Processing method of kumquat juice

A processing method and kumquat fruit technology, which are applied in the field of beverage processing, can solve the problems of poor kumquat beverage taste, no bitterness, astringency, etc., and achieve the effects of rich aroma, rich nutrition, and sweet and sour taste.

Inactive Publication Date: 2013-11-20
佘延英
View PDF3 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been reports on the kumquat drink in the prior art, as the Chinese invention patent of 201210298404.4 discloses a kind of kumquat compound fruit juice drink and a preparation method thereof. The preparation method is to prepare fresh kumquat whole juice respectively , fresh Chinese medicine juice, an

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing method of kumquat fruit juice is:

[0024] 1) Pretreatment of raw materials: select mature kumquats with strong fragrance, no disease spots, and no rot, then wash off the dirt and sand on the peel with clean water, drain, and then wipe the kumquat fruit with a peeling machine;

[0025] 2) Blanching to remove bitterness: Put the kumquat fruit wiped in step 2) into water at 85°C, after blanching for 70 seconds, soak in 1% lime water for 4 hours, take it out, and then wash it with running water 3 times, spare;

[0026] 3) Beating: Put the kumquat processed in step 2) into a beater, then add pure water twice its weight to mix and beat, remove seeds, filter, and get a kumquat juice; Repeat the beating twice in the beater, remove the seeds, and filter to obtain the kumquat pulp;

[0027] 4) Colloid mill: add water to the kumquat pulp prepared in step 3) and water in a ratio of 1:1 for colloid milling until the particle size of the kumquat pulp is 30 μm,...

Embodiment 2

[0032] A kind of processing method of kumquat fruit juice is:

[0033] 1) Pretreatment of raw materials: select mature kumquats with strong fragrance, no disease spots, and no rot, then wash off the dirt and sand on the peel with clean water, drain, and then wipe the kumquat fruit with a peeling machine;

[0034] 2) Blanching to remove bitterness: Put the kumquat fruit wiped in step 2) into water at 90°C, after blanching for 50s, soak in lime water with a concentration of 1.5% for 3.5h, take it out, and then rinse with running water Wash 4 times and set aside;

[0035] 3) Beating: Put the kumquat processed in step 2) into a beater, then add 1.5 times its weight of pure water to mix and beat, remove seeds, filter, and get a kumquat juice; Repeat the beating twice in the beater, remove the seeds, and filter to obtain the kumquat pulp;

[0036] 4) Colloid mill: add water to the kumquat pulp prepared in step 3) and water in a ratio of 1:1 for colloid milling until the particle s...

Embodiment 3

[0041] A kind of processing method of kumquat fruit juice is:

[0042] 1) Pretreatment of raw materials: select mature kumquats with strong fragrance, no disease spots, and no rot, then wash off the dirt and sand on the peel with clean water, drain, and then wipe the kumquat fruit with a peeling machine;

[0043] 2) Blanching to remove bitterness: Put the kumquat fruit wiped in step 2) into water at 98°C, after blanching for 10 seconds, soak in lime water with a concentration of 2.5% for 2.5 hours, take it out, and then rinse with running water Wash 5 times and set aside;

[0044] 3) Beating: Put the kumquat processed in step 2) into a beater, then add pure water 1 times its weight to mix and beat, remove seeds, filter, and get a kumquat juice; Repeat the beating twice in the beater, remove the seeds, and filter to obtain the kumquat pulp;

[0045] 4) Colloid mill: add water to the kumquat pulp prepared in step 3) and water in a ratio of 1:2 for colloid milling until the par...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of kumquat juice. The kumquat juice is prepared by raw material pretreatment, hot ironing, debitterizing, pulping, colloid milling, mixing, homogenizing, degassing, sterilizing, encapsulating and cooling. Compared with the prior art, the processing method conducts debitterizing treatment on kumquat by hot ironing, debitterizing, soaking with whitewash, and adding a little beta-cyclodextrin during a mixing course, and an appropriate amount of traditional Chinese medicine juice, white granulated sugar and lemon juice are compounded, so that the prepared kumquat juice is sour, sweet and palatable in taste, fragrant in flavor and rich in nutrient, has no bitter taste and has health-care effects of clearing heat, reducing fire, moistening a lung and relieving a cough.

Description

technical field [0001] The invention relates to a beverage processing technology, in particular to a processing method of kumquat fruit juice. Background technique [0002] Kumquat, also known as money orange, mainly includes Luofu and Jintan. Kumquat has thick skin, strong fragrance, sweet and sour flesh, rich in volatile oil, fructose, pectin, vitamins, etc. It not only has the characteristics of rich nutrition and unique flavor At the same time, it has medicinal value such as promoting the secretion of digestive juice, expelling gas in the body, eliminating phlegm, and antitussive, so it is deeply loved by people. Along with economic development in recent years, in places such as Jiangxi, Hunan, Guangdong and Guangxi, kumquat has been planted on a large scale, and output is also constantly increasing. The kumquat is mainly used for fresh food except for a small part for processing. Due to the taste characteristics of the volatile oil in kumquat, the bitterness of glycos...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/70A23L2/52
Inventor 佘延英
Owner 佘延英
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap