Canna edulis ker stem and leaf fresh juice health-care health-preserving soup and preparation method thereof

Abstract

The invention discloses canna edulis ker stem and leaf fresh juice health-care health-preserving soup and a preparation method thereof, and belongs to the technical field of food processing. The health-preserving soup is prepared by taking waste canna edulis ker stems and leaves as main raw materials, matching with purified water and natural health-care auxiliary materials, and carrying out low-temperature fresh squeezing, filtering, short-time boiling and ultrahigh-temperature instantaneous sterilization. The product retains active ingredients such as polyphenol and flavone in the raw materials, the total polyphenol content is greater than or equal to 350mg / 100mL, the total flavone content is greater than or equal to 200mg / 100mL, and the product has the effects of resisting oxidation, relaxing bowel, improving sub-health and enhancing immunity, and is fresh, sweet, mild and moist in taste and free of bitter and astringent taste. The method is simple and convenient in process and suitable for industrial production, realizes resource high-value utilization of canna edulis ker stems and leaves, and fills the market blank of similar products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a health-preserving soup made from fresh banana taro stem and leaf juice and its industrial preparation method. Background Technology

[0002] Canna edulis Ker is a perennial herbaceous plant belonging to the Cannaaceae family. It is widely cultivated in the southern provinces of my country and is abundant in resources. Currently, the development of canna edulis is only focused on the extraction of starch from the tuberous roots. Its stems and leaves are mostly discarded as agricultural waste, resulting in extremely low resource utilization, resource waste, and environmental pollution.

[0003] Existing research confirms that the stems and leaves of the banana plant are rich in polyphenols, flavonoids, water-soluble dietary fiber, vitamins, and minerals, possessing health benefits such as anti-oxidation, bowel-regulating effects, metabolism regulation, and immune enhancement. Traditional methods of consuming banana plant stems and leaves mainly involve drying, pickling, and long-term stewing, which suffers from significant loss of heat-sensitive active ingredients, a bitter and rough taste, and poor palatability. Furthermore, there is currently no standardized health-preserving soup product centered on freshly squeezed banana plant stems and leaves, leaving a market gap.

[0004] Based on this, we aim to develop a health-preserving soup that can fully retain the nutritional activity of the banana taro stems and leaves, has an excellent taste, and is easy to process, thereby realizing the resource utilization of the entire banana taro plant and possessing significant economic and health value. Summary of the Invention

[0005] In response to the shortcomings of existing banana taro stem and leaf products, such as low utilization rate, crude processing technology, serious nutrient loss, and poor taste, this invention provides a banana taro stem and leaf fresh juice health-preserving soup and its preparation method, which maximizes the retention of active ingredients in the raw materials, improves the palatability of the product, gives the product clear health benefits, and realizes the high-value utilization of agricultural waste.

[0006] To achieve the above objectives, the present invention provides the following technical solution: I. Health-preserving soup made with fresh banana and taro stem and leaf juice The health-preserving soup is made from the following ingredients in parts by weight: 80-120 parts fresh banana taro stems and leaves, 50-80 parts purified water, and 5-15 parts health-preserving seasoning ingredients; the seasoning ingredients are one or more of the following: rock sugar, honey, goji berries, red dates, and licorice.

[0007] Optimal formula: 100 parts fresh banana taro stems and leaves, 65 parts purified water, 3 parts rock sugar, 4 parts goji berries, 2 parts red dates, and 1 part licorice.

[0008] II. Preparation Method Raw material pretreatment: Select fresh and tender banana taro stems and leaves that are free from pests and diseases and are not rotten. Remove old and hard branches and withered leaves, wash them with running water, and drain the surface water.

[0009] Cutting process: Cut the washed banana taro stems and leaves into 2-5cm sections for easy juicing.

[0010] Low-temperature fresh pressing: Mix the chopped raw materials with purified water, control the juicing temperature to ≤25℃, and press at 3000-5000r / min for 10-20min to obtain freshly pressed mixture.

[0011] Filtration and Refining: Filter with 100-200 mesh sterile filter cloth to remove coarse fiber residue and obtain clear banana taro juice.

[0012] Preparation and simmering: Place the fresh juice in a sealed container, add the auxiliary ingredients, bring to a boil over low heat, then maintain a gentle simmer for 5-10 minutes, stirring until the auxiliary ingredients are completely dissolved, and cool to room temperature.

[0013] Sterilization and filling: The product is sterilized at 115-121℃ for 8-15 seconds, then aseptically filled and sealed to obtain the finished product.

[0014] Compared with the prior art, the beneficial effects of the present invention are: Make full use of discarded taro stems and leaves, turning waste into treasure, increasing the added value of the taro industry, and reducing environmental pollution.

