CN106721695A - The processing method that a kind of in good taste, non-concentrated reduces lemon juice - Google Patents
The processing method that a kind of in good taste, non-concentrated reduces lemon juice Download PDFInfo
- Publication number
- CN106721695A CN106721695A CN201611046056.6A CN201611046056A CN106721695A CN 106721695 A CN106721695 A CN 106721695A CN 201611046056 A CN201611046056 A CN 201611046056A CN 106721695 A CN106721695 A CN 106721695A
- Authority
- CN
- China
- Prior art keywords
- lemon
- juice
- lemon juice
- processing method
- good taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the processing method that a kind of in good taste, non-concentrated reduces lemon juice, comprise the following steps：A, harvesting；B, slightly wash；C, select；D, fine purifiation；E, drying；F, squeezing；It is h, filling；It is i, quick-frozen：During the canned lemon juices of step h are gone to 30 DEG C of quick freezing repository, until the quick-frozen Cheng Bing of the lemon juice；j：Storage：The NFC lemon juices that step i is obtained are using the storage tank for freezing, the cryopreservation at 18 DEG C.The processing method that in good taste, non-concentrated provided by the present invention reduces lemon juice, the processing technology that fine purifiation dries the filling freezing Storage of squeezing is selected by using thick the washing of harvesting, pluck to fruit juice to be formed from raw material and carry out whole control, without heat damage, the original local flavor of lemon and fragrance are kept, solves that flavor loss in lemon juice process is big, nutrient component damages are serious and the not good technical barrier of mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing method of non-concentrated also Normal juice.
Background technology
In recent years, the fruit juice industry of relative healths development stability always, fruit juice species is on the increase, is more especially declared
The product of " 100% pure juice " enters market one after another, and consumer's selection is on the increase, and although these products declare that natural nothing adds
Plus, but major part is still that original fruit juice is gone back in concentration.
With the upgrading of mass consumption, traditional powder, inspissated juice without nutrition, unsound beverage market share by
Step glides, and consumer is ready to spend expensive money to buy more healthy food, therefore, a kind of new fruit juice species --- NFC
Fruit juice commercially quietly occurs, and NFC (Not From Concentration) fruit juice is also called " non-concentrated also original fruit juice ", institute
Meaning " non-concentrated also original fruit juice " is to squeeze out fruit juice after fresh former fruit is cleaned, the directly filling product after instantaneous sterilization
Product, its quality is squeezed the juice close to naturally fresh, and added value is higher, and NFC fruit juice meets trend of the people to healthy beverage consumption demand, city
Field development potentiality is huge.
Lemon, also known as lemon fruit, lemon, the female fruit of benefit etc..Lemon is that most have one of fruit of medical value in the world, and it is rich
Containing vitamin C, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin,
Coumarin, a large amount potassium element and low amounts sodium element etc., it is highly beneficial to human body.Vitamin C can maintain various tissues of human body and thin
The generation of matrix, and keep their normal physiological functions.Matrix, bonding and collagen in human body etc., are required for dimension to give birth to
Plain C is protected.When vitamin C lacks, the interstitial between cell --- jelly also just and then tails off.So, cell tissue
Will become fragile, lose the ability of resistance external force, human body is easy for scurvy occur；It also has more multipurpose, such as preventing cold, thorn
Swash the effect such as hematopoiesis and anticancer.In consideration of it, lemon various products have moved towards market, gradually received and liked by broad masses
Love.Lemon is used as a kind of situation of selling well fruit, and fresh fruit shelf life is short, and has intolerant to accumulating, and the features such as not easy to maintain, this determines it to add
Based on work sale.At present, lemon product variety is various, and wherein lemon drink is even more and is welcomed by the general public, but its quality is good
Green bristlegrass is uneven, and wherein the product of non-concentrated also original fruit juice is little, and majority has following problems：Wastage of material is serious, nutrition into
Divide loss serious, storage time is short, and mouthfeel is not ideal enough.
And for there is a kind of non-concentrated reduction lemon juice on the market, although what is bragged about is non-concentrated reduction lemon juice, but
In its formula table, some still have addition water, and its production temperature, storage temperature and transport temperature general control at 0-4 DEG C, from
And cause its shelf-life shorter, usually 7-10 days, and raw material etc. to using are and are controlled, the lemon obtained by production
Juice is more pained, and mouthfeel needs further raising.
