| abstract |
The invention relates to a preparation method of compound fermentation liquor with a lipid-lowering function, which is characterized in that a powdery mixture of ginseng, lotus leaves, poria cocos, phaseolus calcaratus, dried orange peel and cinnamon is subjected to leaching, heat treatment and cooling, then a probiotic fermentation agent with lipid-lowering and antioxidant capabilities is inoculated, and the compound fermentation liquor with the lipid-lowering function is prepared through fermentation. The probiotic leaven with lipid-lowering and antioxidant capabilities is any one or mixed strains of lactobacillus fermentum, lactobacillus plantarum and lactobacillus rhamnosus. According to the invention, the compound fermentation liquor with the lipid-lowering function is prepared by leaching, heat treating and cooling the powdery mixture of ginseng, lotus leaves, poria cocos, phaseolus calcaratus, dried orange peel and cinnamon, then inoculating the probiotic fermentation agent with the lipid-lowering and oxidation-resisting capabilities, and fermenting. |