A citrus juice beverage and a method for preparing the same

Abstract

This invention discloses a Wogan mandarin orange juice beverage, relating to the field of beverage technology. It comprises the following raw material components by weight percentage: 30%-40% Wogan mandarin orange juice, 5%-10% Wogan mandarin orange pulp, 3%-8% trehalose, 2%-5% maltitol, 3%-5% sea snail, 2%-4% honeysuckle, 0.2%-0.5% compound stabilizer, 0.05%-0.15% compound antioxidant, 0.1%-0.3% citric acid, 0.05%-0.15% sodium citrate, and water to 100%. Through precise control of each process step, this invention preserves the natural nutrients in Wogan mandarin oranges, such as vitamin C, B vitamins, dietary fiber, minerals, and flavonoids. Low-temperature pressing and ultra-high temperature short-time sterilization significantly reduce nutrient loss. Simultaneously, the combination of sea snail and honeysuckle, both medicinal and edible, solves the problem of limited functionality in traditional Wogan mandarin orange juice, ultimately producing a Wogan mandarin orange juice beverage with a unique flavor, rich nutrition, strong functionality, good stability, and long shelf life.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, and in particular to a Wogan orange juice beverage and its preparation method. Background Technology

[0002] As residents' living standards continue to improve, consumers' demand for beverages has shifted from simply quenching thirst to focusing on nutrition, health, and diverse flavors. Natural fruit and vegetable juices, rich in vitamins, minerals, and other nutrients, have become one of the mainstream categories in the market. Wogan, as a high-quality citrus variety, has plump flesh, abundant juice, and is rich in nutrients such as vitamin C, dietary fiber, and flavonoids. It has a sweet and slightly sour taste and a rich fruity aroma, making it a high-quality raw material for preparing fruit juice beverages.

[0003] However, there are some shortcomings in the Wogan mandarin orange juice drinks currently on the market: most products add excessive amounts of sucrose, artificial sweeteners and preservatives in pursuit of taste and shelf life, which not only affects the health attributes of the drinks, but also masks the natural flavor of the Wogan mandarin oranges themselves; in addition, most existing Wogan mandarin orange juices are single fruit juice ingredients, with relatively simple functions, and cannot meet consumers' needs for health and wellness functions in drinks.

[0004] To address the aforementioned technical challenges, there is an urgent need to develop a scientifically formulated and technologically advanced Wogan mandarin orange juice beverage. This beverage should retain the natural flavor and nutrients of Wogan mandarins, possess good stability and antioxidant properties, contain minimal artificial additives, and offer certain health benefits. Simultaneously, it should resolve issues such as browning, layering, and nutrient loss during processing, thereby meeting the market's demand for high-quality, healthy Wogan mandarin orange juice beverages. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a Wogan mandarin orange juice beverage and its preparation method. The Wogan mandarin orange juice beverage of this invention has a scientific formula, using Wogan mandarin oranges as the main raw material, combined with medicinal and edible ingredients such as sea snails and honeysuckle, supplemented with natural sweeteners and compound stabilizers and antioxidants. It contains no artificial preservatives, which not only preserves the natural flavor and nutrients of Wogan mandarin oranges, but also has the functions of clearing heat and reducing fire, promoting body fluid and moisturizing dryness. At the same time, the preparation method of this invention is reasonable. Through processes such as low-temperature pressing, step-by-step compounding, two-stage homogenization, and ultra-high temperature short-time sterilization, it effectively solves the problems of browning, nutrient oxidation and loss, and system instability in the processing of Wogan mandarin orange juice. The prepared juice beverage has uniform pulp particles, no sedimentation and layering, bright color, mellow taste, long shelf life, and the preparation process is easy to industrialize, with good market application prospects.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a Wogan mandarin orange juice beverage, comprising the following raw material components by mass percentage: 30%-40% Wogan mandarin orange juice, 5%-10% Wogan mandarin orange pulp particles, 3%-8% trehalose, 2%-5% maltitol, 3%-5% sea snail, 2%-4% honeysuckle, 0.2%-0.5% compound stabilizer, 0.05%-0.15% compound antioxidant, 0.1%-0.3% citric acid, 0.05%-0.15% sodium citrate, and water to 100%.

[0007] In one embodiment, the composite stabilizer is a mixture of sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2:1:1.

