Functional food for preventing or relieving cancer and preparation method thereof
A power, fruit and vegetable juice technology, applied in the field of functional food and its preparation, can solve the problems of fruit and vegetable juice physical and chemical properties and active ingredients processing procedures, cloudy juices are prone to stratification, nutrient loss and other problems, to achieve easy quality control and taste Pleasant, aromatic effect
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Embodiment 1
[0030] Fruit and vegetable raw materials:
[0031] Hawthorn 25kg, yam 25kg, asparagus 18kg, soybean 8kg, carrot 12kg, sugar cane 25kg.
[0032] Preparation Process:
[0033] a), take each fruit and vegetable raw material, wash with clear water, drain and set aside;
[0034] b) Remove the core of hawthorn and immerse it in water of 4 times the mass, microwave it for 20-30 seconds at a power of 900W, break it, add 1.3ml / kg of pectinase, enzymolyze it at 60°C for 1.5h, and make a pulp , the slurry was microwaved for 20 seconds at a power of 900W, micro-filtered through a ceramic membrane with a pore size of 0.2 μm, and the hawthorn juice was obtained for later use; the yam was peeled and sliced, and cooked at 100°C until cooked, and then 8 times the mass of water was added to make a pulp , add 2.0ml / kg pectinase and 3.2ml / kg cellulase, enzymolyze at 50°C for 1 hour, microwave the slurry for 20 seconds at a power of 800W, and microfilter through a ceramic membrane with a pore si...
Embodiment 2
[0039] Fruit and vegetable raw materials:
[0040] Hawthorn 15kg, yam 35kg, asparagus 20kg, soybean 11kg, carrot 20kg, sugar cane 20kg.
[0041] Preparation Process:
[0042] a), take each fruit and vegetable raw material, wash with clear water, drain and set aside;
[0043] b) After the hawthorn has been pitted, soak it in water of 3 times the mass, microwave it for 30 seconds at a power of 700W, break it up, add 1.5ml / kg of pectinase, enzymolyze it at 40°C for 3 hours, and make a pulp. Microwave treatment for 30 seconds at a power of 700W, and microfiltration through a ceramic membrane with a pore size of 0.2μm to obtain hawthorn juice for later use; peel and slice the yam, cook at 80°C until cooked, then add 6 times the quality of water, beat, add 1.6 ml / kg pectinase and 2.2ml / kg cellulase, enzymatically hydrolyze at 45°C for 1.5 hours, microwave the slurry for 20 seconds at a power of 700W, and micro-filter through a ceramic membrane with a pore size of 0.2μm to obtain y...
Embodiment 3
[0048] Fruit and vegetable raw materials:
[0049] Hawthorn 28kg, yam 20kg, asparagus 26kg, soybean 6kg, carrot 22kg, sugar cane 18kg.
[0050] Preparation Process:
[0051] a), take each fruit and vegetable raw material, wash with clear water, drain and set aside;
[0052] b) Remove the core of hawthorn and immerse in water of 5 times the mass, microwave at 900W for 20 seconds, crush, add 1.8ml / kg of pectinase, enzymolyze at 60°C for 1.5h, make a pulp, and make a slurry Microwave treatment for 20 seconds at a power of 900W, and microfiltration through a ceramic membrane with a pore size of 0.2μm to obtain hawthorn juice for later use; peel and slice the yam, cook at 90°C until cooked, then add 10 times the quality of water, beat, add 2.3ml / kg pectinase and 2.0ml / kg cellulase, enzymatic hydrolysis at 55°C for 1 hour, microwave treatment of the slurry at 800W for 20 seconds, and microfiltration through a ceramic membrane with a pore size of 0.2μm to obtain yam juice for later...
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