Preparation method of honey and lemon healthy drink based on natural components

Abstract

The present invention discloses a natural component-based honey lemon healthy drink production method, and relates to the technical field of food processing, and the production method comprises the following steps: fresh lemons are subjected to surface microorganism inactivation treatment, and lemon juice is obtained through a staged squeezing process; performing gradient mixing on the honey and the lemon juice according to a mass ratio of 1: 4 to 3: 20, wherein the mixing process is completed in a non-oxidizing environment; adding a compound stabilizer into the mixed system, performing high-pressure homogenization, and then completing filling through a low-temperature instantaneous sterilization process. The preparation method has the beneficial effects that the juice yield is increased to 82.3 + / -1.5% through a staged squeezing process, the VC retention rate is increased to 92.6% by adopting a gradient mixing system, and the centrifugal precipitation rate is reduced to 1.2% or below in cooperation with a composite stable system. According to the invention, the nutrition retention capability and the physical stability of the product are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for making a honey lemon healthy drink based on natural ingredients. Background Art

[0002] In the field of functional food and beverage, natural ingredient drinks have continuously attracted research attention due to their health attributes. Among them, products based on natural raw materials such as honey and lemon account for more than 32%. Existing processing technologies mainly focus on research related to nutrient retention and sensory quality: in terms of raw material treatment, high pressure processing (HPP) technology inactivates microorganisms through a pressure of 400 - 600 MPa, but there are problems of high equipment costs; in the study of ingredient stability, microemulsification technology improves the stability of suspension through a nano-scale dispersion system, but there is a risk of surfactant residue. It is worth noting that progress has been made in the research on lemon active ingredients. For example, the extraction rate of limonin can be increased by 42% using ultrasonic-assisted extraction technology, but this technology has not been systematically applied to industrial production of drinks.

[0003] Existing technologies have multiple limitations: First, the juice yield of the traditional pressing process is only 65 - 70%, and the residual pectin methylesterase causes the product to be prone to gelation; Second, there is a significant oxidation browning phenomenon in the mixed system of honey and lemon juice. Although the conventional addition of 0.1 - 0.3% ascorbic acid can partially inhibit it, it will result in a VC retention rate of less than 60% (stored at 25°C for 7 days); Third, most existing stabilizer systems use a single colloid (such as sodium carboxymethylcellulose), and the absolute value of its Zeta potential is less than 25 mV, resulting in a centrifugal precipitation rate of the product > 8%. In addition, traditional pasteurization (72°C / 15 s) can achieve commercial sterility, but it will cause a loss of volatile components such as limonene up to 37%. These technical defects directly restrict the product quality, resulting in common problems in commercially available honey lemon drinks such as a short shelf life (usually < 30 days), low nutritional density (total phenol content < 80 mg / 100 ml), and poor taste stability. Summary of the Invention

[0004] In view of the above problems existing in the above or prior art, the present invention is proposed.

[0005] Therefore, the object of the present invention is to provide a method for making a honey lemon healthy drink based on natural ingredients.

[0006] To solve the above technical problems, the present invention provides the following technical solution: A method for making a honey lemon health drink based on natural ingredients, which includes performing surface microbial inactivation treatment on fresh lemons and obtaining lemon juice through a staged pressing process; mixing honey and the lemon juice in a gradient according to a mass ratio of 1:4 to 3:20, and the mixing process is completed in a non-oxidizing environment; adding a composite stabilizer to the mixed system and performing high-pressure homogenization, and then completing filling through a low-temperature instantaneous sterilization process.

[0007] As a preferred embodiment of the method for making a honey lemon health drink based on natural ingredients according to the present invention, wherein: the staged pressing process includes: obtaining initial juice by first pressing at room temperature, freezing the remaining fruit residue at -18°C and then thawing it for secondary pressing, and combining the two pressed juices and filtering through a 300-mesh sieve.

[0008] As a preferred embodiment of the method for making a honey lemon health drink based on natural ingredients according to the present invention, wherein: the gradient mixing process includes: under a vacuum degree ≥ 0.08 MPa, first preheating the honey at 35 - 45°C and then preliminarily mixing it with the lemon juice, and then maintaining the system temperature ≤ 40°C under stirring at 200 - 400 rpm to complete the final mixing.

[0009] As a preferred embodiment of the method for making a honey lemon health drink based on natural ingredients according to the present invention, wherein: the composite stabilizer is composed of modified pectin and gellan gum with a mass ratio of 1 - 3:0.5 - 2, and the addition amount is 0.2 - 0.8% of the volume of the mixed solution.

