A PROCESS FOR PREPARING MEYER LEMON (Citrus x meyeri) JUICE CONCENTRATE

Abstract

The present utility model relates to the field of food processing and more particularly to a process for preparing meyer lemon (Citrus x meyeri) juice concentrate comprising the steps of: selecting, washing, slicing, extracting lemon juice; mixing sugar, citric acid, ascorbic acid, and xanthan gum in a mixing bowl; mixing the sugar mixture, honey, glucose-fructose, and lemon juice in another stainless mixing bowl, combining the products to form a mixture and maintaining a temperature of 40°C and adjusting pH while stirring the mixture. This process resolves problems on oxidation and microbial growth contributing to spoilage. Using xanthan gum and citric acid, preservation of natural characteristics of lemon is enhanced. Also, debittering enhances flavor of the product. Principal use of product leads to commercial availability of meyer lemon (Citrus x meyeri) juice in market outlets as a natural juice concoction option with enhanced qualities.