CN106085697A - A kind of fermented type And Lycium Chinense Beverage and preparation method thereof - Google Patents
A kind of fermented type And Lycium Chinense Beverage and preparation method thereof Download PDFInfo
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- CN106085697A CN106085697A CN201610424088.9A CN201610424088A CN106085697A CN 106085697 A CN106085697 A CN 106085697A CN 201610424088 A CN201610424088 A CN 201610424088A CN 106085697 A CN106085697 A CN 106085697A
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- fructus lycii
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention relates to a kind of fermented type And Lycium Chinense Beverage and preparation method thereof.It is characterized in, in parts by weight, forms as follows: FRUCTUS LYCII and bud composite fermentation wine 500～600 parts, fresh fructus lycii juice 100～150 parts, white sugar 100～200 parts, citric acid 0.5～1 part, water 200～300 parts.The present invention relates to a kind of fermented type And Lycium Chinense Beverage and preparation method thereof, this fermented beverage, based on medlar bud and medlar fresh fruit composite fermentation wine, is equipped with fresh fructus lycii juice, formulated, filtration, homogenizing, fill, sterilization and obtain.The resisting fatigue that FRUCTUS LYCII is had by the present invention and the effect reduced blood pressure combine with medlar bud delicate fragrance, clearing away heat to improve acuity of vision, fragrant odour, clean taste, with rich flavor, rich in nutrition content, rich in various organic acid, lycium barbarum polysaccharide, vitamin, mineral, directly can drink as beverage.
Description
Technical field
The present invention relates to a kind of fermented type And Lycium Chinense Beverage and preparation method thereof.
Background technology
Fructus Lycii be the traditional rare Chinese medicine of China and Important Economic crop with a long history, Compendium of Material Medica is recorded: " spring adopts
Folium Lycii, name sky essence grass；Summer picks flowers, name Sempervivum tectorum；Qiu Caizi, name Fructus Lycii；Dong Caigen, name Cortex Lycii ".In Fructus Lycii leaf bud
The content of trace element is the abundantest, in addition, possibly together with lycium barbarum polysaccharide, several amino acids and vitamin, has abundant
Nutritive value and medical value.It addition, plant nutritive effect composition containing many in FRUCTUS LYCII, modern scientific research proves that Fructus Lycii has
Effect composition is lycium barbarum polysaccharide, and lycium barbarum polysaccharide has enhancing body immunity, anti-swollen and antiaging effect, additionally also has and significantly drops blood
Fat, blood sugar lowering, anoxia enduring, endurance etc. act on.
At present, lycium chinense beverage uses FRUCTUS LYCII to be a kind of relatively common mode with the collocation of other fruit and vegetable materials, employing carries
The mode that juice compounds or extraction of the juice after fermentation carries out allocating again forms a kind of new beverage products, such as " blue Chinese holly " beverage, Application No.
The And Lycium Chinense Beverage of CN201210478299 and the fermentation Chinese wolfberry fruit goods etc. of Application No. CN201510025741, Fructus Lycii is squeezed the juice
With the mouthfeel that other fruice or compounding fermentation improve beverage.But this series products lacks Fructus Lycii functional characteristic on formula
Promoting, medical research shows that the main functional component of Fructus Lycii is lycium barbarum polysaccharide, and this type of beverage dilutes lycium barbarum polysaccharide by compounding
Concentration, mineral element is the most not enough, and the functional characteristic of Fructus Lycii is the highest.
Summary of the invention
It is an object of the invention to provide a kind of there is alimentary health-care function, the fermented type that with low cost, fragrant in taste is mellow
And Lycium Chinense Beverage.
A kind of fermented type And Lycium Chinense Beverage, it is particular in that, in parts by weight, form as follows: FRUCTUS LYCII with
Bud composite fermentation wine 500～600 parts, fresh fructus lycii juice 100～150 parts, white sugar 100～200 parts, citric acid 0.5～1 part, water
200～300 parts.
Further, composition is as follows in parts by weight: medlar bud and FRUCTUS LYCII composite fermentation wine 550 parts, fresh fruit Fructus Lycii
120 parts of juice, white sugar 150 parts, citric acid 0.7 part, 250 parts of water.
The most in parts by weight, FRUCTUS LYCII and bud composite fermentation wine are formed by following fermenting raw materials: Fructus Lycii leaf bud juice 500
～600 parts, 100～200 parts of medlar fresh fruit slurry, white sugar 100～150 parts, active dry yeast 0.2～0.4 part.
