Plum beverage production method using semi plum product containing little salt

Abstract

The present invention is the plum beverage making process with less salty pickled plum and the making process includes six steps. Compared with available technology, the pickled plum has much less salt contained. The plum beverage is more tasty compared with plum beverage produced with dry dark plum and through squeezing process. The making process is simple, no power consumption, low in cost and suitable for large scale production.

Description

technical field [0001] The invention relates to a method for preparing a non-alcoholic beverage, in particular to a method for preparing a plum beverage. Background technique [0002] Plum drink, commonly known as sour plum soup, is sweet and sour and delicious, and is very popular among consumers. There are generally two ways to make plum drink: [0003] 1. The production method of ebony plums, which is traditionally used in the production of plum beverages in my country. In this method, ripe plums are first dried, and about 100 kilograms of dried plums can be obtained after drying 400 kilograms of plums. Then, add 100 kilograms of dried ebony plums to water, an appropriate amount of sugar and sweet-scented osmanthus, and boil it into a 2,000-kg drink, that is, sour plum soup. The plum beverage produced by this method consumes a lot of labor and fuel, and the cost is high, so it is difficult to form large-scale production. [0004] 2. Squeeze production method, that is,...

AI Technical Summary

Problems solved by technology

After only two or three days of stacking, a large number of plums will be damaged by mildew and rot, and the economic loss will be quite large.