Purple sweet potato, carrot and yoghourt compound drink prepared through fermentation liquor carrying dumpling-type fermentation bodies and preparation method thereof

Abstract

The invention discloses a purple sweet potato, carrot and yoghourt compound drink prepared through fermentation liquor carrying dumpling-type fermentation bodies. The compound drink is characterized by comprising, by weight, 80-90 parts of carrots, 20-30 parts of purple sweet potatoes, 10-12 parts of milk, 5-6 parts of white sugar, 1-2 parts of pectase, 1-2 parts of vegetable oil, 1-2 parts of polyglyceryl fatty ester, 0.8-1 part of amylase, 1-1.4 parts of lactic acid bacteria, 0.01-0.03 part of gelatin, an appropriate quantity of activation deionized water ice blocks and an appropriate amount of water. In a liquor fermentation environment, the dumpling-type fermentation bodies wrapped with the activation deionized water ice blocks are added, the activation deionized water ice blocks can restrain fermentation to a certain degree at the later stage of fermentation through dissolving, after dissolving, the activation deionized water can promote fermentation to a certain degree, and fermentation speed control is achieved under simple fermentation temperature control, which is beneficial to forming of flavor substances.

Description

Technical field [0001] The invention belongs to the field of carrot juice deep processing, and in particular relates to a purple potato carrot yogurt composite beverage prepared from a fermentation broth carrying a dumpling-type fermentation body and a preparation method. Background technique [0002] Carrots are a wide-growing, low-priced, nutritious vegetable in my country. They are rich in carotene, vitamins, pectin and minerals. They are one of the important sources of human VA. Carrot juice and its compound products have the effects of lowering cholesterol, preventing myopia, anti-virus and tumor. However, at present, the utilization rate of carrots and their products in China is not high, mainly carrot juice, and there are the following defects in the processing of carrot juice: (1) In terms of raw materials, carrot juice is easy to spoil and deteriorate, about -10℃ Under the conditions, it can only be stored for 2 days. In addition, the instability of the raw fruit and ve...

AI Technical Summary

Problems solved by technology

However, at present, the development and utilization rate of carrots and their products in China is not high, mainly based on carrot juice, and there are the following defects in the processing of carrot juice: (1) In terms of raw materials, raw carrot juice is easy to rot and deteriorate, and it is about -10°C Under the same conditions, it can only be stored for 2 days. In addition, the instability of fruit and vegetable juices gradually manifests with time; (2) In terms of taste: carrot itself has a stewed taste but no fruity aroma, and the taste of its processed drinks is far better than that of No variety of fruit juices, which greatly reduces its market share; (3) Industry: At present, most of the extracts are concentrated juice products aimed at extracting water-soluble components, while carotene is a fat-soluble component, and the solid extraction rate is not high , the absorption rate in the human body is low after people eat or drink; (4) Processing: A large amount of residue will be produced in the processing of carrot juice, which not only causes waste of resources but also causes environmental pollution. Therefore, the main processing links of carrots should be optimized and Its comprehensive utilization, maximum retention and improvement of the functional substances contained in its products is of great significance to improving the utilization rate of carrot resources and realizing a virtuous cycle of resources. Make full use of the nutrients in carrots and develop products with the best functions. The content of ingredients, good taste and convenient products maximize their value, which is an important direction for future research on carrot deep processing