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Biological fermentation healthcare beverage and preparation method thereof

A health drink and bio-fermentation technology, which is applied in food preparation, food science, application, etc., can solve the problems of single fruit juice drinks, insignificant health effects, and huge impact, so as to achieve significant health effects, reduce the occurrence of cardiovascular diseases, The effect of low production cost

Inactive Publication Date: 2013-03-13
怀宝城
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term drinking of carbonated beverages is very likely to cause obesity and diabetes; phosphoric acid in carbonated beverages will imperceptibly affect human bones, leading to osteoporosis; carbonated beverages affect the body's absorption of calcium ions, long-term drinking can easily lead to calcium deficiency It has a huge impact on young children in the growth and development period
But fruit juice beverages are mostly single, and the health care effect on human body is not obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029]Fresh celery, spinach, radish, carrot, eggplant and shepherd's purse are respectively cleaned, crushed, pressed and separated from slag juice to prepare celery juice, spinach juice, radish juice, carrot juice, eggplant juice and shepherd's purse juice. Heat celery juice, spinach juice, radish juice, carrot juice, eggplant juice and shepherd's purse juice to 40°C respectively, and ferment naturally at 25°C for 10 days, and filter to obtain celery juice fermentation liquid, spinach juice fermentation liquid, Radish juice fermented liquid, carrot juice fermented liquid, eggplant juice fermented liquid and shepherd's purse juice fermented liquid. According to the proportion relationship of adding 20 kg of water per kilogram of kelp, the chopped kelp is boiled into a viscous shape, then naturally fermented at a temperature of 40°C for 3 days, and filtered to obtain a kelp boiled liquid fermentation liquid. According to the ratio of adding 10 kg of water per kilogram of Ganode...

Embodiment 2

[0031] Fresh celery, spinach, radish, carrot, eggplant and shepherd's purse are respectively cleaned, crushed, pressed and separated from slag juice to prepare celery juice, spinach juice, radish juice, carrot juice, eggplant juice and shepherd's purse juice. Heat celery juice, spinach juice, radish juice, carrot juice, eggplant juice and shepherd's purse juice to 50°C respectively, and ferment naturally at 32°C for 6 days, and filter to obtain celery juice fermented liquid, spinach juice fermented liquid, Radish juice fermented liquid, carrot juice fermented liquid, eggplant juice fermented liquid and shepherd's purse juice fermented liquid. According to the proportion relationship of adding 20 kg of water per kilogram of kelp, the chopped kelp is boiled into a viscous shape, then naturally fermented at 32° C. for 5 days, and filtered to obtain a kelp boiled liquid fermentation liquid. According to the ratio of adding 10 kg of water per kilogram of Ganoderma lucidum, put the ...

Embodiment 3

[0033] Fresh celery, spinach, radish, carrot, eggplant and shepherd's purse are respectively cleaned, crushed, pressed and separated from slag juice to prepare celery juice, spinach juice, radish juice, carrot juice, eggplant juice and shepherd's purse juice. Heat celery juice, spinach juice, radish juice, carrot juice, eggplant juice and shepherd's purse juice to 60°C respectively, and ferment naturally at 40°C for 3 days, and filter to obtain celery juice fermentation liquid, spinach juice fermentation liquid, Radish juice fermented liquid, carrot juice fermented liquid, eggplant juice fermented liquid and shepherd's purse juice fermented liquid. According to the proportion relationship of adding 20 kg of water per kilogram of kelp, the chopped kelp is boiled into a viscous shape, then naturally fermented at 25° C. for 7 days, and filtered to obtain a kelp boiled liquid fermentation liquid. According to the ratio of adding 10 kg of water per kilogram of Ganoderma lucidum, pu...

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PUM

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Abstract

The invention discloses a biological fermentation healthcare beverage and a preparation method thereof. The beverage comprises the following raw materials including celery juice fermentation liquid, a sea tangle decoction fermentation liquid, spinach juice fermentation liquid, radish juice fermentation liquid, carrot juice fermentation liquid, eggplant juice fermentation liquid, a lucid ganodermaextracting solution, pickpurse juice fermentation liquid, xylitol, citric acid and purified water. The biological fermentation healthcare beverage is prepared through the following steps of mixing the raw materials, then, heating the mixture to 95-120 DEG C, uniformly stirring the mixture, finely filtering the mixture, and then subpackaging. The healthcare beverage is easily available in raw materials, simple in process, low in production cost, rich in nutrition, capable of strengthening the physique because of containing various nutritional ingredients required by a human body, remarkable inhealthcare effect and great in positive effects on the aspects of reducing the occurrence of cardiovascular diseases, hyperlipidemia and high blood pressure, preventing and resisting cancers, tonifying spleen and stomach, promoting metabolism and the like.

Description

technical field [0001] The invention relates to a biologically fermented health drink and a preparation method thereof. Background technique [0002] At present, most of the beverages sold on the market are fruit juice drinks and carbonated drinks. Carbonated drinks are soft drinks filled with carbon dioxide gas, which is what we often call soda in our lives. Long-term drinking of carbonated beverages is very likely to cause obesity and diabetes; phosphoric acid in carbonated beverages will imperceptibly affect human bones, leading to osteoporosis; carbonated beverages affect the body's absorption of calcium ions, long-term drinking can easily lead to calcium deficiency It has a huge impact on young children in the growth and development period. And fruit juice drinks are mostly relatively single, and the health care effect to human body is not obvious. Contents of the invention [0003] One object of the present invention is to provide a biologically fermented health d...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L2/84
Inventor 怀宝城李兵元怀国董怀丽娟
Owner 怀宝城
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