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...