CN113397134B

CN113397134B - White peach and lemon extracts, preparation method and application in melon seed processing

Info

Publication number: CN113397134B
Application number: CN202110709929.1A
Authority: CN
Inventors: 赵子舒; 石必文; 周劲松; 陈奇; 方兵; 焦晟; 沈玉芬; 谢玉鹏; 郭书爱; 潘艳秋; 吕丹丹; 宁诚
Original assignee: Anhui Qianqian Food Design Research Institute; Chacha Food Co Ltd
Current assignee: Changsha Qiaqia Food Co ltd
Priority date: 2021-06-25
Filing date: 2021-06-25
Publication date: 2022-06-17
Anticipated expiration: 2041-06-25
Also published as: CN113397134A

Abstract

The invention relates to a white peach and lemon extract, a preparation method and application thereof in melon seed processing, belonging to the technical field of food processing. The preparation method of the disclosed extract comprises the steps of juicing the white peach pulp and the lemon according to a certain proportion, controlling the content of soluble solids to be 5-10%, and assisting with means such as enzymolysis, centrifugation and filtration. Aiming at the technical problems that the flavor of the white peaches is volatile when the white peaches are prepared into food materials, the flavor of the white peaches is difficult to preserve, and the vitamin C in the white peach extracting solution is easy to decompose at high temperature in the prior art, the prepared white peaches and lemon extracts of the white peaches are rich in flavor, the fragrance of the white peaches is greatly preserved in the extracting solution, and the vitamin C is also preserved to the maximum degree. The application also provides the application of the white peach and lemon extracts, and the prepared melon seeds are prepared by steaming the white peach, the lemon extracts and the tea soup together, wherein the white peach has pure flavor and is naturally rich, the taste is fresh and cool, and the vitamin C content is high.

Description

White peach and lemon extracts, preparation method and application in melon seed processing

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a white peach and lemon extract, a preparation method and application in melon seed processing.

Background

The white peach is named because the pulp is milk white, and the white peach pulp contains abundant vitamin C and protein. Compared with yellow peach and honey peach, white peach has crisp and sweet taste and higher sugar content, so that the pulp is mainly sweet and has less sour taste. Secondly, the flavor of the white peaches is very strong, and the white peaches are often applied to refreshing drinks such as the bubble water of the white peaches and the like aiming at the characteristic of sufficient flavor. However, although the flavor of the white peaches is strong, the white peaches are perceived by consumers in beverage products taking the white peaches as raw materials, but the flavor of the white peaches is not easy to adhere to solid foods, so that the white peach-flavored foods in the market are few, and the white peach-flavored melon seeds are not seen. The sunflower seeds, namely the fruits of the sunflower, can be eaten and used as oil, are popular leisure snacks and edible oil sources, contain rich nutrient substances such as unsaturated fatty acid, protein, multiple vitamins, trace elements and the like, and have high nutritional value.

Because the aroma of peach plants is not easy to adhere to melon seeds, essence is often used in the prior art to enable the melon seeds to have the aroma of peaches, for example, Chinese patent application publication No. CN1528203A, the invention name is 'a fruity melon seeds', and discloses a peach-flavored melon seed which is mainly prepared from a main material sunflower seeds or watermelon seeds and auxiliary materials of edible salt, liquorice, anise, fennel, pepper, cassia bark, sodium cyclamate, saccharin sodium, emulsified sweet orange or honey peach essence or plum essence or mint essence according to the following weight parts: sunflower seeds or watermelon seeds: 100 parts of (A); edible salt: 11-14 parts; 0.4-0.6 part of liquorice; octagonal: 0.4-0.6 part; fennel: 0.4-0.6 part; pepper: 0.2-0.3 part; cassia bark: 0.2-0.3 part; sodium cyclamate: 0.4-0.6 part; sodium saccharin: 0.3-0.5 part; emulsifying sweet orange: 0.8 to 0.85 portion. According to the scheme, nine seasoning materials are selected to obtain the melon seeds with peach flavor, but the raw materials are not from fresh peaches, and the sunflower seeds and the peach flavor are not natural enough due to the addition of more essence. The flavor melon seeds are generally not pure in flavor and easy to cause greasy taste, so that the problems that how to improve the eating resistance and solve the sweet and greasy taste are also the problems that people need to think

