Roselle beverage and preparation method thereof
A technology for plant beverages and hibiscus, applied in the field of beverages, can solve the problems of lack of and inconvenient ingestion of hibiscus nutrient substances, etc., and achieve the effects of moderate sour and sweet taste, better nutrients and taste.
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Embodiment 1
[0020] The roselle plant beverage is made of the following components in weight percentage: 0.7%-15% of roselle, 0.6%-17% of hawthorn, 0.1%-1.5% of tangerine peel, 0.1%-1.8% of dark plum, and 0.5% of apple juice concentrate %-2.5%, 0.001%-0.2% citric acid, 0.001%-0.2% sodium citrate, 0.01%-0.6% fructose syrup, 0.01%-0.3% gum arabic, 6%-17% rock sugar, and the balance is water .
[0021] Such as figure 1 Shown, the preparation method of roselle plant beverage specifically comprises the following steps:
[0022] 101. Add the roselle, hawthorn, tangerine peel and black plum to 10-20 times the weight of water, and extract at 94°C-97°C for 20-50 minutes;
[0023] 102. Use a 130-150 mesh filter to filter to obtain the extract;
[0024] 103. Put the extract into a blending tank, add concentrated apple juice, citric acid, sodium citrate, fructose syrup, gum arabic and rock sugar, then make up the amount with water, and stir at 85°C-95°C for 3 -6 minutes to get the stock solution; ...
Embodiment 2
[0033] Based on the foregoing embodiments, the present invention has also made the following improvements:
[0034] Hibiscus plant beverage, in weight percentage, is made of the following components: 2%-10% of hibiscus, 1%-15% of hawthorn, 0.5%-1% of tangerine peel, 0.5%-1.3% of ebony plum, and 1% of concentrated apple juice %-2%, 0.01%-0.1% citric acid, 0.01%-0.1% sodium citrate, 0.1%-0.3% fructose syrup, 0.1%-0.2% gum arabic, 8%-12% rock sugar, and the balance is water .
[0035] In order to reduce the impurity content in the beverage, the water is sterile drinking water, preferably, the water is pure water.
[0036] Before the roselle is used, it is sterilized.
[0037] In order to improve the quality of the beverage, the roselle is used after high temperature and high pressure sterilization, which ensures the quality of the roselle.
[0038] After the step of adding the extract into the blending tank, and before the step of adding apple juice concentrate, citric acid, s...
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