Vinegar egg beverage with lipid-lowering efficacy and production method thereof

CN122296408APending Publication Date: 2026-06-30SHANDONG QINGBAOTANG BIOPHARMACEUTICAL CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANDONG QINGBAOTANG BIOPHARMACEUTICAL CO LTD
Filing Date
2026-02-24
Publication Date
2026-06-30

AI Technical Summary

Technical Problem

Existing vinegar-egg liquid production processes suffer from a strong fishy smell, a limited target audience, and poor stability. Furthermore, drug treatment for lowering blood lipids has side effects, necessitating a safe and well-tolerated non-drug intervention product for lowering blood lipids.

Method used

A vinegar-egg beverage is prepared by enzymatically hydrolyzing vinegar-egg liquid and combining it with a mixture of fermented Chinese herbal extracts, jujube juice, and sodium alginate. The enzymatic hydrolysis and fermentation process is used to improve the decomposition effect of the vinegar-egg liquid, and hawthorn juice is added to improve the taste and stability.

Benefits of technology

Vinegar-egg beverages can significantly reduce serum TC, LDL-C, and TG levels while increasing HDL-C levels, thus having a lipid-lowering effect. At the same time, they improve the fishy smell and stability of vinegar-egg liquid, making them a healthy drink suitable for people with high blood lipids.

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Abstract

This invention belongs to the field of food processing technology and discloses a vinegar-egg beverage with lipid-lowering effects and its production method. The beverage comprises, by weight, 25-30 parts vinegar-egg enzymatic hydrolysate, 1.2-1.5 parts fermented extract of traditional Chinese medicine, 2.0-3.0 parts hawthorn juice, 6.0-6.5 parts jujube extract, and 0.05-0.1 parts sodium alginate. The vinegar-egg liquid of this invention undergoes enzymatic hydrolysis using multiple enzymes. Utilizing the complementarity of different enzymes, a better hydrolysis effect than using a single enzyme is achieved. Kudzu root, Poria cocos, Astragalus membranaceus, and Polygonatum sibiricum are fermented using a compound microbial strain. Through the powerful enzyme system and metabolic capacity of microorganisms, the inherent components of the traditional Chinese medicine are thoroughly released, achieving the purpose of synergistic effect and reduced toxicity. This vinegar-egg beverage helps maintain the health of people with high blood lipids, providing an efficient and stable solution for them, and has significant scientific value and broad market prospects.
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