CN112772798A - Aloe lemon juice and preparation method thereof - Google Patents
Aloe lemon juice and preparation method thereof Download PDFInfo
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- CN112772798A CN112772798A CN201911074811.5A CN201911074811A CN112772798A CN 112772798 A CN112772798 A CN 112772798A CN 201911074811 A CN201911074811 A CN 201911074811A CN 112772798 A CN112772798 A CN 112772798A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 40
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- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000248349 Citrus limon Species 0.000 title 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses aloe lemon juice and a preparation method thereof, wherein the aloe lemon juice is prepared from the following raw materials in parts by weight: 2.5 percent of lemon, 29 percent of aloe, 2.5 percent of honey, 6 percent of white granulated sugar, 0.8 percent of chrysanthemum, 0.25 percent of citric acid, 0.05 percent of CMC-Na, 0.15 percent of xanthan gum, 0.05 percent of color fixative VC, and the balance of spring water. The invention has good flavor and taste, and can quench thirst and achieve the effects of strengthening body and maintaining beauty.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to aloe lemon juice and a preparation method thereof.
Background
Food safety is a big crack in China, and some beverage products which are well sold in the beverage market also have certain harm to human bodies, for example, carbonated beverages have the following harm: 1. polydipsia corrodes teeth 2, causes osteoporosis 3, causes gastrointestinal dysfunction 4, induces esophageal cancer 5, contains no vitamins and minerals, contains sugar, pigments, spices and carbonated water, induces diabetes, and increases kidney burden. The functional beverage can cause endocrine disturbance, increase excitement, and sleep and dreaminess after long-term drinking due to addition of a large amount of additives. Herbal tea drinks have the effects of clearing away heat and toxic materials, quenching thirst, promoting the production of body fluid and protecting health, but can cause low immunity if being drunk frequently. Mineral water has only the function of water supplement.
Disclosure of Invention
The invention aims to provide the aloe lemon juice which can quench thirst, strengthen the body and maintain beauty and keep young and the preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides aloe lemon juice which is prepared from the following raw materials in parts by weight: 2.5 percent of lemon, 29 percent of aloe, 2.5 percent of honey, 6 percent of white granulated sugar, 0.8 percent of chrysanthemum, 0.25 percent of citric acid, 0.05 percent of CMC-Na, 0.15 percent of xanthan gum, 0.05 percent of color fixative VC, and the balance of spring water.
The invention also provides a preparation method of the aloe lemon juice, which comprises the following steps:
1) preparing lemon juice: cleaning fresh lemon, slicing, preheating, pulping and filtering to obtain lemon juice for later use;
2) and (3) mountain spring water treatment: coagulating, filtering, softening and disinfecting the spring water to obtain treated spring water for later use;
3) preparing aloe juice: cleaning fresh folium Aloe and Aloe heel, peeling, placing into a beater, adding processed spring water 2 times of folium Aloe and Aloe heel, beating, and filtering to obtain Aloe juice;
4) preparing chrysanthemum liquid: pulverizing dried flos Chrysanthemi, baking in oven for one hour at 80 deg.C, sieving with 20 mesh sieve, placing in container, adding 90 deg.C treated spring water, extracting, adding color fixative VC, and filtering to obtain flos Chrysanthemi solution;
5) preparing white granulated sugar: adding 60 percent of granulated sugar and 40 percent of hot water with the temperature of 80-85 ℃ into a high-speed shearing tank for dissolving the granulated sugar, wherein the shearing speed is 100 revolutions per minute, and the duration is 20-30 minutes, so as to obtain a crude syrup with the Brix of 60; a sterilization reaction step, namely feeding the crude syrup into a reaction tank, preserving the heat in the reaction tank at 85 ℃ for 30 minutes, and killing bacteria in the crude syrup by using active carbon in the reaction tank; a filtering step, namely feeding the sterilized crude syrup into a filter for filtering at the filtering speed of 10-15 kiloliters per hour to filter out active carbon and impurities in the crude syrup to obtain refined syrup with the Brix of 55-65 and the color value of less than 35 for later use;
6) blending: mixing lemon juice, aloe juice, chrysanthemum liquid, honey, refined syrup and treated spring water, adding citric acid, and manually stirring to mix uniformly;
7) adding a stabilizer: adding CMC-Na and xanthan gum with the formula amount into the mixed solution obtained in the step 6), and then manually stirring to uniformly mix the materials;
8) homogenizing: homogenizing the mixed solution obtained in the step 7) while the mixed solution is hot under the conditions of the pressure of 20MPa and the temperature of 70 ℃, and then immediately canning;
9) degassing: heating and degassing the filled mixed juice, controlling the temperature at 50-70 ℃, and keeping the temperature for 20-30 minutes;
10) and (4) sealing and packaging: hermetically packaging the degassed beverage;
11) sterilizing the packaged beverage by pasteurization at 60-65 deg.C for 30 min.
