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CN-122004377-A - Lime and fingered citron compound juice beverage and preparation method thereof

CN122004377ACN 122004377 ACN122004377 ACN 122004377ACN-122004377-A

Abstract

The invention discloses a lime and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage consists of 10% -40% of lime juice, 1% -5% of fingered citron juice, 5% -10% of compound sweetener and the balance of water, wherein the sweetener is formed by compounding 30% -70% of erythritol and 30% -70% of D-psicose. The preparation method comprises the steps of cleaning and cutting lime and fingered citron raw materials, boiling and filtering the lime with the peel to prepare lime liquid, squeezing and filtering the fingered citron with the peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, a sweetener and water, homogenizing, UHT sterilizing, packaging and checking to obtain a finished product. The invention improves the utilization rate of the lime raw material, the addition of the fingered citron juice improves the flavor of the beverage, and the flavor and the oxidation resistance of the lime juice are cooperatively improved, the compound sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

Inventors

  • WANG XINHUI
  • CHEN WEIJUN
  • LI JING
  • SHEN NINGNING
  • TANG YIBIN
  • REN ZHENGNAN
  • HE XINGYI
  • LI BINBIN
  • WANG JIE
  • XIAO LONGQUAN
  • LIU BINGLIANG

Assignees

  • 成都大学
  • 四川金方生物医药科技有限公司

Dates

Publication Date
20260512
Application Date
20260403

Claims (9)

  1. 1. The lime and fingered citron compound juice beverage is characterized by comprising, by mass, 10% -40% of lime juice, 1% -5% of fingered citron juice, 5% -10% of sweetener and the balance of water, wherein the sweetener is a compound of erythritol and D-psicose, the erythritol accounts for 30% -70% of the total weight of the sweetener, and the D-psicose accounts for 30% -70% of the total weight of the sweetener.
  2. 2. The lime and fingered citron compound juice beverage according to claim 1, which is characterized by comprising, by mass, 30.56% of lime juice, 2.78% of fingered citron juice, 7.5% of a sweetener, and the balance being water, wherein the sweetener is a combination of erythritol and D-psicose in a weight ratio of 1:1.
  3. 3. A method of preparing the lime bergamot composite juice beverage of claim 1 or 2, comprising the steps of: s1, cleaning raw materials, namely selecting fresh lime fruits and fingered citron fruits, and cleaning to remove impurities on the surfaces of the fruits; s2, raw material segmentation treatment, namely segmenting fresh lime with skin into blocks, and segmenting fresh fingered citron with skin; S3, boiling, namely mixing the fresh lime after dicing with water, heating and boiling, and filtering to obtain lime liquid; S4, squeezing juice, namely mixing the fresh fingered citron after dicing with water, squeezing juice, and filtering to obtain fingered citron juice; s5, compounding, namely blending water, lime juice, fingered citron juice and a sweetener according to a formula to obtain a compound beverage; S6, homogenizing, namely homogenizing the composite beverage to enable all the components to be fully fused; S7, sterilizing, namely performing UHT sterilization on the composite beverage; and S8, packaging and checking, namely aseptically packaging the sterilized solution, and checking to be qualified to obtain a finished product.
  4. 4. The method of claim 3, wherein the cleaning time in step S1 is 3-5 minutes, and the cleaning is followed by spraying with sterile water for 1-2 minutes.
  5. 5. The preparation method according to claim 3, wherein the water is added in the step S3 in an amount which is 2-3 times the weight of lime, and the heating and boiling process is that the temperature is raised to 90-95 ℃ and the mixture is boiled for 4-5 minutes and then boiled for 5-6 minutes at 60-70 ℃.
  6. 6. The preparation method of claim 3, wherein in the step S4, a wall-broken juicer is used for juicing, the amount of water added into the juice is 2-3 times of the weight of the fingered citron, and the juice-extracting time is 20-50 seconds.
  7. 7. The preparation method of claim 3, wherein the water used in the compounding in the step S5 is purified water, and the compounding process comprises the steps of adding lime solution, fingered citron juice and sweetener respectively, and then adding water to fix the volume.
  8. 8. A method according to claim 3, wherein in step S6, a hand-held homogenizer is used for homogenization.
  9. 9. The method of claim 3, wherein the UHT sterilization in step S7 is performed at a sterilization temperature of 110-120 ℃, a sterilization time of 5-10S, and a cooling temperature of 35-40 ℃, thereby minimizing the influence on the quality of the beverage while ensuring the sterilization effect.

