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Appetite stimulating and digestion promoting type beverage and preparation method thereof

A technology for appetizing digestion and beverages, applied in the directions of bacteria used in food preparation, food ingredients containing natural extracts, food extraction, etc. Loss, effect of nutritional supplementation

Inactive Publication Date: 2018-06-08
SHENZHEN ZHONGKE TAIFU TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the existing stomach nourishing foods are simply processed products of one or several raw materials. For example, CN201710499283.2 discloses a composition that can promote digestion. , obtained by decocting, extracting, and concentrating under reduced pressure. It has the effects of digesting food and eliminating accumulation, nourishing the stomach and appetizing, etc., but the raw materials are mostly Chinese herbal medicine ingredients, the taste is single, and the nutritional content is limited, and the applicable population is subject to certain restrictions.

Method used

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Examples

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Effect test

preparation example Construction

[0028] This embodiment specifically also provides the preparation method of the above-mentioned appetizing and digesting beverage, and the preparation method specifically includes:

[0029] S1: Preparation of filtrate Ⅰ: wash yam and pumpkin, peel and cut into pieces, add twice the weight of water and ascorbic acid to make slurry, the water can be deionized water or pure water, etc., then add cellulase, α - Amylase hydrolysis for 1-2 hours, filter and collect the filtrate Ⅰ, put it in the refrigerator for later use; because yam and pumpkin are rich in starch and cellulose components, after enzymolysis, oligosaccharides and monosaccharides that are easy to be used by bacteria are produced, In the preparation method of the present invention, the fermentation efficiency can be improved by enzymolyzing the yam and pumpkin first.

[0030] S2: Preparation of filtrate II: Wash the remaining fresh fruits and vegetables, peel and remove seeds, cut into pieces, press with a stainless st...

Embodiment 1

[0043] (1) Preparation of filtrate Ⅰ: Weigh 20 parts of yam and pumpkin in parts by weight, wash, peel, cut into pieces, add twice the weight of water and ascorbic acid to make slurry, then add cellulase and α-amylase Enzyme hydrolyze for 2 hours, collect the filtrate Ⅰ by filtration, store in the refrigerator, and set aside;

[0044] (2) Preparation of filtrate II: Weigh 15 parts of apple, 15 parts of carrot, 15 parts of papaya, 15 parts of cabbage, 10 parts of white radish, 10 parts of pineapple, 10 parts of hawthorn, 10 parts of coriander by weight, wash, remove Remove seeds from the skin, cut into pieces, press with a stainless steel press, collect the filtrate II, add 25 parts of white sugar, pasteurize, and set aside;

[0045] (3) Fermentation: Insert the sterilized filtrate II with wine-specific yeast, and carry out the first-stage fermentation at 20°C. When no more gas is produced in the solution, the fermentation is ended, and then Lactobacillus plantarum is inserted....

Embodiment 2

[0051] (1) Preparation of filtrate Ⅰ: Weigh 20 parts of yam and pumpkin in parts by weight, wash, peel, cut into pieces, add twice the weight of water and ascorbic acid to make slurry, then add cellulase and α-amylase Enzyme hydrolyze for 2 hours, collect the filtrate Ⅰ by filtration, store in the refrigerator, and set aside;

[0052] (2) Preparation of filtrate II: Weigh 15 parts of apple, 15 parts of carrot, 15 parts of papaya, 15 parts of cabbage, 10 parts of white radish, 10 parts of pineapple, 10 parts of hawthorn, 10 parts of coriander by weight, wash, remove Remove seeds from the skin, cut into pieces, press with a stainless steel press, collect the filtrate II, add 25 parts of white sugar, pasteurize, and set aside;

[0053] (3) Fermentation: Insert the yeast for wine and fruit wine into the sterilized filtrate II, and carry out the first-stage fermentation at 25°C. When no more gas is produced in the solution, the fermentation is ended, and then Lactobacillus plantaru...

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Abstract

The invention discloses an appetite stimulating and digestion promoting type beverage, which is prepared from medical and edible materials of fructus amomi, dried orange peel, rhizoma zingiberis and fresh fruit and vegetables, wherein the fresh fruit and vegetables include yam, pumpkin, apple, carrots, papaya, cabbages, coriander, white radish, pineapple and hawthorn as raw materials. Fresh vegetable and fruit juice is subjected to two-step fermentation by beneficial microorganism; reasonable matching is performed with extraction liquid of medical and edible materials; the obtained beverage has good mouthfeel, also has the effects of stimulating appetite, promoting digestion, resolving dampness, strengthening spleens, improving the body immunity and the like, and is particularly suitable for people groups with inappetence and dyspepsia to eat.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to an appetizing and digesting beverage and a preparation method thereof. Background technique [0002] With the acceleration of the pace of society, the increase of mental stress and the irregularity of life style, stomach disease has become a major disease affecting human health. The so-called "stomach disease is treated in three parts and nourished in seven parts", so in addition to the treatment of stomach problems, dietary conditioning is also very important. [0003] Chun Amomum is the fruit of Zingiber officinale, and its chemical components are mainly bornyl acetate, camphor, borneol, limonene, camphor, etc. Pharmacological studies have also confirmed that amomum has a variety of biological activities, such as promoting gastrointestinal motility, anti-inflammatory and analgesic, antibacterial, anti-oxidation, and inhibition of platelet aggregation. Combining...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L2/70
CPCA23L2/02A23L2/52A23L2/70A23L2/84A23V2002/00A23V2400/143A23V2400/169A23V2200/32A23V2250/21A23V2300/14
Inventor 方孝贤于配配
Owner SHENZHEN ZHONGKE TAIFU TECH CO LTD
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