CN106047654A - Vinegar drink with function of assistance on blood lipid reduction, and preparation method of vinegar drink - Google Patents

Abstract

The invention discloses vinegar drink with a function of assistance on blood lipid reduction, and a preparation method of the vinegar drink. The vinegar drink is prepared from the following materials by weight percent: 20-30% of fermented yam vinegar, 15-20% of edible fungus enzymatic hydrolysate, 10-15% of kelp enzymatic hydrolysate, 5-8% of oyster enzymatic hydrolysate, 5-15% of fresh fruit and vegetable juices, 6-10% of functional oligosaccharide and the balance of water. The vinegar drink is obtained by microwave-assisted enzymolysis, stacked dynamic reflux fermentation, ultrafiltration membrane treatment and low-temperature centrifuging; the molecular weights of effective components are reduced by enzymolysis; effective matters are purified by membrane treatment, so that the matters are more easily absorbed by a human body, and the effect of assistance on blood lipid reduction is more easily exerted; a pasteuring way is adopted for sterilizing, so that nutritional ingredients are effectively prevented from being damaged by high temperature; the vinegar drink with the function of assistance on blood lipid reduction is rich in functional polysaccharide, the functional oligosaccharide, polypeptide, amino acid, fruit vinegar, vitamins and mineral substances, thus having the effects of reducing blood cholesterol and inhibiting cholesterol absorption, and having the function of assistance on blood lipid reduction; the vinegar drink also has the functions of scavenging free radicals and delaying human aging, and is beneficial to improving the immunity of the human body.

Description

Auxiliary blood fat reducing vinegar beverage and preparation method thereof

Technical field

The present invention relates to field of beverage, be specifically related to a kind of auxiliary blood fat reducing vinegar beverage and preparation method thereof.

Background technology

At present, there is the vinegar beverage product that a lot of fermentation fruit vinegar is prepared from, such as Chinese invention patent CN201410526945.7 discloses a kind of blood fat reducing function of blood sugar reduction Sexual health promotion vinegar beverage, by Rhizoma Dioscoreae, Fructus Crataegi, Fructus Lycii, sweetleaf Chrysanthemum, Stigma Maydis and Semen Cassiae mix after carrying out pretreatment, add adjuvant preparation and provide after enzymolysis, alcohol fermentation and acetic fermentation There is the vinegar beverage of the effects such as promoting the production of body fluid to quench thirst, blood fat reducing, resisting fatigue, relaxing muscles and tendons to promote blood circulation, anticancer, relieving alcoholism and protecting the liver. CN201310245136.4 discloses the production technology of Citrus sinensis Osbeck fermentation manure vinegar beverage, and Citrus sinensis Osbeck is squeezed the juice and carried out culture propagation and acetic acid bacteria It is fermented into vinegar, hooks regulating menstruation microwave treatment and prepare vinegar beverage.CN200710017932.7 discloses pawpaw vinegar beverage and preparation thereof Method, Fructus Chaenomelis modulates papaya vinegar drink after yeast fermentation and acetic fermentation.CN201110266204.6 discloses a kind of Pi PAGUO vinegar and the brewing method of vinegar beverage thereof.CN201410296688.2 discloses the manufacture method of a kind of fruit vinegar beverage. CN201410743485.3 discloses passiflora edulis vinegar beverage and preparation method thereof.CN201110286656.0 discloses a kind of fermentation Type black currant fruit vinegar and the preparation method of fruit vinegar beverage.CN201510376729.3 discloses a kind of Rubus Parvifolius L. mulberry fruit vinegar beverage Preparation method.CN201210133359.7 discloses the processing technique of a kind of wild jujube vinegar beverage.CN201410068109.9 is public Open the preparation method of a kind of kudzu root vinegar beverage.Also having a lot of relevant vinegar beverage product, above-mentioned vinegar beverage is in preparation process There are some problems: use complete standing for fermentation when alcohol fermentation or stir lower floor's standing for fermentation or open and close at the middle and upper levels The fermentation mode that enclosed combines, needs tank switching again during acetic fermentation；Acetic fermentation uses standing for fermentation or raw vinegar fermentation completely Or the mode of deep layer liquid fermentation；Easily cause strain cannot be fully contacted with fermentation liquid, cause tunning ethanol and acetic acid Growing amount is relatively low, overlong time, easily causes microorganism and pollutes, causes institute's fermented vinegar product nutrient component damages.At allocation process In, be directly added into fresh squeeze the juice, stabilizer and other adjuvants, the vinegar beverage of preparation is without specific function, or adds through enzymolysis processing Product, be unable to reach preferable functional effect owing to failing to be further purified.

Summary of the invention

It is an object of the invention to: one auxiliary blood fat reducing vinegar beverage and preparation method thereof is provided, is obtained by this preparation method Must have the vinegar beverage of auxiliary lipid-lowering function, abundant drink variety, it is achieved the deep processing of Rhizoma Dioscoreae, promote holding of Rhizoma Dioscoreae industry Supervention exhibition.

The technical solution of the present invention is: this auxiliary blood fat reducing vinegar beverage use stacked dynamically reflux fermentation preparation brewage Yam vinegar, edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution, Concha Ostreae enzymolysis solution, fresh squeezing fruit and vegetable juice and functional oligose, formulated, kill Bacterium prepares vinegar beverage；It is mixed by the material of following percentage by weight: brewage yam vinegar 20 ~ 30%, edible fungi enzymolysis solution 15 ~ 20%, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution 10 ~ 15%, Concha Ostreae enzymolysis solution 5 ~ 8%, fresh squeezing fruit and vegetable juice 5 ~ 15%, functional oligose 6 ~ 10%, surplus is Water.

The preparation method of above-mentioned auxiliary blood fat reducing vinegar beverage comprises the following steps:

(1) brewageing yam vinegar: the once purged cutting of fresh Chinese yam, segment length is 30 ~ 40cm, be placed in microwave oven 800w process 1 ~ 2min, takes out to be submerged in pure water and removes the peel, the rapid stripping and slicing of Rhizoma Dioscoreae after peeling, Rhizoma Dioscoreae block size 0.5cm small cubes, The ascorbic acid solution of the mass concentration 0.01% being placed on its 2 times of quality is pulled an oar；Serosity uses microwave oven auxiliary enzymes Solving, microwave power is 200 ~ 350W, and the rotating speed of agitator is 150 ~ 250rpm, adds the middle temperature alphalise starch of 1000 ~ 2000U/mL Enzyme carries out enzymolysis, and α-amylase enzyme concentration is 1 ~ 2U/g of Rhizoma Dioscoreae quality, hydrolysis temperature 55 DEG C ~ 65 DEG C, enzymolysis 50 ~ 60min；Will Enzymolysis solution carries out enzyme denaturing, agitator speed back to zero, and microwave power adjusts to 650 ~ 700W, microwave treatment 1 ~ 2min；Treat that temperature drops During to 40 DEG C, add the alpha-glycated enzyme of 100000～200000 U/mL, can hydrolyzing alpha-Isosorbide-5-Nitrae glycosidic bond, simultaneously the most also hydrolyzing alpha-1, 6 glycosidic bonds, change into glucose, and microwave power is 300 ~ 350W, and the rotating speed of agitator is 200 ~ 300rpm, saccharifying enzyme enzyme concentration For 5 ~ 6U/g of fresh Chinese yam quality, hydrolysis temperature 55 DEG C ~ 60 DEG C, enzymolysis 1 ~ 2h, the sucrose solution adding mass concentration 50% will The soluble solid content of Chinese yam pulp regulates to 13 ~ 16%；Yam pulp is poured in head tank, close and move without stirring stacked The Pressure gauge manually-operated gate of state fermentation tank, opens inlet valve button, starts centrifugal pump and Chinese yam pulp is pumped into fermentation tank, treat Chinese yam pulp Close inlet valve button after charging, close top intake valve, open pressure gage valve, open steam generator, treat steam Generator pressure opens the steam valve of fermentation tank after rising to 0.06MPa, inlet valve is somewhat opened exclusive segment steam simultaneously, Close rapidly inlet valve, when the temperature of digital display temperature-controlled box rises to 90 ~ 95 DEG C, be incubated 10 ~ 15min；Open manual cycle valve, The electromagnetic valve button of ON cycle simultaneously, open top part intake valve, start Automatic Cycle passage, open magnetic drive pump button, open Dynamic magnetic drive pump, Chinese yam pulp is circulated inside fermentation tank, now opens the hand-operated valve near magnetic drive pump, discharges tank body top gas Body, and open condensation water valve and enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 28 ± 2 DEG C, open inlet valve button, open Yeast liquid is pumped into fermentation tank by dynamic centrifugal pump, and yeast liquid consumption is the 9 ~ 12% of yam pulp quality, and yeast liquid is wine brewing Yeast inclined-plane carries out liquid fermentation and is prepared, and gained yeast liquid absorbance at 660nm is 0.65 ~ 0.85；Treat After bacterium solution pumps into, close centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, closes after fermentation 24h Top intake valve, regulates controller panel button regulation to sterilizing state, temperature to 80 DEG C, treats temperature after continuing fermentation 48h 5 ~ 8min it is incubated after reaching 80 DEG C；Open condensation water valve to enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 31 ± 2 DEG C, Open inlet valve button, start centrifugal pump acetic acid bacteria liquid pump is entered fermentation tank, acetic acid bacterium solution consumption be yam pulp quality 6 ~ 9%, acetic acid bacterium solution is that acetic acid bacteria inclined-plane carries out liquid fermentation and is prepared, and gained acetic acid bacterium solution absorbance at 660nm is 0.65 ~0.85；After treating that bacterium solution pumps into, close centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, open and send out The intake valve of ferment tank top, fermentation 96h is pumped out fermentation liquid by discharging opening, must brewage yam vinegar；