The invention has the beneficial effects that: 1. the health care function is prominent: invigorating spleen, replenishing blood, nourishing liver, nourishing yin, tonifying deficiency, preventing cancer, enhancing immunity, suppressing hyperactive liver, improving eyesight, clearing away heat and toxic materials, delaying aging, and caring skin. 2. Is suitable for a wide range of people. 3. Sour, sweet and tasty, rich in fragrance and good in flavor and taste.
The following is combined with the main components of the invention to further explain the beneficial effects:
lemon: guihai Yu Heng Zhi (treatise on the equilibrium of Guihai Yu) 'Weijie Ji sour'.
[ FUNCTIONS ] can promote the production of body fluid, quench thirst, dispel summer-heat, and prevent miscarriage. Dry mouth and throat, gastric distention, hypertension, myocardial infarction and poor appetite.
Aloe vera:
the "Renzai of materia Medica": sweet and light taste, cold nature and no toxicity. "
[ FUNCTIONS INDICATION ] can clear away heat, relieve constipation, and kill parasites. It is used to treat constipation due to heat accumulation, amenorrhea, infantile convulsion, infantile malnutrition, fever, insect accumulation, tinea, hemorrhoid and fistula, atrophic rhinitis, and lymphoid tuberculosis.
The "Renzai of materia Medica": treating liver fire, calming liver wind, clearing away heart heat, relieving restlessness, quenching thirst, promoting fluid production, improving hearing and eyesight, eliminating dental swelling, and removing toxic fire. "
Honey: sweet in nature and taste and mild in nature. It enters lung, spleen and large intestine meridians. The honey has the effects of tonifying middle-jiao, moistening dryness, relieving pain and detoxifying, and can promote tissue regeneration and heal wound when being externally used. Can be used for treating abdominal pain, dry cough due to lung dryness, constipation due to intestinal dryness, and toxic materials of radix Aconiti Kusnezoffii; it is indicated for sores and ulcers, scald due to hot water or fire.
Chrysanthemum: sweet and bitter, cool.
[ FUNCTIONS ] can dispel wind, clear away heat, improve eyesight, and remove toxicity. It can be used for treating headache, vertigo, conjunctival congestion, dysphoria with smothery sensation in chest, furuncle, and toxic swelling.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The aloe lemon juice is prepared from the following raw materials in parts by weight: 2.5 percent of lemon, 29 percent of aloe, 2.5 percent of honey, 6 percent of white granulated sugar, 0.8 percent of chrysanthemum, 0.25 percent of citric acid, 0.05 percent of CMC-Na, 0.15 percent of xanthan gum, 0.05 percent of color fixative VC, and the balance of spring water.
