Fruit juice beverage with pomelo peel and preparation method of fruit juice beverage

Abstract

The invention relates to the technical field of food processing, in particular to a fruit juice beverage with pomelo peel and a preparation method thereof.The beverage is prepared from, by weight, 30-50 parts of pomelo fruit juice, 5-10 parts of pomelo peel pulp, 3-8 parts of a sweetening agent, 0.2-0.6 part of a sour regulator, 0.1-0.4 part of an antioxidant, 0.1-0.5 part of a thickening agent and the balance water, and the total weight of the beverage is 100 parts. In the scheme, according to the preparation method, the pomelo peel is innovatively subjected to debitterizing, softening, pulping and other process treatment to be prepared into peel pulp to be added into the beverage, rich essential oil, dietary fibers and other ingredients in the peel are fully utilized, the resource waste problem that in traditional processing, the peel is discarded is solved, and unique pomelo fragrance and nutrition are added to the beverage; the comprehensive utilization rate and the added value of the product of the pomelo raw material are improved, and the development concepts of environmental protection and efficient utilization of resources are met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a fruit juice beverage with pomelo peel and a preparation method thereof. Background Art

[0002] As a special citrus fruit, pomelo has a sweet and sour flesh, rich in vitamins, minerals and other nutrients, and is deeply loved by consumers. In the fruit juice beverage market, products using pomelo as raw material are gradually increasing, but during its processing, a large amount of pomelo peel is usually discarded as waste. In fact, pomelo peel is rich in essential oils (such as limonene), dietary fiber, polyphenols and other functional ingredients, with high nutritional and flavor value, and has great development potential. With the popularization of the concept of healthy eating, consumers' demand for natural and functional fruit juice drinks is growing. How to efficiently utilize pomelo peel resources and develop fruit juice drinks with unique flavor and nutrition has become a hot research topic in the industry.

[0003] However, existing technologies for developing pomelo juice beverages have significant shortcomings: First, the utilization rate of pomelo peel is extremely low, which not only wastes resources but also poses environmental risks. Second, directly using unprocessed pomelo peel can cause the beverage to taste bitter due to bitter substances such as naringin, making it difficult for consumers to accept. Third, existing beverage preparation processes often result in problems such as easy browning of the juice, poor system stability, and a short shelf life. Furthermore, the flavor is monotonous and fails to fully reflect the natural aroma of the pomelo. Therefore, we provide a juice beverage containing pomelo peel and a preparation method thereof. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides a fruit juice beverage with pomelo peel and a preparation method thereof, thereby solving the technical problems mentioned in the background technology.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] A fruit juice beverage with pomelo peels comprises, based on 100 parts by total weight, the following components in parts by weight: 30-50 parts of pomelo juice, 5-10 parts of pomelo peel pulp, 3-8 parts of sweetener, 0.2-0.6 parts of acidity regulator, 0.1-0.4 parts of antioxidant, 0.1-0.5 parts of thickener, and the balance being water.

[0007] In a possible implementation, the sweetener is a compound system of sucrose and xylitol, with sucrose accounting for 60%-70% and xylitol accounting for 30%-40%.

[0008] In a possible implementation, the sourness regulator is a mixture of food-grade citric acid and sodium citrate, with the citric acid accounting for 80%-90% and the sodium citrate accounting for 10%-20%.

[0009] In a possible implementation, the antioxidant is a mixture of vitamin C and sodium D-erythorbate in a ratio of 1:1.

[0010] In a possible implementation, the thickener is a mixture of sodium alginate and sodium carboxymethyl cellulose in a ratio of 3:2.

[0011] In one possible implementation, a method for preparing a fruit juice beverage containing pomelo peel comprises the following steps:

[0012] S1: Raw material screening and cleaning: Select pomelo fruits with a maturity of 70%-80%, and clean them with high-pressure spray and brush roller to remove surface impurities and ensure the cleanliness of the fruits;

[0013] S2: separation and pretreatment of pulp and peel, separation of pulp and peel, filtration and temporary storage after pulp juicing, debittering, softening, and pulping of peel, filtration and temporary storage, extraction of effective ingredients in juice and peel;

[0014] S3: Mixing and blending the base liquid: dissolving the sweetener in purified water, heating and stirring evenly to prepare the base liquid;

[0015] S4: Mix the juice, peel pulp and auxiliary materials. Add the pomelo juice, peel pulp and other auxiliary materials to the base liquid in sequence, stir evenly, and adjust the acidity and viscosity;

[0016] S5: Volume setting and homogenization: adjust the beverage volume to the set value, perform homogenization, refine the particles, improve the stability and taste of the beverage, and cool to 30°C;

[0017] S6: Sterilization treatment, using UHT ultra-high temperature instantaneous sterilization technology to quickly heat and cool the beverage, kill microorganisms, and ensure the shelf life of the beverage at room temperature;

[0018] S7: Filling, inspection and storage: Fill the sterilized beverage into aseptic packaging containers, conduct quality inspection to ensure that the product meets the standards, and store qualified products in a suitable environment.

