CN105747064A - Compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid and preparation method of compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid - Google Patents
Compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid and preparation method of compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid and a preparation method of the compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid.The preparation method includes the steps of preparing pawpaw juice, hawthorn juice and banana puree separately; uniformly stirring a stabilizer with white sugar and hot water; adding oat powder and hot water to prepare a material; adding a uniformly stirred mixture of the pawpaw juice, the hawthorn juice and the banana puree as well as glucose into the material prior to high-temperature sterilization and cooling, adding the lactobacillus for fermentation, controlling a pH value, blending to perform constant-volume operation according to a specific proportion after fermentation is completed, performing superhigh-temperature short-time sterilization and filling so as to obtain the compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid.The compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid combines unique efficacies of reducing blood pressure and blood lipid of pawpaws, hawthorns and bananas with nutritive advantages of oat, and is good in flavor, thick but not sticky in taste and strong in fermentation flavor, thereby having a unique effect on patients suffering from hyperlipidemia, hypertension and hyperglycemia.
Description
Technical field
The present invention relates to field of beverage, specifically a kind of hypertension and hyperlipemia compound lactobacillus paddy fruit beverage and preparation method thereof.
Background technology
Fructus Chaenomelis is also known as Fructus Caricae, and main product is in provinces and regions such as China Shaanxi, Shandong, Anhui, Jiangsu, Hubei, Jiangxi, Guangxi.The fragrant and sweet succulence of Fructus Chaenomelis taste, unique flavor, containing abundant nutrient substance, such as mineral such as carbohydrate, protein, vitamin, pectin, crude fibre and potassium, ferrum, magnesium.Wherein the content of VA and Vc is high especially, is Citrullus vulgaris and 5 times of Fructus Musae.The nutritive value of Fructus Chaenomelis can match in excellence or beauty with Fructus actinidiae chinensis, has the title of " hundred benefits are fruit ".
Active component in Fructus Chaenomelis Flavonoid substances one by one has stable blood vessel and blood capillary is elastic, reduce blood pressure, increase arterial flow, arrhythmia, and antiulcer etc. acts on.
It addition, pectin substance energy radioprotective in Fructus Chaenomelis and promote the decomposition of body weight for humans slaine, and have the effect of stable Vitamin C bolt, there is strengthening the spleen and stomach, relieve summer heat quench one's thirst, blood pressure lowering, life lengthening, the multiple efficacies such as raising body immunity.It is classified as the plant of medicine-food two-purpose by Ministry of Public Health, is recommended as one of 10 kinds of best foods by nutritionist.
Fructus Crataegi, also referred to as Fructus Pyri Pashiae, is divided into Fructus Crataegi cuneatae, Fructus Crataegi.Rich in proteins, calcium, phosphorus, ferrum, vitamin B group, VC etc. in its fruit, wherein calcium, iron content occupy first of fruit, and VC content is only second to Fructus Jujubae and Fructus actinidiae chinensis, occupy in fruit the 3rd, are classified as by Ministry of Public Health and both belong to food, belong to again the food of medicine.
Fructus Crataegi contains many active component one just like flavonoid, oligomeric flavanoids, organic acid, trace element, additionally also has containing compositions such as triterpenes, steroid and organic amines.Fructus Crataegi flavonoid class composition has blood pressure lowering, increases the effect of coronary flow, blood fat reducing, heart tonifying and anti-arrhythmia, and effect of triterpenes components antioxidation and blood fat reducing.The tablets such as " Fructus Crataegi is by the scraps of paper ", " Yixintong ", " Fructus Crataegi ketone ", " Xinan Capsule " that Fructus Crataegi makes are utilized to be subject to the first-selection of three-hypers patient gradually.
Fructus Musae have the laudatory title of " human world sage fruit ", and containing abundant nutrient, it eats and with the Gao Jun of value on other fruit, is the hat of Semen Ginkgo, enjoys the good reputation of " global drifting fragrance is fruit ".
