Cranberry ferment beverage and preparation method thereof

Abstract

The invention discloses a cranberry enzyme beverage and a preparation method thereof. The cranberry enzyme beverage comprises cranberry enzyme prepared from raw materials through primary fermentation, secondary fermentation, and post-treatment and auxiliary materials. The parts by weight of each component are 12-20 parts of cranberry enzyme, 0.5-2 parts of stevioside and 0.1-0.5 parts of glycine. The cranberry enzyme beverage of the present invention is rich in nutrients in cranberries, wherein the presence of tannic acid can effectively diuretic and detoxify, and the presence of antioxidant substances and proanthocyanidins can improve human immunity, anti-aging, At the same time, the cranberry enzyme drink also has the effect of inhibiting Helicobacter pylori, preventing gastric ulcer and gastric cancer, and protecting the gastrointestinal tract. Treatment reduces the mellow and volatile sourness of cranberry enzymes, improves the taste and flavor of the enzymes, eliminates the potential threat of methanol and other toxic substances, and improves product safety.

Description

technical field [0001] The invention belongs to the technical field of enzyme product production, and in particular relates to a cranberry enzyme beverage and a preparation method thereof. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. After entering the stomach, the enzyme can be directly absorbed by the body. Therefore, it can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. Enzymes are divided into two categories: in vitro enzymes and in vivo enzymes. The enzymes synthesized in the human body are limited. With the increase of age and pollution, the synthesis of enzymes in the body gradually decreases, and because the enzymes will be inactivated at high temperatures, people's cooked food is now Habits reduce the intake of exogenous enzymes. Since the enzymes contained in food have the ability to bear up to 75% of the digestive tasks, whe...

AI Technical Summary

Problems solved by technology

[0007] In addition, the fermentation process of enzymes is relatively easy to produce nitrite. If the fermentation time is too short, a certain concentration of nitrite will be produced. If vegetables and fruits with high nitrogen content are