CN107950821A - Concentrate lemon-mint juice and preparation method thereof - Google Patents
Concentrate lemon-mint juice and preparation method thereof Download PDFInfo
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- CN107950821A CN107950821A CN201711120781.8A CN201711120781A CN107950821A CN 107950821 A CN107950821 A CN 107950821A CN 201711120781 A CN201711120781 A CN 201711120781A CN 107950821 A CN107950821 A CN 107950821A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 125
- 235000014766 Mentha X piperi var citrata Nutrition 0.000 title claims abstract description 56
- 235000007421 Mentha citrata Nutrition 0.000 title claims abstract description 56
- 235000008660 Mentha x piperita subsp citrata Nutrition 0.000 title claims abstract description 56
- 240000003637 Monarda citriodora Species 0.000 title claims abstract description 56
- 235000002431 Monarda citriodora Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 56
- 239000012141 concentrate Substances 0.000 title description 2
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 69
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 69
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 24
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 24
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 24
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 24
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 22
- 235000019640 taste Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 26
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 19
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 19
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 9
- 241000219315 Spinacia Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 235000001510 limonene Nutrition 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000207199 Citrus Species 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 241001183990 Mesosphaerum suaveolens Species 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims 4
- 229940087305 limonene Drugs 0.000 claims 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 13
- 230000001835 salubrious effect Effects 0.000 abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 5
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 235000014058 juice drink Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000000428 dust Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000012371 Aseptic Filling Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
- 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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- 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)
Abstract
The invention discloses one kind concentration lemon-mint juice and preparation method thereof, it introduces concentrated lemon juice and lemon magma in composition of raw materials, both can be good at protecting the flavor substance of peppermint not oxidized, enhances the feeling of freshness of overall fruit juice and salubrious degree；The use of lemon magma at the same time, compared in traditional handicraft all using concentrated lemon juice, it is capable of the vitamin C preserved contained by lemon of higher degree and the nutritional ingredient such as citric acid, and the problem of single times of not concentrated fruit juice occupied space can be overcome big, moreover it is possible to lift the operability of industrialized production；In addition the introducing of spinach juice can strengthen the mouthfeel of entirety fruit juice on the basis of protection green is stablized.Using herein described concentration lemon-mint juice can make the salubrious nature of taste of juice, color is tempting, nutritional ingredient is high, also maintains the stability of drink entirety, the operability of industrialized production is enhanced, has a vast market prospect and market efficiency.
Description
Technical field
The present invention relates to a kind of beverage concentrate and preparation method thereof, more particularly to a kind of concentration lemon-mint juice and its preparation
Method, belongs to juice drink and its processing technique field.
Background technology
Peppermint has medical and edible double effects, its main Leaf-feeding insects is stem and leaf.At edible aspect, peppermint both may be used
As flavor enhancement, and spices can be made, can also match somebody with somebody wine, make tea, can also squeeze the juice and take.Traditional peppermint eating method generally will be fresh
Peppermint is soaked or dried peppermint rehydration after on behalf of the tea, also have other eating methods, but existing processing method cannot be very at present
The flavor and color and luster of good holding peppermint.
Such as current common preparation process containing mint beverage is as described below, typically first by each fruit and/or vegetable cleaning
Squeezed the juice, filtered respectively at the same time after clean, will filter the juice of gained in blending tank after mixing using centrifuge from
The heart reduces solids content, is then filtered using vibrating screen, after the juice for filtering gained is carried out concentration and pasteurize, puts
Enter to keep in tank, then centrifuged and standardized, finally carry out aseptic filling and obtain the beverage made of fruits or vegetables containing peppermint.But in use
State after existing processing method adds peppermint in various beverage made of fruits or vegetables, since the flavor and color and luster of peppermint cannot keep more long
Time, therefore the fruit juice sense in above-mentioned beverage mouthfeel and salubrious degree are relatively low, and the color and luster in perception is not fine, it is difficult to is met
Consumer demand, so that peppermint is using being above very restricted.
