| 摘要 |
PROBLEM TO BE SOLVED: To obtain a rhubarb beverage making the most of a high lucidness, a vivid red color and an elegant sourness of malic acid in the rhubarb. SOLUTION: This method for producing a rhubarb beverage comprises the following processes consisting of (A) and (B); (A) A process of obtaining a rhubarb extract liquid by centrifuging the filtrate of a squeezed rhubarb liquid by applying at least 8600×g centrifugal force for at least 4min. (B) A process of adding at least 0.1% calcium chloride to the obtained rhubarb extract liquid to remove oxalic acid in the extract liquid. |
