CN111264731A - Production process of composite vegetable and fruit health-care beverage - Google Patents

Production process of composite vegetable and fruit health-care beverage Download PDF

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Publication number
CN111264731A
CN111264731A CN202010127731.8A CN202010127731A CN111264731A CN 111264731 A CN111264731 A CN 111264731A CN 202010127731 A CN202010127731 A CN 202010127731A CN 111264731 A CN111264731 A CN 111264731A
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parts
fruit
vegetable
beverage
production process
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Inventor
蔡金垵
蔡镕骏
蔡丕鹏
蔡金钗
步显勇
谢艳
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Anhui Panpan Foods Co ltd
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Anhui Panpan Foods Co ltd
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Priority to CN202010127731.8A priority Critical patent/CN111264731A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a production process of a composite vegetable and fruit health-care beverage, which is characterized by comprising the following steps of: the method comprises the following steps: adding the fruit and vegetable juice into a homogenizer, then adding a flavoring agent for homogenizing treatment, wherein the homogenizing temperature is 36-38 ℃, and the homogenizing time is 100-; the flavoring agent is prepared by blending fermented tea juice and hawthorn juice according to the weight ratio of 2: 1. The production process of the composite vegetable and fruit health-care beverage provided by the invention comprises the steps of firstly adding flavoring agents into self-made vegetable and fruit juice for homogenization treatment, aiming at enabling the beverage to have more unique and unique taste in the fermentation process, and then ageing the beverage by adopting a method of adding ageing agents, so that the beverage not only has rich nutrient elements, but also has more mellow and delicate taste.

Description

Production process of composite vegetable and fruit health-care beverage
Technical Field
The invention relates to the technical field of beverages, in particular to a production process of a composite vegetable and fruit health-care beverage.
Background
The beverages can be generally classified into alcoholic beverages and nonalcoholic beverages, and nonalcoholic beverages are also called soft drinks. The alcoholic beverage is a beverage for people to drink, and the content of ethanol (alcohol) is 0.5-65% (v/v), and comprises various fermented wines, distilled wines and compound wines. The nonalcoholic beverage refers to liquid food, including solid beverage, having an alcohol content of less than 0.5 percent (v/v) and having a main purpose of supplementing human body water.
With the gradual increase of the yield of fruits and vegetables, the deep processing technology of the fruits and vegetables is more and more mature, people can eat fresh season-oriented vegetables and also can eat processed fruits and vegetables, and if the fruit and vegetable juice has the characteristics of unique flavor, comprehensive nutrition, traditional Chinese medicine conditioning and the like.
The existing vegetable and fruit beverage is prepared by compounding various vegetables and fruits, the preparation process is simple, the taste effect is poor, and further improvement is needed; for example, Chinese patent document (publication No. CN109198321A) discloses a multi-fruit and vegetable mixed beverage, which comprises the following raw materials in parts by mass: 100-120 parts of roxburgh rose juice, 12-20 parts of mango juice, 5-15 parts of Tunisi soft seed pomegranate juice, 10-20 parts of pumpkin juice, 10-15 parts of bitter melon juice and 1-5 parts of sweetener; the original compound of the fruit and vegetable mixed beverage is simpler, and the taste can not be effectively improved.
Disclosure of Invention
The invention aims to provide a production process of a composite vegetable and fruit health-care beverage, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a production process of a composite vegetable and fruit health-care beverage comprises the following steps:
the method comprises the following steps: adding the fruit and vegetable juice into a homogenizer, then adding a flavoring agent for homogenizing treatment, wherein the homogenizing temperature is 36-38 ℃, and the homogenizing time is 100-; the flavoring agent is prepared by blending fermented tea juice and hawthorn juice according to the weight ratio of 2: 1;
step two: uniformly mixing the homogeneous liquid and lactic acid bacteria, adding honey for blending at the blending speed of 300-1000r/min for 35-45min, and fermenting at 40-45 ℃ for 12-18h to obtain fermentation liquid;
step three: mixing the fermentation liquor and the ageing agent at a rotating speed of 200r/min for 20-30min, and then performing ultrasonic dispersion for 10-20min by adopting power of 200 plus 500W to obtain a pre-ageing solution;
step four; activating the pre-ageing liquid at 32-35 ℃ for 2-8min, then standing and ageing at 20-28 ℃ for 28-30 days to obtain the composite vegetable and fruit health-care beverage.
