CN110771873A - Toxin-expelling and slimming mango enzyme and preparation method thereof - Google Patents
Toxin-expelling and slimming mango enzyme and preparation method thereof 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention provides a mango enzyme capable of expelling toxin and slimming and a preparation method thereof, wherein the mango enzyme takes mango, fructus momordicae, fructus cannabis, bunge cherry seed and almond as main materials and cranberry, orange and roselle as auxiliary materials, beneficial components in ingestion are compounded, chrysanthemum, asparagus lettuce, cabbage, okra, celery, black soya bean, pineapple, lemon, grape, tomato, green plum, apple, passion fruit, dragon fruit, guava and litchi are mixed and crushed to obtain a mixture as a seasoning, the mixture is inoculated with a mixed bacterial solution for fermentation, then a non-dairy creamer and a food additive are added for mixing, the main, auxiliary and auxiliary enzymes are matched together to prepare the mango enzyme capable of moistening intestinal tracts and softening dry excrement, and the excrement which is in vivo discharged outside the body after entering the intestinal tracts, and the beverage can repair and improve gastrointestinal functions, improve metabolism and activate a human body toxin expelling system, and is a healthy toxin expelling and weight reducing beverage which is popular with the public.
Description
Technical Field
The invention relates to the field of enzyme beverages, and in particular relates to toxin-expelling and slimming mango enzyme and a preparation method thereof.
Background
Enzymes are also called enzymes, and are catalytically active macromolecules produced in the body of an organism. The ferment contains various amino acids, vitamins, minerals, biological enzyme, organic acid, glucose and other nutrients, and has the functions of bacteriostasis, sterilization, blood purification, cell proliferation promotion and intestinal tract cleaning. Various physiological and biochemical reactions in organisms almost all need to be carried out under the catalysis of enzymes, and life phenomena of human body such as metabolism, energy intake, growth, reproduction and the like can be completed only by the help of the enzymes.
With the increase of age, the living standard of human beings is improved, the living rhythm is accelerated, enzymes in the human body are reduced, the physical condition gradually goes downhill, obesity is common as a sub-health state and even diseases, the obesity is easy to cause cardiovascular and cerebrovascular diseases, is easy to cause endocrine and metabolic diseases and the like, and in recent years, various weight-reducing products are continuously introduced in the market, but the weight-reducing products are mixed with laxatives and the like, so that the weight-reducing products are not beneficial to weight reduction and can damage the physical health.
Disclosure of Invention
In view of the above, the invention provides a toxin-expelling and slimming mango enzyme, which solves the above problems.
The technical scheme of the invention is realized as follows: a toxin-expelling and slimming mango enzyme: the feed comprises the following raw materials in parts by weight: 30-65 parts of mangos, 25-45 parts of momordica grosvenori, 23-42 parts of fructus cannabis, 20-40 parts of bunge cherry seeds, 20-35 parts of almonds, 15-25 parts of cranberries, 13-20 parts of oranges, 11-20 parts of roselle, 8-15 parts of non-dairy creamer, 10-15 parts of plant synthetic liquid and 6-15 parts of food additives;
further, toxin-expelling and slimming mango enzyme comprises: the formula comprises the following raw materials in parts by weight: 42 parts of mango, 33 parts of momordica grosvenori, 31 parts of fructus cannabis, 30 parts of bunge cherry seed, 27 parts of almond, 20 parts of cranberry, 16 parts of orange, 16 parts of roselle, 11 parts of vegetable fat powder, 13 parts of plant comprehensive liquid and 10 parts of food additive;
further, the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto;
further, the plant comprehensive liquid comprises the following raw materials in parts by weight: 5-10 parts of chrysanthemum lettuce, 3-8 parts of cabbage, 2-10 parts of okra, 3-8 parts of celery, 3-8 parts of black beans, 2-4 parts of pineapples, 1-4 parts of lemons, 2-4 parts of grapes, 1-3 parts of tomatoes, 1-3 parts of green plums, 1-3 parts of apples, 1-3 parts of passion fruits, 1-3 parts of dragon fruits, 1-3 parts of guavas and 1-3 parts of litchi;
