CN111084304A - Beverage capable of reducing blood cholesterol and preparation process thereof - Google Patents

Beverage capable of reducing blood cholesterol and preparation process thereof Download PDF

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Publication number
CN111084304A
CN111084304A CN201911301017.XA CN201911301017A CN111084304A CN 111084304 A CN111084304 A CN 111084304A CN 201911301017 A CN201911301017 A CN 201911301017A CN 111084304 A CN111084304 A CN 111084304A
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water
beverage
oligosaccharide
fructo
hawthorn
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Chinese (zh)
Inventor
张素娥
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Zhongxin Tongchuang Xiamen E Commerce Co Ltd
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Zhongxin Tongchuang Xiamen E Commerce Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

A beverage for reducing blood cholesterol and a preparation process thereof, the beverage comprises the following components by weight percent: 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water. The prepared beverage can have the effect of reducing blood cholesterol by arranging the red koji, the cordyceps, the prepared rehmannia glutinosa, the hawthorn, the fructo-oligosaccharide and the malic acid which are matched with each other, and the bitter taste of the red koji, the cordyceps and the prepared rehmannia glutinosa can be effectively removed by the corresponding process flow, so that the drug effect is remained, and the prepared beverage has the effect of remarkably reducing the blood cholesterol, has unique taste and is greatly beneficial to the popularization of products.

Description

Beverage capable of reducing blood cholesterol and preparation process thereof
Technical Field
The invention relates to the field of beverages, in particular to a beverage capable of reducing blood cholesterol and a preparation process thereof.
Background
The beverage is liquid for human or livestock, is packaged quantitatively for direct drinking or is mixed with water or brewed for drinking according to a certain proportion, can be in the form of thick liquid or solid, and has the functions of quenching thirst, supplementing energy and the like.
A plurality of beverages capable of reducing cholesterol are disclosed in the prior art, but because the cholesterol is reduced, corresponding Chinese herbal medicine formulas are mostly required to be added, and the bitter taste of the Chinese herbal medicine is mostly difficult to remove, so that the beverage capable of reducing cholesterol is difficult to popularize.
Disclosure of Invention
The invention provides a beverage capable of reducing blood cholesterol and a preparation process thereof, and mainly aims to overcome the defect of poor taste of the conventional beverage for reducing cholesterol.
In order to solve the technical problems, the invention adopts the following technical scheme:
a beverage capable of reducing blood cholesterol comprises the following components in percentage by weight: 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water.
Further, the paint comprises the following components in percentage by weight: 5% of red koji, 0.2% of cordyceps sinensis, 0.2% of prepared rehmannia root, 5% of hawthorn, 1% of fructo-oligosaccharide, 0.2% of malic acid and the balance of water.
Further, the paint also comprises the following components in percentage by weight: 0.5-1.5% of passion fruit enzyme.
Further, the paint comprises the following components in percentage by weight: 5% of red koji, 0.2% of cordyceps sinensis, 0.2% of prepared rehmannia root, 5% of hawthorn, 1% of fructo-oligosaccharide, 0.2% of malic acid, 1% of fruit ferment and the balance of water.
A preparation process of a beverage capable of reducing blood cholesterol comprises the following steps:
1) taking 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water for later use according to the weight ratio; meanwhile, dividing the water into five parts equally or unequally;
2) adding red koji, cordyceps and radix rehmanniae preparata into the three parts of water respectively, heating to 80-100 ℃, stirring uniformly, and then cooling and separating to remove precipitated impurities;
3) adding a part of water into the hawthorn, and stewing for 10-15 min;
4) adding fructo-oligosaccharide and malic acid into one part of water, and stirring;
5) mixing the liquids obtained in the steps 2, 3 and 4, and uniformly stirring;
6) sterilizing;
7) and (6) packaging.
