Cherry and mulberry and carrot combined sports beverage prepared from fermentation liquor carrying dumpling-type fermentation body and preparation method of beverage

Abstract

The invention discloses a cherry and mulberry and carrot combined sports beverage prepared from fermentation liquor carrying a dumpling-type fermentation body. The beverage is characterized by being prepared from the following ingredients in parts by weight: 80-90 parts of carrots, 10-20 parts of mulberries, 15-25 parts of cherries, 0.08-0.12 part of oxygen-resistance bifidobacterium longum, 0.09-0.13 part of oxygen-resistance bifidobacterium bifidum, 1-2 parts of oxidized starch and 0.02-0.03 part of amylase. The beverage prepared by adopting combined strain fermentation is bright in color, tender in texture, uniform, stable, sweet and sour, and tasty, and has full-bodied frankincense and faint carrot aroma; furthermore, indexes of protein, fat, reducing sugar and acidity are good are good; and compared with the common yoghourt, the content of beta-carotene is increased; and half of fruit juice is coated and enters a fermentation environment after a coating layer is broken, so that the fermentation temperature and speed are adjusted to a certain extent, and the production of a flavor substance is promoted.

Description

technical field [0001] The invention belongs to the field of carrot juice deep processing, and in particular relates to a cherry, mulberry and carrot compound sports drink prepared from a fermentation liquid carrying a dumpling-type fermentation body and a preparation method thereof. Background technique [0002] Carrot is a vegetable with a wide planting area in my country, low price and rich nutrition. It is rich in carotene, vitamins, pectin and minerals, and is one of the important sources of VA for the human body. Carrot juice and its composite products have the effects of lowering cholesterol, preventing myopia, anti-virus, and tumor. 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,...

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