CN104187937A - High-salt lemon juice concentrating main agent and preparation method thereof - Google Patents
High-salt lemon juice concentrating main agent and preparation method thereof Download PDFInfo
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- CN104187937A CN104187937A CN201410377331.7A CN201410377331A CN104187937A CN 104187937 A CN104187937 A CN 104187937A CN 201410377331 A CN201410377331 A CN 201410377331A CN 104187937 A CN104187937 A CN 104187937A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 121
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 119
- 244000248349 Citrus limon Species 0.000 title claims abstract description 119
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 115
- 150000003839 salts Chemical class 0.000 claims abstract description 84
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 36
- 239000011780 sodium chloride Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 230000006378 damage Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 5
- 239000013078 crystal Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000003685 thermal hair damage Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 description 26
- 235000015122 lemonade Nutrition 0.000 description 21
- 239000000047 product Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 230000035622 drinking Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000002425 crystallisation Methods 0.000 description 5
- 230000008025 crystallization Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 229920002338 polyhydroxyethylmethacrylate Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000007614 solvation Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a high-salt lemon juice concentrating main agent and a preparation method thereof. The high-salt lemon juice concentrating main agent comprises the following formula raw materials in parts by weight: 28-34 parts of concentrated clear lemon juice, 16-22 parts of sea salt and 47-53 parts of RO water. In addition, according to the preparation method of the high-salt lemon juice concentrating main agent, the preheating temperature, the addition amount and the adding sequence of the concentrated clear lemon juice, the Mediterranean sea salt and the RO water are strictly controlled, so that in the preparation process of saline lemon juice, the condition that equipment is blocked by salt crystals can be effectively avoided, and damage to the flavor of the saline lemon juice is avoided. Moreover, according to the invention, the sterilization temperature and cooling temperature of the saline lemon juice are reasonably controlled, so that thermal damage, caused by overhigh temperature, to the flavor of the saline lemon juice is avoided, sodium chloride is prevented from being crystallized and separated out due to extremely low temperature, and industrial production of the high-salt lemon juice concentrating main agent is well carried out. Moreover, the high-salt lemon juice concentrating main agent has wide market prospects and economic benefits.
Description
Technical field
The present invention relates to lemon inspissated juice and preparation method thereof technical field, concentrated host of a kind of high salt lemon juice and preparation method thereof is specifically provided.
Background technology
Traditional lemon juice drinking method, mainly divides two kinds: the first is after squeezing the juice with fresh fruit, directly drink or add water, salt etc. drinking mixed according to individual taste; The second is directly drink or add the flavoring for mixture such as salt to drink according to individual taste after the lemon inspissated juice dilution processing by food industry.According to above-mentioned the first drinking method, before drinking, all to squeeze the juice with fresh fruit at every turn, this operation is too numerous and diverse for consumers, and convenience is poor; And the lemon inspissated juice that the second drinking method uses has been owing to having lost more flavor substance in concentrated process, too dull stimulation of local flavor while drinking that so directly add water, adds effective improving product local flavor of salt.
In the lemon inspissated juice production technology of existing inspissated juice industry, how adding salt is but a difficult problem.In the time adding relatively low salt content, be easy to realize although produce, its local flavor is undesirable; But in the time that in order to promote local flavor, wish is added relatively high salt content, it will face a production technology difficult problem, this be mainly due to: if mixed and add a large amount of salt, cause the equipment pipe obstruction of (comprising cooling device, filter plant) because concentrated relation causes sodium chloride content supersaturation crystallization before lemon juice is concentrated; If add a large amount of salt after concentrated, the soluble solid content of lemon inspissated juice itself is very high, and due to the effect of solvation, concentrated lemon juice solution has been difficult to provide a large amount of hydrones to remove to dissolve sodium chloride again.Therefore, because causing the concentrated host of lemon juice of suitability for industrialized production high content of salt, above difficult point is difficult to realize.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides concentrated host of a kind of high salt lemon juice and preparation method thereof, this preparation method is simple, handling safety, can be good at having realized suitability for industrialized production; And the high salt lemon juice making through this preparation method concentrates host quality better, conveniently drinks, is beneficial to health.
