CN117652605A

CN117652605A - Beverage and preparation method thereof

Info

Publication number: CN117652605A
Application number: CN202211034255.0A
Authority: CN
Inventors: 柴诗语; 李洪亮; 马海然; 康正雄; 荆培培
Original assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Current assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date: 2022-08-26
Filing date: 2022-08-26
Publication date: 2024-03-08

Abstract

The invention relates to the technical field of food processing, in particular to a beverage and a preparation method thereof. The beverage provided by the invention comprises the following raw materials in percentage by mass (0.5-2): (98-99.5) whey protein powder and fermented fruit and vegetable juice; the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a composite starter, wherein the composite starter comprises lactobacillus plantarum, lactobacillus helveticus and saccharomycetes. The beverage disclosed by the invention not only contains whey protein, endogenous fructose, vitamins and minerals, can effectively relieve exercise fatigue and quickly recover physical stamina, but also can obviously weaken the astringent taste under acidic conditions, improve the thirst quenching property of the beverage, has good taste and flavor, and obviously improves the product quality; moreover, the beverage can realize longer shelf life, no sediment is generated in the shelf life, and the stability is good.

Description

Beverage and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a beverage and a preparation method thereof.

Background

The human body needs to consume a large amount of nutrients such as carbohydrate, protein, electrolyte and the like in the exercise process, so that the consumed nutrients need to be timely supplemented after the exercise, otherwise, the micro-damage caused by the exercise is difficult to repair, and the symptoms such as fatigue, muscle soreness and the like are difficult to be quickly relieved. The existing research shows that the beverage containing protein and carbohydrate can be timely supplemented after exercise, so that the recovery of the organism can be effectively promoted, and the exercise capacity can be improved. The conventional sports drink ingredients are mostly water, white granulated sugar, sour regulator, vitamins and electrolyte, and the problems of slower absorption, insignificant effect and the like exist.

Whey protein is a high-quality protein in milk, contains abundant essential amino acids, and is easy to digest and absorb by organisms. Isolated whey protein refers to whey protein products having a relative protein content of greater than 90%. The acidic isolated whey protein is soluble as a clear liquid under acidic conditions, and an acidity regulator is usually added to achieve the acidic conditions required for the dissolution of the acidic isolated whey protein, which gives the beverage a very strong astringent feel. However, the water is needed to be added after exercise, and the thirst quenching effect of the beverage is affected by the convergence of the taste.

Disclosure of Invention

The invention provides a beverage and a preparation method thereof, which are used for overcoming the defects of whey protein beverage in the prior art and realizing remarkable improvement of the sense organ and stability of the beverage.

In order to solve the problem of bad taste such as sour and astringent taste of whey protein beverage added with acidity regulator, the invention tries to develop whey protein beverage independent of acidity regulator. In the research and development process, the invention discovers that whey protein is difficult to dissolve to form a stable beverage system after the acidity regulator is removed, and even if the pH of the beverage system can be regulated to be acidic by adopting a plurality of acidity regulator substitutes so that the whey protein is dissolved, the beverage is difficult to ensure to have higher stability, and particularly, the beverage is easy to precipitate in the shelf life under the condition of not adding an emulsion stabilizer. Through continuous attempts, the invention discovers that the fermented fruit and vegetable juice prepared by adopting the specific starter can well promote the dissolution of whey protein, and can obviously improve the stability of the beverage.

Specifically, the invention provides a beverage, which comprises the following raw materials in percentage by mass (0.5-2): (98-99.5) whey protein powder and fermented fruit and vegetable juice; the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a composite starter, wherein the composite starter comprises lactobacillus plantarum, lactobacillus helveticus and saccharomycetes.

The beverage is preferably a sports beverage.

Preferably, the pH of the fermented juice is 3.0-3.5.

Controlling the pH of the fermented fruit and vegetable juice within the range of 3.0-3.5, and controlling the dosage ratio of the whey protein powder and the fermented fruit and vegetable juice within the range of (0.5-2): in the range of (98-99.5), the stability of the beverage system is improved, and the sedimentation phenomenon in the storage process is reduced.

Preferably, in the above composite starter, the yeast is one or a combination of more selected from kluyveromyces marxianus, saccharomyces cerevisiae and saccharomyces pastoris.

As a preferable scheme of the invention, the composite starter is composed of lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus.