Preferably, the preparation method of the fruit and vegetable juice comprises the following steps: washing 20-30 parts of carrot, 5-10 parts of tomato, 2-6 parts of broccoli, 1-5 parts of corn and 2-6 parts of grape, draining, crushing, adding 20% by mass of sodium chloride, ionizing, filtering, performing enzymolysis, centrifuging and removing residues to obtain the fruit and vegetable juice.
Preferably, the ionization voltage is 100-150V, the ionization time is 10-20min, and the alternating frequency of the positive electrode and the negative electrode is 5 times/min.
Preferably, the enzymolysis is carried out for 10-20min at 35 ℃ by adopting cellulase and pectinase according to the weight ratio of 2: 1.
Preferably, the lactic acid bacteria comprise the following raw materials in parts by weight: 10-16 parts of lactobacillus bulgaricus, 4-8 parts of lactobacillus acidophilus and 1-3 parts of lactobacillus casei.
Preferably, the lactic acid bacteria comprise the following raw materials in parts by weight: 13 parts of lactobacillus bulgaricus, 6 parts of lactobacillus acidophilus and 2 parts of lactobacillus casei.
Preferably, the ageing agent comprises the following raw materials in parts by weight: 20-50 parts of galacto-oligosaccharide, 2-6 parts of skim milk and 1-2 parts of konjac starch.
Compared with the prior art, the invention has the following beneficial effects:
the invention relates to a production process of a composite vegetable and fruit health-care beverage, which comprises the steps of firstly adding flavoring agents into self-made vegetable and fruit juice for homogenization treatment, aiming at enabling the beverage to have more unique and unique taste in the fermentation process, and then ageing the beverage by adopting a method of adding ageing agents, so that the beverage not only has rich nutrient elements and has more mellow and delicate fragrance in taste, but also comprises the steps of firstly adding sodium chloride, then ionizing and then carrying out enzymolysis in the preparation of the vegetable and fruit juice, aiming at enabling all the nutrient elements in the vegetable and fruit raw materials to be completely and thoroughly extracted, so that the health-care function of the beverage is perfected, wherein the ageing agents comprise 20 parts of galacto-oligosaccharide, 2 parts of skim milk and 1 part of konjac starch, aiming at enabling the ageing to be more sufficient, and further achieving a better ageing effect.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the production process of the composite vegetable and fruit health-care beverage comprises the following steps:
the method comprises the following steps: adding the fruit and vegetable juice into a homogenizer, then adding a flavoring agent for homogenizing treatment, wherein the homogenizing temperature is 36 ℃, and the homogenizing time is 100min to obtain a homogenized liquid; the flavoring agent is prepared by blending fermented tea juice and hawthorn juice according to the weight ratio of 2: 1;
step two: uniformly mixing the homogenized solution with lactic acid bacteria, adding honey for blending at the blending speed of 300r/min for 35min, and fermenting at 40 ℃ for 12h to obtain fermentation liquor;
step three: mixing the fermentation liquor and an ageing agent at a rotating speed of 200r/min for 20min, and then performing ultrasonic dispersion for 10min by adopting power of 200W to obtain a pre-ageing solution;
step four; activating the pre-ageing liquid at 32 ℃ for 2min, standing and ageing at the temperature of 20-28 ℃ for 28 days to obtain the composite vegetable and fruit health-care beverage.
The preparation method of the fruit and vegetable juice comprises the following steps: the fruit and vegetable juice is prepared by cleaning 20 parts of carrots, 5 parts of tomatoes, 2 parts of broccoli, 1 part of corns and 2 parts of grapes, draining, crushing, adding 20% by mass of sodium chloride, ionizing, filtering, performing enzymolysis, centrifuging and removing residues to obtain the fruit and vegetable juice.
The ionization voltage of the present embodiment is 100V, the ionization time is 10min, and the frequency of alternating the positive and negative electrodes is 5 times/min.
In the enzymolysis of the embodiment, cellulase and pectinase are adopted according to the weight ratio of 2:1 and are subjected to enzymolysis at 35 ℃ for 10 min.
The lactic acid bacteria comprise the following raw materials in parts by weight: 10 parts of lactobacillus bulgaricus, 4 parts of lactobacillus acidophilus and 1 part of lactobacillus casei.
The ageing agent of the embodiment comprises the following raw materials in parts by weight: 20 parts of galacto-oligosaccharide, 2 parts of skim milk and 1 part of konjac starch.
