Drink containing jerusalem artichoke physiological water and preparation method thereof

Abstract

The invention relates to a drink containing jerusalem artichoke physiological water and a preparation method of the drink. The drink containing jerusalem artichoke physiological water is prepared from the following raw materials in parts by weight: 1-100 parts of jerusalem artichoke physiological water, 1-100 parts of celery physiological water, 1-100 parts of grape physiological water, 1-100 parts of malus baccata physiological water, 1-100 parts of seabuckthorn physiological water, 1-100 parts of white radish physiological water or white gourd physiological water, auxiliary materials, right amount of purified water and 1-3 parts of tea extract. The preparation method of the drink comprises the steps of: respectively mixing the jerusalem artichoke physiological water and the tea extract with the celery physiological water, the grape physiological water, the malus baccata physiological water, the seabuckthorn physiological water, the white radish physiological water or the white gourd physiological water in parts by weight; and carrying out high pressure homogenization, degassing, sterilization and encapsulation on the mixed active physiological water to obtain the drink containing the jerusalem artichoke physiological water. The invention has the beneficial effects of quenching thirst and helping to produce saliva, improving the immunity, adjusting the blood sugar, the blood fat and the blood pressure, and increasing metabolism.

Description

technical field

[0001] The invention relates to the field of food, in particular to a beverage containing Jerusalem artichoke physiological water and a preparation method thereof. Background technique

[0002] At present, there are many kinds of liquid drinks in people's daily life, including carbonated drinks, sports drinks, and juice drinks. Type drinks can make people suffer from obesity and diabetes. Phosphoric acid in carbonated drinks not only affects human bones, leading to loose bones, but also corrodes teeth; the harm of pigments in fruit juice drinks cannot be ignored. Excessive pigments can cause loss of appetite and digestion Bad, interfere with the function of various enzymes in the body, and cause adverse effects on human metabolism and physical development; the main ingredients in some pure fruit juice drinks are natural fruit pulp and sucrose, due to the high cost, the price is generally more expensive, not suitable for diabetics and the general public Consu...

Examples

Embodiment 1

[0049] A beverage containing Jerusalem artichoke physiological water described in the embodiment of the present invention is made of the following raw materials: 30 kg of Jerusalem artichoke physiological water, 20 kg of grape physiological water, 3 kg of tea extract, 0.01 kg of stevioside, citric acid 0.2 kg, xanthan gum 0.02 kg, pectin 0.06 kg, ascorbic acid 0.05 kg and purified water 46.66 kg.

[0050] The preparation method of the Jerusalem artichoke physiological water is as follows: select 30 kg of fresh Jerusalem artichoke after being placed for 5 days, wash away the soil and impurities attached to the Jerusalem artichoke tuber with a large amount of water; cut the washed and peeled Jerusalem artichoke into 3mm thick slices; After slicing, the Jerusalem artichoke was put into an air bag press and squeezed into juice; after the juice was ultrasonically softened for 60 minutes, it was placed in a high-speed centrifuge for centrifugation and sedimentation, and the supernata...

Embodiment 2

[0054]A beverage containing Jerusalem artichoke physiological water described in the embodiment of the present invention is made of the following raw materials: 30 kg of Jerusalem artichoke physiological water, 20 kg of chrysanthemum physiological water, 2 kg of tea extract, 0.01 kg of stevioside, lemon Acid 0.2 kg, xanthan gum 0.02 kg, pectin 0.06 kg, ascorbic acid 0.05 kg and purified water 46.66 kg.

[0055] The preparation method of the Jerusalem artichoke physiological water is as follows: select 30 kg of fresh Jerusalem artichoke after being placed for 5 days, wash away the soil and impurities attached to the Jerusalem artichoke tuber with a large amount of water; cut the washed and peeled Jerusalem artichoke into 3mm thick slices; After slicing, the Jerusalem artichoke was put into an air bag press and squeezed into juice; after the juice was ultrasonically softened for 60 minutes, it was placed in a high-speed centrifuge for centrifugation and sedimentation, and the sup...

Embodiment 3

[0059] A beverage containing Jerusalem artichoke physiological water described in the embodiment of the present invention is made of the following raw materials: 30 kg of Jerusalem artichoke physiological water, 20 kg of seabuckthorn physiological water, 2 kg of tea extract, 0.02 kg of stevioside, citric acid 0.2 kg, xanthan gum 0.02 kg, pectin 0.06 kg, ascorbic acid 0.05 kg and purified water 46.66 kg.