further, the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi;
the invention also provides a preparation method of the toxin-expelling and slimming mango enzyme, which comprises the following steps:
s1, drying and crushing mango, momordica grosvenori, fructus cannabis, bunge cherry seed and almond, and carrying out reflux extraction for 2-3 times by using 70-90% of ethanol in percentage by mass, wherein the material-liquid ratio is 1-2.6 each time, and each time is 1.5-3 hours: 3-5, mixing the extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder A;
s2, drying and crushing cranberries, oranges and rosehips, heating and refluxing the cranberries, the oranges and the roselle for 2 times by using 65-75% ethanol in percentage by mass, wherein the ratio of the first material to the first liquid is 1-2: 6-9, extracting for 1.75-2.25 h, wherein the ratio of the second feed liquid to the second feed liquid is 1-2: 5-8, extracting for 0.75-1.25 h, combining the two extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder B;
s3, mixing and crushing the chrysanthemum lettuce, the cabbage, the okra, the celery, the black beans, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi to obtain a mixed solution, and inoculating a mixed bacterial solution into the mixed solution, wherein the volume ratio of the mixed bacterial solution is 2-7: 1-5: 1-6 of pasteurella, Bayer zygosaccharomyces and black tea fungus, wherein the volume ratio of the mixed liquid to the mixed bacterial liquid is 80-87.6: 1-2.5, obtaining a plant comprehensive solution;
s4, pouring the concentrated powder A and the concentrated powder B into the plant comprehensive solution, standing and fermenting for 12-20 days at 25-30 ℃ and humidity of 28-40%, and adding the non-dairy creamer and the food additive to mix and stir to obtain the mango enzyme.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method comprises the steps of taking mango enzyme as a carrier, extracting natural plant essence components such as siraitia grosvenorii, fructus cannabis, bunge cherry seed and the like, scientifically processing and elaborately manufacturing the mango enzyme, taking cranberry, orange and roselle as auxiliary raw materials, taking beneficial components for compounding, mixing and crushing the chrysanthemum and asparagus lettuce, the cabbage, the okra, the celery, the black bean, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi to obtain a mixture serving as a seasoning, inoculating a mixed bacterial solution for scientific fermentation, and then adding the non-dairy creamer and the food additive for mixing; wherein, the extraction process parameters are scientifically controlled, the material-liquid ratio is set for multiple extraction, the babassu, the Bayer zygosaccharomyces and the black tea fungus are prepared into mixed bacterial liquid according to the proportion, the plant comprehensive liquid is obtained by inoculation, the plant comprehensive liquid, the main material and the auxiliary material are fermented under proper temperature, humidity and time, the ferment prepared by the compatibility of the main, auxiliary and guide materials contains a large amount of soluble dietary fiber, can moisten intestinal tracts and soften dry excrement, can discharge the in-vivo excrement, toxin and the out-of-body excrement after entering the intestinal tracts, repairing and improving gastrointestinal function, improving metabolism, activating toxin expelling system of human body, achieving the effect of health and slimming, meanwhile, the beverage has the advantages of fruit faint scent, clear mouthfeel, moderate sweet and sour taste, clear and transparent shape, no precipitate, uniformity, bright color and transparency, and is a good-mouthfeel, healthy toxin-expelling and weight-losing beverage which is popular with the public.
Detailed description of the preferred embodiments
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A toxin-expelling and slimming mango enzyme: the feed comprises the following raw materials in parts by weight: 30 parts of mango, 25 parts of momordica grosvenori, 23 parts of fructus cannabis, 20 parts of bunge cherry seed, 20 parts of almond, 15 parts of cranberry, 13 parts of orange, 11 parts of roselle, 8 parts of vegetable fat powder, 10 parts of plant comprehensive liquid and 6 parts of food additive;
the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto;
the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi.
