Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof

Abstract

The invention relates to a bran and red jujube juice lactic acid fermentation beverage prepared from the following raw materials in percentage by weight: 59%-65% of bran juice, 29%-34% of red jujube juice, 1.5%-2.5% of protein sugar, 1.2%-1.8% of sodium chloride, 0.2%-0.6% of glycerol and 2%-5% of lactobacillus strains liquid, wherein the bran juice contains 4.1% of soluble solid matters; and thered jujube juice contains 7% of the soluble solid matters. The bran and red jujube juice lactic acid fermentation beverage produced by enabling sweet and palatable red jujubes to be compatible with bran has very good palatability; meanwhile, the red jujube juice which is easy to culture microbes is added and the solubility of certain effective components contained in the bran is enhanced through lactic acid fermentation, thus the bran and red jujube juice lactic acid fermentation beverage is easier to digest and absorb; and in addition, the bran and red jujube juice lactic acid fermentation beverage is detected to have the reducing sugar content of 4.77 g / L, the lactic acid content of 1.51 g / L, the total nitrogen content of 0.31 g / L, a physicochemical index and a microbial index both achieving the GB19297-2003 'fruit and vegetable juice beverage' hygienic standard, thereby being used as a beverage.

Description

technical field [0001] The invention relates to the technical field of non-alcoholic beverages, in particular to the application of bran and red dates in the preparation of lactic acid bacteria fermented beverages. Background technique [0002] Wheat bran is the main by-product of wheat flour processing. The bran produced by general flour mills accounts for about 20% of the wheat grain mass. Wheat bran is rich in a variety of functional ingredients that have health effects on the human body. Wheat bran contains about 4% to 5% dietary fiber, which plays an important role in preventing human constipation and lowering serum cholesterol; a large number of oligosaccharides in bran, especially pentosan, are low-calorie, indigestible sugars , can be used as an ideal sugar source for patients with diabetes, obesity, hyperlipidemia, etc. The surface activity of oligosaccharides can absorb toxic substances in the intestinal tract and improve the body's disease resistance. The ash c...

AI Technical Summary

Problems solved by technology

There are many reports on the deep processing and reuse of bran, such as the treatment with strong acid and strong alkali to extract functional substances such as dietary fiber, oligosaccharides and phytic acid from bran. These extractions are all aimed at a single component. After the composition, other functional components are destroyed, so that the purpose of comprehensive reuse of bran cannot be achieved, resulting in waste of raw materials

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