Composition for restoring real taste of lemon, application of composition, citric acid beverage and preparation method of citric acid beverage

Abstract

The invention provides a composition for restoring the real mouth feel of lemons, application of the composition, a citric acid beverage and a preparation method of the citric acid beverage, the composition for restoring the real mouth feel of the lemons comprises lactobacillus paracasei PC-01 freeze-dried bacterial powder and ampelopsis grossedentata powder, and the mass ratio of the lactobacillus paracasei PC-01 freeze-dried bacterial powder to the ampelopsis grossedentata powder is (1-2): (3-5), preferably 2: 3. According to the composition, on the premise that the beneficial effects of the citric acid beverage are maintained, the bitter taste of the tail of the citric acid beverage is improved, the lemon flavor is enhanced, the natural taste of the lemon is restored, and the beverage is fresh and cool in taste, has the effects of supplementing vitamin C, promoting digestion, moistening the skin and the like, and can also provide fresh and refreshing feeling for people.

Description

Technical Field

[0001] This invention relates to the field of citric acid beverage formulation design and production process, specifically to compositions for restoring the authentic taste of lemons and their applications, and citric acid beverages and their preparation methods. Background Technology

[0002] Lemon-flavored drinks have a refreshing taste and various health benefits, including replenishing vitamin C, aiding digestion, and moisturizing the skin. They also provide a refreshing and invigorating feeling. However, most lemon-flavored drinks on the market lack the bitterness of real lemons and instead simply enhance the sour and sweet taste.

[0003] Lemons have an astringent taste. If lemon-flavored drinks do not have this astringency, they cannot achieve a truly natural taste. Consumers may lose their expectations for lemon drinks because of the unrealistic taste. Restoring the authentic lemon taste in lemon-flavored drinks is a problem that researchers urgently need to solve. Summary of the Invention

[0004] To address the aforementioned technical problems, the present invention aims to provide a composition for restoring the authentic taste of lemon, its application, a lemon acid beverage containing the composition, and a method for preparing the same. The composition can restore the authentic taste of lemon, giving the lemon acid beverage a genuine lemon astringency.

[0005] The present invention first provides a composition for reproducing the authentic taste of lemon, wherein the composition for reproducing the authentic taste of lemon comprises freeze-dried Lactobacillus paracasei PC-01 bacterial powder and vine tea powder, wherein the mass ratio of the freeze-dried Lactobacillus paracasei PC-01 bacterial powder to the vine tea powder is 1-2:3-5, preferably 2:3.

[0006] The present invention also provides the application of the above-mentioned composition for restoring the true taste of lemon in enhancing the astringency at the end of lemon acid beverages and restoring the true taste of lemon.

[0007] In the above application, preferably, the amount of the composition used to restore the true taste of lemon is 1-1.5% based on the total mass of the citric acid beverage as 100%.

[0008] The present invention also provides a citric acid beverage containing the above-mentioned composition for restoring the true taste of lemon;

[0009] Based on the total mass of the raw materials of the lemon acid beverage being 100%, the amount of the composition used to restore the true taste of lemon added is 1-1.5%.

[0010] In the above-mentioned citric acid beverage, preferably, the pH value of the citric acid beverage is 3-4.

[0011] In the above-mentioned citric acid beverage, preferably, the citric acid beverage has a tea polyphenol content of 0-0.3g / L, an acidity of 57-62°T, and a limonene content of 2-2.5mg / L. Preferably, the tea polyphenol content is 0.21g / L, the acidity is 60.04°T, and the limonene content is 2.34mg / L.

[0012] In the above-mentioned citric acid beverage, preferably, based on the total mass of the raw materials of the citric acid beverage as 100%, the raw material composition of the citric acid beverage is as follows: 1-3% skim milk powder, 5-8% white sugar, 1-3‰ pectin, 0.5-3‰ soluble soybean polysaccharide, 0.1-0.5‰ sodium citrate, 1-3‰ anhydrous citric acid, 1-3‰ malic acid, 0.5-2‰ lemon concentrate, 1-2% apple concentrate, 3-7% lemon jam, 1-1.5% composition for restoring the true taste of lemon, and the balance being water. The lemon concentrate used in this invention is eight times concentrated lemon juice, and the apple concentrate used in this invention is eight times concentrated apple juice.

