CN108244425A - A kind of juice functional beverage and preparation method thereof - Google Patents
A kind of juice functional beverage and preparation method thereof Download PDFInfo
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- CN108244425A CN108244425A CN201611240169.XA CN201611240169A CN108244425A CN 108244425 A CN108244425 A CN 108244425A CN 201611240169 A CN201611240169 A CN 201611240169A CN 108244425 A CN108244425 A CN 108244425A
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- 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
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Abstract
The present invention relates to juice functional beverage, the beverage beet root juice streptococcus acidi lactici fermented solution, tomato juice, lemon extract, mint extract, anise extract, honey, oligoisomaltose and optional water.The invention further relates to the methods for preparing above-mentioned juice functional beverage.Juice functional beverage of the present invention has the smell of fragrance and salubrious mouthfeel, and is capable of providing outstanding nutritive value.
Description
Technical field
The invention belongs to functional beverage field, in particular to containing lactic acid bacteria fruits and vegetables zymotic fluid, a variety of juice
Or fruits and vegetables extract and the functional beverage of honey and oligoisomaltose and preparation method thereof.
Background technology
In recent years, being increasingly enhanced with the development of beverage market and people's self health consciousness, to health type beverage
The requirement of new varieties is also continuously increased.Green, natural, nutrition, health care become
People select the important indicator of beverage consumption.Since traditional beverage, such as soda are unhelpful to health,
Leading position is gradually lost in beverage market.And the appearance of fermented fruits and vegetables juice with its unique flavor, nutrition, healthcare function and
Pure natural property is welcome by consumer, has a vast market prospect.It using fruit juice, vegetable juice is main that fruits and vegetables zymotic fluid, which is,
Raw material, through lactic acid bacteria or the independent fermentation of saccharomycete or the two mixed fermentation and then the modern fermentation of one kind through seasoning and seasoning
Food.Juice is in itself containing abundant natural nutrient substance, such as vitamin, cellulose, mineral matter element and polyphenoils
Matter.In addition, after juice is by lactobacillus-fermented, on the one hand, fruit can be assigned by being metabolized the substances such as fragrance ingredient and the lactic acid of generation
The distinctive fragrance of vegetable juice and flavor while so as to save juice nutritional ingredient, are improved its mouthfeel；The opposing party
Face, the substances such as a variety of amino acid, vitamin, digestive ferment necessary to providing human body due to the presence of lactic acid bacteria, some fermentations
Fruit and vegetable juice product, which has further been given, to be adjusted intestinal flora, promotes to digest and assimilate, inhibit harmful bacteria, improve immunocompetence, delay to decline
The effect of waiting for a long time.Therefore, the beverage containing lactic acid bacteria fruits and vegetables zymotic fluid becomes the nutritive value of collection fruits and vegetables and the health care work(of lactic acid bacteria
The new beverage that can be integrated, is valued by people.
Beet (Beta vulgaris) is a kind of biennial herb plant, in china natural resources very abundant.Beet root juice contains
Have and prepare the minerals such as water, organic acid, carbohydrate, vitamin, potassium, sodium, magnesium, iron needed for functional beverage, it can conduct
The very good material of machining function beverage.
In lactobacillus fermented fruits and vegetables juice beverage new product in the prior art, disclosed in 2016, application publication number CN
201310720821 Chinese patent application provides a kind of beetroot juice fermentation type sports beverage and preparation method, main
It is by beet root juice zymotic fluid, sodium carboxymethylcellulose, salt, citric acid, white granulated sugar, glucose, beta-cyclodextrin, Vitamin C
Acid, flavor deployment are made.Disclosed in 2015, application publication number be CN 201410007540 Chinese patent application, provide
A kind of rose meets juice fermented beverage and preparation method thereof, and mainly using rose as primary raw material, allotment is other auxiliary
Material, addition lactic acid bacteria fermenting agent fermentation are made.Disclosed in 2015, application publication number be CN 201510316293 China specially
Profit application, provides a kind of garden stuff type beverage prepared using compound lactobacillus-fermencucumber and preparation method thereof, mainly with multiple
The apple Succus Rhizoma Dioscoreae that lactobacillus-fermented obtains is closed to be made of primary raw material.Disclosed in 2013, application No. is CN
201210546489 Chinese patent application discloses a kind of entitled " a kind of compound vegetable juice fermented beverage and its production method ",
It mainly using six kinds of carrot, wax gourd, cucumber, cabbage, broccoli and garlic shoot vegetables, allocates other auxiliary materials, adds lactic acid
Bacterium leavening agent fermentation is made.But the product that above-mentioned technology is produced can not meet the needs of market is to flavor and function.