(2) edible fungi enzymolysis solution: select in Lentinus Edodes, Ganoderma, Coriolous Dersicolor (Fr.) Quel, Poria, Pleurotus ostreatus, Hericium erinaceus (Bull. Ex Fr.) Pers., Auricularia, Tremella aurantialba Bandoni et Zang, Pleurotus eryngii The combination of one or more；With fresh food bacterium for adding the pure water equal with edible fungi quality during raw material, eat with dry Need to be dipped to edible fungi when bacterium is raw material after weight is basically unchanged reach dry mushroom quality to amount of purified water together with water with soaking 2 ~ 3 times after, be placed in beater and pull an oar；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 200 ~ 350W, the rotating speed of agitator is 150 ~ 250rpm, and in serosity, addition Vitamin C acid for adjusting pH value is to 4.0 ~ 5.5, treats microwave Furnace temperature reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzymolysis, and trichoderma cellulase enzyme concentration is The 0.005 ~ 0.010% of serosity quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, and acid Aspergillus niger protease adds Enzyme amount is 5-10U/g serosity, enzymolysis 1.5 ~ 2h；Using microwave deactivating enzyme, 650 ~ 700W, time 1 ~ 2min, by the enzymolysis after enzyme denaturing Liquid is centrifuged, centrifuging temperature 25 DEG C, and 4000 ~ 5000rpm time is 10 ~ 12min, removes precipitation gained upper strata juice and carries out film Processing, use 100000Da film, open peristaltic pump and the supernatant pumps into membrane filtration system, the supernatant to be remained is 100mL During left and right, point 2 addition 200 ~ 300mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, uses The film of 1000Da, membrane filtration is crossed liquid pump and is entered membrane filtration system by unlatching peristaltic pump, in time remaining membrane filtration liquid residue about 100mL, Ibid process, be edible fungi enzymolysis solution through filtering the film treatment fluid of the 1000Da to 100000Da retained；

(3) Thallus Laminariae (Thallus Eckloniae) enzymolysis solution: with Fresh Laminaria Japonica for adding the pure water of 3 ~ 4 times of Thallus Laminariae (Thallus Eckloniae) quality during raw material, and with dry Thallus Laminariae (Thallus Eckloniae) be The 6 ~ 8 of dry Thallus Laminariae (Thallus Eckloniae) quality is reached to amount of purified water together with water with soaking after then needing during raw material to be basically unchanged kelp soaking to weight Times, it is placed in beater and pulls an oar；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 200 ~ 350W, the rotating speed of agitator is 150 ~ 250rpm, and in serosity, addition Vitamin C acid for adjusting pH value is to 4.0 ~ 5.5, treats microwave furnace temperature Degree reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzymolysis, and trichoderma cellulase enzyme concentration is serosity The 0.01 ~ 0.02% of quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, and acid Aspergillus niger protease enzyme concentration is Thallus Laminariae (Thallus Eckloniae) after the new Thallus Laminariae (Thallus Eckloniae) of 12-40U/g or rehydration, enzymolysis 1.5 ~ 2h；Using microwave deactivating enzyme, 650 ~ 700W, time 1 ~ 2min, by enzyme denaturing After enzymolysis solution be centrifuged, centrifuging temperature 25 DEG C, 4000 ~ 5000rpm time is 10 ~ 12min；Remove precipitation gained upper strata juice Liquid carries out film process, uses 5000Da film, opens peristaltic pump and the supernatant pumps into membrane filtration system, and the supernatant to be remained is During about 100mL, point 2 addition 200 ~ 300mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, adopts With the film of 1000Da, membrane filtration is crossed liquid pump and is entered membrane filtration system, membrane filtration liquid to be remained residue about 100mL by unlatching peristaltic pump Time, it is Thallus Laminariae (Thallus Eckloniae) solution liquid through filtering the film treatment fluid of the 1000Da to 5000Da retained；

(4) Concha Ostreae enzymolysis solution: with the pure water of 3 ~ 5 times of fresh Carnis ostreae addition Carnis ostreae quality, be placed in beater and carry out Making beating；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 200 ~ 350W, and the rotating speed of agitator is 150 ~ 250rpm, treats that micro-wave temperature reaches setting value 50 DEG C, adds the neutral Validase TSP Concentrate II of 100000U/g, neutral Validase TSP Concentrate II enzyme concentration is 6-20U/g Carnis ostreae, enzymolysis 1 ~ 1.5h；Use microwave deactivating enzyme, 650 ~ 700W, keep 1~2min；Enzymolysis solution after enzyme deactivation being centrifuged, centrifuging temperature 25 DEG C, 4000 ~ 5000rpm time is 10 ~ 12min；Remove Precipitation gained upper strata juice uses film to process, and uses 1000Da film, opens peristaltic pump and the supernatant is pumped into membrane filtration system, treat When the residue supernatant is about 100mL, point 2 addition 200 ~ 300mL pure water, collection membrane filtered solution；Film filtered solution is entered Row by being concentrated in vacuo, is concentrated into 100mL ~ 120mL again, and after film processes, the film treatment fluid of below 1000Da is Concha Ostreae enzymolysis Liquid；

(5) fresh squeezing fruit and vegetable juice: for Fructus Mali pumilae, Radix Dauci Sativae, Fructus Vitis viniferae, Fructus Lycopersici esculenti, Bulbus Allii Cepae, Fructus Cucumidis sativi, Herba Apii graveolentis, Fructus Citri tangerinae, Citrullus vulgaris, Fructus Momordicae charantiae, Fructus Citri junoris, All raw material pure water are cleaned and are drained, wherein have crust by the combination of one or more in pears, Fructus Citri grandis, Punica granatum L., Fructus actinidiae chinensis Peel crust off, the fruit and vegerable enucleation of tool core, have seed removes seed, have root hair remove root after, be immediately placed in pure water, allochroic Fructus Mali pumilae, Fructus Vitis viniferae, Herba Apii graveolentis, pears and Fructus actinidiae chinensis need to add the ascorbic acid of fresh fruit of vegetables quality 0.01 ~ 0.02% in juice-extracting process Carrying out color fixative, remaining is the most allochroic through stripping and slicing or delaminate or be directly placed in natural juice machine and squeeze the juice, through 200 mesh filter-cloth filterings After, obtain fresh squeezing the juice and be fresh squeezing fruit and vegetable juice；

