CN115500434A - Preparation method of roxburgh rose and lemon juice soda water - Google Patents
Preparation method of roxburgh rose and lemon juice soda water Download PDFInfo
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- CN115500434A CN115500434A CN202211158399.7A CN202211158399A CN115500434A CN 115500434 A CN115500434 A CN 115500434A CN 202211158399 A CN202211158399 A CN 202211158399A CN 115500434 A CN115500434 A CN 115500434A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 163
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 120
- 241000220317 Rosa Species 0.000 title claims abstract description 103
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 47
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000248349 Citrus limon Species 0.000 title claims abstract 27
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 26
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 26
- 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 abstract description 13
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004376 Sucralose Substances 0.000 claims abstract description 13
- 229960002303 citric acid monohydrate Drugs 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- 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 abstract description 13
- 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 abstract description 13
- 235000019408 sucralose Nutrition 0.000 claims abstract description 13
- 235000014171 carbonated beverage Nutrition 0.000 claims abstract description 11
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 93
- 241000109329 Rosa xanthina Species 0.000 claims description 30
- 235000004789 Rosa xanthina Nutrition 0.000 claims description 30
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 5
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229960001790 sodium citrate Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 abstract description 25
- 235000013361 beverage Nutrition 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 7
- 235000021022 fresh fruits Nutrition 0.000 description 6
- 238000010923 batch production Methods 0.000 description 5
- 230000000875 corresponding effect Effects 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 230000009758 senescence Effects 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- 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
Abstract
The invention discloses a preparation method of roxburgh rose and lemon juice carbonated drink, which relates to the field of preparation of fruit juice carbonated drink, and comprises the following steps: s1, selecting main components of the roxburgh rose and lemon juice soda, namely selecting the main components of the roxburgh rose and lemon juice soda, selecting primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, roxburgh rose juice, green lemon juice, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water, and preparing carbon dioxide gas for later use.
Description
Technical Field
The invention relates to the field of fruit juice soda water preparation, in particular to a preparation method of roxburgh rose and lemon juice soda water.
Background
The fruit juice is a beverage prepared by processing a juice product obtained by taking fruits as raw materials through physical methods such as squeezing, centrifuging, extracting and the like. The fruit juice retains most of the nutrients in the fruit, such as vitamins, minerals, sugar, pectin in dietary fiber, etc. The juice can help digestion, moisten intestines and supplement the deficiency of nutrient components in the diet if being drunk frequently. The fruit juice is divided into two types: pure fruit juice and compound fruit juice. Pure fruit juice can be divided into two types, one is directly used raw juice, and the other is obtained by dehydrating fresh fruit juice and adding water to reduce the juice into concentrated fruit juice. Most pure juices are concentrated juices. The fruit juice contains much water and sugar, and can rapidly supplement water and energy consumed by human body due to exercise after drinking. A small amount of carbon dioxide in the fruit juice can take away part of heat in the body through evaporation after entering intestines and stomach, and plays a role in relieving summer heat and cooling.
Traditional fruit juice beverage is when eating, holistic taste is not very good, can't effectual reservation fruit juice contain a lot of natural nutrients when eating simultaneously, do not have the efficiency such as reinforcing immunity, reduce sick, delay ageing, most nutrition and corresponding efficiency can't remain, the holistic shelf life of freshly squeezed juice is relatively short simultaneously, can't keep apart the air through carbon dioxide, can't strengthen the shelf life, simultaneously when making roxburgh rose lemon juice soda, holistic preparation process is relatively more complicated, can't carry out quick batch production, holistic production efficiency is lower.
Accordingly, those skilled in the art have provided a method for preparing a bergamot juice soda to solve the problems suggested in the background art as described above.
Disclosure of Invention
The invention aims to provide a preparation method of roxburgh rose and lemon juice soda water, and aims to solve the problems that when the traditional fruit juice beverage provided in the background art is eaten, the overall taste is not particularly good, meanwhile, the fruit juice cannot be effectively kept to contain a lot of natural nutrients when the traditional fruit juice beverage is eaten, the effects of enhancing immunity, reducing diseases, delaying senescence and the like are not achieved, most of nutrition and corresponding effects cannot be kept, meanwhile, the overall quality guarantee period of fresh fruit juice is relatively short, air cannot be isolated through carbon dioxide, the quality guarantee time cannot be prolonged, and when the roxburgh rose and lemon juice soda water is prepared, the overall preparation process is relatively complex, rapid batch production cannot be carried out, and the overall production efficiency is low.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a roxburgh rose and lemon juice carbonated drink comprises the following steps:
s1, selecting main components of the roxburgh rose and lemon juice soda, namely selecting the main components of the roxburgh rose and lemon juice soda, selecting primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, roxburgh rose juice, green lemon juice, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water, and preparing carbon dioxide gas for later use.