Invention content
The present inventor by the study found that by by beet root juice fermented with lactic acid bacteria and with it is other a variety of specific
The mixture prepared juice functional beverage of ingredient can realize enhancing body immunity, delaying cell aging, anti-stop
Arteries and veins vascular sclerosis, ease constipation road and other effects, and with good flavor (showing such as fragrant smell and salubrious mouthfeel).
It is therefore an object of the present invention to provide juice functional beverage and preparation method thereof, which includes sweet tea
Dish root juice streptococcus acidi lactici fermented solution, tomato juice, lemon extract, mint extract and anise extract, honey, oligomeric different malt
Sugar, so as to meet the requirement of flavor and nutrition simultaneously.
In one aspect, the present invention provides a kind of juice functional beverages, which is characterized in that the functional beverage
Comprising beet root juice streptococcus acidi lactici fermented solution, tomato juice, lemon extract, mint extract, anise extract, honey, oligomeric different
Maltose and optional water.
On the other hand, the present invention provides a kind of method for preparing juice functional beverage, wherein, the method packet
Include following steps：
(1) by being screened, cleaning, crushing, squeezing the juice and being filtered to tomato, so as to obtain tomato juice；
(2) beet root modified, cleaned, stripping and slicing and blanching treatment, then, treated beet root is carried out
It is beaten and adjusts pH value, obtain the beet root juice of pH after the adjustment, then sterilize, be cooled to 30 DEG C -40 DEG C, inoculating lactic acid
Bacterium composite bacteria ferments, and obtains beet root juice streptococcus acidi lactici fermented solution；
(3) tomato juice, beet root juice streptococcus acidi lactici fermented solution, honey, oligoisomaltose, lemon extract, peppermint are carried
Object is taken to be mixed with anise extract, obtains mixture, and the pH value of the mixture is adjusted to 3.5-4.5, obtains mixing fruit
Vegetable juice；
(4) mixed fruit and vegetable juice in step (3) is sterilized, optional subsequent water use regulation obtains juice functionality
Beverage.
Juice functional beverage of the present invention has the smell of fragrance and salubrious mouthfeel, and rich due to being rich in
Rich antioxidant, vitamin, amino acid, carrotene, minerals, dietary fiber and citric acid, therefore can realize and promote human body
Metabolism, removes interior free yl, delaying cell aging, prevents arterial sclerosis and ease constipation enhancing immune function of human body
Road and other effects.
Specific embodiment
The specific embodiment of the present invention is described in detail below.It is it should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
In one embodiment, the present invention relates to juice functional beverages, which is characterized in that the functional beverage
Comprising beet root juice streptococcus acidi lactici fermented solution, tomato juice, lemon extract, mint extract, anise extract, honey, oligomeric different
Maltose and optional water.
In a preferred embodiment, the juice functional beverage includes 70%-80% beet root juices in mass ratio
Streptococcus acidi lactici fermented solution, 10%-15% tomato juices, 1%-2% lemon extracts, 1%-2% mint extracts, 1%-2% fennels
Extract, 3%-5% honey and 2%-4% oligoisomaltoses.In further preferred embodiment, relative to fruits and vegetables
For the total weight of juice functional beverage, total weight≤5% of lemon extract, mint extract and anise extract.
In a preferred embodiment, the beet root juice streptococcus acidi lactici fermented solution includes water, organic acid (such as, but not limited to
Acetic acid and lactic acid etc.), carbohydrate (such as, but not limited to glucose and fructose etc.), vitamin and minerals (such as but
It is not limited to potassium, sodium, magnesium, iron etc.).Wherein, the beet root juice streptococcus acidi lactici fermented solution is the very good material of machining function beverage,
Sweet mouthfeel is tasty and refreshing, improves the mud fishy smell of beet root juice well.
