CN101181086A - Sarcocarp fruit juice beverage of natural pomelo and producing method thereof - Google Patents
Sarcocarp fruit juice beverage of natural pomelo and producing method thereof Download PDFInfo
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- CN101181086A CN101181086A CNA2007101684342A CN200710168434A CN101181086A CN 101181086 A CN101181086 A CN 101181086A CN A2007101684342 A CNA2007101684342 A CN A2007101684342A CN 200710168434 A CN200710168434 A CN 200710168434A CN 101181086 A CN101181086 A CN 101181086A
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- shaddock
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Abstract
The invention discloses a natural shaddock fruit-nectar drink and a preparation method thereof and the prescription of each raw material is (calculated by weight percent): 10-30 portions of pericarp pulp, 10-30 portions of flesh pulp, 5-15 portions of sugar, 25-75 portions of water, 0.1-0.5 portions of conditioner, and proper shaddock essential oil and thickening and stabilizing agent. The production method is that: skinning the shaddock, extracting the essential oil, producing pericarp pulp, producing flesh pulp, blending, homogenizing, degasifying and canning. The drink tastes smooth and rich, sweet and slightly acid and bitter flavor that are specific for shaddock. The pericarp of the shaddock is made full use of, the developing value of the shaddock is greatly improved and the dietary fiber content is increased obviously. The dietary fiber is a nutrient which is urgent to be supplemented to modern people.
Description
Technical field:
The invention belongs to the shaddock deep process technology, especially a kind of Sarcocarp fruit juice beverage of high dietary-fiber content and production method thereof.
Background technology:
The shaddock fruit contains nutritional labelings such as rich saccharide, organic acid, vitamin A, vitamin B1, vitamin B2, vitamin C, citrin and calcium, phosphorus, magnesium, sodium.Shaddock flavor is sweet, sour, cold in nature, have be good for the stomach, moistening lung, enrich blood, gut purge, convenient effect, all right hypoglycemic, reducing blood lipid.Account in the shaddock pericarp of shaddock fruit weight about 40%, contain dietary fibers such as abundant carotenoid, aurantiin, essential oil and pectin, have higher nutritive value.Therefore develop the shaddock beverage, especially make full use of the dietary fiber component in the shaddock fruit, make and have the more beverage of high nutritive value and health care, have the large market prospect.
The grapefruit juice beverage of Xiao Shouing mostly is that pulp is squeezed the juice or the pulp particle beverage in the market, especially the shaddock skin is lost, and the dietary fiber content in the beverage is not obvious.
Summary of the invention:
The objective of the invention is to overcome the deficiencies in the prior art, propose Sarcocarp fruit juice beverage of natural pomelo and production method thereof that a kind of natural flavor that can keep shaddock can significantly improve its dietary fiber content again.
Technical solution of the present invention is as follows:
1, a kind of Sarcocarp fruit juice beverage of natural pomelo, comprise by pericarp slurry, parchment, sugar, conditioner, additive, it is characterized in that described various proportion of raw materials (weight % meter): pericarp slurry 10～30, parchment 10～30, sugar 5～15, water 25～75, conditioner 0.1～0.5, shaddock essential oil, thickening stabilizing agent are an amount of.
2, as technical scheme 1 described Sarcocarp fruit juice beverage of natural pomelo, wherein, described various proportion of raw materials (weight % meter): pericarp slurry 18, parchment 20, sugar 12, water 50, conditioner 0.3, shaddock essential oil, thickening stabilizing agent are an amount of.
3, a kind of production method of Sarcocarp fruit juice beverage of natural pomelo is characterized in that, described method comprises:
1. with the shaddock peeling of maturation, and with the oil vacuole layer of shaddock skin and white cortex separately;
2. the oil vacuole layer of shaddock skin is after fragmentation, the shaddock essential oil of distillation extracting natural;
3. after the white cortex process debitterize operation of shaddock skin, add glue by 1: 1 weight ratio and be ground to certain fibre length, make the pericarp slurry;
4. core part direct glue after removing seed grinds into parchment;
5. shaddock essential oil, pericarp slurry, parchment and the water made more than inciting somebody to action are allocated by a certain percentage, and add the thickening stabilizing agent of sugar, acid and dietary fiber component;
6. homogeneous, the degassing, canned.
The present invention has compared with prior art kept the nutritional labeling of shaddock and the distinctive fragrance of shaddock fresh fruit substantially, has smooth and dense compound mouthfeel, and the taste sweetness is moderate, shows slightly the distinctive flavour of shaddock of acid, bitter taste.Making full use of of shaddock pericarp particularly is worth greatly the exploitation of shaddock and improves, and the dietary fiber content in the beverage is significantly increased, and dietary fiber is badly in need of the nutrient that replenishes just in modern's the diet.
The specific embodiment:
Most preferred embodiment of the present invention is such.
Various composition of raw materials of the present invention (weight % meter): pericarp slurry 10～30, parchment 10～30, sugar 5～15, water 25～75, conditioner 0.1～0.5, shaddock essential oil, thickening stabilizing agent are an amount of.Best various composition of raw materials (weight % meter): pericarp slurry 18, parchment 20, sugared 12, water 50, conditioner 0.3, shaddock essential oil, thickening stabilizing agent are an amount of.
Production method of the present invention comprises:
1. with the shaddock peeling of maturation, and with the oil vacuole layer of shaddock skin and white cortex separately;
2. with the shaddock essential oil of pericarp oil vacuole layer through pulverizing, distillation extracting natural;
3. the white cortex of pericarp glue after going hardship grinds the achievement latex, contains 1.5～2.8% aurantiin in the white cortex of shaddock pericarp, and is maximum in pericarp, flavor is extremely bitter, but it is soluble in water, opens 10 minutes post rinses by the white cortex of pericarp is added poach, can remove the aurantiin in the pericarp substantially;
4. core part direct glue after removing seed grinds into parchment; Core contained 1.2% aurantiin and carries out debittering by enzymatic hydrolysis by adding naringinase in the parchment behind the glue mill, remove the part aurantiin after, parchment has slight bitter taste; For the dense mouthfeel of the smooth mouthfeel that makes fruit juice and fiber is coordinated, the length of fiber should be controlled at below the 1mm in the pericarp slurry, preferably below 0.25mm, account for 70%, and greater than the fiber content of 1mm length less than 1%, and when homogeneous, pressure is controlled at 50～100kg/cm2, make two kinds of mouthfeels that derive from pulp and juice and pericarp fiber harmonious, have dense taste of fruit.
5. weigh pericarp slurry 18, parchment 20, sugar 12, water 50 allotments by above-mentioned composition of raw materials (weight %), add conditioner 0.3, shaddock essential oil is an amount of, described conditioner citric acid, malic acid or tartaric acid, the pH value of beverage is adjusted to 4.2, the volatilization that is difficult for being heated of the stabilizing agent cycloheptaamylose of Jia Ruing subsequently, the flavouring ingredient in can embedding shaddock essential oil keeps the peculiar taste of shaddock, also can other bitter substance of embedding, make the bitter taste of beverage very slight.Add thickener and use konjaku glucomannan or carboxymethyl cellulose (CMC), the stability of product is improved greatly, tangible lamination do not occur 12 months storage lives.
6. homogeneous is to carry out under the pressure of 50～100kg/cm2.At last the degassing, canned finished product.
Claims (8)
1. Sarcocarp fruit juice beverage of natural pomelo, comprise by pericarp slurry, parchment, sugar, conditioner, additive, it is characterized in that described various proportion of raw materials (weight % meter): pericarp slurry 10～30, parchment 10～30, sugar 5～15, water 25～75, conditioner 0.1～0.5, shaddock essential oil, thickening stabilizing agent are an amount of.
2. Sarcocarp fruit juice beverage of natural pomelo as claimed in claim 1 is characterized in that, described various proportion of raw materials (weight % meter): pericarp slurry 18, parchment 20, sugar 12, water 50, conditioner 0.3, shaddock essential oil, thickening stabilizing agent are an amount of.
3. the production method of a Sarcocarp fruit juice beverage of natural pomelo is characterized in that, described method comprises:
1. with the shaddock peeling of maturation, and with the oil vacuole layer of shaddock skin and white cortex separately;
2. the oil vacuole layer of shaddock skin is after fragmentation, the shaddock essential oil of distillation extracting natural;
3. after the white cortex process debitterize operation of shaddock skin, add glue by 1: 1 weight ratio and be ground to certain fibre length, make the pericarp slurry;
4. core part direct glue after removing seed grinds into parchment;
5. shaddock essential oil, pericarp slurry, parchment and the water made more than inciting somebody to action are allocated by a certain percentage, and add sugar, conditioner and thickening stabilizing agent;
6. homogeneous, the degassing, canned.
4. production method as claimed in claim 3 is characterized in that, the debitterize operation of the white cortex of described shaddock skin adopts water-boiling method or adds the naringinase debitterize.
5. production method as claimed in claim 3 is characterized in that, the extraction raw material of described shaddock essential oil uses the oil vacuole layer segment of shaddock skin.
6. production method as claimed in claim 3 is characterized in that, described pericarp slurry make contained fiber in the length of elongatedness direction below 1mm, preferably less than the fiber content of 0.25mm greater than 70%, greater than the fiber content of 1mm less than 1%.
7. production method as claimed in claim 3 is characterized in that, described thickening stabilizing agent is with konjaku glucomannan, cyclodextrine (β-CD) or carboxymethyl cellulose (CMC).
8. production method as claimed in claim 3 is characterized in that, described homogeneous is to carry out under the pressure of 50～100kg/cm2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007101684342A CN100525653C (en) | 2007-11-14 | 2007-11-14 | Sarcocarp fruit juice beverage of natural pomelo and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007101684342A CN100525653C (en) | 2007-11-14 | 2007-11-14 | Sarcocarp fruit juice beverage of natural pomelo and producing method thereof |
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| Publication Number | Publication Date |
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| CN101181086A true CN101181086A (en) | 2008-05-21 |
| CN100525653C CN100525653C (en) | 2009-08-12 |
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| CNB2007101684342A Expired - Fee Related CN100525653C (en) | 2007-11-14 | 2007-11-14 | Sarcocarp fruit juice beverage of natural pomelo and producing method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293377A (en) * | 2011-07-08 | 2011-12-28 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation |
| CN102960795A (en) * | 2012-11-28 | 2013-03-13 | 李直韩 | Preparation method of fruit and vegetable beverage |
| CN103431151A (en) * | 2013-09-04 | 2013-12-11 | 黄月红 | Ice cream |
| CN103642641A (en) * | 2013-12-20 | 2014-03-19 | 山东师范大学 | Lonicera japonica and grapefruit fruit wine |
| CN103704811A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Mango-flavor pomelo beverage and preparation method thereof |
| CN104397796A (en) * | 2014-11-26 | 2015-03-11 | 苏州苏东庭生物科技有限公司 | Processing method of oligosaccharide shaddock drink |
| CN104957708A (en) * | 2015-06-15 | 2015-10-07 | 苏州葛家坞生物科技有限公司 | Heat-clearing and lung-moistening umbilicaria esculenta and ganoderma lucidum beverage and preparation method thereof |
| CN105265960A (en) * | 2015-11-09 | 2016-01-27 | 王评 | Fruit and vegetable drink special for patient suffering from diabetes |
| CN105325827A (en) * | 2015-11-20 | 2016-02-17 | 西南大学 | Citrus fruit powder beverage |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN107232534A (en) * | 2017-04-25 | 2017-10-10 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of grapefruit flesh fillings preparation method for bakery |
| CN107495384A (en) * | 2017-09-08 | 2017-12-22 | 河南农业大学 | A kind of method that dietary fiber function electuary is made using the white cortex of shaddock ped as raw material |
| CN109730351A (en) * | 2019-03-05 | 2019-05-10 | 湖北中烟工业有限责任公司 | A kind of preparation method mixing Fruity type reconstituted tobacco |
| CN112006102A (en) * | 2020-08-17 | 2020-12-01 | 南昌大学 | Multifunctional shaddock peel soluble dietary fiber goat milk beverage and preparation method thereof |
| CN113768059A (en) * | 2021-08-12 | 2021-12-10 | 广东李金柚农业科技有限公司 | Preparation method of natural grapefruit fiber beverage |
| CN115281292A (en) * | 2022-07-05 | 2022-11-04 | 浙江蜜之源农业科技有限公司 | Fruit juice beverage with citrus peel and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806689A (en) * | 2005-12-23 | 2006-07-26 | 浙江省农业科学院 | Method for processing pomelo fruit beverage |
| CN101057688B (en) * | 2007-05-22 | 2011-06-08 | 林伟锋 | Shaddock whole fruit beverage and its producing method |
-
2007
- 2007-11-14 CN CNB2007101684342A patent/CN100525653C/en not_active Expired - Fee Related
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293377A (en) * | 2011-07-08 | 2011-12-28 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation |
| CN102293377B (en) * | 2011-07-08 | 2013-04-24 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time that fruits and vegetables ferment |
| CN102960795A (en) * | 2012-11-28 | 2013-03-13 | 李直韩 | Preparation method of fruit and vegetable beverage |
| CN103431151A (en) * | 2013-09-04 | 2013-12-11 | 黄月红 | Ice cream |
| CN103704811A (en) * | 2013-12-19 | 2014-04-09 | 柳州市盛景科技有限公司 | Mango-flavor pomelo beverage and preparation method thereof |
| CN103642641A (en) * | 2013-12-20 | 2014-03-19 | 山东师范大学 | Lonicera japonica and grapefruit fruit wine |
| CN104397796A (en) * | 2014-11-26 | 2015-03-11 | 苏州苏东庭生物科技有限公司 | Processing method of oligosaccharide shaddock drink |
| CN104957708A (en) * | 2015-06-15 | 2015-10-07 | 苏州葛家坞生物科技有限公司 | Heat-clearing and lung-moistening umbilicaria esculenta and ganoderma lucidum beverage and preparation method thereof |
| CN105265960A (en) * | 2015-11-09 | 2016-01-27 | 王评 | Fruit and vegetable drink special for patient suffering from diabetes |
| CN105325827A (en) * | 2015-11-20 | 2016-02-17 | 西南大学 | Citrus fruit powder beverage |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN107232534A (en) * | 2017-04-25 | 2017-10-10 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of grapefruit flesh fillings preparation method for bakery |
| CN107495384A (en) * | 2017-09-08 | 2017-12-22 | 河南农业大学 | A kind of method that dietary fiber function electuary is made using the white cortex of shaddock ped as raw material |
| CN107495384B (en) * | 2017-09-08 | 2020-11-03 | 河南农业大学 | Method for preparing dietary fiber functional granules by taking shaddock peel white cortex as raw material |
| CN109730351A (en) * | 2019-03-05 | 2019-05-10 | 湖北中烟工业有限责任公司 | A kind of preparation method mixing Fruity type reconstituted tobacco |
| CN109730351B (en) * | 2019-03-05 | 2021-06-15 | 湖北中烟工业有限责任公司 | Preparation method of mixed fruity reconstituted tobacco |
| CN112006102A (en) * | 2020-08-17 | 2020-12-01 | 南昌大学 | Multifunctional shaddock peel soluble dietary fiber goat milk beverage and preparation method thereof |
| CN113768059A (en) * | 2021-08-12 | 2021-12-10 | 广东李金柚农业科技有限公司 | Preparation method of natural grapefruit fiber beverage |
| CN113768059B (en) * | 2021-08-12 | 2023-12-15 | 广东李金柚农业科技有限公司 | Preparation method of natural grapefruit fiber beverage |
| CN115281292A (en) * | 2022-07-05 | 2022-11-04 | 浙江蜜之源农业科技有限公司 | Fruit juice beverage with citrus peel and preparation method thereof |
| CN115281292B (en) * | 2022-07-05 | 2024-01-09 | 浙江蜜之源农业科技有限公司 | Fruit juice beverage with citrus peel and preparation method thereof |
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| CN100525653C (en) | 2009-08-12 |
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