CN109315640A - A kind of composite fruit juice underflow and preparation method thereof containing grapefruit - Google Patents
A kind of composite fruit juice underflow and preparation method thereof containing grapefruit Download PDFInfo
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- CN109315640A CN109315640A CN201811146901.6A CN201811146901A CN109315640A CN 109315640 A CN109315640 A CN 109315640A CN 201811146901 A CN201811146901 A CN 201811146901A CN 109315640 A CN109315640 A CN 109315640A
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- Prior art keywords
- fruit juice
- composite fruit
- preparation
- juice
- grapefruit
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 110
- 239000002131 composite material Substances 0.000 title claims abstract description 97
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 239000000758 substrate Substances 0.000 claims abstract description 49
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- 239000002253 acid Substances 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013373 food additive Nutrition 0.000 claims abstract description 9
- 239000002778 food additive Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 238000009833 condensation Methods 0.000 claims abstract description 7
- 230000005494 condensation Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims abstract description 7
- 230000008719 thickening Effects 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 62
- 244000276331 Citrus maxima Species 0.000 claims description 38
- 235000001759 Citrus maxima Nutrition 0.000 claims description 38
- 238000003756 stirring Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 244000131522 Citrus pyriformis Species 0.000 claims description 17
- 235000005979 Citrus limon Nutrition 0.000 claims description 16
- 244000175448 Citrus madurensis Species 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 230000001105 regulatory effect Effects 0.000 claims description 12
- 239000002562 thickening agent Substances 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 2
- UKTDQTGMXUHPIF-UHFFFAOYSA-N [Na].S(O)(O)=O Chemical compound [Na].S(O)(O)=O UKTDQTGMXUHPIF-UHFFFAOYSA-N 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 235000020971 citrus fruits Nutrition 0.000 abstract description 13
- 239000003205 fragrance Substances 0.000 abstract description 7
- 241000207199 Citrus Species 0.000 abstract description 6
- 239000007787 solid Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 239000000725 suspension Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 235000011083 sodium citrates Nutrition 0.000 description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 5
- 235000010358 acesulfame potassium Nutrition 0.000 description 5
- 229960004998 acesulfame potassium Drugs 0.000 description 5
- 239000000619 acesulfame-K Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 229940101006 anhydrous sodium sulfite Drugs 0.000 description 4
- 239000000975 dye Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000271165 Aurantioideae Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241001093501 Rutaceae Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- JBIJLHTVPXGSAM-UHFFFAOYSA-N 2-naphthylamine Chemical compound C1=CC=CC2=CC(N)=CC=C21 JBIJLHTVPXGSAM-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 244000089742 Citrus aurantifolia Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011280 coal tar Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 231100000175 potential carcinogenicity Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940001482 sodium sulfite Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation method of composite fruit juice underflow containing grapefruit, includes the following steps: S1 preparation raw material, obtains uniform composite fruit juice substrate 1;Food additives are added in S2, obtain composite fruit juice substrate 2;S3 thickening, obtains composite fruit juice substrate 3;S4 tune acid and tune flavor, obtain composite fruit juice substrate 4;S5 infusion, sterilization, blending, obtain composite fruit juice;The cooling condensation of S6, obtains the composite fruit juice underflow containing grapefruit.The invention belongs to fruit juice production technical field, composite fruit juice underflow produced by the present invention has the vivid red and viscous syrup rich in the compound fragrance of citrus, and pol is high, and mouthfeel is thick and solid, and pulp suspension is good, and storage stability is good.
Description
Technical field
The invention belongs to fruit juice production technical field more particularly to a kind of composite fruit juice underflows and its preparation side containing grapefruit
Method.
Background technique
Citrus fruit trees are that machining kinds are most abundant in the world, one of the maximum crop specie of processing capacity.In plant point
In class, citrus fruit trees (Citrus fruits) refer to Rutaceae (Rutaceae) Aurantioideae (Aurantioideae) citrus
The a group plant of race's (Aurantieae) citrus subtribe (Citrinae), fruit have typical " mandarin orange fruit " feature.Citrus
In plant, the kind for having important goods to be worth includes: sweet orange, wide skin citrus, grape fruit, shaddock, lemon, bitter orange, citron, sour lime.
The current main commercial variety in China includes mandarin orange, tangerine, orange, shaddock.Shaddock storage endurance, is known as the title of " natural fruit can ", in shaddock meat
Containing vitamin C very rich, pectin, para-insulin and a large amount of mineral composition etc., therefore to hypoglycemic, reducing blood lipid,
Weight-reducing etc. has certain effect.Citrus fruits can be employed as processing raw material from exocarp to interior flesh, and product category is various,
Converted products is used widely in fields such as food, medicine and chemical industry.
