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Fruit and vegetable enzyme beverage and preparation method thereof

A technology for fruit and vegetable enzymes and beverages, applied in food ingredients as taste improver, function of food ingredients, food science, etc. , the effect of large surface area

Inactive Publication Date: 2018-02-13
WUHAN QIYU HIGH NEW TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problem that the existing fruit and vegetable drinks such as celery have a bitter taste and the degree of audience is not high. A large amount of loss in the body, and can be fermented by beneficial bacteria to improve the taste of the drink

Method used

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  • Fruit and vegetable enzyme beverage and preparation method thereof

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Embodiment 1

[0032] The present embodiment provides a kind of fruit and vegetable ferment beverage, comprises the following raw material components by mass percentage: fresh celery juice 10%, carrot juice 8%, pineapple, apple, passion fruit mixed fermented liquid 30% (wherein pineapple: apple: Passion fruit=4:1:1), vitamin E 0.08%, sucrose 5%, xylitol 0.1%, pectin 0.1%, sodium citrate 0.4%, citric acid 0.12%, and the balance is drinking water.

[0033] The preparation method of this fruit and vegetable enzyme beverage of the present embodiment specifically comprises the steps:

[0034] (1) Preparation of celery juice: Wash 20kg of celery, remove the leaves and keep the stems (because the celery leaves will produce bitter taste when boiled, so only use the stems), in order to prevent the celery from discoloring, blanching the washed celery stems , adjust the pH of the hot water to 7.8, put the celery stalks in after the water boils, blanch them for 1 minute, then quickly cool them in cold w...

Embodiment 2

[0042] The present embodiment provides a kind of fruit and vegetable enzyme beverage, comprises the following raw material components by mass percentage: fresh celery juice 12%, carrot juice 9.6%, pineapple, apple, passion fruit mixed fermented liquid 36% (wherein pineapple: apple: Passion fruit=4:1:1), vitamin E 0.09%, sucrose 4%, xylitol 0.12%, pectin 0.1%, sodium citrate 0.5%, citric acid 0.1%, and the balance is drinking water.

[0043] Each raw material component of the present embodiment is weighed according to the above ratio, and its preparation method is the same as in Example 1, wherein the inoculation amount of Streptococcus lactis in step (3) is 3%, and the inoculum amount of Lactobacillus plantarum is 1.4%. The inoculum amount of the activated yeast was 4%.

Embodiment 3

[0045] The present embodiment provides a kind of fruit and vegetable ferment beverage, comprises the following raw material components by mass percentage: fresh celery juice 15%, carrot juice 12%, pineapple, apple, passion fruit mixed fermented liquid 45% (wherein pineapple: apple: Passion fruit=4:1:1), vitamin E 0.1%, sucrose 5%, xylitol 0.12%, pectin 0.12%, sodium citrate 0.5%, citric acid 0.1%, and the balance is drinking water.

[0046] Each raw material component of the present embodiment is weighed according to the above ratio, and its preparation method is the same as in Example 1, wherein the inoculation amount of Streptococcus lactis in step (3) is 4%, and the inoculum amount of Lactobacillus plantarum is 1.5%, and step (5) The inoculum amount of the activated yeast in the medium was 3%.

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Abstract

The invention provides a fruit and vegetable enzyme beverage which comprises, in weight percent, 10-15% of fresh celery juice, 8-12% of carrot juice, 30-45% of pineapple, apple and passion fruit mixedfermentation liquid, 0.08-0.1% of vitamin E, 4-5% of sucrose, 0.1-0.12% of xylitol, 0.1-0.12% of pectin, 0.4-0.5% of sodium citrate, 0.1-0.12% of citric acid and the balance drinking water. In addition, the invention further provides a preparation method of the fruit and vegetable enzyme beverage. The sour and sweet taste of pineapples covers the bitter taste of celeries, the beverage obtained after secondary beneficial bacteria fermentation is sour-sweet and tasty in flavor, has special aftertaste of the celeries and adapts to the trend of existing beneficial bacteria fermentation beverageswith wide receivers, the taste of the beverage is more easily accepted by people, and effective components in the celeries cannot be damaged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit and vegetable enzyme beverage and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, various carbonated beverages emerge in an endless stream on the market. Because of its good taste and convenient drinking, it is widely loved and favored by young people. However, the widespread drinking of carbonated beverages has changed people's eating habits: they do not like to drink plain water, and they are used to drinking carbonated beverages for a long time. At the same time, the high sugar and high calories in carbonated beverages will lead to obesity and other sub-health manifestations. With the gradual enhancement of people's health awareness, people began to choose green and healthy drinks. This demand made fruit and vegetable drinks gradually popular among the public. Fruit and vegetable bev...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/14
Inventor 朱玲刘敏
Owner WUHAN QIYU HIGH NEW TECH
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