CN103859510B - lemon juice beverage and preparation method thereof - Google Patents
lemon juice beverage and preparation method thereof Download PDFInfo
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- CN103859510B CN103859510B CN201410075168.9A CN201410075168A CN103859510B CN 103859510 B CN103859510 B CN 103859510B CN 201410075168 A CN201410075168 A CN 201410075168A CN 103859510 B CN103859510 B CN 103859510B
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- Prior art keywords
- lemon
- juice beverage
- lemon juice
- parts
- original fruit
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 221
- 244000248349 Citrus limon Species 0.000 title claims abstract description 198
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 134
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 73
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930003231 vitamin Natural products 0.000 claims abstract description 16
- 235000013343 vitamin Nutrition 0.000 claims abstract description 16
- 239000011782 vitamin Substances 0.000 claims abstract description 16
- 229940088594 vitamin Drugs 0.000 claims abstract description 16
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 52
- 235000013399 edible fruits Nutrition 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 26
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000012371 Aseptic Filling Methods 0.000 claims description 13
- 239000007921 spray Substances 0.000 claims description 10
- 239000000945 filler Substances 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 abstract description 23
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 229960004106 citric acid Drugs 0.000 description 19
- 238000000034 method Methods 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 229960004543 anhydrous citric acid Drugs 0.000 description 3
- 229910001882 dioxygen Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- XXLFLUJXWKXUGS-UHFFFAOYSA-N 6-methoxyquinoline-4-carboxylic acid Chemical compound N1=CC=C(C(O)=O)C2=CC(OC)=CC=C21 XXLFLUJXWKXUGS-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000012641 Pigmentation disease Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- -1 sugarClass Chemical compound 0.000 description 1
- HOWHQWFXSLOJEF-MGZLOUMQSA-N systemin Chemical compound NCCCC[C@H](N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC(O)=O)C(=O)OC(=O)[C@@H]1CCCN1C(=O)[C@H]1N(C(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H]2N(CCC2)C(=O)[C@H]2N(CCC2)C(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@@H](NC(=O)[C@H](C)N)C(C)C)CCC1 HOWHQWFXSLOJEF-MGZLOUMQSA-N 0.000 description 1
- 108010050014 systemin Proteins 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to food and drink field, in particular to lemon juice beverage; In addition, the invention still further relates to the preparation method of lemon juice beverage. This lemon juice beverage, meter, comprises 10 parts～15 parts of depickling lemon original fruit juices by weight, 8 parts～10 parts of white granulated sugars, 0.2～0.5 part of honey, 0.05 part～0.3 part of pectin, 0.01 part～0.05 part of vitamin, 0.05 part～0.15 part of lemon extract, pure water is mended to 100 parts. Lemon juice beverage provided by the invention and preparation method thereof, has not only reduced the content of citric acid in the lemon juice beverage preparing, and has improved the mouthfeel of drinking; But also the local flavor of enhancing lemon juice beverage. Be major ingredient owing to adopting depickling lemon original fruit juice, therefore lemon raw juice content reaches more than 10% in the lemon juice beverage of making.
Description
Technical field
The present invention relates to food and drink field, in particular to lemon juice beverage; SeparatelyThe invention still further relates to the preparation method of lemon juice beverage outward.
Background technology
Lemon is to have in the world one of fruit of medical value most, and it is rich in vitamin C, sugarClass, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid quininic acid, citric acid,Malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amount sodium element etc. are rightThe nutritional labeling that human body is very useful. Vitamin C can maintain the various tissues of human body and iuntercellularThe generation of matter, and keep their normal physiological functions. Lack vitamin C, between cellInterstitial also just tail off, cell tissue will become fragile, lose opposing external force ability, human bodyJust easily there is scurvy; In addition, it also has preventing cold, hematopoietic stimulation and the work such as anticancerWith. Citric acid can prevent and eliminate cutaneous pigmentation.
