Matcha enzyme green juice composition and preparation method thereof
A technology of composition and tea enzyme, which is applied in the direction of food science, food ingredients as taste improvers, food ingredients as substitutes, etc., can solve the problems of instant dissolving uniformity and taste to be improved, and achieve good drinking effect and clear taste Sweet, fresh color effect
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[0049] This embodiment discloses a matcha fermented green juice composition and a preparation method thereof, comprising the following steps:
[0050] Step 1, put clean anhydrous barley seedlings and mulberry leaves and konjac powder into the pulverizer as shown in Table 1 according to the parts by weight and pulverize and mix;
[0051] The mixing in the step 1 is carried out under the protection of nitrogen atmosphere.
[0052] Step 2, drying the mixture obtained in step 1;
[0053] The process condition of step 2 drying is as follows:
[0054] vacuum;
[0055] Temperature: see Table 2;
[0056] Time: See Table 2.
[0057] Step 3, add inulin, matcha and plant comprehensive enzyme to the mixture dried in step 2 according to the parts by weight shown in Table 1, mix and feed into a pulverizer for impact pulverization and mixing;
[0058] The process condition of impact crushing mixing in the step 3 is:
[0059] The pulverizer used is a traditional Chinese medicine pulveri...
Embodiment 2
[0075] The main differences between this example and Example 1 are shown in Table 1 and Table 2, and the solubility and energy density of the prepared composition are shown in Table 3.
Embodiment 3
[0077] The main differences between this example and Example 1 are shown in Table 1 and Table 2, and the solubility and energy density of the prepared composition are shown in Table 3.
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