Jerusalem artichoke-soybean fermentation beverage and preparation method thereof

Abstract

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

Description

technical field [0001] The invention relates to a functional fermented beverage, in particular to a Jerusalem artichoke soybean fermented beverage and a preparation method thereof, belonging to the technical field of beverages. Background technique [0002] Jerusalem artichoke is a medicinal and edible plant with both nutritional value and medicinal value. The inulin rich in it is one of the best water-soluble dietary fibers found so far. It has the functions of regulating the intestines, promoting calcium absorption, and improving human immunity. It will not produce precipitation when used, which is beneficial to the adjustment of human diet structure, especially suitable for beverages without affecting their sensory quality; if people can often eat oligosaccharide foods or beverages, it can not only reduce the The absorption of cholesterol can also promote the growth of "probiotics" such as bifidobacteria and lactic acid bacteria in the intestines, thereby preventing enter...

AI Technical Summary

Problems solved by technology

[0007] It can be seen from the above description that there is currently no public disclosure of artichoke and soybeans as raw materials for the preparation of fermented beverages. Jerusalem artichoke and soybeans are rich in nutrients, are easier to be absorbed by the human body after fermentation, have better taste, and have good commercial value.

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