Perilla enzyme beverage and preparation method thereof

Abstract

The invention discloses a perilla enzyme beverage which is prepared from the following components in percentage by mass: 10 percent of enzyme concentrate, 5 percent of honey, 0.5 percent of procyanidine, 0.5 percent of seasoning salt and the balance of perilla solution. According to the perilla enzyme beverage disclosed by the invention, a formula is simple, and various components are reasonably matched and are nutritionally complementary; the prepared beverage is natural in color and luster, free from foreign smell and good in mouthfeel; if the perilla enzyme beverage is drunk for a long time, a health-care effect can be realized.

Description

technical field [0001] The invention relates to the technical field of functional beverages, in particular to a perilla fermented beverage 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 meta...

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

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