Example 2
A toxin-expelling and slimming mango enzyme: the feed comprises the following raw materials in parts by weight: 65 parts of mango, 45 parts of momordica grosvenori, 42 parts of fructus cannabis, 40 parts of bunge cherry seed, 35 parts of almond, 25 parts of cranberry, 20 parts of orange, 20 parts of roselle, 15 parts of vegetable fat powder, 15 parts of plant comprehensive liquid and 15 parts of food additive;
the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto;
the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi.
Example 3
A toxin-expelling and slimming mango enzyme: the formula comprises the following raw materials in parts by weight: 42 parts of mango, 33 parts of momordica grosvenori, 31 parts of fructus cannabis, 30 parts of bunge cherry seed, 27 parts of almond, 20 parts of cranberry, 16 parts of orange, 16 parts of roselle, 11 parts of vegetable fat powder, 13 parts of plant comprehensive liquid and 10 parts of food additive;
the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto;
the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi.
The preparation method of toxin-expelling and slimming mango enzymes in the embodiments 1 to 3 includes the following steps:
s1, drying and crushing mango, momordica grosvenori, fructus cannabis, bunge cherry seed and almond, and performing reflux extraction for 3 times and 2 hours each time by using 80% ethanol in percentage by mass, wherein the ratio of materials to liquids is 2: 4, combining the extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder A;
s2, drying and crushing cranberries, oranges and rosehips, and performing heating reflux extraction for 2 times by using 70% ethanol in percentage by mass, wherein the ratio of the first material to the first liquid is 1.5: 7, extracting for 2 hours, wherein the ratio of the second feed to the liquid is 1.5: 7.2, extracting for 1h, combining the two extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder B;
s3, mixing and crushing the chrysanthemum lettuce, the cabbage, the okra, the celery, the black beans, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi to obtain a mixed solution, and inoculating a mixed bacterial solution into the mixed solution, wherein the volume ratio of the mixed bacterial solution is 5: 3: 4, the volume ratio of the mixed liquid to the mixed bacterial liquid is 82.3: 1.8, obtaining a plant comprehensive solution;
s4, pouring the concentrated powder A and the concentrated powder B into the plant comprehensive solution, placing the plant comprehensive solution at a humidity of 30%, standing and fermenting for 16 days at 28 ℃, adding the non-dairy creamer and the food additive, and mixing to obtain the mango enzyme.
Example 4
A toxin-expelling and slimming mango enzyme: the formula comprises the following raw materials in parts by weight: 42 parts of mango, 33 parts of momordica grosvenori, 31 parts of fructus cannabis, 30 parts of bunge cherry seed, 27 parts of almond, 20 parts of cranberry, 16 parts of orange, 16 parts of roselle, 11 parts of vegetable fat powder, 13 parts of plant comprehensive liquid and 10 parts of food additive;
the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto;
the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi.
The preparation method of the toxin-expelling and slimming mango enzyme comprises the following steps:
s1, drying and crushing mango, momordica grosvenori, fructus cannabis, bunge cherry seed and almond, and performing reflux extraction for 2 times by using 70% ethanol in percentage by mass, wherein the ratio of material to liquid is 1: 3, combining the extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder A;
s2, drying and crushing cranberries, oranges and rosehips, heating and refluxing the cranberries, the oranges and the roselle for 2 times by using 65-75% ethanol in percentage by mass, wherein the ratio of the first material to the first liquid is 1: 6, extracting for 1.75h, wherein the ratio of the second material to the liquid is 1: 5, extracting for 0.75h, combining the two extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder B;
s3, mixing and crushing the chrysanthemum lettuce, the cabbage, the okra, the celery, the black beans, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi to obtain a mixed solution, and inoculating a mixed bacterial solution into the mixed solution, wherein the volume ratio of the mixed bacterial solution is 2: 1: 1, the volume ratio of the mixed liquid to the mixed bacterial liquid is 80: 1, obtaining a plant comprehensive solution;
s4, pouring the concentrated powder A and the concentrated powder B into the plant comprehensive solution, placing the plant comprehensive solution at a humidity of 28%, standing and fermenting at 25 ℃ for 12 days, adding the non-dairy creamer and the food additive, and mixing to obtain the mango enzyme.
