A MULBERRY BEVERAGE AND METHOD FOR MANUFACTURING IT

摘要

The present invention relates to a mulberry mixed beverage and a method for manufacturing the same. More specifically, The method includes the steps of: pre-treating mulberries by crushing frozen mulberries, adding and dissolving 0.01-0.02 wt% of sulfite with respect the total weight of the mulberries; mixing the pre-treated mulberries with Schisandra chinensis at a weight ratio of 1:0.6 to 1:1 after unfreezing the Schisandra chinensis; extracting acid after mixing the mixture, obtained in the earlier step, with sugar at a weight ratio of 1:0.8 to 1:1 while agitating the mixture and the sugar for 18-24 hours; mixing the mixture with sugar at 4~23°C in 1-10 times for every 24 hours for 9-16 days and then filtrate the mixture; and sterilizing the mixture by double-boiling the mixture at 60~70°C for 30 minutes to one hour. According to the present invention, Schisandra chinensis with a high organic acid content is used to add sour taste to mulberries with a low acid content and to increase an acid content in a short period of time. Therefore, not only flavor and sour taste of a mulberry beverage but also merchantability and preference of the mulberry beverage can be increased.