CN105995345A - Mixed vegetable juice fermented drink and preparation method thereof - Google Patents
Mixed vegetable juice fermented drink and preparation method thereof Download PDFInfo
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- CN105995345A CN105995345A CN201610369693.0A CN201610369693A CN105995345A CN 105995345 A CN105995345 A CN 105995345A CN 201610369693 A CN201610369693 A CN 201610369693A CN 105995345 A CN105995345 A CN 105995345A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 82
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 64
- 235000020382 mixed vegetable juice Nutrition 0.000 title abstract 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 105
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 63
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 63
- 235000013373 food additive Nutrition 0.000 claims abstract description 53
- 239000002778 food additive Substances 0.000 claims abstract description 53
- 241000894006 Bacteria Species 0.000 claims abstract description 41
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 29
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 24
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 13
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 29
- 229960005486 vaccine Drugs 0.000 claims description 29
- 229920001285 xanthan gum Polymers 0.000 claims description 29
- 239000000230 xanthan gum Substances 0.000 claims description 29
- 229940082509 xanthan gum Drugs 0.000 claims description 29
- 235000010493 xanthan gum Nutrition 0.000 claims description 29
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 26
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 241000212324 Oenanthe <angiosperm> Species 0.000 claims description 22
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000000746 purification Methods 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 12
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- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000001556 precipitation Methods 0.000 description 1
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- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to mixed vegetable juice fermented drink and a preparation method thereof. The mixed vegetable juice fermented drink is prepared by mixedly sealed fermentation of the mixed vegetable juice and compound bacteria, and adding food additives into the fermented mixed vegetable juice. The mixed vegetable juice is prepared by the following components in parts by volumes: 0-50 parts of celery juice, 0-50 parts of cucumber juice, 5-15 parts of bean sprout juice, 20-25 parts of potato juice, 0-25 parts of tomato juice and 0-25 parts of carrot juice. Based on the total mass of the mixed vegetable juice as a criterion, the food additives consist of the following raw materials in weight percentages: 2-4 of sugar source, 0.5-1.2 of a stabilizer and 0.05-0.2 of essence. The compound bacteria are composed of lactobacillus acidophilus and bifidobacterium bifidus at a ratio of 1:(0.2-4). The common vegetables are selected as raw materials, the raw materials are compounded, the compounded materials are subjected to lactic acid bacterium fermentation, and sugar is added, so that the functional drink which has special nutritional components and fermentation flavor, and is simple in processing and low in costs.
Description
Technical field
The invention belongs to fruits and vegetables technical field, particularly relate to a kind of mixtures of vegetable juices fermented beverage and preparation side thereof
Method.
Background technology
The change of food configuration makes people's diet consumption consciousness change, and natural, nutrition, the food of health care are subject to especially
Consumers welcomed.Every kind of vegetable all contains specific biological active substances, has prevention and the function of auxiliary some disease for the treatment of,
As Radix Dauci Sativae contains abundant carotene, the appetite of people and the resistance to courses of infection can be improved, moreover it is possible to supplementary human body is the easiest
The vitamin B lost2, strengthen the gloss of skin；Herba Apii graveolentis contains abundant vitamin and ferrum, and Sucus Oenanthes Javanicae can get rid of vivotoxin,
Strengthen physical ability.Although original vegetable juice can provide all valuable components from vegetable, but former due in its local flavor, mouthfeel
Cause, is often difficult to be accepted by consumer, thus is commercially difficult to expanded.
Mixtures of vegetable juices is to be allocated by a certain percentage by multiple single vegetable juice to form, and may realize the tune of color
Joint, but the vegetable that only limitation is lighter with minority abnormal flavour, enter as Fructus Lycopersici esculenti, Radix Dauci Sativae, and major part all with the addition of the fruit such as Fructus Vitis viniferae
Row regulation and coverage.
China's yield of vegetables is big, wide in variety, but owing to the marketing fresh of vegetable is limited, fresh-keeping cost is high, every year because of putrid and deteriorated
Lose the biggest.Superfluous for busy season perishable vegetable is changed into easily storage, long keeping vegetable juice, for regulating the light of vegetable production
Busy season, lifting vegetable nutrient are worth and have great significance.And vegetable juice producing process is relatively simple, as a kind of function
Beverage, has wide market prospect.
