Preparation method of beverage with two tastes

Abstract

The invention discloses a preparation method of a beverage with two tastes and relates to a preparation method of a beverage. Heating and preserving heat of the beewax, after the beewax is completely dissolved, cooling, pouring high-fat natural cocoa powder (the fat content is greater than 70%) according to the ratio of the high-fat natural cocoa powder to the beewax being (2-0.5): 1, uniformly mixing, pouring into a hemispherical mold, cooling to normal temperature, and taking out pill cores; putting the pill core into an automatic liquid spraying coating pan, spraying a coating liquid (beewax at 70-80 DEG C) onto the surface of the pill core through a high-atomization spray gun, stopping spraying the liquid when the weight of the pill core is increased by 50-150% and the diameter is about 0.6-2 cm, and drying to obtain the cocoa pill. The method comprises the following steps: pulping lemon fruits, dehydrating and squeezing, filtering for the second time, diluting, adjusting the pH value to 4-5, and sterilizing at 121 DEG C for 30 seconds to obtain the lemon pulp. Cooling the lemon pulp to room temperature, and adding cocoa pills to obtain a semi-finished product of the beverage; and performing filling, sealing and irradiation sterilization on the semi-finished product of the beverage to obtain the beverage with two tastes. The beverage with two flavors, which is prepared by the method disclosed by the invention, has different flavors at different temperatures.

Description

Technical Field

[0001] The present invention relates to a method for making a beverage, particularly a method for making a beverage with two flavors. Background Art

[0002] Generally, a beverage only has one flavor, with a single taste. Developing a beverage with two flavors has different tastes at different temperatures. The beverage involved in the present invention is lemon-flavored at room temperature and becomes chocolate-flavored after being heated to above 90°C. It is a beverage with dual flavors. In the room temperature state, the aroma and taste of fruits are relatively prominent, and the color is white and translucent. After heating, the core in the beverage melts, and the aroma of cocoa overflows, and the beverage turns light brown. Summary of the Invention

[0003] 1) Put beeswax into an automatic stirring jacketed pan, heat it to 90°C, keep it warm for 1 hour, wait until the beeswax is completely dissolved, then cool it down to about 70°C, pour in high-fat natural cocoa powder (fat content greater than 70%), and the ratio of high-fat natural cocoa powder to beeswax is 2 - 0.5:1. Start stirring at a stirring speed of 5 revolutions per minute until the color of the mixed liquid is uniform, obtaining a beeswax-cocoa mixed liquid, and keep it warm at 70 - 75°C.

[0004] 2) Pour the beeswax-cocoa mixed liquid into a hemispherical mold (diameter 0.5 cm), cool it down to room temperature, keep it at room temperature for 3 - 4 hours, and then take out the core.

[0005] 3) Put the core into an automatic spray coating pan with a rotation speed of 20 - 30 revolutions per minute. The coating liquid (beeswax liquid at 70 - 80°C) is sprayed onto the surface of the core through the high atomization spray gun of the coating pan, so that the beeswax liquid is evenly distributed on the surface of the core. There is normal temperature air in the coating pan to dry the core, so that a beeswax film is quickly formed on the surface of the core. When the core weight increases by 50 - 150% and the core diameter is about 0.6 - 2 cm, stop spraying the liquid, and dry it with normal temperature air in the coating pan for 20 minutes to obtain cocoa cores.

[0006] 4) Put lemon fruits into a fruit and vegetable pulping machine and pulp for 20 minutes to obtain lemon crushed fruits. The lemon crushed fruits are processed by a spiral dehydration press to obtain lemon raw pulp, removing the pulp. The lemon raw pulp is first passed through a 40-mesh sieve to obtain a lemon coarse filtrate. The lemon coarse filtrate is allowed to stand at room temperature for 4 hours and then filtered through a 200-mesh screen to obtain a lemon fine filtrate. The lemon fine filtrate is diluted with 3 - 5 times water, and the pH is adjusted to 4 - 5 with citric acid to obtain a lemon blended juice, which is sterilized at 121°C for 30 seconds to obtain lemon pulp.

