Vegetable juice for promoting reproduction of probiotics and preparation method of vegetable juice

Abstract

The invention discloses vegetable juice capable of promoting reproduction of probiotics and a preparation method of the vegetable juice, and belongs to the technical field of diet conditioning, in the vegetable juice, dietary fibers and intestinal flora are fully reserved through wall breaking treatment instead of squeezing, and then sufficient food is obtained for mass reproduction. Organic vegetables are used, no bactericide is used, toxic food is not provided, more dietary fibers are provided, low-temperature sterilization is used in the whole process, more dietary fibers are reserved, and the shelf life is longer after ultrahigh pressure treatment; vegetables such as carrots, beet roots, kohlrabi and the like in the formula are subjected to scientific proportioning and a wall breaking process, and high-concentration dietary fibers, active enzymes and natural prebiotics components are released. Dietary fibers form small particles after wall breaking, water absorption is enhanced, intestinal wall villus movement is stimulated, intestinal tract movement is accelerated, and metabolic waste discharge is accelerated. Active enzymes such as amylase and protease directly participate in food decomposition, the intestinal burden is reduced, and after long-term drinking, the intestinal barrier function can be repaired, and chronic constipation, abdominal distension and inflammatory response can be relieved.

Description

Technical Field

[0001] The present invention belongs to the technical field of diet conditioning, and specifically relates to a vegetable juice for promoting the reproduction of probiotics and a preparation method thereof. Background Art

[0002] The imbalance of modern diet structure and environmental pollution have led to the disorder of intestinal flora and the high incidence of chronic diseases. The market urgently needs solutions to restore the self-healing ability of the human body through natural dietary interventions. Currently, the technologies for supplementing intestinal probiotics on the market mainly include directly ingesting probiotic preparations, fermented foods (such as yogurt, pickles), and conventional vegetable juice drinks. Among them, probiotic preparations rely on exogenous bacterial species to colonize, but are affected by the gastric acid environment and intestinal competition inhibition, and the survival rate and colonization effect are unstable; although fermented foods contain natural probiotics, their bacterial species are single and limited by processing conditions, making it difficult to reproduce continuously. Conventional vegetable juices are mostly prepared by mixing single or a small amount of vegetables for juicing. Although they contain dietary fiber, they lack the synergistic formula design of active enzymes and prebiotics for probiotic proliferation, and the high-temperature sterilization or filtration process during the preparation process is likely to damage heat-sensitive nutrients, resulting in limited probiotic-promoting effects.

[0003] However, the existing technologies have significant defects: First, the method of directly supplementing probiotics is limited by the low survival rate of the flora and cannot solve the problem of the imbalance of the native intestinal flora; Second, due to the single formula and rough preparation process of the existing vegetable juice products, they cannot provide sufficient dietary fiber, active enzymes, and prebiotics at the same time, resulting in an incomplete nutritional environment required for the reproduction of probiotics. Summary of the Invention

[0004] The purpose of the present invention is to provide a vegetable juice for promoting the reproduction of probiotics 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 promoting the reproduction of probiotics, the vegetable juice includes: 2-4 parts by weight of carrots, 1-2 parts by weight of beetroots, 1-2 parts by weight of kohlrabi, 1-2 parts by weight of celery, and 1-2 parts by weight of purple cabbage.

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

[0007] S1: Select the following vegetables according to parts by weight: 2-4 parts by weight of carrots, 1-2 parts by weight of beetroots, 1-2 parts by weight of kohlrabi, 1-2 parts by weight of celery, and 1-2 parts by weight of purple cabbage;

[0008] S2: Soak the vegetables in an organic fruit and vegetable cleaner for 10 minutes, and rinse them 3 times with running water to remove surface agricultural residues and impurities;

[0009] S3: Cut the carrots, beetroots, kohlrabi, and purple cabbage into pieces 2-3 cm in size; cut the celery into sections 3-5 cm in length, retaining the stems and leaves.

[0010] S4: Add the processed vegetables into a wall breaking machine according to the proportion, add purified water 1 times the total weight of the vegetables, start the wall breaking program, and beat into a fine slurry;

[0011] S5: After cell wall breaking, let it stand for 5 minutes, stir at low speed with a food-grade stirring rod to retain all dietary fiber and active ingredients without filtering;

[0012] S6: Pack the vegetable juice into sterile bottles, each with a capacity of 50-1000 ml, sterilize at ultra-high pressure 600mpa, seal and refrigerate, with a shelf life of ≤48 hours;

[0013] S7: Heat the vegetable juice in 40℃ warm water for 10 minutes before drinking, shake well and drink;

[0014] S8: Each batch is sampled and tested for dietary fiber content ≥5g / 100ml, active enzyme activity: amylase ≥50U / g and prebiotics: oligofructose ≥3% to ensure that it meets the standards for promoting the reproduction of probiotics. After that, the entire preparation process of vegetable juice for promoting the reproduction of probiotics can be completed.

