Vegetable and fruit probiotic soybean milk formula and preparation process thereof

Abstract

The invention relates to the technical field of production of vegetable and fruit probiotic soybean juice, in particular to a vegetable and fruit probiotic soybean juice formula and a preparation process thereof. Comprising carrot fermentation liquor, base gum and a beverage base material, the carrot fermentation liquor comprises carrot juice, white granulated sugar, lactobacillus acidophilus and phytobacterium plantarum, and the beverage base material comprises carrot fermentation liquor, white granulated sugar, hawthorn puree, citrus fiber and five-cereal powder. The carrot and lactobacillus acidophilus beverage is prepared by mixing the following raw materials in parts by weight: 1400 to 2700 parts of carrot juice, 1100 to 1500 parts of white granulated sugar, 1300 to 2500 parts of lactobacillus acidophilus, 1100 to 2100 parts of plant lactobacillus, 1600 to 2000 parts of carrot fermentation liquor, 1500 to 1800 parts of white granulated sugar, 1000 to 1300 parts of hawthorn primary pulp, 1200 to 2600 parts of citrus fiber and 1600 to 1900 parts of five cereal powder. The feed has the beneficial effects of scientific preparation, balanced nutrition, proper proportion, improvement of human body resistance and improvement of economic benefits.

Description

Technical Field

[0001] The invention relates to the technical field of vegetable and fruit probiotic bean juice production, and in particular to a vegetable and fruit probiotic bean juice formula and a preparation process thereof. Background Art

[0002] Fruits and vegetables refer generally to vegetables and fruits, which are rich in vitamins, inorganic salts and dietary fiber necessary for the human body, and contain very little protein and fat. Probiotics are a type of active microorganisms that are beneficial to the host by colonizing in the human body and changing the composition of the bacterial flora in a certain part of the host.

[0003] Currently, there are few drinks combining the two on the market. This paper proposes a formula of vegetable, fruit and probiotic bean juice and its preparation process. Summary of the invention

[0004] In order to solve the problems raised in the above background technology, the purpose of the present invention is to provide a vegetable and fruit probiotic bean juice formula and a preparation process thereof.

[0005] In order to solve the above technical problems, the technical scheme provided by the present invention is as follows: a vegetable and fruit probiotic bean juice formula and a preparation process thereof, which are mixed by the following raw materials in weight proportion: carrot fermentation liquid, base gum and beverage base, wherein the carrot fermentation liquid comprises carrot juice, white granulated sugar, Lactobacillus acidophilus and Lactobacillus plantarum, and the beverage base comprises carrot fermentation liquid, white granulated sugar, hawthorn puree, citrus fiber and grain powder, and is mixed by the following raw materials in weight proportion: 1400-2700 parts of carrot juice, 1100-1500 parts of white granulated sugar, 1300-2500 parts of Lactobacillus acidophilus, 1100-2100 parts of Lactobacillus plantarum, 1600-2000 parts of carrot fermentation liquid, 1500-1800 parts of white granulated sugar, 1000-1300 parts of hawthorn puree, 1200-2600 parts of citrus fiber and 1600-1900 parts of grain powder.

[0006] Preferably, the weight ratio of the raw materials is: 1700-2000 parts of carrot juice, 1200-1350 parts of white sugar, 1600-2000 parts of Lactobacillus acidophilus, 1500-1700 parts of Lactobacillus plantarum, 1650-1800 parts of carrot fermentation liquid, 1600-1750 parts of white sugar, 1100-1200 parts of hawthorn puree, 1800-2300 parts of citrus fiber, and 1600-1700 parts of grain powder.

[0007] Preferably, the weight ratio of the raw materials is: 2000 parts of carrot juice, 1350 parts of white sugar, 2000 parts of Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber, and 1700 parts of grain powder.

[0008] A preparation process of vegetable and fruit probiotic bean juice, characterized in that carrot juice, white sugar, Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber and grain powder are taken from raw materials for sugar dissolution, sterilization, inoculation, fermentation, cooling, sol, mixing, sterilization, cooling and filling.

