CN113273653A - Dietary fiber beverage - Google Patents
Dietary fiber beverage Download PDFInfo
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- CN113273653A CN113273653A CN202110505512.3A CN202110505512A CN113273653A CN 113273653 A CN113273653 A CN 113273653A CN 202110505512 A CN202110505512 A CN 202110505512A CN 113273653 A CN113273653 A CN 113273653A
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- dietary fiber
- fruit juice
- probiotics
- lactobacillus
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000006041 probiotic Substances 0.000 claims abstract description 17
- 235000018291 probiotics Nutrition 0.000 claims abstract description 17
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 9
- 239000004376 Sucralose Substances 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 9
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 9
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920001277 pectin Polymers 0.000 claims abstract description 9
- 239000001814 pectin Substances 0.000 claims abstract description 9
- 235000010987 pectin Nutrition 0.000 claims abstract description 9
- 239000001259 polydextrose Substances 0.000 claims abstract description 9
- 229940035035 polydextrose Drugs 0.000 claims abstract description 9
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 235000019408 sucralose Nutrition 0.000 claims abstract description 9
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 241000219095 Vitis Species 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 5
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 5
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 244000057717 Streptococcus lactis Species 0.000 claims description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 235000015197 apple juice Nutrition 0.000 claims description 5
- 239000004106 carminic acid Substances 0.000 claims description 5
- 235000012730 carminic acid Nutrition 0.000 claims description 5
- 229940080423 cochineal Drugs 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 5
- 235000015205 orange juice Nutrition 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 235000021433 fructose syrup Nutrition 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000015816 nutrient absorption Nutrition 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000002131 composite material Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- 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)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a dietary fiber beverage which is prepared by processing the following raw materials in parts by weight: 60-70 parts of grape pulp, 15-30 parts of lactobacillus fermentation liquor, 10-20 parts of polydextrose, 0.1-0.3 part of lily, 2-5 parts of skimmed milk powder, 5-10 parts of probiotics, 1-3 parts of pectin, 1-3 parts of citric acid, 0.2-0.4 part of DL-malic acid, 0.1-0.3 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spice; the invention prepares the glucose syrup, the high fructose syrup and the compound fruit juice into the dietary fiber drink, supplements the dietary fiber and the vitamin to the human body, and matches with the lactobacillus fermentation liquor and the probiotics, thereby achieving the purposes of balancing the nutrient absorption of the human body, improving the immunity of the organism, controlling the blood sugar, preventing the constipation and changing the situation that the traditional fruit juice can only supplement the vitamin.
Description
Technical Field
The invention relates to the technical field of beverage production, and particularly relates to a dietary fiber beverage.
Background
Dietary fiber is a polysaccharide that has the following effects: 1. the water-absorbing swelling and satiety increasing effects can be achieved, so that excessive food intake can be avoided, and the effect on preventing overweight and obesity is very obvious; 2. the intestinal peristalsis can be mechanically stimulated, so that the excrement discharge can be promoted, and the effect on preventing and relieving constipation is very obvious; 3. can provide sufficient food for the probiotics of the intestinal tract, further can maintain the flora of the intestinal tract, and has very obvious effect of improving the immunity of the organism; 4. can delay the absorption speed of carbohydrate, namely sugar, and has obvious effect on controlling the increase of blood sugar. Therefore, the dietary fiber can prevent constipation, improve the immunity of the organism and control blood sugar, most of the existing fruit juice beverages are prepared by mixing high fructose corn syrup and concentrated fruit juice, and only vitamins and fibers can be supplemented to a human body, so that the nutrition absorption of the human body is unbalanced.
Disclosure of Invention
The invention mainly aims to provide a dietary fiber drink which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that: a dietary fiber beverage is processed by the following raw materials in parts by weight: 60-70 parts of grape pulp, 15-30 parts of lactobacillus fermentation liquor, 10-20 parts of polydextrose, 0.1-0.3 part of lily, 2-5 parts of skimmed milk powder, 5-10 parts of probiotics, 1-3 parts of pectin, 1-3 parts of citric acid, 0.2-0.4 part of DL-malic acid, 0.1-0.3 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spices.
Preferably, the auxiliary material is one or a combination of more of lemon yellow, sunset yellow and cochineal.
Preferably, the edible flavor is essence.
Preferably, the proportion of the compound fruit juice is 30-50%.
Preferably, the compound fruit juice is prepared by mixing concentrated apple juice and concentrated orange juice according to the proportion of 1: 1.
Preferably, the probiotics are prepared by mixing lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis in a ratio of 1:1:1:1:1: 1.
Compared with the prior art, the invention has the following beneficial effects: the invention prepares the glucose, the fructose syrup and the compound fruit juice into the dietary fiber drink, supplements the dietary fiber and the vitamin to the human body, and cooperates with the lactobacillus fermentation liquor and the probiotics to achieve the purposes of balancing the nutrient absorption of the human body, improving the immunity of the organism, controlling the blood sugar, preventing the constipation and changing the situation that the traditional fruit juice can only supplement the vitamin.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
A dietary fiber beverage is processed by the following raw materials by weight: 60 parts of grape pulp, 15 parts of lactobacillus fermentation liquor, 10 parts of polydextrose, 0.1 part of lily, 2 parts of skimmed milk powder, 5 parts of probiotics, 1 part of pectin, 1 part of citric acid, 0.2 part of DL-malic acid, 0.1 part of acesulfame potassium, 0.01 part of sucralose, 0.1 part of vitamin C, compound fruit juice, auxiliary materials and edible spice.
In this embodiment, the auxiliary material is one or a combination of lemon yellow, sunset yellow and cochineal red.