The content of the invention
In order to solve the above technical problems, the present invention provides one kind concentration lemon-mint juice and preparation method thereof, the preparation
Method is easy to operate, and fresh by the concentration lemon-mint juice clean taste of preparation method preparation gained, mint flavored, also possesses
Extraordinary green color and luster.
The technical scheme is that：
The invention discloses a kind of preparation method for concentrating lemon-mint juice, which comprises the following steps：
(1) preparation of lemon magma：Fresh clean and the high yellow Citrus limonBurm of maturity are selected, cleaning removes its table
The bulk of particle diameter 8-15cm is cut into after face dust and impurity, which is put into sledge mill in hammer-mill forms it
Middle grain diameter is the block pasty material of 1-2cm, and the block pasty material then is put into pulverizer crush until forming it
Middle grain diameter is the pasty material of 1-3mm, is ground to after which is squeezed at 45-50 DEG C using stone mill more
After 5s, it will filter to 600-650 μm and sterilized after grinding resulting material homogeneous, cooled down, obtain lemon magma；
(2) preparation of concentrated lemon juice：The lemon of fresh clean is selected, which can be outstanding gram force lemon, can also
It is the lemon of other kinds, after the lemon cleaning for selecting gained is removed its surface dirt and impurity, is carried out using FMC juice extractors
Squeezing, will squeeze the juice of gained through centrifugation, ultrafiltration to 600-650 μm and after being sterilized, and lemon juice be obtained, by the lemon
Normal juice is concentrated into wherein concentration of soluble solids and stops after being not less than 40 degree for original 8-10 times and pol, is obtained through cooling down
Concentrated lemon juice；
(3) preparation of mint juice and spinach juice：The peppermint and spinach of fresh clean are selected, wherein peppermint can be preferably green pepper
Sample peppermint, after peppermint and spinach cleaning are removed its surface dirt and impurity, is respectively adopted type juice extractor and is squeezed, and point
After the juice that will gained be squeezed filters to 600-650 μm and sterilized, cools down, mint juice and spinach juice are respectively obtained；
(4) preparation of stoste is mixed：By the lemon magma 10-15 parts by weight obtained by above-mentioned preparation, concentrated lemon juice 5-10
Parts by weight, mint juice 2.5-10 parts by weight and spinach juice 5-10 parts by weight obtain mixing stoste after mixing；
(5) preparation of lemon-mint juice first product is concentrated：After above-mentioned mixing stoste is centrifuged using decanter centrifuge again
Grain diameter is filtered into mixing stoste using vibrating screen and is no more than 600 μm, obtained filtered fluid is subjected to de- suffering reason and is gone
After D- limonenes, concentration lemon-mint juice first product is obtained；Wherein de- suffering reason uses resin adsorption method, which is this area
Routine techniques known to technical staff, therefore repeat no more；Wherein remove D- limonenes and use 95-98 DEG C of evaporation extraction under normal pressure
Mode；
(6) preparation of lemon-mint juice is concentrated：Above-mentioned concentration lemon-mint juice first product is carried out Pasteur at 95-98 DEG C to kill
After bacterium 15-25s, 10-15 DEG C is cooled to, the concentration lemon-mint juice first product through having cooled down is subjected to sterile filling, is concentrated
Lemon-mint juice.
The invention also discloses a kind of concentration lemon-mint juice that gained is prepared by above-mentioned preparation method, the concentration lemon are thin
Lotus juice is by lemon magma 10-15 parts by weight, concentrated lemon juice 5-10 parts by weight, mint juice 2.5-10 parts by weight and spinach juice 5-10
Parts by weight are prepared.
The invention also discloses a kind of drink containing above-mentioned concentration lemon-mint juice, which includes concentration lemon-mint
Juice 22.5-45 parts by weight and water 60-70 parts by weight, it can also add other seasonings according to the various tastes of consumers
Agent, can also such as include sugar 3.5-6.5 parts by weight.
