A kind of tomato-carrot lactic acid fermented beverage and preparation method thereof

Abstract

The invention relates to a tomato-carrot lactic acid fermented beverage. The raw materials for preparation include: a tomato-carrot slurry mixture, oligosaccharides, a stabilizer and lactic acid bacteria, and the addition amounts of the oligosaccharides and the stabilizer are respectively 0.1% %‑1% and 0.01%‑0.5%; the tomato‑carrot slurry mixture includes carrot puree and tomato puree, and the volume ratio of carrot puree and tomato puree is 5~8:2~5; its preparation method is tomato‑carrot pulp Stir the mixture of carrot slurry and oligosaccharides, add lactic acid bacteria to ferment, let it stand for 20-50 hours after fermentation, filter the aged product to obtain the filtrate, adjust the sugar content of the filtrate to 5°Bx-15°Bx, add stabilizer 0.01%-0.5% and homogenize to obtain a tomato-carrot lactic acid fermented beverage. The lactic acid drink has strong fruity aroma and fermented aroma, and has a soft mouthfeel, and retains the nutritional components of carrots and tomatoes to the greatest extent. The preparation method is simple, pollution-free, and suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of beverage products, in particular to a tomato-carrot lactic acid fermented beverage and a preparation method thereof. Background technique [0002] Lactic acid fermented drinks are popular drinks in recent years. The unique flavor and health care functions of lactic acid fermented beverages attract a large number of people and have broad market prospects. Adding fruits and vegetables to the fermented beverage can not only make the fermented milk produce the unique aroma of the fruit and vegetable, improve the taste of the fermented milk, but also improve the nutritional value of the fermented milk beverage. Most of the current fruit and vegetable fermented milk beverages are fermented by compounding milk and fruits and vegetables. However, the calorie of milk is relatively high, and after adding milk, the taste of the beverage is thick and the flavor of dairy products is strong. With the development of the beverage...

AI Technical Summary

Problems solved by technology

[0005] However, the lactic acid bacteria beverage made by mixing ordinary vegetables and fruits with lactic acid bacteria fermentation has poor flavor, heavy odor, pigment degradation, dark color, and serious layering. The upper layer is colorless or light yellow and clear, and the lower layer sinks below. Hard, poor vegetable residue

Inhibition of vegetable and fruit lactic acid fermented beverage market push is poor

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