In this embodiment, the flavoring is an essence.
In the embodiment, the ratio of the compound fruit juice is 30-50%.
In this example, the composite juice is prepared by mixing concentrated apple juice and concentrated orange juice in a ratio of 1: 1.
In the embodiment, the probiotics are prepared by mixing lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis subspecies according to the proportion of 1:1:1:1:1: 1.
Example 2
A dietary fiber beverage is processed by the following raw materials by weight: 65 parts of grape pulp, 20 parts of lactobacillus fermentation liquor, 15 parts of polydextrose, 0.2 part of lily, 3 parts of skimmed milk powder, 8 parts of probiotics, 2 parts of pectin, 2 parts of citric acid, 0.3 part of DL-malic acid, 0.2 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spice.
In this embodiment, the auxiliary material is one or a combination of lemon yellow, sunset yellow and cochineal red.
In this embodiment, the flavoring is an essence.
In the embodiment, the ratio of the compound fruit juice is 30-50%.
In this example, the composite juice is prepared by mixing concentrated apple juice and concentrated orange juice in a ratio of 1: 1.
In the embodiment, the probiotics are prepared by mixing lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis subspecies according to the proportion of 1:1:1:1:1: 1.
Example 3
A dietary fiber beverage is processed by the following raw materials by weight: 70 parts of grape pulp, 30 parts of lactobacillus fermentation liquor, 20 parts of polydextrose, 0.3 part of lily, 5 parts of skimmed milk powder, 10 parts of probiotics, 3 parts of pectin, 3 parts of citric acid, 0.4 part of DL-malic acid, 0.3 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spice.
In this embodiment, the auxiliary material is one or a combination of lemon yellow, sunset yellow and cochineal red.
In this embodiment, the flavoring is an essence.
In the embodiment, the ratio of the compound fruit juice is 30-50%.
In this example, the composite juice is prepared by mixing concentrated apple juice and concentrated orange juice in a ratio of 1: 1.
In the embodiment, the probiotics are prepared by mixing lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis subspecies according to the proportion of 1:1:1:1:1: 1.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Accordingly, the foregoing description is illustrative in nature and is not to be construed as limiting the scope of the invention as claimed.
Claims (9)
1. A dietary fiber beverage is characterized in that: the material is prepared from the following raw materials in parts by weight: 60-70 parts of grape pulp, 15-30 parts of lactobacillus fermentation liquor, 10-20 parts of polydextrose, 0.1-0.3 part of lily, 2-5 parts of skimmed milk powder, 5-10 parts of probiotics, 1-3 parts of pectin, 1-3 parts of citric acid, 0.2-0.4 part of DL-malic acid, 0.1-0.3 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spices.
2. A dietary fiber beverage according to claim 1, wherein: the material is prepared from the following raw materials in parts by weight: 60 parts of grape pulp, 15 parts of lactobacillus fermentation liquor, 10 parts of polydextrose, 0.1 part of lily, 2 parts of skimmed milk powder, 5 parts of probiotics, 1 part of pectin, 1 part of citric acid, 0.2 part of DL-malic acid, 0.1 part of acesulfame potassium, 0.01 part of sucralose, 0.1 part of vitamin C, compound fruit juice, auxiliary materials and edible spice.
3. A dietary fiber beverage according to claim 1, wherein: the material is prepared from the following raw materials in parts by weight: 65 parts of grape pulp, 20 parts of lactobacillus fermentation liquor, 15 parts of polydextrose, 0.2 part of lily, 3 parts of skimmed milk powder, 8 parts of probiotics, 2 parts of pectin, 2 parts of citric acid, 0.3 part of DL-malic acid, 0.2 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spices.
4. A dietary fiber beverage according to claim 1, wherein: the material is prepared from the following raw materials in parts by weight: 70 parts of grape pulp, 30 parts of lactobacillus fermentation liquor, 20 parts of polydextrose, 0.3 part of lily, 5 parts of skimmed milk powder, 10 parts of probiotics, 3 parts of pectin, 3 parts of citric acid, 0.4 part of DL-malic acid, 0.3 part of acesulfame potassium, 0.01 part of sucralose, 0.1-0.3 part of vitamin C, compound fruit juice, auxiliary materials and edible spices.
5. A dietary fiber beverage according to claim 1, wherein: the auxiliary material is one or a combination of more of lemon yellow, sunset yellow and cochineal red.
6. A dietary fiber beverage according to claim 1, wherein: the edible spice is essence.
7. A dietary fiber beverage according to claim 1, wherein: the proportion of the compound fruit juice is 30-50%.
8. A dietary fiber beverage according to claim 1, wherein: the compound fruit juice is prepared by mixing concentrated apple juice and concentrated orange juice according to the proportion of 1: 1.
9. A dietary fiber beverage according to claim 1, wherein: the probiotics are prepared by mixing lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis subspecies according to the proportion of 1:1:1:1:1: 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110505512.3A CN113273653A (en) | 2021-05-10 | 2021-05-10 | Dietary fiber beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110505512.3A CN113273653A (en) | 2021-05-10 | 2021-05-10 | Dietary fiber beverage |
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| CN113273653A true CN113273653A (en) | 2021-08-20 |
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| CN202110505512.3A Pending CN113273653A (en) | 2021-05-10 | 2021-05-10 | Dietary fiber beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428873A (en) * | 2022-07-29 | 2022-12-06 | 安徽迎驾山泉股份有限公司 | Dietary fiber beverage and preparation process thereof |
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| CN107594238A (en) * | 2017-09-21 | 2018-01-19 | 无锡群硕谷唐生物科技有限公司 | A kind of method of coproduction clear juice of lily and cloudy juice |
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