Preparation method of fermented navel orange beverage

The invention relates to a preparation method of fermented navel orange beverage. The method comprises the following step of preparing fermented beverage from navel orange juice after secondary fermentation, wherein the primary fermentation temperature is rigidly controlled at 18-20 DEG C, the alcoh...

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Bibliographische Detailangaben
Hauptverfasser:	LI ZHENGLUN, DENG DONGFANG, WU SHUYIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a preparation method of fermented navel orange beverage. The method comprises the following step of preparing fermented beverage from navel orange juice after secondary fermentation, wherein the primary fermentation temperature is rigidly controlled at 18-20 DEG C, the alcoholic strength is rigidly controlled at 10-12 degrees, the secondary fermentation temperature is rigidly controlled at 30-32 DEG C and the alcoholic strength is rigidly controlled at 7-8 degrees, so that the total acidity of the fermentation liquor is more than 20 g/L. The prepared fermented navel orange beverage is diversified in taste, and more abundant in nutrition.