The invention also discloses a kind of preparation method of the drink of the above-mentioned lemon-mint juice containing concentration, which is：
In the preparation method of concentration lemon-mint juice, after step (4) obtains mixing stoste, water 60- will be added in the mixing stoste
70 parts by weight and sugar 3.5-6.5 parts by weight, form mixing dilution of stock, which are put into decanter centrifuge
Continue follow-up step (5) and step (6), obtain the drink of the lemon-mint juice containing concentration.
The method have the benefit that：The concentration lemon-mint juice introduced in composition of raw materials concentrated lemon juice and
Lemon magma, both can be good at protecting the flavor substance of peppermint not oxidized, enhance the feeling of freshness of overall fruit juice and clear
Refreshing degree；The use of lemon magma at the same time, compared to, all using concentrated lemon juice, it is capable of the guarantor of higher degree in traditional handicraft
The nutritional ingredients such as vitamin C and the citric acid contained by lemon are deposited, and single times of not concentrated fruit juice occupied space can be overcome big
Problem, moreover it is possible to lift the operability of industrialized production；In addition the introducing of spinach juice can increase on the basis of protection green is stablized
The mouthfeel of strong entirety fruit juice.Using herein described concentration lemon-mint juice can make taste of juice is salubrious natural, color is tempting,
Nutritional ingredient is high, also maintains the stability of drink entirety, enhances the operability of industrialized production, have a vast market
Prospect and market efficiency.
Embodiment
In order to better understand the technological means of the present invention, and can be practiced according to the content of specification, below
In conjunction with specific embodiments, the embodiment of the present invention is described in further detail, following embodiments are used to illustrate this hair
It is bright, but it is not limited to the scope of the present invention.
Specific embodiment 1-6
The invention discloses a kind of preparation method for concentrating lemon-mint juice, which comprises the following steps：
(1) preparation of lemon magma：Fresh clean and the high yellow Citrus limonBurm of maturity are selected, cleaning removes its table
The bulk of particle diameter 8-15cm is cut into after face dust and impurity, which is put into sledge mill in hammer-mill forms it
Middle grain diameter is the block pasty material of 1-2cm, and the block pasty material then is put into pulverizer crush until forming it
Middle grain diameter is the pasty material of 1-3mm, is ground to after which is squeezed at 45-50 DEG C using stone mill more
After 5s, it will filter to 600-650 μm and sterilized after grinding resulting material homogeneous, cooled down, obtain lemon magma；
(2) preparation of concentrated lemon juice：The lemon of fresh clean is selected, which can be outstanding gram force lemon, can also
It is the lemon of other kinds, after the lemon cleaning for selecting gained is removed its surface dirt and impurity, is carried out using FMC juice extractors
Squeezing, will squeeze the juice of gained through centrifugation, ultrafiltration to 600-650 μm and after being sterilized, and lemon juice be obtained, by the lemon
Normal juice is concentrated into wherein concentration of soluble solids and stops after being not less than 40 degree for original 8-10 times and pol, is obtained through cooling down
Concentrated lemon juice；
(3) preparation of mint juice and spinach juice：The peppermint and spinach of fresh clean are selected, wherein peppermint can be preferably green pepper
Sample peppermint, after peppermint and spinach cleaning are removed its surface dirt and impurity, is respectively adopted type juice extractor and is squeezed, and point
After the juice that will gained be squeezed filters to 600-650 μm and sterilized, cools down, mint juice and spinach juice are respectively obtained；
(4) preparation of stoste is mixed：By lemon magma, concentrated lemon juice, mint juice and the spinach juice obtained by above-mentioned preparation
Obtain mixing stoste after mixing according to dosage in table 1；
(5) preparation of lemon-mint juice first product is concentrated：After above-mentioned mixing stoste is centrifuged using decanter centrifuge again
Grain diameter is filtered into mixing stoste using vibrating screen and is no more than 600 μm, obtained filtered fluid is subjected to de- suffering reason and is gone
After D- limonenes, concentration lemon-mint juice first product is obtained；Wherein de- suffering reason uses resin adsorption method, which is this area
Routine techniques known to technical staff, therefore repeat no more；Wherein remove D- limonenes and use 95-98 DEG C of evaporation extraction under normal pressure
Mode；
(6) preparation of lemon-mint juice is concentrated：Above-mentioned concentration lemon-mint juice first product is carried out Pasteur at 95-98 DEG C to kill
After bacterium 15-25s, 10-15 DEG C is cooled to, the concentration lemon-mint juice first product through having cooled down is subjected to sterile filling, is concentrated
Lemon-mint juice.
