Vegetable juice for regulating potassium-sodium balance and preparation method thereof

Abstract

The invention relates to vegetable juice capable of regulating potassium-sodium balance and a preparation method of the vegetable juice. The vegetable juice comprises the following components in parts by weight: 50-150 parts of carrots, 10-50 parts of beet roots and 10-50 parts of kohlrabi. Comprising the following steps: (1) weighing the components in parts by weight; (2) peeling and dicing carrots, beet roots and kohlrabi; (3) putting a vegetable mixture formed by the diced carrots, beet roots and kohlrabi into a wall breaking machine, and adding warm water or purified water at the temperature of not more than 40 DEG C at the same time; and (4) starting the wall breaking machine until the vegetables are completely broken to form uniform vegetable juice. The vegetable juice has the advantages that the formula of the vegetable juice is meticulously designed, so that electrolyte balance in a human body can be adjusted, and the vegetable juice plays an important role in maintaining heart health and blood pressure stability. Vegetables planted in the land with no pesticide and no chemical fertilizer are used, chemical residues are reduced, and the safety and health value of products are improved.

Description

Technical Field

[0001] The invention relates to vegetable juice for regulating potassium-sodium balance and a preparation method thereof, belonging to the field of beverage preparation. Background Art

[0002] With the growing awareness of healthy eating, people are increasingly choosing nutritious, easily digestible beverages. Vegetable juice, as a healthy beverage, is favored for its rich vitamin and mineral content. However, existing vegetable juice formulas often lack specific nutritional ratios and innovative production methods, failing to meet the market demand for high-quality vegetable juice. Against this backdrop, the development of a new type of vegetable juice beverage that not only provides essential nutrients but also enhances its health benefits through scientific formulations and advanced production processes has become an urgent market need.

[0003] The nutritional value of vegetable juice lies in its ability to provide essential vitamins and minerals, such as vitamins A, C, and K, as well as potassium and calcium. These nutrients play an important role in maintaining good health, enhancing immunity, promoting digestion, and preventing disease. However, traditional vegetable juices often lose some nutrients during processing or, due to their single formula, fail to provide comprehensive nutritional support. Furthermore, some vegetable juice products on the market, in pursuit of taste and shelf life, add excessive amounts of sugar and preservatives, which not only reduces their health value but also poses potential risks to consumers' health.

[0004] Therefore, developing a new vegetable juice beverage must not only preserve the vegetables' original nutrients but also scientifically enhance their bioavailability, making them more easily absorbed by the human body. This requires careful consideration of the vegetable types, proportions, and processing techniques. For example, organically grown vegetables can be selected, cell wall-breaking technology can be used to release more nutrients, and temperature and time can be controlled during processing to minimize nutrient loss. Furthermore, innovative formulas can combine the characteristics of different vegetables to develop beverages with specific health benefits, such as boosting immunity, improving cardiovascular health, or facilitating digestion.

[0005] In short, as consumers' demand for healthy drinks continues to grow, the vegetable juice industry needs to continue to innovate and provide higher-quality, more nutritious products to meet market expectations. This will not only improve consumers' health but also bring new growth points to the vegetable juice market. Summary of the Invention

[0006] In order to overcome the defects of the prior art, the present invention provides a vegetable juice for regulating potassium-sodium balance and a preparation method thereof. The technical solution of the present invention is:

[0007] A vegetable juice for regulating potassium and sodium balance comprises the following components in parts by weight: 50-150 parts of carrots, 10-50 parts of beetroots, and 10-50 parts of kohlrabi.

[0008] 100 parts of carrots, 30 parts of beetroots and 30 parts of kohlrabi.

[0009] A method for preparing vegetable juice for regulating potassium-sodium balance comprises the following steps:

[0010] (1) Weigh the above components according to weight and clean them;

[0011] (2) Chop carrots, beets, and kohlrabi into small pieces;

[0012] (3) placing the chopped carrots, beets, and kohlrabi into a blender, and adding no more than 1% warm water or purified water, wherein the ratio of the vegetable mixture to the warm water or purified water is 1:2-3;

[0013] (4) Start the wall-breaking machine at a speed of 3500 to 35000 rpm for 2.5 to 15 minutes, until the vegetables are completely broken into uniform vegetable juice.