[0019] In a possible implementation, in step S1, the pomelo fruit is washed for 3-5 minutes, and then sprayed with sterile water for 1 minute to ensure that there are no residual pesticides and microorganisms on the surface of the fruit.

[0020] In a possible implementation, in step S2, the peel is debittered by using a 0.4%-0.6% edible alkali solution, soaking at room temperature for 25-35 minutes, and stirring every 10 minutes to ensure uniform debittering.

[0021] In a possible implementation, in step S5, the pressure of the homogenization treatment is 25 MPa, and the number of homogenization times is 2 times, ensuring that the particle size is ≤1 μm, meeting the requirement of long-term stability.

[0022] In a possible implementation, in step S6, the heating temperature of the sterilization treatment is 130°C, the holding time is 4 seconds, and the cooling temperature is 35°C, which ensures the sterilization effect while minimizing the impact on the quality of the beverage.

[0023] Beneficial effects compared with existing technologies:

[0024] 1. This solution innovatively removes bitterness, softens, and refines the pomelo peels to create pomelo pulp, which is then added to beverages. This fully utilizes the pomelo peel's rich essential oils, dietary fiber, and other ingredients. This not only addresses the resource waste associated with discarded pomelo peels in traditional processing, but also adds a unique pomelo aroma and nutritional value to the beverage, improving the overall utilization rate of the pomelo raw material and the added value of the product. This is in line with the development philosophy of green environmental protection and efficient resource utilization.

[0025] 2. In this solution, pretreatment processes such as debittering with an edible alkali solution and softening with hot water effectively remove bitter substances (such as naringin) from the pomelo peel while retaining its natural flavor. Homogenization refines the particles, and a thickener is added to avoid the rough texture and sedimentation caused by the peel pulp, resulting in a smooth beverage with a balanced sweet and sour taste. This not only preserves the inherent flavor of the pomelo but also addresses the taste defects caused by traditional peel utilization.

[0026] 3. This solution uses an antioxidant system combining vitamin C and sodium D-isoascorbate to effectively inhibit juice browning. Sodium alginate and sodium carboxymethyl cellulose are combined for thickening, and high-pressure homogenization significantly improves beverage system stability and prevents stratification and precipitation. Ultra-high temperature instantaneous sterilization eliminates microorganisms while maximizing the retention of nutrients and flavor, extending the product's shelf life to 6-12 months at room temperature. The process is stable and controllable, making it suitable for large-scale industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention with reference to the accompanying drawings.

[0028] Figure 1The present invention is a schematic diagram of the process for preparing a fruit juice beverage with pomelo peel. DETAILED DESCRIPTION

[0029] Preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention can be implemented in various forms, and therefore the present invention is not limited to the embodiments described below. In addition, in order to more clearly describe the present invention, components that are not related to the present invention will be omitted from the drawings.

[0030] The technical solutions in the embodiments of the present application are to solve the problems of the above-mentioned background technology, which are generally as follows:

[0031] Example:

[0032] This embodiment introduces a fruit juice beverage with pomelo peel and a preparation method thereof, comprising the following contents:

[0033] 1. Beverage composition and pretreatment

[0034] The fruit juice beverage containing pomelo peels described in this embodiment is composed of the following components in parts by weight per 100 parts by total weight: 30-50 parts pomelo juice, 5-10 parts pomelo peel pulp, 3-8 parts sweetener, 0.2-0.6 parts acidity regulator, 0.1-0.4 parts antioxidant, 0.1-0.5 parts thickener, and the balance being water (i.e., 100 parts minus the sum of the above components). The pretreatment process of each component is as follows:

[0035] 1. Pomelo juice (30-50 servings)

[0036] Select pomelo fruits with a maturity of 70%-80% (the fruit skin is light yellow, slightly soft but not rotten, and free of mechanical damage and pests) as raw materials. The pretreatment steps are as follows:

[0037] Cleaning: Rinse the pomelo fruit under running water for 3-5 minutes to remove dust, dirt and residual pesticides attached to the surface; for impurities in the folds of the skin, gently scrub with a soft brush to ensure thorough cleaning.

