A fruit and vegetable ferment beverage and a preparation method thereof

A fruit and vegetable enzyme and beverage technology, which is applied in the field of food engineering, can solve the problems of single nutrient composition, lack of nutrition, and complete extraction of substances that cannot be admired, and achieves the effects of beauty, body weight, resistance, and raw material utilization.
CN104886572AInactive Publication Date: 2015-09-09GUANGZHOU JIAHAI BIOTECH CO LTD
12 Cites 68 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
GUANGZHOU JIAHAI BIOTECH CO LTD
Publication Date
2015-09-09
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
Patent Text Reader

Abstract

The present invention relates to a fruit and vegetable ferment beverage and a preparation method thereof. The beverage is prepared by using carrots, shii-takes, burdock roots, prunes, pineapples, mulberries, beta vulgaris and tomatoes as main raw materials, sorting, cleaning, drying and squeezing the raw materials, fermenting the squeezed raw materials with the addition of yeast, vinegar organism and lactic acid bacteria, and adding drinking water, brown sugar, isomaltooligosaccharide and L-malic acid as adjunct materials into the mixture. The beverage uses fruit and vegetable nutrient components of the raw materials for mutual promotion and mutual complementation to synergistically improve nutritional value of the whole beverage, and is fermented with three kinds of bacteria so that fruit and vegetable nutrients and beneficial metabolites of probiotics are preserved, making the beverage has effects in conditioning stomach and intestine, improving digestion and absorption, strengthening physical fitness, enhancing immunity, improving resistance, eliminating free radicals, delaying aging, preventing cancers, maintaining beauty and preserving countenance and controlling weight.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention belongs to the technical field of food engineering, and in particular relates to a fruit and vegetable enzyme beverage and a preparation method thereof. Background technique

[0002] As we all know, enzyme is a substance composed of amino acids with special biological cleanliness. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. all life activities. Enzymes are divided into six categories: acidifying reductases, transferases, hydrolysis enzymes, detachment enzymes, heterosexualizing enzymes and synthetic enzymes. It has the functions of oxidation, decomposition, metabolism, heat energy, blood purification and antibacterial defense.

[0003] Fruit and vegetable enzymes specifically refer to microbial preparations made from fresh vegetables, fruits and other plants through multiple rounds of fermentation of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More