The preparation method of the aloe lemon juice comprises the following steps:
1) preparing lemon juice: cleaning fresh lemon, slicing, preheating, pulping and filtering to obtain lemon juice for later use;
2) and (3) mountain spring water treatment: coagulating, filtering, softening and disinfecting the spring water to obtain treated spring water for later use;
3) preparing aloe juice: cleaning fresh folium Aloe and Aloe heel, peeling, placing into a beater, adding processed spring water 2 times of folium Aloe and Aloe heel, beating, and filtering to obtain Aloe juice;
4) preparing chrysanthemum liquid: pulverizing dried flos Chrysanthemi, baking in oven for one hour at 80 deg.C, sieving with 20 mesh sieve, placing in container, adding 90 deg.C treated spring water, extracting, adding color fixative VC, and filtering to obtain flos Chrysanthemi solution;
5) preparing white granulated sugar: adding 60 percent of granulated sugar and 40 percent of hot water with the temperature of 80-85 ℃ into a high-speed shearing tank for dissolving the granulated sugar, wherein the shearing speed is 100 revolutions per minute, and the duration is 20-30 minutes, so as to obtain a crude syrup with the Brix of 60; a sterilization reaction step, namely feeding the crude syrup into a reaction tank, preserving the heat in the reaction tank at 85 ℃ for 30 minutes, and killing bacteria in the crude syrup by using active carbon in the reaction tank; a filtering step, namely feeding the sterilized crude syrup into a filter for filtering at the filtering speed of 10-15 kiloliters per hour to filter out active carbon and impurities in the crude syrup to obtain refined syrup with the Brix of 55-65 and the color value of less than 35 for later use;
6) blending: mixing lemon juice, aloe juice, chrysanthemum liquid, honey, refined syrup and treated spring water, adding citric acid, and manually stirring to mix uniformly;
7) adding a stabilizer: adding CMC-Na and xanthan gum with the formula amount into the mixed solution obtained in the step 6), and then manually stirring to uniformly mix the materials;
8) homogenizing: homogenizing the mixed solution obtained in the step 7) while the mixed solution is hot under the conditions of the pressure of 20MPa and the temperature of 70 ℃, and then immediately canning;
9) degassing: heating and degassing the filled mixed juice, controlling the temperature at 50-70 ℃, and keeping the temperature for 20-30 minutes;
10) and (4) sealing and packaging: hermetically packaging the degassed beverage;
11) sterilizing the packaged beverage by pasteurization at 60-65 deg.C for 30 min.
And (3) sensory evaluation of the product:
the commercially available aloe lemon juice prepared in the examples and comparative examples was subjected to sensory evaluation, and the evaluation results were as follows:
table 1: sensory evaluation standard of aloe lemon juice
TABLE 2 evaluation and comparison of the aloe lemon juice produced in the examples of the present invention with commercially available aloe lemon juice produced in the comparative examples in terms of mouthfeel
| Item | Examples | Comparative example |
| Taste of the product | 4.7 | 2.3 |
As can be seen from tables 1 and 2, the commercial aloe lemon juice prepared in the comparative example had a relatively light and not refreshing taste. The aloe lemon juice prepared by the embodiment of the invention has mellow and full mouthfeel, is fresh and delicious, and is far superior to the current commercially available aloe lemon juice.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (2)
1. The aloe lemon juice is characterized by being prepared from the following raw materials in parts by weight: 2.5 percent of lemon, 29 percent of aloe, 2.5 percent of honey, 6 percent of white granulated sugar, 0.8 percent of chrysanthemum, 0.25 percent of citric acid, 0.05 percent of CMC-Na, 0.15 percent of xanthan gum, 0.05 percent of color fixative VC, and the balance of spring water.
