Fruit and vegetable type whole grain beverage and preparation method thereof

A technology for whole grains and beverages, applied in food preparation, application, food science and other directions, can solve the problems of human body function damage, low nutritional value, easy decomposition and deterioration, etc., to achieve balanced nutrition, strengthen absorption function, and improve the effect of immunity

Active Publication Date: 2013-12-25
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing beverages are usually carbonated or fruit juice beverages. Among them, carbonated beverages not only have low nutritional value, but also cause damage to human body functions if they are consumed for a long time, while fruit juice beverages generally do not contain additives, and they retain Fruits have natural vit

Method used

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Examples

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Effect test

preparation example Construction

[0044] The present invention also provides a kind of preparation method of fruit and vegetable type whole grain beverage, it comprises the following steps:

[0045] Adding compound enzyme preparation and purified water in a ratio of 100:400 by weight to fresh fruit and vegetable juice and stirring for enzymolysis, wherein the weight percentage of the fresh fruit and vegetable juice is 30-40%, and the weight percentage of the compound enzyme preparation is 1-2%;

[0046] Inoculate the yeast colony in the above-mentioned product after enzymatic hydrolysis and stir for 10 days to ferment, and the weight percentage of the yeast colony accounts for 1-2%;

[0047] Inoculate the lactic acid bacteria group into the above-mentioned fermented product and carry out continuous fermentation at room temperature at 20-30°C until the pH value of the product reaches 3-3.5 to terminate the fermentation, and the weight percentage of the lactic acid bacteria group accounts for 1-2%;

[0048] Ult...

Embodiment 1

[0056] Add compound enzyme preparation and pure water in a ratio of 100:400 by weight to fresh fruit and vegetable juice and stir for enzymolysis, wherein the weight percentage of the fresh fruit and vegetable juice accounts for 40%, and the weight percentage of the compound enzyme preparation accounts for 2% ; Inoculate the yeast colony in the above-mentioned enzymolysis product and stir for 10 days, and the weight percentage of the yeast colony accounts for 2%; inoculate the lactic acid bacteria colony in the above-mentioned fermented product at room temperature 20-30°C Continuously ferment until the pH value of the product reaches 3-3.5 to terminate the fermentation, and the weight percentage of the lactic acid bacteria group accounts for 2%; the product obtained after the above continuous fermentation is ultrafiltered through an ultrafiltration membrane to obtain the fruit and vegetable fermentation juice;

[0057] Soak barley, soybeans and walnut meat and put them into a j...

Embodiment 2

[0060] The fresh fruit and vegetable juice is added with a compound enzyme preparation and pure water in a ratio of 100:400 by weight and stirred for enzymolysis, wherein the weight percentage of the fresh fruit and vegetable juice accounts for 30%, and the weight percentage of the compound enzyme preparation accounts for 1%. ; Inoculate the yeast colony in the above-mentioned product after enzymatic hydrolysis and stir for 10 days, and the weight percentage of the yeast colony accounts for 1.5%; inoculate the lactic acid bacteria colony in the above-mentioned fermented product at room temperature 20-30 ° C Continuously ferment until the pH value of the product reaches 3-3.5 to terminate the fermentation, and the weight percentage of the lactic acid bacteria group accounts for 1.5%; the product obtained after the above continuous fermentation is ultrafiltered through an ultrafiltration membrane to obtain the fruit and vegetable fermentation juice;

[0061] Soak barley, soybeans...

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PUM

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Abstract

The invention provides a fruit and vegetable type whole grain beverage and a preparation method thereof. The fruit and vegetable type whole grain beverage is prepared from the following raw materials in percentage by weight: 30%-40% of fresh fruit and vegetable juice, 30%-40% of pearl barley, 10%-20% of soybeans, 4%-16% of walnut meat, 1%-2% of a complex enzyme preparation, 1%-2% of yeast group series, 1%-2% of lactobacillus series and purified water in a weight ratio of 100 to 400. The fruit and vegetable type whole grain beverage integrates the advantages of fruit, vegetable and lactic acid fermentation, is increased in content of nutrients such as vitamin C, is rich in a large quantity of active peptides with a unique physiological activity function, adjusts structures of micro-ecological bacterial groups in a human body, and improves the digestibility of the human body, the biological function of lactic acid bacteria and the immunity of the human body.

Description

technical field [0001] The invention relates to the technical field of microbial feed, in particular to a fruit and vegetable type whole grain beverage and a preparation method thereof. Background technique [0002] Existing beverages are usually carbonated or fruit juice beverages. Among them, carbonated beverages not only have low nutritional value, but also cause damage to human body functions if they are consumed for a long time, while fruit juice beverages generally do not contain additives, and they retain Fruits have natural vitamins, minerals, amino acids and other nutrients. Therefore, more and more people tend to choose fruit juice drinks for consumption. [0003] However, fruit juice drinks are biased towards single nutrients such as vitamins, and need to add preservatives, otherwise they are easy to decompose and deteriorate, and the shelf life is short. Contents of the invention [0004] The purpose of the present invention is to propose a fruit and vegetabl...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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