CN104664483A - 一种清热活血的蔬菜汁及其制备方法 - Google Patents
一种清热活血的蔬菜汁及其制备方法 Download PDFInfo
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- CN104664483A CN104664483A CN201310633986.1A CN201310633986A CN104664483A CN 104664483 A CN104664483 A CN 104664483A CN 201310633986 A CN201310633986 A CN 201310633986A CN 104664483 A CN104664483 A CN 104664483A
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- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000003213 activating effect Effects 0.000 title abstract 3
- 239000008280 blood Substances 0.000 title abstract 3
- 210000004369 blood Anatomy 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 230000017531 blood circulation Effects 0.000 claims description 16
- 230000001737 promoting effect Effects 0.000 claims description 16
- 238000010009 beating Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 abstract 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 2
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 244000298903 Basella rubra Species 0.000 abstract 1
- 235000009380 Basella rubra Nutrition 0.000 abstract 1
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000061458 Solanum melongena Species 0.000 abstract 1
- 235000002597 Solanum melongena Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000020383 bitter gourd juice Nutrition 0.000 abstract 1
- 235000020379 cucumber juice Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000020980 bad eating habits Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
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- 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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种清热活血的蔬菜汁及其制备方法,包括如下重量份的原料:木耳菜汁,苦瓜汁,茄子汁,莴苣汁,黄瓜汁,苦菊汁,芹菜汁,生菜汁;生姜汁;制备步骤如下:将上述原料分别用榨汁机打浆压榨得单一蔬菜汁,将单一的蔬菜汁按照上述重量配比混合均匀,即得。
Description
技术领域
本发明涉及一种清热活血的蔬菜汁及其制备方法,属于蔬菜果汁制备的技术领域。
背景技术
目前,由于人类不良的饮食习惯,工作节奏的加快,压力过大等因素,导致微量元素缺乏,从而导致多种常见疾病或疑难病症,长期困扰着人们正常生活和工作。蔬菜中含有大量的维生素和矿物质,具有很高的营养价值,提高身体的免疫力。蔬菜里面含有人体必需维生素和矿物质,常吃蔬菜能够延年益寿。随着生活水平的提高,人们越来越追求营养化。但市场上的水果汁或蔬菜汁,成分单一、功能单一,口感差。
工作节奏的加快,人们的饮食习惯也发生很大的改变,不良的饮食习惯导致了发炎发热等疾病多发。因此,开发一种清热活血的蔬菜汁不仅可达到润肠的功效,而且能提供更多的营养物质,有益于身体健康。
发明内容
针对现有技术的不足,本发明提供一种清热活血的蔬菜汁及其制备方法。
本发明的技术方案如下:
一种清热活血的蔬菜汁,包括如下重量份的原料:
根据本发明,优选的,所述的清热活血的蔬菜汁,包括如下重量份的原料:
根据本发明,优选的,所述的清热活血的蔬菜汁,包括如下重量份的原料:
根据本发明,所述的清热活血的蔬菜汁的制备方法,步骤如下:
将上述原料分别用榨汁机打浆压榨得单一蔬菜汁,将单一的蔬菜汁按照上述重量配比混合均匀,即得。
本发明的有益效果:
本发明的清热活血的蔬菜汁,成分多样、促进血液循环效果较好,口感极佳,营养丰富、全面。
具体实施方式
下面通过具体实施例对本发明做进一步说明,但不限于此。
实施例1
一种清热活血的蔬菜汁,包括如下重量份的原料:
制备步骤如下:
将上述原料分别用榨汁机打浆压榨得单一蔬菜汁,将单一的蔬菜汁按照上述重量配比混合均匀,即得。
实施例2
如实施例1所述的清热活血的蔬菜汁,不同的是原料重量份组成如下:
实施例3
如实施例1所述的清热活血的蔬菜汁,不同的是原料重量份组成如下:
Claims (4)
1.一种清热活血的蔬菜汁,包括如下重量份的原料:
2.根据权利要求1所述的清热活血的蔬菜汁,其特征在于,包括如下重量份的原料:
3.根据权利要求1所述的清热活血的蔬菜汁,其特征在于,包括如下重量份的原料:
4.一种权利要求1-3任一项所述的清热活血的蔬菜汁的制备方法,步骤如下:
将上述原料分别用榨汁机打浆压榨得单一蔬菜汁,将单一的蔬菜汁按照上述重量配比混合均匀,即得。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018027519A1 (zh) * | 2016-08-09 | 2018-02-15 | 谭健 | 复合诺丽果汁保健饮料及其制备方法 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2018027519A1 (zh) * | 2016-08-09 | 2018-02-15 | 谭健 | 复合诺丽果汁保健饮料及其制备方法 |
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Application publication date: 20150603 |