Non-thermal processing method of citrus fruit tea

A non-thermal processing and fruit tea technology, which is applied in the field of citrus fruit tea products and non-thermal processing, can solve the problems of lack of processing hygiene conditions, easy volatile escape, easy damage, etc., and achieve simple processing methods and soft sour taste Long-lasting effect that improves preservation rate

Active Publication Date: 2014-01-01
重庆檬泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Processing fruit tea with this method, some heat-sensitive substances such as vitamin C, which are the iconic nutrients in citrus fruits, are easily destroyed. At the same time, some aroma components in the peel are mostly low-boiling substances. It is also easy to volatilize and escape. In addition, citrus fruits will produce some unpleasant "cooked smell" or "rotten orange smell" like dimethyl sulfide during the heating process, so that consumers cannot enjoy citrus fruits. fresh flavor of
[0004] In the current technology, citrus (such as grapefruit) shreds or slices are directly mixed with honey to make citrus fruit tea, but due to the soluble solids and pH value of the product Inadequate adjustment and lack of hygienic processing conditions, the product can only be stored under refrigerated conditions, and can be used as home-made, not suitable for large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Ou orange fruit tea

[0025] 1. Sterilization of white sugar: Weigh 103.5kg of white sugar quantitatively, add 1.8 kg of citric acid, 1.2 kg of malic acid, and 0.6 kg of sodium citrate, and stir evenly. The mixture is sterilized with a 500L double-cone type ozone powder dynamic sterilizer, the sterilization conditions are that the ozone content is 200ppm, the rotating speed is 5r / min, and the treatment time is 60min, and it is ready for use after sterilization;

[0026] 2. Weigh 10.5 kg of honey and set aside;

[0027] 3. Disinfection of glass containers: Take 307 glass bottles with a volume of 500mL, clean the glass containers, soak them in 2% food-grade hydrogen peroxide solution for 30 minutes, then rinse them with sterile water, and set aside;

[0028] 4. Cover disinfection: take 307 covers, turn the inside of the cover up, put them into a disinfection box equipped with a common straight tube hot cathode low-pressure mercury ultraviolet disinfection l...

Embodiment 2

[0033] Embodiment 2 lemon fruit tea

[0034] 1. Sterilization of white granulated sugar: Weigh 107 kg of white granulated sugar quantitatively, and sterilize it with a 500L double-cone ozone powder dynamic sterilizer. Ready to use after sterilization;

[0035] 2. Weigh 10.5 kg of honey and set aside;

[0036] 3. Disinfection of glass containers: Take 307 glass bottles with a volume of 500mL, clean the glass containers, soak them in 2% food-grade hydrogen peroxide solution for 30 minutes, then rinse them with sterile water, and set aside;

[0037] 4. Cover disinfection: take 307 covers, turn the inside of the cover up, put them into a disinfection box equipped with a common straight tube hot cathode low-pressure mercury ultraviolet disinfection lamp, sterilize for 15 minutes, and set aside;

[0038] 5. Selection and cleaning of lemon fruit: Select 45kg of fresh, ripe lemon fruit that is free from diseases and insect pests, first soak and wash it in an alkaline solution with...

Embodiment 3

[0042] Example 3 Assorted citrus fruit tea (Ou orange, navel orange, lemon)

[0043] 1. White sugar sterilization: Weigh 105 kg of white sugar quantitatively, add 1 kg of citric acid, 0.7 kg of malic acid, and 0.3 kg of sodium citrate, and stir well. The mixture is sterilized with a 500L double-cone type ozone powder dynamic sterilizer, and the sterilization conditions are that the ozone content is 200ppm, the rotating speed is 5r / min, and the treatment time is 60min, and it is ready for use;

[0044] 2. Weigh 10.5 kg of honey and set aside;

[0045] 3. Disinfection of glass containers: Take 307 glass bottles with a volume of 500mL, clean the glass containers, soak them in 2% food-grade hydrogen peroxide solution for 30 minutes, then rinse them with sterile water, and set aside;

[0046] 4. Cover disinfection: take 307 covers, turn the inside of the cover up, put them into a disinfection box equipped with a common straight tube hot cathode low-pressure mercury ultraviolet d...

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PUM

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Abstract

The invention relates to a non-thermal processing method of citrus fruit tea. The citrus fruit tea comprises, by weight, 20-35% of unpeeled citrus slices, 60-65% of white granulated sugar, 5-10% of honey, 0-1.2% of citric acid, 0-0.8% of malic acid and 0-0.4% of sodium citrate. The percentage sum of all components is 100%. The processing method includes the following steps that firstly, the white granulated sugar is sterilized; secondly, a glass container is disinfected; thirdly, a cover is disinfected; fourthly, fruit is cleaned and disinfected; fifthly, citrus is sliced; sixthly, filling is performed; seventhly, labels are adhered and package is performed. According to the citrus fruit tea of the non-thermal processing method of the citrus fruit tea, the nutrition storage rate of products is high, processing is convenient to perform and flavor is better.

Description

technical field [0001] The invention relates to the processing of citrus fruits, in particular to citrus fruit tea products containing peels and a non-thermal processing method. Background technique [0002] The so-called citrus fruit tea refers to a kind of brewed beverage with citrus peels, which is processed by preprocessing citrus fruits and slicing them, and blending them with white sugar and other auxiliary materials. When eating, take a certain amount of puree, brew it with water and dilute it 5-8 times according to your personal preference, and then it will become a delicious citrus drink. Such as the popular grapefruit tea on the market at present. [0003] Existing citrus fruit tea mostly mixes with auxiliary materials such as citrus fruit slices, boils at high temperature, and pasteurizes after filling. Processing fruit tea with this method, some heat-sensitive substances such as vitamin C, which are the iconic nutrients in citrus fruits, are easily destroyed. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 方修贵曹雪丹赵凯
Owner 重庆檬泰生物科技有限公司
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