Herba bromi japonici is a kind of low sugar, high nutrition, high energy food rich in dietary fiber, has reduction cholesterol, effect of blood lipid-reducing blood sugar-decreasing.Beta glucan in Herba bromi japonici can slow down the increase of Glucose in Blood by Cyclic, prevention and obesity controlling disease, diabetes and cardiovascular disease.It is chosen as " whole world ten big health foods " by U.S.'s Time, is the frumentum being uniquely on the list.
Improving constantly recently as people's living standard, " three-hypers crowd " has become social foci.And Fructus Chaenomelis, Fructus Crataegi, Fructus Musae, Herba bromi japonici all have the multiple health care such as blood fat reducing, blood pressure lowering.The fruit and vegerable lactic acid bacteria beverage being development of raw materials with Fructus Chaenomelis is adopted increasingly to be subject to liking of consumer, but utilize Fructus Crataegi, Fructus Musae and Herba bromi japonici to carry out deep processing for primary raw material, develop the compoiste fermented fruit and vegerable five cereals novel fermentation beverage containing biological probiotic bacteria also more rare.
Summary of the invention
It is an object of the invention to provide thick and not glutinous hypertension and hyperlipemia compound lactobacillus paddy fruit beverage of a kind of excellent in flavor, mouthfeel and preparation method thereof, with the problem solving to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
The preparation method of a kind of hypertension and hyperlipemia compound lactobacillus paddy fruit beverage, comprises the steps:
(1) preparation of Sucus Chaenomelis: select fresh, without going mouldy, be raw material without insect pest Fructus Chaenomelis, Fructus Chaenomelis is removed the peel, removes seed, then in 40 DEG C of water, soak 0.9-1.1h, it is cut into Fang Ding, bubble color fixative 9-11min in the citric acid solution that weight/mass percentage composition is 0.1%, scald 1.5-2.5min with 95 DEG C of hot water after cleaning, pick up in boshing water and cool down；It is that the ratio of 1: 1.5-2.5 adds clear water in Fructus Chaenomelis in material water quality ratio, breaks into screened stock juice；By screened stock juice through 200 order filter-cloth filterings, prepare Sucus Chaenomelis；
(2) preparation of Fructus Crataegi juice: select fresh, be raw material without going mouldy, without the Fructus Crataegi of insect pest, Fructus Crataegi is soaked in the malic acid solution that weight/mass percentage composition is 0.1% 8-12min, cleans, removes seed；It is then cut into Fang Ding, puts into burn in 100 DEG C of boiling water by material water quality than for 1:2.5-3.5, keep micro-5-7min that boils, and water proof is cooled to enzyme operative temperature rapidly；Take pectase aqueous solution and add in above-mentioned slurry, isothermal holding 1h under stirring action, by the slurry pulping after process, and carry out centrifugation, gained juice is cooled to room temperature, stand 9-11h at 38-42 DEG C, obtain Fructus Crataegi juice；
(3) preparation of banana pulp: select fresh, be raw material without going mouldy, without the Fructus Musae of insect pest, put into after peeling and the malic acid solution that weight/mass percentage composition is 0.1% soak 9-11min color fixative；By the burn 2～5min in the hot water of 95～100 DEG C of the banana pulp after color fixative, it is subsequently adding the citric acid of banana pulp quality 0.4%, then pulls an oar, obtain banana pulp；
(4) white sugar of the stabilizer of 0.1～0.3 weight portion and 10～12 weight portions is stirred, add 80～90 DEG C of hot water stirs uniform；
(5) being added by the oatmeal of 5～10 weight portions in the hot water of 95～100 DEG C, boil 2～5min, stirring is poured in the material that step (4) prepares, and wherein oatmeal is 1: 0.8-1.2 with the mass ratio of hot water；
(6) by the Fructus Crataegi juice of 5～10 weight portions, the Sucus Chaenomelis of 15～30 weight portions, 5～15 weight portions banana pulp stir, stirring while adding, pour in the material that step (5) prepares, add the glucose of 0.4～0.8 weight portion, stir, then through 85-95 DEG C of high temperature sterilize 20-33min, prepare sterilizing mixing slurry；
(7) by sterilizing mixing slurry cooling, when temperature drops to 40-45 DEG C, by lactic acid bacteria according to 103～109The ratio of cfu/ml is delivered directly in sterilizing mixing slurry, and 12-72h, control ph 2.5-4.0 are as fermentation termination in fermentation, after having fermented, obtain compound lactobacillus pulp；
(8) by above-mentioned compound lactobacillus pulp by allocating constant volume in proportion, under the superhigh temperature of 125-131 DEG C after instantaneous sterilizing 5-10s, hypertension and hyperlipemia compound lactobacillus paddy fruit beverage after fill, is namely obtained.