[0038] Peeling: Peel off the outer skin (about 0.5-1cm thick) and the white sponge layer (about 1-2cm thick) of the pomelo manually or mechanically, leaving only the plump flesh inside to prevent the bitter taste of the sponge layer from affecting the flavor of the juice.

[0039] Remove impurities: Use stainless steel knives to remove the seeds (pomelo seeds are large and hard, about 0.5-1cm long) and coarse fiber bundles from the pulp to prevent damage to the equipment during juicing or affecting the taste of the juice.

[0040] Juicing: Put the processed pulp into the juicing equipment and start the equipment to squeeze the juice (the juicing time is controlled within 2-3 minutes, and the speed is about 1500-2000 rpm) to fully break the pulp cells and release the juice.

[0041] Filtration: After squeezing, filter the juice immediately with a 100-120 mesh filter to remove residual pulp debris and fine fibers to obtain clarified pomelo juice.

[0042] Temporary storage: Transfer the filtered pomelo juice into a sterile storage tank and temporarily store it at 4-6°C for no more than 12 hours to slow down the oxidation of the juice and the growth of microorganisms, ensuring the freshness of the juice and the protection of its nutritional components such as vitamin C and fruit acid.

[0043] As the basic raw material of the beverage, this component directly determines the core flavor and nutritional base of the product.

[0044] 2. Pomelo peel pulp (5-10 portions)

[0045] Select fresh peels from the same source as pomelo juice (make sure the peels are free of mold, blackening, and uniform thickness) as the raw material. The pre-processing steps are as follows:

[0046] Cleaning: Cut the peel into small pieces of 3-5cm square, rinse with running water 2-3 times to remove the residual pulp and impurities on the surface; if the wax on the surface of the peel is thick, add a small amount of food-grade detergent (concentration 0.1%-0.2%) and gently rub it, then rinse with clean water to avoid the wax affecting subsequent processing.

[0047] Debittering: Place the cleaned peel pieces in a 0.4%-0.6% edible alkali (sodium carbonate) solution and soak at room temperature for 25-35 minutes (the liquid surface must completely cover the peel pieces). The alkali solution will neutralize the bitter substances in the peel (such as naringin); stir every 10 minutes during the soaking process to ensure uniform debittering.

[0048] Rinse: After debittering, remove the peel pieces and rinse with running water until the pH value is 6.5-7.0 (test with pH paper) to completely remove residual alkali and avoid astringency in the beverage.

[0049] Softening: Place the rinsed peel pieces in 80-85℃ hot water and soak for 10-15 minutes to soften the peel fibers for subsequent pulping; the amount of hot water should be 2-3 times the weight of the peel pieces to ensure full immersion.

[0050] Grinding: Put the softened peel pieces and an appropriate amount of water (the weight ratio of peel pieces to water is 1:1.2-1.5) into the grinding equipment, and grind them 2-3 times (each grinding time is 3-5 minutes) until the peel particle size is ≤0.1mm, forming a fine slurry.

[0051] Filtration: Filter the ground pulp with an 80-100 mesh filter to remove incompletely ground crude fibers and impurities to obtain a uniform pomelo peel pulp.

[0052] The addition of this component is intended to utilize the essential oils (such as limonene, etc.) in the pomelo peel to enhance the natural aroma of the beverage while supplementing dietary fiber.

[0053] 3. Sweetener (3-8 servings)

[0054] A compound system of sucrose and xylitol (sucrose accounts for 60%-70%, xylitol accounts for 30%-40%) is used as the source of sweetness. The pretreatment steps are as follows:

[0055] Screening: Select sucrose and xylitol with uniform particles and no lumps, and screen them through a 20-mesh sieve to remove possible impurities and large particles to ensure uniform dissolution.

[0056] Drying: Place the screened sweetener in a drying oven at 60-70°C and dry for 1-2 hours (moisture content is controlled at ≤0.5%) to avoid agglomeration during dissolution due to excessive moisture.

[0057] Mixing: Place sucrose and xylitol into a mixing device according to the proportion and stir for 10-15 minutes (speed 300-400 rpm) to mix the two evenly and ensure a harmonious sweetness.

[0058] The weight range of the sweetener needs to be adjusted according to the natural acidity of the pomelo juice and peel pulp, which can balance the sour taste without covering up the inherent flavor of the pomelo. At the same time, the addition of xylitol can reduce calories and meet the needs of healthy consumption.

