Plant fermented beverage having hearing and eye improving function and preparation method thereof

Abstract

The invention discloses a plant fermented beverage having a hearing and eye improving function and a preparation method thereof. The plant fermented beverage is a functional plant fermented beverage obtained by mixing medicinal-edible two-purpose plant raw material lactobacillus fermentation liquid, compound fruit-vegetable juice lactobacillus fermentation liquid, medicinal-edible two-purpose plant raw material extract and compound fruit-vegetable juice and performing beverage processing. The plant fermented beverage prepared by the method is rich in organic acid, vitamin, trace element, flavones substance and polysaccharide substance and has healthcare functions of resisting oxidation, improving human body immunity, tonifying spleen and qi, raising yang to improve hearing and relieving eye fatigue.

Description

technical field

[0001] The invention relates to the technical field of functional beverages, in particular to a plant fermented beverage with the function of improving ears and improving eyesight and a preparation method thereof. Background technique

[0002] The traditional Chinese thought of "the same origin of medicine and food" is the reflection of the thought of food health care, which embodies the function of food in health care and disease treatment. "Huainanzi Xiuwu Xun" said: "Shen Nong tasted the taste of hundreds of herbs, and the sweetness and bitterness of water springs, so that the people knew what to avoid. At this time, seventy poisons were encountered in one day." It can be seen that in the Shennong era, medicine and food were not distinguished. , Those who are non-toxic can stay, and those who are poisonous should avoid it. Traditional Chinese medicine pays attention to "the same origin of medicine and food". As early as thousands of years ago, our ancest...

Examples

Embodiment 1

[0047] A plant fermented beverage formula with the function of improving ears and improving eyesight contains the following raw materials in mass percentages: 0.5% poria cocos, 5% kudzu root, 0.5% sealwort, 30% mulberry juice, 10% red date juice, 10% wolfberry juice, 15% carrot juice %, banana juice 5%, apple juice 10%.

[0048] 1. The lactic acid bacteria fermented liquid obtained from the lactic acid bacteria fermentation of Poria cocos and kudzu root after enzymolysis, the specific steps are as follows:

[0049] (1) Pulverize Poria cocos and kudzu root, add water and mix;

[0050] (2) Heat to 75°C, add at 3U / g α - Amylase, heat preservation enzymolysis for 2h;

[0051] (3) Next, cool to 50°C and add at 150U / g α -1,4-glucose hydrolase, enzymatic hydrolysis for 0.5h;

[0052] (4) Add lactic acid bacteria to the enzymatic solution obtained in step (3) for fermentation; the condition for lactic acid bacteria fermentation is that the number of viable bacteria is greater than...

Embodiment 2

[0063] A plant fermented drink formula with the function of improving ears and improving eyesight contains the following raw materials in mass percentages: 3% Poria cocos, 3% kudzu root, 3% sealwort, 18% mulberry juice, 5% red date juice, 5% wolfberry juice, and 8% carrot juice %, banana juice 5%, apple juice 5%, sweetener 5%, stabilizer 0.25%.

[0064] 1. The lactic acid bacteria fermented liquid obtained from the lactic acid bacteria fermentation of Poria cocos and kudzu root after enzymolysis, the specific steps are as follows:

[0065] (1) Pulverize Poria cocos and kudzu root, add water and mix;

[0066] (2) Heat to 80°C, add at 9U / g α- Amylase, heat preservation enzymolysis for 1.3h;

[0067] (3) Next, cool to 60°C, add compound enzyme at 115U / g, and enzymatically hydrolyze for 2 hours;

[0068] (4) Add lactic acid bacteria to the enzymatic solution obtained in step (3) for fermentation; the condition for lactic acid bacteria fermentation is that the number of viable b...

Embodiment 3

[0084] A plant fermented drink formula with the function of improving ears and improving eyesight contains the following raw materials in mass percentage: 5% Poria cocos, 0.5% kudzu root, 5% sealwort, 5% mulberry juice, 1% red date juice, 0.5% wolfberry juice, 1% carrot juice %, sweetener 10%, stabilizer 0.5%.

