Fermented vegetable and fruit juice

A fermented fruit and vegetable juice and fruit juice technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of children's harm, human health damage, etc., and achieve the goal of delaying aging, strong health care and benefiting human health Effect

Inactive Publication Date: 2016-12-14
贵州圣心生物技术有限公司
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently popular fruit and vegetable beverages on the market are generally added with various food additives such as flavors, pigments, preservatives, stabilizers, etc. Drinking them frequently will inevitably cause certain harm to human health, especially to children.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented vegetable and fruit juice
  • Fermented vegetable and fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fermented fruit and vegetable juice, comprising the following raw materials by weight: 20 parts of prickly pear juice, 10 parts of kiwi fruit juice, 5 parts of golden cherry juice, 5 parts of honeysuckle extract, 5 parts of cabbage juice, 5 parts of Celery juice, 5 parts of broccoli juice, the specific preparation method is as follows:

[0030] (1) Preparation of kiwi juice, cabbage juice, celery juice, and broccoli juice: Wash the fruits and vegetables, remove impurities, smash them with a beater, and filter with an 80-mesh filter to obtain kiwi juice, cabbage juice, and celery juice. Celery juice, broccoli juice;

[0031] (2) Preparation of Rosa roxburghii juice: Remove the rotten Rosa roxburghii, obtain fresh Rosa roxburghii fruit, deseed the fresh Rosa roxburghii fruit, and cut into 0.5mm thick slices, and put the Rosa roxburghii slices into 0.3% edible Citric acid, 0.2% calcium chloride and 0.5% sodium chloride are prepared in the mixed color protecting solution...

Embodiment 2

[0037] A fermented fruit and vegetable juice, comprising the following raw materials by weight: 30 parts of prickly pear juice, 15 parts of kiwi fruit juice, 7 parts of golden cherry juice, 8 parts of honeysuckle extract, 7 parts of cabbage juice, 8 parts of Celery juice, 8 parts of broccoli juice, the specific preparation method is as follows:

[0038] (1) Preparation of kiwi juice, cabbage juice, celery juice, and broccoli juice: Wash the fruits and vegetables, remove impurities, smash them with a beater, and filter with an 80-mesh filter to obtain kiwi juice, cabbage juice, and celery juice. Celery juice, broccoli juice;

[0039] (2) Preparation of Rosa roxburghii juice: remove the rotten Rosa roxburghii, obtain fresh Rosa roxburghii fruit, deseed the fresh Rosa roxburghii fruit, and cut into 0.7mm thick slices, and put Rosa roxburghii slices into 0.3% edible Citric acid, 0.2% calcium chloride and 0.5% sodium chloride are prepared in the mixed color protecting liquid, unde...

Embodiment 3

[0045] A fermented fruit and vegetable juice, comprising the following raw materials by weight: 40 parts of prickly pear juice, 20 parts of kiwi fruit juice, 10 parts of golden cherry juice, 10 parts of honeysuckle extract, 10 parts of cabbage juice, 10 parts of Celery juice, 10 parts of broccoli juice, the specific preparation method is as follows:

[0046] (1) Preparation of kiwi juice, cabbage juice, celery juice, and broccoli juice: Wash the fruits and vegetables, remove impurities, smash them with a beater, and filter with an 80-mesh filter to obtain kiwi juice, cabbage juice, and celery juice. Celery juice, broccoli juice;

[0047] (2) Rosa roxburghii juice preparation: remove the rotten Rosa roxburghii, obtain fresh Rosa roxburghii fruit, remove the seeds from the Rosa roxburghii fresh fruit, and cut into 0.9mm thick slices, and put the Rosa roxburghii slices into 0.3% edible Citric acid, 0.2% calcium chloride and 0.5% sodium chloride are prepared in the mixed color pr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a fermented vegetable and fruit juice, and belongs to the field of food processing. The invention adopts Rosa roxburghii and kiwi rich in vitamin C, and gold cherry fruit and honeysuckle with medicinal values, cabbage juice, celery juice and broccoli juice for fermentation to obtain a fruit and vegetable juice with high nutritional value. The fermented juice can be prepared into a fermented fruit and vegetable juice beverage with sweet and sour taste, strong aroma and rich nutrition.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a fermented fruit and vegetable juice. Background technique [0002] Vegetables and fruits are rich in nutrients and dietary fiber, and there are many biologically active substances that are beneficial to human health, such as various enzymes, polyphenols, flavonoids, etc., which play an irreplaceable role in maintaining human health. According to the standard recommended by the World Health Organization, each person should eat at least 400 grams of five kinds of fruits and vegetables per day, and the data from the Chinese Nutrition Society shows that in the past 10 years, the per capita intake of vegetables and fruits in my country has decreased by one-third. Among them, the average daily intake of fruits is less than 45 grams, and the per capita intake of fruits and vegetables in my country is far from reaching the standard required by the human body. In just 10 years, the number...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2400/11A23V2400/21
Inventor 何荣清
Owner 贵州圣心生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap