Method for making fruit-flavored beverage

一种果味饮料的制作方法

  • Inventors: HU YITING
  • Assignees: 胡义庭
  • Publication Date: May 27, 2009
  • Publication Number: CN-101438844-A

Abstract

A method for producing a fruit-flavored beverage which comprises 4.5 parts of citric acid, 40 to 50 parts of distilled spirit, 1 to 3 parts of sugar, 0.01 to 0.02 parts of essence, 3 to 4 parts of sodium bicarbonate, 0 to 2 parts of honey, 30 to 40 parts of fruit juice, and 200 to 300 parts of cold boiled water. The method comprises the steps of adding the white sugar and the citric acid to the cold boiled water, heating, stirring, and dissolving; and adding the distilled spirit, adjusting the alcohol content to 5 to 7 degrees, mixing, adding the flavoring essence, the honey and the fruit juice, stirring and dissolving, adding ammonium bicarbonate, immediately sealing the bottleneck and storing in a shady place. The fruit-flavored beverage has the characteristics of fresh and flavorful taste, fruit flavor, full-bodied taste of the spirit and pleasant fragrance.
一种果味饮料的制作方法,用柠檬酸4.5份、白酒40-50份、糖1-3份、香精0.01-0.02份、碳酸氢钠3-4份、蜂蜜0-2份、果汁30-40份、凉开水200-300份;方法为:把白糖和柠檬酸加入到凉开水中,加热,搅拌,溶解。再加入白酒,把酒度调到5-7度左右,混合,加入使用香精和蜂蜜、果汁,搅拌溶解后,再加入碳酸氢铵,立即密封瓶口存于阴凉处即可。本果味饮料的特点是:具有清香可口、有水果气味、又有酒的香醇,气味宜人。

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