Owing to being not only rich in the multiple nutritional labeling useful to human body in lemon, but also containActive citrene, the fragrance component that citral etc. are pleasant, therefore be processed into lemonade orLemon juice beverage has good market prospects. In correlation technique, lemon in lemon original fruit juiceThe quality percentage composition of lemon acid is 6%～7%, (is fruit juice beverage according to national fruit drink standardIn material, the content of original fruit juice should be more than or equal to 10%) in the lemon juice beverage made,The quality percentage composition of citric acid is still more than 0.6%, in correlation technique, and lemon juiceThe acidity of beverage is higher, and mouthfeel is bitter, can not meet consumer's on market therefore drink mouthfeelDemand; And in correlation technique, because lemon juice beverage is mainly with citric acid allotment or useA small amount of composite other fruit juice of lemon original fruit juice are formulated, therefore lemon is former in lemon juice beverageThe content of fruit juice is lower than 10%.
Summary of the invention
The object of the present invention is to provide lemon juice beverage, to solve the above problems.
In addition, a further object of the present invention is to provide the preparation method of lemon juice beverage,Auxiliary addressing the above problem.
Provide in an embodiment of the present invention lemon juice beverage, meter by weight, bagDraw together 10 parts～15 parts of depickling lemon original fruit juices, 8 parts～10 parts of white granulated sugars, honey 0.2～0.5Part, 0.05 part～0.3 part of pectin, 0.01 part～0.05 part of vitamin, 0.05 part of lemon extract～0.15 part, pure water is mended to 100 parts.
Preferably, meter by weight, 12 parts of depickling lemon original fruit juices, 9 parts of white granulated sugars,0.5 part of honey, 0.1 part of pectin, 0.02 part of vitamin, 0.1 part of lemon extract, pure water78.28 parts.
Provide in another embodiment of the present invention the preparation method of lemon juice beverage, bagDraw together following steps:
Lemon original fruit juice is carried out to deacidification treatment, make the quality hundred of citric acid in lemon original fruit juiceDividing content is 2%～2.5%; Filter through 100 orders, obtain depickling lemon original fruit juice;
Press the parts by weight of raw material, by depickling lemon original fruit juice, white granulated sugar, honey, pectin,Vitamin, lemon extract, pure water mix, and allocate; Filter through 200 orders, obtainLemon juice beverage.
Preferably, step is carried out deacidification treatment to lemon original fruit juice, makes lemon in lemon original fruit juiceThe quality percentage composition of lemon acid is 2%～2.5%; Filter through 100 orders, obtain depickling lemon formerIn fruit juice, by add food stage sodium acid carbonate in lemon original fruit juice, to lemon original fruit juiceCarry out deacidification treatment, and in lemon original fruit juice, soluble solid content >=6 ° BX, lemonQuality percentage composition >=5% of acid, pulp quality percentage composition≤2%.
Furthermore, step is pressed the parts by weight of raw material, by depickling lemon original fruit juice, whiteGranulated sugar, honey, pectin, vitamin, lemon extract, pure water mix, and allocate;Filter through 200 orders, after obtaining lemon juice beverage, also comprise the steps:
Adopt baffle heater to heat lemon juice beverage.
Preferably, step adopts baffle heater to heat lemon juice beverage, concreteStep is:
Adopt baffle heater by lemon juice beverage heating to 55 DEG C～60 DEG C, continue 15 pointsClock, every 5 minutes, stirs 1 minute.
Furthermore, step adopts baffle heater to heat it to lemon juice beverageAfter, also comprise the steps:
Lemon juice beverage after heating, under the pressure of 20MPa, is carried out to homogeneous.
Furthermore, the lemon juice beverage of step after to heating is at the pressure of 20MPaUnder, after carrying out homogeneous, also comprise the steps:
Lemon juice beverage after homogeneous is carried out to Fruit storage;
Lemon juice beverage after utilizing sterilization machine to Fruit storage is at 115 DEG C～117 DEG CUnder, sterilizing 15s;
Lemon juice beverage after sterilizing is cooled to 30 DEG C～35 DEG C.