However, most of the fruit flavor adding processes for adding flavor to melon seeds in the prior art cannot be applied to white peaches, such as Chinese patent application publication No. CN110353230A, entitled 'production method of jackfruit flavor melon seeds rich in vitamin group', and the method comprises the following steps: the method comprises the following steps of weighing 150 parts by weight of shelled melon seeds, 12-16 parts by weight of milk, 8-12 parts by weight of jackfruit juice, 4-6 parts by weight of jackfruit kernels, 1-2 parts by weight of mango pulp, 1-2 parts by weight of honey, 1-2 parts by weight of pectin, 5-10 parts by weight of butter, 1-2 parts by weight of walnut powder, 1-2 parts by weight of carrot juice, 1-2 parts by weight of orange peel, 12 parts by weight of cantaloupe juice and a proper amount of seasonings. In addition, in order to soak the melon seeds in the flavor, the liquor is added in the fourth step for cooking, so that the original taste of the melon seeds is destroyed, and the nutritional ingredients of the melon seeds are also damaged.

In summary, aiming at the current popular trend of the taste, the pumpkin seeds with the taste of the white peaches, which are taken from the fresh white peaches as the raw materials, are urgently needed to be researched and developed so as to make up the vacancy of the taste in the market. In addition, vitamin C is easy to decompose at high temperature, the advantage of high vitamin C content in the white peach melon seeds is utilized, the white peach flavor of the melon seeds is added, meanwhile, the content of part of the vitamin C is reserved, and the problem to be solved in the white peach flavor melon seeds is also urgently needed.

Disclosure of Invention

1. Problems to be solved

The preparation method of the white peach and lemon extract is characterized in that white peach pulp and lemon are squeezed according to a certain proportion, the content of soluble solids is controlled to be 5-10%, the measures such as enzymolysis, centrifugation and filtration are adopted, the prepared white peach and lemon extract is rich in flavor, the fragrance of the white peach is greatly retained in the extract, and the vitamin C is also retained to the maximum extent. The application also provides an application of the white peach and the lemon extract, and the produced melon seeds are produced by cooking the white peach, the lemon extract and the tea soup together, and have pure flavor, rich natural flavor, fresh and cool taste, no sweetness and greasiness, high vitamin C content and extremely high market and economic values.

2. Technical scheme

In order to achieve the purpose, the technical scheme is as follows:

the invention relates to a preparation method of white peach and lemon extracts, which comprises the following steps:

step 1), crushing the white peaches to obtain fruit pulp. Preferably, after the white peaches are cleaned by a brushing machine, introducing ozone into a 3-4 ton fruit cleaning tank for cleaning for 2-4 min, removing peach hairs, silt and dirt on the surfaces of raw materials, lifting and spraying for cleaning, and ensuring that the fruits have no pesticide residues and no external impurities on the surfaces for later use; softening the crushed raw materials before crushing, wherein the softening temperature is controlled to be 70-80 ℃, and the softening time is 2-4 min; crushing treatment: adding D-sodium erythorbate with weight of 0.3 ‰ of fresh fruit for color protection, crushing fructus Persicae with roller crusher to obtain pulp, and removing semen Persicae with 12mm mesh.

And 2) juicing the fruit pulp and the lemon to obtain a juice mixture, wherein the weight ratio of the fruit pulp to the lemon is 7: 1-13: 1. Preferably, the weight ratio of the fruit pulp to the lemon is 9:1, and the optimal sweetness and overall flavor of the pumpkin seeds with the white peach can be ensured, and the highest content of the vitamin C can be ensured.

And 3) carrying out enzymolysis on the juice mixture, centrifuging, then carrying out ultrafiltration, concentrating until the content of soluble solids is 5-10%, and filtering to obtain the white peach and lemon extracts. Preferably, the method further comprises a decoloring step after enzymolysis, and activated carbon is added for treatment for 2-3 hours; centrifuging at 1420rpm for 4 min; before ultrafiltration, pasteurization can be carried out, wherein the parameter is more than 98 ℃ and lasts for more than 28s, and the temperature is cooled to 40-50 ℃; filtering with diatomite, cooling to below 35 deg.C, and freezing at below-21 deg.C.

Further, the enzymolysis step in the step 2) is to add carbohydrate hydrolase and then add protease.