[0008] In one embodiment, the composite antioxidant is composed of sodium D-isoascorbate and tea polyphenols mixed in a mass ratio of 3:2.

[0009] In one embodiment, the Wogan juice is prepared using Wogan oranges with a maturity of 85%-90%.

[0010] In one embodiment, the Wogan mandarin fruit pulp particles are uniform particles with a particle size controlled between 0.5-1 mm, and the pulp particles are undamaged and free from browning.

[0011] The present invention also provides a method for preparing the above-mentioned Wogan orange juice beverage, comprising the following steps: S1. Select fresh Wogan oranges with a maturity of 85%-90%, remove rotten or diseased fruit, wash off the surface mud and impurities with running purified water, then remove the peel, stem and seeds. Divide the processed Wogan orange pulp into two parts. One part is used to prepare Wogan orange juice, and the other part is cut into pulp particles with a diameter of 0.5-1mm. Soak the cut pulp particles in 0.1% D-isoascorbic acid sodium solution for 3-5 minutes, then rinse off the residual solution with purified water and drain.

[0012] S2. Place the Wogan mandarin pulp used to prepare the juice in step S1 into a low-temperature press, control the pressing temperature to 15-20℃, and perform low-temperature pressing. After pressing, filter the juice through a 200-mesh filter to remove pulp residue, collect the filtered juice, and obtain Wogan mandarin juice for later use.

[0013] S3. Accurately weigh the composite stabilizer according to the formula. The composite stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum, and pectin mixed in a mass ratio of 2:1:1. Add the composite stabilizer to 50-80 times its mass of purified water, place it in a high-speed stirring device, control the stirring speed to 800-1000 r / min, and continue stirring for 20-30 min until the composite stabilizer is completely dissolved, obtaining a uniform, non-precipitated, and non-clumped stabilizer solution for later use.

[0014] S4. Accurately weigh the sea snail and honeysuckle according to the formula. Wash off surface impurities with purified water and let them air dry in a ventilated place until there is no moisture on the surface. Then chop them into small pieces with a particle size of 0.3-0.5cm. Mix the small pieces evenly and put them into a decoction pot. Add 30-50 times the total mass of the sea snail and honeysuckle in purified water. Soak at room temperature for 90-120 minutes to allow the cell walls of the raw materials to fully absorb water and swell. Then bring the water to a boil over high heat, and then reduce the heat to low and continue to decoct for 50-60 minutes. Stir constantly during the decoction process to prevent the raw materials from sticking to the pot. After the decoction is completed, filter out the dregs through a 150-mesh filter and collect the filtrate to obtain the sea snail and honeysuckle decoction. Cool the decoction to room temperature before use.

[0015] S5. Add the Wogan mandarin juice obtained in step S2 and the Wogan mandarin pulp granules processed in step S1 to a sterile mixing tank. Turn on the stirring device of the mixing tank and control the stirring speed to 300-400 r / min. Add the formulated amounts of trehalose, maltitol, citric acid, and sodium citrate in sequence, and continue stirring until all solid raw materials are completely dissolved. Then, slowly add the stabilizer solution prepared in step S3 along the wall of the mixing tank while stirring. Increase the stirring speed to 500-600 r / min. After the addition is complete, continue stirring for 5 minutes, and then add... Add the honeysuckle extract prepared in step S4 and continue stirring for 10-15 minutes to ensure thorough mixing of all components. Then, add the formulated amount of compound antioxidant in several batches. The compound antioxidant is a mixture of sodium D-isoascorbate and tea polyphenols in a mass ratio of 3:2. First, add 60%-70% of the total amount of compound antioxidant and stir for 3 minutes. Then, add the remaining 30%-40% of the compound antioxidant and stir until homogeneous. Finally, add purified water to the total amount of the formula and continue stirring for 3-5 minutes until homogeneous to obtain the mixed fruit juice.

[0016] S6. The mixed fruit juice obtained in step S5 is fed into a homogenizer. The homogenization temperature is controlled at 40-45℃. A two-stage homogenization process is used for homogenization. The first-stage homogenization pressure is 20-22MPa, the second-stage homogenization pressure is 23-25MPa, and the homogenization is performed 1-2 times.

