Fruit and vegetable enzyme beverage for clearing intestinal detoxification and preparation method thereof

Abstract

The invention discloses a fruit and vegetable enzyme beverage for clearing intestinal detoxification. The fruit and vegetable enzyme beverage comprises the following raw materials: 350-550 parts of brown sugar, 100-300 parts of yacon, 50-150 parts of kiwi fruits, 150- 350 parts of apples, 100-250 parts of pears, 25-75 parts of bananas, 25-75 parts of sweet potatoes, 25-75 parts of passion fruits, 50-150 parts of honey, 10-14 parts of fructus crataegi, 5-8 parts of herba houttuyniae, 10-12 parts of herba taraxaci, 20-25 parts of red dates, 10-14 parts of fructus lycii and 2175-3050 parts of water. No other additives are required, and the beverage is unique in overall flavor, good in taste, nutrient-rich, safe and healthy; after fermentation, the functional ingredients are released and converted into small molecules which are easily absorbed by human bodies; the beverage is capable of clearing intestinal detoxification, relieving constipation, and improving the gastrointestinal function and metabolism. The invention further discloses a fruit and vegetable enzyme beverage fermentation method which is simple, low in cost and short in cycle.

Description

technical field [0001] The invention belongs to the field of enzyme beverages, in particular to a fruit and vegetable enzyme beverage for bowel cleansing and detoxification and a preparation method thereof. Background technique [0002] We eat and drink every day, and these foods are metabolized into residues after digestion and absorption, most of which can be excreted from the body, and the residues and toxins left on the wall of the large intestine will accumulate and form hard dirt over time, which we call "stool ". These "stools" are manifested by the hardening and scabbing of feces, blocking the large intestine to reduce or disappear the peristaltic function of colon defecation, the colon becomes a garbage collection station, and waste begins to accumulate, harden, putrefy and stay on the intestinal wall, and toxins It is reabsorbed into the blood through the intestinal wall and transported to the whole body, which is the so-called "self-poisoning". The end result is...

AI Technical Summary

Problems solved by technology

However, these existing fermented products are usually added with many food additives used to maintain the taste, resulting in a significant increase in the sugar and fat content of the drink. Long-term drinking will lead to many serious adverse consequences, such as heart disease, obesity, etc. problems, which actually have a great impact on human health

[0004] In addition, in the existing fermentation process, the process is relatively complicated, the cost is high, there are problems such as long fermentation period, incomplete fermentation, etc., and the shelf life of the fermented beverage prepared is generally about 12 months, and it is difficult to store for a long time

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