CN104738726A

CN104738726A - Turnip beverage and production method thereof

Info

Publication number: CN104738726A
Application number: CN201310722958.7A
Authority: CN
Inventors: 梁槟
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-25
Filing date: 2013-12-25
Publication date: 2015-07-01

Abstract

The present invention relates to a turnip beverage and a production method thereof. The turnip beverage uses turnip as raw materials, adds leuconostoc mesenteroides as leavening agents for fermentation after squeezing juice, and then adds other accessories to make the beverages. The turnip beverage product of the present invention is sour, sweet, tasty and nutritious, and has a unique flavor. After juice squeezing and probiotic fermenting, the nutrients of turnips are well preserved and refined, and the turnip beverage can exert the lactic acid fermenting role of beneficial bacterium products.

Description

A kind of radish beverage and preparation method thereof

Technical field

The present invention relates to fruit-vegetable juice beverage and make field, particularly a kind of radish beverage and preparation method thereof.

Background technology

Along with the raising of people's living standard, people more and more pay attention to health, and thus the requirement of people to food also improves thereupon.Fruit and vegetable is food low in calories, and wherein contained protein, inorganic salts, vitamin C are human body and are easy to absorb, and are again indispensable nutrients.Taking fruits and vegetables as raw material, produce natural drink, not containing the additive such as anticorrisive agent, pigment, is a kind of desirable health drink, thus more and more by people are welcome.The defects such as it is single that but these Juices but exist local flavor, and mouthfeel is poor.

Summary of the invention

The invention provides a kind of radish beverage and preparation method thereof, well solve above-mentioned defect.

Detailed description of the invention

Leuconostoc mesenteroides being activated expansion, to be trained leavening for subsequent use.

Fresh radish is cleaned, peeling, radish is squeezed the juice for subsequent use with juice extractor, adjust radish Juice pH value to 6.5 ~ 7.5 obtained, then high temperature sterilization is carried out, be cooled to 30 ~ 40 DEG C, introduce ferment-fermented, fermentation dosage is 5 ~ 10% of potato juice amount, fermentation temperature controls at 28 ~ 32 DEG C, and fermentation time controlled at 8 ~ 15 hours.

The radish fermentation broth obtained after fermentation adds auxiliary material allotment evenly, then carries out high temperature sterilization, carries out filling after being cooled to 30 ~ 40 DEG C, and sealing, is packaged into finished product.

High temperature sterilization refers to that sterilization temperature controls at 110 ~ 125 DEG C, and sterilizing time controlled at 20 ~ 30 minutes.

Auxiliary material comprises sugar, salt and stabilizing agent, and the addition of sugar is 1 ~ 5% of radish Juice amount, and the addition of salt is 0.5 ~ 1% of radish Juice amount, and the addition of stabilizing agent is 0.1 ~ 0.5% of radish Juice amount, allocates under the condition of 50 ~ 60 DEG C.

Beneficial effect of the present invention is:

Radish beverage products sweet and sour taste of the present invention, nutritious, and there is peculiar flavour.Radish is squeezed the juice after probiotics fermention, and nutritional labeling obtains and well retains and refinement, and can also play the effect of beneficial bacterium product fermentations lactic acid.

Claims

1. a radish beverage, is characterized in that: this beverage is that raw material is made with radish.

2. a preparation method for radish beverage, is characterized in that: the preparation method of this radish beverage comprises following concrete steps:

(1) first Leuconostoc mesenteroides being activated expansion, to be trained leavening for subsequent use;

(2) fresh radish cleaned, remove the peel, radish is squeezed the juice for subsequent use with juice extractor;

(3) radish Juice adjustment pH value to 6.5 ~ 7.5 will obtained in step (2), then carry out high temperature sterilization;

(4) radish Juice obtained after step (3) sterilization is cooled to 30 ~ 40 DEG C, introduce ferment-fermented, leavening is the Leuconostoc mesenteroides that step (1) obtains, and fermentation dosage is 5 ~ 10% of radish Juice amount, fermentation temperature controls at 28 ~ 32 DEG C, and fermentation time controls at 8 ~ 15 hours;

(5) radish fermentation broth obtained after step (4) being fermented adds auxiliary material allotment evenly, then carries out high temperature sterilization, carries out filling after being cooled to 30 ~ 40 DEG C, and sealing, is packaged into finished product.

3. the preparation method of a kind of radish beverage according to claim 2, is characterized in that: described high temperature sterilization refers to that sterilization temperature controls at 110 ~ 125 DEG C, and sterilizing time controlled at 20 ~ 30 minutes.

4. the preparation method of a kind of radish beverage according to claim 2, it is characterized in that: described auxiliary material comprises sugar, salt and stabilizing agent, the addition of sugar is 1 ~ 5% of radish Juice amount, the addition of salt is 0.5 ~ 1% of radish Juice amount, the addition of stabilizing agent is 0.1 ~ 0.5% of radish Juice amount, allocates under the condition of 50 ~ 60 DEG C.