Preparation technology of lily bulb and Chinese magnoliavine fruit skin beautifying vinegar beverage
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A preparation process, Schisandra chinensis technology, applied in the direction of food science, etc., to achieve the effect of regulating cardiovascular function, eliminating lumps and tuberculosis, and improving blood circulation
Inactive Publication Date: 2019-06-11
李新华
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[0006] The embodiment and the mechanism of the drug are described in detail in conjunction with the formula.
[0007] Preparation: 1. Select 40% of lily, 35% of schisandra, and 25% of dandelion, and use supercritical extraction technology to extract and mix the concentrated solution for later use; 2. 40% of seabuckthorn juice, 35% of kiwi fruit juice, and 25% of tomato juice are mixed for later use; Production: 1. Prepare according to the ratio of 92%, take 500kg of dextrin, mix 20% of concentrated liquid, 10% of mixed fruit juice, and stir evenly; 2. Take 0.06kg of aspartame, 0.06kg of ethyl maltol, and 0.12 kg of sweetener kg, mix evenly, then take 0.6kg of malic acid, 1.3kg of citric acid, 1.3kg of sodium citrate, 400ml of lactic acid, 150ml of glacial acetic acid, and 400ml of persimmon vinegar, dissolve them in the ingredients, stir well, then add 200ml of apple essence, and stir uniform, heated to 85°C, sterilized, sealed in cans, cooled, and packaged.
[0008] Lily: sw...
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Abstract
The invention relates to a preparation technology of a lily bulb and Chinese magnoliavine fruit skin beautifying vinegar beverage. The preparation technology is characterized by comprising the steps of 1, selecting 40% of lily bulbs, 35% of Chinese magnoliavine fruits and 25% of dandelions, and performing extraction to obtain a mixed concentrated solution by a super critical extraction technologymethod for standby application; 2, mixing 40% of hippophae rhamnoides fruit juice with 35% of kiwi fruit juice, and 25% of tomato juice for standby application; performing making: performing preparation in proportion of 92%, taking 500kg of dextrin, 20% of the mixed concentrated solution and 10% of the mixed fruit juice, and performing uniform stirring; and 2, taking 0.06kg of aspartame, 0.06kg ofethyl maltol, 0.12kg of Sweeteners, 0.6kg of malic acid, 1.3kg of citric acid, 1.3kg of sodium citrate, 400ml of lactic acid, 150ml of glacial acetic acid and 400ml of persimmon vinegar, performing dissolving, performing addition to ingredients, performing uniform stirring, performing heating to 85 DEG C, performing sterilization, performing canning and sealing, performing cooling, and performingpacking.
Description
technical field [0001] The invention relates to a preparation process of a lily schisandra cosmetic vinegar drink. Background technique [0002] Fruit vinegar beverages are relatively popular at present, but most of them use apples to make vinegar beverages. In fact, using wild fruits or wild fruits that are used for medicine and food as special fruit vinegar has good color, aroma and taste, and improves the health care of medicine and food. Function; especially the vinegar is made into a solid drink, which is more convenient to carry and drink. After research, using schisandra fruit to make fruit vinegar has the same effect of promoting sleep as the original drug of schisandra chinensis, and also has the delicious game of schisandra fruit, which is especially popular with consumers; making it into a solid drink will increase the consumer market. There is no similar product yet. Contents of the invention [0003] The object of the invention is to provide a preparation pr...
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