2. The method of preparing aloe lemon juice according to claim 1, comprising the steps of:
1) preparing lemon juice: cleaning fresh lemon, slicing, preheating, pulping and filtering to obtain lemon juice for later use;
2) and (3) mountain spring water treatment: coagulating, filtering, softening and disinfecting the spring water to obtain treated spring water for later use;
3) preparing aloe juice: cleaning fresh folium Aloe and Aloe heel, peeling, placing into a beater, adding processed spring water 2 times of folium Aloe and Aloe heel, beating, and filtering to obtain Aloe juice;
4) preparing chrysanthemum liquid: pulverizing dried flos Chrysanthemi, baking in oven for one hour at 80 deg.C, sieving with 20 mesh sieve, placing in container, adding 90 deg.C treated spring water, extracting, adding color fixative VC, and filtering to obtain flos Chrysanthemi solution;
5) preparing white granulated sugar: adding 60 percent of granulated sugar and 40 percent of hot water with the temperature of 80-85 ℃ into a high-speed shearing tank for dissolving the granulated sugar, wherein the shearing speed is 100 revolutions per minute, and the duration is 20-30 minutes, so as to obtain a crude syrup with the Brix of 60; a sterilization reaction step, namely feeding the crude syrup into a reaction tank, preserving the heat in the reaction tank at 85 ℃ for 30 minutes, and killing bacteria in the crude syrup by using active carbon in the reaction tank; a filtering step, namely feeding the sterilized crude syrup into a filter for filtering at the filtering speed of 10-15 kiloliters per hour to filter out active carbon and impurities in the crude syrup to obtain refined syrup with the Brix of 55-65 and the color value of less than 35 for later use;
6) blending: mixing lemon juice, aloe juice, chrysanthemum liquid, honey, refined syrup and treated spring water, adding citric acid, and manually stirring to mix uniformly;
7) adding a stabilizer: adding CMC-Na and xanthan gum with the formula amount into the mixed solution obtained in the step 6), and then manually stirring to uniformly mix the materials;
8) homogenizing: homogenizing the mixed solution obtained in the step 7) while the mixed solution is hot under the conditions of the pressure of 20MPa and the temperature of 70 ℃, and then immediately canning;
9) degassing: heating and degassing the filled mixed juice, controlling the temperature at 50-70 ℃, and keeping the temperature for 20-30 minutes;
10) and (4) sealing and packaging: hermetically packaging the degassed beverage;
11) sterilizing the packaged beverage by pasteurization at 60-65 deg.C for 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911074811.5A CN112772798A (en) | 2019-11-06 | 2019-11-06 | Aloe lemon juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911074811.5A CN112772798A (en) | 2019-11-06 | 2019-11-06 | Aloe lemon juice and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151315A (en) * | 1989-10-23 | 1991-06-27 | Camille Isnard | Aqueous aloe solution and production thereof |
| CN103609802A (en) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | Preparation method of aloe herbal tea compound health beverage and product thereof |
| CN104190275A (en) * | 2014-08-08 | 2014-12-10 | 上海紫泉饮料工业有限公司 | Sugar dissolving method in beverage preparation |
| CN106165804A (en) * | 2016-06-29 | 2016-11-30 | 佛山泓乾生物科技有限公司 | A kind of Flos Chrysanthemi strengthening spleen and nourishing blood composite health care beverage and preparation method thereof |
| CN107950822A (en) * | 2017-12-04 | 2018-04-24 | 安徽泓顺源生物科技有限公司 | A kind of honey composite beverage |
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- 2019-11-06 CN CN201911074811.5A patent/CN112772798A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151315A (en) * | 1989-10-23 | 1991-06-27 | Camille Isnard | Aqueous aloe solution and production thereof |
| CN103609802A (en) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | Preparation method of aloe herbal tea compound health beverage and product thereof |
| CN104190275A (en) * | 2014-08-08 | 2014-12-10 | 上海紫泉饮料工业有限公司 | Sugar dissolving method in beverage preparation |
| CN106165804A (en) * | 2016-06-29 | 2016-11-30 | 佛山泓乾生物科技有限公司 | A kind of Flos Chrysanthemi strengthening spleen and nourishing blood composite health care beverage and preparation method thereof |
| CN107950822A (en) * | 2017-12-04 | 2018-04-24 | 安徽泓顺源生物科技有限公司 | A kind of honey composite beverage |
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Application publication date: 20210511 |