Peanut leaf enzyme beverage and preparation method thereof
A leaf enzyme and peanut leaf technology, applied in the field of peanut leaf enzyme beverage and its preparation, can solve the problems of quality and flavor changes, achieve natural color, good taste, and avoid damage
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[0036] Example 1
[0037] A peanut leaf enzyme beverage, made of the following components by mass percentage:
[0038]
[0039] The preparation method is as follows:
[0040] (1) According to the above formula, put the raw materials into the batching tank (the batching tank can receive ultrasonic waves) and homogenize;
[0041] (2) Ultrasonic sterilization: The conditions of ultrasonic sterilization are 20°C, 20KHz ultrasonic treatment for 120S; mainly to eliminate pathogenic bacteria in enzymes; at the same time, it inhibits the continuous fermentation of probiotics in the finished product, which affects the stability of the final product. When the cavitation bubbles generated by ultrasonic wave collapse, they will produce shock waves and jets, which will rupture the cell wall, thereby shearing biological macromolecules or dispersed substances in the liquid to achieve emulsification and homogenization;
[0042] (3) Aseptically canning the enzyme beverage to obtain the enzyme beverage....
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