Further, the method comprises the following steps:
1) taking 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of radix rehmanniae preparata, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid, 0.5-1.5% of fruit ferment and the balance of water for later use according to the weight ratio; meanwhile, dividing the water into five parts equally or unequally;
2) adding red koji, cordyceps and radix rehmanniae preparata into the three parts of water respectively, heating to 80-100 ℃, stirring uniformly, and then cooling and separating to remove precipitated impurities;
3) adding a part of water into the hawthorn, and cooking for 10-15 min;
4) taking a part of water, adding fructo-oligosaccharide, malic acid and hundred fruit enzymes, and uniformly stirring;
5) mixing the liquids obtained in the steps 2, 3 and 4, and uniformly stirring;
6) sterilizing;
7) and (6) packaging.
Further, in the step 2, the three parts of water are respectively added with the red koji, the cordyceps and the prepared rehmannia root, respectively put into the high-temperature cooling separation tank to be heated to 80-100 ℃, and simultaneously stirred uniformly by the cooling stirring mechanism arranged on the high-temperature cooling separation tank, and then cooled and separated by the cooling stirring mechanism to remove the precipitated impurities.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the red koji, the cordyceps sinensis, the prepared rehmannia glutinosa, the hawthorn, the fructo-oligosaccharide and the malic acid which are matched with each other are arranged, so that the prepared beverage has the effect of reducing blood cholesterol, and the bitter taste of the red koji, the cordyceps sinensis and the prepared rehmannia glutinosa can be effectively removed through the corresponding process flow, so that the drug effect is remained, and the prepared beverage has the effect of remarkably reducing the blood cholesterol, has unique taste and is greatly beneficial to the popularization of the product.
2. According to the invention, on the basis of the red koji, the cordyceps sinensis, the prepared rehmannia glutinosa, the hawthorn, the fructo-oligosaccharide and the malic acid, the multi-fruit enzyme is added, so that the prepared beverage can also have the effect of preventing constipation caused by food retention in intestinal tracts.
Drawings
Fig. 1 is a process flow diagram of a first embodiment of the invention.
FIG. 2 is a process flow diagram of a second embodiment of the present invention.
FIG. 3 is a schematic structural view of the high-temperature cooling separation tank according to the present invention.
Fig. 4 is a cross-sectional view of fig. 3.
Detailed Description
The following describes embodiments of the present invention with reference to the drawings.
Example one
Refer to fig. 1. A beverage capable of reducing blood cholesterol comprises the following components in percentage by weight: 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water. The optimal mixture ratio is as follows:
comprises the following components in percentage by weight: 5% of red koji, 0.2% of cordyceps sinensis, 0.2% of prepared rehmannia root, 5% of hawthorn, 1% of fructo-oligosaccharide, 0.2% of malic acid and the balance of water.
A preparation process of a beverage capable of reducing blood cholesterol comprises the following steps:
1) taking 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water for later use according to the weight ratio; meanwhile, dividing the water into five parts equally or unequally;
2) adding red koji, cordyceps and radix rehmanniae preparata into the three parts of water respectively, heating to 80-100 ℃, stirring uniformly, and then cooling and separating to remove precipitated impurities;
3) adding a part of water into the hawthorn, and cooking for 10-15 min; specifically, the preparation method comprises boiling water containing fructus crataegi, steaming for 10min, removing solid impurities, and leaving liquid;
4) adding fructo-oligosaccharide and malic acid into one part of water, and stirring; specifically, the water is heated to 90-100 ℃, and then fructo-oligosaccharide and malic acid are added and stirred;
5) mixing the liquids obtained in the steps 2, 3 and 4, and uniformly stirring; specifically, the liquid in the steps 2, 3 and 4 is placed at normal temperature and is kept stand to normal temperature, and then mixing and stirring are carried out;
6) sterilizing; the sterilization can be performed by a traditional beverage sterilizer;
7) and (6) packaging.
