Multi-flavor vegetable and fruit ferment beverage and preparation method thereof

A technology of vegetable and fruit enzymes and beverages, applied in the field of beverage processing, can solve the problems of difficulty in enjoying beverages and inability to drink, and achieve the effects of regulating human physiological functions, regulating blood sugar, and improving immunity

Inactive Publication Date: 2018-11-30
山东恒糅酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The fermentation preparation process of enzyme drinks can promote the metabolic reactions of carbohydrates, proteins, lipids and other substances in fruit and vegetable raw materials, produce and accumulate a large number of primary and secondary metabolites, and generate organic acids, oligosac...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A multi-flavor vegetable and fruit enzyme beverage, comprising the following raw materials in parts by weight: 10 parts of Luo Han Guo, 16 parts of passion fruit, 12 parts of sand fruit, 15 parts of Chinese yam, 10 parts of Rosa roxburghii, 12 parts of loquat, 8 parts of citric acid, and malic acid 6 parts, 4 parts of maltooligosaccharide, 2 parts of multivitamins, 3 parts of minerals, 6 parts of Jiaogulan extract, 5 parts of yellow mustard seed extract.

[0027] Wherein, the multivitamin is prepared by mixing vitamin B1, vitamin B2, vitamin C, and vitamin B12 in a weight ratio of 1:1:3:2.

[0028] The minerals are prepared by mixing potassium chloride, sodium chloride, sodium selenite and calcium gluconate in a weight ratio of 1:1:1:2.

[0029] The preparation method of the Gynostemma pentaphylla extract comprises the following steps: the Gynostemma pentaphyllum extract is prepared as follows: take Gynostemma pentaphyllum, wash, dry, pulverize, put it into a percolator...

Embodiment 2

[0041]A multi-flavor vegetable and fruit enzyme beverage, comprising the following raw materials in parts by weight: 12 parts of Luo Han Guo, 18 parts of passion fruit, 14 parts of sand fruit, 17 parts of Chinese yam, 12 parts of prickly pear, 13 parts of loquat, 8.5 parts of citric acid, and malic acid 7 parts, 5 parts of maltooligosaccharide, 3 parts of multivitamins, 5 parts of minerals, 8 parts of Jiaogulan extract, 6 parts of yellow mustard seed extract.

[0042] Wherein, the multivitamin is prepared by mixing vitamin B1, vitamin B2, vitamin C, and vitamin B12 in a weight ratio of 1:1:3:2.

[0043] The minerals are prepared by mixing potassium chloride, sodium chloride, sodium selenite and calcium gluconate in a weight ratio of 1:1:1:2.

[0044] The preparation method of the Gynostemma pentaphylla extract comprises the following steps: the Gynostemma pentaphyllum extract is prepared as follows: take Gynostemma pentaphyllum, wash, dry, pulverize, put it into a percolator, ...

Embodiment 3

[0056] A multi-flavor vegetable and fruit enzyme beverage, comprising the following raw materials in parts by weight: 15 parts of Luo Han Guo, 19 parts of passion fruit, 15 parts of sand fruit, 19 parts of Chinese yam, 14 parts of prickly pear, 14 parts of loquat, 9 parts of citric acid, and malic acid 8 parts, 6 parts of maltooligosaccharide, 4 parts of multivitamins, 6 parts of minerals, 9 parts of Jiaogulan extract, 8 parts of yellow mustard seed extract.

[0057] Wherein, the multivitamin is prepared by mixing vitamin B1, vitamin B2, vitamin C, and vitamin B12 in a weight ratio of 1:1:3:2.

[0058] The minerals are prepared by mixing potassium chloride, sodium chloride, sodium selenite and calcium gluconate in a weight ratio of 1:1:1:2.

[0059] The preparation method of the Gynostemma pentaphyllum extract, the steps are as follows: the preparation method of the Gynostemma pentaphyllum extract is as follows: take Gynostemma pentaphyllum, wash, dry, pulverize, put it into a...

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PUM

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Abstract

The invention discloses a multi-flavor vegetable and fruit ferment beverage and a preparation method thereof, and belongs to the technical field of beverage processing. In order to solve the problem that hyperlipidemia patients can not drink beverages, the multi-flavor vegetable and fruit ferment beverage includes the following raw materials: momordica grosvenori fruits, passion fruits, crab apples, common yam rhizomes, rosa roxburghii, loquat, citric acid, malic acid, malto-oligosaccharides, compound vitamins, minerals, gynostemma pentaphyllum extract and semen sinapis albae extract. Throughfermentation, organic acids, oligosaccharides, sugar alcohols, enzymes, oligopeptides, polyphenols and other beneficial components of the raw materials can be fully released; and the common yam rhizomes can supplement various nutrients for human beings, the gynostemma pentaphyllum can lower blood lipids, regulate blood pressure, prevent and treat thrombosis, prevent and treat cardiovascular diseases, regulate blood sugar, promote sleep, slow down aging, prevent and resist cancer, improve immunity and regulate physiological function of the human body, and the semen sinapis albae has the effectsof moistening lung for removing phlegm, dredging meridians and collaterals and dispersing swelling and toxins.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a multi-flavor vegetable and fruit enzyme beverage and a preparation method thereof. Background technique [0002] Enzymes generally refer to enzymes, which are proteins or RNAs produced by living cells that have high specificity and high catalytic efficiency for their substrates. Enzymes are an extremely important class of biocatalysts. Due to the action of enzymes, chemical reactions in living organisms can be carried out efficiently and specifically under extremely mild conditions. [0003] Enzyme, which exists in all living animals and plants, is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. It is involved in almost all life activities. The chemical changes in living organisms are almost carried out under the catalysis of enzymes. It drives chemical reactions that would not oc...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38
CPCA23L2/382A23L33/00
Inventor 崔烓堃
Owner 山东恒糅酒业有限公司
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