Traditional Chinese Vitamin-fortified refreshing drinks 1. Use: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Beverage: Recipe, Ingredient Ratios & Step-by-Step Method. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4156 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Vitamin-fortified refreshing drink1. Stabilization with cysteineVcand iron Although many fruits and vegetables contain large amounts ofVc, but the maximum daily intake of many people still cannot meet the needs of the human body. For this purpose it is necessary to fortify various beverages.VcDuring the manufacturing, packaging, storage, and consumption processes of beverages, their active ingredients are reduced. And the pigment andVcchemical incompatibility ofVcIt is also a disadvantage. in order to reduce as much as possibleVcloss, an appropriate amount of light cystine can be added. …
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