Making method of oral liquid having function of assisting in reducing blood pressure
A production method and oral liquid technology, which can be applied to the functions of food ingredients, bacteria used in food preparation, and food ingredients containing natural extracts, etc. The effect of dilating, lowering blood lipids, lowering blood pressure
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[0014] The shiitake mushroom CICC14019 that the present invention adopts is purchased from China Industrial Microorganism Strain Preservation Management Center.
[0015] Weigh a certain mass of corn silk, wash it, add 12 times the mass of water, heat it to 95°C, keep it for 3.5 hours, and filter it to obtain the corn silk dipping juice.
[0016] Grind mung beans to get mung bean powder, weigh a certain amount of mung bean powder, add 7 times the mass of corn silk to soak in juice to adjust the slurry, add α-amylase at a rate of 9 units per gram of mung bean powder, and then add 0.2% of the mass of mung bean powder Food-grade calcium chloride, stir evenly, enzymatically hydrolyze at 93°C for 35 minutes, cool down to 60°C, adjust the pH to 4.7, add glucoamylase at a rate of 95 units per gram of mung bean powder, and heat at 60°C Saccharify for 3.5 hours, then lower the temperature to 50°C, add papain at a rate of 220 units per gram of mung bean powder, enzymolyze at 47°C for 1 h...
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