Yellow peach and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof

Abstract

The invention discloses a yellow peach and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies. The yellow peach and carrot compound beverage is characterized in that the compound beverage comprises, by weight, 60-90 parts of carrots, 60-90 parts of yellow peaches, 20-40 parts of white granulated sugar, 5-15 parts of honey, 0.2-0.4 part of citric acid, 1-2 parts of Angel yeast, 3-5 parts of lactobacillus planetarium, 1-2 parts of pectinase, 1-2 parts of cellulose, 2-3 parts of kieselguhr, 1-2 parts of carboxymethyl cellulose sodium, a proper amount of water and a proper amount of activate deionized water ice blocks. According to the yellow peach and carrot compound beverage and a making method thereof, the dumpling-type fermentation bodies made by carrot pomace are added into the carrot juice fermentation liquid environment, on the one hand, the carrot pomace is fully utilized, on the other hand, the fermentation speed is controlled easily and effectively, and the nutrition and flavor of the carrot juice are guaranteed while the requirements for the simple industrial production, energy preservation and environment protection are met.

Description

technical field [0001] The invention belongs to the field of carrot juice deep processing, and in particular relates to a yellow peach and carrot compound beverage 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 only b...

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