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Processing method of palatability citrus reticulata blanco and preserved plum drink

A processing method, the technology of nine-made tangerine peel, which is applied in food preparation, application, food science and other directions, can solve the problem of rare functional beverages, and achieve the effects of inhibiting and eliminating germs and viruses, easily purchasing raw materials, and improving immune function.

Active Publication Date: 2011-07-27
NANTONG QIANQIANHUI CHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are countless beverages on the market, but it is rare to process delicious functional beverages with candied fruit and beneficial microorganisms.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The processing method of Jiuzhi tangerine peel beverage, weighing raw materials: 500-550 grams of water, 15-25 grams of Jiuzhi tangerine peel, 2 grams-5 grams of EM original dew, 0.3 grams-0.5 grams of L-ascorbic acid, and L-ascorbic acid Put it into water and heat it to 100°C, place it in a sterile room, let it cool down to below 40°C, and put the nine-process tangerine peel sterilized by microwave into a sterilized and light-proof polyvinyl chloride beverage bottle under aseptic conditions. Add L-ascorbic acid solution and EM original dew, degas in a 0.05Mpa degasser, quickly cover the sterilized bottle cap, and pack it into a box.

Embodiment 2

[0015] The processing method of plum drink, weighing raw materials: 500g-550g of water, 20g-30g of plum, 2g-5g of EM original dew, 0.3g-0.5g of L-ascorbic acid, put L-ascorbic acid into Warm the water to 100°C and place it in a sterile room, let it cool to below 40°C, put the plums sterilized by microwaves into a sterilized polyvinyl chloride beverage bottle and add L-ascorbic acid under aseptic conditions The solution and the original EM are degassed in a 0.05Mpa degasser, quickly covered with a sterilized bottle cap, and packed into a box.

Embodiment 3

[0017] The processing method of candied kumquat beverage, weighing raw materials: 500-550 grams of water, 30-40 grams of candied kumquat, 2 grams-5 grams of EM original dew, 0.3 grams-0.5 grams of L-ascorbic acid, and the L-ascorbic acid Put it into water and heat it to 100°C, place it in a sterile room, let it cool down to below 40°C, and put the candied kumquat sterilized by microwave into a sterilized and light-proof polyvinyl chloride beverage bottle under aseptic conditions. Add L-ascorbic acid solution and EM original dew, degas in a 0.05Mpa degasser, quickly cover the sterilized bottle cap, and pack it into a box.

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PUM

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Abstract

The invention provides a method for processing a tasty tangerine peel and preserved plum drink, and belongs to the processing technology field of novel drink. The tasty tangerine peel and preserved plum drink is processed by antisepsis soft water, tangerine peels processed after a plurality of working procedures, dried plums, glazed fruit oval kumquats, plum gingers and EM raw dew, etc. The production is completely provided with a plurality of tastes which are salty, acid, sweet, fragrant, pungent and pleasant making people to feel extremely tasty. The production is also provided with efficiencies which are promoting fluid and satisfying thirst, improving appetite and digestion, refreshing and restoring consciousness catering to requirements of people. The tasty tangerine peels and preserved plum drink have the special efficiencies of inhibiting virus and bacteria, eliminating inflammation and decomposing body odor to body due to EM raw dew contained inside the production. The tasty tangerine peels and preserved plum drink have the advantages that raw and processed ingredients are easy to buy, the price is low and the processing method is simple.

Description

technical field [0001] The processing method of the delicious tangerine peel and plum beverage of the invention belongs to the technical field of processing novel beverages, and more specifically relates to a technical method for processing preserved fruit preserves and beneficial microorganisms into delicious functional beverages. Background technique [0002] At present, there are countless drinks on the market, but it is still rare to process delicious functional drinks with preserved fruit and candied beneficial microorganisms. The present invention is made by adopting foods that invigorate the spleen and whet the appetite, such as dried tangerine peel, preserved plum, candied golden knot, and plum ginger that everyone likes to eat. The sweet and moderate taste gives people a feeling of appetizing and full of game. EM original dew can inhibit and eliminate germs and viruses on the human body, improve immunity, eliminate inflammation and decompose body odor. Contents o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 黎秋萍
Owner NANTONG QIANQIANHUI CHEM