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Lemon tea and preparation method thereof

A technology of lemon tea and lemon pulp, applied in the directions of food preparation, tea substitutes, food science, etc., can solve the problem that beneficial substances are not fully utilized, the lemon peel and pomace are not utilized, and the lemon peel and pomace are not easy to chew, etc. problems, to achieve the effect of increasing water-soluble dietary fiber, rich in dietary fiber, and delicious taste

Active Publication Date: 2012-05-30
重庆柠柠柒饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These peels and pomace are generally not reusable, and they will have an impact on the environment if they are discarded into the environment; lemon peels and pomace are not easy to chew, and the beneficial substances in them are not fully utilized, which is a great waste
Because the flavonoid bitter substances in the lemon peel can have a certain impact on the taste of the product, even if the lemon peel is recycled by debittering methods, although the currently used debittering method reduces the bitterness of the product, the Also remove the active ingredient
[0005] In summary, lemon peel and pomace still cannot be fully utilized in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of lemon tea, it is characterized in that: it is after the pulp dregs or / and pericarp of lemon are pulverized, and enzymolysis is carried out with cellulase; Secondly, add appropriate amount of sugar, honey, cyclopaste Essence and gum arabic, then boiled under vacuum; finally packaged.

Embodiment 2

[0027] A method for preparing lemon tea, which is characterized in that it comprises the following steps: firstly, after pulverizing lemon pulp and / or peel, enzymolyzes with cellulase; secondly, adds an appropriate amount of sugar, honey, cyclodextrin and gum arabic, and then boiled in a vacuum; finally packaged; after packaged, the packaged product will also be pasteurized; the enzymatic hydrolysis is to crush the pulp residue or / Add sterile water to dilute the fruit and peel, enzymatically hydrolyze at a temperature of 30-35°C, and enzymatically hydrolyze for 4-6 hours; the degree of vacuum for the cooking is 1-3×10 4 Pa; the pasteurization is 90° C. pasteurization for 30 minutes.

Embodiment 3

[0029] A preparation method of lemon tea is characterized in that it comprises the following steps:

[0030] (1) Select lemons with good quality, wash them with clean water to remove sediment, impurities and residual pesticides; the effect of this process will also affect the quality of the final product.

[0031] (2) Peel off the peel, remove the seeds from the pulp, extract the juice, and keep the peel and pomace after centrifugal filtration.

[0032] (3) Use a pulverizer to pulverize the peel and pomace of the dried fruit juice into the required size and shape.

[0033] (4) Cellulase is used to enzymatically hydrolyze the pulverized pulp residue and lemon peel, so as to facilitate subsequent refining, boiling and concentration, so that the taste of the lemon fruit tea is better. Dilute the pulverized pulp residue or / and lemon peel with sterile water, and perform enzymolysis at 30-35°C for 5 hours. The enzyme preparation used in this product is cellulase, the activity unit...

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PUM

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Abstract

The invention provides lemon tea and a preparation method thereof. The lemon tea mainly comprises enzymolysis pulverized shape hesperidium flesh residues or / and pericarps, a moderate amount of sugar, honey, schardinger dextrin and acacia. The preparation method comprises the following steps: firstly, after the lemon fruit flesh residues or / and pericarps are pulverized, enzymolysis is carried out;and then, a moderate amount of sugar, honey, schardinger dextrin and acacia are added into the lemon residues after enzymolysis, decocted under a vacuum condition and packaged so as to obtain the lemon tea. The preparation method is simple and easy, the raw materials of the lemon tea are the lemon pericarps and residues after being squeezed, the lemon raw materials are thoroughly and fully utilized, the pollution of waste residues to the environment is reduced, and the prepared product has the health-care function of the lemon and good mouth-feel.

Description

technical field [0001] The present invention relates to a kind of tea, especially relates to a kind of lemon tea; The present invention also relates to the preparation method of this kind of lemon tea. Background technique [0002] Lemon is rich in nutrients, it is rich in vitamin C, citric acid, malic acid, limonin, flavonoids, high sodium, etc., which are very beneficial to the human body. It also contains niacin and rich organic acids, which are sour in taste and have a strong bactericidal effect, which is of great benefit to food hygiene, and can promote the secretion of proteolytic enzymes in the stomach and increase gastrointestinal motility. Lemon can also prevent and treat cardiovascular diseases, relieve the effect of calcium ions on blood coagulation, and prevent and treat high blood pressure and myocardial infarction. Lemon flavonoids also have the functions of shrinking and strengthening capillaries, reducing permeability, improving blood coagulation function an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23L1/212A23L1/29A23L2/06A23L19/00A23L33/00
Inventor 谈宗华刘群张承荣包中斌
Owner 重庆柠柠柒饮料有限公司
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