Milk-fragrance Chinese cabbage juice

Abstract

The invention mainly relates to the technical field of foods, and discloses milk-fragrance Chinese cabbage juice. The milk-fragrance Chinese cabbage juice is made from the following raw materials of Chinese cabbages, milk, soybean oligosaccharides, table salt, konjak starch, lactic acid bacteria, complex enzymes, a yeast extract and a purple perilla extract. The milk-fragrance Chinese cabbage juice is rich in milk fragrance, moderate in sour and sweet degrees, balanced in nutrients, extensive in raw materials and low in price; the deep processing ways of the Chinese cabbages are increased, and economic returns are increased by 10.3%; the Chinese cabbages are subjected to enzymolysis through complex enzymes, so that the juice yield rate is increased by 8.7%, the utilization rate of the Chinese cabbages is increased, and production cost is saved; the raw materials are subjected to fermentation twice, so that the milk-fragrance Chinese cabbage juice is sour and sweet in mouth feel and rich in nutrition, the growth of infectious microbes is restrained, and the shelf life of the milk-fragrance Chinese cabbage juice is prolonged; the konjak starch is added, so that the nutrients of the milk-fragrance Chinese cabbage juice are rich, the functions of the stomach and the intestines are promoted, the product state is stable, and the milk-fragrance Chinese cabbage juice is not layered; and various nutrient extraction agents are added, so that nutrients are increased, absorption is promoted, the infectious microbes can also be restrained, health-care functions are improved, additives are not contained, and the milk-fragrance Chinese cabbage juice can enhance immunity, beautify faces, protect skin, reduce weight, enable bodies to be slim, prevent dental caries and resist and restrain cancers.

Description

technical field [0001] The invention mainly relates to the technical field of food, in particular to a milk-flavored cabbage juice. Background technique [0002] Cabbage is rich in B vitamins, vitamin C, calcium, iron, phosphorus and other mineral elements. As the saying goes: "A hundred vegetables are not as good as cabbage." Convenience, help digestion, enhance the immune function of the body, beautify and lose weight, promote bone development, protect cardiovascular and cerebrovascular, prevent and fight cancer. [0003] The usual eating method of Chinese cabbage is to stew and boil, but this will cause a large amount of loss of Chinese cabbage nutrition. At present, only a few Chinese cabbage juices are sold in the market, and the taste is weak and the nutrition is single, which cannot meet the taste and health needs of consumers. Contents of the invention [0004] In order to make up for the defects of the prior art, the purpose of the present invention is to provide...

AI Technical Summary

Problems solved by technology

[0003] The usual eating methods of cabbage are stewing and boiling, but this will cause a large loss of cabbage nutrition. At present, there are only a few cabbage juices sold in the market, and the taste is weak and the nutrition is single, which cannot meet the taste and health needs of consumers.

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