| 摘要 |
PURPOSE: A functional beverage manufacturing method is provided to have beverage with softer taste by softening specific savory and bitter taste of Artemisa capillaries. CONSTITUTION: A manufacturing method of functional beverage comprises the following steps: collecting Artemisa capillaries from a wild forest and leaves and stems of the Artemisa capillaries living in a field, cutting them into 1-2cm before sun-drying for 7-8 hours, and completely removing moist using a heat drier; stir-frying the moist removed Artemisa capillaries for 1 hour; extracting 115kg of stir fried Artemisa capillaries with 1,500kg of water at 90 deg. C for 10 hours; collecting Artemisa capillaries distilled water by liquefying vapor produced from the extraction of the Artemisa capillaries; collecting Artemisa capillaries syrup in 65 brix by concentrating the extracted Artemisa capillaries at 55-60 deg. C for 6 hours; aging the concentrated Artemisa capillaries syrup at 20 deg. C at room temperature for 7 days, and storing in a fridge at -5 deg. C for 36-40 hours; and diluting by placing 3,000kg of water into an extraction tank, heating at 100 deg. C before adding 3kg of Artemisa capillaries syrup and 1kg of Artemisa capillaries distilled water, and storing at 95 deg. C or greater by placing into a container. [Reference numerals] (AA) Step of collecting Artemisa capillaries, and sorting and drying; (BB) Step of frying the Artemisa capillaries; (CC) Step of extracting the Artemisa capillaries and transferring to a concentrator; (DD) Step of collecting Artemisa capillaries distilled water; (EE) Step of making Artemisa capillaries syrup; (FF) Step of aging and refrigerating the Artemisa capillaries syrup; (GG) Step of making a functional beverage;
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