| 摘要 |
The present invention relates to a method for manufacturing a carbonated cinnamon punch, characterized by comprising a first step of obtaining a functional liquid by boiling 1.11 wt% of cinnamon, 0.11 wt% of a ginger powder, 11.09 wt% of sugar, and 87.69 wt% of purified water for two hours; a second step of storing and cooling the functional liquid and continuously injecting oxygen into the functional liquid; a third step of obtaining a cinnamon extract; a fourth step of cooling the cinnamon extract, and continuously injecting oxygen into the cinnamon extract; a fifth step of forming an extract by mixing the functional liquid and the cinnamon extract and heating the mixture; and a sixth step of cooling the extract, and continuously injecting oxygen into the extract; and a seventh step of injecting a certain amount of carbon dioxide into the extract, and packing the resultant product. |
