CN103251103B - Anti-radiation fruit and vegetable beverage and making method thereof - Google Patents

Abstract

The invention discloses an anti-radiation fruit and vegetable beverage and a making method thereof, and belongs to the technical field of health beverages. 1000 parts of finished anti-radiation fruit and vegetable beverage by mass comprises the following raw materials in parts by mass: 20-200 parts of prickly pear juice, 20-200 parts of orange juice, 45-450 parts of aloe juice, 15-150 parts of additive and the balance of mineral water, wherein 100 parts of additive by mass comprises the following components in parts by mass: 15-50 parts of sorbitol, 6-15 parts of malic acid, 4-10 parts of sucrose fatty acid ester, 6-10 parts of pectin and the balance of vitamin. The fruit and vegetable beverage with an anti-radiation function is made by mainly selecting prickly pears, oranges and aloes as the raw materials and through a series of working procedures, and has the characteristics that the beverage is convenient to carry, and is comprehensively anti-radiation by adjusting body immunity; the adopted raw materials are popular fruits and vegetables, and do not belong to medicinal materials; the beverage is suitable for long-term drinking, and is beneficial for maintaining body health; the materials are convenient to take; and the cost of the raw materials is low.

Description

Anti-radiation fruit and vegetable drink and preparation method thereof

technical field

The invention belongs to the technical field of health drinks, and in particular relates to a radiation-proof fruit and vegetable drink and a preparation method thereof.

Background technique

With the development of science and technology and the improvement of people's living standards, electrical appliances such as mobile phones, computers, TVs, refrigerators, air conditioners, and induction cookers have gradually entered people's daily lives. Electromagnetic radiation has gradually penetrated into every aspect of people's lives.

Along with the strengthening of people's health care awareness, some radiation protection measures have been taken. Among them, wearing radiation protection clothing is the mainstream. The radiation protection clothing relies on adding metal wires with good conductivity to shield the electromagnetic waves in the cloth. Due to the complex manufacturing process of radiation protection clothing, its price has been high; in addition, in the process of washing radiation protection clothing, it is easy to break the metal wire inside it, which affects the electrical conductivity and reduces the radiation protection effect, thus speeding up the production process. Reduce the frequency of replacement of radiation protection clothing, increase people's economic expenditure. And need people to wear at any time, extremely inconvenient.

For the deficiency of above-mentioned anti-radiation clothing, people begin to develop a kind of health drink. Chinese patent 200410066035.1 discloses an anti-radiation traditional Chinese medicine oral preparation and a preparation method, which is a traditional Chinese medicine made from Ganoderma lucidum and Rhodiola rosea. Chinese patent 200710129844.6 discloses a health food with auxiliary protective function against radiation hazards, which is prepared from traditional Chinese medicine raw materials Acanthopanax, Rhodiola, Angelica, and Ophiopogon japonicus. The above two technologies all achieve the effect of radiation protection by regulating the immune function of the human body, which is convenient. It is well known that "the medicine is three-point poisonous". The above-mentioned medicines belong to the category of Chinese patent medicines. While improving the radiation protection function of the human body, they increase the burden on the kidneys and cannot be drunk for a long time; It grows in the environment, the output is low, the materials are inconvenient, and the price is high.

Contents of the invention

The technical problem to be solved by the present invention is to provide a radiation-proof fruit and vegetable beverage and a preparation method thereof. On the premise of realizing electromagnetic radiation protection, popular fruits and vegetables are used as raw materials.

In order to solve the above technical problems, the technical solution of the present invention is to design a radiation-proof fruit and vegetable beverage, which is characterized in that: 1000 parts by mass of the finished product includes the following raw materials by mass:

The rest is made up by mineral water;

Wherein, the additive of 100 mass parts comprises the composition of following mass parts:

The balance is vitamins.

10-50 parts by mass of apple juice, peach juice, orange juice, strawberry juice or cherry juice are also added to the raw materials.

The vitamins are one or more of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and vitamin C.

