Study On Processing Technology Of Lemon Beverage Series Products

Lemons are a kind of fruit with great nutritive value and medicinal value. It tastes sour and bitter. At the present, the lemons around the world are mainly used for fresh food. The number of processing accounted for only about 20% of the total output. The main processing products of lemons are concentrated juice, original juice, essential oil and extracting pectin and dietary fiber from lemon skin. However, the lemon skin also includes rich flavonoids, this ingredient has certain health care effect, like anti-cancer, oxidation resistance, bacteriostasis anti-virus as well as prevention cardiovascular disease and so on.Therefore, extracting the flavonoids from lemon skin effectively, and comprehensive utilization, depth development lemon functionality product, further improve the lemon the use value.On the aspects of lemon juice processing, as the bitter of lemon skin seriously impacts the quality of products and the production of lemon juice was limited to juice processing without fruit skin. To a large degree, resources were wasted. Therefore, in this study, fresh lemons were choosed as the test materials, extacted the flavonoids from lemon skin and added it to lemon juice, then got a functional beverage. In order to make full use of the material, used the remaining lemon juice and sugar cane juice blending into a compoung beverage. The test results show that1. This study took flavonoids extraction yield as the test indicators, and choosed extraction temperature, ethanol concentration, solid-liquid ratio and extraction time as the test influencing factors. Through single factor experiment comparing the flavonoids yield of ultrasonic extraction and water bath extraction, and the result showed that value range of extraction temperature was 65~75℃, ethanol concentration was 50%~70%, solid-liquid ratio was 1∶30~1∶40, extraction time was 35~45min. On this condition, the flavonoids yield was better.2. To further optimize the process of ultrasonic extraction flavonoids by Box-Behnken experimental design, using Design Expert 8.0.6 software to analyze test date and built the regression mathematical modal of influential factors on flavonoids yield(Y):Y =-383.19792+8.40533A+0.90417B+0.37117C+4.145D+8.6500×10-3AB+0.026200AC-0.012500AD+1.15000×10-3BC-4.75000×10-3BD-3.50000×10-3CD-0.06565A2-0.011225B2-0.029050C2-0.036500 D2By response surface analysis, the optimal parameter conditions of flavonoids were ultrasonic temperature 71.93℃, ethanol concentration 61.74%, solid-liquid ratio 1∶37.72, ultrasonic time 40 min, and the predictive value of flavonoids yield was 34.10mg/g. This study choosed parameter conditions were ultrasonic temperature 72℃, ethanol concentration 60%, solid-liquid ratio 1∶38, ultrasonic time 40 min. To verification test, the actual flavonoids yield was 33.77mg/g. The difference was not significant between 33.77mg/g and 34.10mg/g.3. The formula of lemon health beverage was lemon juice, flavonoids concentrated solution, honey and water. Through the single factor and orthogonal test, the adding of lemon juice,concentrated liquid,honey and water was 9%、21%、5%、65%.4. Through the comparison of the clear effect of pectin, shell polyose and bentonite on different density, it detemined that the suitable clarifier was bentonite of 2%, and the adding amount was 3.0m L in 60 m L samples. That was the concentration of 1g/L.5. In order to reduce the turning brown degree of sugar cane juice, it adopted blanching method to break the polyphenoloxidase(PPO) activeness of sugar cane as well as increasing suitable inhibitor to protect the color. Through the single factor experiment, comparing the effect of blanching time on PPO, it determined that the optimum blanching condition of sugarcane was temperature 90℃, time 10 min. Through the single factor and double factor experiment, comparing the effect of different density of fixative(VC and EDTA-Na2) on the effective of protecting color, the suitable concentration of color protecting agent was Vitamine C of 0.2%+EDTA-Na2 of 0.125%.6. The formula of lemon-sugar cane compound beverage was lemon juice, sugar cane juice and water. Through the single factor and orthogonal test, the adding of lemon juice,sugarcane juice and water was 13%、34%、53%.7. In order to make the lemon-sugar cane compound beverage be more homogeneous stable, increasesing appropriate stabilizer CMC-Na and Xanthan gum in the mixed juice, and through comparising the stability effect of single and compound stabilizer, it detemined the most suitable stabilizer and the adding amount was CMC-Na of 0.05% + Xanthan gum of 0.05%.