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Fresh fruit maca composite beverage

A fruit and maca and beverage technology, applied in the field of fresh fruit and maca compound beverages, can solve the problems of bacterial residue and incomplete sterilization, and achieve the effects of high active ingredients, good health care effect, and good taste and flavor.

Inactive Publication Date: 2020-06-02
罗海涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of sterilization in the process of maca beverage only adopts the method of high temperature sterilization, and the sterilization is not complete. Under the experimental observation in the laboratory, there are still very few types of bacteria remaining.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A fresh fruit maca compound beverage is made from the following raw materials in percentage by weight: 2% maca powder, 2% apple juice, 3% sucrose, 0.05% salt, 2.5% acetic acid bacteria, 2.5% yeast, and 87.95% water %.

[0020] The preparation method of the fresh fruit Maca compound beverage of the present embodiment, the specific operation steps are:

[0021] (1) Add maca powder, apple juice, and sucrose into water, mix and stir evenly, then add yeast and acetic acid bacteria and mix evenly to obtain fermentation raw materials;

[0022] (2) Ferment the fermented material prepared in step (1) at 2°C for 24 hours; then ferment at 4°C for 24 hours; finally ferment at 8°C for 24 hours, and store in 2°C after fermentation temperature, it is done.

Embodiment 2

[0024] A fresh fruit maca compound drink is made of the following raw materials in percentage by weight: 2.5% maca powder, 2.5% apple juice, 3.5% sucrose, 0.075% salt, 5% acetic acid bacteria, 5% yeast, and 81.425% water %.

[0025] The preparation method of the fresh fruit Maca compound beverage of the present embodiment, the specific operation steps are:

[0026] (1) Add maca powder, apple juice, and sucrose into water, mix and stir evenly, then add yeast and acetic acid bacteria and mix evenly to obtain fermentation raw materials;

[0027] (2) Ferment the fermented material prepared in step (1) at 3°C ​​for 48 hours; then ferment at 6°C for 48 hours; finally ferment at 10°C for 48 hours, and store in 6°C after fermentation temperature, it is done.

Embodiment 3

[0029] A kind of fresh fruit maca composite drink, made of the following raw materials in percentage by weight: 5% maca powder, 5% grape juice, 5% sucrose, 0.1% salt, 10% acetic acid bacteria, 10% yeast, and 64.9% water %.

[0030] The preparation method of the fresh fruit Maca compound beverage of the present embodiment, the specific operation steps are:

[0031] (1) Add maca powder, grape juice, and sucrose into water, mix and stir evenly, then add yeast and acetic acid bacteria and mix evenly to obtain fermentation raw materials;

[0032] (2) Ferment the fermented material prepared in step (1) at 4°C for 72 hours; then ferment at 8°C for 72 hours; finally ferment at 15°C for 72 hours, and store in 8°C after fermentation temperature, it is done.

[0033] After testing, the results show that there is no mold in the fermented beverages prepared in Examples 1-3, and the content of Escherichia coli is lower than 3 / L, which meets the safety requirements for fermented beverages ...

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Abstract

The invention relates to the technical field of health-care beverage processing, and in particular to a fresh fruit maca composite beverage. The beverage is prepared by taking maca powder, fruit juice, acid-producing probiotics, sucrose and water as main raw materials to performing fermentation at three temperature stages, wherein in the first stage, the fermentation temperature is 2-4 DEG C and the fermentation time is 24-72 hours; in the second stage, the fermentation temperature is 4-8 DEG C and the fermentation time is 24-72 hours; and in the third stage, the fermentation temperature is 8-15 DEG C and the fermentation time is 24-72 hours. According to the invention, through creatively limiting the fermentation temperatures of three stages, production of harmful bacteria is avoided while the good fermentation effect is ensured and the content of the active components is improved, high-temperature sterilization is not needed, and inactivation of the active components and generation of bitter substances caused by high temperature are avoided, and the product is ensured to have good taste and flavor.

Description

technical field [0001] The invention relates to the technical field of health drink processing, in particular to a fresh fruit Maca compound drink. Background technique [0002] Maca is rich in zinc, calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine and other minerals, and contains vitamins A, B1, B2, B5, B6, B12, C, E, the fat content is not high but most of them are unsaturated fatty acids. The natural active ingredients include alkaloids, glucosinolates and their decomposition products benzyl isothiocyanate, sterols, polyphenols, etc. Maca contains Maca amide and Maca, and it is determined that these two substances have a significant effect on balancing the secretion of human hormones, so Maca is also known as a natural hormone engine. Maca drink is rich in high-unit nutrients, which has the function of nourishing and strengthening the human body. People who have eaten it will feel energetic and energetic wi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2250/628A23V2250/76
Inventor 不公告发明人
Owner 罗海涛
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