A beverage and a method for preparing the same

Abstract

The present application relates to the technical field of food processing, in particular to a beverage and a preparation method thereof. The raw materials of the beverage provided by the present application comprise whey protein powder and fermented fruit and vegetable juice in a mass ratio of (0.5-2):(98-99.5); wherein the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a compound ferment agent, and the compound ferment agent comprises Lactobacillus plantarum, Lactobacillus helveticus and yeast. The beverage of the present application not only contains whey protein, endogenous fructose, vitamins and minerals, can effectively relieve the feeling of tiredness, quickly restore physical fitness, but also can significantly weaken the astringent taste under acidic conditions, improve the thirst-quenching property of the beverage, has good taste and flavor, and the product quality is obviously improved. Moreover, the beverage can realize a longer shelf life, no precipitation is generated during the shelf life, and the stability is good.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a beverage and a preparation method thereof. BACKGROUND

[0002] A large amount of nutrients such as carbohydrates, proteins and electrolytes are consumed by the human body during exercise, so it is necessary to supplement the consumed nutrients in time after exercise, otherwise the micro-damage caused by exercise is difficult to repair, and symptoms such as fatigue and muscle soreness are difficult to relieve quickly. Existing research shows that timely supplementation of a beverage containing protein and carbohydrates after exercise can effectively promote the recovery of the body and improve exercise capacity. The common ingredients of the current sports beverage are water, white sugar, acid taste regulator, vitamins and electrolytes, which have problems such as slow absorption and insignificant effect.

[0003] Whey protein is a high-quality protein in milk, which contains a large amount of essential amino acids and is easily digested and absorbed by the body. Separated whey protein refers to a whey protein product with a relative protein content of more than 90%. Acidic separated whey protein can be dissolved into a transparent liquid under acidic conditions. In order to achieve the acidic conditions required for the dissolution of the acidic separated whey protein, an acidity regulator needs to be added, which makes the beverage have a strong astringent taste. However, water needs to be supplemented in time after exercise, and the astringent taste will inevitably affect the quenching effect of the beverage. SUMMARY

[0004] The present application provides a beverage and a preparation method thereof, to solve the defects of the whey protein beverage in the prior art and achieve significant improvement in the sensory and stability of the beverage.

[0005] In order to solve the problem of poor taste such as sour taste of the whey protein beverage with added acidity regulator, the present application attempts to develop a whey protein beverage that does not rely on acidity regulator. In the development process, the present application found that it is difficult for whey protein to dissolve to form a stable beverage system after removing the acidity regulator, and even if the pH of the beverage system is adjusted to be acidic by using many substitutes for acidity regulator, it is still difficult to ensure that the beverage has high stability, especially without adding an emulsion stabilizer, the beverage is prone to precipitation during the shelf life. After continuous attempts, the present application found that the fermented fruit and vegetable juice prepared by using a specific ferment can not only promote the dissolution of whey protein, but also significantly improve the stability of the beverage.

[0006] Specifically, the present application provides a beverage, the raw materials of which comprise whey protein powder and fermented fruit and vegetable juice in a mass ratio of (0.5-2):(98-99.5); wherein the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a composite ferment, and the composite ferment comprises Lactobacillus plantarum, Lactobacillus helveticus and yeast.

[0007] The beverage is preferably a sports beverage.

[0008] Preferably, the pH of the fermented fruit and vegetable juice is 3.0-3.5.

[0009] Controlling the pH of the fermented fruit and vegetable juice in the range of 3.0-3.5 and controlling the ratio of the amount of whey protein powder and fermented fruit and vegetable juice in the range of (0.5-2):(98-99.5) is more conducive to improving the stability of the beverage system and reducing the precipitation phenomenon during storage.

[0010] Preferably, in the above-mentioned composite starter culture, the yeast is one or more selected from the group consisting of Kluyveromyces marxianus, Saccharomyces cerevisiae, and Brettanomyces.

[0011] As a preferred embodiment of the present application, the composite starter culture is composed of Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces marxianus.

[0012] For the starter culture, the prior art mostly focuses on the influence of the starter culture on the nutrition, flavor, and efficacy of the fermented product, and there are few reports on the influence of the starter culture on the stability of the product. The present application unexpectedly found that the fermented fruit and vegetable juice prepared by many fermentation strains has a relatively poor stability of the beverage prepared by compounding with whey protein powder, although it can achieve a comparable acidic pH. Among the many starter cultures, the fermented fruit and vegetable juice prepared by the starter culture composed of Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces marxianus by one-step mixed fermentation not only can better dissolve whey protein powder, but also can avoid the precipitation of the beverage system for a longer storage time, thereby better ensuring the stability of the beverage.

[0013] For the above-mentioned composite starter culture, preferably, the ratio of the viable cell count of Lactobacillus plantarum, Lactobacillus helveticus, and yeast is (1-2):(1-2):1.

