Fructus hippophae fermentation liquid and production method thereof

Abstract

The invention provides a fructus hippophae fermentation liquid. The fructus hippophae fermentation liquid is characterized by comprising the following components in parts by weight: 20-50 parts of fructus hippophae, 15-30 parts of fructus citri limoniae, 30-60 parts of fructus pruni pseudocerasi, 20-45 parts of fructus ananadis comosi, 15-40 parts of saccharum sinensis roxb., 20-45 parts of oligofructose and 16-56 parts of strains. Therefore, the prepared fructus hippophae fermentation liquid is relatively good in taste, can be suitable for all people to eat, can achieve the effects of adjusting intestinal microflora and fully releasing beneficial ingredients of various components and has a very positive market prospect.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, in particular to a seabuckthorn fermentation stock solution and a production method thereof. Background technique [0002] Seabuckthorn is a deciduous shrub, also known as vinegar willow, sour thorn, etc. It is mainly distributed in North China, Northwest China, Southwest my country and other places. Seabuckthorn fruit is rich in nutrients and biologically active substances, and has a high content of vitamin C. It is known as the "King of Vitamin C". Seabuckthorn fruit can be used as medicine, which can lower cholesterol, protect the cardiovascular system, improve immunity, promote Blood vitality, invigorating the stomach and eliminating food, etc. [0003] At present, there are a few related reports about processing seabuckthorn into beverages. For example, the patent with the notification number CN103263056A discloses a rock sugar juice drink containing seabuckthorn, which is prepa...

AI Technical Summary

Problems solved by technology

For example, the patent with the notification number CN103263056A discloses a rock sugar juice drink containing seabuckthorn, which is prepared by squeezing the seabuckthorn juice, adding sulfur dioxide, enzymolyzing pectinase, adding rock sugar, sweetener, sour agent, and vitamin C. , although it has a certain health function, it does not release most of the effective nutrients in seabuckthorn, and there are too many additives, which does not give full play to the flavor of seabuckthorn fruit itself. At the same time, the existence of additives also hinders the human body from absorbing the nutrients.

[0004] However, although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, its taste is poor, and its direct edible value is low; thus, transforming seabuckthorn into drinks or foods with better taste has always been the research direction of researchers in this field