[0013] In the above-mentioned citric acid beverage, preferably, based on the total mass of the raw materials of the citric acid beverage as 100%, the raw material composition of the citric acid beverage is as follows: 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, 5% lemon jam, 1-1.5% composition for restoring the true taste of lemon, and the balance being water.

[0014] The present invention also provides a method for preparing the above-mentioned citric acid beverage, which includes the following steps: dissolving raw materials, sterilizing, homogenizing, and mixing with lemon jam to obtain the citric acid beverage;

[0015] The composition used to recreate the authentic taste of lemon is added during the process of dissolving the raw materials.

[0016] In the above preparation method, preferably, the process of dissolving the raw materials is as follows: after heating the water to 50-55°C, add skim milk powder and stir until fully dissolved, then raise the water temperature to 70-80°C, and add white sugar, pectin, soluble soybean polysaccharide and the composition for restoring the real taste of lemon in sequence. After stirring until fully dissolved, add sodium citrate, anhydrous citric acid, malic acid, lemon concentrate and apple concentrate, and stir until fully dissolved.

[0017] In the above preparation method, preferably, the sterilization is high-temperature continuous sterilization, the sterilization temperature is 110-121℃, and the sterilization time is 3-5s.

[0018] In the above preparation method, preferably, the homogenization temperature is 60-65℃, the secondary pressure is 40-45 bar, and the total pressure is 200-205 bar.

[0019] In the above preparation method, preferably, the step of mixing lemon jam is carried out in a sterile room.

[0020] The technical solution of the present invention has the following beneficial technical effects:

[0021] While maintaining the beneficial effects of citric acid beverages, the citric acid beverage provided by this invention improves the bitter aftertaste and enhances the lemon flavor by optimizing the product formula, thus restoring the natural taste of lemon and greatly satisfying consumers' demand for natural and naturally flavored drinks. This beverage has a refreshing taste and also provides benefits such as supplementing vitamin C, promoting digestion, and moisturizing the skin, while also giving a refreshing and invigorating feeling. Attached Figure Description

[0022] Figure 1 Sensory rating charts showing the effects of adding different amounts of the composition used to recreate the authentic taste of lemon to an acidic lemon beverage;

[0023] Figure 2 Sensory rating charts showing the effects of adding different amounts of lemon concentrate to lemon-acidic beverages;

[0024] Figure 3 Sensory rating charts showing the effects of adding different amounts of vine tea powder to lemon-acidic beverages;

[0025] Figure 4 Sensory rating charts of different amounts of Lactobacillus paracasei PC-01 powder added to citric acid beverages;

[0026] Figure 5 Sensory rating charts of different amounts of compound Lactobacillus paracasei LPC-37 and vine tea powder added to citric acid beverages;

[0027] Figure 6 Sensory rating charts of different amounts of compound Lactobacillus paracasei PC-01 and green tea powder added to citric acid beverages. Detailed Implementation

[0028] In order to provide a clearer understanding of the technical features, objectives and beneficial effects of the present invention, the technical solution of the present invention will now be described in detail below, but it should not be construed as limiting the scope of implementation of the present invention.

[0029] Example 1:

[0030] This embodiment provides a citric acid beverage, the raw material formula of which is as follows:

[0031] Based on the total mass of raw materials for 1 kg of citric acid beverage as 100%, it includes 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, and 5% lemon jam. The addition amounts of the composition used to restore the true taste of lemon are 0%, 0.55%, 1.25%, 1.75%, and 2.25%, respectively, with the remainder being water.

[0032] The composition used to recreate the authentic taste of lemon contains Lactobacillus paracasei PC-01 freeze-dried bacterial powder and vine tea powder in mass ratios of 5:0, 4:1, 3:2, 2:1, 1:4, and 0:5, respectively.

[0033] Its preparation process is as follows:

[0034] After heating the water to 55℃, skim milk powder was added and stirred until fully dissolved. The water temperature was then increased to 70℃, followed by the addition of granulated sugar, pectin, soybean polysaccharide, and a composition for recreating the authentic taste of lemon. After dissolving completely, sodium citrate, anhydrous citric acid, malic acid, lemon concentrate, and apple concentrate were added and stirred until fully dissolved. The mixture was then sterilized at 121℃ for 4 seconds using a high-temperature continuous sterilization process. After sterilization, the mixture was homogenized at a temperature of 60-65℃, a secondary pressure of 40 bar, and a total pressure of 200 bar. The resulting lemon acid beverage was then mixed with jam in a sterile room and poured into transparent sterile bottles as experimental samples.