[0014] When the above-mentioned composite starter culture is used for fermentation, the inoculation amount of the composite starter culture is preferably (1-3) U / kg of fruit and vegetable juice.

[0015] Preferably, the fermentation is carried out at 35-38℃. The present application found that carrying out the fermentation under the above-mentioned temperature conditions is conducive to shortening the fermentation time and reducing energy consumption, and the fermented fruit and vegetable juice prepared thereby can better ensure the stability of the whey protein beverage system during storage.

[0016] Preferably, the fermentation is static fermentation.

[0017] The above-mentioned fermentation process takes the achievement of a pH of 3.0-3.5 as the end point of fermentation.

[0018] When the above-mentioned composite starter culture, inoculation amount and fermentation conditions are used for fermentation, the time to reach the above-mentioned fermentation endpoint is usually 10-15 h.

[0019] After the fermentation is completed, the obtained fermentation broth (containing bacterial cells) is filtered to remove the bacterial cells to obtain a clarified fermented fruit and vegetable juice.

[0020] Preferably, the fruit and vegetable juice (unfermented fruit and vegetable juice) is a mixture of fruit juice and vegetable juice in a mass ratio of (2-3):1; wherein the fruit juice is a mixture of one or more selected from lemon juice, apple juice, strawberry juice, orange juice, grapefruit juice, pineapple juice, passion fruit juice, papaya juice, lychee juice, coconut juice, grape juice, pear juice, cherry juice, mango juice, blueberry juice, and tangerine juice, and the vegetable juice is a mixture of one or more selected from carrot juice, Chinese cabbage juice, tomato juice, green pepper juice, winter melon juice, celery juice, and cucumber juice.

[0021] To better ensure the supply of nutrients, the fruit and vegetable juice (unfermented fruit and vegetable juice) is preferably obtained by mixing at least two fruit juices and at least two vegetable juices.

[0022] Preferably, the fruit juice is apple juice, lemon juice and strawberry juice; and the vegetable juice is carrot juice and tomato juice.

[0023] Alternatively, the fruit juice is grapefruit juice, apple juice and lemon juice, and the vegetable juice is carrot juice and celery juice.

[0024] Alternatively, the fruit juice is pineapple juice and coconut juice, and the vegetable juice is Chinese cabbage juice and tomato juice.

[0025] Further preferably, the fruit juice is apple juice, lemon juice and strawberry juice in a mass ratio of (80-120):(80-120):(450-500); and the vegetable juice is carrot juice and tomato juice in a mass ratio of (150-200):(130-160).

[0026] Alternatively, the fruit juice is grapefruit juice, lemon juice and apple juice in a mass ratio of (80-120):(80-120):(450-500), and the vegetable juice is carrot juice and celery juice in a mass ratio of (250-300):(40-60).

[0027] Alternatively, the fruit juice is pineapple juice and coconut juice in a mass ratio of (350-450):(250-300), and the vegetable juice is Chinese cabbage juice and tomato juice in a mass ratio of (50-70):(250-300).

[0028] The above-mentioned fruit and vegetable juice raw materials can better ensure the stability of the whey protein beverage after fermentation by the above-mentioned composite starter culture, while imparting better sensory characteristics such as mouthfeel to the beverage.

[0029] For the unfermented fruit and vegetable juice raw material, the Brix range of the mixed fruit and vegetable juice is preferably controlled to be 25°-55°, and the pH value range is 3.0-4.5.

[0030] As a preferred scheme of the present application, the preparation method of the fermented fruit and vegetable juice comprises the following steps:

[0031] (1) Preparation of compound fruit and vegetable juice

[0032] The fruit juice and the vegetable juice are mixed by stirring at a mass ratio of (2-3) : 1 to obtain the compound fruit and vegetable juice;

[0033] (2) Filtration

[0034] The compound fruit and vegetable juice is filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0035] (3) Sterilization

[0036] The mixed liquid is sterilized at 90-95°C for 12-15 min, and then cooled to 30-37°C to obtain a base material;

[0037] (4) Fermentation

[0038] The compound fermenting agent is inoculated into the base material at a dosage of 1-3 U / kg, and then left to ferment at 36-37°C. The fermentation time is about 10-15 h, and the pH value is detected every 30 min after 9 h of fermentation. When the pH value is 3.0-3.5, the fermentation is terminated.

[0039] (5) Filtration

[0040] The fermented liquid (fermentation liquid containing bacteria) obtained in step (4) is filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented fruit and vegetable juice.

[0041] In the beverage described above, the whey protein powder is preferably an acid-separated whey protein powder.

[0042] The beverage described above can realize the dissolution of the whey protein powder and ensure high stability without adding an acidity regulator.

[0043] Preferably, the raw material of the beverage does not contain an acidity regulator.

