Fruit and vegetable herbal beverage

Abstract

The invention discloses a fruit and vegetable herbal beverage. The fruit and vegetable herbal beverage is characterized by comprising the following raw materials in parts by weight: 30-50 parts of lemons, 20-30 parts of big gingers, 15-20 parts of cider vinegar, 1-10 parts of fructo-oligosaccharide, 1-10 parts of fructo-oligosaccharide, 1-5 parts of green tea powder, 1-5 parts of black soybean powder, 10-15 parts of kiwi fruit juice, 2-6 parts of onions, 5-10 parts of cabbages, 5-10 parts of herring slices, 8-12 parts of undaria pinnitafida, 10-20 parts of garlic and 5-12 parts of corn. Compared with prior art, the fruit and vegetable herbal beverage of the invention has the functions of decreasing blood fat, reducing blood viscosity, scattering thrombus, expelling toxin, improving varicose veins, improving cardio-cerebrovascular health, promoting blood circulation; the fruit and vegetable herbal beverage has the functions of improving weak limbs, numb and cold hands and feet, pale and yellow face; the fruit and vegetable herbal beverage also has the functions of relieving constipation, killing internal harmful fungi, keeping colds away, warming stomach and beautifying.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable beverages, in particular to a fruit and vegetable herbal beverage. Background technique [0002] Blood is the source of our life. The blood in our body is flowing, and our life is in progress. However, many eating habits in life cause our blood to not circulate, which causes problems in the body. The blood is not clean and becomes sticky. Thickness is not smooth, leading to early blood diseases and decreased function of body organs. Chinese patent document CN102429275 (A application number: 201110328828.6) discloses a plant herbal drink and its preparation method. It is made from the following raw materials: hawthorn slices, Luo Han Guo, Cassia seed, malt, ebony plum, honey, white sugar, concentrated apple juice, stabilizer, water; plant raw materials are soaked, vacuum concentrated, clarified, enzymatically hydrolyzed, boiled, blended, filtered, degassed, ultra-high temperature instan...

AI Technical Summary

Problems solved by technology

[0002] Blood is the source of our life. The blood in our body is flowing, and our life is in progress. However, many eating habits in life cause our blood to not circulate, which causes problems in the body. The blood is not clean and becomes sticky. Thickness is not smooth, leading to early blood diseases and decreased function of body organs. Chinese patent document CN102429275 (A application number: 201110328828.6) discloses a plant herbal drink and its preparation method. It is made from the following raw materials: hawthorn slices, Luo Han Guo, Cassia seed, malt, ebony plum, honey, white sugar, concentrated apple juice, stabilizer, water; plant raw materials are soaked, vacuum concentrated, clarified, enzymatically hydrolyzed, boiled, blended, filtered, degassed, ultra-high temperature instantaneous sterilization, filling That is to say, the plant herbal drink is sweet and sour, has a harmonious fragrance brought by various natural plants, and feels comfortable in the throat after drinking, and is clear and transparent, showing amber color, and the appearance of the product is consistent throughout the shelf life. However, the preparation process uses processes such as immersion, vacuum concentration, clarification, enzymatic hydrolysis, and boiling. The nutrients in the plants and herbs are easily destroyed. The extraction method used is mixed extraction, which will cause the substances in the raw materials to react. Or form the effect of mutual adsorption of flavors

Moreover, substances such as macromolecular pectin and macromolecular polyphenols obtained by immersion are easy to form flocculation precipitation or light-loss substances during storage, which brings a bad appearance to the product. This patent document uses a flocculant to form precipitation in advance. filter again

The use of flocculant has the following disadvantages: 1. The flocculant will remain or remain in the product, introducing a variety of food additives other than the original ingredients into the product, increasing the complexity of the auxiliary materials and reducing the safety of the product; 2. The flocculant generally has a salty taste Or bitter taste, affecting the taste of the product