Method for preparing traditional Chinese medicine fruit and vegetable enzyme beverage

A technology of vegetable enzymes and traditional Chinese medicine fruit, which is applied in the field of preparation of traditional Chinese medicine fruit and vegetable enzyme drinks, which can solve the problems of less enzyme products, achieve high total phenol content, strong fragrance, and improve the effect of gastrointestinal health care function

Inactive Publication Date: 2017-07-04
NANJING UNIV OF TECH
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AI Technical Summary

Problems solved by technology

However, there are few enzyme products with antioxidant function

Method used

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  • Method for preparing traditional Chinese medicine fruit and vegetable enzyme beverage
  • Method for preparing traditional Chinese medicine fruit and vegetable enzyme beverage
  • Method for preparing traditional Chinese medicine fruit and vegetable enzyme beverage

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Embodiment 1

[0022] 1. The present invention adopts following method to prepare Chinese medicine fruit and vegetable enzyme drink:

[0023] (1) Take sixteen kinds of fresh and mature natural fruits and vegetables of equal quality: kiwi fruit, red pitaya, white pitaya, apple, peach, lychee, tribute pear, red grape, grape, plum, grapefruit, lemon, tomato, carrot , cucumber, red dates, washed and pitted, diced and dried, mixed to obtain a fruit and vegetable mixture;

[0024] (2) Mix the fruit and vegetable mixture with rock sugar at a mass ratio of 3:1, place in a fermenter, seal the fermenter, and ferment at 2-30°C for 180 days to obtain a fruit and vegetable fermentation liquid;

[0025] (3) Take sixteen kinds of selected medicinal materials that have been analyzed for food safety and toxicology: Poria cocos 40g, ginseng 40g, dried ginger 20g, Atractylodes macrocephala 20g, astragalus 20g, Radix Ophiopogon japonicus 20g, Hawthorn slice 20g, Codonopsis 20g, Angelica 20g, Add 20g of licoric...

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Abstract

The invention provides a method for preparing a traditional Chinese medicine fruit and vegetable enzyme beverage, and relates to the food field. The method comprises the steps: mixing a fruit and vegetable mixture with rock candy according to the mass ratio of 3:(0.5-1.5), placing the mixture in a fermentation tank, and in a sealed state and under a condition of the temperature of 2-30 DEG C, fermenting for 160-200 days, to obtain a fruit and vegetable fermented liquid; mixing the fruit and vegetable fermented liquid with a traditional Chinese medicine decoction liquid, inoculating with one or two or more of lactobacillus delbrueckii subsp.bulgaricus, lactobacillus plantarum subsp.plantarum, yeast and bifidobacterium animalis, and in a sealed state and at the temperature of 35-40 DEG C, fermenting for 3-8 days, to obtain the traditional Chinese medicine fruit and vegetable enzyme beverage. The medicine and food homology and mutual harmony and complementation effects are achieved; the obtained traditional Chinese medicine fruit and vegetable enzyme beverage has the advantages of high total phenol content, high DPPH(.) scavenging rate and high SOD enzyme activity, shows strong antioxidant capacity, can improve the human body gastrointestinal health-care functions, and can be used as a daily drinking health drink.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing a traditional Chinese medicine fruit and vegetable enzyme drink. Background technique [0002] With the increase of life pressure and the development of bad living habits, the enzymes in the human body continue to decrease over time. Medical research shows that the enzymes produced during the metabolism process in the human body are very beneficial to improve the health level of the body. The original meaning of enzyme is enzyme, that is, a protein macromolecule with biochemical activity. "Enzyme" products are the products of sugar and fruit fermentation, which contain sugar, various organic acids, vitamins and other ingredients. Fruit and vegetable enzymes are beverages obtained by fermenting a variety of fruits as raw materials and adding bacteria under certain conditions. Each fruit has its own nutritional value, and there are more and more types of probiotic ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/135A23L33/14
CPCA23L2/382A23V2002/00A23V2200/3204
Inventor 洪厚胜朱曼利李伟孙弘韬
Owner NANJING UNIV OF TECH
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