Preparing method of stauntonvine beverage

Abstract

The invention discloses a preparing method of a stauntonvine beverage. The stauntonvine beverage is prepared through the working procedures of removing seeds, conducting pulping, conducting enzymolysis for separation, blending for homogenizing, and conducting sterilization and filling with stauntonvine as a raw production material. The preparing method comprises the steps of removing seeds, conducting pulping, conducting enzymolysis for separation, blending for homogenizing, and conducting sterilization and filling. The finished product of the stauntonvine beverage with the normal juice content larger than or equal to 10% is prepared. According to the preparing method, the fermentation period is short and fermentation takes only three days generally; the beverage is free of sediment; the preparing method is simple, quick and easy to operate; the raw material utilization rate is high.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for preparing wild papaya beverage by using wild papaya as a raw material. Background technique [0002] Wild papaya is known as the "King of Baiyi Fruit", rich in vitamins A, B, B1, B2, C, D, E, organic acids, carotene, minerals iron, calcium, potassium, protein, and wild papaya enzymes. Among them, the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. According to modern scientific determination: wild papaya also contains saponin, oleanolic acid, citric acid, tartaric acid, citric acid, catalase, peroxidase, acid oxidase, oxidase, especially rich in the essential functions of the human body. Anti-cancer, anti-radiation, anti-aging superoxide dismutase (SOD), and extremely high vitality. Although wild papaya is a very good medicinal and edible fruit, its taste is particularly sour and diffi...

AI Technical Summary

Problems solved by technology

In this preparation method, the strain cultivation requirements are high, the technology is difficult, and the fermentation period is long. After the finished product is put on the shelves, there will be precipitation, and supporting fresh fruit storage facilities need to be set up, which is not conducive to the large-scale processing and production of wild papaya.