Vegetable juice capable of scavenging free radicals and preparation method of vegetable juice

Abstract

The invention discloses vegetable juice capable of scavenging free radicals and a preparation method of the vegetable juice, and belongs to the technical field of vegetable juice. According to the vegetable juice, raw materials are subjected to wall breaking, 600 MPA ultrahigh pressure sterilization and no high-temperature sterilization, and the stability of nutritional ingredients is guaranteed at low temperature; through scientific proportioning of a plurality of natural antioxidant components, a multi-layer free radical scavenging mechanism is realized. Betaine and vitamin C which are rich in the beet roots can quickly neutralize hydroxyl free radicals and block lipid peroxidation chain reaction; beta-carotene in the carrots and anthocyanin in the purple cabbages form a synergistic effect, so that an anti-oxidation barrier of a cell membrane is enhanced, and DNA oxidative damage is reduced; the sulforaphane of the broccoli tender stems activates an endogenous detoxification enzyme system of a human body, improves the synthesis efficiency of glutathione, accelerates discharge of metabolic toxins, and effectively repairs systematic oxidative damage caused by chronic diseases, environmental pollution and side effects of drugs.

Description

Technical Field

[0001] The present invention belongs to the technical field of vegetable juice, and specifically relates to a vegetable juice for scavenging free radicals and a preparation method thereof. Background Art

[0002] Vegetable juice is a nutritious drink made mainly from fresh vegetables by physical methods such as pressing or stirring. It is rich in various nutrients such as vitamins, minerals, and dietary fiber, which can supplement various trace elements required by the human body, promote metabolism, and enhance immunity. There are many types of vegetable juice, including tomato juice, carrot juice, cucumber juice, etc., each with its own characteristics and diverse tastes. It is not only suitable for people with a healthy diet but also an ideal choice for weight loss, beauty, and regulating body functions. The popularization of vegetable juice provides a convenient way for people to intake vegetable nutrition, which helps to improve modern people's eating habits and enhance the quality of life.

[0003] However, existing vegetable juice formulas mostly have problems such as single composition and limited antioxidant mechanisms. For example, relying only on single vitamin C or low-efficiency dietary fiber cannot achieve multi-pathway synergistic scavenging of free radicals. At the same time, there is a lack of systematic metabolic regulation design and it is not combined with a diet plan that bans oil, salt, and sugar, resulting in an increased intestinal burden and low utilization rate of active enzymes, and it is difficult to synchronously solve the causes of chronic diseases such as toxin accumulation, potassium-sodium imbalance, and immune suppression. Summary of the Invention

[0004] The purpose of the present invention is to provide a vegetable juice for scavenging free radicals and a preparation method thereof in order to solve the above-mentioned problems.

[0005] The technical solution adopted by the present invention is as follows: A vegetable juice for scavenging free radicals, the vegetable juice includes: 1 - 2 parts by weight of beetroot, 2 - 4 parts by weight of carrot, 1 - 2 parts by weight of purple cabbage, 1 - 2 parts by weight of spinach, 1 - 2 parts by weight of celery, 0.5 - 1 part by weight of Chinese yam, and 0.5 - 1 part by weight of broccoli.

[0006] In a preferred embodiment, a preparation method of a vegetable juice for scavenging free radicals, the preparation method includes the following steps:

[0007] S1: Select fresh organically grown beetroot, carrot, purple cabbage, spinach, celery, Chinese yam, and tender stems of broccoli to ensure no pesticide residue pollution;

[0008] S2: Immerse the vegetable raw materials in ozone water for 10 minutes respectively to remove surface microorganisms, and rinse 3 times with running water and drain.

[0009] S3: Perform standardized cutting. After peeling, cut beetroot, carrots, and yams into cubes; remove the roots and old and aging leaves and stems from purple cabbage, spinach, and celery, and cut them into sections; for broccoli, retain the flower buds and tender stems of the tender stems and cut them into pieces (peel if possible).

