A grapefruit and orange compound beverage and preparation method thereof

Abstract

The invention relates to the technical field of beverage production, and discloses a grapefruit-orange composite beverage and a preparation method thereof. The raw material proportions of the grapefruit-orange composite beverage are: 18%-23% grapefruit extract; 5%-8% grapefruit peel extract; 15%-19% orange juice; 5%-7% citron extract; 10%-12% cabbage extract; 6%-9% licorice extract; 7%-13% sugarcane juice; 1%-1.5% citric acid; and the rest is pure water. The process of preparing the grapefruit-orange composite beverage according to the raw material proportions of the grapefruit-orange composite beverage is as follows: weighing or measuring the raw materials according to the raw material formula proportions, mixing the raw materials in sequence, adjusting the taste after mixing some of the raw materials, and finally diluting the mixed liquid with pure water to a concentration and a pH range set by a manufacturer, performing quality inspection on the prepared grapefruit-orange composite beverage, and filling, sterilizing, cooling and packaging the beverage that passes the inspection. After a series of preparation processes, a composite beverage with portability, instant drinkability, and dual nutritional values ​​of fruits and vegetables is prepared.

Description

Technical Field

[0001] The invention relates to the technical field of beverage production, in particular to a grapefruit-orange composite beverage and a preparation method thereof. Background Art

[0002] With the development of society and the advancement of science and technology, people's demand for food and beverages has gradually changed from simple satiety and taste to more emphasis on nutrition, health and convenience. Traditional single fruit juice or vegetable juice can no longer fully meet the needs of consumers. In this market context, grapefruit and orange compound beverage came into being. It not only has the dual nutritional value of fruits and vegetables, but also is favored by the new generation of consumers for its portability and ready-to-drink characteristics.

[0003] During the production process, the grapefruit and orange compound beverage uses efficient use of raw materials and environmentally friendly waste treatment, which reflects the concept of green production. This not only meets the requirements of environmental protection, but also caters to consumers' preference for environmentally friendly products. By integrating the nutritional components of fruits and vegetables, the grapefruit and orange compound beverage has become a drink that meets the modern people's needs for nutrition, health and convenience.

[0004] In summary, the emergence of grapefruit-orange compound beverage is the inevitable result of social progress and technological development. It not only meets the modern people's needs for nutrition, health and convenience, but also reflects the new standards and efforts of the beverage production industry in food safety, nutrition and health, product innovation and environmental sustainability. The emergence of this beverage is not only a supplement to the traditional beverage market, but also a practice of modern production concepts, which indicates the development trend of the food and beverage industry in the future. Summary of the invention

[0005] 1. Technical issues to be resolved In view of the deficiencies in the prior art, the present invention provides a grapefruit-orange compound beverage and a preparation method thereof, which has the advantages of portability, ready-to-drinkability, and dual nutritional value of fruits and vegetables, and solves the problem that traditional single fruit juice or vegetable juice can no longer fully meet the needs of consumers.

[0006] (II) Technical solution To achieve the above object, the present invention provides the following technical solution: a grapefruit-orange compound beverage, the raw materials of which include grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, licorice extract, sugarcane juice and citric acid, and the rest is purified water; The proportions of the raw materials are: grapefruit extract 18%-23%; grapefruit peel extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; licorice extract 6%-9%; sugarcane juice 7%-13%; citric acid 1%-1.5%; and the rest is pure water.

