Fermented purple perilla and cucumber composite drink and manufacturing method thereof

Abstract

The embodiment of the invention provides a fermented purple perilla and cucumber composite drink and a manufacturing method thereof and relates to the technical field of functional beverages. Active ingredients in perilla leaf can be fully utilized, and the inhibitory effect of cucumber on lactic acid bacteria can be lowered. The manufacturing method comprises the following steps: preparing corn and purple perilla fermented milk; preparing perilla leaf fermented juice; preparing old cucumber fermented juice; and mixing the following components in parts by mass: 58-68 parts of corn and purple perilla fermented milk, 5-12 parts of white granulated sugar and 1.5-3 parts of sodium alga acid, adding 6-8 parts of perilla leaf fermented juice and 6-8 parts of old cucumber fermented juice, fully and uniformly mixing, and grinding and mixing through a colloid mill, thereby preparing the fermented purple perilla and cucumber composite drink.

Description

technical field [0001] The invention relates to the technical field of functional beverages, in particular to a fermented perilla and cucumber compound beverage and a preparation method thereof. Background technique [0002] Chinese public publication "Food Industry Science and Technology" 2013 No. 14 pp. 237-241, author: Lu Changxin, etc., reported that perilla leaves with health care function and aroma and full-price nutritious food milk are developed into perilla Leaf-containing milk drinks can not only reasonably match and complement the nutrition of the two, but also make the taste better. "Food Science" No. 1, 2009, pp. 268-270, author: Guan Rixin et al. reported that perilla leaf extract has anti-oxidant effect on drinks. "Food Research and Development" No. 12, 2009, pages 64-67, author: Guan Rixin et al. reported that perilla health drink has a certain effect on blood lipid regulation. It can be seen from the above that the perilla leaf extract is used to make beve...

AI Technical Summary

Problems solved by technology

From the above reports, it can be known that fresh cucumber is mixed with green tea and milk powder for lactic acid fermentation to make yoghurt drink or formulated into milk drink, which has the effect of lowering blood cholesterol, but the inhibitory effect of cucumber on lactic acid bacteria in the yoghurt fermentation process limits the Amount of cucumber juice added

Images