[0010] As a preferred embodiment of the method for making a honey lemon health drink based on natural ingredients according to the present invention, wherein: the high-pressure homogenization is carried out in two stages: the first-stage homogenization pressure is 15 - 25 MPa for 1 - 3 minutes, and the second-stage homogenization pressure is 5 - 10 MPa for 0.5 - 1 minute.

[0011] As a preferred embodiment of the method for making a honey lemon health drink based on natural ingredients according to the present invention, wherein: the parameters of the low-temperature instantaneous sterilization process are: maintaining at 85 - 95°C for 8 - 12 seconds, and immediately cooling to below 25°C through a plate heat exchanger for filling after sterilization.

[0012] As a preferred embodiment of the method for making a honey lemon health drink based on natural ingredients according to the present invention, wherein: it further includes adding a chitosan oligosaccharide solution with a mass fraction of 0.1 - 0.5% as a biological preservative in the mixing stage, and the chitosan oligosaccharide solution is prepared by an enzymatic hydrolysis method, and the enzymatic hydrolysis conditions are: the addition amount of β-glucanase is 0.2 - 0.5%, and it is treated at pH 5.0 - 6.0 and 50 - 55°C for 2 - 3 hours.

[0013] As a preferred embodiment of the method for preparing the honey lemon healthy drink based on natural ingredients of the present invention, the pretreatment of the honey comprises: reacting with 0.1-0.3% by mass of glucose oxidase at 40-45° C. for 2-4 hours, and then removing residual enzyme protein through molecular sieve.

[0014] As a preferred solution of the method for preparing the honey lemon healthy drink based on natural ingredients of the present invention, the lemon juice is subjected to the following steps before mixing: adding 0.05-0.2% by mass of ascorbyl palmitate, and storing in the dark under nitrogen protection.

[0015] As a preferred solution of the method for preparing the honey lemon health drink based on natural ingredients described in the present invention, the drink has the following physical and chemical indicators: turbidity ≤ 5NTU, centrifugal sedimentation rate ≤ 2%, and vitamin C retention rate ≥ 90% after storage at 4°C for 30 days.

[0016] The beneficial effects of the present invention are as follows: the present invention realizes the directional deconstruction of the lemon cell structure and the efficient extraction of juice through a staged squeezing process, thereby solving the technical bottlenecks of low juice yield of traditional squeezing and gelation caused by residual pectin methylesterase; the gradient mixing system combines a vacuum environment with precise temperature control to effectively inhibit the oxidative browning reaction of the honey lemon mixed system, thereby breaking through the limitation that the active ingredients in the prior art are easily degraded and need to rely on high concentrations of antioxidants; the composite stabilizer system constructs a dual stabilization mechanism of steric hindrance and electrostatic repulsion through the synergistic effect of modified pectin and gellan gum, thereby improving the physical stability of the product and overcoming the contradiction that a single colloid cannot take into account both high stability and low addition amount; the graded pressure control of the high-pressure homogenization process realizes the regulation of particle size, thereby ensuring the uniformity of the system and avoiding the destruction of functional components caused by excessive homogenization; the low-temperature instantaneous sterilization technology maximizes the retention of heat-sensitive flavor substances while ensuring the safety of microorganisms through the optimized combination of thermodynamic parameters, thereby breaking through the dilemma that nutrition and sensory quality cannot be achieved at the same time in the traditional heat treatment process. DETAILED DESCRIPTION

[0017] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below.

[0018] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0019] Second, the "one embodiment" or "embodiment" referred to herein means a specific feature, structure, or characteristic that may be included in at least one implementation manner of the present invention. The "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor is it an individual or selectively exclusive embodiment from other embodiments.

[0020] Embodiment 1 is the first embodiment of the present invention. This embodiment provides a method for making a honey lemon health drink based on natural ingredients, which includes:

[0021] Select fresh Eureka lemons (Citrus limon), remove surface impurities with a bubble cleaning machine, soak them in ozone water (concentration 2.5 mg / L) for 10 minutes for sterilization treatment, and then inactivate surface microorganisms with a vacuum tumbler (vacuum degree -0.06 MPa). Place the pretreated lemon fruits in a screw press for the first normal-temperature pressing (pressure 15 MPa), and collect the initial juice; the remaining fruit residue is frozen with liquid nitrogen (-196 °C, 30 seconds), transferred to a -18 °C cold storage for 12 hours, taken out and thawed at 4 °C for 3 hours, and then subjected to secondary pressing with a belt press (pressure 25 MPa). The juices from the two pressings are combined and filtered through a 300-mesh vibrating screen to obtain lemon original juice. This staged pressing process significantly improves the juice yield and reduces the residual pectin methylesterase through the mechanism of freezing-induced cell wall rupture.

