Furong plum juice and preparation method thereof

Abstract

The invention discloses furong plum juice and a preparation method thereof and belongs to a drinking beverage in daily life and a preparation method thereof. The method is characterized by comprising the following steps of: 1, material preparation: A, picking fresh furong plums, cleaning and sterilizing the furong plums; B, preparing furong plum pectin esterifying enzyme; and C, preparing 50-degree rice white spirit; and 2, fermentation process: adding 2.5 to 3.5 weight percent of the prepared furong plum pectin esterifying enzyme and 5 to 10 weight percent of the 50-degree rice white spirit into every 100 kilograms of fresh furong plums and performing fermentation; and filtering the fermented product to obtain the juice and bottling the juice for delivery. The method is characterized in that: the furong plum juice is supplied by a microorganism fermentation method and no addition agent or additive is added in an entire technical process, so that the original taste and flavor of an original fruit are kept, a processing method is simple and reliable and the processed furong juice is stable and reliable and never degenerate.

Description

technical field [0001] The invention relates to beverages that people drink in daily life and a preparation method thereof, in particular to hibiscus plum fruit juice and a preparation method thereof. Background technique [0002] Furong plum is a kind of high-quality plum variety, which is named after: Furong plum, also known as Pu plum, wife plum, Yongtai plum, is a famous brand agricultural product in Fujian. "Yongtai Furong Li Xianguo" has been included in Fujian local standards (standard number: DB357372-1999). Yongtai is known as "China's Li Township". In April 2006, Yongtai Furong Li was awarded the National Geographical Indication Certification Trademark by the State Administration for Industry and Commerce. Yongtai Furong Li is famous at home and abroad for its crisp meat, sweet and slightly sour taste, and high quality. Yongtai Furong plum enters the market in the form of fresh fruit and dried plums, but the fruit juice and fruit wine of Furong plum have not yet ...

AI Technical Summary

Problems solved by technology

[0003] The acquisition of existing fruit juice is carried out by traditional crushing and juicing methods, but there are many fruits, such as apples, pears and other fruits, which will be caused by strong peroxidase when they are crushed and squeezed. The browning reaction leads to the reduction of flavor and dark color. In order to prevent the juice from going bad and fermenting, it is generally necessary to sterilize the juice for a long time many times to completely kill the microorganisms and browning enzymes in the juice, and then decompose the fruit juice. Gum, clarification, ultrafiltration and evaporation to remove water to make concentrated fruit clear juice, or direct evaporation to remove water without decomposing pectin to make concentrated cloudy juice, or add preservatives to extend shelf life, all these processing measures will make the fruit aroma Serious loss, it is easy to make the juice produce cooked taste, caramel burnt taste, and pulp juice is easy to produce pulp precipitation and layering phenomenon, the juice has no fresh fruit aroma and taste

[0004] Retrieval from relevant materials including Chinese patents shows that there is no relevant report on the extraction of plum juice and its preparation method.