Cassia seed milk vinegar health drink

Abstract

The invention discloses a functional milk vinegar health drink made of cassia seed and other Chinese herbal medicines and milk. It is not only a health vinegar drink with milk flavor, but also a milk product with acetic acid taste, which can satisfy people's desire for beverage flavor and health care effect. , nutrition and other multi-level needs. The invention adopts a three-stage fermentation process of alcohol fermentation, acetic acid fermentation and lactic acid fermentation. The Chinese herbal medicine adopts a two-stage extraction process of first leaching and then synchronous microbial fermentation extraction with the three-stage fermentation. The alcohol fermentation adopts the coexistence fermentation process of solid state and liquid state fermentation . The product is reddish-brown in color, sweet and sour, soft, cool and smooth, with a mellow taste, clear and bright juice, and no impurities; it not only retains the compound aroma of cassia seeds and milk, but also has the sourness and esters and other flavor substances produced by microbial fermentation. It has the effects of promoting body fluid to quench thirst, enhancing immunity, and anti-fatigue. It has the advantages of high extraction rate of active ingredients of Chinese herbal medicine, good flavor, short production cycle, low labor intensity, and good product hygiene.

Description

technical field [0001] The invention relates to a functional milk-vinegar health beverage, which uses hawthorn and other Chinese herbal medicines and milk as main raw materials, and has the functions of promoting body fluid and quenching thirst, clearing liver and improving eyesight, lowering blood pressure and fat, and resisting fatigue, belonging 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 b...

AI Technical Summary

Problems solved by technology

[0003] Most of the acetic acid beverages on the market have the disadvantage of high acidity. Long-term drinking will cause certain corrosion to the gastric mucosa. Therefore, people with poor stomach, especially those with gastric ulcers, are not suitable for drinking.