Beverage contg. dried vegetables, and its prodn. process

A production process, the technology of the king of dried vegetables, applied in the field of beverage manufacturing, to achieve the effect of convenient drinking

Inactive Publication Date: 2006-04-12
浙江金事达食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to deeply process the traditional agricultural product of dried vegetables to increase its added value is still a blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: (by weight ratio)

[0010] Take 3% dried vegetables, 0.2% honeysuckle, 2% sucrose, 0.1% citric acid, and the rest is purified water. Put the dried vegetables, honeysuckle, and purified water into the extraction tank, heat for 15 minutes, extract the soup and filter it, dissolve the sucrose and citric acid in warm water at 50°C and put them into the blending tank together with the soup and stir evenly The final liquid is filtered through a sand rod filter, heated to 90°C for 30 minutes in a sandwich cold and hot tank, and then filled with a filling machine while it is hot and sealed to become the finished product.

Embodiment 2

[0011] Embodiment 2: (by weight ratio)

[0012] Take 7% of dried vegetables, 0.6% of honeysuckle, 6% of sucrose, 0.2% of citric acid, and the rest is purified water. Put dried vegetables, honeysuckle, and purified water into the extraction tank, heat for 30 minutes, extract the soup and filter it, add sucrose and citric acid into warm boiled water at 60°C to dissolve, put them into the blending tank together with the soup, and stir evenly The final liquid is filtered through a filter, and then heated to above 100°C in a hot and cold tank to sterilize for 15 minutes, and then filled with a filling machine while it is hot and sealed to become the finished product.

Embodiment 3

[0013] Embodiment 3: (by weight ratio)

[0014] Take 5% of dried vegetables, 0.4% of honeysuckle, 4% of sucrose, 0.15% of citric acid, and the rest is purified water. Put dried vegetables, honeysuckle, and purified water into the extraction tank, heat for 20 minutes, extract the soup and filter it, add sucrose and citric acid into warm water at 50°C to dissolve, put them together with the soup in the blending tank and stir evenly The final liquid is filtered through a filter, heated to above 95°C with a hot and cold tank to sterilize for 20 minutes, and then filled with a filling machine while it is hot and sealed to become the finished product.

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PUM

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Abstract

A beverage í‹Dried vegetable kingíŒ is prepared from dried vegetable, honeysuckle flower, cane sugar, citric acid and water through decocting dried vegetable and honeysuckle flower in purified water to obtain decoction, mixing it with the solution of cane sugar and citric acid, filter, heating to 90 deg.C or more, and packing. It is possible to use additional 7 raw materials including American ginseng, wolfberry fruit, jujube, tea, etc.

Description

technical field [0001] The invention discloses a dry vegetable king beverage and a production process thereof, belonging to the technical field of beverage production. Background technique [0002] Dried vegetable is a famous specialty of the ancient city of Shaoxing. It is made of fresh vegetables such as mustard greens after pickling and drying. It is one of the eight major tributes of Shaoxing in the Qing Dynasty. Promote body fluid and appetizer, prevent motion sickness and other effects. But until today, dried vegetables are sold and eaten as solids, and sometimes people add boiling water to dried vegetables to make soup for drinking. However, how to carry out deep processing to the traditional agricultural product of dried vegetables to increase its added value is still a blank so far. Contents of the invention [0003] The present invention aims at the above-mentioned situation, and the purpose is to provide a k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/212A61K36/355A23L19/00
Inventor 张敏
Owner 浙江金事达食品股份有限公司
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