Millet drink and making method thereof
A millet and beverage technology, applied in the field of millet porridge, can solve the problem of not containing millet ingredients, and achieve the effect of increasing sweetness
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Embodiment 1
[0016] Get the following raw materials by weight percentage, xylitol 1.2%, AS2050A compound sweetener 0.14%, potassium sorbate 0.02%, red jujube 0.05%, Dongling tea 0.03%, compound sour agent 0.11%, sweet fermented glutinous rice essence 0.05%, Osmanthus essence 0.04%, ethyl maltol 4.86%, millet 94.3%.
[0017] The above raw materials are mixed evenly, and the millet drink is boiled under the condition that the ratio of raw materials to water is 1:20 by weight.
Embodiment 2
[0019] Get the following raw materials by weight percentage, xylitol 1.7%, AS2050A compound sweetener 0.18%, potassium sorbate 0.04%, red jujube 0.07%, Dongling tea 0.05%, compound sour agent 0.13%, sweet fermented glutinous rice essence 0.07%, Osmanthus essence 0.06%, ethyl maltol 4%, millet 93.7%.
[0020] Mix the above raw materials evenly, and boil the millet drink under the condition that the ratio of raw materials to water is 1:30 by weight.
Embodiment 3
[0022] Get the following raw materials by weight percentage, xylitol 1.5%, AS2050A compound sweetener 0.16%, potassium sorbate 0.03%, red jujube 0.06%, Dongling tea 0.04%, compound sour agent 0.12%, sweet fermented glutinous rice essence 0.06%, Osmanthus essence 0.05%, ethyl maltol 6.98%, millet 91%.
[0023] Mix the above raw materials evenly, and boil the millet drink under the condition that the ratio of raw materials to water is 1:25 by weight.
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