阅读说明：本技术 一种天然蔬果发酵饮料及其制备工艺 (Natural vegetable and fruit fermented beverage and preparation process thereof ) 是由 乔彩宾 于 2020-06-09 设计创作，主要内容包括：本发明涉及果蔬饮料技术领域,公开了一种天然蔬果发酵饮料及其制备工艺,包括以下原料及其重量分数：奇异果20-40份、番茄10-20、牛奶20-50份、黄瓜1-5份、胡萝卜1-3份、苦瓜1-2份、葡萄柚5-8份、苹果10-15份、香蕉5-10份、菠萝2-8份、木糖醇8-15份、食用二氧化碳2-5份、食品添加剂0.1-1份。本发明通过使用奇异果、番茄等低糖量的果蔬为主要原料,同时添加牛奶进行发酵,使得饮料的糖分含量少,同时可以补充足够的蛋白质,使用木糖醇这种健康的甜味剂添加,使饮料具有一定的甜味,同时充入食用级二氧化碳形成气泡水,提高了饮料的口感使其被更多人欢迎。(The invention relates to the technical field of fruit and vegetable beverages, and discloses a natural fruit and vegetable fermented beverage and a preparation process thereof, wherein the natural fruit and vegetable fermented beverage comprises the following raw materials in parts by weight: 20-40 parts of kiwi fruit, 10-20 parts of tomato, 20-50 parts of milk, 1-5 parts of cucumber, 1-3 parts of carrot, 1-2 parts of balsam pear, 5-8 parts of grapefruit, 10-15 parts of apple, 5-10 parts of banana, 2-8 parts of pineapple, 8-15 parts of xylitol, 2-5 parts of edible carbon dioxide and 0.1-1 part of food additive. The kiwi fruit and tomato low-sugar fruit and vegetable beverage is prepared by using kiwi fruit, tomato and other low-sugar fruits and vegetables as main raw materials, adding milk for fermentation, so that the beverage is low in sugar content, sufficient protein can be supplemented, the xylitol which is a healthy sweetener is added, so that the beverage has certain sweet taste, and meanwhile, edible carbon dioxide is filled to form bubble water, so that the taste of the beverage is improved, and the beverage is popular with more people.)

1. A natural vegetable and fruit fermented beverage and a preparation process thereof are characterized in that: 20-40 parts of kiwi fruit, 10-20 parts of tomato, 20-50 parts of milk, 1-5 parts of cucumber, 1-3 parts of carrot, 1-2 parts of balsam pear, 5-8 parts of grapefruit, 10-15 parts of apple, 5-10 parts of banana, 2-8 parts of pineapple, 8-15 parts of xylitol, 2-5 parts of edible carbon dioxide and 0.1-1 part of food additive.

2. The natural fermented vegetable and fruit beverage and the preparation process thereof according to claim 1, wherein the natural fermented vegetable and fruit beverage comprises the following components: 20 parts of kiwi fruit, 10 parts of tomato, 20 parts of milk, 2 parts of cucumber, 2 parts of carrot, 1.5 parts of balsam pear, 5 parts of grapefruit, 10 parts of apple, 5 parts of banana, 5 parts of pineapple, 15 parts of xylitol, 4 parts of edible carbon dioxide and 0.5 part of food additive.

3. The natural fermented vegetable and fruit beverage and the preparation process thereof according to claim 1, wherein the natural fermented vegetable and fruit beverage comprises the following components: 30 parts of kiwi fruit, 10 parts of tomato, 20 parts of milk, 2 parts of cucumber, 1 part of carrot, 1 part of balsam pear, 7 parts of grapefruit, 10 parts of apple, 5 parts of banana, 2.5 parts of pineapple, 8 parts of xylitol, 3 parts of edible carbon dioxide and 0.5 part of food additive.

4. The natural fermented vegetable and fruit beverage and the preparation process thereof according to claim 1, wherein the natural fermented vegetable and fruit beverage comprises the following components: 25 parts of kiwi fruit, 10 parts of tomato, 25 parts of milk, 1 part of cucumber, 1 part of carrot, 1 part of balsam pear, 5.5 parts of grapefruit, 10 parts of apple, 5 parts of banana, 3 parts of pineapple, 10 parts of xylitol, 3 parts of edible carbon dioxide and 0.5 part of food additive.

