygienic index of ebony fruit tea are as follows.

Table 1 is the appearance index of ebony fruit tea project Index Color It has the color of mature ebony, brown to red, and uniform in color. taste smell It has the taste and smell that ebony should have, no peculiar smell, moderate sweet and sour, and harmonious aroma. organizational form The juice is uniform and turbid, and a slight stratification is allowed after standing. After shaking, it is still in the original uniform and turbid state, and a small amount of dark brown pulp particles are allowed in the juice. Impurities No foreign impurities visible to the naked eye.

Table 2 is the physical and chemical index of ebony fruit tea project Index GB (other drinks) Soluble solids (measured by refractometer) % total acid (as appropriate acid) % behenic acid (g/kg) arsenic (as As) mg/kg lead (as Pb) mg/kg copper (as Cu) mg/kg other food additives ≥10≥0.3≤1.0≤0.5≤1.0≤1.0 Comply with GB2760 ≤1.0≤0.5≤1.0≤1.0 Comply with GB2760

、 等)和钙、磷、钾等矿物质*The product also contains more than 10 kinds of amino acids and multivitamins (V _C ,

, etc.) and calcium, phosphorus, potassium and other minerals

Table 3 is the microbial index of ebony fruit tea project Index GB (other drinks) Total Bacteria Coliforms/ml Coliforms/ml Pathogens ≤100≤6 must not be detected ≤100≤6 must not be detected

The present invention has the following advantages

1. The use of fresh plums or black plums to make fruit tea not only expands the use of fruit plum resources, but also opens up new varieties of fruit teas, especially the hot-air-dried dark plums are more distinctive than the traditional slow-fire smoked dark plums, and are the vast fruit plums in my country. The place of origin increases the benefit.

2. Use natural crops instead of pectin as a stabilizer; pumpkin is a cheap vegetable crop, its nails contain a certain amount of sugar, protein, cellulose and various mineral elements, and 12-20% natural pectin. But past pumpkin drinks were developed using pectinases to degrade pectin. Thereby making the product clear and stable. The present invention directly utilizes the pectin component in the pumpkin, and uses sodium sodium alginate and carboxymethyl cellulose together to have a synergistic effect, greatly reducing the consumption of stabilizers (only 1/5 to 1/10 of the consumption of prior art products) ).

3. Dark plum fruit tea has good stability, rich nutrition, and qualified health indicators. It is suitable for drinking in all seasons. Regular drinking has health care effects. The taste is easily accepted by people in the north and south, and has a good development prospect.

4. Due to the widespread use of cheap agricultural products as raw materials, the cost of ebony fruit tea is low, with an average reduction of 0.1 to 0.15 yuan per bottle. For example, a medium-sized factory with a daily output of 5 to 10 tons can increase the annual benefit by 600,000 to 1 million yuan. It has significant economic and social benefits.

Example

1. Add 3 kg of drinking filtered water to the batching tank, weigh 0.45 kg of plum pulp, 0.5 kg of pumpkin pulp, 1.1 kg of sugar and 30 g of sodium alginate according to the above formula components, start the motor, and slowly add 5.2 kg of drinking water After stirring evenly, grind to 20-100 μ in a colloid mill and enter into a homogenizer, heat the obtained liquid to boiling, keep it for 3 minutes, then cool to room temperature, add a little essence, and stir well to obtain ebony fruit tea.

2. Add 11 kg of drinking filtered water to the batching tank, weigh 1 kg of fruit plum pulp, 1.0 kg of black plum pulp, 5 kg of pumpkin pulp, 40 g of carboxymethyl cellulose, and 4.2 kg of sugar according to the above formula. Add 20 kg of drinking water, stir evenly, grind to 20-100 μ through a colloid mill, enter the homogenizer, heat the obtained material to boiling, keep for 3 minutes, then cool to room temperature, add a little essence, and stir well to get ebony fruit Tea.

3. Add 100 kg of drinking filtered water to the batching tank, weigh 19 kg of ebony pulp, 60 kg of pumpkin pulp, 50 kg of sugar, 800 g of sodium alginate, start the motor, slowly add 275 kg of drinking water, and stir Send into colloid mill after being even and grind, its manufacturing process is with embodiment 1,2.