[0010] S4: Weigh according to the parts by weight of the formula:

[0011] S5: Perform low-temperature cell wall breaking treatment. Put the mixed raw materials and purified water into a wall breaker.

[0012] S6: Break the wall at a speed of 28,000 r / min for 2 minutes, control the temperature of the slurry ≤ 35°C. Through wall breaking, dietary fiber can be better retained.

[0013] S7: Sub-pack the vegetable juice into sterile bottles and perform ultra-high pressure treatment at a pressure of 600 KPa.

[0014] S8: Drink it 5 - 7 times a day, 200 - 300 ml each time. Warm it up in a 40°C water bath before drinking. It can be paired with steamed potatoes / oatmeal porridge / boiled vegetables, without restrictions on the variety, mainly leafy vegetables. Eat them simultaneously to enhance the efficiency of free radical scavenging.

[0015] In a preferred embodiment, in step S1, select fresh and organically grown beetroot, carrots, purple cabbage, spinach, celery, yams, and the tender stems of broccoli. The raw materials should meet the Chinese organic product certification standard GB / T 19630-2019, and the total amount of pesticide residues detected by liquid chromatography-mass spectrometry technology should be ≤ 0.01 mg / kg; after the raw materials are harvested, they should enter the pretreatment process within 4 hours, remove the worm-eaten, mechanically damaged, and oxidized and browned parts, and retain the edible parts with complete tissue structure.

[0016] In a preferred embodiment, in step S2, use a high-voltage ionization ozone generator to prepare an ozone aqueous solution with a concentration of 0.3 ppm, control the water temperature at 15 - 20°C, and adjust the pH value to 6.5 - 7.2; immerse the raw materials in the ozone water in batches completely, and the soaking time is 10 minutes ± 30 seconds. During this period, maintain the water circulation flow rate at 0.5 m 3 / h; after cleaning, rinse 3 times with drinking water that meets the GB5749-2022 standard, and the amount of water for each rinse is 3 times the weight of the raw materials. After the last rinse, centrifuge and dehydrate until the water content on the surface of the raw materials is ≤ 5%.

[0017] In a preferred embodiment, in step S3, after the beetroot, carrot, and yam are peeled, they are cut into cubes of 10 mm×10 mm×10 mm using a food-grade stainless steel cutting device, and the cutting angle deviation is ≤2°; after the purple cabbage, spinach, and celery are removed from the roots and old and senescent stems and leaves, they are cut into uniform sections of 30 - 50 mm, and the flatness error of the cut is ≤1 mm; for the broccoli tender stem, the flower buds with a diameter of ≤3 mm and the tender stem part are retained and cut into blocks of 20 mm×20 mm×20 mm; all cutting processes need to be completed in a clean workshop below 10°C.

[0018] In a preferred embodiment, in step S4, raw materials are weighed by weight parts using an electronic balance with a precision of one-thousandth: 1 - 2 parts of beetroot, 2 - 4 parts of carrot, 1 - 2 parts of purple cabbage, 1 - 2 parts of spinach, 1 - 2 parts of celery, 0.5 - 1 part of yam, and 0.5 - 1 part of broccoli; before mixing, the moisture content of the raw materials needs to be detected to be ≤85%, the coefficient of variation CV of the mixing uniformity requirement is ≤5%, and the mixing time is controlled within 3 - 5 minutes.

[0019] In a preferred embodiment, in step S5, the pretreated vegetables are put into a wall breaker according to the ratio, and pure water 1 - 2 times the total weight of the vegetables is added; the rotation speed of the wall breaker needs to reach above 3000 - 30000 revolutions per minute and run continuously for 2 - 12 minutes to ensure that the cell walls are completely broken and the intracellular components are released; during the wall-breaking process, the temperature is maintained not higher than 40°C.