[0007] Preferably, the preparation steps of the grapefruit extract and grapefruit peel extract are: S1.1. Raw material selection and preparation: Select ripe, fresh and uncontaminated grapefruit as raw material and wash it first; S1.2, separation and juicing: the cleaned grapefruit pulp and peel are separated, the grapefruit pulp is squeezed into juice by a juicer to obtain grapefruit extract, and the grapefruit peel is reserved; S1.3, Slicing: Cut the grapefruit peel into small pieces or strips to facilitate the subsequent drying and extraction process. The sliced ​​grapefruit peel is naturally dried for 5-7 days until it is completely dry; S1.4, crushing: crush the dried grapefruit peel into grapefruit peel powder using a crusher; S1.5, extraction: mix grapefruit peel powder and 75% ethanol in a 500 ml glass beaker at a ratio of 1:2, put into an ultrasonic instrument for extraction, set the ultrasonic power of the ultrasonic instrument to 250 W, set the extraction time to 50 min, and start the button to extract the active ingredients from the grapefruit peel; S1.6, separation and purification: The extracted mixture was centrifuged at 200 rpm for 30 min, allowed to stand for 2 h, the supernatant was collected, and the supernatant was concentrated to 1 / 15 of the original volume at 80°C to obtain a grapefruit peel extract.

[0008] Preferably, the preparation process of the citron extract is: S2.1, cleaning and crushing: Take fresh citrons in the middle stage of maturity, wash the impurities and sugar on the surface with clean water, and use a wall-breaking machine to crush the cleaned citrons with the skin to make them into fine particles to increase the contact area with the extraction solvent and improve the extraction efficiency; S2.2, solid-liquid soaking: mixing the crushed citron with purified water in a ratio of 1:9 to obtain a solid-liquid mixture; S2.3, extract the filtrate: use a normal pressure reflux extraction device equipped with an electric heating jacket to extract the mixture, set the extraction time to 60 min, and set the extraction temperature to 70°C; S2.4, filtrate acquisition: the mixed solution obtained after extraction is filtered three times using a triangular funnel and filter paper, and the filtrate from the third filtration is used to prepare for the subsequent concentration step; S2.5. Concentrate the extract: Use a vacuum concentrator to concentrate the filtrate under reduced pressure, set the temperature for the concentration under reduced pressure to 55° C., set the time for the concentration under reduced pressure to 50 min, until the volume of the concentrate is 1 / 5 of the original volume, to obtain the citron extract.

[0009] Preferably, the preparation process of the cabbage extract is: S3.1. Raw material preparation: Select early mature, fresh and disease-free cabbages, soak them in salt water for 10 minutes, and then rinse them with clean water; S3.2, extraction: the chopped cabbage was mixed with purified water in a ratio of 2:11 to obtain a solid-liquid mixture, and the mixture was extracted using a normal pressure reflux extraction device equipped with an electric heating jacket, with the extraction time set to 40 min and the extraction temperature set to 60°C; S3.3, separation and purification: centrifuge the mixed solution obtained after extraction at 400 rpm for 20 min, let it stand for 50 min, take the supernatant, and use a vacuum concentrator to perform vacuum concentration treatment on the supernatant. Set the vacuum concentration temperature to 45°C and the vacuum concentration time to 1 h, until the volume of the concentrate is 1 / 7 of the original volume, to obtain the cabbage extract.

[0010] Preferably, a method for preparing a grapefruit-orange compound beverage is prepared according to the raw material proportions of the above-mentioned grapefruit-orange compound beverage, and the preparation process is as follows: Step 1. Formula preparation: weigh or measure grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, licorice extract, sugarcane juice, citric acid and purified water according to specific gravity; Step 2, mixing raw materials: mix grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, and licorice extract according to proportion; Step 3: Adjust the taste: Add sugarcane juice as a natural sweetener to adjust the sweetness of the drink, and use citric acid to adjust the acidity of the drink; Step 4: Dilution: dilute the mixed liquid with pure water to the set concentration; Step 5, quality inspection: conducting quality inspection on the prepared grapefruit-orange compound beverage; Step 6: Filling and sealing: Fill the beverages that have passed the inspection; Step 7: Pasteurization: pasteurize the bottled beverage; Step 8: Cooling: Cool the beverage after sterilization; Step 9: Packaging and storage: Pack the cooled beverage.

[0011] Preferably, the conditions for mixing the raw materials in step 2 are: under aseptic conditions, the raw materials are mixed in a sterilized glass container and stirred evenly using a glass rod.

