Non-thermal processing method of citrus fruit tea

Abstract

The invention relates to a non-thermal processing method of citrus fruit tea. The citrus fruit tea comprises, by weight, 20-35% of unpeeled citrus slices, 60-65% of white granulated sugar, 5-10% of honey, 0-1.2% of citric acid, 0-0.8% of malic acid and 0-0.4% of sodium citrate. The percentage sum of all components is 100%. The processing method includes the following steps that firstly, the white granulated sugar is sterilized; secondly, a glass container is disinfected; thirdly, a cover is disinfected; fourthly, fruit is cleaned and disinfected; fifthly, citrus is sliced; sixthly, filling is performed; seventhly, labels are adhered and package is performed. According to the citrus fruit tea of the non-thermal processing method of the citrus fruit tea, the nutrition storage rate of products is high, processing is convenient to perform and flavor is better.

Description

technical field [0001] The invention relates to the processing of citrus fruits, in particular to citrus fruit tea products containing peels and a non-thermal processing method. Background technique [0002] The so-called citrus fruit tea refers to a kind of brewed beverage with citrus peels, which is processed by preprocessing citrus fruits and slicing them, and blending them with white sugar and other auxiliary materials. When eating, take a certain amount of puree, brew it with water and dilute it 5-8 times according to your personal preference, and then it will become a delicious citrus drink. Such as the popular grapefruit tea on the market at present. [0003] Existing citrus fruit tea mostly mixes with auxiliary materials such as citrus fruit slices, boils at high temperature, and pasteurizes after filling. Processing fruit tea with this method, some heat-sensitive substances such as vitamin C, which are the iconic nutrients in citrus fruits, are easily destroyed. A...

AI Technical Summary

Problems solved by technology

Processing fruit tea with this method, some heat-sensitive substances such as vitamin C, which are the iconic nutrients in citrus fruits, are easily destroyed. At the same time, some aroma components in the peel are mostly low-boiling substances. It is also easy to volatilize and escape. In addition, citrus fruits will produce some unpleasant "cooked smell" or "rotten orange smell" like dimethyl sulfide during the heating process, so that consumers cannot enjoy citrus fruits. fresh flavor of

[0004] In the current technology, citrus (such as grapefruit) shreds or slices are directly mixed with honey to make citrus fruit tea, but due to the soluble solids and pH value of the product Inadequate adjustment and lack of hygienic processing conditions, the product can only be stored under refrigerated conditions, and can be used as home-made, not suitable for large-scale industrial production