Lactic acid beverage containing Laba garlic

Abstract

The invention relates to a lactic acid beverage containing Laba garlic. The preparation method comprises the following steps: (1) preparing Laba garlic juice; (2) preparing Laba garlic microcapsules; (3), conducting lactic acid fermentation; and (4) adding honey, stevioside, lemon juice and ginger juice into the fermentation liquor for seasoning, and conducting homogenizing to obtain the lactic acid beverage containing Laba garlic. According to the method, a high-density CO2 enzyme inactivation cutting technology is adopted, enzyme killing, tissue crushing, tissue alliin degradation and garlicin generation are achieved in a low-temperature environment, and the original taste, flavor and nutritional value of the Laba garlic cannot be affected; due to the addition of the Laba garlic sustained-release microcapsules, the concentration of sulfur-containing substances such as allicin in the fermentation liquor is less than 0.01%, so that the fermentation of lactic acid bacteria is not influenced, fermentation raw materials can be provided for the lactic acid bacteria, and the variety of secondary metabolites of the product is increased; and due to the design of the odor-removing protein capsule and a bulge bottle cap, consumers can enjoy the special taste brought by the garlic-flavor beverage according to own preferences, and do not worry about surrounding people due to the influence of garlic flavor.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a laba garlic lactic acid beverage. Background technique [0002] The green in Laba garlic (the mixed color of allicin and allicin) will turn into yellow (allicin), which will affect the color of the product. The formation of allicin mainly includes two ways, one is the degradation of allicin, and the other is the pyrrolyl amino acid in garlic and pyruvate to form allicin under the action of enzyme. [0003] During the fermentation process of Laba garlic, in the process of lactic acid fermentation, sulfur-containing compounds such as allicin in Laba garlic will have a certain inhibitory effect on the growth of bacteria in the fermentation broth, affecting the reduction of fermentation rate. [0004] After drinking the Laba garlic lactic acid drink, the garlic taste will remain in the mouth, because some people are more repulsive. [0005] Through the search, the following two pate...

AI Technical Summary

Problems solved by technology

[0007] 2. Black garlic bio-fermented beverage and its production method (CN102697138A). This invention uses a single yeast strain for fermentation, and the product has a single flavor. In addition, the accumulation of substances such as acids and alcohols produced by fermentation will reduce microbial activity and slow down fermentation. speed

This method does not cover the garlic flavor of black garlic, which affects the taste of the product

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