In a preferred embodiment, the tomato juice contain abundant vitamin B, vitamin C, rutin, alkaline element,
Cellulose, pectin, lycopene and organic acid (such as, but not limited to citric acid and malic acid etc.).Wherein, lycopene is
Stronger antioxidant can improve treating senile maculopathy；The content of lycopene is higher in human plasma, cancer, coronary heart disease
Incidence it is lower；And the effect of lycopene has diuresis and inhibits bacteria growth is excellent antioxidant, can be removed
Free radical in human body.Meanwhile a variety of organic acids contained in tomato juice can soften blood vessel, the absorption for promoting calcium, ferro element, side
Help Gastric juice digestion fat and protein.In addition, tomato juice also have skin maintenance, improve a poor appetite, improve digestion to protein,
The effect of reducing gasteremphraxis dyspepsia.In addition, by the present invention juice functional beverage in addition tomato juice can with from
Right sour-sweet mouthfeel.
In a preferred embodiment, the lemon extract is commercially available lemon extract.Wherein, the lemon extraction
Object contains hesperidine, naringin, flavonoids, organic acid, Coumarins, sterol, volatile oil etc..In juice of the present invention
In functional beverage, lemon extract have with promote the production of body fluid, quench the thirst, driving away summer heat and treatment pharyngalgia dry, gastral cavilty flatulence, hypertension, the heart
The effect of muscle infarction, do not feel like eating, and salubrious mouthfeel can be brought.
In a preferred embodiment, the mint extract is commercially available mint extract.Wherein, the peppermint extraction
Object contains Menthol, 1- menthones and menthyl ester etc..In juice functional beverage of the present invention, peppermint extraction
Object has cure cold fever laryngalgia, headache, conjunctival congestion with ophthalmalgia, myalgia, the itching of skin rubella, the diseases such as measles without adequate eruption, to carbuncle, subcutaneous ulcer,
Scabies, tinea are also effective, and the menthol wherein contained has a variety of pharmacological properties, can alleviate abdominal pain, gall-bladder problem such as spasm, also have
Anticorrosion sterilizing, diuresis, resolving sputum, stomach invigorating and aid digestion and other effects.In addition, by adding in mint extract, it can make the present invention's
The mouthfeel of juice functional beverage is salubriouser.
In a preferred embodiment, the anise extract is commercially available anise extract.Wherein, the fennel extraction
Object contains abundant vitamin A, vitamin C, vitamin B1, vitamin B2, carrotene, cellulose and calcium, wherein, it is described
Fennel extracting solution has the special pungent smell of perfume, can have effects that stomach invigorating qi-regulating with the neural blood vessel of stimulating intestine and stomach.In this hair
In the bright juice functional beverage, fennel extracting solution has the effect of wind dispelling eliminating the phlegm, cold dispelling stomach invigorating relieve the pain, and can promote to disappear
Change and absorb, preventing cold etc..
In another embodiment of the present invention, the present invention relates to the method for preparing juice functional beverage, wherein, institute
The method of stating includes the following steps：
(1) by being screened, cleaning, crushing, squeezing the juice and being filtered to tomato, so as to obtain tomato juice；
(2) beet root modified, cleaned, stripping and slicing and blanching treatment, then, treated beet root is carried out
It is beaten and adjusts pH value, obtain the beet root juice of pH after the adjustment, then sterilize, be cooled to 30 DEG C -40 DEG C, inoculating lactic acid
Bacterium composite bacteria ferments, and obtains beet root juice streptococcus acidi lactici fermented solution；
(3) tomato juice, beet root juice streptococcus acidi lactici fermented solution, honey, oligoisomaltose, lemon extract, peppermint are carried
Object is taken to be mixed with anise extract, obtains mixture, and the pH value of the mixture is adjusted to 3.5-4.5, obtains mixing fruit
Vegetable juice；
(4) mixed fruit and vegetable juice in step (3) is sterilized, optionally then water use regulation obtains juice functionality drink
Material.