S2, selecting a processing instrument, namely selecting a plant tissue triturator, a water bath constant-temperature electric stirrer, a jacketed kettle, a shell and tube heat exchanger and a filling machine for later use.
S3, selecting green lemons and roxburgh roses, cleaning proper green lemons and roxburgh roses, peeling roxburgh roses, wrapping the green lemons and the roxburgh roses separately by using big cotton cloth, separately mashing the green lemons and the roxburgh roses by using a plant tissue mashing machine, wrapping juice by using the big cotton cloth, effectively performing primary filtration, separating juice residues and juice of the green lemons and the roxburgh roses, performing secondary filtration by using a filter screen to obtain roxburgh rose juice and green lemon juice, mixing the roxburgh rose juice and the green lemon juice to obtain mixed juice, adding primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water into the mixed juice, stirring by using a water bath constant-temperature electric stirrer, performing high-temperature rapid sterilization operation by using a jacketed kettle and a tubular heat exchanger, performing clarification operation, accelerating precipitation of substances such as protein, crude fiber and pectin in the heating process, filtering and canning the roxburgh roses to obtain the clarified roxburgh rose juice.
And S4, packaging the roxburgh rose and lemon juice carbonated water, namely filling the sterilized roxburgh rose and lemon juice by using a filling machine, then adding carbon dioxide gas to prepare the roxburgh rose and lemon juice carbonated water, sealing, and storing at low temperature after packaging.
As a preferred embodiment of the present invention: in the main component selection step of the roxburgh rose and lemon juice soda, roxburgh rose juice and lime juice are mixed to obtain mixed juice, the qualified index of the mixed juice is higher than 2.5%, and the qualified index of the carbon dioxide capacity is that the ratio of the carbon dioxide capacity to the total capacity is higher than 1.5 times under the environment of 20 ℃.
As a preferred embodiment of the present invention: in the processing steps of the roxburgh rose and lemon juice soda water, when green lemons are selected, green lemons with moderate hardness need to be selected, when roxburgh roses are selected, fruits with much mature juice need to be selected, but over-ripe fruits need to be selected, the over-ripe fruits are prevented from having a rotten and ripe taste, and the over-ripe fruits are not suitable for selection.
As a preferred embodiment of the present invention: in the processing steps of the roxburgh rose and lemon juice soda water, the heating time is not longer enough in the process of carrying out high-temperature quick sterilization on the jacketed kettle and the tubular heat exchanger so as to prevent the original flavor of the juice, and the juice is preferably kept for 5-10 minutes at 70-80 ℃.
As a preferred embodiment of the present invention: in the step of selecting the main components of the roxburgh rose and lemon juice carbonated water, the dosage of each ton of primary white granulated sugar is 70kg, the dosage of each ton of sucralose is 0.03kg, the dosage of each ton of sodium citrate is 0.4kg, the dosage of each ton of citric acid monohydrate is 1.6kg, the dosage of each ton of roxburgh rose juice is 10kg, the dosage of each ton of green lemon juice is 3kg, the dosage of each ton of potassium sorbate is 0.3kg, the dosage of each ton of roxburgh rose essence is 0.22kg, the dosage of each ton of lemon essence is 0.15kg, and the dosage of each ton of deoxidized carbonated water is constant volume to 1 ton.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method of the roxburgh rose and lemon juice carbonated drink can effectively change the characteristic that the overall taste is not particularly good when the traditional fruit juice beverage is eaten, can effectively keep the fruit juice containing a lot of natural nutrients when the traditional fruit juice beverage is eaten, has the effects of enhancing immunity, reducing diseases, delaying senescence and the like, can also keep most of nutrition and corresponding effects, has relatively short overall quality guarantee period of fresh juiced fruit juice of roxburgh rose and lemon juice, can prepare the roxburgh rose and lemon juice carbonated drink through carbon dioxide, can isolate air through the carbon dioxide, can enhance the quality guarantee period, simplifies the overall preparation process when the roxburgh rose and lemon juice carbonated drink is prepared, can also carry out rapid batch production, and can greatly enhance the overall production efficiency.
