摘要：
本发明天然花果汁，主要是以10为基率，将清选好的原料，按花卉的兰花、桂花、玫瑰花、菊花、茶花、荷花比例为3-4∶4-3∶3-4∶4-3∶3-4∶4-3分别称量，按果子的苹果、梨子、山楂、柑子、橙子、李子比例为5-4∶4-5∶4-3∶3-4∶3-2∶2-3称量，再依次分别粉碎细化成花浆并滤汁分渣，再按所得花浆、果浆与薄荷粉末比例为6-5∶5-6∶0.2-0.1称量并粉碎细化过滤得到混合汁。再以100为基率，将混合汁与矿泉水、添加剂按比例为6-7∶3-2∶0.02-0.01称量并搅匀，再灌装入专用瓶罐内加热灭菌处理30-40分钟，并封存提质5-7天，即得到风味独特的天然花果汁。
摘要（英）：
The invention discloses natural flower and fruit juice. The natural flower and fruit juice is prepared from the following steps: by taking 10 as the base rate, respectively weighing flowers such as orchid, sweet-scented osmanthus, rose, chrysanthemum, camellia and water lily according to the proportion of (3-4):(4-3):(3-4):(4-3):(3-4):(4-3), weighing fruits such as apples, pears, hawthorns, mandarin oranges, oranges and plums according to the proportion of (5-4):(4-5):(4-3):(3-4):(3-2):(2-3), then respectively crushing and refining into flower pulp in sequence, filtering juice, separating slag, then weighing according to the proportion of the obtained flower pulp, fruit pulp and mint powder being (6-5):(5-6):(0.2-0.1), crushing, refining and filtering to obtain mixed juice; then by adopting 100 as the base rate, weighing the mixed juice, mineral water and an additive according to the proportion of (6-7):(3-2):(0.02-0.01), stirring to be uniform, then canning by a special bottle or can, heating and sterilizing for 30-40 minutes, sealing and storing for improving the quality for 5-7 days and thus obtaining the natural flower and fruit juice with unique flavor.