The content of the invention
The lemon juice shelf-life existed for prior art is short, and local flavor damages the big and not good defect of mouthfeel, the present invention
There is provided a kind of long shelf-life, local flavor damages small and in good taste non-concentrated reduction lemon juice.
The purpose of the present invention is achieved through the following technical solutions：
The processing method that a kind of in good taste, non-concentrated reduces lemon juice, comprises the following steps：
A, harvesting：The upper fresh non-harmful lemon of peasant household tree is plucked, the lemon of harvesting must not have decayed fruit, and the smooth nothing in surface
Trace；
B, slightly wash：Soil, leaf epidermis spot are washed out using fruits and vegetables cleaning equipment；
C, select：Thick washing on line picks out decayed fruit, irregular kind, it is ensured that nothing is gone mouldy, rotten fruit enters rear step；
D, fine purifiation：Soaking and washing is carried out using fruits and vegetables cleaning equipment, is further ensured that quality is qualified and is squeezed the juice with fruit and fruit
The sanitation and hygiene in face；
E, drying：Treatment is dried to the lemon that step d is obtained using air blower, control remains in the water on lemon surface
Point content is not higher than 0.5%；
F, squeezing：The lemon that step e is obtained is squeezed the juice using press apparatus；
It is h, filling：The lemon juice that step f is obtained is carried out using complete filling production lines filling；
It is i, quick-frozen：During the canned lemon juices of step h are gone to -30 DEG C of quick freezing repository, until the lemon juice is quick-frozen
Cheng Bing；
j：Storage：The lemon juice that step i is obtained is using the storage tank for freezing, the cryopreservation at -18 DEG C；
Wherein, the acidity of the lemon described in step a is 3-5, and the sugariness of lemon is 10-11.
Preferably, wherein during step a- steps f, the citron fruit is no more than from the time for plucking extremely squeezing
24h。
Preferably, wherein the selection standard of lemon is described in step a：Every weight of lemon is nuisanceless in 50-70g, symbol
Close national examination criteria.
Preferably, that is slightly washed wherein described in step b concretely comprises the following steps：Line is cleaned using two sections of hair rollers, big hair roller is first passed through
First time cleaning is carried out, then second cleaning is carried out by small hairing roller, then cleaned by bubble washer again, finally use power
For the air blower of 1500-3000kw is dried up, until lemon surface wipes free from dust with paper handkerchief, and without the globule.
Preferably, wherein selected described in step c and selected including three-level, be followed successively by：The is carried out on thick scouring of wool roller cleaning line
Once select, selected for the second time in the service sink of bubble washer, carrying out third time in dryer section selects.
Preferably, wherein fine purifiation step is described in step d：Cleaning is rolled by coarse wool roller first, is rolled by fine, soft fur roller
Dynamic cleaning, is then rolled cleaning up and down by bubble washer again, until lemon surface paper handkerchief wiping free from dust,.
Preferably, the process of wherein step f- steps h is carried out in dust-free workshop, and the dust-free workshop air purity
Standard is more than ten thousand grades.
Preferably, the squeezing rate of lemon is 25%-27% wherein in expressing process described in step f.
Preferably, wherein during step f- steps i, the lemon juice is filling, quick-frozen to entering again Zi squeezing out
The time in storehouse is not more than 2h.
A kind of product obtained according to above-mentioned in good taste, non-concentrated reduction lemon juice processing method,
Compared with prior art, the present invention at least has advantages below：
(1) processing method that in good taste, non-concentrated provided by the present invention reduces lemon juice, itself and conventional machining techniques phase
Than, using pluck-slightly wash-select-fine purifiation-dryings-squeezing-it is filling-quick-frozen-preserve processing technology, from raw material harvesting to
Fruit juice forms whole control, it is ensured that the safety and sanitation of raw material.Using low temperature cold chain Technology in Pressing, by lemon juice from formed to
Whole process is all controlled at low ambient temperatures in consumer's hand so that lemon juice can aseptically preserve 24 months it is constant
The loss of volatile substance is reduced in matter, and whole process, without heat damage, the original local flavor of lemon and fragrance is kept, solved
Flavor loss is big in lemon juice process, and the serious technical barrier of nutrient component damages.Meanwhile, use lemon by squeezing
Acidity and sugariness carry out effective control so that the lemon juice mouthfeel produced is good, will not because of add prematurity or
Overdone lemon causes lemon juice sour and astringent and mouthfeel that is rancid and destroying lemon juice.
