Fruit and vegetable type beverage prepared through compound lactobacillus fermentation and preparing method thereof

Abstract

The invention discloses a fruit and vegetable type beverage prepared through compound lactobacillus fermentation and a preparing method of the fruit and vegetable type beverage. The fruit and vegetable type beverage is prepared from apple and yam juice (obtained through compound lactobacillus fermentation), CMC (carboxymethyl cellulose), sodium alginate, xanthan gum, saccharose, citric acid and beta-cyclodextrine; the addition quantity of the CMC is 0.12 to 0.18 weight percent of the apple and yam juice; the addition quantity of the xanthan gum is 0.13 to 0.18 weight percent of the apple and yam juice; the addition quantity of the saccharose is 5 to 6.5 weight percent of the apple and yam juice; the addition quantity of the citric acid is 0.02 to 0.05 weight percent of the apple and yam juice; the addition quantity of the beta-cyclodextrine is 0.1 to 0.2 weight percent of the apple and yam juice. The fruit and vegetable type beverage has the advantages that sense, physicochemical and microorganism indexes conform to national standard requirements, the product of the fruit and vegetable type beverage has the apple and yam juice flavor, is full-bodied pleasant and is the uniform and consistent cream yellow, and the tissue state is exquisite.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and relates to a fruit and vegetable beverage and a preparation method thereof. Background technique [0002] The lactic acid bacteria fermented beverage developed with vegetables as raw materials not only has the cooling and thirst-quenching effects of ordinary beverages, but also well preserves the nutrients of vegetables and can regulate human physiological functions. This fruit and vegetable type lactic acid bacteria beverage breaks the traditional lactic acid bacteria beverage mode that uses dairy products as raw materials and is fermented by lactic acid bacteria, and infiltrates the fermentation of lactic acid bacteria into the processing of fruits and vegetables, becoming a new type that integrates the essence of fruits and vegetables and the functions of lactic acid bacteria. drinks. In China, the main research direction of lactic acid bacteria fermented fruit and vegetable juice ...

AI Technical Summary

Problems solved by technology

Although some yam-related drinks have appeared on the market, the types are monotonous and the processing depth is not enough

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