According to the embodiment, the red koji, the cordyceps sinensis, the prepared rehmannia glutinosa, the hawthorn, the fructo-oligosaccharide and the malic acid which are matched with each other are arranged, so that the prepared beverage can have the effect of reducing blood cholesterol, and the bitter taste of the red koji, the cordyceps sinensis and the prepared rehmannia glutinosa can be effectively removed through the corresponding process flow, and the drug effect of the red koji, the cordyceps sinensis and the prepared rehmannia glutinosa is remained, so that the prepared beverage has the effect of remarkably reducing the blood cholesterol, has unique taste and is greatly beneficial to popularization of products.
Example two
Refer to fig. 2. A beverage capable of reducing blood cholesterol comprises the following components in percentage by weight: 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid, 0.5-1.5% of fruit ferment and the balance of water. The optimal mixture ratio is as follows:
comprises the following components in percentage by weight: 5% of red koji, 0.2% of cordyceps sinensis, 0.2% of prepared rehmannia root, 5% of hawthorn, 1% of fructo-oligosaccharide, 0.2% of malic acid, 1% of fruit ferment and the balance of water.
A preparation process of a beverage capable of reducing blood cholesterol comprises the following steps:
1) taking 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of radix rehmanniae preparata, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid, 0.5-1.5% of fruit ferment and the balance of water for later use according to the weight ratio; meanwhile, dividing the water into five parts equally or unequally;
2) adding red koji, cordyceps and radix rehmanniae preparata into the three parts of water respectively, heating to 80-100 ℃, stirring uniformly, and then cooling and separating to remove precipitated impurities;
3) adding a part of water into the hawthorn, and stewing for 10-15 min; specifically, the preparation method comprises boiling water containing fructus crataegi, steaming for 10min, removing solid impurities, and leaving liquid;
4) taking a part of water, adding fructo-oligosaccharide, malic acid and hundred fruit enzymes, and uniformly stirring; specifically, the water is heated to 90-100 ℃, and then fructo-oligosaccharide, malic acid and multi-fruit enzyme are added and stirred;
5) mixing the liquids obtained in the steps 2, 3 and 4, and uniformly stirring; specifically, the liquid in the steps 2, 3 and 4 is placed at normal temperature and is kept stand to normal temperature, and then mixing and stirring are carried out;
6) sterilizing; the sterilization can be performed by a traditional beverage sterilizer;
7) and (6) packaging.
In this embodiment, on the basis of the red koji, the cordyceps sinensis, the prepared rehmannia glutinosa, the hawthorn, the fructo-oligosaccharide and the malic acid, the multi-fruit enzyme is added, so that the prepared beverage can also have the effect of preventing constipation due to food retention in the intestinal tract.
In the first and second embodiments, the following features are specifically included:
the proportion of the five parts of water in the first embodiment is 4-6%, 0.1-0.3%, 4-6%, 0.5-1.5% + 0.1-0.3% by weight respectively; in the second embodiment, the five parts of water are 4-6%, 0.1-0.3%, 4-6%, 0.5-1.5% + 0.1-0.3% + 0.5-1.5% by weight, respectively.
Refer to fig. 3 and 4. The step 2 specifically comprises the following steps: the method comprises the steps of taking three parts of water, respectively adding the red koji, the cordyceps and the prepared rehmannia root, respectively putting the three parts of water into a high-temperature cooling separation tank 1, heating the three parts of water to 80-100 ℃, simultaneously uniformly stirring the three parts of water through a cooling stirring mechanism 2 arranged on the high-temperature cooling separation tank 1, and then cooling and separating the three parts of water through the cooling stirring mechanism 2 to remove precipitated impurities.
