A Yuhuan pomelo juice beverage and its preparation method

Abstract

This invention relates to the field of food processing technology and discloses a method for preparing Yuhuan pomelo juice beverage, comprising: removing the yellow peel from the fruit balls, spraying with ethanol solution and storing under heat to complete the self-debittering process, pressing and separating to obtain debittered juice and pomace; extracting low-ester pectin from the pomace; pressing the yellow peel layer to obtain essential oil, mixing with ethanol and emulsifier for emulsification and homogenization to prepare natural flavoring; mixing the debittered juice, natural flavoring, low-ester pectin, calcium lactate and excipients to adjust the volume, filtering and homogenizing to allow the low-ester pectin and calcium lactate to undergo a complexation reaction and encapsulate the pulp fiber, degassing, filling, sealing and sterilizing; this invention utilizes the original biological stress to activate the endogenous enzyme system for self-debittering, retaining the natural flavor, while utilizing the endogenous polysaccharides and calcium ions to construct a weak gel network system, maintaining a refreshing taste while improving the suspension stability of the pulp fiber.

Description

Technical Field

[0001] This invention relates to a Yuhuan pomelo juice beverage and its preparation method, belonging to the field of food processing technology. Background Technology

[0002] In the field of citrus fruit deep processing technology, mechanical pressing to produce liquid beverages is a mainstream processing method for transforming the nutritional assets of the original fruit. The polysaccharide colloids, flavonoid glycosides, and volatile aromatic components of the oil cell layer inside the original fruit together constitute the physical framework of the flavor and quality of the liquid beverage. With the consumption upgrade in the new tea and ready-to-drink fast-moving consumer goods market, pomelo sparkling water and pomelo fruit tea, with pomelo juice or pulp as the core raw material, have become the most representative new forms of liquid beverages. From a product mechanism perspective, pomelo sparkling water mainly combines pomelo juice, Characteristic flavoring agents are compounded with a high-pressure saturated carbonated water system, utilizing the physical stimulation of carbon dioxide gas released in the mouth to amplify the refreshing and cooling sensation of the beverage; while pomelo fruit tea is usually a blend of pomelo juice, original fruit pulp fiber, and tea extracts such as green tea and oolong tea, aiming to achieve complementary flavors by utilizing the astringency of tea polyphenols and the sweet aroma of citrus, creating a layered sensory experience; and pure finished pomelo juice beverages emphasize the restoration of the original natural citrus flavor and a long-lasting refreshing texture.

[0003] However, under the common pressure of large-scale industrial processing and maintaining long-term shelf stability, both pomelo sparkling water, which pursues an extremely refreshing texture, and pomelo fruit tea, which emphasizes the real fruit pulp suspension and the fusion of tea aroma, face irreconcilable technical bottlenecks at the physicochemical level. These physicochemical bottlenecks in diverse end-use scenarios are essentially rooted in the fundamental defects of traditional pomelo processing juice, which serves as the base for compounding, in terms of post-bitterness control, flavor preservation, and physical suspension. Specifically, on the one hand, in the acidic carbonic system of pomelo sparkling water, limonoids... Non-bitter lactones in precursor substances readily and rapidly transform into bitter substances, and the escape of free carbon dioxide bubbles further amplifies this intense aftertaste. In pomelo tea, bitter components readily co-precipitate or layer with alkaloids and tea polyphenols in the tea infusion, leading to a significant deterioration in the overall flavor profile. Current processes typically employ chemical resin adsorption chromatography or cyclodextrin molecule encapsulation to transform bitter components. While this process removes bitter substances, it also causes a large-scale loss of characteristic monoterpenes and other volatile aromatic compounds, resulting in… This leads to damage to the delicate aroma profile, making it difficult to meet the high standards required for restoring the natural aroma characteristics of the original fruit in new beverages such as pomelo tea. Furthermore, it presents challenges such as high equipment deployment costs and complex processing procedures. On the other hand, to combat the natural sedimentation and stratification of suspended solid fruit pulp fibers within the liquid system due to gravity, especially the complex sedimentation of high-concentration fruit pulp fibers and tea particles in pomelo tea, mainstream technologies generally add exogenous thickeners such as sodium carboxymethyl cellulose or xanthan gum to the formula. While this approach increases the viscosity of the continuous phase fluid to meet the requirements... While anti-sedimentation requirements are necessary, they inevitably create spatial barriers for flavor molecules. This not only leads to a decrease in the refreshing quality of pomelo tea and a thick, sluggish taste, but also severely desensitizes and encapsulates the free release of carbonic acid bubbles in pomelo sparkling water. As a result, sparkling water loses its core refreshing and invigorating qualities. The industry's attempts to compensate for the aroma by adding compound flavorings or to excessively refine polysaccharide particles using ultra-high pressure homogenization not only introduce off-flavors due to the poor thermal stability of synthetic flavorings, but also easily cause irreversible flocculation and sedimentation due to the aggregation of large polysaccharide molecule fragments.

