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Tomato juice beverage and preparation method thereof

A technology for tomato juice and beverage is applied in the field of tomato juice beverage and its preparation, which can solve the problems of non-toxicity and the like, and achieve the effects of preventing dark yellow skin, promoting metabolism, and regulating acid-base balance.

Inactive Publication Date: 2020-03-27
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing compound tomato juice uses sodium erythorbate, citric acid and lactic acid as additives, which not only enhance the appetite of the drinker, promote the digestion and absorption of calcium and phosphorus in the body, maintain food color, improve product quality, inhibit bacteria, prolong the It also has the functions of increasing immunity, invigorating the spleen and appetizing, and beautifying the skin, but it does not have the functions of helping sleep, calming the mind, and improving skin luster

Method used

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  • Tomato juice beverage and preparation method thereof
  • Tomato juice beverage and preparation method thereof
  • Tomato juice beverage and preparation method thereof

Examples

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Effect test

preparation example 1

[0037] Preparation Example 1: (1) The green plum is selected, pedicled and cleaned, and 1mm holes are evenly pierced on the surface. The green plum is immersed in 15g / L salt water for 12 hours. The mass ratio of green plum to salt water is 1:3;

[0038] (2) Remove the green plum from the brine, wash and drain, add brown sugar and tangerine peel juice to the green plum, mix well, seal, and ferment at 20°C for 30 days to prepare brown sugar green plum, green plum, brown sugar and tangerine peel juice The mass ratio is 1:0.4:0.2, and it is opened every 8 days during fermentation, and the opening time is 3 minutes each time.

preparation example 2

[0039] Preparation Example 2: (1) The green plums were selected, pedicled and cleaned, and 1.3mm holes were evenly pierced on the surface. The green plums were immersed in 18g / L salt water for 8 hours. The mass ratio of green plums to brine 1:2.5;

[0040] (2) Remove the green plum from the brine, wash and drain, add brown sugar and tangerine peel juice to the green plum, mix well, seal, and ferment at 23°C for 28 days to prepare brown sugar green plum, green plum, brown sugar and orange peel juice The mass ratio is 1:0.5:0.3, and it is opened every 6 days during fermentation, and the opening time is 2min each time.

preparation example 3

[0041] Preparation Example 3: (1) Green plums are selected, pedicled and cleaned, and 1.5mm holes are evenly pierced on the surface, and green plums are soaked in 20g / L salt water for 4 hours. The mass ratio of green plums to brine 1:2;

[0042] (2) Remove the green plums from the brine, wash and drain, add brown sugar and tangerine peel juice to the green plums, mix well, seal, and ferment at 25°C for 25 days to prepare brown sugar green plums, green plums, brown sugar and orange peel juice The mass ratio is 1:0.6:0.4. During fermentation, it is opened once every 5 days, and the opening time is 2min each time.

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Abstract

The invention discloses a tomato juice beverage and a preparation method thereof. The tomato juice beverage includes the following ingredients in parts by weight: 5-11 parts of tomato juice, 3-6 partsof almonds, 4-7 parts of a sweet potato fermented liquid, 1-5 parts of blueberry juice, 0.8-1.6 parts of mushrooms, 5-11 parts of oat, 5-8 parts of brown sugar green plums, 1.5-3.5 parts of walnuts,2.5-5.5 parts of flax seeds, 4-8 parts of pomegranate juice, 2-5 parts of watermelon juice, 0.7-1.3 parts of milk and 10-25 parts of water. The tomato juice beverage provided by the invention has theadvantages of calming nerves, helping women to sleep quickly, improving sleep quality, preventing insomnia, removing freckles, beautifying the skin, defying aging, improving skin luster, invigoratingstomachs and promoting digestion, and relaxing bowels.

Description

Technical field [0001] The invention relates to the technical field of beverage production, more specifically, it relates to a tomato juice beverage and a preparation method thereof. Background technique [0002] With the improvement of people's daily life level, increased work pressure, endocrine disorders, menopausal syndrome and other reasons cause women to suffer from poor sleep quality or insomnia and dreaminess. At present, insomnia and dreaminess have become a problem affecting women, especially business women. One of the diseases. When there is insufficient sleep, dark circles under the eyes, dull complexion, etc. will appear. When insomnia is more serious, it will cause a variety of other diseases and endanger women’s health. The solution to insomnia can usually be controlled by medicine, but western medicine for treating insomnia cannot be taken for a long time. Patients will develop dependence on drugs, and these drugs also have certain side effects. At present, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23L33/00A23V2002/00A23V2200/318A23V2200/302A23V2200/32A23V2200/31
Inventor 张永涛
Owner 内蒙古西贝餐饮集团有限公司
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