CN116172152A - Process for preparing lemon raw juice by adding water-washed lemon oil - Google Patents
Process for preparing lemon raw juice by adding water-washed lemon oil Download PDFInfo
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- CN116172152A CN116172152A CN202310157502.4A CN202310157502A CN116172152A CN 116172152 A CN116172152 A CN 116172152A CN 202310157502 A CN202310157502 A CN 202310157502A CN 116172152 A CN116172152 A CN 116172152A
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 104
- 244000248349 Citrus limon Species 0.000 title claims abstract description 104
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 38
- 235000019501 Lemon oil Nutrition 0.000 title claims description 27
- 239000010501 lemon oil Substances 0.000 title claims description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 239000003921 oil Substances 0.000 claims abstract description 82
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000000341 volatile oil Substances 0.000 claims abstract description 33
- 235000001510 limonene Nutrition 0.000 claims abstract description 20
- 229940087305 limonene Drugs 0.000 claims abstract description 20
- 238000005406 washing Methods 0.000 claims abstract description 20
- 238000011160 research Methods 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 238000012360 testing method Methods 0.000 claims abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 6
- 150000003505 terpenes Chemical class 0.000 claims abstract description 6
- 235000007586 terpenes Nutrition 0.000 claims abstract description 6
- 235000019198 oils Nutrition 0.000 claims description 80
- 235000013399 edible fruits Nutrition 0.000 claims description 55
- 239000000203 mixture Substances 0.000 claims description 20
- 238000000227 grinding Methods 0.000 claims description 17
- 238000003801 milling Methods 0.000 claims description 9
- 238000011084 recovery Methods 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 4
- 238000004064 recycling Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 8
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000008365 aqueous carrier Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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 relates to the field of lemon juice preparation technology, and discloses a preparation method of lemon juice, which comprises the following steps: s1: washing the cold pressed lemon peel oil and the recovered lemon essential oil in a physical water system to remove unstable and easily oxidized limonene and lemon terpenes; s2: washing the oil with water to remove the water-based carrier, thereby obtaining the essential oil without limonene and limonene; s3: then, the optimal return additive mass parts are obtained through essential oil proportioning research and taste test; s4: finally, the return additive is added back into the lemon juice, so that the lemon juice which is full in fruit juice feel and fresh and full in fragrance is obtained.
Description
Technical Field
The invention relates to the field of lemon juice preparation technology, in particular to a technology for preparing lemon juice by adding water-washed lemon oil back.
Background
Research on fragrance adding technology at home and abroad has been carried out for a period of time, but the technology is mainly applied to some high-end fruit juice products abroad and has quite limited range. The domestic research on the technology is mainly remained in the cold pressing, recycling and back adding stages of lemon peel oil, and the collection, treatment and research on aroma substances and volatile flavor components except for the lemon peel oil are less.
This is mainly limited by the current domestic relatively single lemon juice processing technology and the operability of the collection and treatment of lemon aroma substances and volatile flavor components, and for this reason we propose a process for preparing lemon juice by washing lemon oil and adding back.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a process for preparing lemon juice by adding water-washed lemon oil back, which solves the problems.
(II) technical scheme
In order to achieve the above purpose, the present invention provides the following technical solutions: the process for preparing the lemon juice by adding the water-washed lemon oil comprises the following steps:
s1: washing the cold pressed lemon peel oil and the recovered lemon essential oil in a physical water system to remove unstable and easily oxidized limonene and lemon terpenes;
s2: washing the oil with water to remove the water-based carrier, thereby obtaining the essential oil without limonene and limonene;
s3: then, the optimal return additive mass parts are obtained through essential oil proportioning research and taste test;
s4: and finally, adding the return additive back into the lemon juice, thereby obtaining the lemon juice with sufficient fruit juice feel and fresh and full fragrance.