(6) functional oligose: in oligofructose, oligomeric galactose, soybean oligo saccharide, oligomeric xylose, oligomeric lactulose The combination of one or more；

(7) auxiliary blood fat reducing vinegar beverage: use low-temperature and high-speed centrifuge to be centrifuged the yam vinegar of brewageing of step (1), temperature Being 5 ~ 10 DEG C, 12000 ~ 15000rpm is centrifuged 6 ~ 10min, takes supernatant；With edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution, Concha Ostreae enzyme Solve liquid, fresh squeezing fruit and vegetable juice fully mixes, and obtains mixed juice；Functional oligose after dissolving and filter is slowly added to mixed juice In, allocate in blend tank, through the membrane filtration of plate filter 0.35MPa, 0.8um, quickly load aseptic glass In Ping, screw on bottle cap gently, be placed in 8 ~ 15min in the tank that temperature is 60 ~ 65 DEG C；Again by bottle cap screwing, tank temperature is adjusted Joint, to 75 ~ 80 DEG C, is incubated 8 ~ 10min, and flowing water is cooled to room temperature and obtains assisting blood fat reducing vinegar beverage.

Present invention advantage compared with prior art is:

One, stripping and slicing after Rhizoma Dioscoreae burn is pulled an oar by the present invention, uses microwave-assisted amylase and saccharifying enzyme to carry out enzymolysis stage by stage, will Starch in Rhizoma Dioscoreae converts, and uses and carries out alcohol fermentation and acetic fermentation without stirring stacked dynamic fermentation tank, it is thus achieved that nutrition Abundant brewages yam vinegar.

Two, in edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution and Concha Ostreae enzymolysis solution preparation process, according to material characteristic respectively Addition cellulase, acid protease, neutral protease carry out enzymolysis, use two kinds of enzymes to synchronize enzymolysis and single enzyme enzymolysis two kinds Mode carries out enzymolysis, uses the ultrafilter membrane of different molecular weight to process after enzymolysis, it is thus achieved that rich in polysaccharide, protein, many The film treatment fluid of peptide, aminoacid and mineral.

Three, fruit and vegetable juice uses the extruding of natural juice machine to be prepared from, it is thus achieved that rich in vitamin, the fresh fruit of vegetables juice of mineral.

Four, using low-temperature centrifugation to carry out pretreatment in preparation process, the mode of pasteurize carries out sterilizing, it is to avoid made The loss that in standby beverage, heat-sensitive substance causes for a long time because of high temperature.

Five, auxiliary blood fat reducing vinegar beverage nutritious, rich in functional polysaccharide, oligosaccharide, polypeptide, aminoacid, fruit vinegar and Abundant vitamin and mineral, have and reduce blood cholesterol levels, the effect of suppression cholesterol absorption, thus play auxiliary fall blood The health care of fat, has removing free radical simultaneously, the function of delaying human body caducity, and contributes to strengthening body immunity.

Detailed description of the invention

Further illustrate the technical solution of the present invention below in conjunction with specific embodiment, these embodiments it is not intended that It it is the restriction to technical scheme.

Embodiment 1: according to following steps preparation auxiliary blood fat reducing vinegar beverage

(1) the once purged cutting of fresh Chinese yam, segment length is 30cm, is placed in 800w in microwave oven and processes 1min, and taking-up is submerged into pure Water purification is removed the peel, the rapid stripping and slicing of Rhizoma Dioscoreae after peeling, Rhizoma Dioscoreae block size 0.5cm cube, be placed on the matter of 2 times of quality The ascorbic acid solution of amount concentration 0.01% is pulled an oar；Serosity uses microwave oven assistance enzymolysis, and microwave power is 200W, stirs The rotating speed mixing device is 150rpm, and the mesophilicα-diastase adding 1000U/mL carries out enzymolysis, and α-amylase enzyme concentration is Rhizoma Dioscoreae matter The 2U/g of amount, hydrolysis temperature 55 DEG C, enzymolysis 60min；Enzymolysis solution carries out enzyme denaturing, agitator speed back to zero, and microwave power adjusts To 650W, microwave treatment 2min, when temperature is down to 40 DEG C, add the alpha-glycated enzyme of 100000u/mL, can hydrolyzing alpha-Isosorbide-5-Nitrae sugar Glycosidic bond, the most also hydrolyzing alpha-1,6 glycosidic bonds, change into glucose, microwave power is 300W, and the rotating speed of agitator is 200rpm, Saccharifying enzyme enzyme concentration is the 5U/g of fresh Chinese yam quality, hydrolysis temperature 55 DEG C DEG C, enzymolysis 2h, adds the sucrose of mass concentration 50% The soluble solid content of Chinese yam pulp is regulated to 13% by solution；Yam pulp is poured in head tank, close without stirring stacked The Pressure gauge manually-operated gate of dynamic fermentation tank, opens inlet valve button, starts centrifugal pump and Chinese yam pulp is pumped into fermentation tank, treat Rhizoma Dioscoreae Close inlet valve button after slurry charging, close top intake valve, open pressure gage valve, open steam generator, wait to steam Vapour generator pressure opens the steam valve of fermentation tank after rising to 0.06MPa, inlet valve is somewhat opened exclusive segment simultaneously and steams Vapour, closes rapidly inlet valve, when the temperature of digital display temperature-controlled box rises to 90 DEG C, is incubated 15min, opens manual cycle valve, open Open top intake valve, simultaneously the electromagnetic valve button of ON cycle, start Automatic Cycle passage, open magnetic drive pump button, start Magnetic drive pump, Chinese yam pulp is circulated inside fermentation tank, now opens the hand-operated valve near magnetic drive pump, discharges tank body top gas Body, and open condensation water valve and enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 28 DEG C, open inlet valve button, start The yeast liquid fermented is pumped into fermentation tank by centrifugal pump, and yeast liquid consumption is the 9% of yam pulp quality, yeast Liquid is that saccharomyces cerevisiae inclined-plane carries out liquid fermentation and is prepared, and gained yeast liquid absorbance at 660nm is 0.65； After treating that bacterium solution pumps into, close centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, closes after fermentation 24h Close top intake valve, after continuing fermentation 48h, controller panel button regulation to sterilizing state, temperature are regulated to 80 DEG C, treat temperature Degree is incubated 5min after reaching 80 DEG C, opens condensation water valve and enters to cool down water and make tank body lower the temperature rapidly, when temperature is down to 31 DEG C, opens Inlet valve button, starts centrifugal pump and the acetic acid bacteria liquid pump fermented enters fermentation tank, and acetic acid bacterium solution consumption is yam pulp The 6% of quality, acetic acid bacterium solution is that acetic acid bacteria inclined-plane carries out liquid fermentation and is prepared, gained acetic acid bacterium solution absorbance at 660nm It is 0.65, after treating that bacterium solution pumps into, closes centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, open The intake valve at fermentation tank top, fermentation 96h is pumped out fermentation liquid by discharging opening, must brewage yam vinegar；

(2) with fresh food bacterium Lentinus Edodes, Ganoderma, Coriolous Dersicolor (Fr.) Quel, Poria, Pleurotus ostreatus as raw material, mix after weighing according to mass ratio 2:1:1:3 Uniformly, adding the pure water equal with mixed edible mycoplasma amount, be placed in beater and pull an oar, serosity is placed in microwave oven Row microwave sound assistance enzymolysis, microwave power is 200W, and the rotating speed of agitator is 150rpm, adds Vitamin C acid for adjusting pH in serosity Value, to 4.0, treats that micro-wave temperature reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzymolysis, and Trichoderma spp. is fine Dimension element enzyme enzyme concentration is the 0.005% of serosity quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, acid Aspergillus niger Protease enzyme concentration is 5U/g serosity, enzymolysis 2h, uses microwave deactivating enzyme, and 650W, microwave treatment 2min, by enzymolysis solution after enzyme deactivation Being centrifuged, centrifuging temperature 25 DEG C, the 4000rpm time is 12min, removes precipitation gained upper strata juice and carries out film process, uses 100000Da film, opens peristaltic pump and the supernatant is pumped into membrane filtration system, in time remaining the supernatant and be about 100mL, divides 2 Secondary addition 200mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, uses the film of 1000Da, open compacted Membrane filtration is crossed liquid pump and is entered membrane filtration system by dynamic pump, in time remaining membrane filtration liquid residue about 100mL, ibid processes, cuts through filtering The film treatment fluid of the 1000Da to 100000Da stayed is edible fungi enzymolysis solution；