As for the starter, the prior art mostly focuses on the influence of starter on nutrition, flavor and efficacy of fermented products, and reports on the influence of starter on the stability of the products are few. The invention surprisingly found that the fermented fruit and vegetable juice prepared from a plurality of fermentation strains can reach a quite acidic pH, but the stability of the beverage prepared by compounding the fermented fruit and vegetable juice with whey protein powder is poor. Among a plurality of fermenting agents, the fermenting agent consisting of lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus is subjected to one-step mixed fermentation to prepare the fermented fruit and vegetable juice, so that whey protein powder can be well dissolved, precipitation of a beverage system can be avoided in a longer storage time, and the stability of the beverage is better ensured.

For the composite starter having the above composition, preferred is a starter wherein the ratio of the viable count of Lactobacillus plantarum, lactobacillus helveticus and yeast is (1-2): (1-2): 1.

when the composite starter is used for fermentation, the inoculation amount of the composite starter is preferably (1-3) U/kg fruit and vegetable juice.

Preferably, the fermentation is carried out at a temperature of 35-38deg.C. The invention discovers that fermentation is carried out under the temperature condition, which is not only beneficial to shortening the fermentation time and reducing the energy consumption, but also ensures the stability of the prepared fermented fruit and vegetable juice in the storage process of the whey protein beverage system.

Preferably, the fermentation is a stationary fermentation.

The fermentation process is carried out by taking pH value of 3.0-3.5 as fermentation end point.

When fermentation is performed with the above-mentioned composite starter, inoculum size and fermentation conditions, the time to reach the fermentation end is usually 10 to 15 hours.

After the fermentation is finished, filtering out the obtained fermentation liquor (containing thalli) to remove thalli, thus obtaining clear fermented fruit and vegetable juice.

Preferably, the fruit and vegetable juice (unfermented fruit and vegetable juice) is prepared from the following components in percentage by mass (2-3): 1 a mixture of fruit juice and vegetable juice; the fruit juice is one or more selected from lemon juice, apple juice, strawberry juice, orange juice, grapefruit juice, pineapple juice, dragon fruit juice, papaya juice, litchi juice, coconut juice, grape juice, pear juice, cherry juice, mango juice, blueberry juice and orange juice, and the vegetable juice is one or more selected from carrot juice, cabbage juice, tomato juice, green pepper juice, white gourd juice, celery juice and cucumber juice.

To better ensure a nutritional supply, the juice (unfermented juice) is preferably obtained by mixing at least two juices with at least two vegetable juices.

Preferably, the fruit juice is apple juice, lemon juice and strawberry juice; the vegetable juice is carrot juice and tomato juice;

or the fruit juice is grapefruit juice, apple juice and lemon juice, and the vegetable juice is carrot juice and celery juice;

or the fruit juice is pineapple juice and coconut juice, and the vegetable juice is cabbage juice and tomato juice.

Further preferably, the fruit juice is in a mass ratio of (80-120): (80-120): apple juice, lemon juice and strawberry juice of (450-500); the vegetable juice is prepared from the following components in percentage by mass (150-200): carrot juice and tomato juice of (130-160);

or the fruit juice is prepared from the following components in percentage by mass (80-120): (80-120): the grapefruit juice, the lemon juice and the apple juice of (450-500), wherein the vegetable juice comprises the following components in percentage by mass (250-300): the carrot juice and celery juice of (40-60);

or, the fruit juice is prepared from the following components in percentage by mass (350-450): pineapple juice and coconut juice of (250-300), wherein the vegetable juice is prepared from the following components in percentage by mass (50-70): the cabbage juice and tomato juice of (250-300).

After the fruit and vegetable juice raw materials are fermented by the composite fermentation agent, the stability of the whey protein beverage can be better ensured, and simultaneously, the beverage is endowed with good sensory characteristics such as taste and the like.

For the unfermented juice source, the Brix of the mixed juice is preferably controlled to be in the range of 25 ° -55 °, and the pH is preferably controlled to be in the range of 3.0-4.5.

As a preferred scheme of the invention, the preparation method of the fermented fruit and vegetable juice comprises the following steps:

(1) Preparation of composite fruit and vegetable juice

Mixing fruit juice and vegetable juice according to (2-3): 1, stirring and mixing the materials according to the mass ratio to obtain composite fruit and vegetable juice;

(2) Filtration

Filtering the composite fruit and vegetable juice through a 1 mu m aperture to obtain mixed liquid;

(3) Sterilization

Sterilizing the mixed solution at 90-95deg.C for 12-15min, and cooling to 30-37deg.C to obtain base material;

(4) Fermentation

Inoculating the composite starter into a base material according to the dosage of 1-3U/kg, and standing and fermenting at 36-37 ℃; the fermentation time is about 10-15h, the pH value is detected every 30min after the fermentation is carried out for 9h, and the fermentation end point is the fermentation end point when the pH value is 3.0-3.5;

(5) Filtration

Filtering the fermentation liquor (fermentation liquor containing thalli) juice obtained in the step (4) through a pore size of 0.5 mu m to obtain clear fermentation fruit and vegetable juice.