The most in parts by weight, FRUCTUS LYCII and bud composite fermentation wine are formed by following fermenting raw materials: Fructus Lycii leaf bud juice 550
Part, 150 parts of medlar fresh fruit slurry, white sugar 120 parts, active dry yeast 0.3 part.
Wherein the preparation method of FRUCTUS LYCII and bud composite fermentation wine is as follows:
(1) Fructus Lycii leaf bud juice:
Taking fresh Fructus Lycii leaf bud to clean up, complete in boiling water 1-2min, then adds water making beating by material-water ratio 1:1-2,
100～200 mesh filter clothes filter residue and obtain Fructus Lycii leaf bud juice, take Fructus Lycii leaf bud juice, add the sulfurous acid of food stage, make free dioxy
Change sulfur and reach 60～80mg/L, proceed to fermentation tank stand-by；
(2) activated yeast:
(3) fermentation: take the Fructus Lycii leaf bud juice that step (1) obtains, adds the yeast after step (2) activation, adds half
White sugar stir, in 10～12 DEG C ferment 7～10 days, be then filtered to remove lower sediment thing obtain Fructus Lycii leaf bud fermentation
Juice；
(4) ferment in second time: take medlar fresh fruit, after pure water cleans, making beating obtains medlar fresh fruit slurry, then adds to step (3) and obtains
To Fructus Lycii leaf bud fermented juice in, add the white sugar of remaining half, in 8～10 DEG C of ferment in second time 5～7 days；
(5) go to the fermentation liquid that step (4) obtains at-5～0 DEG C cold preservation 5～7 days, to be filtrated to get the FRUCTUS LYCII of clarification
With bud composite fermentation wine.
In step (2), activated yeast specifically refers to take active dry yeast and adds to the mass concentration of its 5～10 times of weight is 5%
White sugar aqueous solution in, in 30-37 DEG C activate 1～2h, described active dry yeast be AC yeast, F33 yeast, FX10 yeast,
One in Lalvin 71B yeast, BO213 yeast and EC-118 yeast.
The preparation method of a kind of fermented type And Lycium Chinense Beverage, it is particular in that, comprises the steps:
(1) taking medlar fresh fruit water and clean up rear freeze thawing treatment, Freezing-Melting Condition is :-25～-20 DEG C of freezing 30-
60min, then at a temperature of 10-20 DEG C, 10-20min is melted in heating, repeats above-mentioned freeze thawing and operates 2～3 times, then in melting shape
Pull an oar under state, cross leaching clear juice, obtain fresh fructus lycii juice；
(2) according to the proportioning described in claim 1, take fresh fructus lycii juice, FRUCTUS LYCII and bud composite fermentation wine, white sugar,
Citric acid mix homogeneously；
(3) add water to, in the mixed juice that step (2) obtains, be uniformly mixed, then adjust pH to 4.2～4.5, stand
1-3 days, obtain Fructus Lycii composite fermented beverage；
(4) by step (3) gained finished product Fructus Lycii composite fermented beverage 100-150 mesh filter-cloth filtering, cold preservation places 5～10
My god, sterilizing, bottle and get final product.
In step (4), sterilizing refers under the conditions of 90-100 DEG C, and sterilize 10-30min.
Step (3) is adjusted pH specifically refer to according to mixed juice acid-base value take food with sodium carbonate or citric acid adjust pH to 4.2～
4.5。
The present invention relates to a kind of fermented type And Lycium Chinense Beverage and preparation method thereof, this fermented beverage is with medlar bud and Fructus Lycii
Based on fresh fruit composite fermentation wine, be equipped with fresh fructus lycii juice, formulated, filtration, homogenizing, fill, sterilization and obtain.The present invention is by Chinese holly
The resisting fatigue that fructus lycii has and the effect reduced blood pressure combine with medlar bud delicate fragrance, clearing away heat to improve acuity of vision, and fragrant odour, mouthfeel is clear
Refreshing, with rich flavor, rich in nutrition content, rich in various organic acid, lycium barbarum polysaccharide, vitamin, mineral, can be direct as beverage
Drink.