[0012] Preferably, the ratio of sugarcane juice to citric acid added in step three is 8 to 1.

[0013] Preferably, in the dilution in step 4: the mixed liquid is diluted with purified water to a compound beverage concentration of 85% and a pH range of 6-8.

[0014] Preferably, in step five, the beverage is tested for sensory indicators of color, aroma and taste as well as physical and chemical indicators of safety and stability.

[0015] Preferably, the pasteurization conditions in step seven are: setting the pasteurization temperature to 98° C. and setting the pasteurization time to 5 minutes.

[0016] Compared with the prior art, the present invention provides a grapefruit-orange compound beverage and a preparation method thereof, which has the following beneficial effects: The present invention adds cabbage extract, grapefruit peel extract and licorice extract to the raw material formula. Cabbage is rich in vitamin C and B vitamins (including B1 and B2), wherein the vitamins help maintain human health and promote metabolism, and the raffinose in the cabbage extract can directly reach the large intestine and be decomposed and utilized by bifidobacteria, thereby playing a role in moistening the intestine and facilitating bowel movements. The grapefruit peel extract contains rich flavonoids (naringin and hesperidin), which have antioxidant, anti-inflammatory and anti-cancer effects, and the licorice extract can reduce inflammation, reduce heat and assist in repairing sores and sore throats caused by heat toxins. Treatment, therefore, combining cabbage extract, grapefruit peel extract and licorice extract in the formula raw materials can not only improve the color and taste of the beverage and increase the aroma, but also make the composite beverage have the functions of multiple nutrition, reducing liver fire and moisturizing the intestines and promoting bowel movements. Combined with setting the beverage to a suitable concentration and pH range in step four to maintain a weakly acidic taste, the taste of the beverage is improved and is easily accepted by the public. Therefore, the raw material formula and process seasoning steps of the present invention can improve the functionality, stability and sensory quality of the beverage, and solve the problem that traditional single fruit juice or vegetable juice can no longer fully meet the needs of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 A flow chart is prepared for the present invention; DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] See also Figure 1 , a grapefruit-orange compound beverage, the raw materials of which include grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, licorice extract, sugarcane juice and citric acid, and the rest is purified water; The proportions of raw materials are: grapefruit extract 18%-23%; grapefruit peel extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; licorice extract 6%-9%; sugarcane juice 7%-13%; citric acid 1%-1.5%; and the rest is pure water.

[0020] Specifically, the preparation steps of grapefruit extract and grapefruit peel extract are as follows: S1.1. Raw material selection and preparation: Select mature, fresh and uncontaminated grapefruit as raw material, and wash it thoroughly to remove surface impurities and pesticide residues; S1.2, separation and juicing: the cleaned grapefruit pulp and peel are separated, the grapefruit pulp is squeezed into juice by a juicer to obtain grapefruit extract, and the grapefruit peel is reserved; S1.3, Slicing: Cut the grapefruit peel into small pieces or strips to facilitate the subsequent drying and extraction process. The sliced ​​grapefruit peel is naturally dried for 5-7 days until it is completely dry; S1.4, crushing: crushing the dried grapefruit peel into grapefruit peel powder using a crusher, which helps to increase the contact area between the grapefruit peel and the extraction solvent and improve the extraction efficiency; S1.5, extraction: mix grapefruit peel powder and 75% ethanol in a 500 ml glass beaker at a ratio of 1:2, put into an ultrasonic instrument for extraction, set the ultrasonic power of the ultrasonic instrument to 250 W, set the extraction time to 50 min, and start the button to extract the active ingredients from the grapefruit peel; S1.6, separation and purification: The extracted mixture was centrifuged at 200 rpm for 30 min, allowed to stand for 2 h, the supernatant was collected, and the supernatant was concentrated to 1 / 15 of the original volume at 80°C to obtain a high-purity grapefruit peel extract.