In the above beverage, the whey protein powder is preferably an acidic isolated whey protein powder.

The beverage can realize the dissolution of whey protein powder and ensure higher stability without adding acidity regulator.

Preferably, the beverage material does not contain an acidity regulator.

The acidity regulator is a food additive-allowable acidity regulator, and includes, but is not limited to, organic acids (e.g., malic acid, acetic acid, phosphoric acid, citric acid, tartaric acid, fumaric acid, lactic acid), organic acid salts (e.g., sodium citrate, potassium citrate, monosodium citrate, calcium lactate, sodium lactate, potassium lactate), carbonates (e.g., sodium carbonate), bicarbonates (e.g., sodium bicarbonate), etc.

The beverage utilizes the fermented fruit and vegetable juice to replace an acidity regulator, fully dissolves and stabilizes the acidic separated whey protein powder, simultaneously can provide endogenous high-quality fructose, vitamins and electrolytes, replaces unhealthy exogenous added sugar and electrolytes, and endows the beverage with higher nutritional value and rich and full sensory characteristics. The beverage system is in a transparent state, has special flavor of mixed fruits and vegetables and bouquet, has better nutrition absorption, is favorable for recovering physical stamina and relieving creatine, and can be used as a sports drink.

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

Preferably, the method of preparing the beverage comprises the steps of:

(1) Proportioning materials

Dissolving the fermented fruit and vegetable juice and the acidic separated whey protein powder under the stirring condition, wherein the stirring speed is 250-350 r/min, and the time is 10-15min until the system is transparent and uniform and has no white particles;

(2) Sterilization

Sterilizing the mixed feed liquid in the step (1) at 75 ℃ for 5min, and cooling the feed liquid to 4 ℃ after sterilization;

(3) Aseptic canning

And (3) aseptic filling is carried out on the sterilized feed liquid in the step (2) by adopting an aseptic cold filling technology at 20-25 ℃.

The invention has the beneficial effects that: the beverage disclosed by the invention not only contains whey protein, endogenous fructose, vitamins and minerals, can effectively relieve exercise fatigue and quickly recover physical stamina, but also can obviously weaken the astringent taste under acidic conditions, improve the thirst quenching property of the beverage, have good taste and aroma, and obviously improve the product quality; moreover, the beverage provided by the invention has higher stability, can realize longer shelf life, has no sediment in the shelf life, and has good stability.

The preparation method of the beverage is simple and feasible, is beneficial to reducing the production cost and the raw material cost, and is more beneficial to industrial production.

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Kluyveromyces marxianus purchased from Denmark (China) Inc. was used in the following examples: KL 71LY0 10d, lactobacillus plantarum purchased from hansen company, denmark: harvest LB-1 and Lactobacillus helveticus: LH-B02.

Example 1

The present embodiment provides a beverage, which comprises the following components: 990 per mill of fermented fruit and vegetable juice and 10 per mill of acid separated whey protein powder.

The preparation method of the fermented fruit and vegetable juice comprises the following steps:

(1) Preparation of composite fruit and vegetable juice

Weighing 100g of commercial apple juice purchased from Grignard food Co., ltd, 100g of lemon juice, 466g of strawberry juice, 150g of tomato juice and 184g of carrot juice, mixing at a rotating speed of 200r/min, and stirring for 10min to obtain composite fruit and vegetable juice;

(2) Filtration

Filtering the composite fruit and vegetable juice prepared in the step (1) through a 1 mu m aperture to obtain mixed feed liquid;

(3) Sterilization

Sterilizing the mixed material liquid prepared in the step (2) for 15min at 90 ℃; then cooling to 37 ℃ to obtain a base material;

(4) Fermentation

Mixing lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus according to the viable count ratio of 1:1:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption amount of 2U/kg, and standing and fermenting at 37 ℃; the fermentation time is about 10 hours, and the pH value at the fermentation end point is 3.0;

(5) Filtration

Filtering the fermented fruit and vegetable juice through a pore size of 0.5 mu m to obtain clear fermented feed liquid.

