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Fruit and vegetable juice functional beverage and preparation method thereof

A functional, fruit and vegetable juice technology, applied in the field of functional beverages, can solve the problems that cannot meet the needs of flavor and function, and achieve the effects of promoting human metabolism, removing free radicals in the body, and enhancing human immune function

Inactive Publication Date: 2018-07-06
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the products produced by the above technologies cannot meet the market's demand for flavor and function

Method used

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  • Fruit and vegetable juice functional beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] The fruit and vegetable juice functional beverage is prepared by the following method:

[0082] (1) Select tomatoes with uniform fat, small stalks, bright red color, no insect pests, and no deformities. Wash the selected tomatoes (total 10kg) and crush them at a temperature of 70°C. Squeeze the juice at a temperature of ℃, and then filter the juiced tomatoes with 100 mesh to obtain 5kg of tomato juice (the soluble solid content is 6wt%);

[0083] (2) 100kg of beetroot was trimmed, washed, cut into pieces, and blanched in water at 85°C, then the beetroot after the above treatment was beaten and its pH was adjusted to 5 with citric acid, and then Sterilize for 10 minutes at a temperature of 95°C under a pressure of 0.1MPa, and then cool to 40°C to obtain 25kg of sterilized beetroot juice. Inoculate plants into the sterilized beetroot juice at an inoculation density of 2U / 10kg Lactobacillus, Lactobacillus rhamnosus, and Lactobacillus fermentum were compounded in a ratio of 1:2...

Embodiment 2

[0087] In addition to adjusting the crushing and squeezing temperature of tomatoes to 40°C and 70°C, respectively, the prepared tomato juice and beetroot juice lactic acid bacteria fermentation broth and commercially available honey, isomaltose, lemon extract, and mint extract The fruit and vegetable juice functional beverage 2 of the present invention was prepared according to the same method as in Example 1, except that the fennel extract was mixed according to the mass ratio shown in Table 1 below.

Embodiment 3

[0089] Except for the following adjustments, the fruit and vegetable juice functional beverage 3 of the present invention was prepared according to the same method as in Example 1: The beetroot was blanched in 95℃ water, and the beetroot was adjusted with malic acid Its pH is 7, then sterilized for 15 minutes at a temperature of 110°C under a pressure of 0.1MPa, and then cooled to 30°C; inoculate the beetroot juice with Lactobacillus plantarum and Lactobacillus rhamnosus at an inoculation density of 4U / 10kg Lactobacillus fermentum and Lactobacillus fermentum were compounded at a ratio of 1:2:1, and the fermentation was carried out at 30°C for 32 hours; the prepared tomato juice and beetroot juice lactic acid bacteria fermentation broth and commercially available Honey, isomalt oligosaccharide, lemon extract, peppermint extract and fennel extract were mixed according to the mass ratio shown in Table 1 below.

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Abstract

The invention relates to a fruit and vegetable juice functional beverage. The beverage comprises beta-vulgaris root lactic acid bacteria fermentation liquor, tomato juice, a lemon extract, a mint extract, a fennel seed extract, honey, isomaltooligosacharide and arbitrarily-selected water. The invention further relates to a method for preparing the fruit and vegetable juice functional beverage. Thefruit and vegetable juice functional beverage has sweet-scented smell and refreshing mouth feel, and can provide high nutrient value.

Description

Technical field [0001] The invention belongs to the field of functional beverages, and specifically relates to a functional beverage containing lactic acid bacteria fruit and vegetable fermentation broth, various fruit and vegetable juices or fruit and vegetable extracts, honey and isomalt oligosaccharides and a preparation method thereof. Background technique [0002] In recent years, with the development of the beverage market and the increasing awareness of people's self-health care, the requirements for new varieties of healthy beverages are also increasing. Green, natural, nutritious and healthy [0003] People choose an important indicator of beverage consumption. Because traditional beverages, such as carbonated beverages, are not beneficial to human health, they gradually lose their dominant position in the beverage market. The emergence of fermented fruit and vegetable juice is welcomed by consumers for its unique flavor, nutrition, health function and pure naturalness, ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382
Inventor 陈历水倪军姚凤宏丁庆波杨凯
Owner COFCO GROUP
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