[0044] The acidity regulator described above is a food additive allowed acidity regulator, including but not limited to organic acids (for example: malic acid, acetic acid, phosphoric acid, citric acid, tartaric acid, fumaric acid, lactic acid), organic acid salts (for example: sodium citrate, potassium citrate, monosodium citrate, calcium lactate, sodium lactate, potassium lactate), carbonates (for example: sodium carbonate), bicarbonates (for example: sodium bicarbonate), etc.

[0045] The beverage uses fermented fruit and vegetable juice to replace acidity regulator, fully dissolves and stabilizes acidic separated whey protein powder, and also provides endogenous high-quality fructose, vitamins and electrolytes, replaces unhealthy exogenous added sugar and electrolytes, and gives the beverage higher nutritional value and rich and full sensory characteristics. The beverage system is in a transparent state, has unique flavor of mixed fruit and vegetable and wine, has better nutrient absorption, is beneficial to restoring physical fitness and relieving muscle acid, and can be used as a sports drink.

[0046] The application also provides a preparation method of the beverage, which comprises the following steps: mixing fermented fruit and vegetable juice with whey protein powder, and then stirring and dissolving and sterilizing.

[0047] Preferably, the preparation method of the beverage comprises the following steps:

[0048] (1) ingredient preparation

[0049] The fermented fruit and vegetable juice and the acidic separated whey protein powder are dissolved under stirring, the stirring speed is 250-350 rpm, the time is 10-15 min, and the system is transparent and uniform without white particles;

[0050] (2) sterilization

[0051] The mixed liquid in step (1) is sterilized at 75 DEG C for 5 min, and after sterilization, the liquid is cooled to 4 DEG C;

[0052] (3) aseptic filling

[0053] The liquid after sterilization in step (2) is filled by using aseptic cold filling technology, and the aseptic filling is carried out at 20-25 DEG C.

[0054] The beverage of the application not only contains whey protein, endogenous fructose, vitamins and minerals, can effectively relieve the feeling of tiredness, quickly restore physical fitness, significantly weaken the astringent taste under acidic conditions, improve the thirst-quenching property of the beverage, has good taste and aroma, and the product quality is obviously improved; moreover, the beverage has high stability, can realize a longer shelf life, and no precipitate is generated in the shelf life, and the stability is good.

[0055] The preparation method of the beverage of the application is simple and easy to implement, is beneficial to reducing the production cost and raw material cost, and is more beneficial to industrialized production. DETAILED DESCRIPTION

[0056] In order to make the objectives, technical solutions and advantages of the present application clearer, the technical solutions in the present application will be clearly and completely described below. Obviously, the described embodiments are some of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application.

[0057] In the following examples, the Kluyveromyces marxianus was purchased from Danisco (China) Co., Ltd.: KL71LY0 10D, the Lactobacillus plantarum was purchased from Chr. Hansen Co., Ltd. in Denmark: Harvest LB-1 and the Lactobacillus helveticus was purchased from Chr. Hansen Co., Ltd. in Denmark: LH-B02.

[0058] Example 1

[0059] The present example provides a beverage, the composition of which is as follows: fermented fruit and vegetable juice 990‰, acid separation whey protein powder 10‰.

[0060] The preparation method of the fermented fruit and vegetable juice is as follows:

[0061] (1) Preparation of compound fruit and vegetable juice

[0062] 100 g of commercial apple juice, 100 g of lemon juice, 466 g of strawberry juice, 150 g of tomato juice and 184 g of carrot juice purchased from GREE Food Co., Ltd. were weighed and mixed at a rotation speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice;

[0063] (2) Filtration

[0064] The compound fruit and vegetable juice prepared in step (1) was filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0065] (3) Sterilization

[0066] The mixed liquid prepared in step (2) was sterilized at 90℃ for 15 min, and then cooled to 37℃ to obtain a base;

[0067] (4) Fermentation

[0068] Lactobacillus plantarum, Lactobacillus helveticus and Kluyveromyces marxianus were mixed in a ratio of 1:1:1 by viable cell count to obtain a compound starter culture, which was added to the base of step (3) at a dosage of 2 U / kg, and then left to stand for fermentation at 37℃. The fermentation time was about 10 h, and the pH value at the end of fermentation was 3.0;

[0069] (5) Filtration

[0070] The fermented fruit and vegetable juice was filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented liquid.

[0071] The prepared fermented fruit and vegetable juice is clear, without bubbles, and has good sensory evaluation results.

[0072] The present embodiment also provides a method for preparing the beverage described above, the steps of which are as follows:

[0073] (1) ingredient

[0074] The fermented fruit and vegetable juice and the acid-separated whey protein powder are mixed in proportion at a stirring speed of 300 r / min for 10 min until the system is transparent and uniform without white particles, i.e., the dissolution is completed, and a mixed liquid is obtained;

[0075] (2) sterilization

[0076] The mixed liquid of step (1) is sterilized at 75℃ for 5 min, and after sterilization, the liquid is cooled to 4℃;

[0077] (3) aseptic packaging

[0078] The liquid cooled in step (2) is aseptically filled at 20-25℃ using a sterile cold filling technique.