[0059] 4. Acidity regulator (0.2-0.6 parts)

[0060] Food-grade citric acid (80%-90%) and sodium citrate (10%-20%) are used to adjust the acidity of beverages. The pretreatment steps are as follows:

[0061] Dissolution: Mix citric acid and sodium citrate in proportion, add 5-10 times the weight of purified water (water temperature 40-50°C), stir for 5-8 minutes (speed 500-600 rpm) to completely dissolve them and form a 5%-10% acid solution.

[0062] Filtration: Filter the acid solution through a 120-150 mesh filter to remove any insoluble matter that may affect the clarity of the beverage.

[0063] Temporary storage: Store the filtered acid solution in a brown glass bottle at room temperature away from light. The storage time should not exceed 24 hours to prevent the decomposition of citric acid.

[0064] The weight range of this component is required to control the final pH value of the beverage between 3.8 and 4.2, which can not only inhibit the growth of microorganisms (extend the shelf life) but also present a refreshing sweet and sour taste, highlighting the flavor of the pomelo.

[0065] 5. Antioxidant (0.1-0.4 parts)

[0066] Vitamin C (L-ascorbic acid) and sodium D-isoascorbate are mixed in a 1:1 ratio to prevent browning of beverages. The pretreatment steps are as follows:

[0067] Weighing: Accurately weigh the two antioxidants in proportion. Since they are easily oxidized, they need to be handled in a dark and dry environment and avoid prolonged exposure to air.

[0068] Pre-dissolution: Add the weighed antioxidant to a small amount of room temperature purified water (5-8 times the weight of the antioxidant), gently stir until completely dissolved to form an antioxidant solution. Room temperature purified water should be used to prevent high temperature from destroying the activity.

[0069] The weight range of the antioxidant should be sufficient to inhibit the activity of polyphenol oxidase in the pomelo juice, prevent the juice from darkening and browning due to oxidation, and at the same time not affect the taste and flavor of the beverage.

[0070] 6. Thickener (0.1-0.5 parts)

[0071] Sodium alginate and sodium carboxymethyl cellulose (CMC) are mixed in a ratio of 3:2 to improve the stability of beverages. The pretreatment steps are as follows:

[0072] Mixing: Place sodium alginate and CMC in a dry container according to the proportion and stir for 5-10 minutes to mix the two evenly and avoid agglomeration during dissolution.

[0073] Swelling: Slowly sprinkle the mixed thickener into 60-70℃ pure water (the weight ratio of thickener to water is 1:50-1:80), stirring while sprinkling (speed 800-1000 rpm), and stir for 15-20 minutes until it is completely swelled to form a uniform colloidal solution.

[0074] Degassing: Let the colloidal solution stand for 10-15 minutes, or use vacuum degassing equipment to remove bubbles generated during the dissolution process to avoid affecting the appearance of the beverage.

[0075] The weight range of the thickener is required to control the viscosity of the beverage within 15-25 mPa·s (measured at 25° C.), which can prevent the precipitation of pomelo peel pulp particles while maintaining a smooth taste without producing a sticky feeling.

[0076] 7. Water

[0077] Standard purified water is used as solvent and diluent. The pretreatment steps are as follows:

[0078] Disinfection: Pass the purified water through an ultraviolet disinfection device (ultraviolet intensity ≥ 254nm) for 30-60 seconds to kill microorganisms in the water (total colony count ≤ 10 CFU / mL).

[0079] Softening: If the water hardness is high (total hardness as CaCO3>100mg / L), it needs to be softened by ion exchange resin to reduce the content of calcium and magnesium ions to avoid reaction with thickener and affect stability.

[0080] Cooling: Cool the treated purified water to 20-25℃ for standby use.

[0081] The weight of water is 100 parts minus the sum of the weights of all other components. Its function is to dissolve the auxiliary materials, dilute the fruit juice and peel pulp, and adjust the beverage to a suitable concentration and taste.

[0082] 2. Main instruments and their functions

[0083] In the preparation process of the juice beverage of this application, a variety of equipment is required. The functions of these equipment directly affect the quality of the product and the process efficiency. The details are as follows:

[0084] 1. Fruit cleaning equipment

[0085] This equipment is used for the initial cleaning of pomelo fruits. It transports the fruits via a conveyor belt while using high-pressure spraying (water pressure 0.2-0.3MPa) and mechanical friction of brush rollers to remove dust, dirt, pesticide residues, and microorganisms from the fruit surface.

