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Functional beverage for lowering cholesterol and its prepn process

A cholesterol and functional technology, applied in the field of beverages, can solve problems such as elevated blood lipids, and achieve the effect of preventing coronary heart disease with low investment and good economic benefits

Inactive Publication Date: 2007-10-10
王艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the relatively high calorie content, it is easy to cause blood lipids to rise after long-term drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weight ratio of raw materials: 10% tomato, 5% lettuce, 5% honey, and the balance is hawthorn

[0019] The preparation method comprises the following steps:

[0020] (1) Cleaning raw materials: wash twice with clean water and once with disinfectant water;

[0021] (2) Refining: use a professional food refining machine, and the fineness of the pulp can pass through a 350-mesh sieve;

[0022] (3) Filtration: 150 mesh, 250 mesh, and 350 mesh filter three times to remove slag;

[0023] (4) High temperature sterilization: 140°C, 7h, stainless steel pressure cooker and kettle can be used as containers;

[0024] (5) Cooling: natural cooling to below 60°C;

[0025] (6) Inoculation bacteria, aerobic fermentation: add inoculum according to the ratio of 500 million / ml acetic acid bacteria 10ml and bacillus 20ml per 100 kilograms of raw materials, enter the aseptic room and put it into a PET fermenter for fermentation, 28 ° C, 7h;

[0026] (7) Inoculation bacteria, anaerobic fer...

Embodiment 2

[0030] Raw material weight ratio: 8% of tomato, 3% of lettuce, 8% of honey, and the balance is hawthorn.

[0031] Sterilize at 150°C for 6 hours; for aerobic fermentation, add 11ml of acetic acid bacteria and 22ml of spores for every 100kg of raw materials; add 11ml of acetic acid bacteria and 22ml of spores for every 100kg of raw materials; at 25°C for 8h; for anaerobic fermentation, add 1 billion per 100kg of raw materials 33ml of lactic acid bacteria, 6ml of streptococcus, 11ml of coryneform bacteria, and 17ml of saccharomyces per ml were added inoculum, 33°C, 72h, and the others were the same as in Example 1.

Embodiment 3

[0033] Raw material weight ratio: 12% of tomato, 8% of lettuce, 3% of honey, and the rest is hawthorn.

[0034] Sterilize at 150°C for 6 hours; for aerobic fermentation, add 9ml of acetic acid bacteria and 18ml of spores for every 100kg of raw materials, add inoculum at a ratio of 500 million / ml, 30°C for 6h; for anaerobic fermentation, add 1 billion per 100kg of raw materials Ratio of 27ml of lactic acid bacteria, 4ml of streptococcus, 9ml of coryneform bacteria, and 13ml of saccharomyces per ml was added inoculum, 30°C, 48h, and others were the same as in Example 1.

[0035] Product application example of the present invention

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PUM

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Abstract

The functional beverage for lowering cholesterol is prepared with tomato, asparagus lettuce, honey and haw. The preparation process includes the following steps: washing, milling to obtain milk, filtering, sterilizing, cooling, aerobic fermentation, and anaerobic fermentation, cooling, filtering, and packing. It contains no medicinal components and has no toxic side effect. Taking it for 1-2 months can lower the content of cholesterol obviously, and taking it regularly can prevent coronary disease, hyperlipemia, atherosclerosis and other cardiac and cerebral vascular diseases.

Description

technical field [0001] The invention relates to a drink, in particular to a novel cholesterol-lowering functional drink and a preparation method thereof. Background technique [0002] In order to cater to people's psychology of enhancing physical function after the "SARS" last year, Robust launched the vitamin drink "Pulse", which detonated the functional beverage market. As a result, various beverage factories entered the functional beverage market with great fanfare. The ingredients of these functional drinks are similar, and vitamins, taurine, glucose, minerals, electrolytes, lysine and other ingredients are generally added to the water. Nutrition experts pointed out that the product components of functional drinks have their particularity, and they are generally suitable for athletes and specific groups of people who consume a lot of physical strength, and drink them after strenuous exercise and sweating a lot. Due to the relatively high calorie content, it is easy to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/212A23L19/00A23L21/25
Inventor 王艳
Owner 王艳
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