Method for processing compound hibiscus sabdariffa juice
A processing method and technology for compounding fruit juice, which are applied in the functions of food ingredients, food ingredients as odor modifiers, and food ingredients containing natural extracts, etc. The effect of quality absorption and promoting children's development
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Embodiment 1
[0015] A processing method of roselle compound fruit juice, the specific operation steps are:
[0016] (1) Raw material processing: Grind roselle, medlar, and tender lotus leaves, soak them in hot water at 85°C for 10 hours, to promote the leaching of a large amount of active ingredients;
[0017] (2) Sterilization: Pasteurize the extract at 100°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 concentrated egg yolk juice, lemon esse...
Embodiment 2
[0023] A processing method of roselle compound fruit juice, the specific operation steps are:
[0024] (1) Raw material processing: Grind roselle, ginkgo, olive fruit, and Vitex japonica leaves, soak them in hot water at 95°C for 8 hours, to 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 jackfruit jui...
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