Preparation method of Xinhui dried tangerine peel enzyme beverage

Abstract

The invention discloses a preparation method of Xinhui dried tangerine peel enzyme beverage. By adopting four industrial advanced unique processes such as natural fermentation and chelating process, low-high-pressure bidirectional homogenizing, high-temperature instantaneous sterilization and low-high-temperature canning, the specific nutritional ingredients of Xinhui orange, dried tangerine peel,rhizoma polygonati, fructus lycii, fructus crataegi and the like can be maximally reserved; and in the prepared Xinhui dried tangerine peel enzyme beverage, the content of crude polysaccharide and total flavonoids is increased, the extraction rate is high, the taste is good, and the tissue state stability is good.

Description

technical field [0001] The invention relates to a beverage, in particular to a method for preparing three items of Xinhui tangerine peel enzyme beverage (original juice, concentrated juice, and upgraded version of sealwort concentrated juice). Background technique [0002] The existing edible enzymes are mainly divided into three categories: the pilot product enzymes of colleges and universities and scientific research institutes, traditional fermentation enzymes, and modern fermentation enzymes. Once the pilot product enzymes of colleges and universities and scientific research institutes enter the stage of industrialized large-scale production and promotion, there will be problems such as poor process technology reliability, unstable organizational state of pilot or produced products, and bad taste. For traditional fermented enzymes, the quality of the natural fermentation process is difficult to standardize and control, and the stability of the finished product is poor. M...

AI Technical Summary

Problems solved by technology

Once the pilot product enzymes of colleges and universities and scientific research institutes enter the stage of industrialized large-scale production and promotion, there will be problems such as poor process technology reliability, unstable organizational state of pilot or produced products, and bad taste

For traditional fermented enzymes, the quality of the natural fermentation process is difficult to standardize and control, and the stability of the finished product is poor. Manual operations, no advanced automatic fermentation liquid filtration, sterilization equipment, semi-automatic or manual filling, food safety cannot be achieved. It is fully guaranteed that the production site environment cannot standardize sanitation management and is not in line with the healthy development of the industry

For modern fermented enzymes, the nutrient content of modern fermented enzymes is low, and it is difficult to really improve the internal quality. Most of the enterprise’s enzyme products are mainly marketed with new concepts of bowel cleansing and recuperation, which are actually similar to the therapeutic effects of ordinary normal-temperature fermented lactic acid bacteria beverages. Equal, and the general high-temperature sterilization process is not conducive to the survival of prebiotics and probiotics in fruit and vegetable fermentation, and the active substances of fruit and vegetable fermentation base materials such as crude polysaccharides, total flavonoids and metabolites that are beneficial to the body are more difficult to fully retain. In addition, there is also the problem that the shelf life of the product is unstable and easy to change color