Preparation method of medicinal and edible fermented beverage with enteritis relieving effect
A technology with the same origin and effect of medicine and food, which is applied in the field of preparation of fermented beverages with the same origin of medicine and food, can solve the problems of easy production of miscellaneous bacteria, long time consumption, single metabolites, etc., and achieve prevention and treatment of gastrointestinal diseases, rich nutrition, and improved taste Effect
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[0024] Take fresh oats, millet, soybeans, honeysuckle, Atractylodes macrocephala, licorice, and tangerine peel, wash and remove impurities, and perform ultrafine crushing. After compound enzymolysis treatment, the obtained materials are pasteurized for pasteurization.
[0025] The total material is 100g, the raw materials of five grains and the homologous raw materials of medicine and food are fully mixed according to the total mass ratio of 1:1, oats, millet, soybeans are 5:3:2, honeysuckle, Atractylodes macrocephala, licorice, orange peel, 12:9:3:3 .
[0026] Add 9 times the volume of distilled water to the ultrafine crushed powder, adjust the pH to 5.0-5.5, then add 0.1% acid cellulase and 0.1% acid pectinase respectively, and stir at 50-55°C for 2-3 hours to obtain the enzyme Solution.
[0027] After the enzymolysis solution was pasteurized at 85°C for 15 minutes, inoculated with 3% Lactobacillus plantarum and 3% Lactobacillus rhamnosus, mixed evenly and left to ferment a...
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