Compared with prior art, the present invention at least also has the advantage that 1. match with FRUCTUS LYCII with Fructus Lycii leaf bud, Fructus Lycii
Leaf bud manufactures organ as Chinese-wolfberry nutritive, and in addition to containing abundant lycium barbarum polysaccharide, mineral element and aminoacid are the abundantest, can be
Strengthening while lycium barbarum polysaccharide content, it is rich in sugar to supplement FRUCTUS LYCII, and mineral element and the low deficiency of amino acid content, meanwhile,
The property of medicine is formed supplementary with FRUCTUS LYCII；2. the mode of the ferment in second time that the present invention uses, is formed certain in the fermentation of Fructus Lycii leaf bud
After alcoholic strength, add FRUCTUS LYCII and can ensure effective extraction of wolfberry pigment composition, avoid fermentation for a long time simultaneously and cause
Chinese-wolfberry nutritive composition oxidative deformation, keep Chinese-wolfberry nutritive to greatest extent；3. the method using Fructus Lycii multigelation extraction of the juice, carries
Rise inclusions and the fruital taste of wolfberry juice, maintain the freshness of wolfberry juice.4. the fruit drink that the present invention uses is with multiple
Close the manner of formulation that fermented juice is mashed up, give the taste and flavor of the multiple level of beverage.5. the present invention uses Fructus Lycii leaf bud to compound
Mode while ensure that lycium barbarum polysaccharide contents level, reduce cost of material.
Detailed description of the invention
Lycium barbarum polysaccharide and mineral nutrition in Chinese wolfberry fruit drink is promoted with the fermentation of Fructus Lycii leaf bud it is desirable to provide a kind of, with
FRUCTUS LYCII forms Chinese wolfberry fruit drink and the preparation method that the property of medicine is mended mutually.
Being further described in detail the present invention below in conjunction with detailed description of the invention, the embodiment be given is only for explaining
The bright present invention rather than in order to limit the scope of the present invention.
Following saccharomyces cerevisiae can use the product of France LALVIN.
Embodiment 1:
Step one: FRUCTUS LYCII and bud composite fermentation processed with wine are standby:
Raw material is prepared: 550 parts of Fructus Lycii leaf bud juice, medlar fresh fruit starch 150 parts, white sugar by following (weight portion) formula proportion
120 parts, EC-118 active dry yeast 0.3 part.
Fermentation process:
(1) Fructus Lycii leaf bud juice: taking fresh Fructus Lycii leaf bud pure water and clean up, complete in boiling water 1min, then
Adding pure water making beating by material-water ratio 1:1,100 mesh filter clothes filter residue and obtain Fructus Lycii leaf bud juice, take formula ratio Fructus Lycii leaf bud juice, all
The sulfurous acid of even addition food stage, makes free sulur dioxide 70mg/L, proceeds to fermentation tank stand-by.
(2) activated yeast: take formula ratio active dry yeast and add to the white sand sucrose solution that mass concentration is 5% of its 5 times of weight
In solution, activate 1h in 30 DEG C.
(3) fermentation: take formula ratio step (1) made Fructus Lycii leaf bud juice, adds step (2) activated yeast sugar aqueous solution, then
Add the white sugar of half in formula ratio to stir, ferment 7 days in 10 DEG C, be filtered to remove lower sediment thing and obtain Fructus Lycii leaf bud and send out
Ferment juice.
(4) ferment in second time: take formula ratio medlar fresh fruit, pure water is pulled an oar after cleaning, and obtains medlar fresh fruit slurry, then adds to step
Suddenly among the Fructus Lycii leaf bud fermented juice that (3) obtain, second half white sugar of formula ratio is added, in 8 DEG C of ferment in second time 5 days.
(5) cold preservation 5 days under the conditions of step (4) fermentation liquid being gone to-5 DEG C, 100 mesh filter-cloth filterings must clarify FRUCTUS LYCII and bud
Composite fermentation wine.
Step 2: the preparation of fermented type And Lycium Chinense Beverage:
Prepare raw material in following (weight portion) ratio: FRUCTUS LYCII and bud composite fermentation wine 550 parts, fresh fruit wolfberry juice 120 parts,
White sugar 150 parts, citric acid 0.7 part, pure water 250 parts.
Compound method:
(1) take after medlar fresh fruit pure water cleans up ,-25 DEG C of freezing 30min, then heat at a temperature of 10 DEG C and melt
Solving 10min, repeat above-mentioned freezing and melt operation 3 times, then in melting making beating under state, 100 mesh filter-cloth filterings take clear juice, i.e.