[0015] In a preferred embodiment, in step S1, all raw materials must be organically certified products to ensure that there are no pesticide residues and chemical additives, and fresh vegetables of the season are preferably used to increase the content of active ingredients.

[0016] In a preferred embodiment, in step S2, the screened vegetables are placed in a food-grade organic fruit and vegetable detergent solution and soaked for 10 minutes, with a detergent concentration of 0.5% to 1%; after soaking, they are rinsed with running water for 3 times, with each rinse time not less than 2 minutes, and the water temperature is controlled below 15-25°C; after washing, the surface moisture needs to be drained to avoid residual water from diluting the concentration of vegetable juice; for root vegetables, the surface needs to be lightly brushed with a soft brush to remove dirt; leafy vegetables need to be separated and rinsed one by one at the wrinkles of the leaf surface.

[0017] In a preferred embodiment, in step S3, carrots, beetroots and kohlrabi are cut into uniform pieces of 2-3 cm to ensure balanced force during wall breaking; celery retains stems and leaves and is cut into 3-5 cm segments; purple cabbage needs to be stripped of the outer old leaves, and only the middle to inner leaves are taken and torn into 5-8 cm slices; stainless steel knives are used as cutting tools, and the vegetables are exposed to the air for no more than 15 minutes after cutting to prevent oxidation and loss of active enzymes; all processed vegetable fragments need to be immediately transferred to the next step to avoid long-term accumulation leading to microbial growth.

[0018] In a preferred embodiment, in step S4, the pre-treated vegetables are put into a wall breaker according to the ratio, and pure water equal to 1 time the total weight of the vegetables is added; the rotation speed of the wall breaker needs to reach 3000 - 30000 revolutions per minute or more, and it runs continuously for 2 - 15 minutes to ensure that the cell walls are completely broken to release intracellular components; during the wall-breaking process, the temperature is kept below 40°C.

[0019] In a preferred embodiment, in step S5, after the wall-breaking is completed, the slurry is left standing for 5 minutes to allow large particle fibers to settle naturally; then a food-grade silicone stirring rod is used to stir clockwise at a low speed of 60 revolutions per minute for 2 minutes to promote the uniform mixing of the fibers and the liquid and avoid stratification; the ambient temperature during the whole operation process needs to be controlled at 20 - 25°C, and metal utensils are prohibited from contacting the slurry to prevent oxidation; finally, the state of the slurry needs to be delicate without visible particles to the naked eye, and the consistency is between that of thick soup and juice, and the dietary fiber retention rate needs to be ≥95%.

[0020] In a preferred embodiment, in step S6, the homogenized vegetable juice is sub-packed into brown sterile bottles, and the single-bottle capacity is strictly controlled at 200 - 300 milliliters, and the filling height does not exceed 2 centimeters below the bottle mouth; immediately seal the bottle mouth after sub-packing, and label it with the preparation time and batch number; the sealed bottle needs 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 at 600 MPa, the shelf life is 60 days, and if it is not consumed after the due time, 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.

[0021] In a preferred embodiment, in step S7, the sealed bottle is placed in a 40°C constant temperature water bath and heated for 10 minutes, and then the bottle body is shaken 10 times after heating to make the components uniform.

[0022] In a preferred embodiment, in step S8, the dietary fiber content needs to be ≥5 grams / 100 milliliters, and it is detected according to the GB5009.88 - 2014 standard; the requirements for the activity of active enzymes are that amylase ≥50 units / gram and protease ≥30 units / gram.

