Fermented plant beverage with function of clearing damp, and production method thereof
The technology of a plant beverage and production method is applied in the field of fermented plant beverage and its production, which can solve the problems of conventional preparation methods, many types of raw materials, and low extraction efficiency, and achieve the improvement of rheumatic joint pain, removal of moisture in the body, and efficacy Reinforcing and Auxiliary Effects
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Embodiment 1
[0049] A fermented plant beverage with the function of removing dampness, which is prepared by microbial fermentation of the following raw materials in parts by weight: 40 parts of Angelica dahurica, 25 parts of Torreya chinensis, 25 parts of cattail, 15 parts of Daidaihua, 15 parts of chicory, 4 parts of black pepper share.
[0050] A production method of a fermented plant beverage with damp-removing function, comprising the following steps:
[0051] Step S1: Take the above-mentioned parts by weight of Angelica dahurica, Torreya chinensis, Pucai, Daidaihua, chicory and black pepper respectively, after washing, dry the moisture of the epidermis, and freeze. The freezing temperature is -4°C for 24 hours , placing the frozen Angelica dahurica, Torreya chinensis, Pucai, Daidaihua, chicory and black pepper in a pulverizer to fully pulverize to obtain a primary raw material liquid;
[0052] Step S2: Measure the solid matter content and total sugar content of the primary raw materi...
Embodiment 2
[0058] A fermented plant drink with the function of removing dampness, which is prepared by microbial fermentation of the following raw materials in parts by weight: 30 parts of Angelica dahurica, 20 parts of Torreya chinensis, 20 parts of cattail, 10 parts of Daidaihua, 10 parts of chicory, 1 part of black pepper share.
[0059] A production method of a fermented plant beverage with damp-removing function, comprising the following steps:
[0060] Step S1: Take Angelica dahurica, Torreya chinensis, Pucai, Daidaihua, Chicory and black pepper respectively, after washing, dry the epidermis, freeze at -8°C, and take the frozen Angelica dahurica, Torreya, Pucai, Daidai The substitute flowers, chicory and black pepper are placed in a pulverizer and fully pulverized to obtain a primary raw material liquid;
[0061] Step S2: Measure the solid matter content and total sugar content of the primary raw material liquid, add sterile water and glucose, adjust the solid matter content of th...
Embodiment 3
[0067] A fermented plant beverage with the function of removing dampness, which is prepared by microbial fermentation of the following raw materials in parts by weight: 50 parts of Angelica dahurica, 30 parts of Torreya chinensis, 30 parts of cattail, 20 parts of Daidaihua, 20 parts of chicory, and 8 parts of black pepper share.
[0068] A production method of a fermented plant beverage with damp-removing function, comprising the following steps:
[0069] Step S1: Take Angelica dahurica, Torreya chinensis, Pucai, Daidaihua, Chicory and black pepper respectively, after washing, dry the epidermis, freeze at -12°C, take the frozen Angelica dahurica, Torreya, Pucai, Daidai The substitute flowers, chicory and black pepper are placed in a pulverizer and fully pulverized to obtain a primary raw material liquid;
[0070] Step S2: Measure the solid matter content and total sugar content of the primary raw material liquid, add sterile water and glucose, adjust the solid matter content ...
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