Liver-protecting Chinese herbal medicine and health-care vinegar drink

Abstract

The invention discloses a functional healthcare vinegar drink taking homologous Chinese herbal medicines such as seaweeds, red dates, grifola, Chinese wolfberry and peach seeds as raw materials. The drink has the functions of engendering liquid, allaying thirst, protecting liver, dispelling the effects of alcohol and the like, and can meet multilevel requirements of people for taste, nutrition, healthcare and the like. The drink has the advantages that solid and liquid fermentation technology is adopted, the advantages of fine flavor of solid fermentation and high yield, short production cycle, low labor intensity and fine merchandise property of liquid fermentation are combined, solid-liquid separation is omitted in the product fermentation process, extraction time of active components of the Chinese herbal medicines is prolonged, extraction of the active components is accelerated by fermentation of microorganisms, the raw materials contain stevia rebaudiana which is a fine natural sweetening agent and has the function of reducing blood sugar, the drink is suitable for diabetics, Chinese herbal medicine extraction technology is absent in production technology, production cost is reduced, and industrial production is facilitated.

Description

technical field [0001] The invention relates to a functional health-care vinegar beverage with liver-protecting and anti-alcohol effects, which uses Chinese herbal medicines of the same origin as wolfberry, seaweed, and red dates 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 contain more than ten kin...

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