[0007] 5) Cool the lemon pulp to room temperature, with a cooling time of 30 minutes - 60 minutes, and add cocoa cores (lemon pulp:cocoa cores = 10 - 5:1) to obtain a semi-finished beverage.

[0008] 6) The semi-finished beverage is filled, sealed, and irradiated for sterilization to obtain beverages of two flavors. Specific implementation plan

[0009] 1) Put beeswax into an automatic stirring jacketed pan and heat it to 90°C. After keeping it warm for 1 hour and waiting for the beeswax to completely dissolve, cool it down to about 70°C, then pour in high-fat natural cocoa powder (with a fat content of 80%). The ratio of high-fat natural cocoa powder to beeswax is 2:1. Start stirring at a speed of 5 revolutions per minute until the color of the mixture is uniform, obtaining a beeswax-cocoa mixture. Keep the beeswax-cocoa mixture at 70°C.

[0010] 2) Pour the beeswax-cocoa mixture into a hemispherical mold (with a diameter of 0.5 cm), cool it down to room temperature, and keep it at room temperature for 3 hours. After the pill cores are completely solidified, take out the pill cores.

[0011] 3) Put the pill cores into an automatic spray coating pan with a rotation speed of 20 revolutions per minute. The coating liquid (beeswax liquid at 70 - 80°C) is sprayed onto the surface of the pill cores through the high atomization spray gun of the coating pan, so that the beeswax liquid is evenly distributed on the surface of the pill cores. There is normal temperature air in the coating pan to dry the pill cores, so that a beeswax film is quickly formed on the surface of the pill cores. When the pill cores gain 50% in weight and the diameter of the pill cores is about 0.6 cm, stop spraying the liquid, and dry the pill cores in the coating pan with normal temperature air for 20 minutes to obtain cocoa pills.

[0012] 4) Put lemon fruits into a fruit and vegetable pulping machine and pulp for 20 minutes to obtain lemon crushed fruits. The lemon crushed fruits are processed by a spiral dehydration press to obtain lemon raw pulp, removing the pulp. The lemon raw pulp is first passed through a 40-mesh sieve to obtain lemon rough filtrate. After the lemon rough filtrate is allowed to stand at room temperature for 4 hours, it is filtered through a 200-mesh screen to obtain lemon refined filtrate. The lemon refined filtrate is diluted with 3 times water, and the pH is adjusted to 4 with citric acid to obtain lemon blended juice, which is sterilized at 121°C for 30 seconds to obtain lemon pulp.

[0013] 5) Cool the lemon pulp to room temperature, with a cooling time of 30 minutes, and add cocoa pills (lemon pulp:cocoa pills = 10:1) to obtain semi-finished beverage.

[0014] 6) The semi-finished beverage is filled, sealed, and irradiated for sterilization to obtain beverages of two flavors.

Claims

1. A method for preparing a beverage with two flavors, characterized in that: The following steps are involved: 1) Put beeswax into an automatic stirring sandwich pot, heat it to 90° C., keep it warm for 1 hour, wait for the beeswax to be completely dissolved, cool it to about 70° C., pour in high-fat natural cocoa powder (fat content greater than 70%), the ratio of high-fat natural cocoa powder to beeswax is 2-0.5:1, start stirring, stir at a speed of 5 rpm, until the color of the mixed solution is uniform, to obtain a beeswax cocoa mixed solution, and keep it warm at 70-75° C. 2) Pour the beeswax-cocoa mixture into a hemispherical mold (0.5 cm in diameter), cool it to room temperature, keep it at room temperature for 3-4 hours, and then take out the ball core. 3) The pellet cores are placed in an automatic spray coating pan at a speed of 20-30 rpm. The coating liquid (beeswax liquid at 70-80° C.) is sprayed onto the surface of the pellet cores through a high atomization spray gun of the coating pan to evenly distribute the beeswax liquid on the surface of the pellet cores. Normal temperature wind is used in the coating pan to dry the pellet cores, so that a beeswax film is quickly formed on the surface of the pellet cores. When the pellet cores gain 50-150% in weight and have a diameter of about 0.6-2 cm, the spraying is stopped. The pellet cores are dried with normal temperature wind in the coating pan for 20 minutes to obtain cocoa pellets.