As the further scheme of the present invention: in step (4), the using amount of hot water of 80-90 DEG C is as the criterion to meet final gained compound lactobacillus paddy fruit beverage for 100 weight portions.
As the further scheme of the present invention: described canning means includes sterile filling and heat perfusion two kinds.
As the further scheme of the present invention: described stabilizer includes but not limited to one or more the combination in any in sodium carboxymethyl cellulose, sodium alginate and xanthan gum.
The hypertension and hyperlipemia compound lactobacillus paddy fruit beverage that above-mentioned preparation method prepares.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention utilize Fructus Chaenomelis, Fructus Crataegi, unique blood pressure lowering of 3 kinds of fruit of Fructus Musae, blood fat reducing effect in conjunction with the nutritional advantages of Herba bromi japonici, utilize preferred composite bacteria to make and there is excellent in flavor, mouthfeel is thick and does not stick, the compound lactobacillus beverage that ferment local-flavor is strong, and three-hypers patient has effect of uniqueness.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, select fresh, without going mouldy, be raw material without insect pest Fructus Chaenomelis, Fructus Chaenomelis is removed the peel, removes immersion 1h in 40 DEG C of water of seed, to remove bitter taste, it is cut into 3cm side's fourth, bubble color fixative 10min in the citric acid solution that weight/mass percentage composition is 0.1%, after cleaning, scalds 2min with 95 DEG C of hot water, pick up in boshing water and cool down, to play the effect of enzyme denaturing, sterilization, softening sarcocarp.Being that the ratio of 1: 2 adds clear water in Fructus Chaenomelis in material water quality ratio, be filtrated to get the Sucus Chaenomelis of 15 weight portions through 200 order filter cloth twice, twice filter to filter the coarse sludge in Sucus Chaenomelis, it is prevented that produce precipitation in product.Then by fresh, without going mouldy, soak 10min in the malic acid solution that weight/mass percentage composition is 0.1% without the Fructus Crataegi of insect pest, clean, to remove dirt and miscellaneous bacteria, go seed stand-by.It is then cut into 1cm side's fourth, puts into burn in 100 DEG C of boiling water, by material water quality ratio for 1:3, keep micro-6min that boils, and water proof is cooled to enzyme operative temperature rapidly, to reduce Maillard reaction, reduce VC loss.It is subsequently added into the pectase aqueous solution of 0.1%, isothermal holding 1h under stirring action, removes pectic substance.Again by the slurry pulping after process, and carry out centrifugation, gained juice is cooled to room temperature, stand 10h at 40 DEG C, obtain the Fructus Crataegi juice of 5.5 weight portions.Next select fresh, be raw material without going mouldy, without the Fructus Musae of insect pest, immersion 10min in the malic acid solution that weight/mass percentage composition is 0.1% is put into after peeling, by the burn 2min in the hot water of 95 DEG C of the banana pulp after color fixative, after add the citric acid of sarcocarp quality 0.4%, the banana pulp of 5 weight portions of then pulling an oar to obtain.It is in 1: 1 hot water by oatmeal addition 95 DEG C according still further to material water quality ratio, boils 2min, the Oats paste (a kind of food) of 5 weight portion Herba bromi japonicis must be contained.Compound paddy fruit juice is prepared after Sucus Chaenomelis, Fructus Crataegi juice, banana pulp, Oats paste (a kind of food) mixing.The compound paddy fruit juice of gained 30.5 weight portion is added in the white sugar mixed solution of 0.2 weight portion stabilizer and 12 weight portions