[0086] 2. Peeling equipment

[0087] The equipment includes both manual peeling tools (such as stainless steel knives) and semi-automatic peeling machines, used to remove the outer skin and spongy layer of pomelo fruit. Manual tools are suitable for small-batch production and can control the peel thickness. The semi-automatic peeling machine, with its rotating blades and positioning mechanism, allows for batch peeling, offering greater efficiency. Its function is to separate the pulp from the outer skin (which contains bitter ingredients), ensuring pure pulp for subsequent juicing while also capturing usable peel material (for pulping), reducing material waste.

[0088] 3. Juicing equipment

[0089] This device consists of a feed hopper, a screw press, and a filter, and is used to extract juice from fruit pulp. It works by gradually squeezing the pulp cells, rupturing them to release juice, while a filter (80-100 mesh) separates the juice from the residue. In this application, the device must ensure a juice yield of ≥75% (i.e., ≥75 mL of juice can be extracted from 100 g of pulp), with no noticeable pulp particles in the juice. This paves the way for subsequent filtration and mixing, while also preventing the dissolution of bitter substances caused by over-squeezing.

[0090] 4. Fruit peel processing equipment

[0091] The process consists of a dicing machine and a pulping machine, which are used to process the peel into a fine pulp. The dicing machine cuts the peel into small pieces of 1-2 cm to facilitate subsequent pulping. The pulping machine grinds the peel chunks into pulp through the shearing action of a high-speed rotating rotor and stator (with a gap of 0.1-0.3 mm). This breaks down the fiber structure of the peel, allowing the essential oils, dietary fiber, and other ingredients in the peel to be fully released and evenly dispersed in the pulp. It also refines the particles to ≤ 0.1 mm, ensuring that the peel pulp is evenly distributed in the beverage and does not produce a rough taste.

[0092] 5. Filtration equipment

[0093] This system includes filters of varying mesh sizes (80, 100, and 120) and a centrifugal filter for clarifying juice, peel pulp, and mixed solutions. Filters are suitable for initial removal of large particles; centrifugal filters (3,000-4,000 rpm) use centrifugal force to separate fine particles and colloidal impurities, improving liquid clarity. In this application, the filtering equipment is designed to ensure that the juice and peel pulp are free of visible impurities, that the mixed beverage system is uniform and stable, and that sedimentation is avoided during storage.

[0094] 6. Mixing equipment

[0095] This unit, consisting of a stainless steel mixing tank and a variable frequency agitator, is used to mix and blend the various components. The mixing tank is jacketed (temperature controllable), and the agitator blade speed is adjustable between 100 and 1000 rpm. It sequentially mixes the juice, peel pulp, sweetener, acidifier, and other ingredients. By stirring at different speeds (low speed for initial mixing, high speed for dissolving the thickener), the ingredients are evenly dispersed to form a stable mixture, avoiding uneven flavor or incomplete dissolution of auxiliary ingredients caused by localized concentration.

[0096] 7. Homogenizing equipment

[0097] The homogenization equipment is a high-pressure homogenizer that uses a high-pressure pump to pressurize the material to 20-30 MPa, allowing it to pass through the narrow gap of the homogenization valve. Under the action of high pressure and shear force, the particles in the material (such as flesh particles and peel pulp particles) are broken down to ≤1μm, the fat globules (if any) are refined, and the colloidal system is more stable. In this application, the role of the homogenization equipment is to reduce the particle size of the beverage, prevent stratification and precipitation during storage, and improve the smoothness of the taste, so that the flavor of the peel pulp is released more evenly.

[0098] 8. Sterilization equipment

[0099] Ultra-high temperature instantaneous sterilization (UHT) equipment is used, consisting of heating, holding, and cooling sections. The material is rapidly heated to 121-135°C in the heating section, held for 3-5 seconds in the holding section, and then rapidly cooled to 30-40°C in the cooling section. This process quickly kills microorganisms (including bacteria, mold, yeast, and spores) in the material, ensuring the beverage's shelf life of 6-12 months at room temperature while minimizing the damage to the pomelo flavor and nutrients (such as vitamin C) caused by high temperatures.

[0100] 9. Filling equipment

[0101] This equipment includes a bottle washer, filler, and capper for aseptic packaging of beverages. The bottle washer disinfects packaging containers (such as PET bottles) by washing with alkaline solution and rinsing with sterile water. The filler dispenses a fixed amount of sterilized beverage into the container under a sterile environment. The capper seals the container by screwing or pressing the cap to prevent secondary contamination. In this application, the filling equipment is used to ensure the sterility of the packaging process, prevent beverage deterioration caused by microbial contamination, and ensure accurate filling volume and neat packaging appearance.