The present invention also provides a preparation method of anti-radiation fruit and vegetable beverage, comprising the following steps in sequence:

1) juice making

1.1 Prickly pear juice is prepared through the following three steps in sequence:

1.1.1 Cleaning: After washing with running water for 2 times, peel and remove thorns;

1.1.2 Juicing: crushed and filtered through a 40-mesh filter cloth;

1.1.3 Sterilization: Sterilize in a high-temperature sterilizer for 2 hours to prepare prickly pear juice, and add it to the low-temperature storage tank for prickly pear juice for later use;

1.2 Oranges prepare orange juice through the following three steps in sequence:

1.2.1 Cleaning: Rinse twice with running water, soak for 1 hour, peel off the skin, and wash once with running water;

1.2.2 Juicing: crushed and filtered through a 40-mesh filter cloth;

1.2.3 Sterilization: Sterilize in a high-temperature sterilizer for 2 hours to obtain orange juice, and add it to the orange juice low-temperature storage tank for later use;

1.3 Aloe prepares aloe juice through the following four steps in turn:

1.3.1 Material selection: select aloe vera leaves with fresh leaves, smooth surface and no mildew;

1.3.2 Cleaning: After washing the aloe vera leaves twice with running water, remove the thorns, then place the leaves upright in clean water to soak, and after the yellow liquid oozes from the surface of the leaves, rinse them again with clean water;

1.3.3 Juicing: after peeling, dicing, beating, and then adding enzymes to the slurry for enzymolysis, the mass ratio of the slurry to the enzyme is 100:1-100:2.5, the enzymolysis temperature is 30-45°C, and the enzymolysis The time is 3 to 5 hours, then inactivate the enzyme, and filter the slurry with a 160-mesh filter cloth;

1.3.4 Sterilization: heat the slurry to 60-90°C, keep it warm for 2 minutes, then cool it to room temperature, and add it to the aloe juice low-temperature storage tank for later use;

2) Ingredients: take out 20-200 mass parts of prickly pear juice and 20-200 mass parts of orange juice, mix with 45-450 mass parts of aloe vera juice, add 15-150 mass parts of additives, add mineral water to dilute to 1000 mass parts parts, stir evenly to obtain a mixed solution;

The additive of described 100 mass parts comprises the composition of following mass parts:

The balance is vitamins.

3) Sterilization: place the mixed solution in an environment with a pressure of 120-140 MPa, heat it to 80-90°C, keep it warm for 3-5 minutes, and then cool it down to room temperature;

4) Packaging: After degassing with a vacuum degasser, it is filled into a packaging bag, packaging bottle or packaging box under clean conditions and sealed to make a finished product.

In step 2), 10-50 parts by mass of apple juice, peach juice, orange juice, strawberry juice or cherry juice can also be added.

The vitamin in step 2) is one or more of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and vitamin C.

Cactus: It is a kind of drought-loving plant. It grows in places with strong sunshine. It not only has a strong ability to absorb radiation, but also can help the human body to absorb as little radiation as possible from computers. It is also high in calcium, high flavonoid polysaccharides, A new type of vegetable with low sodium and no oxalic acid, known as the green natural food in the 21st century, can be used for diet therapy and health care.

Orange: Contains antioxidant components, which can enhance human immunity and inhibit tumor growth. The antioxidant content ranks first among all citrus fruits. At the same time, oranges contain high vitamin A and carotene, which can protect the skin of those who often use computers.

Aloe vera: the viscous polysaccharides contained in it (acetylated glucomannan, mannan, acetylated mannan, aloemannan, alocutin, alomicin, etc.) have the effect of improving immunity and inhibiting and destroying the growth of abnormal cells. So as to achieve the purpose of anti-cancer. Among them, aloe mannan, alocutin, alomicin and other ingredients can prevent the activity of cancer cells, kill abnormal cells in organisms—cancer cells, etc., and can enhance the body's own healing power. In addition, ingredients such as aloetin and alomicin also have the effect of promoting the liver to decompose harmful substances in the body, and can eliminate toxins invaded from the outside of the organism. Radiation or nuclear radiation can treat burn skin ulcers caused by cancer. Treatment with aloe vera not only has the effects of detoxification, anti-inflammation, and regeneration of new cells, but also increases the white blood cells that have been reduced due to radiation therapy.

