Method for making functional beverage by using lactobacillus fermented compound vegetable juice

Abstract

The invention discloses a method for making a functional beverage by using lactobacillus fermented compound vegetable juice. The method comprises the specific steps that jerusalem artichoke juice, burdock juice and black garlic juice are respectively prepared; mixing is performed in proportion, then milk powder, lactose, oligosaccharides and shiitake mushroom pulp are added; the mixed liquid is subjected to homogenizing, sterilization and cooling treatment, then acclimatized yoghurt starter is inoculated for fermentation; after the fermentation, additives are added to the fermentation liquor for blending and high-pressure homogenization treatment; finally, aseptic filling and cold storage are performed. The raw materials jerusalem artichoke and burdock for the method are low-calorie foods, can prevent obesity, contain a large number of synanthrin and dietary fiber and have the effects of lowering blood sugar, blood pressure and the like. The black garlic has anti-oxidation and anti-tumor functions. The jerusalem artichoke, the burdock a d the black garlic are compounded, the nutritional value of products is greatly improved after fermentation of lactic acid bacteria, and meanwhile the functional beverage has the functions of lactic acid bacterium fermented foods. A process is simple, and guidance is provided for further development of the jerusalem artichoke, the burdock and the black garlic.

Description

technical field [0001] The invention relates to a method for preparing a functional beverage by fermenting compound vegetable juice with lactic acid bacteria, and belongs to the technical field of food processing. Background technique [0002] Jerusalem artichoke is also known as Jerusalem artichoke and ghost ginger. The tubers are rich in starch, inulin, pentosan, B vitamins, minerals and other nutrients. Studies have found that inulin extracted from Jerusalem artichoke has a two-way regulating effect on blood sugar, can treat diabetes, improve intestinal function, prevent constipation and diarrhea, inhibit toxic fermentation products, protect the liver, prevent colon cancer, reduce cholesterol and triglycerides, Improve immunity, promote the absorption of calcium, magnesium, iron and other minerals and vitamins. [0003] Burdock is rich in protein, amino acids, multivitamins, minerals, and inulin unique to Compositae plants. Its carotene content ranks first among vegetabl...

AI Technical Summary

Problems solved by technology

At present, most of the processing of Jerusalem artichoke and burdock in the market is sauce condiment, and there is no fermented beverage produced by processing Jerusalem artichoke, burdock, and black garlic as raw materials.