[0015] Using low-temperature fresh-pressing and short-time cooking processes, it retains the maximum amount of active ingredients such as polyphenols and flavonoids, resulting in outstanding health benefits.

[0016] The flavor is harmonized by a blend of auxiliary ingredients, which removes the astringency of the raw materials, resulting in a clear, sweet, and smooth broth without any coarse texture, making it suitable for a wide range of palates.

[0017] The process is simple, the equipment is highly versatile, it can achieve industrial mass production, the product has a long shelf life, and it is easy to store and transport.

[0018] Tests have verified that the product has antioxidant, laxative, and immune-boosting effects, and is safe with no side effects. Detailed Implementation

[0019] To make the technical means, creative features, and achieved objectives and effects of this invention easier to understand, the invention is further described below with reference to specific embodiments. However, the following embodiments are only preferred embodiments of this invention and not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the protection scope of this invention. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods, and the materials and reagents used in the following embodiments are commercially available unless otherwise specified. Example 1

[0020] Ingredient ratio (parts by weight): 100 parts fresh banana taro stems and leaves, 65 parts purified water, 3 parts rock sugar, 4 parts goji berries, 2 parts red dates, and 1 part licorice.

[0021] Preparation steps: Select carefully chosen banana taro stems and leaves, wash and drain them, and cut them into 3cm pieces; Add purified water and juice at 20℃ for 15 minutes at a speed of 4000 rpm; Filter through a 150-mesh filter cloth to obtain fresh juice; Add the auxiliary ingredients, simmer over low heat for 8 minutes, then cool. Sterilize at 121℃ for 10 seconds, then aseptically fill to obtain the finished product. Example 2

[0022] Ingredient ratio (parts by weight): 80 parts fresh banana taro stems and leaves, 50 parts purified water, 5 parts honey, 2 parts red dates, and 0.5 parts licorice.

[0023] The preparation steps are the same as in Example 1, except that the sterilization parameters are adjusted to 115°C and 15s. Example 3

[0024] Ingredient ratio (parts by weight): 120 parts fresh banana taro stems and leaves, 80 parts purified water, 6 parts rock sugar, 5 parts goji berries, and 1 part licorice.

[0025] The preparation steps are the same as in Example 1, except that the sterilization parameters are adjusted to 121°C and 8 seconds.

[0026] Efficacy verification results Performance testing was conducted on the product of Example 1: total polyphenol content was 386 mg / 100 mL, total flavonoid content was 215 mg / 100 mL, DPPH free radical scavenging rate was 82.3%, and the antioxidant activity was excellent.

[0027] Animal experiments have shown that the product can significantly shorten defecation time in constipated mice, increase small intestinal propulsion rate, and has a significant effect on lubricating the intestines and relieving constipation. Human trials have shown that drinking 200mL daily for 30 consecutive days improved constipation by 93.3%, relieved fatigue symptoms by 86.7%, significantly improved immunity, and had no adverse reactions.

[0028] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A health-preserving soup made with fresh juice from banana taro stems and leaves, characterized in that... It is prepared from the following raw materials in parts by weight: 80-120 parts fresh banana taro stems and leaves, 50-80 parts purified water, and 5-15 parts health-preserving seasoning ingredients; the seasoning ingredients are selected from one or more of rock sugar, honey, goji berries, red dates, and licorice.

2. The health-preserving soup made from fresh banana and taro stem and leaf juice according to claim 1, characterized in that, Made from the following ingredients by weight: 100 parts fresh banana taro stems and leaves, 65 parts purified water, 3 parts rock sugar, 4 parts goji berries, 2 parts red dates, and 1 part licorice.

3. The health-preserving soup made from fresh banana and taro stem and leaf juice according to claim 1, characterized in that, This health-preserving soup has health benefits such as anti-oxidation, bowel-regulating, and immune-boosting effects.

4. A method for preparing the health-preserving soup made from fresh banana taro stem and leaf juice as described in claim 1 or 2, characterized in that, Includes the following steps: S1: Select fresh, disease-free banana taro stems and leaves, wash and drain them, and cut them into 2-5cm sections; S2: Add purified water and press at 3000-5000 r / min for 10-20 minutes at a temperature of ≤25℃ to obtain freshly pressed mixture; S3: Filter with a 100-200 mesh sterile filter cloth to remove residue and obtain fresh banana taro juice; S4: Add the auxiliary ingredients to the fresh juice, bring to a boil over low heat, then keep it simmering for 5-10 minutes, and cool to room temperature. S5: Sterilize at 115-121℃ for 8-15 seconds, then aseptically fill and seal to obtain the finished product.

5. The method for preparing the health-preserving soup made from fresh banana taro stem and leaf juice according to claim 4, characterized in that, In step S2, the juicing temperature is controlled at 18-22℃.