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Momordica charantia var abbreviata ser-containing ferment beverage for reducing pathogenic fire

A technology of leprosy grapes and enzymes, applied in the field of enzyme drinks, can solve the problems of narrow promotion of enzymes, and achieve the effects of easy acceptance, supplementing human energy, and enhancing human immunity.

Inactive Publication Date: 2017-05-31
ZHEJIANG BAIHUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems that the common functional beverages of existing enzymes are less developed and the scope of promotion of enzymes is narrow, the purpose of the present invention is to provide a kind of functional beverages that can be accepted by ordinary consumers. It has the effects of removing dryness, replenishing energy, and relieving fatigue, and at the same time has the effect of enzymes to enhance human immunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of fermented grape enzyme drink for reducing fire, which is composed of the following raw materials in parts by weight: 2000 g of grapes, 1500 g of kale, 1500 g of water chestnuts, 1500 g of dark plums, 1000 g of jelly grass, 1500 g of Chrysanthemum chrysanthemum, 1000 g of bamboo leaves, rose 500 g of pomegranate flower, 500 g of pomegranate flower, 500 g of magnolia, 2000 g of sauce and 5500 g of fermented liquid are prepared by anaerobic fermentation, wherein the sauce and fermented liquid are added to the fermenter step by step.

[0028] The concrete steps of the preparation method of the skinny grape enzyme drink for reducing fire are as follows:

[0029] (1) Peel the skinned grapes and keep the bright red pulp, wash Chinese kale, Chrysanthemum chrysanthemum, and bamboo leaves and chop them, peel and cut water chestnuts into pieces, then put the above-mentioned processed raw materials into the fermentation tank, and add jelly Grass, ebony, rose, pomegranate,...

Embodiment 2

[0036] A leprosy grape enzyme drink for reducing fire, said Lai grape enzyme drink is composed of the following raw materials in parts by weight: 2250 g of leprosy grape, 1750 g of kale, 1750 g of water chestnut, 1750 g of ebony plum, 1250 g of jelly grass, 1750 g of chrysanthemum chrysanthemum, bamboo 1250 g of leaves, 650 g of rose flowers, 650 g of pomegranate flowers, 650 g of magnolia, 2500 g of seasoning sauce and 6000 g of fermented liquid were prepared by anaerobic fermentation. in the can.

[0037] The concrete steps of the preparation method of the skinny grape enzyme drink for reducing fire are as follows:

[0038] (1) Peel the skinned grapes and keep the bright red pulp, wash Chinese kale, Chrysanthemum chrysanthemum, and bamboo leaves and chop them, peel and cut water chestnuts into pieces, then put the above-mentioned treated raw materials into a fermentation tank, and add jelly Grass, ebony, rose, pomegranate, magnolia;

[0039](2) Primary fermentation: add pe...

Embodiment 3

[0045] A leprosy grape enzyme drink for reducing fire, the Lai grape enzyme drink is made of the following raw materials in parts by weight: 2500 g of leprosy grapes, 2000 g of kale, 2000 g of water chestnuts, 2000 g of ebony plums, 1500 g of jelly grass, 2000 g of chrysanthemum chrysanthemum, bamboo 1500 g of leaves, 800 g of rose flowers, 800 g of pomegranate flowers, 800 g of magnolia, 3000 g of seasoning sauce and 6500 g of fermented liquid were prepared by anaerobic fermentation, in which the seasoning sauce and fermented liquid were added step by step in the fermentation process. in the can.

[0046] The concrete steps of the preparation method of the skinny grape enzyme drink for reducing fire are as follows:

[0047] (1) Peel the skinned grapes and keep the bright red pulp, wash Chinese kale, Chrysanthemum chrysanthemum, and bamboo leaves and chop them, peel and cut water chestnuts into pieces, then put the above-mentioned processed raw materials into the fermentation ...

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Abstract

The invention relates to the field of functional beverages, and particularly discloses a momordica charantia var abbreviata ser-containing ferment beverage for reducing pathogenic fire. The momordica charantia var abbreviata ser-containing ferment beverage is prepared from the following raw materials in parts by weight: 2000-2500 parts of momordica charantia var abbreviata ser, 1500-2000 parts of cabbage mustard, 1500-2000 parts of eleocharis dulcis, 1500-2000 parts of fructus mume, 1000-1500 parts of herba mesonae chinensis, 1500-2000 parts of caulis et folium chrysanthemi coronarii, 1000-1500 parts of folium phyllostachydis henonis, 500-800 parts of flos rosae multiflorae, 500-800 parts of flos granati, 500-800 parts of magnolia denudata, sauce and fermentation causing liquid through fermentation, wherein the sauce is prepared by juicing 500 weight parts of cherry and 1500 weight parts of watermelon and then adding 1000 weight parts of honey of various flowers; the fermentation causing liquid is prepared by dissolving 1500 weight parts of maltose in 2000 weight parts of 10% sorghum liquor and then diluting 15 times. The momordica charantia var abbreviata ser-containing ferment beverage provided by the invention can relieve internal fire, reduce noise, supplement human energy, alleviate fatigue and enhance human immunity.

Description

technical field [0001] The invention relates to the technical field of functional drinks, in particular to an enzyme drink prepared by fermenting grapes. Background technique [0002] Enzyme is a biologically active low-salt liquid obtained through submerged plant fermentation, in which probiotic enzymes are rich in lactic acid bacteria and other fungi that are beneficial to the human body, and also contain a large number of active enzyme components: superoxide dismutase, Bromelain, papain, oxalate deoxygenase, myrosinase, etc., can regulate human body activities and enhance human immunity. Most of the enzymes developed at present are nutritional products with health care effects, and the development of functional beverages that are in contact with ordinary consumers in daily life for enzymes is still relatively small, because it produces a feeling of superiority to consumers, making enzyme products It has not been well promoted. Chinese patent CN105919075A, the patent nam...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/324
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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