[0020] In a preferred embodiment, in step S7, the homogenized vegetable juice is filled into bottles, and the single-bottle capacity is strictly controlled within 100 - 1000 milliliters, and the filling height does not exceed 2 cm below the bottle mouth; immediately seal the bottle mouth after filling, and label it with the preparation time and batch number; the sterilized bottles need to be transferred to a 4°C refrigerated environment for storage within 30 minutes, and the refrigerated humidity is maintained at 70% - 80%; the shelf life after ultra-high pressure sterilization can be stored for 60 days below 8°C, and if not consumed within the time limit, it needs to be discarded; if the storage needs to be extended, it can be frozen at -18°C, and when thawing, it needs to be slowly thawed in a 4°C environment for 12 hours.

[0021] In a preferred embodiment, in step S8, it is consumed 5 - 7 times a day, with a single consumption of 200 - 300 ml, and the time interval is 2 hours ±10 minutes; when rewarming, a constant temperature water bath is used, the water temperature is kept at 40°C ±1°C, and the rewarming time is 10 - 15 minutes; the central temperature of the steamed potatoes eaten simultaneously needs to be ≥70°C, the temperature of the oatmeal is maintained at 60 - 65°C, and the eating interval and the time difference of the vegetable juice consumption are ≤5 minutes.

[0022] In summary, due to the adoption of the above technical solutions, the beneficial effects of the present invention are:

[0023] 1. In the present invention, the raw materials are subjected to cell wall breaking and ultra-high pressure sterilization at 600 MPA, without any high-temperature sterilization, and the low temperature ensures the stability of nutritional components.

[0024] By scientifically proportioning a variety of natural antioxidant components, a multi-level free radical scavenging mechanism is achieved. Betaine and vitamin C rich in beetroot can quickly neutralize hydroxyl free radicals and block the lipid peroxidation chain reaction; the β-carotene in carrots and anthocyanins in purple cabbage form a synergistic effect, enhancing the antioxidant barrier of cell membranes and reducing DNA oxidative damage; sulforaphane in the young stems of broccoli activates the endogenous detoxification enzyme system in the human body, improves the synthesis efficiency of glutathione, and accelerates the excretion of metabolic toxins. Experimental verification shows that the scavenging rate of this formula for superoxide anion free radicals reaches more than 92%, and the continuous action time exceeds 6 hours, significantly superior to single-component antioxidants, and can effectively repair systemic oxidative damage caused by chronic diseases, environmental pollution and drug side effects.

[0025] 2. In the present invention, combined with a three-stage diet plan, the self-healing ability of the human body is restored from two paths of nutritional supply and metabolic regulation. High-concentration active ingredients directly nourish immune cells. For example, spinach folic acid promotes the proliferation of lymphocytes, and yam polyphenols enhance the phagocytic activity of macrophages, increasing the immune response efficiency by 40%-60%; at the same time, the synergistic effect of dietary fiber and prebiotics reconstructs the balance of intestinal flora, reducing the levels of inflammatory factors IL-6 and TNF-α by more than 35%. By strictly fasting oil, salt, sugar and refined carbohydrates, the metabolic burden is reduced, the liver detoxification load is reduced by 50%, and the kidney detoxification efficiency is increased by 30%, creating an internal environment for cell self-repair. Long-term drinking can simultaneously improve the potassium-sodium imbalance, intestinal flora disorder and metabolic syndrome of chronic disease patients, achieving a full-chain health gain from molecular repair to organ function recovery. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a schematic diagram of the process principle of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0027] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0028] Example 1:

[0029] Referring to Figure 1 , a vegetable juice for scavenging free radicals, the vegetable juice includes: 1 part by weight of beetroot, 2 parts by weight of carrot, 1 part by weight of purple cabbage, 1 part by weight of spinach, 1 part by weight of celery, 0.5 part by weight of yam and 0.5 part by weight of broccoli.

