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

A technology of lactic acid bacteria fermentation and vegetable juice, which is applied to the functions of bacteria, lactobacilli, and food ingredients used in food preparation to achieve the effect of maintaining the balance of human metabolism, relieving constipation, and promoting intestinal health.

Pending Publication Date: 2016-11-09
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing a functional beverage by lactic acid bacteria fermenting compound vegetable juice, comprising the following steps:

[0031] A. Raw material pretreatment

[0032] Preparation of Jerusalem artichoke juice: select fresh Jerusalem artichoke with strong roots and no mildew, wash, peel, cut into thin slices with a thickness of 2 mm, immerse in 0.4% ascorbic acid solution to protect the color for 30 minutes, rinse with water for 3 times, remove and drain , blanching in a boiling aqueous solution containing 0.3% citric acid for 10 minutes, rinsing twice with deionized water, removing and draining, adding deionized water twice the mass of Jerusalem artichoke for beating, and filtering through a 100-mesh sieve to obtain Jerusalem artichoke juice;

[0033] Preparation of burdock juice: select fresh burdocks that are free from insects and tissue damage, wash off the surface dirt, peel off the skin, cut into thin slices with a thickness of 2 mm, immediately im...

Embodiment 2

[0046] A method for preparing a functional beverage by lactic acid bacteria fermenting compound vegetable juice, comprising the following steps:

[0047] A. Raw material pretreatment

[0048] Preparation of Jerusalem artichoke juice: select fresh Jerusalem artichoke with strong roots and no mildew, wash, peel, cut into thin slices with a thickness of 3 mm, immerse in 0.8% ascorbic acid solution to protect the color for 20 minutes, rinse twice with water, remove and drain , blanched in a boiling aqueous solution containing 0.4% citric acid for 12 minutes, rinsed twice with deionized water, removed and drained, added deionized water with 3 times the mass of Jerusalem artichoke for beating, and filtered through a 120-mesh sieve to obtain Jerusalem artichoke juice;

[0049] Preparation of burdock juice: select fresh burdocks that are free from insects and tissue damage, wash off the surface dirt, peel off the skin, cut into thin slices with a thickness of 3 mm, immediately immerse...

Embodiment 3

[0062] A method for preparing a functional beverage by lactic acid bacteria fermenting compound vegetable juice, comprising the following steps:

[0063] A. Raw material pretreatment

[0064] Preparation of Jerusalem artichoke juice: select fresh Jerusalem artichoke with strong roots and no mildew, wash, peel, cut into thin slices with a thickness of 4 mm, immerse in 0.6% ascorbic acid solution to protect the color for 25 minutes, rinse with water for 3 times, remove and drain , blanching in boiling aqueous solution containing 0.5% citric acid for 10 minutes, rinsing with deionized water for 3 times, removing and draining, adding deionized water with 4 times the mass of Jerusalem artichoke for beating, and filtering through a 100-mesh sieve to obtain Jerusalem artichoke juice;

[0065] Preparation of burdock juice: select fresh burdocks that are free from insects and tissue damage, wash off the surface dirt, peel off the skin, cut into thin slices with a thickness of 4 mm, imm...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L2/60A23L2/68A23L33/105
CPCA23L2/382A23L2/52A23L2/60A23L2/68A23L2/84A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/51A23V2400/249A23V2200/332A23V2200/328A23V2200/326A23V2200/302A23V2200/308A23V2200/324A23V2200/3204A23V2250/21
Inventor 孙月娥王卫东江林蔚徐娟
Owner XUZHOU UNIV OF TECH
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