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Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof

A technology for fermented beverages and compound lactic acid, applied in food preparation, food science, application, etc., can solve problems such as difficulty in finding, and achieve the effects of optimizing nutritional and functional structure, improving preservation, and good adaptability

Inactive Publication Date: 2010-09-15
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product is hard to find in today's beverage market at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of vegetable and grain compound lactic acid fermented beverage, carried out according to the following process steps:

[0034] (1) Preparation of compound vegetable puree: According to ZL 2004100454212 technology, the raw materials are cleaned, peeled, deseeded, crushed, and blanched for pumpkin, carrot, and tomato according to the weight of 1:2, 1:2 and 1:1 respectively The component ratio is added with water and ground into a slurry, then mixed according to the weight component ratio of 5:3:2, and after adding water equal to the weight of the mixture, heat sterilization, cooling, and stand-by;

[0035] (2) Preparation of compound grain puree: use rice, corn, millet and oats as raw materials, mix them in a ratio of 4:4:1:1, after cleaning, soaking, heating and gelatinization, adjust the ratio between the dry basis of raw materials and the weight of water The ratio is 1:10, add glucoamylase according to the amount of 100u / g raw materials, saccharify...

Embodiment 2

[0043] In this example, the compound vegetable puree and the compound grain puree are compounded according to the weight component ratio of 1: 1; after sterilization, insert the seed starter by 4% inoculation amount, and ferment for 48 hours at 35 ° C, when the pH value Reduced to 3.6, the total acid content in terms of lactic acid reached the end of fermentation at 0.45%; all the other process steps were the same as in Example 1.

Embodiment 3

[0045] In this example, remove vegetable composite raw pulp and grain composite raw pulp and compound according to the weight component ratio of 1: 1.5; after sterilization, insert seed starter by 6% inoculation amount, ferment through 60 hours at 40 DEG C, when the pH value Reduced to 3.4, the total acid content in terms of lactic acid reached the end of fermentation at 0.55%; all the other process steps were the same as in Example 1.

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PUM

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Abstract

The invention discloses a composite lactic acid ferment beverage of vegetable and grain and making method in the beverage and preparing technical domain, which comprises the following steps: adopting pumpkin, carrot and tomato with proportion at 5: 3: 2 to blend into composite vegetable slurry; using rice, maize, millet and oat with proportion at 4: 4: 1: 1 into composite grain slurry; mixing twoslurries with weight rate at 1-2: 1-2; adding water at equal quantity; switching into Lactobacillus plantarum and Lactobacillus casei at 1: 1; fermenting; dispensing. The invention can modify the ferment odor of grain beverage obviously to supplement nourishment on the function after blending and fermenting the vegetable and grain, which has simple technique, low cost and good taste and rich nourishment for industrial and scaling manufacturing.

Description

technical field [0001] The invention relates to the technical field of beverages and their preparation, in particular to a compound lactic acid fermented beverage of vegetables and grains and a preparation method thereof. Background technique [0002] Vegetables and grains are two types of food raw materials with very different functional characteristics and uses, and their respective nutritional components, nutritional values, and effects on human health also have their own characteristics and are indispensable. Under normal circumstances, the status quo after making vegetables and grains into ordinary beverages is that although the product is rich in nutrition, the taste is monotonous and has no mellow feeling, and vegetable beverages are also difficult to be popularized by the general public due to defects such as relatively obvious vegetable smells. accepted by consumers. One of the ways to change the above status quo is to change the comprehensive sensory indicators of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/70A23L1/212A23L1/10A23L2/84A23L2/52A23L2/46A23L1/29A23L33/00A23L7/10A23L19/00
Inventor 沈国华刘大群孙田林陈黎洪肖朝耿
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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