Orange head Chinese cabbage vegetable juice with middle-jiao and qi tonifying function and preparation method of orange head Chinese cabbage vegetable juice

Abstract

The invention discloses orange head Chinese cabbage vegetable juice with a middle-jiao and qi tonifying function. The orange head Chinese cabbage vegetable juice is characterized by being prepared by raw materials in parts by weight as follows: 40-70 parts of orange head Chinese cabbage, 20-40 parts of pumpkins, 10-25 parts of sesame, 3-10 parts of rhinacanthus nasutus, 5-15 parts of American ginseng and 5-20 parts of ficus tikoua bur. A preparation method comprises procedures as follows: A, main raw materials including the orange head Chinese cabbage, the pumpkins, the sesame, the rhinacanthus nasutus, the American ginseng and the ficus tikoua bur are selected carefully, cleaned and dried at the temperature of 80 DEG C for 10-20 minutes until water is dried to be 90%-95%; B, the well dried raw materials are ground into pulp respectively, and the pulp is mixed and uniformly stirred at the weight ratio; C, purified water whose mass is three times of that of the pulp is added into the well mixed pulp and uniformly stirred, impurities are filtered and removed, and sucrose fatty acid ester accounting for one third of the total mass, sodium methyl cellulose accounting for one fifth of the total mass as well as pectinase and cellulose which account for one tenth of the total mass are added; and D, all the raw materials are mixed and subjected to sterilization and vacuum package.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a vegetable juice with orange, red, heart and cabbage for invigorating vital energy. Background technique [0002] The new variety of orange-red cabbage fills the blank of domestic red cabbage. It is a kind of high-tech, high-nutritional ingredients. Eating one vegetable can absorb two kinds of vegetable nutrients at the same time. It has been welcomed by consumers. After testing, orange-red cabbage The content of carotene in Chinese cabbage is 4.5 times that of common cabbage, the content of vitamin C is 1.8 times that of common cabbage, and the content of sugar is 3.5 times that of common cabbage. [0003] At present, the vegetable juice and related beverages on the market only play a role in taste adjustment and cooking seasoning, and there are few products that can supplement body nutrition, energy supplement and body function regulation and health care, and there are no rel...

AI Technical Summary

Problems solved by technology

[0003] At present, the vegetable juice and related beverages on the market only play a role in taste adjustment and cooking seasoning, to fill the gaps in body nutrition, energy supplement and body function regulation and health care. There are few products, and there are no related drinks with orange red cabbage as the main raw material, which cannot meet the market demand