The present invention for the technical scheme that solves its technical problem and adopt is: a kind of high salt lemon juice concentrates host, by weight, has following composition of raw materials: 47～53 parts, 28～34 parts, the concentrated clear juice of lemon, 16～22 parts, sea salt and RO water.
The preparation method who the invention also discloses the concentrated host of a kind of high salt lemon juice, comprises following making step:
Step 1: the pre-heat treatment; Respectively the concentrated clear juice of lemon, sea salt and RO water are preheated, heating-up temperature is all controlled at 25～35 DEG C;
Step 2: dissolve; First measure, successively the clear juice of concentrated lemon formula ratio and after the pre-heat treatment, sea salt and RO water; Then, sea salt is put in RO water, stirring and dissolving is even, obtains salting liquid; Finally, will concentrate the clear juice of lemon and put in described salting liquid, stirring and dissolving is even, obtains salt lemon juice; Separately, in this dissolving step, the Baume degrees of controlling described salt lemon juice is 25～35Brix, and salt content is 15～25%;
Step 3: sterilization; Above-mentioned salt lemon juice is carried out to pasteurization, and heating and temperature control is at 80～90 DEG C; After insulation 1～3min, sterilization completes; Salt lemon juice after sterilization processing is cooled to 10～15 DEG C simultaneously;
Step 4: filter; First the cooled salt lemon juice of sterilization in step 3 is carried out to coarse filtration, coarse filtration aperture of filter screen is 500～700 μ; Then the salt lemon juice after coarse filtration is carried out to ultrafiltration, ultrafiltration aperture of filter screen is 20～25 μ, obtains the concentrated host of described high salt lemon juice.
As a further improvement on the present invention, the total acid number of the clear juice of described concentrated lemon is 400GPL, and described sea salt is Mediterranean sea salt.
As a further improvement on the present invention, in step 1, utilize cool-heat-exchanger respectively the concentrated clear juice of lemon and RO water to be carried out to the pre-heat treatment; Utilize baking oven to carry out the pre-heat treatment to sea salt.
As a further improvement on the present invention, in step 2, utilize homogenizer to carry out stirring and dissolving, and the rotating speed of homogenizer is 250～300rpm;
In another step 2, the Baume degrees control of described salt lemon juice is 30～35Brix, and salt content control is 15～20%.
As a further improvement on the present invention, in step 3, salt lemon juice is put in jacketed pan and carried out pasteurization, heating and temperature control is at 83～87 DEG C.
The invention has the beneficial effects as follows: the present invention is in preparation method, by preheat temperature, addition and the feeding sequence of the concentrated clear juice of lemon, Mediterranean sea salt and RO water are strictly controlled, thereby the situation that can either effectively avoid salt Crystallization Plugging equipment in the preparation process of salt lemon juice, has prevented again the destruction to salt lemon juice local flavor.And the present invention also the sterilization temperature to salt lemon juice and chilling temperature are rationally controlled, both prevented the heat damage of excess Temperature to product special flavour, avoid again causing because temperature is too low the crystallization of sodium chloride, well realized the suitability for industrialized production of the concentrated host of high salt lemon juice; In addition the high salt lemon juice making through preparation method of the present invention, concentrates host quality better, conveniently drinks, is beneficial to health; Therefore, the present invention has wide market prospects and economic benefit.
Brief description of the drawings
Fig. 1 is the technological process of production schematic diagram of the concentrated host of the prepared high salt lemon juice of the present invention;
Fig. 2 is the honey lemonade A that adopts the concentrated host of the present invention high salt lemon juice to prepare, local flavor contrast radar map with the honey lemonade B that adopts the clear juice of commercially available concentrated lemon to prepare.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiment.