Citrus fruit juice is most popular one of fruit juice product because of its graceful color, taste and nutrition abundant.State
Inside sell the oranges class beverage such as more " orange is more " in the market, with shaddock, cumquat, lemon single fruit-like flavour based on, it is multiple
The beverage for closing several citrus fruits is relatively fewer, and flavor and color are often not ideal enough, usually add famille rose, sunset yellow,
The synthetic dyestuffs such as red, amaranth are lured to mix colours.The lovely luster of synthetic dyestuff, strong coloring force, tone multiplicity, but mostly with
Coal tar is made of raw material, chemical structure category azo-compound, can be metabolized in vivo and generate beta-naphthylamine and a-amino -1- naphthalene
Phenol, both substances have potential carcinogenicity.According to the regulation of China's " food additives use standard ", " temptation is red " cannot
It is used in jam as food additives.Therefore, security risks are easy to appear using synthetic dyestuff, it is necessary to which strict control makes
With kind, range and quantity, avoid taking in for a long time.
Therefore it provides a kind of beverage underflow for the compound fruit-like flavour for not adding synthetic dyestuff is of great significance.
Summary of the invention
(flavor and color are not ideal enough) to solve problems of the prior art, the present invention is by being added orange meat, white
Grapefruit inspissated juice, red grapefruit inspissated juice, candied pomelo peel, shaddock Normal juice, cumquat Normal juice, lemon inspissated juice etc. carry out tune acidity,
D-araboascorbic acid sodium and sodium sulfite is added for anti-oxidant in toning and blending, and addition Sucralose, sodium citrate etc. season
Road, composite fruit juice underflow obtained have the vivid red and viscous syrup rich in the compound fragrance of citrus, and pol is high, and mouthfeel is thick
Real, pulp suspension is good, and storage stability is good.
The purpose of the present invention will further illustrate by the following detailed description.
The present invention provides a kind of preparation method of composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: 40~55 portions of sugar, 4~5 portions of orange meat, 5~6 parts of candied shaddock pieces, 3.5~4.5 portions of white grapefruit are taken
Inspissated juice, 10~12 parts of red grapefruit inspissated juices, 0.1~0.2 part of lemon inspissated juice, 1~2 part of honey are added 2~8 part 20~45
In DEG C water, stirs evenly, obtain uniform composite fruit juice substrate 1;
Food additives: 0.04-0.05 parts of potassium sorbates, 0.12-0.13 parts of sodium citrates, 0.02-0.03 parts are added in S2
Acesulfame potassium, 0.004-0.005 part Sucralose, 0.005-0.01 parts of D-araboascorbic acid sodium, 0.01-0.015 parts of anhydrous sulfurous
Sour sodium, 0.02-0.03 part calgon are added in the composite fruit juice substrate 1, stir evenly, obtains composite fruit juice substrate 2;
S3 thickening: taking 0.6~0.75 part of thickener, is added to rehydration in 8~10 parts of 75~85 DEG C of hot water, dispersion, is added
It in the composite fruit juice substrate 2, stirs evenly, obtains composite fruit juice substrate 3;
S4 tune acid and tune flavor: it takes 0.9~1.1 part of regulating acid agent to be added in 2~5 parts of 75~85 DEG C of hot water and dissolves, be added
It into the composite fruit juice substrate 3, stirs evenly, 2~3 parts of shaddock Normal juice is added, 4~6 parts of cumquat Normal juice obtain composite fruit juice base
Bottom 4;
S5 infusion, sterilization, blending: being heated to 85~90 DEG C of heat preservations for the composite fruit juice substrate 4 and sterilize, and addition 0.1~
0.5 part of edible essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 40~60 DEG C, the thick sauce body of stable fluid is formed, must contain
The composite fruit juice underflow of grapefruit.
The present invention, for main fruit juice underflow ingredient, is added orange meat and candied shaddock piece increases pulp and contains with grapefruit inspissated juice
Amount after a small amount of lemon inspissated juice seasoning is added, is added suitable shaddock Normal juice and cumquat Normal juice reconciliation flavor, is compounded with a variety of mandarin oranges
The fragrance flavor of tangerine fruit, freshness is strong, obtains the thick and solid composite fruit juice underflow of mouthfeel.
Preferably, the sugar is white granulated sugar.
