CN104187937B - High salt Fructus Citri Limoniae juice concentration host and preparation method thereof - Google Patents
High salt Fructus Citri Limoniae juice concentration host and preparation method thereof Download PDFInfo
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- CN104187937B CN104187937B CN201410377331.7A CN201410377331A CN104187937B CN 104187937 B CN104187937 B CN 104187937B CN 201410377331 A CN201410377331 A CN 201410377331A CN 104187937 B CN104187937 B CN 104187937B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 118
- 150000003839 salts Chemical class 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 109
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000011780 sodium chloride Substances 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000006378 damage Effects 0.000 abstract description 6
- 238000002425 crystallisation Methods 0.000 abstract description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- 239000006002 Pepper Substances 0.000 abstract description 3
- 244000248349 Citrus limon Species 0.000 description 22
- 235000005979 Citrus limon Nutrition 0.000 description 22
- 235000012907 honey Nutrition 0.000 description 21
- 239000000047 product Substances 0.000 description 9
- 230000035622 drinking Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 235000015122 lemonade Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000463 material Substances 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
- 230000000903 blocking effect Effects 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013305 food 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
- 238000002156 mixing Methods 0.000 description 1
- 230000008447 perception 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
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
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- 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)
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Abstract
The invention discloses a kind of high salt Fructus Citri Limoniae juice concentration host and preparation method thereof, this high salt Fructus Citri Limoniae juice concentration host has following composition of raw materials by weight: concentration Fructus Citri Limoniae clear juice 28～34 parts, 16～22 parts of sea salt and 47～53 parts of RO water；Another this high salt Fructus Citri Limoniae juice concentration host is in preparation method, by concentration Fructus Citri Limoniae clear juice, Mediterranean sea salt and the preheating temperature of RO water, addition and feeding sequence are strictly controlled, thus the situation of salt-pepper noise occluding device can either be prevented effectively from the preparation process of salt Fructus Citri Limoniae juice, prevent again the destruction to salt Fructus Citri Limoniae juice local flavor.And the sterilization temperature of salt Fructus Citri Limoniae juice and chilling temperature are also carried out conservative control by the present invention, both the too high heat damage to product special flavour of temperature had been prevented, turn avoid the crystallization causing sodium chloride owing to temperature is too low, well achieve the industrialized production of high salt Fructus Citri Limoniae juice concentration host；The present invention has wide market prospect and economic benefit.
Description
Technical field
The present invention relates to Fructus Citri Limoniae concentrated juice and preparation method thereof technical field, a kind of high salt Fructus Citri Limoniae juice concentration host of concrete offer and preparation method thereof.
Background technology
Traditional Fructus Citri Limoniae juice drinking method, main point two kinds: the first is directly to drink after squeezing the juice with fresh fruit or drinking mixed according to individual taste addition water, Sal etc.；The second is directly to drink after the Fructus Citri Limoniae concentrated juice processed by food industry dilutes or add the flavoring for mixture such as Sal according to individual's taste to drink.According to the first drinking method above-mentioned, will squeezing the juice with fresh fruit before drinking, this operation is excessively numerous and diverse for consumers, and convenience is poor every time；And the Fructus Citri Limoniae concentrated juice that the second drinking method uses owing to losing more flavor substance in the concentration course of processing, the local flavor that so directly adds water when drinking is excessively dull to stimulate, and adding Sal then can effective improving product local flavor.
In the Fructus Citri Limoniae concentrated juice production technology of existing concentrated fruit juice industry, how adding Sal is but a difficult problem.When adding relatively low salt content, although produce and be easily achieved, but its local flavor is undesirable；But when being intended to add of a relatively high salt content to promote local flavor, it will face a production technology difficult problem, this mainly due to: if Fructus Citri Limoniae juice concentrate before mixing add a large amount of Sal, then due to concentration relation cause that sodium chloride content supersaturation crystallization causes the blocking of equipment pipe (including cooling device, filter plant)；If adding a large amount of Sal after concentration, the soluble solid content of Fructus Citri Limoniae concentrated juice itself is significantly high, and due to the effect of solvation, concentrated lemon juice solution is difficult to reoffer substantial amounts of hydrone and goes to dissolve sodium chloride.Accordingly, because the Fructus Citri Limoniae juice concentration host that above difficult point causes industrialized production high content of salt is difficult to.
