Polypeptide-containing pure banana juice fermented lactic acid beverage

Abstract

The invention relates to a polypeptide-containing pure banana juice fermented lactic acid beverage. The polypeptide-containing pure banana juice fermented lactic acid beverage comprises the following components in parts by weight: 5-25 parts of banana pulp, 8-10 parts of white granulated sugar, 0.005-0.015 part of lactic acid bacteria, 0.02-0.12 part of corn peptide, 0.05-0.08 part of yeast beta-glucan, 0.03-0.08 part of sodium carboxymethylcellulose, 0.02-0.08 part of xanthan gum, 0.01-0.05 part of gellan gum, 0.005-0.05 part of carrageenan, 0.05-0.15 part of citric acid, 0.05-0.15 part of sodium citrate, 0.05-0.15 part of banana essence and 14-64 parts of purified water.

Description

technical field [0001] The invention relates to a polypeptide-containing pure banana juice fermented lactic acid beverage. Background technique [0002] Banana belongs to Musa family (Musaceae) and is the fourth largest fruit in the world. It is rich in protein, sugar, potassium, vitamin A and vitamin C, and is the fourth largest fruit in the world. There is also a lot of dietary fiber, which is a very good nutritious food. The health function of banana is particularly outstanding. In addition to promoting gastrointestinal motility and preventing constipation, it also has functions such as anti-oxidation, lowering blood fat, lowering blood pressure, lowering blood sugar, and preventing arteriosclerosis. Banana is a typical peak respiratory fruit, which is susceptible to mechanical damage and fruit rot, which is not conducive to long-distance transportation and long-term storage. Therefore, processing bananas into banana juice, banana slices, banana powder, etc. is the be...

AI Technical Summary

Problems solved by technology

In addition, because bananas are rich in pectin substances, it is difficult to separate the pulp and residue when juicing, especially the poor stability of banana juice, browning, post-turbidity, deterioration of flavor and excessive heat-resistant bacteria are difficult to solve

At present, the enzymatic decomposition of pectin after juicing is mostly used in China to prepare clarified juice for deployment, but the cellulose and other active ingredients in the clarified juice are greatly reduced, the original nutrients of banana juice are lost, and the original color and color cannot be maintained. fragrance

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