merged, add the glucose of 0.6 weight portion, and stir, then through 90 DEG C of high temperature sterilize 30min, obtain sterilizing mixing slurry；Then, by described sterilizing mixing slurry cooling, when temperature drops to 42.5 DEG C, by lactic acid bacteria according to 106The ratio of cfu/ml is delivered directly in described sterilizing mixing slurry, and ferment 42h, and control ph 2.9 is as fermentation termination, after having fermented, obtains compound lactobacillus pulp；Then in proportion mixed liquor is allocated constant volume under the superhigh temperature of 125 DEG C after instantaneous sterilizing 6s, 88 DEG C of hot fillings, obtain a kind of containing Fructus Chaenomelis, Fructus Crataegi, Fructus Musae, Herba bromi japonici the compound lactobacillus paddy fruit beverage of hypertension and hyperlipemia, products obtained therefrom can at 0-8 DEG C the shelf-life be 12 months.
Embodiment 2
In the embodiment of the present invention, select fresh, without going mouldy, be raw material without insect pest Fructus Chaenomelis, Fructus Chaenomelis is removed the peel, removes immersion 1h in 40 DEG C of water of seed, it is cut into 3cm side's fourth, bubble color fixative 10min in the citric acid solution that weight/mass percentage composition is 0.1%, scalds 2min with 95 DEG C of hot water after cleaning, picks up in boshing water and cool down, it is that the ratio of 1: 2 adds clear water in Fructus Chaenomelis in material water quality ratio, is filtrated to get the Sucus Chaenomelis of 25 weight portions through 200 order filter cloth twice.Then by fresh, without going mouldy, soak 10min in the malic acid solution that weight/mass percentage composition is 0.1% without the Fructus Crataegi of insect pest, clean, remove seed after be cut into 1cm side's fourth, put into burn in 100 DEG C of boiling water, by material water quality ratio for 1:3, keep micro-6min that boils, and water proof is cooled to enzyme operative temperature rapidly, is subsequently added into the pectase aqueous solution of 0.1%, isothermal holding 1h under stirring action, removes pectic substance.Again by the slurry pulping after process, and carry out centrifugation, gained juice is cooled to room temperature, stand 10h at 40 DEG C, obtain the Fructus Crataegi juice of 5.5 weight portions.Next select fresh, be raw material without going mouldy, without the Fructus Musae of insect pest, immersion 10min in the malic acid solution that weight/mass percentage composition is 0.1% is put into after peeling, by the burn 5min in the hot water of 100 DEG C of the banana pulp after color fixative, after add the citric acid of sarcocarp quality 0.4%, the banana pulp of 10 weight portions of then pulling an oar to obtain.It is in 1: 1 hot water by oatmeal addition 100 DEG C according still further to material water quality ratio, boils 2min, the Oats paste (a kind of food) of 5 weight portion Herba bromi japonicis must be contained.The compound paddy fruit juice of gained 50.5 weight portion is added in the white sugar mixed solution of 0.1 weight portion stabilizer and 10 weight portions merged, add the glucose of 0.6 weight portion, and stir, then through 90 DEG C of high temperature sterilize 30min, obtain sterilizing mixing slurry；Then, by described sterilizing mixing slurry cooling, when temperature drops to 42.5 DEG C, by lactic acid bacteria according to 106The ratio of cfu/ml is delivered directly in described sterilizing mixing slurry, fermentation 72h, control ph 2.6 is as fermentation termination, after having fermented, sterile filling, obtain a kind of containing Fructus Chaenomelis, Fructus Crataegi, Fructus Musae, Herba bromi japonici the compound lactobacillus paddy fruit beverage of hypertension and hyperlipemia, products obtained therefrom can at 0-8 DEG C the shelf-life be 21 days.
