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
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[0019] Example 1
[0020] A lemon juice drink made of the following parts by weight: 16 parts of raw lemon juice, 12 parts of white sugar, 0.2 parts of multivitamins, 0.02 parts of chitosan, 0.03 parts of lauric acid monoglyceride, 0.04 parts of stearoyl Sodium lactate, 0.1 part of konjac gum, 0.13 part of gardenia extract, 0.02 part of cellulase, 0.01 part of lipase, 0.01 part of protease, 120 parts of water.
[0021] Further, the method for preparing the raw lemon juice is to first mix and beat the lemon pulp with 3 times the mass of clear water, 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 Burmese gardenia extract is to rinse the Burmese gardenia with water first, and then put it in a casserole containing millet, heating to maintain the temperature of the casserole at 83°C, and continuously frying for 22 minutes Then take out the Bu...
Example Embodiment
[0031] Example 2
[0032] A lemon juice beverage made of the following parts by weight: 19 parts of raw lemon juice, 14 parts of white sugar, 0.4 parts of multivitamins, 0.04 parts of chitosan, 0.05 parts of lauric acid monoglyceride, 0.06 parts of stearoyl Sodium lactate, 0.2 parts of konjac gum, 0.23 parts of gardenia extract, 0.03 parts of cellulase, 0.02 parts of lipase, 0.03 parts of protease, 130 parts of water. The rest of the method steps are the same as in Example 1.
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