[0023] In summary, due to the adoption of the above technical solutions, the beneficial effects of the present invention are as follows:

[0024] 1. In the present invention, through wall-breaking treatment instead of pressing, dietary fiber is fully retained, and intestinal flora obtain sufficient food and thus multiply in large numbers. Using organic vegetables without fungicides, while not providing toxin-containing food, it provides more dietary fiber. Low-temperature sterilization is used throughout the process, retaining more dietary fiber, and after ultra-high pressure treatment, the shelf life is longer;

[0025] In the formula, vegetables such as carrots, beetroots, and kohlrabi are scientifically proportioned and processed by a wall-breaking technique to release high concentrations of dietary fiber, active enzymes, and natural prebiotic components. After being broken by the wall-breaking process, the dietary fiber forms tiny particles, enhancing water absorption and stimulating the movement of intestinal villi, accelerating intestinal peristalsis and the excretion of metabolic wastes; active enzymes such as amylase and protease directly participate in food decomposition, reducing the burden on the intestine caused by undigested residues; the fructooligosaccharides in beetroots and the anthocyanins in red cabbages act as prebiotics, selectively feeding beneficial bacteria such as Bifidobacterium and Lactobacillus. Experimental data show that continuous drinking for 7 days can increase the number of intestinal probiotics by more than 30%. In addition, the use of organic vegetable raw materials and strict control of agricultural residues avoid the inhibition of fungicides on the bacteria, ensuring the reproduction of probiotics in a low-toxin environment. Long-term drinking can repair the intestinal barrier function, relieve chronic constipation, abdominal distension, and inflammatory reactions.

[0026] 2. In the present invention, systemic health benefits are achieved through nutritional synergy and drinking norms. Trace elements such as zinc, magnesium, and vitamin C in vegetable juice and phytochemicals work together to scavenge free radicals, reducing the damage caused by oxidative stress to the intestine and immune system; water-soluble dietary fiber and the short-chain fatty acids produced by the metabolism of probiotics jointly reduce the concentration of blood toxins and enhance the liver's detoxification ability. At the same time, the phased drinking strategy (such as drinking on an empty stomach before meals, 2-4 times a day) enables efficient absorption of nutrients. Combined with the dietary requirements of avoiding oil, salt, and sugar, it can reduce blood lipid and blood sugar loads in the short term and relieve the metabolic pressure on the liver and kidneys. Long-term application can gradually restore the potassium-sodium balance in the human body, enhance the self-healing ability of cells, and is especially suitable for patients with chronic diseases and those with low immunity, ultimately achieving a virtuous cycle from intestinal health to the restoration of overall body functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 is a schematic diagram of the process principle of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0028] In order to make the objectives, technical solutions, and advantages of the present invention clearer and more understandable, the present invention will be further described in detail below with reference to the accompanying 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.

[0029] Example 1:

[0030] Refer to Figure 1 , a vegetable juice that promotes the reproduction of probiotics. The vegetable juice includes: 2 parts by weight of carrots, 1 part by weight of beetroots, 1 part by weight of kohlrabi, 1 part by weight of celery, and 1 part by weight of red cabbages.

[0031] The preparation method of the vegetable juice includes the following steps:

[0032] S1: Select the following vegetables by weight: 2 parts by weight of carrots, 1 part by weight of beetroots, 1 part by weight of kohlrabi, 1 part by weight of celery, and 1 part by weight of red cabbages;

[0033] S2: Soak the vegetables in an organic fruit and vegetable cleaner for 10 minutes, and rinse them 3 times with running water to remove the pesticides and impurities on the surface.

[0034] S3: Cut the carrots, beets, kohlrabi, and purple cabbages into pieces 2 - 3 cm in size; cut the celery into sections 3 - 5 cm in length, and keep the stem and leaf parts.

[0035] S4: Put the processed vegetables into a blender according to the ratio, add purified water equal to 1 times the total weight of the vegetables (for example, add 500 ml of water to 500 grams of vegetables in total), start the blending program (rotation speed ≥ 30,000 revolutions per minute, lasting for 2 minutes), and blend them into a fine slurry.

[0036] S5: Let it stand for 5 minutes after blending, stir gently with a food - grade stirring rod at a low speed, retain all dietary fiber and active ingredients, and there is no need to filter.

[0037] S6: Pour the vegetable juice into sterile bottles, with each bottle having a capacity of 200 - 300 ml. After sealing, store it in the refrigerator (4℃), and the shelf life ≤ 48 hours.

[0038] S7: Before drinking, place the vegetable juice in warm water at 40℃ and heat it in a water - bath for 10 minutes (or heat it at low power in the microwave for 20 seconds), shake it well and then drink.

[0039] S8: For each batch, sample and test that the dietary fiber content ≥ 5 g / 100 ml, the activity of active enzymes: amylase ≥ 50 U / g, and prebiotics: fructooligosaccharide ≥ 3%. Ensure that it meets the standard for promoting the reproduction of probiotics, and then the entire preparation process of the vegetable juice for promoting the reproduction of probiotics can be ended.

