Fructus lycii and chickpea plant nutrient beverage and preparation technology thereof
A technology of phytonutrients and chickpeas, applied in the field of functional beverages, can solve the problems of fatigue, clinical application limitations, adverse reactions and other problems that cannot be quickly improved, so as to improve work efficiency and quality of life, enhance immunity, The effect of reducing blood lipid and blood circulation
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Embodiment 1
[0055] The wolfberry chickpea phytonutrient beverage of the present invention is obtained by crushing the fresh wolfberry fruit, grinding, extracting the juice, centrifuging and settling, and taking the supernatant to obtain the fresh wolfberry juice; decocting the chickpea sprouts germinated to the seventh day with water Extract the chickpea sprouts extract; combine the wolfberry fresh juice and the chickpea sprouts extract, add a variety of nutrients, pH stabilizers, sweeteners, pigments, after deployment, constant volume, homogenization, pre-sterilization, filling, After disinfection, packaging, inspection and other processes are processed. The invention has the functions of enhancing the immune function of the body, effectively repairing and supplementing the energy loss after the surge of exercise, maintaining the energy balance of the body, improving circulation, promoting the absorption and delivery of nutrients, rapidly improving exercise and mental fatigue, and restori...
Embodiment 2
[0096] A kind of Lycium barbarum chickpea phytonutrient beverage of the present invention, every 1000ml is made of the raw material of the following ratio by weight, auxiliary material: 30g of Lycium barbarum fresh fruit, 1.5g of chickpea sprouts, 0.4g of taurine, 0.1g of inositol, L-lysine hydrochloride 0.4g, niacin 4.0g, vitamin B 6 1.0g, vitamin B 12 1.2 μg, 1.85 g of citric acid monohydrate, 1.14 g of sodium citrate, 130.0 g of white granulated sugar, 0.01 g of tartrazine, 0.01 g of allura red, and the balance is water; The chickpea sprouts are sprout vegetable green food after the dry mature seeds of the leguminous plant chickpea have germinated to the seventh day; the drink is clear and transparent orange yellow.
[0097] The preparation process of wolfberry chickpea phytonutrient beverage in this embodiment is the same as that of embodiment 1 except that the flavoring agent is removed in step S04.
Embodiment 3
[0099] A kind of Lycium barbarum chickpea phytonutrient beverage of the present invention, every 1000ml is made of the following raw materials and auxiliary materials in proportion by weight: 25g of Lycium barbarum fresh fruit, 1.0g of chickpea sprouts, 0.4g of taurine, 0.1g of inositol, L-lysine hydrochloride 0.4g, niacin 4.0g, vitamin B 6 1.0g, vitamin B 12 1.2 μ g, 1.85 g of citric acid monohydrate, 1.14 g of sodium citrate, 130.0 g of white granulated sugar, and the balance is water; the fresh fruit of Lycium barbarum is the fresh ripe fruit of Solanaceae plant Ningxia Lycium barbarum; the chickpea sprouts are leguminous plants Sprout vegetable green food in which the dry mature seeds of chickpea have been germinated to the seventh day; the drink is clear and light yellow in color.
[0100] The preparation process of wolfberry chickpea phytonutrient beverage in this embodiment is the same as that of embodiment 1, except that the flavoring agent, tartrazine, and alluring...
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