[0017] S7. The homogenized fruit juice is sent into an ultra-high temperature sterilizer and sterilized using an ultra-high temperature short-time sterilization process at 93-95℃ for 20 seconds.

[0018] S8. Cooling and Filling: The sterilized fruit juice is quickly fed into a cooling device and cooled by water at a rate of 5-8℃ / min to rapidly cool the juice to 45-50℃. After cooling, the juice is fed into a filling machine for quantitative filling in a Class 100 aseptic environment. After filling, the juice is sealed immediately and inspected by light to remove any products that are not sealed properly or are mis-sealed, thus obtaining the finished Wogan orange juice beverage.

[0019] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. In this invention, through precise control of each process step, the raw material pretreatment inhibits browning of the pulp from the source, ensuring the quality of the raw materials; low-temperature pressing preserves the heat-sensitive nutrients of the Wogan mandarin orange; the pre-preparation of the stabilizer solution ensures its uniform dispersion in the juice; the soaking and decoction process of the medicinal and edible liquid improves the dissolution rate of functional components; step-by-step blending ensures the compatibility of each component, and the antioxidant is added in stages to allow it to fully exert its effect; the two-stage homogenization process refines the pulp particles and forms a stable colloidal system; ultra-high temperature short-time sterilization ensures microbial safety while reducing nutrient loss; rapid cooling and aseptic filling avoid secondary oxidation and microbial contamination, ultimately producing a Wogan mandarin orange juice beverage with a unique flavor, rich nutrition, strong functionality, good stability, and long shelf life.

[0020] 2. The beverage of this invention retains the natural nutrients in Wogan oranges, such as vitamin C, B vitamins, dietary fiber, minerals, and flavonoids. The low-temperature pressing and ultra-high temperature short-time sterilization process greatly reduces the loss of nutrients. At the same time, it is combined with sea snails and honeysuckle, which are both medicinal and edible, to extract functional components such as polysaccharides, chlorogenic acid, and flavonoids. It also has the health benefits of clearing heat and reducing internal fire, promoting body fluid production and moisturizing dryness, making it suitable for daily consumption by all kinds of people and solving the problem of the single function of traditional Wogan orange juice.

[0021] 3. This invention employs a composite stabilizer made from sodium carboxymethyl cellulose, xanthan gum, and pectin in a 2:1:1 ratio, combined with a two-stage homogenization process. This ensures that the fruit pulp particles and functional components in the juice are uniformly dispersed in the system, forming a stable colloidal system. The resulting beverage can be stored at room temperature for 6 months without sedimentation, stratification, or water separation, and the fruit pulp particles remain uniformly dispersed. Simultaneously, the composite antioxidant composed of sodium D-isoascorbate and tea polyphenols effectively inhibits oxidative browning of the juice. The color and flavor of the beverage remain essentially unchanged during storage. Ultra-high temperature short-time sterilization and aseptic filling processes ensure the microbial safety of the beverage, resulting in a shelf life of over 12 months at room temperature. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0023] The various specific technical features and embodiments described in the detailed embodiments can be combined in any suitable manner without contradiction. For example, different implementation methods can be formed by combining different specific technical features / embodiments. In order to avoid unnecessary repetition, the various possible combinations of the various specific technical features / embodiments in this invention will not be described separately.

[0024] Example 1

[0025] A Wogan mandarin orange juice beverage is composed of the following raw material components in weight percentage: 30% Wogan mandarin orange juice, 10% Wogan mandarin orange pulp, 3% trehalose, 5% maltitol, 3% sea snail, 4% honeysuckle, 0.2% compound stabilizer, 0.15% compound antioxidant, 0.1% citric acid, 0.15% sodium citrate, and water to make up to 100%; Some of the raw materials serve the following purposes: Sea snail, also known as four-leaf ginseng: sweet in taste and warm in nature, it enters the spleen and lung meridians, and has the functions of nourishing blood and promoting lactation, clearing heat and detoxifying, reducing swelling and draining pus; Honeysuckle: sweet in taste and cold in nature, enters the lung and stomach meridians, clears heat and detoxifies, reduces inflammation and swelling; The compound stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2:1:1; the compound antioxidant is composed of sodium D-isoascorbate and tea polyphenols in a mass ratio of 3:2; the Wogan mandarin juice is prepared from Wogan mandarins with a maturity of 85%; the Wogan mandarin pulp particles have a particle size of 0.5mm, are undamaged and free from browning, with a pulp particle breakage rate of ≤5% and a browning degree ΔE of ≤3.

