Nutrent fruit vegetable bean milk

A technology of fruit, vegetable, soy milk and nutrition, which is applied in the field of beverages, can solve the problem of single ingredients and cannot provide human vitamins and minerals comprehensively, and achieve the effect of comprehensive vitamins and minerals and improving the health of the body

Inactive Publication Date: 2004-07-28
朱贵宝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing soy milk products are generally composed of soy products and dairy products. Due to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: A nutritious fruit and vegetable soymilk beverage. Vegetable raw materials are boiled in low-temperature water to extract vegetable juice, fruit raw materials are directly squeezed into juice, and bean raw materials are firstly soaked in water to grind to obtain slurry, and then steamed and sterilized at high temperature to make soybean milk and then mixed with It is made by mixing vegetable juice and fruit juice and adding appropriate amount of seasoning raw materials. The raw materials and dosage used are (unit: kg) 35 soybeans, 15 black beans, 13 red beans, 25 mung beans, 12 green beans, 20 carrots, 15 Chinese cabbage, 15 leeks, 30 black rapeseed, 20 tomatoes, 20 white radishes, 15 celery, Laver 10, pumpkin 5, hawthorn 25, spinach 15, apple 80, milk 20, sucrose 10.

Embodiment 2

[0025] Example 2: A nutritious fruit and vegetable soymilk beverage. Vegetable raw materials are boiled in low-temperature water to extract vegetable juice, fruit raw materials are directly squeezed into juice, and bean raw materials are firstly soaked in water to grind to obtain slurry, then sterilized by high-temperature cooking to make soybean milk, and then mixed with Vegetable juice and fruit juice are mixed and made by adding appropriate amount of seasoning materials. The raw materials and weight used are (unit: kg): 30 soybeans, 10 black beans, 20 red beans, 20 mung beans, 20 green beans, 25 carrots, 20 Chinese cabbage, 10 leeks, Rapeseed 25, tomato 25, white radish 20, celery 20, seaweed 5, pumpkin 10, hawthorn 20, spinach 10, apple 180, milk 20, sucrose 15.

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PUM

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Abstract

The present invention relates to a nutrient fruit vegetable bean milk beverage. It is made up by using vegetable juice, fruit juice, bean milk, mixing them and adding proper quantity of flavouring material. Its raw material composition includes (by weight portion) 25-30 portions of soybean, 10-15 portions of black soybean, 15-20 portions of mung bean, 15-20 portions of green bean, 20-30 portions of carrot, 10-15 portions of Chinese cabbage, 10-15 portions of pumpkin, 20-30 portions of tomato, 10-15 portions of white turnip, 20-25 portions of hawthorn, 20-30 portions of Chinese chive and others. The above-mentioned flavouring material is milk and white sugar. The beverage richly contains vitamin, mineral, protein and trace elements.

Description

technical field [0001] The invention relates to a drink, in particular a nutritious fruit and vegetable soy milk drink with health care function. technical background [0002] Existing soymilk products are generally composed of soy products added with dairy products. Due to the single composition, they cannot comprehensively provide vitamins and minerals required by the human body. Contents of the invention [0003] Due to the busy work and partial eclipse eating habits, it is impossible for people to eat a variety of vegetables and beans for three meals a day. Once the human body lacks some vitamins and substances for a long time, it may cause some diseases. The present invention aims at the defects of existing products. Designed to provide a healthy drink that contains a comprehensive range of vitamins and minerals. [0004] Specifically, a nutritious fruit and vegetable soymilk beverage is made by soaking vegetable raw materials in low-temperature water to extract vege...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 朱贵宝
Owner 朱贵宝
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