Mixed vegetable juice beverage

A technology of vegetable juice and vegetables, which is applied in the food field in the field of food processing technology, can solve the problems of not being able to supplement multivitamins, amino acids and trace elements in time, single varieties and nutritional components, and poor taste, and achieve uniform and stable tissue state , low cost and easy to store

Active Publication Date: 2013-03-20
SHANGHAI JIAOTONG UNIV
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  • Summary
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AI Technical Summary

Problems solved by technology

[0005] After searching the prior art, it was found that Chinese Patent Document No. CN101467736, published on July 1, 2009, recorded a kind of "vegetable juice and its preparation method", but the two embodiments of the technology all selected 4 kinds of vegetables as The raw materials are the same as the common vegetable juices currently on the market. The varieties and nutrients are single and the taste is not good. Generally, there are 3-4 kinds of blended juices, which cannot replenish the multivitamins, amino acids and trace elements needed by the human body in time. There is no Discover vegetable juices made from roots, stems, and leaves

Method used

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Examples

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Embodiment 1

[0026] A kind of concentrated juice of 11 kinds of vegetables including carrot, celery, green asparagus, spinach, red bell pepper, kale, cabbage, Chinese cabbage, pumpkin, cucumber, and white radish, white sugar, sour agent, and stabilizer are processed according to a certain ratio. made.

[0027] A processing method for concentrated vegetable juice, which is characterized in that fresh vegetables are selected, washed, cut into sections, blanched, beaten, refined, refined, preheated, degassed, horizontally divided, and concentrated to form various vegetables Concentrated juice is made by proportioning, blending, filtering, homogenizing, sterilizing, filling, boxing and storage. Specifically include the following steps:

[0028] (1) Preparation of concentrated vegetable juice

[0029] Select thick, straight, no disease, damage and moth-eaten vegetables to prepare concentrated vegetable juice. In this example, carrots, celery, green asparagus, spinach, red bell pepper, kale, c...

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Abstract

The invention relates to a mixed vegetable juice beverage belonging to the technical field of food processing. The beverage comprises the following components in percentage by mass: 30-35% of vegetable condensed juice, 2.1-2.3% of sugar, 0.1% of stabilizing agent, 0.03% of acidifying agent and the balance of water. The invention keeps the original nutritional ingredients, effective ingredients and inherent scents of fresh vegetables, and the processing technology has the advantages of simple process and low cost.

Description

technical field [0001] The invention relates to a food in the technical field of food processing, in particular to a mixed vegetable juice drink. Background technique [0002] With the continuous improvement of people's living standards, changes in food structure have prompted changes in dietary consumption awareness. Natural, nutritious, and healthy foods have become the darling of the market, especially popular with consumers. Concentrated vegetable juice is known as a longevity drink. Each vegetable contains one or several physiologically active substances, which have the function of preventing and assisting the treatment of one or several diseases. For example, carrots are rich in carotene, which can improve people's appetite and resistance to bacterial infection. It can also supplement the most easily lost vitamin B in the human body 2 , enhance the luster of the skin; the root leaves of celery are rich in vitamin A, B 1 , B 2 , C and P, celery juice can eliminate to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L33/00
Inventor 周培詹学佳蒋磷蕾邓云岳进
Owner SHANGHAI JIAOTONG UNIV
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