Asparagus-pawpaw functional drink and its production method
A technology of functional drinks and asparagus leftovers, applied in the field of food processing, can solve problems such as unsatisfactory consumers, and achieve the effect of high quality, refreshing taste and refreshing taste
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[0039] Example:
[0040] 1. Preparation of asparagus juice
[0041] (1) Raw material pretreatment:
[0042] Cleaning: Select asparagus, canned asparagus and leftovers from the production of quick-frozen asparagus that are not rotten and deteriorated as raw materials, and strictly wash the raw materials to remove microorganisms, sand, dead leaves and some pesticides attached to the surface of the raw materials to ensure the product. Quality stability.
[0043] Add 0.2‰ multi-surface active agent, 0.8~1‰ vitamin C and 0.3‰ citric acid to the cleaning solution to improve the cleaning effect and remove copper and other heavy metals in the bactericide.
[0044] Fixing: After cleaning, the raw materials should be fixed with 0.3‰ citric acid water at 95°C for three minutes. This fixing process can maintain the original juice color and inactivate the activity of enzymes to prevent browning and microbial spoilage in subsequent processing steps. , while removing part of the bitternes...
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