Preparation method of rhodomyrtus tomentosa beverage
A technology of myrtle and myrtle leaves, which is applied in the field of preparation of myrtle beverages, can solve the problems of less research and utilization of myrtle leaves, and achieve the effect of less damage
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Embodiment 1
[0016] 1) After chopping the myrtle leaves, add water 8 times its weight, 0.05% pectinase and 0.03% amylase, enzymolyze at 45°C for 0.7 hours, heat the enzymolyzate to boiling And keep boiling for 10 minutes to inactivate the enzyme activity, filter, and take the filtrate;
[0017] 2) After beating the myrtle fruit, add water twice its weight and 0.005% yeast, ferment at 38°C for 24 hours, then ferment at 15°C for 30 days, filter, and take the filtrate;
[0018] 3) Mix the filtrate prepared in step 1) and step 2) at a weight ratio of 7:1, then add 2% xanthan gum, 0.06% citric acid and 0.4% sucrose, and mix well , homogenized, filled, and sterilized to obtain the myrtle drink.
Embodiment 2
[0020] 1) After the myrtle leaves are chopped, add 3 times its weight in water, 0.04% pectinase and 0.01% amylase, enzymolyze at 45°C for 1 hour, and heat the enzymolyzate to boiling And keep boiling for 10 minutes to inactivate the enzyme activity, filter, and take the filtrate;
[0021] 2) After beating the myrtle fruit, add water 3 times its weight and 0.001% yeast, ferment at 37°C for 36 hours, then ferment at 10°C for 40 days, filter, and take the filtrate;
[0022] 3) Mix the filtrate prepared in step 1) and step 2) at a weight ratio of 10:1, then add 1% carrageenan, 0.06% citric acid and 1% sucrose in the weight of the mixture, and mix well, Homogenizing, filling, and sterilizing, the myrtle drink is prepared.
Embodiment 3
[0024] 1) After the myrtle leaves are chopped, add water 7 times its weight, 1% pectinase and 0.5% amylase, enzymolyze at 50°C for 0.5 hours, heat the enzymolyzate to boiling And keep boiling for 20 minutes to inactivate the enzyme activity, filter, and take the filtrate;
[0025] 2) After beating the myrtle fruit, add 1 times the weight of water and 0.08% yeast, ferment at 40°C for 12 hours, then ferment at 15°C for 60 days, filter, and take the filtrate;
[0026] 3) Mix the filtrates prepared in step 1) and step 2) at a weight ratio of 5:1, then add 1.8% sodium alginate, 0.1% citric acid and 0.1% sucrose, and mix well , homogenized, filled, and sterilized to obtain the myrtle drink.
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