[0040] In step S1, all raw materials must be organically certified products to ensure no pesticide residues and chemical additives. It is preferred to use fresh vegetables in season to increase the content of active ingredients.

[0041] In step S2, place the selected vegetables in a food - grade organic fruit and vegetable cleaner solution and soak them for 10 minutes. The concentration of the cleaner is 0.5% - 1% (add 5 - 10 ml of cleaner per liter of water). After soaking, rinse them 3 times with running water, with each rinsing time not less than 2 minutes, and control the water temperature at 15 - 25℃. After cleaning, drain the surface water to avoid diluting the concentration of the vegetable juice with the remaining water. For root vegetables (such as carrots and beets), use a soft brush to gently brush the epidermis to remove the soil; for leafy vegetables (such as celery and purple cabbage), separate each leaf and rinse the folds on the leaf surface.

[0042] In step S3, hard vegetables such as carrots, beetroots, and kohlrabi are cut into uniform pieces 2-3 cm in size to ensure balanced force during cell wall breaking; celery with its leaves and stems is cut into sections 3-5 cm long; for purple cabbage, the outer old leaves are removed, and only the middle to inner leaves are taken and torn into pieces 5-8 cm in size. A stainless steel knife is used as the cutting tool, and the exposure time of the cut vegetables to air should not exceed 15 minutes to prevent oxidative loss of active enzymes. All processed vegetable pieces should immediately enter the next step to avoid microbial growth caused by long-term accumulation.

[0043] In step S4, the pre-treated vegetables are put into a wall breaker according to the ratio, and pure water equal to 1 times the total weight of the vegetables is added (for example, if the total weight of the vegetables is 500 grams, 500 ml of water needs to be added). The rotational speed of the wall breaker should reach over 30,000 revolutions per minute and run continuously for 2 minutes to ensure complete rupture of the cell walls and release of intracellular components. During the wall breaking process, the temperature should be kept below 40°C, and if necessary, segmented operation can be carried out (pause for 10 seconds to dissipate heat every 30 seconds of operation). If a household wall breaker is used, the "fruit and vegetable juice" or "high fiber" mode should be selected to avoid the start of the heating function resulting in the loss of enzyme activity.

[0044] In step S5, after the wall breaking is completed, the slurry is allowed to stand for 5 minutes to let the large particle fibers settle naturally. Subsequently, a food-grade silicone stirring rod is used to stir clockwise at a low speed of 60 revolutions per minute for 2 minutes to promote uniform mixing of the fibers and the liquid and avoid stratification. The temperature of the entire operation environment should be controlled at 20-25°C, and metal utensils are prohibited from contacting the slurry to prevent oxidation. The final state of the slurry should be fine without visible particles to the naked eye, with a consistency between thick soup and fruit juice, and the dietary fiber retention rate should be ≥95%.

[0045] In step S6, the homogenized vegetable juice is filled into brown sterile bottles. The single bottle capacity is strictly controlled at 200-300 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 sealed bottle should 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 60 days at 8°C or below, and 48 hours at room temperature. If not consumed within the time limit, it needs to be discarded. If extended storage is required, it can be frozen at -18°C (freezing time ≤7 days), and when thawing, it should be slowly thawed in a 4°C environment for 12 hours.

[0046] In step S7, the sealed bottle is placed in a 40°C constant temperature water bath and heated for 10 minutes, or heated in the low power mode (power ≤300W) of a microwave oven for 20 seconds. After heating, shake the bottle 10 times to make the components uniform. The drinking temperature should be controlled at 35-38°C, and exceeding 40°C is prohibited to avoid inactivation of active enzymes. The daily drinking frequency is 2-4 times, 200-300 ml each time, and it should be drunk on an empty stomach 30 minutes before meals. Avoid consuming other foods or beverages within 30 minutes after drinking.

[0047] In step S8, the dietary fiber content should be ≥5 g / 100 mL, and it is detected according to the standard of GB 5009.88-2014; the requirements for the activity of active enzymes are that the amylase should be ≥50 units / g and the protease should be ≥30 units / g, which are determined by the enzyme-linked immunosorbent assay method; the content of prebiotics (calculated as fructooligosaccharides) should be ≥3%, and it is detected by the high performance liquid chromatography method with reference to GB 5009.255-2016. At the same time, the microbial limit inspection should be carried out, the total number of colonies should be ≤100 CFU / mL, and coliforms should not be detected. The unqualified batches should be traced back to the raw material cleaning and packaging links and re-prepared.

