Citrus aurantium and fingered citron compound fruit juice beverage and preparation method thereof

Abstract

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

Description

Technical Field

[0001] This invention belongs to the field of fruit juice preparation, specifically relating to a lime and bergamot compound fruit juice beverage and its preparation method. Background Technology

[0002] lime( Citrus × aurantium Sour oranges (Engels) are a type of citrus juice belonging to the Rutaceae family and the Citrus genus. They are widely cultivated in my country, and the juice is high in amino acids, rich in flavonoids, citric acid, malic acid, pectin, and other components, possessing a strong, characteristic citrus aroma. However, the strong bitterness of sour oranges limits their comprehensive development and utilization. Therefore, the utilization rate of sour orange fruit is currently insufficient both domestically and internationally, and related products still require further development and application.

[0003] With the increasing popularity of healthy eating concepts, consumers' demand for natural and functional fruit juice beverages is growing. How to develop plant-based fruit juice beverages with unique flavor and nutrition using fresh limes has become a research hotspot.

[0004] However, existing technologies have significant shortcomings in the development of fresh lime beverages: First, the utilization rate of fresh limes is extremely low, which not only wastes resources but may also bring environmental pressure; second, using untreated limes directly will result in a bitter taste in the beverage due to the bitter substances such as naringin and limonene contained in them, which is difficult for consumers to accept; third, limes will have insufficient aroma and a monotonous flavor after processing. Summary of the Invention

[0005] Technical issues The utilization rate of lime fruit is extremely low because unprocessed lime contains bitter substances such as naringin and limonene, making the beverage taste bitter and unacceptable. Processed lime is prone to problems such as insufficient aroma and monotonous flavor, which makes it difficult to meet the needs of consumers.

[0006] Technical content To address the aforementioned technical problems, this invention provides a simple-to-operate compound fruit juice beverage of lime and bergamot, which utilizes the aroma of bergamot to enhance the flavor of the juice, and its preparation method.

[0007] The technical solution adopted in this invention is: a lime and bergamot juice beverage, which, by mass fraction, consists of the following components in the following weight range: lime liquid 10%-40%, bergamot juice 1%-5%, sweetener 5%-10%, and the remainder is water.

[0008] In one possible implementation, the sweetener is a combination of erythritol and D-allulose; the mass percentage of erythritol in the sweetener is 30%-70%, and the mass percentage of D-allulose is 30%-70%.

[0009] In one possible implementation, the lime and bergamot juice beverage, by mass fraction, consists of the following components in parts by weight: 30.56% lime liquid, 2.78% bergamot juice, 7.5% sweetener, and the balance being water; wherein the sweetener is a combination of erythritol and D-allulose in a weight ratio of 1:1.

[0010] In one possible implementation, the method for preparing lime extract includes the following steps: (1) Raw material cleaning: Select fresh sour oranges and clean them to remove impurities from the surface of the fruit; (2) Raw material cutting and processing: Cut the fresh limes into pieces with the peel on; (3) Boiling: Mix the chopped fresh lime with water, heat and boil, then filter to obtain lime liquid.

[0011] In one possible implementation, the amount of water added during the boiling process in step (3) is 2 to 3 times the weight of the lime.

[0012] In one possible implementation, the heating and cooking process in step (3) is as follows: first heat to 90~95°C and cook for 4~5 minutes, then cook at 60~70°C for 5~6 minutes.

[0013] In one possible implementation, the method for preparing bergamot juice includes the following steps: Select fresh Buddha's Hand fruit, wash and remove impurities from the surface of the fruit, cut the fresh Buddha's Hand fruit with the skin on, add water and juice it, then filter it after juicing to obtain Buddha's Hand juice.

[0014] In one possible implementation, the amount of water added during juicing is 2 to 3 times the weight of the Buddha's Hand fruit.

[0015] In one possible implementation, the juicing time is 20-50 seconds.

