Korea-lily drink and preparation method thereof
A technology of perilla leaves and beverages, which is applied in the field of beverage processing, can solve the problems of not delicious enough taste and inconvenient preparation, etc., and achieve the effect of rich and long-lasting fragrance, easy control of process conditions, and rich nutrition
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Embodiment 1
[0042] First wash 10kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2.5 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder to make raw Slurry, use two layers of gauze to carry out coarse filtration, and retain the coarse filtrate and residue respectively, and filter the coarse filtrate successively with 80 mesh and 120 mesh nylon gauze, and obtain about 4kg of filtrate after 24 hours of static precipitation, and use the siphon method Collect the supernatant, which is the raw perilla juice. Take 2.5kg of the raw perilla juice, add 12.5kg of demineralized water, 0.625kg of sucrose, and 12.5g of citric acid for seasoning. After filling, sterilizing, cooling, and labeling, it is ready. finished product.
[0043] After the juice is squeezed, the perilla leaf juice is made into a beverage as soon as possible to avoid the loss of flavo...
Embodiment 2
[0046] First wash 15kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 3 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue masher to make raw Slurry, use two layers of gauze to carry out coarse filtration, and retain the coarse filtrate and residue respectively. The coarse filtrate is filtered with 80 mesh and 120 mesh nylon gauze successively. Collect the supernatant, which is the raw perilla juice. Take 5 kg of the raw perilla juice, add 26 kg of demineralized water, 1 kg of sucrose, and 23.5 g of citric acid in turn for seasoning. After filling, sterilizing, cooling, and labeling, the finished product is formed.
[0047] After the juice is squeezed, the perilla leaf juice is made into a beverage as soon as possible to avoid the loss of flavor compounds. It is also possible to add a small amount of removed petiole or main vein before ju...
Embodiment 3
[0050] First wash 15kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder to make raw Slurry, use two layers of gauze to carry out coarse filtration, and retain the coarse filtrate and residue respectively, and filter the coarse filtrate successively with 80 mesh and 120 mesh nylon gauze, and obtain about 5.5kg of filtrate after 24 hours of static precipitation The supernatant is collected by the method, which is the original juice of perilla leaves. Take 5kg of the original juice of perilla leaves, add 24kg of demineralized water, 1.47kg of sucrose, and 26.5g of citric acid in turn for seasoning. After filling, sterilization, cooling, and labeling, the finished product is formed. .
[0051] After the juice is squeezed, the perilla leaf juice is made into a beverage as soon as possi...
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