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Preparation method of fruit juice with high content of trace elements

A technology of trace elements and fruit juice, which is applied in the field of preparation of fruit juice with high trace element content, to achieve the effects of improving human immunity, simple preparation method, and convenient drinking

Active Publication Date: 2013-09-11
南通市通州区西亭供水服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of high trace element content juice prepared from ginseng fruit, strawberry and blueberry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing fruit juice with high trace element content,

[0022] The juice is made from the following raw materials in weight ratio: 30 parts ginseng juice, 10 parts strawberry juice, 10 parts blueberry juice, 5 parts nut syrup, 10 parts fresh milk, 1 part honey, 1 part rock sugar, and aspartic acid 0.2 parts, 80 parts of purified water;

[0023] The fruit juice with high trace element content is prepared through the following steps:

[0024] a. Wash the ginseng fruit, strawberry and blueberry separately and mash them into juice. After centrifugation, the supernatant is obtained, and then filtered to remove the residue, and the filtrate is collected to obtain ginseng juice, strawberry juice and blueberry juice;

[0025] b. Select high-quality peanuts, almonds, and walnut kernels of the same weight, clean and crush them into 0.3-0.4cm particles, steam for 55 minutes to soften, refine, and make nut pulp;

[0026] c. Take 30 parts of ginseng juice, 10 parts of strawberr...

Embodiment 2

[0028] A method for preparing fruit juice with high trace element content,

[0029] The juice is made of the following raw materials in weight ratio: 35 parts ginseng juice, 15 parts strawberry juice, 15 parts blueberry juice, 7 parts nut syrup, 13 parts fresh milk, 3 parts honey, 3 parts rock sugar, and aspartic acid 0.4 parts, 85 parts of purified water;

[0030] The fruit juice with high trace element content is prepared through the following steps:

[0031] a. Wash the ginseng fruit, strawberry and blueberry separately and mash them into juice. After centrifugation, the supernatant is obtained, and then filtered to remove the residue, and the filtrate is collected to obtain ginseng juice, strawberry juice and blueberry juice;

[0032] b. Select high-quality peanuts, almonds, and walnut kernels of the same weight, clean and crush them into 0.3-0.4cm particles, steam for 55 minutes to soften, refine, and make nut pulp;

[0033] c. Take 35 parts of ginseng juice, 15 parts of strawberr...

Embodiment 3

[0035] A method for preparing fruit juice with high trace element content,

[0036] The juice is made of the following raw materials in weight ratio: 33 parts ginseng juice, 12 parts strawberry juice, 13 parts blueberry juice, 6 parts nut syrup, 12 parts fresh milk, 2 parts honey, 2 parts rock sugar, and aspartic acid 0.3 parts, 82 parts of purified water;

[0037] The fruit juice with high trace element content is prepared through the following steps:

[0038] a. Wash the ginseng fruit, strawberry and blueberry separately and mash them into juice. After centrifugation, the supernatant is obtained, and then filtered to remove the residue, and the filtrate is collected to obtain ginseng juice, strawberry juice and blueberry juice;

[0039] b. Select high-quality peanuts, almonds, and walnut kernels of the same weight, clean and crush them into 0.3-0.4cm particles, steam for 55 minutes to soften, refine, and make nut pulp;

[0040] c. Take 33 parts of ginseng juice, 12 parts of strawberr...

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PUM

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Abstract

The invention relates to a preparation method of fruit juice with high content of trace elements. The fruit juice is made of the following raw materials, by weight, 30-35 parts of sapodilla juice, 10-15 parts of strawberry juice, 10-15 parts of blueberry juice, 5-7 parts of nut pulp, 10-13 parts of fresh milk, 1-3 parts of honey, 1-3 parts of rock sugar, 0.2-0.4 part of aspartic acid and 80-85 parts of purified water. The fruit juice is rich in trace element contents, comprehensive in nutrition, and convenient to drink, theformula is scientific and reasonable, and the preparation method is simple.

Description

Technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing fruit juice with high trace element content. Background technique [0002] Ginseng Fruit ( Solanum muricatum ) Belongs to Solanaceae, with an edible rate of more than 95%. It has the characteristics of low sugar, high protein and rich in vitamins, amino acids and trace elements. According to laboratory analysis, the trace element selenium in every 100 grams of ripe fresh fruit is as high as 15 micrograms, which is 8.8, 22, 12, 11l times that of cucumber, tomato, pear and apple. There are also 3.44 mg of molybdenum, 11.2 mg of magnesium, 6.59 mg of iron, 1.14 mg of zinc, 0.39 mg of manganese, and 0.332 mg of cobalt. From the above laboratory analysis, it can be clearly seen that the nutrient content of ginseng fruit is higher and more comprehensive. Food can supplement the needs of the human body and has a higher nutritional and health value. [0003] St...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/305
Inventor 徐坤元
Owner 南通市通州区西亭供水服务有限公司
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