Preparation method of fingered citron beverage

A technology for beverages and bergamot, which is applied in the field of preparation of bergamot beverages, can solve the problems of lack of nutrients, unable to meet the needs of self-cultivation, poor taste, etc., and achieves the effect of fresh aroma

Pending Publication Date: 2016-03-02
ZHEJIANG JINSHOUBAO BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But bergamot tastes pungent, bitter, astringent, and warm in nature. The product produced according to the ordinary beverage preparation process has a bad taste, is difficult to drink, and lacks nutrients. At the same time, it needs to add a lot of food additives, especially flavors, pigments, and preservatives. Can not meet the health needs of modern people

Method used

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Embodiment Construction

[0023] Specific embodiments of the present invention will be further described in detail below. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0024] This embodiment discloses a kind of preparation method of bergamot drink, and this method comprises the following steps:

[0025] a. Fruit selection, the raw materials require high maturity, golden color, strong fragrance, crisp texture, no disease spots, and no rot;

[0026] b. Cleaning, after soaking in clean water, use spray or running water to clean the dust, impurities, microorganisms and pesticide residues on the fruit surface;

[0027] c. Deastringency, bergamot fruit contains polyphenols, polyphenols, also known as tannins, are a general term for plant components with multiple hydroxyphenols, and exist in tannin cells in two states of soluble and insoluble in the fruit. When people bite the fruit, part of the tannins flow out, and ...

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PUM

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Abstract

The invention provides a preparation method of a fingered citron beverage. The preparation method comprises the following steps of sequentially sorting, cleaning, debitterizing, mashing, performing enzymolysis, performing enzymic inactivation, and squeezing to obtain juice on fingered citron; performing centrifugation on the fruit juice; and performing compounding, homogenizing, sterilization, degassing, filling and secondary sterilization on the centrifuged fruit juice. The product prepared by the method can maintain the gentle feel after being put in mouths under the premise that additives of essence and the like are not added, the fragrance is fresh, and besides, the bioactive components and the medical efficacies of the fingered citron can be reserved as possible. The preparation method has the advantages of high juice yield and high content of solid matters.

Description

technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for preparing a bergamot beverage. Background technique [0002] Bergamot is a varietal of Rutaceae citrus, which is cultivated in Zhejiang, Sichuan, Guangdong, Fujian and other places in my country, but the quality of Jinhua Bergamot in Zhejiang is the best, and it is the top grade of Bergamot. Bergamot is the fruit of Rutaceae citrus plant Bergamot. The varieties of bergamot include Guang bergamot, Sichuan bergamot, Jian bergamot and golden bergamot, among which the quality of golden bergamot produced in Jinhua is the best. Golden bergamot is a variant of Citrus citrus, which has the functions of soothing the liver and harmonizing the stomach, promoting qi and relieving pain, eliminating dampness and reducing phlegm. It can also be compatible with a variety of traditional Chinese medicines to treat diseases such as liver depression and qi stagnation, disharmony be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04
CPCA23L2/04
Inventor 孔旭东
Owner ZHEJIANG JINSHOUBAO BIOLOGICAL TECH
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