[0021] Specifically, the preparation process of citron extract is as follows: S2.1, cleaning and crushing: Take fresh citrons in the middle stage of maturity, wash the impurities and sugar on the surface with clean water, and use a wall-breaking machine to crush the cleaned citrons with the skin to make them into fine particles to increase the contact area with the extraction solvent and improve the extraction efficiency; S2.2, solid-liquid soaking: mixing the crushed citron with purified water in a ratio of 1:9 to obtain a solid-liquid mixture to ensure sufficient soaking; S2.3, extract filtrate: use a normal pressure reflux extraction device (including extraction bottle, condenser and collection bottle) equipped with an electric heating jacket to extract the mixture, set the extraction time to 60 minutes, and set the extraction temperature to 70°C. This parameter helps to improve the extraction efficiency and maintain the stability of the active ingredients. By controlling the heating intensity to maintain a constant extraction temperature, the destruction of the active ingredients due to overheating is avoided; S2.4, filtrate acquisition: the mixed solution obtained after extraction is filtered three times using a triangular funnel and filter paper, and the filtrate from the third filtration is used to prepare for the subsequent concentration step; S2.5. Concentrate the extract: Use a vacuum concentrator to concentrate the filtrate under reduced pressure. Set the temperature for the concentrated solution to 55°C and the time for the concentrated solution to 50 min, until the volume of the concentrate is 1 / 5 of the original volume, thereby obtaining the citron extract. The concentration temperature of 55°C can prevent high temperature from destroying the active ingredients.

[0022] Specifically, the preparation process of cabbage extract is as follows: S3.1. Raw material preparation: Select early mature, fresh and disease-free cabbages, soak them in salt water for 10 minutes, and then rinse them with clean water to remove surface impurities and residual pesticides. Chop the cleaned cabbages into small pieces to increase their contact area with the extraction solvent; S3.2, extraction: chopped cabbage and purified water were mixed in a ratio of 2:11 to obtain a solid-liquid mixture, and the mixture was extracted using a normal pressure reflux extraction device (including an extraction bottle, a condenser and a collection bottle) equipped with an electric heating jacket. The extraction time was set to 40 min and the extraction temperature was set to 60°C. This parameter helps to improve the extraction efficiency and maintain the stability of the active ingredients. The constant extraction temperature is maintained by controlling the heating intensity to avoid the destruction of the active ingredients due to overheating; S3.3, separation and purification: the mixed solution obtained after extraction is centrifuged at 400 rpm for 20 min. After standing for 50 min, the supernatant is taken and the supernatant is concentrated under reduced pressure using a vacuum concentrator. The temperature of the concentrated solution is set to 45°C and the time of the concentrated solution is set to 1 h, until the volume of the concentrate is 1 / 7 of the original volume, thereby obtaining a cabbage extract. The concentration temperature of 45°C can avoid high temperature destruction of the active ingredients and obtain a cabbage extract of higher purity.

[0023] Specifically, a method for preparing a grapefruit-orange compound beverage is prepared according to the raw material proportions of the above-mentioned grapefruit-orange compound beverage, and the preparation process is as follows: Step 1. Formula preparation: weigh or measure grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, licorice extract, sugarcane juice, citric acid and purified water according to specific gravity to ensure that the concentration and quality of all extracts meet the formula requirements; Step 2, mixing raw materials: mix grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, and licorice extract according to the proportion. During the mixing process, pay attention to stirring evenly to ensure that the various ingredients are fully integrated; Step 3: Adjust the taste: Add sugarcane juice as a natural sweetener to adjust the sweetness of the drink, and use citric acid to adjust the acidity of the drink to achieve a balance between acid and alkalinity to achieve an ideal taste; Step 4: Dilution: dilute the mixed liquid with purified water to the set concentration to ensure that the diluted beverage retains the active ingredients and flavor of various extracts; Step 5: Quality testing: Conduct quality testing on the prepared grapefruit and orange compound beverage to ensure that the beverage meets food safety and quality standards; Step 6: Filling and sealing: Fill the qualified beverages and seal them tightly to ensure the sealing and shelf life of the products. Pay attention to hygiene and avoid contamination during the filling and sealing process. Step 7: Pasteurization: pasteurize the bottled beverage to kill any microorganisms that may exist, ensure the safety of the beverage and extend its shelf life. Control the temperature and time of the pasteurization to avoid affecting the taste and nutritional content of the beverage. Step 8. Cooling: After sterilization, the beverage is cooled to stop the sterilization process, reduce thermal degradation, and cool to a suitable temperature for subsequent packaging and storage; Step 9. Packaging and storage: Package the cooled beverages. You can use different types of packaging materials, such as glass bottles, plastic bottles or aluminum cans. Store the packaged beverages in a cool and dry environment, avoid direct sunlight and high temperatures to maintain the quality and taste of the beverages.

