Turmeric red yeast rice aged beverage and preparation method thereof

Abstract

The invention relates to a turmeric red yeast rice aged beverage and a preparation method thereof. The adopted technical scheme is as follows: the turmeric red yeast rice aged beverage is prepared by mixing a mixed fermentation product of ancient field red yeast rice, high mountain spring water and glutinous rice with fructo-oligosaccharide and a turmeric extract and then performing fermentation; according to the needs of different functions, one or more of L-carnitine, taurine, vitamin B1, vitamin B6, vitamin B12, a semen hoveniae extract, a radix puerariae extract and different small molecular protein peptides are added to prepare the turmeric red yeast rice aged beverage; and according to the needs of different flavors, one or more of high fructose corn syrup, sucralose, erythritol and pear concentrated juice are added to prepare the turmeric red yeast rice aged beverage. The turmeric red yeast rice aged beverage provided by the invention has the beneficial effects of effectively reducing the precipitation of curcumin in water, improving the taste and experience of the curcumin in beverage preparation, improving the absorption efficiency of the turmeric extract by human digestive tracts, accelerating intestinal peristalsis and relaxing bowels, and further having the effects of benefiting Qi, nourishing blood, promoting production of body fluid to relieve thirst, reducing cholesterol, softening blood vessels, moistening lung, eliminating phlegm, soothing liver, regulating qi and protecting liver.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and relates to a turmeric and red yeast rice aged beverage and a preparation method thereof. Background technique [0002] Turmeric, the Latin scientific name is Curcuma long L., also known as Baodingxiang, Tujin, Haoming, Yellow Ginger, etc. It is one of the 101 kinds of medicinal and edible Chinese medicinal materials announced by the National Health and Family Planning Commission. It has a unique smell and bitterness. The rhizome of turmeric contains curcuminoids (such as curcumin, bis-demethoxy curcumin, demethoxy curcumin, etc.), acidic polysaccharides (such as turmeric polysaccharides A, B, C, D), metal elements (such as potassium , sodium, magnesium, calcium, manganese, iron, copper, zinc, etc.), has the effects of lowering blood fat, anti-tumor, anti-inflammatory, anti-pathogenic microorganisms, benefiting the liver and gallbladder, and anti-oxidation. In our country, turmeric is mai...

AI Technical Summary

Problems solved by technology

[0005] It is very common to use curcumin as a coloring agent in the food industry at home and abroad. However, because curcumin is insoluble in water, it is easy to precipitate curcumin in water. Even if various traditional dispersants or emulsifiers are used, the dispersion effect is poor. , it is also easy to cause the beverage to have an odor due to the addition of dispersants or emulsifiers, which leads to the fact that curcumin is rarely used in beverage production