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Environment-friendly beverage, edible ferment, and preparation method thereof

A green, environmental-friendly and beverage technology, applied in the direction of food science, etc., can solve problems such as troublesome and time-consuming raw food, pesticide pollution, affecting enzyme function, etc., achieve delicious taste, comprehensive and complete absorption, and improve immune function

Inactive Publication Date: 2014-12-10
周忠泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Raw food is more troublesome and time-consuming, and there is also the problem of pesticide pollution, which indirectly affects the function of enzymes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] A preparation method of a green environment-friendly drink, characterized in that:

[0031] 1), select fresh ginger, garlic, onion and lemon, and squeeze them into raw juice; keep the remaining raw residue for later use; among them, the garlic is preferably purple garlic, because purple garlic is more depressing than white garlic. Bacteria, especially garlic is more anti-cancer.

[0032] 2), the above-mentioned four kinds of raw juices are placed in a container for mixing, and after mixing, apple cider vinegar is added according to the volume ratio, and the mixing container must be in a non-metal container;

[0033] 3), place the above-mentioned non-metallic container in the heating device for heating, when heating, stir continuously; when stirring, use a stirring rod to stir in the same direction, the material of the stirring rod must be made of non-metallic material; cannot be covered;

[0034] 4) When heating, first heat to boiling with high heat, the temperature o...

Embodiment 1

[0039]Example 1: 500ml of original ginger juice, 250ml of original garlic juice, 100ml of original onion juice, 500ml of original lemon juice, 500ml of apple cider vinegar, and 500ml of naturally matured capping honey, boiled for one hour through the above method, and finally obtained 1100ml, which is slightly equal to the original half of the solution.

Embodiment 2

[0040] Example 2: 700ml of original ginger juice, 350ml of original garlic juice, 140ml of original onion juice, 700ml of original lemon juice, 700ml of apple cider vinegar, and 700ml of naturally matured capping honey. half of the solution.

[0041] 1. Efficacy of ginger:. Increase appetite, promote digestion 2. Relieve vomiting 3. Promote blood circulation and dispel cold 4. Sterilize 5. Help Yang 6. Detoxify

[0042] Nutritional Value of Ginger

[0043] The nutritional composition of ginger is similar to that of green onions and garlic. It also contains proteins, sugars, vitamins and other substances, and contains plant antibiotics. Its bactericidal effect is no less than that of onions and garlic.

[0044] Ginger also contains more volatile oil, which can inhibit the body's absorption of cholesterol and prevent the accumulation of liver and serum cholesterol.

[0045] The main components of the volatile oil are gingerol, zingiberene, phellandrene, citral, linalool, etc.;...

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Abstract

The invention relates to an environment-friendly beverage, edible ferment, and a preparation method thereof. The environment-friendly beverage comprises raw ginger juice, raw garlic juice, raw onion juice, raw lemon juice, apple vinegar and naturally matured sealed honey. The volume proportions of the above raw materials are 1:0.5:0.2:1:1:1. The above raw juices are put in a non-metal container, heated and brewed with stirring. During the heating process, a stirrer is used to stir the juices according to the same direction and a cover of container is open; the stirrer must be made from a non-metal material; and the environment-friendly beverage can be obtained after the juices are brewed for one hour. Meanwhile, waste residues of the above raw materials are sealingly fermented in a non-metal container; degassing treatment is carried out before fermentation; completely sealed treatment is carried out in a later stage; the whole period lasts about three months; and finally the edible ferment can be obtained. Food materials commonly used by people for thousands of years are used as the raw materials; the environment-friendly beverage can fortify the intake of essential trace elements in daily life of people by being taken for a long time, provide essential nutrition ingredients for a human body, and supplement, regulate and antagonize vitamins, trace elements and the like, thereby improving balance of physical functions of an eater.

Description

technical field [0001] The invention belongs to the technical field of nutritious food, and in particular relates to a green environment-friendly drink, edible enzyme and a preparation method thereof. Background technique [0002] At present, with the development of society and the improvement of people's living standards, people pay more and more attention to their health and expectations, and their requirements for body beauty are becoming more and more comprehensive. At the same time, their awareness of health care is also increasing. No matter men, women or children, they pay more attention. Therefore, there are also many health drinks, and there are also many patent applications in this regard. From the perspective of formula, there are mainly four types, the first type is composed of chemical substances, the second type is composed of Chinese herbal medicines, the third type is composed of medicine and food, and the fourth type is mixed type, that is, the first type a...

Claims

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Application Information

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IPC IPC(8): A23L2/02
CPCA23L33/00
Inventor 周忠泉
Owner 周忠泉
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