Beet Juice Intestinal Absorption via Low-Temperature Ripening
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Solution Overview
Problem
Existing beet juice products do not effectively enhance intestinal absorption of nutrients due to high-molecular compounds and bitter flavor, which limits their anti-oxidative and anti-hypertensive benefits.
Innovation Solution
A method involving low-temperature ripening of beet juice, combined with baking and mixing with carrot, apple, and lemon juices to transform high-molecular compounds into low-molecular compounds, thereby improving absorption and reducing bitterness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If beet is eaten raw to preserve nutrients, then nutrient content is maintained, but intestinal absorption is poor due to high-molecular compounds and bitter taste
Solution Approach 1:
The patent applies parameter changes by controlling ripening temperature (low-temperature ripening at 4°C for 3 days) and heating temperature (baking at 200-300°C for 30 seconds to 1 minute) to transform high-molecular compounds into low-molecular compounds, thereby improving intestinal absorption while preserving nutrients
Solution Approach 2:
The patent uses preliminary action through pre-baking the beet before juicing and low-temperature ripening the juice before consumption. This preliminary processing transforms the high-molecular compounds in advance, making them more absorbable when consumed
2Productivity
If beet is cooked to improve taste and absorption, then intestinal absorption increases, but nutrient loss occurs
Solution Approach 1:
The patent optimizes heating parameters by using high-temperature short-time baking (200-300°C for 30 seconds to 1 minute) rather than prolonged cooking. This parameter change allows transformation of high-molecular compounds for better absorption while minimizing nutrient loss through the brief exposure time
Solution Approach 2:
The patent employs periodic action with a multi-step process: brief baking period, juicing period, and extended low-temperature ripening period (3-4 days at 4°C). This periodic processing achieves both absorption improvement and nutrient preservation through controlled time intervals at different temperatures
3Reliability
If beet is consumed to gain anti-oxidative and anti-hypertensive benefits, then health effects are achieved, but bitter taste and earthy flavor reduce palatability
Solution Approach 1:
The patent uses mixing with other fruit juices (carrot, apple, lemon) as intermediaries to mask the bitter taste and earthy flavor of beet. These intermediary substances provide pleasant flavors that make the functional beverage more palatable while preserving the health benefits of beet
Solution Approach 2:
The patent creates a composite beverage by combining beet juice with carrot juice, apple juice, and lemon juice. This composite approach integrates the functional properties of beet with the palatable flavors of other fruits, achieving both health benefits and improved taste
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method increases intestinal digestion and absorption rates, enhances anti-oxidative activities, and effectively lowers blood pressure, making the beet juice suitable for anti-oxidative and anti-hypertensive health foods.
Implementation Method 1
a third step of low-temperature ripening the beet juice at a temperature ranging from 0° C. to 10° C. for three days to four days
Implementation Method 2
a first step of washing a beet and heating the washed beet at a temperature ranging from 200° C. to 300° C. for 30 seconds to one minute
Data Source
AI summary
The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.