[0030] The preparation method of the vegetable juice includes the following steps:

[0031] S1: Select fresh organically grown beetroots, carrots, purple cabbages, spinach, celery, yams, and young broccoli stems, ensuring no pesticide residue pollution;

[0032] S2: Soak the vegetable raw materials in ozonated water for 10 minutes respectively to remove surface microorganisms, and rinse 3 times with running water and drain;

[0033] S3: Conduct standardized cutting. After peeling, cut the beetroots, carrots, and yams into cubes; remove the roots and old and aging leaves and stems from the purple cabbages, spinach, and celery, and cut them into sections; keep the flower buds and young stem parts of the young broccoli stems, and cut them into pieces (peel if possible);

[0034] S4: Weigh according to the weight parts of the formula:

[0035] S5: Conduct low-temperature cell wall breaking treatment, and put the mixed raw materials and purified water into a cell wall breaker;

[0036] S6: Conduct cell wall breaking at a speed of 28000 r / min for 2 minutes, control the slurry temperature ≤ 35°C, and better retain dietary fiber through cell wall breaking;

[0037] S7: Sub-pack the vegetable juice into sterile bottles and conduct ultra-high pressure treatment at a pressure of 600 KPa;

[0038] S8: Drink it 5 - 7 times a day, 200 - 300 ml each time. Re-warm it in a 40°C water bath before drinking, and pair it with steamed potatoes / oatmeal porridge / boiled vegetables, without restrictions on the variety, mainly leafy vegetables, and eat them simultaneously to enhance the free radical scavenging efficiency.

[0039] In step S1, select fresh organically grown beetroots, carrots, purple cabbages, spinach, celery, yams, and young broccoli stems. The raw materials shall comply with the Chinese organic product certification standard GB / T 19630-2019, and the total pesticide residue shall be detected by liquid chromatography-mass spectrometry technology ≤ 0.01 mg / kg; within 4 hours after the raw materials are harvested, they shall enter the pretreatment process, and the worm-eaten, mechanically damaged, and oxidized and browned parts shall be removed, and the edible parts with intact tissue structures shall be retained.

[0040] In step S2, use a high-voltage ionization type ozone generator to prepare an ozone aqueous solution with a concentration of 0.3 ppm, control the water temperature at 15 - 20°C, and adjust the pH value to 6.5 - 7.2; immerse the raw materials in the ozone water in batches completely, and the soaking time is 10 minutes ± 30 seconds, and keep the water circulation flow rate at 0.5 m 3 / h during the period; after cleaning, rinse 3 times with drinking water that complies with the GB 5749-2022 standard, and the water volume for each rinse is 3 times the weight of the raw materials. After the last rinse, centrifuge and dehydrate until the surface moisture content of the raw materials ≤ 5%.

[0041] In step S3, after peeling, the beetroot, carrot, and yam are cut into cubes of 10 mm × 10 mm × 10 mm using a food-grade stainless-steel cutting device, with the cutting angle deviation ≤ 2°; after removing the roots and aging stems and leaves, the purple cabbage, spinach, and celery are cut into uniform segments of 30 - 50 mm, with the incision flatness error ≤ 1 mm; for the broccoli tender stem, the flower buds with a diameter ≤ 3 mm and the tender stem part are retained and cut into blocks of 20 mm × 20 mm × 20 mm; all cutting processes need to be completed in a clean workshop at a temperature below 10°C.

[0042] In step S4, an electronic balance with a precision of one-thousandth is used to weigh the raw materials according to the weight parts.

[0043] In step S5, the pretreated vegetables are put into a wall-breaking machine according to the ratio, and pure water 1 - 2 times the total weight of the vegetables is added; the rotation speed of the wall-breaking machine needs to reach more than 3000 - 30000 revolutions per minute and run continuously for 2 - 12 minutes to ensure that the cell walls are completely broken to release the intracellular components; during the wall-breaking process, the temperature is kept no higher than 40°C.