[0022] After removing impurities from commercially available mature honey (Baume degree 42°Bx) with a molecular sieve, pump it into a vacuum mixing tank (vacuum degree -0.085 MPa) and preheat it to 40 °C. Preliminarily mix the preheated honey and lemon original juice in a mass ratio of 1:6, turn on a scraper stirrer (rotation speed 150 rpm) to maintain the system temperature ≤ 38 °C; then adjust the rotation speed to 350 rpm for final mixing. The entire mixing process is completed under nitrogen protection (flow rate 5 L / min). This gradient mixing system effectively inhibits the activity of polyphenol oxidase and avoids the oxidative loss of vitamin C in the traditional process through the synergistic effect of staged temperature control and inert gas protection.

[0023] Mix modified pectin (esterification degree 45%) and gellan gum in a mass ratio of 2:1 to prepare a composite stabilizer solution with a mass concentration of 0.5%. Slowly add this solution (the addition amount is 0.5% of the volume of the mixed solution) to the mixing system, and perform two-stage homogenization with an in-line homogenizer: the first-stage homogenization pressure is set at 20 MPa for 2 minutes, and the second-stage homogenization pressure is adjusted to 8 MPa for 45 seconds. This composite stabilization system significantly improves the system stability while reducing the amount of colloid added through the synergistic effect of steric hindrance and electrostatic repulsion.

[0024] Add a chitosan oligosaccharide solution (molecular weight ≤ 3000 Da) with a mass fraction of 0.3% during the mixing stage. This solution is prepared by enzymatic hydrolysis of β-glucanase (addition amount 0.35%) at pH 5.5 and 52 °C for 2.5 hours. Meanwhile, during the honey pretreatment stage, glucose oxidase (addition amount 0.25%) is used for enzymatic hydrolysis at 42 °C and pH 5.0 for 3 hours, and then the residual enzyme protein is removed by molecular sieve. This biological preservation system, through the synergistic effect of the molecular weight regulation of chitosan oligosaccharide and the enzymatic hydrolysis pretreatment of honey, can inhibit the growth of microorganisms while improving the bioavailability of functional components.

[0025] Pump the mixed system into a tubular sterilizer for low-temperature instantaneous sterilization (92 °C / 10 s). After sterilization, immediately cool the liquid temperature below 20 °C through a plate heat exchanger (cooling medium temperature 2 °C). Use aseptic cold filling technology (environmental cleanliness ISO Class 5) for filling, and after filling, the product is inspected for foreign objects by an X-ray detector. This sterilization process, through precise control of thermodynamic parameters, can maximize the retention of volatile flavor substances such as limonene while ensuring microbial safety.

[0026] The preparation process of this example uses the freezing-induced cell wall rupture mechanism to increase the juice yield of lemons by 27.5% compared to the traditional process. The absolute value of the Zeta potential of the composite stabilization system reaches 38.7 mV (a 46% increase compared to a single colloid system). The gradient mixing system increases the retention rate of vitamin C by 32.4% compared to the conventional process. The low-temperature instantaneous sterilization process enables the retention rate of limonene to reach 91.8%. The synergistic effect of the above technical features produces a technical effect beyond expectations: the staged pressing process breaks through the theoretical juice yield limit of conventional pressing through the physical-phase change coupling mechanism; the synergistic effect of honey enzymatic hydrolysis pretreatment and chitosan oligosaccharide biological preservation realizes a dual antibacterial mechanism, extending the product shelf life to 60 days (30 days for the conventional process); the spatial steric hindrance-electrostatic repulsion synergistic mechanism of the composite stabilization system breaks through the limitations of traditional colloid stability theory. These breakthroughs cannot be achieved by simply superimposing existing technologies, reflecting the substantial innovation value of the present invention in the field of food processing technology.

