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Manufacturing method of pearl plum fruit tea

A production method and pearl technology, which is applied in the field of food processing, can solve problems such as complex processes and loss of vitamin nutrients, and achieve the effects of improving taste, preventing spoilage, and preventing oxidative deterioration

Inactive Publication Date: 2018-05-11
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is complex in process, and at the same time, it is easy to cause the loss of vitamins and other nutrients in the fruit juice during the process of drying the fruit juice into fruit powder.

Method used

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  • Manufacturing method of pearl plum fruit tea
  • Manufacturing method of pearl plum fruit tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for making pearl plum fruit tea includes the following steps:

[0043] (1) Fruit picking, grading and washing;

[0044] (2) Enzyme-ultrasonic auxiliary treatment; leave the pearl in the enzyme solution and irradiate it with ultrasonic waves for 50 min; the conditions of the ultrasonic irradiation are: a temperature of 35°C, an ultrasonic frequency of 10kHz, and an ultrasonic power of 80W; the enzyme solution It contains the following enzymes: pectinase 2000U / mL, cellulase 3494U / mL, hemicellulase 500U / mL.

[0045] (3) Tea soup immersion; put the pearl plum fruit after enzyme-ultrasonic treatment in the tea soup, while using microwave assisted immersion for 1h; the tea soup contains 5% by mass of soluble plant polysaccharides, tea dregs and wood vinegar 5%, dragon fruit pulp 10%; the tea dregs and wood vinegar are prepared by the following method: place the tea dregs in a rotary kiln, use magnesium as a catalyst, and raise the temperature to 500°C at a rate of 10°C / min...

Embodiment 2

[0049] A method for making pearl plum fruit tea includes the following steps:

[0050] (1) Fruit picking, grading and washing;

[0051] (2) Enzyme-ultrasonic auxiliary treatment; leave the pearl in the enzyme solution and irradiate it with ultrasonic waves for 20 min; the conditions of the ultrasonic irradiation are: temperature 40°C, ultrasonic frequency 4kHz, ultrasonic power 100W; the enzyme solution It contains the following enzymes: pectinase 3843U / mL, cellulase 1000U / mL, hemicellulase 1583U / mL.

[0052] (3) Tea soup immersion; put the pearl plum fruit after enzyme-ultrasonic treatment in the tea soup, while using microwave assisted immersion for 2h; the tea soup contains 2% by mass percentage of soluble plant polysaccharides, tea dregs and wood vinegar 10%, dragon fruit pulp 1%; the tea dregs wood vinegar is prepared by the following method: the tea dregs are placed in a rotary furnace, magnesium is used as a catalyst, and the temperature is raised at a rate of 20°C / min to 400...

Embodiment 3

[0056] A method for making pearl plum fruit tea includes the following steps:

[0057] (1) Fruit picking, grading and washing;

[0058] (2) Enzyme-ultrasonic auxiliary treatment; leave the pearl in the enzyme solution and irradiate it with ultrasonic waves for 40 minutes; the conditions of the ultrasonic irradiation are: temperature 38°C, ultrasonic frequency 8kHz, ultrasonic power 90W; the enzyme solution It contains the following enzymes: pectinase 2314U / mL, cellulase 2121U / mL, hemicellulase 1212U / mL.

[0059] (3) Tea soup immersion; put the pearl plum fruit after enzyme-ultrasonic treatment in the tea soup, and at the same time use microwave assisted immersion for 2 hours; the tea soup contains 3% soluble plant polysaccharides by mass percentage, tea dregs and wood vinegar 8%, dragon fruit pulp 5%; the tea dregs wood vinegar is prepared by the following method: the tea dregs are placed in a rotary kiln, magnesium is used as a catalyst, and the temperature is raised at a rate of 1...

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Abstract

The invention discloses a manufacturing method of pearl plum fruit tea. The method comprises the following steps: (1) fruit picking, grading and cleaning; (2) enzyme-ultrasonic assisted treatment; (3)impregnation in tea soup; (4) drying; and (5) softening. The enzyme-ultrasonic assisted treatment process means putting the pearl plums in an enzyme solution and conducting ultrasonic irradiation for20-50min, wherein ultrasonic irradiation condition is as follows: temperature is 35-40 DEG C, ultrasonic frequency is 4-10KHz, and ultrasonic power is 80-100W. The process of the impregnation in teasoup means placing the pearl plums treated by the enzyme-ultrasonic treatment in the tea soup, and conducting microwave assisted impregnation for 1-2h at the same time. The tea soup contains the following components in percentage by mass: 2 to 5 percent of soluble plant polysaccharides, 5 to 10 percent of tea residue pyroligneous, and 1 to 10 percent of pitaya fruit pulp. The pearl plum fruit teaproduced by the invention has high dissolution rate of active substances, and has the advantages of reducing blood pressure and having a long shelf life at the same time.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pearl plum fruit tea. Background technique [0002] The pearl plum is a new plum fruit variety bred by Guangxi itself. It has the reputation of "Tian'e pearl plum, the first plum in Guangxi. If you don't eat it, you don't know, you will laugh when you eat it". The flesh of pearl plum is light yellow to orange, the flesh is crisp and delicate, the flesh is sweet and sour, has a fragrance, good flavor, good taste, microbial C content 4.17g / 100g, soluble solid content 13.8%, total sugar content 9.3 g / 100g, the total acid content is 0.73g / 100ml, the edible rate is 97.6%, and it is completely separated from the core. Pearl plum has the advantages of thick skin, storage durability, and high commercial fruit rate. [0003] Currently, the market uses pearl plum as raw material for products such as fruit juice, fruit puree, jelly and fruit wine. It is rare to ma...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 何雪梅孙健郑凤锦刘国明唐雅园李志春辛明盛金凤李丽李昌宝李杰民零东宁周主贵
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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