CN109221831A - A kind of preparation method of Lemon fruit gravy - Google Patents
A kind of preparation method of Lemon fruit gravy Download PDFInfo
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- CN109221831A CN109221831A CN201811133989.8A CN201811133989A CN109221831A CN 109221831 A CN109221831 A CN 109221831A CN 201811133989 A CN201811133989 A CN 201811133989A CN 109221831 A CN109221831 A CN 109221831A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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Abstract
The invention discloses a kind of preparation methods of Lemon fruit gravy, include the steps that extracting citrus pectin, prepare fresh squeezing Lemon fruit gravy and post-process and save: first extracting citrus pectin from lemon pericarp, resource can be made to be fully used, and the pectin being prepared is pure natural, nuisanceless；The citrus pectin being prepared is added in pulp juice and the phenomenon that Lemon fruit gravy is separated by solid-liquid separation can be effectively improved by homogeneous；The Lemon fruit gravy finally obtained can effectively inhibit by degassing process, HIGH PRESSURE TREATMENT or kill microorganism, extend the storage period of product.
Description
Technical field
The present invention relates to pulp juice preparation technical field, more particularly to a kind of preparation side of Lemon fruit gravy
Method.
Background technique
Fruit juice is such as to squeeze, be centrifuged by physical method using fruit as raw material, extracting obtained juice product, wherein only
The pectin etc. in fruit in significant component of nutritional ingredient, such as vitamin, minerals, sugar and dietary fiber is remained with,
With certain nutritive value；And joined in most of fruit juice currently sold on the market sugar, sweetener, acid flavoring,
The seasoning of the ingredients such as fragrance, and also add some preservatives in production process, the coagulator for keeping fruit juice limpid, prevent fruit juice from changing colour
Additive etc., largely drinking can cause damages to human body.Sweetener, acid flavoring, fragrance, preservative, coagulator etc. are not added, are sought
Fruit juice abundant is supported, is increasingly liked by people.
And entirely from natural fruit, due to no filters, fruit has been fully retained in 100% pulp juice raw material
All the components.But there are apparent defects for current 100% pulp juice: on the one hand, 100% pulp juice uses pure natural fruit
Be prepared, do not add preservative, thus its preservation is at high cost, the shelf-life is short；On the other hand, containing big in 100% pulp juice
The pulp of amount places the phenomenon that will appear separation of solid and liquid after a period of time, causes product quality bad.
Therefore it provides the fresh preparation method for squeezing Lemon fruit gravy of one kind 100% is to overcome existing for above-mentioned 100% pulp juice
The problem of defect is those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides a kind of preparation method of Lemon fruit gravy, by extracting lemon from lemon pericarp
Mango glue, and be added in Lemon fruit gravy, then carry out homogenization, it can effectively solve the problem that the problem of Lemon fruit gravy is layered, mention
The storge quality of high Lemon fruit gravy.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of preparation method of Lemon fruit gravy, which is characterized in that specifically comprise the following steps:
(1) it extracts citrus pectin: extracting citrus pectin from lemon pericarp；
(2) prepare fresh squeezing Lemon fruit gravy: Limon pulp being taken to squeeze flesh juice, then with Lemon fruit obtained above
Glue is added into homogenizer together, carries out homogenization；
(3) post-process and save: the advanced row Fruit storage of Lemon fruit gravy after taking above-mentioned homogeneous carries out superelevation again
Pressure processing, finally carries out cryo-conservation.
Above-mentioned optimal technical scheme the utility model has the advantages that first extracting lemon from lemon pericarp in preparation method disclosed by the invention
Mango glue not only can be improved the utilization rate of raw material, but also can be layered using citrus pectin with effective solution Lemon fruit gravy
The phenomenon that；Flesh juice and citrus pectin homogeneous that Limon pulp squeezes can be improved to the homogeneity and storage characteristics of product；
Meanwhile by the advanced row Fruit storage of Lemon fruit gravy, carry out ultra high pressure treatment again, finally carry out cryo-conservation, Ke Yiyou
The phenomenon that being layered after the solution Lemon fruit gravy storage of effect.
