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Beet juice having increased intestinal absorption rate, preparation method therefor and use thereof

A technology of beetroot juice and beetroot, which is applied to medical preparations containing active ingredients, pharmaceutical formulas, preservation of fruits/vegetables through radiation/electrical treatment, etc., to reduce MDA, improve intestinal digestion and absorption rate, and increase blood The effect of nitrite

Active Publication Date: 2020-03-10
BAERYEO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the beetroot powder or beverage made by the preparation method disclosed in the aforementioned previous literature only discloses the method of maintaining the taste and color or allowing the drinker to drink easily, and does not improve the intestinal digestion and absorption rate of the active ingredient of the beetroot beverage. Research

Method used

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  • Beet juice having increased intestinal absorption rate, preparation method therefor and use thereof
  • Beet juice having increased intestinal absorption rate, preparation method therefor and use thereof
  • Beet juice having increased intestinal absorption rate, preparation method therefor and use thereof

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preparation example Construction

[0043] The preparation method of beetroot juice of the present invention comprises the steps:

[0044] The first step is to wash the beets and roast them at 200 to 300°C for 30 seconds to 1 minute;

[0045] The second step is to juice the heated beetroot;

[0046] The third step is aging the squeezed juice at a low temperature of 0 to 10°C for 3 to 4 days; and

[0047] The fourth step is to mix carrot juice, apple juice and lemon juice to low temperature and ripen beetroot juice.

[0048] First, the beets are washed and roasted (first step).

[0049] Preferably, in the first step, the skin of the beetroot is removed and roasted at 200 to 300° C. for 30 seconds to 1 minute.

[0050] In this case, if the temperature is lower than the range or the time is short, the skin of the beetroot cannot be roasted uniformly and the flavor will be reduced. If the temperature is higher than the range or the time is longer, the beetroot yeast will die and the efficacy will be reduced, so i...

Embodiment 1

[0094] preparation 1 of beetroot juice

[0095] 1 kg of beetroot was washed with clean water, peeled and roasted at 200° C. for 1 minute, and then squeezed with a juicer to obtain squeezed beetroot juice. Afterwards, low-temperature aging was carried out in a storage room at 5° C. for 3 days, and then carrot juice, apple juice and lemon juice were added and evenly stirred to form a mixture. At this time, 40% by weight of low-temperature aged beetroot juice, 20% by weight of carrot juice, 39% by weight of apple juice, and 1% by weight of lemon juice were mixed.

[0096] The mixture thus prepared is sterilized without heating at low temperature by using a pulsed electric field device (Pulsed Electric Field, PEF).

Embodiment 2

[0097] preparation 2 of beetroot juice

[0098] Except that the beetroot was roasted at 250°C for 30 seconds, the rest of the process was prepared in the same manner as in the .

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PUM

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Abstract

The present invention relates to beet juice having an increased intestinal absorption rate, a preparation therefor and a use thereof and, more specifically, to: beet juice, which has an enhanced intestinal digestion and absorption rate through the conversion of high-molecular compounds into low-molecular compounds by means of low-temperature maturation of beets, has a grassy smell removed therefrom through the roasting of beets, and has a reduced grassy taste and bitterness by being mixed with carrot juice and apple juice; and an antioxidant or antihypertensive health food composition using the beet juice.

Description

technical field [0001] The present invention discloses a kind of beetroot juice that improves intestinal absorption rate, its preparation method and its application. Beetroot juice with systemic absorption rate, its preparation method and anti-oxidation health food or anti-hypertension health food comprising the beetroot juice. Background technique [0002] Beet, also known as carrot, is rich in nutrients. Betaine, a red pigment contained in beet root, can improve strength and endurance, inhibit cell damage and exert antioxidant effects to prevent cancer, Alleviate inflammation and many other effects. [0003] Moreover, it contains a lot of iron and vitamins to help the production of red blood cells and purify the blood to help women with irregular menstruation or menopause, prevent gastric damage and protect the gastric mucosa, and contains more dietary fiber to help relieve constipation. [0004] Although beetroot is a good cooking ingredient, it can preserve nutrients w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L5/20A23L2/52A23L2/50
CPCA23L2/52A23L2/04A23L2/50A23L33/105A23L19/09A23L19/00A23L5/20A23L5/21A23V2002/00A23L33/40A61P9/12A23B7/015A61K9/0056A61K36/21A61K36/23A61K36/73A61K2236/13A61K2236/15A61K2236/37
Inventor 咸大植
Owner BAERYEO CO LTD
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