Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage

Abstract

The invention discloses a functional health-care vinegar beverage using medicinal and edible Chinese medicinal herbs such as barbary wolfberry fruits, yams and hawthorns as raw materials and a production process of the vinegar beverage. The functional health-care vinegar beverage has the effects of engendering liquid and allaying thirst, reducing blood fat, resisting fatigue, relaxing the muscles and stimulating the blood circulation, resisting cancers, dispelling the effects of alcohol and protecting livers and the like, and has good effects, mouthfeel and merchandise properties. The production process has the advantages that 1. a solid and liquid fermentation coexistence process is adopted, so that the advantages of good flavor in solid fermentation and high yield, short production cycle, low labor intensity and good product hygiene in liquid fermentation are combined; 2. solid-liquid separation is not performed in the product fermentation process, so that the leaching time of active ingredients of the Chinese medicinal herbs is prolonged, and leaching of the active ingredients is accelerated through microbial fermentation; 3. the raw materials contain stevia rebaudiana which is a good natural sweetening agent and has the effect of reducing blood sugar, so the product is suitable for being drunk by diabetic patients; and 4. an extracting process for the Chinese medicinal herbs is not adopted in the production process, so that the production cost is reduced and industrialized production is facilitated.

Description

technical field [0001] The invention relates to a functional health-care vinegar beverage with the effects of lowering blood sugar and blood fat, which uses Chinese herbal medicines of the same origin as wolfberry, yam and hawthorn 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 k...

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

Images