Example 2:
the production process of the composite vegetable and fruit health-care beverage comprises the following steps:
the method comprises the following steps: adding the fruit and vegetable juice into a homogenizer, then adding a flavoring agent for homogenizing treatment, wherein the homogenizing temperature is 38 ℃, and the homogenizing time is 140min to obtain a homogenized liquid; the flavoring agent is prepared by blending fermented tea juice and hawthorn juice according to the weight ratio of 2: 1;
step two: uniformly mixing the homogenized solution with lactic acid bacteria, adding honey for blending at the blending speed of 1000r/min for 45min, and fermenting at 45 ℃ for 18h to obtain fermentation liquor;
step three: mixing the fermentation liquor and an ageing agent at a rotating speed of 200r/min for 20min, and then performing ultrasonic dispersion for 10min by adopting power of 200W to obtain a pre-ageing solution;
step four; activating the pre-ageing liquid at 32 ℃ for 2min, standing and ageing at 20 ℃ for 28 days to obtain the composite vegetable and fruit health-care beverage.
The preparation method of the fruit and vegetable juice comprises the following steps: cleaning 30 parts of carrot, 10 parts of tomato, 6 parts of broccoli, 5 parts of corn and 6 parts of grape, draining, crushing, adding 20% by mass of sodium chloride, ionizing, filtering, performing enzymolysis, centrifuging and removing residues to obtain the fruit and vegetable juice.
The ionization voltage of the present embodiment is 150V, the ionization time is 20min, and the frequency of alternating positive and negative electrodes is 5 times/min.
In the enzymolysis of the embodiment, cellulase and pectinase are adopted according to the weight ratio of 2:1 for enzymolysis for 20min at 35 ℃.
The lactic acid bacteria comprise the following raw materials in parts by weight: 16 parts of lactobacillus bulgaricus, 8 parts of lactobacillus acidophilus and 3 parts of lactobacillus casei.
The ageing agent of the embodiment comprises the following raw materials in parts by weight: 50 parts of galacto-oligosaccharide, 6 parts of skim milk and 2 parts of konjac starch.
Example 3:
the production process of the composite vegetable and fruit health-care beverage comprises the following steps:
the method comprises the following steps: adding the fruit and vegetable juice into a homogenizer, adding a flavoring agent, and homogenizing at 37 deg.C for 120min to obtain a homogenized solution; the flavoring agent is prepared by blending fermented tea juice and hawthorn juice according to the weight ratio of 2: 1;
step two: uniformly mixing the homogenized solution with lactic acid bacteria, adding honey for blending at the blending speed of 650r/min for 40min, and fermenting at 42.5 ℃ for 15h to obtain fermentation liquor;
step three: mixing the fermentation liquor and an ageing agent at a rotating speed of 200r/min for 25min, and then carrying out ultrasonic dispersion for 15min by adopting power of 350W to obtain a pre-ageing solution;
step four; activating the pre-ageing liquid at 33.5 ℃ for 5min, standing and ageing at 25 ℃ for 29 days to obtain the composite vegetable and fruit health-care beverage.
The preparation method of the fruit and vegetable juice comprises the following steps: washing 25 parts of carrot, 7.5 parts of tomato, 4 parts of broccoli, 3 parts of corn and 4 parts of grape, draining, crushing, adding 20% by mass of sodium chloride, ionizing, filtering, performing enzymolysis, centrifuging and removing residues to obtain the fruit and vegetable juice.
The ionization voltage of the present embodiment is 125V, the ionization time is 15min, and the frequency of alternating the positive and negative electrodes is 5 times/min.
In the embodiment, the enzymolysis is carried out for 15min at 35 ℃ by adopting cellulase and pectinase according to the weight ratio of 2: 1.
The lactic acid bacteria comprise the following raw materials in parts by weight: 13 parts of lactobacillus bulgaricus, 6 parts of lactobacillus acidophilus and 2 parts of lactobacillus casei.
The ageing agent of the embodiment comprises the following raw materials in parts by weight: 35 parts of galacto-oligosaccharide, 4 parts of skim milk and 1.5 parts of konjac starch.
Comparative example 1:
the materials and preparation process were substantially the same as those of example 3, except that no flavoring agent was added.
Comparative example 2:
the materials and preparation process were substantially the same as those of example 3, except that no aging agent was added.