Preferably, the preparation method of the candied shaddock piece includes the following steps: to take Hu shaddock, is sliced after cleaning, sugaring liquid
It is candied, sterilization to get;The preparation method of the white grapefruit inspissated juice includes the following steps: to take white grapefruit, remove the peel after cleaning, squeezes
Juice, sterilization, concentration to get;The preparation method of the red grapefruit inspissated juice includes the following steps: to take red grapefruit, remove the peel after cleaning,
Juicing, sterilization, concentration to get;The preparation method of the lemon inspissated juice includes the following steps: to take lemon, remove the peel after cleaning, squeezes
Juice, sterilization, concentration to get.
In the present invention, sterilization, the common process that this field is respectively adopted is concentrated in candied, juicing.Preferably, it is candied be by
Hu shaddock piece sugaring liquid boils 20~40min, and liquid glucose is by white granulated sugar, fructose syrup, powdered glucose and water according to 5~6:1~2:2~3:
4~6 mass ratio composition.
Preferably, the preparation method of the shaddock Normal juice includes the following steps: to take white grapefruit, removes the peel after cleaning, juicing, mistake
Filter out slag, sterilization to get;The preparation method of the cumquat Normal juice includes the following steps: to take cumquat, and after cleaning, juicing is crossed and filtered out
Slag, sterilization to get.
Preferably, the thickener is by 0.4~0.5 part of low-ester pectin, 0.15~0.2 part of carragheen and 0.04~0.05 part
Xanthan gum composition.
Preferably, the regulating acid agent is made of 0.8~0.9 part of citric acid and 0.1~0.2 part of malic acid.
Preferably, the edible essence is shaddock essence.
Preferably, the time of the sterilization is 3~4min.
In addition, the present invention also provides a kind of composite fruit juice underflow containing grapefruit, dense using the above-mentioned composite fruit juice containing grapefruit
The preparation method of slurry is made.
Compared with prior art, the beneficial effect comprise that (1) composite fruit juice provided by the invention containing grapefruit is dense
Slurry is compounded with the fragrance flavors of a variety of citrus fruits such as grapefruit, orange, shaddock and cumquat, and freshness is strong, obtains that mouthfeel is thick and solid to answer
Fruit juice underflow is closed, pulp suspension is good;(2) present invention forms white grapefruit inspissated juice and red grapefruit inspissated juice by a certain percentage,
Be conducive to the reconciliation of color;(3) preparation method provided by the invention is simple, and the quality that product is made is stablized, and avoids superhigh temperature
Degree is realizing the loss for reducing nutritional ingredient while sterilizing;(4) present invention has realized that industrialization is used, the product of conversion
Sales volume is more than 250 tons.
Specific embodiment
The present invention is described in further details below with reference to embodiment.
In the present invention, related component and raw material are conventional commercial product, or can pass through the ordinary skill in the art
Means obtain.For example, shaddock essence is purchased from Nanjing Song Guan Biotechnology Co., Ltd.In the present invention, part refers to parts by weight.
The preparation of composite fruit juice underflow of the embodiment one containing grapefruit
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: take 48 portions of white granulated sugars, 4 portions of orange meat, 6 parts of candied shaddock pieces, 4 parts of white grapefruit inspissated juices, 11 parts it is red
Grapefruit inspissated juice, 0.15 part of lemon inspissated juice, 1.6 parts of honey are added in 6 parts of 35 DEG C of water, stir evenly, and obtain uniform compound
Fruit juice substrate 1;
Food additives: 0.04 part of potassium sorbate, 0.12 part of sodium citrate, 0.03 part of acesulfame potassium, 0.004 part three are added in S2
Chlorine sucrose, 0.008 part of D-araboascorbic acid sodium, 0.012 part of anhydrous sodium sulfite, 0.03 part of calgon are added described multiple
It closes in fruit juice substrate 1, stirs evenly, obtain composite fruit juice substrate 2;
S3 thickening: taking 0.65 part of thickener, is added to rehydration in 10 parts of 80 DEG C of hot water, dispersion, the composite fruit juice is added
It in substrate 2, stirs evenly, obtains composite fruit juice substrate 3;Thickener is by 0.4 part of low-ester pectin, 0.2 part of carragheen and 0.05 part of Huang
Virgin rubber composition;
S4 tune acid and tune flavor: it takes 1 part of regulating acid agent to be added in 4 parts of 80 DEG C of hot water and dissolves, be added to the composite fruit juice
It in substrate 3, stirs evenly, 2 parts of shaddock Normal juice is added, 5 parts of cumquat Normal juice obtain composite fruit juice substrate 4;Regulating acid agent is by 0.8 portion of lemon
Acid and 0.2 part of malic acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 87 DEG C of heat preservation 3min sterilizations, is added 0.2 part
Shaddock essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 52 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit
Composite fruit juice underflow.
The preparation of composite fruit juice underflow of the embodiment two containing grapefruit
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: 50 portions of sugar, 5 portions of orange meat, 5 parts of candied shaddock pieces, 4.5 parts of white grapefruit inspissated juices, 12 parts of red west are taken
Shaddock inspissated juice, 0.2 part of lemon inspissated juice, 2 parts of honey are added in 8 parts of 40 DEG C of water, stir evenly, obtain uniform composite fruit juice
Substrate 1;
Food additives: 0.05 part of potassium sorbate, 0.12 part of sodium citrate, 0.02 part of acesulfame potassium, 0.005 part three are added in S2
Chlorine sucrose, 0.01 part of D-araboascorbic acid sodium, 0.01 part of anhydrous sodium sulfite, 0.025 part of calgon are added described compound
It in fruit juice substrate 1, stirs evenly, obtains composite fruit juice substrate 2;
S3 thickening: taking 0.7 part of thickener, is added to rehydration in 8 parts of 82 DEG C of hot water, dispersion, the composite fruit juice base is added
It in bottom 2, stirs evenly, obtains composite fruit juice substrate 3;Thickener is by 0.5 part of low-ester pectin, 0.16 part of carragheen and 0.04 part of xanthan
Glue composition;
S4 tune acid and tune flavor: it takes 1.1 parts of regulating acid agents to be added in 4 parts of 82 DEG C of hot water and dissolves, be added to the composite fruit
It in juice substrate 3, stirs evenly, 3 parts of shaddock Normal juice is added, 4 parts of cumquat Normal juice obtain composite fruit juice substrate 4;Regulating acid agent is by 0.9 part of lemon
Lemon acid and 0.2 part of malic acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 90 DEG C of heat preservation 3min sterilizations, is added 0.3 part
Shaddock essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 46 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit
Composite fruit juice underflow.
The preparation of composite fruit juice underflow of the embodiment three containing grapefruit
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: 52 portions of sugar, 5 portions of orange meat, 6 parts of candied shaddock pieces, 4 parts of white grapefruit inspissated juices, 12 portions of red grapefruit are taken
Inspissated juice, 0.2 part of lemon inspissated juice, 2 parts of honey are added in 8 parts of 35 DEG C of water, stir evenly, obtain uniform composite fruit juice base
Bottom 1;
Food additives are added in S2: taking 0.05 part of potassium sorbate, 0.13 part of sodium citrate, 0.03 part of acesulfame potassium, 0.005 part
Sucralose, 0.008 part of D-araboascorbic acid sodium, 0.015 part of anhydrous sodium sulfite, 0.03 part of calgon, described in addition
It in composite fruit juice substrate 1, stirs evenly, obtains composite fruit juice substrate 2;
S3 thickening: taking 0.75 part of thickener, is added to rehydration in 8~10 parts of 75~85 DEG C of hot water, dispersion, is added described multiple
It closes in fruit juice substrate 2, stirs evenly, obtain composite fruit juice substrate 3;Thickener by 0.5 part of low-ester pectin, 0.2 part of carragheen and
0.05 part of xanthan gum composition;
S4 tune acid and tune flavor: it takes 1 part of regulating acid agent to be added in 5 parts of 78 DEG C of hot water and dissolves, be added to the composite fruit juice
It in substrate 3, stirs evenly, 3 parts of shaddock Normal juice is added, 6 parts of cumquat Normal juice obtain composite fruit juice substrate 4;Regulating acid agent is by 0.9 portion of lemon
Acid and 0.1 part of malic acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 85 DEG C of heat preservation 4min sterilizations, is added 0.3 part
Shaddock essence is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 50~60 DEG C, the thick sauce body of stable fluid is formed, must contain
The composite fruit juice underflow of grapefruit.