Summary of the invention
In order to overcome drawbacks described above, the invention provides a kind of high salt Fructus Citri Limoniae juice concentration host and preparation method thereof, this preparation method is simple, operation safety, it is possible to well achieve industrialized production；And the high salt Fructus Citri Limoniae juice prepared through this preparation method concentrates host quality better, conveniently drinks, is beneficial to health.
The present invention is to solve that its technical problem be the technical scheme is that a kind of high salt Fructus Citri Limoniae juice concentration host, by weight, there is following composition of raw materials: concentration Fructus Citri Limoniae clear juice 28～34 parts, 16～22 parts of sea salt and 47～53 parts of RO water.
The preparation method that the invention also discloses a kind of high salt Fructus Citri Limoniae juice concentration host, comprises the following steps that:
Step 1: the pre-heat treatment；Respectively concentration Fructus Citri Limoniae clear juice, sea salt and RO water being preheated, heating-up temperature all controls at 25～35 DEG C；
Step 2: dissolve；First, measure successively formula ratio and preheated process after concentration Fructus Citri Limoniae clear juice, sea salt and RO water；Then, being put into by sea salt in RO water, stirring and dissolving is uniform, obtains saline solution；Finally, putting in described saline solution by concentration Fructus Citri Limoniae clear juice, stirring and dissolving is uniform, obtains salt Fructus Citri Limoniae juice；Another in this dissolving step, the Baume degrees controlling described salt Fructus Citri Limoniae juice is 25～35Brix, and salt content is 15～25%；
Step 3: sterilization；Above-mentioned salt Fructus Citri Limoniae juice is heated sterilization, and heating and temperature control is at 80～90 DEG C；After insulation 1～3min, sterilization completes；Salt Fructus Citri Limoniae juice after sterilization processing is cooled to 10～15 DEG C simultaneously；
Step 4: filter；First the salt Fructus Citri Limoniae juice after sterilization cooling in step 3 being carried out coarse filtration, coarse filtration aperture of filter screen is 500～700 μ；Then the salt Fructus Citri Limoniae juice after coarse filtration being carried out ultrafiltration, ultrafiltration aperture of filter screen is 20～25 μ, namely obtains described high salt Fructus Citri Limoniae juice concentration host.
As a further improvement on the present invention, the total acid number of described concentration Fructus Citri Limoniae clear juice is 400GPL, and described sea salt is Mediterranean sea salt.
As a further improvement on the present invention, in step 1, cool-heat-exchanger is utilized respectively concentration Fructus Citri Limoniae clear juice and RO water to be carried out the pre-heat treatment；Utilize baking oven that sea salt is carried out the pre-heat treatment.
As a further improvement on the present invention, in step 2, utilize homogenizer to be stirred dissolving, and the rotating speed of homogenizer is 250～300rpm；
In another step 2, it is 30～35Brix that the Baume degrees of described salt Fructus Citri Limoniae juice controls, and it is 15～20% that salt content controls.
As a further improvement on the present invention, in step 3, being put into by salt Fructus Citri Limoniae juice and be heated sterilization in jacketed pan, 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 concentration Fructus Citri Limoniae clear juice, Mediterranean sea salt and the preheating temperature of RO water, addition and feeding sequence are strictly controlled, thus the situation of salt-pepper noise occluding device can either be prevented effectively from the preparation process of salt Fructus Citri Limoniae juice, prevent again the destruction to salt Fructus Citri Limoniae juice local flavor.And the sterilization temperature of salt Fructus Citri Limoniae juice and chilling temperature are also carried out conservative control by the present invention, both the too high heat damage to product special flavour of temperature had been prevented, turn avoid the crystallization causing sodium chloride owing to temperature is too low, well achieve the industrialized production of high salt Fructus Citri Limoniae juice concentration host；Additionally, concentrate host quality better through the high salt Fructus Citri Limoniae juice that preparation method of the present invention is prepared, conveniently drink, be beneficial to health；Therefore, the present invention has wide market prospect and economic benefit.