(3) weighing Fresh Laminaria Japonica and add the pure water of 3 times of Thallus Laminariae (Thallus Eckloniae) quality, be placed in beater and pull an oar, serosity is placed in microwave Carrying out microwave sound assistance enzymolysis in stove, microwave power is 200W, and the rotating speed of agitator is 1500rpm, adds Vitamin C in serosity Acid for adjusting pH value, to 4.0, treats that micro-wave temperature reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzyme Solving, trichoderma cellulase enzyme concentration is the 0.01% of serosity quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, acid Property aspergillus niger protease enzyme concentration be the new Thallus Laminariae (Thallus Eckloniae) of 20U/g, enzymolysis 2h, use microwave deactivating enzyme, 650W, microwave treatment 2min, will go out Enzymolysis solution after enzyme is centrifuged, centrifuging temperature 25 DEG C, and the 4000rpm time is 12min, removes precipitation gained upper strata juice and carries out Film processes, and uses 5000Da film, opens peristaltic pump and the supernatant pumps into membrane filtration system, and the supernatant to be remained is 100mL During left and right, point 2 addition 200mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, uses 1000Da Film, open peristaltic pump and membrane filtration is crossed liquid pump enter membrane filtration system, through filtering the film treatment fluid of the 1000Da to 5000Da retained It is Thallus Laminariae (Thallus Eckloniae) solution liquid；

(4) adding the pure water of 3 times of Carnis ostreae quality with fresh Carnis ostreae, be placed in beater and pull an oar, serosity is placed in Carrying out microwave sound assistance enzymolysis in microwave oven, microwave power is 200W, and the rotating speed of agitator is 150rpm, treats that micro-wave temperature reaches To setting value 50 DEG C, adding the neutral Validase TSP Concentrate II of 100000U/g, neutral Validase TSP Concentrate II is enzyme-added Amount for 10U/g Carnis ostreae, enzymolysis 1 ~ 1.5h, use microwave deactivating enzyme, 650W, keep 2min, enzymolysis solution after enzyme deactivation is carried out from The heart, centrifuging temperature 25 DEG C, the 4000rpm time is 12min, removes precipitation gained upper strata juice and uses film to process, uses 1000Da Film, opens peristaltic pump and the supernatant is pumped into membrane filtration system, in time remaining the supernatant and be about 100mL, and point 2 additions 200mL pure water, collection membrane filtered solution；Carry out film filtered solution, again by being concentrated in vacuo, being concentrated into 100mL, after film processes The film treatment fluid of below 1000Da is Concha Ostreae enzymolysis solution；

(5) with commercially available fresh apple, Radix Dauci Sativae, Fructus Vitis viniferae, Fructus Lycopersici esculenti, Bulbus Allii Cepae and Herba Apii graveolentis as raw material, all raw material pure water are cleaned Draining, wherein Fructus Mali pumilae enucleation, Fructus Vitis viniferae goes seed, Herba Apii graveolentis to be immediately placed in pure water after removing root, squeezes the juice respectively, Fructus Mali pumilae, Fructus Vitis viniferae and celery Dish needs to add the ascorbic acid of fresh fruit of vegetables quality 0.01% in juice-extracting process, and Radix Dauci Sativae, Fructus Lycopersici esculenti and Bulbus Allii Cepae are directly placed into former Squeezing the juice in juice machine, weigh according to mass ratio 2:3:1:2:1:1 and newly squeeze the juice, use 200 mesh filter bags to filter, gained filters Fresh squeezing the juice is fresh squeezing fruit and vegetable juice；

(6) mix homogeneously after weighing according to mass ratio 2:1:3 with oligofructose, oligomeric galactose and soybean oligo saccharide, will Functional oligose after mixing is dissolved in appropriate amount of purified water, uses 200 mesh sock filtration, obtains functional oligose solution；

(7) using low-temperature and high-speed centrifuge to be centrifuged the yam vinegar of brewageing of step (1), temperature is 5 DEG C, and 12000rpm is centrifuged 10min, takes supernatant；Fully mix with edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution, Concha Ostreae enzymolysis solution, fresh squeezing fruit and vegetable juice, mixed Close juice；Functional oligose after dissolving and filter is slowly added in mixed juice, allocates, through sheet frame mistake in blend tank The membrane filtration of filter 0.35MPa, 0.8um, quickly loads in aseptic vial, and when screwing on bottle cap gently, being placed in temperature is 15min in the tank of 60 DEG C；Again by bottle cap screwing, regulating tank temperature to 75 DEG C, be incubated 10min, flowing water is cooled to room temperature Obtain assisting blood fat reducing vinegar beverage；Wherein, yam vinegar 20%, edible fungi enzymolysis solution 15%, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution 10%, Concha Ostreae enzyme are brewageed Solving liquid 5%, fresh squeezing fruit and vegetable juice 15%, functional oligose 6%, surplus is water.

The auxiliary blood fat reducing vinegar beverage that embodiment 1 obtains is Melon yellow color, translucent, has yam vinegar and adjuvant Local flavor, sour and sweet palatability, total acid 6.35g/L, acetic acid 6.1g/kg, soluble solid.

Embodiment 2: according to following steps preparation auxiliary blood fat reducing vinegar beverage

(1) the once purged cutting of fresh Chinese yam, segment length is 35cm, is placed in 800w in microwave oven and processes 1.5min, and taking-up is submerged into Pure water is removed the peel, the rapid stripping and slicing of Rhizoma Dioscoreae after peeling, the small cubes of Rhizoma Dioscoreae block size 0.5cm, be placed on 2 times of matter The ascorbic acid solution of the mass concentration 0.01% of amount is pulled an oar；Serosity uses microwave oven assistance enzymolysis, and microwave power is 300W, the rotating speed of agitator is 200rpm, and the mesophilicα-diastase adding 1500U/mL carries out enzymolysis, and α-amylase enzyme concentration is The 1.5U/g of Rhizoma Dioscoreae quality, hydrolysis temperature 60 DEG C, enzymolysis 55min；Enzymolysis solution carries out enzyme denaturing, and agitator speed back to zero, by micro- Wave power adjusts to 680W, microwave treatment 1.5min, when temperature is down to 40 DEG C, adds the alpha-glycated enzyme of 150000 U/mL, both Energy hydrolyzing alpha-Isosorbide-5-Nitrae glycosidic bond, the most also hydrolyzing alpha-1,6 glycosidic bonds, change into glucose, microwave power is 330W, agitator Rotating speed is 250rpm, and saccharifying enzyme enzyme concentration is the 6U/g of fresh Chinese yam quality, hydrolysis temperature 58 DEG C, enzymolysis 1.5h, adds quality The soluble solid content of Chinese yam pulp is regulated to 15% by the sucrose solution of concentration 50%；Yam pulp is poured in head tank, Close the Pressure gauge manually-operated gate without stirring stacked dynamic fermentation tank, close top intake valve, open inlet valve button, start from Chinese yam pulp is pumped into fermentation tank by heart pump, closes inlet valve button, open pressure gage valve, open steaming after treating Chinese yam pulp charging Vapour generator, opens the steam valve of fermentation tank after boiler pressure rises to 0.06MPa, is somewhat beaten by inlet valve simultaneously Begin to rehearse except some vapor, close rapidly inlet valve, when the temperature of digital display temperature-controlled box rises to 90 DEG C, be incubated 12min, open hands Dynamic circulating valve, open top part intake valve, open the electromagnetic valve button of eight circulations simultaneously, start Automatic Cycle passage, open Magnetic drive pump button, starts magnetic drive pump, and Chinese yam pulp is circulated inside fermentation tank, now opens the hand-operated valve near magnetic drive pump, Discharge tank body upper gas, and open condensation water valve and enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 30 DEG C, open into Material valve button, starts centrifugal pump and the yeast liquid fermented pumps into fermentation tank, and yeast liquid consumption is yam pulp matter The 10% of amount, yeast liquid is that saccharomyces cerevisiae inclined-plane carries out liquid fermentation and is prepared, and gained yeast liquid is at 660nm Place's absorbance is 0.75, after treating that bacterium solution pumps into, closes centrifugal pump, digital display temperature-controlled box control knob is adjusted to the shape that ferments simultaneously State, closes top intake valve after fermentation 24h, controller panel button regulation to sterilizing state, temperature is adjusted after continuing fermentation 48h Joint, to 80 DEG C, is incubated 5 ~ 8min after temperature reaches 80 DEG C, opens condensation water valve and enters to cool down water and make tank body lower the temperature rapidly, treats temperature When being down to 33 DEG C, open inlet valve button, start centrifugal pump and the acetic acid bacteria liquid pump fermented is entered fermentation tank, acetic acid bacterium solution Consumption is the 7% of yam pulp quality, and acetic acid bacterium solution is that acetic acid bacteria inclined-plane carries out liquid fermentation and is prepared, gained acetic acid bacterium solution At 660nm, absorbance is 0.75, after treating that bacterium solution pumps into, closes centrifugal pump, is adjusted by digital display temperature-controlled box control knob simultaneously To yeastiness, opening the intake valve at fermentation tank top, fermentation 96h is pumped out fermentation liquid by discharging opening, must brewage yam vinegar；