Comparative example 1 does not add the preparation of the red grapefruit underflow containing pulp of synthetic dyestuff
A kind of preparation method of the composite fruit juice underflow containing grapefruit, includes the following steps:
S1 preparation raw material: take 48 portions of white granulated sugars, 4 portions of orange meat, 6 parts of candied shaddock pieces, 4 parts of white grapefruit inspissated juices, 11 parts it is red
Grapefruit inspissated juice, 0.15 part of lemon inspissated juice, 1.6 parts of honey are added in 6 parts of 35 DEG C of water, stir evenly, and obtain uniform compound
Fruit juice substrate 1;
Food additives: 0.04 part of potassium sorbate, 0.12 part of sodium citrate, 0.03 part of acesulfame potassium, 0.004 part three are added in S2
Chlorine sucrose, 0.008 part of D-araboascorbic acid sodium, 0.012 part of anhydrous sodium sulfite, 0.03 part of calgon are added described multiple
It closes in fruit juice substrate 1, stirs evenly, obtain composite fruit juice substrate 2;
S3 thickening: taking 0.65 part of thickener, is added to rehydration in 10 parts of 80 DEG C of hot water, dispersion, the composite fruit juice is added
It in substrate 2, stirs evenly, obtains composite fruit juice substrate 3;Thickener is by 0.4 part of low-ester pectin, 0.2 part of carragheen and 0.05 part of Huang
Virgin rubber composition;
S4 tune acid and tune flavor: it takes 1 part of regulating acid agent to be added in 4 parts of 80 DEG C of hot water and dissolves, be added to the composite fruit juice
It in substrate 3, stirs evenly, 7 parts of shaddock Normal juice is added and obtain composite fruit juice substrate 4;Regulating acid agent is by 0.8 part of citric acid and 0.2 part of apple
Tartaric acid composition;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 87 DEG C of heat preservation 3min sterilizations, is added 0.2 part
Shaddock essence is uniformly mixed, and obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 52 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit
Composite fruit juice underflow.
Comparative example 1 and the difference of embodiment one are: being not added with cumquat Normal juice, the dosage of shaddock Normal juice increases.
Test example one
Respectively by the composite fruit juice underflow made from embodiment one, embodiment two, embodiment three and comparative example 1 containing grapefruit
It is detected and is evaluated, the results are shown in Table 1.
The testing result of the different red grapefruit underflows containing pulp of table 1
After composite fruit juice underflow made from embodiment one and comparative example 1 containing grapefruit is saved 6 months, color value inspection is carried out
It surveys, the results are shown in Table 2.As known from Table 2, after embodiment one saves 6 months, color value variation is little, and the color value of comparative example 1 becomes
Change larger.
Table 2 saves 6 months color value testing results
Test example two
Invite 15 people of expert with fruit juice jam evaluation experience, 15 people of ordinary consumer as evaluation personnel, appraiser
Member is randomly divided into 3 evaluation groups (one group of embodiment, two groups of embodiment, 1 group of comparative example), and every group includes 5 people of expert and commonly disappearing
5 people of the person of expense carries out evaluation to the composite fruit juice underflow made from embodiment one, embodiment two and comparative example 1 containing grapefruit respectively and beats
Point, without exchange between evaluation personnel, evaluation index includes tart flavour, bitter taste, fragrance and total satisfactory grade, each evaluation index
Full marks be 25 points, the summarized results of evaluation is as shown in table 3.In terms of tart flavour and bitter taste, it is divided into " totally can not feel ", " almost
It is imperceptible ", " feeling ", " fullying feel ", " feeling strongly " 5 levels;In terms of fragrance and total satisfactory grade, it is divided into
" not liking ", " not liking ", " do not like and also do not dislike ", " liking ", " enjoying a lot " 5 levels.