[0035] Comparative Example 1:

[0036] This comparative example provides a citric acid beverage with the following ingredient formula:

[0037] Based on the total mass of raw materials for 1 kg of citric acid beverage as 100%, it includes 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, lemon concentrate added at amounts of 0.5‰, 1‰, 1.5‰, 2‰, and 2.5‰ respectively, apple concentrate at 1.4%, lemon jam at 5%, and the remainder being water.

[0038] Its preparation process is as follows:

[0039] After heating the water to 55℃, add skim milk powder and stir until fully dissolved. Then raise the water temperature to 70℃, and add white sugar, pectin, and soybean polysaccharide in sequence. After fully dissolving, add sodium citrate, anhydrous citric acid, malic acid, lemon concentrate, and apple concentrate. Stir until fully dissolved, and then sterilize using a high-temperature continuous sterilization process at 121℃ for 4 seconds. After sterilization, homogenize at a homogenization temperature of 60-65℃, a secondary pressure of 40 bar, and a total pressure of 200 bar to obtain the finished citric acid beverage. Mix the resulting product with jam in a sterile room and pour it into transparent sterile bottles as experimental samples.

[0040] Comparative Example 2:

[0041] This comparative example provides a citric acid beverage with the following ingredient formula:

[0042] Based on the total mass of raw materials for 1 kg of citric acid beverage as 100%, it includes 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, 5% lemon jam, and 0%, 0.55%, 1.25%, 1.75%, and 2.25% vine tea powder, respectively, with the remainder being water.

[0043] Its preparation process is as follows:

[0044] After heating the water to 55℃, skim milk powder was added and stirred until fully dissolved. The water temperature was then increased to 70℃, followed by the addition of granulated sugar, pectin, soybean polysaccharide, and vine tea powder. After dissolving completely, sodium citrate, anhydrous citric acid, malic acid, lemon concentrate, and apple concentrate were added and stirred until fully dissolved. The mixture was then sterilized at 121℃ for 4 seconds using a high-temperature continuous sterilization process. After sterilization, the mixture was homogenized at a temperature of 60-65℃, a secondary pressure of 40 bar, and a total pressure of 200 bar. The resulting citric acid beverage was then mixed with jam in a sterile room and poured into transparent sterile bottles as experimental samples.

[0045] Comparative Example 3:

[0046] This comparative example provides a citric acid beverage with the following ingredient formula:

[0047] Based on the total mass of raw materials for 1 kg of citric acid beverage as 100%, it includes 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, 5% lemon jam, and 0%, 0.55%, 1.25%, 1.75%, and 2.25% Lactobacillus paracasei PC-01 freeze-dried bacterial powder, respectively, with the remainder being water.

[0048] Its preparation process is as follows:

[0049] After heating the water to 55℃, skim milk powder was added and stirred until fully dissolved. The water temperature was then increased to 70℃, followed by the addition of granulated sugar, pectin, soybean polysaccharide, and Lactobacillus paracasei PC-01 freeze-dried bacterial powder. After dissolving completely, sodium citrate, anhydrous citric acid, malic acid, lemon concentrate, and apple concentrate were added and stirred until fully dissolved. The mixture was then sterilized at 121℃ for 4 seconds using a high-temperature continuous sterilization process. After sterilization, the mixture was homogenized at a temperature of 60-65℃, a secondary pressure of 40 bar, and a total pressure of 200 bar. The resulting citric acid beverage was then mixed with jam in a sterile room and poured into transparent sterile bottles as experimental samples.

[0050] Comparative Example 4:

[0051] This comparative example provides a citric acid beverage with the following ingredient formula:

[0052] Based on the total mass of raw materials for 1 kg of citric acid beverage as 100%, it includes 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, 5% lemon jam, and 0%, 0.55%, 1.25%, 1.75%, and 2.25% Lactobacillus paracasei LPC-37 bacterial powder-vine tea powder in a mass ratio of 2:3, respectively. The remainder is water.

