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Composite rose fruit and vegetable juice fermented beverage and preparation method thereof

A technology for compounding fruit and vegetable juices and fermented beverages is applied in food preparation, bacteria and food ingredients used in food preparation as thickeners, etc., to achieve the effects of enriching nutrition, increasing amino acid content and enriching intestinal probiotics.

Active Publication Date: 2014-04-30
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing non-dairy-based lactic acid bacteria beverage processing technology, there are plant protein lactic acid bacteria beverages such as walnuts, vegetable juice and other plant fermented lactic acid bacteria beverages, and currently there is no lactic acid bacteria beverage that uses edible roses and other flower materials as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a rose compound fruit and vegetable juice fermented beverage, based on 1000 parts of the final product, it contains the following components in parts by mass: 40 parts of rose puree, 5 parts of concentrated strawberry juice, 5 parts of concentrated apple juice, concentrated 5 parts of grape juice, 5 parts of concentrated tomato juice, 5 parts of concentrated carrot juice, 1 part of compound thickening stabilizer, 80 parts of sweetener, 0.05 part of edible essence, 0.05 part of compound starter, and the rest is water. The preparation method of the rose compound fruit and vegetable juice fermented beverage of the present embodiment comprises the steps:

[0028] A. Ingredients: Weigh each component according to the formula, and based on 1000 parts of the final product, it contains the following components by mass: 40 parts of rose puree, 5 parts of concentrated strawberry juice, 5 parts of concentrated apple juice, and 5 parts of concentrated grape juice 5 pa...

Embodiment 2

[0033] Embodiment 2: The rose compound fruit and vegetable juice fermented beverage of the present embodiment, based on 1000 parts of the final product, comprises the following components by mass: 200 parts of rose puree, 10 parts of concentrated grape juice, 10 parts of concentrated pomegranate juice , 10 parts of concentrated tomato juice, 10 parts of concentrated carrot juice, 2 parts of compound thickening stabilizer, 50 parts of white sugar, 0.2 part of acesulfame potassium, 0.5 part of food flavor, 0.1 part of compound starter, and the rest is water. The preparation method of the rose compound fruit and vegetable juice fermented beverage of the present embodiment comprises the steps:

[0034]A. Ingredients: Weigh the ingredients according to the formula, and based on 1000 parts of the final product, it contains the following components by mass: 200 parts of rose puree, 10 parts of concentrated grape juice, 10 parts of concentrated pomegranate juice, and concentrated tomat...

Embodiment 3

[0039] Embodiment 3, the rose compound fruit and vegetable juice fermented beverage of the present embodiment, based on 1000 parts of the final product, contains the following components in parts by mass: 20 parts of concentrated rose juice, 3 parts of concentrated strawberry juice, and 5 parts of concentrated apple juice , 3 parts of concentrated grape juice, 6 parts of concentrated pomegranate juice, 2 parts of concentrated tomato juice, 1 part of concentrated carrot juice, 0.1 part of concentrated spinach juice, 0.1 part of concentrated celery juice, 2 parts of compound thickening stabilizer, 120 parts of white sugar, 0.6 part of edible essence, 0.6 part of compound starter, and the rest are water. The preparation method of the rose compound fruit and vegetable juice fermented beverage of the present embodiment comprises the steps:

[0040] A. Ingredients: Weigh each component according to the formula, and based on 1000 parts of the final product, it contains the following ...

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Abstract

The invention relates to a composite rose fruit and vegetable juice fermented beverage and a preparation method thereof. The composite rose fruit and vegetable juice fermented beverage contains original rose pulp, fruit juice, vegetable juice, a compound thickening stabilizer, a sweetening agent, edible essence and a compound leavening agent according to a certain mass parts. The preparation method comprises the following steps: preparing materials, preliminarily processing a fruit and vegetable juice beverage, mixing the compound thickening stabilizer, performing medium processing on the fruit and vegetable juice beverage, and finally preparing the fruit and vegetable juice beverage. The composite rose fruit and vegetable juice fermented beverage has the beneficial effects that edible rose juice serves as a main raw material, various kinds of fruit juice and vegetable juice are matched, lactobacillus fermentation is inoculated after scientific treatment, the content of amino acids in the fruit and vegetable juice is improved under the action of microbes, new vitamins and organic acids are synthesized, new aromatic components are generated, rich intestinal probiotics are obtained while rich nutrition can be obtained.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a rose compound fruit and vegetable juice fermented beverage and a preparation method thereof. Background technique [0002] Roses are materials with the same source of medicine and food. The flowers contain three to four hundred kinds of nutrients, such as proanthocyanidins, volatile oils, aromatic alcohols, aldehydes, unsaturated flavonoids and so on. Rich nutrients determine the edible value of roses. Eating rose products can nourish qi and blood, nourish the liver and stomach, detoxify and beautify the skin. Roses are rich in protein, cellulose, fat, vitamins and a variety of amino acids, as well as abundant macro and trace elements and other nutrients necessary for the human body. The protein content is as high as 16%, and there are many trace elements necessary for the human body. element, with the highest iron content. Roses are used in food, mostly dried petals are u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/84A23L33/00A23V2002/00A23V2400/123A23V2400/169A23V2400/249A23V2200/242A23V2250/5086A23V2250/506
Inventor 王璐康云峰马志梅李俊华张景彬
Owner HEBEI BROS ILONG FOOD TECH LLC
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