Preferably, in the step S1, cold-pressed lemon peel oil is obtained by adopting a peel wiping mode, and the specific operation is as follows: the lemon fruit is sent into a storage bin at the upper part of the vertical oil mill, enters from the upper part of the oil mill, falls into a middle grinding disc, and exits from the side face after being ground, the lemon fruit continuously rolls on the grinding disc due to the rapid rotation of the grinding disc, meanwhile, the lemon fruit continuously collides with the peripheral wall due to the effect of centrifugal force, the peel oil cells are fully broken and crushed to obtain oil when the surface of the lemon fruit is impacted by the rotating grinding disc, the essential oil is flushed to a recovery device at the bottom of the oil mill through high-pressure spraying water, the spraying water speed is 1.2-1.5 tons/hour, the water pressure is controlled to be 0.5-0.6MPa, and the rotating grinding disc speed is 100-200 revolutions/min and is adjustable in frequency conversion.
Preferably, the lemon essential oil recovery in step S1 is specifically operated as: filtering the mixture collected by the recovery device at the lower part of the oil mill by using a vibrating screen to remove coarse slag, performing two-stage separation treatment, filtering the oil-water slag mixture obtained by refining treatment by using a spiral refiner, feeding the mixture into a butterfly separator by using a pump to refine oil, sealing lemon oil, temporarily storing the lemon oil in a conical stainless steel barrel with a discharge port at the bottom, standing in a storehouse at 0-10 ℃ for 48 hours, and discharging water deposited at the bottom.
Preferably, the lemon peel oil is inserted into a grading treatment step before cold pressing, the lemon fruits after cleaning and disinfection are graded according to three specifications, wherein the transverse diameters of the small fruits are 40-50mm, the middle fruits are 50-65mm, and the big fruits are larger than 65mm, the small fruits enter a small channel oil mill, the middle fruits enter a second-seventh channel oil mill, and the big fruits are 65mm and enter an eighth channel oil mill;
the small fruits, the medium fruits and the big fruits respectively enter a vertical oil mill with the diameter of 800mm, 1000mm and 1200mm of a rotary grinding disc, the rotation number of the small fruits is 100-140 r/min, the oil milling time is 60-65 seconds, the medium fruits are 140-160 r/min, the oil milling time is 65-70 seconds, the big fruits are 160-200 r/min, and the oil milling time is 70-75 seconds.
Preferably, the physical water system washing treatment of the cold pressed lemon peel oil and the recovered lemon essential oil in the step S1 comprises the following specific steps:
s11: the lemon peel oil and the recovered lemon essential oil are put into a water washing tank, oil in the water washing tank is stirred at the speed of 35-45 r/min, the temperature is guaranteed to be 1-4 ℃ in the stirring process, then purified water at the temperature of 1-4 ℃ is added according to the mass ratio of 1-2% of the oil, the mixture is stirred at the speed of 55-65 r/min for 10-15 min, and impurities are discharged after standing and precipitating for 24 h;
s12: the oil temperature is 1-4 ℃, then purified water with the temperature of 1-4 ℃ is added according to the mass ratio of 2% -3% of the oil, the mixture is stirred for 10-15 minutes at the speed of 55-65 r/min, and the mixture is left to stand and precipitate for 24 hours, and then impurities are discharged, so that the essential oil without limonene and limonene substances is obtained.
Preferably, the fresh lemon fruits used for cold pressing lemon peel oil and recycling lemon essential oil in the step S1 are lemon fruits which are picked on the tree, are removed from rot and mildew, are damaged by diseases and insect pests, have a transverse diameter of more than or equal to 40mm and have a storage time of not more than 48 hours from picking to processing.
(III) beneficial effects
Compared with the prior art, the invention provides a process for preparing lemon juice by adding water-washed lemon oil, which has the following beneficial effects:
1. the process for preparing the lemon raw juice by adding back the water-washed lemon oil comprises the steps of performing physical water system washing treatment on cold-pressed lemon peel oil and recovered lemon essential oil, and removing unstable and easily oxidized limonene and lemon terpenes; removing the aqueous carrier; then, the mixture ratio research and taste test are carried out; finally, the lemon oil is added back into the lemon juice, so that the lemon juice with sufficient juice feel and fresh and full fragrance is obtained, and the technical problem that lemon oil is unstable and easy to oxidize and the lemon juice has poor taste is fundamentally solved.
