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A plant beverage and material liquid technology, which is applied in tea treatment before extraction, tea extraction, etc., can solve the problems of simple process, simple ingredients, single function, etc., and achieve the effect of improving nutritional value
Active Publication Date: 2019-06-21
成都市佳味添成饮料科技研究所
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Problems solved by technology
[0015] The defects of the above-mentioned prior art are: mainly the extraction and deployment of several raw materials, single product function, simple ingredients, simple process, etc., and the bioactive components of the raw materials are not fully utilized, and the product value is not strong
Method used
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Embodiment 1
[0060] Such as figure 1 Shown, a kind of preparation method of plant beverage comprises the following steps:
[0061] S1: activation of strains;
[0062] Based on the mass of the feed liquid before fermentation, weigh 0.008-0.015% lactic acid bacteria powder, of which the mass of Lactobacillus plantarum (number of viable bacteria ≥ 1.9×1010cfu / g) and Lactobacillus casei (number of viable bacteria ≥ 1.4×1010cfu / g) The ratio is 1:1, and it is fully dissolved in sterile distilled water at 35-45°C according to the ratio of material to liquid of 1:10, and placed in an incubator for activation for 30 minutes, and the activation temperature is set at 37-39°C; high-activity dry yeast ( The total number of cells (2.5x1010-4x1010 cells / g) was dissolved in 10 times distilled water, activated in an incubator at 25-30°C for 30 minutes, and set aside;
[0063] S2: Preparation of lemon pomelo juice and lemon pomelo peel enzymatic hydrolysis solution;
[0064] S21: Wash and peel the lemons...
Embodiment 2
[0092] This embodiment has only set forth the difference with embodiment 1, and the similarity is not set forth again;
[0093] The formula of the plant beverage is recorded by weight ratio: 3.5% of lemon grapefruit compound juice; 10.0% of mixed fermentation stock solution; 6.0% of crystalline fructose; 3.0% of Luo Han Guo extract; , and the remainder of water.
Embodiment 3
[0095] This embodiment has only set forth the difference with embodiment 1, 2, and similarity is not set forth again;
[0096] The formula of the plant beverage is recorded by weight ratio: 4.5% of lemon grapefruit compound juice; 7.0% of mixed fermentation stock solution; 6.5% of crystalline fructose; 6.0% of Luo Han Guo extract; 3.5% of Kudingcha enzymatic solution; , and the remainder of water.
[0097] Sensory evaluation of plant beverages
[0098] The inventor also investigated the sensory flavor, mouthfeel evaluation, and stability observation of the plant beverage.
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Abstract
The invention discloses a vegetable beverage and a preparation method thereof. The preparation method comprises the following steps: S1: activating a bacterial strain; S2: preparing lemon grapefruit juice and lemon grapefruit peel enzymolysis liquid; S3: preparing folium mori and lophatherum gracile fermentation extract liquid; S4: preparing mixed fermentation stock solution; S5: preparing green tea extract liquid; S6: preparing folium llicis Latifoliae enzymolysis liquid; S7: preparing momordica grosvenori extract liquid; S8: mixing and allocating; and S9: sterilizing. A matching ratio of thevegetable beverage is as follows: 1-6% of the lemon grapefruit juice, 3-15% of the mixed fermentation solution, 3-6% of the green tea extract liquid, 1-5% of the folium llicis Latifoliae enzymolysisliquid, 2-10% of the momordica grosvenori extract liquid, 3-6% of crystalline fructose, and the balance of water. The advantage is that the vegetable beverage is capable of using two-fruit, two-tea and two-leaf as raw materials, through technologies of biological enzymolysis, extracting, probiotics fermenting and the like, improving a nutritive value of the product and active ingredients thereof;additive-free, safe and nutritive; and is a functional vegetable beverage capable of clearing away heat, neutralizing greasy, helping digestion and the like.
Description
technical field [0001] The invention relates to the technical field of beverages, in particular to a plant beverage capable of clearing fire, relieving greasiness and helping digestion and a preparation method thereof. Background technique [0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin , naringin, coumarin, high potassium and low sodium, etc. Lemon has a very sour taste and has the functions of promoting body fluid, quenching thirst, dispelling heat, and preventing miscarriage. Citric acid can prevent and eliminate skin pigmentation. It can also prevent colds, stimulate hematopoiesis, and help reduce the risk of various cancers. [0003] Grapefruit contains carbohydrates, vitamin B1, vitamin B2, vitamin C, vitamin P, carotene, potassium, calcium, phosphorus, citric acid and so on. The main components of pomelo peel ar...
Claims
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Application Information
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