[0016] In one possible implementation, a method for preparing a lime and bergamot juice complex beverage includes the following steps: S1. Raw material cleaning: Select fresh lime and bergamot fruits, and clean them to remove impurities from the surface of the fruits; S2. Raw material cutting and processing: Cut fresh limes into pieces with the peel on, and cut fresh Buddha's hand into pieces with the peel on; S3. Boiling: Mix the chopped fresh lime with water, heat and boil, then filter to obtain lime juice; S4. Juicing: Mix the chopped fresh Buddha's Hand with water, juice it, and then filter it to obtain Buddha's Hand juice; S5. Compound preparation: Water, lime juice, bergamot juice and sweetener are mixed according to the formula to obtain a compound beverage; S6. Homogenization: Homogenize the compound beverage to fully blend the various components; S7. Sterilization: The compound beverage is sterilized by UHT. S8. Packaging Inspection: The sterilized solution is aseptically packaged, and the finished product is obtained after passing the inspection.

[0017] In one possible implementation, the washing time in step S1 of the present invention is 3-5 minutes, and after washing, the fruit is sprayed with sterile water for 1-2 minutes to ensure that there are no residual pesticides and microorganisms on the fruit surface.

[0018] In one possible implementation, the amount of water added in step S3 of the present invention is 2 to 3 times the weight of the lime; the heating and boiling process is as follows: first heat to 90 to 95°C and boil for 4 to 5 minutes, then boil at 60 to 70°C for 5 to 6 minutes.

[0019] In one possible implementation, the juicing in step S4 of the present invention is carried out using a high-speed blender; the amount of water added during juicing is 2 to 3 times the weight of the Buddha's Hand fruit; and the juicing time is 20 to 50 seconds.

[0020] In one possible implementation, purified water is used in step S5 of the present invention for compounding; the compounding process is as follows: first, lime juice, bergamot juice and sweetener are added separately, and then water is added to make up the volume.

[0021] In one possible implementation, the homogenization in step S6 of the present invention is performed using a handheld homogenizer.

[0022] In one possible implementation, the sterilization temperature of UHT sterilization in step S7 of the present invention is 110-120°C, the sterilization time is 5-10 seconds, and the cooling temperature is 35-40°C, so as to ensure the sterilization effect while minimizing the impact on the quality of the beverage.

[0023] Beneficial effects 1. This invention involves boiling fresh limes to give the lime liquid a special aroma. The lime is heated simultaneously with the peel to avoid wasting the peel material. This process allows the lime liquid to naturally carry the aroma of the lime peel while extracting certain components from the peel. The resulting liquid has a light green color and does not produce an oily ring.

[0024] 2. Compared with existing lime-based beverages, this invention incorporates freshly squeezed bergamot juice, which enhances the aroma of the plant-based beverage and significantly improves the antioxidant properties of the juice, achieving synergistic effects.

[0025] 3. Using compound artificial sweeteners avoids the off-flavors associated with using single artificial sweeteners and better aligns with consumers' pursuit of health. Attached Figure Description

[0026] Figure 1 The results are for the measurement of the electronic nose in Example 4.

[0027] Figure 2 The results of the measurement of the electronic tongue in Example 4 are shown.

[0028] Figure 3 The results are for the measurement of the electronic nose in Example 5.

[0029] Figure 4 The results are for the measurement of the electronic tongue in Example 6.

[0030] Figure 5 This is a schematic diagram of the preparation process of Embodiment 1 of the present invention.

[0031] Figure 6 This is a schematic diagram of the preparation process of Embodiment 2 of the present invention. Detailed Implementation

[0032] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments. The following embodiments are explanations of the present invention, but the present invention is not limited to the following embodiments.

[0033] Example 1: Preparation of lime extract This embodiment of the fresh lime juice beverage uses limes of similar ripeness (without mechanical damage or pests) as raw materials, and the processing procedure is as follows: Cleaning: Wash fresh limes with a high-pressure sprayer and a brush for 3-5 minutes. After cleaning, spray with sterile water for 1 minute to ensure that there are no pesticide residues or microorganisms on the surface of the fruit. Cutting: Cut the washed fresh limes into pieces (length, width and height not exceeding 10 cm) with a knife and put them into a pot. Add purified water to the pot, with the mass ratio of fresh limes to water being 1:2. Simmering: Cover the pot with lime and water and simmer for 10 minutes. First, heat to 90°C and simmer for 4 minutes, then simmer at 60°C for 6 minutes. During simmering, you can use a spoon to stir the lime pieces in the pot. Filtration: After the boiling time is over, pour the lime juice from the pot into a container and filter it through a 60-mesh filter. The resulting filtrate is lime juice.

