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Preparing method of BrassicanarinosaL. H. Bariley fruit and vegetable beverage

The technology of a fruit and vegetable beverage and its production method is applied in the production field of tower vegetable fruit and vegetable beverages, which can solve the problems of incomplete utilization and low utilization rate, and achieve the effects of easy grasp, convenient drinking and stable color

Inactive Publication Date: 2015-05-06
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to address the defects of incomplete development and utilization of existing tower vegetables and low utilization rate. The technical problem to be solved is to use tower vegetables as raw materials and process them into tower vegetable fruit and vegetable beverages through steps such as beating, blending, and homogenization. , provide a kind of processing method of tower vegetable fruit and vegetable beverage which is rich in nutrition, delicious in taste and convenient to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of tower vegetable fruit and vegetable beverage, carries out as follows:

[0018] A. Raw material pretreatment: take the fresh and mature kale without diseases and insect pests, remove the root of the kale, cut the remaining part into 2cm long sections, and set aside, cut the kale into small sections to facilitate the beating of the kale;

[0019] B. Finishing: Use steam to finish the tower vegetable section. The temperature of steam curing is 120°C, and the finishing time is 5s. After finishing, it is immediately spread to cool and dissipate heat. By finishing, the green grass flavor in the tower vegetable can be removed, and the taste of the finished beverage can be improved;

[0020] C, beating: take 10kg of the tower vegetable section after finishing, add 20kg of water, perform beating, process into tower vegetable pulp, and directly beat to avoid the loss of nutrients;

[0021] D, filtering: the tower vegetable pulp is filtered with a 1...

Embodiment 2

[0028] A kind of preparation method of tower vegetable fruit and vegetable beverage, carries out as follows:

[0029] A. Raw material pretreatment: Take the fresh and mature spinach and purslane without any pests and diseases, remove the roots of the spinach and purslane, cut the remaining part into 2.5cm long sections, set aside, cut the pickle and purslane into small pieces, which is convenient for the beating of tamarind and purslane;

[0030] B. Finishing: steam the tamarind and purslane sections with steam. The temperature of steam finishing is 125°C, and the finishing time is 4s. After finishing, spread it to cool and dissipate heat immediately. Through finishing, the green grass smell in the raw materials can be removed and the finished product can be improved. the taste of the drink;

[0031] C, beating: get the 8kg beetroot section and the 2kg purslane section after finishing, mix, add 25kg of water, beating, process into beetroot pulp, directly beating, to avoid the...

Embodiment 3

[0039] A kind of preparation method of tower vegetable fruit and vegetable beverage, carries out as follows:

[0040] A. Raw material pretreatment: take the fresh and mature kale without any pests and diseases, remove the root of the kale, cut the remaining part into 3cm long sections, and set aside, cut the kale into small sections to facilitate the beating of the kale;

[0041] B. Finishing: Use steam to finish the tart vegetables. The temperature of the steam fixation is 130°C, and the finishing time is 3s. After finishing, spread it to cool and dissipate heat. By finishing, the green grass flavor in the tart vegetables can be removed and the taste of the finished beverage can be improved;

[0042] C, beating: take 9kg of beetroot section after finishing, mix with 0.9kg of Hericium erinaceus section, 0.1kg of camphor mushroom, add 30kg of water, make beating, process into beetroot pulp, directly beating, to avoid loss of nutrients loss;

[0043] D, filter: the tower vegeta...

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Abstract

The invention discloses a preparing method of a BrassicanarinosaL. H. Bariley fruit and vegetable beverage. The preparing method comprises the following steps: pretreating BrassicanarinosaL. H. Bariley as a raw material, pulping, filtering, blending, homogenizing, sterilizing, canning, checking, storing and the like. The fruit and vegetable beverage produced by adopting the preparing method fully reserves nutrient substances of the BrassicanarinosaL. H. Bariley, is stable in color by virtue of homogenization, so that the layered precipitation is prevented; by adopting xylitol as a sweetening agent, the beverage is delicious in taste, and is suitable for diabetics; the preparing method is simple to operate, and easy to hold; the BrassicanarinosaL. H. Bariley fruit and vegetable beverage is rich in nutrients and convenient to drink, and has effects of clearing away heat and toxic materials, cooling blood and hemostasis, regulating middle energizer, stimulating the appetite, and the like.

Description

technical field [0001] The invention relates to a processing method of fruit and vegetable beverages, in particular to a preparation method of tower vegetable fruit and vegetable beverages. Background technique [0002] Tower dish, also known as chrysanthemum dish, is a perennial herbaceous plant of Brassica genus Brassica, which is eaten with tender stems and leaves. It has a special strong aroma of chrysanthemum, unique flavor, slightly sweet, cool and refreshing, and cool to eat. The stems and leaves of chrysanthemum are slightly sweet, pungent and cool in nature, and have the functions of clearing away heat and detoxification, cooling blood, lowering blood pressure, regulating middle-weight and appetizing. Chrysanthemum vegetables are rich in protein, fat, vitamins, etc., and contain flavonoids and volatile oils. Every 100 grams of edible part contains 4.33 grams of protein, 0.34 grams of fat, 0.09 grams of total acid, 1.13 grams of crude fiber, 10.7 grams of dry matter,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 彭常安
Owner 彭常安
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