Preferably, the step (1) specifically comprises the following steps:
(a) it takes lemon pericarp to wash with water completely, is cut into square stripping and slicing；Then it is added into water, and in water bath condition
Lower immersion, is finally obtained by filtration filter residue；
It takes lemon pericarp to wash with water completely, is cut into square stripping and slicing；Then it is added into hot water, and under water bath condition
It impregnates, filter residue is finally obtained by filtration；
(b) it takes the filter residue in step (a) to be added to impregnate into hydrochloric acid, filtrate is obtained by filtration；Then filtrate is depressurized
Concentration；
(c) Ca (OH) is added into above-mentioned concentrate2, stand；It is further continued for that glacial acetic acid is added, stands；Then it is filtered
Obtain filter residue；
(d) filter residue for taking step (c) to obtain is centrifuged, and obtained lower sediment is citrus pectin.
Preferably, the side length of square stripping and slicing is 1-2cmcm in the step (a), and the temperature of water is 80~90 DEG C, water-bath
Temperature is 80-90 DEG C, soaking time 40-80min.
The beneficial effect of above-mentioned optimal technical scheme is: lemon pericarp is cut into square stripping and slicing and can be convenient by the present invention to be mentioned
Take effective component therein；Impregnating under water bath condition simultaneously can be such that enzyme inactivates, while remove soluble polysaccharide ingredient, favorably
Pectin in extraction lemon pericarp.
Preferably, in the step (b) hydrochloric acid solution pH=2-3, impregnate 40-80min, be concentrated under reduced pressure into volume-diminished
For original volume 1/2-1/4.
Preferably, according to lemon pericarp and Ca (OH) in the step (c)2Mass ratio is that Ca (OH) is added in 1:2-1:42, quiet
Set 30-50min；It is that glacial acetic acid is added in 1:2-1:4 according to lemon pericarp and glacial acetic acid mass ratio, stands 30-50min.
Preferably, in the step (d) be specially by filter residue be put into centrifuge tube with 2500-5000rpm/min revolving speed from
The heart.
Preferably, the step (2) specifically includes:
(A) it takes fresh Limon pulp to be added in juice extractor to be squeezed the juice to obtain flesh juice；
(B) step (1) is obtained citrus pectin to be added into the above-mentioned flesh juice squeezed, is placed in homogenizer,
By homogenization, Lemon fruit gravy can be obtained.
Preferably, juice-extracting process is to carry out quiet mill with 35-100rpm/min revolving speed to squeeze in the step (A).
Preferably, citrus pectin is added for 1-4% into flesh juice according to mass percent in the step (B),
Homogeneous speed is 3000-10000rpm/min.
The beneficial effect of above-mentioned optimal technical scheme is: citrus pectin is uniformly mixed, by the present invention with flesh juice
Matter, can reduce the granularity of pulp, while increase the viscosity and density of fruit juice, so that pulp juice system be made to reach one
The state of weighing apparatus, and then it is effectively improved the phenomenon that fruit juice is separated by solid-liquid separation.
Preferably, the step (3) specifically comprises the following steps:
A, the Lemon fruit gravy after taking above-mentioned homogeneous carries out Fruit storage under the conditions of 0.07-0.09MPa；Then exist
5-15min is handled under 300-550MPa condition of high voltage, Lemon fruit gravy finished product can be obtained；
B, it is stored under the conditions of Lemon fruit gravy finished product obtained above being placed in 4-10 DEG C.