Description

Lime and fingered citron compound juice beverage and preparation method thereof Technical Field The invention belongs to the field of fruit juice preparation, and particularly relates to a lime and fingered citron compound fruit juice beverage and a preparation method thereof. Background Lime (Citrus x aurantium engl.) is a Citrus juice of the family rutaceae, which is widely planted in China, has high amino acids, contains abundant flavonoids and components such as citric acid, malic acid, pectin, and has a strong orange-like characteristic flavor. However, the strong bitter taste of the lime limits the comprehensive development and utilization of the lime, so that the utilization rate of the lime fruits at home and abroad is insufficient, and related products still need to be further developed and applied. With the popularity of healthy diet concepts, consumers are increasingly demanding natural, functional juice beverages, and how to develop plant-type juice beverages with unique flavors and nutrition using fresh lime is a research hotspot. However, the prior art has obvious defects in the development of fresh lime beverage, namely, the utilization rate of the fresh lime is extremely low, not only is resource waste caused, but also environmental protection pressure is possibly brought, the untreated lime can cause bitter taste of the beverage due to bitter substances such as naringin, limonin and the like contained in the lime, the bitter taste is difficult to be accepted by consumers, and the lime has the problems of insufficient aroma and single flavor after being treated. Disclosure of Invention Technical problem The utilization rate of the lime fruits is extremely low, because the untreated lime contains bitter substances such as naringin, limonin and the like, the taste of the beverage is bitter and astringent, and the problems of insufficient aroma and single flavor of the lime are easy to occur after the lime is treated, so that the requirements of consumers are difficult to meet. Technical content In order to solve the technical problems, the invention provides the lime and fingered citron plant composite fruit juice beverage which is simple to operate and utilizes the aroma of fingered citron to improve the flavor of fruit juice and the preparation method thereof. The invention adopts the technical scheme that the lime and fingered citron juice beverage comprises, by mass, 10-40% of lime juice, 1-5% of fingered citron juice, 5-10% of sweetener and the balance of water. In one possible implementation mode, the sweetener is selected from the compound of erythritol and D-psicose, wherein the mass ratio of the erythritol in the sweetener is 30-70%, and the mass ratio of the D-psicose is 30-70%. In one possible implementation, the lime and fingered citron juice beverage comprises, by mass fraction, 30.56% of lime juice, 2.78% of fingered citron juice, 7.5% of a sweetener, and the balance of water, wherein the sweetener is a combination of erythritol and D-psicose in a weight ratio of 1:1. In one possible implementation, the preparation method of the lime juice comprises the following steps: (1) Raw material cleaning, namely selecting fresh lime fruits, and cleaning to remove impurities on the surfaces of the fruits; (2) Raw material cutting treatment, namely cutting fresh lime with peel into blocks; (3) And (3) boiling, namely mixing the fresh lime after dicing with water, heating and boiling, and filtering to obtain the lime liquid. In one possible implementation, the amount of water added in the decoction in the step (3) is 2-3 times the weight of lime. In a possible implementation mode, the heating and boiling process in the step (3) is to heat to 90-95 ℃ and boil for 4-5 minutes and then heat to 60-70 ℃ and boil for 5-6 minutes. In one possible implementation, the method for preparing the fingered citron juice comprises the following steps: selecting fresh fingered citron fruits, cleaning to remove impurities on the surfaces of the fruits, cutting the fresh fingered citron with skin, adding water, squeezing juice, and filtering after the squeezing juice is finished to obtain fingered citron juice. In one possible implementation, the amount of water added to the juice is 2-3 times the weight of fingered citron. In one possible implementation, the juice extraction time is 20-50 seconds. In one possible implementation, a method for preparing a lime bergamot juice composite beverage includes the steps of: s1, cleaning raw materials, namely selecting fresh lime fruits and fingered citron fruits, and cleaning to remove impurities on the surfaces of the fruits; s2, raw material segmentation treatment, namely segmenting fresh lime with skin into blocks, and segmenting fresh fingered citron with skin; S3, boiling, namely mixing the fresh lime after dicing with water, heating and boiling, and filtering to obtain lime liquid; S4, squeezing juice, namely mixing the fresh fingered citron after dicing with wat