FERMENTED BEVERAGES WITH PEACH PUREE MANUFACTURING METHODS

摘要

PURPOSE: A production method of fermented drink using peach puree is provided to maintain functions of peach including the fatigue recovery and the prevention of skin ageing. CONSTITUTION: Peach is harvested and frozen (1). The frozen ripe or unripe peach is washed in warm water, and pulverized (2). The pulverized product is passed through a pulp finisher with a sieve having plural through-holes to obtain puree (3). The puree is mixed with dried yeast, and the mixture is alcohol fermented (4). The fermented mixture is acetic acid fermented (5). 0.2-0.6% of dried yeast is added to the puree. The ripe peach is added after removing seeds, and the whole unripe peach is inserted into a pulverizer. [Reference numerals] (1) Freezing step; (2) Pulverizing step; (3) Puree generating step; (4) Alcohol fermenting step; (5) Acetic acid fermenting step