[0102] 10. Testing equipment

[0103] The system includes a pH meter, viscometer, turbidity meter, and microbiological incubator for process control and finished product inspection. The pH meter monitors the beverage's acidity (ensuring a range of 3.8-4.2); the viscometer measures viscosity (ensuring a range of 15-25 mPa·s); the turbidity meter assesses clarity (turbidity ≤ 5 NTU); and the microbiological incubator is used to detect total bacterial counts (≤ 100 CFU / mL) and coliform bacteria (no detectable levels). Its purpose is to ensure consistent quality and adherence to established standards for each batch of product by monitoring key indicators.

[0104] 3. Preparation method

[0105] The method for preparing a fruit juice beverage with pomelo peel in this embodiment is based on the characteristics of pomelo and the beverage processing technology, and the specific steps are as follows:

[0106] S1: Raw material screening and cleaning

[0107] Pomelo fruits with a diameter of 8-12 cm and a single fruit weight of 500-800 g were selected and graded according to maturity (70%-80%). Undersized, overripe (with black spots on the skin), or damaged fruits were removed. The graded fruits were placed in a cleaning machine and cleaned for 3 minutes using a high-pressure spray (water pressure 0.25 MPa) and a brush roller. Wrinkled areas on the skin were manually scrubbed. After cleaning, the fruits were sprayed with sterile water for 1 minute to remove any residual cleaning solution.

[0108] This step takes approximately 30-40 minutes and is designed to ensure the quality and cleanliness of the raw materials. High-quality raw materials and thorough cleaning can effectively reduce impurities in subsequent processing and improve the quality of the final product.

[0109] S2: Pulp and peel separation and pretreatment

[0110] Use a peeling machine to remove the outer skin (approximately 0.8 cm thick) and the white sponge layer (approximately 1.5 cm thick) to separate the pulp and peel. Place the pulp in a sterile container (avoiding contact with metal to prevent oxidation), and collect the peel separately. Place the pulp in a juicer at 1800 rpm for 2.5 minutes. After juicing, filter through a 100-mesh filter and collect the juice (approximately 30-50 portions). Transfer the juice to a sterile tank and store at 4°C.

[0111] The collected peels were rinsed twice with clean water to remove residual sponge tissue, and then cut into small pieces of 1.5 cm square using a dicing machine; the peel pieces were placed in 0.5% sodium carbonate solution (3 times the weight of the peel pieces) and soaked at room temperature for 30 minutes, stirring once every 10 minutes (speed 200 rpm); after soaking, they were rinsed with running clean water until the pH value was 7.0 (about 5-6 times), and the water was drained; the debittered peel pieces were placed in 82°C hot water (2 times the weight of the peel pieces) and kept warm and soaked for 12 minutes; after being fished out, they were placed in a pulper together with 1.3 times the weight of pure water and refined twice (the first time at a speed of 8000 rpm and the second time at 10000 rpm); after refining, they were filtered with an 80-mesh filter, and the peel pulp (about 5-10 parts) was collected and temporarily stored at 4°C.

[0112] This step takes about 1.5-2 hours. By separating the pulp and peel and pre-treating them separately, the juice in the pulp and the active ingredients in the peel are extracted in a targeted manner, while removing bitter substances that may affect the taste.

[0113] S3: Mixing and preparing base liquid

[0114] Add the formulated amount of purified water (the remainder, approximately 30-50 parts) to the mixing tank, heat the jacket to 45°C, and start the agitator (400 rpm) to even out the water temperature. Slowly add the pretreated sweetener (3-8 parts) to the mixing tank, increase the speed to 600 rpm, and stir for 10 minutes until the sweetener is completely dissolved (the solution is free of particles, as verified by passing through a 200-mesh filter).

[0115] This step takes about 20-30 minutes. The preparation of the base liquid is the beginning of mixing and blending. The appropriate water temperature and stirring speed can ensure that the sweetener is fully dissolved, avoid local excessive concentration, and ensure the stability and consistency of the base liquid.