Through the retrieval of prior art is found, China Patent Publication No. CN102396750A, publication date 2012.04.04,
The preparation method of composite multi-stage fermentation vegetable juice；Publication number CN101341995A, publication date 2009.01.14, a kind of lactic acid bacteria is sent out
The preparation method of ferment juice beverage；Publication number CN1324582A, publication date 2001.12.05, the production of fermentation vegetable juice beverage
Method and the fermented vegetable beverage produced by the method, these three technology sweat does not the most use throw type leaven, especially
It is not add bacillus bifidus.
Summary of the invention
Object of the present invention is to provide a kind of mixtures of vegetable juices fermented beverage and preparation method thereof, the method is often selected
Seeing that vegetable is raw material, compound, through lactic acid bacteria fermentation, sugaring allotment obtains existing special dietary composition, has fermentation fragrant again
Taste, and the drinks that technique is simple, with low cost.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 0 ~ 50, Sucus Cucumidis sativi 0 ~
50, bean sprout juice 5 ~ 15, murphy juice 20 ~ 25, Tomato juice 0 ~ 25 and Radix Dauci Sativae juice 0 ~ 25；The addition of described food additive with
On the basis of the gross mass of mixtures of vegetable juices, it is made up of following percentage by weight raw material: sugar source 2 ~ 4, stabilizer 0.5 ~ 1.2 and essence
0.05~0.2；Described mixed vaccine is according to 1:(0.2 ~ 4 by bacillus acidophilus and Bifidobacterium bifidum) ratio is mixed to get.
According to above-mentioned mixtures of vegetable juices fermented beverage, described mixtures of vegetable juices is made up of the component of following weight portion: celery
Dish juice 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
According to above-mentioned mixtures of vegetable juices fermented beverage, described mixtures of vegetable juices is made up of the component of following weight portion: yellow
Melon juice 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
According to above-mentioned mixtures of vegetable juices fermented beverage, described mixtures of vegetable juices is made up of the component of following weight portion: yellow
Melon juice 45, bean sprout juice 8, murphy juice 23.5 and Radix Dauci Sativae juice 23.5.
Described sugar source is white sugar, and stabilizer is xanthan gum, and essence is Fructus Citri Limoniae essence.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
C. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
D. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
E. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
F. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 1.5 ~ 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6 ~ 6.5, be subsequently adding mass percent
Being 1 ~ 2% mixed vaccine, within 3 ~ 4 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 20 ~ 80 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the sugar source of formula ratio, stabilizer and essence mix homogeneously are added, fixed with pure water
Hold and obtain mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
According to the preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4) homogenization pressure be 12 MPa ~
15MPa。
According to the preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses superhigh temperature wink
Time sterilizing, sterilising temp is 135 DEG C, sterilization time 4 ~ 6s.
Compared with prior art, beneficial effects of the present invention:
1. the mixtures of vegetable juices fermented beverage of the present invention is flaxen clear liquid, citrus scented, is accredited as through 10 people groups
In good taste；This mixing vegetables juice dish fermented beverage contains: the soluble solid of 3.5%, the total sugar of 2.6g%.
2. the present invention develops mixtures of vegetable juices fermented beverage, and internal mixed greens concentrated juice is without preservative, mouthfeel
Good, can meet the human body needs to multiple nutritional components to greatest extent, and preparation process is simple, low cost, be prone to preserve, and produces
Product maintain the optimal original flavor of vegetable, mouthfeel and fragrance, and structural state is uniform and stable, such as storage at normal temperature in shelf life, guarantee the quality
Phase: occur without significantly precipitation for 12 months, meet state food level sanitary standard.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement
Example.
Embodiment 1
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 0 ~ 50, Sucus Cucumidis sativi 0 ~
50, bean sprout juice 5 ~ 15, murphy juice 20 ~ 25, Tomato juice 0 ~ 25 and Radix Dauci Sativae juice 0 ~ 25；The addition of described food additive with
On the basis of the gross mass of mixtures of vegetable juices, it is made up of following percentage by weight raw material: sugar source 2 ~ 4, stabilizer 0.5 ~ 1.2 and essence
0.05~0.2；Described mixed vaccine is according to 1:(0.2 ~ 4 by bacillus acidophilus and Bifidobacterium bifidum) ratio is mixed to get.
