Production of Bitter Beverage Bitters Bitter herbs are perennial herbaceous wild herbs and are very rich in resources. It is rich in carotene, amino acids, minerals, especially bitter vegetables containing polysaccharides, resins, acid, choline, mannitol and other substances, have a good effect of disease prevention and treatment. The following describes the processing technology of bitter vegetables. 1. Fresh bitter herbs used for dry processing of bitter herbs are not easy to preserve and should be dried. The best drying method for bitter mustard is dry drying. The preserved protein content of dried dried bitter must be 91.3%, the preservation rate of carotenoids is 91.8%, the moisture content is 10-11%, the finished product is of high quality, and the drying technique is simple. low cost. In the early morning on a sunny summer day, fresh and bitter herbs that are not bolted and collected are collected in the field and immediately spread on the drying floor to allow them to receive sunlight as much as possible. Most of the moisture is removed in the afternoon, and the room is naturally air-dried in the evening and can be bagged. . When fresh vegetables are harvested on cloudy days and afternoons, the water can not be discharged in time. The raw materials are prone to yellow and rotten, and the quality is reduced. 2. Dry Sophora leaching When making beverages with dried bitter herbs, they must first be leached to obtain extracts. One extraction method is generally used. Dry bitter herbs are added with 40 times water and leached at 60°C for 10 hours. 3. The leaching solution of clarification of the bitter vegetable extract is turbid, and the beverage is used to prepare the beverage, which causes the beverage to be turbid. Therefore, it must be clarified. The 4% sea buckthorn juice was added to the extract of the bitter herbs, stirred well, and allowed to stand for 10 hours for the best clarifying effect. 4. Formulated 45% of extract of bitter herbs, 4% of seabuckthorn juice, 0.1% of citric acid, 0.02% of stevioside, 6% of sucrose, and 44.88% of water. 5. Sterilize the beverage with the above formula into the bottle, seal it, and then sterilize it in the sterilizer. The sterilization formula is: 5'-20'/85°C. After the sterilization is completed, sub-cooled to below 40°C. (Jia Shengping)
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