The beneficial effect of above-mentioned optimal technical scheme is: the present invention is by the advanced row vacuum outgas of Lemon fruit gravy after homogeneous
Processing carries out HIGH PRESSURE TREATMENT again, and it is rotten to prevent fruit juice effectively to kill germ, and can prevent gemma from sprouting, and avoids
Lemon fruit gravy is separated by solid-liquid separation.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of Lemon fruit gravy
Preparation method, first from lemon pericarp extract citrus pectin, the pectin that resource can be made to be fully used, and be prepared
It is pure natural, nuisanceless；The citrus pectin being prepared is added in pulp juice and Lemon fruit can be effectively improved by homogeneous
The phenomenon that gravy is separated by solid-liquid separation；The Lemon fruit gravy finally obtained is by degassing process, HIGH PRESSURE TREATMENT can effectively inhibit or
Microorganism is killed, the storage period of product is extended.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 attached drawing is influence of the citrus pectin to Lemon fruit gravy；
Fig. 2 attached drawing is influence of the condition of high voltage to Lemon fruit gravy.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
A kind of preparation method of Lemon fruit gravy, specifically comprises the following steps:
(1) citrus pectin is extracted
(a) first fresh Limon pulp is separated, lemon pericarp is taken to wash with water the pros for being completely cut into that side length is 1cm
Shape stripping and slicing；Then it is added into 90 DEG C of hot water, and impregnate 60min under 90 DEG C of water bath conditions, filter residue is obtained by filtration；
(b) it takes the filter residue in step (a) to be added and impregnates 60min into the hydrochloric acid of pH=2.5, filtrate is obtained by filtration；Then
Filtrate is carried out being concentrated under reduced pressure into volume-diminished being original volume 1/2；
(c) according to lemon pericarp and Ca (OH)2Mass ratio is that Ca (OH) is added into above-mentioned concentrate by 1:22, stand
40min；It is that 1:2 continuously adds glacial acetic acid according still further to lemon pericarp and glacial acetic acid mass ratio, stands 40min；Then it is filtered
Obtain filter residue；
(d) filter residue for taking step (c) to obtain is added into centrifuge tube with the centrifugation of 3500rpm/min revolving speed, obtained lower layer
Precipitating is citrus pectin.
(2) fresh squeezing Lemon fruit gravy is prepared
(A) it takes fresh Limon pulp to be added in juice extractor and quiet mill extruding is carried out with 40rpm/min revolving speed, obtain new fresh fruit
Gravy；
(B) step (1) citrus pectin is obtained to be added for 2% to the above-mentioned flesh juice squeezed according to mass percent
In, being placed in homogeneous speed in homogenizer is 8000rpm/min, and Lemon fruit gravy can be obtained by homogenization.
(3) it post-processes and saves
A, the Lemon fruit gravy after taking above-mentioned homogeneous carries out Fruit storage under the conditions of 0.07MPa；Then exist
5min is handled under 550MPa condition of high voltage, Lemon fruit gravy finished product can be obtained；
B, Lemon fruit gravy finished product obtained above is placed under the conditions of 4 DEG C and is stored.
Embodiment 2
A kind of preparation method of Lemon fruit gravy, specifically comprises the following steps:
(1) citrus pectin is extracted
(a) first fresh Limon pulp is separated, lemon pericarp is taken to wash with water the pros for being completely cut into that side length is 1cm
Shape stripping and slicing；Then it is added into 80 DEG C of hot water, and impregnate 40min under 80 DEG C of water bath conditions, filter residue is obtained by filtration；
(b) it takes the filter residue in step (a) to be added and impregnates 40min into the hydrochloric acid of pH=2, filtrate is obtained by filtration；Then right
Filtrate carries out being concentrated under reduced pressure into volume-diminished being original volume 1/4；
(c) according to lemon pericarp and Ca (OH)2Mass ratio is that Ca (OH) is added into above-mentioned concentrate by 1:42, stand
30min；It is that 1:3 continuously adds glacial acetic acid according still further to lemon pericarp and glacial acetic acid mass ratio, stands 30min；Then it is filtered
Obtain filter residue；
(d) filter residue for taking step (c) to obtain is added into centrifuge tube with the centrifugation of 2500rpm/min revolving speed, obtained lower layer
Precipitating is citrus pectin.