[0004] In-depth analysis reveals the following shortcomings of existing technologies: 1. The use of chemical resin chromatography or molecular encapsulation for debittering results in a significant loss of volatile aromatic components from the original fruit and incurs high process costs; 2. Reliance on exogenous polymer thickeners to enhance physical stability leads to excessively high fluid viscosity and hinders flavor release; 3. The lack of a closed-loop recycling mechanism for component resources results in a large amount of byproduct material being emitted.

[0005] Therefore, the technical problem to be solved by this invention is how to utilize the physicochemical properties of the internal components of pomelo fruit to construct a closed-loop material circulation regulation system, so as to achieve efficient debittering of the whole fruit while maintaining the stability of the low viscosity fluid anti-precipitation morphology and reconstructing the inherent aroma profile, thereby overcoming the common bottlenecks in sensory and physicochemical morphology of ready-to-drink consumption scenarios such as finished pomelo juice beverages, new pomelo sparkling water and pomelo fruit tea, and preparing whole-fruit utilization Yuhuan pomelo juice beverages with high flavor recovery, low viscosity and high suspension stability. Summary of the Invention

[0006] To address the problems mentioned in the background section, the technical solution of this invention is as follows: A method for preparing a Yuhuan pomelo juice beverage includes the following steps: Step S1: Clean the Yuhuan pomelo and mechanically peel off its yellow peel layer to separate the yellow peel layer and the de-yellow peel fruit ball; spray the surface of the de-yellow peel fruit ball evenly with a 75% ethanol solution, and then place the de-yellow peel fruit ball in an environment of 40℃ to 50℃ for 70h to 80h to obtain a de-bittered fruit ball with a limonene content of less than 4.3mg / L; press the de-bittered fruit ball and separate the solid and liquid to obtain de-bittered juice and fruit residue; Step S2: Add hydrochloric acid solution to the fruit pomace to adjust the pH, extract for 1.5 to 2 hours in a water bath at 80 to 85 degrees Celsius, filter, collect the filtrate, add anhydrous ethanol to the filtrate to precipitate for 1 to 1.5 hours, separate and dry the precipitate to obtain low-ester pectin. Step S3: Press the yellow peel layer to obtain an oil-water emulsion. Pour the oil-water emulsion into a centrifuge at a speed of 7000 r / min to separate and collect the upper essential oil. Mix 1 to 2 parts by weight of essential oil, 50 to 100 parts by weight of ethanol, and 0.5 to 1 part by weight of sucrose fatty acid ester SE-16 as an emulsifier. Emulsify the mixture at a speed of 5000 to 6000 r / min to obtain an emulsion. Homogenize the emulsion at a pressure of 60 MPa to 80 MPa to obtain a natural fragrance. Step S4: By weight, mix 10 to 50 parts of debittered juice, 0.01 to 0.02 parts of natural flavoring, 0.001 parts of water-soluble vitamin E preparation, 4.5 to 10.5 parts of white sugar, 0.03 to 0.05 parts of low-ester pectin, 0.1 to 0.15 parts of calcium lactate, and a volume-fixing excipient, which is purified water or tea extract. Adjust the volume to 100 parts to obtain a volume-fixing solution. Filter the volume-fixing solution to obtain a filtrate. Homogenize the filtrate under a pressure of 25 MPa to 50 MPa to obtain a homogenized solution. Deaerate the homogenized solution to obtain a deaerated homogenized solution. The volume-fixing excipient is tea extract. The extract is obtained by filling and sealing the deaerated homogenized liquid and sterilizing it at 85℃ to 105℃ for 15 to 20 minutes to obtain the finished pomelo fruit tea. If purified water is used as the volume-fixing excipient and no aeration is performed, the deaerated homogenized liquid is filled and sealed and sterilized at 85℃ to 105℃ for 15 to 20 minutes to obtain the finished pomelo fruit juice beverage. If purified water is used as the volume-fixing excipient and a carbonated beverage needs to be prepared, the deaerated homogenized liquid is sterilized to obtain the base liquid, and then carbon dioxide gas is injected into the base liquid for saturation compounding, followed by isobaric filling and sealing to obtain pomelo sparkling water.