[0116] S4: Mixing of juice, peel pulp and auxiliary materials

[0117] Pump the temporarily stored pomelo juice (30-50 parts) and peel pulp (5-10 parts) into the mixing tank in sequence, maintain the speed at 600 rpm, and stir for 8 minutes to fully blend the juice and peel pulp (sample observation, no obvious stratification). Slowly drip the pretreated acidity regulator solution (0.2-0.6 parts) into the mixing tank, stirring while dripping (speed 500 rpm), and continue stirring for 5 minutes after the addition is completed; take a sample and test it with a pH meter. If the pH is greater than 4.2, add a small amount of citric acid solution; if the pH is less than 3.8, add a small amount of sodium citrate solution, and finally stabilize the pH at 4.0±0.1. Add the pre-dissolved antioxidant solution (0.1-0.4 parts) to the mixing tank, adjust the speed to 500 rpm, and stir for 5 minutes. Slowly pump the pretreated thickener colloidal solution (0.1-0.5 parts) into the stirring tank, increase the speed to 900 rpm, and stir for 15 minutes to allow the thickener and the mixed liquid to completely blend. Take a sample and test it with a viscometer. The viscosity must reach 18-22 mPa·s.

[0118] This step takes approximately 40-50 minutes. Orderly mixing of the ingredients and parameter control are key to ensuring the flavor and stability of the beverage. Multiple stirring and testing are performed to ensure that the ingredients are evenly distributed and that indicators such as acidity and viscosity meet requirements.

[0119] S5: Volume setting and homogenization

[0120] Add the remaining purified water (if any) to the mixing tank to make the total weight of the mixture reach 100 parts, adjust the speed to 400 rpm, and continue stirring for 10 minutes to ensure that the system is uniform; after stirring is completed, turn off the agitator and let it stand for 5 minutes to release the bubbles in the mixture. Filter the mixture through a 120-mesh filter to remove any undissolved particles or impurities that may exist. Pump the filtered mixture into a high-pressure homogenizer, set the pressure to 25MPa, and homogenize twice; after the first homogenization, take a sample to observe the particle size (observe under a microscope, the particle size must be ≤5μm), and after the second homogenization, ensure that the particle size is ≤1μm (to meet the requirements of long-term stability). The homogenized beverage is cooled to 30°C through a plate heat exchanger.

[0121] This step takes about 40-50 minutes. Volume setting ensures that the total amount of the beverage meets the standards. Homogenization further refines the particles, improving the stability and taste of the beverage. Cooling prepares for the subsequent sterilization step.

[0122] S6: Sterilization

[0123] The cooled beverage is pumped into a UHT sterilizer, set at a heating temperature of 130°C, a holding time of 4 seconds, and a cooling temperature of 35°C. The sterilization temperature (fluctuation ≤ ±1°C) and time are monitored in real time to ensure that each batch of material undergoes a complete sterilization cycle. If a temperature abnormality (e.g., below 128°C) is detected, the batch must be re-sterilized. The sterilized beverage is transported to the filling workshop via sterile piping, which is pre-sterilized with 121°C steam for 30 minutes.

[0124] This step takes approximately 20-30 minutes. Sterilization is crucial for ensuring the shelf life of beverages. Strictly controlling temperature and time effectively kills microorganisms while preserving the beverage's nutrients and flavor to the greatest extent possible. The use of sterile piping eliminates the risk of secondary contamination after sterilization.

[0125] S7: Filling, testing and storage

[0126] 500mL PET bottles (compliant with food contact standards) are selected and washed in a bottle washer (rinsing with food-grade 2% alkali solution at 60°C for 30 seconds, then with food-grade 1.5% acid at 60°C for 30 seconds, and then three times with sterile water), sterilized by ultraviolet light (30 seconds), and then transported to the filler. In a Class 100 cleanroom, the filler quantitatively fills the sterilized beverage into PET bottles (500mL±5mL per bottle) at a controlled filling rate of 30 bottles per minute. Immediately after filling, the caps are tightened with a capping machine to ensure a tight seal. The capped bottles are then labeled by a labeling machine (labels include product name, ingredients list, net weight, production date, shelf life of 12 months, and storage conditions: cool and dry place). Finished Product Inspection: Randomly sample 10 bottles and observe their color (light yellow to light orange, uniform), clarity (no stratification, no precipitation), aroma (characteristic pomelo fruity aroma, no odor), and taste (balanced sweet and sour, with a delicate peel fragrance). Test pH (3.8-4.2), viscosity (15-25 mPa·s), and soluble solids (10%-15%, measured by refractometer). Randomly sample 3 bottles and test for total bacterial count (≤100 CFU / mL), coliform bacteria (no detection), and mold and yeast (≤20 CFU / mL). Qualified products are packed into batches (12 bottles per box) and stored in a warehouse maintained at a temperature of 15-25°C and a relative humidity of ≤70%. The warehouse must be well ventilated and out of direct sunlight.

