Fresh orange juice

A technology for orange juice and beverages, applied in the field of orange juice beverages, can solve the problems of easy sinking and instability of the pulp, and achieve the effects of good turbidity, high stability and good flavor

Active Publication Date: 2009-03-18
苏州鲜活饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the unstable technical problems of the orange juice beverage pulp in the prior art such as easy sinking, an aspect of the present invention provides an orange juice beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～12

[0029] Table 1 Components and contents of the concentrated orange juice composition used in the orange juice drinks of Examples 1-12

[0030]

[0031] Table 1 Components and contents of the concentrated orange juice composition used in the orange juice drinks of Examples 1-12 (continued)

[0032]

[0033]

[0034] Table 1 Components and contents of the concentrated orange juice composition used in the orange juice drinks of Examples 1-12 (continued)

[0035]

[0036] Table 1 Components and contents of the concentrated orange juice composition used in the orange juice drinks of Examples 1-12 (continued)

[0037]

[0038]

[0039] Note: The above raw materials are commercially available

[0040] Preparation of the thick orange juice composition: according to the dosage listed in Table 1, the emulsifier was absorbed at 60° C. for 15 minutes to form an emulsion, then vegetable oil and 10X orange essential oil were added to the emulsion, and high-speed shearing w...

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PUM

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Abstract

The invention discloses an orange beverage which contains 1 volume part of concentrated orange juice composition and 3-12 volume parts of water; wherein, the concentrated orange juice composition the following ingredients: 5-30% of concentrated orange juice, 0.1-10% of concentrated orange essential oil, 0.5-12% of vegetable oil, 0.6-22% of emulsifier, at the most 2% of thickening agent and water for supplementing weight percentage of the solution to be 100%; the concentrated orange essential oil contains pressed oil extracted from orange peel, and the percentage means the weight percentage of the whole concentrated orange juice composition. The orange beverage has the advantages of difficult oxidation and delamination, good stability and turbidness, excellent flavor, etc.

Description

technical field [0001] The invention belongs to the technical field of beverages, in particular to an orange juice beverage. Background technique [0002] With the improvement of the industrial automation level and the improvement of the quality of life, people can more and more enjoy various beverages for quenching their thirst. Beverages sold on the market are varied and of a great variety, such as carbonated drinks, fruit juice drinks, milk drinks, tea drinks, etc. Among them, fruit juice drinks are made from various fruit juices, which are rich in nutrition and contain a variety of vitamins, especially vitamin C, and contain calcium, phosphorus and other minerals (inorganic salts). In addition to supplementing vitamin C, orange juice drinks can also supplement potassium and riboflavin, increase the content of high-quality cholesterol in the body, and prevent heart disease and stroke. [0003] At present, orange juice beverages are usually made in the market by using fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/52
Inventor 黄国晃
Owner 苏州鲜活饮品股份有限公司
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