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Lemon juice beverage and preparation method thereof

A technology for lemon juice and beverage, applied in the field of food and beverage, can solve the problems of sour and bitter taste, unsatisfactory drinking taste for consumers, etc., and achieve the effects of enhancing flavor, reducing content and improving taste

Active Publication Date: 2014-06-18
SICHUAN HUATONG LEMON
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the related technology, the mass percentage of citric acid in the lemon juice is 6% to 7%, and the lemon juice beverage made according to the national fruit juice beverage standard (that is, the content of the original juice in the juice beverage should be greater than or equal to 10%) Among them, the mass percentage content of citric acid is still more than 0.6%. Because in the related art, the acidity of the lemon juice drink is relatively high, and the mouthfeel is sour and bitter, so the drinking taste can not meet the needs of consumers in the market; and in the related art, because Lemon juice drinks are mainly formulated with citric acid or mixed with a small amount of lemon juice and other juices, so the content of lemon juice in lemon juice drinks is less than 10%

Method used

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  • Lemon juice beverage and preparation method thereof

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preparation example Construction

[0036] In another embodiment of the present invention, the preparation method of lemon juice drink is provided, such as figure 1 shown, including the following steps:

[0037] Step 101: Perform acid-reducing treatment on the raw lemon juice, so that the mass percentage of citric acid in the raw lemon juice is 2% to 2.5%; filter through 100 mesh to obtain deacidified raw lemon juice;

[0038] Step 102: Mix deacidified lemon juice, white sugar, honey, pectin, vitamins, lemon essence, and purified water according to the parts by weight of the raw materials, and prepare; filter through 200 mesh to obtain a lemon juice drink.

[0039] The lemon juice drink prepared by carrying out acid reduction treatment on the original lemon juice not only contains rich nutrients, but also effectively reduces the content of citric acid in the prepared lemon juice drink, improves the taste of drinking, and strengthens the lemon juice. The flavor of the drink.

[0040] Preferably, in step 101, by...

preparation example 1

[0066] Squeeze the lemons to obtain lemon juice with original color and pure fragrance, the content of soluble solids in the lemon juice is ≥6°BX, the mass percentage of citric acid is ≥5.0%, and the pulp content is ≤2%; then, the lemon juice After acid-reducing treatment with food-grade sodium bicarbonate, the mass content of citric acid in lemon raw juice is 2% to 2.5% (calculated as anhydrous citric acid, g / 100 g), and filtered through 100 mesh to obtain deacidified lemon raw Juice for later use.

[0067] According to parts by weight, take 10 parts of deacidified lemon juice, 8 parts of white sugar, 0.2 parts of honey, 0.05 parts of pectin, 0.01 parts of vitamins, 0.05 parts of lemon essence, and 81.69 parts of pure water, mix and prepare, and filter through 200 meshes to obtain Lemon juice drink. The lemon juice drink is heated to 55°C with a plate heater, stirred for 1 minute every 5 minutes, treated like this for 15 minutes, and then homogenized under a high pressure of...

preparation example 2

[0069] Squeeze the lemons to obtain lemon juice with original color and pure fragrance, the content of soluble solids in the lemon juice is ≥6°BX, the mass percentage of citric acid is ≥5.0%, and the pulp content is ≤2%; then, the lemon juice After acid-reducing treatment with food-grade sodium bicarbonate, the mass content of citric acid in lemon raw juice is 2% to 2.5% (calculated as anhydrous citric acid, g / 100 g), and filtered through 100 mesh to obtain deacidified lemon raw Juice for later use.

[0070] According to parts by weight, take 15 parts of deacidified lemon juice, 10 parts of white sugar, 0.5 parts of honey, 0.3 parts of pectin, 0.05 parts of vitamins, 0.15 parts of lemon essence, and 74 parts of pure water, mix and prepare, filter through 200 meshes, and obtain Lemon juice drink. The lemon juice drink was heated to 60°C with a plate heater, stirred for 1 minute every 5 minutes, treated like this for 15 minutes, and then homogenized under a high pressure of 20M...

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Abstract

The invention relates to the field of food beverages and particularly relates to a lemon juice beverage. Furthermore, the invention further relates to a preparation method of the lemon juice beverage. The lemon juice beverage comprises following components in parts by weight: 10-15 parts of deacidified lemon raw juice, 8-10 parts of white granulated sugar, 0.2-0.5 part of honey, 0.05-0.3 part of pectin, 0.01-0.05 part of vitamin, 0.05-0.15 part of lemon essence and the balance being pure water, based on the total amount of 100 parts. According to the lemon juice beverage and the preparation method thereof, the content of citric acid in the prepared lemon juice beverage is reduced and the drinking mouth feel is improved; the flavor of the lemon juice beverage is also enhanced. The lemon juice beverage takes the deacidified lemon raw juice as the raw material so that the content of the lemon raw juice in the prepared lemon juice beverage is up to more than 10%.

Description

technical field [0001] The invention relates to the field of food and drink, in particular to a lemon juice drink; in addition, the invention also relates to a preparation method of the lemon juice drink. Background technique [0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin , naringin, coumarin, high potassium and low sodium and other nutrients that are very beneficial to the human body. Vitamin C can maintain the production of various tissues and intercellular substances in the human body, and maintain their normal physiological functions. In the absence of vitamin C, the interstitium between cells will become less, the cell tissue will become brittle, lose the ability to resist external forces, and the human body is prone to scurvy; in addition, it also has the functions of preventing colds, stimulating hematopoiesis a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/46A23L2/52A23L2/70A23L2/76A23L33/15A23V2002/00A23V2250/70A23V2300/24A23V2300/26
Inventor 张邦奎
Owner SICHUAN HUATONG LEMON
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