Drawings
Fig. 1 is a schematic diagram of a process flow for preparing lemon juice by adding water-washed lemon oil according to the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, the process for preparing lemon juice by adding water-washed lemon oil comprises the following steps:
s1: washing the cold pressed lemon peel oil and the recovered lemon essential oil in a physical water system to remove unstable and easily oxidized limonene and lemon terpenes;
s2: washing the oil with water to remove the water-based carrier, thereby obtaining the essential oil without limonene and limonene;
s3: then, the optimal return additive mass parts are obtained through essential oil proportioning research and taste test;
s4: and finally, adding the return additive back into the lemon juice, thereby obtaining the lemon juice with sufficient fruit juice feel and fresh and full fragrance.
In the S1 step, cold-pressed lemon peel oil is extracted by adopting a peel wiping mode, and the specific operation is as follows: the lemon fruit is sent into a storage bin at the upper part of a vertical oil mill, enters from the upper part of the oil mill, falls into a middle grinding disc, and exits from the side face after being ground, the lemon fruit continuously rolls on the grinding disc due to the rapid rotation of the grinding disc, meanwhile, the lemon fruit continuously collides with the peripheral wall due to the effect of centrifugal force, the peel oil cells are fully broken and crushed to obtain oil when the peel oil cells are impacted by the rotating grinding disc, the essential oil is flushed to a recovery device at the bottom of the oil mill through high-pressure spraying water, the spraying water speed is 1.2-1.5 tons/hour, and the water pressure is controlled to be 0.5-
The speed of the rotary millstone is 100-200 rpm and the frequency conversion is adjustable at 0.6 MPa.
In the step S1, the lemon essential oil recovery specific operation is as follows: filtering the mixture collected by the recovery device at the lower part of the oil mill by using a vibrating screen to remove coarse slag, performing two-stage separation treatment, filtering the oil-water slag mixture obtained by refining treatment by using a spiral refiner, feeding the mixture into a butterfly separator by using a pump to refine oil, sealing lemon oil, temporarily storing the lemon oil in a conical stainless steel barrel with a discharge port at the bottom, standing in a storehouse at 0-10 ℃ for 48 hours, and discharging water deposited at the bottom.
The method comprises the steps of inserting a grading treatment step before cold pressing lemon peel oil, grading cleaned and sterilized lemon fruits according to three specifications, wherein small fruits with the transverse diameters of 40-50mm, medium fruits with the transverse diameters of 50-65mm and big fruits with the transverse diameters of more than 65mm are respectively selected, the small fruits enter a small oil mill with one channel, the medium fruits enter an oil mill with the second-seventh channels, and the big fruits with the transverse diameters of 65mm enter an eighth large oil mill with the eighth channel;
the small fruits, the medium fruits and the big fruits respectively enter a vertical oil mill with the diameter of 800mm, 1000mm and 1200mm of a rotary grinding disc, the rotation number of the small fruits is 100-140 r/min, the oil milling time is 60-65 seconds, the medium fruits are 140-160 r/min, the oil milling time is 65-70 seconds, the big fruits are 160-200 r/min, and the oil milling time is 70-75 seconds.
In S1, the physical water system washing treatment of the cold pressed lemon peel oil and the recovered lemon essential oil comprises the following specific steps:
s11: the lemon peel oil and the recovered lemon essential oil are put into a water washing tank, oil in the water washing tank is stirred at the speed of 35-45 r/min, the temperature is guaranteed to be 1-4 ℃ in the stirring process, then purified water at the temperature of 1-4 ℃ is added according to the mass ratio of 1-2% of the oil, the mixture is stirred at the speed of 55-65 r/min for 10-15 min, and impurities are discharged after standing and precipitating for 24 h;
s12: the oil temperature is 1-4 ℃, then purified water with the temperature of 1-4 ℃ is added according to the mass ratio of 2% -3% of the oil, the mixture is stirred for 10-15 minutes at the speed of 55-65 r/min, the mixture is left to stand and precipitate for 24 hours, and then impurities are discharged, so that the essential oil without limonene and limonene substances is obtained, and the essential oil is added back into the lemon juice, thereby being more beneficial to improving the taste and aroma of the lemon juice.