Further, the carbohydrate hydrolyzing enzyme is amylase and pectinase; according to the weight parts, the addition amount of the pectinase is 0.2-0.4% of the juice mixture, the addition amount of the amylase is 0.04-0.08% of the juice mixture, and the addition amount of the protease is 0.01-0.03% of the juice mixture. Preferably, the amylase and the pectinase are subjected to enzymolysis for 1-2 hours, and the protease is subjected to hydrolysis for 1-2 hours. The addition of pectinase and protease can not only improve the juice yield of the white peach juice, but also has the function of clarifying the white peach juice.

A white peach and lemon extract obtained by the preparation method of any one of the above.

Application of white peach and lemon extracts in melon seed processing technology is disclosed.

Further, the processing technology comprises the following steps:

step 1) preparing white peach and lemon extracts and tea soup;

step 2) adding sunflower seeds and additives into the white peach and lemon extracts and the tea soup, boiling, and draining to obtain wet melon seeds;

and 3) drying the wet melon seeds to obtain the pumpkin seeds with the flavor of white peaches. Preferably, the drained melon seeds are dried by a mesh belt type drying device in three temperature zones:

in the first temperature zone, the drying temperature is 60-80 ℃, the drying time is 40-50 min, and the excessive moisture of the shell of the melon seeds is removed; a second temperature zone, wherein the drying temperature is 80-100 ℃, and the drying time is 40-50 min; the unique flavor and fragrance substances of the white peaches enter the inner part of the melon seeds; and a third temperature zone, wherein the drying temperature is 100-120 ℃, and the drying time is 40-70 min, so that the melon seeds are fully dried, the flavor of the shelled melon seeds and the flavor of the white peaches are fully fused, and the flavor of the white peaches is kept from diffusing. Climbing and falling processes are arranged among the temperature zones, and the climbing time is 2-4 min; the water content of the melon seeds is below 3 percent after the melon seeds leave the drying line. The drying process of keeping kernel fragrance at high temperature and keeping the fragrance of the white peaches at low temperature is adopted, so that the flavor of the white peaches is really and perfectly kept, and the consumption experience of consumers is improved.

Further, the raw material of the tea soup is oolong tea. Preferably, the tea soup is prepared by the following method, namely (1) dividing 200-230 Kg of oolong tea into a plurality of bags by using cloth bags, wherein the weight of each bag is 20-23 Kg, and flatly beating a plurality of bags of oolong tea on a filter tank; (2) soaking: adding warm water with the water temperature of 70-80 ℃ into the filter tank, controlling the water temperature to be 1000-1500L, and soaking for 5-7 min after timing from the addition of water; (3) high-temperature sterilization: pressing the soaked tea soup into a boiling pot for high-temperature sterilization at 145 ℃, adding 60-80kg of white granulated sugar into the boiling pot after sterilization, heating the boiling pot until the tea soup is boiled, and keeping the boiling time for 8-12 min; (4) ultra-high temperature instantaneous sterilization: transferring the boiled tea soup into a sterilization device for instantaneous sterilization, and cooling the instantaneously sterilized tea soup to 7-10 ℃; (5) and (3) filtering: filtering the instantly sterilized tea soup by using a microporous filter membrane to remove particulate matters in the tea soup; (6) canning: and transferring the filtered tea soup into a tank, and preserving the heat at 1-4 ℃ for later use. The oolong tea soup is prepared by adopting real material oolong tea leaves and matching with the traditional cold extraction process and modern carbonization and sterilization equipment, does not contain any pigment, and has a gap with the mainstream products such as 'fake' tea flavor modulation and pigment addition on the market.

Further, the additives include sweeteners and antioxidants; the sweetener is sodium cyclamate and acesulfame potassium, and the antioxidant is tert-butylhydroquinone. Preferably, the additive further comprises saccharin sodium, sucralose and flavoring essence. 1000 parts of sunflower seeds, 10-30 parts of white peach and lemon extracts, 40-60 parts of tea soup, 0.3-0.5 part of sodium cyclamate, 0.01-0.03 part of acesulfame, 0.03-0.06 part of saccharin sodium, 0.01-0.03 part of sucralose, 0.01-0.05 part of tert-butylhydroquinone, 0.01-0.03 part of edible essence and 4000 parts of water.

Further, the step 1) also comprises the preparation of soup liquid. Preferably, the raw materials of the soup liquid comprise white granulated sugar, salt, dried orange peel and liquorice. 80-120 parts of white granulated sugar, 50-70 parts of salt, 40-60 parts of tea soup, 0.5-1.5 parts of dried orange peel and 0.5-1.5 parts of liquorice.

