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The material match formation and making process of garlic beverage

机译:大蒜饮料的原料搭配形成及制作工艺

摘要

The present invention relates to a material mixed composition and a method of manufacturing garlic beverages prepared drinks a material that can improve the health auxiliary functions garlic to preside combined with the blended material without the destruction of the nutritious and free of aversion to's Jackets drinks to be aimed as to provide water and put the garlic in a pot in a weight ratio of 90:10 was heated at atmospheric pressure for 5 hours and then master mushrooms, mugwort, Goji, ginger, jujube, honey in a weight ratio of 30:20: 10: 10: 20: 70: 30 was put so that the garlic and this in combination with master 10 after 3 hours of self-cooling and extracted in the extractor and then centrifuged and filtered to a merchandising package by the amount in the packaging container.; This invention because this month the garlic in the state of atmospheric pressure is getting no destruction of nutrients added the mushrooms, mugwort, Goji, ginger, jujube, honey, because it supplements the nutrients lacking in garlic supplement health supplement functions and garlic remove the flavors and diluted by taking a convenient and there is no effective resistance to's Jackets.
机译:混合料组合物和制备大蒜饮料的方法本发明涉及一种制备的饮料,其制备的饮料可以改善大蒜对健康的辅助功能,并与混合的材料混合,而不会破坏营养并且不破坏要饮用的夹克饮料。目的是提供水并将大蒜以90:10的重量比放入锅中,在大气压下加热5小时,然后以30:20的重量比将蘑菇,艾蒿,枸杞,生姜,大枣,蜂蜜精制:10:10:20:70:30放入后,将大蒜及其母料10自冷却3小时后与提取液一起提取,然后在提取器中提取,然后根据包装中的量离心并过滤成商品包装容器。;这项发明是因为本月大蒜在大气压的状态下没有受到破坏,因此添加了蘑菇,艾蒿,枸杞,生姜,大枣,蜂蜜等营养成分,因为它补充了大蒜中缺乏的营养成分,具有保健功能,并且大蒜可以消除风味并通过方便来稀释,并且对夹克没有有效的抵抗力。

著录项

  • 公开/公告号KR100343986B1

    专利类型

  • 公开/公告日2002-07-20

    原文格式PDF

  • 申请/专利权人 김종길;

    申请/专利号KR19990063505

  • 发明设计人 김종길;

    申请日1999-12-28

  • 分类号A23L2/38;

  • 国家 KR

  • 入库时间 2022-08-22 00:29:37

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