Embodiment 3
In the embodiment of the present invention, select fresh, without going mouldy, be raw material without insect pest Fructus Chaenomelis, Fructus Chaenomelis is removed the peel, removes seed, then in 40 DEG C of water, soak 0.9h, it is cut into Fang Ding, bubble color fixative 9min in the citric acid solution that weight/mass percentage composition is 0.1%, scalds 2.5min with 95 DEG C of hot water after cleaning, picks up in boshing water and cool down；It is that the ratio of 1: 1.5 adds clear water in Fructus Chaenomelis in material water quality ratio, breaks into screened stock juice；By screened stock juice through 200 order filter-cloth filterings, prepare Sucus Chaenomelis.Select fresh, be raw material without going mouldy, without the Fructus Crataegi of insect pest, Fructus Crataegi is soaked in the malic acid solution that weight/mass percentage composition is 0.1% 8min, cleans, removes seed；It is then cut into Fang Ding, puts into burn in 100 DEG C of boiling water by material water quality than for 1:2.5, keep micro-5min that boils, and water proof is cooled to enzyme operative temperature rapidly；Take pectase aqueous solution and add in above-mentioned slurry, isothermal holding 1h under stirring action, by the slurry pulping after process, and carry out centrifugation, gained juice is cooled to room temperature, stand 11h at 42 DEG C, obtain Fructus Crataegi juice.Select fresh, be raw material without going mouldy, without the Fructus Musae of insect pest, put into after peeling and the malic acid solution that weight/mass percentage composition is 0.1% soak 9-11min color fixative；By the burn 4min in the hot water of 97 DEG C of the banana pulp after color fixative, it is subsequently adding the citric acid of banana pulp quality 0.4%, then pulls an oar, obtain banana pulp.The white sugar of the stabilizer of 0.3 weight portion and 11 weight portions is stirred, adds 85 DEG C of hot water stirs uniform.Being added by the oatmeal of 10 weight portions in the hot water of 98 DEG C, boil 4min, stirring is poured in the material that white sugar prepares, and wherein oatmeal is 1: 1.2 with the mass ratio of hot water.By the Fructus Crataegi juice of 10 weight portions, the Sucus Chaenomelis of 30 weight portions, 15 weight portions banana pulp stir, stirring while adding, pour into above-mentioned Herba bromi japonici prepare material in, add the glucose of 0.8 weight portion, stir, then through 90 DEG C of high temperature sterilize 28min, prepare sterilizing mixing slurry.By sterilizing mixing slurry cooling, when temperature drops to 42 DEG C, by lactic acid bacteria according to 109The ratio of cfu/ml is delivered directly in sterilizing mixing slurry, and ferment 72h, and control ph 3.8 is as fermentation termination, after having fermented, obtains compound lactobacillus pulp.By above-mentioned compound lactobacillus pulp by allocating constant volume in proportion, under the superhigh temperature of 128 DEG C after instantaneous sterilizing 8s, after fill, namely obtain hypertension and hyperlipemia compound lactobacillus paddy fruit beverage.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when without departing substantially from the spirit of the present invention or basic feature, it is possible to realize the present invention in other specific forms.Therefore, no matter from which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the invention rather than described above limits, it is intended that all changes in the implication of the equivalency dropping on claim and scope included in the present invention.
