Compound vegetable juice and its preparation method

A vegetable juice and vegetable technology, which is applied to the field of multi-variety compound vegetable juice and its processing and preparation, can solve the problems of single nutritional components and health-care dietetic effects, etc., and achieve the effects of rich natural flavor, pure and fragrant taste, and balanced nutrition.

Inactive Publication Date: 2005-08-24
谢兆坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the disadvantages of the single-variety vegetable juice prepared in the prior art, which has a single nutritional component and health-care dietary effect, and provides a natural compound vegetable juice with easy-to-obtain raw materials, balanced nutrition and no addition of any additives, preservatives and water and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Vegetable juice composition ratio (parts by weight):

[0028] carrot 40

[0029] tomato 20

[0030] Cucumber 16

[0031] celery 10

[0032] asparagus 4

[0033] winter melon 10

[0034] 2. Preparation method

[0035] Prepare 1 serving of compound vegetable juice

[0036] (1) Selection of raw materials: Pre-select the raw materials used to remove diseased and rotten vegetables to ensure product quality and reduce the spread of pollution during washing.

[0037] (2) Washing: Wash the preliminarily selected vegetables to remove microorganisms and pollutants on the surface of the vegetables, and wash carrots, cucumbers, lettuce, tomatoes, etc. with fungicides.

[0038] (3) Crushing: Peel the washed carrots, cucumbers, winter melons, lettuce, etc. and crush them with a multi-cutter into 0.3-0.4 cm strips, and cut celery with leaves into 3-5 cm segments.

[0039] (4) Heat treatment: The broken vegetables are steamed and heat-trea...

Embodiment 2

[0047] 1. Vegetable juice composition ratio (parts by weight):

[0048] carrot 35

[0049] tomato 25

[0050] Cucumber 18

[0051] Celery 15

[0052] lettuce 2

[0053] winter melon 5

[0054] Two, preparation method is the same as embodiment 1

Embodiment 3

[0056] 1. Vegetable juice composition ratio (parts by weight):

[0057] carrot 45

[0058] tomato 22

[0059] cucumber 15

[0060] Celery 12

[0061] winter melon 6

[0062] Two, preparation method is with embodiment 1.

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PUM

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Abstract

A composite vegetable juice rich in vitamines, amino acids and minerals is prepared from fresh carrot, tomator, celery, saparagus lettuce, white gourd and cucumber through proportional mixing, squeezing to obtain juice and aseptic vacuum packing.

Description

technical field [0001] The invention relates to a vegetable juice and a preparation method thereof, in particular to a multi-variety compound vegetable juice and a processing and preparation method thereof. Background technique [0002] Vegetable juice is a new type of beverage that has developed rapidly in recent years. It is loved by the world for its naturalness, nutrition and health care. At present, the main varieties in the domestic market include carrot juice, tomato juice, celery juice, cucumber juice, etc. Different vegetable juices have different effects. The people who drink it are also different. For example, carrot juice has the effects of nourishing the eyes, refreshing the mind, regulating metabolism, and enhancing resistance. It is the best nutritional food for infants and young children; disease; suitable for the elderly to drink. Cucumber juice has the functions of lowering blood pressure, lowering blood fat, losing weight and beautifying. Suitable for m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L19/00
Inventor 谢兆坤
Owner 谢兆坤
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