Fermented drink and production method thereof

Abstract

The invention relates to a fermented drink and a production method thereof. The fermented drink is prepared from components in parts by mass as follows: 20-30 parts of water, 80-100 parts of noni juice, 260-320 parts of fructooligosaccharide and 2-5 parts of lactic acid bacteria. The production method of the fermented drink comprises steps as follows: (1) juice preparation; (2) stirring; (3) mixing; (4) fermentation; (5) detection. The fermented drink can well invigorate the stomach, promote digestion, improve the intestinal environment and improve the efficacy of the activity of intestinal bacteria and can effectively improve the body environment of a drinker who drinks the fermented drink for a long time.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a fermented beverage and a production method thereof. Background technique [0002] Fermented beverages refer to products made from fermented raw materials (honey, fruit, milk powder, plants, etc.) fermented by yeast, lactic acid bacteria or strains allowed by the country. Generally divided into yeast drinks and lactic acid bacteria drinks. [0003] Fermented beverages are divided into: [0004] 1. Cereal probiotic drink. Probiotics such as yeast and lactic acid bacteria are applied to the fermentation of grain beverages to produce probiotic fermented grain beverages, which not only preserve the original nutritional value of grains, but also have the beneficial effects of probiotic fermented products, with good flavor and unique taste . For example: Red Champion Grain Probiotic Fermented Beverage. [0005] 2. Yeast beverage. Products made from fermented raw mate...

AI Technical Summary

Problems solved by technology

In addition, because people rarely have the opportunity to move around in the office environment, and as more and more people become office sitters, problems such as constipation are increasing. In addition, people's diet is irregular and the food quality is not high. , there is a greater need for fungal beverages that can improve the intestinal environment