Detailed Description
In the embodiment of the invention, the preparation method of the roxburgh rose lemon juice carbonated drink comprises the following steps:
s1, selecting main components of the roxburgh rose and lemon juice soda, namely selecting the main components of the roxburgh rose and lemon juice soda, selecting primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, roxburgh rose juice, green lemon juice, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water, and preparing carbon dioxide gas for later use.
S2, selecting a processing instrument, namely selecting a plant tissue triturator, a water bath constant-temperature electric stirrer, a jacketed kettle, a tube type heat exchanger and a filling machine for later use.
S3, selecting green lemons and roxburgh roses, cleaning proper green lemons and roxburgh roses, peeling roxburgh roses, wrapping the green lemons and the roxburgh roses separately by using big cotton cloth, separately mashing the green lemons and the roxburgh roses by using a plant tissue mashing machine, wrapping juice by using the big cotton cloth, effectively performing primary filtration, separating juice residues and juice of the green lemons and the roxburgh roses, performing secondary filtration by using a filter screen to obtain roxburgh rose juice and green lemon juice, mixing the roxburgh rose juice and the green lemon juice to obtain mixed juice, adding primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water into the mixed juice, stirring by using a water bath constant-temperature electric stirrer, performing high-temperature rapid sterilization operation by using a jacketed kettle and a tubular heat exchanger, performing clarification operation, accelerating precipitation of substances such as protein, crude fiber and pectin in the heating process, filtering and canning the roxburgh roses to obtain the clarified roxburgh rose juice.
And S4, packaging the roxburgh rose and lemon juice soda, namely filling the sterilized roxburgh rose and lemon juice by using a filling machine, then adding carbon dioxide gas to prepare the roxburgh rose and lemon juice soda, sealing, packaging and storing at low temperature.
The characteristics that the overall taste is not particularly good when the traditional fruit juice beverage is eaten can be effectively changed, and meanwhile, the fruit juice can be effectively kept to contain a plurality of natural nutrients when being eaten, so that the fruit juice beverage has the effects of enhancing immunity, reducing diseases, delaying senescence and the like, and can also keep most of nutrition and corresponding effects.
In the step of selecting the main components of the roxburgh rose and lemon juice soda, roxburgh rose juice and lime juice are mixed to obtain mixed juice, the qualified index of the mixed juice is higher than 2.5%, and the qualified index of the carbon dioxide capacity is that the ratio of the carbon dioxide capacity to the total capacity is higher than 1.5 times under the environment of 20 ℃. In the processing steps of the roxburgh rose and lemon juice soda water, green lemons with moderate hardness need to be selected when the green lemons are selected, and fruits with much mature juice need to be selected when the roxburgh rose is selected, but over-ripe fruits need to be selected, so that the over-ripe fruits are prevented from having a rotten and ripe taste, and the over-ripe fruits are not suitable for selection. In the processing steps of the roxburgh rose and lemon juice carbonated drink, in the process of carrying out high-temperature rapid sterilization on a jacketed kettle and a tubular heat exchanger, the heating time is not longer, so that the original flavor of the juice is not lost, and the juice is preferably kept at 70-80 ℃ for 5-10 minutes. In the step of selecting the main components of the roxburgh rose and lemon juice carbonated water, the dosage of each ton of primary white granulated sugar is 70kg, the dosage of each ton of sucralose is 0.03kg, the dosage of each ton of sodium citrate is 0.4kg, the dosage of each ton of citric acid monohydrate is 1.6kg, the dosage of each ton of roxburgh rose juice is 10kg, the dosage of each ton of green lemon juice is 3kg, the dosage of each ton of potassium sorbate is 0.3kg, the dosage of each ton of roxburgh rose essence is 0.22kg, the dosage of each ton of lemon essence is 0.15kg, and the dosage of each ton of deoxygenated carbonated water is constant volume to 1 ton.
The quality guarantee period of the fresh squeezed juice of the roxburgh rose and lemon juice is relatively short, the roxburgh rose and lemon juice carbonated water can be prepared by carbon dioxide, air is isolated by the carbon dioxide, the quality guarantee period can be prolonged, meanwhile, when the roxburgh rose and lemon juice carbonated water is prepared, the whole preparation process is simplified, the rapid batch production can be carried out, and the whole production efficiency can be greatly improved.
