Preparation method of cereal lactic acid bacteria beverage with high nutrition value, low heat quantity, excellent flavor and good stability

Abstract

The invention discloses a preparation method of a cereal lactic acid bacteria beverage with high nutrition value, low heat quantity, excellent flavor and good stability. The preparation method comprises the following steps: mixing purple sweet potatoes, corn kernels, taros, Chinese yams, millets, black rice, mung beans and malts to obtain a mixed raw material; performing heating treatment, pectinase enzymatic hydrolysis, cellulase enzymatic hydrolysis, amylase enzymatic hydrolysis, protease enzymatic hydrolysis, Maillard reaction, fermentation, seasoning and homogenization on the mixed raw material to obtain the cereal lactic acid bacteria beverage. The lactic acid bacteria beverage prepared by the preparation method disclosed by the invention contains various nutrient substances, is balanced in nutrition, has a health effect, is sour-sweet and tasty in flavor, has the special flavor of cereals, is good in stability within the shelf life, cannot precipitate, is low in caloric value and cannot bring excessive heat burden.

Description

technical field [0001] The invention belongs to the field of beverage products, and in particular relates to a method for preparing a whole grain lactic acid bacteria beverage with high nutritional value, low calorie, excellent flavor and good stability. Background technique [0002] With the improvement of living standards, in order to obtain a healthier physical condition and a higher quality of life, people pay more and more attention to the health of the body. In order to respond to the needs of consumers, various health care products emerge in an endless stream, including health care medicines, health care equipment, health care traditional Chinese medicine decoctions, health care dietary products, etc., gradually appearing in the range of choices of consumers. Among them, because food is not like medicine, which will cause a series of serious adverse side effects to the human body, consumers have a high sense of security and safety performance, so people pay the most a...

AI Technical Summary

Problems solved by technology

[0003] Existing dietotherapy health care products are mostly rough-processed food products such as health porridge, health soup, and health paste. It is inconvenient to eat and has certain limitations

And more importantly, most of the nutrients in these health-preserving dietary products still exist inside the tissue cells of the ingredients, and only a small part dissolves into the soup during the cooking process, and the human body has no effect on the dissolved nutrients in the soup. The absorption capacity is much greater than the nutrients present in the food tissue. As a result, the human body has limited absorption capacity of the nutrients in the existing dietary products, and a small amount of consumption cannot achieve a good therapeutic health effect, and cannot achieve excellent health effects.

Not only that, but the existing health-preserving diet products are all roughly processed food products, that is, in addition to the health-care ingredients that need to be obtained, there are also a series of starch, sugar substances, and cellulose substances, which increase the calories of diet therapy products. For those who love beauty, the calorie value is too high and they dare not eat too much, which limits the sales space of this type of diet and health care products

[0004] Lactic acid bacteria beverage is a beverage product obtained by fermenting fresh milk or dairy products through lactic acid bacteria. Lactic acid bacteria beverage can assist in the treatment of lactose intolerance, and consumers with lactose intolerance can also eat it. The sales group is larger than that of fresh milk products. More widely, most of the current lactic acid bacteria beverages are limited to the fermentation of pure milk, and there are few studies on the fermentation of milk mixed with other plant materials. The reason may be that such mixed fermentation will lead to poor stability of the finished lactic acid bacteria beverage. , prone to precipitation problems