[0009] The specific preparation method of carrot fermented liquid comprises the following steps:

[0010] (1) The above raw materials are selected in greater than required portions, and carrot juice, white sugar, Lactobacillus acidophilus, and Lactobacillus plantarum are subjected to sugar dissolving treatment;

[0011] (2) sterilizing the carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials after the sugar dissolution;

[0012] (3) inoculating the sterilized carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials;

[0013] (4) fermenting the inoculated carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials;

[0014] (5) Cooling the fermented carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials.

[0015] The specific preparation method of the base glue comprises the following steps:

[0016] (6) Sol: Dry mix the white sugar, citrus fiber and other ingredients in the gum base and disperse them slowly in

[0017] In hot water at 85°C, stir at high speed for 20 minutes until the glue has no lumps;

[0018] The specific preparation method of the beverage base comprises the following steps:

[0019] (7) Mixing: Slowly add the fermentation base material into the gum base according to the proportion, and mix them evenly by high-speed shear stirring (pH is about 3.90-4.00);

[0020] (8) Sterilization, cooling and filling: Sterilization conditions: 90-95℃ / 5min; hot filling when the temperature drops to 70-80℃.

[0021] Preferably, in step (1), the temperature of the liquid is raised to 55° C., white sugar is added and stirred for 15 minutes.

[0022] Preferably, in step (2), the raw material is sterilized at 90-95°C / 5min.

[0023] Preferably, in step (3), the inoculation is performed by cooling to 37°C.

[0024] Preferably, in step (4), the fermentation is carried out at 37±1°C until the end point of the acidity pH is about 3.6, which takes about 40 hours.

[0025] Preferably, in step (5), the fermented liquid is cooled.

[0026] The beneficial effects of the invention are: scientifically formulated balanced nutrition, proper proportion, enhanced human body resistance, and improved economic benefits. DETAILED DESCRIPTION

[0027] The present invention is described below with specific embodiments, but is not intended to be limiting of the present invention.

[0028] Embodiment 1: It is formed by mixing the following raw materials in weight proportion, including carrot fermented liquid, base glue and beverage base, wherein the carrot fermented liquid includes 1700-2000 parts of carrot juice, 1200-1350 parts of white granulated sugar, 1600-2000 parts of Lactobacillus acidophilus, 1500-1700 parts of Lactobacillus plantarum, 1650-1800 parts of carrot fermented liquid, 1600-1750 parts of white granulated sugar, 1100-1200 parts of hawthorn puree, 1800-2300 parts of citrus fiber and 1600-1700 parts of grain powder.

[0029] Preferably, the weight ratio of the raw materials is: 2000 parts of carrot juice, 1350 parts of white sugar, 2000 parts of Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber, and 1700 parts of grain powder.

[0030] A preparation process of vegetable and fruit probiotic bean juice, characterized in that carrot juice, white sugar, Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber and grain powder are taken from raw materials for sugar dissolution, sterilization, inoculation, fermentation, cooling, sol, mixing, sterilization, cooling and filling.

[0031] The specific preparation method of carrot fermented liquid comprises the following steps:

[0032] (1) The above raw materials are selected in greater than required portions, and carrot juice, white sugar, Lactobacillus acidophilus, and Lactobacillus plantarum are subjected to sugar dissolving treatment;

[0033] (2) sterilizing the carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials after the sugar dissolution;

[0034] (3) inoculating the sterilized carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials;

[0035] (4) fermenting the inoculated carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials;

[0036] (5) Cooling the fermented carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials.

[0037] The specific preparation method of the base glue comprises the following steps:

[0038] (6) Sol: Dry mix the white sugar, citrus fiber and other ingredients in the gum base and slowly disperse them in

[0039] In hot water at 85°C, stir at high speed for 20 minutes until the glue has no lumps;

[0040] The specific preparation method of the beverage base comprises the following steps:

[0041] (7) Mixing: Slowly add the fermentation base material into the gum base according to the proportion, and mix them evenly by high-speed shear stirring (pH is about 3.90-4.00);

[0042] (8) Sterilization, cooling and filling: Sterilization conditions: 90-95℃ / 5min; hot filling when the temperature drops to 70-80℃.