Comparative example 3:
the materials and preparation process are basically the same as those of the example 3, and the conventional raw materials on the market are adopted.
Experimental example 1:
120 persons were randomly selected for the sensory evaluation test, 60 men and 60 women, and aged 15 to 65 years, and 120 persons were subjected to the sensory evaluation test using the beverages prepared in examples 1 to 3 and comparative examples 1 to 3, respectively, and each group had 20 persons, each item had 100 points, and the final score was the average score, and the test results were as follows.
Examples 1 to 3 and comparative examples 1 to 3 sensory rating Performance test
Group of Color and luster (fen) Taste and mouthfeel Tissue shape (minute)
Example 1 97 99 98
Example 2 97 99 98
Example 3 98 99 98
Comparative example 1 92 92 96
Comparative example 2 93 91 93
Comparative example 3 92 88 92
As can be seen from the above table, the beverages of examples 1-3 had uniform color, excellent flavor and taste, and better taste and flavor than those of comparative examples 1-3.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (7)

1. The production process of the composite vegetable and fruit health-care beverage is characterized by comprising the following steps of:
the method comprises the following steps: adding the fruit and vegetable juice into a homogenizer, then adding a flavoring agent for homogenizing treatment, wherein the homogenizing temperature is 36-38 ℃, and the homogenizing time is 100-; the flavoring agent is prepared by blending fermented tea juice and hawthorn juice according to the weight ratio of 2: 1;
step two: uniformly mixing the homogeneous liquid and lactic acid bacteria, adding honey for blending at the blending speed of 300-1000r/min for 35-45min, and fermenting at 40-45 ℃ for 12-18h to obtain fermentation liquid;
step three: mixing the fermentation liquor and the ageing agent at a rotating speed of 200r/min for 20-30min, and then performing ultrasonic dispersion for 10-20min by adopting power of 200 plus 500W to obtain a pre-ageing solution;
step four; activating the pre-ageing liquid at 32-35 ℃ for 2-8min, then standing and ageing at 20-28 ℃ for 28-30 days to obtain the composite vegetable and fruit health-care beverage.
2. The production process of the composite health-care vegetable and fruit beverage as claimed in claim 1, wherein the preparation method of the fruit and vegetable juice comprises the following steps: washing 20-30 parts of carrot, 5-10 parts of tomato, 2-6 parts of broccoli, 1-5 parts of corn and 2-6 parts of grape, draining, crushing, adding 20% by mass of sodium chloride, ionizing, filtering, performing enzymolysis, centrifuging and removing residues to obtain the fruit and vegetable juice.
3. The process for producing a composite health-care vegetable and fruit beverage as claimed in claim 2, wherein the ionization voltage is 100-150V, the ionization time is 10-20min, and the frequency of alternating positive and negative electrodes is 5 times/min.
4. The production process of the composite health-care vegetable and fruit beverage as claimed in claim 2, wherein the enzymolysis is carried out at 35 ℃ for 10-20min by using cellulase and pectinase according to a weight ratio of 2: 1.
5. The production process of the composite vegetable and fruit health beverage as claimed in claim 1, wherein the lactic acid bacteria comprise the following raw materials in parts by weight: 10-16 parts of lactobacillus bulgaricus, 4-8 parts of lactobacillus acidophilus and 1-3 parts of lactobacillus casei.
6. The production process of the composite vegetable and fruit health beverage as claimed in claim 5, wherein the lactic acid bacteria comprise the following raw materials in parts by weight: 13 parts of lactobacillus bulgaricus, 6 parts of lactobacillus acidophilus and 2 parts of lactobacillus casei.
7. The production process of the composite health-care vegetable and fruit beverage as claimed in claim 1, wherein the aging agent comprises the following raw materials in parts by weight: 20-50 parts of galacto-oligosaccharide, 2-6 parts of skim milk and 1-2 parts of konjac starch.
CN202010127731.8A 2020-02-28 2020-02-28 Production process of composite vegetable and fruit health-care beverage Pending CN111264731A (en)

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CN103385506A (en) * 2013-07-23 2013-11-13 湖北富程祥云生物科技有限公司 Malt/hawthorn/dried orange peel composite fermentation flavoring beverage
CN105285625A (en) * 2015-10-12 2016-02-03 江苏科技大学 GABA-rich mulberry leaf enzyme beverage stock solution as well as preparation method and application thereof
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Application publication date: 20200612