5. The natural fermented vegetable and fruit beverage and the preparation process thereof according to claim 1, wherein the natural fermented vegetable and fruit beverage comprises the following components: the preparation steps are as follows:

a. weighing the raw materials in parts by weight;

the method comprises the following steps: cleaning prepared fruit and vegetable raw materials, then mixing the raw materials according to the specific gravity, and then cutting the raw materials for later use;

step two: mixing the cut fruit and vegetable raw materials, placing the mixture into a fermentation tank, adding milk, and adding lactic acid bacteria;

step three: fermenting the raw materials and the lactic acid bacteria under a proper temperature condition, sterilizing the raw materials and the lactic acid bacteria at high temperature after the fermentation is finished, and cooling the raw materials and the lactic acid bacteria;

step four: filtering the cooled raw materials by using a filtering device, filtering out impurities such as residues and the like, and then adding food-grade xylitol and food additives into the filtered beverage;

step five: filling the beverage with practical carbon dioxide by an inflator;

step six: and packaging and storing the beverage.

6. The natural fermented vegetable and fruit beverage and the preparation process thereof according to claim 5, wherein the natural fermented vegetable and fruit beverage comprises the following components: and in the first step, the fruit and vegetable materials are cleaned by adopting an automatic fruit and vegetable cleaning machine, and the fruit and vegetable crusher is used for cutting up the fruits and vegetables.

7. The natural fermented vegetable and fruit beverage and the preparation process thereof according to claim 5, wherein the natural fermented vegetable and fruit beverage comprises the following components: the sterilization temperature in the third step is 80 ℃, and the sterilization time is 30 min.

Technical Field

The invention relates to the technical field of fruit and vegetable beverages, in particular to a natural fruit and vegetable fermented beverage and a preparation process thereof.

Background

With the gradual increase of the yield of fruits and vegetables, the deep processing technology of the fruits and vegetables is more and more mature, people can eat fresh season-oriented vegetables and can also eat processed fruits and vegetables, if the fruit and vegetable juice has the characteristics of unique flavor, comprehensive nutrition, traditional Chinese medicine conditioning and the like, in the fruit and vegetable juice market of China at present, novel beverages represented by the fruit and vegetable juice are more and more popular with consumers, the market space is larger, and the fruit and vegetable fermented beverage is prepared by fermenting various vegetable juices serving as main raw materials by lactic acid bacteria and the like. The lactobacillus utilizes the metabolism of soluble substances of the raw materials to produce various amino acids, vitamins and enzymes; the organic acid is generated, so that the absorption and utilization of mineral substances such as calcium, phosphorus and the like in the vegetable juice are facilitated, and the nutritive value of the vegetable juice is improved; lactic acid, acetic acid and other organic acids are produced in the fermentation process of lactic acid bacteria.

The fruit and vegetable fermented beverage is a healthy beverage, is particularly suitable for people who need to lose weight and control caloric intake due to less sugar and fat, but is also low in market sales due to poor taste and popular with less people due to the fact that the fruit and vegetable fermented beverage is low in sugar content, and the sugar content is increased if the sugar is added to increase the taste, so that the fruit and vegetable fermented beverage does not have the characteristic of a healthy beverage. Therefore, we propose a natural vegetable and fruit fermented beverage and a preparation process thereof.

Disclosure of Invention

The invention aims to provide a natural vegetable and fruit fermented beverage and a preparation process thereof, and solves the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a natural vegetable and fruit fermented beverage and a preparation process thereof comprise the following raw materials in parts by weight: 20-40 parts of kiwi fruit, 10-20 parts of tomato, 20-50 parts of milk, 1-5 parts of cucumber, 1-3 parts of carrot, 1-2 parts of balsam pear, 5-8 parts of grapefruit, 10-15 parts of apple, 5-10 parts of banana, 2-8 parts of pineapple, 8-15 parts of xylitol, 2-5 parts of edible carbon dioxide and 0.1-1 part of food additive.

In a preferred embodiment of the present invention, the food comprises 20 parts of kiwi fruit, 10 parts of tomato, 20 parts of milk, 2 parts of cucumber, 2 parts of carrot, 1.5 parts of balsam pear, 5 parts of grapefruit, 10 parts of apple, 5 parts of banana, 5 parts of pineapple, 15 parts of xylitol, 4 parts of edible carbon dioxide and 0.5 part of food additive.

In a preferred embodiment of the present invention, kiwi fruit 30 parts, tomato 10 parts, milk 20 parts, cucumber 2 parts, carrot 1 part, balsam pear 1 part, grapefruit 7 parts, apple 10 parts, banana 5 parts, pineapple 2.5 parts, xylitol 8 parts, edible carbon dioxide 3 parts, and food additive 0.5 part.

In a preferred embodiment of the present invention, the food comprises 25 parts of kiwi fruit, 10 parts of tomato, 25 parts of milk, 1 part of cucumber, 1 part of carrot, 1 part of balsam pear, 5.5 parts of grapefruit, 10 parts of apple, 5 parts of banana, 3 parts of pineapple, 10 parts of xylitol, 3 parts of edible carbon dioxide and 0.5 part of food additive.

As a preferred embodiment of the invention, the preparation steps are as follows:

a. weighing the raw materials in parts by weight;

the method comprises the following steps: cleaning prepared fruit and vegetable raw materials, then mixing the raw materials according to the specific gravity, and then cutting the raw materials for later use;

step two: mixing the cut fruit and vegetable raw materials, placing the mixture into a fermentation tank, adding milk, and adding lactic acid bacteria;

step three: fermenting the raw materials and the lactic acid bacteria under a proper temperature condition, sterilizing the raw materials and the lactic acid bacteria at high temperature after the fermentation is finished, and cooling the raw materials and the lactic acid bacteria;

step four: filtering the cooled raw materials by using a filtering device, filtering out impurities such as residues and the like, and then adding food-grade xylitol and food additives into the filtered beverage;

step five: filling the beverage with practical carbon dioxide by an inflator;

step six: and packaging and storing the beverage.

In a preferred embodiment of the present invention, in the first step, an automatic fruit and vegetable cleaning machine is used to clean the fruit and vegetable materials, and a fruit and vegetable shredder is used to shred the fruit and vegetable.

In a preferred embodiment of the present invention, the sterilization temperature in the third step is 80 ℃, and the sterilization time is 30 min.

Compared with the prior art, the invention has the following beneficial effects:

the kiwi fruit and tomato low-sugar fruit and vegetable beverage is prepared by using kiwi fruit, tomato and other low-sugar fruits and vegetables as main raw materials, adding milk for fermentation, so that the beverage is low in sugar content, sufficient protein can be supplemented, the xylitol which is a healthy sweetener is added, so that the beverage has certain sweet taste, and meanwhile, edible carbon dioxide is filled to form bubble water, so that the taste of the beverage is improved, and the beverage is popular with more people.

Drawings

Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:

FIG. 1 is a flow chart of a natural vegetable and fruit fermented beverage and a preparation process thereof;

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

Referring to fig. 1, the present invention provides a technical solution: a natural vegetable and fruit fermented beverage and a preparation process thereof comprise the following raw materials in parts by weight: 20-40 parts of kiwi fruit, 10-20 parts of tomato, 20-50 parts of milk, 1-5 parts of cucumber, 1-3 parts of carrot, 1-2 parts of balsam pear, 5-8 parts of grapefruit, 10-15 parts of apple, 5-10 parts of banana, 2-8 parts of pineapple, 8-15 parts of xylitol, 2-5 parts of edible carbon dioxide and 0.1-1 part of food additive.

Further, 20 parts of kiwi fruit, 10 parts of tomato, 20 parts of milk, 2 parts of cucumber, 2 parts of carrot, 1.5 parts of balsam pear, 5 parts of grapefruit, 10 parts of apple, 5 parts of banana, 5 parts of pineapple, 15 parts of xylitol, 4 parts of edible carbon dioxide and 0.5 part of food additive.

Further, 30 parts of kiwi fruit, 10 parts of tomato, 20 parts of milk, 2 parts of cucumber, 1 part of carrot, 1 part of balsam pear, 7 parts of grapefruit, 10 parts of apple, 5 parts of banana, 2.5 parts of pineapple, 8 parts of xylitol, 3 parts of edible carbon dioxide and 0.5 part of food additive.

Furthermore, 25 parts of kiwi fruit, 10 parts of tomato, 25 parts of milk, 1 part of cucumber, 1 part of carrot, 1 part of balsam pear, 5.5 parts of grapefruit, 10 parts of apple, 5 parts of banana, 3 parts of pineapple, 10 parts of xylitol, 3 parts of edible carbon dioxide and 0.5 part of food additive.

Further, the preparation steps are as follows:

a. weighing the raw materials in parts by weight;

the method comprises the following steps: cleaning prepared fruit and vegetable raw materials, then mixing the raw materials according to the specific gravity, and then cutting the raw materials for later use;

step two: mixing the cut fruit and vegetable raw materials, placing the mixture into a fermentation tank, adding milk, and adding lactic acid bacteria;

step three: fermenting the raw materials and the lactic acid bacteria under a proper temperature condition, sterilizing the raw materials and the lactic acid bacteria at high temperature after the fermentation is finished, and cooling the raw materials and the lactic acid bacteria;

step four: filtering the cooled raw materials by using a filtering device, filtering out impurities such as residues and the like, and then adding food-grade xylitol and food additives into the filtered beverage;

step five: filling the beverage with practical carbon dioxide by an inflator;

step six: and packaging and storing the beverage.

Further, in the first step, an automatic fruit and vegetable cleaning machine is adopted to clean fruit and vegetable materials, and a fruit and vegetable crusher is used to cut up the fruits and vegetables.

Further, the sterilization temperature in the third step is 80 ℃, and the sterilization time is 30 min.