The prepared fermented fruit and vegetable juice is clear, has no bubbles and has good sensory evaluation results.

The embodiment also provides a preparation method of the beverage, which comprises the following steps:

(1) Proportioning materials

Mixing the fermented fruit and vegetable juice and the acidic separated whey protein powder in proportion, wherein the stirring speed is 300 rpm, the time is 10min, and the mixing is completed until the system is transparent and uniform and no white particles exist, so that the mixed material liquid is obtained;

(2) Sterilization

(3) Aseptic canning

And (3) carrying out aseptic canning on the material liquid cooled in the step (2) by adopting an aseptic cold filling technology at 20-25 ℃.

Example 2

(1) Preparation of composite fruit and vegetable juice

Weighing 100g of commercial grapefruit juice purchased from Grignard food Co., ltd, 100g of lemon juice, 466g of apple juice, 50g of celery juice and 284g of carrot juice, mixing at a rotating speed of 200r/min, and stirring for 10min to obtain composite fruit and vegetable juice;

(2) Filtration

(3) Sterilization

Sterilizing the mixed feed liquid prepared in the step (2) for 15min at 90 ℃, and then cooling to 37 ℃ to obtain a base material;

(4) Fermentation

Mixing lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus according to the viable count ratio of 1:2:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption amount of 2U/kg, and standing and fermenting at 37 ℃; the fermentation time is about 12.5 hours, and the pH value at the fermentation end point is 3.0;

(5) Filtration

The prepared fermented fruit and vegetable juice is clear, has no bubbles, has poor particle size results and has good sensory evaluation results.

(1) Proportioning materials

Mixing the fermented fruit and vegetable juice and the acidic separated whey protein powder in proportion, wherein the stirring speed is 300 rpm, the stirring time is 12min, and the mixing solution is obtained until the system is transparent and uniform and has no white particles;

(2) Sterilization

Sterilizing the mixed feed liquid in the step (1) at 75 ℃ for 5min, and cooling the feed liquid to 4 ℃ after sterilization.

(3) Aseptic canning

Example 3

(1) Preparation of composite fruit and vegetable juice

Weighing 400g of commercial pineapple juice, 266g of coconut juice, 60g of cabbage juice and 274g of tomato juice purchased from Grignard food company, mixing at a rotating speed of 200r/min, and stirring for 10min to obtain compound fruit and vegetable juice;

(2) Filtration

(3) Sterilization

(4) Fermentation

Mixing lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus according to the viable count ratio of 2:2:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption amount of 2U/kg, and standing and fermenting at 37 ℃; the fermentation time is about 12 hours, and the pH value at the fermentation end point is 3.0.

(5) Filtration

(1) Proportioning materials

(2) Sterilization

Sterilizing the mixed feed liquid obtained in the step (1) at 75 ℃ for 5min, and cooling the feed liquid to 4 ℃ after sterilization;

(3) Aseptic canning

Example 4

The present embodiment provides a beverage, which comprises the following components: 995 per mill of fermented fruit and vegetable juice and 5 per mill of acid separated whey protein powder.

(1) Preparation of composite fruit and vegetable juice

(2) Filtration

(3) Sterilization

(4) Fermentation

Mixing lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus according to the viable count ratio of 1:1:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption amount of 2U/kg, and standing and fermenting at 37 ℃; the fermentation time is about 10 hours, and the pH value at the fermentation end point is 3.0.

(5) Filtration

(1) Proportioning materials

(2) Sterilization

(3) Aseptic canning

Example 5

The present embodiment provides a beverage, which comprises the following components: 980 permillage of fermented fruit and vegetable juice and 20 permillage of acidic separated whey protein powder.

(1) Preparation of composite fruit and vegetable juice

(2) Filtration

(3) Sterilization

(4) Fermentation

(5) Filtration

(1) Proportioning materials

Mixing the fermented fruit and vegetable juice and the acidic separated whey protein powder in proportion, wherein the stirring speed is 300 rpm, the stirring time is 15min, and the mixing is completed until the system is transparent and uniform and no white particles exist, so that the mixed material liquid is obtained;

(2) Sterilization

(3) Aseptic canning

And (3) carrying out aseptic cold filling on the material liquid cooled in the step (2) at 20-25 ℃ by adopting an aseptic cold filling technology.

Comparative example 1

This comparative example provides a beverage having the following composition: 990 per mill of fermented fruit and vegetable juice and 10 per mill of acid separated whey protein powder.

