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Natural yellow compound juice and preparation method thereof

A compound juice, yellow technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by heating, preservation of fruits/vegetables by radiation/electric treatment, etc., can solve the problems of easily destroying blood sugar, high sugar content, and not suitable for diabetic patients , achieve the effect of inhibiting the formation of carcinogens, strong antioxidant, and inhibiting pigmentation

Active Publication Date: 2016-04-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fruit juices currently on the market are added with saccharin, flavors, fruit juice concentrates and other ingredients, the sugar content is relatively high, and it is easy to disrupt the stability of blood sugar, so it is not suitable for diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A natural yellow compound fruit juice comprises the following raw materials in parts by weight: 30 parts of oranges, 2 parts of lemons, 15 parts of carrots and 10 parts of papaya. The juicing combination of three kinds of fruits satisfies the human body’s requirements for various nutrients to the greatest extent. Pectin is extracted from the peels of papaya and four kinds of fruits as a stabilizer for fruit juice. The addition of pectin can prevent the aggregation of acidic casein particles , form a stable fruit juice drink, avoid the use of other food additives, improve the health and safety of fruit juice, and the fruit juice obtained from oranges, lemons, carrots and papayas has low sugar content, and people who lose weight and have high blood sugar can also drink it , to expand the consumer base.

[0035] A preparation method of natural yellow compound fruit juice, which comprises the following steps:

[0036] Step 1. The oranges, lemons, carrots and papayas that w...

Embodiment 2

[0043] A natural yellow compound fruit juice comprises the following raw materials in parts by weight: 50 parts of oranges, 8 parts of lemons, 30 parts of carrots and 15 parts of papaya. The juicing combination of three kinds of fruits satisfies the human body’s requirements for various nutrients to the greatest extent. Pectin is extracted from the peels of papaya and four kinds of fruits as a stabilizer for fruit juice. The addition of pectin can prevent the aggregation of acidic casein particles , form a stable fruit juice drink, avoid the use of other food additives, improve the health and safety of fruit juice, and the fruit juice obtained from oranges, lemons, carrots and papayas has low sugar content, and people who lose weight and have high blood sugar can also drink it , to expand the consumer base.

[0044] A preparation method of natural yellow compound fruit juice, which comprises the following steps:

[0045] Step 1. The oranges, lemons, carrots and papayas that w...

Embodiment 3

[0052] A natural yellow compound fruit juice comprises the following raw materials in parts by weight: 40 parts of oranges, 5 parts of lemons, 23 parts of carrots and 13 parts of papaya. The juicing combination of three kinds of fruits satisfies the human body’s requirements for various nutrients to the greatest extent. Pectin is extracted from the peels of papaya and four kinds of fruits as a stabilizer for fruit juice. The addition of pectin can prevent the aggregation of acidic casein particles , form a stable fruit juice drink, avoid the use of other food additives, improve the health and safety of fruit juice, and the fruit juice obtained from oranges, lemons, carrots and papayas has low sugar content, and people who lose weight and have high blood sugar can also drink it , to expand the consumer base.

[0053] A preparation method of natural yellow compound fruit juice, which comprises the following steps:

[0054] Step 1. The oranges, lemons, carrots and papayas that w...

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PUM

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Abstract

The invention discloses natural yellow compound juice and a preparation method thereof. The natural yellow compound juice comprises raw materials in parts by weight as follows: 30-50 parts of oranges, 2-8 parts of lemons, 15-30 parts of carrots and 10-15 parts of papayas. The oranges, the lemons, the carrots and the papayas are taken as the raw materials, the juice contains no food additive, the four kinds of fruits are placed into a closed box for storage, environmental factors of the closed box are adjusted artificially, breathing actions of the fruits are promoted, sugar in the fruits is consumed as much as possible on the premise that other nutritional facts in the fruits are not damaged, and accordingly, the low-sugar natural yellow compound juice applicable to a diabetic patient is prepared.

Description

technical field [0001] The present invention relates to a fruit juice. More specifically, the present invention relates to a kind of natural yellow compound fruit juice and its preparation method. Background technique [0002] Oranges are known as "good fruit for curing diseases" and are rich in vitamin C, calcium, phosphorus, potassium, carotene, citric acid, hesperidin, and aldehydes, alcohols, alkenes and other substances. Oranges are rich in vitamin C and P, which can increase the body's resistance, increase the elasticity of capillaries, and lower blood cholesterol. People with hyperlipidemia, high blood pressure, and arteriosclerosis often eat oranges are beneficial. Eating citrus fruits every day can also reduce the incidence of stroke by 19%. The cellulose and pectin substances contained in oranges, cellulose can promote intestinal peristalsis, which is beneficial to clearing the bowel and eliminating harmful substances in the body. Pectin can help excrete lipids...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/04A23L33/00A23B7/148A23B7/005A23B7/015
CPCA23B7/0053A23B7/015A23B7/148A23L2/04A23L2/06
Inventor 刘伟王志东林琼张洁解新方关文强
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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