Obtain fresh fruit wolfberry juice (fresh fructus lycii juice)；
(2) the fresh fruit wolfberry juice of formula ratio, FRUCTUS LYCII and bud composite fermentation wine, white sugar, citric acid mix homogeneously are taken；
(3) formula ratio pure water is added in step (2) gained mixed juice, be uniformly mixed, then regard mixed juice acid
Basicity, separately takes the edible sodium carbonate of employing or citric acid adjusts pH to 4.2, stands 1 day, obtains finished product Fructus Lycii composite fermented beverage.
(4) by step (3) gained finished product Fructus Lycii composite fermented beverage in 100 mesh filter-cloth filterings, cold preservation (1-8 DEG C, this
Example is 5 DEG C) to place 5 days so that it is mouthfeel merges, stablizes, 90 DEG C of sterilizing 30min, bottles and get final product.
Embodiment 2:
Step one: FRUCTUS LYCII and bud composite fermentation processed with wine are standby:
Raw material is prepared: 500 parts of Fructus Lycii leaf bud juice, Fructus Lycii pulp 100 parts, white sugar 100 parts, EC-118 live in following ratio
Property dry yeast 0.2 part.
Fermentation process:
(1) Fructus Lycii leaf bud juice: taking fresh Fructus Lycii leaf bud and clean up, complete in boiling water 1.5min, then by material water
Adding pure water making beating than 1:1,150 mesh filter clothes filter residue and obtain Fructus Lycii leaf bud juice, take formula ratio Fructus Lycii leaf bud juice, are uniformly added into
The sulfurous acid of food stage, makes free sulur dioxide 60mg/L, proceeds to fermentation tank stand-by.
(2) activated yeast: take formula ratio active dry yeast and add to the white sand sucrose solution that mass concentration is 5% of its 5 times of weight
In solution, activate 1.5h in about 30 DEG C.
(3) fermentation: take formula ratio step (1) made Fructus Lycii leaf bud juice, adds step (2) activated yeast sugar aqueous solution, then
The white sugar adding formula ratio half stirs, and ferments 8 days in 11 DEG C, is filtered to remove lower sediment thing and obtains the fermentation of Fructus Lycii leaf bud
Juice.
(4) ferment in second time: take formula ratio medlar fresh fruit, pure water is pulled an oar after cleaning, and obtains medlar fresh fruit slurry, then adds to step
Suddenly among (3) Fructus Lycii leaf bud fermented juice, the white sugar of formula ratio half is added, in 9 DEG C of ferment in second time 6 days.
(5) cold preservation 5 days under the conditions of step (4) fermentation liquid being gone to-5 DEG C, filters to obtain clarification FRUCTUS LYCII and bud composite fermentation
Wine.
Step 2: the preparation of fermented type And Lycium Chinense Beverage:
In following ratio preparation raw material: medlar bud and FRUCTUS LYCII composite fermentation wine 500 parts, fresh fruit wolfberry juice 100 parts, white sand
Sugar 100 parts, citric acid 0.5 part, pure water 200 parts.
Compound method:
(1) take after medlar fresh fruit pure water cleans up ,-20 DEG C of freezing 60min, then heat at a temperature of 15 DEG C
20min, repeats above-mentioned freeze thawing and operates 3 times, and then in melting making beating under state, 150 mesh filter-cloth filterings take clear juice, obtain fresh fruit Chinese holly
Qi juice；
(2) the freezing fresh fruit wolfberry juice of formula ratio, FRUCTUS LYCII and bud composite fermentation wine, white sugar, citric acid mixing are taken all
Even；
(3) formula ratio pure water is added in step (2) gained mixed juice, be uniformly mixed, then regard mixed juice acid
Basicity, separately takes the edible sodium carbonate of employing or citric acid adjusts pH to 4.3, stands 2 days, obtains finished product Fructus Lycii composite fermented beverage.
(4) being filtered by step (3) gained finished product Fructus Lycii composite fermented beverage, cold preservation is placed 6 days so that it is mouthfeel merges, surely
Fixed, 95 DEG C of sterilizing 30min, bottle and get final product.
Embodiment 3:
Step one: FRUCTUS LYCII and bud composite fermentation processed with wine are standby:
Raw material is prepared: 600 parts of Fructus Lycii leaf bud juice, Fructus Lycii pulp 200 parts, white sugar 150 parts, EC-118 live in following ratio
Property dry yeast 0.4 part.
