Compound fermented fruit and vegetable juice lactic acid bacteria beverage and preparation process thereof

Abstract

The invention discloses a compound fermented fruit and vegetable juice lactic acid bacteria beverage. The compound fermented fruit and vegetable juice lactic acid bacteria beverage comprises the following components: 6%-8% of white granulated sugar, 2.5%-4% of skimmed milk powder, 1%-2.5% of glucose, 0.1%-0.8% of whole milk powder, 0.001%-0.005% of lactic acid bacteria compound strains, 0.25%-0.4%of concentrated blueberry juice, 0.15%-0.25% of fermented fruit and vegetable juice, 0.1%-0.8% of pectin,0.1%-0.5% of DL-malic acid, 0.01%-0.05% of lactic acid, 0.1%-0.8% of citric acid, 0.01%-0.05%of sodium citrate, 0.01%-0.05% of sodium tripolyphosphate, 0.001%-0.005% of trichlorosucrose and the balance of water, wherein all of the components are 100%. A preparation process comprises the following steps: (1) preparing auxiliary materials; (2) preparing a fermentation base solution; (3) performing inoculated fermentation; (4) blending composite fermented fruit and vegetable juice; (5) performing homogenizing and filling; (6) performing disinfecting and refrigerating to obtain the lactic acid bacteria beverage with high nutritional value, and high-fat pectin can prevent protein hydrolysis in the whole milk powder. After being drunk, the beverage is hydrolyzed into various amino acids in the stomach, so that the nutrition balance is ensured.

Description

technical field [0001] The invention relates to a drink, in particular to a compound fermented fruit and vegetable juice lactic acid bacteria drink and a preparation process thereof. Background technique [0002] There are many kinds of vegetables and fruits, which account for 33.7% and 8.4% of the food in the diet of Chinese residents, and are an important part of the diet. Vegetables are rich in water, low in energy, and rich in phytochemicals. They are an important source of essential trace elements, dietary fiber, and natural antioxidants. Among them, stems, leaves, and cauliflower vegetables are good sources of carotene, vitamin C, vitamin B2, minerals, and dietary fiber. Darker vegetables are higher in carotene, riboflavin, and vitamin C than lighter-colored vegetables, and contain more phytochemicals. Fruit contains 85% to 90% water and is an important source of vitamins, minerals and dietary fiber necessary for the human body. [0003] The process of microbial fer...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the amino acids after protein hydrolysis in the existing lactic acid bacteria beverage preparation process are prone to chemical reactions and affect the absorption of the human body, and its own nutritional value is not high, and to provide a compound fermented fruit and vegetable juice lactic acid bacteria beverage and its Preparation Process

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