Fruit vinegar drinks sold on the market are not the same as fermented beverages, although such beverages are also fermented with light microorganisms, the main raw materials of fruit flavor, but there are also a lot of pigments, flavors, juices, sweeteners, etc., and their acetic acid content is less, and the nutrition is not large.
Fermented beverages not only break the tradition of the need for additives to be consumed, but also basically achieve zero additives; It has also been transformed from traditional fruit vinegar to fermented beverages, which are easier to absorb and more nutritious; And break through the ceiling phenomenon that fruit vinegar can only be eaten and not popularized, and enter the daily drinking of the public, which can care for the stomach, promote digestion, supplement nutrition, and change from occasional drinking to daily drinking.
In the fermentation process, due to the biochemical action of microorganisms, the effective nutrient content of the raw materials can be greatly improved and enhanced. For example, after lactic acid fermentation of corn, wheat, soybean, etc., the content of lysine increased by %; The content of methionine increased by %; The free amino acids in the three raw materials increased by 16 times, 14 times, 13 times; Free calcium increased by 15 times, 12 times, 2 times; Free iron increased by 13 times, 09 times, 12 times. It can be seen that the nutrition of fermented beverages prepared by microbial action has been greatly increased, and the nutritional value has also been greatly improved.
Fermented beverages have a strong lactase specificity that converts whey protein into glucose, which prevents digestive tract diseases such as diarrhea and keeps everything in the stomach and intestines working properly. And the fermented juice is rich in a lot of carbohydrates, dietary fiber, and a certain amount of probiotics, these three substances into the human body can well regulate the intestinal microecology, especially on the proliferation of beneficial bacteria has a positive effect.
This is because fermented beverages can adhere to the intestinal mucosa and undergo transplantation. Therefore, it can reduce the digestion and absorption of cholesterol in the stomach and intestines, and fermented drinks can excrete the digested and absorbed cholesterol into bile salt.
For people with dry stool and constipation, proper consumption of fermented juice can play a role in promoting intestinal peristalsis and preventing constipation. For some people with weak gastrointestinal functions such as loss of appetite, indigestion, abdominal pain, and bloating, fermented juice can be used for fermentation, which has a good effect of strengthening the spleen and appetizing and promoting digestion.
An article by Nature Reviews Cardiology, titled "Cardiovascular Benefits of Fermented Foods and Beverages: Still Up for Debate," notes that fermented foods may have a positive impact on cardiovascular health. One important reason for this is that microorganisms in the fermentation process can produce beneficial bioactive substances such as probiotics, vitamins, antioxidants and short-chain fatty acids. These substances play an important role in cardiovascular health, helping to lower cholesterol, regulate blood pressure, reduce inflammation, and even improve blood sugar metabolism.
In terms of products, in addition to the most common apple cider vinegar, there are also more and more types of fruit vinegar drinks in the market. The five-color flavor "Shennong Kiwi Drink" is made of Shennongjia's alpine kiwifruit as raw material through double wheel fermentation, which has the effect of caring for the stomach and intestines, promoting digestion and supplementing vitamin C.