CN111728197A - Ferment beverage with breast enlargement and health care effects and preparation method thereof - Google Patents
Ferment beverage with breast enlargement and health care effects and preparation method thereof Download PDFInfo
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- CN111728197A CN111728197A CN202010602073.3A CN202010602073A CN111728197A CN 111728197 A CN111728197 A CN 111728197A CN 202010602073 A CN202010602073 A CN 202010602073A CN 111728197 A CN111728197 A CN 111728197A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a ferment beverage with breast enlargement and health care effects and a preparation method thereof, and relates to the technical field of ferment beverages, wherein the ferment beverage comprises the following components: white ginger, pineapple, rose, ginseng, Chinese yam, medlar, red date, kudzu root, motherwort, compound sugar and purified water; sterilizing the fermentation vessel; mixing pineapple, Chinese yam, medlar, red date, kudzu root, compound sugar and purified water, adding yeast, and fermenting in a fermentation tank A to obtain a fermentation stock solution A; mixing white ginger, rose, ginseng, motherwort, compound sugar and purified water, adding fermentation strain B, and fermenting in a fermentation tank B to obtain fermentation stock solution B; mixing and fermenting the fermentation stock solution A and the fermentation stock solution B to obtain a ferment beverage; the enzyme beverage prepared by the invention has the advantages of good palatability, promotion of gastrointestinal absorption, improvement of autoimmunity and breast enlargement and health care.
Description
Technical Field
The invention relates to the technical field of enzyme drinks, and particularly relates to an enzyme drink with breast enlargement and health care effects and a preparation method thereof.
Background
The breast is a second sexual characteristic of women, and is an important part constituting the beauty of female curves, and more women pay attention to a breast enhancement method. Common breast enlargement methods include food breast enlargement, drug breast enlargement, and operative breast enlargement; the drug breast enlargement is to use or take the drug to enlarge the breast, and the drug breast enlargement has certain side effect and causes no harm to the body; the breast enlargement by operation is realized by filling products such as silica gel and the like into the breast, the body is injured and the operation cost is high; the food breast enlargement aims to achieve the breast enlargement by adjusting diet and using nutrient substances in vegetables and fruits, but the food is difficult to absorb and takes effect slowly when being directly eaten by the vegetables and fruits.
Enzymes are also known as biocatalytic enzymes, and almost all chemical reactions in the metabolic processes of an organism are catalyzed by "enzymes". Chemical reactions in the living body under the action of enzymes can be efficiently and specifically carried out under extremely mild conditions. The ferment is generally prepared by fermentation reaction of fruits and the like, and the fermentation product comprises amino acid, sugar, flavonoid, vitamin, certain enzymes and the like, so that the ferment not only can condition the intestinal tract of a human body, help the intestines and stomach to better digest and absorb substances such as vitamin, maintain the acid-base balance in the body, effectively enhance the activity of cells and enhance the resistance of the human body; on the basis, proper fruits are added according to different requirements, so that the corresponding substances can be better absorbed by the human body, and the aim of comprehensively and quickly absorbing the nutrition is fulfilled.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the ferment beverage with the breast enhancement and health care effects and the preparation method thereof, and the ferment beverage prepared by reasonably blending the raw materials such as white ginger, pineapple, rose, ginseng, Chinese yam, medlar, red date, kudzu root, motherwort, compound sugar, purified water and the like has the advantages of good palatability, promotion of gastrointestinal absorption and breast enhancement and health care.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme:
the ferment beverage with the breast enlargement and health care effects comprises the following components in parts by weight: 1-2 parts of white ginger, 5-8 parts of pineapple, 2-5 parts of rose, 0.5-1 part of ginseng, 4-7 parts of Chinese yam, 2-4 parts of medlar, 8-12 parts of red date, 14-20 parts of kudzu root, 2-4 parts of motherwort, 15-23 parts of compound sugar and 230 parts of purified water.
Further, the ferment beverage comprises the following components in parts by weight: 1-2 parts of white ginger, 6-8 parts of pineapple, 3-4 parts of rose, 0.5-1 part of ginseng, 5-6 parts of Chinese yam, 2-4 parts of medlar, 9-11 parts of red date, 16-20 parts of kudzu root, 2-4 parts of motherwort, 16-20 parts of compound sugar and 220 parts of purified water 165-.
