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Preparation method of fruit and vegetable fermented low-alcohol beverage

A low-alcohol beverage, fruit and vegetable fermentation technology, applied in the food and biological fields, can solve problems such as high cholesterol content, poor taste, and unbalanced nutrition, and achieve the effects of improving nutritional value, benefiting human health, and unique flavor

Inactive Publication Date: 2018-06-12
常州市万昌化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for preparing fruit and vegetable fermented low-alcohol beverages in view of the problems of generally high cholesterol content, unbalanced nutrition, and poor taste in beverages currently on the market

Method used

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  • Preparation method of fruit and vegetable fermented low-alcohol beverage
  • Preparation method of fruit and vegetable fermented low-alcohol beverage

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preparation example Construction

[0024] Preparation of starter: Bifidobacterium bifidum, Lactobacillus casei, and Streptococcus thermophilus use skimmed milk powder as a medium, and the formula of skimmed milk powder is: in parts by mass, take 15 to 20 parts of skimmed milk powder, peptone 10-12 parts, 4-7 parts of glucose, 7-9 parts of 25% yeast extract, 0.4-0.8 parts of NaCl, 1000 parts of water, sterilized at 115 ℃ for 15 minutes.

[0025] A kind of preparation of fruit and vegetable fermented low-alcohol beverage, comprises the steps:

[0026] 6. According to parts by weight, take 50~60 parts of apples, 80~90 parts of dragon fruit, 45~50 parts of carrots and 80~90 parts of pumpkins, mix them evenly, soak them in the mixture, heat, cool, filter and collect Filtrate, put the filtrate and water into a beater for beating, the mass ratio of the filtrate to water is 1:5, collect the slurry, put the slurry and mixed enzyme into the enzymolysis tank for enzymolysis, and collect the enzymolysis mixture;

[0027] ...

Embodiment 1

[0030] Raw materials: commercially available fruits and vegetables (dragon fruit, apple, carrot, pumpkin), skimmed milk powder, white sugar

[0031] Food additives: citric acid, anhydrous sodium sulfite, ascorbic acid, potassium hydrogen phthalate, pectinase, amylase.

[0032] Fermentation strains: Bifidobacterium bifidum, Lactobacillus casei, Streptococcus thermophilus

[0033] Preparation of starter: Bifidobacterium bifidum, Lactobacillus casei, and Streptococcus thermophilus use skimmed milk powder as a medium, and the formula of skimmed milk powder is: in parts by mass, take 15 parts of skimmed milk powder and 10 parts of peptone , 4 parts of glucose, 7 parts of 25% yeast extract, 0.4 parts of NaCl, 1000 parts of water, sterilized at 115 ℃ for 15 minutes.

[0034] A kind of preparation of fruit and vegetable fermented low-alcohol beverage, comprises the steps:

[0035] 7. In parts by weight, get 50 parts of apples, 80 parts of dragon fruit, 45 parts of carrots and 80 par...

Embodiment 2

[0039] Raw materials: commercially available fruits and vegetables (dragon fruit, apple, carrot, pumpkin), skimmed milk powder, white sugar

[0040] Food additives: citric acid, anhydrous sodium sulfite, ascorbic acid, potassium hydrogen phthalate, pectinase, amylase.

[0041] Fermentation strains: Bifidobacterium bifidum, Lactobacillus casei, Streptococcus thermophilus

[0042] Preparation of starter: Bifidobacterium bifidum, Lactobacillus casei, and Streptococcus thermophilus use skimmed milk powder as a medium, and the formula of skimmed milk powder is: in parts by mass, take 17 parts of skimmed milk powder and 11 parts of peptone , 6 parts of glucose, 8 parts of 25% yeast extract, 0.6 parts of Nacl, 1000 parts of water, sterilized at 115 ℃ for 15 minutes.

[0043] A kind of preparation of fruit and vegetable fermented low-alcohol beverage, comprises the steps:

[0044] 8. In parts by weight, get 55 parts of apples, 85 parts of dragon fruit, 47 parts of carrots and 85 parts...

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Abstract

The invention belongs to the fields of food and biotechnology and relates to a preparation method of a fruit and vegetable fermented low-alcohol beverage. Dragon fruits, apples, carrots, pumpkins andskimmed milk powder are subjected to mixed fermentation so as to supplement proteins, folic acid, cellulose, anthocyanin, various vitamins, trace elements and the like required for a human body; and pumpkins, phytosterin and allicin are added so as to reduce the cholesterol value of the fruit and vegetable fermented beverage. The fruit and vegetable beverage prepared by the preparation method provided by the invention can be properly drunk to relieve cardiovascular and cerebrovascular diseases, brain dysfunction and cancer situations. The preparation method provided by the invention has the advantages that multiple strains are subjected to mixed fermentation, and aerobic bacteria and anaerobic bacteria are interacted, so that nutritional components of fruits and vegetables are fully utilized; mixed strains are subjected to lactic acid fermentation by utilizing soluble nutrients of the fruits and the vegetables, and lactic acid bacteria generate multiple vitamins in the fermentation process; after fruit and vegetable juice is fermented, the contents of riboflavin, thiamine, pyridoxine, glutamic acid and the like are increased, so that the nutritional value is improved; and the prepared beverage is unique in flavor, more favorable for human health and capable of improving immunity.

Description

technical field [0001] The invention belongs to the field of food and biotechnology, and in particular relates to a method for preparing fruit and vegetable fermented low-alcohol beverages. Background technique [0002] In recent years, the deep processing technology of fruits and vegetables has become more and more mature. In addition to fresh seasonal fruits and vegetables, people can also eat processed fruits and vegetables. With the in-depth development of the fruit and vegetable processing industry and technology, the wide application of fermented strains in the fermentation of fruits and vegetables has also been deeply understood by domestic people. The beverage products developed by the fermented strains of fermented fruits and vegetables have special nutritional functions. At the same time, the special health care functions of fruit and vegetable beverages have been added, which has greatly enriched the types of beverages and fruit and vegetable products in my cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/01C12R1/46C12R1/245
CPCC12G3/02
Inventor 雷春艳李璐尹凯欣
Owner 常州市万昌化工有限公司
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