Described sugar source is white sugar, and stabilizer is xanthan gum, and essence is Fructus Citri Limoniae essence.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
C. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
D. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
E. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
F. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 1.5 ~ 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6 ~ 6.5, be subsequently adding mass percent
Being 1 ~ 2% mixed vaccine, within 3 ~ 4 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 20 ~ 80 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the sugar source of formula ratio, stabilizer and essence mix homogeneously are added, fixed with pure water
Hold and obtain mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 12 MPa ~ 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 4 ~ 6s.
Embodiment 2
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 45, bean sprout juice 8, soil
Fermented bean drink 23.5 and Radix Dauci Sativae juice 23.5；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:2 ratio.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
B. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
C. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
D. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6.5, be subsequently adding mass percent be 1% mix
Closing bacterium, within 3 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 40 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the white sugar of formula ratio, xanthan gum and Fructus Citri Limoniae essence mix homogeneously are added, with pure
Water purification constant volume obtains mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 5s.
Embodiment 3
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 45, bean sprout juice 8, soil
Fermented bean drink 23.5 and Tomato juice 23.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is according to 1:(0.2 ~ 4) ratio is mixed to get.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
B. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
C. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
D. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6.5, be subsequently adding mass percent be 1% mix
Closing bacterium, within 3 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 40 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the white sugar of formula ratio, xanthan gum and Fructus Citri Limoniae essence mix homogeneously are added, with pure
Water purification constant volume obtains mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 5s.
Embodiment 4
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 45, bean sprout juice 8, soil
Fermented bean drink 23.5 and Tomato juice 23.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is according to 1:(0.2 ~ 4) ratio is mixed to get.
The preparation method of described mixtures of vegetable juices fermented beverage comprises the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
C. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
D. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6.5, be subsequently adding mass percent be 1% mix
Closing bacterium, within 3 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 40 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the white sugar of formula ratio, xanthan gum and Fructus Citri Limoniae essence mix homogeneously are added, with pure
Water purification constant volume obtains mixed liquor；
(4) the mixed liquor homogenizing that step (3) obtained, sterilizing, metering are canned, coding, viscous suction pipe, case, put in storage.
Fill operation uses full-automatic enclosed Tetra Pak mounted box fill, then sprays date codes, viscous suction on packing box
Manage, case, put storage in storage.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), homogenization pressure is 15MPa.
The preparation method of above-mentioned mixtures of vegetable juices fermented beverage, in step (4), sterilizing uses that superhigh temperature is instantaneous goes out
Bacterium, sterilising temp is 135 DEG C, sterilization time 5s.
Embodiment 5
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 20, bean sprout juice 10,
Murphy juice 24 and Radix Dauci Sativae juice 20；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 2, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.08；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:3 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 6
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 50, bean sprout juice 13,
Murphy juice 22 and Radix Dauci Sativae juice 15；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 3.5, xanthan gum 0.6 and Fructus Citri Limoniae essence 0.15；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:4 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 7
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 35, bean sprout juice 6, soil
Fermented bean drink 24 and Radix Dauci Sativae juice 25；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following weight
Percentage ratio raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is double by bacillus acidophilus and double fork
Discrimination bacillus is mixed to get according to 1:0.2 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 8
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 15, bean sprout juice 15,
Murphy juice 25 and Radix Dauci Sativae juice 20；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 2.5, xanthan gum 0.9 and Fructus Citri Limoniae essence 0.12；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.4 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 9
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 15, bean sprout juice 10,
Murphy juice 23 and Radix Dauci Sativae juice 25；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 3.6, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.18；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.7 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 10
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 50, bean sprout juice 6, soil
Fermented bean drink 24 and Radix Dauci Sativae juice 9；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following weight
Percentage ratio raw material forms: white sugar 2.6, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.2；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:4 ratio.
The preparation method of the present embodiment is same as in Example 2.