[0024] Specifically, the conditions for mixing the raw materials in step 2 are: under aseptic conditions, the raw materials are mixed in a sterilized glass container and stirred evenly using a glass rod.

[0025] Specifically, in step three, the ratio of sugarcane juice to citric acid is 8 to 1.

[0026] Specifically, in step 4, dilution: dilute the mixed liquid with purified water to a compound beverage concentration of 85% and a pH range of 6-8, ensuring that the diluted beverage retains the active ingredients and flavors of various extracts.

[0027] Specifically, in step five, the beverage is tested for sensory indicators of color, aroma and taste as well as physical and chemical indicators of safety and stability to ensure that the beverage meets food safety and quality standards.

[0028] Specifically, the pasteurization conditions in step seven are: setting the pasteurization temperature to 98° C. and setting the pasteurization time to 5 minutes. Too long a time will destroy the taste and nutritional components of the beverage.

[0029] Example 1 The proportions of the beverage raw materials are: grapefruit extract 18%-23%; grapefruit peel extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; licorice extract 6%-9%; sugarcane juice 7%-13%; citric acid 1%-1.5%; the rest is pure water, the proportion is taken according to the formula range of the present invention, and the preparation is carried out according to the preparation steps of the present invention.

[0030] Comparative Example 1 The proportions of the beverage raw materials are: grapefruit extract 18%-23%; orange extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; sugarcane juice 7%-13%; citric acid 1%-1.5%; the rest is pure water. The beverage is prepared according to the preparation steps of the present invention, except that the grapefruit peel extract in Example 1 is replaced with orange extract, and the licorice extract is removed.

[0031] Example 2 The proportions of the beverage raw materials are: grapefruit extract 18%-23%; grapefruit peel extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; licorice extract 6%-9%; sugarcane juice 7%-13%; citric acid 1%-1.5%; the rest is pure water, the proportion is taken according to the formula range of the present invention, and the preparation is carried out according to the preparation steps of the present invention.

[0032] Comparative Example 2 The proportion of the beverage raw materials is: grapefruit extract 18%-23%; grapefruit peel extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; licorice extract 6%-9%; sugarcane juice 7%-13%; citric acid 1%-1.5%; the rest is pure water, and the proportion is taken according to the formula range of the present invention. The dilution in step 4 of Example 2: the mixed liquid is diluted with pure water to a composite beverage concentration of 70%, and the pH range is between 9-10, and the other steps are prepared according to the preparation steps of the present invention.

