Cranberry ferment beverage and preparation method thereof

Abstract

The invention discloses a cranberry ferment beverage and a preparation method thereof. The cranberry ferment beverage is prepared by blending auxiliary materials with cranberry ferment prepared by carrying out primary fermentation on raw materials, and carrying out secondary fermentation and post treatment. The cranberry ferment beverage comprises the following components in parts by weight: 12-20 parts of cranberry ferment, 0.5-2 parts of stevioside and 0.1-0.5 part of glycine. The cranberry ferment beverage disclosed by the invention contains rich nutrient substances in cranberries, tannin existing in the cranberries is capable of effectively promoting urination and disintoxicating, antioxidation substances, oligomeric procyanidins and the like existing in the cranberries are capable of improving the human immunity and resisting aging, and simultaneously the cranberry ferment beverage also has the effects of inhibiting helicobacter pylori, preventing gastric ulcer and gastric cancer, and protecting the gastrointestinal tract; simultaneously, the stevioside and the glycine are matched with the cranberry ferment, so the cranberry ferment beverage has good mouthfeel; a phytochemical is further added; and through the targeted post treatment, the alcohol taste and volatile acid taste in the cranberry ferment are reduced, the mouthfeel and flavor of the ferment are improved, the potential hazards of toxic substances such as methanol are eliminated, and the product safety is improved.

Description

technical field [0001] The invention belongs to the technical field of enzyme product production, and in particular relates to a cranberry enzyme beverage and a preparation method thereof. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. After entering the stomach, the enzyme can be directly absorbed by the body. Therefore, it can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. Enzymes are divided into two categories: in vitro enzymes and in vivo enzymes. The enzymes synthesized in the human body are limited. With the increase of age and pollution, the synthesis of enzymes in the body gradually decreases, and because the enzymes will be inactivated at high temperatures, people's cooked food is now Habits reduce the intake of exogenous enzymes. Since the enzymes contained in food have the ability to bear up to 75% of the digestive tasks, whe...

AI Technical Summary

Problems solved by technology

[0007] In addition, the fermentation process of enzymes is relatively easy to produce nitrite. If the fermentation time is too short, a certain concentration of nitrite will be produced. If vegetables and fruits with high nitrogen content are added to the raw materials, the nitrite content will increase. Higher, although the concentration of nitrite decreases with the increase of fermentation time, but it is still a potential hazard because it cannot be monitored from time to time