Functional health vinegar drink capable of benefiting spleen and invigorating stomach and production process thereof

Abstract

The invention discloses functional health vinegar drink capable of benefiting spleen and invigorating stomach and a production process thereof. The drink product has the effects of helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and the multi-level requirements of people such as taste, nutrient and healthcare can be met. The functional health vinegar drink has the advantages that 1, the solid fermenting process and the liquid fermenting process are performed at the same time, and the advantages of good taste of solid fermenting, high output, short production cycle, low labor intensity and good product properties of liquid fermenting are combined; 2, solid and liquid separation is not carried out during fermenting the product, the leaching time of active ingredients of Chinese herbal medicines is prolonged, and the leaching of the active ingredients is sped up under the fermenting effect of microorganism; 3, the raw materials include stevia rebaudiana which is a good natural sweetening agent and has the effect of decreasing blood sugar; therefore, product is applicable to the diabetic; 4, the Chinese herbal medicine digesting process is not carried out in the production process, so that the production cost is decreased, and the industrial production can be performed conveniently.

Description

technical field [0001] The invention relates to a functional health-care vinegar beverage with the effect of invigorating the spleen and invigorating the stomach, which takes taro, yam, hawthorn and other medicinal and edible Chinese herbal medicines as main raw materials, and belongs to the technical field of food processing. Background technique [0002] As a functional drink, vinegar drink began to rise quietly in the 1970s and has developed rapidly. It is the "sixth generation golden drink". A nutritional and health-care drink has long been recognized and favored by consumers. my country has recognized the health benefits of fruit vinegar drinks since ancient times. Li Shizhen's "Compendium of Materia Medica" and Wang Shiwei's "Suixiju Diet Spectrum" have discussed them in the Ming and Qing Dynasties. According to the research of Chinese and foreign scholars, fruit vinegar and fruit vinegar drinks brewed by modern bioengineering technology are rich in nutrients and cont...

AI Technical Summary

Problems solved by technology

[0004] The traditional solid-state vinegar production method in my country has a good flavor, but the output is low, the production cycle is long, labor intensity is high, and the utilization rate of raw materials is low; the liquid fermentation method has high output, short production cycle, low labor intensity, and good product hygiene. Poor flavor

Especially in the production of fruit vinegar beverages, the liquid production process of fermentation after extraction is often used, and the extraction rate of functional active ingredients is low, which restricts the health care efficacy of vinegar beverages, and the flavor is poor; some fruit vinegar beverages even use blending technology in the production