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Burdock composite multi-strain fermented functional beverage

A multi-strain fermentation and functional technology, which is applied in food science and other fields, can solve the problems that the pharmacological functions of traditional Chinese medicine cannot be effectively brought into play, targeted prevention and treatment, and the inability to effectively remove the medicinal taste of beverages, etc., to achieve enhanced Gastrointestinal motility, improving pharmacological functions, and improving immunity

Inactive Publication Date: 2004-06-30
韩全文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the simple technology and rough processing of the above inventions, there are many defects: one, the pharmacological functions of traditional Chinese medicines cannot be effectively brought into play, which not only causes the waste of traditional Chinese medicine resources, but also causes poor health care effects; General health care cannot prevent and treat certain diseases in a targeted manner; third, it cannot effectively remove the traditional Chinese medicine smell of beverages, which is difficult to be generally accepted by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] Example 1 (weight unit: gram)

[0009] Burdock 57, hawthorn 5, wild jujube 6, honey 5, salvia miltiorrhiza 5, licorice 3, acacia bark 2, isomaltose 5, asparagus 3, cypress kernel 2, wine yeast strain 2, acetic acid strain 5, filled to make 100 gram drink.

example 2

[0010] Example 2 (weight unit: gram)

[0011] Burdock 51, hawthorn 6, wild jujube 7, honey 6, salvia miltiorrhiza 3, licorice 5, acacia bark 1, isomaltose 5, asparagus 4, cypress kernel 4, wine yeast strain 3, acetic acid strain 5, filled to 100 gram drink.

example 3

[0012] Example 3 (weight unit: gram)

[0013] Burdock 53, hawthorn 7, wild sour jujube 6, honey 5, salvia miltiorrhiza 4, licorice 4, acacia bark 3, isomaltose 4, asparagus 3, cypress kernel 3, wine yeast strain 2, acetic acid strain 6, filled to 100 gram drink.

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PUM

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Abstract

The present invention relates to a pure natural green functional health-care beverage. It uses arctium as main raw material, and uses crataegus fruit, wild spiny jujube, salvia, licorice, silk tree bark, asparagus and biota seed as auxiliary material, and adopts the following steps: pulverizing, soaking by adding water, extracting, concentrating, recovering ethyl alcohol, adding honey, isomaltose and wine yeast strain to make primary fermentation, adding acetic acid bacteria to make acetic acid fermentation, finally filtering, precipitation, sterilizing, beta-dextrin embedding and filling. The invented product has the functions of beautifying face, protecting skin, promoting gastrointestinal peristalsis and raising immunological function. Said product contains no colour matter and additive.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a burdock compound multi-bacteria fermented functional beverage. Background technique [0002] The beverage that people generally drink at present is soft drink, cola, Sprite, orange juice, orange juice etc., and these beverages can only moisten throat, quench one's thirst, and nutritional value is low, has no curative disease effect. Moreover, most of them contain pigments and additives, which do not meet the requirements of "green food" and are harmful to health. With the improvement of people's income level and quality of life, people pay special attention to health. How to improve the quality of life and eliminate the sub-health state has become the focus of people's attention in the developed countries of the world and domestic developed regions; in connection with it, functional beverages have become the target pursued by many businesses. Therefore some people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 韩全文赵祥忠赵宝芬郭建义张军
Owner 韩全文
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