Vinegar drink with function of assistance on blood lipid reduction, and preparation method of vinegar drink

Abstract

The invention discloses vinegar drink with a function of assistance on blood lipid reduction, and a preparation method of the vinegar drink. The vinegar drink is prepared from the following materials by weight percent: 20-30% of fermented yam vinegar, 15-20% of edible fungus enzymatic hydrolysate, 10-15% of kelp enzymatic hydrolysate, 5-8% of oyster enzymatic hydrolysate, 5-15% of fresh fruit and vegetable juices, 6-10% of functional oligosaccharide and the balance of water. The vinegar drink is obtained by microwave-assisted enzymolysis, stacked dynamic reflux fermentation, ultrafiltration membrane treatment and low-temperature centrifuging; the molecular weights of effective components are reduced by enzymolysis; effective matters are purified by membrane treatment, so that the matters are more easily absorbed by a human body, and the effect of assistance on blood lipid reduction is more easily exerted; a pasteuring way is adopted for sterilizing, so that nutritional ingredients are effectively prevented from being damaged by high temperature; the vinegar drink with the function of assistance on blood lipid reduction is rich in functional polysaccharide, the functional oligosaccharide, polypeptide, amino acid, fruit vinegar, vitamins and mineral substances, thus having the effects of reducing blood cholesterol and inhibiting cholesterol absorption, and having the function of assistance on blood lipid reduction; the vinegar drink also has the functions of scavenging free radicals and delaying human aging, and is beneficial to improving the immunity of the human body.

Description

technical field [0001] The invention relates to the field of beverages, in particular to an auxiliary hypolipidemic vinegar beverage and a preparation method thereof. Background technique [0002] At present, there are many vinegar beverage products prepared from fermented fruit vinegar. For example, Chinese invention patent CN201410526945.7 discloses a functional health-care vinegar beverage for lowering blood fat and blood sugar. After pretreatment and mixing, after enzymatic hydrolysis, alcohol fermentation and acetic acid fermentation, auxiliary materials are added to prepare a vinegar drink with the functions of promoting body fluid and quenching thirst, lowering blood fat, anti-fatigue, relaxing tendons and activating blood circulation, anti-cancer, hangover and liver protection. CN201310245136.4 discloses a production process of navel orange fermented mature vinegar beverage. Navel orange juice is squeezed for yeast fermentation and acetic acid bacteria fermentation i...

AI Technical Summary

Problems solved by technology

There are also many related vinegar beverage products. There are some problems in the preparation process of the above-mentioned vinegar beverage: when the alcoholic fermentation is carried out, it is completely static fermentation or the middle and upper layer is stirred and the lower layer is statically fermented or the fermentation method of the combination of open and closed type is used. It is necessary to pour the tank again; the acetic acid fermentation completely adopts the method of static fermentation, vinegar fermented grains fermentation or deep liquid fermentation; it is easy to cause the strains and the fermentation liquid to be unable to fully contact, resulting in low production of alcohol and acetic acid in the fermentation product, and the time is too long. It is easy to cause microbial contamination, resulting in the loss of nutrients in fermented vinegar products

In the blending process, freshly squeezed juice, stabilizers and other auxiliary materials are directly added, and the prepared vinegar drink has no specific function, or the product that has been enzymatically treated is added, and a good functional effect cannot be achieved due to lack of further purification.