The working principle of the invention is as follows: a preparation method of roxburgh rose and lemon juice soda water comprises the following steps:
s1, selecting main components of the roxburgh rose and lemon juice carbonated water, namely selecting the main components of the roxburgh rose and lemon juice carbonated water, selecting primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, roxburgh rose juice, lime juice, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water, and preparing carbon dioxide gas for later use. In the step of selecting the main components of the roxburgh rose and lemon juice soda, roxburgh rose juice and lime juice are mixed to obtain mixed juice, the qualified index of the mixed juice is higher than 2.5%, and the qualified index of the carbon dioxide capacity is that the ratio of the carbon dioxide capacity to the total capacity is higher than 1.5 times under the environment of 20 ℃. In the step of selecting the main components of the roxburgh rose and lemon juice carbonated water, the dosage of each ton of primary white granulated sugar is 70kg, the dosage of each ton of sucralose is 0.03kg, the dosage of each ton of sodium citrate is 0.4kg, the dosage of each ton of citric acid monohydrate is 1.6kg, the dosage of each ton of roxburgh rose juice is 10kg, the dosage of each ton of green lemon juice is 3kg, the dosage of each ton of potassium sorbate is 0.3kg, the dosage of each ton of roxburgh rose essence is 0.22kg, the dosage of each ton of lemon essence is 0.15kg, and the dosage of each ton of deoxidized carbonated water is constant volume to 1 ton.
S2, selecting a processing instrument, namely selecting a plant tissue triturator, a water bath constant-temperature electric stirrer, a jacketed kettle, a tube type heat exchanger and a filling machine for later use.
S3, selecting green lemons and roxburgh roses, cleaning proper green lemons and roxburgh roses, peeling roxburgh roses, wrapping the green lemons and the roxburgh roses separately by using big cotton cloth, separately mashing the green lemons and the roxburgh roses by using a plant tissue mashing machine, wrapping juice by using the big cotton cloth, effectively performing primary filtration, separating juice residues and juice of the green lemons and the roxburgh roses, performing secondary filtration by using a filter screen to obtain roxburgh rose juice and green lemon juice, mixing the roxburgh rose juice and the green lemon juice to obtain mixed juice, adding primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water into the mixed juice, stirring by using a water bath constant-temperature electric stirrer, performing high-temperature rapid sterilization operation by using a jacketed kettle and a tubular heat exchanger, performing clarification operation, accelerating precipitation of substances such as protein, crude fiber and pectin in the heating process, filtering and canning the roxburgh roses to obtain the clarified roxburgh rose juice. In the processing steps of the roxburgh rose and lemon juice soda water, green lemons with moderate hardness need to be selected when the green lemons are selected, and fruits with much mature juice need to be selected when the roxburgh rose is selected, but over-ripe fruits need to be selected, so that the over-ripe fruits are prevented from having a rotten and ripe taste, and the over-ripe fruits are not suitable for selection. In the processing steps of the roxburgh rose and lemon juice carbonated drink, in the process of carrying out high-temperature rapid sterilization on a jacketed kettle and a tubular heat exchanger, the heating time is not longer, so that the original flavor of the juice is not lost, and the juice is preferably kept at 70-80 ℃ for 5-10 minutes.
And S4, packaging the roxburgh rose and lemon juice soda, namely filling the sterilized roxburgh rose and lemon juice by using a filling machine, then adding carbon dioxide gas to prepare the roxburgh rose and lemon juice soda, sealing, packaging and storing at low temperature.
The fresh fruit juice beverage has the advantages that the traditional fruit juice beverage can be effectively changed, the overall taste is not particularly good, meanwhile, the fruit juice can be effectively kept to contain a plurality of natural nutrients when the fresh fruit juice beverage is eaten, the effects of enhancing immunity, reducing diseases, delaying senescence and the like are achieved, most of nutrition and corresponding effects can be kept, the overall quality guarantee period of fresh fruit juice of the roxburgh rose lemon juice is relatively short, the fresh fruit juice beverage can be prepared into roxburgh rose lemon juice carbonated drink through carbon dioxide, the carbon dioxide isolates air, the quality guarantee period can be prolonged, meanwhile, when the roxburgh rose lemon juice carbonated water is prepared, the overall preparation process is simplified, the rapid batch production can be carried out, and the overall production efficiency can be greatly improved.
The above embodiments are only preferred embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equally replaced or changed within the scope of the present invention.
Claims (5)
1. The preparation method of the roxburgh rose and lemon juice carbonated drink is characterized by comprising the following steps of:
s1, selecting main components of the roxburgh rose and lemon juice soda, namely selecting the main components of the roxburgh rose and lemon juice soda, selecting primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, roxburgh rose juice, green lemon juice, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water, and preparing carbon dioxide gas for later use.