[0085] 1. The lactic acid bacteria fermented liquid obtained from the lactic acid bacteria fermentation of Poria cocos and kudzu root after enzymolysis, the specific steps are as follows:

[0086] (1) Pulverize Poria cocos and kudzu root, add water and mix;

[0087] (2) Heat to 85°C, add at 15U / g α - Amylase, heat preservation enzymolysis for 0.5h;

[0088] (3) Next, cool to 65°C and add at 80U / g α -1,4-glucohydrolase, enzymatic hydrolysis for 4h;

[0089] (4) Add lactic acid bacteria to the enzymatic solution obtained in step (3) for fermentation; the condition for lactic acid bacteria fermentation is that the number of viable bacteria is greater than 10 7 CFU / g,...

technical field

[0001] The invention relates to the technical field of functional beverages, in particular to a plant fermented beverage with the function of improving ears and improving eyesight and a preparation method thereof. Background technique

[0002] The traditional Chinese thought of "the same origin of medicine and food" is the reflection of the thought of food health care, which embodies the function of food in health care and disease treatment. "Huainanzi Xiuwu Xun" said: "Shen Nong tasted the taste of hundreds of herbs, and the sweetness and bitterness of water springs, so that the people knew what to avoid. At this time, seventy poisons were encountered in one day." It can be seen that in the Shennong era, medicine and food were not distinguished. , Those who are non-toxic can stay, and those who are poisonous should avoid it. Traditional Chinese medicine pays attention to "the same origin of medicine and food". As early as thousands of years ago, our ancest...

Examples

Embodiment 1

[0047] A plant fermented beverage formula with the function of improving ears and improving eyesight contains the following raw materials in mass percentages: 0.5% poria cocos, 5% kudzu root, 0.5% sealwort, 30% mulberry juice, 10% red date juice, 10% wolfberry juice, 15% carrot juice %, banana juice 5%, apple juice 10%.

[0048] 1. The lactic acid bacteria fermented liquid obtained from the lactic acid bacteria fermentation of Poria cocos and kudzu root after enzymolysis, the specific steps are as follows:

[0049] (1) Pulverize Poria cocos and kudzu root, add water and mix;

[0050] (2) Heat to 75°C, add at 3U / g α - Amylase, heat preservation enzymolysis for 2h;

[0051] (3) Next, cool to 50°C and add at 150U / g α -1,4-glucose hydrolase, enzymatic hydrolysis for 0.5h;

[0052] (4) Add lactic acid bacteria to the enzymatic solution obtained in step (3) for fermentation; the condition for lactic acid bacteria fermentation is that the number of viable bacteria is greater than...

Embodiment 2

[0063] A plant fermented drink formula with the function of improving ears and improving eyesight contains the following raw materials in mass percentages: 3% Poria cocos, 3% kudzu root, 3% sealwort, 18% mulberry juice, 5% red date juice, 5% wolfberry juice, and 8% carrot juice %, banana juice 5%, apple juice 5%, sweetener 5%, stabilizer 0.25%.

[0064] 1. The lactic acid bacteria fermented liquid obtained from the lactic acid bacteria fermentation of Poria cocos and kudzu root after enzymolysis, the specific steps are as follows:

[0065] (1) Pulverize Poria cocos and kudzu root, add water and mix;

[0066] (2) Heat to 80°C, add at 9U / g α- Amylase, heat preservation enzymolysis for 1.3h;

[0067] (3) Next, cool to 60°C, add compound enzyme at 115U / g, and enzymatically hydrolyze for 2 hours;

[0068] (4) Add lactic acid bacteria to the enzymatic solution obtained in step (3) for fermentation; the condition for lactic acid bacteria fermentation is that the number of viable b...

Embodiment 3

[0084] A plant fermented drink formula with the function of improving ears and improving eyesight contains the following raw materials in mass percentage: 5% Poria cocos, 0.5% kudzu root, 5% sealwort, 5% mulberry juice, 1% red date juice, 0.5% wolfberry juice, 1% carrot juice %, sweetener 10%, stabilizer 0.5%.

[0085] 1. The lactic acid bacteria fermented liquid obtained from the lactic acid bacteria fermentation of Poria cocos and kudzu root after enzymolysis, the specific steps are as follows:

[0086] (1) Pulverize Poria cocos and kudzu root, add water and mix;

[0087] (2) Heat to 85°C, add at 15U / g α - Amylase, heat preservation enzymolysis for 0.5h;

[0088] (3) Next, cool to 65°C and add at 80U / g α -1,4-glucohydrolase, enzymatic hydrolysis for 4h;

[0089] (4) Add lactic acid bacteria to the enzymatic solution obtained in step (3) for fermentation; the condition for lactic acid bacteria fermentation is that the number of viable bacteria is greater than 10 7 CFU / g,...

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