[0034] Sterilization: The lime liquid is sterilized using UHT at a temperature of 120°C for 5 seconds and a cooling temperature of 35°C.

[0035] Inspection and Packaging: Quality inspection is conducted on the sterilized lime liquid to ensure that the product meets the standards; Finished product: After passing inspection, it becomes finished lime liquid. Store the product in a suitable environment.

[0036] Example 2: Preparation of Buddha's Hand Juice This example of Buddha's Hand juice uses Buddha's Hand fruits of similar ripeness (free from mechanical damage and pests) as raw materials. The process flow chart for Buddha's Hand juice preparation is shown below. Figure 1 The processing procedure is as follows: Cleaning: Clean the fresh Buddha's Hand fruit with a high-pressure sprayer and a brush for 5 minutes, and then spray it with sterile water for 1 minute to ensure that there are no pesticide residues or microorganisms on the surface of the fruit. Cutting: Cut the cleaned fresh Buddha's Hand into pieces (length, width and height not exceeding 8 cm) with a knife and put them into a juicer. Add purified water to the juicer, with the ratio of fresh Buddha's Hand to water being 1:2. Juicing: Use a juicer to extract juice for 30 seconds, crushing the Buddha's Hand into pulp to dissolve the Buddha's Hand components in the water as much as possible. After juicing, pour the filtrate and pulp into a container. Filtration: After the boiling time is over, pour the bergamot filtrate and residue from the juicer into a container, and filter the bergamot through a 50-mesh filter. The resulting filtrate is bergamot juice.

[0037] Sterilization: Buddha's hand juice is sterilized using UHT at a temperature of 110°C for 5 seconds and cooled to 35°C.

[0038] Finished product: The sterilized bergamot juice undergoes quality inspection to ensure that the product meets the standards, and qualified products are stored in a suitable environment.

[0039] Example 3: Preparation of lime and bergamot compound juice This embodiment of the lime and bergamot juice beverage is made from the following ingredients by weight percentage: lime extract 30.56%, bergamot 2.78%, sweetener 7.5%, and the remainder being water. The preparation process of the lime and bergamot compound juice is shown below. Figure 2 The processing procedures for each component are as follows: 1. Lime liquid The lime extract prepared in Example 1 was used; 2. Buddha's Hand Juice The bergamot juice prepared in Example 2 was used; 3. Sweeteners Weigh out: Weigh out 3.35% erythritol and D-aloxose (1:1) powder separately, avoiding large particles as much as possible to ensure uniform dissolution, and pour them into a container for later use; 4. Compound preparation Add water, lime juice, bergamot juice, erythritol, and allulose to a container in the following proportions: lime juice 30.56%, bergamot juice 2.78%, sweetener 7.5%, and the remainder water. 5. Homogenization The liquid and powder in the container are placed under a homogenizer for homogenization to ensure that the components are fully mixed and to guarantee the taste of the beverage. 6. Sterilization The homogenized liquid was sterilized by UHT at 110°C for 5 seconds. The liquid had to be cooled to 35°C beforehand. 7. Inspect the packaging The sterilized liquid is subjected to quality inspection to ensure that the product meets the standards; 8. Finished product Once the product passes inspection, it becomes the finished product of lime and bergamot beverage. Store the product in a suitable environment.

[0040] Beverage testing indicators 1. Sensory rating of beverages Ten participants were invited to rate the beverages from four aspects: appearance, aroma, taste, and texture. The maximum score was 100 points. The scores were based on the participants’ liking and acceptance. The scoring criteria are shown in Table 1 below, and the sensory score results are shown in Table 2.

[0041] Table 1. Sensory Evaluation Rules

[0042] Table 2

[0043] As can be seen from the three examples, the score of example 3 was significantly higher than the previous two, and the subjects had the highest liking and acceptability of example 3, which means that the addition of Buddha's Hand has a great effect on improving the sensory experience of lime compound beverage.

[0044] 2. Antioxidant performance test of beverages ①DPPH free radical scavenging rate: The antioxidant properties of the beverages in the three examples were tested according to the operation steps and methods. After adding the reactant, the beverages were stored in the dark for 30 minutes, and the absorbance was measured at 517 nm.