[0053] Its preparation process is as follows:

[0054] After heating the water to 55℃, add skim milk powder and stir until fully dissolved. Then, raise the water temperature to 70℃, and then add white sugar, pectin, soybean polysaccharide, and compound Lactobacillus paracasei LPC-37 bacterial powder-vine tea powder in sequence. After fully dissolving, add sodium citrate, anhydrous citric acid, malic acid, lemon concentrate, and apple concentrate. After stirring until fully dissolved, sterilize using a high-temperature continuous sterilization process at 121℃ for 4 seconds. After sterilization, homogenize at a homogenization temperature of 60-65℃, a secondary pressure of 40 bar, and a total pressure of 200 bar to obtain the finished citric acid beverage. Then, mix the fruit jam in a sterile room and pour it into transparent sterile bottles as experimental samples.

[0055] Comparative Example 5:

[0056] This comparative example provides a citric acid beverage with the following ingredient formula:

[0057] Based on the total mass of raw materials for 1 kg of citric acid beverage as 100%, it includes 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, 5% lemon jam, and 0%, 0.55%, 1.25%, 1.75%, and 2.25% PC-01 bacterial powder-green tea powder in a mass ratio of 2:3, respectively. The remainder is water.

[0058] Its preparation process is as follows:

[0059] After heating the water to 55℃, add skim milk powder and stir until fully dissolved. Then, raise the water temperature to 70℃, and then add white sugar, pectin, soybean polysaccharide, and compound Lactobacillus paracasei PC-01 bacterial powder-green tea powder in sequence. After fully dissolving, add sodium citrate, anhydrous citric acid, malic acid, lemon concentrate, and apple concentrate. After stirring until fully dissolved, sterilize using a high-temperature continuous sterilization process at 121℃ for 4 seconds. After sterilization, homogenize at a homogenization temperature of 60-65℃, a secondary pressure of 40 bar, and a total pressure of 200 bar to obtain the finished citric acid beverage. Then, mix the fruit jam in a sterile room and pour it into transparent sterile bottles as experimental samples.

[0060] Test results:

[0061] The main evaluation indicators were sensory score, acidity, limonene content, and tea polyphenol content. The sensory scoring method involved selecting 20 consumers who had received sensory training to form a sensory evaluation team. Before each evaluation, the participants rinsed their mouths with purified water and scored the samples based on four dimensions: texture, color, aroma, and taste. Each sample was evaluated three times, with a maximum score of 100 points. Detailed scoring rules are shown in Table 1 below.

[0062] Table 1

[0063]

[0064]

[0065] Acidity was determined by laboratory acidity titration, while tea polyphenols and limonene were detected using reagent kits.

[0066] Different mass ratios of Lactobacillus casei PC-01 freeze-dried bacterial powder and vine tea powder, and different amounts of the composition for recreating the authentic taste of lemon were added to the sample of Example 1, and the sensory scores were as follows: Figure 1As shown, when the mass ratio of the compound powder is 2:3, the sensory scores of the compound powder at each addition stage are significantly higher than those of the experimental group without addition. Only when the addition amount is 2.25% is the overall sensory effect of the sample poor. When the mass ratio of the compound powder is 2:3 and the addition amount is 1.25%, the sensory effect of the sample is the best. At this time, the taste of the lemon acid beverage presents the natural bitterness of lemon, and the overall taste is harmonious, refreshing and pleasant.

[0067] Table 2 shows the results of acidity, limonene content, and tea polyphenol content determination in Example 1. The results in Table 2 indicate that when the ratio of *Lactobacillus paracasei* to vine tea powder is 2:3 and the addition amount is 1.25%, the tea polyphenol content is 0.21 g / L, and the acidity is 60.04°T. At this point, the sample has the best taste, and the astringency at the end is significantly enhanced. The reason for this may be that the internal components of *Lactobacillus paracasei* react chemically with citric acid, tea polyphenols, limonene, and other components, which not only enhances the release of lemon flavor but also slows down the rate of bitterness and sweetness in the vine tea, thus providing a naturally harmonious lemon flavor.