Embodiment 11
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 40, bean sprout juice 5, soil
Fermented bean drink 25 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 3.5, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.05；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.2 ratio.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 12
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 35, bean sprout juice 10,
Murphy juice 22 and Tomato juice 24；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.2, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.15；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.5 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 13
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 25, bean sprout juice 12,
Murphy juice 20 and Tomato juice 25；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.6, xanthan gum 0.7 and Fructus Citri Limoniae essence 0.06；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:2 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 14
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 5, bean sprout juice 8, soil
Fermented bean drink 21 and Tomato juice 22；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following heavy
Amount percentage ratio raw material composition: white sugar 2.9, xanthan gum 0.6 and Fructus Citri Limoniae essence 0.18；Described mixed vaccine be by bacillus acidophilus and
Bifidobacterium bifidum is mixed to get according to 1:0.25 ratio.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 15
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 30, bean sprout juice 11,
Murphy juice 21.5 and Tomato juice 24.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by
Following percentage by weight raw material forms: white sugar 3.6, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.2；Described mixed vaccine is by addicted to yogurt
Bacillus and Bifidobacterium bifidum are mixed to get according to 1:2 ratio.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 16
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Cucumidis sativi 40, bean sprout juice 12,
Murphy juice 22 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.4, xanthan gum 0.8 and Fructus Citri Limoniae essence 0.09；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:4 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is same as in Example 3.
Embodiment 17
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 15, bean sprout juice 9, soil
Fermented bean drink 22.5 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 2.2, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.19；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.6 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 18
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 35, bean sprout juice 6, soil
Fermented bean drink 25 and Tomato juice 22.5；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3.4, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.06；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.8 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 19
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 50, bean sprout juice 15,
Murphy juice 21 and Tomato juice 23；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 4, xanthan gum 1 and Fructus Citri Limoniae essence 0.07；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:2.5 ratio.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 20
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 25, bean sprout juice 7, soil
Fermented bean drink 21.5 and Tomato juice 24.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 2.7, xanthan gum 0.9 and Fructus Citri Limoniae essence 0.14；Described mixed vaccine is by addicted to yogurt bar
Bacterium and Bifidobacterium bifidum are mixed to get according to 1:3.5 ratio.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 21
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 35, bean sprout juice 5, soil
Fermented bean drink 22 and Tomato juice 24.5；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3.8, xanthan gum 1.1 and Fructus Citri Limoniae essence 0.05；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:1 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 22
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Adding food additive allotment to form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 15, bean sprout juice 7, soil
Fermented bean drink 22.5 and Tomato juice 21.5；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3.2, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.05；Described mixed vaccine is by addicted to yogurt bar
Bacterium and Bifidobacterium bifidum are mixed to get according to 1:2.6 ratio.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 23
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 45, bean sprout juice 15,
Murphy juice 23.5 and Tomato juice 22；The addition of described food additive on the basis of the gross mass of mixtures of vegetable juices, by with
Lower percentage by weight raw material forms: white sugar 3, xanthan gum 1.2 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is by bacillus acidophilus
It is mixed to get according to 1:0.4 ratio with Bifidobacterium bifidum.
The preparation method of the present embodiment is the same as in Example 4.
Embodiment 24
The invention provides a kind of mixtures of vegetable juices fermented beverage, be to be added by after mixtures of vegetable juices and compound bacteria mixing sealed fermenting
Add food additive allotment form, described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 20, bean sprout juice 10,
Murphy juice 24 and Tomato juice 20；The addition of described food additive is on the basis of the gross mass of mixtures of vegetable juices, by following
Percentage by weight raw material forms: white sugar 3, xanthan gum 1 and Fructus Citri Limoniae essence 0.1；Described mixed vaccine is with double by bacillus acidophilus
Fork bacillus bifidus is mixed to get according to 1:0.6 ratio.
The preparation method of the present embodiment is the same as in Example 4.
The mixtures of vegetable juices fermented beverage that embodiment 2 ~ 4 obtains is flaxen clear liquid, and citrus scented is little through 10 people
Group is accredited as in good taste；The performance indications of this mixtures of vegetable juices fermented beverage are shown in Table 1:
Claims (10)
1. a mixtures of vegetable juices fermented beverage, is that after being mixed sealed fermenting by mixtures of vegetable juices and compound bacteria, interpolation food adds
Agent allotment forms, it is characterised in that described mixtures of vegetable juices is made up of the component of following parts by volume: Sucus Oenanthes Javanicae 0 ~ 50, Sucus Cucumidis sativi 0 ~
50, bean sprout juice 5 ~ 15, murphy juice 20 ~ 25, Tomato juice 0 ~ 25 and Radix Dauci Sativae juice 0 ~ 25；The addition of described food additive with
On the basis of the gross mass of mixtures of vegetable juices, it is made up of following percentage by weight raw material: sugar source 2 ~ 4, stabilizer 0.5 ~ 1.2 and essence
0.05~0.2；Described mixed vaccine is according to 1:(0.2 ~ 4 by bacillus acidophilus and Bifidobacterium bifidum) ratio is mixed to get.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described mixtures of vegetable juices is by weighing as follows
The component of amount part is made: Sucus Oenanthes Javanicae 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described mixtures of vegetable juices is by weighing as follows
The component of amount part is made: Sucus Cucumidis sativi 45, bean sprout juice 8, murphy juice 23.5 and Tomato juice 23.5.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described mixtures of vegetable juices is by weighing as follows
The component of amount part is made: Sucus Cucumidis sativi 45, bean sprout juice 8, murphy juice 23.5 and Radix Dauci Sativae juice 23.5.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described sugar source is white sugar.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described stabilizer is xanthan gum.
Mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that: described essence is Fructus Citri Limoniae essence.
The preparation method of mixtures of vegetable juices fermented beverage the most according to claim 1, it is characterised in that comprise the following steps:
(1) preparation of mixtures of vegetable juices:
A. the preparation of Sucus Oenanthes Javanicae, goes Herba Apii graveolentis to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating forms Sucus Oenanthes Javanicae；
B. the preparation of Sucus Cucumidis sativi, goes Fructus Cucumidis sativi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains Sucus Cucumidis sativi；
C. the preparation of bean sprout juice, goes bean sprout to rot, deblurring, weighs, cleans, cutting, blanch, then add the pure of 5 times of weight
Water purification, through making beating, defibrination, preheat, deaerating obtains bean sprout juice；
D. the preparation of murphy juice, goes Rhizoma Solani tuber osi to rot, deblurring, is cut into small pieces, weighs, clean, cutting, blanch, so after peeling
After add the pure water of 5 times of weight, through making beating, defibrination, preheat, deaerating obtains murphy juice；
E. the preparation of Tomato juice, goes Fructus Lycopersici esculenti to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Tomato juice；
F. the preparation of Radix Dauci Sativae juice, goes Radix Dauci Sativae to rot, deblurring, weighs, cleans, cutting, blanch, then add 5 times of weight
Pure water, through making beating, defibrination, preheat, deaerating forms Radix Dauci Sativae juice；
Weigh vegetable juice according to above-mentioned formula to stir evenly and obtain mixtures of vegetable juices；
(2) first with 1.5 ~ 2mol/L NaOH aqueous solution regulation mixtures of vegetable juices pH be 6 ~ 6.5, be subsequently adding mass percent
Being 1 ~ 2% mixed vaccine, within 3 ~ 4 days, obtain tunning in 37 DEG C of bottom fermentations, tunning is crossed 20 ~ 80 mesh sieves and is obtained filtrate；
(3) in the filtrate that step (2) obtains, the sugar source of formula ratio, stabilizer and essence mix homogeneously are added, fixed with pure water
Hold and obtain mixed liquor；
(4) the mixed liquor homogenizing, the sterilizing that step (3) are obtained, metering is canned obtains product.
The preparation method of mixtures of vegetable juices fermented beverage the most according to claim 8, it is characterised in that: in step (4) all
Matter pressure is 12 MPa ~ 15MPa.
The preparation method of mixtures of vegetable juices fermented beverage the most according to claim 8, it is characterised in that: step is gone out in (4)
Bacterium uses instantaneous ultrahigh-temperature sterilization, and sterilising temp is 135 DEG C, sterilization time 4 ~ 6s.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106721810A (en) * | 2016-12-19 | 2017-05-31 | 蚌埠鲲鹏食品饮料有限公司 | A kind of selenium-supply alfalfa bud juice |
| CN109123255A (en) * | 2018-07-06 | 2019-01-04 | 安徽师范大学 | Celery bud compound fruit and vegetable juice and preparation method thereof |
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| CN1395876A (en) * | 2002-08-13 | 2003-02-12 | 张红梅 | Bifidobacterial fruit-vegetable beverage and its preparing process |
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| CN106721810A (en) * | 2016-12-19 | 2017-05-31 | 蚌埠鲲鹏食品饮料有限公司 | A kind of selenium-supply alfalfa bud juice |
| CN109123255A (en) * | 2018-07-06 | 2019-01-04 | 安徽师范大学 | Celery bud compound fruit and vegetable juice and preparation method thereof |
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Application publication date: 20161012 |