Multifunctional vegetable juice and method for making same

A vegetable juice and multi-functional technology, applied in the field of multi-functional vegetable juice and its preparation, can solve the problems of lack of nutrients and trace elements, single function and taste of drinks, no nutrition, etc., to stabilize blood pressure and inhibit cancer cells Growth, reduction of carcinogenic effects

Inactive Publication Date: 2003-12-31
胡佐满 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in my country's beverage and food market, all kinds of beverages generally have a single function and taste.
Some drinks such as cola drinks basically have no nutrition, excessive drinking is not good for health
Some fruit juice drinks generally contain food preservatives, which are harmful to the human body; moreover, these fruit juice drinks have a poor taste and are prone to thirst after drinking
In addition, these fruit juice drinks are not comprehensive in nutrition, lacking the daily essential nutrients and trace elements of the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The multifunctional vegetable juice is prepared from the following raw materials (parts by weight): 4kg cabbage juice, 4kg radish juice, 8kg pork bone, 0.8kg soybean, 2.5kg old ginger, 0.5kg cinnamon, 1.6-2kg salt, 0.35-0.7 sugar kg, pure water 76-80kg.

[0025] The preparation method of above-mentioned multifunctional vegetable juice comprises the following steps:

[0026] 1. Preparation of cabbage juice and radish juice: fresh cabbage and radish are decontaminated and washed, and then squeezed and filtered to obtain cabbage juice and radish juice after disinfection;

[0027] 2. Preparation of fresh pork bone soup: Weigh the pork bone, soybeans, ginger, cinnamon, and purified water in the above ratio and put them in a pot. After the soup is boiled, add the salt and sugar of the above weight ratio to season and filter to make fresh pork bone soup;

[0028] 3. When the boiled fresh pork bone soup is cooled to 80-85°C, add the prepared cabbage juice and radish juice int...

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PUM

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Abstract

The multifunctional vegetable juice is produced through blending cabbage juice, turnip juice and pork bone soup. During the production, cabbage and turnip are squeezed separately to obtain cabbage juice and turnip juice; pork bone, soybean, ginger, cassia and water are stewed to obtain soup and the soup is seasoned with salt and sugar; and cabbage juice and turnip juice are blended into soup to obtain the multifunctional vegetable juice. The multifunctional vegetable juice connects vitamin A, vitamin C, vitamin U, amino acids, glucose, rapin, carotin, calcium, carbohydrate, trace elements, etc. and thus has health care and disease preventing and treating effect.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a multifunctional vegetable juice and a preparation method thereof. Background technique [0002] At present, in my country's beverage and food market, all kinds of beverages generally have a single function and taste. Some drinks such as cola drinks basically have no nutrition, and drinking too much is bad for your health. Some fruit juice drinks generally contain food preservatives, which are harmful to the human body; and these fruit juice drinks have a bad taste, and they are prone to thirst after drinking. In addition, these fruit juice drinks are also incomplete in nutrition, lacking the daily essential nutrients and trace elements of the human body. Contents of the invention [0003] One of the objectives of the present invention is to provide a multifunctional vegetable that is composed of pure natural veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L13/60
Inventor 胡佐满许波胡诗林方伟胡均亮
Owner 胡佐满
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