Further, the ferment beverage comprises the following components in parts by weight: 1 part of white ginger, 7 parts of pineapple, 3 parts of rose, 0.5 part of ginseng, 5 parts of Chinese yam, 3 parts of medlar, 10 parts of red date, 18 parts of kudzu root, 3 parts of motherwort, 18 parts of compound sugar and 180 parts of purified water.
Further, the preparation method of the enzyme drink comprises the following steps:
(1) sterilizing the fermentation vessel;
(2) selecting raw materials according to the formula of the enzyme drink, cleaning and disinfecting pineapple, Chinese yam, medlar, red date and kudzu root, washing with water after disinfection and drying to remove moisture on the epidermis, peeling pineapple, Chinese yam and kudzu root, slicing or dicing with medlar and red date to obtain fragments with the diameter of 0.5cm-1cm, and mixing to obtain a mixture A;
(3) placing the mixture A obtained in the step (2) in a fermentation tank A with a stirring device and a sterile breathing hole, adding yeast, 3/5 parts by weight of complex sugar and 3/5 parts by weight of purified water into the fermentation tank A, and fermenting at 25-35 ℃ and a tank pressure of 0.06-0.09MPa for 10-20 days to obtain a fermentation stock solution A;
(4) respectively microwave drying the white ginger, the rose, the ginseng and the motherwort weighed in the step (1) at 50-60 ℃ until the water content is less than or equal to 8%, respectively crushing and sieving by a 120-mesh sieve, and mixing after crushing and sieving to obtain a mixture B;
(5) placing the mixture B obtained in the step (4) in a fermentation tank B with a stirring device and a sterile breathing hole, adding a fermentation strain B, the rest compound sugar and purified water into the fermentation tank B, and fermenting for 15-20 days at the temperature of 25-35 ℃ and the tank pressure of 0.06-0.09MPa to obtain a fermentation stock solution B;
(6) sequentially transferring the fermentation stock solution A and the fermentation stock solution B into a fermentation tank C with a stirring device and an aseptic breathing hole, and fermenting at 35-35 ℃ and a tank pressure of 0.06-0.09MPa for 5-10 days to obtain a ferment beverage;
further, the disinfection method in the step (2) is to sequentially put the cleaned pineapple, the Chinese yam, the medlar, the red date and the kudzu root into 100-150ppm sodium hypochlorite disinfectant for soaking and disinfection for 5-8 min.
Further, the compound sugar is a mixture prepared by one or more of white granulated sugar, yellow sugar and brown sugar according to any proportion.
Further, the inoculation ratio of the zymocyte B added in the step (5) is 4-5%, the bacterial liquid concentration of the zymocyte B is (2.0-2.2) multiplied by 106 CFU/ml, the zymocyte B is a mixed bacterial prepared by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1, and the lactobacillus is one or a mixture of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus pentosus according to any ratio.
Further, the inoculation ratio of the yeast added in the step (3) is 4-5%, and the concentration of yeast liquid is (2.0-2.2). times.106 CFU/ml.
(III) advantageous effects
The invention provides a ferment beverage with breast enlargement and health care effects and a preparation method thereof.
The white ginger contains zingerone, gingerol, ginger oil, and also contains protein, calcium, phosphorus, iron, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, thrombi and inorganic salt which are necessary for human body, and has the functions of invigorating stomach, stopping bleeding, guiding qi downward, dispelling cold, eliminating phlegm, removing toxic substances, inducing sweat, removing heat, and stimulating appetite.
Pineapple fruit of pineapple has good quality and rich nutrition, and contains a large amount of fructose, glucose, vitamin B, vitamin C, phosphorus, citric acid, protease and other substances.
The rose is rich in vitamin A, C, B, E, K and tannin, and has effects of warming, promoting blood circulation, dispersing stagnated liver qi, relieving qi stagnation, promoting blood circulation, and regulating menstruation. The vitamin B group is helpful for hormone synthesis, regulates female endocrine, and promotes female hormone secretion in vivo; vitamin C can delay aging and whiten skin; vitamin E promotes adolescent breast development, slows down breast atrophy caused by body aging, and has effect on mammary gland development.
The ginseng contains ginsenoside A, B, C, D, E and F and a small amount of volatile oil, and the main component of the oil is ginseng alkene. The ginsenosides B and C are hydrolyzed to produce panaxatriol sapogenins, and the ginsenosides D, E and F are hydrolyzed to obtain panaxadiol sapogenins. In addition, Ginseng radix also contains flavonoids, sugar, ginsenosides, ginseng acid, multiple vitamins, amino acids, etc.