[0045] ②ABTS free radical scavenging rate: Add beverage and reagent respectively according to the determination procedure, react in the dark for 6 minutes, and then measure the absorbance at 405nm.

[0046] Table 3

[0047] As shown in Table 3, compared with lime juice and bergamot juice alone, the lime-bergamot blend significantly improved the overall antioxidant capacity of the beverage. The DPPH free radical scavenging rate increased by 25.8% and 22.6% compared with lime juice and bergamot juice, respectively, and a synergistic effect was achieved in the DPPH free radical scavenging rate (39.1%>13.3%+16.5%). The ABTS free radical scavenging rate increased by 26.9% and 25.8% compared with lime juice and bergamot juice, respectively.

[0048] Example 4 To investigate the effects of boiling processes on the content of bitter substances, flavor release, and bergamot improvement in lime, limes were treated with both boiled and unboiled methods. Two samples were analyzed using electronic tongue, electronic nose, and human sensory experiments. Specifically: The sample of lime boiled is the finished lime bergamot beverage obtained in Example 3.

[0049] The process of preparing lime without boiling is as follows: the lime is prepared according to the process in Example 1, except that the boiling process is omitted, and then the lime liquid is used to prepare lime bergamot beverage product according to the process in Example 3.

[0050] Beverage testing indicators 1. Electronic nose and electronic tongue detection The measurement results of electronic nose and electronic tongue are as follows: Figure 1 , 2 As shown, the aroma value of boiled limes is greater than that of unboiled limes, indicating that boiling releases substances from the limes. Furthermore, comparing unboiled and boiled limes, the unheated limes have less bitterness and astringency, suggesting that heating reduces the bitterness of limes.

[0051] 2. Sensory rating of lime beverage Ten participants were invited to give sensory evaluations of the unboiled lime + bergamot juice and the boiled lime + bergamot juice beverages from four aspects: appearance, aroma, taste, and mouthfeel. The maximum score was 100 points. The participants were given a comprehensive score based on their liking and acceptability. The sensory evaluation results are shown in Table 4.

[0052] The sensory evaluation results are shown in Table 4. Subjects showed greater liking and acceptability of boiled limes than unboiled limes, especially in terms of appearance.

[0053] Table 4. Effects of different treatments on sensory scores of lime.

[0054] Through a comparative experiment comparing boiled and unboiled limes, it was determined that boiling had a smaller impact on the bitterness of unboiled limes. Bergamot, with its unique volatile aroma components and bitter-neutralizing substances, can specifically alleviate the bitterness caused by limonin and naringin in limes, while also harmonizing with the original fruit aroma of limes (or the flavor developed after boiling), thus compensating for the shortcomings of limes in terms of flavor monotony and sharp taste. The optimal combination of boiled lime and bergamot achieves the best improvement effect, thus selecting the optimal solution of boiled lime + bergamot.

[0055] Example 5 A controlled experiment was conducted to verify the effects of different compound substances on lime. Bergamot and pomelo were selected for comparison, as they both belong to the citrus family and have similar flavor and bitterness compositions to lime. By comparing the effects of bergamot and pomelo on improving the common bitterness of citrus fruits, the optimal combination was selected. Specifically: The sample of boiled lime and bergamot is the finished lime and bergamot beverage obtained in Example 3.

[0056] The sample of boiled lime and pomelo was prepared as follows: lime liquid was prepared according to the process in Example 1, and pomelo juice was prepared by adding water to a juicer at a mass ratio of 1:2 with fresh pomelo. Then, pomelo juice was replaced with an equal amount of bergamot juice according to the preparation process in Example 3 to obtain the finished lime and pomelo beverage.

[0057] Beverage testing indicators 1. Electronic nose and electronic tongue detection The results of electronic nose and electronic tongue measurements are as follows: Figure 3 , 4 As shown, lime with bergamot has the richest overall aroma compounds. This is likely because the addition of bergamot introduces unique volatile oil components such as linalyl acetate and bergamot lactone, which synergistically blend with the lime's aroma, resulting in a more intense fragrance. Furthermore, lime with bergamot has a lower bitterness level than lime with pomelo. This is probably because bergamot itself has a very low naringin content, thus not introducing additional bitterness, while pomelo has a much higher naringin content. The sweet fruity and herbal aromas of bergamot can neutralize the unpleasantness of astringency, making it more mellow, while the tartness of pomelo can intensify the sharpness of astringency. Therefore, the addition of bergamot significantly improves both the bitterness and astringency of lime.