(2) fresh squeezing Lemon fruit gravy is prepared
(A) it takes fresh Limon pulp to be added in juice extractor and quiet mill extruding is carried out with 35rpm/min revolving speed, obtain new fresh fruit
Gravy；
(B) step (1) citrus pectin is obtained to be added for 1% to the above-mentioned flesh juice squeezed according to mass percent
In, being placed in homogeneous speed in homogenizer is 3000rpm/min, and Lemon fruit gravy can be obtained by homogenization.
(3) it post-processes and saves
A, the Lemon fruit gravy after taking above-mentioned homogeneous carries out Fruit storage under the conditions of 0.08MPa；Then exist
10min is handled under 450MPa condition of high voltage, Lemon fruit gravy finished product can be obtained；
B, Lemon fruit gravy finished product obtained above is placed under the conditions of 7 DEG C and is stored.
Embodiment 3
A kind of preparation method of Lemon fruit gravy, specifically comprises the following steps:
(1) citrus pectin is extracted
(a) first fresh Limon pulp is separated, lemon pericarp is taken to wash with water the pros for being completely cut into that side length is 1cm
Shape stripping and slicing；Then it is added into 85 DEG C of hot water, and impregnate 80min under 85 DEG C of water bath conditions, filter residue is obtained by filtration；
(b) it takes the filter residue in step (a) to be added and impregnates 80min into the hydrochloric acid of pH=3, filtrate is obtained by filtration；Then right
Filtrate carries out being concentrated under reduced pressure into volume-diminished being original volume 1/3；
(c) according to lemon pericarp and Ca (OH)2Mass ratio is that Ca (OH) is added into above-mentioned concentrate by 1:32, stand
50min；It is that 1:4 continuously adds glacial acetic acid according still further to lemon pericarp and glacial acetic acid mass ratio, stands 50min；Then it is filtered
Obtain filter residue；
(d) filter residue for taking step (c) to obtain is added into centrifuge tube with the centrifugation of 5000rpm/min revolving speed, obtained lower layer
Precipitating is citrus pectin.
(2) fresh squeezing Lemon fruit gravy is prepared
(A) it takes fresh Limon pulp to be added in juice extractor and quiet mill extruding is carried out with 100rpm/min revolving speed, obtain fresh
Pulp juice；
(B) step (1) citrus pectin is obtained to be added for 4% to the above-mentioned flesh juice squeezed according to mass percent
In, being placed in homogeneous speed in homogenizer is 10000rpm/min, and Lemon fruit gravy can be obtained by homogenization.
(3) it post-processes and saves
A, the Lemon fruit gravy after taking above-mentioned homogeneous carries out Fruit storage under the conditions of 0.09MPa；Then exist
15min is handled under 300MPa condition of high voltage, Lemon fruit gravy finished product can be obtained；
B, Lemon fruit gravy finished product obtained above is placed under the conditions of 10 DEG C and is stored.
One, Lemon fruit gravy is prepared to above-described embodiment 1-3, is saved respectively according to its preservation condition, then periodically
Observation, as a result as shown in table 1 below.
Table 1
| Holding time | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| 2 months | Do not go bad, be not layered | Do not go bad, be not layered | Do not go bad, be not layered |
| March | Do not go bad, be not layered | There is obvious layering | Do not go bad, be not layered |
| May | Do not go bad, be not layered | Go bad, be not layered | |
| June | Do not go bad, be not layered |
Two, influence of the citrus pectin to Lemon fruit gravy
Lemon fruit gravy is prepared as test group in above-described embodiment 1, it will be according to the side in 1 step of embodiment (A)
The flesh juice that method obtains as a control group, is respectively adopted identical post-processing means and stores up under identical preservation condition
Hiding, and routine observation is carried out, storage observes result after 6 months as shown in Fig. 1.
(1) test group: as described in Example 1.
(2) it control group: takes fresh Limon pulp to be added in juice extractor and quiet mill extruding is carried out with 40rpm/min revolving speed, obtain
To flesh juice；Being subsequently placed in homogeneous speed in homogenizer is 8000rpm/min, and Lemon fruit can be obtained by homogenization
Gravy.Lemon fruit gravy after above-mentioned homogeneous is subjected to Fruit storage under the conditions of 0.07MPa；Then in 550MPa high pressure
Under the conditions of handle 5min, Lemon fruit gravy finished product can be obtained；It is stored under the conditions of being placed in 4 DEG C.
