Salty kumquat beverage and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses a salty kumquat beverage and a preparation method thereof. The salty kumquat beverage is prepared from the following raw materials in parts by weight: 30 to 40 parts of salty kumquat juice, 60 to 70 parts of high fructose corn syrup, 2.1 to 2.5 parts of citric acid monohydrate, 0.1 to 0.5 part of sodium citrate, 2.0 to 3.5 parts of decolorized and deacidified apple juice, 0.1 to 0.5 part of vitamin C, 50 to 65 parts of white granulated sugar and 1 to 2 parts of edible essence. A novel pickling technology is used for pickling fresh oiled kumquats, food raw materials such as white granulated sugar and additives are combined, the beverage which is tasty, cleansing, reducing phlegm and moistening throat is prepared, the blank of salty kumquat beverages in the current beverage market is filled, the original taste and flavor of the kumquats are reserved, the kumquats have the sour and sweet taste of the kumquats and the salty taste of table salt, and the kumquats are delicious in taste and good in taste. The beverage changes the characteristic that the traditional beverage is mainly sweet, has a salty taste on the basis of being sour, sweet and delicious, and is suitable for all seasons of men, women, old and young.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a salty kumquat beverage and a preparation method thereof. Background Art

[0002] The vitamin C content in kumquat peel is as high as 70mg / g, and the whole fruit content is 43mg / g, which is almost comparable to kiwi fruit. In addition, it is rich in carotene, protein, lipids, inorganic salts, trace elements such as zinc and iron, and has high nutritional value. "Compendium of Materia Medica" says that kumquat is "sour, warm, sweet, and non-toxic"; "it is mainly used to treat gas, relieve thirst, wake up, and eliminate odor, and the peel is especially good"; "it can treat vomiting, nausea, vomiting of clear water, phlegm, phlegm malaria, large intestine obstruction, and breast abscess in women."

[0003] Salted kumquats are kumquats pickled with salt. They have a certain medical effect on sore throats, coughs, and hoarseness caused by colds. Salted kumquats have a very good cough and phlegm-relieving effect. Many Guangdong families make it every year, and the longer the pickling years, the better. Whenever you have a cold, cough, or sore throat, you can take out a salted kumquat and drink it with water. It is a folk remedy for treating sore throats.

[0004] Pickled food has many beneficial functions, such as promoting the secretion of gastric acid and gastric digestive enzymes, improving gastrointestinal motility, and improving intestinal flora. Fermenting and pickling kumquats and developing kumquat pickled products can give full play to the health functions of kumquats, realize the deep processing of kumquats, and promote the development of the kumquat industry. However, kumquat pickled products on the market currently have the disadvantages of being very easy to soften, deteriorate, and corrupt, and the original taste, flavor, and nutritional value of kumquats are seriously lost. The product has a short storage period and a strong bitter taste, which cannot well meet the sensory and nutritional needs of consumers for kumquat pickled products.

[0005] Therefore, it is necessary to provide a salty kumquat beverage and a preparation method thereof, which retains the original taste and smell of kumquat and has the characteristics of nutritious and delicious taste and long storage time, and fills the gap of salty kumquat beverage in the current beverage market. Summary of the invention

[0006] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a salty kumquat beverage and a preparation method thereof, which retains the original taste and smell of kumquat and has the characteristics of being nutritious and delicious and having a long storage time, thereby filling the gap of salty kumquat beverage in the current beverage market.

[0007] A first aspect of the present invention provides a salty kumquat beverage.

[0008] Specifically, the raw materials of the salty kumquat beverage include, by weight, 30 to 40 parts of salty kumquat juice, 60 to 70 parts of fructose syrup, 2.1 to 2.5 parts of citric acid monohydrate, 0.1 to 0.5 parts of sodium citrate, 2.0 to 3.5 parts of decolorized and deacidified apple juice, 0.1 to 0.5 parts of vitamin C, 50 to 65 parts of white sugar, and 1 to 2 parts of food flavors.

[0009] Preferably, the raw materials of the salty kumquat beverage include, by weight, 30 to 35 parts of salty kumquat juice, 60 to 65 parts of fructose syrup, 2.2 to 2.3 parts of citric acid monohydrate, 0.1 to 0.5 parts of sodium citrate, 2.0 to 3.0 parts of decolorized and deacidified apple juice, 0.1 to 0.5 parts of vitamin C, 50 to 60 parts of white sugar, and 1 to 2 parts of edible flavors.

[0010] Preferably, the raw material of the salty kumquat juice includes oily kumquats. The oily kumquats are fresh and have a strong kumquat peel aroma, which is conducive to the dissemination of the kumquat aroma, and the sour and astringent feeling after pickling will disappear, and the flavor meets the expected requirements of the product.

[0011] A second aspect of the present invention provides a method for preparing a salty kumquat beverage.

[0012] Specifically, the preparation method of the salty kumquat beverage comprises the following steps:

[0013] (1) washing, pickling, fermenting and juicing the oily kumquats to obtain salty kumquat juice;

[0014] (2) dissolving and mixing the remaining raw materials, adding the salty kumquat juice described in step (1), filtering once, homogenizing, blending, filtering twice, sterilizing, and cooling to obtain the salty kumquat beverage.

[0015] Preferably, in step (1), the cleaning step comprises: soaking the oil-skin kumquat in a detergent for 5 to 20 minutes, and drying for 1 to 10 minutes.

[0016] Further preferably, in step (1), the cleaning step comprises: soaking the oil-skin kumquat in a detergent for 10 to 20 minutes, and drying for 5 to 10 minutes.

[0017] Preferably, the detergent comprises at least one of a calcium chloride solution, a chitosan solution, and a citric acid solution.

[0018] Further preferably, the detergent comprises 0.1-1.5% calcium chloride solution, 0.1-1.0% chitosan solution, and 0.1-0.5% citric acid solution.

[0019] Preferably, the drying temperature is 60-85°C.

[0020] More preferably, the drying temperature is 60-80°C.

[0021] Before pickling the kumquats, they are soaked in washing liquid, which combines the washing and crispness-preserving treatments in one, effectively passivating enzyme substances such as pectinase while cleaning the kumquats. At the same time, by controlling the fermentation conditions and appropriate sterilization treatments, the problems of ordinary kumquat pickles that are extremely easy to soften, deteriorate, and corrupt, and the short storage period of the product are effectively alleviated.

[0022] Preferably, in step (1), the pickling and fermentation step comprises: punching the cleaned kumquats, mixing with salt, and sealing and fermenting at 25 to 35° C. for 80 to 100 days.

[0023] Further preferably, in step (1), the pickling and fermentation step comprises: punching the cleaned oil-skin kumquats, mixing with salt, and sealing and fermenting at 30-35° C. for 85-95 days.

[0024] Preferably, in step (2), the sterilization temperature is 110-120° C. and the time is 5-20 seconds.

[0025] Further preferably, in step (2), the sterilization temperature is 115-120° C. and the time is 10-20 seconds.

[0026] Preferably, in step (2), the aperture of the sieve used for the primary filtration is 200 to 300 meshes.

[0027] Further preferably, in step (2), the aperture of the sieve for the primary filtration is 200-250 meshes.

[0028] Preferably, in step (2), the homogenization pressure is 15 to 20 MPa.

[0029] Further preferably, in step (2), the homogenization pressure is 18-20 MPa.

[0030] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0031] The invention uses a novel pickling technology to pickle fresh oil-skin kumquats, combines food raw materials and additives such as white sugar, and prepares a beverage that is delicious, relieves greasiness, and relieves phlegm and moisturizes the throat, fills the gap of salty kumquat beverages in the current beverage market, and retains the original taste and flavor of kumquat to the greatest extent possible, has the sour and sweet taste of kumquat, and also has some salty feeling of salt, changes the characteristic of traditional beverages that are mainly sweet, and has a hint of salty feeling on the basis of sour and sweet taste; the beverage also has the characteristics of being nutritious and delicious, having a long storage time, improving appetite, promoting digestion, and the like, and is suitable for drinking by men, women, old and young in all seasons; and the invention has simple production process, short production cycle, low cost, easy operation, safety, no pollution, and has realized industrialized production. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a flow chart of the preparation process of Example 1 of the present invention;