The evaluation summarized results table of the different composite fruit juice underflows containing grapefruit of table 3
As known from Table 3, the composite fruit juice underflow containing grapefruit made from the embodiment of the present invention one, embodiment two is evaluated
The highly recognition of personnel, wherein best with the overall evaluation of embodiment one.In contrast, comparative example 1 is due to being not added with cumquat original
Juice, fragrance and total satisfactory grade are decreased obviously, and comment equal score lower than the embodiment of the present invention.As it can be seen that adding a small amount of cumquat Normal juice pair
It plays an important role in the flavor etc. for promoting composite fruit juice underflow of the invention.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (8)
1. a kind of preparation method of the composite fruit juice underflow containing grapefruit, characterized by the following steps:
S1 preparation raw material: 40 ~ 55 portions of sugar, 4 ~ 5 portions of orange meat, 5 ~ 6 parts of candied shaddock pieces, 3.5 ~ 4.5 parts of white grapefruit inspissated juices, 10 are taken
~ 12 parts of red grapefruit inspissated juices, 0.1 ~ 0.2 part of lemon inspissated juice, 1 ~ 2 part of honey are added in 2 ~ 8 parts of 20 ~ 45 DEG C of water, and stirring is equal
It is even, obtain uniform composite fruit juice substrate 1;
Food additives are added in S2: taking 0.04 ~ 0.05 part of potassium sorbate, 0.12 ~ 0.13 part of sodium citrate, 0.02 ~ 0.03 part of peace
Match honey, 0.004 ~ 0.005 part of Sucralose, 0.005 ~ 0.01 part of D-araboascorbic acid sodium, 0.01 ~ 0.015 part of anhydrous sulfurous acid
Sodium, 0.02 ~ 0.03 part of calgon, are added in the composite fruit juice substrate 1, stir evenly, obtain composite fruit juice substrate 2;
S3 thickening: taking 0.6 ~ 0.75 part of thickener, is added to rehydration in 8 ~ 10 parts of 75 ~ 85 DEG C of hot water, dispersion, is added described compound
It in fruit juice substrate 2, stirs evenly, obtains composite fruit juice substrate 3;
S4 tune acid and tune flavor: it takes 0.9 ~ 1.1 part of regulating acid agent to be added in 2 ~ 5 parts of 75 ~ 85 DEG C of hot water and dissolves, be added to described multiple
It closes in fruit juice substrate 3, stirs evenly, 2 ~ 3 parts of shaddock Normal juice are added, 4 ~ 6 parts of cumquat Normal juice obtain composite fruit juice substrate 4;
S5 infusion, sterilization, blending: the composite fruit juice substrate 4 is heated to 85 ~ 90 DEG C of heat preservation sterilizations, 0.1 ~ 0.5 portion of food is added
With essence, it is uniformly mixed, obtains composite fruit juice;
The cooling condensation of S6: the composite fruit juice is cooled to 40 ~ 60 DEG C, the thick sauce body of stable fluid is formed, obtains containing grapefruit
Composite fruit juice underflow.
2. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the sugar is white
Granulated sugar;
The preparation method of the candied shaddock piece includes the following steps: to take Hu shaddock, and be sliced after cleaning, sugaring liquid is candied, sterilization, i.e.,
?;The preparation method of the white grapefruit inspissated juice includes the following steps: to take white grapefruit, remove the peel after cleaning, squeezes the juice, and sterilizes, concentration,
To obtain the final product;The preparation method of the red grapefruit inspissated juice includes the following steps: to take red grapefruit, remove the peel after cleaning, squeezes the juice, and sterilization is dense
Contracting to get;The preparation method of the lemon inspissated juice includes the following steps: to take lemon, remove the peel after cleaning, squeezes the juice, and sterilization is dense
Contracting to get.
3. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the shaddock is former
The preparation method of juice includes the following steps: to take white grapefruit, remove the peel after cleaning, squeezes the juice, filtering and removing slag, sterilization to get;The cumquat
The preparation method of Normal juice includes the following steps: to take cumquat, after cleaning, juicing, filtering and removing slag, sterilization to get.
4. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the thickener
It is made of 0.4 ~ 0.5 part of low-ester pectin, 0.15 ~ 0.2 part of carragheen and 0.04 ~ 0.05 part of xanthan gum.
5. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the regulating acid agent
It is made of 0.8 ~ 0.9 part of citric acid and 0.1 ~ 0.2 part of malic acid.
6. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the edible perfume (or spice)
Essence is shaddock essence.
7. the preparation method of the composite fruit juice underflow according to claim 1 containing grapefruit, it is characterised in that: the sterilization
Time is 3 ~ 4min.
8. a kind of composite fruit juice underflow containing grapefruit, it is characterised in that: western using containing described in any one of claims 1 to 7
The preparation method of the composite fruit juice underflow of shaddock is made.
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CN110037205A (en) * | 2019-04-29 | 2019-07-23 | 鲜活果汁有限公司 | Beverage of the pulp containing citrus and preparation method thereof |
CN110973415A (en) * | 2019-12-18 | 2020-04-10 | 杭州美特醇香食品有限公司 | Multi-fiber lemon flavor beverage and preparation method thereof |
CN113647532A (en) * | 2021-08-19 | 2021-11-16 | 商丘市卓客食品有限公司 | Concentrated juice beverage pulp and preparation method thereof |
CN114947024A (en) * | 2022-05-11 | 2022-08-30 | 浙江丰岛食品股份有限公司 | Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof |
CN115119911A (en) * | 2022-06-06 | 2022-09-30 | 河南英的食品有限公司 | Compound fruit juice containing red grapefruit and processing method |
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