3. Advantageous effects

Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:

(1) according to the preparation method of the white peach and lemon extract, the white peach and lemon extract is prepared by juicing the crushed white peach pulp and lemon according to the weight ratio of 7: 1-13: 1, and carrying out enzymolysis, centrifugation, ultrafiltration, concentration until the content of soluble solids is 5-10%, filtration and other technological means. The preparation process has positive effects on the nutritive value, stability and lasting flavor extraction rate of the extract, and the extract has high nutritive value, stable properties and good flavor and taste. The extract is not added with a sweetening agent and a preservative, so that the extract always keeps pure natural state, and the modern consumption green and sustainable development concept is met. The lemon juice is added in the extraction process, so that the content of vitamin C in the white peach concentrated juice is ensured while a certain color protection effect is achieved on the white peach concentrated juice, and the content of the vitamin C in the white peach concentrated juice is up to 150mg/100 g.

(2) The invention relates to an application of white peach and lemon extracts, which is characterized in that the white peach and lemon extracts and tea soup are added with sunflower seeds and additives to be boiled, drained and dried to obtain the white peach flavored melon seeds. The tea soup contains more polyphenols, and the polyphenols can interact with iron ion and copper ion to inhibit decomposition of vitamin C. The white peach and lemon extracts are ingeniously matched with the tea soup, so that the taste and the mouthfeel of the product are improved, and the loss of vitamin C is reduced.

Detailed Description

For a further understanding of the contents of the present invention, reference will now be made in detail to the following examples.

Example 1

The preparation method of the white peach and lemon extract of the embodiment comprises the following steps:

step 1) crushing the white peaches to obtain fruit pulp. Cleaning white peaches by a brushing machine, introducing ozone into a 3-4 ton fruit cleaning tank for cleaning for 2-4 min to remove peach hairs, silt and dirt on the surface of the raw material, lifting and spraying for cleaning to ensure that fruits have no pesticide residues and no foreign impurities on the surface for later use; softening the crushed materials before crushing, wherein the softening temperature is controlled to be 70-80 ℃, and the softening time is 2-4 min; crushing treatment: adding D-sodium erythorbate with weight of 0.3 ‰ of fresh fruit for color protection, crushing fructus Persicae with roller crusher to obtain pulp, and removing semen Persicae with 12mm mesh.

Step 2) squeezing the fruit pulp and the lemon to obtain a juice mixture, wherein the weight ratio of the fruit pulp to the lemon is 9: 1;

and 3) carrying out enzymolysis on the juice mixture, wherein in the enzymolysis step, firstly, carbohydrate hydrolase is added, and then, protease is added. The carbohydrate hydrolase is amylase and pectinase; according to the weight parts, the addition amount of the pectinase is 0.3 percent of the juice mixture, the addition amount of the amylase is 0.06 percent of the juice mixture, and the addition amount of the protease is 0.02 percent of the juice mixture. Enzymolysis with amylase and pectinase for 1.5 hr, and hydrolysis with protease for 1.5 hr. Centrifuging at 1420rpm for 4 min. And adding activated carbon for decoloring for 2-3 h. Pasteurizing, keeping the temperature at 98 ℃ for 28s, and cooling to 40-50 ℃. Ultrafiltration, using an ultrafilter. Concentrating until the content of soluble solid is 10%. Filtering with diatomite paper board, cooling to below 35 deg.C to obtain fructus Persicae and fructus Citri Limoniae extract, and freezing below-21 deg.C for storage.

The white peach and lemon extracts prepared by the embodiment have strong flavor and the vitamin content is 140mg/100 g.

Example 2

The preparation method of the white peach and lemon extract of the embodiment is basically the same as the embodiment 1, except that the weight part ratio of the pulp to the lemon is 7: 1;

the white peaches extracted from the white peaches and the lemon extract prepared by the embodiment have strong flavor, are slightly sour overall and have the vitamin content of 150mg/100 g.

Example 3

The preparation method of the white peach and lemon extract of this example is basically the same as example 1, except that the weight part ratio of the pulp to the lemon is 13: 1;

the white peach and lemon extract prepared by the embodiment has better overall white peach flavor and the vitamin content is 110mg/100 g.

Comparative example 1

The method of preparing a white peach extract of this comparative example is substantially the same as example 1, except that no lemon is added to the raw materials of the extract;

the white peach extract prepared by the comparative example has no prominent flavor, and the vitamin content is 12mg/100 g.