The yam contains a large amount of crude protein, crude fiber, starch and sugar, and also contains a large amount of trace elements such as potassium, phosphorus, calcium, magnesium, iron, zinc, copper, manganese and the like.
The medlar contains medlar polysaccharide, betaine, atropine, henbane and other effective components, the medlar polysaccharide and various amino acids can obviously reduce the pathological tissue damage of liver cells, and can restore the damaged liver tissues, recover various physiological functions of the liver cells and promote the regeneration of the liver cells by mobilizing the amino acids and inducing genetic factors to guide the synthesis of the amino acids to carry out protein synthesis.
The red dates contain rich nutritional ingredients such as protein, saccharides, organic acid, vitamin A, vitamin C, various trace calcium, amino acid and the like; enhancing disease resistance, promoting leukocyte generation, reducing serum cholesterol, increasing serum albumin, protecting liver, and inhibiting cancer cells in fructus Jujubae; the flavone-di-glucoside A has tranquilizing, hypnotic and blood pressure lowering effects.
Radix Puerariae contains multiple flavonoids, and its main active ingredients include daidzein, daidzin, puerarin-7-xyloside, etc. Radix Puerariae total isoflavone has effects of increasing coronary artery blood flow and reducing myocardial oxygen consumption, and daidzein has papaverine-like twin-releasing effect. The isoflavone compound contained in the kudzuvine root has a molecular structure very similar to that of estrogen estradiol secreted by a human body and has weak estrogen action.
The herba Leonuri contains various alkaloids such as leonurine, stachydrine, leonuridine, leonurine, flavonoid compounds, benzoic acid, potassium chloride, diterpenoid compounds, and the like, and contains microelements such as iron, zinc, selenium, copper, manganese, and the like, and has the effects of invigorating qi, replenishing blood, inducing diuresis, relieving swelling and eliminating stasis.
The invention provides a ferment beverage with breast enlargement and health care effects and a preparation method thereof. The white ginger has the effects of guiding qi downward and removing cold; the pineapple provides a large amount of vitamins and protease and the protein in the Chinese yam and red date, and the absorption of the human body to the protein is promoted; the rose provides vitamins to promote secretion of estrogen in vivo and delay breast aging; ginsenoside and flavonoid compounds in Ginseng radix have effects in restoring pulse, relieving depletion, invigorating spleen, benefiting lung, tranquilizing mind, and improving intelligence; the medlar can guide the amino acid to synthesize protein by mobilizing the amino acid and inducing the genetic factor; the red dates enhance the disease resistance, promote the generation of white blood cells and reduce serum cholesterol; the molecular structure of isoflavone compounds contained in the kudzuvine root is very similar to that of estrogen estradiol secreted by a human body, and the kudzuvine root has weak estrogen action; herba Leonuri has effects of invigorating qi, replenishing blood, inducing diuresis, relieving swelling and removing blood stasis. Has the advantages of good palatability, promoting gastrointestinal absorption, improving immunity, enlarging breast and promoting health.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the ferment beverage with the breast enlargement and health care effects comprises the following raw materials in parts by weight: 1 part of white ginger, 5 parts of pineapple, 2 parts of rose, 0.5 part of ginseng, 4 parts of Chinese yam, 2 parts of medlar, 8 parts of red date, 14 parts of kudzu root, 2 parts of motherwort, 15 parts of compound sugar and 160 parts of purified water.