Claims (3)

1. One kind to adopt fruit plum or dark plum and pumpkin be the fruit tea beverage of feedstock production, it is characterized in that this fruit tea beverage formula component is by weight:

   The japanese apricot pulp solid content is 6～13% 0～8 part

   The fructus mume pulp solid content is 5～12% 0～6 part

   The crushed pumpkin solid content is 8～16% 8～18 part

   0.05～0.2 part of stabilizing agent

   8～14 parts of granulated sugar

   60～78 parts in water

   Wherein, japanese apricot pulp and fructus mume pulp are not zero simultaneously.
2. 2. be the fruit tea beverage of feedstock production according to the described employing of claim 1 fruit plum or dark plum and pumpkin, the stabilizing agent that it is characterized in that described fruit tea beverage is Na-alginate or carboxymethyl cellulose.
3. 3. be the fruit tea beverage manufacturing method of feedstock production according to claim 1 or 2 described employings fruit plums or dark plum and pumpkin, it is characterized in that:

   (1) manufacturing of japanese apricot pulp

   1. fresh fruit selection: the fresh fruit plum of gathering is separated by its maturity and size, and remove rotten, rotten fruit,

   2. clean: fresh fruit plum individuality is less and that maturity is lower is used silt and other impurity on circulating water flush away surface,

   3. blanching: with the hot water blanching fresh fruit more than 80 ℃ 2～6 minutes, sterilization enzyme inactivation, and make pulp softening, be convenient to the stoning of pulling an oar,

   4. the stoning of pulling an oar: the fresh fruit of blanching is sent in the beater, starter, and in making beating, add the hot water of 0.1～0.4 times of fresh fruit amount, be convenient to slurry nuclear and separate,

   5. fresh-keeping storage: will add mountain plough acid in the japanese apricot pulp after the stoning as antistaling agent, consumption is 0.05%～0.5% of a japanese apricot pulp amount, and the solid content of japanese apricot pulp is 6～13%,

   (2) manufacturing of dark plum and fructus mume pulp

   Fresh fruit is told the many drying rooms of sending into of maturity height, individual pork carry out heated-air drying, baking temperature is 60-100 ℃, and the time is 10-24 hour,

   1. clean: the dark plum of getting constant weight washes with circulating water, removes mechanical admixtures such as silt, dust,

   2. rehydration: with the dark plum that the hot-water soak more than 80 ℃ was cleaned, fruit pulp is expanded, rehydration is 1.5～3 times of dark plum weight with the hot water amount, and rehydration time is 5～12 hours,

   3. the stoning of pulling an oar: with the dark plum of abundant rehydration with soak water and import the stoning of pulling an oar in the beater together, promptly get the sepia fructus mume pulp, its solid content is 5-12%,

   (3) manufacturing of crushed pumpkin

   1. clean: with the earth and the mechanical admixture on circulating water cleaning pumpkin surface, remove disease and rotten part,

   2. remove seed: with the cutter sclerderm on pumpkin surface of pruning, cut the melon lobe and the melon seeds at removal center open,

   3. stripping and slicing: pumpkin is cut into about 5～20 * 1～5 * 1～5 centimetres of bulks, so that boiling,

   4. boiling: softening for making pumpkin, be convenient to making beating, boiling temperature is 80～120 ℃, the time is 10～30 minutes,

   5. making beating is removed slag: the pumpkin piece of slurry boiling slaking, send into beater together with the moisture that steams, and remove the cuticle slag simultaneously, thereby the acquisition solid content is 8～16% crushed pumpkin,

   (4) manufacturing of dark plum drink

   1. prepare burden: weigh by above-mentioned recipe ingredient, in pill tank, add 1/3 of total amount earlier and drink filtered water, add japanese apricot pulp then, fructus mume pulp, crushed pumpkin, stabilizing agent and granulated sugar, starter is added drinking water slowly to total amount, feed liquid stirred,

   2. ultramicro grinding: feed liquid is sent into colloid mill, connect cooling water after, start colloid mill, make the component in the feed liquid carry out ultramicro grinding to 20～100 μ, simultaneously, each component will further mix,

   3. emulsification homogeneous: the feed liquid after the ultramicro grinding is sent in the homogenizer, connect cooling water after, start homogenizer, emulsification homogeneous under the high pressure of 6～25MPa,

   4. heat pre-sterilizing: in jacketed pan, feed steam 0.2～0.5MPa in chuck, the feed liquid heating is boiled, also feed liquid is carried out pre-sterilizing simultaneously, after waiting to boil, kept 3～8 minutes,

   5. the cooling degassing: chuck stops logical steam, opens cooling water, makes cooling water enter chuck, when feed temperature is reduced to 40～70 ℃, opens degasser, and feed liquid is outgased under the vacuum of 0.03～0.1MPa, removing air and the offending smell in the feed liquid,

   6. allocate can: add flavor improving agent in the feed liquid after the degassing, generally use an amount of flavoring essence, use artificial or mechanical system then to certain packing container, as the quantitative feed liquid of can in vial, the pop can etc., and capping rapidly,

   7. sterilization vanning: under 90～110 ℃ of temperature, product was carried out sterilization after 15～45 minutes with boiling water or steam, treat that product is cooled to the room temperature vanning of labelling.