PEARS-BELLOFLOWER SYRUP PREPARED USING A MIXTURE OF BELLOFLOWER AND PEAR AND THE PREPARATION METHOD OF THE SAME

摘要

This present invention relates to a technology to derive the optimum mixture ratio of bellflower, pear, and honey and to design an optimum preparation process, which is capable of preparing good-quality bellflower-pear syrup using a mixture design method. The bellflower-pear syrup of this present invention is spoon-fed and good-quality bellflower-pear syrup for all ages. The optimal mixture ratio reduces a peculiar bitter taste and dryness, which are found when the syrup is too sweat, and customers more prefer the bellflower-pear syrup than a syrup only with conventional bellflower since the flavor and taste of bellflower is reduced. The appropriate pear and honey added bellflower-pear syrup is ready-to-eat without being diluted in water, thereby improving portability and convenience.