Following specific embodiments are prepared with herein described preparation method based on the concentration lemon-mint juice of gained, and addition is auxiliary
Illustrated exemplified by the drink formed after material water and (do not add the wind for embodying several raw material that sugar is to be able to become apparent from
Taste), the preparation method of the drink is that water inlet is added in the preparation process that above-mentioned the application prepares concentration lemon-mint juice,
I.e. in the preparation method of concentration lemon-mint juice, after step (4) obtains mixing stoste, table 1 will be added in the mixing stoste
The water of middle dosage, formed mixing dilution of stock, by the mixing dilution of stock be put into decanter centrifuge continue it is follow-up
Step (5) and step (6), obtain the drink of the lemon-mint juice containing concentration.Each component dosage is referring to table 1 in specific embodiment 1-6
It is described.
1 specific embodiment 1-6 each component dosage (units of table：Parts by weight)
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Lemon magma | 10.0 | 12.5 | 15.0 | 10.0 | 10.0 | 10.0 |
| Concentrated lemon juice | 10.0 | 10.0 | 10.0 | 7.5 | 5.0 | 10.0 |
| Mint juice | 10.0 | 5.0 | 2.5 | 10.0 | 10.0 | 5.0 |
| Spinach juice | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 5.0 |
| Water | 60.0 | 62.5 | 62.5 | 62.5 | 65.0 | 70.0 |
Comparative example 1-6
Comparative example 1：Each component dosage uses the dosage of each component in above-mentioned specific embodiment 1 in following comparative examples 1, but adds
Work process uses common processing technology of the prior art, i.e.,：The lemon cleaning of selected fresh clean is removed into its table
After face dust and impurity, stripping and slicing is squeezed the juice and then filtered, and obtains lemon juice；Again (can be same by the peppermint of selected fresh clean
Sample chooses American mint) after cleaning removes its surface dirt and impurity, crushing squeeze the juice and then filters, and obtains mint juice；Connect
After the spinach cleaning of selected fresh clean equally is removed surface dirt and impurity, crushing squeeze the juice and then filters, and obtains
To spinach juice.By above-mentioned lemon juice, mint juice and spinach juice according to 1 each component dosage of comparative example in scale 2 after mixing,
The water of dosage shown in table 2 is added, is filtered again using vibrating screen to mixing liquid after then being centrifuged using decanter centrifuge
Middle grain diameter is no more than 600 μm, pasteurize is being carried out after obtained filtered fluid is concentrated, then again after centrifugation
It is standardized, finally carries out aseptic filling, obtains concentrating lemon-mint juice described in comparative example 1.
Comparative example 2：Preparation method uses herein described preparation method, but lemon magma is removed in used component,
Specific each component dosage is referring to shown in 2 comparative example 2 of table.
Comparative example 3：Preparation method uses herein described preparation method, but concentration lemon is removed in used component
Juice, specific each component dosage is referring to shown in 2 comparative example 3 of table.
Comparative example 4：Preparation method uses herein described preparation method, but removes spinach juice in used component, tool
Body amounts of components is referring to shown in 2 comparative example 4 of table.