[0060] The preparation method of the Jerusalem artichoke physiological water is as follows: select 30 kg of fresh Jerusalem artichoke after being placed for 5 days, wash away the soil and impurities attached to the Jerusalem artichoke tuber with a large amount of water; cut the washed and peeled Jerusalem artichoke into 3mm thick slices; After slicing, the Jerusalem artichoke was put into an air bag press and squeezed into juice; after the juice was ultrasonically softened for 60 minutes, it was placed in a high-speed centrifuge for centrifugation and sedimentation, and the su...

technical field

[0001] The invention relates to the field of food, in particular to a beverage containing Jerusalem artichoke physiological water and a preparation method thereof. Background technique

[0002] At present, there are many kinds of liquid drinks in people's daily life, including carbonated drinks, sports drinks, and juice drinks. Type drinks can make people suffer from obesity and diabetes. Phosphoric acid in carbonated drinks not only affects human bones, leading to loose bones, but also corrodes teeth; the harm of pigments in fruit juice drinks cannot be ignored. Excessive pigments can cause loss of appetite and digestion Bad, interfere with the function of various enzymes in the body, and cause adverse effects on human metabolism and physical development; the main ingredients in some pure fruit juice drinks are natural fruit pulp and sucrose, due to the high cost, the price is generally more expensive, not suitable for diabetics and the general public Consu...

Examples

Embodiment 1

[0049] A beverage containing Jerusalem artichoke physiological water described in the embodiment of the present invention is made of the following raw materials: 30 kg of Jerusalem artichoke physiological water, 20 kg of grape physiological water, 3 kg of tea extract, 0.01 kg of stevioside, citric acid 0.2 kg, xanthan gum 0.02 kg, pectin 0.06 kg, ascorbic acid 0.05 kg and purified water 46.66 kg.

[0050] The preparation method of the Jerusalem artichoke physiological water is as follows: select 30 kg of fresh Jerusalem artichoke after being placed for 5 days, wash away the soil and impurities attached to the Jerusalem artichoke tuber with a large amount of water; cut the washed and peeled Jerusalem artichoke into 3mm thick slices; After slicing, the Jerusalem artichoke was put into an air bag press and squeezed into juice; after the juice was ultrasonically softened for 60 minutes, it was placed in a high-speed centrifuge for centrifugation and sedimentation, and the supernata...

Embodiment 2

[0054]A beverage containing Jerusalem artichoke physiological water described in the embodiment of the present invention is made of the following raw materials: 30 kg of Jerusalem artichoke physiological water, 20 kg of chrysanthemum physiological water, 2 kg of tea extract, 0.01 kg of stevioside, lemon Acid 0.2 kg, xanthan gum 0.02 kg, pectin 0.06 kg, ascorbic acid 0.05 kg and purified water 46.66 kg.

[0055] The preparation method of the Jerusalem artichoke physiological water is as follows: select 30 kg of fresh Jerusalem artichoke after being placed for 5 days, wash away the soil and impurities attached to the Jerusalem artichoke tuber with a large amount of water; cut the washed and peeled Jerusalem artichoke into 3mm thick slices; After slicing, the Jerusalem artichoke was put into an air bag press and squeezed into juice; after the juice was ultrasonically softened for 60 minutes, it was placed in a high-speed centrifuge for centrifugation and sedimentation, and the sup...

Embodiment 3

[0059] A beverage containing Jerusalem artichoke physiological water described in the embodiment of the present invention is made of the following raw materials: 30 kg of Jerusalem artichoke physiological water, 20 kg of seabuckthorn physiological water, 2 kg of tea extract, 0.02 kg of stevioside, citric acid 0.2 kg, xanthan gum 0.02 kg, pectin 0.06 kg, ascorbic acid 0.05 kg and purified water 46.66 kg.

[0060] The preparation method of the Jerusalem artichoke physiological water is as follows: select 30 kg of fresh Jerusalem artichoke after being placed for 5 days, wash away the soil and impurities attached to the Jerusalem artichoke tuber with a large amount of water; cut the washed and peeled Jerusalem artichoke into 3mm thick slices; After slicing, the Jerusalem artichoke was put into an air bag press and squeezed into juice; after the juice was ultrasonically softened for 60 minutes, it was placed in a high-speed centrifuge for centrifugation and sedimentation, and the su...

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