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A kind of plant beverage and preparation method thereof

A technology of plant beverage and Lactobacillus plantarum, which is applied in the field of plant beverage and its preparation, can solve problems such as simple process, insufficient use of biologically active ingredients, and weak sense of product value, and achieve the effect of improving nutritional value

Active Publication Date: 2022-04-19
成都市佳味添成饮料科技研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • A kind of plant beverage and preparation method thereof
  • A kind of plant beverage and preparation method thereof
  • A kind of plant beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Such as figure 1 Shown, a kind of preparation method of plant beverage comprises the following steps:

[0060] S1: activation of bacteria;

[0061] Based on the mass of the feed liquid before fermentation, weigh 0.008-0.015% lactic acid bacteria powder, including 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, placed in an incubator for activation for 30 minutes, and the activation temperature is set at 37-39°C; highly active dry yeast ( The total number of cells (2.5x1010-4x1010 / g) was dissolved in 10 times distilled water, activated in a 25-30°C incubator for 30 min, and set aside;

[0062] S2: Preparation of lemon pomelo juice and lemon pomelo peel enzymatic hydrolysis solution;

[0063] S21: Wash and peel the lemons and pomelo, and...

Embodiment 2

[0091] This embodiment has only set forth the difference with embodiment 1, and the similarity is not set forth again;

[0092] 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; 3.0% of Kudingcha enzymatic solution; , and the remainder of water.

Embodiment 3

[0094] This embodiment has only set forth the difference with embodiment 1, 2, and similarity is not set forth again;

[0095] 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.

[0096] Sensory evaluation of plant beverages

[0097] 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 plant drink and a preparation method thereof. The steps are: S1: activation of strains; S2: preparation of lemon pomelo juice and lemon pomelo peel enzymatic solution; S3: preparation of mulberry leaf and light bamboo leaf fermentation extract Preparation; S4: Preparation of mixed fermentation stock solution; S5: Preparation of green tea extract; S6: Preparation of Kudingcha enzymatic solution; S7: Preparation of Luo Han Guo extract; S8: Mixed deployment; S9: Sterilization. The ratio of the plant drink is: 1-6% of lemon grapefruit juice, 3-15% of mixed fermentation liquid, 3-6% of green tea extract, 1-5% of Kudingcha enzymatic solution, and 2-10% of Luo Han Guo extract , 3-6% crystalline fructose, and the remainder water. The advantage of the present invention is that: using two fruits, two teas and two leaves as raw materials, the nutritional value and active ingredients of the product are improved through biological enzymolysis, leaching, probiotic fermentation and other processes; no additives, safe and nutritious; It is a functional herbal beverage that can relieve heat, relieve greasy, and help digestion.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/06
Inventor 李洲王娇白津榕赵莉马伟玲石丹
Owner 成都市佳味添成饮料科技研究所
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