2 comparative example 1-4 each component dosage (units of table：Parts by weight)
| Component | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Lemon magma | 10.0 | 10.0 | — | 10.0 |
| Concentrated lemon juice | 10.0 | — | 10.0 | 10.0 |
| Mint juice | 60.0 | 60.0 | 60.0 | 60.0 |
| Spinach juice | 10.0 | 10.0 | 10.0 | — |
| Water | 10.0 | 10.0 | 10.0 | 10.0 |
The concentration lemon-mint juice drink progress sense organ that gained is prepared to above-mentioned specific embodiment 1-6 and comparative example 1-4 is commented
Valency, the assessment item of the sensory evaluation include mouthfeel and color, its specific evaluation criterion is referring to described in table 3, specific embodiment
The Analyses Methods for Sensory Evaluation Results of 1-6 and comparative example 1-4 are referring to described in table 4.
3 sensory evaluation standard of table
4 specific embodiment 1-6 of table and comparative example 1-4 Analyses Methods for Sensory Evaluation Results
As can be seen that working as each component raw material from 1 Analyses Methods for Sensory Evaluation Results of the specific embodiment 1 in above-mentioned table 4 and comparative example
When be mixed with concentration lemon-mint juice using identical ratio, gained is prepared using preparation method described herein
The fruit juice sense of the lemon-mint juice drink containing concentration is strong and salubrious degree in terms of it is salubrious naturally, in addition its color show it is highly stable and
Brisk tempting green；And using the drink of same recipe its fruit juice sense is very weak, vegetables taste is very heavy, Er Qieyan in comparative example 1
Color is rendered as more gloomy green, it is difficult to causes the appetite of consumer.
As can be seen that working as each group from the specific embodiment 1 and comparative example 2 and 3 Analyses Methods for Sensory Evaluation Results of comparative example of above-mentioned table 4
When dividing in raw material without using concentrated lemon juice and lemon magma, carried out even with corresponding steps in herein described preparation method
The processing of raw material and it is mixed with, but the salubrious degree of the juice drinks of gained is very low, this is because having lacked concentration lemon
Juice or lemon magma, the flavor substance in peppermint are highly susceptible to aoxidize, the freshness of finished product fruit juice and the salubrious all big discounting of degree
Detain, the green components in mint juice and spinach juice are also aoxidized, and form more gloomy green.
From 4 Analyses Methods for Sensory Evaluation Results of specific embodiment 1 and comparative example of above-mentioned table 4 as can be seen that when in each component raw material
During without using spinach juice, carry out the processing of raw material even with corresponding steps in herein described preparation method and be mixed with,
Although wherein the antioxidation of concentrated lemon juice and lemon magma synergistic effect can preferably keep the flavor in mint juice
Material and oxidizable component, can be such that green preferably remains behind, but adding for spinach juice can protect what green was stablized
On the basis of for drink add the mouthfeel of vegetable juice, enrich the level of drink.
From the point of view of to sum up, which introduces concentrated lemon juice and lemon magma in composition of raw materials, both
It can be good at protecting the flavor substance of peppermint not oxidized, enhance the feeling of freshness of overall fruit juice and salubrious degree；Lemon at the same time
The use of magma, compared to, all using concentrated lemon juice, it is capable of contained by the preservation lemon of higher degree in traditional handicraft
The nutritional ingredient such as vitamin C and citric acid, and the problem of single times of not concentrated fruit juice occupied space can be overcome big, moreover it is possible to lifted
The operability of industrialized production；In addition the introducing of spinach juice can strengthen the mouth of entirety fruit juice on the basis of protection green is stablized
Sense.Using herein described concentration lemon-mint juice can make the salubrious nature of taste of juice, color is tempting, nutritional ingredient is high, also
The stability of drink entirety is maintained, enhances the operability of industrialized production, has a vast market prospect and market effect
Benefit.
