Fresh lemon juice concn - after extn, chilling, dilution, de-oxidn, pasteurisation, carbon dioxide treatment

摘要

Fresh lemon juice for flavouring food and preparing beverages is very quickly concentrated after extn. (e.g. in 1:7 ratio); stored in chill-room; diluted with pure water; de-oxidised; heated on hot plate, e.g. pasteurised 90 secs. at 92 degrees C, cooled very quickly and satd. with CO2 gas at 4.5-5 atmos. in an "Aerosol bomb" container, esp. at 4-6 degrees C, provided with a spray-valve.