[0033] The laboratory prepared finished products Examples 1-2 using the raw material formula and the preparation process of the present invention, and prepared Comparative Examples 1-2 using the same preparation steps, but the raw material formula in Comparative Example 1 was changed relative to Example 1, and the preparation process step 4 was changed relative to Example 2. The finished beverages were finally prepared. Examples 1-2 and Comparative Examples 1-2 were tested for color, aroma and taste sensory indicators, as well as safety and stability physical and chemical indicators. The test results of the four case finished products are as follows: project Example 1 Comparative Example 1 Example 2 Comparative Example 2 Color Good grapefruit color Lighter orange color Good grapefruit color Lighter color aroma Obvious grapefruit aroma Obvious orange aroma Obvious grapefruit aroma Weakened aroma smell Slightly sweet, slightly sour Slightly sweet Slightly sweet, slightly sour Taste fades Security Comply with standards Comply with standards Comply with standards Comply with standards stability No precipitation No precipitation No precipitation Slight precipitation Positive reviews 98% 60% 95% 55% Taste evaluation Tastes good, and it helps to reduce heat after drinking It is easy to get angry after drinking Tastes good, can moisten the intestines and relieve constipation after drinking Light smell, no function PH 7.5 8.5 7.5 9.0 Based on the above table, the adjustment of Comparative Example 1 relative to Example 1 is as follows: the grapefruit peel extract and licorice extract are removed and replaced with orange extract, resulting in changes in the color, aroma and taste of the beverage of Comparative Example 1, and a decrease in the favorable rating and taste evaluation. In addition, the beverage is prone to getting a sore throat after drinking, indicating that the grapefruit peel extract and licorice extract in Example 1 can reduce internal heat.

[0034] The adjustment of Comparative Example 2 relative to Example 2: the dilution step and the pH value were changed, resulting in the beverage of Comparative Example 2 becoming lighter in color, weaker in aroma, lighter in taste, and slight precipitation, indicating that the weakly acidic beverage of Example 2 is easily accepted by the public, while the taste of the weakly alkaline beverage is not easily accepted. Therefore, the process seasoning step of the present invention can improve the stability and sensory quality of the beverage.

[0035] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A grapefruit and orange compound beverage, characterized in that: The raw materials include grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, licorice extract, sugarcane juice and citric acid, and the rest is purified water; The proportions of the raw materials are: grapefruit extract 18%-23%; grapefruit peel extract 5%-8%; orange juice 15%-19%; citron extract 5%-7%; cabbage extract 10%-12%; licorice extract 6%-9%; sugarcane juice 7%-13%; citric acid 1%-1.5%; and the rest is pure water.

2. The grapefruit-orange compound beverage according to claim 1, characterized in that: The preparation steps of the grapefruit extract and the grapefruit peel extract are as follows: S1.

1. Raw material selection and preparation: Select ripe, fresh and uncontaminated grapefruit as raw material and wash it first; S1.2, separation and juicing: the cleaned grapefruit pulp and peel are separated, the grapefruit pulp is squeezed into juice by a juicer to obtain grapefruit extract, and the grapefruit peel is reserved; S1.3, Slicing: Cut the grapefruit peel into small pieces or strips to facilitate the subsequent drying and extraction process. The sliced ​​grapefruit peel is naturally dried for 5-7 days until it is completely dry; S1.4, crushing: crush the dried grapefruit peel into grapefruit peel powder using a crusher; S1.5, extraction: mix grapefruit peel powder and 75% ethanol in a 500 ml glass beaker at a ratio of 1:2, put into an ultrasonic instrument for extraction, set the ultrasonic power of the ultrasonic instrument to 250 W, set the extraction time to 50 min, and start the button to extract the active ingredients from the grapefruit peel; S1.6, separation and purification: The extracted mixture was centrifuged at 200 rpm for 30 min, allowed to stand for 2 h, the supernatant was collected, and the supernatant was concentrated to 1 / 15 of the original volume at 80°C to obtain a grapefruit peel extract.

