Olive drink and preparation method thereof

Abstract

The present invention discloses an olive drink and a preparation method thereof. The olive drink adopts fresh olive, honeydew, tangerine peel and fruit juice as raw materials, and is prepared by the steps of low salt deastringency, core removing, honey dipping and seasoning. According to the present invention, the olive drink has characteristics of natural raw material, simple preparation method, strong operability, suitability for large scale production; and the formula is free of additive. The prepared olive drink has a sour and sweet taste and the aftertaste is sweet and well. The olive has effects of body fluid production promoting, thirst quenching, cough relieving, phlegm dissipating, throat moistening, appetite promoting, qi regulating and spleen strengthening after being taken; and the added snow pear juice or sugarcane juice has effects of alcohol relieving and refreshing. Therefore, the olive drink is an excellent drink with a variety of health functions.

Description

technical field [0001] The invention belongs to the field of food and beverage processing, and in particular relates to an olive beverage and a preparation method thereof. Background technique [0002] Olive is native to my country and is a unique subtropical evergreen fruit tree in the south. Fujian Province is the province with the largest distribution of olives in my country. Its fruit is green, also known as green fruit. Green olives can be eaten fresh, taste astringent and bitter at first taste, sweet and delicious after long chewing, with endless aftertaste, the pulp is rich in nutrients, such as protein, crude fiber, carotene, riboflavin, calcium, phosphorus, iron and other minerals, vitamins, tannic acid, etc., which are rich in calcium and potassium, and high in vitamin C. , food poisoning and other diseases. [0003] In the process of traditional candied fruit processing, a large amount of honeydew will remain after the fruit is boiled or soaked with honey or con...

AI Technical Summary

Problems solved by technology

[0003] In the process of traditional candied fruit processing, after cooking or soaking the fruit with honey or condensed honey, a large amount of honeydew will remain. Due to the decrease in sugar content and the increase in water content, the honeydew cannot be reused for the candied fruit. It still has more nutrients such as fructose and glucose; at the same time, because the honey juice after soaking the fruit contains part of the juice, it can make it more nutritious and improve its efficacy. It can restrain the lungs and relieve cough, calm the mind and eliminate troubles. Plum fruit can clear the liver, remove heat, nourish the skin and moisturize the skin. This makes the remaining honey juice after processing the plum and plum preserves not only enhance the effect of digestion, but also relieve cough and moisten the lungs, clear the heart and calm the mind. Therefore, it is very wasteful to discard the processed honey juice directly