| 摘要 |
PURPOSE: A mulberry red ginseng beverage is provided to have almost the same or similar effect with red ginseng when a user drinks the beverage. CONSTITUTION: Mulberry and raw ginseng are selected and washed(S1, S2) The mulberry and the raw ginseng are aged in an aging room which vacuums and lowers pressure at a middle temperature(S3). The mulberry is ground to be a liquid form(S4). Red ginseng liquid is obtained by heating 70-75 parts by weight of raw ginseng and 25-30 parts by weight of water for 2-3 hours at a high temperature ranged 80-95 deg. C(S5). The red ginseng liquid is quenched to be a temperature ranged 10-15 deg. C(S6). A mulberry red-ginseng beverage is obtained by agitating and mixing 30-50 parts by weight of mulberry liquid, 15-24 parts by weight of red ginseng liquid, and 35-46 parts by weight of water(S7). The mulberry red-ginseng beverage is vacuumed and the pressure of the beverage is flowed in the aging room at a low temperature(S8). The red-ginseng liquid is composed of 30-35 parts by weight of red-ginseng extract and 65-70 parts by weight of water. [Reference numerals] (AA,CC) Raw ginseng; (BB,DD) Mulberry; (EE) Packaging; (FF) Shipping; (S1) Selecting step; (S2) Washing step; (S3) Mid temperature vacuum decompression aging step; (S4) Grinding step; (S5) Ginseng heating step to obtain red ginseng; (S6) Rapid quenching step; (S7) Agitating and mixing step; (S8) Low temperature vacuum decompression aging step
|