[0048] Example 2:

[0049] Refer to Figure 1 , a vegetable juice that promotes the reproduction of probiotics, and the vegetable juice includes: 4 parts by weight of carrots, 2 parts by weight of beetroots, 2 parts by weight of kohlrabi, 2 parts by weight of celery, and 2 parts by weight of purple cabbages.

[0050] The preparation method of the vegetable juice includes the following steps:

[0051] S1: Select the following vegetables according to the parts by weight: 4 parts by weight of carrots, 2 parts by weight of beetroots, 2 parts by weight of kohlrabi, 2 parts by weight of celery, and 2 parts by weight of purple cabbages;

[0052] S2: Soak the vegetables in an organic fruit and vegetable cleaner for 10 minutes, and rinse them 3 times with running water to remove the pesticides and impurities on the surface;

[0053] S3: Cut the carrots, beetroots, kohlrabi, and purple cabbages into pieces of 2-3 cm; cut the celery into sections of 3-5 cm, and keep the stem and leaf parts;

[0054] S4: Add the processed vegetables to a wall breaker according to the ratio, add purified water 1 time the total weight of the vegetables (for example: 500 g of vegetables in total plus 500 mL of water), start the wall breaking program (rotation speed ≥30000 revolutions per minute, lasting for 2 minutes), and beat them into a delicate slurry;

[0055] S5: Let it stand for 5 minutes after wall breaking, stir it evenly at a low speed with a food-grade stirrer, keep all the dietary fiber and active ingredients, and there is no need to filter;

[0056] S6: Divide the vegetable juice into sterile bottles, with a capacity of 200-300 mL per bottle, seal it and store it refrigerated (4°C), and the shelf life is ≤48 hours;

[0057] S7: Before drinking, place the vegetable juice in warm water at 40°C and heat it in a water bath for 10 minutes (or heat it in a microwave oven at low power for 20 seconds), shake it well and then drink;

[0058] S8: Sample and detect the dietary fiber content of each batch to be ≥5 g / 100 ml, the activity of active enzymes: amylase ≥50 U / g, and prebiotics: fructooligosaccharide ≥3%. Ensure compliance with the standard for promoting the reproduction of probiotics, and then the entire preparation process of the vegetable juice for promoting the reproduction of probiotics can be ended.

[0059] In step S1, all raw materials must be organically certified products to ensure no pesticide residues and chemical additives. It is preferred to use fresh vegetables in season to increase the content of active ingredients.

[0060] In step S2, soak the selected vegetables in a food-grade organic fruit and vegetable cleaner solution for 10 minutes. The concentration of the cleaner is 0.5% - 1% (add 5 - 10 ml of cleaner per liter of water). After soaking, rinse with running water 3 times, with each rinsing time not less than 2 minutes, and the water temperature controlled at 15 - 25°C. After cleaning, drain the surface water to avoid diluting the vegetable juice concentration with residual water. For root vegetables (such as carrots and beetroots), use a soft brush to gently brush the epidermis to remove dirt; for leafy vegetables (such as celery and purple cabbages), separate and rinse the folds of each leaf surface one by one.

[0061] In step S3, cut hard vegetables such as carrots, beetroots, and kohlrabi into uniform pieces of 2 - 3 cm to ensure balanced force during cell wall breaking; keep the stems and leaves of celery and cut them into sections of 3 - 5 cm; for purple cabbage, remove the outer old leaves and only take the middle to inner leaves, and tear them into pieces of 5 - 8 cm. The cutting tool should use a stainless steel knife, and the exposure time of the cut vegetables to the air should not exceed 15 minutes to prevent oxidative loss of active enzymes. All processed vegetable pieces should immediately enter the next step to avoid microbial growth caused by long-term accumulation.

[0062] In step S4, put the pretreated vegetables into a wall breaker according to the ratio, and add pure water equal to 1 times the total weight of the vegetables (for example, if the total weight of the vegetables is 500 grams, 500 ml of water needs to be added). The rotation speed of the wall breaker should reach more than 30,000 revolutions per minute and run continuously for 2 minutes to ensure that the cell walls are completely broken and the intracellular components are released. Keep the temperature below 40°C during the wall breaking process, and if necessary, operate in segments (pause for 10 seconds to dissipate heat every 30 seconds of operation). If a household wall breaker is used, select the "fruit and vegetable juice" or "high fiber" mode to avoid the start of the heating function resulting in the loss of enzyme activity.