One, prepare the concentrated host of high salt lemon juice
All weight portions shared according to the raw material described in table 1 of embodiment 1～5, prepare the concentrated host of high salt lemon juice according to following steps:
Step 1: the pre-heat treatment; Utilize the clear juice of concentrated lemon and the RO water that cool-heat-exchanger is 400GPL to total acid number respectively to carry out the pre-heat treatment, heating-up temperature is all controlled at 25～35 DEG C; Utilize baking oven to carry out the pre-heat treatment to Mediterranean sea salt, heating-up temperature is also controlled at 25～35 DEG C; Heating and temperature control is very important in 25～35 DEG C, if temperature higher than 35 DEG C, can be destroyed the local flavor of the concentrated clear juice of lemon; And if lower than 25 DEG C, can reduce the dissolution rate of sea salt, impact dissolve dispersion effect; In practical operation, temperature is preferably controlled at 30～32 DEG C;
Step 2: dissolve; First measure, successively the clear juice of concentrated lemon formula ratio and after the pre-heat treatment, Mediterranean sea salt and RO water; Then, Mediterranean sea salt is put in RO water, and utilized evenly (rotating speed of homogenizer is 250～300rpm) of homogenizer stirring and dissolving, obtain salting liquid; Finally, will concentrate the clear juice of lemon and put in described salting liquid, and also utilize homogenizer stirring and dissolving even, and obtain salt lemon juice, the Baume degrees control of described salt lemon juice is 25～35Brix simultaneously, and salt content control is 15～25%;
Step 3: sterilization; Above-mentioned salt lemon juice is put in jacketed pan and carried out pasteurization, and heating and temperature control is 80～90 DEG C (being preferably 83～87 DEG C); When after insulation 1～3min, sterilization completes; Salt lemon juice after sterilization processing is cooled to 10～15 DEG C simultaneously; The setting of sterilization temperature is also very important, if if the too high local flavor that can destroy salt lemon juice, too low, can bactericidal effect not thorough, causes microbial spoilage;
Step 4: filter; First the salt lemon juice making in step 3 is carried out to coarse filtration, coarse filtration aperture of filter screen is 500～700 μ (being preferably 600 μ); Then the salt lemon juice after coarse filtration is carried out to ultrafiltration, ultrafiltration aperture of filter screen is 20～25 μ (being preferably 25 μ), obtains described salt lemon juice host.
Table 1 is prepared the embodiment component of the concentrated host of high salt lemon juice
Table 1: unit: weight portion
The present invention is in preparation method, by preheat temperature, addition and the feeding sequence of the concentrated clear juice of lemon, Mediterranean sea salt and RO water are strictly controlled, thereby the situation that can either effectively avoid salt Crystallization Plugging equipment in the preparation process of salt lemon juice, has prevented again the destruction to salt lemon juice local flavor.And the present invention also the sterilization temperature to salt lemon juice and chilling temperature rationally control, both prevented the heat damage of excess Temperature to product special flavour, avoided again causing because temperature is too low the crystallization of sodium chloride.Therefore, preparation method of the present invention has well realized the suitability for industrialized production of the concentrated host of high salt lemon juice.
Two, product sensory evaluation
(1) product special flavour is judged
1. judge method: first, adopt respectively the concentrated host embodiment 1～5 of the prepared high salt lemon juice of the present invention to carry out artificial honey lemonade A according to the formula A shown in table 2-1; The another clear juice of commercially available concentrated lemon (conventional model) comparative example 1 that adopts is carried out artificial honey lemonade B according to the formula B shown in table 2-2.Then, according to general Comment on Standard in industry, above-mentioned honey lemonade A and honey lemonade B being carried out to local flavor judges.
Table 2-1 artificial honey lemonade A
Table 2-1: unit: weight percentage (%)
| Material name | Weight percentage (%) |
| Honey | 9 |
| The made high salt lemon juice of the present invention concentrates host | 1 |
| Water | 90 |
Note: in formula A, the weight percentage of honey is 9%, and the weight percentage (taking lemon juice) of lemon juice is 2%.
