Enzyme composite drink for expelling toxins and beautifying skins and preparation method thereof

Abstract

The invention discloses an enzyme composite drink for expelling toxins and beautifying skins. Each 100ml of the drink comprises 30-50g of a fruit enzyme stock solution, 5-15g of a vegetable enzyme stock solution, 4-8g of a Chinese wolfberry and longan enzyme stock solution, 2-6g of a lily fermented liquid, 2-6g of dark plum extractum, 10-15g of carbohydrate, 0.1-1g of a donkey-hide gelatin liquid,and the balance of water. The invention also discloses a preparation method of the drink. The drink has the following advantages: the drink of the invention has the effects of expelling toxins and beautifying skins, and different treatment processes are adopted for different raw materials during the preparation process, and treatment processes for both medicinal and edible varieties are particularly improved, and the production process is simplified; a rational treatment process can effectively utilize raw materials to the utmost extent, and can prevent the loss caused by complex processing technologies; and traditional vegetables and fruits are combined with longan, dark plums, donkey-hide gelatin and the like which are capable of expelling toxins and beautifying skins for women, so thatthe diversification and strengthening of components and functions of the enzyme product are realized.

Description

technical field

[0001] The invention relates to the field of food, and more specifically relates to a comprehensive drink of detoxification and beauty-enhancing enzymes and a preparation method thereof. Background technique

[0002] In contemporary society, the pace of life is fast, but people's awareness of health preservation is constantly improving, so nutritious and delicious fruit and vegetable drinks are widely loved by the public. Ordinary fruit and vegetable drinks are difficult to store for a long time, and chemical reagents such as preservatives and antioxidants need to be added to preserve them effectively, and the addition of these chemical reagents is often difficult to meet people's requirements for health preservation. Therefore, the enzyme drinks made from natural substances such as fruits and vegetables through biological fermentation and extraction of enzymes are gradually entering the market.

[0003] Enzyme is another name for enzyme. It is a kind of pol...

Examples

Embodiment 1

[0029]The preparation of embodiment 1 yeast liquid and acetic acid bacteria liquid

[0030] Take 1 part of brown rice and 10 parts of water, boil it into rice milk, add solid yeast or acetic acid bacteria at a content of 1 / 10,000 respectively, and cultivate in a constant temperature room at 30°C for 3 days to obtain yeast liquid or acetic acid bacteria liquid for later use.

Embodiment 2

[0031] Embodiment 2 The preparation of fruit enzyme stock solution and vegetable enzyme stock solution

[0032] (1) Preprocessing:

[0033] Fruit pretreatment: Wash and dry commercially available fresh fruit raw materials, and then use ultraviolet light to sterilize the surface, and then crush them into respective fruit slurries.

[0034] Fruit raw materials are green plum, orange, apple, acerola fruit, banana, mango, papaya, lemon, mulberry, black currant, cranberry, raspberry, noni fruit, yacon, blueberry, pineapple, orange, Pears, grapes and cantaloupe.

[0035] Vegetable pretreatment: clean the commercially available fresh vegetable raw materials, dry them with wind, and then sterilize the surface with ultraviolet light, and then crush them separately to make their respective vegetable slurries.

[0036] Vegetable raw materials are spinach, carrot, celery, thyme, root beet, tomato, lettuce, corn, pumpkin, cabbage, purple cabbage, Chinese cabbage, rapeseed, pea, lotus roo...

Embodiment 3

[0042] Embodiment 3 The preparation of fruit enzyme stock solution and vegetable enzyme stock solution

[0043] Prepare fruit enzyme stock solution and vegetable enzyme stock solution with the method of Example 2, the only difference is that the fruit raw materials are respectively green plum, orange, apple, acerola fruit, banana, mango, papaya, lemon, mulberry, black currant , cranberry, raspberry, pineapple, orange, pear, grape and cantaloupe; vegetable raw materials are spinach, carrot, celery, thyme, root beet, tomato, lettuce, corn, rapeseed, pea, lotus root, green pepper, asparagus, Orchids, black fungus, white fungus, baby greens, bitter gourd, winter melon, cauliflower, king oyster mushrooms, shiitake mushrooms, enoki mushrooms, loofah, chayote and onions.

technical field

[0001] The invention relates to the field of food, and more specifically relates to a comprehensive drink of detoxification and beauty-enhancing enzymes and a preparation method thereof. Background technique

[0002] In contemporary society, the pace of life is fast, but people's awareness of health preservation is constantly improving, so nutritious and delicious fruit and vegetable drinks are widely loved by the public. Ordinary fruit and vegetable drinks are difficult to store for a long time, and chemical reagents such as preservatives and antioxidants need to be added to preserve them effectively, and the addition of these chemical reagents is often difficult to meet people's requirements for health preservation. Therefore, the enzyme drinks made from natural substances such as fruits and vegetables through biological fermentation and extraction of enzymes are gradually entering the market.

[0003] Enzyme is another name for enzyme. It is a kind of pol...

Examples

Embodiment 1

[0029]The preparation of embodiment 1 yeast liquid and acetic acid bacteria liquid

[0030] Take 1 part of brown rice and 10 parts of water, boil it into rice milk, add solid yeast or acetic acid bacteria at a content of 1 / 10,000 respectively, and cultivate in a constant temperature room at 30°C for 3 days to obtain yeast liquid or acetic acid bacteria liquid for later use.

Embodiment 2

[0031] Embodiment 2 The preparation of fruit enzyme stock solution and vegetable enzyme stock solution

[0032] (1) Preprocessing:

[0033] Fruit pretreatment: Wash and dry commercially available fresh fruit raw materials, and then use ultraviolet light to sterilize the surface, and then crush them into respective fruit slurries.

[0034] Fruit raw materials are green plum, orange, apple, acerola fruit, banana, mango, papaya, lemon, mulberry, black currant, cranberry, raspberry, noni fruit, yacon, blueberry, pineapple, orange, Pears, grapes and cantaloupe.

[0035] Vegetable pretreatment: clean the commercially available fresh vegetable raw materials, dry them with wind, and then sterilize the surface with ultraviolet light, and then crush them separately to make their respective vegetable slurries.

[0036] Vegetable raw materials are spinach, carrot, celery, thyme, root beet, tomato, lettuce, corn, pumpkin, cabbage, purple cabbage, Chinese cabbage, rapeseed, pea, lotus roo...

Embodiment 3

[0042] Embodiment 3 The preparation of fruit enzyme stock solution and vegetable enzyme stock solution

[0043] Prepare fruit enzyme stock solution and vegetable enzyme stock solution with the method of Example 2, the only difference is that the fruit raw materials are respectively green plum, orange, apple, acerola fruit, banana, mango, papaya, lemon, mulberry, black currant , cranberry, raspberry, pineapple, orange, pear, grape and cantaloupe; vegetable raw materials are spinach, carrot, celery, thyme, root beet, tomato, lettuce, corn, rapeseed, pea, lotus root, green pepper, asparagus, Orchids, black fungus, white fungus, baby greens, bitter gourd, winter melon, cauliflower, king oyster mushrooms, shiitake mushrooms, enoki mushrooms, loofah, chayote and onions.