CN105961937B - Functional food for preventing or relieving cancers and preparation method thereof - Google Patents

Functional food for preventing or relieving cancers and preparation method thereof Download PDF

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CN105961937B
CN105961937B CN201610330970.7A CN201610330970A CN105961937B CN 105961937 B CN105961937 B CN 105961937B CN 201610330970 A CN201610330970 A CN 201610330970A CN 105961937 B CN105961937 B CN 105961937B
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juice
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microwave treatment
standby
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CN105961937A (en
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刘先国
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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
    • 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
    • A23L2/04—Extraction of 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • 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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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides functional food for preventing or relieving cancers and a preparation method thereof. The functional food is prepared from hawthorns, Chinese yam, asparagus, soya beans, carrots, sugarcane, complex enzyme, chitosan, a thickening agent and a corrigent. The functional food keeps most of nutritional ingredients and active substances in fruits and vegetables, and has certain anti-oxidant cancer-resistant healthcare effect. Meanwhile, the product is strong in flavor, good in mouthfeel, stable in quality, and easy to accept by a consumer; and the preparation method is simple, easy to control in quality, and suitable for needs of industrial large-scale production.

Description

It is a kind of to prevent or alleviate functional food of cancer and preparation method thereof
Technical field
It is more particularly to a kind of to there is antioxidation, prevent or alleviate cancer the invention belongs to field of health care food Functional food and preparation method thereof.
Background technology
Fruits and vegetables is common vegetable food in people's daily life, the various nutrition wanted containing needed by human body into Divide and active material.Compared with other foods, their not still important sources of body vitamin, mineral matter, and many water Also contain the pharmacological component beneficial to human body in fruit and vegetables, certain health-care effect can be played, so as to be classified as medicine Eat homologous class material.With the improvement of people ' s living standards, consumer increasingly payes attention to nutrition and health care and food-safety problem, The consumption figure of natural green food increases year by year.Compound fruit and vegetable juice has the title of " liquid fruits and vegetables ", and its is nutritious, and mouthfeel is pleased It is happy, it is easy to be absorbed by the body, therefore be the preferable health food of various people, complied with the development of this trend.From world's model Enclose and see, the total amount of beverage consumption is being continuously increased, in various types of beverages product, simple carbonated beverage proportion is gradually reduced, and The functional beverage of the natural origins such as fruit-vegetable juice beverage, protein beverage is favored by more consumers.
Effect of the food with nutrition in human cancer occurrence and development is always the emphasis of cancer research, particularly in cancer Very big hope is expressed in the prevention aspect of disease, effect of the people to rational diet, adequate nutritional.More and more study and show, people Although the generation of class cancer is relevant with inherent cause, mainly caused by environmental factor, therefore can be prevention.Meals Protective effect of the antioxidant to cancer is hot issue in recent years, and vegetables and fruit are increasingly proved to be kinds cancer Protection factor, including digestive system cancer（Oral cavity, esophagus, stomach, colon, rectum）, respiratory system carcinoma（Pharynx, larynx, lung）And with interior point Secrete relevant cancer（Mammary gland, pancreas）.It is generally acknowledged that in addition to antioxidants and dietary fiber contained therein, various non-battalion Foster element biological active agents are likely to play an important roll.
The process of Juice generally comprise broken, blanching, digest, squeeze the juice, clarifying, homogeneous, concentration, sterilization, packaging, The steps such as storage.But, the physicochemical property and its active component of Juice can be subject to processing the influence of operation.For example, some are really Vegetable raw material is by after the treatment of various manufacturing procedures, its nutrient component damages is larger, and muddy juice easily occurs that be layered, precipitate etc. seriously Quality problems.Therefore, it is necessary to the raw material for being directed to Juice constitutes to study corresponding production technology, and finished product stability is carried out Research, to obtain in good taste, nutritious, mass-temperature fruit-vegetable juice beverage.
Therefore, the Juice with anti-oxidant protective effect on cancer risk is still the major fields of current research and development, and needs badly deeply The processing technology of Juice is studied, to the nutritional ingredient that will not be destroyed in natural fruit and vegetables.