Can obviously be learnt by Fig. 1 result: test group preservation effect is good, does not occur layering, denaturalization phenomenon；Control group is only
It carries out homogeneous and is not added with pectin, apparent lamination occur.The present invention adds citrus pectin in Lemon fruit gravy can
Effective the phenomenon that improving fruit juice layering.
Three, influence of the condition of high voltage to Lemon fruit gravy
It takes fresh Limon pulp to be added in juice extractor and quiet mill extruding is carried out with 100rpm/min revolving speed, obtain Limon pulp
Juice carries out Fruit storage under the conditions of 0.09MPa；Then respectively according to the ultra high pressure treatment of 100,300,500MPa
5min；It is stored under the conditions of being subsequently placed in 4 DEG C, storage observes result after 3 months as shown in Figure 2.
Control group takes fresh Limon pulp to be added in juice extractor and carries out quiet mill extruding with 100rpm/min revolving speed, obtain lemon
Mango gravy carries out Fruit storage under the conditions of 0.09MPa, stores under the conditions of being subsequently placed in 4 DEG C, as a result as Fig. 2 is shown.
From Fig. 2 result: there is flatulence phenomenon after storage 1 month in control group, by 100MPa ultra high pressure treatment group
There is flatulence phenomenon in 2 months in storage, and it is existing not occur within 3 months flatulence by the placement of 300MPa or 500MPa ultra high pressure treatment processing group
As, while color does not change.
Four, the influence of HIGH PRESSURE TREATMENT and citrus pectin to Lemon fruit gravy
(1) test group: as described in Example 1.
(2) control group 1: the Lemon fruit gravy finished product being prepared according to 1 step of embodiment (1)~(2).It is obtained above-mentioned
Lemon fruit gravy finished product be placed in 4 DEG C under the conditions of store.
(3) control group 2:
It first takes fresh Limon pulp to be added in juice extractor and quiet mill extruding is carried out with 40rpm/min revolving speed, obtain new fresh fruit
Gravy；Taking above-mentioned flesh juice to be placed in homogenizer according to homogeneous speed is that lemon can be obtained in 8000rpm/min processing；Then
Fruit storage is carried out under the conditions of 0.07MPa；5min finally is handled under 550MPa condition of high voltage, Lemon fruit can be obtained
Gravy finished product；Lemon fruit gravy finished product obtained above is placed under the conditions of 4 DEG C and is stored.
Prepared and stored according to the method for above-mentioned test group and control group 1~2, the Lemon fruit gravy that each group obtains at
Product are detected, and the results are shown in Table 2；And periodically each group Lemon fruit gravy finished product is observed, as a result such as the following table 3 institute
Show.
Table 2
Table 3
It can obviously be learnt by the result in above-mentioned table 2 and table 3: the viscosity for the Lemon fruit gravy finished product that embodiment 1 obtains
Increase, and its preservation effect is best, do not occur layering, denaturalization phenomenon, while effectively saving the Vc of finished product；And control group
1 does not carry out ultra high pressure treatment, and oxidation deterioration is very fast, and Vc content loss is serious, although fruit juice can be saved in the short time, is storing up
After depositing 3 months, still there is lamination；Control group 2 only carries out homogeneous and is not added with pectin, apparent lamination occurs.By
This proves that the present invention adds citrus pectin in Lemon fruit gravy while combining superhigh pressure technique, is adding less pectin
In the case of, the viscosity of fruit juice can be effectively increased, enough effective the phenomenon that improving fruit juice layering, fruit juice is made to keep stable homogeneous for a long time
State.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of preparation method of Lemon fruit gravy, which is characterized in that specifically comprise the following steps:
(1) it extracts citrus pectin: extracting citrus pectin from lemon pericarp；
(2) prepare fresh squeezing Lemon fruit gravy: Limon pulp being taken to squeeze flesh juice, then with citrus pectin one obtained above
With being added into homogenizer, homogenization is carried out；
(3) post-process and save: the advanced row Fruit storage of Lemon fruit gravy after taking above-mentioned homogeneous carries out at super-pressure again
Reason, finally carries out cryo-conservation.
