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Orah fruit juice beverage and preparation method thereof

A technology of fermented mandarin oranges and beverages, which is applied in the field of fruit juice beverage preparation, can solve the problems of poor taste and difficult preservation, and achieve the effects of maintaining color, small anti-corrosion effect and improving preservation ability

Pending Publication Date: 2022-07-15
广西冰客食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a citrus fruit juice drink and its preparation method, which solves the problems of poor mouthfeel and taste and difficulty in preservation of fruit juice drinks made from citrus citrus.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The embodiment of the present invention provides a wokan fruit juice beverage, comprising the following raw materials by mass percentage: 26% frozen wokan juice, 5% frozen wokan pulp, 50% high fructose syrup, 10% white sugar, 5.7165% pure water, stable Agent 0.32%, sour agent 1.6%, sweetener 0.05%, preservative 0.045%, antioxidant 0.07%, flavor enhancer 0.28%, pigment 0.0585%, essence 0.86%;

[0032] The stabilizer is sodium carboxymethyl cellulose, the sour agent includes the following raw materials by mass: 1% hydrocitric acid, 0.6% DL-malic acid, the sweetener is acesulfame potassium, the preservative is potassium sorbate, and the antioxidant includes Raw materials in the following mass percentages: sodium sulfite 0.02%, D-sodium erythorbate 0.05%, flavor enhancers include raw materials in the following mass percentages: salt 0.08%, sodium citrate 0.2%, pigments include the following raw materials by mass: β-carotene 0.05%, sunset yellow 0.006%, tartrazine 0.0025%, t...

Embodiment 2

[0042] The embodiment of the present invention provides a wokan fruit juice beverage, comprising the following raw materials by mass percentage: frozen wokan juice 27%, frozen wokan pulp 3%, high fructose syrup 49.61%, white sugar 12%, purified water 5.5%, stable Agent 0.35%, sour agent 1.2%, sweetener 0.07%, preservative 0.03%, antioxidant 0.08%, flavor enhancer 0.4%, pigment 0.06%, flavor 0.7%;

[0043] The stabilizer is sodium carboxymethyl cellulose, the sour agent includes the following raw materials by mass: 0.8% hydrocitric acid, 0.4% DL-malic acid, the sweetener is acesulfame potassium, the preservative is potassium sorbate, and the antioxidant includes Raw materials in the following mass percentages: sodium sulfite 0.03%, D-sodium erythorbate 0.05%, flavor enhancers include raw materials in the following mass percentages: salt 0.08%, sodium citrate 0.32%, pigments include raw materials in the following mass percentages: β-carotene 0.05%, sunset yellow 0.009%, tartrazi...

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PUM

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Abstract

The invention provides an Orah fruit juice beverage and a preparation method thereof, and relates to the technical field of fruit juice beverage preparation. The preparation method of the citrus reiculata Blanco juice beverage comprises the following preparation steps: S1, weighing high fructose corn syrup and purified water according to a formula, putting the weighed high fructose corn syrup and purified water into an emulsification tank, heating to 55-60 DEG C, slowly adding sodium carboxymethyl cellulose, and emulsifying for 5-10 minutes to obtain an emulsified solution A; through cooperation of frozen citrus reiculata Blanco juice, frozen citrus reiculata Blanco pulp, high fructose corn syrup and white granulated sugar, abundant vitamin C and mineral substances in the citrus reiculata Blanco juice are increased, citrus reiculata Blanco is rich in flavor, high in freshness, sour, sweet and delicious, and wide in applicable crowd range and is not limited, and potassium sorbate is combined with sulfydryl of a microbial enzyme system, so that many enzyme systems are destroyed, and the quality of citrus reiculata Blanco is improved. The potassium sorbate can fully play a role in corrosion prevention in an acid medium, and the corrosion prevention effect is small under a neutral condition, so that the freshness preservation capability of the citrus reiculata Blanco juice is improved, and the deterioration speed is reduced.

Description

technical field [0001] The invention relates to the technical field of fruit juice beverage preparation, in particular to a citrus fruit juice beverage and a preparation method. Background technique [0002] Wo tangerine belongs to spring tangerine and is a late-maturing tangerine variety. This variety has the characteristics of vigorous growth, less fruit landing in winter, strong fruit hanging ability, and long fruit hanging harvest period. It can be harvested from January to February in the mature period. The longest can be harvested between May, the fruit is plump and festive in appearance, the flesh is tender, the skin is thin, the orange flesh is juicy, so the taste is sweet and soft, low-acid and refreshing, high in nutrients, and contains a lot of vitamins. . [0003] Juicing sounds simple, but after many years of trying to squeeze citrus juice, many manufacturers have tried to use citrus juice, but the taste is not satisfactory. This is because the pungent and Exc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/68A23L2/60A23L2/52A23L33/10A23L33/105A23L2/44
CPCA23L2/02A23L2/68A23L2/60A23L2/52A23L33/10A23L33/105A23L2/44A23V2002/00A23V2200/10A23V2200/16A23V2200/30A23V2250/032A23V2250/044A23V2250/21A23V2250/606A23V2250/61A23V2200/02A23V2200/04A23V2250/242A23V2250/51088A23V2250/211
Inventor 罗文彬韦志福庞成友黄茂龙林绍青罗锐李建强冯春梅任二芳罗小杰苏艳兰
Owner 广西冰客食品有限公司
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