A health vinegar drink based on green algae resource utilization

Abstract

The invention discloses a functional health-care vinegar beverage using green algae such as Enteromorpha as raw materials and a production process thereof. Functional health-care vinegar drink with good quality and good commodity properties. The advantages are: first, the coexistence of solid-state and liquid fermentation is adopted, which combines the advantages of good flavor of solid-state fermentation and high yield of liquid fermentation, short production cycle, low labor intensity, and good product hygiene; second, no solid-liquid fermentation is carried out during the product fermentation process Separation prolongs the leaching time of active ingredients of Chinese herbal medicine, and improves the leaching rate of active ingredients and the yield of water-soluble dietary fiber through the fermentation of microorganisms; the third is that the raw material contains stevia, which is a good natural sweetener. The product is suitable for drinking by diabetics; fourth, there is no Chinese herbal medicine extraction process in the production process, which reduces the production cost and facilitates industrial production.

Description

technical field [0001] The invention relates to a functional health-care vinegar beverage, which uses green algae such as enteromorpha as main raw materials and has the functions of promoting body fluid and quenching thirst, enhancing immunity, and resisting fatigue, and belongs to the technical field of food processing. Background technique [0002] In recent years, algae disasters have occurred frequently in coastal areas, especially Enteromorpha. Enteromorpha is a large green algae, commonly known as moss strips, green sea moss, etc., is an algae plant of the genus Enteromorpha in the order Ulvaceae of Chlorophyta phylum Ulvaceae. Moss and so on. Enteromorpha, as a natural wild green algae in coastal beaches, has a particularly strong natural reproductive ability and a huge output. In recent years, large-scale sudden green tides of Enteromorpha have continuously erupted in my country's coastal waters, which have caused serious damage to human sea activities (maritime sp...

AI Technical Summary

Problems solved by technology

[0006] The traditional solid-state vinegar production method in my country has a good flavor, but the output is low, the production cycle is long, labor intensity is high, and the utilization rate of raw materials is low; the liquid fermentation method has high output, short production cycle, low labor intensity, and good product hygiene. Poor flavor

Especially in the production of fruit vinegar beverages, the liquid production process of fermentation after extraction is often used, and the extraction rate of functional active ingredients is low, which restricts the health care efficacy of vinegar beverages, and the flavor is poor; some fruit vinegar beverages even use blending technology in the production