Flesh type compound vegetable fermented drink and its preparing method

Abstract

The invention discloses a pulp-type compound vegetable fermented beverage and a preparation method thereof. The beverage uses pumpkin, carrot and tomato as raw materials, and mixes them according to a weight component ratio of 4-6:2-4:1-3 after beating respectively to obtain Lactobacillus plantarum and Streptococcus lactis are mixed at a ratio of 0.4:0.6 as fermentation strains, and the product is ready after inoculation fermentation, blending, homogenization, packaging, sterilization or low-temperature storage. The beverage has the characteristics of good palatability, bright color, rich nutrition, delicate taste, strong natural fermentation aroma, etc., and meanwhile, the processing method is relatively simple, the cost is low, and it is easy to implement and apply.

Description

technical field [0001] The invention relates to a vegetable beverage, in particular to a pulp-type compound vegetable beverage fermented by strains, and at the same time, the invention also relates to a preparation method of the pulp-type compound vegetable fermented beverage. Background technique [0002] Although vegetable beverages are rich in nutrition, they are often difficult to be accepted by consumers due to the taste. After the vegetable pulp or juice is fermented by lactic acid bacteria, the aromatic components and lactic acid and other substances produced by metabolism can significantly improve the aroma and flavor of the product, remove the peculiar smell in the raw material, and improve the nutritional value of the product, and its unique antibacterial health care effect and Improve intestinal digestion and other functions are beyond the reach of general beverages, so the development of vegetable lactic acid fermented beverages has a broad...

AI Technical Summary

Problems solved by technology

[0003] Research on the processing of lactic acid fermented compound vegetable pulp (Meng Xianjun, Zhu Jiying, Vol. 09, No. 1, Practical Technology, 2003). The article discloses that carrots, tomatoes, pumpkins, and soybean sprouts are used as raw materials, and fresh milk is added. Bacillus and Streptococcus thermophilus fermented lactic acid fermented compound vegetable pulp beverage, but this product has obvious milky flavor, so it is not a pure vegetable fermented beverage. At the same time, because this combination of lactic acid bacteria is generally used , so its growth and reproduction have high nutritional requirements. In order to adapt to the growth environment of vegetable pulp, they need to be subcultured and domesticated many times, so the process is more complicated.

Images