Preparation method of various probiotic fermented fruit and vegetable juice drink

A technology for fruit and vegetable juice and probiotics, applied in the field of beverage products, can solve the problems of insignificant health care effect, high sugar content, unsuitable for large-scale drinking, etc., and achieve the effects of unique flavor, moderate sweet and sour taste, and refreshing taste.

Pending Publication Date: 2018-12-07
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product is a fruit and vegetable-flavored compound lactic acid bacteria fermented drink with unique flavor and rich in probiotic metabolites such as free polyphenols, organic acids, amino acids, and oligopeptides. However, due to the addition of compound stabilizers and compound sugars, the sugar The content is relatively high, so it is not suitable for drinking in large quantities, and the health care effect is not obvious

Method used

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  • Preparation method of various probiotic fermented fruit and vegetable juice drink
  • Preparation method of various probiotic fermented fruit and vegetable juice drink
  • Preparation method of various probiotic fermented fruit and vegetable juice drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Such as figure 1 Shown, the preparation method of multiple probiotic fermented fruit and vegetable juice drinks of the present invention comprises the following steps

[0053] (1) Selection of fruit and vegetable raw materials:

[0054] Select purple potatoes, sweet potatoes, potatoes, carrots, tomatoes, and honeysuckle, and remove fruit and vegetable raw materials with impurities, damage, and pests.

[0055] (2) Clean processing of raw materials:

[0056] Wash and rinse the above-mentioned fruit and vegetable raw materials with clean water for more than two times. After peeling, cut potatoes, sweet potatoes, and potatoes into cubes. The diameter of the cubes is 0.5-1cm. Soak them in boiling water for 10-15min. Extract with water several times, the extraction ratio is honeysuckle: hot water = 1:50, generally extract four to five times, 5-10 minutes each time, extract until colorless, and extract the honeysuckle juice for later use.

[0057] (3) Prepare raw material j...

Embodiment 2

[0079] Such as figure 1 Shown, the preparation method of multiple probiotic fermented fruit and vegetable juice drinks of the present invention comprises the following steps

[0080] (1) Selection of fruit and vegetable raw materials:

[0081]Select purple potatoes, sweet potatoes, potatoes, carrots, tomatoes, and honeysuckle, and remove fruit and vegetable raw materials with impurities, damage, and pests.

[0082] (2) Clean processing of raw materials:

[0083] Wash and rinse the above-mentioned fruit and vegetable raw materials with clean water for more than two times. After peeling, cut potatoes, sweet potatoes, and potatoes into cubes. The diameter of the cubes is 0.5-1cm. Soak them in boiling water for 10-15min. Extract with water several times, generally four to five times, 5-10 minutes each time, until colorless, and the extracted honeysuckle juice is set aside.

[0084] (3) Prepare raw material juice:

[0085] According to a certain weight ratio: 30-40 parts of pur...

Embodiment 3

[0105] Such as figure 1 Shown, the preparation method of multiple probiotic fermented fruit and vegetable juice drinks of the present invention comprises the following steps

[0106] (1) Selection of fruit and vegetable raw materials:

[0107] Select purple potatoes, sweet potatoes, potatoes, carrots, tomatoes, and honeysuckle, and remove fruit and vegetable raw materials with impurities, damage, and pests.

[0108] (2) Clean processing of raw materials:

[0109] Wash and rinse the above-mentioned fruit and vegetable raw materials with clean water for more than two times. After peeling, cut potatoes, sweet potatoes, and potatoes into cubes. The diameter of the cubes is 0.5-1cm. Soak them in boiling water for 10-15min. Extract with water several times, generally four to five times, 5-10 minutes each time, until colorless, and the extracted honeysuckle juice is set aside. (3) Prepare raw material juice:

[0110] According to a certain weight ratio: 30-40 parts of purple pota...

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Abstract

The present invention discloses a preparation method of various probiotic fermented fruit and vegetable juice drink. The preparation method comprises the following steps of fruit and vegetable raw material selecting, fruit and vegetable raw material cleaning and processing, raw material juice preparing, raw material juice constant volume setting and blending, filling, sterilizing, inoculating, aging and storing. After being subjected successively to the raw material selecting, raw material cleaning, raw material juice preparing, blending, filling, sterilizing, cooling, inoculating and fermenting, aging, storing, etc., the various probiotic fermented fruit and vegetable juice drink is obtained. The various probiotic fermented fruit and vegetable juice drink can retain various nutrients to the maximum extent, is moderate in sourness and sweetness, retains raw material nutrients, at the same time has nutrients of probiotic fermentation products, etc., provides rich nutrition for human body, plays a very good health-care function, and has effects on clearing body, quenching thirst, preventing micro-organisms, preventing cancers, strengthening body, resisting oxidation, etc. The preparation method is simple to implement, easy to promote, and free of pollution.

Description

technical field [0001] The invention relates to the field of beverage products, in particular to a preparation method of various probiotic fermented fruit and vegetable juice beverages. Background technique [0002] With the improvement of life, people have higher requirements for diet. Fermented drinks with reasonable nutrition and health effects are more and more popular. At present, most of the beverages in the market are lactic acid bacteria fermented beverages. The main body of fermentation is cow and goat milk. Fruits and vegetables can be added to fermented beverages during the production process, but milk has high calories. With the development of the beverage market, the demand for new varieties continues to increase. Pure plant fermented beverages abandon milk and use pure plants as the main body for fermentation. After fermentation, they have low calories and a unique and refreshing taste. Beverages fermented with pure plants without adding dairy products have th...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00
Inventor 劳凤学赵范范商迎辉魏俊
Owner BEIJING UNION UNIVERSITY
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