Compared with prior art, the beneficial effect of the present invention is:

Because cactus, orange and aloe are mainly used as raw materials, after a series of processes, the fruit and vegetable beverage with radiation protection function is made. Fruits and vegetables are not medicinal materials. They are suitable for long-term drinking and are beneficial to maintaining human health; they are easy to obtain and low in cost.

Detailed ways

The present invention will be further described in detail below in conjunction with specific embodiments.

Embodiment one

Preparation of prickly pear juice: take fresh prickly pears, wash them twice with running water, peel and remove thorns, crush them and filter them through a 40-mesh filter cloth; the filtrate is sterilized in a high-temperature sterilizer for 2 hours to prepare prickly pear juice, and add it to The prickly pear juice is stored in a low-temperature storage tank for later use.

Preparation of orange juice: the oranges are washed twice with running water, soaked for 1 hour, peeled, and washed once with running water; then crushed and filtered through a 40-mesh filter cloth; the filtrate is sterilized in a high-temperature sterilizer for 2 hours, The orange juice is prepared and added to the orange juice low-temperature storage tank for subsequent use.

Preparation of aloe vera juice: select aloe vera leaves with fresh leaves, smooth surface and no mildew, wash the selected aloe vera leaves twice with running water, remove the thorns, then place the leaves upright in clear water to soak, and wait for the yellow juice to ooze out from the surface of the leaves , washed with water again; then peeled and cut into cubes, beating, adding enzyme to the slurry for enzymolysis, the mass ratio of slurry to enzyme is 100:1, the enzymolysis temperature is 30°C, the enzymolysis time is 3 hours, and then the enzyme is inactivated , filter the slurry with a 160-mesh filter cloth; heat the slurry to 60° C., keep it warm for 2 minutes, then cool to room temperature, and add it to the aloe juice low-temperature storage tank for subsequent use.

Ingredients: take out 20 parts by mass of prickly pear juice and 20 parts by mass of orange juice, mix them with 45 parts by mass of aloe vera juice, add 15 parts by mass of additives, add mineral water to dilute to 1000 parts by mass, and stir evenly to obtain a mixed solution; 15 parts by mass of additives include 2.25 parts by mass of sorbitol, 0.9 parts by mass of malic acid, 0.6 parts by mass of sucrose fatty acid ester, 0.9 parts by mass of pectin and 10.35 parts by mass of vitamins.

Place the prepared mixed solution in an environment with a pressure of 120 MPa, heat it to 80°C, keep it warm for 3 minutes, and then cool it down to room temperature;

Packaging: After degassing with a vacuum degasser, fill it into a packaging bag, packaging bottle or packaging box under clean conditions and seal it to make a finished product.

Above-mentioned vitamin can select one or more in vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and vitamin C for use.

Embodiment two

The difference between this embodiment and Embodiment 1 is: in the batching process, take out 100 mass parts of prickly pear juice and 120 mass parts of orange juice, mix with 250 mass parts of aloe juice, add 80 mass parts of additives, add mineral spring Diluted with water to 1000 parts by mass, stirred evenly to obtain a mixed solution; wherein 80 parts by mass of additives included 24 parts by mass of sorbitol, 8 parts by mass of malic acid, 6.4 parts by mass of sucrose fatty acid ester, 6.4 parts by mass of fruit gum and 35.2 parts by mass of vitamins. All the other are the same as embodiment one.

Embodiment Three

The difference between this embodiment and Embodiment 1 is that in the batching process, 200 mass parts of prickly pear juice and 200 mass parts of orange juice are taken out, mixed with 450 mass parts of aloe vera juice, 100 mass parts of additives are added, mineral spring Diluted with water to 1000 parts by mass, stirred evenly to obtain a mixed solution; wherein 100 parts by mass of additives included 50 parts by mass of sorbitol, 15 parts by mass of malic acid, 10 parts by mass of sucrose fatty acid ester, 10 parts by mass of fruit gum and 5 parts by mass of vitamins. All the other are the same as embodiment one.

Embodiment four

The difference between this example and Example 1 is that in the process of preparing aloe juice, the mass ratio of the slurry to the enzyme is 100:1.8, the enzymolysis temperature is 40°C, and the enzymolysis time is 4 hours, and then the enzyme is deactivated. Filter the slurry with a 160-mesh filter cloth; heat the slurry to 80° C., keep it warm for 2 minutes, and then cool to room temperature to obtain aloe vera juice.