[0079] Example 2

[0080] The present embodiment provides a beverage, the composition of which is as follows: fermented fruit and vegetable juice 990‰, acid-separated whey protein powder 10‰.

[0081] The preparation method of the fermented fruit and vegetable juice is as follows:

[0082] (1) preparation of composite fruit and vegetable juice

[0083] 100 g of commercial grapefruit juice, 100 g of lemon juice, 466 g of apple juice, 50 g of celery juice, and 284 g of carrot juice purchased from GREE Food Co., Ltd. are weighed and mixed at a speed of 200 r / min for 10 min to obtain a composite fruit and vegetable juice;

[0084] (2) filtration

[0085] The composite fruit and vegetable juice prepared in step (1) is filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0086] (3) sterilization

[0087] The mixed liquid prepared in step (2) is sterilized at 90℃ for 15 min and then cooled to 37℃ to obtain a base material;

[0088] (4) fermentation

[0089] Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces marxianus were mixed in a ratio of 1:2:1 to obtain a compound starter culture, which was added to the base material of step (3) at a dosage of 2 U / kg, and then allowed to stand and ferment at 37°C; the fermentation time was about 12.5 h, and the pH value at the end of fermentation was 3.0;

[0090] (5) Filtration

[0091] The fermented fruit and vegetable juice was filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented feed liquid.

[0092] The fermented fruit and vegetable juice prepared as described above was clear, had no air bubbles, and had a poor particle size result and a good sensory evaluation result.

[0093] The present embodiment also provides a method for preparing the beverage described above, the steps of which are as follows:

[0094] (1) Preparation of ingredients

[0095] The fermented fruit and vegetable juice and the acid-separated whey protein powder were mixed in a ratio by stirring at a stirring speed of 300 r / min for 12 min until the system was transparent and uniform and had no white particles, i.e., the dissolution was completed, to obtain a mixed liquid;

[0096] (2) Sterilization

[0097] The mixed liquid of step (1) was sterilized at 75°C for 5 min, and after sterilization, the liquid was cooled to 4°C.

[0098] (3) Aseptic packaging

[0099] The liquid cooled in step (2) was subjected to aseptic packaging by aseptic cold-filling technology at 20-25°C.

[0100] Example 3

[0101] The present embodiment provides a beverage, the composition of which is as follows: fermented fruit and vegetable juice 990‰, acid-separated whey protein powder 10‰.

[0102] The preparation method of the fermented fruit and vegetable juice is as follows:

[0103] (1) Preparation of compound fruit and vegetable juice

[0104] 400 g of commercial pineapple juice, 266 g of coconut juice, 60 g of Chinese cabbage juice, and 274 g of tomato juice, which were purchased from GREE Food Co., Ltd., were mixed at a rotation speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice.

[0105] (2) Filtration

[0106] The compound fruit and vegetable juice prepared in step (1) was filtered through a filter with a pore size of 1 μm to obtain a mixed liquid.

[0107] (3) Sterilization

[0108] The mixed solution prepared in step (2) is sterilized at 90°C for 15 min, and then cooled to 37°C to obtain the base;

[0109] (4) Fermentation

[0110] Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces marxianus are mixed in a ratio of 2:2:1 by viable count to obtain a compound starter culture, which is added to the base of step (3) at a dosage of 2 U / kg, and then allowed to stand for fermentation at 37°C; the fermentation time is about 12 h, and the pH value at the end of fermentation is 3.0.

[0111] (5) Filtration

[0112] The fermented fruit and vegetable juice is filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented solution.

[0113] The fermented fruit and vegetable juice prepared as described above is clear and free of bubbles, and has good sensory evaluation results.

[0114] The embodiment also provides a preparation method of the beverage described above, which comprises the following steps:

[0115] (1) Preparation of ingredients

[0116] The fermented fruit and vegetable juice and the acid-separated whey protein powder are mixed in a proportion by stirring at a stirring speed of 300 r / min for 12 min until the system is transparent and uniform and free of white particles, i.e., the dissolution is completed, to obtain a mixed solution;

[0117] (2) Sterilization

[0118] The mixed solution obtained in step (1) is sterilized at 75°C for 5 min, and then cooled to 4°C after sterilization.

[0119] (3) Aseptic packaging

[0120] The solution cooled in step (2) is subjected to aseptic packaging by aseptic cold-filling technology at 20-25°C.

[0121] Example 4

[0122] The embodiment provides a beverage, which comprises fermented fruit and vegetable juice 995‰ and acid-separated whey protein powder 5‰.

