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Honey pomelo tea and preparation method thereof

A technology of honey pomelo tea and honey, which is applied in the field of honey pomelo tea and its preparation, which can solve the problems that the adsorbent is easily saturated, the bitterness inhibitor cannot completely remove the bitterness, and the regeneration time of the adsorbent is long, so as to achieve a sweet and delicate taste. Effect

Active Publication Date: 2017-10-17
JIANGXI HUASHENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The adsorption debittering method has the characteristics of simplicity, low processing temperature, and short processing time, but there are also some defects, such as some adsorbents will absorb the nutrients in the fruit juice, the adsorbents are easy to be saturated and blocked, and the regeneration time of the adsorbents long wait
Adding a bitterness inhibitor is a more practical method for debittering at present, but a single bitterness inhibitor cannot completely remove bitterness, and can only achieve debitterness within a certain range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of honey pomelo tea, comprises the raw material of following weight portion:

[0022] 42 parts of Liangping pomelo, 15 parts of fructose syrup, 6 parts of maltose, 50 parts of honey, 1 part of carrageenan, 3 parts of xanthan gum, 1 part of citric acid, 0.5 parts of L-malic acid, 8 parts of compound debitterizer;

[0023] A kind of honey pomelo tea, its preparation process is as follows:

[0024] (1) After cleaning the Liangping pomelo, separate the pulp from the pomelo peel, beat the pulp into a slurry, and shred the pomelo peel;

[0025] (2) Pomelo peel is mixed with honey and a debittering agent, and after marinating for 15 minutes, add pulpy pulp, continue to marinate for 2.5 hours, and obtain pomelo raw materials after debittering;

[0026] (3) Mix the pomelo raw material after debittering with fructose syrup, maltose, carrageenan, xanthan gum, citric acid and L-malic acid, sterilize and fill.

[0027] The compound debittering agent includes t...

Embodiment 2

[0032] Embodiment 2: the difference with embodiment 1 is:

[0033] The compound debittering agent includes the following raw materials in parts by weight: 10 parts of peanut shells, 40 parts of peanut shells, 3 parts of glutinous rice, 10 parts of longan cores, 20 parts of grape seeds, 5 parts of chestnut shells, 5 parts of corn silk, citric acid 1 part of calcium, 10 parts of glycerin, 10 parts of pomelo leaf, 3 parts of zinc lactate, 3 parts of nicotinamide;

[0034] The preparation method of described compound debitterizer is:

[0035] (1) Peanut shells, peanut shells, and glutinous rice are soaked in 400 parts by weight of potassium permanganate solution with a mass fraction of 4.5% for 1 day, filtered, and the filter residue is washed with water for 5 times, dried and crushed to obtain mixture a;

[0036] (2) After pulverizing longan core, grape seed and chestnut shell, mix with the mixture a obtained in step (1), add 1200 parts by weight of water and decoct at 100°C for...

Embodiment 3

[0039] Embodiment 3: the difference with embodiment 1 is:

[0040] The compound debittering agent includes the following raw materials in parts by weight: 20 parts of peanut shells, 50 parts of peanut shells, 6 parts of glutinous rice, 18 parts of longan cores, 30 parts of grape seeds, 10 parts of chestnut shells, 10 parts of corn silk, citric acid 5 parts of calcium, 5 parts of glycerin, 5 parts of pomelo leaf, 1 part of zinc lactate, 1 part of nicotinamide;

[0041] The preparation method of described compound debitterizer is:

[0042] (1) Soak peanut shells, peanut shells, and glutinous rice with 400 parts by weight of 2.5% potassium permanganate solution for 1 day, filter, rinse the filter residue with water for 3 times, dry and pulverize to obtain mixture a;

[0043] (2) After pulverizing longan core, grape seed and chestnut shell, mix with the mixture a obtained in step (1), add 1000 parts by weight of water and decoct at 100°C for 2 hours, then add corn silk and calciu...

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Abstract

The invention provides honey pomelo tea prepared by using Liangping pomelos as raw materials, solves the problem that in the processing course of the pomelos, heavy bitter and numbing taste appears, and provides a new way for deep processing of the Liangping pomelos. According to the honey pomelo tea disclosed by the invention, food industry wastes such as peanut shells, peanut coats, longan kernels, grape seeds and chestnut shells are used as main raw materials, through reasonable compounding ratio of the main raw materials with polished glutinous rice, corn stigma, calcium citrate and glycerin, and in connection with the technology disclosed by the invention, a debitterizing agent can be made, and about 50-60% of bitter substances in the Liangping pomelos can be removed. Pomelo leaves, zinc lactate, and nicotinamide can improve the debitterizing effect of the debitterizing agent, and have the synergistic effect on the debitterizing effect of the debitterizing agent, so that the removing rate of naringin and limonin in the Liangping pomelos can achieve 99% or above, besides, nutrient substances of VC, sugar, organic acid and the like in the pomelos can be preserved to the maximum extent, the bitterness is removed, and besides, the loss of nutrient components in the pomelos is reduced.

Description

technical field [0001] The invention relates to a honey pomelo tea and a preparation method thereof, in particular to a honey pomelo tea using Liangping pomelo as a raw material and a preparation method thereof. Background technique [0002] Liangping pomelo is mainly produced in Liangping County, Chongqing, one of the main pomelo producing areas in the country. The fruit is huge, rich in aroma, juicy and sweet, and rich in nutrition. It is the three famous pomelo in China. Liangping pomelo is mainly sold and eaten fresh, but rarely processed. The main reason is the bitter taste of pomelo during processing. The bitterness of grapefruit is mainly due to the presence of naringin and limonin. [0003] There are many methods available for pomelo debitterness in the prior art, such as membrane technology debitterness, enzymatic debitterness, genetic engineering debitterness, resin adsorption debitterness, etc., but not many can be used in industrial production. Currently more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 高俊艾丹黎刚
Owner JIANGXI HUASHENG FOOD CO LTD
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