[0027] Example 2, this example provides another preparation process for a honey lemon health drink, focusing on demonstrating the implementation path of technical solutions under different combinations of process parameters:

[0028] Select Femminello lemons with a maturity of 9.2 °Brix. After surface sterilization with an ozone water (concentration 3.0 mg / L) circulating spray system, use a vacuum pulsating pressure difference device (working cycle 30 s / time, pulsating frequency 2 Hz) to assist in cell structure breaking. First, perform screw pressing (pressure 18 MPa) on the pretreated lemons at room temperature. After collecting the initial juice, the residual pomace is quickly frozen in liquid nitrogen (-196 °C, 45 seconds) and then transferred to -20 °C for freezing for 16 hours. When thawing, use the gradient heating method (4 °C → 15 °C, heating 3 °C per hour) to complete cell structure restoration. Subsequently, perform secondary pressing with a belt press (pressure 28 MPa). Combine the juices from the two presses and process them through a 400-mesh self-cleaning filter to obtain lemon juice with a clarity of 98.6%. This freeze-thaw cycle process induces cell wall rupture through ice crystal growth, significantly improving the thermal denaturation efficiency of pectin methylesterase and further reducing the residual enzyme activity compared to Example 1.

[0029] After removing impurities from commercially available locust honey (moisture content 17.2%) through ceramic membrane filtration (pore size 0.2 μm), pump it into a two-shaft vacuum mixer (vacuum degree -0.09 MPa) and preheat it to 38 °C. Mix honey and lemon juice in a three-stage manner according to a mass ratio of 1:5: In the initial mixing stage, use a scraper agitator (rotation speed 120 rpm) to maintain the system temperature at 35 - 37 °C for 5 minutes; in the intermediate transition stage, increase the rotation speed to 280 rpm and introduce nitrogen (purity 99.99%, flow rate 6 L / min) for 3 minutes; in the final mixing stage, adjust the rotation speed to 420 rpm and keep the system temperature ≤ 40 °C, and monitor the mixing uniformity (D90 ≤ 50 μm) through an on-line particle size analyzer. This dynamic mixing strategy improves the retention rate of amylase activity in honey to 83.7% through the synergistic effect of fluid shear force and mass transfer, which is 21.5% higher than that of the conventional mixing process.

[0030] Mix modified pectin (esterification degree 50%) and gellan gum in a mass ratio of 3:2 to prepare a composite stabilizer solution with a mass concentration of 0.6%. After adding this solution (addition amount is 0.7% of the volume of the mixed solution) to the mixed system, process it through a two-stage homogenization system: the first-stage homogenization uses the microjet technology (pressure 22 MPa, circulation times 2 times), and the second-stage homogenization uses an impact homogenizer (pressure 9 MPa, treatment time 1 minute). This combined homogenization process increases the absolute value of the Zeta potential of the mixed system to 41.2 mV through the superposition effect of cavitation and laminar shear, which is 6.5% higher than that of Example 1.

[0031] Implement dual biological preservation treatment synchronously during the mixing stage: Prepare a solution with a mass fraction of 0.4% of chitosan oligosaccharide (molecular weight 2500 Da), which is obtained by enzymolysis of this solution with β-glucanase (addition amount 0.4%) at pH 5.8 and 54 °C for 3 hours; Meanwhile, add palmitic acid ascorbate with a mass fraction of 0.15% to the original lemon juice before mixing, and store it in the dark under nitrogen protection. The honey pretreatment uses glucose oxidase (addition amount 0.3%) for enzymolysis at 44 °C and pH 5.2 for 4 hours, and then removes the residual enzyme protein through an ultrafiltration membrane (molecular weight cut-off 10 kDa). This multi-dimensional preservation system enables the viable count of the product to be still lower than 10 CFU / mL after storage at 4 °C for 60 days through the synergistic effect of molecular weight regulation and antioxidant action.

[0032] Carry out precise heat treatment (95 °C / 8 s) on the mixing system through a double-pipe sterilization device. Immediately after sterilization, cool the liquid temperature of the material to below 18 °C through a three-stage plate heat exchanger (cooling medium temperature 0 - 4 °C), complete filling with a sterile filling machine (filling accuracy ±0.5 mL), and conduct quality inspection on the filled product with a metal detector (detection accuracy Fe ≤ 0.8 mm). This short-time high-temperature process controls the conversion rate of limonin to below 12% through the optimization of heat penetration kinetics, which is 27.6% lower than that of the traditional pasteurization process.

[0033] In this example, the residual amount of pectin methylesterase is reduced to 0.32 U / mL (1.25 U / mL in the conventional process) through the freeze-thaw cycle process. The rheological properties of the composite stable system show that the yield stress value reaches 12.7 Pa (≤6.5 Pa in the single colloid system). The dual biological preservation system extends the shelf life of the product to 75 days (45 days in the conventional process), and the short-time high-temperature process enables the retention rate of volatile flavor substances to reach 93.2%. The synergistic effect of these technical characteristics breaks through the mutual restriction relationship among the juice yield, stability, and nutrient retention in the traditional process, and realizes the comprehensive improvement of product quality through the systematic optimization of multi-dimensional process parameters.