[0044] In step S7, the homogenized vegetable juice is filled into bottles, and the single-bottle capacity is strictly controlled at 100 - 1000 ml, and the filling height does not exceed 2 cm below the bottle mouth; immediately seal the bottle mouth after filling, and label it with the preparation time and batch number; the sterilized bottles need to be transferred to a 4°C refrigerated environment for storage within 30 minutes, and the refrigerated humidity is maintained at 70% - 80%; the shelf life after ultra-high pressure sterilization can be stored for 60 days at a temperature below 8°C, and if not consumed within the time limit, it needs to be discarded; if the storage needs to be extended, it can be frozen at -18°C, and when thawing, it needs to be slowly thawed in a 4°C environment for 12 hours.

[0045] In step S8, it is consumed 5 - 7 times a day, with a single consumption of 200 - 300 ml, and the time interval is 2 hours ± 10 minutes; when rewarming, a constant-temperature water bath is used, with the water temperature constant at 40°C ± 1°C and the rewarming time of 10 - 15 minutes; the central temperature of the steamed potatoes eaten simultaneously needs to be ≥ 70°C, and the temperature of the oatmeal is maintained at 60 - 65°C, and the eating interval and the drinking time difference of the vegetable juice ≤ 5 minutes.

[0046] Example 2:

[0047] Refer to Figure 1 , a vegetable juice for scavenging free radicals, and the vegetable juice includes: 2 parts by weight of beetroot, 4 parts by weight of carrot, 2 parts by weight of purple cabbage, 2 parts by weight of spinach, 2 parts by weight of celery, 1 part by weight of yam, and 1 part by weight of broccoli.

[0048] The preparation method of the vegetable juice includes the following steps:

[0049] S1: Select fresh organically grown beetroot, carrot, purple cabbage, spinach, celery, yam, and broccoli tender stems to ensure no pesticide residue pollution;

[0050] S2: Soak the vegetable raw materials in ozone water for 10 minutes respectively to remove surface microorganisms, and then rinse them 3 times with running water and drain.

[0051] S3: Conduct standardized cutting. Peel the beetroot, carrot, and yam and cut them into cubes; Remove the roots and aging stems and leaves of purple cabbage, spinach, and celery and cut them into sections; Keep the flower buds and tender stems of the broccoli tender stems and cut them into pieces (peel if possible).

[0052] S4: Weigh according to the weight parts of the formula:

[0053] S5: Conduct low-temperature cell wall breaking treatment. Put the mixed raw materials and pure water into a wall breaker.

[0054] S6: Break the wall at a speed of 28000 r / min for 2 minutes, control the slurry temperature ≤ 35°C, and better retain dietary fiber through wall breaking.

[0055] S7: Sub-pack the vegetable juice into sterile bottles and conduct ultra-high pressure treatment at a pressure of 600 KPa.

[0056] S8: Drink it 5 - 7 times a day, 200 - 300 ml each time. Re-warm it in a 40°C water bath before drinking, and pair it with steamed potatoes / oatmeal porridge / boiled vegetables, with no restrictions on the variety, mainly leafy vegetables, and eat them simultaneously to enhance the free radical scavenging efficiency.

[0057] In step S1, select fresh organically grown beetroot, carrot, purple cabbage, spinach, celery, yam, and broccoli tender stems. The raw materials need to meet the Chinese organic product certification standard GB / T 19630-2019, and the total pesticide residues are detected by liquid chromatography-mass spectrometry technology ≤ 0.01 mg / kg; After the raw materials are harvested, they need to enter the pretreatment process within 4 hours, remove the parts with insect damage, mechanical damage, and oxidative browning, and retain the edible parts with intact tissue structures.

[0058] In step S2, use a high-voltage ionization type ozone generator to prepare an ozone aqueous solution with a concentration of 0.3 ppm, control the water temperature at 15 - 20°C, and adjust the pH value to 6.5 - 7.2; Immerse the raw materials in the ozone water in batches completely, and the soaking time is 10 minutes ± 30 seconds, and keep the water circulation flow rate at 0.5 m 3 / h during the period; After cleaning, rinse 3 times with drinking water that meets the GB 5749-2022 standard, and the amount of water for each rinse is 3 times the weight of the raw materials. After the last rinse, centrifuge and dehydrate until the surface moisture content of the raw materials ≤ 5%.

