Lotus root beverage and making method thereof

The invention discloses a lotus root beverage which is make of, by mass, 35-45% of lotus roots, 15-25% of table vinegar, 1-3% of acesulfame potassium, 2-4% of white granulated sugar, 4-6% of glucose syrup and 25-35% of drinking water. The making method comprises the steps that the lotus roots are th...

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Bibliographische Detailangaben
1. Verfasser:	KANG LIREN
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a lotus root beverage which is make of, by mass, 35-45% of lotus roots, 15-25% of table vinegar, 1-3% of acesulfame potassium, 2-4% of white granulated sugar, 4-6% of glucose syrup and 25-35% of drinking water. The making method comprises the steps that the lotus roots are thoroughly cleaned and placed into a saucepan to be cooked thoroughly, the thoroughly-cooked lotus roots are placed into a pulping machine, the drinking water is added into the pulping machine, the lotus roots are ground to be serous fluid, the serous fluid is transferred into a stirring machine, the table vinegar, the acesulfame potassium, the white granulated sugar and the glucose syrup are added into the stirring machine, and the mixture is stirred to be uniform and then bottled. The lotus root beverage has the advantages of being convenient to drink and the like.