During the pectin pretreatment process, the pectin was made into a 4% pectin solution.

During the sterilization process: place the mixed solution in an environment with a pressure of 130 MPa, heat it to 85°C, keep it warm for 4 minutes, and then cool it down to room temperature. All the other are the same as embodiment one.

Embodiment five

The difference between this implementation and Example 4 is: in the batching process, take out 100 mass parts of prickly pear juice and 120 mass parts of orange juice, mix with 250 mass parts of aloe juice, add 80 mass parts of additives, add mineral water Diluted to 1000 parts by mass, stirred evenly to obtain a mixed solution; wherein 80 parts by mass of additives included 24 parts by mass of sorbitol, 8 parts by mass of malic acid, 6.4 parts by mass of sucrose fatty acid ester, 6.4 parts by mass of pectin And 35.2 parts by mass of vitamins. All the other are the same as in Example 4.

Embodiment six

The difference between this implementation and Example 4 is: in the batching process, take out 200 mass parts of prickly pear juice and 200 mass parts of orange juice, mix with 450 mass parts of aloe juice, add 100 mass parts of additives, add mineral water Diluted to 1000 parts by mass, stirred evenly to obtain a mixed solution; wherein 100 parts by mass of additives included 50 parts by mass of sorbitol, 15 parts by mass of malic acid, 10 parts by mass of sucrose fatty acid ester, and 10 parts by mass of pectin and 5 parts by mass of vitamins. All the other are the same as in Example 4.

Embodiment seven

The difference between this example and Example 1 is that in the process of preparing aloe vera juice, the mass ratio of the slurry to the enzyme is 100:2.5, the enzymolysis temperature is 45°C, the enzymolysis time is 5 hours, and then the enzyme is deactivated. Filter the slurry with a 160-mesh filter cloth; heat the slurry to 90° C., keep it warm for 2 minutes, and then cool to room temperature to obtain aloe vera juice.

During the pectin pretreatment process, the pectin was formulated into a 5% pectin solution.

During the sterilization process: place the mixed solution in an environment with a pressure of 140 MPa, heat it to 90°C, keep it warm for 5 minutes, and then cool it down to room temperature. All the other are the same as embodiment one.

Embodiment Eight

The difference between this embodiment and Embodiment 7 is: in the batching process, take out 100 mass parts of prickly pear juice and 120 mass parts of orange juice, mix with 250 mass parts of aloe juice, add 80 mass parts of additives, add mineral spring Diluted with water to 1000 parts by mass, stirred evenly to obtain a mixed solution; wherein 80 parts by mass of additives included 24 parts by mass of sorbitol, 8 parts by mass of malic acid, 6.4 parts by mass of sucrose fatty acid ester, 6.4 parts by mass of fruit gum and 35.2 parts by mass of vitamins. All the other are the same as embodiment seven.

Embodiment nine

The difference between this embodiment and Embodiment 7 is: in the batching process, take out 200 mass parts of prickly pear juice and 200 mass parts of orange juice, mix with 450 mass parts of aloe juice, add 100 mass parts of additives, add mineral spring Diluted with water to 1000 parts by mass, stirred evenly to obtain a mixed solution; wherein 100 parts by mass of additives included 50 parts by mass of sorbitol, 15 parts by mass of malic acid, 10 parts by mass of sucrose fatty acid ester, 10 parts by mass of fruit gum and 5 parts by mass of vitamins. All the other are the same as embodiment seven.

Can also add the apple juice of 50,80 or 100 mass parts in the batching process of above-mentioned embodiment one to nine, also can replace apple juice with peach juice, orange juice, strawberry juice or cherry juice.

