Preparation method for asparagus compound cereal fermentation type functional beverage
A technology of compound grains and functional beverages, applied in the field of food processing, can solve the problems of difficulty in adapting to consumer tastes, inability to meet consumer preferences, and lack of market response, and achieve good nutrition and health care effects, enhance immunity, and have a mellow taste. Effect
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[0041] 1. Preparation stage of asparagus juice concentrate
[0042] (1) Raw material pretreatment:
[0043] Cleaning: Choose non-rotten asparagus outside the grade, canned asparagus, and leftovers from quick-frozen asparagus production as raw materials, and strictly wash the raw materials to remove microorganisms, sand, dead leaves and some pesticides attached to the surface of the raw materials to ensure the quality of the product. Quality stability.
[0044] Add 0.2‰ of multi-surfactant, 0.8~1‰ of vitamin C and 0.3‰ of citric acid to the cleaning solution to improve the cleaning effect and remove copper and other heavy metals in the fungicide.
[0045] Finishing: The cleaned raw materials should be cleaned with citric acid water at 95°C and 0.3‰ for three minutes. This cleaning process can maintain the color of the raw juice and the activity of inactivated enzymes to prevent browning and microbial corruption in subsequent processing procedures. , while removing part of the...
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