The content of the invention
In order to overcome technical problem of the prior art, the invention provides a kind of feature food for preventing or alleviating cancer Product and preparation method thereof, more specifically, there is provided a kind of Juice with anti-oxidant protective effect on cancer risk.The Juice is same by medicine food The fruits and vegetables in source are prepared from, and remain most of nutritional ingredient and active material in fruits and vegetables, with certain anti-oxidant The health-care effect of anti-cancer.Meanwhile, the Juice gives off a strong fragrance, mouthfeel pleasure, steady quality, it is easy to be esthetically acceptable to the consumers.It is used to Preparation method process is simple, the quality for preparing Juice of the present invention are easily controllable, the need for being adapted to industrialized production.
To solve technical problem of the invention, the present invention is implemented by following technical scheme.
First, it is by hawthorn, Chinese yam, asparagus, Huang the invention provides a kind of preparation method of anti-oxidant anti-cancer Juice What beans, carrot, sugarcane, complex enzyme, shitosan, thickener and flavouring were made.
In fruit and vegetable materials of the invention, hawthorn is rich in vitamin C, vitamin E, carrotene, also contains crataegolic acid, lemon The organic matters such as lemon acid, fructose, saponin, glycosides displayed, these organic matters can improve microcirculation, coronary artery dilator, increase cardiac muscle confession Blood volume and oxygen-supplying amount, moreover it is possible to promote Cholesterol Excretion.Additionally, hawthorn plays the role of anti-oxidant, removing interior free yl, it is contained Flavone compound be a kind of very strong material of antitumaous effect.Chinese yam is a kind of Chinese medicine of integration of drinking and medicinal herbs, with kidney-nourishing gas, The effects such as strengthening the spleen and stomach.Chinese yam contains very many various physiologically active ingredients, including volume cellulose, dehydrobenzene, choline, Chinese yam polysaccharide, Amino acid needed by human, saponin, mucus protein and allantoin etc..Wherein mucus protein energy prevention of cardiovascular system System fat deposition, keeps blood vessel elasticity, atherosclerosis to reduce subcutaneous fat deposits；Dopaminergic expansion of blood vessels, changes Kind blood circulation；Saponin can prevent the generation of coronary heart disease and fatty liver；Chinese yam polysaccharide can remove various free radicals, improve in human body Antioxidant Enzyme Systems activity, reduces oxidation product content.The pectin that Chinese yam stem tuber is rich in is a kind of inducement interferon sample material, energy Increase the activity of T lymphocytes, improve the phagocytic activity of reticuloendothelial system, strengthen body immune function, suppress tumour cell Propagation, therefore Chinese yam can be used as antitumor and Radiotherapy chemotherapy and the postoperative weak chronic diseases marked by deficiency of vital energy.Asparagus has nutrition edibility and health care concurrently Function, there is anti-cancer, anticancer, improves the body's immunity of human body；The malignant tumor patient for receiving radiotherapy, chemotherapy can be significantly increased Constitution, mitigate radiotherapy, the toxic and side effect of chemotherapy.Asparagus oxidation resistance is strong, there is very strong effect of ejecting poison to human body.Soya bean contains There are abundant oleic acid, carrotene, vitamin E and trace elements of selenium, molybdenum, manganese, brill etc., be not only of high nutritive value, but also have There is prominent anticancerEffect, particularly to breast cancer, prostate cancer etc. is particularly evident, and experiment shows, 5 kinds are at least contained in soybean Material（Isoflavones, soap former times, protease inhibitors, phytase and phytosterol）With anti-cancer efficacy.Contain in carrot Substantial amounts of carrotene, and carrotene isVitamin AA kind of form, vitamin A is the material that effectively gives protection against cancer, rightCancer of the esophagus、 Lung cancer andThe cancer of the uterusThere is prevention effect.In addition, in carrotLigninIt is improved human immunological competence and eliminates cancer indirectly The ability of cell.Organic acid, polysaccharide and Polyphenols polyphenoils are rich in sugarcane, nutritive value is far above sucrose, these materials Have with stronger Scavenging ability and antioxidation activity, particularly sugarcane polyphenol extract and preferably cancer cell is increased The inhibitory action grown.
Juice of the invention in addition to anti-oxidant and protective effect on cancer risk can be provided, also with the receptible mouthfeel of consumer. In order that the strong flavor of Juice, sweet mouthfeel are fine and smooth, on the one hand the composition to fruit and vegetable materials is studied.Preferably, The weight portion of fruit and vegetable materials is as follows：Hawthorn 15-30 parts, Chinese yam 20-40 parts, asparagus 15-30 parts, soya bean 5-15 parts, carrot 10- 25 parts, sugarcane 15-30 parts.
