Sour pear beverage

Abstract

The invention relates to sour pear beverage which comprises the following raw materials in parts by weight: 20-25 parts of boiled water of sour pear pulp, 2-3 parts of decocted liquid of ginseng, 6-8 parts of honey, 0.5-2 parts of onion stalk juice, 1-2 parts of boiled liquid of cinnamon and 3-5 parts of sugar candy. In the beverage, the boiled liquid of sour pear pulp is used as the major material, and the decocted liquid of ginger, honey, onion stalk juice, boiled liquid of cinnamon and sugar candy are used as accessories, thereby highlighting the healthcare function and mouthfeel of sour pear and merging the nutrient components and flavor of the accessories so that the beverage has moderate sweet and sour mouthfeel, delicious and thick taste and lasting fragrance. The beverage has functions of clearing heat, promoting fluid production to quench thirst, promoting digestion and sobering up and moistening intestines to relieve constipation, and also has effects of preventing cold, improving immunity and removing fatigue, and particularly has an obvious effect of preventing drunkenness and sobering up before and after drinking. The processing method of the beverage is simple and has low cost, and is suitable for industrial and standard production so that more people can enjoy the healthcare beverage better than the folk sour pear soup.

Description

technology field; [0001] The invention belongs to drinks, in particular to a sour pear drink. Background technique; [0002] Sour pear is a kind of wild fruit with obvious functions of clearing away heat, dispelling stagnation and digestion. The common way of eating it among the people is to boil it into soup and drink its juice. Although the drinking cost of the sour pear soup obtained by the common folk eating method is low, the beneficiary population is limited because the sour pear is only produced in some areas in the north of my country and lacks deep development and is inconvenient to be directly put on the market. [0003] In the Chinese invention patent application of publication number CN1064994A "Manufacturing method of mountain fruit sauce drink", the extracted sour pear juice, Chinese jujube, hawthorn, chestnut, walnut kernel, wolfberry beating liquid and white sugar are dissolved by stirring, heated, Grinding and homogenization are completed. Although the con...

AI Technical Summary

Problems solved by technology

Although the content of sour pear juice in the above-mentioned invention patent application accounts for 25-30% of the total amount, it is mixed with Chinese jujube, hawthorn beating liquid of equal content and chestnut beating liquid of considerable content, and its products do not highlight the health care effect of sour pear. It cannot replace the common sour pear soup in the folk, and the taste is obviously different from that of sour pear soup, so it is not easy to be generally accepted by consumers