| 摘要 |
PURPOSE: A manufacturing method of Lufa cylindrica berry beverage is provided to improve the palatability and the marketability by removing unique bitter taste and smell of Lufa cylindrica from various mixing materials. CONSTITUTION: Lufa cylindrical berries, Helianthus tuberosus, pears, and balloon flowers are harvested, washed, and cut. Lufa cylindrica sap is exuded from a stem in the process of harvest is received in a container. Fermented Lufa cylindrica berry extract is obtained by mixing Lufa cylindrica berries and refined sugar at a one to one ratio and ripening in a pot for 3-6 months (S20). A mixture comprises 50 w% of Lufa cylindrica berries, 10 w% of Helianthus tuberosus, 30 w% of pear, 5 w% of balloon flower, 2 w% of Lufa cylindrical, and 3 w% of fermented Lufa cylindrica berry extract (S30). The mixture is mixed with water at a weight ratio of 2 to 8 and boiled at 100-120°Cfor 4-6 hours, and then filtered. The filtrate is concentrated by heating at 100-120°C for 2-3 hours (S40). [Reference numerals] (AA) Cut Lufa cylindrical berries, Helianthus tuberosus, pears, and balloon flowers into a proper size; (BB) Obtain Lufa cylindrical sap during a process of harvest; (S20) Obtain a fermented Lufa cylindrical berry extract; (S30) Mix the Lufa cylindrical berries, the Helianthus tuberosus, the pears, the balloon flowers, the Lufa cylindrical sap, and the fermented Lufa cylindrical berry extract; (S40) Obtain an extract by extracting the mixture; (S50) Vacuum-package the extract
|