Example 5
A toxin-expelling and slimming mango enzyme: the formula comprises the following raw materials in parts by weight: 42 parts of mango, 33 parts of momordica grosvenori, 31 parts of fructus cannabis, 30 parts of bunge cherry seed, 27 parts of almond, 20 parts of cranberry, 16 parts of orange, 16 parts of roselle, 11 parts of vegetable fat powder, 13 parts of plant comprehensive liquid and 10 parts of food additive;
the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto;
the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi.
The preparation method of the toxin-expelling and slimming mango enzyme comprises the following steps:
s1, drying and crushing mango, momordica grosvenori, fructus cannabis, bunge cherry seed and almond, and performing reflux extraction for 3 times and 3 hours each time by using 90% ethanol in percentage by mass, wherein the ratio of materials to liquid in each time is 2.6: 5, combining the extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder A;
s2, drying and crushing cranberries, oranges and rosehips, heating and refluxing the cranberries, the oranges and the roselle for 2 times by using 65-75% ethanol in percentage by mass, wherein the ratio of the first material to the first liquid is 2: 9, extracting for 2.25h, wherein the ratio of the second feed to the liquid is 2: 8, extracting for 1.25h, combining the two extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder B;
s3, mixing and crushing the chrysanthemum lettuce, the cabbage, the okra, the celery, the black beans, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi to obtain a mixed solution, and inoculating a mixed bacterial solution into the mixed solution, wherein the volume ratio of the mixed bacterial solution is 7: 5: 6, the volume ratio of the mixed liquid to the mixed bacterial liquid is 87.6: 2.5, obtaining a plant comprehensive solution;
s4, pouring the concentrated powder A and the concentrated powder B into the plant comprehensive solution, placing the plant comprehensive solution at a humidity of 40%, standing and fermenting at 30 ℃ for 20 days, and adding the non-dairy creamer and the food additive to mix to obtain the mango enzyme.
Comparative example 1
The difference between the comparative example and the example 3 is that the mango enzyme for expelling toxin and slimming comprises the following components: the feed comprises the following raw materials in parts by weight: 20 parts of mango, 20 parts of momordica grosvenori, 18 parts of fructus cannabis, 18 parts of bunge cherry seed, 15 parts of almond, 10 parts of cranberry, 10 parts of orange, 10 parts of roselle, 5 parts of non-dairy creamer, 5 parts of plant comprehensive liquid and 5 parts of food additive.
Comparative example 2
The difference between the comparative example and the example 3 is that the mango enzyme raw material for expelling toxin and slimming does not contain fructus cannabis concentrated powder and bunge cherry concentrated powder.
Comparative example 3
The comparative example is different from example 3 in that the mixed bacterial liquid does not contain zygosaccharomyces bayer.
Comparative example 4
The comparative example is different from example 3 in that the volume ratio of the mixed bacterial liquid is 1: 1: 1, acetobacter pasteurianus, zygosaccharomyces bailii and black tea fungus.
First, experimental verification
Toxin-expelling and slimming mango enzymes prepared in examples 1-5 and comparative examples 1-4 of the invention are used for performing performance tests on mouse intestinal tracts, and samples are diluted by 5 times before the tests.
150 common white mice are selected, male and female halves are bred conventionally, the stomach hydrochloric acid lincomycin is perfused every morning for one week continuously, 100 mice are randomly selected from the mice and divided into 10 mice/group, the mice with maladjusted intestinal flora are prepared, the diet of the mice is reduced, the phenomena of death and obvious diarrhea do not occur, the growth and defecation conditions of the white mice are observed for two weeks continuously, the mouse processes using the mango enzyme and the natural recovery group are weighed on the 7 th and 14 th days, and the number of escherichia coli in each gram of wet stool is calculated.