S1, cold-pressing lemon peel oil and recycling lemon essential oil, wherein fresh lemon fruits are picked on trees, rot and mildew are removed, plant diseases and insect pests are prevented, the transverse diameter is more than or equal to 40mm, and the storage time from picking to processing is not longer than 48 hours.
The technology for preparing the lemon raw juice by adding back the water-washed lemon oil carries out physical water system washing treatment on cold-pressed lemon peel oil and the recovered lemon essential oil, and removes unstable and easily oxidized limonene and lemon terpenes; removing the aqueous carrier; then, the mixture ratio research and taste test are carried out; finally, the lemon oil is added back into the lemon juice, so that the lemon juice which is sufficient in fruit juice feel and fresh and full in fragrance is obtained, the technical problems that lemon oil is unstable and easy to oxidize and the taste of the lemon juice is poor are fundamentally solved, and the favorability of related products is improved by more than 60% through an external test.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The process for preparing the lemon juice by adding the water-washed lemon oil is characterized by comprising the following steps of:
s1: washing the cold pressed lemon peel oil and the recovered lemon essential oil in a physical water system to remove unstable and easily oxidized limonene and lemon terpenes;
s2: washing the oil with water to remove the water-based carrier, thereby obtaining the essential oil without limonene and limonene;
s3: then, the optimal return additive mass parts are obtained through essential oil proportioning research and taste test;
s4: and finally, adding the return additive back into the lemon juice, thereby obtaining the lemon juice with sufficient fruit juice feel and fresh and full fragrance.
2. The process for preparing the lemon raw juice by adding back the water-washed lemon oil according to claim 1, wherein the cold-pressed lemon peel oil in the step S1 is extracted by adopting a peel wiping mode, and the specific operation is as follows: the lemon fruit is sent into a storage bin at the upper part of the vertical oil mill, enters from the upper part of the oil mill, falls into a middle grinding disc, and exits from the side face after being ground, the lemon fruit continuously rolls on the grinding disc due to the rapid rotation of the grinding disc, meanwhile, the lemon fruit continuously collides with the peripheral wall due to the effect of centrifugal force, the peel oil cells are fully broken and crushed to obtain oil when the surface of the lemon fruit is impacted by the rotating grinding disc, the essential oil is flushed to a recovery device at the bottom of the oil mill through high-pressure spraying water, the spraying water speed is 1.2-1.5 tons/hour, the water pressure is controlled to be 0.5-0.6MPa, and the rotating grinding disc speed is 100-200 revolutions/min and is adjustable in frequency conversion.
3. The process for preparing lemon juice by water-washed lemon oil back-addition according to claim 2, wherein the lemon essential oil recovery in step S1 is specifically operated as follows: filtering the mixture collected by the recovery device at the lower part of the oil mill by using a vibrating screen to remove coarse slag, performing two-stage separation treatment, filtering the oil-water slag mixture obtained by refining treatment by using a spiral refiner, feeding the mixture into a butterfly separator by using a pump to refine oil, sealing lemon oil, temporarily storing the lemon oil in a conical stainless steel barrel with a discharge port at the bottom, standing in a storehouse at 0-10 ℃ for 48 hours, and discharging water deposited at the bottom.
4. The process for preparing lemon raw juice by adding back water-washed lemon oil according to claim 2, which is characterized in that the step of classifying is inserted before cold pressing lemon peel oil, the washed and sterilized lemon fruits are classified according to three specifications, namely small fruits with the transverse diameters of 40-50mm and medium fruits with the transverse diameters of 50-65mm and big fruits with the transverse diameters of more than 65mm, wherein the small fruits enter a small oil mill with one channel, the medium fruits enter an oil mill with the second-seventh channel, and the big fruits with the transverse diameters of 65mm enter an eighth large oil mill with one channel;
the small fruits, the medium fruits and the big fruits respectively enter a vertical oil mill with the diameter of 800mm, 1000mm and 1200mm of a rotary grinding disc, the rotation number of the small fruits is 100-140 r/min, the oil milling time is 60-65 seconds, the medium fruits are 140-160 r/min, the oil milling time is 65-70 seconds, the big fruits are 160-200 r/min, and the oil milling time is 70-75 seconds.