(2) processing method that in good taste, non-concentrated provided by the present invention reduces lemon juice, it is again by Lemon fruit
Real security, quality, controlled layer by layer on the time from plucking to squeezing, further ensured the peace of lemon juice
Entirely, fresh and mouthfeel fragrance.
(3) processing method that in good taste, non-concentrated provided by the present invention reduces lemon juice, it passes through to control lemon juice pressure
Squeeze out and come the filling time for arriving freezer again within 2h, it is ensured that bacterium does not start breeding just by IQF, beneficial to guarantee lemon
The mouthfeel of lemon juice and shelf-life.
(4) processing method that in good taste, non-concentrated provided by the present invention reduces lemon juice, it passes through to control lemon in pressure
Squeezing rate during squeezing in 25-27%, if because lemon peel oil overrolling causes the lemon juice for preparing pained,
And squeezing rate can preserve original taste flavor of lemon in 25-27%, not only, again will not be the bitter taste pressure of lemon peel oil
Squeeze out and, further ensure the mouthfeel of squeezing lemon juice.
Brief description of the drawings
Fig. 1 is flow chart in good taste, non-concentrated reduction lemon juice processing method provided by the present invention.
Specific embodiment
With reference to specific embodiment, the invention will be further described, and following examples are descriptive, are not
Limited, it is impossible to protection scope of the present invention is limited with this.
Embodiment 1：
As shown in figure 1, the processing method that a kind of in good taste, non-concentrated reduces lemon juice, comprises the following steps：
A, harvesting：The upper fresh non-harmful lemon of peasant household tree is plucked, the lemon of harvesting must not have decayed fruit, and the smooth nothing in surface
Trace；
B, slightly wash：The epidermis spots such as soil, leaf are washed out using fruits and vegetables cleaning equipment；
C, select：Thick washing on line picks out decayed fruit, irregular kind, it is ensured that nothing is gone mouldy, rotten fruit enters rear step；
D, fine purifiation：Soaking and washing is carried out using fruits and vegetables cleaning equipment, is further ensured that quality is qualified and is squeezed the juice with fruit and fruit
The sanitation and hygiene in face；
E, drying：Treatment is dried to the lemon that step d is obtained using air blower, control remains in the water on lemon surface
Point content is not higher than 0.5%.
F, squeezing：The lemon that step e is obtained is squeezed the juice using press apparatus；
It is h, filling：The lemon juice that step f is obtained is carried out using complete filling production lines filling；
It is i, quick-frozen：During the canned lemon juices of step h are gone to -30 DEG C of quick freezing repository, until the lemon juice is quick-frozen
Cheng Bing；
j：Storage：The non-concentrated reduction lemon juice that step i is obtained using the storage tank for freezing, store at -18 DEG C by low temperature
Hide；
Wherein, the acidity of the lemon described in step a is 3-5, and the sugariness of lemon is 10-11.The production of this processing method
Lemon juice is lemon juice, and its mouthfeel is sourer can not to sell directly as market juice drinks, and client carries out shape after secondary allotment
Into a variety of fruit drinks, also it is used for the additive of various food/pharmaceuticals or the flavoring of dish etc..
Preferably, in a technical scheme of the present embodiment, the selection standard of the lemon of step a is：Every lemon
Weight is nuisanceless in 50-70g, meets national examination criteria, and it is 4 further to select acidity, and sugariness is 10 citron fruit.
The present invention, by the way that to citron fruit security, acidity, sugariness and every weight carry out selection determination, is offer safety, mouthfeel
Preferable lemon juice provides technical support.
Preferably, in a technical scheme of the present embodiment, during wherein step a- steps f, citron fruit is certainly
Pluck to the time of squeezing and be no more than 24h, the setting ensure that the freshness of raw material lemon, it is good in taste to provide, it is fresh
Lemon juice provide technical support.
