CN103859516A - Fruit and vegetable beverage and production method thereof - Google Patents
Fruit and vegetable beverage and production method thereof Download PDFInfo
- Publication number
- CN103859516A CN103859516A CN201410118034.0A CN201410118034A CN103859516A CN 103859516 A CN103859516 A CN 103859516A CN 201410118034 A CN201410118034 A CN 201410118034A CN 103859516 A CN103859516 A CN 103859516A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit
- broccoli
- carrot
- tomato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000013361 beverage Nutrition 0.000 title abstract 5
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract 5
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 15
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 15
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 15
- 244000000626 Daucus carota Species 0.000 claims abstract description 15
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 15
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 14
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 14
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 14
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 14
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 12
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 12
- 235000021016 apples Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 244000141359 Malus pumila Species 0.000 claims 3
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims 1
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000008486 nectar Nutrition 0.000 description 11
- 241000220225 Malus Species 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000020400 fruit nectar Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a fruit and vegetable beverage with unique taste, and the fruit and vegetable beverage can be used for well improving the health of a human body by virtue of effective matching of vegetables and fruits. The technical scheme is as follows: the fruit and vegetable beverage is prepared from the following raw materials in parts by weight: 10-20 parts of tomato, 10-20 parts of carrot, 10-20 parts of broccoli, 10-20 parts of cabbage, 20-40 parts of apple and 20-40 parts of banana. The invention also discloses a production method of the fruit and vegetable beverage.
Description
Technical field
The invention belongs to nectar and field of production, especially a kind of mouthfeel uniqueness, can improve well by effective collocation of vegetables and fruit nectar and the production method of human body constitution.
Background technology
At present, nectar product category is a lot, and the problem of existence is generally to contain the food additives such as chemicals, harmful pigment, and drinking does not too much not only have benefit to people's health, also greatly affects healthy.
Summary of the invention
The object of this invention is to provide a kind of mouthfeel uniqueness, can improve well nectar and the production method of human body constitution by effective collocation of vegetables and fruit.
Technical scheme of the present invention is: a kind of nectar, is characterized in that being made up of the raw material of following weight portion: tomato 10-20 part, carrot 10-20 part, broccoli 10-20 part, cabbage 10-20 part, apple 20-40 part, banana 20-40 part.
Preferably, formed by the raw material of following weight portion: 15 parts, tomato, 15 parts, carrot, 15 parts of broccoli, 15 parts of cabbages, 30 parts of apples, 30 parts, banana.
The production method of nectar, is characterized in that comprising the following steps: that (1) weighs each raw material in proportion; (2) tomato, carrot, broccoli and cabbage are boiled; (3) by cooling to the tomato boiling, carrot, broccoli and cabbage draining; (4) each raw material of step (3) and fresh apple and banana are mixed, smash into mud shape to pieces and directly drink.
Effect of the present invention is: nectar, is made up of the raw material of following weight portion: tomato 10-20 part, carrot 10-20 part, broccoli 10-20 part, cabbage 10-20 part, apple 20-40 part, banana 20-40 part.Adopt natural material to make completely, special taste, especially changes over alkaline physique to acidic constitution very effective gradually.
Below in conjunction with not limiting embodiment, the present invention is described further.
The specific embodiment
Embodiment 1: a kind of nectar, is made up of the raw material of following weight portion: 10 parts, tomato, 10 parts, carrot, 10 parts of broccoli, 10 parts of cabbages, 20 parts of apples, 20 parts, banana.
The production method of nectar, comprises the following steps: that (1) weighs each raw material in proportion; (2) tomato, carrot, broccoli and cabbage are boiled; (3) by cooling to the tomato boiling, carrot, broccoli and cabbage draining; (4) each raw material of step (3) and fresh apple and banana are mixed, smash into mud shape to pieces.
Embodiment 2: a kind of nectar, is made up of the raw material of following weight portion: 20 parts, tomato, 20 parts, carrot, 20 parts of broccoli, 20 parts of cabbages, 40 parts of apples, 40 parts, banana.
Production method is with embodiment 1.
Embodiment 2: a kind of nectar, is made up of the raw material of following weight portion: 15 parts, tomato, 15 parts, carrot, 15 parts of broccoli, 15 parts of cabbages, 30 parts of apples, 30 parts, banana.
Production method is with embodiment 1.
Claims (3)
1. a nectar, is characterized in that being made up of the raw material of following weight portion: tomato 10-20 part, carrot 10-20 part, broccoli 10-20 part, cabbage 10-20 part, apple 20-40 part, banana 20-40 part.
2. nectar according to claim 1, is characterized in that being made up of the raw material of following weight portion: 15 parts, tomato, 15 parts, carrot, 15 parts of broccoli, 15 parts of cabbages, 30 parts of apples, 30 parts, banana.
3. a production method for nectar as claimed in claim 1 or 2, is characterized in that comprising the following steps: that (1) weighs each raw material in proportion; (2) tomato, carrot, broccoli and cabbage are boiled; (3) by cooling to the tomato boiling, carrot, broccoli and root-mustard draining; (4) each raw material of step (3) and fresh apple and banana are mixed, smash into mud shape to pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410118034.0A CN103859516A (en) | 2014-03-27 | 2014-03-27 | Fruit and vegetable beverage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410118034.0A CN103859516A (en) | 2014-03-27 | 2014-03-27 | Fruit and vegetable beverage and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859516A true CN103859516A (en) | 2014-06-18 |
Family
ID=50898973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410118034.0A Pending CN103859516A (en) | 2014-03-27 | 2014-03-27 | Fruit and vegetable beverage and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859516A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851730A (en) * | 2016-04-01 | 2016-08-17 | 安徽龙王山农业股份有限公司 | Vegetable beverage and preparation method thereof |
| CN109527536A (en) * | 2017-09-19 | 2019-03-29 | 严国华 | A kind of fully natural green health food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006254871A (en) * | 2005-03-18 | 2006-09-28 | Ito En Ltd | Drink containing coenzyme q10 |
-
2014
- 2014-03-27 CN CN201410118034.0A patent/CN103859516A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006254871A (en) * | 2005-03-18 | 2006-09-28 | Ito En Ltd | Drink containing coenzyme q10 |
Non-Patent Citations (1)
| Title |
|---|
| HTTP://LIFESTYLE.RAYLI.COM.CN/FOOD/2013-05-29/L0P11004001_106731: "生熟排毒蔬菜果汁 最受追捧减肥饮食", 《瑞丽网》, 8 July 2013 (2013-07-08), pages 1 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851730A (en) * | 2016-04-01 | 2016-08-17 | 安徽龙王山农业股份有限公司 | Vegetable beverage and preparation method thereof |
| CN109527536A (en) * | 2017-09-19 | 2019-03-29 | 严国华 | A kind of fully natural green health food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140618 |