Product and method for stabilizing lemon juice

Abstract

The invention relates to a method for stabilizing lemon juice, by means of which the lemon, after being disinfected, is cut up in order to extract the lemon juice, but not before the natural oils contained in the lemon rind are separated and the seeds thereof are also separated, the lemon juice subsequently being subjected to a predetermined time and temperature range, then cooled to predetermined temperatures in order to generate a thermal shock, followed by the addition thereto of stabilizers and antioxidants. Finally, the lemon juice is packaged.

Claims

1. A method for stabilizing lemon juice comprising: extracting Lemon juice without allowing the natural oil contained within the lemon peel to mix with said juice, wherein said oil is isolated from said juice through the placement of a 100% natural fiber cloth over said pressing machine; separation of the lemon seeds from said juice through said cloth; immediate heating of said lemon juice to a minimum temperature of between 60 centigrade and 95 centigrade for between 30 and 60 seconds; thermal shock cooling of said lemon juice to between 0 centigrade and 30 centigrade; and said lemon juice is stored at a temperature of between 10 C and 25 C for at least 10 days.

2. The method of claim 1 wherein; xanthan is added to the cold lemon juice at a ratio of 0.01% to 0.25% by weight of said lemon juice.

3. The method of claim 1 wherein; ascorbic acid and/or citric acid is added to the cold lemon juice at a ratio of 1% to 2% by weight of said lemon juice according to said cold lemon juice pH and Brix scale.

4. The method of claim 1 wherein; glucose is added to the cold lemon juice at a ratio of 0.5% to 2.0% by weight of said lemon juice according to said cold lemon juice pH and Brix scale.

5. The method of claim 1 wherein; sodium benzoate and/or potassium sorbate is added to the cold lemon juice at a ratio of 0.25% to 1.0% by weight of said lemon juice according to said cold lemon juice pH and Brix scale; and said combined cold lemon juice may be stored frozen for a period over two years.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0010] FIG. 1 shows a flowchart of the proposed process, according to an exemplary embodiment of the invention.

[0011] The above-described and other features will be appreciated and understood by those skilled in the art from the following detailed description, drawings, and appended claims.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0012] The preparation and use of various forms of this invention provides many applicable inventive concepts that can be incorporated into a wide plurality of specific contexts such as packaging in sachet, bottle and bag used for commercial, industrial and medicinally.

[0013] The stabilization process is performed lemon juice in a food processing plant itself, considering the following phases:

[0014] 1) removing the lemon is selected overripe fruit, leaves, branches and debris.

[0015] 2) lemons are washed by immersion in water,

[0016] 3) lemons are disinfected by immersion in water disinfectant special food for at least 5 minutes.

[0017] 4) They turn to go through water to remove any residual disinfectant.

[0018] 5) Cut lemon into 2 parts.

[0019] 6) cover the squeezer machine is placed to absorb the natural oils of lemon peel.

[0020] 7) lots of lemon squeezers are placed in the machine to extract the juice of lemon.

[0021] 8) the seeds of lemon juice is immediately extracted by manual casting.

[0022] 9} is heated immediately seeded lemon juice (to prevent bitter) at a temperature ranging from a minimum of 60*C up to 95 C. in a time range between 30 and 60 seconds.

[0023] 10) The hot lemon juice is cooled down by heat shock at a temperature in a range between 30 C. and OC 11) antioxidant stabilizers and the lemon juice were added.

[0024] 12) The stabilized lemon juice is stored in cold temperature of 10 C. to 25C for at least 10 days.

[0025] 13) The lemon juice is stabilized in liquid state is packed in special packaging (plastic laminate, bilayer coextruded polyester, 12 gauge polyethylene) or glass to prevent lemon acidity corrode the packaging container.

Advantages of the Invention

[0026] The product obtained by the stabilization process allows:

[0027] Keep frozen for more than two years preserving their organoleptic and physical properties while Keep it up to 12 months at room temperature preventing the breakdown and growth of fungi, yeasts and bacteria that affect their physical and organoleptic characteristics.

[0028] Lets be handled, stored and transported smoothly for any climate while maintaining all physical and organoleptic characteristics.

[0029] Its composition is of 94.75% natural lemon juice.

[0030] This invention has industrial, medical and commercial applications. References: [0031] [1] PROJECT FEASIBILITY TAHITI LEMON TO EXPORT TO CANADA 2004-2014 Aguas Francisco, Hector Frire