The preparation method of the enzyme beverage comprises the following steps:
(1) sterilizing the fermentation vessel;
(2) selecting raw materials according to the formula of the enzyme drink, cleaning and disinfecting pineapple, Chinese yam, medlar, red date and kudzu root, washing with water after disinfection and drying to remove moisture on the epidermis, peeling pineapple, Chinese yam and kudzu root, slicing or dicing with medlar and red date to obtain fragments with the diameter of 0.5cm-1cm, and mixing to obtain a mixture A;
(3) placing the mixture A obtained in the step (2) in a fermentation tank A with a stirring device and a sterile breathing hole, adding yeast, 3/5 parts by weight of complex sugar and 3/5 parts by weight of purified water into the fermentation tank A, and fermenting for 15 days at 30 ℃ and 0.06MPa of tank pressure to obtain a fermentation stock solution A;
(4) respectively drying the white ginger, the rose, the ginseng and the motherwort weighed in the step (1) at 55 ℃ by microwave until the water content is less than or equal to 8%, respectively crushing and sieving by a 120-mesh sieve, and mixing after crushing and sieving to obtain a mixture B;
(5) placing the mixture B obtained in the step (4) in a fermentation tank B with a stirring device and a sterile breathing hole, adding a fermentation strain B, the rest compound sugar and purified water into the fermentation tank B, and fermenting at 30 ℃ and 0.06MPa for 15 days to obtain a fermentation stock solution B;
(6) sequentially transferring the fermentation stock solution A and the fermentation stock solution B into a fermentation tank C with a stirring device and an aseptic breathing hole, and fermenting for 8 days at 30 ℃ and 0.06MPa of tank pressure to obtain a ferment beverage;
example 2:
the ferment beverage with the breast enlargement and health care effects comprises the following raw materials in parts by weight: 2 parts of white ginger, 8 parts of pineapple, 5 parts of rose, 1 part of ginseng, 7 parts of Chinese yam, 4 parts of medlar, 12 parts of red date, 20 parts of kudzu root, 4 parts of motherwort, 23 parts of compound sugar and 230 parts of purified water.
The preparation method of the ferment beverage is the same as that of example 1.
Example 3:
the ferment beverage with the breast enlargement and health care effects comprises the following components in parts by weight: 1 part of white ginger, 6 parts of pineapple, 3 parts of rose, 0.5 part of ginseng, 5 parts of Chinese yam, 2 parts of medlar, 9 parts of red date, 16 parts of kudzu root, 2 parts of motherwort, 16 parts of compound sugar and 165 parts of purified water.
The preparation method of the pellet compound feed is the same as that of example 1.
Example 4:
the ferment beverage with the breast enlargement and health care effects comprises the following components in parts by weight: 2 parts of white ginger, 8 parts of pineapple, 4 parts of rose, 1 part of ginseng, 6 parts of Chinese yam, 4 parts of medlar, 11 parts of red date, 20 parts of kudzu root, 4 parts of motherwort, 20 parts of compound sugar and 220 parts of purified water.
The preparation method of the pellet compound feed is the same as that of example 1.
Example 5:
the ferment beverage with the breast enlargement and health care effects comprises the following components in parts by weight: 1 part of white ginger, 7 parts of pineapple, 3 parts of rose, 0.5 part of ginseng, 5 parts of Chinese yam, 3 parts of medlar, 10 parts of red date, 18 parts of kudzu root, 3 parts of motherwort, 18 parts of compound sugar and 180 parts of purified water.
The preparation method of the ferment beverage is the same as that of example 1.
Comparative example 1:
compared with example 5, the ferment beverage is not provided with roses and motherwort, and other contents and preparation steps are the same as those of example 5.
Comparative example 2:
compared with the example 5, the enzyme beverage is not provided with the kudzuvine root and the pineapple, and the other contents and the preparation steps are the same as those of the example 5.
Experimental verification
An organization is entrusted with effect verification. 140 enrolled volunteers with smaller breasts were selected and randomly divided into 7 groups, the weight was stable, the milk axis (distance from basal surface of breast to nipple) was generally less than 5cm, the chest circumference was less than one third of the hip circumference, and some volunteers had symptoms of loose and low breasts or swollen breasts. Seven groups of volunteers were randomly allocated on the data of age, chest shape, etc. and had comparability, and the administration time was 20 weeks, 2 times per day, and 100ml of the enzyme beverage was taken each time.
Evaluation of the effects: the breast enhancement effect is judged according to the following contents, and the breast enhancement effect is excellent: the chest circumference is increased by more than 3 cm; good: the chest circumference is increased by more than 2 cm; the method comprises the following steps: the chest circumference is increased by more than 1 cm; difference: the chest circumference is not increased basically.
Results
Table 2:
| superior food | Good wine | In | Difference (D) | |
| Example 1 | 5 | 2 | 2 | 1 |
| Example 2 | 6 | 2 | 1 | 1 |
| Example 3 | 5 | 2 | 1 | 2 |
| Example 4 | 6 | 1 | 2 | 1 |
| Example 5 | 6 | 2 | 1 | 1 |
| Comparative example 1 | 4 | 2 | 1 | 3 |
| Comparative example 2 | 3 | 3 | 2 | 2 |
As can be seen from Table 2, the ferment beverage prepared in the embodiments 1-5 of the invention has the advantages of good palatability, promotion of gastrointestinal absorption, improvement of autoimmunity, breast enlargement and health care. The above experimental results can prove that the composition of the invention has synergistic and accelerating effects on raw material selection.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. The ferment beverage with the breast enlargement and health care effects is characterized by comprising the following components in parts by weight: 1-2 parts of white ginger, 5-8 parts of pineapple, 2-5 parts of rose, 0.5-1 part of ginseng, 4-7 parts of Chinese yam, 2-4 parts of medlar, 8-12 parts of red date, 14-20 parts of kudzu root, 2-4 parts of motherwort, 15-23 parts of compound sugar and 230 parts of purified water.