Table 1: weight gain in mice
Table 2: the number of E.coli in mouse feces
As can be seen from the table, in examples 1 to 5, the average body weight growth rate of the mice reaches 80.7% at most, which is significantly higher than that of comparative examples 1 to 4 (45.4%, 43.4%, 44.1%, 32.2%) and the natural recovery group 19.5%; after the mice eat the ferment, the number of escherichia coli in the intestinal tract is obviously reduced, the highest reduction rate is 84.6 percent and is obviously higher than that of comparative examples 1-4 (34.7 percent, 31.5 percent, 28.4 percent and 28.9 percent) and that of a natural recovery group by 11.7 percent, and the results show that the probiotics in the mango ferment disclosed by the invention are rapidly propagated in the intestinal tract of the mice to form dominant floras, the growth and propagation of pathogenic bacteria such as escherichia coli and the like are effectively inhibited, the planting time is long, and the constant performance is continuously and effectively improved.
Second, the implementation case
Table 3: implementation case scenarios
According to the above cases, the enzyme drink has good effects of expelling toxin and reducing fat, and is convenient for defecation
Has good conditioning effect on the constipation and the complication caused by the constipation.
Third, sensory evaluation
Each group consisted of 10 persons, and 4 indicators of morphology, aroma, taste, and color were first subjected to sensory evaluation before the other indicators were measured, with the evaluation criteria shown in Table 4.
TABLE 4 sensory evaluation of mango enzymes
The toxin-expelling and slimming mango enzymes prepared in the embodiments 1 to 5 and the comparative examples 1 to 4 of the invention are subjected to quality tests, and the test results are as follows:
| group of | Form of the composition | Fragrance | Taste of the product | Color and luster | Total score |
| Example 1 | 26 | 27 | 18 | 18 | 89 |
| Example 2 | 27 | 26 | 18 | 19 | 90 |
| Example 3 | 29 | 30 | 19 | 19 | 97 |
| Example 4 | 28 | 27 | 18 | 19 | 92 |
| Example 5 | 25 | 26 | 19 | 17 | 87 |
| Comparative example 1 | 24 | 27 | 16 | 16 | 83 |
| Comparative example 2 | 18 | 22 | 13 | 12 | 65 |
| Comparative example 3 | 21 | 25 | 15 | 11 | 72 |
| Comparative example 4 | 21 | 23 | 11 | 15 | 70 |
The table shows that mango, momordica grosvenori, fructus cannabis, bunge cherry seed and almond are used as main raw materials, natural ingredients are scientifically extracted, cranberry, orange and roselle are used as auxiliary raw materials, beneficial ingredients in the cranberry, orange and roselle are ingested for compounding, the chrysanthemum, the asparagus lettuce, the cabbage, the okra, the celery, the black bean, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi are mixed and crushed to be mixed to be used as seasoning, mixed bacteria liquid is inoculated for scientific fermentation, then the vegetable fat powder and food additives are added for mixing, the main components, the auxiliary components and the additives are mixed together, extraction process parameters are scientifically controlled, the ratio of the materials and the liquid is controlled for multiple times of extraction, the fermentation temperature, the humidity, the time, the using amount and the proportion of the mixed bacteria liquid are reasonably adjusted, then the seasoning and the food, the beverage has the advantages of activating a toxin expelling system of a human body, having fruit fragrance, clear mouthfeel, moderate sweet and sour taste, clear and transparent shape, no precipitate, uniformity, bright color and transparency, and being a healthy toxin expelling and weight reducing beverage which is popular with the public.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The toxin-expelling and slimming mango enzyme is characterized in that: the feed comprises the following raw materials in parts by weight: 30-65 parts of mango, 25-45 parts of momordica grosvenori, 23-42 parts of fructus cannabis, 20-40 parts of bunge cherry seed, 20-35 parts of almond, 15-25 parts of cranberry, 13-20 parts of orange, 11-20 parts of roselle, 8-15 parts of non-dairy creamer, 10-15 parts of plant comprehensive liquid and 6-15 parts of food additive.