[0123] The preparation method of the fermented fruit and vegetable juice is as follows:

[0124] (1) Preparation of compound fruit and vegetable juice

[0125] Take 100 g of commercial apple juice, 100 g of lemon juice, 466 g of strawberry juice, 150 g of tomato juice, and 184 g of carrot juice purchased from GREE Food Co., Ltd. and mix them at a rotation speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice;

[0126] (2) Filtration

[0127] The compound fruit and vegetable juice prepared in step (1) is filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0128] (3) Sterilization

[0129] The mixed liquid prepared in step (2) is sterilized at 90°C for 15 min and then cooled to 37°C to obtain a base;

[0130] (4) Fermentation

[0131] Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces marxianus are mixed at a ratio of 1:1:1 in terms of viable cell number to obtain a compound starter culture, which is added to the base of step (3) at a dosage of 2 U / kg, and then allowed to stand for fermentation at 37°C. The fermentation time is about 10 h, and the pH value at the end of fermentation is 3.0.

[0132] (5) Filtration

[0133] The fermented fruit and vegetable juice is filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented liquid.

[0134] The present embodiment also provides a method for preparing the beverage described above, which comprises the following steps:

[0135] (1) Preparation of ingredients

[0136] The fermented fruit and vegetable juice and the acid-separated whey protein powder are mixed in a proportion by stirring at a rotation speed of 300 r / min for 10 min until the system is transparent and uniform without white particles, i.e., the dissolution is completed, to obtain a mixed liquid;

[0137] (2) Sterilization

[0138] The mixed liquid of step (1) is sterilized at 75°C for 5 min, and then cooled to 4°C after sterilization.

[0139] (3) Aseptic packaging

[0140] The liquid cooled in step (2) is subjected to aseptic packaging by aseptic cold-filling technology at 20-25°C.

[0141] Example 5

[0142] The present embodiment provides a beverage, which comprises fermented fruit and vegetable juice 980‰ and acid-separated whey protein powder 20‰.

[0143] The preparation method of the fermented fruit and vegetable juice is as follows:

[0144] (1) Preparation of compound fruit and vegetable juice

[0145] 100 g of commercial apple juice, 100 g of lemon juice, 466 g of strawberry juice, 150 g of tomato juice, and 184 g of carrot juice purchased from GREE Food Co., Ltd. were weighed and mixed at a rotation speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice;

[0146] (2) Filtration

[0147] The compound fruit and vegetable juice prepared in step (1) was filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0148] (3) Sterilization

[0149] The mixed liquid prepared in step (2) was sterilized at 90°C for 15 min and then cooled to 37°C to obtain a base;

[0150] (4) Fermentation

[0151] Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces marxianus were mixed at a ratio of 1:1:1 to obtain a compound starter culture, which was added to the base of step (3) at a dosage of 2 U / kg, and then allowed to stand for fermentation at 37°C. The fermentation time was about 10 h, and the pH value at the end of fermentation was 3.0.

[0152] (5) Filtration

[0153] The fermented fruit and vegetable juice was filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented liquid.

[0154] The embodiment also provides a preparation method of the beverage described above, and the steps are as follows:

[0155] (1) Preparation of ingredients

[0156] The fermented fruit and vegetable juice and the acid-separated whey protein powder were mixed in proportion by stirring at a rotation speed of 300 r / min for 15 min until the system was transparent and uniform without white particles, i.e., the dissolution was completed, to obtain a mixed liquid;

[0157] (2) Sterilization

[0158] The mixed liquid of step (1) was sterilized at 75°C for 5 min, and then the liquid was cooled to 4°C after sterilization;

[0159] (3) Aseptic packaging

[0160] The liquid cooled in step (2) was subjected to aseptic cold-filling technology, i.e., aseptic packaging was performed at 20-25°C.

[0161] Comparative Example 1

[0162] The present comparative example provides a beverage, the composition of which is as follows: fermented fruit and vegetable juice 990‰, acid-separated whey protein powder 10‰.

[0163] The preparation method of the fermented fruit and vegetable juice is as follows:

[0164] (1) Preparation of compound fruit and vegetable juice

[0165] 100 g of commercial apple juice, 100 g of lemon juice, 466 g of strawberry juice, 150 g of tomato juice, and 184 g of carrot juice purchased from GREE Food Co., Ltd. were weighed and mixed at a rotation speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice;

[0166] (2) Filtration

[0167] The compound fruit and vegetable juice prepared in step (1) was filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0168] (3) Sterilization

[0169] The mixed liquid prepared in step (2) was sterilized at 90°C for 15 min and then cooled to 37°C to obtain a base material;

[0170] (4) Fermentation

[0171] Lactobacillus plantarum and Lactobacillus helveticus were mixed at a ratio of 1:1 to obtain a compound starter culture, which was added to the base material of step (3) at a dosage of 2 U / kg, and then allowed to stand for fermentation at 37°C. The fermentation time was about 27 h, and the pH value at the end of fermentation was 3.5.

