Preparation method of oxidation-resistant enzyme yoghourt beverage
An oxidizing enzyme and anti-oxidation technology, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as unacceptable, affecting market prospects, mixed tastes, etc., and achieve the effect of enriching nutritional value
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Embodiment 1
[0039] The present invention provides a kind of preparation method of antioxidant enzyme yoghurt beverage, comprises the following steps:
[0040] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;
[0041] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 2cm opening on the passion fruit peel, and arrange the passion fruit with the opening facing down on the honey layer;
[0042] Step 3: Cut the lemons into 2mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 10-15mm;
[0043] Step 4. Mangoes are cut into mango grains with a particle size of 5 mm, and laid on lemon slices with a thickness of 20-30 mm. After that, a layer of mixed sugar is laid. The mixed sugar has the following components in parts by weight: 8 parts of white sugar, 2 parts of brown sugar and 4 parts of rock sugar;
[0044] Step 5. Wash and quick-freeze the prickly pear fruit and cut it into a parti...
Embodiment 2
[0053] The present invention provides a kind of preparation method of antioxidant enzyme yoghurt beverage, comprises the following steps:
[0054] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;
[0055] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 3cm opening on the passion fruit peel, and arrange the passion fruit with the opening facing down on the honey layer;
[0056] Step 3. Cut the lemons into 4mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 13mm;
[0057] Step 4, mangoes are cut into mango grains with a particle size of 7mm, laid on the lemon slices, and the thickness of the laying is 20-30mm, after that, a layer of mixed sugar is laid, and the mixed sugar has the following components in parts by weight: 11 parts of white sugar, 4 parts of brown sugar and 7 parts of rock sugar;
[0058] Step 5. Wash and quick-freeze the prickly pear fruit and cut...
Embodiment 3
[0067] The present invention provides a kind of preparation method of antioxidant enzyme yoghurt beverage, comprises the following steps:
[0068] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;
[0069] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 4cm opening on the passion fruit peel, and arrange the passion fruit opening facing down on the honey layer; after cutting a 4cm opening on the passion fruit peel, Insert lotus root slices with a thickness of 4mm into the opening of the passion fruit, and the lotus root slices are partially exposed outside the opening of the passion fruit, and then arrange the opening of the passion fruit downwards on the honey layer;
[0070] Step 3: Cut the lemons into 5mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 15mm;
[0071] Step 4: Cut the mangoes into mango grains with a particle size of 10 mm, lay them on the lemon ...
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