[0063] In step S5, after the wall breaking is completed, let the slurry stand for 5 minutes to allow the large particle fibers to settle naturally. Then use a food-grade silicone stirring rod to stir clockwise at a low speed of 60 revolutions per minute for 2 minutes to promote the uniform mixing of the fibers and the liquid and avoid stratification. The temperature of the whole operation environment should be controlled at 20 - 25°C, and metal utensils are prohibited from contacting the slurry to prevent oxidation. The final state of the slurry should be delicate without visible particles to the naked eye, with a consistency between thick soup and fruit juice, and the dietary fiber retention rate should be ≥95%.

[0064] In step S6, the homogenized vegetable juice is filled into sterile bottles. The capacity of each bottle is strictly controlled at 200 - 300 milliliters, and the filling height does not exceed 2 centimeters 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 sealed bottle needs 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 60 days at a temperature below 8°C and 48 hours at 8°C. If not consumed within the time limit, it needs to be discarded. If extended storage is required, it can be frozen at -18°C (freezing time ≤ 7 days), and when thawing, it needs to be slowly thawed in a 4°C environment for 12 hours.

[0065] In step S7, the sealed bottle is placed in a 40°C constant temperature water bath and heated for 10 minutes, or heated in a microwave oven on low power mode (power ≤ 300W) for 20 seconds. After heating, shake the bottle 10 times to make the components uniform. The drinking temperature needs to be controlled at 35 - 38°C, and exceeding 40°C is prohibited to avoid inactivation of active enzymes. The daily drinking frequency is 2 - 4 times, 200 - 300 milliliters each time, and it needs to be drunk on an empty stomach 30 minutes before meals. Avoid consuming other foods or beverages within 30 minutes after drinking.

[0066] In step S8, the dietary fiber content needs to be ≥5 grams / 100 milliliters, and it is detected according to the standard of GB 5009.88 - 2014; the requirements for the activity of active enzymes are amylase ≥50 units / gram and protease ≥30 units / gram, which are determined by enzyme-linked immunosorbent assay; the content of prebiotics (calculated as fructooligosaccharides) needs to be ≥3%, and it is detected by high performance liquid chromatography with reference to GB 5009.255 - 2016. At the same time, microbial limit inspection needs to be carried out, with the total number of colonies ≤100 CFU / ml and no detection of coliform bacteria. Batches with unqualified detection need to be traced back to the raw material cleaning and filling links and re-prepared.

[0067] Comparative example:

[0068] Experimental design: To verify the effect of the vegetable juice of the present invention in promoting the reproduction of probiotics, Example 1 (low ratio group), Example 2 (high ratio group) and commercially available ordinary single vegetable juice (only containing carrot juice) were selected as controls for a comparative experiment. The experimental period was 14 days, and the subjects were 150 patients with constipation and intestinal flora imbalance (randomly divided into three groups, 50 people in each group). The detection indexes included the number of intestinal probiotics, the constipation improvement rate, the content of active enzymes and the free radical scavenging rate.

[0069] The experimental data are shown in the following table:

[0070]

[0071] It can be known from the above that in the present invention, vegetables such as carrots, beetroots, and kohlrabi in the formula are scientifically proportioned and subjected to a wall-breaking process to release high-concentration dietary fiber, active enzymes, and natural prebiotic components. The dietary fiber forms tiny particles after wall-breaking, enhancing water absorption and stimulating the movement of intestinal villi, accelerating intestinal peristalsis and the excretion of metabolic wastes; active enzymes such as amylase and protease directly participate in food decomposition, reducing the burden on the intestine caused by undigested residues; the fructooligosaccharides in beetroots and the anthocyanins in red cabbages act as prebiotics, selectively feeding beneficial bacteria such as Bifidobacterium and Lactobacillus. Experimental data show that continuous drinking for 7 days can increase the number of intestinal probiotics by more than 30%. In addition, the use of organic vegetable raw materials and strict control of agricultural residues avoid the inhibition of fungicides on the bacteria, ensuring the reproduction of probiotics in a low-toxin environment. Long-term drinking can repair the intestinal barrier function, relieve chronic constipation, abdominal distension, and inflammatory reactions.

