Compound fruit and vegetable fermented drink and preparation method thereof

A technology for fermented beverages, fruits and vegetables, applied in the field of comprehensive fruit and vegetable fermented beverages and their preparation, can solve problems such as lack of fermented beverages, and achieve the effects of uniform nutrients, uniform juice turbidity, and improved digestibility and protein absorption efficiency.

Inactive Publication Date: 2018-12-28
山东恒糅酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruits and vegetables are an excellent combination of a group of complementary nutrients, but the prior art still lacks fermented beverages made with fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of comprehensive fruit and vegetable fermented beverage, described comprehensive fruit and vegetable fermented beverage comprises the following raw materials in parts by weight: 15-parts of sugarcane, 20 parts of black tea, 1 part of orange, 2 parts of tea tree leaves, 2 parts of pear, chlorella algae powder 1 part, 3 parts of fermentation bacteria, 7 parts of strawberry, 0.1 part of thickener, 0.4 part of vitamin additive, and the rest is purified water.

[0023] Further, the thickener is a mixture of sodium carboxymethylcellulose, xanthan gum, and pectin in a weight ratio of 3:2:1.

[0024] Preferably, the vitamin additive is a mixture of vitamin A, vitamin B2, vitamin B6, vitamin B12 and vitamin C in a weight ratio of 2.5:1:1.5:1:0.6.

[0025] The present invention also relates to a preparation method of a comprehensive fruit and vegetable fermented beverage, the preparation method comprising the following steps:

[0026] (1) Take the above-mentioned black te...

Embodiment 2

[0034] A comprehensive fruit and vegetable fermented beverage, said comprehensive fruit and vegetable fermented beverage comprises the following raw materials in parts by weight: 16 parts of sugar cane, 25 parts of black tea, 2 parts of oranges, 3 parts of tea tree leaves, 3 parts of pears, 2 parts of chlorella algae powder 5 parts of fermented bacteria, 10 parts of strawberries, 0.15 parts of thickener, 0.5 parts of vitamin additives, and the rest is purified water.

[0035] Further, the thickener is a mixture of sodium carboxymethylcellulose, xanthan gum, and pectin in a weight ratio of 3:2:1.

[0036] Preferably, the vitamin additive is a mixture of vitamin A, vitamin B2, vitamin B6, vitamin B12 and vitamin C in a weight ratio of 2.5:1:1.5:1:0.6.

[0037] The present invention also relates to a preparation method of a comprehensive fruit and vegetable fermented beverage, the preparation method comprising the following steps:

[0038] (1) Take the above-mentioned black tea ...

Embodiment 3

[0046] A comprehensive fruit and vegetable fermented beverage, which comprises the following raw materials in parts by weight: 18 parts of sugar cane, 30 parts of black tea, 3 parts of oranges, 6 parts of tea leaves, 5 parts of pears, 4 parts of chlorella algae powder 6 parts of fermentation bacteria, 15 parts of strawberries, 0.2 parts of thickener, 0.6 parts of vitamin additives, and the rest is purified water.

[0047] Further, the thickener is a mixture of sodium carboxymethylcellulose, xanthan gum, and pectin in a weight ratio of 3:2:1.

[0048] Preferably, the vitamin additive is a mixture of vitamin A, vitamin B2, vitamin B6, vitamin B12 and vitamin C in a weight ratio of 2.5:1:1.5:1:0.6.

[0049] The present invention also relates to a preparation method of a comprehensive fruit and vegetable fermented beverage, the preparation method comprising the following steps:

[0050] (1) Take the above-mentioned black tea by weight and put it into a water bath at 60°C for 35 m...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a compound fruit and vegetable fermented drink. The compound fruit and vegetable fermented drink is prepared from rawmaterials in parts by weight as follows: 15-18 parts of sugarcane, 20-30 parts of black tea, 1-3 parts of oranges, 2-6 parts of tea tree leaves, 2-5 parts of pears, 1-4 parts of chlorella powder, 3-6parts of zymocyte, 7-15 parts of strawberries, 0.1-0.2 parts of a thickener, 0.4-0.6 parts of a vitamin additive and the balance of purified water. The invention also relates to a preparation method of the compound fruit and vegetable fermented drink. The drink is derived from fresh fruits and vegetables, has uniform nutrients and rich bioactivity, meets demands of consumers with different nutrient needs, has reddish brown, bright and uniform color and uniform juice turbidity, has no impurities and has fine and soft taste, moderate sweetness and sweet aroma under the synergistic effect of allthe raw materials.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a comprehensive fruit and vegetable fermented beverage and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the requirements for beverages are also constantly increasing. Not only the delicious taste of beverages is required, but also the balanced collocation of nutrients in beverages is required, so that people can fully absorb the nutrients in beverages when drinking beverages to enjoy their sweet taste. The ingredients play a good role in promoting human health. At present, there are a variety of beverages available in the market, which are divided into non-alcoholic beverages and alcoholic beverages, and non-alcoholic beverages are further divided into carbonated beverages, fruit and vegetable juice beverages, functional beverages, tea beverages and milk beverages. [0003] Fruits and vegetables...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/382
Inventor 崔烓堃
Owner 山东恒糅酒业有限公司
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