Mulberry solid beverage production method
A technology of solid drinks and production methods, applied in the direction of food science, etc., can solve the problems of few solid drinks and no solid drinks on the market, and achieve the effects of enhancing immunity, delaying aging, and improving cell activity
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Embodiment 1
[0019] 6 kg of harvested fresh mulberry jujube, 2 kg of fresh yam, and 1 kg of medlar are added to 1 kg of royal jelly after cleaning (royal jelly is prepared by mixing royal jelly and honey, and the percentage of its components is 10% royal jelly, 90% honey, homogenized with a homogenizer, crushed and then colloidally refined to make royal jelly), then put the prepared mulberry jujube, yam, medlar, and royal jelly into the reaction kettle, add water 3 times, Heating to 52°C, adding 1% papain, stirring at constant temperature for 3 hours, then degrading, filtering, dehydrating and drying, forming and packaging to make the mulberry jujube solid drink of the present invention.
Embodiment 2
[0021] 60 kg of harvested fresh mulberry dates, 20 kg of fresh yam, and 10 kg of medlar are added to 10 kg of royal jelly after cleaning (royal jelly is prepared by mixing royal jelly and honey, and the percentage of its components is 10% royal jelly, 90% honey, homogenized with a homogenizer, crushed and then colloidally refined to make royal jelly), then put the prepared mulberry jujube, yam, medlar, and royal jelly into the reaction kettle, add water 3 times, Heating to 42°C, adding 1% papain, stirring at a constant temperature for 3 hours, then degrading, filtering, dehydrating and drying, forming and packaging to make the mulberry jujube solid drink of the present invention.
Embodiment 3
[0023] 50 kg of harvested fresh mulberry jujube, 30 kg of fresh yam, and 10 kg of medlar are added to 10 kg of royal jelly after cleaning (royal jelly is prepared by mixing royal jelly and honey, and the percentage of its components is 10% royal jelly, 90% honey, homogenized with a homogenizer, crushed and then colloidally refined to make royal jelly), then put the prepared mulberry jujube, yam, medlar, and royal jelly into the reaction kettle, add water 3 times, Heating to 37°C, adding 1% papain, stirring at a constant temperature for 3 hours, then degrading, filtering, dehydrating and drying, forming and packaging to make the mulberry jujube solid drink of the present invention.
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