Balsam pear juice beverage

Abstract

The invention relates to a balsam pear juice beverage and a preparation method of the balsam pear juice beverage, and belongs to the field of balsam pear manufacture. The technology retains the natural raw juice favor of balsam pear, enhances the sweet and mild mouthfeel, and also intensifies the valuable medicated diet nutritive value. The technical scheme is as follows: large-size thick-flesh balsam pear is washed and cut for use; a pot of clear water is heated to 90 DEG C (optionally a small amount of zinc gluconate is added for color protection in 100 milligrams/kilogram of water); and diced balsam pear are put into the heated water, and 10 minutes later, the diced balsam pear is taken out, put into cold water, drained off water, juiced and filtered. After the balsam pear raw juice is clarified (optionally a small amount of pectinase is added for clarification), the juice can be concentrated into concentrated solution for use, or licorice component, saccharide (or sugar substitute or sugar and saccharide) and water are directly added and mixed to prepare the beverage; and the beverage is sterilized, disinfected, and packaged. The balsam pear juice finished product is clear, bright and slightly green; and with the added licorice, the beverage is bitter but sweet after taste, the bitterness leaves and the sweetness comes, and the beverage is clear, wet, and throat-clearing. The licorice component and the balsam pear raw juice supplement each other, clear heat, resolve hundreds of toxins, keep fitness, treat hundreds of diseases, and are in good match no matter from the perspective of flavor or from the perspective of medicated diet nutritive value.

Description

technical field [0001] A bitter gourd processing technology relates to the field of bitter gourd production. Background technique [0002] In order to reduce the bitter taste of the finished product, traditional bitter melon beverages are usually treated by adding debittering agents and soaking. These commonly used methods often result in destruction or reduction of the pure flavor of the raw materials and the precious nutritional value of medicinal food. Sensible consumers of green original ecological healthy food will not take it. This bitter melon juice production technology has not undergone any de-soaking and de-bittering treatment, and has added nutrient-rich natural licorice ingredients with the same origin as medicine and food, combined with bitter melon juice, which greatly strengthens the bitterness of bitter melon juice The unique flavor and taste of licorice, clearing heat and detoxification, moistening the lungs and removing phlegm, which greatly enhances the m...

AI Technical Summary

Problems solved by technology

[0002] In order to reduce the bitter taste of the finished product, traditional bitter melon beverages are usually treated by adding debittering agents and soaking. These commonly used methods often result in destruction or reduction of the pure flavor of the raw materials and the precious nutritional value of medicinal food. Sensible consumers of green original ecological healthy food do not take