Furthermore, the lemon juice beverage after sterilization is cooled to 30 DEG C～35 DEG C by stepAfterwards, also comprise the steps:
The cooled lemon juice beverage of sterilizing is carried out to cold-aseptic filling.
Preferably, step is carried out cold-aseptic filling to the cooled lemon juice beverage of sterilizing,Specifically comprise the steps:
Adopt the superheated water of 125 DEG C～130 DEG C, the thing that aseptic filler is communicated with sterilization machinePipe material pretreatment 30min;
Adopting temperature is that 70 DEG C～78 DEG C, mass concentration are more than or equal to 35% hydrogen peroxide pairThe desinfection chamber of aseptic filler is sprayed, and 40s at least sprays;
After spraying, aseptic filler, under positive pressure, keeps 60s; Then utilize 125 DEG CDry 20 minutes of heated sterile air;
It is that 70 DEG C～78 DEG C, mass concentration are more than or equal to 35% that packaging coiled material is placed in to temperatureHydrogen peroxide in soak 7s, utilize 125 DEG C heated sterile air to packaging coiled material be dried;
Cooled lemon juice beverage is filled and is packaged in packaging coiled material, complete aseptic coldFilling.
Lemon juice beverage that the embodiment of the present invention provides and preparation method thereof, passes through foodLevel sodium acid carbonate carries out deacidification treatment to lemon original fruit juice, has not only neutralized in lemon original fruit juicePart citric acid; But also the lemon that utilizes sodium acid carbonate and citric acid neutralization reaction to formAcid sodium, forms cushioning liquid with remaining citric acid in lemon original fruit juice. Not only reduce systemIn the standby lemon juice beverage obtaining, the content of citric acid, has improved the mouthfeel of drinking; AndAlso strengthen the local flavor of lemon juice beverage. Be major ingredient owing to adopting depickling lemon original fruit juice, thereforeIn the lemon juice beverage of making, lemon raw juice content reaches more than 10%.
Brief description of the drawings
Fig. 1 shows the preparation method's of lemon juice beverage provided by the invention flow chart.
Detailed description of the invention
Also by reference to the accompanying drawings the present invention is done further in detail below by specific embodimentDescribe.
Provide in an embodiment of the present invention lemon juice beverage, meter by weight, bagDraw together 10 parts～15 parts of depickling lemon original fruit juices, 8 parts～10 parts of white granulated sugars, honey 0.2～0.5Part, 0.05 part～0.3 part of pectin, 0.01 part～0.05 part of vitamin, 0.05 part of lemon extract～0.15 part, pure water is mended to 100 parts.
Preferably, meter by weight, 12 parts of depickling lemon original fruit juices, 9 parts of white granulated sugars,0.5 part of honey, 0.1 part of pectin, 0.02 part of vitamin, 0.1 part of lemon extract, pure water78.28 parts.
Be raw material by adopting depickling lemon original fruit juice, effectively reduce the Lemon fruit of makingThe content of citric acid in juice beverage, has the good mouthfeel of drinking.
The preparation method of lemon juice beverage is provided in another embodiment of the present invention, asShown in Fig. 1, comprise the steps:
Step 101: lemon original fruit juice is carried out to deacidification treatment, make lemon in lemon original fruit juiceThe quality percentage composition of acid is 2%～2.5%; Filter through 100 orders, obtain the former fruit of depickling lemonJuice;
Step 102: press the parts by weight of raw material, by depickling lemon original fruit juice, white granulated sugar,Honey, pectin, vitamin, lemon extract, pure water mix, and allocate; Through 200Order filters, and obtains lemon juice beverage.
By lemon original fruit juice is carried out to deacidification treatment, the lemon juice beverage being prepared from,Not only contain abundant nutrition composition, and effectively reduce the lemon juice drink preparingThe content of citric acid in material, has improved the mouthfeel of drinking, and strengthens the local flavor of lemon juice beverage.
