CN101449843A - Manufacture method of mulberry honey beverage - Google Patents

Abstract

The invention discloses a preparation method for mulberry honey beverages and the weight percentages of raw material components thereof are that: 20-70 percent of glutinous rice, 20-40 percent of honey, and 10-50 percent of mulberry. The preparation method has the advantages of lowering cholesterol, relieving fatigue and inhibiting fat packing in vivo except for solving constipation problems.

Description

The manufacture method of mulberry honey beverage

Technical field

The present invention relates to the drink manufacturing technical field, specifically a kind of manufacture method of mulberry honey beverage.

Background technology

Mulse has only the simple health care of honey now, can only be effective to defaecation.

Summary of the invention

The objective of the invention is to develop a kind of manufacture method that can reduce the mulberry honey beverage of cholesterol, relieving fatigue, the accumulation of inhibition body fat.

The preparation method of the manufacture method of mulberry honey beverage of the present invention is as follows:

1. the material component percentage by weight is:

Glutinous rice 20-70

Honey 20-40

Mulberries 10-50

2. earlier glutinous rice is eluriated totally, the water filter is done, and heating is steamed into ripe meal;

3. the steamed sticky rice meal is mixed evenly with the ratio adding saccharomycete of 0.1-1:100;

4. mulberries are stirred, add the water of 2 times of weight, mix, filter, squeezing juice removes slag, and gets mulberry juice;

5. part is joined being mixed with in the saccharomycetic glutinous rice 3. in the mulberry juice of the ratio of weight percentages, seal fermentation up for safekeeping;

6. after passing through 1-2 days fermentation, honey and remaining mulberry juice are joined in the glutinous rice after the fermentation, sealed up for safekeeping 1-3 month in the ratio of material component percentage by weight;

7. filter, change jar, precipitation, get mulberry honey beverage;

8. with the beverage filling packing, put in storage.

The advantage of the manufacture method of mulberry honey beverage of the present invention is: decapacitation solves outside the constipation problem, can also reduce cholesterol, relieving fatigue, the accumulation of inhibition body fat.

The specific embodiment

Embodiment 1

1. earlier glutinous rice 20kg is eluriated totally, the water filter is done, and heating is steamed into ripe meal;

2. steamed sticky rice adding 20g saccharomycete is mixed evenly;

3. mulberries 50kg is stirred, add the water of 100kg, mixing and stirring is filtered, and squeezing juice removes slag, and gets mulberry juice;

4. the part mulberry juice is joined being mixed with in the saccharomycetic glutinous rice 2., seal fermentation up for safekeeping;

5. after passing through 1-2 days fermentation, honey 30kg and remaining mulberry juice are joined in the glutinous rice after the fermentation, sealed up for safekeeping 1-3 month;

6. filter, change jar, precipitation, get mulberry honey beverage;

7. with the beverage filling packing, put in storage.

Embodiment 2

1. earlier glutinous rice 40kg is eluriated totally, the water filter is done, and heating is steamed into ripe meal;

2. steamed sticky rice adding 200g saccharomycete is mixed evenly;

3. mulberries 30kg is stirred, add the water of 60kg, mixing and stirring is filtered, and squeezing juice removes slag, and gets mulberry juice;

4. the part mulberry juice is joined being mixed with in the saccharomycetic glutinous rice 2., seal fermentation up for safekeeping;

5. after passing through 1-2 days fermentation, honey 30kg and remaining mulberry juice are joined in the glutinous rice after the fermentation, sealed up for safekeeping 1-3 month;

6. filter, change jar, precipitation, get mulberry honey beverage;

7. with the beverage filling packing, put in storage.

Embodiment 3

1. earlier glutinous rice 70kg is eluriated totally, the water filter is done, and heating is steamed into ripe meal;

2. steamed sticky rice adding 500g saccharomycete is mixed evenly;

3. mulberries 10kg is stirred, add the water of 20kg, mixing and stirring is filtered, and squeezing juice removes slag, and gets mulberry juice;

4. the part mulberry juice is joined being mixed with in the saccharomycetic glutinous rice 2., seal fermentation up for safekeeping;

5. after passing through 1-2 days fermentation, honey 20kg and remaining mulberry juice are joined in the glutinous rice after the fermentation, sealed up for safekeeping 1-3 month;

6. filter, change jar, precipitation, get mulberry honey beverage;

7. with the beverage filling packing, put in storage.

Claims (1)

1, a kind of manufacture method of mulberry honey beverage is characterized in that:

1. the material component percentage by weight is:

Glutinous rice 20-70

Honey 20-40

Mulberries 10-50

2. earlier glutinous rice is eluriated totally, the water filter is done, and heating is steamed into ripe meal;

3. steamed sticky rice is mixed evenly with the ratio adding saccharomycete of 0.1-1:100;

4. mulberries are stirred, add the water of 2 times of weight, mix, filter, squeezing juice removes slag, and gets mulberry juice;

5. part is joined being mixed with in the saccharomycetic glutinous rice 3. in the mulberry juice of the ratio of weight percentages, seal fermentation up for safekeeping;

6. after passing through 1-2 days fermentation, honey and remaining mulberry juice are joined in the glutinous rice after the fermentation, sealed up for safekeeping 1-3 month in the ratio of material component percentage by weight;

7. filter, change jar, precipitation, get mulberry honey beverage;

8. with the beverage filling packing, put in storage.