Wind-dispersing and cough-relieving vegetable juice made of orange-red-core Chinese cabbage and preparation method thereof

Abstract

The invention discloses wind-dispersing and cough-relieving vegetable juice made of orange-red-core Chinese cabbage. The preparation method is characterized in that the wind-dispersing and cough-relieving vegetable juice made of orange-red-core Chinese cabbage is prepared from the following raw materials in parts by weight: 40-70 parts of orange-red-core Chinese cabbages, 20-40 parts of Atalantia buxifolia, 10-25 parts of azalea flowers, 3-10 parts of ginseng leaves, 5-15 parts of Chinese white olives and 5-10 parts of monorchid herminium herb. The preparation method comprises the following steps: step A, carefully selecting the principal raw materials including the orange-red-core Chinese cabbages, the Atalantia buxifolia, the azalea flowers, the ginseng leaves, the Chinese white olives and the monorchid herminium herb; cleaning the selected principal raw materials and then drying the cleaned principal raw materials at 80 DEG C for 10-20 minutes until the moisture content therein is dried to 90-95%; step B, respectively grinding the dried raw materials into slurries and then uniformly mixing the slurries according to the parts by weight; step C, adding pure water into the mixed slurry, wherein the quantity of the pure water is 3 times that of the slurry; filtrating the mixture to remove impurities; then, adding sucrose fatty acid carboxyl ester whose quantity is one third that of the total quantity of the mixture, sodium methoxycellulose whose quantity is one fifth that of the total quantity of the mixture and pectase and cellulose whose quantities are one tenth that of the total quantity of the mixture into the mixture; and step D, sterilizing all the mixed raw materials and vacuum packaging.

Description

technical field [0001] The invention relates to the field of food and drink, in particular to a vegetable juice of orange red cabbage for soothing wind and relieving cough. 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 related bever...

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, and there are few products that can supplement body nutrition, energy supplement and body function regulation and health care, and there are no related beverages that use orange red cabbage as the main raw material. Beverages cannot meet market demand