2. The enzyme beverage according to claim 1, comprising the following components in parts by weight: 1-2 parts of white ginger, 6-8 parts of pineapple, 3-4 parts of rose, 0.5-1 part of ginseng, 5-6 parts of Chinese yam, 2-4 parts of medlar, 9-11 parts of red date, 16-20 parts of kudzu root, 2-4 parts of motherwort, 16-20 parts of compound sugar and 220 parts of purified water 165-.
3. The enzyme beverage according to claim 2, comprising the following components in parts by weight: 1 part of white ginger, 7 parts of pineapple, 3 parts of rose, 0.5 part of ginseng, 5 parts of Chinese yam, 3 parts of medlar, 10 parts of red date, 18 parts of kudzu root, 3 parts of motherwort, 18 parts of compound sugar and 180 parts of purified water.
4. The enzyme beverage according to any one of claims 1 to 3, wherein the preparation method of the enzyme beverage comprises:
(1) sterilizing the fermentation vessel;
(2) selecting raw materials according to the formula of the enzyme drink, cleaning and disinfecting pineapple, Chinese yam, medlar, red date and kudzu root, washing with water after disinfection and drying to remove moisture on the epidermis, peeling pineapple, Chinese yam and kudzu root, slicing or dicing with medlar and red date to obtain fragments with the diameter of 0.5cm-1cm, and mixing to obtain a mixture A;
(3) placing the mixture A obtained in the step (2) in a fermentation tank A with a stirring device and a sterile breathing hole, adding yeast, 3/5 parts by weight of complex sugar and 3/5 parts by weight of purified water into the fermentation tank A, and fermenting at 25-35 ℃ and a tank pressure of 0.06-0.09MPa for 10-20 days to obtain a fermentation stock solution A;
(4) respectively microwave drying the white ginger, the rose, the ginseng and the motherwort weighed in the step (1) at 50-60 ℃ until the water content is less than or equal to 8%, respectively crushing and sieving by a 120-mesh sieve, and mixing after crushing and sieving to obtain a mixture B;
(5) placing the mixture B obtained in the step (4) in a fermentation tank B with a stirring device and a sterile breathing hole, adding a fermentation strain B, the rest compound sugar and purified water into the fermentation tank B, and fermenting for 15-20 days at the temperature of 25-35 ℃ and the tank pressure of 0.06-0.09MPa to obtain a fermentation stock solution B;
(6) sequentially transferring the fermentation stock solution A and the fermentation stock solution B into a fermentation tank C with a stirring device and an aseptic breathing hole, and fermenting at 30-35 ℃ and 0.06-0.09MPa for 5-10 days to obtain the enzyme beverage.
5. The enzyme beverage according to claim 4, wherein the sterilization method in step (2) comprises sequentially soaking and sterilizing cleaned fructus Ananadis Comosi, rhizoma Dioscoreae, fructus Lycii, fructus Jujubae, and radix Puerariae in 100-150ppm sodium hypochlorite disinfectant for 5-8 min.
6. The enzyme beverage according to claim 4, wherein the complex sugar is one or a mixture of any of white sugar, yellow sugar and brown sugar in any proportion.
7. The ferment beverage of claim 4, wherein the ratio of the fermentation bacteria B added in the step (5) is 4-5%, and the concentration of the fermentation bacteria B is (2.0-2.2) × 106CFU/ml, the fermentation strain B is a mixed strain prepared by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1, and the lactobacillus is a mixture prepared by one or more of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus pentosus according to any proportion.
8. The enzyme beverage according to claim 4, wherein the inoculation ratio of the yeast added in step (3) is 4-5%, and the concentration of yeast liquid is (2.0-2.2) × 106CFU/ml。
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| CN202010602073.3A CN111728197A (en) | 2020-06-29 | 2020-06-29 | Ferment beverage with breast enlargement and health care effects and preparation method thereof |
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2020
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Application publication date: 20201002 |