[0034] Example 3. This example provides a preparation process for a honey lemon drink with enhanced nutrient retention, focusing on demonstrating the raw material treatment technology based on the metabolic regulation theory and the construction method of a multi-scale stable system:

[0035] Lisbon lemons with a maturity of 10.5°Brix were selected. After surface sterilization with electrolyzed water (pH 2.8, ORP +950 mV), cell membrane permeabilization pretreatment was carried out by high-voltage pulsed electric field (field strength 25 kV / cm, 15 pulses). The pretreated lemons were subjected to the first screw pressing (pressure 20 MPa) at 10°C in a low-temperature environment. After collecting the initial juice, the residual pomace was cryogenically cooled with liquid nitrogen (-196°C, 60 s) and then transferred to -25°C for freezing for 24 hours. During thawing, ultrasonic-assisted thawing (frequency 40 kHz, power density 0.5 W / cm 2 ) was used to accelerate the restoration of cell structure. Subsequently, secondary pressing was carried out by a two-stage piston press (pressure gradient 15 MPa → 30 MPa). The juices from the two pressings were combined and treated by a 500-mesh dynamic filtration system to obtain lemon juice with a turbidity ≤ 3 NTU. This low-temperature pressing-ultrasonic thawing process increased the total phenol retention rate to 91.3% through the synergistic effect of inhibiting the activity of polyphenol oxidase (residual enzyme activity ≤ 0.25 U / mL) and accelerating the kinetics of ice crystal melting.

[0036] Commercially available linden honey (moisture content 16.8%) was extracted with supercritical CO 2 to remove wax, and then pumped into a double-stage vacuum mixing tank (vacuum degree -0.095 MPa) for three-stage gradient mixing: in the premixing stage, preliminary dispersion was carried out at 30°C using a magnetic stirrer (rotation speed 80 rpm); in the main mixing stage, the temperature was raised to 38°C and switched to a high-shear emulsifier (rotation speed 2500 rpm) for 2 minutes; in the final mixing stage, the rotation speed was adjusted to 500 rpm and argon gas (purity 99.999%, flow rate 8 L / min) was introduced to maintain the system temperature ≤ 39°C. The amylase activity of honey was monitored online by a near-infrared spectrometer (retention rate ≥ 85%). This multi-scale mixing strategy controlled the content of hydroxymethylfurfural (HMF) below 4.2 mg / kg through the synergistic effect of hydrodynamic regulation and inert gas protection, a 63.7% reduction compared to the conventional process.

[0037] Succinylated modified citrus pectin (degree of substitution 0.4) and ditan gum were mixed at a mass ratio of 5:3 to prepare a composite stabilizer solution with a mass concentration of 0.8%. After adding this solution (addition amount was 0.9% of the volume of the mixed solution) to the mixed system, it was treated by a combined process of a microfluidic homogenizer (pressure 25 MPa, 3 circulation times) and ultrasonic homogenization (frequency 20 kHz, energy density 1.2 W / mL). This composite homogenization system made the rheological properties of the mixed system exhibit the characteristics of a pseudoplastic fluid (flow index n = 0.67) through the superposition effect of cavitation and mechanical shear, effectively solving the sedimentation problem of the high-solid system.

[0038] Implement metabolic regulation strategies in the biological preservation process: Prepare a solution with a mass fraction of 0.5% of chitosan oligosaccharide (degree of polymerization 3 - 8), which is obtained through a combined enzymatic hydrolysis - ultrafiltration process (complex enzymatic hydrolysis with α - amylase and β - glucanase, and a cut - off molecular weight of 3 kDa); meanwhile, add rosmarinic acid with a mass fraction of 0.2% to the original lemon juice before mixing, and perform antioxidant pretreatment through a high - voltage electrostatic field (field strength 5 kV / cm, treatment time 10 minutes). The honey pretreatment is carried out by continuous flow enzymatic hydrolysis (residence time 3.5 hours) with immobilized glucose oxidase (the carrier is mesoporous silica, and the enzyme loading is 25 mg / g) at 45°C and pH 5.3, and then the residual enzyme particles are removed through a ceramic membrane (pore size 5 nm). This multi - dimensional preservation system, through the synergistic effect of molecular weight fractionation and antioxidant, makes the peroxide value of the product ≤ 5.2 mmol / kg after a 25°C accelerated test (30 days).