In addition, it is to be understood that, although this specification is been described by according to embodiment, but not each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, description should be made as a whole by those skilled in the art, and the technical scheme in each embodiment through appropriately combined, can also form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. the preparation method of a hypertension and hyperlipemia compound lactobacillus paddy fruit beverage, it is characterised in that comprise the steps:
(1) preparation of Sucus Chaenomelis: select fresh, without going mouldy, be raw material without insect pest Fructus Chaenomelis, Fructus Chaenomelis is removed the peel, removes seed, then in 40 DEG C of water, soak 0.9-1.1h, it is cut into Fang Ding, bubble color fixative 9-11min in the citric acid solution that weight/mass percentage composition is 0.1%, scald 1.5-2.5min with 95 DEG C of hot water after cleaning, pick up in boshing water and cool down；It is that the ratio of 1: 1.5-2.5 adds clear water in Fructus Chaenomelis in material water quality ratio, breaks into screened stock juice；By screened stock juice through 200 order filter-cloth filterings, prepare Sucus Chaenomelis；
(2) preparation of Fructus Crataegi juice: select fresh, be raw material without going mouldy, without the Fructus Crataegi of insect pest, Fructus Crataegi is soaked in the malic acid solution that weight/mass percentage composition is 0.1% 8-12min, cleans, removes seed；It is then cut into Fang Ding, is 1: 2.5-3.5 put into burn in 100 DEG C of boiling water by material water quality ratio, keep micro-5-7min that boils, and water proof is cooled to enzyme operative temperature rapidly；Take pectase aqueous solution and add in above-mentioned slurry, isothermal holding 1h under stirring action, by the slurry pulping after process, and carry out centrifugation, gained juice is cooled to room temperature, stand 9-11h at 38-42 DEG C, obtain Fructus Crataegi juice；
(3) preparation of banana pulp: select fresh, be raw material without going mouldy, without the Fructus Musae of insect pest, put into after peeling and the malic acid solution that weight/mass percentage composition is 0.1% soak 9-11min color fixative；By the burn 2～5min in the hot water of 95～100 DEG C of the banana pulp after color fixative, it is subsequently adding the citric acid of banana pulp quality 0.4%, then pulls an oar, obtain banana pulp；
(4) white sugar of the stabilizer of 0.1～0.3 weight portion and 10～12 weight portions is stirred, add 80～90 DEG C of hot water stirs uniform；
(5) being added by the oatmeal of 5～10 weight portions in the hot water of 95～100 DEG C, boil 2～5min, stirring is poured in the material that step (4) prepares, and wherein oatmeal is 1: 0.8-1.2 with the mass ratio of hot water；
(6) by the Fructus Crataegi juice of 5～10 weight portions, the Sucus Chaenomelis of 15～30 weight portions, 5～15 weight portions banana pulp stir, stirring while adding, pour in the material that step (5) prepares, add the glucose of 0.4～0.8 weight portion, stir, then through 85-95 DEG C of high temperature sterilize 20-33min, prepare sterilizing mixing slurry；
(7) by sterilizing mixing slurry cooling, when temperature drops to 40-45 DEG C, by lactic acid bacteria according to 103～109The ratio of cfu/ml is delivered directly in sterilizing mixing slurry, and 12-72h, control ph 2.5-4.0 are as fermentation termination in fermentation, after having fermented, obtain compound lactobacillus pulp；
(8) by above-mentioned compound lactobacillus pulp by allocating constant volume in proportion, under the superhigh temperature of 125-131 DEG C after instantaneous sterilizing 5-10s, hypertension and hyperlipemia compound lactobacillus paddy fruit beverage after fill, is namely obtained.
2. the preparation method of hypertension and hyperlipemia compound lactobacillus paddy fruit beverage according to claim 1, it is characterised in that in step (4), the using amount of hot water of 80-90 DEG C is as the criterion to meet final gained compound lactobacillus paddy fruit beverage for 100 weight portions.
3. the preparation method of hypertension and hyperlipemia compound lactobacillus paddy fruit beverage according to claim 1, it is characterised in that described canning means includes sterile filling and heat perfusion.
4. the preparation method of hypertension and hyperlipemia compound lactobacillus paddy fruit beverage according to claim 1, it is characterised in that described stabilizer includes but not limited to one or more the combination in any in sodium carboxymethyl cellulose, sodium alginate and xanthan gum.
5. prepare hypertension and hyperlipemia compound lactobacillus paddy fruit beverage according to the arbitrary described preparation method of claim 1-4.
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