[0072] In the present invention, systemic health benefits are achieved through nutritional synergy and drinking norms. Trace elements such as zinc, magnesium, and vitamin C in vegetable juice and phytochemicals work together to scavenge free radicals, reducing the damage of oxidative stress to the intestine and immune system; water-soluble dietary fiber and the short-chain fatty acids produced by the metabolism of probiotics jointly reduce the concentration of blood toxins and enhance the liver's detoxification ability. At the same time, the phased drinking strategy (such as drinking on an empty stomach before meals, 2-4 times a day) enables the efficient absorption of nutrients. Combined with the dietary requirements of avoiding oil, salt, and sugar, it can reduce the blood lipid and blood sugar loads in the short term and relieve the metabolic pressure on the liver and kidneys. Long-term application can gradually restore the potassium-sodium balance in the human body, enhance the self-healing ability of cells, and is especially suitable for patients with chronic diseases and those with low immunity, ultimately achieving a virtuous cycle from intestinal health to the restoration of overall body functions.

[0073] It can be known from the above that in the present invention, vegetables such as carrots, beetroots, and kohlrabi in the formula are scientifically proportioned and subjected to a wall-breaking process to release high-concentration dietary fiber, active enzymes, and natural prebiotic components. The dietary fiber forms tiny particles after wall-breaking, enhancing water absorption and stimulating the movement of intestinal villi, accelerating intestinal peristalsis and the excretion of metabolic wastes; active enzymes such as amylase and protease directly participate in food decomposition, reducing the burden on the intestine caused by undigested residues; the fructooligosaccharides in beetroots and the anthocyanins in red cabbages act as prebiotics, selectively feeding beneficial bacteria such as Bifidobacterium and Lactobacillus. Experimental data show that continuous drinking for 7 days can increase the number of intestinal probiotics by more than 30%. In addition, the use of organic vegetable raw materials and strict control of agricultural residues avoid the inhibition of fungicides on the bacteria, ensuring the reproduction of probiotics in a low-toxin environment. Long-term drinking can repair the intestinal barrier function, relieve chronic constipation, abdominal distension, and inflammatory reactions.

[0074] In the present invention, overall health benefits are achieved through nutritional synergy and drinking norms. Trace elements such as zinc, magnesium, and vitamin C in vegetable juice, along with phytochemicals, work together to scavenge free radicals, reducing the damage caused by oxidative stress to the gut and immune system. Water-soluble dietary fiber and the short-chain fatty acids produced by the metabolism of probiotics jointly reduce the concentration of blood toxins and enhance the liver's detoxification ability. At the same time, the phased drinking strategy (such as drinking on an empty stomach before meals, 2-4 times a day) enables efficient absorption of nutrients. Combined with the dietary requirement of avoiding oil, salt, and sugar, it can reduce blood lipid and blood sugar loads in the short term and relieve the metabolic pressure on the liver and kidneys. Long-term application can gradually restore the potassium-sodium balance in the human body and enhance the self-healing ability of cells. It is particularly suitable for patients with chronic diseases and those with low immunity, ultimately achieving a virtuous cycle from gut health to the restoration of overall body functions.

[0075] Through cell wall breaking instead of squeezing, dietary fiber is fully retained, providing sufficient food for the gut microbiota to multiply in large numbers. Using organic vegetables without fungicides not only does not provide toxin-containing food but also provides more dietary fiber. Low-temperature sterilization is used throughout the process, retaining more dietary fiber. Moreover, after ultra-high pressure treatment, the shelf life is longer.

[0076] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, such that a process, method, article, or device comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. Without further limitation, an element defined by the phrase "comprising a..." does not exclude the existence of additional identical elements in the process, method, article, or device comprising the element.

[0077] The above description enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be obvious to those skilled in the art. The general principles defined herein can 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 these embodiments shown herein, but rather to the broadest scope consistent with the principles and novel features disclosed herein.

Claims

1. A vegetable juice for promoting the reproduction of probiotics, characterized in that: The vegetable juice includes: 2-4 parts by weight of carrots, 1-2 parts by weight of beetroots, 1-2 parts by weight of kohlrabi, 1-2 parts by weight of celery, and 1-2 parts by weight of red cabbage.

2. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: The preparation method includes the following steps: S1: Select the following vegetables by weight: 2-4 parts by weight of carrots, 1-2 parts by weight of beetroots, 1-2 parts by weight of kohlrabi, 1-2 parts by weight of celery, and 1-2 parts by weight of red cabbage; S2: Soak the vegetables in an organic fruit and vegetable cleaner for 10 minutes, and rinse them 3 times with running water to remove surface agricultural residues and impurities; S3: Cut the carrots, beetroots, kohlrabi, and red cabbage into pieces 2-3 cm in size; cut the celery into sections 3-5 cm in length, keeping the stems and leaves; S4: Add the processed vegetables to a blender according to the ratio, add purified water equal to 1 times the total weight of the vegetables, start the blending program, and blend into a fine slurry; S5: Let it stand for 5 minutes after blending, stir gently at a low speed with a food-grade stirring rod, retain all dietary fiber and active ingredients, and there is no need to filter; S6: Divide the vegetable juice into sterile bottles and perform ultra-high pressure treatment at a pressure of 600 KPa. The capacity of each bottle is 100-1000 ml. After sealing, store it refrigerated. The shelf life is ≤60 days, and the storage time is longer in the frozen state; S7: Before drinking, place the vegetable juice in warm water at 40°C and heat it in a water bath for 10 minutes, shake it well and then drink; S8: Sample and detect the dietary fiber content ≥3 g / 100 ml, the activity of active enzymes: amylase ≥50 U / g, and prebiotics: fructooligosaccharide ≥3% for each batch to ensure compliance with the standard for promoting the reproduction of probiotics. After that, the preparation process of the vegetable juice for promoting the reproduction of probiotics can be completed.

3. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S1, all raw materials must be organically certified products to ensure no pesticide residues and chemical additives. Fresh vegetables of the current season are preferably selected to increase the content of active ingredients. The raw materials need to comply with the Chinese organic product certification standard GB / T 19630-2019, and the total amount of pesticide residues detected by liquid chromatography-mass spectrometry is ≤0.01 mg / kg.

4. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S2, place the selected vegetables in a food-grade organic fruit and vegetable cleaner solution and soak for 10 minutes. The concentration of the cleaner is 0.5%-1%; after soaking, rinse 3 times with running water, and the rinsing time for each time is not less than 2 minutes. The water temperature is controlled below 25°C; after cleaning, drain the surface water to avoid residual water diluting the concentration of the vegetable juice; for root vegetables, gently brush the epidermis with a soft brush to remove the soil; for leafy vegetables, separate each leaf and rinse the folds of the leaf surface.

5. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S3, cut the carrots, beetroots, and kohlrabi into uniform pieces 2-3 cm in size to ensure uniform force during blending; keep the stems and leaves of the celery and cut it into sections 3-5 cm in length; for red cabbage, remove the outer old leaves, only take the middle to inner leaves, and tear them into pieces 5-8 cm in size; use a stainless steel knife as the cutting tool, and the exposure time of the cut vegetables to the air does not exceed 15 minutes to prevent the loss of active enzymes due to oxidation; all processed vegetable pieces need to immediately enter the next step to avoid the growth of microorganisms caused by long-term accumulation.

6. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S4, the pre-treated vegetables are put into a blender according to the ratio, and pure water 1 to 2 times the total weight of the vegetables is added; the rotational speed of the blender needs to reach more than 3,000 to 30,000 revolutions per minute and run continuously for 2 to 12 minutes to ensure that the cell walls are completely broken to release intracellular components; during the blending process, the temperature is maintained at no higher than 40°C.

7. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S5, after the blending is completed, the slurry is left standing for 5 minutes to allow the large particle fibers to settle naturally; then a food-grade silicone stirring rod is used to stir clockwise at a low speed of 60 revolutions per minute for 2 minutes to promote the uniform mixing of the fibers and the liquid and avoid stratification; the temperature of the whole operation environment needs to be controlled within 10°C, and metal utensils are prohibited from contacting the slurry to prevent oxidation; finally, the state of the slurry needs to be delicate without visible particles to the naked eye, the consistency is between that of thick soup and juice, and the dietary fiber retention rate needs to be ≥95%.

8. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S6, the homogenized vegetable juice is sub-packed into bottles, and the single-bottle capacity is strictly controlled at 100 to 1,000 milliliters, and the filling height does not exceed 2 centimeters below the bottle mouth; immediately after sub-packing, the bottle mouth is sealed, and a label is attached indicating the preparation time and batch number; the sealed bottle needs to be transferred to a 4°C refrigerated environment for storage within 30 minutes, and the refrigerated humidity is maintained at 70% to 80%; after ultra-high pressure sterilization, at a low temperature within 8°C, the shelf life is 60 days, and if not consumed after 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.

9. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S7, the sealed bottle is placed in a 40°C constant temperature water bath and heated for 10 minutes while being separated by water, and after heating, the bottle body is shaken 10 times to make the components uniform.

10. The preparation method of a vegetable juice for promoting the reproduction of probiotics according to claim 1, characterized in that: In step S8, the dietary fiber content needs to be ≥5 grams / 100 milliliters, and it is detected according to the standard of GB 5009.88-2014; the requirements for the activity of active enzymes are that amylase ≥50 units / gram and protease ≥30 units / gram.

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