5. The process for preparing lemon raw juice by adding back water-washed lemon oil according to claim 1, wherein the physical water-based washing treatment of cold pressed lemon peel oil and recovered lemon essential oil in S1 comprises the following specific steps:
s11: the lemon peel oil and the recovered lemon essential oil are put into a water washing tank, oil in the water washing tank is stirred at the speed of 35-45 r/min, the temperature is guaranteed to be 1-4 ℃ in the stirring process, then purified water at the temperature of 1-4 ℃ is added according to the mass ratio of 1-2% of the oil, the mixture is stirred at the speed of 55-65 r/min for 10-15 min, and impurities are discharged after standing and precipitating for 24 h;
s12: the oil temperature is 1-4 ℃, then purified water with the temperature of 1-4 ℃ is added according to the mass ratio of 2% -3% of the oil, the mixture is stirred for 10-15 minutes at the speed of 55-65 r/min, and the mixture is left to stand and precipitate for 24 hours, and then impurities are discharged, so that the essential oil without limonene and limonene substances is obtained.
6. The process for preparing the lemon raw juice by adding back the water-washed lemon oil according to claim 1, wherein the fresh lemon fruits used for cold pressing the lemon peel oil and recycling the lemon essential oil in the step S1 are lemon fruits which are removed from rot and mildew after picking on trees, have plant diseases and insect pests, have a transverse diameter of not less than 40mm and have a storage time from picking to processing of not more than 48 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310157502.4A CN116172152A (en) | 2023-02-23 | 2023-02-23 | Process for preparing lemon raw juice by adding water-washed lemon oil |
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| CN202310157502.4A CN116172152A (en) | 2023-02-23 | 2023-02-23 | Process for preparing lemon raw juice by adding water-washed lemon oil |
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| CN116172152A true CN116172152A (en) | 2023-05-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116965496A (en) * | 2023-08-03 | 2023-10-31 | 北京火星补给科技文化有限公司 | Frozen lemon juice for reducing lemon fragrance of hand beating and process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10292196A (en) * | 1997-04-16 | 1998-11-04 | Spring Shoji Kk | Removal of oil |
| CN103540409A (en) * | 2013-11-08 | 2014-01-29 | 张帮奎 | Method for producing lemon essential oil |
| CN106542950A (en) * | 2016-10-26 | 2017-03-29 | 梧州学院 | A kind of method for preparing limonene by 3 carenes |
| CN109480130A (en) * | 2018-10-25 | 2019-03-19 | 重庆尚蔬坊饮料食品股份有限公司 | Reduce the mill oil method of skin oil and its fruit juice obtained in citrus fruit juice |
-
2023
- 2023-02-23 CN CN202310157502.4A patent/CN116172152A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10292196A (en) * | 1997-04-16 | 1998-11-04 | Spring Shoji Kk | Removal of oil |
| CN103540409A (en) * | 2013-11-08 | 2014-01-29 | 张帮奎 | Method for producing lemon essential oil |
| CN106542950A (en) * | 2016-10-26 | 2017-03-29 | 梧州学院 | A kind of method for preparing limonene by 3 carenes |
| CN109480130A (en) * | 2018-10-25 | 2019-03-19 | 重庆尚蔬坊饮料食品股份有限公司 | Reduce the mill oil method of skin oil and its fruit juice obtained in citrus fruit juice |
Non-Patent Citations (3)
| Title |
|---|
| 莫树平;司徒穗嫣;: "影响果汁饮料质量的关键技术", 饮料工业, no. 06, 28 June 2007 (2007-06-28) * |
| 赵天瑞等: "柠檬汁中苦味物质的脱除试验", 昆明理工大学学报(理工版), vol. 32, no. 5, 31 October 2007 (2007-10-31), pages 100 - 103 * |
| 高雪;李正国;杨迎伍;ANGELOS K.KANELLIS;: "柑橘果皮生理性病变的发生与控制", 重庆大学学报(自然科学版), no. 05, 28 May 2006 (2006-05-28) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116965496A (en) * | 2023-08-03 | 2023-10-31 | 北京火星补给科技文化有限公司 | Frozen lemon juice for reducing lemon fragrance of hand beating and process thereof |
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