Rhodomyrtus tomentosa fruit and blueberry composite fruit vinegar and preparation method thereof
A technology for myrtle fruit and blueberry fruit is applied in the field of myrtle fruit and blueberry compound fruit vinegar and the preparation thereof, which can solve the problems of affecting the quality of blueberry products, processing benefits, waste of blueberry pomace resources, uncontrollable fermentation process, and the like. Improve industrial value, improve immunity, unique taste effect
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[0016] A compound fruit vinegar of myrtle fruit and blueberry, comprising the following components in parts by weight: fresh and intact blueberry fruit 135, fresh and intact myrtle fruit 130, pectinase 12, cellulase 10, green tea polyphenol 11, lemon Acid 7, licorice extract 6, wine yeast 7, water-soluble chitosan 7, nano diatomite 28, sodium alginate 13, acetic acid bacteria 18, amino acid betaine 9, wolfberry polysaccharide 9, xylitol 8, lysine Sour 6, rice nectar 7, carrageenan 3, appropriate amount of water.
[0017] A preparation method of myrtle fruit blueberry compound fruit vinegar, comprising the following steps:
[0018] (1) Wash fresh and intact blueberry fruit and fresh and intact myrtle fruit with clean water, and then use a grinder and a hammer crusher for coarse crushing for 20 minutes, then use a pulper for fine crushing for 20 minutes, and then add pectinase , green tea polyphenols, and 2 times the total weight of water, stirred and enzymolyzed at 30°C for 40...
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