Beautifying and nourishing beverage and production method thereof
A technology of beverages and raw materials, which is applied in the field of health drinks and their production and processing, can solve problems such as the inability to take into account the taste of the product, and achieve the effects of improving immunity, lubricating the taste, and improving the skin
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Embodiment 1
[0043] Weigh raw materials (kg) according to the following ratio for every 1000 liters of beverage:
[0044] Original Tomato Sauce (Baumé > 28°Bé) 3 Red Dates 8 Dried Longan Meat 2
[0045] Tremella 0.5 Wolfberry 2 Honey 40 White Sugar 50 Ascorbic Acid 0.05
[0046] Xanthan gum 0.3 Sodium carboxymethyl cellulose 0.2 Gellan gum 0.2 Carrageenan 0.3
[0047] The preparation method is as follows:
[0048] 1) Cleaning and removal of impurities: Select high-quality, mildew-free red dates (can not be denucleated), dried longan meat, white fungus, wolfberry, remove insect damage or spoiled particles, wash them thoroughly with running water, and set aside.
[0049] 2) Soaking and pre-cooking: Feed into the pre-cooking pot according to the proportion of raw materials, add purified water and soak for 0.5-3 hours; when the material is softened, steam is introduced, and it is kept at a slight boil for 30-50 minutes at 90-100°C.
[0050] 3) Refining and filtering: add tomato sauce to the...
Embodiment 2
[0056] Weigh the raw materials (kg) according to the following ratio for every 1000 liters of beverage:
[0057] Original Tomato Sauce (Baumé > 28°Bé) 4 Red Dates 10 Dried Longan Meat 2.5
[0058] Tremella 0.8 Wolfberry 2.5 Honey 50 White sugar 55
[0059] Ascorbic acid 0.04 Ferrous sulfate 0.05
[0060] Xanthan Gum 0.6 Sodium Carboxymethyl Cellulose 0.4 Gellan Gum 0.4 Carrageenan 0.6
[0061] The preparation method is the same as in Example 1.
Embodiment 3
[0063] Weigh the raw materials (kg) according to the following ratio for every 1000 liters of beverage:
[0064] Original Tomato Sauce (Baumé > 28°Bé) 3.5 Red Dates 7 Dried Longan Meat 1.8
[0065] Tremella 0.4 Goji berry 1.6 Honey 40 White sugar 45
[0066] Xanthan gum 0.3 Sodium carboxymethyl cellulose 0.2 Gellan gum 0.2 Carrageenan 0.3
[0067] The preparation method is the same as in Example 1.
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