Fermentation process:
(1) Fructus Lycii leaf bud juice: taking fresh Fructus Lycii leaf bud and clean up, complete in boiling water 2min, then presses material-water ratio
1:1 adds pure water making beating, and 200 mesh filter clothes filter residue and obtain Fructus Lycii leaf bud juice, take formula ratio Fructus Lycii leaf bud juice, are uniformly added into food
The sulfurous acid of grade, makes free sulur dioxide 80mg/L, proceeds to fermentation tank stand-by.
(2) activated yeast: take formula ratio active dry yeast and add to the white sand sucrose solution that mass concentration is 5% of its 10 times of weight
In solution, activate 2h in about 30 DEG C.
(3) fermentation: take formula ratio step (1) made Fructus Lycii leaf bud juice, adds step (2) activated yeast sugar aqueous solution, then
The white sugar adding formula ratio half stirs, and ferments 10 days in 12 DEG C, is filtered to remove lower sediment thing and obtains Fructus Lycii leaf bud and send out
Ferment juice.
(4) ferment in second time: take formula ratio medlar fresh fruit, pure water is pulled an oar after cleaning, and obtains medlar fresh fruit slurry, then adds to step
Suddenly among (3) Fructus Lycii leaf bud fermented juice, the white sugar of formula ratio half is added, in 10 DEG C of ferment in second time 7 days.
(5) cold preservation 7 days under the conditions of step (4) fermentation liquid being gone to-0 DEG C, filters to obtain clarification FRUCTUS LYCII and bud composite fermentation
Wine.
Step 2: the preparation of fermented type And Lycium Chinense Beverage:
In following ratio preparation raw material: medlar bud and FRUCTUS LYCII composite fermentation wine 600 parts, fresh fruit wolfberry juice 150 parts, white sand
Sugar 200 parts, citric acid 1 part, pure water 300 parts.
Compound method:
(1) take after medlar fresh fruit pure water cleans up ,-25 DEG C of freezing 60min, then heat at a temperature of 20 DEG C
20min, repeats above-mentioned freeze thawing and operates 2 times, and then in melting making beating under state, 150 mesh filter-cloth filterings take clear juice, obtain fresh fruit Chinese holly
Qi juice；
(2) the freezing fresh fruit wolfberry juice of formula ratio, FRUCTUS LYCII and bud composite fermentation wine, white sugar, citric acid mixing are taken all
Even；
(3) formula ratio pure water is added in step (2) gained mixed juice, be uniformly mixed, then regard mixed juice acid
Basicity, separately takes the edible sodium carbonate of employing or citric acid adjusts pH to 4.5, stands 2 days, obtains finished product Fructus Lycii composite fermented beverage.
(4) being filtered by step (3) gained finished product Fructus Lycii composite fermented beverage, cold preservation is placed 7 days so that it is mouthfeel merges, surely
Fixed, 100 DEG C of sterilizing 30min, bottle and get final product.
Claims (9)
1. a fermented type And Lycium Chinense Beverage, it is characterised in that in parts by weight, forms as follows: FRUCTUS LYCII and bud are combined
Fermented wine 500～600 parts, fresh fructus lycii juice 100～150 parts, white sugar 100～200 parts, citric acid 0.5～1 part, water 200～
300 parts.
2. a kind of fermented type And Lycium Chinense Beverage as claimed in claim 1, it is characterised in that form in parts by weight such as
Under: medlar bud and FRUCTUS LYCII composite fermentation wine 550 parts, fresh fruit wolfberry juice 120 parts, white sugar 150 parts, citric acid 0.7 part, water
250 parts.
3. a kind of fermented type And Lycium Chinense Beverage as claimed in claim 1 or 2, it is characterised in that: the most in parts by weight,
FRUCTUS LYCII and bud composite fermentation wine are formed by following fermenting raw materials: Fructus Lycii leaf bud juice 500～600 parts, medlar fresh fruit slurry 100～
200 parts, white sugar 100～150 parts, active dry yeast 0.2～0.4 part.
4. a kind of fermented type And Lycium Chinense Beverage as claimed in claim 3, it is characterised in that: the most in parts by weight, Chinese holly
Fructus lycii and bud composite fermentation wine are formed by following fermenting raw materials: 550 parts of Fructus Lycii leaf bud juice, medlar fresh fruit slurry 150 parts, white sugar
120 parts, active dry yeast 0.3 part.