[0043] Preferably, in step (1), the temperature of the liquid is raised to 55° C., white sugar is added and the mixture is stirred for 15 minutes.

[0044] Preferably, in step (2), the raw material is sterilized at 90-95°C / 5min.

[0045] Preferably, in step (3), the inoculation is performed by cooling to 37°C.

[0046] Preferably, in step (4), the fermentation is carried out at 37±1°C until the end point of the acidity pH is about 3.6, which takes about 40 hours.

[0047] Preferably, in step (5), the fermented liquid is cooled.

[0048] Embodiment 2: It is formed by mixing the following raw materials in weight proportion, including carrot fermented liquid, base gel and beverage base, wherein the carrot fermented liquid includes 1700-2000 parts of carrot juice, 1200-1350 parts of white granulated sugar, 1600-2000 parts of Lactobacillus acidophilus, 1500-1700 parts of Lactobacillus plantarum, 1650-1800 parts of carrot fermented liquid, 1600-1750 parts of white granulated sugar, 1100-1200 parts of hawthorn puree, 1800-2300 parts of citrus fiber and 1600-1700 parts of grain powder.

[0049] Preferably, the weight ratio of the raw materials is: 1700 parts of carrot juice, 1200 parts of white sugar, 1600 parts of Lactobacillus acidophilus, 1500 parts of Lactobacillus plantarum, 1650 parts of carrot fermentation liquid, 1600 parts of white sugar, 1100 parts of hawthorn puree, 1800 parts of citrus fiber, and 1600 parts of grain flour.

[0050] A preparation process of vegetable and fruit probiotic bean juice, characterized in that carrot juice, white sugar, Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber and grain powder are taken from raw materials for sugar dissolution, sterilization, inoculation, fermentation, cooling, sol, mixing, sterilization, cooling and filling.

[0051] The specific preparation method of carrot fermented liquid comprises the following steps:

[0052] (1) The above raw materials are selected in greater than required portions, and carrot juice, white sugar, Lactobacillus acidophilus, and Lactobacillus plantarum are subjected to sugar dissolving treatment;

[0053] (2) sterilizing the carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials after the sugar dissolution;

[0054] (3) inoculating the sterilized carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials;

[0055] (4) fermenting the inoculated carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials;

[0056] (5) Cooling the fermented carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials.

[0057] The specific preparation method of the base glue comprises the following steps:

[0058] (6) Sol: Dry mix the white sugar, citrus fiber and other ingredients in the gum base and disperse them slowly in

[0059] In hot water at 85°C, stir at high speed for 20 minutes until the glue has no lumps;

[0060] The specific preparation method of the beverage base comprises the following steps:

[0061] (7) Mixing: Slowly add the fermentation base material into the gum base according to the proportion, and mix them evenly by high-speed shear stirring (pH is about 3.90-4.00);

[0062] (8) Sterilization, cooling and filling: Sterilization conditions: 90-95℃ / 5min; hot filling when the temperature drops to 70-80℃.

[0063] Preferably, in step (1), the temperature of the liquid is raised to 55° C., white sugar is added and stirred for 15 minutes.

[0064] Preferably, in step (2), the raw material is sterilized at 90-95°C / 5min.

[0065] Preferably, in step (3), the inoculation is performed by cooling to 37°C.

[0066] Preferably, in step (4), the fermentation is carried out at 37±1°C until the end point of the acidity pH is about 3.6, which takes about 40 hours.

[0067] Preferably, in step (5), the fermented liquid is cooled.