In particular, the method of manufacturing a semiconductor device,
refer to fig. 3 and 4. A high-temperature cooling separation device in a beverage preparation process capable of reducing cholesterol comprises a high-temperature cooling separation tank 1 for accommodating substances to be separated (namely the water-added red koji, cordyceps sinensis and radix rehmanniae preparata) and a cooling stirring mechanism 2, wherein a heating mechanism 3 capable of heating the substances to be separated in the high-temperature cooling separation tank 1 is arranged on the high-temperature cooling separation tank; the cooling and stirring mechanism 2 comprises a separation tank cover 21 covering the high-temperature cooling separation tank 1 downwards, a lifting group 22 capable of driving the separation tank cover to move up and down, a stirring group 23, a heat-conducting cold water conveying pipe 24 and a water cooling machine 25, wherein the stirring group 23 is arranged on the separation tank cover 21 and can stir substances to be separated in the high-temperature cooling separation tank 1, the cold water conveying pipe 24 is arranged on the separation tank cover 21 and extends into the high-temperature cooling separation tank 1, and a water inlet 251 and a water outlet 252 of the water cooling machine 25 are respectively communicated with two ends (242 and 243) of the cold water conveying pipe 24. Wherein the content of the first and second substances,
the lifting group 22 is a screw rod transmission mechanism, the upper side of the separation groove cover 21 is fixedly provided with a fixed frame 211, and the transmission end of the lifting group 22 is connected with the fixed frame 211 to drive the fixed frame 211 to move up and down. The screw rod transmission mechanism is a conventional technical means and is not described in detail.
The stirring group 23 comprises a stirring shaft 231, a plurality of stirring blades 232 and a driving motor 233 arranged on the upper side of the separation tank cover 21, wherein the stirring shaft 231 is connected with the driving end of the driving motor 233 and extends downwards into the high-temperature cooling separation tank 1; the plurality of stirring blades 232 are disposed in the high temperature cooling separation tank 1 and are spaced apart from each other by the stirring shaft 231.
The cold water delivery pipe 24 is a heat conduction pipe, the middle pipe part 241 and the stirring group 23 are uniformly distributed in the high temperature cooling separation tank 1 in a staggered manner, and two ends (242, 243) are respectively arranged on two opposite sides of the separation tank cover 21 to be respectively communicated with the water inlet 251 and the water outlet 252 of the water cooler, so that cooling water generated by the water cooler 25 can flow back to the water cooler 25 after entering the cold water delivery pipe 24; in the specific design, the cold water delivery pipe can be wrapped around the outer side of the stirring unit 23 in a substantially U-shape, so as to avoid mutual interference.
The inner side wall of the high-temperature cooling separation tank 1 is provided with a temperature sensing switch 11 for detecting the temperature of the object to be separated, so that the temperature control of the object to be separated by a user is facilitated.
Liquid drainage channel 12 has been seted up to high temperature cooling separation tank 1 diapire for when later stage washs inside solid impurity, accessible liquid drainage channel 12 discharges.
The heating mechanism 3 is fixedly arranged at the bottom of the high-temperature cooling separation tank 1, and can adopt a traditional electromagnetic heating type device.
According to the invention, by arranging the high-temperature cooling separation tank 1 and the cooling and stirring mechanism 2, after a user places a prepared object to be separated in the high-temperature cooling separation tank 1, the cooling and stirring mechanism 2 is started, the lifting group 22 can automatically drive the separation tank cover 21 to descend to cover the high-temperature cooling separation tank 1 and heat the object to be separated, the object to be separated is stirred by the stirring group 23, and then the cold water machine 25 is matched with the cold water conveying pipe 24 to realize automatic cooling of the object to be separated, so that substances containing bitter taste in the object to be separated are precipitated, and removal of the bitter taste in Chinese herbal medicines is realized. The control can be realized by adopting the traditional PLC, frequency converter and other equipment.
The method comprises the steps of ①, adding water into a high-temperature cooling separation tank 1, adding red koji according to a ratio, ②, starting a heating mechanism 3, heating liquid in the high-temperature cooling separation tank 1 to 80-100 ℃, ③, starting a lifting group 22 while ② is performed, controlling a separation tank cover 21 to move downwards to cover the high-temperature cooling separation tank 1, ④, after ③ is completed, starting a stirring group 23, stirring objects to be separated in the stirring group for 15-30 min, ⑤, stopping the heating mechanism 3, starting a water cooler 25 to cool the objects to be separated in the high-temperature cooling separation tank 1 to 10-15 ℃, keeping the objects to be separated in the high-temperature cooling separation tank 1 at the temperature of 10-15 ℃ for 1-4 h, ⑥, starting the lifting group 22 reversely to drive the separation tank cover 21 to ascend to return to the original position, and ⑦, extracting liquid positioned at the upper layer in the high-temperature cooling separation tank 1 by adopting equipment such as an electric liquid extraction pipe.