3. The grapefruit-orange compound beverage according to claim 1, characterized in that: The preparation process of the citron extract is as follows: S2.1, cleaning and crushing: Take fresh citrons in the middle stage of maturity, wash the impurities and sugar on the surface with clean water, and use a wall-breaking machine to crush the cleaned citrons with the skin to make them into fine particles to increase the contact area with the extraction solvent and improve the extraction efficiency; S2.2, solid-liquid soaking: mixing the crushed citron with purified water in a ratio of 1:9 to obtain a solid-liquid mixture; S2.3, extract the filtrate: use a normal pressure reflux extraction device equipped with an electric heating jacket to extract the mixture, set the extraction time to 60 min, and set the extraction temperature to 70°C; S2.4, filtrate acquisition: the mixed solution obtained after extraction is filtered three times using a triangular funnel and filter paper, and the filtrate from the third filtration is used to prepare for the subsequent concentration step; S2.

5. Concentrate the extract: Use a vacuum concentrator to concentrate the filtrate under reduced pressure, set the temperature for the concentration under reduced pressure to 55° C., set the time for the concentration under reduced pressure to 50 min, until the volume of the concentrate is 1 / 5 of the original volume, to obtain the citron extract.

4. The grapefruit-orange compound beverage according to claim 1, characterized in that: The preparation process of the cabbage extract is as follows: S3.

1. Raw material preparation: Select early mature, fresh and disease-free cabbages, soak them in salt water for 10 minutes, and then rinse them with clean water; S3.2, extraction: the chopped cabbage was mixed with purified water in a ratio of 2:11 to obtain a solid-liquid mixture, and the mixture was extracted using a normal pressure reflux extraction device equipped with an electric heating jacket, with the extraction time set to 40 min and the extraction temperature set to 60°C; S3.3, separation and purification: centrifuge the mixed solution obtained after extraction at 400 rpm for 20 min, let it stand for 50 min, take the supernatant, and use a vacuum concentrator to perform vacuum concentration treatment on the supernatant. Set the vacuum concentration temperature to 45°C and the vacuum concentration time to 1 h, until the volume of the concentrate is 1 / 7 of the original volume, to obtain the cabbage extract.

5. A method for preparing a grapefruit and orange compound beverage, characterized in that: The raw material proportion of the grapefruit-orange composite beverage according to claim 1 is prepared, and the preparation process is as follows: Step 1. Formula preparation: weigh or measure grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, licorice extract, sugarcane juice, citric acid and purified water according to specific gravity; Step 2, mixing raw materials: mix grapefruit extract, grapefruit peel extract, orange juice, citron extract, cabbage extract, and licorice extract according to proportion; Step 3: Adjust the taste: Add sugarcane juice as a natural sweetener to adjust the sweetness of the drink, and use citric acid to adjust the acidity of the drink; Step 4: Dilution: dilute the mixed liquid with pure water to the set concentration; Step 5, quality inspection: conducting quality inspection on the prepared grapefruit-orange compound beverage; Step 6: Filling and sealing: Fill the beverages that have passed the inspection; Step 7: Pasteurization: pasteurize the bottled beverage; Step 8: Cooling: Cool the beverage after sterilization; Step 9: Packaging and storage: Pack the cooled beverage.

6. The method for preparing a grapefruit-orange compound beverage according to claim 5, characterized in that: The conditions for mixing the raw materials in step 2 are: under aseptic conditions, the raw materials are mixed in a sterilized glass container and stirred evenly using a glass rod.

7. The method for preparing a grapefruit-orange compound beverage according to claim 5, characterized in that: In the step 3, the ratio of sugarcane juice to citric acid is 8 to 1.

8. The method for preparing a grapefruit-orange compound beverage according to claim 5, characterized in that: Dilution in the step 4: dilute the mixed liquid with purified water to a compound beverage concentration of 85% and a pH range of 6-8.

9. The method for preparing a grapefruit-orange compound beverage according to claim 5, characterized in that: In step 5, the beverage is tested for color, aroma and taste sensory indicators as well as safety and stability physical and chemical indicators.

10. The method for preparing a grapefruit-orange compound beverage according to claim 5, characterized in that: The pasteurization conditions in step seven are: setting the pasteurization temperature to 98° C. and setting the pasteurization time to 5 minutes.

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