[0026] The preparation method of the above-mentioned Wogan mandarin orange juice beverage includes the following steps: S1. Raw material pretreatment: Select fresh Wogan oranges with a maturity of 85%, remove rotten fruit, wash with running purified water, manually remove the peel, stem and seeds, divide the Wogan orange pulp into two parts, one part is used to prepare the original juice, and the other part is cut into pulp particles with a diameter of 0.5mm using a stainless steel dicing machine. Soak the pulp particles in 0.1% D-isoascorbic acid sodium solution for 3 minutes, take them out, rinse and drain them, and set aside. S2. Preparation of Wogan mandarin juice: Place the Wogan mandarin pulp for juice preparation into a low-temperature press, control the pressing temperature at 15℃, filter the juice through a 200-mesh filter after low-temperature pressing, and collect the juice to obtain Wogan mandarin juice for later use. S3. Preparation of stabilizer solution: Weigh the amount of the compound stabilizer in the formula, add 50 times its mass of pure water, place it in a high-speed stirring device, stir at 800 r / min for 20 min until completely dissolved, and obtain the stabilizer solution for later use; S4. Preparation of medicinal liquid from food and medicine: Weigh out the prescribed amount of sea snail and honeysuckle, wash and dry them, chop them into 0.3cm pieces, mix them and put them into a decoction pot, add 30 times the total mass of purified water, soak at room temperature for 90 minutes, bring to a boil over high heat and then simmer over low heat for 50 minutes, filter out the dregs with a 150-mesh filter, collect the filtrate and cool it to room temperature to obtain the medicinal liquid for later use. S5. Blending: Add the Wogan mandarin juice and Wogan mandarin pulp granules to a sterile blending tank and stir at 300 r / min. Add trehalose, maltitol, citric acid, and sodium citrate in sequence and stir until completely dissolved. Slowly add the stabilizer solution along the tank wall and increase the stirring speed to 500 r / min. After stirring for 5 minutes, add the medicine solution and continue stirring for 10 minutes. Add the compound antioxidant in batches. First, add 60% and stir for 3 minutes. Then add the remaining 40% and add purified water to bring the total to 100%. Stir for 3 minutes until the mixture is evenly mixed to obtain the mixed fruit juice. S6. Homogenization: The mixed fruit juice is fed into a homogenizer, the temperature is controlled at 40℃, and a two-stage homogenization process is adopted. The first stage homogenization pressure is 20MPa, the second stage homogenization pressure is 23MPa, and the homogenization is performed once. S7. Ultra-high temperature sterilization: The homogenized fruit juice is sent into an ultra-high temperature sterilizer and sterilized at 93°C for 20 seconds. S8. Cooling and filling: The sterilized fruit juice is cooled to 45°C at a rate of 5°C / min, filled in a Class 100 aseptic environment, sealed immediately, and inspected by light to obtain the finished product.

[0027] Example 2

[0028] A Wogan mandarin orange juice beverage is composed of the following raw material components in weight percentage: 35% Wogan mandarin orange juice, 7% Wogan mandarin orange pulp particles, 5% trehalose, 3% maltitol, 4% sea snail, 3% honeysuckle, 0.35% compound stabilizer, 0.1% compound antioxidant, 0.2% citric acid, 0.1% sodium citrate, and water to make up to 100%.

[0029] The compound stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2:1:1; the compound antioxidant is composed of sodium D-isoascorbate and tea polyphenols in a mass ratio of 3:2; the Wogan mandarin juice is prepared from Wogan mandarins with a maturity of 87%; the Wogan mandarin pulp particles have a particle size of 0.8mm, are undamaged, and have no browning.