[0007] Preferably, step S1 includes the following sub-steps: Step S11: mechanically peeling off the yellow peel layer of the cleaned Yuhuan pomelo, controlling the peeling thickness to be 1.2 mm to 1.5 mm, and uniformly spraying a 75% ethanol solution on the surface of the peeled fruit ball; Step S12: placing the peeled fruit ball in an environment of 45°C for 76 h for heat preservation; Step S13: pressing the peeled fruit ball after heat preservation and storage, and separating the debittered juice and fruit residue.

[0008] Preferably, step S2 includes the following sub-steps: Step S21: Wash the fruit pomace with water and dry it to obtain dried pomace; Step S22: Add hydrochloric acid solution to the dried pomace to adjust the pH of the system, extract it in a water bath at a temperature of 80°C to 85°C for 1.5h to 2h, filter and collect the filtrate; Step S23: Add anhydrous ethanol to the filtrate to precipitate it, control the precipitation time to 1h to 1.5h, centrifuge to separate the precipitate and dry it to obtain low-ester pectin.

[0009] Preferably, step S3 includes the following sub-steps: Step S31: Press the yellow peel layer and collect the oil-water emulsion; Step S32: Introduce the oil-water emulsion into a centrifuge with a rotation speed of 7000 r / min to separate and obtain the upper essential oil; Step S33: Mix 2 parts by mass of essential oil, 80 parts by mass of ethanol and 0.8 parts by mass of sucrose fatty acid ester SE-16 as an emulsifier to obtain a crude emulsion.

[0010] Preferably, step S3 further includes the following sub-steps: Step S34: emulsify the crude emulsion in an emulsifier with a rotation speed of 6000 r / min to obtain an emulsion; Step S35: homogenize the emulsion through a high-pressure homogenizer with a pressure of 80 MPa to obtain a natural fragrance.

[0011] Preferably, in step S4, when mixing the debittered juice, natural flavoring, water-soluble vitamin E preparation, white sugar, low-ester pectin, calcium lactate, and purified water or tea extract, the debittered juice is 35 parts by weight, the natural flavoring is 0.015 parts, the water-soluble vitamin E preparation is 0.001 parts, the white sugar is 7.5 parts, the low-ester pectin is 0.04 parts, and the calcium lactate is 0.12 parts.

[0012] Preferably, in step S4, the pore size of the filter used for filtration and volume adjustment is 80 mesh; when homogenizing the filtrate, the pressure of the high-pressure homogenizer is controlled at 35 MPa, so that the low-ester pectin and calcium lactate complete the complexation reaction under pressure and encapsulate the pulp fiber.

[0013] Preferably, in step S4, the gas in the homogenized liquid is removed under a vacuum of 0.08 MPa to obtain a degassed homogenized liquid; when the volume-fixing excipient is tea extract or purified water and no aeration is performed, the degassed homogenized liquid is filled, sealed, and sterilized at 85°C for 15 minutes; when the volume-fixing excipient is purified water and a carbonated beverage needs to be prepared, the degassed homogenized liquid is sterilized at 85°C for 15 minutes to obtain a base liquid.

[0014] Preferably, following step S4, the following product stability control steps are also included: Step S5: During the storage of Yuhuan pomelo juice beverage, the absorbance value of Yuhuan pomelo juice beverage at different storage times is measured; Step S6: Based on the absorbance value and storage time, the rate of decrease in dispersion stability of Yuhuan pomelo juice beverage is calculated; Step S7: When the rate of decrease in dispersion stability exceeds the set upper limit value, in subsequent production batches, the pressure of the homogenized filtrate in step S4 is increased or the amount of low-ester pectin and calcium lactate added is increased, so that the rate of decrease in dispersion stability falls back below the set upper limit value.