[0068] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0069] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

[0070] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A vegetable, fruit and probiotic bean juice formula, characterized in that: The invention comprises carrot fermented liquid, base glue and beverage base. The carrot fermented liquid comprises carrot juice, white granulated sugar, lactobacillus acidophilus and lactobacillus plantarum. The beverage base comprises carrot fermented liquid, white granulated sugar, hawthorn pulp, citrus fiber and five-grain powder. The beverage is prepared by mixing the following raw materials in weight proportion: 1400-2700 parts of carrot juice, 1100-1500 parts of white granulated sugar, 1300-2500 parts of lactobacillus acidophilus, 1100-2100 parts of lactobacillus plantarum, 1600-2000 parts of carrot fermented liquid, 1500-1800 parts of white granulated sugar, 1000-1300 parts of hawthorn pulp, 1200-2600 parts of citrus fiber and 1600-1900 parts of five-grain powder.

2. The vegetable, fruit and probiotic bean juice formula according to claim 1, characterized in that: The weight ratio of the raw materials is: 1700-2000 parts of carrot juice, 1200-1350 parts of white sugar, 1600-2000 parts of lactobacillus acidophilus, 1500-1700 parts of lactobacillus plantarum, 1650-1800 parts of carrot fermentation liquid, 1600-1750 parts of white sugar, 1100-1200 parts of hawthorn puree, 1800-2300 parts of citrus fiber and 1600-1700 parts of grain powder.

3. A vegetable, fruit and probiotic bean juice formula according to any one of claims 1 to 2, characterized in that: The weight ratio of the raw materials is: 2000 parts of carrot juice, 1350 parts of white sugar, 2000 parts of Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber and 1700 parts of grain powder.

4. A process for preparing the vegetable, fruit and probiotic bean juice according to any one of claims 1 to 3, characterized in that: The raw materials include carrot juice, white sugar, Lactobacillus acidophilus, 1700 parts of Lactobacillus plantarum, 1800 parts of carrot fermentation liquid, 1750 parts of white sugar, 1200 parts of hawthorn puree, 2300 parts of citrus fiber and grain powder, and the steps are: dissolving sugar, sterilizing, inoculating, fermenting, cooling, sol, mixing, sterilizing, cooling and filling. The specific preparation method of carrot fermented liquid comprises the following steps: (1) The above raw materials are selected in greater than required portions, and carrot juice, white sugar, Lactobacillus acidophilus, and Lactobacillus plantarum are subjected to sugar dissolving treatment; (2) sterilizing the carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials after the sugar dissolution; (3) inoculating the sterilized carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials; (4) fermenting the inoculated carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials; (5) Cooling the fermented carrot juice, white sugar, Lactobacillus acidophilus and Lactobacillus plantarum raw materials. The specific preparation method of the base glue comprises the following steps: (6) Sol: Dry mix the white sugar, citrus fiber and other ingredients in the gum base formula, disperse them slowly in 85°C hot water, and stir at high speed for 20 minutes until the gum solution is free of lumps; The specific preparation method of the beverage base comprises the following steps: (7) Mixing: Slowly add the fermentation base material into the gum base according to the proportion, and mix them evenly by high-speed shear stirring (pH is about 3.90-4.00); (8) Sterilization, cooling and filling: Sterilization conditions: 90-95℃ / 5min; hot filling when the temperature drops to 70-80℃.

5. The vegetable and fruit probiotic bean juice formula and preparation process thereof according to claim 4, characterized in that: In the step (1), the feed liquid is heated to 55° C., white sugar is added, and the mixture is stirred for 15 minutes.

6. The vegetable and fruit probiotic bean juice formula and preparation process thereof according to claim 4, characterized in that: In the step (2), the raw material is sterilized at 90-95°C / 5min.

7. The vegetable and fruit probiotic bean juice formula and preparation process thereof according to claim 4, characterized in that: In the step (3), the mixture is cooled to 37°C and inoculated.

8. The vegetable and fruit probiotic bean juice formula and preparation process thereof according to claim 4, characterized in that: In the step (4), the fermentation is carried out at 37±1° C. until the end point pH is about 3.6, which takes about 40 hours.

9. The vegetable and fruit probiotic bean juice formula and preparation process thereof according to claim 4, characterized in that: In the step (5), the fermented liquid is cooled.