Guangdong dried tangerine peel health-care beverage and preparation method thereof
A technology of health drink and tangerine peel, which is applied in the field of deep processing of food, can solve the problems of less processing and application, and achieve the effect of retaining aroma, broad market and better drinking taste
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Embodiment 1
[0030] A tangerine peel health drink, comprising the following substances in parts by mass: 20 parts of traditional Chinese medicine for regulating qi and invigorating the spleen, 30 parts of mixed fruits, 3 parts of soluble dietary fiber, 6 parts of white sugar, 0.1 part of sour agent, 0.02 part of pectinase, and activating wine 0.01 part of yeast, 0.01 part of activated acetic acid bacteria, 80 parts of water.
[0031] The sour agent is a mixture of potassium citrate, citric acid and lactic acid.
[0032] The traditional Chinese medicine for regulating qi and invigorating the spleen comprises the following substances in parts by mass: 20-30 parts of tangerine peel, 3-5 parts of hawthorn, 2-4 parts of Luo Han Guo, 3-5 parts of citrus aurantium, 3-5 parts of pinellia, 3-5 parts of poria 3-5 parts of Atractylodes macrocephala, 3-5 parts of bellflower, 3-5 parts of ginger;
[0033] Said tangerine peel, medium tangerine green peel: big red peel = 1:3.
[0034] The mixed fruit c...
Embodiment 2
[0044] A tangerine peel health drink, comprising the following substances in parts by mass: 30 parts of traditional Chinese medicine for regulating qi and invigorating the spleen, 35 parts of mixed fruit, 3.5 parts of soluble dietary fiber, 7 parts of white sugar, 0.2 part of sour agent, 0.04 part of pectinase, and activating wine 0.03 parts of yeast, 0.03 parts of activated acetic acid bacteria, 82 parts of water.
Embodiment 3
[0046] A tangerine peel health drink, comprising the following parts by mass: 40 parts of traditional Chinese medicine for regulating qi and invigorating the spleen, 40 parts of mixed fruit, 4 parts of soluble dietary fiber, 9 parts of white sugar, 0.3 part of sour agent, 0.06 part of pectinase, and activating wine 0.05 parts of yeast, 0.05 parts of activated acetic acid bacteria, and 85 parts of water.
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