| 摘要 |
PURPOSE: A persimmon leave drink has superiority in acidity, pH, color, sweetness and preference, and can be preserved at the normal temperature for a long time, and is made of persimmon leaves, the main material, sowthistle extract, corn extract, fruit sugar, vinegar, and concentrated ume liquid without chemicals such as antiseptics or emulsifiers. CONSTITUTION: A persimmon leave drink is produced by collecting persimmon leave in June-August, cutting in the size of 2-4cm, drying for 1-2 days in shadow, pulverizing in the size of 1-2mm, roasting for 6-8 minutes, or collecting persimmon leave in June-August, drying for 1-2 days in shadow, cutting in the size of 1-2mm, steaming with vapor for 50-60 seconds tree times to produce persimmon leave tea; extracting the above persimmon leave tea in the water of 80-120°C for 5-10 minutes to obtain the extract of persimmon leave tea; mixing sowthistle extract, corn extract, fruit sugar, vinegar, and concentrated ume liquid with the persimmon leave tea, and sterilizing. The persimmon leave drink consists of persimmon leave tea 1-10%(w/v), sowthistle extract 0.5-1.0%(w/v), corn extract 1.0-2.0%(w/v), fruit sugar 3-6%(w/v), vinegar 0.3-0.6%(w/v), and concentrated ume liquid 0.1-0.5%(w/v).
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