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Fingered citron beverage and preparation method thereof

A technology of bergamot and beverage, applied in the field of bergamot beverage and its preparation, can solve problems such as inconvenience and achieve the effects of being suitable for drinking, increasing flavor and improving bitterness

Active Publication Date: 2016-11-09
李兴彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is very inconvenient to drink bergamot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one: a kind of bergamot drink, its batching comprises 50% bergamot, 10% honeysuckle soup, 15% lemon juice, 25% xylitol, its preparation method is as follows: step 1, dry product honeysuckle and Put clean water in a pot with a weight ratio of 1:8 and boil with boiling water for 10 minutes, then turn to a slow fire and boil until the weight ratio of honeysuckle to clean water is 1:3, filter out the honeysuckle, and cool the soup naturally for later use;

[0017] Step 2: Peel and mash the fresh lemons, filter out the residue with gauze, and add distilled water to reconcile and chill for later use. The weight ratio of lemon juice to distilled water is 1:3;

[0018] Step 3: Wash the bergamot slices into thin slices less than 0.5cm in thickness, blanch them in boiling water, add salt with a weight ratio of 50:1 to marinate the bergamot slices for 5 minutes, and then put the bergamot slices at 65°C Baking, so that the water content is 50% ~ 65% for later use;

[00...

Embodiment 2

[0020] Embodiment two: a kind of bergamot drink, its batching comprises 10% bergamot, 70% honeysuckle broth, 5% lemon juice, 15% xylitol, its preparation method is as follows: step 1, dry product honeysuckle and Brew in boiling water at a weight ratio of 1:3 for 5 minutes, then cool naturally to 65°C for later use;

[0021] Step 2: Peel and mash the fresh lemons, filter out the residue with gauze, and add distilled water to reconcile and chill for later use. The weight ratio of lemon juice to distilled water is 1:3;

[0022] Step 3: Wash the bergamot slices and make thin slices with a thickness of 0.3cm, boil them in boiling water, add salt with a weight ratio of 50:1 to the blanched bergamot slices and marinate them for 5 minutes, then bake the bergamot slices at 65°C system, so that the water content is 65% for later use;

[0023] Step 4, mixing the spare materials in the above steps 1, 2 and 3 with xylitol according to the ratio is a bergamot drink according to the present...

Embodiment 3

[0024] Embodiment three: a kind of bergamot drink, its batching comprises 10% bergamot, 80% honeysuckle soup, 5% lemon juice, 5% xylitol, its preparation method is as follows: step 1, dry product honeysuckle and Put clean water in a pot with a weight ratio of 1:8, boil with boiling water for 2 minutes, then turn to a slow fire and boil until the weight ratio of honeysuckle to clean water is 1:3, filter out the honeysuckle, and cool the soup naturally for later use;

[0025] Step 2, wash the fresh lemon and cut it into thin slices with a thickness of 0.5cm, mix it with distilled water at a weight ratio of 1:3 and put it in the refrigerator for 24 hours before making it for use;

[0026] Step 3: Wash the bergamot slices and make 0.1cm thick slices, blanch them in boiling water, add salt with a weight ratio of 50:1 to marinate the bergamot slices for 5 minutes, then bake the bergamot slices at 65°C Make it so that the water content is 50% for later use;

[0027] Step 4, mixing t...

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PUM

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Abstract

The invention provides a fingered citron beverage and a preparation method thereof and relates to the field of fruit beverages. The fingered citron beverage is prepared from 10%-50% of fingered citron, 10%-80% of honeysuckle cooking liquor, 5%-15% of lemon juice and 5%-25% of xylitol. The preparation method comprises the step of preparing honeysuckle juice, the lemon juice and fingered citron pieces. The preparation method is simple, the bitter taste of the fingered citron can be neutralized, and the fingered citron beverage is unique in flavor, low in sugar and suitable for being drunk by the old and children, can invigorate the stomach and clear heat and is beneficial for health.

Description

technical field [0001] The invention belongs to the field of fruit drinks, in particular to a bergamot drink and a preparation method thereof. Background technique [0002] Bergamot has the functions of invigorating the stomach, relieving vomiting, resolving phlegm and relieving cough, and can be used for indigestion, thick and greasy tongue coating, chest tightness, flatulence, vomiting and cough, and nervous stomach pain. In the prior art, the dried bergamot slices with low moisture content are often supported by bergamot and then boiled or soaked in boiling water for use. Because the dried bergamot slices have a very low moisture content for easy storage, even if they are boiled in boiling water It takes a certain amount of time, and it takes more time to soak it in boiling water. Therefore, it is very inconvenient to want to drink bergamot drinks. Contents of the invention [0003] In order to solve the above problems, the present invention provides a bergamot drink ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/125A23L2/60
Inventor 李兴彪
Owner 李兴彪
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