Detailed Explanation of the Processing Technology and Method for Kumquat Fruit Tea

(1) Raw materials and formula

Kumquat puree: 10%-15%;

Carrot puree: 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%;

Tartrazine: appropriate amount.

(2) Process flow

Kumquat fruit → fruit selection → fruit washing → blanching → crushing, pulping → separation → colloid milling → blending → pre-homogenization, homogenization → degassing → instantaneous sterilization → filling → cooling → finished product

(3) Key operation points

① Raw material selection: Select ripe, disease-spot-free, rot-free fresh kumquats as raw materials.

② Washing: Rinse and wash with clean high-pressure tap water to remove dust, sand, dirt and microbial spores from the fruit peel, drain off the water, then place in a 0.1% bleaching powder solution to soak and disinfect for 10-15 minutes, remove and rinse with clean water to remove residual bleaching powder solution.

③ Blanching and softening: Put 2/3 water into a stainless steel jacketed pot, heat with steam to 95-98°C, add the washed kumquats, and blanch for 3-5 minutes to destroy enzyme activity, prevent browning and pectin hydrolysis, and soften the peel and pulp tissue.

④ Pulping: Mix the crushed fruit particles with 1-2 times the amount of softening water, pulp with water, and separate the pulp slurry through a 0.6 mm aperture stainless steel screen to remove seeds, peel, coarse fiber and other fruit residue.

⑤ Colloid milling: Grind the kumquat pulp finely through a colloid mill to bring the particle size to 2-5 microns, promoting the dissolution of pectin and other components.

⑥ Blending: According to the formula proportions, sequentially add sugar solution, citric acid, fruit pulp, stabilizer, etc. into the blending pot, and make up to volume with drinking water.

⑦ Homogenization: Heat the fruit tea solution to 70-80°C, then homogenize through a high-pressure homogenizer, with the first-stage homogenization pressure at 18-20 MPa, the second stage at 25-30 MPa, and the homogenization temperature at 70-80°C.

⑧ Degassing: Cool the fruit juice to 40-45°C through a plate heat exchanger, and degas with a vacuum degasser at a vacuum degree of 64-84 kPa.

⑨ Instantaneous sterilization: Start the concentrated pulp pump to draw the fruit juice out of the degassing cylinder, pump it into a tubular sterilizer, and sterilize at 93-95°C for 60 seconds.

⑩ Filling, cooling: Fill into bottles (cans) and cap while hot; after capping, the temperature of the fruit tea solution in the bottle should not be lower than 90°C; invert the can for 1 minute and then cool rapidly.

(4) Quality standards

1. Sensory indicators

Golden yellow to dark golden yellow, with the aroma of fresh kumquat fruit (relatively harmonious and soft) and taste, coordinated flavor, moderate sweetness and sourness, no off-flavor, uniform cloudy appearance, thick and delicate texture, a small amount of pulp settling allowed after long storage.

2. Physicochemical indicators

Soluble solids (20°C, refractometer method): 12%-14%;

Insoluble solids: >10%;

Total acid (calculated as citric acid): >0.25%.

3. Microbiological indicators

No pathogenic bacteria and no deterioration caused by bacteria.

4. Shelf life

Stored at room temperature (25°C), shelf life 6 months.