[0014] In the step (1), the carrots, beets and kohlrabi are grown in a zero-pesticide and zero-fertilizer purified land.

[0015] In the step (2), the carrots, beets and kohlrabi are peeled before cutting;

[0016] Organic farmyard manure was applied to the land to supplement potassium in the soil and maintain the soil microbial flora; the carrots, beets and kohlrabi complied with the Chinese organic product certification standard GB / T 19630-2019, and the total amount of pesticide residues was detected to be ≤0.01 mg / kg by liquid chromatography-mass spectrometry technology.

[0017] The organic farmyard manure comprises cow dung, sheep dung, horse dung and / or chicken dung.

[0018] The land has a granular structure so that crops can absorb nutrients.

[0019] The content of potassium in the vegetable juice is higher than that of sodium to form a high potassium-sodium ratio, and the potassium-sodium ratio of the vegetable juice is not less than 3:1.

[0020] The antioxidant capacity of the vegetable juice is determined by a DPPH free radical scavenging method, and the IC50 value thereof is lower than 100 μg / mL.

[0021] The advantages of the present invention are:

[0022] Nutritionally balanced: The formula of this vegetable juice has been carefully designed to ensure the ratio of potassium and sodium, which helps regulate the electrolyte balance in the human body and plays an important role in maintaining heart health and blood pressure stability.

[0023] Organic farming: Using vegetables grown in land with zero pesticides and zero fertilizers reduces chemical residues and improves the safety and health value of products.

[0024] Soil improvement: Applying organic farmyard manure not only replenishes potassium in the soil, but also helps maintain and increase soil microbial diversity, which is essential for improving soil fertility and crop nutrient absorption.

[0025] Granular structure: The granular structure of the soil is conducive to the growth of crop roots and nutrient absorption, thereby improving the nutritional value of crops.

[0026] Efficient wall breaking: Using a high-speed wall breaking machine can more effectively release the nutrients in vegetables and improve the body's absorption rate of these nutrients.

[0027] High potassium-sodium ratio: The high potassium-sodium ratio in vegetable juice helps promote the excretion of sodium in the body, reduces the negative impact of sodium on the cardiovascular system, and helps reduce the risk of high blood pressure.

[0028] Strong Antioxidant Properties: The low IC50 value determined by the DPPH free radical scavenging assay indicates that this vegetable juice has a strong antioxidant capacity, which helps to scavenge free radicals in the body and slow down the aging process. DETAILED DESCRIPTION

[0029] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer as the description proceeds. However, these embodiments are merely exemplary and do not constitute any limitation to the scope of the present invention. It should be understood by those skilled in the art that the details and forms of the technical solutions of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, and such modifications and replacements fall within the scope of protection of the present invention.

[0030] Example 1: A vegetable juice for regulating potassium-sodium balance comprises the following components in parts by weight: 50 grams of carrots, 10 grams of beetroot, and 10 grams of kohlrabi.

[0031] The present invention also relates to a method for preparing the vegetable juice for regulating potassium-sodium balance, comprising the following steps:

[0032] (1) Weigh the above components according to weight and clean them;

[0033] (2) Peel and chop carrots, beets, and kohlrabi;

[0034] (3) Place the chopped carrots, beets, and kohlrabi into a blender, and add 35°C warm water, wherein the ratio of the vegetable mixture to the warm water is 1:2; (4) Start the blender at a speed of 3500 rpm for 15 minutes until the vegetables are completely broken into a uniform vegetable juice.

[0035] In the step (1), the carrots, beets and kohlrabi are grown in a zero-pesticide and zero-fertilizer purified land.

[0036] Organic farmyard manure was applied to the land to supplement potassium in the soil and maintain the soil microbial flora; the carrots, beets and kohlrabi complied with the Chinese organic product certification standard GB / T 19630-2019, and the total amount of pesticide residues was detected to be ≤0.01 mg / kg by liquid chromatography-mass spectrometry technology.

[0037] The organic farmyard manure comprises cow dung, sheep dung, horse dung and / or chicken dung.

[0038] The land has a granular structure so that crops can absorb nutrients.

[0039] The content of potassium in the vegetable juice is higher than that of sodium, so as to form a high potassium-sodium ratio. The potassium-sodium ratio of the vegetable juice is 3:1.

