CN105724989A - Drink containing citrus slices and preparing method thereof - Google Patents
Drink containing citrus slices and preparing method thereof Download PDFInfo
- Publication number
- CN105724989A CN105724989A CN201610100932.2A CN201610100932A CN105724989A CN 105724989 A CN105724989 A CN 105724989A CN 201610100932 A CN201610100932 A CN 201610100932A CN 105724989 A CN105724989 A CN 105724989A
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- Prior art keywords
- citrus
- beverage
- sheet
- preparation
- sterilizing
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 44
- 241000207199 Citrus Species 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 44
- 230000001954 sterilising effect Effects 0.000 claims description 34
- 229930006000 Sucrose Natural products 0.000 claims description 28
- 235000013399 edible fruits Nutrition 0.000 claims description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 23
- 239000005720 sucrose Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 17
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 14
- 238000009928 pasteurization Methods 0.000 claims description 11
- 239000004094 surface-active agent Substances 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 238000003556 assay Methods 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001784 detoxification Methods 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000447 pesticide residue Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000017550 sodium carbonate Nutrition 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 159000000007 calcium salts Chemical class 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- -1 fatty acid ester Chemical class 0.000 claims description 4
- 235000007983 food acid Nutrition 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000004227 calcium gluconate Substances 0.000 claims description 3
- 229960004494 calcium gluconate Drugs 0.000 claims description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 229960002713 calcium chloride Drugs 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 239000000341 volatile oil Substances 0.000 abstract 1
- 235000013481 Fortunella crassifolia Nutrition 0.000 description 8
- 235000005979 Citrus limon Nutrition 0.000 description 7
- 241001672694 Citrus reticulata Species 0.000 description 7
- 244000248349 Citrus limon Species 0.000 description 6
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 5
- 230000008030 elimination Effects 0.000 description 5
- 238000003379 elimination reaction Methods 0.000 description 5
- 238000004080 punching Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- 244000179970 Monarda didyma Species 0.000 description 2
- 235000010672 Monarda didyma Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000013543 active substance Substances 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 150000002629 limonins Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000021565 orange beverage Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L2/52—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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Abstract
The invention relates to a drink containing citrus slices and a preparing method thereof. Citrus fruits are cleaned, sliced, hardened and sterilized and then directly added into a drink to enhance the aroma of the drink by means of essential oil in citrus slices, and the prepared product has a thick natural citrus flavor and a fresh and smooth taste and also has a certain health care function.
Description
Technical field
The invention belongs to foods processing technique, particularly relate to a kind of citrus beverages and preparation method thereof.
Background technology
Citrus, Rutaceae citrus plant, rich in vitamin C, have preventing phlegm from forming and stopping coughing, the effect of stomach invigorating of promoting the production of body fluid.Can be used for treating the symptoms such as bronchitis, inappetence, hypovitaminosis C, heatstroke excessive thirst.
Citrus can be eaten raw, also serves as flavoring agent, Chinese crude drug etc., can be made into canned food, fruit juice, beverage, fruit jam and preserve etc. after processing.
The processing of current citrus beverages, mainly will squeeze the juice after Citrus peeling or after whole fruit mill oil, belt leather is squeezed the juice, removes marc, squeezing obtains orange blossom and produces natural juice or be used for the modulation of beverage, orange peel slag go out of use as leftover bits and pieces or people he use.
Containing materials such as abundant pectin, quintessence oil, Hesperidin, limonins in orange peel, marc, directly add Citrus sheet in the beverage, unexistent nutrition and active substance in energy fortified juice, improve the health care of beverage, particularly containing abundant quintessence oil composition in orange peel, significantly improving the fragrance of beverage, the natural citrus local flavor making beverage is stronger.
Summary of the invention
The purpose of the present invention is aiming at problems of the prior art, propose a kind of beverage containing Citrus sheet and preparation method thereof, realizing the combination of Citrus sheet and beverage, the beverage products that the present invention prepares has strong natural citrus local flavor, has again good health-care effect.
For achieving the above object, the present invention adopts the following technical scheme that a kind of beverage containing Citrus sheet, including the component of following mass parts: Citrus sheet 15～30 parts, 410～480 parts of water, food acids 0～1.25 part, sodium citrate 0～0.25 part, sugar 0～60 part.
Further, described sugar is a kind of in white sugar, fructose or high fructose syrup or mixture that they are several.
Further, described food acids is a kind of in citric acid, malic acid or tartaric acid or mixture that they are several.
