Chen Shanglong

TL;DR: In this article, a yellow peach-carrot compound fruit vinegar and a preparation method were described, which is characterized by comprising the following raw materials in percentage by weight: 12%-18% of original fruit vinegar, 6%-9% of yellow peach juice, 6-9% carrot juice, 2%-4% of white granulated sugar, 05%-15% of honey, 002%-004% of citric acid, 00 2%-004 percent of chitosan and the balance of pure water.

TL;DR: In this paper, an apple-aloe-milk compound fermented beverage and a making method for making it belongs to the field of beverage processing and is characterized in that the product is prepared from the following raw materials in parts by mass: 10-20 parts of apple juice, aloe pulp, 15-25 parts of milk, 10- 20 parts of purified water, 2-8 parts of white granulated sugar, 0.04-0.076 part of pectin and 0.

TL;DR: In this article, a method for increasing the apple juice yield by utilizing microwave-assisted pectinase and belongs to the field of fruit and vegetable processing, which is characterized by comprising the following steps: selecting apples, cleaning, removing bases and seeds of the apples, slicing, blanching, protecting the color, pulping, performing microwave pretreatment, enzyme treatment, enzyme deactivation, filtering, high-temperature instant sterilization, rapidly cooling, and performing sterile filling, thereby obtaining the finished apple juice.

TL;DR: In this article, a fermentation-type low-sugar preserved black garlic and a preparation method for black garlic are described. But the preparation method comprises the following steps: solidifying, inoculating, fermenting, soaking sugar, drying and package.