[0040] The antioxidant capacity of the vegetable juice is determined by a DPPH free radical scavenging method, and the IC50 value thereof is lower than 100 μg / mL.

[0041] Example 2: The present invention relates to a vegetable juice for regulating potassium-sodium balance, comprising the following components in parts by weight: 100 grams of carrots, 30 grams of beetroot, and 30 grams of kohlrabi.

[0042] A method for preparing the vegetable juice for regulating potassium-sodium balance comprises the following steps:

[0043] (1) Weigh the above components according to weight and clean them;

[0044] (2) Peel and chop carrots, beets, and kohlrabi;

[0045] (3) placing the chopped carrots, beets, and kohlrabi into a blender, and adding purified water at 38°C, with a mass ratio of 1:3 between the vegetable mixture and purified water;

[0046] (4) Start the wall-breaking machine at a speed of more than 20,000 rpm and break the vegetables for 10 minutes until the vegetables are completely broken into uniform vegetable juice.

[0047] In the step (1), the carrots, beets and kohlrabi are grown in a zero-pesticide and zero-fertilizer purified land.

[0048] Organic farmyard manure was applied to the land to supplement potassium in the soil and maintain the soil microbial flora. The carrots, beets and kohlrabi complied with the Chinese organic product certification standard GB / T 19630-2019, and the total amount of pesticide residues was detected to be ≤0.01 mg / kg by liquid chromatography-mass spectrometry technology.

[0049] The organic farmyard manure comprises cow dung, sheep dung, horse dung and / or chicken dung.

[0050] The land has a granular structure so that crops can absorb nutrients.

[0051] The content of potassium in the vegetable juice is higher than that of sodium, so as to form a high potassium-sodium ratio. The potassium-sodium ratio of the vegetable juice is 4:1.

[0052] The antioxidant capacity of the vegetable juice is determined by a DPPH free radical scavenging method, and the IC50 value thereof is lower than 100 μg / mL.

[0053] Example 3: The present invention relates to a vegetable juice for regulating potassium-sodium balance, comprising the following components in parts by weight: 150 grams of carrots, 50 grams of beetroot, and 50 grams of kohlrabi.

[0054] A method for preparing the vegetable juice for regulating potassium-sodium balance comprises the following steps:

[0055] (1) Weigh the above components according to weight and clean them;

[0056] (2) Peel and chop carrots, beets, and kohlrabi;

[0057] (3) placing the chopped carrots, beets, and kohlrabi into a blender, and adding purified water at 38°C, with a mass ratio of 1:2.5 between the vegetable mixture and purified water;

[0058] (4) Start the wall-breaking machine at a speed of 35,000 rpm for 2.5 minutes until the vegetables are completely broken into uniform vegetable juice.

[0059] In the step (1), the carrots, beets and kohlrabi are grown in a zero-pesticide and zero-fertilizer purified land.

[0060] Organic farmyard manure was applied to the land to replenish potassium in the soil and maintain the soil's microbial flora. The carrots, beets, and kohlrabi complied with China's organic product certification standard GB / T 19630-2019, and the total pesticide residue content was ≤0.01 mg / kg as determined by liquid chromatography-mass spectrometry.

[0061] The organic farmyard manure comprises cow dung, sheep dung, horse dung and / or chicken dung.

[0062] The land has a granular structure so that crops can absorb nutrients.

[0063] The content of potassium in the vegetable juice is higher than that of sodium, so as to form a high potassium-sodium ratio. The potassium-sodium ratio of the vegetable juice is 3.5:1.

[0064] The antioxidant capacity of the vegetable juice is determined by a DPPH free radical scavenging method, and the IC50 value thereof is lower than 100 μg / mL.

[0065] In order to further prove that the vegetable juice of the present application can improve the antioxidant capacity, the following experimental data are used for illustration:

[0066] Objective: This study aimed to determine the potassium (K) and sodium (Na) contents in vegetable juices treated with different methods using inductively coupled plasma mass spectrometry (ICP-MS) and to calculate the potassium-to-sodium ratio. Furthermore, the study aimed to evaluate the effects of different treatments on the antioxidant properties of the vegetable juices and their dehumidifying effects.

