Lactobacillus fementation enzyme vegetable beverage and preparation process of beverage

Abstract

The invention discloses a vegetable beverage rich in various health-care ingredients and ferment obtained by lactobacillus fermentation and a preparation process of the beverage. The vegetable beverage is prepared from raw materials comprising longan, fructus momordicae, poria cocos, honeysuckle, liquorice, puerarin, royal jelly, agaricus blazei murill, fructo-oligose and soybeans and is prepared by carrying out the lactobacillus fermentation on the raw materials, and then carrying out microwave treatment and ultra-high static pressure treatment. The vegetable beverage contains the soybeans and various other health-care ingredients, does not have the fishy smell without adding any chemosynthetic preservatives and stabilizers, and has the peculiar flavor of the soybeans, and the beverage is stable and has the storage stability.

Description

technical field [0001] The present application relates to a plant drink and its preparation process, in particular to a plant drink rich in various health-care functional ingredients and fermented by lactic acid bacteria and its preparation process. Background technique [0002] Plant beverages with soybean as the main raw material have been popular around the world for thousands of years, such as traditional soy milk and soy yogurt and fermented soy milk beverages that have become popular in recent years. Soybean, an ancient food, is attracting more and more attention to health and wellness due to its wide planting range, high yield, rich nutrition, easy absorption, and less allergy, especially the in-depth research on its health ingredients—soy isoflavones consumers love. [0003] However, soybean products have two significant defects, one is beany smell, soybean itself does not have beany smell, the beany smell is due to the lipoxygenase in soybean and its content It is...

AI Technical Summary

Problems solved by technology

There are also some flavors that are single, and additional taste substances such as sugar and citric acid need to be added before they can be accepted by consumers.

When a variety of health care ingredients are compounded, the interaction between them is particularly important. A slight inappropriateness will make the health care effects offset or even have a negative effect, and the interaction between various health care ingredients will affect the color and texture of the product. , taste, products obtained through simple compatibility without selection usually have obvious defects in one aspect, or even in multiple aspects, and thus cannot be sold

[0006] At present, there is no fermented soybean plant beverage with good quality, no beany smell, stable product, and rich in various health ingredients.