Bergamot beverage and preparation method thereof

A technology of Laoxianghuang and beverages, which is applied in the direction of food preparation, food ingredients containing natural extracts, and the function of food ingredients, etc. It can solve the problems of compound extension varieties, low automation of industrial production, and low production capacity, and meet the needs of the market. The effect of demand, large market space, and convenient use

Active Publication Date: 2015-09-16
GUANGDONG LAOXIANGHUANG PHARMA TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a kind of Laoxianghuang beverage and its preparation method, aiming to solve the problems of traditional processing and manufacturing technology, low automation of industrial production, low production capacity, few processing varieties, and no compound extension varieties. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Weigh bergamot 5.0kg, orange peel 8.0kg, edible salt 1.25kg, white sugar 2.04kg, sucralose 0.01kg, sour plum juice 0.2kg, purified water 325kg.

[0036] Wash the bergamot and orange peels, salt them with 22% edible salt after breaking the skins, seal and keep fresh for 30 days, wash to a salt content of 5% (mass percentage, the same below), then steam them in a pot to soften them, and then use 8% white Granulated sugar (according to the mass percentage, white granulated sugar accounts for 8%, the same below) is used for candied ingredients, then treated in a sugar pan and kept fresh for one week, then dissolved in water at 55°C, boiled to 100°C, extracted and concentrated for 1.5 hours, and sieved through a 100-mesh sieve Filter to remove impurities, combine the filtrates to obtain the extract, then add the extract to a storage tank (50°C) filled with white sugar and edible salt solution, stir and mix for 25 minutes, then add sour plum juice, sucralose and water After m...

Embodiment 2

[0038] Weigh bergamot 5.0kg, orange peel 8.0kg, edible salt 1.25kg, white sugar 2.04kg, sucralose 0.01kg, sour plum juice 0.5kg, purified water 325kg.

[0039] Wash the bergamot and orange peels, salt them with 22% edible salt after breaking the skins, seal them for 30 days, wash them to a salt content of 5%, then steam them in a pot to soften them, and then use 8% white sugar for sugaring ingredients, and then After sugar pot treatment, keep fresh for one week, then dissolve in water at 60°C, boil to 100°C, extract and concentrate for 1 hour, filter through a 100-mesh sieve to remove impurities, combine the filtrates to obtain an extract, and then add the extract to white sugar and edible salt In the storage tank of the solution (55°C), stir and mix for 30 minutes, then add sour plum juice, sucralose and purified water to dissolve, stir and mix for 10 minutes, then raise the temperature of the mixture to 100°C, stir and mix for 20 minutes, Sterilize and filter, then fill with...

Embodiment 3

[0041] Weighing bergamot 3.54kg, orange peel 5.89kg, edible salt 1.11kg, white sugar 1.58kg, sucralose 0.012kg, sour plum juice 0.236kg, purified water 326kg.

[0042] Wash the bergamot and orange peels, salt them with 22% edible salt after breaking the skins, seal them for 30 days, wash them to a salt content of 5%, then steam them in a pot to soften them, and then use 8% white sugar for sugaring ingredients, and then Keep fresh for one week after sugar pot treatment, then dissolve in water at 50°C, boil to 100°C, extract and concentrate for 2 hours, filter through a 100-mesh sieve to remove impurities, combine the filtrates to obtain an extract, and then add the extract to white sugar and edible salt Put the solution in a (60°C) storage tank, stir and mix for 20 minutes, then add sour plum juice, sucralose and purified water to dissolve, stir and mix for 10 minutes, then raise the temperature of the mixture to about 100°C, stir and mix for 10 minutes , sterilized and filtere...

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PUM

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Abstract

The invention discloses a bergamot beverage and a preparation method thereof. The bergamot beverage comprises the following components in percentage by weight: 0.496-0.620% of white granulated sugar, 0.303-0.379% of table salt, 0.06-0.15% of sour plum juice, 0.9-1.5% of citrus chirocarpus, 1.5-2.5% of orange peel, 0.02-0.24% of sucralose, and the balance of purified water. Because the bergamot beverage contains the orange peel which has the efficacies of reducing phlegm and stopping cough, guiding qi downward i and alleviating thirst, and the like, the nutritional efficacy of the bergamot beverage is improved; the bergamot beverage is convenient to take, and other auxiliary materials are added, so that compared with the traditional bergamot beverage, the bergamot beverage disclosed by the invention tastes better, is more convenient to take, and has larger space in market, and the bergamot beverage overcomes the defect of single kind of original products and fills the blank of composite extension varieties so as to further meet market demands.

Description

technical field [0001] The invention relates to the field of food, in particular to an Laoxianghuang beverage and a preparation method thereof. Background technique [0002] Laoxianghuang is the main characteristic preserved fruit product in the Chaoshan area of ​​Guangdong. It is very popular among the people and has the effects of soothing the liver, regulating qi and relieving stomach pain. It can be used for stagnation of liver and stomach qi, pain in the chest and ribs, fullness in the epigastric cavity, lack of appetite and vomiting. Its fruit is rich in nutrition and has high medicinal and edible value. The processed products mainly include aged bergamot, bergamot throat treasure, and appetizing fruit. [0003] At present, the production of Laoxianghuang food mainly relies on traditional processing and manufacturing techniques. Its industrial production automation is low, production capacity is low, there are few processed varieties in the market, and there are no co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L1/212A23L1/29A23L1/30
CPCA23L2/02A23L2/04A23V2002/00A23V2200/30A23V2200/314A23V2250/21A23V2250/264
Inventor 罗楚波
Owner GUANGDONG LAOXIANGHUANG PHARMA TECHCO
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