5. a kind of fermented type And Lycium Chinense Beverage as claimed in claim 3, it is characterised in that wherein FRUCTUS LYCII and compound of bud
The preparation method of ferment wine is as follows:
(1) Fructus Lycii leaf bud juice:
Taking fresh Fructus Lycii leaf bud to clean up, complete in boiling water 1-2min, then adds water making beating by material-water ratio 1:1-2,100～
200 mesh filter clothes filter residue and obtain Fructus Lycii leaf bud juice, take Fructus Lycii leaf bud juice, add the sulfurous acid of food stage, make free sulur dioxide
Reach 60～80mg/L, proceed to fermentation tank stand-by；
(2) activated yeast:
(3) fermentation: take the Fructus Lycii leaf bud juice that step (1) obtains, adds the yeast after step (2) activation, adds the white of half
Saccharum Sinensis Roxb. stirs, and ferments 7～10 days in 10～12 DEG C, is then filtered to remove lower sediment thing and obtains Fructus Lycii leaf bud fermented juice；
(4) ferment in second time: take medlar fresh fruit, after pure water cleans, making beating obtains medlar fresh fruit slurry, then adds to what step (3) obtained
In Fructus Lycii leaf bud fermented juice, add the white sugar of remaining half, in 8～10 DEG C of ferment in second time 5～7 days；
(5) go to the fermentation liquid that step (4) obtains at-5～0 DEG C cold preservation 5～7 days, to be filtrated to get FRUCTUS LYCII and the bud of clarification
Composite fermentation wine.
6. a kind of fermented type And Lycium Chinense Beverage as claimed in claim 5, it is characterised in that: activated yeast tool in step (2)
Body refers to take in the white sugar aqueous solution that mass concentration is 5% that active dry yeast adds to its 5～10 times of weight, in 30-37 DEG C
Activation 1～2h, described active dry yeast be AC yeast, F33 yeast, FX10 yeast, Lalvin 71B yeast, BO213 yeast and
One in EC-118 yeast.
7. the preparation method of a fermented type And Lycium Chinense Beverage, it is characterised in that comprise the steps:
(1) taking medlar fresh fruit water and clean up rear freeze thawing treatment, Freezing-Melting Condition is :-25～-20 DEG C of freezing 30-60min, so
After at a temperature of 10-20 DEG C heating melt 10-20min, repeat above-mentioned freeze thawing operate 2～3 times, then in melting, state is lower beats
Slurry, crosses leaching clear juice, obtains fresh fructus lycii juice；
(2) according to the proportioning described in claim 1, fresh fructus lycii juice, FRUCTUS LYCII and bud composite fermentation wine, white sugar, Fructus Citri Limoniae are taken
Acid mix homogeneously；
(3) add water to, in the mixed juice that step (2) obtains, be uniformly mixed, then adjust pH to 4.2～4.5, stand 1-3
My god, obtain Fructus Lycii composite fermented beverage；
(4) by step (3) gained finished product Fructus Lycii composite fermented beverage 100-150 mesh filter-cloth filtering, cold preservation is placed 5～10 days, goes out
Bacterium, bottles and get final product.
The preparation method of a kind of fermented type And Lycium Chinense Beverage the most as claimed in claim 6, it is characterised in that: in step (4)
Sterilizing refers under the conditions of 90-100 DEG C, and sterilize 10-30min.
The preparation method of a kind of fermented type And Lycium Chinense Beverage the most as claimed in claim 6, it is characterised in that: in step (3)
Adjust pH to specifically refer to according to mixed juice acid-base value to take food with sodium carbonate or citric acid tune pH to 4.2～4.5.
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| CN201610424088.9A CN106085697B (en) | 2016-06-16 | 2016-06-16 | Fermented wolfberry composite beverage and preparation method thereof |
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| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
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| CN1782063A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit and grape wine |
| TW200841829A (en) * | 2007-04-25 | 2008-11-01 | Chi-Yung Cheng | Instant tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108998331A (en) * | 2018-07-27 | 2018-12-14 | 合肥昶之初电子商务有限公司 | A kind of health sealwort wine and preparation method thereof |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
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| CN106085697B (en) | 2020-06-02 |
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