Fig milk and production method thereof
A production method and fig technology, applied in the field of beverages, can solve problems such as fresh milk beverages that have not yet been seen, and achieve the effect of broad market prospects
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[0010] The present invention will be further described below:
[0011] A fig milk is characterized by being composed of fig liquid, fresh milk and flavoring agent, and the weight percentage of its components is: fig liquid 10-30%, fresh milk 40-60%, and flavoring agent 5-20%.
[0012] The flavoring agent of the present invention is a liquid prepared from single or multiple medicinal and food raw materials without sucrose and processed by conventional methods.
[0013] The production method of the present invention is: fresh figs are prepared by washing, crushing, grinding, hydrolyzing and extracting, filtering, and concentrating. The hydrolyzed extraction is processed by enzymatic hydrolysis or self-enzymatic degradation; the single species without sucrose Or a variety of medicinal and edible raw materials, using conventional liquid processing methods to obtain flavoring agents; then the obtained fig liquid is 10-30% by weight, fresh milk 40-60% by weight, and flavoring agent 5-20...
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