[0172] The fermentation time of the fermented fruit and vegetable juice described above is relatively long, which significantly affects the production cost, and the particle size data is relatively unstable.

[0173] The present comparative example also provides a preparation method of the beverage described above, the steps of which are as follows:

[0174] (1) Preparation of ingredients

[0175] The fermented fruit and vegetable juice and the acid-separated whey protein powder were mixed at a ratio of 1:1, and stirred at a rotation speed of 300 r / min for 15 min until the system was transparent and uniform without white particles, i.e., the dissolution was completed, to obtain a mixed liquid;

[0176] (2) Sterilization

[0177] The mixed liquid of step (1) was sterilized at 75°C for 5 min, and then cooled to 4°C after sterilization;

[0178] (3) Aseptic packaging

[0179] The cooled liquid from step (2) is aseptically filled at 20-25°C using aseptic cold filling technology.

[0180] Comparative Example 2

[0181] This comparative example provides a beverage with the following composition: 990‰ fermented fruit and vegetable juice and 10‰ acidic whey protein isolate powder.

[0182] The preparation method of fermented fruit and vegetable juice is as follows:

[0183] (1) Preparation of compound fruit and vegetable juice

[0184] Weigh out 100g of commercial apple juice, 100g of lemon juice, 466g of strawberry juice, 150g of tomato juice, and 184g of carrot juice purchased from Gree Foods Co., Ltd., mix them at 200r / min and stir for 10min to obtain a compound fruit and vegetable juice.

[0185] (2) Filtration

[0186] The compound fruit and vegetable juice obtained in step (1) is filtered through a 1μm pore size to obtain a mixed liquid.

[0187] (3) Sterilization

[0188] The mixture obtained in step (2) is sterilized at 90°C for 15 minutes and then cooled to 37°C to obtain the base material;

[0189] (4) Primary fermentation

[0190] A compound fermentation agent was prepared by mixing Lactobacillus plantarum and Lactobacillus helveticus in a 1:1 ratio of live bacteria. The agent was added to the substrate in step (3) at a dosage of 1 U / kg. The mixture was allowed to ferment at 37°C for approximately 27 hours. The final pH value of the fermentation was 3.5.

[0191] (5) Secondary fermentation

[0192] Add 1 U / kg of Kluyveromyces macrocarpa to the substrate in step (4), and let it ferment at 37°C for about 20 hours. The final pH value of the fermentation is 3.0.

[0193] (5) Filtration

[0194] Fermented fruit and vegetable juices were filtered through a 0.5μm pore size to obtain a clarified fermentation liquid.

[0195] The fermentation time of the above-mentioned fermented fruit and vegetable juice is extremely long, and it needs to be fermented in two steps, which wastes manpower and resources.

[0196] This comparative example also provides a method for preparing the above-mentioned beverage, the steps of which are as follows:

[0197] (1) Blending

[0198] The fermented fruit and vegetable juice and the acid separation whey protein powder were mixed in proportion by stirring at a stirring speed of 300 r / min for 15 min until the system was transparent and uniform without white particles, i.e. the dissolution was completed, to obtain a mixed liquid;

[0199] (2) Sterilization

[0200] The mixed liquid of step (1) was sterilized at 75°C for 5 min, and after sterilization, the liquid was cooled to 4°C;

[0201] (3) Aseptic Filling

[0202] The liquid cooled in step (2) was filled aseptically at 20-25°C by using the aseptic cold filling technology.

[0203] Comparative Example 3

[0204] This comparative example provides a beverage, the composition of which is as follows: fermented fruit and vegetable juice 990‰, acid separation whey protein powder 10‰.

[0205] The preparation method of the fermented fruit and vegetable juice is as follows:

[0206] (1) Preparation of Compound Fruit and Vegetable Juice

[0207] 100 g of commercial apple juice, 100 g of lemon juice, 466 g of strawberry juice, 150 g of tomato juice and 184 g of carrot juice purchased from GREE Food Co., Ltd. were weighed and mixed under the condition of a stirring speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice;

[0208] (2) Filtration

[0209] The compound fruit and vegetable juice prepared in step (1) was filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0210] (3) Sterilization

[0211] The mixed liquid prepared in step (2) was sterilized at 90°C for 15 min and then cooled to 37°C to obtain a base;

[0212] (4) Fermentation

[0213] Lactobacillus plantarum, Lactobacillus helveticus and yeast were mixed in a ratio of 1:1:1 by viable count to obtain a compound starter culture, which was added to the base of step (3) at a dosage of 2 U / kg, and then the mixture was allowed to stand for fermentation at 42°C; the fermentation time was about 26 h, and the pH value at the end of fermentation was 3.0.

