CN115462489A - Probiotics plant beverage - Google Patents
Probiotics plant beverage Download PDFInfo
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- CN115462489A CN115462489A CN202111556604.0A CN202111556604A CN115462489A CN 115462489 A CN115462489 A CN 115462489A CN 202111556604 A CN202111556604 A CN 202111556604A CN 115462489 A CN115462489 A CN 115462489A
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- 241001465754 Metazoa Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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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
- A23L2/58—Colouring 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The invention belongs to the technical field of plant drink, and particularly relates to probiotic plant drink which comprises the following raw materials in parts by mass: the color raw materials are 6-10g of one or more of beetroot, spinach, mulberry, black medlar, celery, pawpaw and pomegranate; the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit, and the weight of each fruit raw material is 10-15g; the vegetable raw material is one or more of kelp, celery, sweet pepper, balsam pear, carrot, cabbage and cucumber, each of which is 10-15g; 10-20g of stevia rebaudiana and 5-8g of honey. According to the invention, through the arrangement of the color raw materials, the required color can be extracted from vegetables or fruits, the addition of pigment is avoided, the eating is safer, and through the action of the beetroot, the red beetroot has the effects of strengthening stomach, helping digestion, relieving cough, reducing sputum, guiding qi downward, promoting urination, clearing away heat and toxic materials, detoxifying liver and the like, and in addition, the beetroot can provide a certain amount of sugar.
Description
Technical Field
The invention belongs to the technical field of plant drinking liquid, and particularly relates to probiotic plant drinking liquid.
Background
Probiotics is a kind of active microorganisms beneficial to a host, and is a general term for active beneficial microorganisms which are planted in intestinal tracts and reproductive systems of human bodies and can generate definite health efficacy so as to improve the micro-ecological balance of the host and play beneficial roles. The beneficial bacteria or fungi in human bodies and animal bodies are mainly as follows: clostridium butyricum, lactobacillus, bifidobacterium, lactobacillus acidophilus, actinomycetes, saccharomycetes and the like. At present, the products with the strongest functions researched in the world are mainly composite active probiotics consisting of various microorganisms, and are widely applied to the fields of bioengineering, industry and agriculture, food safety and life health.
The existing probiotics are widely applied to vegetable drinks, fruit juice drinks and fruit and vegetable drinks to meet the nutrition required by human bodies, so the invention provides the probiotic plant drink.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides a probiotic plant drink, which has the characteristics of no sucrose, no pigment addition and healthy eating.
In order to achieve the purpose, the invention provides the following technical scheme: a probiotic plant drink comprises the following raw materials in parts by mass:
the color raw materials are 6-10g of one or more of beetroot, spinach, mulberry, black medlar, celery, pawpaw and pomegranate;
the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit, and the weight of each fruit raw material is 10-15g;
the vegetable raw material is one or more of thallus laminariae, herba Apii Graveolentis, sweet pepper, fructus Momordicae Charantiae, radix Dauci Sativae, caulis et folium Brassicae Capitatae, and fructus Cucumidis Sativi 10-15g each;
10-20g of stevia rebaudiana and 5-8g of honey;
plant lactic acid bacteria, bifidobacteria and yeast seed liquid 0.9-2%;
30-50% of water.
Preferably, the taste of the drink is divided into four tastes of original taste, 30% sweetness, 50% sweetness and 70% sweetness.
Preferably, the ratio of the lactobacillus plantarum, the bifidobacterium and the yeast is 2:1:1.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, through the arrangement of the color raw materials, the required color can be extracted from vegetables or fruits, the addition of pigment is avoided, the eating is safer, and through the action of the beetroot, the beetroot has the color and simultaneously has the effects of invigorating stomach, helping digestion, relieving cough, reducing phlegm, guiding qi downward, promoting urination, clearing away heat and toxic materials, detoxifying the liver and the like, and in addition, the beetroot can also provide a certain amount of sugar.