[0030] The preparation method of the above-mentioned Wogan mandarin orange juice beverage includes the following steps: S1. Raw material pretreatment: Select fresh Wogan oranges with a maturity of 87%, remove rotten and diseased fruits, wash them with running purified water, manually remove the peel, stem and seeds, divide the Wogan orange pulp into two parts, one part is used to prepare the original juice, and the other part is cut into pulp particles with a diameter of 0.8mm using a stainless steel dicing machine. Soak the pulp particles in 0.1% D-isoascorbic acid sodium solution for 4 minutes, take them out, rinse them, drain them and set them aside. S2. Preparation of Wogan mandarin juice: Place the Wogan mandarin pulp for juice preparation into a low-temperature press, control the pressing temperature at 18℃, filter the juice through a 200-mesh filter after low-temperature pressing, and collect the juice to obtain Wogan mandarin juice for later use. S3. Preparation of stabilizer solution: Weigh the amount of the compound stabilizer in the formula, add 65 times its mass of pure water, place it in a high-speed stirring device, stir at 900 r / min for 25 min until completely dissolved, and obtain the stabilizer solution for later use. S4. Preparation of medicinal liquid from food and medicine: Weigh out the prescribed amount of sea snail and honeysuckle, wash and dry them, chop them into 0.4cm pieces, mix them and put them into a decoction pot, add 40 times the total mass of purified water, soak at room temperature for 105 minutes, bring to a boil over high heat and then simmer over low heat for 55 minutes, filter out the dregs with a 150-mesh filter, collect the filtrate and cool it to room temperature to obtain the medicinal liquid for later use. S5. Blending and Mixing: Add the Wogan mandarin juice and Wogan mandarin pulp granules to a sterile blending tank and stir at 350 rpm. Add trehalose, maltitol, citric acid, and sodium citrate in sequence and stir until completely dissolved. Slowly add the stabilizer solution along the tank wall and increase the stirring speed to 550 rpm. After stirring for 5 minutes, add the drug solution and continue stirring for 12 minutes. Add the compound antioxidant in batches, first adding 65% and stirring for 3 minutes, then adding the remaining 35%. Add purified water to bring the volume to 100% and stir for 4 minutes until well mixed to obtain the mixed fruit juice. S6. Homogenization: The mixed fruit juice is fed into a homogenizer, the temperature is controlled at 42℃, and a two-stage homogenization process is adopted. The first stage homogenization pressure is 21MPa, the second stage homogenization pressure is 24MPa, and the homogenization is performed once. S7. Ultra-high temperature sterilization: The homogenized fruit juice is sent into an ultra-high temperature sterilizer and sterilized at 94°C for 20 seconds. S8. Cooling and filling: The sterilized fruit juice is cooled to 47°C at a rate of 6.5°C / min, filled in a Class 100 aseptic environment, sealed immediately, and inspected by light to obtain the finished product.

[0031] Example 3

[0032] A Wogan mandarin orange juice beverage is composed of the following raw material components in weight percentage: 40% Wogan mandarin orange juice, 5% Wogan mandarin orange pulp particles, 8% trehalose, 2% maltitol, 5% sea snail, 2% honeysuckle, 0.5% compound stabilizer, 0.05% compound antioxidant, 0.3% citric acid, 0.05% sodium citrate, and water to make up to 100%.

[0033] The compound stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum, and pectin in a mass ratio of 2:1:1; the compound antioxidant is composed of sodium D-isoascorbate and tea polyphenols in a mass ratio of 3:2; the Wogan mandarin juice is prepared from Wogan mandarins with a maturity of 90%; the Wogan mandarin pulp particles have a particle size of 1mm, are undamaged, and have no browning.

