Liver protecting beverage containing blackberry vinegar and its preparing method

摘要

PURPOSE: A beverage composition containing Rubus fruticosus vinegar is provided to provide effective recovery from liver damage and a protective effect against oxidative stress. CONSTITUTION: 4-10 parts by weight of Rubus fruticosus vinegar, 0.5-3 parts by weight of Rubus fruticosus concentrate, 0.5-3 parts by weight of apple concentrate, 6-15 parts by weight of high fructose corn syrup, 1-5 parts by weight of folic acid, 0.0001-0.020 parts by weight of enzyme processed stevia, 0.1-0.5 parts by weight of citric acid, 0.01-0.1 parts by weight of lotus leaf extract, 0.01-0.1 parts by weight of raspberry flavor, and 70-90 parts by weight of purified water are mixed and stirred. The mixed solution goes through a first filtration. The filtered solution is sterilized and goes through a second filtration. A manufacturing method of the Rubus fruticosus vinegar comprises the following steps: 25-35 parts by weight of Rubus fruticosus pulverized solution, 10-20 parts by weight of apple concentrate, and 50-60 parts by weight of purified water are mixed. An initial sweetness of the mixture is controlled to 10-20 degrees brix, and yeast is inoculated to perform alcohol fermentation. After the filtration of the alcohol ferment, the alcohol concentrate is controlled to 5-9%, and acetic acid bacteria is inoculated to perform acetic acid fermentation. The alcohol fermentation is performed by inoculating 1-10 parts by weight of Saccharomyces cerevisiae, KCTC 7904, at 20-30 degrees Celsius for 2-6 days. The acetic acid fermentation is performed by inoculating 5-20 parts by weight of Acetobacter sp. PA97 at 25-35 degrees Celsius for 10-25 days. [Reference numerals] (AA) GPx active(control group%); (BB) Drink composition of the present invention(ml/kg);