Lactic acid bacteria fermented beverage for improving sleep and preparation method thereof

Abstract

The invention relates to the technical field of fermented beverages, and discloses a lactic acid bacteria fermented beverage for improving sleep. The lactic acid bacteria fermented beverage comprisesmedicinal and edible Chinese herbal medicines, ampelopsis grossedentata leaves, cyclocarya paliurus leaves, rabdosia lophanthoides, fruits and vegetables, compound lactic acid bacteria, tea polyphenol, brown sugar, edible essence and purified water. The invention further discloses a preparation method of the lactic acid bacteria fermented beverage capable of improving the sleep. The preparation method comprises the following preparation steps of S1, carrying out weighing; S2, cleaning with ozone; S3, carrying out crushing; S4, carrying out lactic acid fermentation; S5, carrying out centrifugation; S6, carrying out blending and filling; and S7, carrying out sterilizing. According to the lactic acid bacteria fermented beverage for improving the sleep and the preparation method thereof, through comprehensive conditioning, nerve calming, convulsion arresting, heart nourishing and depression relieving of cardiovascular systems, brains and the like of a human body, sleep can be effectively promoted, sleep quality of the human body is improved, efficient compound lactic acid bacteria are introduced for fermentation, intestinal microecology is adjusted through a fermentation product, and the absorption effect of the human body on nutritional ingredients and functional ingredients is enhanced.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a sleep-improving lactic acid bacteria fermented beverage and a preparation method thereof. Background technique [0002] Fermented beverages are collectively referred to as beverages prepared by fermenting the raw materials of beverages with bacteria strains permitted by the state. According to different subdivisions of fermented strains, fermented beverages can be divided into lactic acid bacteria fermented beverages, acetic acid bacteria fermented beverages, yeast fermented beverages, Edible fungal fermented beverages and mixed bacteria symbiotic fermented beverages, etc. [0003] With the rapid growth of my country's economy, people's lifestyles and rhythms of life are constantly changing, and the awareness of quality of life and physical health is constantly increasing. The problems caused by physical weakness, fatigue, weak immunity and often accompanied by vary...

AI Technical Summary

Problems solved by technology

Looking at the various types of medicines and health care products with various functions currently on the market, although they have certain effects, they can only treat the superficial symptoms in a short period of time and cannot consolidate the root causes. Long-term consumption may burden the body functions and cause side effects and Expensive, generally inconvenient to eat

[0004] The country promotes the theory of "preventive treatment of diseases" in traditional Chinese medicine, and advocates the healthy way of health preservation that "medicine is not as good as food". The frequency of consumption and processing methods are simple and limited, and it is difficult to achieve the effect of nourishing food

However, the vast majority of functional foods on the market today basically use Chinese herbal extract powder. The powdering process can easily lead to the loss of some nutrients and more dextrin or other food additives are needed before powdering, resulting in a high content of active ingredients. Decrease, the effect is not obvious