[0039] Subject the mixed system to precise sterilization (90°C / 12 s) through an ohmic heating device (electric field strength 10 V / cm). Immediately after sterilization, cool the liquid temperature to below 15°C through a multi - stage tubular heat exchanger (cooling medium temperature - 2°C), and complete filling using a sterile filling system (filling accuracy ±0.3 mL, environmental cleanliness ISO class 4). After filling, the product is subjected to quality control through an X - ray foreign object detector (detection accuracy ≥ 0.3 mm). This electromagnetic heating process realizes rapid heating and cooling (heating rate ≥ 50°C / s) through the Joule heat effect, enabling the retention rate of vitamin C to reach 94.6%, which is 28.9% higher than that of the traditional steam heating process.

[0040] In this example, the residual amount of pectin methyl esterase is reduced to 0.18 U / mL (1.12 U / mL in the conventional process) through a low - temperature pressing - ultrasonic thawing process. The storage modulus (G') of the composite stabilizing system reaches 45.3 Pa (≤ 18.7 Pa in the traditional carboxymethyl cellulose system). The multi - dimensional preservation system extends the shelf life of the product to 90 days (45 days in the conventional process), and the electromagnetic heating process enables the retention rate of volatile terpenoids to reach 96.8%. The synergistic effect of these technical features breaks through the mutual restriction between nutrient retention and processing efficiency in the traditional process, and through the metabolic regulation theory and multi - scale process optimization, realizes the efficient enrichment and stability improvement of the functional components of the product.

[0041] Importantly, the above - mentioned examples are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing a honey lemon health drink based on natural ingredients, characterized in that: include, After the surface microorganisms of fresh lemons are inactivated, lemon juice is obtained through a staged squeezing process; Gradient mixing of honey and lemon juice in a mass ratio of 1:4 to 3:20, wherein the mixing process is completed in a non-oxidative environment; The composite stabilizer is added to the mixed system and high-pressure homogenization is performed, and then the filling is completed through a low-temperature instantaneous sterilization process.

2. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 1, characterized in that: The staged pressing process comprises: The initial juice was obtained by the first squeezing at room temperature. The residual pomace was frozen at -18°C and then thawed for the second squeezing. The juices from the two squeezings were combined and filtered through a 300-mesh sieve.

3. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 2, characterized in that: The gradient mixing process comprises: Under the condition of vacuum degree ≥0.08MPa, honey is preheated at 35-45°C and initially mixed with lemon juice, and then final mixing is completed while stirring at 200-400rpm to maintain the system temperature ≤40°C.

4. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 3, characterized in that: The composite stabilizer is composed of modified pectin and gellan gum in a mass ratio of 1-3:0.5-2, and the added amount is 0.2-0.8% of the volume of the mixed liquid.

5. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 4, characterized in that: The high pressure homogenization is carried out in two stages: The first-level homogenization pressure is 15-25MPa for 1-3 minutes, and the second-level homogenization pressure is 5-10MPa for 0.5-1 minute.

6. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 5, characterized in that: The low temperature instantaneous sterilization process parameters are: Keep at 85-95℃ for 8-12 seconds, and immediately cool to below 25℃ through a plate heat exchanger after sterilization before filling.

7. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 6, characterized in that: The invention also includes adding a chitosan oligosaccharide solution with a mass fraction of 0.1-0.5% as a biological preservative during the mixing stage, wherein the chitosan oligosaccharide solution is prepared by enzymatic hydrolysis, and the enzymatic hydrolysis conditions are: β-glucanase was added at a rate of 0.2-0.5%, and the mixture was treated at pH 5.0-6.0 and 50-55°C for 2-3 hours.

8. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 7, characterized in that: The honey comprises, after pretreatment: The mixture is reacted with 0.1-0.3% glucose oxidase at 40-45°C for 2-4 hours, and then the residual enzyme protein is removed by molecular sieve.

9. The method for preparing a honey lemon health drink based on natural ingredients as claimed in claim 8, characterized in that: The lemon juice is subjected to: Add 0.05-0.2% by mass of ascorbyl palmitate, and store in a dark place under nitrogen protection.

10. The method for preparing a honey lemon health drink based on natural ingredients according to any one of claims 1 to 9, characterized in that: Possess the following physical and chemical indicators: Turbidity ≤ 5NTU, centrifugal sedimentation rate ≤ 2%, vitamin C retention rate ≥ 90% after storage at 4℃ for 30 days.