Comparative example 2

The method of preparing a lemon extract of this comparative example is substantially the same as example 1, except that no white peach is added to the raw materials of the extract;

the extract prepared by the comparative example has prominent overall sour taste, no flavor of white peach, and the vitamin content of 120mg/100 g.

TABLE 1 evaluation of flavor of extract (percent)

From the above, it can be seen that: in examples 1 to 3, the white peaches and the lemons are used as raw materials for extraction, so that the obtained white peaches and lemon extracts, namely the white peaches, are rich or better in flavor, and the content of vitamin C in the white peaches and the lemon extracts is ensured, so that the content of the vitamin C in the white peaches and the lemon extracts is up to more than 110mg/100 g. In the extraction process of the extract in the comparative example 1, the lemon is not added, the content of vitamin C in the extract is obviously reduced, the flavor of the white peach is not prominent enough, and the lemon has a synergistic effect on the flavor of the white peach by comparing; comparative example 2 although the vitamin C content in the extract was higher, it was slightly lower than that of example 1, and secondly, there was no white peach flavor in the extract, which directly affected the overall flavor of the product. The comparison shows that the white peaches extracted from the white peaches and the lemon extract prepared by the process have strong flavor, and the combination of the lemon and the white peaches not only can enhance the flavor of the white peaches, but also keeps the vitamin C content at a certain high level. Meanwhile, the preparation process has positive effects on the nutritive value, stability and lasting flavor extraction rate of the white peach and lemon extracts, and the extracts are high in nutritive value, stable in properties and good in flavor and taste. The extract is not added with a sweetening agent and a preservative, so that the extract always keeps pure natural properties, and the modern consumption green and sustainable development concept is met.

Example 4

In the application of the white peach and lemon extract of this example, the white peach and lemon extract of example 1 is applied to the melon seed processing technology. The processing technology comprises the following steps:

step 1) preparing the white peach and lemon extracts of example 1, tea soup;

the tea soup is prepared by the following method:

(1) dividing 200-230 Kg of oolong tea into a plurality of bags with the weight of 20-23 Kg, and flatly beating a plurality of bags of oolong tea on a filter tank;

(2) soaking: adding warm water with the water temperature of 70-80 ℃ into the filter tank, controlling the water temperature to be 1000-1500L, and soaking for 5-7 min after timing from the addition of water;

(3) high-temperature sterilization: pressing the soaked tea soup into a boiling pot for high-temperature sterilization at 145 ℃, adding 60-80kg of white granulated sugar into the boiling pot after sterilization, heating the boiling pot until the tea soup is boiled, and keeping the boiling time for 8-12 min;

(4) ultra-high temperature instantaneous sterilization: transferring the boiled tea soup into a sterilization device for instantaneous sterilization, and cooling the instantaneously sterilized tea soup to 7-10 ℃;

(5) and (3) filtering: filtering the instantly sterilized tea soup by using a microporous filter membrane to remove particulate matters in the tea soup;

(6) canning: transferring the filtered tea soup into a tank, and preserving heat at 1-4 ℃ for later use;

and step 2) adding the sunflower seeds and additives into the white peach and lemon extracts and the tea soup, boiling, and draining to obtain wet sunflower seeds. 1000 parts of sunflower seeds, 20 parts of white peach and lemon extracts and 50 parts of tea soup, wherein the additives comprise 0.4 part of sodium cyclamate, 0.02 part of acesulfame, 0.05 part of saccharin sodium, 0.02 part of sucralose, 0.04 part of tert-butylhydroquinone, 0.02 part of edible essence and a proper amount of water.

And 3) drying the wet sunflower seeds to obtain the pumpkin seeds with the flavor of the white peaches. Drying the sunflower seeds in three temperature zones by using a mesh belt type drying device: in the first temperature zone, the drying temperature is 70 ℃, the drying time is 45min, and the excessive moisture of the shell of the melon seeds is removed; a second temperature zone, wherein the drying temperature is 90 ℃ and the time is 45 min; the unique flavor and aroma substances of the white peaches enter the inner part of the melon seeds; and a third temperature zone, wherein the drying temperature is 110 ℃, and the drying time is 55min, so that the melon seeds are fully dried, the flavor of the shelled melon seeds and the flavor of the white peaches are fully fused, and the flavor of the white peaches is maintained not to be diffused. Climbing and falling processes are arranged among the temperature zones, and the climbing time is 3 min; the water content of the melon seeds is below 3 percent after the melon seeds leave the drying line. The drying process of keeping kernel fragrance at high temperature and keeping the fragrance of the white peaches at low temperature is adopted, so that the flavor of the white peaches is really and perfectly kept, and the consumption experience of consumers is improved.

