Digestion-helping potato vinegar beverage and processing method
A technology for assisting digestion of potato vinegar and a processing method, applied in the field of beverages, can solve the problems of apoptosis, beverage precipitation, fermentation failure, etc., and achieve the effects of improving fermentation efficiency, preventing precipitation, and increasing content
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[0034] The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.
[0035] A processing method for digesting potato vinegar beverage, characterized in that: raw materials and preparation process are as follows:
[0036] Potato Juice: 80 parts, Pectinase: 0.8 parts, Citric Acid: 0.8 parts, Amylase: 3 parts, Xylitol: 5 parts, Honey: 5 parts, Sodium Bicarbonate Powder: 1 part, Acetobacter (ATCC12876) 0.5 parts, 0.5 parts of Aspergillus niger (CGMCC3.15663);
[0037] The specific process of the production technology of potato vinegar beverage is as follows:
[0038] Selection of raw materials, preparation of potato pulp, preparation of fermentation liquid (first fermentation liquid), preparation of Acetobacter-enhanced microspheres with photosensitive decomposition properties, addition of Acetobacter fermentati...
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