In order to show the influence of the selection of citron fruit of the invention to the mouthfeel of lemon juice, the present invention is by different acid
Lemon juice obtained by the citron fruit squeezing of degree and sugariness has carried out consumer acceptance's investigation, and concrete condition is recorded such as the institute of table 1
Show：
Table 1
Preferably：In another technical scheme of the present embodiment, that is slightly washed in step b concretely comprises the following steps：Using two sections
Hair roller cleaning line, first passing through big hair roller carries out first time cleaning, then carries out second cleaning by small hairing roller, and gas is then passed through again
Bubble cleaning machine cleaning, is finally dried up with the air blower that power is 1500-3000kw, until lemon surface is ashless with paper handkerchief wiping
Dirt, and without the globule.The present invention is tentatively cleaned by plucking the lemon for returning, for the lemon juice for providing clean hygiene is provided
Technical support.Pluck the lemon for returning and have dust, soil etc. unavoidably, first pass through big small hairing roller is carried out clearly to citron fruit
Wash, cleaned well to fruitlet lemon beneficial to big fruit lemon from big small hairing roller, after big small hairing roller is cleaned,
It is transferred to bubble washer to be cleaned again, is then air-dried by air blower, it is to avoid the thick filthy water impurity washed is brought into down
One step, it is ensured that the clean hygiene of citron fruit.
Preferably：In another technical scheme of the present embodiment, selected described in step c and selected including three-level, be followed successively by：
On thick scouring of wool roller cleaning line select for the first time, selected for the second time in the service sink of bubble washer, dry
Dry section carries out third time and selects.The present invention is selected by thick step setting three-level of washing, for the quality stability of lemon juice is provided
Technical support.Found in actual production process, even if ensure that the acidity and sugariness of the citron fruit of selection meet the requirements,
Also the lemon juice peracid produced occurs or there is putrefactive odor, this is mainly the shadow by some askew fruits, overdone fruit
Ring, in process of production by slightly washing step, by manually being selected one by one citron fruit, it is ensured that every Lemon fruit
Real quality, so as to ensure that the quality of lemon juice.
Preferably：In another technical scheme of the present embodiment, step d fine purifiations are concretely comprised the following steps：First by thick
Hair roller rolls cleaning, is cleaned being rolled by fine, soft fur roller, is then rolled up and down cleaning by bubble washer again, until lemon table
Face wipes free from dust with paper handkerchief, controls the moisture on fruit face surface to be not higher than 0.5%, is further controlled to 0.2%.The present invention
By being once again set up fine purifiation step after selecting step, mainly consider in slightly step is washed because impurity has been brought in hand picking into
Dust, and cleaned for some obstinate impurity for sticking to citron fruit surface, to further provide for totally defending
Raw lemon juice provides technical support.Specifically, after the rolling of coarse wool roller and fine, soft fur roller is cleaned, then by bubbling -cleaning
Machine carries out rolling cleaning, is dried up finally by air blower, it is ensured that citron fruit surface free from dust, without the globule, drying step
Suddenly it is to provide technical support to provide 100% pure lemon juice.
Preferably：In another technical scheme of the present embodiment, pouring process is carried out in dust-free workshop described in step h,
And the air purity standard of the dust-free workshop is more than ten thousand grades.Squeezing of the invention and filling step are entered in dust-free workshop
OK, it is ensured that lemon juice is not contaminated, state food healthy requirement is met.
Processing method of the invention is somebody's turn to do using the import press apparatus of model JP-1000 in JP serial large-scale juice extractors
Equipment can squeeze the juice gap according to fruit peel thickness adjustment roller, so being difficult to hinder skin with seed, it can be ensured that juice it is of fine quality it is good do not have skin with
The bitter taste of seed, and four axle Technology in Pressing are used, it is per minute to reach as high as 35, while using various rollers, can be according to fruit
The advantages of species is replaced, realizes and lemon squeezing rate is accurately controlled, it is ensured that the whole production process of lemon juice
Production efficiency and press juice taste flavor control.