S2, selecting a processing instrument, namely selecting a plant tissue triturator, a water bath constant-temperature electric stirrer, a jacketed kettle, a tube type heat exchanger and a filling machine for later use.
S3, selecting green lemons and roxburgh roses, cleaning proper green lemons and roxburgh roses, peeling roxburgh roses, wrapping the green lemons and the roxburgh roses separately by using big cotton cloth, separately mashing the green lemons and the roxburgh roses by using a plant tissue mashing machine, wrapping juice by using the big cotton cloth, effectively performing primary filtration, separating juice residues and juice of the green lemons and the roxburgh roses, performing secondary filtration by using a filter screen to obtain roxburgh rose juice and green lemon juice, mixing the roxburgh rose juice and the green lemon juice to obtain mixed juice, adding primary white granulated sugar, sucralose, sodium citrate, citric acid monohydrate, potassium sorbate, roxburgh rose essence, lemon essence and deoxidized carbonated water into the mixed juice, stirring by using a water bath constant-temperature electric stirrer, performing high-temperature rapid sterilization operation by using a jacketed kettle and a tubular heat exchanger, performing clarification operation, accelerating precipitation of substances such as protein, crude fiber and pectin in the heating process, filtering and canning the roxburgh roses to obtain the clarified roxburgh rose juice.
And S4, packaging the roxburgh rose and lemon juice soda, namely filling the sterilized roxburgh rose and lemon juice by using a filling machine, then adding carbon dioxide gas to prepare the roxburgh rose and lemon juice soda, sealing, packaging and storing at low temperature.
2. The method for preparing the roxburgh rose and lemon juice soda as claimed in claim 1, wherein in the step of selecting the main components of the roxburgh rose and lemon juice soda, the roxburgh rose juice and the lime juice are mixed to obtain the mixed juice, the qualified index of the mixed juice is higher than 2.5%, and the qualified index of the carbon dioxide capacity is that the ratio of the carbon dioxide capacity to the total capacity is higher than 1.5 times under the environment of 20 ℃.
3. The method for preparing a roxburgh rose and lemon juice soda as claimed in claim 1, wherein in the processing step of the roxburgh rose and lemon juice soda, green lemons with moderate hardness need to be selected when selecting green lemons, and roxburgh roses need to be selected when selecting fruits with much mature juice, but over-ripe fruits need to be selected, so that the over-ripe fruits are prevented from being rotten and savoury, and the over-ripe fruits are not suitable for selection.
4. The method for preparing the roxburgh rose and lemon juice soda as claimed in claim 1, wherein in the processing step of the roxburgh rose and lemon juice soda, the heating time is not too long so as to prevent the original flavor of the juice from being lost in the process of carrying out high-temperature quick sterilization by a jacketed kettle and a tubular heat exchanger, and the juice is preferably kept for 5-10 minutes at 70-80 ℃.
5. The method for preparing the roxburgh rose and lemon juice carbonated water according to claim 1, wherein in the step of selecting the main components of the roxburgh rose and lemon juice carbonated water, the dosage of the primary white granulated sugar per ton is 70kg, the dosage of the sucralose per ton is 0.03kg, the dosage of the sodium citrate per ton is 0.4kg, the dosage of the citric acid monohydrate per ton is 1.6kg, the dosage of the roxburgh rose juice per ton is 10kg, the dosage of the green lemon juice per ton is 3kg, the dosage of the potassium sorbate per ton is 0.3kg, the dosage of the roxburgh rose essence per ton is 0.22kg, the dosage of the lemon essence per ton is 0.15kg, and the dosage of the deoxidized carbonated water per ton is constant volume to 1 ton.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068434A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Clarified type fructus rosa roxbunghii juice and preparation method thereof |
| CN109820119A (en) * | 2018-12-14 | 2019-05-31 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt soda and preparation method thereof |
| CN112006191A (en) * | 2020-07-27 | 2020-12-01 | 遵义师范学院 | Roxburgh rose fruit juice beverage and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068434A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Clarified type fructus rosa roxbunghii juice and preparation method thereof |
| CN109820119A (en) * | 2018-12-14 | 2019-05-31 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt soda and preparation method thereof |
| CN112006191A (en) * | 2020-07-27 | 2020-12-01 | 遵义师范学院 | Roxburgh rose fruit juice beverage and preparation method thereof |
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