Manufacture method for cherokee-rose-fruit gossampinus-malabarica tea cream
A production method and technology of golden cherry fruit, applied in tea, tea processing before extraction, food science, etc., can solve the problem of single product types, achieve rich nutrition, pure taste, and improve nutritional value and economic value.
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Embodiment 1
[0016] Embodiment one: a kind of preparation method of golden cherry fruit kapok tea paste, adopts the following steps:
[0017] A. Golden cherry fruit pretreatment: choose the golden cherry fruit without damage by diseases and insect pests, cut the golden cherry fruit after peeling into golden cherry fruit pieces, and add 10kg of citric acid solution with a concentration of 65% in the 10kg golden cherry fruit pieces beating in the middle, filter through 90 mesh sieves, and make rosa japonica fruit pulp and rosa japonica fruit pomace, mash 5kg rosa japonica fruit peel and mix with 5kg rosa japonica pomace, make rosa japonica pulp, Add 0.003kg of cellulase and 0.002kg of pectinase to the fruit paste, enzymatically hydrolyze for 3 hours at 40°C, and set aside for later use. The joint enzymolysis of the fruit peel and the fruit pomace improves the utilization rate of raw materials ;
[0018] B. kapok processing: fresh kapok is chopped after cleaning to obtain kapok crumbs, addin...
Embodiment 2
[0024] Embodiment two: a kind of preparation method of golden cherry kapok tea paste, adopts the following steps:
[0025] A. Golden cherry fruit pretreatment: select golden cherry fruit without disease and insect pests, cut the golden cherry fruit after peeling into golden cherry fruit pieces, add 15kg of water, 2kg fig pieces, 2kg golden cherry fruit pieces to 10kg golden cherry fruit pieces The loquat fruit block of 1kg and the lily block of 1kg are beaten, filtered through a 120-mesh sieve to obtain cherries pulp and cherries pomace, and 5 kg cherries peel is crushed with 5 kg cherries pomace and 1 kg mulberries Juice and 1kg of Lycium barbarum juice were mixed to prepare golden cherry pulp. Add 0.04kg of cellulase and 0.02kg of pectinase to the golden cherry fruit pulp, enzymolyze it at 45°C for 4 hours, and set aside. The joint enzymolysis of cherry fruit peel and golden cherry pomace improves the utilization rate of raw materials;
[0026] B. kapok processing: after cl...
Embodiment 3
[0032] Embodiment three: a kind of preparation method of golden cherry fruit kapok tea paste, adopts the following steps:
[0033]A. golden cherry fruit pretreatment: choose the golden cherry fruit without disease and insect damage, the golden cherry fruit after the peeling is cut into golden cherry fruit piece, add the water of 20kg, the gooseberry block of 2kg in the golden cherry fruit piece of 10kg, 2kg chayote pieces and 1kg gourd pieces are beaten, filtered through an 80-mesh sieve to obtain cherries pulp and cherries pomace, mash 5kg cherries peel with 5kg cherries pomace, 1kg cherries mulberry juice, 1kg blueberry juice, 1kg honeysuckle powder, and 1kg carrot juice are mixed to make golden cherry pulp, add 0.06kg cellulase in golden cherry pulp, and 0.03kg pectinase at 50 Enzymolysis at ℃ for 2 hours, for later use, combined enzymolysis of the fruit peel and pomace of the golden cherry, which improves the utilization rate of raw materials;
[0034] B. kapok processing...
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