[0214] (5) Filtration

[0215] The fermented fruit and vegetable juice was filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented feed liquid.

[0216] The fermentation time of the fermented fruit and vegetable juice is long.

[0217] The present comparative example also provides a method for preparing the beverage, the steps of which are as follows:

[0218] (1) ingredient preparation

[0219] The fermented fruit and vegetable juice and the acid separation whey protein powder were mixed in proportion by stirring at a stirring speed of 300 r / min for 15 min until the system was transparent and uniform without white particles, i.e. dissolution was completed, to obtain a mixed liquid;

[0220] (2) sterilization

[0221] The mixed liquid of step (1) was sterilized at 75 °C for 5 min, and after sterilization, the liquid was cooled to 4 °C;

[0222] (3) aseptic packaging

[0223] The liquid cooled in step (2) was subjected to aseptic packaging by using aseptic cold filling technology at 20-25 °C.

[0224] Comparative Example 4

[0225] The present comparative example provides a beverage, the composition of which is as follows: water 988.5 ‰, citric acid 1.5 ‰, acid separation whey protein powder 10 ‰.

[0226] The present comparative example also provides a method for preparing the beverage, the steps of which are as follows:

[0227] (1) ingredient preparation

[0228] The water, citric acid and acid separation whey protein powder were mixed in proportion by stirring at a stirring speed of 300 r / min for 40 min until the system was transparent and uniform without white particles, i.e. dissolution was completed, to obtain a mixed liquid;

[0229] (2) sterilization

[0230] The mixed liquid of step (1) was sterilized at 75 °C for 5 min, and after sterilization, the liquid was cooled to 4 °C;

[0231] (3) aseptic packaging

[0232] The liquid cooled in step (2) was subjected to aseptic packaging by using aseptic cold filling technology, i.e. at 20-25 °C.

[0233] The beverage of the present comparative example requires 40 min for dissolving the acid separation whey protein powder by using an acidity regulator, and the sensory determination result is poor, and the stability in the later shelf life is poor.

[0234] Comparative Example 5

[0235] The present comparative example provides a beverage, the composition of which is as follows: fermented fruit and vegetable juice 975‰, acid-separated whey protein powder 25‰.

[0236] The preparation method of the fermented fruit and vegetable juice is as follows:

[0237] (1) Preparation of compound fruit and vegetable juice

[0238] 100 g of commercial apple juice, 100 g of lemon juice, 466 g of strawberry juice, 150 g of tomato juice, and 184 g of carrot juice purchased from GREE Food Co., Ltd. were weighed and mixed at a rotation speed of 200 r / min for 10 min to obtain a compound fruit and vegetable juice;

[0239] (2) Filtration

[0240] The compound fruit and vegetable juice prepared in step (1) was filtered through a filter with a pore size of 1 μm to obtain a mixed liquid;

[0241] (3) Sterilization

[0242] The mixed liquid prepared in step (2) was sterilized at 90°C for 15 min and then cooled to 37°C to obtain a base material;

[0243] (4) Fermentation

[0244] Lactobacillus plantarum, Lactobacillus helveticus, and yeast were mixed at a ratio of 1:1:1 to obtain a compound starter culture, which was added to the base material of step (3) at a dosage of 2 U / kg, and then allowed to stand for fermentation at 37°C. The fermentation time was about 10 h, and the pH value at the end of fermentation was 3.0.

[0245] (5) Filtration

[0246] The fermented fruit and vegetable juice was filtered through a filter with a pore size of 0.5 μm to obtain a clear fermented liquid.

[0247] The present comparative example also provides a preparation method of the above beverage, the steps of which are as follows:

[0248] (1) Preparation of ingredients

[0249] The fermented fruit and vegetable juice and the acid-separated whey protein powder were mixed at a ratio of 975:25, and stirred at a rotation speed of 300 r / min for 40 min. The system was slightly opaque and uniform, and the liquid was light white.

[0250] (6) Sterilization

[0251] The mixed liquid of step (1) was sterilized at 75°C for 5 min, and then cooled to 4°C after sterilization.

[0252] (3) Aseptic packaging

[0253] The cooled material liquid of step (2) is subjected to aseptic packaging at 20-25°C using aseptic cold filling technology.

[0254] In the present comparative example, the dissolution time of the acid separation whey protein powder is 40 min, the liquid cannot be transparent, there is flocculent precipitate, and the sensory determination results and shelf life stability results are not ideal.

[0255] Experimental example

[0256] The fermented fruit and vegetable juice and beverage of each of the above examples and comparative examples are subjected to performance detection, and the detection method is as follows:

[0257] Determination of pH value: electronic pH meter is used for determination.

[0258] Particle size test: BECKMAN COULTER LS13320 laser diffraction particle size analyzer is used for determination, 3 parallel samples are taken for each sample, and the average particle size value is taken.

