Carrot and fruit and vegetable type compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof

Abstract

The invention discloses a carrot and fruit and vegetable type compound beverage made by fermentation liquor containing dumpling-type fermentation bodies. The carrot and fruit and vegetable type compound beverage is characterized in that the compound beverage comprises, by weight, 49-53 parts of pumpkin, 18-22 parts of carrots, 8-12 parts of bergamot pear juice, 17-21 parts of apple juice, 5-7 parts of high fructose corn syrup, 0.8-1 part of citric acid, 0.8-1 part of malic acid, 0.06-0.08 part of hydroxymethyl cellulose, 0.04-0.06 part of gellan gum, 0.05-0.07 part of xanthan gum, 0.6-0.8 part of cellulose, 0.8-1 part of lactobacillus planetarium, 0.8-1 part of Angel yeast and a proper amount of water. The carrot and fruit and vegetable type compound beverage is made through the apple juice, the bergamot pear juice, the pumpkin and the carrots and is comprehensive in nutrition and low in product cost. In the liquid fermentation environment, the dumpling-type fermentation bodies wrapped and compounded with the frozen Angel yeast are added, the temperature of the fermentation environment can be achieved based on the cardinal number of the simple temperature control, and forming of the flavor substances is facilitated.

Description

technical field [0001] The invention belongs to the field of carrot juice deep processing, and in particular relates to a carrot, fruit and vegetable type compound drink prepared from a fermented liquid carrying a dumpling-type fermented body and a preparation method thereof. Background technique [0002] Carrot is a vegetable with a wide planting area in my country, low price and rich nutrition. It is rich in carotene, vitamins, pectin and minerals, and is one of the important sources of VA for the human body. Carrot juice and its composite products have the effects of lowering cholesterol, preventing myopia, anti-virus, and tumor. However, at present, the development and utilization rate of carrots and their products in China is not high, mainly based on carrot juice, and there are the following defects in the processing of carrot juice: (1) In terms of raw materials, raw carrot juice is easy to rot and deteriorate, and it is about -10°C Under the same conditions, it can ...

AI Technical Summary

Problems solved by technology

However, at present, the development and utilization rate of carrots and their products in China is not high, mainly based on carrot juice, and there are the following defects in the processing of carrot juice: (1) In terms of raw materials, raw carrot juice is easy to rot and deteriorate, and it is about -10°C Under the same conditions, it can only be stored for 2 days. In addition, the instability of fruit and vegetable juices gradually manifests with time; (2) In terms of taste: carrot itself has a stewed taste but no fruity aroma, and the taste of its processed drinks is far better than that of No variety of fruit juices, which greatly reduces its market share; (3) Industry: At present, most of the extracts are concentrated juice products aimed at extracting water-soluble components, while carotene is a fat-soluble component, and the solid extraction rate is not high , the absorption rate in the human body is low after people eat or drink; (4) Processing: A large amount of residue will be produced in the processing of carrot juice, which not only causes waste of resources but also causes environmental pollution. Therefore, the main processing links of carrots should be optimized and Its comprehensive utilization, maximum retention and improvement of the functional substances contained in its products is of great significance to improving the utilization rate of carrot resources and realizing a virtuous cycle of resources. Make full use of the nutrients in carrots and develop products with the best functions. The content of ingredients, good taste and convenient products maximize their value, which is an important direction for future research on carrot deep processing