Fermented microalgae vegetable protein composite beverage and preparation method thereof

Abstract

The invention belongs to the field of foods, and discloses a fermented microalgae vegetable protein composite beverage and a preparation method thereof. The method comprises the following steps: adding soybean powder, microalgae powder, other vegetable protein powder and anhydrous glucose to water, and conducting melting, hydration, homogenization, sterilization and browning so as to obtain a preliminarily fermented base material; adding kombucha gluconacetobacter and lactic acid bacteria into the preliminarily fermented base material for fermentation, and conducting demulsification, homogenization and cooling to obtain a fermented base material after reaching fermentation end; and diluting the fermented base material by 1.5 times, adding lactic acid and ingredients, and conducting homogenization to obtain the fermented microalgae vegetable protein composite beverage. The beverage not only reserves the nutritional ingredients of plant protein beverages, but also contains active lacticacid bacteria and kombucha, and can inhibit harmful microbes in human bodies. The method utilizes the acid production, aroma generation and deodorization of lactic acid bacteria to carry out protein degradation and acid production on plant seed kernel emulsions. The finished product is milk white in color and fine in taste, and has mild sourness and a refreshing flavor.

Description

technical field [0001] The invention belongs to the field of food products, in particular to a fermented microalgae vegetable protein compound beverage and a preparation method thereof. Background technique [0002] Kombucha is a symbiont composed of various acetic acid bacteria, yeast and lactic acid bacteria. Kombucha produces a series of nutrients through metabolism, which has the effects of resisting cancer, resisting cardiovascular diseases, improving digestion, stimulating the immune system, and reducing inflammation. As the birthplace of kombucha, our country started relatively late in the research on kombucha. As the research on kombucha has reached a climax abroad, my country has also gradually strengthened the research in this area. Successful kombucha products at this stage are still relatively few and relatively single. Tea fungus beverage needs multi-faceted and multi-level research. The status quo of vegetable protein beverages has developed rapidly in rece...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is to provide a fermented microalgae plant protein compound drink; the microalgae plant protein compound drink fermented by kombucha and lactic acid bacteria, so that it can not only It meets the nutritional needs of consumption and has a unique flavor. Through innovation, it effectively solves the problem of unacceptable taste and smell after fermentation