(1) Preparation of composite fruit and vegetable juice

(2) Filtration

(3) Sterilization

(4) Fermentation

Mixing lactobacillus plantarum and lactobacillus helveticus according to the viable bacteria count ratio of 1:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption of 2U/kg, standing and fermenting at 37 ℃ for about 27h, wherein the pH value of the fermentation end point is 3.5.

The fermentation time of the fermented fruit and vegetable juice is longer, the production cost is obviously influenced, and the particle size data is relatively unstable.

The comparative example also provides a preparation method of the beverage, which comprises the following steps:

(1) Proportioning materials

(2) Sterilization

(3) Aseptic canning

Comparative example 2

(1) Preparation of composite fruit and vegetable juice

(2) Filtration

(3) Sterilization

(4) Primary fermentation

Mixing lactobacillus plantarum and lactobacillus helveticus according to the viable bacteria count ratio of 1:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the dosage of 1U/kg, standing and fermenting at 37 ℃ for about 27 hours, wherein the pH value of the fermentation end point is 3.5.

(5) Secondary fermentation

Adding Kluyveromyces marxianus into the base material in the step (4) according to the dosage of 1U/kg, standing and fermenting at 37 ℃ for about 20 hours, wherein the pH value of the fermentation end point is 3.0.

(5) Filtration

The fermentation time of the fermented fruit and vegetable juice is extremely long, and the fermentation needs to be carried out in two steps, so that manpower and material resources are wasted.

(1) Proportioning materials

(2) Sterilization

(3) Aseptic canning

Comparative example 3

(1) Preparation of composite fruit and vegetable juice

(2) Filtration

(3) Sterilization

(4) Fermentation

Mixing lactobacillus plantarum, lactobacillus helveticus and saccharomycetes according to the viable bacteria number ratio of 1:1:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption of 2U/kg, and standing and fermenting at 42 ℃; the fermentation time is about 26 hours, and the pH value at the fermentation end point is 3.0.

(5) Filtration

The fermentation time of the fermented fruit and vegetable juice is longer.

(1) Proportioning materials

(2) Sterilization

(3) Aseptic canning

Comparative example 4

This comparative example provides a beverage having the following composition: 988.5% of water, 1.5% of citric acid and 10% of acidic separated whey protein powder.

(1) Proportioning materials

Mixing water, citric acid and acid separated whey protein powder in proportion, wherein the stirring speed is 300 rpm, the stirring time is 40min, and the mixing solution is obtained until the system is transparent and uniform and has no white particles;

(2) Sterilization

(3) Aseptic canning

The beverage of this comparative example required 40 minutes to dissolve the acid isolated whey protein powder using an acidity regulator, and had poor sensory testing results and poor stability at the later stage of shelf life.

Comparative example 5

This comparative example provides a beverage having the following composition: 975 per mill of fermented fruit and vegetable juice and 25 per mill of acid separated whey protein powder.

(1) Preparation of composite fruit and vegetable juice

(2) Filtration

(3) Sterilization

(4) Fermentation

Mixing lactobacillus plantarum, lactobacillus helveticus and saccharomycetes according to the viable bacteria number ratio of 1:1:1 to obtain a composite starter, adding the composite starter into the base material of the step (3) according to the consumption of 2U/kg, standing and fermenting at 37 ℃ for about 10 hours, wherein the pH value at the fermentation end point is 3.0.

(5) Filtration

(1) Proportioning materials

Mixing the fermented fruit and vegetable juice and the acidic separated whey protein powder in proportion, wherein the stirring speed is 300 rpm, the time is 40min, the system is slightly opaque and uniform, and the liquid is light white;

(6) Sterilization

(3) Aseptic canning

In the comparative example, the dissolution time of the acid isolated whey protein powder required 40 minutes, the liquid could not be transparent, there was flocculent precipitate, and the sensory measurement results and the stability results at the later stage of the shelf life were not ideal.

Experimental example

The performance of the fermented juice and beverage of each of the above examples and comparative examples was measured as follows:

determination of the pH value: the measurement was performed using an electronic pH meter.

Particle size testing: each sample was measured using a BECKMAN COULTER LS13320 laser diffraction particle size analyzer, and 3 replicates were taken for each sample and the average particle size was determined.

Sensory evaluation test method: 30 professional assessors were selected and scored according to the items of tables 1 and 2. The higher each index score, the better the effect. Statistical analysis was performed on the taste results.

