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.