The present invention also provides for the above-mentioned preparation method containing Citrus sheet beverage, specifically includes following steps:
A. classification is selected: Citrus are carried out by size classification, and rejects disease pest fruit and rotten fruit；
B. clean detoxification: be immersed in by the citrusfruit of select in the alkaline warm water added with surfactant and soak, and with ultrasonic cleaning 10～15min, fully remove the pesticide residues on peel, finally wash；
C. section: the citrusfruit after cleaning is thinly sliced, rejects seed；
D. hardening is precooked: precook 8～12min by the Citrus sheet after removing seed of cutting into slices in edible calcium salt solution；
E. bottling: load in the carafe sterilized after the Citrus sheet after precooking is weighed；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out sterilizing after filtration, the sucrose solution after sterilizing is poured in the carafe equipped with Citrus sheet；
G. pasteurization: the beverage after filling and sealing is carried out pasteurization；
H. finished product packing: by the beverage after pasteurization after the assay was approved, get product after packing.
Further, the surfactant in step B is polyoxyethylene sorbitan fatty acid ester or sucrose fatty acid ester, and making consumption is 0.05%～0.2%.
Further, the aqueous solution that alkaline warm water is edible soda ash or sodium bicarbonate in step B, the pH value of alkalescence warm water is 10～12, and temperature is 30～35 DEG C.
Further, the section in step C is the thin slice being cut into 1～5mm with microtome.
Further, the edible calcium salt adopted in step D is one or more in calcium chloride, calcium lactate, calcium gluconate.
Further, the edible calcium salt solution content adopted in step D is 0.1%～2%, and temperature of precooking is 85～95 DEG C.
Further, the sterilizing adopted in step F is UHT sterilizing, and described UHT sterilising conditions is: sterilising temp is 110～125 DEG C, and sterilization time is 6～12s.
Beneficial effects of the present invention:
1. utilize the quintessence oil in peel of Citrus reticulata Blanco to beverage flavouring, do not use essence.
2. utilize calcium ion that Citrus chankings is carried out cure process, it is prevented that filling process and during shelf, the soft rotten phenomenon that Citrus chankings produces.
3. the beverage sour and sweet palatability with Citrus sheet, nutrition is more rich, and product special flavour is more prominent.
Accompanying drawing explanation
Fig. 1 is the embodiment 1 process chart containing the preparation method of Citrus sheet beverage.
Detailed description of the invention
By the examples below present disclosure is described in further detail, but not thereby limiting the invention.
Embodiment 1 lemon tablet beverage
Formula: lemon tablet 18 parts, 441 parts of water, citric acid 0.8 part, sodium citrate 0.2 part, 40 parts of fructose.
Preparation process:
A. classification is selected: citron fruit is carried out by size classification, and rejects disease pest fruit and rotten fruit；
B. detoxification is cleaned: be 10～12 with edible soda ash furnishing pH value, temperature is the alkaline warm water of 30～35 DEG C, add appropriate surfactant, the citron fruit of select is steeped into, and clean 10～15min with ultrasonic washing unit, the fully pesticide residues on elimination peel, finally clean with clear water punching drift；
C. section: the Lemon fruit microtome after cleaning is cut into the thin slice of 3mm, manually rejects seed；
D. hardening is precooked: precook 12min by the lemon tablet after removing seed of cutting into slices in 0.5% calcium chloride solution, and temperature of precooking is 90 ± 2 DEG C；
E. bottling: weigh the lemon tablet of 18 grams, loads in the carafe of the 500 milliliters of capacity sterilized；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out UHT115 ± 2 DEG C, 12s sterilizing after filtration, the sucrose solution after sterilizing is cooled to 85 DEG C, pour into equipped with in the carafe of lemon tablet；
G. pasteurization: by the beverage after filling and sealing, after insulated sterilizing 15min, is cooled to room temperature at once；
H. finished product packing: by the beverage after insulated sterilizing after the assay was approved, namely obtains lemon beverage finished product after packing.
Embodiment 2 bowl Citrus chachiensis Hort. sheet beverage
Formula: bowl Citrus chachiensis Hort. sheet 20 parts, 433.5 parts of water, citric acid 1.2 parts, sodium citrate 0.3 part, 25 parts of fructose, white sugar 20 parts.
Preparation process:
A. classification is selected: carry out classification by size by real for bowl hesperidium aurantium, and reject disease pest fruit and rotten fruit；
B. detoxification is cleaned: be 10～12 with edible soda ash furnishing pH value, temperature is the alkaline warm water of 30～35 DEG C, add appropriate surfactant, the Ou Ganguopao of select is entered, and clean 10～15min with ultrasonic washing unit, the fully pesticide residues on elimination peel, finally clean with clear water punching drift；
C. section: the bowl hesperidium aurantium after cleaning is cut into microtome the thin slice of 3mm, manually rejects seed；
D. hardening is precooked: precook 10min by the bowl Citrus chachiensis Hort. sheet after removing seed of cutting into slices in 1.2% calcium gluconate solution, and temperature of precooking is 85 ± 2 DEG C；
E. bottling: weigh the bowl Citrus chachiensis Hort. sheet of 20 grams, load in the carafe of the 500 milliliters of capacity sterilized；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out UHT115 ± 2 DEG C, 12s sterilizing after filtration, the sucrose solution after sterilizing is cooled to 85 DEG C, pour in the carafe equipped with bowl Citrus chachiensis Hort. sheet；
G. pasteurization: by the beverage after filling and sealing, after insulated sterilizing 15min, is cooled to room temperature at once；
H. finished product packing: by the beverage after insulated sterilizing after the assay was approved, namely obtains bowl Citrus chachiensis Hort. beverage product after packing.
Embodiment 3 Fortunella crassifolia Swingle sheet beverage
Formula: Fortunella crassifolia Swingle sheet 10 parts, 214.3 parts of water, malic acid 0.4 part, citric acid 0.2 part, sodium citrate 0.1 part, 10 parts of fructose, white sugar 15 parts.
Preparation process:
A. classification is selected: Fortunella crassifolia Swingle fruit is carried out by size classification, and rejects disease pest fruit and rotten fruit；
B. detoxification is cleaned: be 10～12 with edible soda ash furnishing pH value, temperature is the alkaline warm water of 30～35 DEG C, add appropriate surfactant, the Fortunella crassifolia Swingle of select fruit is steeped into, and clean 10～15min with ultrasonic washing unit, the fully pesticide residues on elimination peel, finally clean with clear water punching drift；
C. section: the Fortunella crassifolia Swingle fruit microtome after cleaning is cut into the thin slice of 1.5mm, manually rejects seed；
D. hardening is precooked: precook 10min by the Fortunella crassifolia Swingle sheet after removing seed of cutting into slices in 0.6% calcium lactate solution, and temperature of precooking is 85 ± 2 DEG C；
E. bottling: weigh the Fortunella crassifolia Swingle sheet of 10 grams, loads in the pop can of the 250 milliliters of capacity sterilized；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out UHT115 ± 2 DEG C, 12s sterilizing after filtration, the sucrose solution after sterilizing is cooled to 85 DEG C, pour in the carafe equipped with Fortunella crassifolia Swingle sheet；
G. pasteurization: by the beverage after filling and sealing, after 85 DEG C of water-bath sterilization 15min, is cooled to room temperature at once；
H. finished product packing: by the beverage after insulated sterilizing after the assay was approved, namely obtains orange beverage finished product after packing.
Embodiment 4 fragrant citrus sheet beverage
Formula: fragrant citrus sheet 22 parts, 436.5 parts of water, citric acid 1.3 parts, sodium citrate 0.2 part, 30 parts of fructose, white sugar 10 parts.
Preparation process:
A. classification is selected: fragrant citrus fruit is carried out by size classification, and rejects disease pest fruit and rotten fruit；
B. detoxification is cleaned: be 10～12 with edible soda ash furnishing pH value, temperature is the alkaline warm water of 30～35 DEG C, add appropriate surfactant, the Citrus junos fruit of select is steeped into, and clean 10～15min with ultrasonic washing unit, the fully pesticide residues on elimination peel, finally clean with clear water punching drift；
C. section: the Citrus junos fruit microtome after cleaning is cut into the thin slice of 3mm, manually rejects seed；
D. hardening is precooked: precook 10min by the fragrant citrus sheet after removing seed of cutting into slices in 0.3% calcium chloride solution, and temperature of precooking is 85 ± 2 DEG C；
E. bottling: weigh the fragrant citrus sheet of 22 grams, loads in the carafe of the 500 milliliters of capacity sterilized；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out UHT115 ± 2 DEG C, 12s sterilizing after filtration, the sucrose solution after sterilizing is cooled to 85 DEG C, pour in the carafe equipped with fragrant citrus sheet；
G. pasteurization: by the beverage after filling and sealing, after insulated sterilizing 15min, is cooled to room temperature at once；
H. finished product packing: by the beverage after insulated sterilizing after the assay was approved, namely obtains fragrant citrus beverage product after packing.
Embodiment 5 finger citron sliced beverage
Formula: finger citron sliced 15 parts, 428.5 parts of water, citric acid 1.2 parts, sodium citrate 0.3 part, 71 ° of Bx high fructose syrups 55 parts.