The present invention by using pluck-slightly wash-select-fine purifiation-drying-squeezing-it is filling-quick-frozen-preserve processing method,
By when plucking to the acidity and the control of sugariness of citron fruit so that the lemon juice mouthfeel obtained by production is good, is more suitable for big
The accreditation of many fruit drinks to lemon juice allotment with like；Then by previous cleaning-select-fine purifiation-drying and other steps, it is ensured that
The safety and sanitation of lemon juice and 100% pure lemon juice, then by squeezing to tinning to refrigeration, lemon juice is produced to be carried out
Quick-frozen sterilized and deepfreeze, it is ensured that the shelf-life of lemon juice and the taste flavor of its own, conveys finally by cold chain
Reach and carry out secondary allotment in client's hand.It plucks to fruit juice to be formed and is detected layer by layer from raw material, and all-the-way tracking is whole
Individual process need not add any additive, not only ensure that the safety and sanitation of raw material, while squeezing skill using low temperature cold chain
Art, lemon juice is all controlled at low ambient temperatures from formation to whole process in consumer's hand so that lemon juice is in aseptic condition
Under can preserve 24 months and never degenerate, and almost without the loss of volatile substance in whole process, without heat damage, it is ensured that lemon
Original local flavor and fragrance, flavor loss is big in solving lemon juice process, and mouthfeel is not good and nutrient component damages are serious
Technical barrier.
Embodiment 2：
Found during production, light bitter taste is always carried in lemon juice, because the bitter taste in lemon juice
Essentially from lemon peel oil.The present embodiment finds that discovery citron fruit is in pressure on the basis of embodiment 1 by repetition test
Controlled during squeezing its squeezing rate be 25-27% when, bitter taste can greatly reduce, but lemon original taste flavor not
Can be impacted, i.e. in 25-27%, the bitter taste of lemon peel oil will not be squeezed out the squeezing rate of citron fruit, so as to enter
One step ensure that the taste flavor of lemon juice.
Embodiment 3：
On the basis of embodiment 1 and 2, control lemon juice squeezing comes out to filling arriving again into quick freezing repository to the present embodiment
Time is not more than 2h.Because the acidity characteristic of lemon, pH value is 3-5, belongs to strong acid, therefore bacterium is difficult to survival and reproduction,
And whole process just entered quick freezing repository in 2 hours, bacterium does not have started breeding and is just suddenly frozen, it is ensured that the shelf-life of lemon juice
With pure mouthfeel.
Embodiment 4：
The present embodiment is on the basis of above-described embodiment, there is provided a kind of in good taste, non-concentrated reduction lemon juice and the lemon
The application in juice drinks, food and field of medicaments of lemon juice, because the lemon juice preferably maintains citron fruit in itself
Taste flavor, nutritional ingredient damage it is small, compared to it is existing concentration property or using high-temperature sterilization processing method produce lemon
Juice, the degree of recognition of people is higher.
In order to show lemon juice of the invention applicable cases commercially, the present invention is using consumer's the principle of voluntariness to it
Interviewed and detected, and recorded as follows：
We have extracted 200 consumers and have been tested, while it is 2 to use mass ratio：1：5 lemon juice：Pure honey：
Pure water allocates lemon honey water drink, wherein pure honey is purchased from Fujian Shenfeng Science And Technology Development Co., Ltd..Wherein control group 1
Allocated using existing concentration reduced form lemon juice, control group 2 is adjusted using the non-concentrated reduction lemon juice of high temperature sterilization
Match somebody with somebody, experimental group uses the lemon juice obtained by embodiment 1-3, the criterion of service condition：Contrast drinks states 5 sections of lemon honeys
Water drink, selects a or a few money lemon honey water drink liked, and then informs its price, sees its acceptance level, contrast
The results are shown in Table 2：
Table 2
As seen from the above table, lemon juice and the control group 1 of the processing method production of embodiment of the present invention 1-3 and control group 2
The redeployed lemon honey water drink of lemon juice obtained by processing method production, because concentration reduced form lemon juice is processed
With the evaporation of moisture in journey, some fragrance and lost into branch, so as to cause its redeployed lemon juice sourer,
Fragrance is also not strong enough；Control group 2 is due to using high temperature sterilization, and storage temperature is 0-4 DEG C, due to the heat that high temperature is produced
Destruction, some heat-sensitive ingredients are destroyed in causing lemon juice, such as vitamin C, so as to the lemon for causing the processing method to produce
The redeployed lemon juice of lemon juice is sweeter, and fragrance destroying infection is little；Embodiment 1-3, although consumer feels similar, but
Still bitter taste can be selected small or the allotment product almost without bitter taste in degree of recognition, illustrate that the lemon juice of present invention production is universal
It is better than the redeployed drink of lemon juice present on existing market, and consumer is also more willing to receive the pure natural reason of health
Read.
