DE657953C - Process for the production of fruit juice concentrates, in particular citrus fruit juice concentrates - Google Patents

Description

Process for the production of fruit juice concentrates, in particular Citrus Fruit Juice Concentrates The invention relates to a method of production of fruit juice concentrates.

It is particularly applicable when the fruit juice has a high Has acidity and the content of natural buffer substances is low, such as z. B. lemon or lime juice. An application of a larger amount of a concentrate such fruit juices in the preparation of dilutions gives an undesirable one too sour taste. Therefore, strongly acidic fruit juices, e.g. B. Lemon juice, usually added to beverages in relatively small amounts so that the Drink does not taste too sour.

It is true that by adding very large amounts of sugar you can reduce the acidic Cover up the taste, but this will damage the natural taste of the juice. In addition, it has been found that lemon juice beverages, when standing, have a palatable taste and color suffer. So concentrated lemon juice darkens very considerably while standing after, changing the color from your original yellow tone to a tan or light brown and finally changes to a distinct brown tone.

These disadvantages are avoided according to the invention, namely by that the citrus fruit juice z. B. after concentrating substances are added that Buffer salts are or contain, whereby the pH value without reducing the titratable Acidity of the juice is increased.

The added amount of buffer substances is expediently measured in such a way that the piI value of the beverage after dilution and after removal of any carbon dioxide present is approximately between 2.9 and 3.15 .

Buffer substances are understood to mean those substances that, when added to a product made from fruit juice that is rich in acid, the acidity of the product decrease, d. H. Increase the pH of the product with no significant decrease or there is a change in the titratable acidity.

It has already been suggested to use sodium bicarbonate in fresh apple juice add to the formation of foam that then is skimmed off, to evoke. In this proposal, however, the titratable acid becomes essential degraded and, moreover, the purpose of the invention neither strive for no f1 achieved.

It was also proposed to add calcium hydroxide to plant ti'-: juices, likewise the titratable acid either completely destroyed or else extraordinarily is decreased.

It has also been proposed to use sodium acid phosphate as an agent to use to the natural green color of spinach and other chlorophyll-containing Keep vegetables in closed containers by impregnating the product with a solution of acid sodium phosphate, being neutral or alkaline Area to be worked on.

Finally it has also been suggested to drink vitaminized drinks A3 acidification with reduction of the initial pli value to a certain pH value to bring, the content of titratable acid is increased. The purpose of this The addition is the improvement of the stability of the vitamin preparation and the removal the unpleasant aftertaste attached to the vitamin preparations.

In contrast to all the known proposals, according to the invention Added buffer substances through which the pH value is increased without reducing it the titratable acid is required. At the same time there is a persistence of taste and color when the juice stands.

It has been found that by adding suitable buffer substances the out A full lemon flavor and a steady drink made at a concert council Taste impression is given.

In the production of concentrated lemon juice and lemon beverages it has been found to be beneficial to use orange juice, apricot juice, or peach juice to use as natural buffer substances or a suitable alkali salt of a fruit acid, z. B. Sodium citrate, add orange juice in small quantities gives your lemon juice product no strange or undesirable taste because the two fruits are closely related are. With sodium or. Potassium salt or another soluble and suitable salt the citric acid is .dem lemon juice or juice of a citrus fruit also no foreign substance added: Instead of using either natural Buffer substance, e.g. B. orange juice, or artificial buffer, e.g. B. Sodium Citrate, a mixture of the two can be used alone. It was found that very good results are obtained with the addition of about 5% orange juice Citrate: he orange juice can be fresh or come from a concentrate.

° "To explain the invention in detail the application on the production of a concentrated lemon juice drink or one from it carbonated beverage produced. Generally contains one concentrated lemon juice used for the production of beverages approximately 7 to 30 percent by weight anhydrous citric acid: a small amount of sodium benzoate, namely about 0.5 to 2.55%, the concentrated lemon juice can be used as a preservative be admitted.

Orange juice is used as a buffer substance and preferably also in concentrated form .. 5 to zo percent by weight of the total beverage concentrate can consist of orange juice; without losing the lemon character of the drink.

If sodium citrate, including the product which crystallizes with water the formula 2 Na3 Ca H, 07 # i i H2 b is meant; is used as a buffer material, can add about 0.2 to about 5 weight percent sodium citrate in the lemon juice concentrate be included. For lemon juice products, the appropriate ratio seems more natural Citric acid to added sodium citrate at about 0.04 to 0.19 parts of I sodium citrate to lie i part of anhydrous citric acid.

In the manufacture of carbonated beverages, approximately 5 to 9 parts of sugar syrup are added to 1 part of this concentrate and this concentrate is mixed with carbonated water. The ready-to-drink beverage then generally contains from about 0.1 to about 1.7% / a anhydrous citric acid and from about 0.07 to about 0.07% / a sodium citrate. The sodium benzoate can be present in the final beverage in amounts of about 0.03% without affecting the distinctive taste of the beverage. The pI of the final beverage of the type described above will preferably be between about PH 2190 and PH 3.15; pÄ 3.0 is about the optimum.

The sodium benzoate used as a preservative also has the tendency to increase the pH of a beverage. However, it is used in the present Fäll only used because of its preservative effect and not as a buffer substance, since it, introduced in amounts which would suffice, set the p, 1 value to the desired one Value zti Increase, your drink an unwanted benzoate taste would give.

If there is less than 0.3 ° 1a sodium benzoate in the final drink are, then that is sufficient in terms of the protective effect, and it will not be the drink unwanted taste granted.

Example i Natural lemon juice is vacuumed up to a Acid content of approximately 16.68 ° g "concentrated anhydrous citric acid. More natural Orange juice is now also concentrated under vacuum until it is about 7 2 percent by weight Contains soluble solids. At such a concentration the latter contains product usually about 6 ° j0 anhydrous citric acid. iooo kg (going on concentrated Lemon juice and 25 kg of the concentrated orange juice are now mixed and a solution of 13 kg of sodium benzoate and 13.5 kg of sodium citrate in 37 kg of water added. Lemon oil and / or other flavoring essences and substances can can also be added.

Sugar is added to 1 kg of the above concentrate, e.g. B. 6.1 kg and the desired amount of water, e.g. B. 3.8 kg. 50 g of this syrup is introduced into each bottle and then the bottles are filled with carbonated water. The resulting beverage contains about 13.8 percent by weight soluble solids and about 0.37 percent by weight anhydrous citric acid.

Example 2 To 100 kg of a concentrated as in example i Lemon juice 13 kg of sodium benzoate and 25 kg of sodium citrate, dissolved in 35 kg of water, added. Here, too, flavoring oils can be used and the beverage preparation, as indicated in example i. Example 3 To 80o kg of the example i described concentrated lemon juice are zoo kg of concentrated orange juice admitted. A solution of 13 kg of sodium benzoate in 35 kg is added to this mixture Water added. Flavoring oils can be applied and the drink in in the manner described in Example i.

Claims (3)

PATENT CLAIMS: i. Process for the production of fruit juice concentrates, in particular citrus fruit juice concentrates, characterized in that the fruit juice, in particular citrus fruit juice, buffer salts or substances that contain buffer salts, can be added, through which the pH value without reducing the titratable acidity of the juice is increased. 2. The method according to claim i, characterized in that the amount of buffer substances added is such that the pii value of the beverage after removal of the carbon dioxide present are between about 2.9 and 3.15 pt comes. 3. The method according to claim i and 2, characterized in that as a buffer substance a natural fruit juice is used. 4 .. The method according to claim i to 3, characterized in that an alkali salt of a fruit acid, z: B. sodium citrate is used.