[0034] The preparation method of the above-mentioned Wogan mandarin orange juice beverage includes the following steps: S1. Raw material pretreatment: Select fresh Wogan oranges with a maturity of 90%, remove rotten and diseased fruits, wash them with running purified water, manually remove the peel, stem and seeds, divide the Wogan orange pulp into two parts, one part is used to prepare the original juice, and the other part is cut into pulp particles with a diameter of 1mm using a stainless steel dicing machine. Soak the pulp particles in 0.1% D-isoascorbic acid sodium solution for 5 minutes, take them out, rinse them, drain them and set them aside. S2. Preparation of Wogan mandarin orange juice: Put the Wogan mandarin orange pulp for juice preparation into a low-temperature press, control the pressing temperature at 20℃, filter it through a 200-mesh filter after low-temperature pressing, collect the juice to obtain Wogan mandarin orange juice for later use. S3. Preparation of stabilizer solution: Weigh the amount of the compound stabilizer in the formula, add 80 times its mass of pure water, place it in a high-speed stirring device, stir at 1000 r / min for 30 min until completely dissolved, and obtain the stabilizer solution for later use; S4. Preparation of medicinal liquid from food and medicine: Weigh out the prescribed amount of sea snail and honeysuckle, wash and dry them, chop them into 0.5cm pieces, mix them and put them into a decoction pot, add 50 times the total mass of purified water, soak at room temperature for 120 minutes, bring to a boil over high heat and then simmer over low heat for 60 minutes, filter out the dregs with a 150-mesh filter, collect the filtrate and cool it to room temperature to obtain the medicinal liquid for later use. S5. Blending and Mixing: Add the Wogan mandarin juice and Wogan mandarin pulp granules to a sterile blending tank and stir at 400 rpm. Add trehalose, maltitol, citric acid, and sodium citrate in sequence and stir until completely dissolved. Slowly add the stabilizer solution along the tank wall and increase the stirring speed to 600 rpm. After stirring for 5 minutes, add the drug solution and continue stirring for 15 minutes. Add the compound antioxidant in batches, first adding 70% and stirring for 3 minutes, then adding the remaining 30%. Add purified water to bring the volume to 100% and stir for 5 minutes until well mixed to obtain the mixed fruit juice. S6. Homogenization: The mixed fruit juice is fed into a homogenizer, the temperature is controlled at 45℃, and a two-stage homogenization process is adopted. The first stage homogenization pressure is 22MPa, the second stage homogenization pressure is 25MPa, and the homogenization is performed twice. S7. Ultra-high temperature sterilization: The homogenized fruit juice is sent into an ultra-high temperature sterilizer and sterilized at 95°C for 20 seconds. S8. Cooling and filling: The sterilized fruit juice is cooled to 50°C at a rate of 8°C / min, filled in a Class 100 aseptic environment, sealed immediately, and inspected by light to obtain the finished product.

[0035] Product performance testing: The performance of the Wogan mandarin orange juice beverages prepared in Examples 1-3 of this invention was tested, with commercially available ordinary Wogan mandarin orange juice beverages serving as a control group. The test indicators included sensory quality, nutrient retention rate, stability, microbiological indicators, and shelf life. All test methods adopted the methods specified in the national food safety standards. The test results are shown in Table 1 below: Table 1 Performance test results of Wogan orange juice beverage

[0036] The above test results show that the sensory scores of the Wogan mandarin orange juice beverages prepared in Examples 1-3 of this invention are all above 90 points, far higher than the control group, indicating that the flavor, taste, and color of the beverages of this invention are superior to those of commercially available products. The retention rates of vitamin C and flavonoids are all above 85%, while the control group only has about 40%, indicating that the preparation process of this invention can effectively preserve the natural nutrients of Wogan mandarin oranges. After 6 months of storage at room temperature, there is no layering or browning, and the pulp particles are evenly dispersed, while the control group shows obvious layering, pulp sedimentation, and severe browning, indicating that the stability of the beverages of this invention is far superior to that of commercially available products. The microbiological indicators all meet the national food safety standards, with no coliform bacteria, mold, or yeast detected, and the total bacterial count <10 CFU / mL, while the control group has coliform bacteria, mold, and yeast detected, and the total bacterial count exceeds the standard, indicating that the sterilization and filling process of this invention can effectively ensure the microbiological safety of the beverages. The shelf life at room temperature can reach 12-15 months, far longer than the 6 months of the control group, indicating that the beverages of this invention still have a long shelf life without artificial preservatives.

[0037] Blind taste test: One hundred consumers of different ages and genders were selected to conduct a blind taste test on the Wogan mandarin orange juice beverage prepared in Example 2 of this invention. The blind test indicators included the intensity of fruit aroma, smoothness of taste, chewiness of fruit pulp, balance of sweet and sour, and overall acceptability. Each indicator was rated on a scale of 1 to 5 (5 being the best). The average value of the blind test results is shown in Table 2 below: Table 2 Results of blind taste test for Wogan orange juice beverage sheet

[0038] The results of the blind taste test show that the Wogan orange juice beverage of the present invention scored above 4.5 points on all taste indicators and had an overall acceptance rate of 4.8 points, indicating that the beverage of the present invention has a good taste, can be accepted by different groups of people, and has high market recognition.

