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
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[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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