[0015] A Yuhuan pomelo juice beverage, which is prepared by the same method as the Yuhuan pomelo juice beverage preparation method; the Yuhuan pomelo juice beverage is specifically manifested as finished pomelo fruit tea, finished pomelo juice beverage or finished pomelo sparkling water.

[0016] Compared with the prior art, the beneficial effects of the present invention are: 1. By removing the yellow peel and creating mechanical trauma, combined with a specific temperature field, the debittering enzyme system of limonoids inside the white-skinned pulp is activated, which promotes the spontaneous chemical degradation of limonoids and controls the limonoid content in the juice to below 4.3 mg / L, thus maintaining the inherent nutritional framework of the juice liquid phase system.

[0017] 2. The low-ester pectin extracted from the juice residue undergoes an in-situ complexation reaction with the calcium lactate in the formula under the action of a pressure homogenization field, forming a three-dimensional physical barrier of a network microgel inside the liquid phase system. This suspends and encapsulates the pulp fiber to resist gravity sedimentation, maintaining a refreshing fluid flow state while solidifying the shelf-life morphological stability.

[0018] 3. The essential oil obtained by mechanical pressing and high-speed centrifugation of the yellow peel layer is converted into uniformly dispersed pomelo essential oil flavor particles by high-speed shearing and high-pressure homogenization with ethanol and emulsifier. This is then added back to the blending system to compensate for the loss of volatile flavor during the debittering and heat sterilization process, reconstruct the complete inherent fruit aroma profile, and improve the flavor purity and sensory quality of the liquid beverage.

[0019] 4. Integrate the process nodes such as peeling wound induction debittering, pectin extraction from peel residue, recovery of yellow peel essential oil, and in-situ assembly of microgels into a closed-loop material circulation system. This transforms the peel and residue generated during processing into flavor compensation sources and physical stabilizers within the system. The various material components exhibit dynamic synergy at the physicochemical level, reducing material emission losses, increasing the overall processing added value, and forming a liquid product that utilizes the whole fruit with both high stability and flavor restoration. Attached Figure Description

[0020] Figure 1 This is a process flow diagram of the preparation process of Yuhuan pomelo juice beverage with autonomous debittering and in-situ complexation according to the present invention; Figure 2 This is a schematic diagram of the multi-component conversion and closed-loop material flow of a Yuhuan pomelo juice beverage according to the present invention.

[0021] The objectives, features, and advantages of this invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0022] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0023] This application provides a method for preparing Yuhuan pomelo juice beverage, including the following steps: Step S1: Clean the Yuhuan pomelo and mechanically peel off its yellow peel layer to separate the yellow peel layer and the de-yellow peel fruit ball; spray the surface of the de-yellow peel fruit ball evenly with a 75% ethanol solution, and then place the de-yellow peel fruit ball in an environment of 40℃ to 50℃ for 70h to 80h to obtain a de-bittered fruit ball with a limonene content of less than 4.3mg / L; press the de-bittered fruit ball and separate the solid and liquid to obtain de-bittered juice and fruit residue; Step S2: Add hydrochloric acid solution to the fruit pomace to adjust the pH, extract for 1.5 to 2 hours in a water bath at 80 to 85 degrees Celsius, filter, collect the filtrate, add anhydrous ethanol to the filtrate to precipitate for 1 to 1.5 hours, separate and dry the precipitate to obtain low-ester pectin. Step S3: Press the yellow peel layer to obtain an oil-water emulsion. Pour the oil-water emulsion into a centrifuge at a speed of 7000 r / min to separate and collect the upper essential oil. Mix 1 to 2 parts by weight of essential oil, 50 to 100 parts by weight of ethanol, and 0.5 to 1 part by weight of sucrose fatty acid ester SE-16 as an emulsifier. Emulsify the mixture at a speed of 5000 to 6000 r / min to obtain an emulsion. Homogenize the emulsion at a pressure of 60 MPa to 80 MPa to obtain a natural fragrance. Step S4: By weight, mix 10 to 50 parts of debittered juice, 0.01 to 0.02 parts of natural flavoring, 0.001 parts of water-soluble vitamin E preparation, 4.5 to 10.5 parts of white sugar, 0.03 to 0.05 parts of low-ester pectin, 0.1 to 0.15 parts of calcium lactate, and a volume-fixing excipient, which is purified water or tea extract. Adjust the volume to 100 parts to obtain a volume-fixing solution. Filter the volume-fixing solution to obtain a filtrate. Homogenize the filtrate under a pressure of 25 MPa to 50 MPa to obtain a homogenized solution. Deaerate the homogenized solution to obtain a deaerated homogenized solution. The volume-fixing excipient is tea extract. The extract is obtained by filling and sealing the deaerated homogenized liquid and sterilizing it at 85℃ to 105℃ for 15 to 20 minutes to obtain the finished pomelo fruit tea. If purified water is used as the volume-fixing excipient and no aeration is performed, the deaerated homogenized liquid is filled and sealed and sterilized at 85℃ to 105℃ for 15 to 20 minutes to obtain the finished pomelo fruit juice beverage. If purified water is used as the volume-fixing excipient and a carbonated beverage needs to be prepared, the deaerated homogenized liquid is sterilized to obtain the base liquid, and then carbon dioxide gas is injected into the base liquid for saturation compounding, followed by isobaric filling and sealing to obtain pomelo sparkling water.