The sunflower seeds prepared by the embodiment have real flavor of the white peaches, layered flavor and vitamin content of 90mg/100 g.

Example 5

The application of the extract of white peach and lemon in this example is substantially the same as in example 4, except that the step 1) further comprises the preparation of a soup. Step 2), adding soup liquid. The soup material liquid comprises white sugar, salt, pericarpium Citri Tangerinae and Glycyrrhrizae radix. The tea comprises, by weight, 100 parts of white granulated sugar, 60 parts of salt, 50 parts of tea soup, 1 part of dried orange peel and 1 part of liquorice.

The sunflower seeds prepared by the embodiment have good flavor of white peaches, good salty sweetness of the sunflower seeds, thick base taste and layering sense, and the vitamin content is 90mg/100 g.

Example 6

The application of the extract of white peach and lemon of this example is substantially the same as example 4, except that no tea soup is added in step 2).

The sunflower seeds prepared by the embodiment have good flavor of white peaches, but the whole sunflower seeds have thin and weak flavor and insufficient taste, and the vitamin content is 60mg/100 g.

Example 7

The application of a white peach and lemon extract of this example is substantially the same as example 4, except that the white peach and lemon extracts are taken from example 2.

The sunflower seeds prepared by the embodiment have good flavor of the white peaches, and the vitamin content is 40mg/100 g.

Example 8

The application of a white peach and lemon extract of this example is essentially the same as example 4, except that the white peach and lemon extracts are taken from example 3.

The sunflower seeds prepared by the embodiment have a common flavor of white peaches, are relatively sour, and have the vitamin content of 100mg/100 g.

Comparative example 3

The application of a white peach and lemon extract of this example is essentially the same as example 4, except that the white peach and lemon extracts are taken from comparative example 1.

The sunflower seeds prepared by the embodiment have weak overall flavor of white peaches and the vitamin content of 8mg/100 g.

Comparative example 4

The application of a white peach and lemon extract of this example is substantially the same as example 4, except that the white peach and lemon extracts were taken from comparative example 2.

The sunflower seeds prepared by the embodiment have no flavor of white peaches, and the vitamin content is 100mg/100 g.

TABLE 2 flavor evaluation results (percent system)

TABLE 3 taste evaluation results (percent system)

From the above, in examples 4 to 8, the tea soup has a certain protection effect on vitamin C in the white peach and lemon juice extracts, and after investigation, we find that the tea soup contains more polyphenols which can interact with iron ions, copper ions and the like, so that the decomposition of the vitamin C is inhibited, and the loss of the vitamin C is reduced; secondly, the ingenious matching and combination of the white peach and lemon extracts and the tea soup are found to have more positive effects on the flavor, the taste abundance and the stability of the white peaches in the melon seeds.

The above examples are merely representative of preferred embodiments of the present invention, and the description thereof is more specific and detailed, but not to be construed as limiting the scope of the present invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. A preparation method of white peach and lemon extracts is characterized in that: the method comprises the following steps:

step 1), crushing white peaches to obtain fruit pulp; softening the crushed raw materials before crushing, wherein the softening temperature is controlled to be 70-80 ℃, and the softening time is 2-4 min; crushing treatment: adding D-sodium erythorbate with the weight of 0.3 per mill of the white peach for color protection;

step 2) squeezing the fruit pulp and the lemon to obtain a juice mixture, wherein the weight ratio of the fruit pulp to the lemon is 7: 1-13: 1;

step 3) carrying out enzymolysis on the juice mixture, centrifuging, then carrying out ultrafiltration, concentrating until the content of soluble solids is 5-10%, and filtering to obtain white peach and lemon extracts; the enzymolysis step is to add carbohydrate hydrolase and then add protease, wherein the carbohydrate hydrolase is amylase and pectinase; according to the weight parts, the addition amount of the pectinase is 0.2-0.4% of the juice mixture, the addition amount of the amylase is 0.04-0.08% of the juice mixture, and the addition amount of the protease is 0.01-0.03% of the juice mixture; and (3) performing enzymolysis on amylase and pectinase for 1-2 hours, and hydrolyzing protease for 1-2 hours.