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Detailed Explanation of Processing Technology for Small White Pear Acetic Acid Fermented Beverage
(I) Product Features: It combines the health benefits of both pear and acetic acid fermented beverages, and is rich in nutrients. Traditional Chinese medicine holds that: pears are cold in nature and sweet in taste, with effects such as moistening the lungs, reducing phlegm, relieving cough, reducing internal heat, and calming the mind. The acetic acid produced by acetic acid fermentation has effects such as eliminating fatigue, refreshing the spirit, promoting salivation and quenching thirst, and increasing appetite. (II) Main Raw and Auxiliary Materials: Small white pear, pectinase, wine yeast 1450#, acetic acid bacteria AS1.41, aspartame (APM), xanthan gum, white granulated sugar, honey. (III) Main Equipment
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Detailed Explanation of the Processing Technology of Fermented Almond Yogurt
(1) Product Features The dried seeds of almonds -- bitter almonds -- are used as the main raw material, and a plant protein fermented milk beverage can be made through lactic acid bacteria fermentation. Lactic acid fermentation improves the special aroma of bitter almonds, making them more acceptable to consumers. Bitter almonds are rich in various unsaturated fatty acids, with a protein content of about 24%, and contain abundant vitamins and trace elements such as iron, giving them high nutritional value and health benefits. (2) Main Raw and Auxiliary Materials Bitter almonds, white granulated sugar, skim milk powder, acid-resistant sodium carboxymethyl cellulose
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Method for making xylitol jujube vinegar fermented beverage
Jujube has effects such as sedation, sleep aid, blood pressure reduction, anti-allergy, liver protection, muscle strength enhancement, antioxidant, and anti-tumor. Vinegar beverages have effects such as softening blood vessels, lowering blood pressure, preventing arteriosclerosis, stimulating appetite, and promoting digestion. Xylitol is a very promising functional additive factor. Raw material formula: jujube 20kg, liquid xylitol 2kg, honey 2kg, yeast starter 10kg, acetic acid bacteria starter 15kg. Key operation points: preparation of jujube juice:
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