Preferably, in step 101, by add food stage bicarbonate in lemon original fruit juiceSodium, carries out deacidification treatment to lemon original fruit juice; In lemon original fruit juice, soluble solid containsMeasure >=6 ° of BX, quality percentage composition >=5% of citric acid, pulp quality percentage composition≤2%.
By food stage sodium acid carbonate, lemon original fruit juice is carried out to deacidification treatment, in energy and lemonPart citric acid in original fruit juice, also utilize simultaneously natrium citricum that neutralization reaction forms withIn lemon original fruit juice, remaining citric acid forms cushioning liquid. Therefore not only played the order of deacidification, the local flavor of enhancing lemon juice beverage; And replace traditional dependence and added natrium citricumAdjust the practice of lemon juice beverage Ph. And by the deacidification treatment to lemon original fruit juice,And the lemon juice beverage being prepared into taking it as major ingredient, therefore the former fruit of lemon in lemon juice beverageThe content of juice can reach more than 10%, has kept again quality and the wind of lemon juice beverage simultaneouslyTaste.
Furthermore, after step 102, also comprise the steps:
Step 103: adopt baffle heater to heat lemon juice beverage.
Preferably, the concrete steps of step 103 are:
Adopt baffle heater by lemon juice beverage heating to 55 DEG C～60 DEG C, continue 15 pointsClock, every 5 minutes, stirs 1 minute.
Carry out heat treated by the lemon juice beverage to preparing, make lemon original fruit juiceThe volatile spoiled composition of middle part low boiling is effectively volatilized, and can effectively reduce Lemon fruitJuice beverage is heated or in the spoiled problem of shelf life; While is due to the main aroma of lemon extractHigh volatility, can also avoid the damage of the main aroma of traditional degasification technique to lemon extract like thisLose.
Furthermore, after step 103, also comprise the steps:
Step 104: the lemon juice beverage after heating, under the pressure of 20MPa, is carried outHomogeneous.
By lemon juice beverage being carried out under the pressure of 20MPa to homogeneous, lemon juice drinkVarious raw materials in material are pushing, refinement more under the triple role that thump and decompression expand,Thereby various raw materials can be mixed more uniformly mutually, further improved lemon juice beverageMouthfeel.
Furthermore, after step 104, also comprise the steps:
Step 105: the lemon juice beverage after homogeneous is carried out to Fruit storage;
Step 106: the lemon juice beverage after utilizing sterilization machine to Fruit storage existsAt 115 DEG C～117 DEG C, sterilizing 15s;
Step 107: the lemon juice beverage after sterilizing is cooled to 30 DEG C～35 DEG C.
Lemon juice beverage, by Fruit storage, not only can be removed and is dissolved in whereinAir (oxygen), suppresses the wherein oxidation of vitamin, fragrance component and other nutritional labelings,Effectively prevent the reduction of quality; And can also remove be attached in lemon juice beverage outstanding looseParticulate gas, suppresses particulate floating, keeps good appearance, can prevent rear operation (such as tankDress and high temperature sterilization) bubble in process, thus affect sterilization. In addition, can also reduce lemonThe corrosion of fruit drink to production equipment inwall. Utilize sterilization machine to after Fruit storageLemon juice beverage at 115 DEG C～117 DEG C, sterilizing 15s, not only can effectively removeMicroorganism in lemon juice beverage and bacterium, the quality of guarantee lemon juice beverage; AndCan not destroy the nutritional labeling in lemon juice beverage. Certainly, lemon juice beverage is being gone outBefore bacterium, sterilization machine can, at 121 DEG C～123 DEG C, carry out the pipeline sterilizing of 30min, like this,Can prevent microorganism in bacterium or microorganism and the lemon juice beverage in sterilization machine or thinBacterium combination, has further improved the quality of lemon juice beverage. In addition, by by after sterilizingLemon juice beverage be cooled to 30 DEG C～35 DEG C, not only can ensure the mouth of lemon juice beverageSense, and be that rear operation cold-aseptic filling is ready.