[0067] Materials and methods

[0068] Ingredients: Carrot 50g; Amaranth 15g; Beetroot 15g;

[0069] Deionized water: 200 mL;

[0070] Nitric acid and hydrogen peroxide (for sample digestion).

[0071] instrument:

[0072] Blender; high performance liquid chromatography-tandem mass spectrometry (HPLC-ICP-MS / MS) (NexION 5000G+LC300); antioxidant performance testing instrument.

[0073] method:

[0074] Experimental group: Carrots, kohlrabi, and beetroot were mixed with deionized water and blended for 3 minutes using a blender. Control group: Commercially available raw materials were blended in the same proportions and juiced.

[0075] Sample pretreatment: Take about 6g of fruit and vegetable juice, add nitric acid and hydrogen peroxide for digestion, ensure that the elements in the sample are completely dissolved, and then adjust the volume.

[0076] Analysis and measurement: The pretreated samples were sent into a high performance liquid chromatography-ionization optical emission spectrometry mass spectrometer (NexION 5000G+LC300) through the sampling system for analysis and measurement.

[0077] Antioxidant performance test:

[0078] The antioxidant properties of the samples were determined using the DPPH free radical scavenging method.

[0079] The antioxidant capacity was calculated (expressed as IC50 value, i.e. the sample concentration required to inhibit 50% of free radicals).

[0080] Experimental results:

[0081]

[0082] Data Analysis:

[0083] The experimental results showed that the potassium-sodium ratio in the experimental group was significantly higher than that in the control group. The average potassium-sodium ratio in the experimental group was 3.968680806, while the average potassium-sodium ratio in the control group was 1.982613105. Furthermore, the antioxidant capacity (expressed as IC50 value) in the experimental group was significantly lower than that in the control group, indicating that the experimental group possessed higher antioxidant properties.

[0084] In summary, the results of this experiment demonstrated that the treatment method of the experimental group could significantly improve the potassium-sodium ratio and antioxidant properties of vegetable juice, thus proving that its antioxidant properties were higher.

[0085] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A vegetable juice for regulating potassium-sodium balance, characterized in that: The invention comprises the following components in parts by weight: 50-150 parts of carrots, 10-50 parts of beetroots and 10-50 parts of kohlrabi.

2. The vegetable juice for regulating potassium-sodium balance according to claim 1, characterized in that 100 parts of carrots, 30 parts of beetroots and 30 parts of kohlrabi.

3. A method for preparing the vegetable juice for regulating potassium-sodium balance according to claim 1 or 2, characterized in that: The following steps are involved: (1) Weigh the above components according to weight and clean them; (2) Chop carrots, beets, and kohlrabi into small pieces; (3) placing the chopped carrots, beets, and kohlrabi into a blender, and adding no more than 1% warm water or purified water, wherein the ratio of the vegetable mixture to the warm water or purified water is 1:2-3; (4) Start the wall-breaking machine at a speed of 3500 to 35000 rpm for 2.5 to 15 minutes, until the vegetables are completely broken into uniform vegetable juice.

4. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 3, characterized in that In the step (1), the carrots, beets and kohlrabi are grown in a zero-pesticide and zero-fertilizer purified land.

5. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 3, characterized in that: In the step (2), the carrots, beets and kohlrabi are peeled before cutting.

6. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 4, characterized in that: Organic farmyard manure was applied to the land to supplement potassium in the soil and maintain the soil microbial flora; the carrots, beets and kohlrabi complied with the Chinese organic product certification standard GB / T 19630-2019, and the total amount of pesticide residues was detected to be ≤0.01 mg / kg by liquid chromatography-mass spectrometry technology.

7. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 6, characterized in that: The organic farmyard manure comprises cow dung, sheep dung, horse dung and / or chicken dung.

8. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 6, characterized in that: The land has a granular structure so that crops can absorb nutrients.

9. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 7, characterized in that: The content of potassium in the vegetable juice is higher than that of sodium to form a high potassium-sodium ratio, and the potassium-sodium ratio of the vegetable juice is not less than 3:

1.

10. The method for preparing vegetable juice for regulating potassium-sodium balance according to claim 9, characterized in that: The antioxidant capacity of the vegetable juice is determined by a DPPH free radical scavenging method, and the IC50 value thereof is lower than 100 μg / mL.

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