Composite enzyme beverage and preparation method thereof

Abstract

The invention relates to a compound enzyme beverage. The compound enzyme beverage is characterized by comprising the following ingredients by weight percent: 1.5 percent of pineapple, 1.5 percent of spinach, 1.5 percent of celery, 1.5 percent of herba portulacae, 1.5 percent of ginger, 1.5 percent of crowndaisy chrysanthemum, 1.5 percent of shepherds purse, 1.5 percent of carrot, 1.5 percent of apple pear, 1.5 percent of hawthorn, 1.5 percent of lotus root, 1.5 percent of tomato, 1.5 percent of watermelon, 1.5 percent of litchi, 1.5 percent of waxberry, 1.5 percent of pumpkin, 1 percent of roxburgh rose juice, 1 percent of swelled wheat flour, 0.5 percent of rape flower extract, 0.5 percent of arabian jasmine flower extract, 0.5 percent of gynostemma pentaphylla extract, 0.5 percent of ganoderma lucidum spore, 2 percent of high fructose syrup, 2 percent of honey, 0.5 percent of Chinese yam polysaccharide, 0.5 percent of atractylodes macrocephalaon polysaccharide, 0.1 percent of enzyme microorganism, 2 percent of brown sugar, 0.5 percent of peptide sweetener and the balance of pure water. The formula is simple, the ingredients are reasonably mixed, nutrition is complementary, the prepared beverage is natural in color, odorless, good in taste, capable of reducing harmful bacteria of the intestinal tract and capable of preventing the diseases of digestive tract.

Description

technical field [0001] The invention relates to the technical field of functional beverages, in particular to a composite enzyme 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 metab...

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