Processing process of lemon clear water can

A processing technology, lemon technology, applied in the field of processing technology of canned lemon water, can solve the problem of no canned lemons, etc., and achieve the effect of long storage time, delicious taste and simple production process

Inactive Publication Date: 2018-12-18
贵州开阳永红丰顺农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there have been no reports of canned lemons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing technique for canned lemonade, comprising the following steps,

[0024] (1) Lemon pretreatment; select fresh lemons with rich color and no rot, mildew and seedless, rinse them, remove the branches, retain the lemon peel, slice the lemons with a thickness of 0.5mm, boil them with 0.5% salt water for 25 minutes, and take them out. Cool and filter off the residue.

[0025] (2) Preservation; the ratio of preservation liquid is: 7% salt; 5% citric acid; 1.5% ascorbic acid; the rest is water. Soak the pretreated lemon completely in the preservative solution for 3d.

[0026] (3) Cooking: Cooking is high-temperature steam cooking, cooking at a temperature of 95°C for 50 minutes.

[0027] (4) Cooling and canning; cooling is to place the lemons in an air-conditioned room and cool them to room temperature. Then remove the cooled lemons and drain them, put them in a jar, add 2.2% salt water to the jar, and adjust the pH of the jar to about 4 with a 5% citric acid so...

Embodiment 2

[0032] A processing technique for canned lemonade, comprising the following steps,

[0033] (1) Lemon pretreatment; select fresh lemons with rich color and no rot, mildew, and seeds, rinse them, remove the branches, keep the lemon peel, slice the lemons with a thickness of 0.7mm, boil them with 0.7% salt water for 28 minutes, and take them out. Cool and filter off the residue.

[0034] (2) Preservation; the ratio of preservation liquid is: 7.5% salt; 6.5% citric acid; 1.8% ascorbic acid; the rest is water. Soak the pretreated lemon completely in the fresh-keeping liquid for 3.5d.

[0035] (3) Cooking: Cooking is high-temperature steam cooking at 97°C for 1 h.

[0036] (4) Cooling and canning; cooling is to place the lemons in an air-conditioned room and cool them to room temperature. Then remove the cooled lemons and drain them, put them into a jar, add 2.3% salt water to the jar, and adjust the pH of the jar to about 4 with a 6% citric acid solution. The volume of the jar ...

Embodiment 3

[0041] (1) Lemon pretreatment; select fresh lemons with rich color and no rot, mildew and seedless, rinse them, remove the branches, keep the lemon peel, slice the lemons with a thickness of 0.8mm, boil them with 0.8% salt water for 30min, and take them out. Cool and filter off the residue.

[0042] (2) Preservation; the ratio of preservation liquid is: 8% salt; 7% citric acid; 2.5% ascorbic acid; the rest is water. Soak the pretreated lemon completely in the preservative solution for 4 days.

[0043] (3) Cooking; the cooking is high-temperature steam cooking at a temperature of 98°C for 1.5 hours.

[0044] (4) Cooling and canning; cooling is to place the lemons in an air-conditioned room and cool them to room temperature. Then remove the cooled lemons and drain them, put them into a jar, add 2.5% salt water to the jar, and use a 7% citric acid solution to adjust the pH of the jar to about 4. The volume of the jar is 360ml. Made of glass.

[0045] (5) Exhaust and seal the ...

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Abstract

The invention relates to a processing process of a lemon clear water can. The processing process comprises the following steps of (1) lemon pretreatment; (2) fresh keeping; (3) steaming and boiling; (4) cooling and can charging; (5) air exhaust and can sealing; (6) sterilization and cooling; (7) box charging and warehouse entering. The lemon clear water can prepared by the processing process provided by the invention has the advantages that the storage time is long; the eating taste is fresh and delicious; the original juice and original taste of the lemon is remained; the effects of preventing phlegm from forming and stopping coughing, promoting the secretion of saliva or body fluid and strengthening the stomach are also achieved; the processing process can also be used for symptoms of bronchitis, pertussis, inappetence, vitamin loss, sunstroke polydipsia and the like. The manufacturing process is simple; the materials can be easily obtained; the lemon clear water can is suitable forlarge-scale production.

Description

technical field [0001] The present invention relates to the processing technology of canned lemon water. Background technique [0002] Canning is a method of packaging food. It can be canned beverages, including canned soda, coffee, juice, frozen milk tea, beer, etc. It can also be canned food, including luncheon meat, and the packaging material is tinplate. The can opener is used in the can opener, or there is imitation can technology. The packaging material used is aluminum alloy. Nowadays, most of the cans are open cans, which are easy to use. [0003] At present, there are many kinds of canned food, various packaging, different production methods, and rich flavors. However, there are no reports of canned lemons yet. Lemon is rich in vitamin C, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin, high potassium And low sodium elements, etc., are very beneficial to the human bo...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00
CPCA23L19/03A23L19/01A23L33/00A23V2002/00A23V2200/314A23V2200/32A23V2200/30A23V2250/032A23V2250/708A23V2250/1614A23V2250/1582
Inventor 姜凯
Owner 贵州开阳永红丰顺农业发展有限公司
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