(2), after dry Auricularia, Tremella aurantialba Bandoni et Zang and Pleurotus eryngii are weighed according to mass ratio 2:1:1, add pure water inlet and be dipped to weight the most not Becoming, reach 2 times of dry mushroom quality to amount of purified water, be placed in beater and pull an oar together with soaking water, serosity is placed in micro- Carrying out microwave sound assistance enzymolysis in ripple stove, microwave power is 250W, and the rotating speed of agitator is 200rpm, adds Vitamin C in serosity Acid for adjusting pH value, to 4.5, treats that micro-wave temperature reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzyme Solving, trichoderma cellulase enzyme concentration is the 0.008% of serosity quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, acid Property aspergillus niger protease enzyme concentration be 8U/g serosity, enzymolysis 1.8h, use microwave deactivating enzyme, 680W, microwave treatment 1.5min, will go out Enzymolysis solution after enzyme is centrifuged, centrifuging temperature 25 DEG C, and the 4500rpm time is 11min, removes precipitation gained upper strata juice and carries out Film processes, and uses 100000Da film, opens peristaltic pump and the supernatant pumps into membrane filtration system, and the supernatant to be remained is During about 100mL, point 2 addition 250mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, uses The film of 1000Da, membrane filtration is crossed liquid pump and is entered membrane filtration system by unlatching peristaltic pump, in time remaining membrane filtration liquid residue about 100mL, Ibid process, be edible fungi enzymolysis solution through filtering the film treatment fluid of the 1000Da to 100000Da retained；

(3) dry kelp soaking is basically unchanged to weight, reaches 6 times of dry mushroom quality to amount of purified water, put together with soaking water Pull an oar in beater；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 250W, agitator Rotating speed is 200rpm, and in serosity, addition Vitamin C acid for adjusting pH value is to 4.5, treats that micro-wave temperature reaches setting value 50 DEG C, adds The trichoderma cellulase of 100000U/g carries out enzymolysis, and trichoderma cellulase enzyme concentration is the 0015% of serosity quality, is simultaneously introduced The acid Aspergillus niger protease of 50000U/g, acid Aspergillus niger protease enzyme concentration is Thallus Laminariae (Thallus Eckloniae) after 30U/g rehydration, enzymolysis 1.8h, Use microwave deactivating enzyme, 680W, microwave treatment 1.5min, enzymolysis solution after enzyme deactivation be centrifuged, centrifuging temperature 25 DEG C, The 4500rpm time is 11min, removes precipitation gained upper strata juice and carries out film process, uses 5000Da film, open peristaltic pump by upper Layer clear liquid pumps into membrane filtration system, in time remaining the supernatant and be about 100mL, and point 2 addition 250mL pure water, collection membrane Filtered solution；Film filtered solution is carried out again film process, uses the film of 1000Da, unlatching peristaltic pump membrane filtration to be crossed liquid pump and enters membrane filtration System, in time remaining membrane filtration liquid residue about 100mL, is sea through filtering the film treatment fluid of the 1000Da to 5000Da retained Band solution liquid；

(4) pure water of 4 times of fresh Carnis ostreae addition Carnis ostreae quality, is placed in beater and pulls an oar；Serosity is placed in reality Testing and carry out microwave sound assistance enzymolysis in microwave oven, microwave power is 250W, and the rotating speed of agitator is 250rpm, treats micro-wave temperature Reaching setting value 50 DEG C, add the neutral Validase TSP Concentrate II of 100000U/g, neutral Validase TSP Concentrate II adds Enzyme amount is 15U/g Carnis ostreae, enzymolysis 1.2h, uses microwave deactivating enzyme, 680W, keeps 1.5min, enzymolysis solution after enzyme deactivation carried out Centrifugal, centrifuging temperature 25 DEG C, the 4500rpm time is 11min, removes precipitation gained upper strata juice and uses film to process, uses 1000Da film, opens peristaltic pump and the supernatant is pumped into membrane filtration system, in time remaining the supernatant and be about 100mL, divides 2 times Add 250mL pure water, collection membrane filtered solution；Carry out film filtered solution, again by being concentrated in vacuo, being concentrated into 110mL, at film After reason, the film treatment fluid of below 1000Da is Concha Ostreae enzymolysis solution；

(5) with commercially available fresh Fructus Citri tangerinae, Citrullus vulgaris, Fructus Momordicae charantiae, Fructus Citri junoris, pears and Fructus Cucumidis sativi as raw material, all raw material pure water are cleaned drip Doing, wherein Fructus Citri tangerinae, pears enucleation, Citrullus vulgaris, Fructus Momordicae charantiae are immediately placed in pure water after removing seed, squeeze the juice respectively, and pears need in juice-extracting process The ascorbic acid of pears weight 0.01% to be added, is directly placed in natural juice machine after Fructus Citri tangerinae, Citrullus vulgaris, Fructus Momordicae charantiae, Fructus Citri junoris and Fructus Cucumidis sativi stripping and slicing Row is squeezed the juice, and weighs according to mass ratio 1:3:1:2:2:1 and newly squeezes the juice, uses 200 mesh filter bags to filter, and gained filters fresh squeezing the juice i.e. For fresh squeezing fruit and vegetable juice；

(6) mix homogeneously after weighing according to mass ratio 1:2 with oligomeric xylose and oligomeric lactulose, will mixing after functional Oligosaccharide is dissolved in appropriate amount of purified water, uses 200 mesh filter bags to filter, obtains functional oligose solution；

(7) using low-temperature and high-speed centrifuge to be centrifuged the yam vinegar of brewageing of step (1), temperature is 8 DEG C, and 13000rpm is centrifuged 8min, takes supernatant；Fully mix with edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution, Concha Ostreae enzymolysis solution, fresh squeezing fruit and vegetable juice, mixed Close juice；Functional oligose after dissolving and filter is slowly added in mixed juice, allocates, through sheet frame mistake in blend tank The membrane filtration of filter 0.35MPa, 0.8um, quickly loads in aseptic vial, and when screwing on bottle cap gently, being placed in temperature is 10min in the tank of 603 DEG C；Again by bottle cap screwing, regulating tank temperature to 78 DEG C, be incubated 9min, flowing water is cooled to room temperature Obtain assisting blood fat reducing vinegar beverage；Wherein, yam vinegar 25%, edible fungi enzymolysis solution 18%, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution 13%, Concha Ostreae enzyme are brewageed Solve liquid 8%, fresh squeezing fruit and vegetable juice 10%, functional oligose 8%, excess water.