The above is only the preferred embodiment of the present invention, is not intended to limit the invention, it is noted that for this skill
For the those of ordinary skill in art field, without departing from the technical principles of the invention, can also make it is some improvement and
Modification, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (8)
- A kind of 1. preparation method for concentrating lemon-mint juice, it is characterised in that：Comprise the following steps：(1) preparation of lemon magma：Fresh clean and the high yellow Citrus limonBurm of maturity are selected, cleaning removes its surface ash The bulk of particle diameter 8-15cm is cut into after dirt and impurity, which is put into hammer-mill sledge mill forms wherein The block pasty material that grain particle diameter is 1-2cm, is then put into pulverizer by the block pasty material and crush until being formed wherein The pasty material that grain particle diameter is 1-3mm, more 5s are ground to after which is squeezed using stone mill at 45-50 DEG C Afterwards, it will filter to 600-650 μm and sterilized after grinding resulting material homogeneous, cooled down, obtain lemon magma；(2) preparation of concentrated lemon juice：The lemon of fresh clean is selected, after cleaning removes its surface dirt and impurity, using FMC Juice extractor is squeezed, and will be squeezed the juice of gained through centrifugation, ultrafiltration to 600-650 μm and after being sterilized, and be obtained lemon original Juice, by the lemon juice be concentrated into wherein concentration of soluble solids for original 8-10 times and pol not less than 40 degree after stop Only, concentrated lemon juice is obtained through cooling；(3) preparation of mint juice and spinach juice：The peppermint and spinach of fresh clean are selected, cleaning removes its surface dirt and impurity Afterwards, type juice extractor is respectively adopted to be squeezed, and the juice for squeezing gained is filtered to 600-650 μm and killed respectively After bacterium, cooling, mint juice and spinach juice are respectively obtained；(4) preparation of stoste is mixed：By lemon magma 10-15 parts by weight, the concentrated lemon juice 5-10 weight obtained by above-mentioned preparation Part, mint juice 2.5-10 parts by weight and spinach juice 5-10 parts by weight obtain mixing stoste after mixing；(5) preparation of lemon-mint juice first product is concentrated：Used again after above-mentioned mixing stoste is centrifuged using decanter centrifuge Vibrating screen filters into mixing stoste grain diameter and is no more than 600 μm, and obtained filtered fluid is carried out de- suffering reason and removes D- After limonene, concentration lemon-mint juice first product is obtained；(6) preparation of lemon-mint juice is concentrated：Above-mentioned concentration lemon-mint juice first product is subjected to pasteurize at 95-98 DEG C After 15-25s, 10-15 DEG C is cooled to, the concentration lemon-mint juice first product through having cooled down is subjected to sterile filling, obtains concentration lemon Lemon mint juice.
- 2. the preparation method of concentration lemon-mint juice according to claim 1, it is characterised in that：It is thin described in step (3) Lotus taste American mint.
- 3. the preparation method of concentration lemon-mint juice according to claim 1, it is characterised in that：Suffering is taken off in step (5) Reason uses resin adsorption method.
- 4. the preparation method of concentration lemon-mint juice according to claim 1, it is characterised in that：D- is removed in step (5) Limonene is by the way of 95-98 DEG C of evaporation extraction under normal pressure.
- 5. a kind of preparation method described in Claims 1-4 prepares the concentration lemon-mint juice of gained, it is characterised in that：Institute Concentration lemon-mint juice is stated by lemon magma 10-15 parts by weight, concentrated lemon juice 5-10 parts by weight, mint juice 2.5-10 parts by weight It is prepared with spinach juice 5-10 parts by weight.
- 6. a kind of contain the drink that lemon-mint juice is concentrated described in claim 5, it is characterised in that：Including concentrating lemon-mint juice 22.5-45 parts by weight and water 60-70 parts by weight.
- 7. the drink of the lemon-mint juice according to claim 6 containing concentration, it is characterised in that：Further include sugared 3.5-6.5 weights Measure part.
- A kind of 8. preparation method of the drink of claim 6 or 7 lemon-mint juice containing concentration, it is characterised in that：Concentrating In the preparation method of lemon-mint juice, after step (4) obtains mixing stoste, water 60-70 weight will be added in the mixing stoste Part and sugar 3.5-6.5 parts by weight, formed mix dilution of stock, by the mixing dilution of stock be put into decanter centrifuge continue into Row follow-up step (5) and step (6), obtain the drink of the lemon-mint juice containing concentration.
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