More than, the only present invention preferably specific embodiment, but the protection domain of invention is not limited thereto, any ripe
Know those skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be defined by the protection domain of claims.
Claims (10)
1. the processing method that a kind of in good taste, non-concentrated reduces lemon juice, it is characterised in that comprise the following steps：
A, harvesting：The upper fresh non-harmful lemon of peasant household tree is plucked, the lemon of harvesting there must not be decayed fruit, and surface is smooth seamless；
B, slightly wash：Soil, leaf epidermis spot are washed out using fruits and vegetables cleaning equipment；
C, select：Thick washing on line picks out decayed fruit, irregular kind, it is ensured that nothing is gone mouldy, rotten fruit enters rear step；
D, fine purifiation：Soaking and washing is carried out using fruits and vegetables cleaning equipment, is further ensured that quality is qualified and is squeezed the juice with fruit and fruit face
Sanitation and hygiene；
E, drying：Treatment is dried to the lemon that step d is obtained using air blower, the moisture that control remains in lemon surface contains
Amount not higher than 0.5%；
F, squeezing：The lemon that step e is obtained is squeezed the juice using press apparatus；
It is h, filling：The lemon juice that step f is obtained is carried out using complete filling production lines filling；
It is i, quick-frozen：During the canned lemon juices of step h are gone to -30 DEG C of quick freezing repository, until by the quick-frozen Cheng Bing of the lemon juice；
j：Storage：The lemon juice that step i is obtained is using the storage tank for freezing, the cryopreservation at -18 DEG C；
Wherein, the acidity of the lemon described in step a is 3-5, and the sugariness of lemon is 10-11.
2. the processing method that in good taste, non-concentrated according to claim 1 reduces lemon juice, it is characterised in that step a-
During step f, the citron fruit is no more than 24h from the time plucked to squeezing.
3. the processing method that in good taste, non-concentrated according to claim 1 and 2 reduces lemon juice, it is characterised in that step
The selection standard of lemon described in a is：Every weight of lemon is nuisanceless in 50-70g, meets national examination criteria.
4. the processing method that in good taste, the non-concentrated according to any one of claim 1-3 reduce lemon juice, its feature exists
In that is slightly washed described in step b concretely comprises the following steps：Line is cleaned using two sections of hair rollers, first passing through big hair roller carries out first time cleaning, then
Second cleaning is carried out by small hairing roller, is then cleaned by bubble washer again, finally with the drum that power is 1500-3000kw
Blower fan is dried up, until lemon surface wipes free from dust with paper handkerchief, and without the globule.
5. the processing method that in good taste, the non-concentrated according to any one of claim 1-4 reduce lemon juice, its feature exists
In, selected described in step c and selected including three-level, it is followed successively by：On thick scouring of wool roller cleaning line select for the first time, it is clear in bubble
Selected for the second time in the service sink of washing machine, carrying out third time in dryer section selects.
6. the processing method that in good taste, the non-concentrated according to any one of claim 1-5 reduce lemon juice, its feature exists
In fine purifiation step is described in step d：Cleaning is rolled by coarse wool roller first, is cleaned being rolled by fine, soft fur roller, then passed through again
Bubble washer rolls cleaning up and down, until lemon surface wipes free from dust with paper handkerchief.
7. the processing method that in good taste, the non-concentrated according to any one of claim 1-6 reduce lemon juice, its feature exists
In, the process of step f- steps h is carried out in dust-free workshop, and the dust-free workshop air purity standard more than ten thousand grades.
8. the processing method that in good taste, the non-concentrated according to any one of claim 1-7 reduce lemon juice, its feature exists
In the squeezing rate of lemon is 25%-27% in expressing process described in step f.
9. the processing method that in good taste, the non-concentrated according to any one of claim 1-8 reduce lemon juice, its feature exists
In, during step f- steps i, the lemon juice Zi squeeze out it is filling, again to enter quick freezing repository time no more than 2h.
