Laba Garlic Lactic Acid Drink

Abstract

The invention relates to a Laba garlic lactic acid beverage, the preparation steps are as follows: (1) Laba garlic juice preparation; (2) Laba garlic microcapsule preparation; (3) lactic acid fermentation; (4) adding honey, stevia, lemon juice and ginger juice to the fermented liquid for seasoning; Homogenize to get Laba garlic lactic acid drink. The invention adopts high-density CO2 blunt enzyme cutting technology, realizes enzyme killing and tissue fragmentation under low temperature environment, tissue allicin degradation and allicin production without affecting the original taste, flavor and nutritional value of Laba garlic; Laba garlic The addition of slow-release microcapsules makes the concentration of allicin and other sulfur-containing substances in the fermentation broth less than 0.01%, which will not affect the fermentation of lactic acid bacteria, but also provide fermentation raw materials for lactic acid bacteria and increase the types of secondary metabolites of the product; deodorized protein capsules and The bulging bottle cap design allows consumers to enjoy the special taste of garlic-flavored drinks according to their own preferences, without worrying about the garlic flavor affecting people around them.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a laba garlic lactic acid beverage. Background technique [0002] The green in Laba garlic (the mixed color of allicin and allicin) will turn into yellow (allicin), which will affect the color of the product. The formation of allicin mainly includes two ways, one is the degradation of allicin, and the other is the pyrrolyl amino acid in garlic and pyruvate to form allicin under the action of enzyme. [0003] During the fermentation process of Laba garlic, in the process of lactic acid fermentation, sulfur-containing compounds such as allicin in Laba garlic will have a certain inhibitory effect on the growth of bacteria in the fermentation broth, affecting the reduction of fermentation rate. [0004] After drinking the Laba garlic lactic acid drink, the garlic taste will remain in the mouth, because some people are more repulsive. [0005] Through the search, the following two pate...

AI Technical Summary

Problems solved by technology

[0007] 2. Black garlic bio-fermented beverage and its production method (CN102697138A). This invention uses a single yeast strain for fermentation, and the product has a single flavor. In addition, the accumulation of substances such as acids and alcohols produced by fermentation will reduce microbial activity and slow down fermentation. speed

This method does not cover the garlic flavor of black garlic, which affects the taste of the product

Images