Enzyme stock solution for reducing cholesterol and preparation method of enzyme stock solution

Abstract

The invention discloses an enzyme stock solution for reducing cholesterol. The enzyme stock solution is characterized by being prepared from the following components in percentage by mass: 21 percent of fruits and vegetables, 5 percent of brown sugar, 0.1 percent of probiotic colony, 5 percent of seasoning, 0.2 percent of sodium chloride, 0.1 percent of se-enriched yeast, 2 percent of toonanin, 0.2 percent of lily extract, 0.2 percent of gynostemma extract, 0.2 percent of sesame leaf extract, 0.2 percent of codonopsis pilosula extract, 0.2 percent of dahurian angelica root extract, 0.2 percent of American ginseng extract, 0.2 percent of luffa extract, 0.2 percent of mint leaf extract and the balance of purified water. The enzyme stock solution disclosed by the invention is simple in formula; various ingredients are reasonably matched and complemented in nutrition; a prepared beverage is natural in color and luster, is free from foreign smell and good in mouthfeel; the beverage can reach an efficacy of reducing the cholesterol if the beverage is drunk for a long term.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a cholesterol-lowering enzyme stock solution and a preparation method thereof. Background technique [0002] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, the quality and flavor of ordinary fruit and vegetable juice beverages change with the storage time, and preservatives, antioxidants and stabilizers need to be added. Through microbial fermentation, it can not only improve the stability of fruit and vegetable juice, avoid the harm caused by adding preservatives to the human body, but also generate a variety of flavor substances on the basis of retaining the nutritional content of the original fruit and vegetable juice, improve the nutritional value, and help digestion absorb. [0003] The fermentation preparation process of enzyme drinks can promote the m...

AI Technical Summary

Problems solved by technology

However, the quality and flavor of ordinary fruit and vegetable juice drinks will change with the storage time increasing, so preservatives, antioxidants and stabilizers need to be added