The processing method of Cordyceps and radix rehmanniae Preparata is the same as that of Massa Medicata Fermentata, and is not repeated.
The above description is only an embodiment of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by using the design concept should fall within the scope of infringing the present invention.

Claims (7)

1. A beverage capable of reducing blood cholesterol, characterized in that: comprises the following components in percentage by weight: 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water.
2. The beverage for lowering blood cholesterol according to claim 1, wherein: comprises the following components in percentage by weight: 5% of red koji, 0.2% of cordyceps sinensis, 0.2% of prepared rehmannia root, 5% of hawthorn, 1% of fructo-oligosaccharide, 0.2% of malic acid and the balance of water.
3. The beverage for lowering blood cholesterol according to claim 1, wherein: the composition also comprises the following components in percentage by weight: 0.5-1.5% of passion fruit enzyme.
4. A blood cholesterol lowering beverage according to claim 3 wherein: comprises the following components in percentage by weight: 5% of red koji, 0.2% of cordyceps sinensis, 0.2% of prepared rehmannia root, 5% of hawthorn, 1% of fructo-oligosaccharide, 0.2% of malic acid, 1% of fruit ferment and the balance of water.
5. A process for preparing a beverage capable of reducing blood cholesterol, comprising the steps of:
1) taking 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of prepared rehmannia root, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid and the balance of water for later use according to the weight ratio; meanwhile, dividing the water into five parts equally or unequally;
2) adding red koji, cordyceps and radix rehmanniae preparata into the three parts of water respectively, heating to 80-100 ℃, stirring uniformly, and then cooling and separating to remove precipitated impurities;
3) adding a part of water into the hawthorn, and stewing for 10-15 min;
4) adding fructo-oligosaccharide and malic acid into one part of water, and stirring;
5) mixing the liquids obtained in the steps 2, 3 and 4, and uniformly stirring;
6) sterilizing;
7) and (6) packaging.
6. The process for preparing a beverage for lowering blood cholesterol according to claim 5, wherein: the method comprises the following steps:
1) taking 4-6% of red koji, 0.1-0.3% of cordyceps sinensis, 0.1-0.3% of radix rehmanniae preparata, 4-6% of hawthorn, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of malic acid, 0.5-1.5% of fruit ferment and the balance of water for later use according to the weight ratio; meanwhile, dividing the water into five parts equally or unequally;
2) adding red koji, cordyceps and radix rehmanniae preparata into the three parts of water respectively, heating to 80-100 ℃, stirring uniformly, and then cooling and separating to remove precipitated impurities;
3) adding a part of water into the hawthorn, and cooking for 10-15 min;
4) taking a part of water, adding fructo-oligosaccharide, malic acid and hundred fruit enzymes, and uniformly stirring;
5) mixing the liquids obtained in the steps 2, 3 and 4, and uniformly stirring;
6) sterilizing;
7) and (6) packaging.
7. The process for preparing a beverage for lowering blood cholesterol according to claim 5 or 6, wherein: in the step 2, adding three parts of water into the red koji, the cordyceps and the prepared rehmannia root respectively, putting the mixture into a high-temperature cooling separation tank respectively, heating the mixture to 80-100 ℃, uniformly stirring the mixture by a cooling stirring mechanism arranged on the high-temperature cooling separation tank, and then cooling and separating the mixture by the cooling stirring mechanism to remove precipitated impurities in the mixture.
CN201911301017.XA 2019-12-17 2019-12-17 Beverage capable of reducing blood cholesterol and preparation process thereof Pending CN111084304A (en)

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Application publication date: 20200501