In a preferred embodiment, in the step (1), screen it is big and fleshy uniformly, the base of a fruit is small, the scarlet no insect pest of color,
The tomato of deformity is split without wound.
In a preferred embodiment, in the step (1), tomato is crushed at a temperature of 40 DEG C -70 DEG C.
In a preferred embodiment, in the step (1), will through broken tomato at a temperature of 40-70 DEG C into
Row is squeezed the juice.
In a preferred embodiment, in the step (1), the tomato through squeezing the juice is carried out using 100 mesh filter screens
Filtering.In further preferred embodiment, the soluble solid of the tomato juice is more than 5wt%.
In a preferred embodiment, in the step (2), the beet root is carried out in 85 DEG C -95 DEG C of water
Blanching.
In a preferred embodiment, in the step (2), by the beet root citric acid through mashing, malic acid or
Person's breast acid for adjusting pH value.
In a preferred embodiment, in the step (2), the pH value of the beet root through mashing is adjusted to 5-7.
In a preferred embodiment, in the step (2), by the beet root juice of pH after the adjustment at 95 DEG C -110 DEG C
At a temperature of sterilize under the pressure of 0.1MPa 10min-15min.
In a preferred embodiment, in the step (2), the lactic acid bacteria composite bacteria is lactobacillus plantarum, mouse
Lee's sugar lactobacillus, lactobacillus fermenti are by bacterium number than 1:2:1 composite bacteria compounded.In other preferred embodiment,
In the step (2), the lactic acid bacteria composite bacteria is inoculated with according to the inoculum density of 0.5-4U/10kg.
In a preferred embodiment, in the step (2), the fermentation carries out about 28h- at 30 DEG C -40 DEG C
32h。
In a preferred embodiment, it in the step (3), is drunk relative to the juice functionality prepared by the present invention
For the total weight of material, the tomato juice, beet root juice streptococcus acidi lactici fermented solution, honey, oligoisomaltose, lemon are extracted
Object, mint extract and anise extract are according to 10%-15%, 70%-80%, 3%-5%, 2%-4%, 1%-2%, 1%-
The mass ratio of 2% and 1%-2% is mixed and is stirred, and obtains mixture.
In a preferred embodiment, in the step (3), by pH value citric acid, the malic acid of the mixture
Or lactic acid is adjusted.
In a preferred embodiment, in the step (4), by the mixed fruit and vegetable juice in step (3) at 95 DEG C -110
Sterilize 10min-15min at a temperature of DEG C under the pressure of 0.1MPa.
Specifically, the exemplary embodiments of the present invention are realized by the content described in following entry：
1. a kind of juice functional beverage, which is characterized in that the functional beverage is sent out comprising beet root juice lactic acid bacteria
Zymotic fluid, tomato juice, lemon extract, mint extract, anise extract, honey, oligoisomaltose and optional water.
2. the juice functional beverage as described in paragraph 1, wherein, the juice functional beverage includes in mass ratio
70%-80% beet root juices streptococcus acidi lactici fermented solution, 10%-15% tomato juices, 1%-2% lemon extracts, 1%-2% peppermints carry
Take object, 1%-2% anise extracts, 3%-5% honey and 2%-4% oligoisomaltoses.
3. the juice functional beverage as described in paragraph 1 or 2, wherein, relative to the juice functional beverage
For total weight, total weight≤5% of the lemon extract, mint extract and anise extract.
4. the juice functional beverage as described in either segment in paragraph 1-3, wherein, the beet root juice lactobacillus-fermented
Liquid includes：Water, organic acid, carbohydrate, vitamin and minerals.
5. the juice functional beverage as described in paragraph 4, wherein, the organic acid is selected from acetic acid and/or formic acid.
6. the juice functional beverage as described in paragraph 4, wherein, the carbohydrate is selected from glucose and/or fruit
Sugar.
7. the juice functional beverage as described in paragraph 4, wherein, the minerals are selected from potassium, sodium, magnesium and/or iron.
8. the juice functional beverage as described in either segment in paragraph 1-7, wherein, the tomato juice contain vitamin B,
Vitamin C, rutin, alkaline element, cellulose, pectin, lycopene and organic acid.
9. the juice functional beverage as described in paragraph 8, wherein, the organic acid is selected from citric acid and/or malic acid.
