Processing technology of kumquat fruit tea

(1) Raw materials and formulations

Kumquat pulp: 10%-15%

Carrot pulp: 5% 10%

White granulated sugar: 8% 10%

Citric acid: 0.10% / 0.12%

Sodium citrate: 0.05%-0.06%

β-cyclodextrin: 0.05%-0.08%

Carboxymethyl cellulose: 0.03% / 0.05%

Pectin (high fat): 0.10% / 0.12%

Potassium sorbate: 0.02%

Lemon yellow: right amount.

(2) technological process

Kumquat fruit → selection → fruit washing → blanching → crushing, pulping → separation → glue grinding → blending → prehomogenization, homogenization → degassing → instantaneous sterilization → filling → cooling → product

(3) main points of operation

① raw material selection: choose fresh kumquat which is ripe, disease-free and rot-free as raw material.

② cleaning: rinse and rinse with clean high-pressure tap water, remove dust, sediment, dirt and microbial spores from the pericarp, drain water, soak in 0.1% bleach solution for 10 minutes and 15 minutes, remove the residual bleach solution with clean water.

③ blanching softening: put 2x3 water in a stainless steel sandwich pot and steam to 95 ℃, then blanch the washed kumquat for 3 minutes to destroy enzyme activity, prevent browning and pectin hydrolysis, and soften the skin and pulp.

④ beating: the broken fruit is mixed with 1x softened water, beaten with water, the pulp is separated by a stainless steel screen with a diameter of 0.6mm, and the fruit dregs such as seeds, epidermis and crude fiber are removed.

⑤ glue mill: through the colloid mill to grind the kumquat pulp, so that the particle size reaches 2 to 5 microns, promoting the dissolution of pectin and other components.

⑥ blending: according to the proportion of ingredients, sugar solution, citric acid, fruit pulp and stabilizer are added in the blending pot to replenish the drinking water.

⑦ homogenization: the fruit and tea solution was heated to 70 ~ 80 ℃, and then homogenized through a high-pressure homogenizer. The homogenization pressure was 18 ~ 20 MPA for the first stage, 25 ~ 30 MPA for the second stage, and the homogenization temperature was 70 ~ 80 ℃.

⑧ degassing: the juice is cooled to 40: 45 ℃ by a plate heat exchanger and degassed by a vacuum degasser at 64 ~ 84 KPA.

⑨ instant sterilization: open the thick slurry pump to pump the juice out of the degasser and pump it into the tubular sterilizer for 60 seconds after 9395 ℃ sterilization.

⑩ filling and cooling: fill the bottle (can) while it is hot and seal it. After sealing, the temperature of the fruit tea solution in the bottle is not lower than 90 ℃. Pour the can for 1 minute and then cool quickly.

(4) quality standards

1. Sensory index

Golden to deep golden yellow, with kumquat fresh fruit aroma (more coordinated and soft) and taste, taste coordinated, sweet and sour moderate, no peculiar smell, uniform appearance, thick and delicate texture, a small amount of pulp is allowed to sink for a long time.

2. Physical and chemical index

Soluble solids (20 ℃, refractometer): 12% 14%

Insoluble solids: > 10%

Total acid (in citric acid): > 0.25%.

3. Microbiological index

There is no deterioration caused by pathogenic bacteria and bacteria.

4. Shelf life

Stored at room temperature (25 ℃), the shelf life was 6 months.