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
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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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