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Lemon juice beverage

A lemon juice and beverage technology, applied in the field of food processing, can solve the problems of not being able to improve people's desire to buy, affect the promotion of lemon juice beverages, and taste sour and bitter, and achieve good fruity aroma, stable quality, and sweet smell. Effect

Inactive Publication Date: 2017-06-13
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing lemon juices have the problems of high acidity and sour taste, and the overall quality is poor, which cannot improve people's desire to buy well, thereby affecting the promotion of lemon juice drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A lemon juice drink, made of the following parts by weight: 16 parts of lemon juice, 12 parts of white sugar, 0.2 part of multivitamins, 0.02 part of chitosan, 0.03 part of monoglyceride laurate, 0.04 part of stearyl Sodium lactate, 0.1 part of konjac gum, 0.13 part of Burmese jasmine extract, 0.02 part of cellulase, 0.01 part of lipase, 0.01 part of protease, 120 parts of water.

[0021] Further, the preparation method of the lemon raw juice is to firstly mix and beat the lemon pulp with water three times its mass, and then filter through a 120-mesh sieve.

[0022] Further, the multivitamin contains vitamin B1, vitamin B6, vitamin B12, vitamin C and vitamin E.

[0023] Further, the preparation method of the Gardenia Burmese extract is to rinse the Gardenia Burmese with clean water first, then put it into a casserole filled with millet, heat the casserole to keep the temperature of the casserole at 83°C, and stir fry continuously for 22 minutes Finally, take out the Ga...

Embodiment 2

[0032] A lemon juice drink, made of the following parts by weight: 19 parts of lemon juice, 14 parts of white sugar, 0.4 part of multivitamins, 0.04 part of chitosan, 0.05 part of monoglyceride laurate, 0.06 part of stearyl Sodium lactate, 0.2 parts of konjac gum, 0.23 parts of Burmese jasmine extract, 0.03 parts of cellulase, 0.02 parts of lipase, 0.03 parts of protease, 130 parts of water. All the other method steps are the same as in Example 1.

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PUM

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Abstract

The invention provides a lemon juice beverage and belongs to the technical field of food processing. The lemon juice beverage is specifically prepared from the following substances: original lemon juice, white granulated sugar, multi-vitamin, chitosan, glycerol monolaurate, sodium stearyl lactate, konjac gum, plumeria rubra extract, cellulase, lipase, proteinase and water. The lemon juice prepared by the invention is fresh and tasty, has a proper sour and sweet taste, good fruity flavor, bright color and luster, good transparency, high nutrient value and stable quality, is easy to store and has high economic value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a 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 and anticancer, etc. effect. Citric acid can prevent and eliminate...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/62A23L2/56
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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