[0024] Preferably, step S1 includes the following sub-steps: Step S11: mechanically peeling off the yellow peel layer of the cleaned Yuhuan pomelo, controlling the peeling thickness to be 1.2 mm to 1.5 mm, and uniformly spraying a 75% ethanol solution on the surface of the peeled fruit ball; Step S12: placing the peeled fruit ball in an environment of 45°C for 76 h for heat preservation; Step S13: pressing the peeled fruit ball after heat preservation and storage, and separating the debittered juice and fruit residue.

[0025] Preferably, step S2 includes the following sub-steps: Step S21: Wash the fruit pomace with water and dry it to obtain dried pomace; Step S22: Add hydrochloric acid solution to the dried pomace to adjust the pH of the system, extract it in a water bath at a temperature of 80°C to 85°C for 1.5h to 2h, filter and collect the filtrate; Step S23: Add anhydrous ethanol to the filtrate to precipitate it, control the precipitation time to 1h to 1.5h, centrifuge to separate the precipitate and dry it to obtain low-ester pectin.

[0026] Preferably, step S3 includes the following sub-steps: Step S31: Press the yellow peel layer and collect the oil-water emulsion; Step S32: Introduce the oil-water emulsion into a centrifuge with a rotation speed of 7000 r / min to separate and obtain the upper essential oil; Step S33: Mix 2 parts by mass of essential oil, 80 parts by mass of ethanol and 0.8 parts by mass of sucrose fatty acid ester SE-16 as an emulsifier to obtain a crude emulsion.

[0027] Preferably, step S3 further includes the following sub-steps: Step S34: emulsify the crude emulsion in an emulsifier with a rotation speed of 6000 r / min to obtain an emulsion; Step S35: homogenize the emulsion through a high-pressure homogenizer with a pressure of 80 MPa to obtain a natural fragrance.

[0028] Preferably, in step S4, when mixing the debittered juice, natural flavoring, water-soluble vitamin E preparation, white sugar, low-ester pectin, calcium lactate, and purified water or tea extract, the debittered juice is 35 parts by weight, the natural flavoring is 0.015 parts, the water-soluble vitamin E preparation is 0.001 parts, the white sugar is 7.5 parts, the low-ester pectin is 0.04 parts, and the calcium lactate is 0.12 parts.

[0029] Preferably, in step S4, the pore size of the filter used for filtration and volume adjustment is 80 mesh; when homogenizing the filtrate, the pressure of the high-pressure homogenizer is controlled at 35 MPa, so that the low-ester pectin and calcium lactate complete the complexation reaction under pressure and encapsulate the pulp fiber.

[0030] Preferably, in step S4, the gas in the homogenized liquid is removed under a vacuum of 0.08 MPa to obtain a degassed homogenized liquid; when the volume-fixing excipient is tea extract or purified water and no aeration is performed, the degassed homogenized liquid is filled, sealed, and sterilized at 85°C for 15 minutes; when the volume-fixing excipient is purified water and a carbonated beverage needs to be prepared, the degassed homogenized liquid is sterilized at 85°C for 15 minutes to obtain a base liquid.

[0031] Preferably, following step S4, the following product stability control steps are also included: Step S5: During the storage of Yuhuan pomelo juice beverage, the absorbance value of Yuhuan pomelo juice beverage at different storage times is measured; Step S6: Based on the absorbance value and storage time, the rate of decrease in dispersion stability of Yuhuan pomelo juice beverage is calculated; Step S7: When the rate of decrease in dispersion stability exceeds the set upper limit value, in subsequent production batches, the pressure of the homogenized filtrate in step S4 is increased or the amount of low-ester pectin and calcium lactate added is increased, so that the rate of decrease in dispersion stability falls back below the set upper limit value.

[0032] A Yuhuan pomelo juice beverage, which is prepared by the same method as the Yuhuan pomelo juice beverage preparation method; the Yuhuan pomelo juice beverage is specifically manifested as finished pomelo fruit tea, finished pomelo juice beverage or finished pomelo sparkling water.

[0033] Example 1: This example combines Figures 1 to 2 This describes a Yuhuan pomelo juice beverage and its preparation method, such as... Figure 1As shown, the preparation process involves multiple steps. Step S1 involves cleaning and mechanical peeling, specifically cleaning the pomelo and mechanically peeling off the outer yellow peel layer, resulting in two separate products: one is the yellow peel layer that enters the natural flavor extraction stream, and the other is the de-yellow peeled fruit balls that enter the main juice preparation stream. For the yellow peel layer, step S3 involves pressing and centrifugation to obtain an oil-water emulsion and separate the upper essential oil. Then, emulsification and high-pressure homogenization are performed, and ethanol and emulsifier are mixed to prepare the flavoring. The resulting natural flavoring component is used as a flavor compensation source for backflow distribution. For the de-yellow peeled fruit balls, insulated storage and self-debittering are performed. Ethanol is sprayed on the fruit balls, and they are stored at 40°C to 50°C for debittering. The product is then pressed and separated into solid and liquid components. The juice and pomace are separated by pressing the debittered fruit balls. The pomace is then fed into a low-ester pectin extraction stream, where it undergoes water bath extraction and filtration in step S2. The pH is adjusted, and the pectin-containing filtrate is collected. This filtrate is then precipitated with ethanol and dried. Anhydrous ethanol is added for precipitation and drying to obtain the low-ester pectin component, which serves as a stabilizer in the backflow mixing process. The core product from the aforementioned pressing and debittered fruit ball separation is the debittered juice, with a bittering content below 4.3 mg / L, forming the main framework. Finally, the formulation excipients include water-soluble vitamin E, white sugar, and calcium lactate, which, along with natural flavorings, the debittered juice, and the low-ester pectin, enter step S4 for further processing. The components are formulated and brought to volume. The components and excipients are mixed in a closed-loop system and brought to volume again. After volume adjustment, filtration and high-pressure homogenization are performed to promote the complexation reaction between low-ester pectin and calcium lactate. Finally, degassing is performed to obtain a degassed homogenized liquid, leading to three finished product preparation schemes: Scheme 1: When using tea infusion extract, specifically roasted green tea infusion for volume adjustment, the degassed homogenized liquid is directly filled, sealed, and sterilized at 85℃ for 15 minutes to directly obtain the finished pomelo fruit tea; Scheme 2: When using purified water for volume adjustment without aeration, the degassed homogenized liquid is directly filled, sealed, and sterilized at 85℃ for 15 minutes to directly obtain the finished pomelo fruit juice beverage; Scheme 3: When using purified water... When preparing carbonated beverages, the deaerated homogenized liquid is sterilized at 85°C for 15 minutes using the same process to obtain the Yuhuan pomelo beverage base liquid. Carbon dioxide gas is then injected into the base liquid for saturation compounding, followed by isobaric filling and sealing to obtain pomelo sparkling water. As a specific example, in actual operation, the base liquid can be placed at a low temperature of 4°C and saturated with carbon dioxide gas at a pressure of 0.4 MPa, followed by isobaric filling and sealing to obtain the finished pomelo sparkling water. Testing showed that the resulting pomelo fruit tea, pomelo juice beverage, and pomelo sparkling water all exhibited excellent shelf-life suspension stability and a slightly bitter aftertaste.

[0034] like Figure 2As shown, the initial starting point is Yuhuan pomelo, which directly points to two independent nodes: the yellow peel layer and the de-yellow peeled fruit ball. Subsequently, the yellow peel layer points unidirectionally to the oil-water emulsion node, and further unidirectionally to the natural flavor node. The de-yellow peeled fruit ball points unidirectionally to the debittered fruit ball point, which points to the independent debittered juice node and pomace node. The pomace node points unidirectionally to the low-ester pectin node. Next, the debittered juice node, the natural flavor node, the low-ester pectin node, the water-soluble vitamin E preparation node, and the node containing white sugar, calcium lactate, purified water, or tea extract all converge and point to the high-pressure homogenization complexation reaction node of the fixed-volume filtrate. This complexation reaction node then points unidirectionally to the deaerated homogenized liquid filling, sealing, sterilization, and filling node, and finally unidirectionally to the end product Yuhuan pomelo juice beverage node.

[0035] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0036] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing a Yuhuan pomelo juice beverage, characterized in that, Includes the following steps: Step S1: Clean the Yuhuan pomelo and mechanically peel off its yellow peel layer to separate the yellow peel layer and the de-yellow peel fruit ball; spray the surface of the de-yellow peel fruit ball evenly with a 75% ethanol solution, and then place the de-yellow peel fruit ball in an environment of 40℃ to 50℃ for 70h to 80h to obtain a de-bittered fruit ball with a limonene content of less than 4.3mg / L; press the de-bittered fruit ball and separate the solid and liquid to obtain de-bittered juice and fruit residue; Step S2: Add hydrochloric acid solution to the fruit pomace to adjust the pH, extract for 1.5 to 2 hours in a water bath at 80 to 85 degrees Celsius, filter, collect the filtrate, add anhydrous ethanol to the filtrate to precipitate for 1 to 1.5 hours, separate and dry the precipitate to obtain low-ester pectin. Step S3: Press the yellow peel layer to obtain an oil-water emulsion. Pour the oil-water emulsion into a centrifuge at a speed of 7000 r / min to separate and collect the upper essential oil. Mix 1 to 2 parts by weight of essential oil, 50 to 100 parts by weight of ethanol, and 0.5 to 1 part by weight of sucrose fatty acid ester SE-16 as an emulsifier. Emulsify the mixture at a speed of 5000 to 6000 r / min to obtain an emulsion. Homogenize the emulsion at a pressure of 60 MPa to 80 MPa to obtain a natural fragrance. Step S4: By weight, mix 10 to 50 parts of debittered juice, 0.01 to 0.02 parts of natural flavoring, 0.001 parts of water-soluble vitamin E preparation, 4.5 to 10.5 parts of white sugar, 0.03 to 0.05 parts of low-ester pectin, 0.1 to 0.15 parts of calcium lactate, and a volume-fixing excipient, which is purified water or tea extract. Adjust the volume to 100 parts to obtain a volume-fixing solution. Filter the volume-fixing solution to obtain a filtrate. Homogenize the filtrate under a pressure of 25 MPa to 50 MPa to obtain a homogenized solution. Deaerate the homogenized solution to obtain a deaerated homogenized solution. The volume-fixing excipient is tea extract. The extract is obtained by filling and sealing the deaerated homogenized liquid and sterilizing it at 85℃ to 105℃ for 15 to 20 minutes to obtain the finished pomelo fruit tea. If purified water is used as the volume-fixing excipient and no aeration is performed, the deaerated homogenized liquid is filled and sealed and sterilized at 85℃ to 105℃ for 15 to 20 minutes to obtain the finished pomelo fruit juice beverage. If purified water is used as the volume-fixing excipient and a carbonated beverage needs to be prepared, the deaerated homogenized liquid is sterilized to obtain the base liquid, and then carbon dioxide gas is injected into the base liquid for saturation compounding, followed by isobaric filling and sealing to obtain pomelo sparkling water.

2. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, Step S1 includes the following sub-steps: Step S11: Mechanically peel off the yellow peel layer on the surface of the cleaned Yuhuan pomelo, controlling the peeling thickness to be 1.2mm to 1.5mm, and evenly spray a 75% ethanol solution on the surface of the peeled fruit ball; Step S12: Place the peeled fruit ball in an environment of 45℃ for heat preservation and storage for 76h; Step S13: Press the peeled fruit ball after heat preservation and storage, and separate the debittered juice and fruit residue.

3. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, Step S2 includes the following sub-steps: Step S21: Wash the fruit pomace with water and dry it to obtain dried pomace; Step S22: Add hydrochloric acid solution to the dried pomace to adjust the pH of the system, extract it in a water bath at a temperature of 80℃ to 85℃ for 1.5h to 2h, filter and collect the filtrate; Step S23: Add anhydrous ethanol to the filtrate to precipitate it, control the precipitation time to 1h to 1.5h, centrifuge to separate the precipitate and dry it to obtain low-ester pectin.

4. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, Step S3 includes the following sub-steps: Step S31: Press the yellow peel layer and collect the oil-water emulsion; Step S32: Introduce the oil-water emulsion into a centrifuge with a rotation speed of 7000 r / min and separate to obtain the upper essential oil; Step S33: Mix 2 parts by mass of essential oil, 80 parts by mass of ethanol and 0.8 parts by mass of sucrose fatty acid ester SE-16 as an emulsifier to obtain crude emulsion.

5. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, Step S3 also includes the following sub-steps: Step S34: Emulsify the crude emulsion in an emulsifier with a rotation speed of 6000 r / min to obtain an emulsion; Step S35: Homogenize the emulsion through a high-pressure homogenizer with a pressure of 80 MPa to obtain a natural fragrance.

6. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, In step S4, when mixing the debittered juice, natural flavoring, water-soluble vitamin E preparation, white sugar, low-ester pectin, calcium lactate, and purified water or tea extract, the following proportions by weight are: 35 parts debittered juice, 0.015 parts natural flavoring, 0.001 parts water-soluble vitamin E preparation, 7.5 parts white sugar, 0.04 parts low-ester pectin, and 0.12 parts calcium lactate.

7. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, In step S4, the filter used for volume adjustment has an 80-mesh pore size; when homogenizing the filtrate, the pressure of the high-pressure homogenizer is controlled at 35MPa, so that the low-ester pectin and calcium lactate complete the complexation reaction under pressure and encapsulate the pulp fiber.

8. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, In step S4, the gas in the homogenized liquid is removed under a vacuum of 0.08 MPa to obtain a degassed homogenized liquid. When the volume-fixing excipient is tea extract or purified water and no aeration is performed, the degassed homogenized liquid is filled, sealed, and sterilized at 85°C for 15 minutes. When the volume-fixing excipient is purified water and a carbonated beverage needs to be prepared, the degassed homogenized liquid is sterilized at 85°C for 15 minutes to obtain a base liquid.

9. A method for preparing a Yuhuan pomelo juice beverage according to claim 1, characterized in that, Following step S4, the following product stability control steps are also included: Step S5: During the storage of Yuhuan pomelo juice beverage, the absorbance value of Yuhuan pomelo juice beverage at different storage times is measured; Step S6: Based on the absorbance value and storage time, the rate of decrease in dispersion stability of Yuhuan pomelo juice beverage is calculated; Step S7: When the rate of decrease in dispersion stability exceeds the set upper limit value, in subsequent production batches, the pressure of the homogenized filtrate in step S4 is increased or the amount of low-ester pectin and calcium lactate added is increased, so that the rate of decrease in dispersion stability falls back below the set upper limit value.

10. A Yuhuan pomelo juice beverage, characterized in that, The Yuhuan pomelo juice beverage is prepared by any one of the methods of claims 1 to 9; the Yuhuan pomelo juice beverage is specifically manifested as finished pomelo fruit tea, finished pomelo juice beverage or finished pomelo sparkling water.

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