Beetroot juice fermentation type sports beverage and preparation method thereof
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A technology of beetroot juice and sports drinks, applied in the field of food and beverages, to prevent excessive sweating, regulate body metabolism, and promote fatigue recovery
Active Publication Date: 2014-04-23
QIQIHAR UNIVERSITY
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Embodiment 1
[0023] Beetroot juice fermentation broth 6%, sodium carboxymethylcellulose 0.15%, salt 0.08%, citric acid 0.02%, white sugar 2%, glucose 2%, β-cyclodextrin 0.20%, ascorbic acid 0.06%, essence 0.05% , and the rest is made up to 100% by water.
Embodiment 2
[0025] Beetroot juice fermentation broth 8%, sodium carboxymethylcellulose 0.1%, salt 0.12%, citric acid 0.01%, white sugar 3%, glucose 3%, β-cyclodextrin 0.15%, ascorbic acid 0.08%, essence 0.1% , and the rest is made up to 100% by water.
Embodiment 3
[0027] Beetroot juice fermentation broth 12%, sodium carboxymethylcellulose 0.05%, salt 0.14%, citric acid 0.03%, white sugar 4%, glucose 4%, β-cyclodextrin 0.05%, ascorbic acid 0.1%, essence 0.15% , and the rest is made up to 100% by water.
[0028] The steps of the preparation method of above-mentioned embodiment 1-3 are:
[0029] 1. Preparation of beetroot juice
[0030] Wash the beets, cut them into filaments about 5 cm long and 3 mm wide, and blanch them for 5 minutes. Put the blanched beets in a container, add the cooled blanching water according to the beet:water ratio of 1:1, and soak for 70±10min at 75°C; take out the soaked beets, Squeeze the soaked beets with a juicer, mix the squeezed juice with the leached juice, filter it with 4-8 layers of gauze, put the filtered juice in a centrifuge, and centrifuge at a speed of 4000-5000r / min for 15-25 min, collect Beetroot juice.
[0031] 2. Composition adjustment of beetroot juice
[0032] According to the ratio of...
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Abstract
The invention discloses a beetroot juice fermentation type sports beverage and a preparation method thereof, and belongs to the technical field of food beverages. The beetroot juice fermentation type sports beverage is prepared from 6-12 percent of beetroot juice fermentation liquid, 0.05-0.15 percent of sodium carboxymethyl cellulose, 0.08-0.14 percent of salt, 0.01-0.03 percent of citric acid, 2-4 percent of white granulated sugar, 2-4 percent of glucose, 0.05-0.20 percent of beta-cyclodextrin, 0.06-0.1 percent of ascorbic acid, 0.05-0.15 percent of essence and the balance of water. The preparation method comprises the following steps: performing blanching, digestion, filtration and centrifugation on beetroot to obtain beetroot juice; adjusting sugar degree and acidity, and then inoculating yeast and lactic acid bacteria; simultaneously performing alcoholic fermentation and lactic acid fermentation; inoculating acetic acid bacteria, and performing acetic fermentation; finally, performing suction filtration, mixing, sterilization, cooling and the like. The beetroot juice fermentation type sports beverage is good in color, tastes sour, sweet and delicious, is mild and thirst-quenching, and is rich in natural components such as sodium and potassium.
Description
technical field [0001] The invention relates to a beetroot juice fermented sports drink and a preparation method thereof, belonging to the technical field of food and drink. Background technique [0002] Physical exercise is a good way to exercise and keep fit. When the human body sweats a lot during exercise, it will cause the body to lose water, and it will also consume and lose a large amount of calcium, sodium, potassium and vitamins, resulting in an imbalance of internal nutrition in the body. Supplementing and regulating this physiological change to meet the physical needs of exercisers has become an important research topic; GB 15266-2009 defines sports drinks as: nutrients and their content can adapt to the physiological characteristics of exercise or physical activity groups, and can provide A quick-absorbed beverage that replenishes the body with water, electrolytes, and energy. The new standard emphasizes for the first time that sports drinks are quickly absorbed...
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