Furthermore, step: after 107, also comprise the steps:
Step 108: the cooled lemon juice beverage of sterilizing is carried out to cold-aseptic filling.
Preferably, step is carried out cold-aseptic filling to the cooled lemon juice beverage of sterilizing,Specifically comprise the steps:
Adopt the superheated water of 125 DEG C～130 DEG C, the thing that aseptic filler is communicated with sterilization machinePipe material pretreatment 30min;
Adopting temperature is that 70 DEG C～78 DEG C, mass concentration are more than or equal to 35% hydrogen peroxide pairThe desinfection chamber of aseptic filler is sprayed, and 40s at least sprays;
After spraying, aseptic filler, under positive pressure, keeps 60s; Then utilize 125 DEG CDry 20 minutes of heated sterile air;
It is that 70 DEG C～78 DEG C, mass concentration are more than or equal to 35% that packaging coiled material is placed in to temperatureHydrogen peroxide in soak 7s, utilize 125 DEG C heated sterile air to packaging coiled material be dried;
Cooled lemon juice beverage is filled and is packaged in packaging coiled material, complete aseptic coldFilling.
By above-mentioned cold-aseptic filling technique, not only can ensure in whole pouring process, completeJourney is aseptic, and the quality of the product dispatching from the factory is met international standards; What is more important, adoptsCold-aseptic filling, can effectively avoid the local flavor of traditional hot-filling Process to lemon juice beverageAnd the infringement of nutritional labeling, fully retain color in lemon original fruit juice, supported one's familyThe nutritional labelings such as element; Thereby improve lemon raw juice content in lemon juice beverage; Meanwhile,Due to the raising of lemon raw juice content, the lemon yellow letones that contains in lemon original fruit juice,Limonin, lemon aldehyde material all have good bacteria resistance function, suppress lemon juice drinkMaterial microbial growth in shelf life.
Be below the preparation example of lemon juice beverage provided by the invention:
Preparation example 1:
By lemon juicing, obtain Normal juice look, the lemon original fruit juice that fragrance is pure, the former fruit of lemonSoluble solid content >=6 ° BX in juice, citric acid mass percent >=5.0%, flesh-content≤ 2%; Then, through food stage sodium acid carbonate deacidification treatment, make lemon former lemon original fruit juiceIn fruit juice the mass content of citric acid be 2%～2.5% (in anhydrous citric acid, gram/100Gram), filter through 100 orders, obtain depickling lemon original fruit juice for subsequent use.
By weight, get 10 parts of depickling lemon original fruit juices, 8 portions of white granulated sugars, 0.2 part of honeybeeHoney, 0.05 part of pectin, 0.01 part of vitamin, 0.05 part of lemon extract, 81.69 parts of pure waterMixing preparation, filters through 200 orders, obtains lemon juice beverage. Lemon juice beverage is adoptedBe heated to 55 DEG C with baffle heater, within every 5 minutes, stir 1 minute, so process 15 pointsClock, then homogeneous under the high pressure of 20MPa. By true the lemon juice beverage process after homogeneousEmpty degassed processing, (before to lemon juice sterilizing beverages, sterilization machine is best to be placed in sterilization machineFirst, at 121 DEG C～123 DEG C, carry out the pipeline sterilization treatment of 30 minutes) in, at 115 DEG C,Sterilization 15s. Lemon juice beverage after sterilizing is cooled to 30 DEG C. To the cooled lemon of sterilizingLemon fruit drink carries out cold-aseptic filling, and bottling department air purity requires 100 grades, allThe material pipe being connected with sterilizer first adopts the superheated water of 125 DEG C～130 DEG C to carry out 30 pointsThe pre-heat treatment of clock; For guaranteeing bottle placer sterilizing efficiency, bottle placer is after the pre-heat treatment simultaneouslyBe not less than 35% hydrogen peroxide by mass concentration again and spray into desinfection chamber, follow to reach closed asepticThe object of ring, spray time is not less than 40s, for ensureing sufficient sterilization effect, aseptic fillingInstallation also under positive pressure, keep 60s, and with 125 DEG C of heated sterile air be dried 20 pointsClock. 70 DEG C～78 DEG C of hydrogen peroxide temperature in maintenance bottle placer dioxygen tank, packaging coiled material is twoIn oxygen tank, soak after 7s, the coiled material after squeezing is shown by the heated sterile air of 125 DEG CFace carries out dry, reaches packaging coiled material sterilizing object. Keep the aseptic condition of bottle placer, to going outThe cooling lemon juice beverage of bacterium carries out filling. Lemon juice beverage inspection after filling, sprayCode, vanning warehouse-in.
