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Vegetable beverage having functions of resisting bacteria and diminishing inflammation and making method of vegetable beverage

An antibacterial, anti-inflammatory, and production method technology, applied in the field of food and beverage processing, can solve the problems of single application, insufficient application value, and low added value

Inactive Publication Date: 2017-05-10
HEYUAN XINGRUI FOOD TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, its application is single, its added value is low, and its application value is far from being fully tapped
Vegetables have good functions, but no one has found a vegetable drink with antibacterial and anti-inflammatory functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A vegetable beverage with antibacterial and anti-inflammatory functions, the raw materials of which include by weight: 30% lettuce, 10% garlic, 10% onion, 5% pepper, 10% sugar, 0.05% EDTA, 0.05% vitamin C, fruit Glue enzyme 0.01%, balance is water.

[0027] A method for preparing a vegetable beverage with antibacterial and anti-inflammatory functions, the steps are:

[0028] (1) Cleaning: select 30% of fresh green lettuce, 10% of garlic, 10% of onion, and 5% of pepper, remove rotten leaves with diseases, clean with a washing machine, remove the dirt on the surface, and prepare cleaned vegetables;

[0029] (2) Pulverization: pulverize the cleaned vegetables into 40 microns with a colloid mill to obtain pulverized vegetables;

[0030] (3) Juicing: add the crushed vegetables to an aqueous solution of 0.05% EDTA and 0.05% vitamin C, blanch at 80°C for 2 minutes, squeeze the juice, and enzymolyze with 0.01% pectinase to obtain vegetable juice;

[0031] (4) Homogenization: ...

Embodiment 2

[0035] A vegetable beverage with antibacterial and anti-inflammatory functions, its raw materials include by weight: lettuce 40%, garlic 15%, onion 15%, pepper 7%, sucrose 15%, EDTA 0.3%, vitamin C 0.1%, fiber Sulfase 0.03%, the balance is water.

[0036] A method for preparing a vegetable beverage with antibacterial and anti-inflammatory functions, the steps are:

[0037] (1) Cleaning: Select 40% of fresh green lettuce, 15% of garlic, 15% of onion, and 7% of pepper, remove rotten leaves with diseases, clean with a washing machine, remove the dirt on the surface, and prepare cleaned vegetables;

[0038] (2) Pulverization: pulverize the cleaned vegetables into 45 microns with a colloid mill to obtain pulverized vegetables;

[0039] (3) Juicing: add the crushed vegetables to an aqueous solution of 0.3% EDTA and 0.1% vitamin C, blanch at 90°C for 4 minutes, squeeze the juice, and enzymolyze with 0.03% cellulase to obtain vegetable juice;

[0040] (4) Homogenization: Dissolve 15...

Embodiment 3

[0044] A vegetable beverage with antibacterial and anti-inflammatory functions, its raw materials include by weight: 50% lettuce, 20% garlic, 20% onion, 10% pepper, 20% glucose, 0.5% EDTA, 0.15% vitamin C, fiber Sulfase 0.04%, the balance is water.

[0045] A method for preparing a vegetable beverage with antibacterial and anti-inflammatory functions, the steps are:

[0046] (1) Cleaning: Select 50% of fresh green lettuce, 20% of garlic, 20% of onion, and 10% of pepper, remove rotten leaves with diseases, and clean with a washing machine to remove the dirt on the surface to prepare cleaned vegetables;

[0047] (2) Pulverization: pulverize the cleaned vegetables into 50 microns with a colloid mill to obtain pulverized vegetables;

[0048] (3) Juicing: Add the crushed vegetables to an aqueous solution of 0.5% EDTA and 0.15% vitamin C, blanch at 100°C for 5 minutes, squeeze the juice, and enzymatically hydrolyze with 0.04% cellulase to obtain vegetable juice;

[0049] (4) Homog...

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PUM

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Abstract

The invention discloses a making method of a vegetable beverage having functions of resisting bacteria and diminishing inflammation. The making method comprises the following steps (1) performing crushing; (2) performing squeezing to obtain juice; (3) performing homogenizing; (4) performing fine filtration; and (5) obtaining finished products. The vegetable beverage disclosed by the invention has the efficacies of resisting bacteria, diminishing inflammation, improving eyesight, clearing heat, removing toxicity, cooling blood, relieving dysentery and the like, is mainly used for treating symptoms of dysentery, jaundice, bloody stranguria, hemorrhoid and fistula and the like, and besides, has obvious effects on diabetes; and substances of enzyme dissolving vegetables and the like are added, so that the vegetable beverage is easy to absorb by human bodies, has health-care efficacies, and is a health-care beverage concurrently having the efficacies of removing summer-heat, quenching thirst and resisting weariness and having excellent taste.

Description

technical field [0001] The invention relates to the field of food and beverage processing, in particular to a vegetable beverage with antibacterial and anti-inflammatory functions and a preparation method thereof. Background technique [0002] The so-called fruit and vegetable juice refers to the fruit and vegetable juice obtained directly from fresh or refrigerated fruits and vegetables (and some fruits) without adding any foreign substances, after cleaning and selection, and using physical methods such as pressing, extraction, centrifugation, etc. . Fruit and vegetable juices are called fruit and vegetable juice drinks based on fruit and vegetable juices, which are formulated with water, sugar, acid or spices. [0003] The production method of fruit and vegetable juice is: fruit and vegetable raw materials → cleaning, selection, grading → juice making → separation → sterilization → cooling → centrifugal separation → concentration → blending → canning → concentrated fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23V2002/00
Inventor 何顺飞颜浩王峰帅大尧何浪漫黄欢刘露吴海燕陈勇鑫洪梓坤吕添
Owner HEYUAN XINGRUI FOOD TECH DEV CO LTD
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