2. According to the invention, the stevia rebaudiana is used as a sweetening agent, so that the whole plant drink has a better taste, and different requirements of different crowds on sweetness are met by setting four tastes of original taste, 30% sweetness, 50% sweetness and 70% sweetness, so that the range of selection is wider.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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 invention provides the following technical scheme: the probiotic plant beverage comprises the following raw materials in parts by mass when the beverage is original in taste:
the color raw materials are 6g of one or more of beetroot, spinach, mulberries, lycium ruthenicum, celery, pawpaw and pomegranate, the required color can be extracted from vegetables or fruits by the arrangement of the color raw materials, the addition of pigments is avoided, the food is safer to eat, and the beetroot has the effects of strengthening stomach, helping digestion, relieving cough, reducing sputum, guiding qi downward, promoting urination, clearing heat, removing toxicity, detoxifying liver and the like while having the color, and in addition, the beetroot can also provide certain sugar;
the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit, and each amount is 10g;
the vegetable raw material is one or more of kelp, celery, sweet pepper, balsam pear, carrot, cabbage and cucumber, each 10g;
plant lactobacillus, bifidobacterium and yeast seed liquid are respectively 0.9 percent;
and 30% of water.
In the preparation process of the original plant beverage, stevia rebaudiana and honey are not added, and the sweet taste of the original plant beverage is completely from the natural neutralized taste of fruits and vegetables.
Example 2
The invention provides the following technical scheme: a probiotic plant drink, when having 30% sweetness in taste, comprises the following raw materials in parts by mass:
the color raw materials are one or more than 7g of beetroot, spinach, mulberries, lycium ruthenicum, celery, pawpaw and pomegranates, the required color can be extracted from vegetables or fruits by the arrangement of the color raw materials, the addition of pigments is avoided, the eating is safer, and the beetroot has the effects of strengthening the stomach, helping digestion, relieving cough, reducing phlegm, guiding qi downward, promoting urination, clearing away heat and toxic materials, detoxifying the liver and the like while having the color, and in addition, the beetroot can also provide certain sugar;
the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit, and the weight of each of the fruit raw materials is 11g;
the vegetable raw material is one or more of kelp, celery, sweet pepper, balsam pear, carrot, cabbage and cucumber, each 11g;
the stevia rebaudiana beverage comprises 10g of stevia rebaudiana and 5g of honey, wherein the stevia rebaudiana is used as a sweetening agent through the arrangement of the stevia rebaudiana, so that the whole plant beverage is more delicious;
plant lactobacillus, bifidobacterium and yeast seed liquid are respectively 1 percent;
40 percent of water.
In the preparation process of the plant beverage with 30% sweetness, 10g of stevia rebaudiana and 5g of honey are added, and the sweetness of the mouthfeel of the plant beverage is increased on the basis of the mouthfeel of the fruits and vegetables after the fruits and vegetables are neutralized.
Example 3
The invention provides the following technical scheme: a probiotic plant drink, when having a taste of 50% sweetness, comprises the following raw materials in parts by mass:
the color raw materials are one or more of beetroot, spinach, mulberries, lycium ruthenicum, celery, pawpaw and pomegranate 7g each, the required color can be extracted from vegetables or fruits by the arrangement of the color raw materials, the addition of pigments is avoided, the eating is safer, and the beetroot has the effects of strengthening stomach, helping digestion, relieving cough, reducing sputum, guiding qi downward, promoting urination, clearing heat, removing toxicity, detoxifying liver and the like while having the color, and in addition, the beetroot can also provide a certain sugar;
the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit, and each is 12g;
the vegetable raw material is one or more of kelp, celery, sweet pepper, balsam pear, carrot, cabbage and cucumber, each 11g;
the stevia rebaudiana beverage comprises 10g of stevia rebaudiana and 7g of honey, wherein the stevia rebaudiana is used as a sweetening agent through the arrangement of the stevia rebaudiana, so that the whole plant beverage is more delicious;
plant lactobacillus, bifidobacterium and yeast seed liquid are respectively 1.5 percent;
40% of water.
In the preparation process of the plant beverage with the sweetness of 50%, 10g of stevia rebaudiana and 7g of honey are added, and the sweetness of the mouthfeel of the plant beverage is increased on the basis of the mouthfeel of the neutralized fruits and vegetables.