[0068] Table 2

[0069]

[0070]

[0071] Sensory scores of lemon concentrate added to lemon acidic beverages, such as: Figure 2 As shown, different amounts of lemon concentrate added in Comparative Example 1 significantly affect the sensory experience of lemon acid beverages. When the amount of lemon concentrate added is 1‰, the sample is in good condition, with suitable color and aroma, and a harmonious taste, but it still lacks astringency and cannot release the natural lemon taste of lemon acid beverages. The sensory experience of the samples is poor at other addition amounts, and the sensory scores do not exceed 80 points. The astringency of citric acid beverages is mainly provided by limonene. Table 3 shows the results of acidity, limonene content, and tea polyphenol content determination for Comparative Example 1. As can be seen from Table 3, when the lemon juice concentration is 1‰, the limonene concentration is 2.34 mg / L, the acidity is 58.76°T, and no tea polyphenols are detected. According to the testers' feedback, the 1‰ concentration lemon juice sample has a slightly astringent taste, while the 2.5‰ concentration sample is too bitter and has no astringency, and the 0.5‰ concentration sample is too bland and has no bitterness or astringency. This indicates that a limonene content of around 2.3 mg / L can bring a slight bitterness and astringency without affecting the flavor, but exceeding 3‰ will make it too bitter and affect the taste.

[0072] Table 3

[0073]

[0074] Sensory results were obtained by adding different amounts of vine tea powder to the samples of Comparative Example 2. Figure 3 As shown, from Figure 3 The results show that the sensory scores of samples with an appropriate amount of vine tea powder added are significantly higher than those without. When the amount of vine tea powder added is within the range of 1.25%, the sensory experience of the sample is relatively optimal, with a slightly bitter taste but a quick aftertaste, still slightly different from the taste of real lemon. However, when the amount of vine tea powder added exceeds 1.5%, the taste of the sample becomes too bitter, seriously affecting the sensory experience. Table 4 shows the results of acidity, limonene content, and tea polyphenol content determination for Comparative Example 2. As can be seen from Table 4, when the amount of vine tea powder added is within the range of 1.25%, the tea polyphenol content is 0.37 g / L. The tea polyphenol content also changes with the amount of vine tea powder added. Since tea polyphenols are the main substances that provide bitterness, it can be seen that the taste experience is better when the tea polyphenol content is between 0.3-0.4 g / L, and vine tea powder does not affect the limonene content or the acidity of the sample.

[0075] Table 4

[0076]

[0077] The sensory results of adding different amounts of Lactobacillus paracasei PC-01 lyophilized powder to Comparative Example 3 samples are shown below. Figure 4 As shown, when the amount of probiotic powder added is 1.25%, the lemon flavor of the sample is enhanced, but it still lacks astringency and cannot simulate the natural taste of lemon. When the amount of probiotic powder added exceeds 1.5%, the flavor release of the sample itself is weakened, thus affecting the overall score. Table 5 shows the results of acidity, limonene content and tea polyphenol content determination of Comparative Example 3. As can be seen from Table 5, different amounts of probiotic powder can effectively increase the acidity of the sample solution. The reason may be related to the acid production of lactic acid bacteria fermentation. When the acidity is enhanced to a certain value, the flavor of lemon acid beverage can be enhanced and the taste can be more refreshing. This may be one of the reasons for the high sensory evaluation score. Since the probiotic powder does not affect limonene, tea polyphenols and other substances that can produce bitterness, it does not have a significant effect on enhancing astringency.

[0078] Table 5

[0079] Different amounts of PC-01 added (%) 0 0.55 1.25 1.75 2.25 Acidity (°T) 58.76 59.32 61.63 64.67 66.73 Limonene content (mg / L) 2.34 2.34 2.34 2.34 2.34 Tea polyphenol content (g / L) 0 0 0 0 0

[0080] Sensory scores of different amounts of compound Lactobacillus paracasei LPC-37 and vine tea powder added to citric acid beverages are as follows: Figure 5 As shown, from Figure 5It can be seen that after using the new Lactobacillus paracasei LPC-37 and vine tea powder, the sensory score of the sample in Comparative Example 4 was not high, and the sample lacked bitterness. Table 6 shows the results of acidity, limonene content and tea polyphenol content determination of Comparative Example 4. As can be seen from Table 6, even though the acidity and tea polyphenol content changed, the astringency at the end of the sample was not improved. The reason may be that different Lactobacillus paracasei have different effects. According to the current experiment, only the combination of PC-01 and vine tea powder can enhance the effect of citric acid beverage.

[0081] Table 6

[0082]

[0083] Table 7 shows the results of acidity, limonene content, and tea polyphenol content determination for Comparative Example 5.