Preparation example 2:
By lemon juicing, obtain Normal juice look, the lemon original fruit juice that fragrance is pure, the former fruit of lemonSoluble solid content >=6 ° BX in juice, citric acid mass percent >=5.0%, flesh-content≤ 2%; Then, through food stage sodium acid carbonate deacidification treatment, make lemon former lemon original fruit juiceIn fruit juice the mass content of citric acid be 2%～2.5% (in anhydrous citric acid, gram/100Gram), filter through 100 orders, obtain depickling lemon original fruit juice for subsequent use.
By weight, get 15 parts of depickling lemon original fruit juices, 10 portions of white granulated sugars, 0.5 part of honeybeeHoney, 0.3 part of pectin, 0.05 part of vitamin, 0.15 part of lemon extract, 74 parts of pure water mixClose allotment, filter through 200 orders, obtain lemon juice beverage. Lemon juice beverage is adoptedBaffle heater is heated to 60 DEG C, within every 5 minutes, stirs 1 minute, so process 15 minutes,Then homogeneous under the high pressure of 20MPa. Lemon juice beverage after homogeneous is de-through vacuumGas disposal, (before to lemon juice sterilizing beverages, sterilization machine preferably first exists to be placed in sterilization machine121 DEG C～123 DEG C, carry out the pipeline sterilization treatment of 30 minutes) in, at 117 DEG C, killBacterium 15s. Lemon juice beverage after sterilizing is cooled to 35 DEG C. To the cooled lemon of sterilizingFruit drink carries out cold-aseptic filling, bottling department air purity require 100 grades, all withThe material pipe that sterilizer is connected first adopts the superheated water of 125 DEG C～130 DEG C to carry out 30 minutesThe pre-heat treatment; Simultaneously for guaranteeing bottle placer sterilizing efficiency, bottle placer after the pre-heat treatment againBe not less than 35% hydrogen peroxide by mass concentration and spray into desinfection chamber, to reach closed aseptic circulationObject, spray time is not less than 40s, for ensureing sufficient sterilization effect, sterile fillingMachine also will keep 60s under positive pressure, and by 125 DEG C of heated sterile air dry 20 minutes.70 DEG C～78 DEG C of hydrogen peroxide temperature in maintenance bottle placer dioxygen tank, packaging coiled material is at hydrogen peroxideIn groove, soak after 7s, the coiled material after squeezing is entered its surface by the heated sterile air of 125 DEG CRow is dry, reaches packaging coiled material sterilizing object. Keep the aseptic condition of bottle placer, cold to sterilizingBut lemon juice beverage carries out filling. Lemon juice beverage inspection after filling, coding,Vanning warehouse-in.
Preparation example 3:
By lemon juicing, obtain Normal juice look, the lemon original fruit juice that fragrance is pure, the former fruit of lemonSoluble solid content >=6 ° BX in juice, citric acid mass percent >=5.0%, flesh-content≤ 2%; Then, through food stage sodium acid carbonate deacidification treatment, make lemon former lemon original fruit juiceIn fruit juice the mass content of citric acid be 2%～2.5% (in anhydrous citric acid, gram/100Gram), filter through 100 orders, obtain depickling lemon original fruit juice for subsequent use.