[0033] Figure 2 This is a picture of the oily-skin kumquat after cleaning in Example 1 of the present invention;

[0034] Figure 3 This is a picture of oily kumquats in pickling and fermentation in Example 1 of the present invention;

[0035] Figure 4 This is a picture of the salty kumquats that have been pickled and fermented according to Example 1 of the present invention. DETAILED DESCRIPTION

[0036] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0037] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0038] Example 1

[0039] A salty kumquat beverage and a preparation method thereof.

[0040] The salty kumquat beverage is composed of 30 parts of salty kumquat juice, 60 parts of fructose syrup, 2.2 parts of citric acid monohydrate, 0.4 parts of sodium citrate, 3.0 parts of decolorized and deacidified apple juice, 0.3 parts of vitamin C, 50 parts of white sugar and 1.2 parts of food flavors, calculated by weight.

[0041] The specific steps are as follows:

[0042] (1) selecting oily kumquats without mold, rot or damage, soaking and washing them in a washing liquid (the washing liquid is composed of 1.5% calcium chloride solution, 1.0% chitosan solution and 0.5% citric acid solution) for 10 minutes to remove dirt on the surface of the kumquats, picking up the kumquats, drying the surface moisture of the kumquats naturally or drying them in hot air for 10 minutes to remove the surface moisture of the kumquats, and controlling the drying temperature to be 65° C.; punching the washed oily kumquats, mixing them with salt, putting them into a sterilized fermentation tank, and finally spreading a layer of salt and compacting them, and sealing and fermenting them at 30° C. for 90 days; preparing salty kumquat juice from the fermented salty kumquats, removing salt, fruit stem impurities and salty kumquat pits, and putting them into a juice extraction device for squeezing and filtering. No water is added in this process to prepare salty kumquat juice and measure its physical and chemical indicators. The prepared juice needs to be sealed and stored in a freezer below -18° C.;

[0043] (2) According to the material properties of the raw materials, the raw materials are classified and dissolved in sequence according to the requirements of the formula. The raw materials are required to be dissolved evenly. The dissolving water temperature must be ≥65°C. The completely dissolved raw materials must be filtered once through a filter with a filtration accuracy of 200 mesh before being introduced into the mixing tank; homogenization is performed under 18MPa, the stirring of the mixing tank is turned on, and then the raw and auxiliary materials that are dissolved evenly are added to the mixing tank according to the order of the formula, and the remaining mixing water is added to make up the volume. After fully stirring for 10 minutes, the mixed liquid is sampled and tested until all physical and chemical indicators meet the requirements (the temporary storage temperature is required to be ≤25°C and the temporary storage time is ≤6h);

[0044] After the prepared liquid is confirmed to be qualified in terms of physical and chemical indicators, it is filtered again through a filter with a filtration accuracy of ≤200 mesh; the prepared liquid after filtration is sterilized by UHT treatment under the sterilization conditions of 115°C for 10s, and the salty kumquat beverage is obtained after cooling.

[0045] PET bottles and bottle caps are cleaned and disinfected separately, and the cleaning and disinfection process adopts the cleaning and disinfection process verified and confirmed by the factory to ensure that the microorganisms meet the requirements. The filling temperature is ≤35℃, and the filling capacity meets the labeling requirements.

[0046] Example 2

[0047] A salty kumquat beverage and a preparation method thereof.

[0048] The salty kumquat beverage is composed of 35 parts of salty kumquat juice, 65 parts of fructose syrup, 2.3 parts of citric acid monohydrate, 2.3 parts of decolorized and deacidified apple juice, 60 parts of white sugar, 1.3 parts of food flavor, 0.3 parts of vitamin C, and 0.4 parts of sodium citrate. The specific preparation method is the same as that of Example 1.

