Morinda citrifolia enzyme compound fruit juice and preparation method thereof
A technology for compounding fruit juice and noni enzyme, applied in the field of food processing, can solve the problems of restricting the development and application of noni enzyme products, poor noni enzyme taste, quality improvement, etc., so as to facilitate human absorption, improve juice yield, and supplement nutrition. Effect
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[0032] Example 1
[0033] A Nori enzyme composite juice, the composite juice comprises 40 parts of the following weight: 40 parts of Nori fruit, 35 water, 5 of soluble dietary fiber, 6 oatmeal powder, 3 orange fructose, 3 orange juice, 4 copies of apple juice, 6 xylitols, 3 oligomal maltose, 2 denominations, 2 lotus pulp, 2 white kaper powder, 1 sodium carboxymethylcellulose.
Example Embodiment
[0034] Example 2
[0035] A Nori Enzyme Composite Juice, the composite juice comprising the following weight of the following weight: 35 servants, 30 water, 5 soluble dietary fibers, 3 oatmeal powder, 3 oligo fructose 3, 3 orange juice, Apple juice, 2 xylitol, 1 oligomal maltose, 0.1 parts of the decidin powder, 0.1 parts of the lotus powder, 0.1 parts of white khakin powder, 0.05 s sodium carboxymethylcene sodium.
Example Embodiment
[0036] Example 3
[0037] A Nori enzyme composite juice, the composite juice comprising a weight of the following weight: 45 parts of Nori fruit, 40 water, 10 soluble dietary fibers, 6 oatmeal powder, 8 oligosacchai, 5 orange juice, Apple juice, 6 xylitol, 3 low polyismuttose, 2 denominations, 2 lotus pulp, 1 white kaper powder, 1 sodium carboxymethylcellulose.
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