By weight, get 12 parts of depickling lemon original fruit juices, 9 portions of white granulated sugars, 0.5 part of honeybeeHoney, 0.1 part of pectin, 0.02 part of vitamin, 0.1 part of lemon extract, 78.28 parts of pure water mixClose allotment, filter through 200 orders, obtain lemon juice beverage. Lemon juice beverage is adoptedBaffle heater is heated to 58 DEG C, within every 5 minutes, stirs 1 minute, so process 15 minutes,Then homogeneous under the high pressure of 20MPa. Lemon juice beverage after homogeneous is de-through vacuumGas disposal, (before to lemon juice sterilizing beverages, sterilization machine preferably first exists to be placed in sterilization machine121 DEG C～123 DEG C, carry out the pipeline sterilization treatment of 30 minutes) in, at 116 DEG C, killBacterium 15s. Lemon juice beverage after sterilizing is cooled to 33 DEG C. To the cooled lemon of sterilizingFruit drink carries out cold-aseptic filling, bottling department air purity require 100 grades, all withThe material pipe that sterilizer is connected first adopts the superheated water of 125 DEG C～130 DEG C to carry out 30 minutesThe pre-heat treatment; Simultaneously for guaranteeing bottle placer sterilizing efficiency, bottle placer after the pre-heat treatment againBe not less than 35% hydrogen peroxide by mass concentration and spray into desinfection chamber, to reach closed aseptic circulationObject, spray time is not less than 40s, for ensureing sufficient sterilization effect, sterile fillingMachine also will keep 60s under positive pressure, and by 125 DEG C of heated sterile air dry 20 minutes.70 DEG C～78 DEG C of hydrogen peroxide temperature in maintenance bottle placer dioxygen tank, packaging coiled material is at hydrogen peroxideIn groove, soak after 7s, the coiled material after squeezing is entered its surface by the heated sterile air of 125 DEG CRow is dry, reaches packaging coiled material sterilizing object. Keep the aseptic condition of bottle placer, cold to sterilizingBut lemon juice beverage carries out filling. Lemon juice beverage inspection after filling, coding,Vanning warehouse-in.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention,For a person skilled in the art, the present invention can have various modifications and variations. AllWithin the spirit and principles in the present invention, any amendment of doing, be equal to replacement, improvement etc.,Within all should being included in protection scope of the present invention.
Claims (8)
1. lemon juice beverage, is characterized in that, meter, comprises that depickling lemon is former by weight10 parts～15 parts of fruit juice, 8 parts～10 parts of white granulated sugars, 0.2～0.5 part of honey, 0.05 part of pectin～0.3 part, 0.01 part～0.05 part of vitamin, 0.05 part～0.15 part of lemon extract, pure water is mendedTo 100 parts;
The preparation method of above-mentioned lemon juice beverage, comprises the steps:
By add food stage sodium acid carbonate in described lemon original fruit juice, to the former fruit of described lemonJuice carries out deacidification treatment, and in described lemon original fruit juice, soluble solid content >=6 °BX, quality percentage composition >=5% of citric acid, pulp quality percentage composition≤2%, described in makingIn lemon original fruit juice, the quality percentage composition of citric acid is 2%～2.5%; Filter through 100 orders,To depickling lemon original fruit juice;
Press the parts by weight of raw material, by described depickling lemon original fruit juice, described white granulated sugar, described inHoney, described pectin, described vitamin, described lemon extract, described pure water mix, and enterRow allotment; Filter through 200 orders, obtain lemon juice beverage.
2. lemon juice beverage according to claim 1, is characterized in that, by weightNumber meter, 12 parts of described depickling lemon original fruit juices, 9 parts of described white granulated sugars, described honey 0.5Part, 0.1 part of described pectin, 0.02 part of described vitamin, 0.1 part of described lemon extract, described in78.28 parts of pure water.
3. lemon juice beverage according to claim 1, is characterized in that, described stepPress the parts by weight of raw material, by described depickling lemon original fruit juice, described white granulated sugar, described honeybeeSweet, described pectin, described vitamin, described lemon extract, described pure water mix, and carry outAllotment; Filter through 200 orders, after obtaining lemon juice beverage, also comprise the steps:
Adopt baffle heater to heat described lemon juice beverage.
