Preparation method for vegetable lactic drinks process by using lactic acid fermented solution

Abstract

The invention relates to a preparation method for vegetable lactic drinks process by using lactic acid fermented solution. The preparation method comprises the following steps that plant raw material and -8 times of water are poured into a pressure can and heated at the temperature of 70 to 80 DEG C; five to seven h of liquid is extracted from the pressure can with the pressure of 500 to 700 mmHg; extract liquid is cooled to the temperature of lower than 40 DEG C; impurities are filtered via a filter; 82 to 88 % by weight of plant raw material, 8 to 12% by weight of concentrated juice, 2 to 4% by weight of composite microorganism fermentation liquid and 2 to 4% by weight of sweetening agent are evenly mixed and fermented for 4 to 8 hours at the temperature of 25 to 45 DEG C; the plant material fermentation liquid after fermented is filtered via the filter and disinfected for 13 to 17 seconds at the temperature of 63 to 75 DEG C; then the plant fermentation liquid is cured in the a curing chamber for 22 to 26 hours at the temperature of 1 below to 8 DEG C; and at last the liquid is filled into a container for package. The lactic acid fermented drink has high performance and high quality.

Description

technical field [0001] The invention relates to a method for preparing a plant lactic acid bacteria fermented beverage using a compound microbial fermentation liquid, more specifically, after fermenting a mixture of a plant material extract and a concentrated fruit juice with a compound microbial fermentation liquid, then filtering and sterilizing, so that It is a high-efficiency, high-quality lactic acid bacteria fermented drink that has excellent storability while increasing the number, and has improved antioxidant effects and digestion and absorption. Background technique [0002] Generally, lactic acid bacteria drinks are prepared by mixing lactic acid bacteria into milk or skim milk for lactic acid fermentation, and have a unique sour flavor, so they have been widely used as favorite foods since a long time ago. [0003] The lactic acid bacteria beverage using milk or skimmed milk as mentioned above has the problem that the content of animal fat and cholesterol is quite...

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Problems solved by technology

[0008] However, the above prior art 1 uses lactic acid bacteria isolated from flatfish sauce to ferment plant materials, and prior art 2 inoculates birch sap with one or more types of lactic acid bacteria for fermentation. effect, but because it is a low-concentration fermented beverage, the number of strains is small, and the fermentation efficiency is low, so it is impossible to obtain a high-efficiency, high-quality fermented beverage

[0009] In particular, conventional techniques 1 and 2 simply use lactic acid bacteria to ferment plant materials, so the effects of increasing the number of strains or improving the antioxidant effect and digestion and absorption ability of the present invention cannot be expected

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