Fruit and vegetable fermented beverage with active probiotics and method for preparing fruit and vegetable fermented beverage

Abstract

The invention relates to a method for preparing fruit and vegetable fermented beverage with active probiotics, and belongs to the technical field of functional beverage. The method includes preparation steps of (1), preparing pulp, to be more specific, selecting fresh fruits and vegetables, cleaning the fresh fruits and vegetables and then carrying out cell-wall breaking smashing on the fresh fruits and vegetables by the aid of liquid nitrogen deoxygenation mashing technologies so that the particle sizes of raw materials reach 2-8 / 1000 mm at the low temperatures; (2), disinfecting fruit and vegetable pulp juice, to be more specific, mixing the fruit and vegetable pulp juice and an appropriate quantity of water with each other to obtain mixed liquid, heating the mixed liquid under the high pressures until the mixed liquid is slightly boiling for 3-10 min and then cooling the mixed liquid in aseptic environments until the temperature of the mixed liquid reaches the room temperature; (3), preparing seed liquid, to be more specific, respectively fetching an appropriate quantity of bacteria from oblique planes of bacterium test tubes, inoculating the bacteria in MRS liquid culture media, carrying out anaerobic or aerobic fermentation maturity on the bacteria under certain conditions and storing the bacteria at the low temperatures for standby application; (4), fermenting the disinfected fruit and vegetable pulp juice, to be more specific, regulating the pH (potential of hydrogen) of the disinfected fruit and vegetable pulp juice, then inoculating a certain quantity of the seed liquid in the fruit and vegetable pulp juice, adding an appropriate quantity of sugar into the fruit and vegetable pulp juice and statically fermenting the fruit and vegetable pulp juice until the fruit and vegetable pulp juice has certain sourness; (5), filtering fermented liquid, to be more specific, filtering the fermented liquid and removing large-particle matters in the fermented liquid until the fermented liquid is free of visible impurities; (6), compounding and homogenizing fermented primary pulp, to be more specific, uniformly mixing the fermented primary pulp and an appropriate quantity of dissolved edible gum with each other and then homogenizing, emulsifying and treating the fermented primary pulp; (7), seasoning homogenized and emulsified liquid, to be more specific, proportionally adding appropriate quantities of sweetening agents and citric acid into the homogenized and emulsified liquid and regulating taste of the homogenized and emulsified liquid; (8), packaging the fruit and vegetable fermented beverage. The method has the advantages that the fruit and vegetable fermented beverage contains the abundant active probiotics, accordingly, intestines and stomachs can be comprehensively tended and protected, the intestinal flora balance can be regulated, and the dietary health of human bodies can be promoted.

Description

technical field [0001] The invention relates to a fruit and vegetable fermented beverage containing active probiotics and a preparation method thereof, belonging to the technical field of functional beverages. Background technique [0002] Probiotics are closely related to human health, and they can play a vital role in the gastrointestinal environment through different ways such as the bacteria themselves and their metabolites. The nutritional value of the food fermented by probiotics is improved, and the flavor of the food is also increased and improved, so that the added value of the food to human beings is also improved. In recent years, people have paid more and more attention to the effect of probiotics on human health, so in-depth research on the physiological activity and nutritional function of probiotics has also been put on the agenda by researchers. Studies have shown that probiotics can balance the flora in the human gastrointestinal tract, improve constipation...

AI Technical Summary

Problems solved by technology

However, the mixing of fermented liquid and fruit and vegetable juice in the later stage of the process changes the original fermentation system, which may affect its preservation

[0006] Most of the active probiotic drinks on the market today are based on enzymes and lactic acid bacteria milk drinks, but there is no fruit and vegetable fermented drink rich in active probiotics that uses fruit and vegetable puree as the fermentation substrate