2. a kind of preparation method of Lemon fruit gravy according to claim 1, which is characterized in that the step (1) is specific
Include the following steps:
(a) it takes lemon pericarp to wash with water completely, is cut into square stripping and slicing；Then it is added into water, and is soaked under water bath condition
Bubble, is obtained by filtration filter residue；
(b) it takes the filter residue in step (a) to be added with the ratio of volume ratio 1:1-1:2 to impregnate into hydrochloric acid, filtrate is obtained by filtration；So
Filtrate is concentrated under reduced pressure afterwards；
(c) Ca (OH) is added into above-mentioned concentrate2, stand；It is further continued for that glacial acetic acid is added, stands；Then it is filtered and is filtered
Slag；
(d) filter residue for taking step (c) to obtain is centrifuged, and obtained lower sediment is citrus pectin.
3. a kind of preparation method of Lemon fruit gravy according to claim 2, which is characterized in that in the step (a) just
The side length of rectangular stripping and slicing is 1-2cm, and the temperature of water is 80~90 DEG C, and bath temperature is 80-90 DEG C, soaking time 40-
80min。
4. a kind of preparation method of Lemon fruit gravy according to claim 2, which is characterized in that salt in the step (b)
The pH=2-3 of acid solution impregnates 40-80min, and being concentrated under reduced pressure into volume-diminished is original volume 1/2-1/4.
5. a kind of preparation method of Lemon fruit gravy according to claim 2, which is characterized in that pressed in the step (c)
According to lemon pericarp and Ca (OH)2Mass ratio is that Ca (OH) is added in 1:2-1:42, stand 30-50min；According to lemon pericarp and ice vinegar
Sour mass ratio is that glacial acetic acid is added in 1:2-1:4, stands 30-50min.
6. a kind of preparation method of Lemon fruit gravy according to claim 2, which is characterized in that tool in the step (d)
Body is filter residue to be put into centrifuge tube with the centrifugation of 2500-5000rpm/min revolving speed.
7. a kind of preparation method of Lemon fruit gravy according to claim 1, which is characterized in that the step (2) is specific
Include:
(A) it takes fresh Limon pulp to be added in juice extractor to be squeezed the juice to obtain flesh juice；
(B) step (1) is obtained citrus pectin to be added into the above-mentioned flesh juice squeezed, is placed in homogenizer, passed through
Lemon fruit gravy can be obtained in homogenization.
8. a kind of preparation method of Lemon fruit gravy according to claim 1, which is characterized in that squeezed in the step (A)
Juice process is to carry out quiet mill with 35-100rpm/min revolving speed to squeeze.
9. a kind of preparation method of Lemon fruit gravy according to claim 1, which is characterized in that lemon in the step (B)
Mango glue is that 1-4% is added into flesh juice according to mass percent, and homogeneous speed is 3000-10000rpm/min.
10. a kind of preparation method of Lemon fruit gravy according to claim 1, which is characterized in that the step (3) is specific
Include the following steps:
A, the Lemon fruit gravy after taking above-mentioned homogeneous carries out Fruit storage under the conditions of 0.07-0.09MPa；Then in 300-
5-15min is handled under 550MPa condition of high voltage, Lemon fruit gravy finished product can be obtained；
B, it is stored under the conditions of Lemon fruit gravy finished product obtained above being placed in 4-10 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794333A (en) * | 2022-03-18 | 2022-07-29 | 中国农业大学 | Method for improving flavor loss of fruit juice |
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| CN114794333B (en) * | 2022-03-18 | 2023-07-28 | 中国农业大学 | Method for improving flavor loss of fruit juice |
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