The auxiliary blood fat reducing vinegar beverage of embodiment 2 gained is yellow, translucent, has yam vinegar and the mixing of adjuvant used Abnormal smells from the patient, sour and sweet palatability, total acid 7.54g/L, acetic acid 7.22g/kg.

Embodiment 3: according to following steps preparation auxiliary blood fat reducing vinegar beverage

(1) the once purged cutting of fresh Chinese yam, segment length is 40cm, is placed in 800w in microwave oven and processes 2min, and taking-up is submerged into pure Water purification is removed the peel, the rapid stripping and slicing of Rhizoma Dioscoreae after peeling, the small cubes of Rhizoma Dioscoreae block size about 0.5cm, be placed on 2 times of matter The ascorbic acid solution of the mass concentration 0.01% of amount is pulled an oar；Serosity uses microwave oven assistance enzymolysis, and microwave power is 350W, the rotating speed of agitator is 250rpm, and the mesophilicα-diastase adding 2000U/mL carries out enzymolysis, and α-amylase enzyme concentration is The 2U/g of Rhizoma Dioscoreae quality, hydrolysis temperature 65 DEG C, enzymolysis 50min；Enzymolysis solution carries out enzyme denaturing, and agitator speed back to zero, by microwave Power adjusts to 700W, microwave treatment 1min, when temperature is down to 40 DEG C, adds the alpha-glycated enzyme of 200000 U/mL, Ji Nengshui Solve α-Isosorbide-5-Nitrae glycosidic bond, the most also hydrolyzing alpha-1,6 glycosidic bonds, change into glucose, microwave power is 350W, the rotating speed of agitator For 300rpm, saccharifying enzyme enzyme concentration is the 6U/g of fresh Chinese yam quality, hydrolysis temperature 60 DEG C, enzymolysis 1h, adds mass concentration 50% Sucrose solution the soluble solid content of Chinese yam pulp is regulated to 16%；Yam pulp is poured in head tank, close without stirring Mix the Pressure gauge manually-operated gate of stacked dynamic fermentation tank, open inlet valve button, start centrifugal pump and Chinese yam pulp is pumped into fermentation tank, Close inlet valve button after treating Chinese yam pulp charging, close top intake valve, open pressure gage valve, open steam generation Device, opens the steam valve of fermentation tank after boiler pressure rises to 0.06MPa, inlet valve is somewhat opened eliminating simultaneously Some vapor, closes rapidly inlet valve, when the temperature of digital display temperature-controlled box rises to 95 DEG C, is incubated 10min, opens manual cycle Valve, open top part intake valve, open the electromagnetic valve button of eight circulations simultaneously, start Automatic Cycle passage, open magnetic drive pump Button, starts magnetic drive pump, and Chinese yam pulp is circulated inside fermentation tank, now opens the hand-operated valve near magnetic drive pump, drain tank Body upper gas, and open condensation water valve and enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 28 DEG C, open inlet valve and press Button, starts centrifugal pump and the yeast liquid fermented pumps into fermentation tank, and yeast liquid consumption is yam pulp quality 12%, yeast liquid is that saccharomyces cerevisiae inclined-plane carries out liquid fermentation and is prepared, and gained yeast liquid is inhaled at 660nm Luminosity is 0.65, after treating that bacterium solution pumps into, closes centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, Close top intake valve after fermentation 24h, after continuing fermentation 48h, controller panel button regulation to sterilizing state, temperature are regulated To 80 DEG C, after temperature reaches 80 DEG C, it is incubated 8min, opens condensation water valve and enter to cool down water and make tank body lower the temperature rapidly, treat that temperature is down to When 32 DEG C, open inlet valve button, start centrifugal pump and the acetic acid bacteria liquid pump fermented is entered fermentation tank, acetic acid bacterium solution consumption For the 6% of yam pulp quality, acetic acid bacterium solution is that acetic acid bacteria inclined-plane carries out liquid fermentation and is prepared, and gained acetic acid bacterium solution exists At 660nm, absorbance is 0.85, after treating that bacterium solution pumps into, closes centrifugal pump, is adjusted to by digital display temperature-controlled box control knob simultaneously Yeastiness, opens the intake valve at fermentation tank top, and fermentation 96h is pumped out fermentation liquid by discharging opening, must brewage yam vinegar；

(2) new fresh flat mushroom, Hericium erinaceus (Bull. Ex Fr.) Pers., Coriolous Dersicolor (Fr.) Quel and Pleurotus eryngii are weighed according to mass ratio 2:1:1:1, add and edible fungi quality Equal pure water, is placed in beater and pulls an oar；Serosity is placed in experiment microwave oven and carries out microwave sound assistance enzymolysis, microwave Power is 350W, and the rotating speed of agitator is 250rpm, and in serosity, addition Vitamin C acid for adjusting pH value is to 5.5, treats micro-wave temperature Reaching setting value 50 DEG C, the trichoderma cellulase adding 100000U/g carries out enzymolysis, and trichoderma cellulase enzyme concentration is serosity matter The 0.010% of amount, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, and acid Aspergillus niger protease enzyme concentration is 10U/g slurry Liquid, enzymolysis 1.5h, use microwave deactivating enzyme, 700W, microwave treatment 1min, enzymolysis solution after enzyme deactivation is centrifuged, centrifuging temperature 25 DEG C, 5000rpm is centrifuged 10min, removes precipitation gained upper strata juice and carries out film process, uses 100000Da film, open and wriggle The supernatant is pumped into membrane filtration system by pump, in time remaining the supernatant and be about 100mL, and point 2 addition 300mL pure water, Collection membrane filtered solution；Film filtered solution is carried out again film process, uses the film of 1000Da, unlatching peristaltic pump membrane filtration to be crossed liquid pump and enters Membrane filtration system, in time remaining membrane filtration liquid residue about 100mL, ibid processes, through filtering the 1000Da retained extremely The film treatment fluid of 100000Da is edible fungi enzymolysis solution；

(3) Fresh Laminaria Japonica adds the pure water of 4 times of Thallus Laminariae (Thallus Eckloniae) quality, is placed in beater and pulls an oar；Serosity is placed in microwave oven Carrying out microwave sound assistance enzymolysis, microwave power is 350W, and the rotating speed of agitator is 250rpm, adds ascorbic acid regulation in serosity PH value, to 5.5, treats that micro-wave temperature reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzymolysis, Trichoderma spp. Cellulase enzyme concentration is the 0.02% of serosity quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, acid Aspergillus niger Protease enzyme concentration is the new Thallus Laminariae (Thallus Eckloniae) of 40U/g, enzymolysis 1.5h, uses microwave deactivating enzyme, and 700W, microwave treatment 1min, after enzyme denaturing Enzymolysis solution is centrifuged, centrifuging temperature 25 DEG C, and 5000rpm is centrifuged 10min, removes precipitation gained upper strata juice and carries out film process, Use 5000Da film, open peristaltic pump and the supernatant is pumped into membrane filtration system, in time remaining the supernatant and be about 100mL, Divide 2 times and add 300mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, uses the film of 1000Da, open Open peristaltic pump membrane filtration is crossed liquid pump to enter membrane filtration system, when remaining membrane filtration liquid residue about 100mL, retain through filtering The film treatment fluid of 1000Da to 5000Da is Thallus Laminariae (Thallus Eckloniae) solution liquid；

