Production process of slightly fermented fruit juice

Abstract

The invention discloses a production process of slightly fermented fruit juice, and relates to the technical field of fruit juice processing, and the production process of the slightly fermented fruit juice comprises the following steps: raw material preparation, preparing newly picked fruits prepared, washing and then airing, after water on the surfaces of the fruits is aired, putting the fruits into a crusher to be crushed, and taking out all pulp, peel and fruit juice generated by crushing for later use; and treatment of a container: selecting a heatable sealed container as a fermentation container, placing an alcohol concentration monitor in the fermentation container, and spraying 75% ethanol or washing the interior of the container with 0.01% potassium permanganate liquid. According to the production process, when the alcohol concentration in the fermentation container reaches 0.3%, the fermentation container is heated, so that saccharomycetes in the container are inactivated, it is guaranteed that the final fruit juice contains low alcohol content, the original mellow taste of fruits is reserved, meanwhile, a small amount of alcohol intake can promote blood circulation of a human body, and the beneficial effects of the fruit juice are enhanced.

Description

technical field [0001] The invention relates to the technical field of fruit juice processing, in particular to a slightly fermented fruit juice production process. Background technique [0002] Juice is a juice product obtained from fruit through physical methods such as pressing, centrifugation, extraction, etc., and many fruit juice drinks on the market are blended with fruit juice, while fruit wine is a kind of fruit juice that is fermented with the sugar of the fruit itself. Alcoholic wine fermented by bacteria, containing fruit flavor and alcohol. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. Therefore, adding some active yeast i...

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted

Therefore, adding some active yeast is an ideal way to quickly brew fruit wine. Due to the high alcohol concentration in fruit wine, it cannot be quoted as an ordinary drink. Too much alcohol intake will cause damage to the body, but pure fruit juice drinks Does not contain alcohol, which makes fruit juice drinks have a single taste and has certain limitations

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