10. described in a kind of in good taste, non-concentrated reduction lemon juice processing method according to any one of claim 1-9
The product of acquisition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611046056.6A CN106721695A (en) | 2016-11-22 | 2016-11-22 | The processing method that a kind of in good taste, non-concentrated reduces lemon juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611046056.6A CN106721695A (en) | 2016-11-22 | 2016-11-22 | The processing method that a kind of in good taste, non-concentrated reduces lemon juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106721695A true CN106721695A (en) | 2017-05-31 |
Family
ID=58974286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611046056.6A Pending CN106721695A (en) | 2016-11-22 | 2016-11-22 | The processing method that a kind of in good taste, non-concentrated reduces lemon juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106721695A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065151A (en) * | 2017-12-14 | 2018-05-25 | 统企业(中国)投资有限公司昆山研究开发中心 | The processing method of the turbid juice of full fruit lemon |
| CN109511844A (en) * | 2019-01-14 | 2019-03-26 | 重庆汇达柠檬科技集团有限公司 | A kind of production method of NFC lemon juice |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443486A (en) * | 2003-04-16 | 2003-09-24 | 连云港市东海果汁有限公司 | Apple juice and its preparation method |
| CN102669767A (en) * | 2012-06-05 | 2012-09-19 | 谢振文 | Method for processing a plurality of types of lemon juice integrally |
-
2016
- 2016-11-22 CN CN201611046056.6A patent/CN106721695A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443486A (en) * | 2003-04-16 | 2003-09-24 | 连云港市东海果汁有限公司 | Apple juice and its preparation method |
| CN102669767A (en) * | 2012-06-05 | 2012-09-19 | 谢振文 | Method for processing a plurality of types of lemon juice integrally |
Non-Patent Citations (1)
| Title |
|---|
| 刘清斌: "NFC柠檬汁生产与柠檬综合利用技术研究", 《食品研究与开发》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065151A (en) * | 2017-12-14 | 2018-05-25 | 统企业(中国)投资有限公司昆山研究开发中心 | The processing method of the turbid juice of full fruit lemon |
| CN108065151B (en) * | 2017-12-14 | 2021-09-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Processing method of whole-fruit lemon cloudy juice |
| CN109511844A (en) * | 2019-01-14 | 2019-03-26 | 重庆汇达柠檬科技集团有限公司 | A kind of production method of NFC lemon juice |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102106553A (en) | Method for processing fresh-keeping reed leaf wrapped and rolled meat | |
| CN103876202B (en) | A kind of processing method of fresh Chinese chestnut packaging product | |
| CN106721695A (en) | The processing method that a kind of in good taste, non-concentrated reduces lemon juice | |
| CN104304447A (en) | Method for preserving green peel removed fresh walnuts | |
| JP4900779B2 (en) | Agricultural food supply system using aqua gas | |
| JP7097209B2 (en) | Processed peppercorns and their manufacturing methods | |
| KR101468803B1 (en) | Chicken breast processed product and manufacturing process thereof | |
| CN101461418B (en) | Method for processing reversed steaming sweet potato | |
| Hazarika et al. | Influence of edible coatings on physico-chemical characteristics and shelf-life of papaya (Carica papaya) fruits during ambient storage | |
| Montaño et al. | Chemical composition of fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol | |
| CN106360201A (en) | Production process of cumquat and lemon mixed not-from-concentration juice | |
| CN103988968B (en) | Fragrant pineapple preserved fruit of a kind of tea and preparation method thereof | |
| KR102035482B1 (en) | Method for manufacturing the chilled red snow crab meat | |
| CN109601614A (en) | A kind of cucumber composite preservative and preservation method | |
| Gambella et al. | Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.) | |
| Pusik et al. | Investigation of the influence of antimicrobial preparations on the shelf life of broccoli cabbage | |
| CN107347476A (en) | A kind of method for improving dragon fruit edible quality and extending storage period | |
| Belewu et al. | Comparative evaluation of soft cheese treated with Moringa oleifera oil and pure natural honey | |
| CN109090218A (en) | A kind of preservation method of blueberry and Kiwi berry | |
| Devi et al. | Effect of Different Dehydration Methods on Organoleptic Attributes and Quality of Pineapple Candy | |
| Akharume et al. | Dehydrating Fruits and Vegetables for Home Use | |
| KR102445110B1 (en) | Method for producing dried sweet pumpkin snack having anti-obesity and liver health activity | |
| CN107183163A (en) | A kind of overlength preservation method of fresh mushroom | |
| KR20120041886A (en) | Method for processing fish using blueberry and salted fish, salted mackerel thereof | |
| Domingo et al. | Preparation and consumer acceptance of indian mango leather and osmo-dehyrated Indian mango |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |