Method for manufacturing low bitter hu pomelo honey tea beverage

Abstract

The invention relates to a method for manufacturing low bitter hu pomelo honey tea beverage, which comprises the following steps of: taking whole fruits of hu pomelos as a raw material, performing washing and debittering treatment on the outer skin of the hu pomelos first, then separating fruit peels and fruit pulps, further performing debittering treatment on the fruit peels after the shredding, mixing the fruit pulps after the mesocarp removal and pulping with the fruit peels according to the proportion, then adding a sweetening agent, a sour agent, carrot paste, a debittering agent, a stabilizing agent and the like into the mixture, and then producing qualified products through technological processes such as concentration, canning, sealing, sterilization, cooling and the like. The method does not adopt a method for removing bitter substances in the hu pomelos, but adopts reasonable process conditions and formula design, effectively reduces the concentration of the bitterness particularly through two debittering processes, ensures that the product has good mouthfeel, and better retains nutrient substances and bioactive substances in the hu pomelos.

Description

technical field [0001] The invention relates to a method for manufacturing a low-bitterness huyou fruit honey tea beverage, which belongs to the technical field of beverage processing. Background technique [0002] Huyou is also called grapefruit or grapefruit. Huyou has comprehensive nutrition, especially rich in vitamins and minerals, and contains a variety of biologically active substances, such as: Huyou fruit is rich in flavonoids, and the content in the peel higher than the pulp. The content of naringin and rutin in huyou fruit is quite rich. [0003] Dihydroflavonoid glycosides are dominant in the components contained in citrus peel, mainly hesperidin and naringin, followed by polymethoxylated flavonoids and limonin, etc. These substances contain bitter taste, especially after high temperature treatment The bitterness is more obvious and affects the taste of the product. And the disclosed patent 200510133969.7 only carries out a debittering treatment after the peel...

AI Technical Summary

Problems solved by technology

[0003] Dihydroflavonoid glycosides are dominant in the components contained in citrus peel, mainly hesperidin and naringin, followed by polymethoxylated flavonoids and limonin, etc. These substances contain bitterness, especially after high temperature treatment The bitterness is more obvious, affecting the taste of the product

And the disclosed patent 200510133969.7 only carries out a debittering treatment after the pericarp is sliced, and draws through repeated tests that the effect of a debittering treatment is not good, if the pericarp after the section is soaked in salt water for too long, the Active ingredient loss

Images