Longan oral liquid and production thereof
A technology of longan oral liquid and production method, which is applied in confectionary, confectionery industry, food preparation, etc., to meet the needs of health care and achieve the effect of simple and smooth process route
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Embodiment 1
[0010] Example 1. The present embodiment is raw material with longan jerky, and formula (weight percentage) is as follows:
[0011] Longan Extract 92
[0012] Maltose 6.992
[0013] Rice wine (40°) 1
[0014] Sodium benzoate 0.008
[0015] Production method: Add 30kg of dried longan meat to 40kg of water to grind and stir first, then add 100kg of water to grind and stir, heat, evaporate and concentrate, and filter through an 80-mesh filter to obtain a longan extract with a specific gravity of about 1.06, and then extract it in the longan 1kg of rice wine with a Baume degree of 40°, 6.992kg of maltose and 0.008kg of sodium benzoate were added to the liquid, and after being fully stirred through a 200-mesh filter, the resulting filtrate was moved into a pot and heated to 100°C, and then allowed to stand for 2 hours. Packaged in bottles.
Embodiment 2
[0016] Example 2. The present embodiment is raw material with the fresh longan fruit, and formula (weight percentage) is as follows:
[0017] Longan Extract 92
[0018] Maltose 6.992
[0019] Rice wine (40°) 1
[0020] Sodium benzoate 0.008
[0021] Production method: 100kg of fresh longan is cleaned, peeled and cored, ground with a grinder, then added with 100kg of clean water, heated, concentrated and filtered (80 mesh) to obtain a longan extract with a specific gravity of about 1.04, and then separated in the longan extract Add 6.992kg of maltose, 1kg of rice wine with a Baume degree of 40° and 0.00gkg of sodium benzoate. After fully stirring through a 200-mesh filter, transfer the resulting filtrate into a pot and heat it to 100°C. After cooling to room temperature, it is packaged in bottles.
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