Example 4
The invention provides the following technical scheme: a probiotic plant drink, when having a taste of 70% sweetness, comprises the following raw materials in parts by mass:
the color raw materials are one or more of beetroot, spinach, mulberries, lycium ruthenicum, celery, pawpaw and pomegranate 8g each, the required color can be extracted from vegetables or fruits by the arrangement of the color raw materials, the addition of pigments is avoided, the eating is safer, and the beetroot has the effects of strengthening stomach, helping digestion, relieving cough, reducing sputum, guiding qi downward, promoting urination, clearing heat, removing toxicity, detoxifying liver and the like while having the color, and in addition, the beetroot can also provide a certain amount of sugar;
the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit 13g;
the vegetable raw material is one or more of kelp, celery, sweet pepper, balsam pear, carrot, cabbage and cucumber, and each amount is 13g;
the stevia rebaudiana beverage comprises 10g of stevia rebaudiana and 8g of honey, wherein the stevia rebaudiana is used as a sweetening agent through the arrangement of the stevia rebaudiana, so that the whole plant beverage is more delicious;
plant lactobacillus, bifidobacterium and yeast seed liquid are respectively 1.6 percent;
40% of water.
In the preparation process of the plant beverage with 70% sweetness, 10g of stevia rebaudiana and 8g of honey are added, and the sweetness of the mouthfeel of the plant beverage is increased on the basis of the mouthfeel of the fruits and vegetables after the fruits and vegetables are neutralized.
Through the arrangement of four tastes of original taste, 30% sweetness, 50% sweetness and 70% sweetness, different requirements of different crowds on sweetness are met, and the range of selection is wider.
The working principle and the using process of the invention are as follows: according to the invention, beetroot, spinach, mulberry, lycium ruthenicum, celery, pawpaw or pomegranate in color raw materials are respectively crushed one by one, and a container is used for containing a crushed color raw material stock solution;
soaking stevia rebaudiana into water, adding required fruit raw materials, vegetable raw materials, water, plant lactic acid bacteria, bifidobacteria and yeast seed liquid into a crusher or crushing equipment, stirring and mixing, adding required color raw material stock solution into the mixture, and selecting whether to place honey and stevia rebaudiana water according to requirements to obtain the fruit and vegetable drink.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. A probiotic plant drink is characterized in that: the material comprises the following raw materials in parts by mass:
the color raw materials are 6-10g of one or more of beetroot, spinach, mulberry, black medlar, celery, pawpaw and pomegranate;
the fruit raw material is one or more of green plum, pineapple, apple, pear, grape, kiwi fruit, lemon, hawthorn, blueberry, mangosteen, banana and grapefruit, each of which is 10-15g;
the vegetable raw material is one or more of kelp, celery, sweet pepper, balsam pear, carrot, cabbage and cucumber, each of which is 10-15g;
10-20g of stevia rebaudiana and 5-8g of honey;
plant lactic acid bacteria, bifidobacterium and yeast seed liquid are respectively 0.9 to 2 percent;
30-50% of water.
2. A probiotic plant drink according to claim 1, characterized in that: the taste of the drink is divided into four tastes of original taste, 30% sweetness, 50% sweetness and 70% sweetness.
3. A probiotic plant drink according to claim 1, characterized in that: the ratio of the plant lactic acid bacteria, the bifidobacteria and the yeast is 2:1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111556604.0A CN115462489A (en) | 2021-12-17 | 2021-12-17 | Probiotics plant beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111556604.0A CN115462489A (en) | 2021-12-17 | 2021-12-17 | Probiotics plant beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115462489A true CN115462489A (en) | 2022-12-13 |
Family
ID=84364373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111556604.0A Pending CN115462489A (en) | 2021-12-17 | 2021-12-17 | Probiotics plant beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115462489A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689922A (en) * | 2015-11-17 | 2017-05-24 | 万德堂(衡水)生物科技有限公司 | Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons |
| CN107950707A (en) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | From allotment beverage composition for treating dental erosion, and its preparation method and application |
| CN108094797A (en) * | 2018-01-09 | 2018-06-01 | 安徽妙奇树生物科技有限公司 | A kind of composite enzyme beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689922A (en) * | 2015-11-17 | 2017-05-24 | 万德堂(衡水)生物科技有限公司 | Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons |
| CN107950707A (en) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | From allotment beverage composition for treating dental erosion, and its preparation method and application |
| CN108094797A (en) * | 2018-01-09 | 2018-06-01 | 安徽妙奇树生物科技有限公司 | A kind of composite enzyme beverage and preparation method thereof |
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Application publication date: 20221213 |