Preparation process:
A. classification is selected: Fructus Citri Sarcodactylis fruit is carried out by size classification, and rejects disease pest fruit and rotten fruit；
B. detoxification is cleaned: be 10～12 with edible soda ash furnishing pH value, temperature is the alkaline warm water of 30～35 DEG C, add appropriate surfactant, the bergamot fruit of select is steeped into, and clean 10～15min with ultrasonic washing unit, the fully pesticide residues on elimination peel, finally clean with clear water punching drift；
C. section: the bergamot fruit microtome after cleaning is cut into the thin slice of 4mm；
D. hardening is precooked: precook 10min by the finger citron sliced cut in 0.3% calcium chloride solution, and temperature of precooking is 90 ± 2 DEG C；
E. bottling: weigh the finger citron sliced of 15 grams, loads in the carafe of the 500 milliliters of capacity sterilized；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out UHT115 ± 2 DEG C, 12s sterilizing after filtration, the sucrose solution after sterilizing is cooled to 85 DEG C, pour into equipped with in the carafe of finger citron sliced；
G. pasteurization: by the beverage after filling and sealing, after insulated sterilizing 15min, is cooled to room temperature at once；
H. finished product packing: by the beverage after insulated sterilizing after the assay was approved, namely obtains fingered citron beverage finished product after packing.
Above example has been shown and described the ultimate principle of the present invention and principal character and advantages of the present invention.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; rather than the scope being intended to limit the present invention in any manner; without departing from the scope of the invention; the present invention also has various changes and modifications, and these changes and improvements both fall within claimed scope.
Above-described embodiment is only presently preferred embodiments of the present invention, not limits the scope of the invention according to this, therefore: the equivalence change that all structures under this invention, shape, principle are done, all should be covered by within protection scope of the present invention.
Claims (10)
1. the beverage containing Citrus sheet, it is characterised in that include the component of following mass parts: Citrus sheet 15～30 parts, 410～480 parts of water, food acids 0～1.25 part, sodium citrate 0～0.25 part, sugar 0～60 part.
2. beverage according to claim 1, it is characterised in that described sugar is a kind of in white sugar, fructose or high fructose syrup or mixture that they are several.
3. beverage according to claim 1, it is characterised in that described food acids is a kind of in citric acid, malic acid or tartaric acid or mixture that they are several.
4. the preparation method of the beverage described in claim 1-3, it is characterised in that specifically include following steps:
A. classification is selected: Citrus are carried out by size classification, and rejects disease pest fruit and rotten fruit；
B. clean detoxification: be immersed in by the citrusfruit of select in the alkaline warm water added with surfactant and soak, and with ultrasonic cleaning 10～15min, fully remove the pesticide residues on peel, finally wash；
C. section: the citrusfruit after cleaning is thinly sliced, rejects seed；
D. hardening is precooked: precook 8～12min by the Citrus sheet after removing seed of cutting into slices in edible calcium salt solution；
E. bottling: load in the carafe sterilized after the Citrus sheet after precooking is weighed；
F. sucrose solution fill: by formula, sucrose solution is dissolved, carry out sterilizing after filtration, the sucrose solution after sterilizing is poured in the carafe equipped with Citrus sheet；
G. pasteurization: the beverage after filling and sealing is carried out pasteurization；
H. finished product packing: by the beverage after pasteurization after the assay was approved, get product after packing.
5. preparation method according to claim 4, it is characterised in that the surfactant in step B is polyoxyethylene sorbitan fatty acid ester or sucrose fatty acid ester, making consumption is 0.05%～0.2%.
6. preparation method according to claim 4, it is characterised in that the aqueous solution that alkaline warm water is edible soda ash or sodium bicarbonate in step B, the pH value of alkalescence warm water is 10～12, and temperature is 30～35 DEG C.
7. preparation method according to claim 4, it is characterised in that the section in step C is the thin slice being cut into 1～5mm with microtome.
8. preparation method according to claim 4, it is characterised in that the edible calcium salt adopted in step D is one or more in calcium chloride, calcium lactate, calcium gluconate.
9. preparation method according to claim 4, it is characterised in that the edible calcium salt solution content adopted in step D is 0.1%～2%, and temperature of precooking is 85～95 DEG C.
10. preparation method according to claim 4, it is characterised in that the sterilizing adopted in step F is UHT sterilizing, and described UHT sterilising conditions is: sterilising temp is 110～125 DEG C, and sterilization time is 6～12s.
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| CN107890015A (en) * | 2017-11-28 | 2018-04-10 | 韦俊超 | A kind of preparation method of low-heat gas and oil cake |
| CN108651809A (en) * | 2018-04-03 | 2018-10-16 | 四川省昊熙越饮品有限公司 | A kind of chankings beverage and preparation method |
| CN108835488A (en) * | 2018-06-13 | 2018-11-20 | 彭锋 | A kind of beverage and its production method containing lemon tablet |
| CN110037212A (en) * | 2019-04-17 | 2019-07-23 | 仪陇县帅鼎香饮品有限公司 | A kind of beverage and its production method containing lemon tablet |
| CN114761530A (en) * | 2019-10-09 | 2022-07-15 | 朝日集团控股株式会社 | Packaged beverage container and method for producing same |
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| CN110037212A (en) * | 2019-04-17 | 2019-07-23 | 仪陇县帅鼎香饮品有限公司 | A kind of beverage and its production method containing lemon tablet |
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