Appetite stimulating fructus crataegi ferment drink

A hawthorn enzyme and beverage technology, applied in the field of enzyme beverages, can solve problems such as the narrow promotion of enzymes, and achieve the effects of comfortable taste, enhancement of human immunity, and supplementation of human energy.

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 development of ordinary functional beverages of existing enzymes is relatively small and the scope of promotion of enzymes is narrow, the purpose of the present invention is to provide a hawthorn enzyme drink that can be ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] An appetizing hawthorn enzyme drink, comprising the following raw materials in parts by weight: 2500 g of hawthorn, 1500 g of red beans, 1500 g of chestnuts, 1000 g of mangoes, 1000 g of sugar cane, 1000 g of barley, 300 g of pepper, 300 g of tangerine peel, and impatiens 1000 g, 1000 g of lilies, 500 g of apple pulp, 2000 g of sauce and 5100 g of fermented liquid are prepared by anaerobic fermentation, and the fermented liquid is added to the fermenter step by step.

[0030] The concrete steps of the preparation method of hawthorn enzyme drink are as follows:

[0031] (1) Boil pepper and tangerine peel in 1500 parts of pure water at 60°C for 2 hours, filter and keep the filtered mixture;

[0032] (2) Peel the chestnut and take the meat, chop the chestnut meat together with the washed hawthorn and red beans, peel and remove the core of the mango to obtain the mango pulp, peel the sugarcane and cut it into sugarcane segments;

[0033] (3) Put the hawthorn, chestnut meat...

Embodiment 2

[0039]An appetizing hawthorn enzyme drink, comprising the following raw materials in parts by weight: 2750 g hawthorn, 1750 g red beans, 1750 g chestnut, 1250 g mango, 1250 g sugar cane, 1250 g barley, 450 g pepper, 450 g tangerine peel, and impatiens 1250 g, 1250 g of lilies, 650 g of apple pulp, 2250 g of sauce and 5550 g of fermented liquid are prepared by anaerobic fermentation, and the fermented liquid is added in steps.

[0040] The concrete steps of the preparation method of hawthorn enzyme drink are as follows:

[0041] (1) Boil pepper and tangerine peel in 1500 parts of pure water at 60°C for 2 hours, filter and keep the filtered mixture;

[0042] (2) Peel the chestnut and take the meat, chop the chestnut meat together with the washed hawthorn and red beans, peel and remove the core of the mango to obtain the mango pulp, peel the sugarcane and cut it into sugarcane segments;

[0043] (3) Put the hawthorn, chestnut meat, red beans, mango pulp and sugarcane segments pr...

Embodiment 3

[0049] An appetizing hawthorn enzyme drink, comprising the following raw materials in parts by weight: 2750 g hawthorn, 1750 g red beans, 1750 g chestnut, 1250 g mango, 1250 g sugar cane, 1250 g barley, 450 g pepper, 450 g tangerine peel, and impatiens 1250 g, 1250 g of lilies, 650 g of apple pulp, 2500 g of sauce and 6000 g of fermented liquid are prepared by anaerobic fermentation, and the fermented liquid is added in steps.

[0050] The concrete steps of the preparation method of hawthorn enzyme drink are as follows:

[0051] (1) Boil pepper and tangerine peel in 1500 parts of pure water at 60°C for 2 hours, filter and keep the filtered mixture;

[0052] (2) Peel the chestnut and take the meat, chop the chestnut meat together with the washed hawthorn and red beans, peel and remove the core of the mango to obtain the mango pulp, peel the sugarcane and cut it into sugarcane segments;

[0053] (3) Put the hawthorn, chestnut meat, red beans, mango pulp and sugarcane segments p...

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PUM

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Abstract

The invention relates to the field of functional drinks, and in particular discloses an appetite stimulating fructus crataegi ferment drink. The appetite stimulating fructus crataegi ferment drink is prepared by fermenting the following raw materials in parts by weight: 2500-3000 parts of fructus crataegi, 1500-2000 parts of red beans, 1500-2000 parts of Chinese chestnuts, 1000-1500 parts of mangoes, 1000-1500 parts of sugarcane, 1000-1500 parts of coix seeds, 300-600 parts of pepper, 300-600 parts of dried orange peel, 1000-1500 parts of flower of garden balsam, 1000-1500 parts of lily flowers, 500-800 parts of apple pulp, flavoring juice and fermentation liquid, wherein the flavoring juice is prepared by squeezing juice from watermelons and honey pomelos, and then adding flos sophorae honey to the juice; and the fermentation liquid is obtained by dissolving 1500 parts of maltose in 1000 parts of yellow wine which is 10-13% in alcoholic strength, and then conducting diluting for 10 times. The fructus crataegi ferment drink provided by the invention has effects of stimulating appetite, supplementing human energy and relieving fatigue; and meanwhile, the fructus crataegi ferment drink can boost body immunity.

Description

technical field [0001] The invention relates to the technical field of functional drinks, in particular to an enzyme drink prepared by fermenting hawthorn. 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 n...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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