[0058] 2. Sensory rating of lime beverage Ten participants were invited to give sensory evaluations of the unheated lime + bergamot juice and heated lime + bergamot juice beverages from four aspects: appearance, aroma, taste, and mouthfeel. The maximum score was 100 points. The scores were based on the participants’ liking and acceptability. The sensory evaluation results are shown in Table 5.

[0059] Table 5. Effects of different compound substances on sensory scores of lime.

[0060] The comparative experiment results show that bergamot, as a compound ingredient, is far more effective than pomelo in improving the flavor of lime beverages. This is because bergamot has no additional bitter source and its unique volatile oils can enrich the aroma and neutralize astringency, while pomelo tends to intensify the bitterness and sharpness of lime beverages. Therefore, bergamot is the optimal compound ingredient choice for improving the taste and flavor of lime beverages.

[0061] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A lime and bergamot blended fruit juice beverage, characterized in that, The product is composed of the following components by mass fraction: 10%-40% lime extract, 1%-5% bergamot juice, 5%-10% sweetener, and the balance being water; the sweetener is a compound of erythritol and D-allulose, wherein erythritol accounts for 30%-70% of the total weight of the sweetener and D-allulose accounts for 30%-70% of the total weight of the sweetener.

2. The lime and bergamot compound fruit juice beverage according to claim 1, characterized in that, The product is composed of the following components by mass fraction: 30.56% lime extract, 2.78% bergamot juice, 7.5% sweetener, and the balance being water; the sweetener is a combination of erythritol and D-allulose in a weight ratio of 1:

1.

3. A method for preparing a lime and bergamot compound fruit juice beverage as described in claim 1 or 2, characterized in that, Includes the following steps: S1. Raw material cleaning: Select fresh lime and bergamot fruits, and clean them to remove impurities from the surface of the fruits; S2. Raw material cutting and processing: Cut fresh limes into pieces with the peel on, and cut fresh Buddha's hand into pieces with the peel on; S3. Boiling: Mix the chopped fresh lime with water, heat and boil, then filter to obtain lime juice; S4. Juicing: Mix the chopped fresh Buddha's Hand with water, juice it, and then filter it to obtain Buddha's Hand juice; S5. Compound preparation: Water, lime juice, bergamot juice and sweetener are mixed according to the formula to obtain a compound beverage; S6. Homogenization: Homogenize the compound beverage to fully blend the various components; S7. Sterilization: The compound beverage is sterilized by UHT. S8. Packaging Inspection: The sterilized solution is aseptically packaged, and the finished product is obtained after passing the inspection.

4. The preparation method according to claim 3, characterized in that, The cleaning time in step S1 is 3-5 minutes, and after cleaning, spray with sterile water for 1-2 minutes.

5. The preparation method according to claim 3, characterized in that, In step S3, the amount of water added during boiling is 2 to 3 times the weight of the lime; the heating and boiling process is as follows: first heat to 90 to 95°C and boil for 4 to 5 minutes, then boil at 60 to 70°C for 5 to 6 minutes.

6. The preparation method according to claim 3, characterized in that, In step S4, a high-speed blender is used for juicing; the amount of water added during juicing is 2 to 3 times the weight of the Buddha's Hand fruit; the juicing time is 20 to 50 seconds.

7. The preparation method according to claim 3, characterized in that, In step S5, purified water is used for compounding. The compounding process is as follows: first, add lime juice, bergamot juice and sweetener separately, and then add water to make up the volume.

8. The preparation method according to claim 3, characterized in that, In step S6, homogenization is performed using a handheld homogenizer.

9. The preparation method according to claim 3, characterized in that, In step S7, the UHT sterilization temperature is 110-120°C, the sterilization time is 5-10 seconds, and the cooling temperature is 35-40°C, ensuring the sterilization effect while minimizing the impact on beverage quality.

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