[0259] Sensory evaluation test method: 30 professional evaluators are selected, and the scores are given according to the items in Table 1 and Table 2. The higher the score of each index, the better the effect. The tasting results are statistically analyzed.

[0260] Table 1 Fermented fruit and vegetable juice sample taste sensory evaluation table

[0261]

[0262]

[0263] Table 2 Beverage sample taste sensory evaluation table

[0264]

[0265] The sensory evaluation results of the fermented fruit and vegetable juice are shown in Table 3.

[0266] Table 3 Fermented fruit and vegetable juice sample taste sensory evaluation results statistical table

[0267]

[0268] Note: The fermented fruit and vegetable juice of Example 4, Example 5 and Comparative Example 5 is the same as that of Example 1. The sensory evaluation results of the beverage are shown in Table 4.

[0269] Table 4 Beverage sample taste sensory evaluation results statistical table

[0270]

[0271] The beverages of the above examples and comparative examples were stored under dry and normal temperature conditions, and the morphology (including shape, transparency, clarity, sedimentation, etc.) of the beverages was observed at different storage time points, and the results are shown in Table 5.

[0272] Table 5: Shelf life stability test table of beverage samples

[0273]

[0274]

[0275] The beverages of the above examples and comparative examples were stored under dry and normal temperature conditions, and the particle size detection results are shown in Table 6.

[0276] Table 6: Particle size detection results table of beverage samples (unit: μm)

[0277]

[0278] In summary, the sensory evaluation results of the beverages of each example are good, and are better than those of each comparative example. The sensory evaluation results of the beverage of Example 1 are the best, the shelf life stability is good, and the fermentation time is short. Not only does it shorten the production cost, but it also improves the product taste. The sensory evaluation results of Example 5 are slightly worse than those of Examples 1 and 2, which may be due to the addition of too much whey protein powder causing a certain powder feeling. The shelf life stability of the beverages of each example is good, and is better than that of each comparative example.

[0279] The present application uses Lactobacillus plantarum, Lactobacillus helveticus and Kluyveromyces marxianus in a specific ratio to synergistically ferment mixed fruit and vegetable juice. By optimizing the fermentation temperature, the fermentation time is effectively shortened, the energy consumption is reduced, and a fermented fruit and vegetable juice with a unique flavor of mixed fruit and vegetable and wine is obtained. The fermented fruit and vegetable juice can fully dissolve and separate whey protein powder, effectively replace traditional acidity regulators, improve the astringent feeling of the beverage, make the system transparent and have excellent flavor, and have good stability during the shelf life. At the same time, the beverage contains natural fructose, minerals, vitamins and proteins, and can be used as a sports drink to relieve fatigue and promote recovery.

[0280] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A beverage, characterized in that, The beverage contains acidic whey protein isolate and fermented fruit and vegetable juice in a mass ratio of (0.5-2):(98-99.5), and does not contain acidity regulators. The method for preparing the fermented fruit and vegetable juice includes: fermenting the fruit and vegetable juice with a compound fermenting agent at 35-38℃ in one step until the pH is 3.0-3.5, and then filtering to remove the bacteria to obtain a clear fermented fruit and vegetable juice; The compound fermentation agent comprises Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces macrocarpa in a live bacteria ratio of (1-2):(1-2):

1. The fruit and vegetable juice is a mixture of fruit juice and vegetable juice in a mass ratio of (2-3):1; The fruit juice is apple juice, lemon juice, and strawberry juice in a mass ratio of (80-120):(80-120):(450-500); the vegetable juice is carrot juice and tomato juice in a mass ratio of (150-200):(130-160); or, the fruit juice is grapefruit juice, lemon juice, and apple juice in a mass ratio of (80-120):(80-120):(450-500), and the vegetable juice is carrot juice and celery juice in a mass ratio of (250-300):(40-60); or, the fruit juice is pineapple juice and coconut juice in a mass ratio of (350-450):(250-300), and the vegetable juice is cabbage juice and tomato juice in a mass ratio of (50-70):(250-300). The preparation method of the beverage includes: mixing fermented fruit and vegetable juice with acidic whey protein isolate powder, then stirring to dissolve and sterilizing.

2. The beverage according to claim 1, characterized in that, The compound fermentation agent consists of Lactobacillus plantarum, Lactobacillus helveticus, and Kluyveromyces martensii.

3. The beverage according to claim 1 or 2, characterized in that, In the fermentation process, the inoculation amount of the compound fermentation agent is (1-3) U / kg of fruit and vegetable juice.

4. The beverage according to claim 1 or 2, characterized in that, The fermentation is static fermentation.

5. The method for preparing the beverage according to any one of claims 1 to 4, characterized in that, The method includes: mixing fermented fruit and vegetable juice with acidic whey protein isolate powder, followed by stirring to dissolve and sterilization.

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