(4) pure water of 5 times of fresh Carnis ostreae addition Carnis ostreae quality, is placed in beater and pulls an oar；Serosity is placed in micro- Carrying out microwave sound assistance enzymolysis in ripple stove, microwave power is 350W, and the rotating speed of agitator is 1250rpm, treats that micro-wave temperature reaches To setting value 50 DEG C, adding the neutral Validase TSP Concentrate II of 100000U/g, neutral Validase TSP Concentrate II is enzyme-added Amount is 20U/g Carnis ostreae, and enzymolysis 1h uses microwave deactivating enzyme, and 700W keeps 1min, enzymolysis solution after enzyme deactivation is centrifuged, from Heart temperature 25 DEG C, the 5000rpm time is 10min, removes precipitation gained upper strata juice and uses film to process, uses 1000Da film, open Opening peristaltic pump and the supernatant is pumped into membrane filtration system, in time remaining the supernatant and be about 100mL, point 2 addition 300mL are pure Water purification, collection membrane filtered solution, carry out film filtered solution, again by being concentrated in vacuo, being concentrated into 120mL, after film processes 1000Da with Under film treatment fluid be Concha Ostreae enzymolysis solution；

(5) with commercially available fresh apple, Bulbus Allii Cepae, Herba Apii graveolentis and Fructus Citri junoris as raw material, all raw material pure water are cleaned and drains, Qi Zhongping Really enucleation, Herba Apii graveolentis is immediately placed in pure water after removing root, squeezes the juice respectively, and Fructus Mali pumilae and Herba Apii graveolentis need to add accordingly in juice-extracting process It is directly placed in natural juice machine after the ascorbic acid of raw material weight 0.01%, Fructus Mali pumilae, Bulbus Allii Cepae, Fructus Citri junoris and Herba Apii graveolentis stripping and slicing or cutting and carries out Squeezing the juice, weigh according to mass ratio 2:1:1:3 and newly squeeze the juice, use 200 mesh filter bags to filter, gained filters fresh squeezing the juice and is fresh squeezing Fruit and vegetable juice；

(6) after weighing according to mass ratio 2:1:1:2 with oligofructose, oligomeric galactose, oligomeric xylose and oligomeric lactulose Mix homogeneously, is dissolved in the functional oligose after mixing in appropriate amount of purified water, uses 200 mesh filter bags to filter, obtain merit Can property oligosaccharide solution；

(7) by step (1) brewage yam vinegar use low-temperature and high-speed centrifuge be centrifuged, temperature is 10 DEG C, 15000rpm from Heart 6min, takes supernatant；Fully mix with edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution, Concha Ostreae enzymolysis solution, fresh squeezing fruit and vegetable juice, obtain Mixed juice；Functional oligose after dissolving and filter is slowly added in mixed juice, allocates, through sheet frame in blend tank The membrane filtration of filter 0.35MPa, 0.8um, quickly loads in aseptic vial, when screwing on bottle cap gently, is placed in temperature It is 8min in the tank of 65 DEG C；Again by bottle cap screwing, regulating tank temperature to 80 DEG C, be incubated 8min, flowing water is cooled to room temperature Obtain assisting blood fat reducing vinegar beverage；Wherein, yam vinegar 30%, edible fungi enzymolysis solution 20%, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution 15%, Concha Ostreae enzyme are brewageed Solving liquid 8%, fresh squeezing fruit and vegetable juice 5%, functional oligose 10%, surplus is water.

The auxiliary blood fat reducing vinegar beverage of embodiment 3 gained is orange-yellow, translucent, has the mixed of yam vinegar and adjuvant used Close abnormal smells from the patient, sour and sweet palatability, total acid 12.18g/L, acetic acid 12.01g/kg.

Claims (2)

1. auxiliary blood fat reducing vinegar beverage, is characterized in that: it is mixed by the material of following percentage by weight: brewage yam vinegar 20 ~ 30%, edible fungi enzymolysis solution 15 ~ 20%, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution 10 ~ 15%, Concha Ostreae enzymolysis solution 5 ~ 8%, fresh squeezing fruit and vegetable juice 5 ~ 15%, function Property oligosaccharide 6 ~ 10%, surplus is water.

2. the preparation method of the auxiliary blood fat reducing vinegar beverage described in claim 1, is characterized in that this preparation method includes following step Rapid:

(1) brewageing yam vinegar: the once purged cutting of fresh Chinese yam, segment length is 30 ~ 40cm, be placed in microwave oven 800w process 1 ~ 2min, takes out to be submerged in pure water and removes the peel, the rapid stripping and slicing of Rhizoma Dioscoreae after peeling, Rhizoma Dioscoreae block size 0.5cm small cubes, The ascorbic acid solution of the mass concentration 0.01% being placed on its 2 times of quality is pulled an oar；Serosity uses microwave oven auxiliary enzymes Solving, microwave power is 200 ~ 350W, and the rotating speed of agitator is 150 ~ 250rpm, adds the middle temperature alphalise starch of 1000 ~ 2000U/mL Enzyme carries out enzymolysis, and α-amylase enzyme concentration is 1 ~ 2U/g of Rhizoma Dioscoreae quality, hydrolysis temperature 55 DEG C ~ 65 DEG C, enzymolysis 50 ~ 60min；Will Enzymolysis solution carries out enzyme denaturing, agitator speed back to zero, and microwave power adjusts to 650 ~ 700W, microwave treatment 1 ~ 2min；Treat that temperature drops During to 40 DEG C, add the alpha-glycated enzyme of 100000～200000 U/mL, can hydrolyzing alpha-Isosorbide-5-Nitrae glycosidic bond, simultaneously the most also hydrolyzing alpha-1, 6 glycosidic bonds, change into glucose, and microwave power is 300 ~ 350W, and the rotating speed of agitator is 200 ~ 300rpm, saccharifying enzyme enzyme concentration For 5 ~ 6U/g of fresh Chinese yam quality, hydrolysis temperature 55 DEG C ~ 60 DEG C, enzymolysis 1 ~ 2h, the sucrose solution adding mass concentration 50% will The soluble solid content of Chinese yam pulp regulates to 13 ~ 16%；Yam pulp is poured in head tank, close and move without stirring stacked The Pressure gauge manually-operated gate of state fermentation tank, opens inlet valve button, starts centrifugal pump and Chinese yam pulp is pumped into fermentation tank, treat Chinese yam pulp Close inlet valve button after charging, close top intake valve, open pressure gage valve, open steam generator, treat steam Generator pressure opens the steam valve of fermentation tank after rising to 0.06MPa, inlet valve is somewhat opened exclusive segment steam simultaneously, Close rapidly inlet valve, when the temperature of digital display temperature-controlled box rises to 90 ~ 95 DEG C, be incubated 10 ~ 15min；Open manual cycle valve, The electromagnetic valve button of ON cycle simultaneously, open top part intake valve, start Automatic Cycle passage, open magnetic drive pump button, open Dynamic magnetic drive pump, Chinese yam pulp is circulated inside fermentation tank, now opens the hand-operated valve near magnetic drive pump, discharges tank body top gas Body, and open condensation water valve and enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 28 ± 2 DEG C, open inlet valve button, open Yeast liquid is pumped into fermentation tank by dynamic centrifugal pump, and yeast liquid consumption is the 9 ~ 12% of yam pulp quality, and yeast liquid is wine brewing Yeast inclined-plane carries out liquid fermentation and is prepared, and gained yeast liquid absorbance at 660nm is 0.65 ~ 0.85；Treat After bacterium solution pumps into, close centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, closes after fermentation 24h Top intake valve, regulates controller panel button regulation to sterilizing state, temperature to 80 DEG C, treats temperature after continuing fermentation 48h 5 ~ 8min it is incubated after reaching 80 DEG C；Open condensation water valve to enter to cool down water and make tank body lower the temperature rapidly, when temperature is down to 31 ± 2 DEG C, Open inlet valve button, start centrifugal pump acetic acid bacteria liquid pump is entered fermentation tank, acetic acid bacterium solution consumption be yam pulp quality 6 ~ 9%, acetic acid bacterium solution is that acetic acid bacteria inclined-plane carries out liquid fermentation and is prepared, and gained acetic acid bacterium solution absorbance at 660nm is 0.65 ~0.85；After treating that bacterium solution pumps into, close centrifugal pump, digital display temperature-controlled box control knob is adjusted to yeastiness simultaneously, open and send out The intake valve of ferment tank top, fermentation 96h is pumped out fermentation liquid by discharging opening, must brewage yam vinegar；