Table 2-2 artificial honey lemonade B
Table 2-2: unit: weight percentage (%)
| Material name | Weight percentage (%) |
| Honey | 9 |
| The clear juice of commercially available concentrated lemon (400GPL) | 0.25 |
| Water | 90.75 |
Note: in formula B, the weight percentage of honey is 9%, and the weight percentage (taking lemon juice) of lemon juice is 2%.
From table 2-1 and table 2-2, in formula A and formula B, honey weight percentage and lemon juice weight percentage (in lemon juice) are consistent substantially, are convenient to the local flavor of fair more above-mentioned honey lemonade A and honey lemonade B.
2. judge result: average, judge result as shown in Figure 2.
Fig. 2 has provided honey lemonade A prepared by the concentrated host of the high salt lemon juice of employing the present invention, has contrasted with the local flavor of the honey lemonade B that adopts the clear juice of commercially available concentrated lemon to prepare, from Fig. 2, can draw: the honey lemonade A that adopts the concentrated host of the high salt lemon juice of the present invention to prepare all has good performance in these four core local flavor indexs of fruit juice feel, feeling of freshness, dense sense and associative perception, is better than the honey lemonade B that adopts the clear juice of commercially available concentrated lemon to prepare.
(2) product taste is judged
1. judge method: convene 30 experimenters, men and women half and half, and age limit is in 18～29 one full year of life; 30 experimenter's examinations drink the honey lemonade A and the honey lemonade B that state preparation, like test.
2. judge result: judge result as shown in table 3.
Table 3 product taste is judged result
| Sample | Hobby number |
| Honey lemonade A | 25 |
| Honey lemonade B | 5 |
As can be known from Table 3: honey lemonade A prepared by the concentrated host of the high salt lemon juice of the employing the present invention preference degree in experimenter is fine, is much better than the honey lemonade B that adopts the clear juice of commercially available concentrated lemon to prepare.
Therefore, can draw: compared to the clear juice of commercially available concentrated lemon, the concentrated host of the high salt lemon juice of the present invention has good local flavor and taste.
Three, product physics and chemistry detects
Judge according to product, adopt the concentrated prepared honey lemonade of the host quality of high salt lemon juice of the embodiment of the present invention 3～4 better, now respectively the concentrated host of the high salt lemon juice of the embodiment of the present invention 3～4 is carried out to characteristic index detection, testing result is as shown in table 4:
The characteristic index testing result of the concentrated host of the high salt lemon juice of table 4 the present invention
As can be known from Table 4: the concentrated host Baume degrees of the prepared high salt lemon juice of the present invention and acidity are suitable, and salt content is higher, both can effectively supplement the human body salinity losing of sweating, useful to human body; Also make beverage flavor and the features good taste of utilizing the concentrated host of the high salt lemon juice of the present invention to make after dilution; In addition, the concentrated host of the prepared high salt lemon juice of the present invention has also retained many trace elements to needed by human in lemon juice, and micronutrient levels is abundanter, is beneficial to health.
In sum, preparation method of the present invention operates reliably, safety, can be good at realizing the suitability for industrialized production of the concentrated host of high salt lemon juice; And the high salt lemon juice making through preparation method of the present invention concentrates host quality better, conveniently drinks, is beneficial to health; The present invention has wide market prospects and economic benefit.
Claims (6)
1. the concentrated host of high salt lemon juice, is characterized in that: by weight, have following composition of raw materials: 47～53 parts, 28～34 parts, the concentrated clear juice of lemon, 16～22 parts, sea salt and RO water.
