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Fragrant lemon juice and preparation method thereof

A technology of lemon juice and lemon juice, applied in food science, food preservation, food ingredients as thickeners, etc., can solve the problems of short shelf life, single taste, easy stratification, etc., achieve good stability, ensure good quality, The effect of extending the shelf life

Pending Publication Date: 2019-07-23
珠海市宝门食品企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the condiment taste of lemon or green plum in the prior art is single, and stability is poor, easy layering, especially shelf-life is short

Method used

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  • Fragrant lemon juice and preparation method thereof
  • Fragrant lemon juice and preparation method thereof
  • Fragrant lemon juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of bergamot juice, in parts by weight, comprises the following components:

[0038]

[0039]

[0040] The modified starch is distarch hydroxypropyl phosphate.

[0041] A preparation method of lemon juice, comprising the following steps:

[0042] (1) Preparation of lemon juice: clean the lemons, remove the skin, remove the core, squeeze into juice through a press, pass through a 60-mesh sieve to obtain lemon juice, and set aside;

[0043] (2) Preparation of plum meat sauce: fresh plums, cleaned, marinated with salt and water, allowed to ferment naturally, to obtain plum embryos; separate the meat nucleus of plum embryos, obtain plum pulp for grinding, Pass through a 60-mesh sieve to obtain plum jam, which is set aside;

[0044] (3) Preparation of starch liquid: dissolving starch and modified starch in water for 25 minutes to make starch liquid for subsequent use;

[0045] (4) Preparation of thickening solution: soak xanthan gum and water for 6 hours accor...

Embodiment 2

[0051] A kind of bergamot juice, in parts by weight, comprises the following components:

[0052]

[0053] The modified starch is distarch hydroxypropyl phosphate; the sugar is white granulated sugar; and the starch is corn starch.

[0054] A preparation method of lemon juice, comprising the following steps:

[0055] (1) Preparation of lemon juice: clean the lemons, remove the skin, remove the core, squeeze into juice through a press, pass through an 80-mesh sieve to obtain lemon juice, and set aside;

[0056] (2) Preparation of plum meat sauce: fresh plums, cleaned, marinated with salt and water, allowed to ferment naturally, to obtain plum embryos; separate the meat nucleus of plum embryos, obtain plum pulp for grinding, Pass through a 50-mesh sieve to obtain plum meat sauce, which is set aside;

[0057] (3) Preparation of starch liquid: dissolving starch and modified starch in water for 10 minutes to make starch liquid for subsequent use;

[0058] (4) Preparation of t...

Embodiment 3

[0064] A kind of bergamot juice, in parts by weight, comprises the following components:

[0065]

[0066] The modified starch is distarch hydroxypropyl phosphate; the sugar is white granulated sugar; and the starch is corn starch.

[0067] A preparation method of lemon juice, comprising the following steps:

[0068] (1) Preparation of lemon juice: clean the lemons, remove the skin, remove the core, squeeze into juice through a press, pass through a 60-mesh sieve to obtain lemon juice, and set aside;

[0069] (2) Preparation of plum meat sauce: fresh plums, cleaned, marinated with salt and water, allowed to ferment naturally, to obtain plum embryos; separate the meat nucleus of plum embryos, obtain plum pulp for grinding, Pass through a 60-mesh sieve to make plum jam, which is set aside;

[0070] (3) Preparation of starch liquid: dissolving starch and modified starch in water for 25 minutes to make starch liquid for subsequent use;

[0071] (4) Preparation of thickening ...

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PUM

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Abstract

The invention discloses fragrant lemon juice. The fragrant lemon juice comprises the following components in parts by weight of 15-40 parts of sugar, 8-12 parts of lemon juice, 3-6 parts of plum fleshjam, 0.5-1.5 parts of table salt, 1.5-3 parts of starch, 1.5-3 parts of rice vinegar, 3-5 parts of modified starch, 0.05-0.2 part of xanthan gum and 30-50 parts of water, wherein the modified starchis hydroxypropyl distarch phosphate. The invention further provides a preparation method of the fragrant lemon juice, wherein the preparation method comprises the steps of preparing the lemon juice, preparing the plum fresh jam, preparing starch liquid, preparing thickening liquid, performing blending and cooking, performing sterilizing, and performing packing. The fragrant lemon juice has uniquedelicately fragrant flavor of lemons and plums, and is moderate in stickiness, moderate in sour and sweet degrees, delicious, and suitable for cooking blending materials and toppings; and the fragrantlemon juice maintains moderate viscous state, and within the quality guarantee period, the fragrant lemon juice is free from layering, good in stability, and long in quality guarantee period.

Description

technical field [0001] The invention belongs to the field of condiment processing, in particular to lemon juice and a preparation method thereof. Background technique [0002] Because of its extremely sour taste, lemon is the favorite food of pregnant women with liver deficiency, so it is called Yimu fruit or Yimuzi. Lemon is rich in citric acid, so it is known as "citric acid warehouse". The lemon juice is juicy and crispy, with a strong aroma. Lemon is rich in vitamin C, which can reduce phlegm and relieve cough, promote body fluid and strengthen stomach. Lemon can be used as a good condiment because of its sour taste and pleasant aroma. Lemons are widely planted in Guangdong, Guangxi, and Fujian of my country. [0003] Green plum (also known as plum fruit), abounds in southern my country, and has a cultivation history of more than 3,000 years. Edible fruit, salted or dried, or smoked instead of ebony is used as medicine, which has the effects of relieving cough, diar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L29/30A23L29/269A23L3/00
CPCA23L27/10A23L27/00A23L29/30A23L29/269A23L3/00A23V2002/00A23V2200/242A23V2250/5118A23V2250/5086A23V2300/24
Inventor 唐学春
Owner 珠海市宝门食品企业有限公司
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