(2) edible fungi enzymolysis solution: select in Lentinus Edodes, Ganoderma, Coriolous Dersicolor (Fr.) Quel, Poria, Pleurotus ostreatus, Hericium erinaceus (Bull. Ex Fr.) Pers., Auricularia, Tremella aurantialba Bandoni et Zang, Pleurotus eryngii The combination of one or more；With fresh food bacterium for adding the pure water equal with edible fungi quality during raw material, eat with dry Need to be dipped to edible fungi when bacterium is raw material after weight is basically unchanged reach dry mushroom quality to amount of purified water together with water with soaking 2 ~ 3 times after, be placed in beater and pull an oar；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 200 ~ 350W, the rotating speed of agitator is 150 ~ 250rpm, and in serosity, addition Vitamin C acid for adjusting pH value is to 4.0 ~ 5.5, treats microwave Furnace temperature reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzymolysis, and trichoderma cellulase enzyme concentration is The 0.005 ~ 0.010% of serosity quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, and acid Aspergillus niger protease adds Enzyme amount is 5-10U/g serosity, enzymolysis 1.5 ~ 2h；Using microwave deactivating enzyme, 650 ~ 700W, time 1 ~ 2min, by the enzymolysis after enzyme denaturing Liquid is centrifuged, centrifuging temperature 25 DEG C, and 4000 ~ 5000rpm time is 10 ~ 12min, removes precipitation gained upper strata juice and carries out film Processing, use 100000Da film, open peristaltic pump and the supernatant pumps into membrane filtration system, the supernatant to be remained is 100mL During left and right, point 2 addition 200 ~ 300mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, uses The film of 1000Da, membrane filtration is crossed liquid pump and is entered membrane filtration system by unlatching peristaltic pump, in time remaining membrane filtration liquid residue about 100mL, Ibid process, be edible fungi enzymolysis solution through filtering the film treatment fluid of the 1000Da to 100000Da retained；

(3) Thallus Laminariae (Thallus Eckloniae) enzymolysis solution: with Fresh Laminaria Japonica for adding the pure water of 3 ~ 4 times of Thallus Laminariae (Thallus Eckloniae) quality during raw material, and with dry Thallus Laminariae (Thallus Eckloniae) be The 6 ~ 8 of dry Thallus Laminariae (Thallus Eckloniae) quality is reached to amount of purified water together with water with soaking after then needing during raw material to be basically unchanged kelp soaking to weight Times, it is placed in beater and pulls an oar；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 200 ~ 350W, the rotating speed of agitator is 150 ~ 250rpm, and in serosity, addition Vitamin C acid for adjusting pH value is to 4.0 ~ 5.5, treats microwave furnace temperature Degree reaches setting value 50 DEG C, and the trichoderma cellulase adding 100000U/g carries out enzymolysis, and trichoderma cellulase enzyme concentration is serosity The 0.01 ~ 0.02% of quality, is simultaneously introduced the acid Aspergillus niger protease of 50000U/g, and acid Aspergillus niger protease enzyme concentration is Thallus Laminariae (Thallus Eckloniae) after the new Thallus Laminariae (Thallus Eckloniae) of 12-40U/g or rehydration, enzymolysis 1.5 ~ 2h；Using microwave deactivating enzyme, 650 ~ 700W, time 1 ~ 2min, by enzyme denaturing After enzymolysis solution be centrifuged, centrifuging temperature 25 DEG C, 4000 ~ 5000rpm time is 10 ~ 12min；Remove precipitation gained upper strata juice Liquid carries out film process, uses 5000Da film, opens peristaltic pump and the supernatant pumps into membrane filtration system, and the supernatant to be remained is During about 100mL, point 2 addition 200 ~ 300mL pure water, collection membrane filtered solution；Film filtered solution is carried out again film process, adopts With the film of 1000Da, membrane filtration is crossed liquid pump and is entered membrane filtration system, membrane filtration liquid to be remained residue about 100mL by unlatching peristaltic pump Time, it is Thallus Laminariae (Thallus Eckloniae) solution liquid through filtering the film treatment fluid of the 1000Da to 5000Da retained；

(4) Concha Ostreae enzymolysis solution: with the pure water of 3 ~ 5 times of fresh Carnis ostreae addition Carnis ostreae quality, be placed in beater and carry out Making beating；Serosity is placed in microwave oven and carries out microwave sound assistance enzymolysis, and microwave power is 200 ~ 350W, and the rotating speed of agitator is 150 ~ 250rpm, treats that micro-wave temperature reaches setting value 50 DEG C, adds the neutral Validase TSP Concentrate II of 100000U/g, neutral Validase TSP Concentrate II enzyme concentration is 6-20U/g Carnis ostreae, enzymolysis 1 ~ 1.5h；Use microwave deactivating enzyme, 650 ~ 700W, keep 1~2min；Enzymolysis solution after enzyme deactivation being centrifuged, centrifuging temperature 25 DEG C, 4000 ~ 5000rpm time is 10 ~ 12min；Remove Precipitation gained upper strata juice uses film to process, and uses 1000Da film, opens peristaltic pump and the supernatant is pumped into membrane filtration system, treat When the residue supernatant is about 100mL, point 2 addition 200 ~ 300mL pure water, collection membrane filtered solution；Film filtered solution is entered Row by being concentrated in vacuo, is concentrated into 100mL ~ 120mL again, and after film processes, the film treatment fluid of below 1000Da is Concha Ostreae enzymolysis Liquid；

(5) fresh squeezing fruit and vegetable juice: for Fructus Mali pumilae, Radix Dauci Sativae, Fructus Vitis viniferae, Fructus Lycopersici esculenti, Bulbus Allii Cepae, Fructus Cucumidis sativi, Herba Apii graveolentis, Fructus Citri tangerinae, Citrullus vulgaris, Fructus Momordicae charantiae, Fructus Citri junoris, All raw material pure water are cleaned and are drained, wherein have crust by the combination of one or more in pears, Fructus Citri grandis, Punica granatum L., Fructus actinidiae chinensis Peel crust off, the fruit and vegerable enucleation of tool core, have seed removes seed, have root hair remove root after, be immediately placed in pure water, allochroic Fructus Mali pumilae, Fructus Vitis viniferae, Herba Apii graveolentis, pears and Fructus actinidiae chinensis need to add the ascorbic acid of fresh fruit of vegetables quality 0.01 ~ 0.02% in juice-extracting process Carrying out color fixative, remaining is the most allochroic through stripping and slicing or delaminate or be directly placed in natural juice machine and squeeze the juice, through 200 mesh filter-cloth filterings After, obtain fresh squeezing the juice and be fresh squeezing fruit and vegetable juice；

(6) functional oligose: in oligofructose, oligomeric galactose, soybean oligo saccharide, oligomeric xylose, oligomeric lactulose The combination of one or more；

(7) auxiliary blood fat reducing vinegar beverage: use low-temperature and high-speed centrifuge to be centrifuged the yam vinegar of brewageing of step (1), temperature Being 5 ~ 10 DEG C, 12000 ~ 15000rpm is centrifuged 6 ~ 10min, takes supernatant；With edible fungi enzymolysis solution, Thallus Laminariae (Thallus Eckloniae) enzymolysis solution, Concha Ostreae enzyme Solve liquid, fresh squeezing fruit and vegetable juice fully mixes, and obtains mixed juice；Functional oligose after dissolving and filter is slowly added to mixed juice In, allocate in blend tank, through the membrane filtration of plate filter 0.35MPa, 0.8um, quickly load aseptic glass In Ping, screw on bottle cap gently, be placed in 8 ~ 15min in the tank that temperature is 60 ~ 65 DEG C；Again by bottle cap screwing, tank temperature is adjusted Joint, to 75 ~ 80 DEG C, is incubated 8 ~ 10min, and flowing water is cooled to room temperature and obtains assisting blood fat reducing vinegar beverage.