2. The toxin-expelling slimming mango enzyme according to claim 1, characterized in that: the feed comprises the following raw materials in parts by weight: 42 parts of mango, 33 parts of momordica grosvenori, 31 parts of fructus cannabis, 30 parts of bunge cherry seed, 27 parts of almond, 20 parts of cranberry, 16 parts of orange, 16 parts of roselle, 11 parts of non-dairy creamer, 13 parts of plant comprehensive liquid and 10 parts of food additive.
3. The toxin-expelling slimming mango enzyme according to claim 1, characterized in that: the non-dairy creamer is prepared by mixing glucose syrup, refined vegetable oil, milk powder, sodium caseinate, glyceryl monostearate, sodium stearoyl lactylate, disodium hydrogen phosphate and annatto.
4. The toxin-expelling slimming mango enzyme according to claim 1, characterized in that: the plant comprehensive liquid comprises the following raw materials in parts by weight: 5-10 parts of chrysanthemum lettuce, 3-8 parts of cabbage, 2-10 parts of okra, 3-8 parts of celery, 3-8 parts of black beans, 2-4 parts of pineapples, 1-4 parts of lemons, 2-4 parts of grapes, 1-3 parts of tomatoes, 1-3 parts of green plums, 1-3 parts of apples, 1-3 parts of passion fruits, 1-3 parts of dragon fruits, 1-3 parts of guavas and 1-3 parts of litchi chinensis.
5. The toxin-expelling slimming mango enzyme according to claim 1, characterized in that: the plant comprehensive enzyme powder comprises the following raw materials in parts by weight: 7 parts of chrysanthemum lettuce, 5 parts of cabbage, 6 parts of okra, 5 parts of celery, 5 parts of black beans, 3 parts of pineapple, 2 parts of lemon, 3 parts of grape, 2 parts of tomato, 2 parts of green plum, 2 parts of apple, 2 parts of passion fruit, 2 parts of dragon fruit, 2 parts of guava and 2 parts of litchi.
6. The preparation method of toxin-expelling and slimming mango ferment according to claim 1, characterized in that: the method comprises the following steps:
s1, drying and crushing mango, momordica grosvenori, fructus cannabis, bunge cherry seed and almond, and carrying out reflux extraction for 2-3 times by using 70-90% of ethanol in percentage by mass, wherein the material-liquid ratio is 1-2.6 each time, and each time is 1.5-3 hours: 3-5, mixing the extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder A;
s2, drying and crushing cranberries, oranges and rosehips, heating and refluxing the cranberries, the oranges and the roselle for 2 times by using 65-75% ethanol in percentage by mass, wherein the ratio of the first material to the first liquid is 1-2: 6-9, extracting for 1.75-2.25 h, wherein the ratio of the second feed liquid to the second feed liquid is 1-2: 5-8, extracting for 0.75-1.25 h, combining the two extracting solutions, filtering, and spray-drying the filtrate into powder to obtain concentrated powder B;
s3, mixing and crushing the chrysanthemum lettuce, the cabbage, the okra, the celery, the black beans, the pineapple, the lemon, the grape, the tomato, the green plum, the apple, the passion fruit, the dragon fruit, the guava and the litchi to obtain a mixed solution, and inoculating a mixed bacterial solution into the mixed solution, wherein the volume ratio of the mixed bacterial solution to the mixed bacterial solution is 80-87.6: 1-2.5, obtaining a plant comprehensive solution;
s4, pouring the concentrated powder A and the concentrated powder B into the plant comprehensive solution, standing and fermenting for 12-20 days at 25-30 ℃ and humidity of 28-40%, and adding the non-dairy creamer and the food additive to mix and stir to obtain the mango enzyme.
7. The preparation method of toxin-expelling and slimming mango ferment of claim 6, wherein the toxin-expelling and slimming mango ferment comprises the following steps: in the step S3, the volume ratio of the mixed bacterial liquid is 2-7: 1-5: 1-6 of pasteurella, Bayer zygosaccharomyces and black tea fungus.
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