Cactus juice, preparation method thereof, health beverage and preparation method thereof

A technology of cactus juice and health drinks, applied in the field of health drinks, can solve problems such as not refreshing enough, loss of SOD vitality, and decline of health care value, and achieve the effects of reducing losses, improving SOD vitality, and delaying aging

Inactive Publication Date: 2016-11-16
ZHONGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned patented health drinks have a rich mouthfeel and are not refreshing enough, and the activity of superoxide dismutase SOD in cactus is lost during the preparation process, and the health care value declines. This is due to the inactivation of superoxide dismutase SOD by treatment conditions such as high temperature. Caused

Method used

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  • Cactus juice, preparation method thereof, health beverage and preparation method thereof
  • Cactus juice, preparation method thereof, health beverage and preparation method thereof
  • Cactus juice, preparation method thereof, health beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of cactus juice, the preparation method of described cactus juice comprises the following steps:

[0037] (1) Choose a cactus with no disease spots, no pests, fresh, green, and fleshy flesh, and clean and remove impurities;

[0038] (2) Remove the thorns and skin of the cactus, and cut it into thin slices of 20cm×8cm;

[0039] (3) Adding 1.5 times the weight of water to the cactus flakes treated in step (2), crushing them to obtain cactus slurry;

[0040] (4) Filter the cactus slurry with 80-mesh four-layer gauze, collect the filtrate, then stir for 30 minutes, stand still at 4°C for 4 hours, collect the supernatant, and obtain the cactus juice.

[0041] A health drink comprising ingredients by weight of:

[0042] Cactus juice: 90 g, purslane juice: 80 g, sea buckthorn leaf extract: 15 g, fructose: 8 g and ethyl maltol: 0.02 g.

[0043] The preparation method of described purslane juice comprises the following steps:

[0044] (1) Select fresh and tender pursl...

Embodiment 2

[0051] A kind of cactus juice, the preparation method of described cactus juice comprises the following steps:

[0052] (1) Choose a cactus with no disease spots, no pests, fresh, green, and fleshy flesh, and clean and remove impurities;

[0053] (2) Remove the thorns and skin of the cactus, and cut it into thin slices of 30cm×10cm;

[0054] (3) Adding 1.5 times the weight of water to the cactus flakes treated in step (2), crushing them to obtain cactus slurry;

[0055] (4) Filter the cactus slurry with 100-mesh four-layer gauze, collect the filtrate, then stir for 40 minutes, stand still at 4°C for 3 hours, collect the supernatant, and obtain cactus juice.

[0056] A health drink comprising ingredients by weight of:

[0057] Cactus juice: 100g, purslane juice: 100g, seabuckthorn leaf extract: 25g, fructose: 10g and ethyl maltol: 0.03g.

[0058] The preparation method of described purslane juice comprises the following steps:

[0059] (1) Select fresh and tender purslane w...

Embodiment 3

[0066] A kind of cactus juice, the preparation method of described cactus juice comprises the following steps:

[0067] (1) Choose a cactus with no disease spots, no pests, fresh, green, and fleshy flesh, and clean and remove impurities;

[0068] (2) Remove the thorns and skin of the cactus, and cut it into thin slices of 40cm×12cm;

[0069] (3) Adding 2 times the weight of water to the cactus flakes treated in step (2), crushing them to obtain cactus slurry;

[0070] (4) Filter the cactus slurry with 120-mesh four-layer gauze, collect the filtrate, then stir for 60 minutes, stand still at 0°C for 3 hours, collect the supernatant, and obtain cactus juice.

[0071] A health drink comprising ingredients by weight of:

[0072] Cactus juice: 120 g, purslane juice: 110 g, sea buckthorn leaf extract: 40 g, fructose: 15 g and ethyl maltol: 0.05 g.

[0073] The preparation method of described purslane juice comprises the following steps:

[0074] (1) Select fresh and tender pursla...

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PUM

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Abstract

The invention relates to cactus juice, a preparation method thereof, a health beverage and a preparation method thereof. The preparation method of the cactus juice comprises the following steps: selecting cactuses, cleaning, and removing impurities; removing thorns and peels of the cactuses, and slicing the cactuses; adding water with the weight of 1.5-2 times of that of cactus slices into the cactus slices, and grinding, so as to obtain cactus slurry; filtering the cactus slurry, collecting filtrate, stirring for 30-60 minutes, standing at 0-4 DEG C for 3-4 hours, and collecting supernate, so as to obtain the cactus juice. The health beverage is prepared from the following raw materials by weight: 90g-120g of the cactus juice, 80g-110g of purslane juice, 15g-40g of a sallow thorn leaf extracting solution, 8g-15g of fructose and 0.02g-0.05g of ethyl maltol. The health beverage has fresh, cool, sweet and sour taste, faint scent and moistening and anti-aging effects, the color is uniform and is yellow green, and the SOD activity is high.

Description

technical field [0001] The invention belongs to the technical field of health drinks, and in particular relates to a cactus juice, a health drink and a preparation method thereof. Background technique [0002] SOD is the abbreviation of Super Oxide Dimutese, and the Chinese name is superoxide dismutase. SOD is an important antioxidant enzyme in organisms. SOD has special physiological activities and is the main substance for scavenging free radicals (such as superoxide anion free radicals) in organisms. superoxide anion O 2 •ˉis the main free radical in organisms, in many cases, O 2 •ˉis harmful to the body and is one of the causes of inflammation, aging and cancer, because O 2 •ˉIt is lively and reactive, and has effects on proteins, ribozymes, polysaccharides, and lipids. SOD is an important class of oxidative free radical scavenging enzymes, which have anti-inflammatory, anti-aging and anti-radiation effects. As a new type of therapeutic enzyme preparation, it has been...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52A23V2002/00A23V2200/30A23V2200/318A23V2200/302A23V2200/324
Inventor 宋彦显闵玉涛李靖靖时国庆焦娜马庆一
Owner ZHONGZHOU UNIV
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