[0084] Table 7

[0085]

[0086] Sensory scores of different amounts of compound Lactobacillus paracasei PC-01 and green tea powder added to citrus acidic beverages are as follows: Figure 6 As shown, from Figure 6 It can be seen that when the vine tea powder was replaced with green tea powder in Comparative Example 5, the sample score decreased and the sample had no astringency. As can be seen from Table 7, even though the acidity and tea polyphenols changed, the astringency at the end of the sample did not increase. This indicates that only when PC-01 is combined with vine tea powder can a special chemical reaction occur, thereby enhancing the astringency at the end of the citric acid beverage.

Claims

1. A composition for reproducing the authentic taste of lemon, wherein, The composition for reproducing the authentic taste of lemon includes freeze-dried Lactobacillus paracasei PC-01 bacterial powder and vine tea powder, wherein the mass ratio of the freeze-dried Lactobacillus paracasei PC-01 bacterial powder to the vine tea powder is 1-2:3-5, preferably 2:

3.

2. The application of the composition for restoring the true taste of lemon as described in claim 1 in enhancing the astringency at the end of lemon-acid beverages and restoring the true taste of lemon.

3. The application according to claim 2, wherein, Based on the total mass of the citric acid beverage as 100%, the amount of the composition used to restore the true taste of lemon added is 1-1.5%.

4. A citrus-sour beverage comprising the composition of claim 1 for restoring the authentic taste of lemon; Based on the total mass of the raw materials of the lemon acid beverage being 100%, the amount of the composition used to restore the true taste of lemon added is 1-1.5%.

5. The citric acid beverage according to claim 4, wherein, The pH value of the citric acid beverage is 3-4.

6. The citric acid beverage according to claim 4, wherein, The citric acid beverage has a tea polyphenol content of 0-0.3 g / L, an acidity of 57-62°T, and a limonene content of 2-2.5 mg / L. Preferably, the citric acid beverage has a tea polyphenol content of 0.21 g / L, an acidity of 60.04°T, and a limonene content of 2.34 mg / L.

7. The citric acid beverage according to claim 4, wherein, Based on the total mass of the raw materials of the citric acid beverage as 100%, the raw material composition of the citric acid beverage is as follows: 1-3% skim milk powder, 5-8% white sugar, 1-3‰ pectin, 0.5-3‰ soluble soybean polysaccharide, 0.1-0.5‰ sodium citrate, 1-3‰ anhydrous citric acid, 1-3‰ malic acid, 0.5-2‰ lemon concentrate, 1-2% apple concentrate, 3-7% lemon jam, 1-1.5% composition for restoring the true taste of lemon, and the balance being water; The preferred composition is: 2% skim milk powder, 6% white sugar, 2‰ pectin, 1‰ soluble soybean polysaccharide, 0.3‰ sodium citrate, 2‰ anhydrous citric acid, 1.5‰ malic acid, 1‰ lemon concentrate, 1.4% apple concentrate, 5% lemon jam, 1-1.5% of the composition for restoring the true taste of lemon, and the balance being water.

8. A method for preparing a citric acid beverage according to any one of claims 4-7, comprising the following steps: Dissolve the raw materials, sterilize, homogenize, and mix with lemon jam to obtain the lemon acid beverage; The composition used to recreate the authentic taste of lemon is added during the process of dissolving the raw materials.

9. The preparation method according to claim 8, wherein, The process of dissolving the raw materials is as follows: after heating the water to 50-55℃, add skim milk powder and stir until fully dissolved. Then, raise the water temperature to 70-80℃, and add white sugar, pectin, soluble soybean polysaccharide and the composition used to restore the real taste of lemon in sequence. After stirring until fully dissolved, add sodium citrate, anhydrous citric acid, malic acid, lemon concentrate and apple concentrate, and stir until fully dissolved.

10. The preparation method according to claim 8, wherein, The sterilization is a high-temperature continuous sterilization, with a sterilization temperature of 110-121℃ and a sterilization time of 3-5 seconds.

11. The preparation method according to claim 8, wherein, The homogenization temperature is 60-65℃, the secondary pressure is 40-45 bar, and the total pressure is 200-205 bar.

12. The preparation method according to claim 8, wherein, The process of mixing lemon jam is carried out in a sterile room.

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