Low-calorie fermented fruit and vegetable juice and preparation method thereof

Abstract

The invention discloses low-calorie fermented fruit and vegetable juice and a preparation method thereof. The juice consists of the following components in parts by weight: pullulan, stamen and pistilsugar, D-mannose, fructo-oligosaccharide, L-tagatose, L-fucose monosaccharide, beta-benzpyrole propanoic acid benzyl ester, 3-sieboldin, oxyresveratrol, beta-methyl escultin, dihydrocoriandrin, fruits and vegetables, aleppo avens, twig of winged euonymus, yerbadetajo herb, stabilizers, emulsifiers and antioxidants. The fruits and vegetables include passion fruits, avocado, naseberries, lychee, hawthorn fruits, spinach, celery, carrots, taro and lettuce. The fruits and vegetables are subjected to pulping, enzymolysis, enzyme inactivation and sterilization so as to obtain fruit and vegetable juice; then low-calorie sugar is added for fermentation treatment so as to obtain fermentation liquor; and then stirring, concentration and homogenization treatment are carried out to obtain the fermented fruit and vegetable juice with low calorie. The juice has good nutrients, a pure taste and strong stability, and can balance blood sugar.

Description

technical field [0001] The invention relates to the technical field of beverage fermentation, in particular to a low-calorie fermented fruit and vegetable juice and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the development of the food industry, people are citing more and more types of beverages. Fruit and vegetable juices have always been widely used from the perspectives of their fragrance, and the benefits of maintaining and improving health, beauty, and skin beautification. popular. In fact, in addition to various nutrients, fruit and vegetable juice drinks also contain a large amount of healthy functional materials such as vitamins, minerals, and dietary fiber. Both contain a considerable amount of sugar. Long-term use of this drink will not only make the human body fat and change the shape, but also cause blood sugar to rise and cause diabetes. Influenced by the improvement of health intentions, t...

AI Technical Summary

Problems solved by technology

In fact, in addition to various nutrients, fruit and vegetable juice drinks also contain a large amount of healthy functional materials such as vitamins, minerals, and dietary fiber. Both contain a considerable amount of sugar. Long-term use of this drink will not only make the human body fat and change the shape, but also cause blood sugar to rise and cause diabetes. Influenced by the improvement of health intentions, there is also a stable market for low-calorie beverages in the beverage field. From this direction, the requirements for low-calorie and low-sugar beverages for fruit and vegetable juice drinks are constantly increasing, while ensuring that the nutrients of fruits and vegetables are not lost

[0003] Now the concept of beverages has been expanded. Scientifically formulated beverages can not only effectively replenish the body’s water, but also become an effective carrier for quickly replenishing energy and nutrients to quickly enter the human body. When the existing fruit and vegetable juices are fermented, they cannot It is very good to extract and process the nutrients in fruits and vegetables, resulting in poor fruit flavor and damage to nutrients. At the same time, it is impossible to ensure that the selection of low-calorie sucrose substitutes can be fully mixed when added to fruit and vegetable juices, which has poor taste and stability.