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Strawberry-flavor fruit tea and preparation method thereof

A technology of strawberry fruit and whole milk powder, which is applied in the field of beverage processing, can solve the problems of complexity, unreasonable structure, single nutrition, etc., and achieve the effect of balanced nutritional value and simple process

Inactive Publication Date: 2015-05-27
黄振忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Now people process and make strawberry fruit tea to go through raw material selection, cleaning, fruit pedicle removal, selection, beating, enzyme elimination, deployment, degassing, homogenization, heating, hot filling, sealing, secondary sterilization, cooling and other processes. Complex, single nutrition, unreasonable structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 : A strawberry nectar, the total components are: strawberry pulp 42%, white sugar 7%, whole milk powder 2%, citric acid 0.1%, drinking water 48.9%.

[0022] The specific production method is as follows:

[0023] 1. Raw material selection and initial washing: Strawberries should be harvested after they are fully mature. Choose large, uniform, unscathed strawberries as raw materials, and quickly transport them to the factory for processing after harvesting to maintain the freshness of the strawberries, and then use Rinse thoroughly with running water to remove sand, soil, etc.;

[0024] 2. Removal of leaves and pedicles: When removing the pedicles, you should handle them gently. Hold the pedicles and turn the fruit to remove the calyx leaves. At the same time, remove moldy, diseased and pest-infected fruits and all impurities;

[0025] 3. Rinse: After removing the leaves and pedicles, rinse the strawberries again to thoroughly remove dirt and other impurities; ...

Embodiment 2

[0032] Example 2 : A strawberry nectar, the total components are: strawberry pulp 42%, white sugar 7%, whole milk powder 2%, citric acid 0.1%, drinking water 48.9%.

[0033] The specific production method is as follows:

[0034] 1. Raw material selection and initial washing: Strawberries are harvested after they are fully mature. Choose large, even, unscathed and scarred strawberries as raw materials. After harvesting, they will be quickly transported to the factory for processing to maintain the freshness of the strawberries, and then use running water. Rinse thoroughly to remove sand, soil, etc.;

[0035] 2. Removal of leaves and pedicles: When removing the pedicles, you should handle them gently. Hold the pedicles and turn the fruit to remove the calyx leaves. At the same time, remove moldy, diseased and pest-infected fruits and all impurities;

[0036] 3. Rinse: After removing the leaves and pedicles, rinse the strawberries again to thoroughly remove dirt and other impur...

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Abstract

The invention discloses a strawberry-flavor fruit tea and a preparation method thereof, belonging to the technical field of drink processing, and aiming at overcoming the defects that the strawberry-flavor fruit tea is complicated in processing procedures, single in nutrition and unbalanced in structure. The strawberry-flavor fruit tea comprises the following components: 42% of strawberry pulp, 7% of white granulated sugar, 2% of whole milk powder, 0.1% of citric acid and 48.9% of drinking water. The preparation method concretely comprises the following eleven steps: selecting the raw materials and carrying out primary washing, removing leaves and bases of strawberries, washing again, pulping and removing seeds, carrying out enzyme deactivation treatment, blending, homogenizing, carrying out vacuum degassing, filling, sealing and sterilizing. The strawberry-flavor fruit tea and the preparation method have the beneficial effects that the working procedures are simple, and the nutritive value is balanced; the strawberry-flavor fruit tea is moderate in sourness and sweetness, has obvious strawberry fragrance and has light pink color; the fruit tea has the soluble solid content of 14-16% and the total acid content of 0.40-0.45%; the heavy metal content of the fruit tea is in accordance with the drink standard specified in China; the total bacterial count per milliliter is less than 50, and number of coliform bacteria per 100 milliliter is less than 2; the strawberry-flavor fruit tea does not contain pathogenic bacteria.

Description

technical field [0001] The invention relates to beverage processing, in particular to strawberry fruit tea and a preparation method thereof, belonging to the technical field of beverage processing. Background technique [0002] Strawberry is a fresh fruit with rich nutrition and good color and fragrance. Its pulp contains 6% to 10% sugar, vitamin C content is 7 times higher than that of apple, and it is also rich in calcium, phosphorus, iron and other minerals. Eating strawberries can not only moisturize the lungs, resolve phlegm, and nourish blood, but also has certain preventive and therapeutic effects on anemia, gastrointestinal diseases, mental illnesses, and memory loss. [0003] Strawberry fruit tea is made from fresh strawberries after washing, beating, enzyme treatment and other processes. It has the flavor and nutritional value most similar to fresh strawberries, and it is storage-resistant and easy to carry. It is one of the nutritional drinks that people love toda...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/70
CPCA23F3/34
Inventor 黄振忠
Owner 黄振忠
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