10. the juice functional beverage as described in either segment in paragraph 1-9, wherein, the lemon extract is commercially available
Lemon extract.
11. the juice functional beverage as described in paragraph 10, wherein, the lemon extract contains hesperidine, shaddock ped
Glucoside, flavonoids, organic acid, Coumarins, sterol, volatile oil.
12. the juice functional beverage as described in either segment in paragraph 1-11, wherein, the mint extract is commercially available
Mint extract.
13. the juice functional beverage as described in paragraph 12, wherein, the mint extract contains Menthol, 1-
Menthones and menthyl ester.
14. the juice functional beverage as described in either segment in paragraph 1-13, wherein, the anise extract is commercially available
Anise extract.
15. the juice functional beverage as described in paragraph 14, wherein, the anise extract contains vitamin A, dimension life
Plain C, vitamin B1, vitamin B2, carrotene, cellulose and calcium.
16. a kind of method for preparing the juice functional beverage in paragraph 1-15 described in either segment, wherein, the method
Include the following steps：
(1) by being screened, cleaning, crushing, squeezing the juice and being filtered to tomato, so as to obtain tomato juice；
(2) beet root modified, cleaned, stripping and slicing and blanching treatment, then, treated beet root is carried out
It is beaten and adjusts pH value, obtain the beet root juice of pH after the adjustment, then sterilize, be cooled to 30-40 DEG C, inoculating lactic acid bacterium
Composite bacteria ferments, and obtains beet root juice streptococcus acidi lactici fermented solution；
(3) tomato juice, beet root juice streptococcus acidi lactici fermented solution, honey, oligoisomaltose, lemon extract, peppermint are carried
Object is taken to be mixed with anise extract, obtains mixture, and the pH value of the mixture is adjusted to 3.5-4.5, obtains mixing fruit
Vegetable juice；
(4) mixed fruit and vegetable juice in step (3) is sterilized, optional subsequent water use regulation obtains juice functionality
Beverage.
17. the method as described in paragraph 16, wherein, in the step (1), screening is big and fleshy uniformly, the base of a fruit is small, color is scarlet
No insect pest, the tomato that deformity is split without wound.
18. the method as described in paragraph 16 or 17, wherein, in the step (1), by temperature of the tomato at 40 DEG C -70 DEG C
It is crushed under degree.
19. the method as described in either segment in paragraph 16-18, wherein, it, will be through broken tomato in the step (1)
It squeezes the juice at a temperature of 40 DEG C -70 DEG C.
20. the method as described in either segment in paragraph 16-19, wherein, in the step (1), by the tomato through squeezing the juice
It is filtered using 100 mesh filter screens.
21. the method as described in either segment in paragraph 16-20, wherein, in the step (1), the tomato juice can
Dissolubility solid content is more than 5wt%.
22. the method as described in either segment in paragraph 16-21, wherein, in the step (2), by the beet root in
Blanching is carried out in 85 DEG C -95 DEG C of water.
23. the method as described in either segment in paragraph 16-22, wherein, in the step (2), by the beet through mashing
Root citric acid, malic acid or newborn acid for adjusting pH value.
24. the method as described in either segment in paragraph 16-23, wherein, in the step (2), by the beet through mashing
The pH value of root is adjusted to 5-7.
25. the method as described in either segment in paragraph 16-24, wherein, in the step (2), will described in pH after the adjustment
Pressure of the beet root juice at a temperature of 95 DEG C -110 DEG C in 0.1MPa under sterilize 10min-15min.
26. the method as described in either segment in paragraph 16-25, wherein, in the step (2), the lactic acid bacteria is compound
Strain presses bacterium number ratio 1 for lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus fermenti:2:1 composite bacteria compounded.
27. the method as described in either segment in paragraph 16-26, wherein, in the step (2), according to 0.5-4U/10kg
Inoculum density be inoculated with the lactic acid bacteria composite bacteria.
28. the method as described in either segment in paragraph 16-27, wherein, in the step (2), the fermentation is in 30-40
28h-32h is carried out at DEG C.
