Tomato juice beverage and preparation method thereof
A technology for tomato juice and beverage is applied in the field of tomato juice beverage and its preparation, which can solve the problems of non-toxicity and the like, and achieve the effects of preventing dark yellow skin, promoting metabolism, and regulating acid-base balance.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example 1
[0037] Preparation Example 1: (1) The green plum is selected, pedicled and cleaned, and 1mm holes are evenly pierced on the surface. The green plum is immersed in 15g / L salt water for 12 hours. The mass ratio of green plum to salt water is 1:3;
[0038] (2) Remove the green plum from the brine, wash and drain, add brown sugar and tangerine peel juice to the green plum, mix well, seal, and ferment at 20°C for 30 days to prepare brown sugar green plum, green plum, brown sugar and tangerine peel juice The mass ratio is 1:0.4:0.2, and it is opened every 8 days during fermentation, and the opening time is 3 minutes each time.
preparation example 2
[0039] Preparation Example 2: (1) The green plums were selected, pedicled and cleaned, and 1.3mm holes were evenly pierced on the surface. The green plums were immersed in 18g / L salt water for 8 hours. The mass ratio of green plums to brine 1:2.5;
[0040] (2) Remove the green plum from the brine, wash and drain, add brown sugar and tangerine peel juice to the green plum, mix well, seal, and ferment at 23°C for 28 days to prepare brown sugar green plum, green plum, brown sugar and orange peel juice The mass ratio is 1:0.5:0.3, and it is opened every 6 days during fermentation, and the opening time is 2min each time.
preparation example 3
[0041] Preparation Example 3: (1) Green plums are selected, pedicled and cleaned, and 1.5mm holes are evenly pierced on the surface, and green plums are soaked in 20g / L salt water for 4 hours. The mass ratio of green plums to brine 1:2;
[0042] (2) Remove the green plums from the brine, wash and drain, add brown sugar and tangerine peel juice to the green plums, mix well, seal, and ferment at 25°C for 25 days to prepare brown sugar green plums, green plums, brown sugar and orange peel juice The mass ratio is 1:0.6:0.4. During fermentation, it is opened once every 5 days, and the opening time is 2min each time.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com