4. lemon juice beverage according to claim 3, is characterized in that, described stepAdopt baffle heater to heat described lemon juice beverage, concrete steps are:
Adopt baffle heater by described lemon juice beverage heating to 55 DEG C～60 DEG C, continue 15Minute, every 5 minutes, stir 1 minute.
5. lemon juice beverage according to claim 3, is characterized in that, described stepAfter employing baffle heater heats described lemon juice beverage, also comprise following stepRapid:
Described lemon juice beverage after heating, under the pressure of 20MPa, is carried out to homogeneous.
6. lemon juice beverage according to claim 5, is characterized in that, described stepDescribed lemon juice beverage after heating, under the pressure of 20MPa, after carrying out homogeneous, is gone backComprise the steps:
Described lemon juice beverage after homogeneous is carried out to Fruit storage;
Described lemon juice beverage after utilizing sterilization machine to Fruit storage is at 115 DEG CAt～117 DEG C, sterilizing 15s;
Described lemon juice beverage after sterilizing is cooled to 30 DEG C～35 DEG C.
7. lemon juice beverage according to claim 6, is characterized in that, described stepDescribed lemon juice beverage after sterilization is cooled to after 30 DEG C～35 DEG C, also comprises following stepRapid:
The cooled described lemon juice beverage of sterilizing is carried out to cold-aseptic filling.
8. lemon juice beverage according to claim 7, is characterized in that, described stepThe cooled described lemon juice beverage of sterilizing is carried out to cold-aseptic filling, specifically comprise following stepRapid:
Adopt the superheated water of 125 DEG C～130 DEG C, aseptic filler is communicated with described sterilization machineMaterial pipe pretreatment 30min;
Adopt temperature to be more than or equal to 35% hydrogen peroxide to institute for 70 DEG C～78 DEG C, mass concentrationState the desinfection chamber of aseptic filler and spray, 40s at least sprays;
After spraying, described aseptic filler, under positive pressure, keeps 60s; Then utilizeDry 20 minutes of the heated sterile air of 125 DEG C;
It is that 70 DEG C～78 DEG C, mass concentration are more than or equal to 35% that packaging coiled material is placed in to temperatureIn hydrogen peroxide, soak 7s, utilize the heated sterile air of 125 DEG C to do described packaging coiled materialDry;
Cooled described lemon juice beverage is filled and is packaged in described packaging coiled material, completeCold-aseptic filling.
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| CN106036264A (en) * | 2016-05-26 | 2016-10-26 | 明光市晶鑫饮料食品有限公司 | Chinese chive and lemon fruit juice beverage and production method thereof |
| CN106819684A (en) * | 2016-12-20 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of lemon juice beverage |
| CN106923105A (en) * | 2017-03-20 | 2017-07-07 | 三沙欲信达水产科技有限公司 | A kind of old salt lemon asparagus juice drink and preparation method thereof |
| CN109315637A (en) * | 2018-08-07 | 2019-02-12 | 河南丰之源生物科技有限公司 | A kind of Novel lemon taste glucose water formula and processing technology |
| CN109221831A (en) * | 2018-09-27 | 2019-01-18 | 云南省农业科学院农产品加工研究所 | A kind of preparation method of Lemon fruit gravy |
| CN109430642A (en) * | 2018-10-18 | 2019-03-08 | 杭州佳禾食品有限公司 | A kind of preparation method of anti-oxidant lemon juice |
| CN109463590A (en) * | 2019-01-08 | 2019-03-15 | 吴群江 | A kind of lemon beverage and preparation method thereof |
| CN110574852A (en) * | 2019-10-16 | 2019-12-17 | 天水华盛农业综合开发有限公司 | Cellulose fruity beverage |
| CN114480061A (en) * | 2022-01-25 | 2022-05-13 | 四川安岳中柠柠檬产业技术研究有限公司 | Lemon beverage and processing method thereof |
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