Fruit and vegetable ferment beverage capable of improving immunity and preparation method of fruit and vegetable ferment beverage

Abstract

The invention discloses a fruit and vegetable ferment beverage capable of improving immunity. The fruit and vegetable ferment beverage comprises the following raw materials in parts by mass: 150-300 parts of pear, 150-300 parts of apple, 100-300 parts of sweet potato, 40-120 parts of garlic, 80-160 parts of honey, 200-500 parts of brown sugar, 15-20 parts of lycium chinense, 20-25 parts of red dates, 10-15 parts of roots of pseudo-ginseng, 25-30 parts of grosvenor momordica fruits, 10-15 parts of ganoderma lucidum, 10-15 parts of ginseng and 1630-3630 parts of water. Other additives are not required; the fruit and vegetable ferment beverage is unique in overall flavor, good in taste, nutrient-rich, safe and healthy; after fermentation, functional components are released and micro-molecularized, so that the functional components are easily absorbed by a human body; and the body immunity can be improved. The invention further discloses a fermentation method of the fruit and vegetable ferment beverage, 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 improving immunity and a preparation method thereof. Background technique [0002] Immunity is the body's own defense mechanism. It is the body's ability to recognize and eliminate any foreign bodies (viruses, bacteria, etc.) Ability is the physiological response of the human body to recognize and eliminate "dissidents". The most effective way to improve immunity is dietary conditioning. However, due to the fast pace of life of modern people and a single diet, it is difficult to meet the needs of the body, resulting in decreased immunity, frequent colds or physical fatigue, and sub-health. [0003] With the continuous improvement of the social and economic level, the types and quantities of food available to people are becoming more and more abundant, and various beverages and snacks are emerging in large numbers. Among them, the enzyme ...

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

Images