Fagopyrum tataricum Folium Mori clear juice beverage and preparation method thereof
A technology of mulberry leaves and tartary buckwheat, applied in the field of tartary buckwheat mulberry leaf clear juice beverage and its preparation, can solve the problem that the tartary buckwheat mulberry leaf clear juice beverage is not sold online and offline, and achieve the effect of inhibiting oxidative browning and ensuring stability
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[0032] The present invention also provides a kind of preparation method of tartary buckwheat mulberry leaf clear juice beverage, specifically comprises the following steps:
[0033] 1) Impurity removal: screen out moth-eaten, mildewed, shriveled tartary buckwheat, wash and dry, and select dry and delicious mulberry leaves, chrysanthemums and honeysuckle;
[0034] 2) To remove astringency: put the mulberry leaves into a beaker, pour 15°C-20°C pure water into the mulberry leaves, soak them for 4 hours, remove and drain;
[0035] 3) Drying: Put the drained mulberry leaves in an oven at 50°C-60°C for 12h-18h, and the thickness of the tiles should not exceed 3cm;
[0036] 4) Tea matching: add 1%-3% tartary buckwheat, 0.5%-1.5% mulberry leaves, 0.15%-0.35% honeysuckle, 0.1%-0.3% chrysanthemum according to the quality of the finished product of tartary buckwheat juice drink, and use 500mL 85°C-90°C Soak in pure water for 10min-15min;
[0037] 5) Color protection and homogeneity: ad...
Embodiment 1
[0040] 1) Impurity removal:
[0041] Screen out moth-eaten, moldy and shriveled tartary buckwheat, wash and dry, and select dry and delicious mulberry leaves, chrysanthemums and honeysuckle.
[0042] 2) Remove astringency:
[0043] Weigh 50g of mulberry leaves into a 500mL beaker, pour 15°C pure water into the mulberry leaves to completely submerge them, soak for 4 hours, remove and drain.
[0044] 3) drying:
[0045] The drained mulberry leaves are baked in an oven at 50°C for 18 hours, and the thickness of the tiles should not exceed 3cm.
[0046] 4) With tea:
[0047] Weigh 10.0g of tartary buckwheat, 5.0g of mulberry leaves, 2.5g of honeysuckle, and 2.0g of chrysanthemum, soak in 500mL of 85°C-90°C pure water for 10min.
[0048] 5) Color protection and homogeneity:
[0049] Add 0.06% sodium bisulfite, 0.02% ascorbic acid, 0.10% citric acid, and 0.03% sodium citrate food additives according to the quality of the clear juice drink, homogeneous.
[0050] 6) Filling and st...
Embodiment 2
[0054] A preparation method of tartary buckwheat mulberry leaf clear juice drink, specifically comprising the following steps:
[0055] 1) Impurity removal: screen out moth-eaten, mildewed, shriveled tartary buckwheat, wash and dry, and select dry and delicious mulberry leaves, chrysanthemums and honeysuckle;
[0056] 2) To remove astringency: put the mulberry leaves in a beaker, pour 15°C pure water into the mulberry leaves to completely submerge them, soak for 4 hours, remove and drain;
[0057] 3) Drying: Put the drained mulberry leaves in an oven at 60°C for 12 hours, and the thickness of the tiles should not exceed 3cm;
[0058] 4) Matching with tea: add 1% tartary buckwheat, 1.5% mulberry leaves, 0.15% honeysuckle, and 0.3% chrysanthemum according to the quality of the finished product of tartary buckwheat clear juice beverage, soak in 500mL of 85°C pure water for 15min;
[0059] 5) Color protection, homogeneity: add 0.04% sodium bisulfite, 0.4% ascorbic acid, 0.15% cit...
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