Mulberry is rich in vitamins and contains calcium, malic acid, tannic acid and other ingredients. The mulberry is processed into sap and the citrus pulp is processed into fruit pellets to form a mulberry citrus composite granule beverage, which is not only nutritious but also has a better taste. Now its processing methods are described as follows:? First, the raw material processing? 1. Citrus (1) peeled split. The citrus into the 95 ~ 100 Â°C water hot 45 to 60 seconds, the hot time outside the skin orange peel easily without affecting the quality of the meat, hot peeled after the split. (2) In addition to caps. The split oranges were placed in a 0.2% hydrochloric acid solution and soaked for 3 minutes at a temperature of 20-40Â°C; then placed in a 0.4% sodium hydroxide solution and soaked for 2 minutes at a temperature of 50Â°C. clothes. (3) to the core. The capsulated citrus fruit should be rinsed with fresh water and manually cored. (4) Separation of juice cells. The enucleated orange segment is made of 0.5% to 0.8% citric acid as the separation medium (the ratio of citric acid and orange segment is preferably 1:2), and artificial stirring is performed at a temperature of 60 to 70Â°C (5 To be appropriate), the least sticky block is degree. (5) Hardening treatment. The separated juice was placed in a 0.2% calcium chloride solution and soaked at 50Â°C for 20-30 minutes. 2. Mulberry juices the selected mature mulberry fruit and filters it to obtain mulberry juice. 3. Sterilization The hardened citrus pulp pellets are placed in a container together with the filtered mulberry juice and boiled and sterilized. Second, the preparation of beverages 1. Agar choose agar as a thickener, trisodium citrate as a synergist, the amount of agar for the total amount of juice 0.15% to 0.16%, the amount of citric acid trisodium. The agar is first soaked in warm water for a period of time, then placed in a container together with trisodium citrate, then added with an appropriate amount of water, heated and melted and filtered. 2. The production of sugar and acid beverages need to add sugar 10% to 20%, citric acid 0.2% to 0.25%, the sugar and citric acid plus water (water to sugar ratio of 1:1) dissolved. 3. Preparation of beverages First dissolve the dissolved sugar and acid solution into a sterile container, then add the appropriate amount of sterile cold water, then add the sterilized fruit (suitable amount) and mulberry juice (the amount of juice is 7 % ~ 9%), finally poured into a good agar, and add a small amount of flavor, potassium sorbate, stir, after aseptic conditions for cooling and bottling, sealed and finished products.