[0039] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A Wogan mandarin orange juice beverage, characterized in that, It consists of the following raw material components by weight percentage: 30%-40% Wogan mandarin orange juice, 5%-10% Wogan mandarin orange pulp particles; Trehalose 3%-8%, maltitol 2%-5%; Sea snails 3%-5%, honeysuckle 2%-4%; Composite stabilizer 0.2%-0.5%; Compound antioxidant 0.05%-0.15%; Citric acid 0.1%-0.3%; Sodium citrate 0.05%-0.15%; Water, replenish to 100%.

2. The Wogan mandarin orange juice beverage according to claim 1, characterized in that, The composite stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum, and pectin mixed in a mass ratio of 2:1:

1.

3. The Wogan mandarin orange juice beverage according to claim 1, characterized in that, The composite antioxidant is composed of sodium D-isoascorbate and tea polyphenols mixed in a mass ratio of 3:

2.

4. The Wogan mandarin orange juice beverage according to claim 1, characterized in that, The Wogan mandarin juice is prepared using Wogan mandarins with a maturity of 85%-90%.

5. A Wogan orange juice beverage according to claim 1, characterized in that, The Wogan mandarin fruit pulp particles are uniform in size, with a particle size controlled between 0.5-1mm, and the pulp particles are undamaged and free from browning.

6. A method for preparing a Wogan mandarin orange juice beverage as described in any one of claims 1-5, characterized in that, Includes the following steps: S1. Select Wogan tangerines, wash them, and then remove the peel, stem and seeds. Divide the processed Wogan tangerine pulp into two parts. One part is used to prepare Wogan tangerine juice, and the other part is cut into pulp particles with a diameter of 0.5-1mm for later use. S2. Place the Wogan mandarin pulp used to prepare the juice in step S1 into a low-temperature press and press it at a low temperature. After pressing, filter the juice and collect the filtered juice to obtain Wogan mandarin juice for later use. S3. Accurately weigh the composite stabilizer according to the formula, add 50-80 times its weight of pure water, place it in a stirring device, and stir continuously until the composite stabilizer is completely dissolved to obtain a uniform, precipitate-free stabilizer solution for later use. S4. Weigh out the sea snail and honeysuckle according to the formula, wash, dry and chop them with a knife, then mix them together, add water and soak in water for 90-120 minutes, then bring to a boil over high heat and simmer over low heat for 50-60 minutes. Filter out the dregs to obtain the medicinal liquid for later use. S5. Add the Wogan mandarin juice obtained in step S2 and the Wogan mandarin pulp granules obtained in step S1 to a sterile mixing tank, and add trehalose, maltitol, sea snail, citric acid, and sodium citrate in sequence, stirring until completely dissolved; then slowly add the stabilizer solution prepared in step S3 and the medicine solution prepared in step S4, and continue stirring for 10-15 minutes; finally, add the compound antioxidant, add purified water to the total formula volume, and continue stirring for 3-5 minutes until evenly mixed to obtain the mixed fruit juice; S6. The mixed fruit juice obtained in step S5 is fed into a homogenizer and homogenized at 20-25 MPa and 40-45℃ for 1-2 times. S7. The homogenized fruit juice is sent into an ultra-high temperature sterilizer and sterilized at 93-95℃ for 20 seconds. S8. Quickly cool the sterilized fruit juice to 45-50℃, with a cooling rate of 5-8℃ / min. After cooling, fill and seal the juice in a sterile environment.

7. The preparation method according to claim 6, characterized in that, In step S1, after the Wogan orange pulp is cut, it is soaked in a 0.1% sodium D-isoascorbate solution for 3-5 minutes to prevent browning of the pulp particles.

8. The preparation method according to claim 6, characterized in that, In step S4, the chop size of the sea snail and honeysuckle is 0.3-0.5cm, and the amount of purified water added during soaking is 30-50 times the total mass of the sea snail and honeysuckle to ensure that the active ingredients are fully dissolved.

9. The preparation method according to claim 6, characterized in that, In step S5, the composite antioxidant is added in stages. First, 60%-70% of the total amount of composite antioxidant is added, and after stirring for 3 minutes, the remaining composite antioxidant is added.

10. The preparation method according to claim 6, characterized in that, In step S6, the homogenization process adopts a two-stage homogenization process, with the first-stage homogenization pressure being 20-22 MPa and the second-stage homogenization pressure being 23-25 ​​MPa.

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