Beverage prepared by freezing and juicing strawberries and preparation method thereof

Abstract

The present invention relates to beverage prepared by squeezing strawberry after freezing and its preparation method. , wash it and put it in the freezer, freeze it at minus 20°C-25°C for 24-48 hours, take it out, let it stand at room temperature for 6-8 hours to thaw, and then squeeze the juice for later use; , white fungus and jujube, washed and put into a container, add an appropriate amount of water and boil for 2-3 hours, then turn off the heat and cool down, when the temperature drops to normal temperature, filter to remove the residue and take the liquid for later use; 3. Add the above 2 to 1, Stir evenly, filter with a 200-mesh sieve cloth after standing still for 8 hours, then bottling, sterilize and seal at 90°C to obtain the finished product.

Description

technical field [0001] The invention relates to a beverage prepared by squeezing strawberries after freezing and a preparation method thereof, belonging to the field of food processing. Background technique [0002] At present, the fruit drinks sold in the market are made of freshly squeezed juice or freshly squeezed juice after boiling. Without freezing treatment, the sugar in the fruit is not sufficiently extracted, and the enzyme bacteria contained in the fruit cannot be destroyed. Thorough killing will affect the shelf life of the fruit juice. Therefore, it is an important topic for scientific and technological personnel to study fruit drinks that can fully extract the sugar content contained in the fruit and have a longer shelf life. Contents of the invention [0003] The purpose of the present invention is to provide a kind of beverage which is not only rich in nutrition but also unique in flavor and has a long shelf life and is prepared by squeezing strawberries aft...

AI Technical Summary

Problems solved by technology

[0002] At present, the fruit drinks sold in the market are made of freshly squeezed juice or freshly squeezed juice after boiling. Without freezing treatment, the sugar in the fruit is not sufficiently extracted, and the enzyme bacteria contained in the fruit cannot be destroyed. Completely killing it will affect the shelf life of the fruit juice. Therefore, it is an important topic for scientific and technological personnel to study fruit drinks that can fully extract the sugar contained in the fruit and have a longer shelf life.