Pink grapefruit fermented juice and preparation method thereof
A technology of fermented juice and red pomelo, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not being popular with consumers, heavy sour taste, etc., and achieve the improvement of sweetness and nutritional value , better flavor and comprehensive nutritional effect
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Embodiment 1
[0031] A kind of red pomelo fermented juice is made by following method:
[0032] (1) Select 140kg of ripe red pomelo, 40kg of pitaya pulp, 20.5kg of mangosteen, 8kg of mustard seeds, 12kg of orange fragrant wood, and 10kg of red pomelo. After cleaning the red pomelo, separate the peel, pulp and grapefruit seeds, and separate the remaining raw materials Clean and break into small pieces;
[0033] (2) Mix the red pomelo pulp with the raw materials broken into small pieces and stir evenly, add 7% sugar and 8% lactic acid bacteria, ferment for 14 hours, filter and take the filtrate, control the fermentation temperature at 24-26°C during the fermentation process, and ferment The temperature at its peak cannot exceed 28°C;
[0034] (3) Beat pomelo peel into pulp, add 65% sugar, 20% water, stir evenly, add 0.02% tannase, 0.015% pectinase, 0.075% cellulase, stir evenly Set aside for 3h, then add 5% lactic acid bacteria, ferment for 30h, filter to get the filtrate;
[0035] (4) The...
Embodiment 2
[0044] A kind of red pomelo fermented juice is made by following method:
[0045] (1) Select 120kg of mature red pomelo, 45kg of pitaya pulp, 23kg of mangosteen, 9kg of mustard seeds, 14kg of orange fragrant wood, and 12kg of citronella fruit, clean the red pomelo, separate the peel, pulp, and pomelo seeds, and wash the rest of the raw materials separately clean, broken into small pieces;
[0046] (2) Mix the red pomelo pulp with the raw materials broken into small pieces and stir evenly, add 6% sugar and 6% lactic acid bacteria, ferment for 16 hours, filter and take the filtrate, control the fermentation temperature at 24-26°C during the fermentation process, and ferment The temperature at its peak cannot exceed 28°C;
[0047](3) Beat pomelo peel into pulp, add 50% sugar, 15% water, stir evenly, add 0.01% tannase, 0.01% pectinase, 0.05% cellulase, stir evenly Set aside for 5h, then add 4% lactic acid bacteria, ferment for 36h, filter to get the filtrate;
[0048] (4) The f...
Embodiment 3
[0057] A kind of red pomelo fermented juice is made by following method:
[0058] (1) Select 160kg of mature red pomelo, 35kg of pitaya pulp, 18kg of Luo Han Guo, 7kg of mustard seeds, 10kg of orange citronella, and 8kg of citronella fruit, clean the red pomelo, separate the peel, pulp, and pomelo seeds, and wash the rest of the raw materials separately clean, broken into small pieces;
[0059] (2) Mix the red pomelo pulp with the raw materials broken into small pieces and stir evenly, add 8% sugar and 10% lactic acid bacteria, ferment for 12 hours, filter and take the filtrate, control the fermentation temperature at 24-26°C during the fermentation process, and ferment The temperature at its peak cannot exceed 28°C;
[0060] (3) Beat pomelo peel into pulp, add 80% sugar, 25% water, stir evenly, add 0.03% tannase, 0.02% pectinase, 0.1% cellulase, stir evenly Set aside for 1h, then add 6% lactic acid bacteria, ferment for 24h, filter to get the filtrate;
[0061] (4) The fil...
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