Fermented green fruit and vegetable compound beverage and preparation method thereof

Abstract

The invention discloses a fermented green fruit and vegetable compound beverage. The fermented green fruit and vegetable compound beverage is prepared from the following raw materials in parts by weight: 10 to 14 parts of sugarcanes, 8 to 16 parts of cucumbers, 4 to 8 parts of oranges, 3 to 5 parts of aloes, 7 to 16 parts of strawberries, 7 to 14 parts of okras, 2 to 4 parts of carrots, 4 to 6 parts of water chestnuts, 0.1 to 0.25 part of a stabilizer, 0.08 to 0.14 part of a thickener, 0.01 to 0.03 part of an antioxidant, 0.1 to 0.3 part of a vitamin additive, 0.8 to 2.4 parts of a zymophyte mixed culture and 10 to 14 parts of water. According to the fermented green fruit and vegetable compound beverage, fruits and vegetables are reasonably matched and beneficial bacteria are added and are used for fermenting the fruits and the vegetables, so that nutrient components in fruit and vegetable juice and the immune regulation capability are greatly improved; the fermented green fruit and vegetable compound beverage has the effects of relaxing bowel, promoting diuresis and treating stranguria and clearing lung and eliminating phlegm; moreover, the beverage has no sediment, relatively good color and luster singleness and relatively high nutrient value; meanwhile, the adopted raw materials do not belong to medicinal materials so that the fermented green fruit and vegetable compound beverage is suitable for drinking for a long period and has no toxic or side effect and health of human bodies is easy to maintain; the raw materials are easy to obtain, the raw materials are low in cost and a process is simple, so that the fermented green fruit and vegetable compound beverage has relatively high practical value and a good application prospect.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable beverage processing, in particular to a fermented green fruit and vegetable compound beverage and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the requirements for beverages are also constantly increasing. Not only the delicious taste of beverages is required, but also the balanced collocation of nutrients in beverages is required, so that people can fully absorb the nutrients in beverages when drinking beverages to enjoy their sweet taste. The ingredients play a good role in promoting human health. At present, there are a variety of beverages available in the market, which are divided into non-alcoholic beverages and alcoholic beverages, and non-alcoholic beverages are further divided into carbonated beverages, fruit and vegetable juice beverages, functional beverages, tea beverages and milk beverages. Fruit...

AI Technical Summary

Problems solved by technology

At present, there are some beverages produced with aquatic plants as raw materials on the market, but the raw materials of these beverage products are single, and they lack consideration for the comprehensive utilization of various raw material active substances. At the same time of immune function, it increases the burden on the kidneys, so it cannot be drunk for a long time; and the raw materials used are precious medicinal materials, which only grow in the specific climate environment of our country, the yield is low, the materials are inconvenient, and the price is high