Accompanying drawing explanation
Fig. 1 is the technological process of production schematic diagram of high salt Fructus Citri Limoniae juice concentration host prepared by the present invention；
Fig. 2 is the honey lemon water A adopting high salt Fructus Citri Limoniae juice of the present invention concentration host to prepare and adopts the commercially available local flavor contrast radar map concentrating honey lemon water B prepared by Fructus Citri Limoniae clear juice.
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 embodiments.
One, preparation high salt Fructus Citri Limoniae juice concentration host
Embodiment 1～5, all in accordance with the weight portion shared by the raw material described in table 1, prepares high salt Fructus Citri Limoniae juice concentration host according to following steps:
Step 1: the pre-heat treatment；Utilize cool-heat-exchanger respectively to total acid number be 400GPL concentration Fructus Citri Limoniae clear juice and RO water carry out the pre-heat treatment, heating-up temperature all controls at 25～35 DEG C；Utilizing baking oven that Mediterranean sea salt is carried out the pre-heat treatment, heating-up temperature also controls at 25～35 DEG C；By heating and temperature control in 25～35 DEG C critically important, if temperature is higher than 35 DEG C, then can destroy the local flavor of concentration Fructus Citri Limoniae clear juice；And if lower than 25 DEG C, then the dissolution rate of sea salt, impact dissolving dispersion effect can be reduced；In practical operation, temperature is preferably controlled in 30～32 DEG C；
Step 2: dissolve；First, measure successively formula ratio and preheated process after concentration Fructus Citri Limoniae clear juice, Mediterranean sea salt and RO water；Then, Mediterranean sea salt is put in RO water, and utilize homogenizer stirring and dissolving uniformly (rotating speed of homogenizer is 250～300rpm), obtain saline solution；Finally, putting in described saline solution by concentration Fructus Citri Limoniae clear juice, also utilize homogenizer stirring and dissolving uniform, obtain salt Fructus Citri Limoniae juice, the Baume degrees of described salt Fructus Citri Limoniae juice controls simultaneously is 25～35Brix, and it is 15～25% that salt content controls；
Step 3: sterilization；Above-mentioned salt Fructus Citri Limoniae juice being put into and is heated sterilization in jacketed pan, heating and temperature control is 80～90 DEG C (being preferably 83～87 DEG C)；When, after insulation 1～3min, sterilization completes；Salt Fructus Citri Limoniae juice after sterilization processing is cooled to 10～15 DEG C simultaneously；The setting of sterilization temperature is also critically important, if too high, can destroy the local flavor of salt Fructus Citri Limoniae juice, if too low, then can bactericidal effect thorough, cause microbial spoilage；
Step 4: filter；First the salt Fructus Citri Limoniae juice prepared in step 3 being carried out coarse filtration, coarse filtration aperture of filter screen is 500～700 μ (being preferably 600 μ)；Then the salt Fructus Citri Limoniae juice after coarse filtration being carried out ultrafiltration, ultrafiltration aperture of filter screen is 20～25 μ (being preferably 25 μ), namely obtains described salt Fructus Citri Limoniae juice host.
The embodiment component of high salt Fructus Citri Limoniae juice concentration host prepared by table 1
Table 1: unit: weight portion
The present invention is in preparation method, by concentration Fructus Citri Limoniae clear juice, Mediterranean sea salt and the preheating temperature of RO water, addition and feeding sequence are strictly controlled, thus the situation of salt-pepper noise occluding device can either be prevented effectively from the preparation process of salt Fructus Citri Limoniae juice, prevent again the destruction to salt Fructus Citri Limoniae juice local flavor.And the sterilization temperature of salt Fructus Citri Limoniae juice and chilling temperature are also carried out conservative control by the present invention, both prevent the too high heat damage to product special flavour of temperature, turn avoid the crystallization causing sodium chloride owing to temperature is too low.Therefore, the preparation method of the present invention well achieves the industrialized production of high salt Fructus Citri Limoniae juice concentration host.
Two, product sensory evaluation
(1) product special flavour is judged
1. judge method: first, be respectively adopted the high salt Fructus Citri Limoniae juice concentration host embodiment 1～5 formula A shown in table 2-1 obtained by the present invention to carry out artificial honey lemonade A；Another employing commercially available concentration Fructus Citri Limoniae clear juice (conventional model) comparative example 1 formula B shown in table 2-2 carries out artificial honey lemonade B.Then, according to Comment on Standard general in industry, above-mentioned honey lemon water A and honey lemon water B is carried out flavor evaluation.
Table 2-1 artificial honey lemonade A
Table 2-1: unit: weight percentage (%)
| Material name | Weight percentage (%) |
| Mel | 9 |
| The made high salt Fructus Citri Limoniae juice concentration host of the present invention | 1 |
| Water | 90 |
Note: in formula A, the weight percentage of Mel is 9%, and the weight percentage (counting with lemon juice) of Fructus Citri Limoniae juice is 2%.
Table 2-2 artificial honey lemonade B
Table 2-2: unit: weight percentage (%)
| Material name | Weight percentage (%) |
| Mel | 9 |
| Commercially available concentration Fructus Citri Limoniae clear juice (400GPL) | 0.25 |
| Water | 90.75 |
Note: in formula B, the weight percentage of Mel is 9%, and the weight percentage (counting with lemon juice) of Fructus Citri Limoniae juice is 2%.
By table 2-1 and table 2-2 it can be seen that in formula A and formula B Mel weight percentage and Fructus Citri Limoniae juice weight percentage (in lemon juice) be basic keep consistent, it is simple to the local flavor of fair more above-mentioned honey lemon water A and honey lemon water B.
2. judge result: average, judge result as shown in Figure 2.
Fig. 2 gives the honey lemon water A adopting high salt Fructus Citri Limoniae juice of the present invention concentration host to prepare and adopts the commercially available local flavor contrast concentrating honey lemon water B prepared by Fructus Citri Limoniae clear juice, can draw from Fig. 2: adopt honey lemon water A prepared by high salt Fructus Citri Limoniae juice of the present invention concentration host all to have good performance in these four core local flavor indexs of fruit juice feel, feeling of freshness, dense sense and associative perception, be better than the honey lemon water B adopting commercially available concentration Fructus Citri Limoniae clear juice to prepare.
(2) product taste is judged
1. method is judged: convening 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 lemon water A and honey lemon water B that state preparation, carry out hobby test.
2. result is judged: judge result as shown in table 3.
Table 3 product taste judges result
| Sample | Hobby number |
| Honey lemon water A | 25 |
| Honey lemon water B | 5 |
As can be known from Table 3: adopt the high salt Fructus Citri Limoniae juice of the present invention concentration honey lemon water A for preparing of host preference degree in experimenter fine, be much better than the honey lemon water B adopting commercially available concentration Fructus Citri Limoniae clear juice to prepare.
Therefore, can draw: compared to commercially available concentration Fructus Citri Limoniae clear juice, high salt Fructus Citri Limoniae juice of the present invention concentration host has good local flavor and taste.
Three, product Physico-chemical tests
Judge according to product, the high salt Fructus Citri Limoniae juice adopting the embodiment of the present invention 3～4 concentrates the honey lemon water quality obtained by host preferably, now respectively the high salt Fructus Citri Limoniae juice of the embodiment of the present invention 3～4 being concentrated host and carry out characteristic index detection, testing result is as shown in table 4:
The characteristic index testing result of table 4 high salt Fructus Citri Limoniae juice concentration host of the present invention
As can be known from Table 4: high salt Fructus Citri Limoniae juice obtained by present invention concentration host Baume degrees and acidity are suitable for, and salt content is higher, both can effectively supplement human body and sweat the salinity lost, human body is useful；Also make the beverage flavor and the features good taste that utilize high salt Fructus Citri Limoniae juice of the present invention concentration host to prepare after dilution；Additionally, the high salt Fructus Citri Limoniae juice concentration host obtained by the present invention also retains many trace element to needed by human in lemon juice, and micronutrient levels is abundanter, is beneficial to health.
