Study On The Processing Technology Of Composite Vegetables Juice Fermented Beverage

The nutntional value of pumpkin,balsam pear,onion and carrots is abundant.These vegetables are planted in a very large area in our country. It is reported in a lot of information that eating often pumpkin,balsam pear,onion and carrots can prevent and therapy diabetes mellitus and high sugar symptom.The main reason is that they contain some polysaccharides,charantin,carotenoid,pectin and trace elements,so it is of high nutritional value and medicinal value.These four vegetables are abundant in resources,but straggling processing method,unitary form,low added value.It is a common concern of scientific workers and consumers that improve the processing technology,rich the product range and expand the utilization value.This experiment uses the four vegetables as raw materials to develop a kind of unique and health composite vegetables juice fermented beverage.It can provide a theoretical basis and technological parameters for industrial scale production of vegetables fermented beverages.There is practice Significance practice significance for developing vegetable data and aising important economic value.This test researches the processing technology of composite vegetables juice fermented beverage and the ways of treating raw materials.The process conditions and parameters of fermented vegetables is got by the study of the bacteria,which determine the bacteria and the suitable stabilizer and sweeteners for composite vegetables juice fermented beverage.The products equipped with bright color,appropriate sour taste and sweet taste,pleasant flavor,and nutrient-rich.The results of this paper are as follows:1.The optimum concentration of composite vegetable and water in mashed vegetable was gotten by organoleptic test for composite mashed vegetable with different proportion.The result was composite vegetable: water(weight)=1:2.2.The mashed vegetable were sterilized with two methods,and according to the differences of mashed vegetable colours,the optimum sterilization condition is 100℃,5min.3。Base on the single factor examination,the optimum sterilization condition gotten by orthogonal experiment of composite mashed vegetable is:the fermentation temperature is 37℃,the inoculum size is 5%,the ratio of lactobacillus strain is L.a:L.p=1:1 and the fermentation time is 12h.4.The stability of composite vegetables fermentatd beverage was tested with simplex stabilizing agent as CMC-Na,xanthan gum or sodium alginate.According to the results,the optimum stabilizing agent is xanthan gum,the optimum dosage is 0.2%.5.The optimum sweet agent was singled out by evaluating the effects of albumen sugar,TR50and xylitol.The result is xylitol,the optimum dosage is 0.2%.6.The production is frash orange,it have aroma made by malolactic fermentation,and the sour taste and sweet taste are moderation.The characteristics of production are delicate,soft and refreshing.It have no smell,non-hierarchical and no clots.