Take guinea pig as an example below to illustrate the radiation protection effect of the present invention:

Thirty clean guinea pigs were randomly divided into 5 groups: blank group, model group not taking fruit and vegetable drinks, and divided into high, medium and low dose groups according to the dose of fruit and vegetable drinks, 6 in each group. Except the blank group, the guinea pigs in other groups were irradiated with 60Co ray for one time, and the total absorbed dose was 2Gy. One day before the irradiation, guinea pigs in the high-, medium-, and low-dose groups of fruit and vegetable drinks were given 100ml, 300ml, and 500ml of computerized fruit and vegetable drink concentrates by intragastric administration, and guinea pigs in the model group were given the same dose of normal saline by intragastric administration, and daily Stomach once, for seven consecutive days. Peripheral blood was collected from the tail of guinea pigs in each group on the 7th day after 60Co irradiation, and the number of white blood cells was measured. The experimental results are shown in Table 1 below, and the unit in the table is: WBCx10 ⁹ .

Guinea Pig Irradiation Experiment Form

It can be seen that the present invention has the effect of improving the reduction of peripheral blood leukocytes in the body caused by radiation damage.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms. Any skilled person who is familiar with this field may use the technical content disclosed above to combine, change or modify it into an equivalent change. Equivalent embodiment. However, any simple modifications, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still belong to the protection scope of the technical solution of the present invention.

Claims (2)

1. A radiation-proof fruit and vegetable beverage, characterized in that: 1000 parts by mass of the finished product include the raw materials of the following parts by mass: The rest is made up by mineral water; Wherein, the additive of 100 mass parts comprises the composition of following mass parts: The balance is vitamins; 10-50 parts by mass of apple juice, peach juice, orange juice, strawberry juice or cherry juice are also added to the raw material; The vitamins are one or more of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and vitamin C. 2. A preparation method of anti-radiation fruit and vegetable beverage, comprising the following steps successively: 1) juice making 1.1 Prickly pear juice is prepared through the following three steps in sequence: 1.1.1 Cleaning: After washing with running water for 2 times, peel and remove thorns; 1.1.2 Juicing: crushed and filtered through a 40-mesh filter cloth; 1.1.3 Sterilization: Sterilize in a high-temperature sterilizer for 2 hours to prepare prickly pear juice, and add it to the low-temperature storage tank for prickly pear juice for later use; 1.2 Oranges prepare orange juice through the following three steps in sequence: 1.2.1 Cleaning: Rinse twice with running water, soak for 1 hour, peel off the skin, and wash once with running water; 1.2.2 Juicing: crushed and filtered through a 40-mesh filter cloth; 1.2.3 Sterilization: Sterilize in a high-temperature sterilizer for 2 hours to obtain orange juice, and add it to the orange juice low-temperature storage tank for later use; 1.3 Aloe prepares aloe juice through the following four steps in turn: 1.3.1 Material selection: select aloe vera leaves with fresh leaves, smooth surface and no mildew; 1.3.2 Cleaning: After washing the aloe vera leaves twice with running water, remove the thorns, then place the leaves upright in clean water to soak, and after the yellow liquid oozes from the surface of the leaves, rinse them again with clean water; 1.3.3 Juicing: after peeling, dicing, beating, and then adding enzymes to the slurry for enzymolysis, the mass ratio of the slurry to the enzyme is 100:1-100:2.5, the enzymolysis temperature is 30-45°C, and the enzymolysis The time is 3 to 5 hours, then inactivate the enzyme, and filter the slurry with a 160-mesh filter cloth; 1.3.4 Sterilization: heat the slurry to 60-90°C, keep it warm for 2 minutes, then cool it to room temperature, and add it to the aloe juice low-temperature storage tank for later use; 2) Ingredients: take out 20-200 mass parts of prickly pear juice and 20-200 mass parts of orange juice, mix with 45-450 mass parts of aloe vera juice, add 15-150 mass parts of additives, add mineral water to dilute to 1000 mass parts parts, stir evenly to obtain a mixed solution; The additive of described 100 mass parts comprises the composition of following mass parts: The balance is vitamins; 3) Sterilization: place the mixed solution in an environment with a pressure of 120-140 MPa, heat it to 80-90°C, keep it warm for 3-5 minutes, and then cool it down to room temperature; 4) Packaging: After degassing with a vacuum degasser, fill it into a packaging bag, packaging bottle or packaging box under clean conditions and seal it to make a finished product; In step 2), 10 to 50 parts by mass of apple juice, peach juice, orange juice, strawberry juice or cherry juice can also be added; The vitamin in step 2) is one or more of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and vitamin C.