[0059] In step S3, after the beetroots, carrots, and yams are peeled, they are cut into cubes of 10 mm×10 mm×10 mm using a food-grade stainless-steel cutting device, with the cutting angle deviation ≤2°; after the purple cabbages, spinach, and celery are trimmed of their roots and old and tough stems and leaves, they are cut into uniform segments of 30-50 mm, with the incision flatness error ≤1 mm; for the broccoli tender stems, the flower buds with a diameter ≤3 mm and the tender stem parts are retained, and they are cut into blocks of 20 mm×20 mm×20 mm; all cutting processes need to be completed in a clean workshop at a temperature below 10°C.

[0060] In step S4, an electronic balance with a precision of one-thousandth is used to weigh the raw materials by weight parts; before mixing, the moisture content of the raw materials needs to be detected ≤85%, the mixing uniformity requirement is that the coefficient of variation CV ≤5%, and the mixing time is controlled within 3-5 minutes.

[0061] In step S5, the pretreated vegetables are put into a wall breaker according to the ratio, and pure water 1-2 times the total weight of the vegetables is added; the rotation speed of the wall breaker needs to reach more than 3000-30000 revolutions per minute and run continuously for 2-12 minutes to ensure that the cell walls are completely broken and the intracellular components are released; during the wall-breaking process, the temperature is maintained not higher than 40°C.

[0062] In step S7, the homogenized vegetable juice is filled into bottles, and the single-bottle capacity is strictly controlled within 100-1000 ml, and the filling height does not exceed 2 cm below the bottle mouth; immediately after filling, the bottle mouth is sealed, and a label is attached indicating the preparation time and batch number; the sterilized bottles need to be transferred to a 4°C refrigerated environment for storage within 30 minutes, and the refrigerated humidity is maintained at 70%-80%; after ultra-high pressure sterilization, the shelf life can be stored for 60 days at a temperature below 8°C, and if not consumed within the time limit, it needs to be discarded; if extended storage is required, it can be frozen at -18°C, and when thawing, it needs to be slowly thawed in a 4°C environment for 12 hours.

[0063] In step S8, it is consumed 5-7 times a day, with a single consumption of 200-300 ml, and the time interval is 2 hours ±10 minutes; when rewarming, a constant temperature water bath is used, with the water temperature constant at 40°C ±1°C and the rewarming time of 10-15 minutes; the central temperature of the steamed potatoes eaten simultaneously needs to be ≥70°C, and the temperature of the oatmeal is maintained at 60-65°C, and the eating interval and the drinking time difference of the vegetable juice ≤5 minutes.

[0064] Control group: Traditional method for preparing vegetable juice

[0065] Formula and preparation instructions: Formula: 4 parts by weight of carrots + 2 parts by weight of spinach + 2 parts by weight of apples, preparation steps:

[0066] a. The vegetables are rinsed with ordinary clean water without ozone disinfection

[0067] b. After the raw materials are cut into pieces, they are directly blanched at a high temperature (80°C) for 3 minutes

[0068] c. Normal temperature water (25°C) wall breaking treatment (18000r / min, wall breaking time 3 minutes)

[0069] d. Coarse filtration (80 mesh screen)

[0070] e. Filled in glass bottles at room temperature and stored without nitrogen filling

[0071] f. Drink twice a day, 500ml each time, without any dietary plan.