29. the method as described in either segment in paragraph 16-28, wherein, in the step (3), relative to the fruits and vegetables
For the total weight of juice functional beverage, by the tomato juice, beet root juice streptococcus acidi lactici fermented solution, honey, oligoisomaltose,
Lemon extract, mint extract and anise extract are according to 10%-15%, 70%-80%, 3%-5%, 2%-4%, 1%-
2%th, the mass ratio of 1%-2% and 1%-2% is mixed and is stirred, and obtains mixture.
30. the method as described in either segment in paragraph 16-29, wherein, in the step (3), by the mixture
PH value citric acid, lactic acid or malic acid are adjusted.
31. the method as described in either segment in paragraph 16-30, wherein, it, will be mixed in step (3) in the step (4)
Close the 10min-15min that sterilizes under pressure of the juice in 0.1MPa at a temperature of 95 DEG C -110 DEG C.
In juice functional beverage of the present invention, by the way that beet root juice is fermented with compound lactic acid bacteria
And with tomato juice, honey, oligoisomaltose, lemon extract, mint extract and anise extract etc. it is a variety of specifically into
Point beverage that enables to of mixing has the smell of fragrance and salubrious mouthfeel, and can realize promote human metabolism,
Enhancing immune function of human body removes interior free yl, delaying cell aging, prevents arterial sclerosis and ease constipation road and other effects.
Embodiment
Next, the present invention is illustrated, but the present invention is not limited only to these realities in further detail by embodiment
Apply example.
Such as without other explanations, used raw material is listed below in the examples below：Tomato, beet root are commercially available production
Product, lactobacillus plantarum, Lactobacillus rhamnosus, lactobacillus fermenti leavening are provided by E.I.Du Pont Company；It is honey, lemon extract, thin
Lotus extract and anise extract are commercial product；Citric acid, malic acid and lactic acid are biochemical from China Oil and Food Import and Export Corporation.
Embodiment 1
It is prepared via a method which juice functional beverage：
(1) screening is big and fleshy uniformly, the base of a fruit is small, the scarlet no insect pest of color, lopsided tomato is split without wound, the tomato that screening is obtained
(amounting to 10kg) is cleaned and is crushed at a temperature of 70 DEG C, and broken tomato is squeezed the juice at a temperature of 40 DEG C,
Then the tomato through squeezing the juice is filtered using 100 mesh, so as to obtain 5kg tomato juices, (soluble solid therein is
6wt%)；
(2) 100kg beet root modified, cleaned, stripping and slicing, and blanching treatment is carried out in 85 DEG C of water, it then, will
Treated beet root is beaten and is adjusted its pH value to 5 with citric acid, then at a temperature of 95 DEG C in
Sterilize 10min under the pressure of 0.1MPa, is cooled to 40 DEG C, the sterilized beet root juice of 25kg is obtained, with connecing for 2U/10kg
Kind density inoculated plant lactobacillus, Lactobacillus rhamnosus and lactobacillus fermenti into sterilized beet root juice press 1:2:1 ratio
The lactic acid bacteria composite bacteria that example is compounded ferments, and the fermentation carries out 31h at 37 DEG C, obtains the beet root juice of 20kg
Streptococcus acidi lactici fermented solution；
(3) it for the total weight of juice functional beverage being finally prepared, is prepared above-mentioned
Tomato juice, beet root juice streptococcus acidi lactici fermented solution, commercially available honey, oligoisomaltose, lemon extract, mint extract and fennel
Fragrant extract (respectively purchased from commercial product) is mixed according to 10%, 80%, 5%, 2%, 1%, 1% and 1% mass ratio
And be stirred, 1kg mixtures are obtained, and the pH value of the mixture is adjusted to 3.5 with citric acid, obtain mixing fruits and vegetables
Juice；
(4) sterilize 15min under the pressure by the mixed fruit and vegetable juice in step (3) at a temperature of 95 DEG C in 0.1MPa, with
Water use regulation obtains 1.0kg juice functional beverage 1 afterwards.
Embodiment 2
In addition to the broken and temperature of squeezing the juice of tomato is adjusted to 40 DEG C and 70 DEG C respectively, and by the tomato juice being prepared with
Beet root juice streptococcus acidi lactici fermented solution and commercially available honey, oligoisomaltose, lemon extract, mint extract and fennel carry
Except taking object respectively according to mass ratio mixing as shown in table 1 below, the present invention is prepared in the same manner as shown in Example 1
Juice functional beverage 2.
Embodiment 3
Other than carrying out following adjustment, the juice function of the present invention is prepared in the same manner as shown in Example 1
Property beverage 3：Beet root is subjected to blanching treatment, and the beet root through mashing is adjusted its pH with malic acid and is in 95 DEG C of water
7, then sterilize 15min under the pressure at a temperature of 110 DEG C in 0.1MPa, is cooled to 30 DEG C；It is close with the inoculation of 4U/10kg
Inoculated plant lactobacillus, Lactobacillus rhamnosus and lactobacillus fermenti are spent into beet root juice by 1:2:What 1 ratio was compounded
Lactic acid bacteria composite bacteria ferments, and the fermentation carries out 32h at 30 DEG C；By the tomato juice being prepared and beet root juice breast
Acid bacteria fermentation liquid and commercially available honey, oligoisomaltose, lemon extract, mint extract and anise extract are pressed respectively
It is mixed according to mass ratio as shown in table 1 below.
Embodiment 4
In addition to by the tomato juice being prepared and beet root juice streptococcus acidi lactici fermented solution and commercially available honey, oligomeric different malt
Sugar, lemon extract, mint extract and anise extract mix respectively according to mass ratio as shown in table 1 below；And by described in
The pH value of mixture is adjusted to lactic acid except 4.5, and the juice of the present invention is prepared in the same manner as shown in Example 1
Functional beverage 4.
Embodiment 5
In addition to the 10min that sterilizes under the pressure by mixed fruit and vegetable juice at a temperature of 110 DEG C in 0.1MPa, and will be prepared
Tomato juice and beet root juice streptococcus acidi lactici fermented solution and commercially available honey, oligoisomaltose, lemon extract, peppermint extraction
Except object and anise extract mix respectively according to mass ratio as shown in table 1 below, prepare in the same manner as shown in Example 1
Obtain the juice functional beverage 5 of the present invention.
Embodiment 6
In addition to the inoculum density of 0.5U/10kg into beet root juice inoculated plant lactobacillus, Lactobacillus rhamnosus and hair
Kefir milk bacillus presses 1:2:Lactic acid bacteria composite bacteria that 1 ratio is compounded and 28h fermentations are carried out at 40 DEG C, and will be prepared into
To tomato juice and beet root juice streptococcus acidi lactici fermented solution and commercially available honey, oligoisomaltose, lemon extract, peppermint carry
Except taking object and anise extract respectively according to mass ratio mixing as shown in table 1 below, make in the same manner as shown in Example 1
It is standby to obtain the juice functional beverage 6 of the present invention.
Embodiment 7
In addition to by the tomato juice being prepared and beet root juice streptococcus acidi lactici fermented solution and commercially available honey, oligomeric different malt
Except sugar, lemon extract, mint extract and anise extract mix respectively according to mass ratio as shown in table 1 below, according to
The juice functional beverage 6 of the present invention and juice functional beverage 7 is prepared in method same as Example 1.
Table 1
Comparative example 1
In addition to beet root juice streptococcus acidi lactici fermented solution is replaced with the streptococcus acidi lactici fermented solution of carrot, honey peach, wax gourd, according to
The method identical with described in embodiment 1 prepares juice functional beverage 8 as a comparison case.
Comparative example 2
In addition to beet root juice streptococcus acidi lactici fermented solution is replaced with the streptococcus acidi lactici fermented solution of Chinese yam, pear juice, wax gourd, according to reality
Apply the juice functional beverage 9 of method preparation identical described in example 1 as a comparison case.