In sum, the preparation method of the present invention operates reliable, safety, it is possible to well achieve the industrialized production of high salt Fructus Citri Limoniae juice concentration host；And the high salt Fructus Citri Limoniae juice prepared through preparation method of the present invention concentrates host quality better, conveniently drinks, is beneficial to health；The present invention has wide market prospect and economic benefit.
Claims (5)
1. a high salt Fructus Citri Limoniae juice concentration host, it is characterised in that: by weight, there is following composition of raw materials: concentration Fructus Citri Limoniae clear juice 28～34 parts, 16～22 parts of sea salt and 47～53 parts of RO water；
The preparation method of described high salt Fructus Citri Limoniae juice concentration host, comprises the following steps that:
Step 1: the pre-heat treatment；Respectively concentration Fructus Citri Limoniae clear juice, sea salt and RO water being preheated, heating-up temperature all controls at 25～35 DEG C；
Step 2: dissolve；First, measure successively formula ratio and preheated process after concentration Fructus Citri Limoniae clear juice, sea salt and RO water；Then, sea salt is put in RO water, utilize homogenizer and under the rotating speed of 250～300rpm stirring and dissolving uniform, obtain saline solution；Finally, concentration Fructus Citri Limoniae clear juice is put in described saline solution, recycle homogenizer and also stirring and dissolving is uniform under the rotating speed of 250～300rpm, obtain salt Fructus Citri Limoniae juice；Another in this dissolving step, the Baume degrees controlling described salt Fructus Citri Limoniae juice is 25～35Brix, and salt content is 15～25%；
Step 3: sterilization；Above-mentioned salt Fructus Citri Limoniae juice is heated sterilization, and heating and temperature control is at 80～90 DEG C；After insulation 1～3min, sterilization completes；Salt Fructus Citri Limoniae juice after sterilization processing is cooled to 10～15 DEG C simultaneously；
Step 4: filter；First the salt Fructus Citri Limoniae juice after sterilization cooling in step 3 being carried out coarse filtration, coarse filtration aperture of filter screen is 500～700 μ；Then the salt Fructus Citri Limoniae juice after coarse filtration being carried out ultrafiltration, ultrafiltration aperture of filter screen is 20～25 μ, namely obtains described high salt Fructus Citri Limoniae juice concentration host.
2. high salt Fructus Citri Limoniae juice according to claim 1 concentration host, it is characterised in that: the total acid number of described concentration Fructus Citri Limoniae clear juice is 400GPL, and described sea salt is Mediterranean sea salt.
3. high salt Fructus Citri Limoniae juice according to claim 1 concentration host, it is characterised in that: in step 1, utilize cool-heat-exchanger respectively concentration Fructus Citri Limoniae clear juice and RO water to be carried out the pre-heat treatment；Utilize baking oven that sea salt is carried out the pre-heat treatment.
4. high salt Fructus Citri Limoniae juice according to claim 1 concentration host, it is characterised in that: in step 2, it is 30～35Brix that the Baume degrees of described salt Fructus Citri Limoniae juice controls, and it is 15～20% that salt content controls.
5. high salt Fructus Citri Limoniae juice according to claim 1 concentration host, it is characterised in that: in step 3, being put into by salt Fructus Citri Limoniae juice and be heated sterilization in jacketed pan, heating and temperature control is at 83～87 DEG C.
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| 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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| CN1172611A (en) * | 1997-05-22 | 1998-02-11 | 孙义忠 | Beverage containing salt |
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005278605A (en) * | 2004-03-31 | 2005-10-13 | Ajinomoto Co Inc | Fruit juice beverage |
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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 |
| 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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