Green cauliflower juice and its making method

A broccoli and beverage technology, applied in the field of broccoli juice beverage and its preparation, can solve the problems of nutrient loss, deterioration, unfavorable regular drinking, etc., and achieve the effect of bright green color and good taste

Inactive Publication Date: 2005-05-11
QINGCHANG FRUIT & VEGETABLE JUICE SHANGHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh fruit (vegetable) juice is a recognized healthy drink, like apple juice, cucumber juice, tomato juice, cabbage juice, etc., all have certain health functions to the body more or less, but fresh fruit (vegetable) juice drinks It is often squeezed and drunk immediately, and should not be stored for too long, otherwise it will cause nutrient loss or deterioration, so it is not c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Blanch the broccoli in boiling water for 35 seconds; then blanch the blanched broccoli in cold water for 35 seconds; drain and squeeze the juice, collect 80kg of vegetable juice, add 800g of iso-Vc sodium, centrifuge to remove the vegetable dregs Add 24kg of fructose and 800g of xanthan gum to the vegetable juice, and mix it with purified water to finally reach 800L; stir well to make it homogeneous; ultra-high temperature instantaneous sterilization at a temperature of 130°C, and finally canned and sealed.

Embodiment 2

[0051] Blanch the broccoli in boiling water for 35 seconds; then blanch the blanched broccoli in cold water for 35 seconds; drain and squeeze the juice, collect 320kg of vegetable juice, add 1000g of iso-Vc sodium, and centrifuge to remove vegetable dregs Add 24kg of maltose and 1600g of xanthan gum to the vegetable juice, and mix it with purified water to finally reach 800L; stir well to make it homogeneous; ultra-high temperature instantaneous sterilization at a temperature of 140°C, and finally canned and sealed.

Embodiment 3

[0053] Blanch the broccoli in boiling water for 35 seconds; then blanch the blanched broccoli in cold water for 35 seconds; drain and squeeze the juice, collect 160kg of vegetable juice, add 1600g of vitamin C, and centrifuge to remove the vegetable dregs; Add 24kg of maltose and 1000g of xanthan gum to the vegetable juice, and mix it with pure water to reach 800L; stir well to make it homogeneous; ultra-high temperature instantaneous sterilization at 140°C, and finally canned and sealed.

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PUM

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Abstract

A green cauliflower juice beverage rich in vitamines, cellulose and trace elements for improving immunity, and preventing tumor and hyperglycemia is prepared from gree cauliflower, xanthan gum, antioxiizing agent, saccharide and water through preparing juice of green cauliflower, and proportionally mixing it with others.

Description

technical field [0001] The invention relates to a vegetable juice drink and a preparation method thereof, in particular to a broccoli juice drink and a preparation method thereof. Background technique [0002] Broccoli is low in calories and rich in fiber. Broccoli with high fiber content can effectively reduce the absorption of glucose by the stomach, thereby lowering blood sugar and effectively controlling the condition of diabetes. Rich in vitamin C and A, it can effectively fight against breast cancer and colorectal cancer. Broccoli is also rich in ascorbic acid, which can enhance the detoxification ability of the liver and improve the body's immunity. [0003] Fresh fruit (vegetable) juice is a recognized healthy drink, like apple juice, cucumber juice, tomato juice, cabbage juice, etc., all have certain health functions to the body more or less, but fresh fruit (vegetable) juice drinks It is often squeezed and drunk immediately, and should not be stored for too long,...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
Inventor 周志国
Owner QINGCHANG FRUIT & VEGETABLE JUICE SHANGHAI
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