TABLE 1 sample taste sensory evaluation Table for fermented fruit and vegetable juice

Table 2 beverage sample tasting sensory scoring table

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

TABLE 3 statistics of sensory results of tasting samples of fermented juice

Note that: the fermented fruit and vegetable juices of example 4, example 5 and comparative example 5 were identical to the fermented fruit and vegetable juice of example 1. The statistics of the sensory evaluation results of the beverages are shown in Table 4.

Table 4 table of sensory results statistics for tasting beverage samples

The beverages of the above examples and comparative examples were stored under dry ambient conditions, and the morphology (including morphology, clarity, sediment formation, etc.) of the beverages was observed at various storage time points, and the results are shown in table 5.

Table 5 beverage sample shelf life stability test table

The beverages of the above examples and comparative examples were stored under dry ambient conditions and the statistics of the particle size measurements are shown in Table 6.

TABLE 6 particle size measurement results Table for beverage samples (Unit: μm)

The results are combined, the sensory evaluation results of the beverages of each embodiment are better and better than those of each comparative example, wherein the sensory evaluation results of the beverages of embodiment 1 are optimal, the shelf life stability is good, the fermentation time is shorter, the production cost is shortened, and the mouthfeel of the products is improved; the sensory evaluation results of example 5 were slightly inferior to examples 1 and 2, probably because excessive whey protein powder addition brought about a certain powder texture. The beverages of the examples all had good shelf life stability and were superior to the respective comparative examples.

According to the invention, lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus are compounded and used in a specific proportion, the mixed fruit and vegetable juice is subjected to synergistic fermentation, the fermentation temperature is optimized, the fermentation time is effectively shortened, the energy consumption is reduced, and the fermented fruit and vegetable juice with special flavor of mixed fruit and vegetable and wine aroma is obtained. The fermented fruit and vegetable juice can fully dissolve and separate whey protein powder, effectively replaces the traditional acidity regulator, can improve the sour feel of the beverage, enables the system to be transparent and have excellent flavor, has good stability in shelf life, contains natural fructose, minerals, vitamins and proteins, can be used as a sports beverage, relieves the tired feeling of sports, and promotes recovery of physical stamina.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A beverage, characterized in that the raw materials of the beverage comprise (0.5-2) by mass: (98-99.5) whey protein powder and fermented fruit and vegetable juice;

the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a composite starter, wherein the composite starter comprises lactobacillus plantarum, lactobacillus helveticus and saccharomycetes.

2. The beverage of claim 1, wherein the fermented juice has a pH of 3.0-3.5.

3. The beverage according to claim 1 or 2, wherein the yeast is one or more selected from the group consisting of kluyveromyces marxianus, saccharomyces cerevisiae, saccharomyces pastoris;

preferably, the composite starter is composed of lactobacillus plantarum, lactobacillus helveticus and kluyveromyces marxianus.

4. A beverage according to any one of claims 1 to 3, wherein the ratio of the viable count of lactobacillus plantarum, lactobacillus helveticus and yeast in the composite leavening agent is (1-2): (1-2): 1.

5. the beverage according to any one of claims 1 to 4, wherein the inoculation amount of the compound starter is (1-3) U/kg fruit and vegetable juice in the fermentation.

6. The beverage of claim 5, wherein the fermentation is at 35-38 ℃;

preferably, the fermentation is a stationary fermentation.

7. The beverage of claim 6, wherein the fermentation is performed to reach a pH of 3.0-3.5 as the fermentation end point.

8. The beverage according to any one of claims 1 to 7, wherein the fruit and vegetable juice is in a mass ratio of (2-3): 1 a mixture of fruit juice and vegetable juice;

wherein the fruit juice is one or more selected from lemon juice, apple juice, strawberry juice, orange juice, grapefruit juice, pineapple juice, dragon fruit juice, papaya juice, litchi juice, coconut juice, grape juice, pear juice, cherry juice, mango juice, blueberry juice and orange juice, and the vegetable juice is one or more selected from carrot juice, cabbage juice, tomato juice, green pepper juice, white gourd juice, celery juice and cucumber juice;

9. The beverage according to any one of claims 1 to 8, wherein the whey protein powder is an acidic isolated whey protein powder;

preferably, the beverage material does not contain an acidity regulator.

10. A method of preparing a beverage according to any one of claims 1 to 9, characterized in that the method comprises: mixing the fermented fruit and vegetable juice with whey protein powder, stirring, dissolving and sterilizing.