[0049] Comparative Example 1

[0050] A salty kumquat beverage and a preparation method thereof.

[0051] The salty kumquat beverage is composed of 20 parts of salty kumquat juice, 50 parts of fructose syrup, 1.5 parts of citric acid monohydrate, 4.5 parts of decolorized and deacidified apple juice, 40 parts of white sugar, 1.0 part of food flavor, 0.3 part of vitamin C, and 0.3 part of sodium citrate. The specific preparation method is the same as that of Example 1.

[0052] Comparative Example 2

[0053] A salty kumquat beverage and a preparation method thereof.

[0054] The salty kumquat beverage is composed of 25 parts of salty kumquat juice, 60 parts of fructose syrup, 2.0 parts of citric acid monohydrate, 3.6 parts of decolorized and deacidified apple juice, 40 parts of white sugar, 1.1 parts of food flavor, 0.3 parts of vitamin C, and 0.4 parts of sodium citrate. The specific preparation method is the same as that of Example 1.

[0055] Product Rating:

[0056] Table 1 Flavor scoring criteria

[0057] Points 1 point 2 points 3 points 4 points 5 points aroma Basically no fragrance Weak aroma Strong aroma More natural scent Suitable aroma Sweetness and sourness Incoordination Barely coordinated Basic coordination coordination Very coordinated Sensory Not good to drink Reluctantly accept Acceptable Delicious Very delicious

[0058] Table 2 Scoring results of beverages in Examples 1 to 2 and Comparative Examples 1 to 2

[0059]

[0060] As shown in Table 2, the salty kumquat beverages prepared in Examples 1 and 2 of the present invention have good performance in aroma, sweetness and sourness, and sensory perception. Among them, Example 1 has the best score and can be used as a production formula.

[0061] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution obtained by any modification, equivalent replacement, improvement, etc. made by a person skilled in the art based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art shall be within the scope of protection determined by the claims.

Claims

1. A salty kumquat beverage, characterized in that: The raw materials of the salty kumquat beverage include, by weight, 30 to 40 parts of salty kumquat juice, 60 to 70 parts of fructose-glucose syrup, 2.1 to 2.5 parts of citric acid monohydrate, 0.1 to 0.5 parts of sodium citrate, 2.0 to 3.5 parts of decolorized and deacidified apple juice, 0.1 to 0.5 parts of vitamin C, 50 to 65 parts of white granulated sugar, and 1 to 2 parts of edible essence.

2. The salty kumquat beverage according to claim 1, characterized in that The raw materials of the salty kumquat juice include oily kumquats.

3. The method for preparing the salty kumquat beverage according to any one of claims 1 to 2, characterized in that: The following steps are involved: (1) washing, pickling, fermenting and juicing the oily kumquats to obtain salty kumquat juice; (2) dissolving and mixing the remaining raw materials, adding the salty kumquat juice described in step (1), filtering once, homogenizing, blending, filtering twice, sterilizing, and cooling to obtain the salty kumquat beverage.

4. The preparation method according to claim 3, characterized in that: In step (1), the cleaning step comprises: soaking the oil-skin kumquat in a detergent for 5 to 20 minutes, and drying for 1 to 10 minutes.

5. The preparation method according to claim 4, characterized in that: The detergent comprises at least one of a calcium chloride solution, a chitosan solution and a citric acid solution.

6. The preparation method according to claim 4, characterized in that: The drying temperature is 60-85°C.

7. The preparation method according to claim 3, characterized in that: In step (1), the pickling and fermentation step comprises: punching the cleaned oil-skin kumquats, mixing with salt, and sealing and fermenting at 25 to 35° C. for 80 to 100 days.

8. The preparation method according to claim 3, characterized in that: In step (2), the sterilization temperature is 110-120° C. and the time is 5-20 seconds.

9. The preparation method according to claim 3, characterized in that: In step (2), the aperture of the sieve used for the primary filtration is 200 to 300 meshes.

10. The preparation method according to claim 3, characterized in that: In step (2), the homogenization pressure is 15-20 MPa.

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