CN105077422A - Processing technology and formula of low-alcohol orange beverage - Google Patents

Abstract

The invention relates to a processing technology and formula of a low-alcohol orange beverage. The processing technology comprises the following steps: adding 0.5% of beta-cyclodextrin into orange juice, adding 4% of white sugar, 0.1% of critic acid, and 0.25% of sodium ascorbate into 30% of orange juice, evenly mixing, and filling the juice into sterile bottles. The orange beverage has a fresh and sweet taste and stable flavor.

Description

The processing technology of oranges and tangerines LA and formula thereof

Technical field

The present invention relates to a kind of beverage processing technology, is specifically processing technology and the formula thereof of oranges and tangerines LA.

Background technology

Citrus fruit juice contains the materials such as organic acid, lipid, acetaldehyde, carbonyl, ascorbic acid is had to suppress oxidation in organic acid, but, wherein because part ascorbic acid oxidase changes oxidized form hydroascorbic acid into, thus lose the stabilization of beverage flavor, acetaldehyde has pungent smell, also easily be oxidized to ethanol and produce a large amount of alcohol, there is certain impact to health, meanwhile, there is the mouthfeel that certain bitter taste affects product in citrus fruit juice.

Summary of the invention

The present invention is directed to above-mentioned deficiency, provide a kind of beverage flavor to stablize, reduce alcohol content, remove fruit juice bitter taste, make the delicious sweet processing technology of beverage port and formula thereof.

The present invention realizes the technical scheme that above-mentioned purpose adopts: the processing technology of oranges and tangerines LA and formula thereof, its formula is as follows: 30% orange blossom, add the β-annular dextrin of 0.5%, 4% white sugar, 0.1% citric acid and 0.25% sodium ascorbate in orange blossom, processing method is as follows:

Step 1, oranges and tangerines, by bruisher process 15-20s, make it fully broken, carry out coarse filtration and obtain orange blossom;

Step 2, adds the β-annular dextrin process 1-2s of 0.5%, makes orange blossom debitterize in orange blossom;

Step 3, after debitterize, gets 30% orange blossom, 4% white sugar, 0.1% citric acid and 0.25% sodium ascorbate and carry out mix and blend in water, be fully dissolved in the water;

Step 4, under 85-90 DEG C of condition, after mixing, orange blossom carries out sterilization under 85-90 DEG C of condition, aseptically carries out bottling capping.

The processing technology of oranges and tangerines LA of the present invention and formula thereof, in orange blossom, add β-annular dextrin remove fruit juice bitter taste, interpolation white sugar and citric acid make beverage port delicious sweet simultaneously, add sodium ascorbate and reduce alcohol content, and beverage flavor is stablized.

Detailed description of the invention

Processing technology and the formula thereof of oranges and tangerines LA of the present invention are as follows:

Step 1, oranges and tangerines, by bruisher process 15-20s, make it fully broken, carry out coarse filtration and obtain orange blossom;

Step 2, adds the β-annular dextrin process 1-2s of 0.5%, makes orange blossom debitterize in orange blossom;

Step 3, after debitterize, gets 30% orange blossom, 4% white sugar, 0.1% citric acid and 0.25% sodium ascorbate and carry out mix and blend in water, be fully dissolved in the water;

Step 4, after mixing, orange blossom carries out sterilization under 85-90 DEG C of condition, is cooled to 1-5 DEG C, aseptically carries out bottling capping after sterilization.

Claims (1)

1. the processing technology of oranges and tangerines LA and formula thereof, is characterized in that: its formula is as follows: 30% orange blossom, and add the β-annular dextrin of 0.5%, 4% white sugar, 0.1% citric acid and 0.25% sodium ascorbate in orange blossom, processing method is as follows:

Step 1, oranges and tangerines, by bruisher process 15-20s, make it fully broken, carry out coarse filtration and obtain orange blossom;

Step 2, adds the β-annular dextrin process 1-2s of 0.5%, makes orange blossom debitterize in orange blossom;

Step 3, after debitterize, gets 30% orange blossom, 4% white sugar, 0.1% citric acid and 0.25% sodium ascorbate and carry out mix and blend in water, be fully dissolved in the water;

Step 4, under 85-90 DEG C of condition, after mixing, orange blossom carries out sterilization under 85-90 DEG C of condition, aseptically carries out bottling capping.