Processing method of nutrient tremella fermented beverage
The technology of a fermented beverage and a processing method, which is applied in the field of beverage processing, can solve the problems such as the difficulty of storing white fungus, and achieve the effects of enhancing human immunity, rich in nutrition, and having a delicate and smooth taste.
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Embodiment 1
[0015] A processing method for nutritional white fungus fermented beverage, the specific operation steps are:
[0016] (1) Treatment of white fungus: Grind white fungus, lotus seeds, and Polygonum multiflorum, soak them in hot water at 85°C for 10 hours, and promote the leaching of a large amount of active ingredients;
[0017] (2) Sterilization: Pasteurize the extract at 85°C for 20 minutes, and immediately cool to 45°C after sterilization;
[0018] (3) Fermentation: first prepare a fermented liquid consisting of 15% fructose and 3% whole milk powder, add 1% of the fermented liquid to the prepared starter for production, add lactic acid bacteria, and carry out deficient fermentation in the fermenter. Oxygen fermentation, the temperature is kept at 32°C, the fermentation time is 10 hours, until the pH value is 4.5, it stops, and it is cooled immediately;
[0019] (4) Filtration and blending: filter the fermented liquid to remove residue, add an appropriate amount of concentra...
Embodiment 2
[0023] A processing method for nutritional white fungus fermented beverage, the specific operation steps are:
[0024] (1) Treatment of white fungus: Grind white fungus, schisandra, and red ginseng, soak them in hot water at 95°C for 8 hours, and promote the leaching of a large amount of active ingredients;
[0025] (2) Sterilization: Pasteurize the extract at 100°C for 5 minutes, and immediately cool to 40°C after sterilization;
[0026] (3) Fermentation: first prepare a fermented liquid consisting of 25% protein sugar and 2% skimmed milk powder, add 5% of the fermented liquid to the prepared starter for production, add lactic acid bacteria, and carry out deficient fermentation in the fermenter. Oxygen fermentation, the temperature is kept at 28-32 ° C, the fermentation time is 12 hours, until the pH value is 5, stop, and immediately cool down;
[0027] (4) Filtration and blending: filter the fermented liquid to remove residue, add appropriate amount of concentrated jackfrui...
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