[0127] This step takes approximately 1-1.5 hours. The aseptic filling environment, accurate measurement, and rigorous inspection ensure product safety and quality. Proper storage conditions extend the product's shelf life, ensuring consumers can enjoy high-quality beverages.

[0128] Finally, it should be noted that the above embodiments are merely examples for the purpose of illustrating the present invention and are not intended to limit the embodiments. Those skilled in the art will readily appreciate that other variations or modifications based on the above description are possible. It is not necessary and impossible to provide an exhaustive list of all embodiments. However, obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. A fruit juice beverage with pomelo peel, characterized in that: The invention is composed of the following components in parts by weight based on 100 parts by total weight: 30-50 parts of pomelo juice, 5-10 parts of pomelo peel pulp, 3-8 parts of sweetener, 0.2-0.6 parts of acidity regulator, 0.1-0.4 parts of antioxidant, 0.1-0.5 parts of thickener, and the balance is water.

2. A fruit juice beverage with pomelo peel according to claim 1, characterized in that: The sweetener adopts a compound system of sucrose and xylitol, with sucrose accounting for 60%-70% and xylitol accounting for 30%-40%.

3. The fruit juice beverage with pomelo peel according to claim 1, characterized in that: The acidity regulator is a mixture of food-grade citric acid and sodium citrate, with the citric acid accounting for 80%-90% and the sodium citrate accounting for 10%-20%.

4. The fruit juice beverage with pomelo peel according to claim 1, characterized in that: The antioxidant is a mixture of vitamin C and sodium D-isoascorbate in a ratio of 1:

1.

5. The fruit juice beverage with pomelo peel according to claim 1, characterized in that: The thickener is a mixture of sodium alginate and sodium carboxymethyl cellulose in a ratio of 3:

2.

6. A method for preparing a fruit juice beverage with pomelo peel as claimed in any one of claims 1 to 5, characterized in that: The following steps are involved: S1: Raw material screening and cleaning: Select pomelo fruits with a maturity of 70%-80%, and clean them with high-pressure spray and brush roller to remove surface impurities and ensure the cleanliness of the fruits; S2: separation and pretreatment of pulp and peel, separation of pulp and peel, filtration and temporary storage after pulp juicing, debittering, softening, and pulping of peel, filtration and temporary storage, extraction of effective ingredients in juice and peel; S3: Mixing and blending the base liquid: dissolving the sweetener in purified water, heating and stirring evenly to prepare the base liquid; S4: Mix the juice, peel pulp and auxiliary materials. Add the pomelo juice, peel pulp and other auxiliary materials to the base liquid in sequence, stir evenly, and adjust the acidity and viscosity; S5: Volume setting and homogenization: adjust the beverage volume to the set value, perform homogenization, refine the particles, improve the stability and taste of the beverage, and cool to 30°C; S6: Sterilization treatment, using UHT ultra-high temperature instantaneous sterilization technology to quickly heat and cool the beverage, kill microorganisms, and ensure the shelf life of the beverage at room temperature; S7: Filling, inspection and storage: Fill the sterilized beverage into aseptic packaging containers, conduct quality inspection to ensure that the product meets the standards, and store qualified products in a suitable environment.

7. The method for preparing a fruit juice beverage with pomelo peel according to claim 6, characterized in that: In step S1, the pomelo fruit is washed for 3-5 minutes, and then sprayed with sterile water for 1 minute to ensure that there are no residual pesticides and microorganisms on the surface of the fruit.

8. The method for preparing a fruit juice beverage with pomelo peel according to claim 6, characterized in that: In step S2, the peel is debittered by using a 0.4%-0.6% edible alkali solution, soaking at room temperature for 25-35 minutes, and stirring every 10 minutes to ensure uniform debittering.

9. The method for preparing a fruit juice beverage with pomelo peel according to claim 6, wherein: In step S5, the homogenization pressure is 25 MPa and the homogenization times are 2 times, ensuring that the particle size is ≤ 1 μm, meeting the requirement of long-term stability.

10. The method for preparing a fruit juice beverage with pomelo peel according to claim 6, characterized in that: In step S6, the heating temperature of the sterilization treatment is 130° C., the holding time is 4 seconds, and the cooling temperature is 35° C., which ensures the sterilization effect while minimizing the impact on the quality of the beverage.

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