[0072] The effect comparison data is shown in the table below:

[0073]

[0074]

[0075] From the above, it can be known that: in the present invention, a multi-level free radical scavenging mechanism is achieved by scientifically matching a variety of natural antioxidant ingredients. Betaine and vitamin C, which are rich in beetroot, can quickly neutralize hydroxyl radicals and block lipid peroxidation chain reactions; the β-carotene in carrots and the anthocyanins in purple cabbage form a synergistic effect, enhance the cell membrane antioxidant barrier, and reduce DNA oxidative damage; the sulforaphane in the tender stems of broccoli activates the endogenous detoxification enzyme system in the human body, improves the efficiency of glutathione synthesis, and accelerates the excretion of metabolic toxins. Experimental verification shows that the scavenging rate of superoxide anion free radicals in this formula is more than 92%, and the continuous action time exceeds 6 hours, which is significantly better than single-ingredient antioxidants and can effectively repair systemic oxidative damage caused by chronic diseases, environmental pollution and drug side effects.

[0076] In the present invention, a three-stage diet plan is combined to restore the body's self-healing ability through dual pathways of nutrition supply and metabolic regulation. High-concentration active ingredients directly nourish immune cells, such as spinach folic acid promotes lymphocyte proliferation, and yam polyphenols enhance macrophage phagocytic activity, which increases the efficiency of immune response by 40%-60%; at the same time, the synergistic effect of dietary fiber and prebiotics reconstructs the balance of intestinal flora and reduces the levels of inflammatory factors IL-6 and TNF-α by more than 35%. By strictly prohibiting the consumption of oil, salt, sugar and refined carbohydrates, the metabolic burden is reduced, the liver's detoxification load is reduced by 50%, and the kidney's detoxification efficiency is increased by 30%, creating an internal environment for cell self-repair. Long-term drinking can simultaneously improve potassium-sodium imbalance, intestinal flora disorders and metabolic syndrome in patients with chronic diseases, and achieve a full chain of health gains from molecular repair to organ function recovery.

[0077] By breaking the wall instead of squeezing, the dietary fiber is fully retained, and the intestinal flora obtains sufficient food and reproduces in large numbers. The use of organic vegetables does not contain disinfectants, does not provide toxic food, and provides more dietary fiber. Low-temperature sterilization is used throughout the process, which retains more dietary fiber, and after ultra-high pressure treatment, the shelf life is longer.

[0078] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the term "comprises" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprises a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0079] The above description enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A vegetable juice for scavenging free radicals, characterized in that: The vegetable juice includes: 1-2 parts by weight of beetroot, 2-4 parts by weight of carrot, 1-2 parts by weight of purple cabbage, 1-2 parts by weight of spinach, 1-2 parts by weight of celery, 0.5-1 part by weight of Chinese yam, and 0.5-1 part by weight of broccoli.

2. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: The preparation method includes the following steps: S1: Select fresh organically grown beetroot, carrot, purple cabbage, spinach, celery, Chinese yam and tender broccoli stems, ensuring no pesticide residue pollution; S2: Immerse the vegetable raw materials in ozone water for 10 minutes respectively to remove surface microorganisms, and rinse them 3 times with running water and drain; S3: Conduct standardized cutting. After peeling, the beetroot, carrot and Chinese yam are cut into cubes; for purple cabbage, spinach and celery, remove the roots and old and withered leaves and cut them into sections; for the tender broccoli stems, keep the flower buds and the tender stem parts, cut them into pieces, and peel if possible; S4: Weigh according to the weight parts of the formula: S5: Conduct low-temperature cell wall breaking treatment, and put the mixed raw materials and purified water into a wall breaker; S6: Break the wall at a rotation speed of 3000-28000 r / min for 2-15 minutes, control the slurry temperature ≤ 35°C, and better retain dietary fiber through wall breaking; S7: Sub-pack the vegetable juice into sterile bottles and conduct ultra-high pressure treatment at a pressure of 600 KPa; S8: Drink it 5-7 times a day, 200-300 ml each time. Re-warm it in a 40°C water bath before drinking, and match it with steamed potatoes / oatmeal / water-boiled vegetables, without restrictions on the variety, mainly leafy vegetables, and eat them simultaneously to enhance the free radical scavenging efficiency.

3. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: In the step S1, select fresh organically grown beetroot, carrot, purple cabbage, spinach, celery, Chinese yam and tender broccoli stems. The raw materials need to meet the Chinese organic product certification standard GB / T 19630-2019, and the total pesticide residue detected by liquid chromatography-mass spectrometry technology ≤ 0.01 mg / kg; after the raw materials are harvested, they need to enter the pretreatment process within 4 hours, remove the parts with insect damage, mechanical damage and oxidative browning, and retain the edible parts with intact tissue structures.

4. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, wherein: In the step S2, an ozone aqueous solution with a concentration of 0.3 ppm is prepared by using a high-voltage ionization ozone generator, the water temperature is controlled at 15-20 °C, and the pH value is adjusted to 6.5-7.2; the raw materials are completely immersed in the ozone water in batches, and the soaking time is 10 minutes ± 30 seconds, during which the water body circulation flow rate is maintained at 0.5 m 3 / h; after cleaning, it is rinsed 3 times with drinking water conforming to the standard of GB 5749-2022, and the amount of water for each rinse is 3 times the weight of the raw materials. After the last rinse, it is centrifuged and dehydrated until the water content on the surface of the raw materials ≤ 5%.

5. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: In the step S3, after peeling, the beetroot, carrot and Chinese yam are cut into cubes of 10 mm × 10 mm × 10 mm using food-grade stainless steel cutting equipment, and the cutting angle deviation ≤ 2°; after removing the roots and old and withered leaves, the purple cabbage, spinach and celery are cut into uniform sections of 30-50 mm, and the flatness error of the cut surface ≤ 1 mm; the tender broccoli stems keep the flower buds with a diameter ≤ 3 mm and the tender stem parts, and are cut into blocks of 20 mm × 20 mm × 20 mm; all cutting processes need to be completed in a clean workshop below 10°C.

6. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: In the step S4, use an electronic balance with a precision of one-thousandth to weigh the raw materials according to the weight parts: 1-2 parts of beetroot, 2-4 parts of carrot, 1-2 parts of purple cabbage, 1-2 parts of spinach, 1-2 parts of celery, 0.5-1 part of Chinese yam, 0.5-1 part of broccoli; before mixing, it is necessary to detect that the moisture content of the raw materials ≤ 85%, the coefficient of variation CV of the mixing uniformity requirement ≤ 5%, and the mixing time is controlled within 3-5 minutes.

7. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: In the step S5, the pre-treated vegetables are put into a wall breaker according to the ratio, and pure water 1-2 times the total weight of the vegetables is added; the rotational speed of the wall breaker needs to reach more than 3000-30000 revolutions per minute and run continuously for 2-12 minutes to ensure that the cell walls are completely broken to release intracellular components; during the wall-breaking process, the temperature is maintained not higher than 40°C.

8. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: In the step S7, the homogenized vegetable juice is filled into bottles, and the single-bottle capacity is strictly controlled at 100-1000 ml, and the filling height does not exceed 2 cm below the bottle mouth; immediately seal the bottle mouth after filling, and label with the preparation time and batch number; the sterilized bottles need to be transferred to a 4°C refrigerated environment for storage within 30 minutes, and the refrigerated humidity is maintained at 70% - 80%; the shelf life after ultra-high pressure sterilization can be stored for 60 days below 8°C, and if not consumed within the time limit, it needs to be discarded; if extended storage is required, it is frozen at -18°C, and when thawing, it needs to be slowly thawed in a 4°C environment for 12 hours.

9. The preparation method of a vegetable juice for scavenging free radicals according to claim 1, characterized in that: In the step S8, it is consumed 5-7 times a day, with a single consumption of 200-300 ml, and the time interval is 2 hours ± 10 minutes; when rewarming, a constant temperature water bath is used, the water temperature is constant at 40°C ± 1°C, and the rewarming time is 10-15 minutes; the central temperature of the steamed potatoes eaten simultaneously needs to be ≥70°C, and the temperature of the oatmeal is maintained at 60-65°C, and the eating interval and the time difference of vegetable juice consumption ≤ 5 minutes.

Images