A kind of functional health-care vinegar beverage for invigorating spleen and stomach and production process thereof

Abstract

The invention discloses a functional health-care vinegar drink made of taro, yam, hawthorn and other medicinal and edible Chinese herbal medicines. Multiple levels of requirements. The advantages are: first, the coexistence of solid-state fermentation and liquid-state fermentation is adopted, which combines the advantages of good flavor of solid-state fermentation and high yield of liquid fermentation, short production cycle, low labor intensity, and good commodity properties; Separation prolongs the leaching time of active ingredients of Chinese herbal medicine, and accelerates the leaching of active ingredients through microbial fermentation; third, the raw material contains stevia, which is a good natural sweetener and has the effect of lowering blood sugar. It is suitable for diabetics to drink; the fourth is that there is no extraction process of Chinese herbal medicine in the production process, which reduces the production cost and is convenient for industrialized production.

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