2. a preparation method for the concentrated host of high salt lemon juice as claimed in claim 1, is characterized in that: comprise following making step:
Step 1: the pre-heat treatment; Respectively the concentrated clear juice of lemon, sea salt and RO water are preheated, heating-up temperature is all controlled at 25～35 DEG C;
Step 2: dissolve; First measure, successively the clear juice of concentrated lemon formula ratio and after the pre-heat treatment, sea salt and RO water; Then, sea salt is put in RO water, stirring and dissolving is even, obtains salting liquid; Finally, will concentrate the clear juice of lemon and put in described salting liquid, stirring and dissolving is even, obtains salt lemon juice; Separately, in this dissolving step, the Baume degrees of controlling described salt lemon juice is 25～35Brix, and salt content is 15～25%;
Step 3: sterilization; Above-mentioned salt lemon juice is carried out to pasteurization, and heating and temperature control is at 80～90 DEG C; After insulation 1～3min, sterilization completes; Salt lemon juice after sterilization processing is cooled to 10～15 DEG C simultaneously;
Step 4: filter; First the cooled salt lemon juice of sterilization in step 3 is carried out to coarse filtration, coarse filtration aperture of filter screen is 500～700 μ; Then the salt lemon juice after coarse filtration is carried out to ultrafiltration, ultrafiltration aperture of filter screen is 20～25 μ, obtains the concentrated host of described high salt lemon juice.
3. the preparation method of the concentrated host of high salt lemon juice according to claim 2, is characterized in that: the total acid number of the clear juice of described concentrated lemon is 400GPL, and described sea salt is Mediterranean sea salt.
4. the preparation method of the concentrated host of high salt lemon juice according to claim 2, is characterized in that: in step 1, utilize cool-heat-exchanger respectively the concentrated clear juice of lemon and RO water to be carried out to the pre-heat treatment; Utilize baking oven to carry out the pre-heat treatment to sea salt.
5. the preparation method of the concentrated host of high salt lemon juice according to claim 2, is characterized in that: in step 2, utilize homogenizer to carry out stirring and dissolving, and the rotating speed of homogenizer is 250～300rpm;
In another step 2, the Baume degrees control of described salt lemon juice is 30～35Brix, and salt content control is 15～20%.
6. the preparation method of the concentrated host of high salt lemon juice according to claim 2, is characterized in that: in step 3, salt lemon juice is put in jacketed pan and carried out pasteurization, heating and temperature control is at 83～87 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410377331.7A CN104187937B (en) | 2014-08-01 | 2014-08-01 | High salt Fructus Citri Limoniae juice concentration host and preparation method thereof |
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| CN201410377331.7A CN104187937B (en) | 2014-08-01 | 2014-08-01 | High salt Fructus Citri Limoniae juice concentration host and preparation method thereof |
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| CN104187937B CN104187937B (en) | 2016-07-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961933A (en) * | 2016-05-12 | 2016-09-28 | 统企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports drink and preparation method thereof |
| 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 |
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| JP2005278605A (en) * | 2004-03-31 | 2005-10-13 | Ajinomoto Co Inc | Fruit juice beverage |
| CN1785063A (en) * | 2004-12-06 | 2006-06-14 | 深圳市海川实业股份有限公司 | Fruit juice beverage contg. water from deep sea and its prepn. method |
| CN103263051A (en) * | 2013-04-23 | 2013-08-28 | 齐齐哈尔大学 | Fruit juice and formula thereof |
| CN103622114A (en) * | 2013-12-13 | 2014-03-12 | 李海珍 | Litchi sports drink |
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2014
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172611A (en) * | 1997-05-22 | 1998-02-11 | 孙义忠 | Beverage containing salt |
| JP2005278605A (en) * | 2004-03-31 | 2005-10-13 | Ajinomoto Co Inc | Fruit juice beverage |
| CN1785063A (en) * | 2004-12-06 | 2006-06-14 | 深圳市海川实业股份有限公司 | Fruit juice beverage contg. water from deep sea and its prepn. method |
| CN103263051A (en) * | 2013-04-23 | 2013-08-28 | 齐齐哈尔大学 | Fruit juice and formula thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961933A (en) * | 2016-05-12 | 2016-09-28 | 统企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports drink and preparation method thereof |
| CN105961933B (en) * | 2016-05-12 | 2020-02-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Natural electrolyte-containing coconut water sports beverage and preparation method thereof |
| 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 |
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| Publication number | Publication date |
|---|---|
| CN104187937B (en) | 2016-07-27 |
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