Plant Ferment

Plant fermentation liquid, commonly known as “enzyme”, is a traditional fermented food popular in Taiwan, Japan and other places.

Plant fermentation liquid is a mixture of fresh vegetables, fruits, medicinal herbs and other plant materials that have been juiced or extracted and then fermented by probiotics to produce a mixture that is rich in bio-enzymes, probiotics, vitamins, minerals, amino acids, organic acids, polysaccharides and other nutrients.

Through fermentation, the shelf life, flavor, and texture of the raw materials are dramatically improved, while removing undesirable components and increasing the number of beneficial components for the human body.

Research has shown that plant fermentation liquid has various effects such as antioxidant, anti-fatigue, anti-cancer, regulating stomach and intestines, etc.; Compositional analysis shows that plant fermentation liquid contains rich carbohydrates, amino acids, proteins, phenols, polysaccharides, and some special functional factors, which are the basic substances for energy.

Therefore, through certain process technology, it can be transformed into sports drinks directly absorbed and utilized by the human body, which can not only replenish the physical strength in time, but also improve the body’s own anti-fatigue ability to keep fit and prevent sports injuries.

Application in Sports Drinks

Sports drinks mainly contain three types of basic substances: water, sugar and electrolytes, and their function mechanism is to replenish energy and electrolytes to the body during and after exercise, so as to minimize the damage caused by exercise and accelerate the recovery after exercise.

Adding specific functional factors such as natural plant extracts, which are beneficial to improving athletes’ physical functions without containing doping ingredients, to the basic ingredients of sports drinks can essentially enhance the body’s anti-fatigue ability, so as to supplement the deficiencies of commercially available sports drinks and promote the product upgrading of sports drinks.

Many traditional Chinese medicines have obvious anti-sport fatigue effects, such as lily of the valley, goji berries, burdock, yam, yucca, asparagus and other medicinal vegetables, and at the same time, they contain a variety of vitamins, amino acids, proteins, cellulose, polysaccharides, and health-benefiting trace elements and functional factors.

After microbial fermentation, the fermented liquid is obtained, and sports drinks are developed based on it, which are green functional foods. Not only can it replenish physical energy in time, quickly restore physical strength and eliminate fatigue, but also does not contain prohibited substances for sports, which is natural, nutritious and health care. At the same time, it can provide reliable functional sports drinks for our people to exercise and improve physical fitness.

Plant fermentation liquid from fresh fruits and vegetables, rich in a variety of natural vitamins and minerals, can supplement the body with the right amount of electrolytes and nutrients;

The fermentation liquid obtained by microbial fermentation of plant raw materials has a sweet but not greasy taste and a pure and unique flavor, which to a certain extent can enhance the athletes’ appetite and willingness to drink, and provide physicochemical advantages for the development of sports drinks;

At the same time, through the decomposition of microorganisms, the plant fermentation liquid contains a large number of small molecules of oligosaccharide components, which are easy to be absorbed by the body, and can replenish the sugar and energy in time to alleviate sports fatigue;

And the enzyme enzyme pH low, acidic, alkaline products, the human body after absorption can reduce the accumulation of lactic acid produced by athletes in the process of exercise, and promote the recovery after exercise.

Enzymes are rich in nutrients, the production process is natural and environmentally friendly, no preservatives and other exogenous substances added, and kept at room temperature for several months without corruption, which can avoid the problem of over-addition of preservatives and other additives in the production process of beverages.

Development of Sports Drinks

Plant fermentation liquids are derived from natural fruits and vegetables and are rich in carbohydrates such as oligosaccharides and polysaccharides, vitamins, minerals, phenols and amino acids.

These substances are not only the basic substances to provide energy, but also supplement some electrolytes, adding specific antibodies to fatigue plant fermentation liquid products will be able to improve the body’s anti-fatigue ability, after a certain process design, plant fermentation liquid can be developed into a functional sports drink with anti-fatigue efficacy.

The reference technical route is as follows: plant raw material assembly, a specific extract, a natural fermentation broth, a graded plant fermentation broth product, a sports drink base material, a product mixing, a product quality testing, a packaging, and the finished product.

With the in-depth development of China’s national fitness movement and the continuous improvement of people’s living standard, people’s demand for sports drinks is getting bigger and more demanding. The nutritional indexes, raw and auxiliary materials, sensory and other aspects of the plant fermentation liquid sports drinks should also strictly comply with the latest national quality standards.