Effect example
For obtained juice functional beverage product, by professional judging panel (10) for preference degree and flavor into
Row sense organ overall assessment, and evaluation result is shown in the following table 2 (wherein, for flavor evaluation, zero：It is very salubrious and soft
With and aromatic flavour, △：Compare salubrious and soft and savory, ◇：Salubrious and soft and slightly fragrance is can be said to be, ×：Mouthfeel is not
Clearly, not soft, British plain spirits；Meanwhile preference degree scoring criterion is 1-7 points：1 point of expression does not like very much, and 2 points of expressions are not liked
Vigorously, 3 points of expressions do not like a little, and 4 points represent general, and 5 points of expressions are liked a little, and 6 points of expressions are liked, and 7 points of expressions are liked very much
Vigorously)：
2 preference degree score of table and flavor evaluation result
| Embodiment | Preference degree score | Flavor evaluation result |
| Embodiment 1 | 6.2 | ○ |
| Embodiment 2 | 4.8 | △ |
| Embodiment 3 | 5.2 | △ |
| Embodiment 4 | 6.6 | ○ |
| Embodiment 5 | 6.4 | ○ |
| Embodiment 6 | 4.4 | ◇ |
| Embodiment 7 | 4.2 | ◇ |
| Comparative example 1 | 1.5 | × |
| Comparative example 2 | 2.4 | × |
It can be seen that from the result shown in upper table 2 functional relative to the juice prepared in comparative example 1 and comparative example 2
Beverage, the juice functional beverage containing beet root juice streptococcus acidi lactici fermented solution prepared in 1-7 of the embodiment of the present invention have more
Add salubrious and soft mouthfeel, and show good fragrance, and with higher whole fancy grade.Therefore, institute of the present invention
The juice functional beverage stated can be easier to be welcome by consumer, have a vast market prospect.
Claims (10)
1. a kind of juice functional beverage, which is characterized in that the functional beverage include beet root juice streptococcus acidi lactici fermented solution,
Tomato juice, lemon extract, mint extract, anise extract, honey, oligoisomaltose and optional water.
2. juice functional beverage as described in claim 1, wherein, the juice functional beverage includes in mass ratio
70%-80% beet root juices streptococcus acidi lactici fermented solution, 10%-15% tomato juices, 1%-2% lemon extracts, 1%-2% peppermints carry
Take object, 1%-2% anise extracts, 3%-5% honey and 2%-4% oligoisomaltoses.
3. juice functional beverage as claimed in claim 1 or 2, wherein, relative to the juice functional beverage
For total weight, total weight≤5% of the lemon extract, mint extract and anise extract.
4. the juice functional beverage as described in any one of claim 1-3, wherein, the lemon extract is commercially available
Lemon extract.
5. the juice functional beverage as described in any one of claim 1-4, wherein, the mint extract is commercially available
Mint extract.
6. a kind of method for preparing the juice functional beverage described in any one of claim 1-5, wherein, the method packet
Include following steps：
(1) by being screened, cleaning, crushing, squeezing the juice and being filtered to tomato, so as to obtain tomato juice；
(2) beet root modified, cleaned, stripping and slicing and blanching treatment, then, treated beet root is beaten
And pH value is adjusted, the beet root juice of pH after the adjustment is obtained, is then sterilized, is cooled to 30-40 DEG C, inoculating lactic acid bacterium is compound
Strain ferments, and obtains beet root juice streptococcus acidi lactici fermented solution；
(3) by tomato juice, beet root juice streptococcus acidi lactici fermented solution, honey, oligoisomaltose, lemon extract, mint extract
It is mixed with anise extract, obtains mixture, and the pH value of the mixture is adjusted to 3.5-4.5, obtain mixed fruit and vegetable juice；
(4) mixed fruit and vegetable juice in step (3) is sterilized, optional subsequent water use regulation obtains juice functional beverage.
7. method as claimed in claim 6, wherein, in the step (1), the soluble solid of the tomato juice is more than
5wt%.
8. method as claimed in claims 6 or 7, wherein, in the step (2), the lactic acid bacteria composite bacteria is plant
Lactobacillus, Lactobacillus rhamnosus and lactobacillus fermenti press bacterium number ratio 1:2:1 composite bacteria compounded.
9. the method as described in any one of claim 6-8, wherein, in the step (2), according to 0.5-4U/10kg's
Inoculum density is inoculated with the lactic acid bacteria composite bacteria.
10. the method as described in any one of claim 6-9, wherein, in the step (2), the fermentation is at 30-40 DEG C
Lower carry out 28h-32h.
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