Blood-nourishing and dryness-moistening spinach-cherry-mung bean compound health-care beverage and preparation method thereof

Abstract

The invention discloses a blood-nourishing and dryness-moistening spinach-cherry-mung bean compound health-care beverage and a preparation method thereof. The blood-nourishing and dryness-moistening spinach-cherry-mung bean compound health-care beverage is prepared from the following raw materials in parts by weight: 4-5 parts of spinaches, 2-3 parts of mashed apricot kernels, 6-7 parts of blueberry juice, 1-2 parts of Lingzhi mushrooms, 1-2 parts of lotus seeds, 1-2 parts of Chinese wolfberry fruits, 300-310 parts of cherry fruits, 100-110 parts of mung beans, 20-25 parts of green tea, 6-7 parts of chitosan, an appropriate amount of pectase, an appropriate amount of sucrose and an appropriate amount of water. The preparation method comprises the following steps: heating the blueberry juice until the blueberry juice is boiling, blanching the spinaches in the blueberry juice for 1 minute, fishing the blanched spinaches out and mixing the spinaches with the mashed apricot kernels, mashing the mixture, and then, drying the mashed mixture and carrying out crushing, so that the blood-nourishing and dryness-moistening spinach-cherry-mung bean compound health-care beverage is prepared. The match of the spinaches with the blueberry juice has a coordinated and full taste, and has very good blood-nourishing and dryness-moistening functions; moreover, the nutrition is added by adding of the apricot kernels.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spinach nourishing blood and moistening dryness cherry mung bean compound health drink and a preparation method thereof. Background technique [0002] Cherry, also known as Yingtao, Yingtao, Zhuguo, etc., belongs to the deciduous tree fruit tree of Rosaceae. Cherries are rich in nutrients. The fruit is not only bright in color and delicious in taste, but also contains high protein, free amino acids, sugar, phosphorus, iron, carotene, ascorbic acid and other multivitamins. Compared with the pulp of cherries, apples, and pears of the same weight, the iron content in cherries is twice that of apples and three times that of pears. The content is twice that of apples and three times that of pears. In addition, cherries also have high medicinal value, and their roots, stems, leaves, fruits, and fruit stones can be used as medicine. Cherry fruit has the effects of regulatin...

AI Technical Summary

Problems solved by technology

[0003] There are many cherry products on the market, such as cherry wine, cherry vinegar, cherry beverage and canned cherry, the preparation method of cherry beverage in the prior art has following shortcoming: although cherry is good, can not eat more

If eating too many cherries can cause iron poisoning or cyanide poisoning, this problem is not solved in the prior art; cherries are hot foods, and eating too much is easy to get angry, and there is no heat-clearing composition in the existing formula; The maturity period of cherries is short and they are extremely perishable. In order to ensure a good taste, cherries need to be kept fresh before processing