In addition, the process of Juice has very big influence, therefore this hair to its nutritional ingredient and quality stability It is bright also to being studied including the procedure of processing including blanching, broken, enzymolysis, mashing, clarification, homogeneous, sterilization etc..It is preferred that Ground, fruit and vegetable materials of the invention prepare Juice with the method processing for comprising the following steps：
A) each fruit and vegetable materials, are weighed, is cleaned with clear water, drained, it is standby；
B) it is immersed in after, hawthorn is enucleated in the 3-6 times of water of quality, the microwave treatment 20-30 under the power of 700-900W Second, crush, the pectase of 1.2-1.8ml/kg is added, 1.5-3h is digested at 40-60 DEG C, it is beaten, slurries are 700-900W's Microwave treatment 20-30 seconds under power, the microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, obtain haw juice standby；By Chinese yam peeling, section, 80-100 DEG C of boiling is subsequently adding the 6-10 times of water of quality to ripe, mashing, adds 1.5-2.3ml/kg pectases and 2.0- 3.5ml/kg cellulases, 40-55 DEG C digest 1-2 hours, slurries microwave treatment 20-30 seconds under the power of 700-900W, The microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, Succus Rhizoma Dioscoreae is obtained standby；Asparagus is immersed in the 2-5 times of water of quality, in 600-800W Power under microwave treatment 15-25 seconds, crush, add 2.7-4.1ml/kg cellulases, 35-50 DEG C digest 1.5-2.5 it is small When, mashing, slurries cross the microfiltration of ceramic membrane that aperture is 0.2 μm microwave treatment 15-25 seconds under the power of 600-800W, obtain reed Bamboo shoot juice is standby；Soya bean is immersed in suitable quantity of water, microwave treatment 30-60 seconds under the power of 250-450W, is crushed, add 1.7- 2.1ml/kg polygalacturonases, digest 1-2 hours at 40-60 DEG C, mashing, and slurries are at microwave under the power of 250-450W Reason 30-60 seconds, crosses the microfiltration of ceramic membrane that aperture is 0.2 μm, obtains soya bean juice standby；Carrot is immersed in 80-90 DEG C of 2-5% 60-100 seconds in sodium hydroxide solution, then rinsed clean, section, then it is immersed in the 2-6 times of 0.6-0.8% citric acid water of quality In solution, microwave treatment 30-50 seconds under the power of 250-450W, the pectase of 1.2-1.8ml/kg is added, in 35-50 DEG C of enzyme Solution 1.5-3 hours, mashing, slurries cross the ceramic membrane that aperture is 0.2 μm microwave treatment 20-30 seconds under the power of 250-450W Micro-filtration, obtains carrot juice standby；Sugarcane is removed the peel, is squeezed the juice, microwave treatment 20-30 seconds under the power of 250-450W, cross aperture It is 0.2 μm of microfiltration of ceramic membrane, obtains sugar-cane juice standby；
C), the haw juice obtained by step b), Succus Rhizoma Dioscoreae, asparagus juice, soya bean juice, carrot juice, sugar-cane juice are well mixed, The shitosan of 0.2-0.8g/L is added, is stirred evenly, 30-60min is stood at 30-50 DEG C, then cross the ceramic membrane that aperture is 0.2 μm Micro-filtration, filtrate is standby；
D) 0.6-1.3g/L thickeners and 0.5-2.0g/L flavourings, are added in filtrate, under the pressure of 80-100Mpa Homogeneous 1-3 times, is then heated to 60-80 DEG C and deaerates 10-15 minutes；
E), by the liquid after degassing microwave disinfection 30-60 seconds under the power of 800-900W, room temperature, potting, bag are cooled to Dress, obtains final product.
Fruit and vegetable materials generally need to carry out blanching treatment before processing, to be passivated naturally occurring enzyme in fruits and vegetables, prevent hair Raw enzymatic reaction causes brown stain and causes Juice color and luster, poor quality.Traditional blanching is carried out in boiling water, and the time is number Minute.Because the time of the blanching in boiling water is generally more long, and contain the fruits and vegetables of antioxidant content in blanching treatment time more long Inside it is susceptible to aoxidize or reduce, causes the loss of antioxidant content.Therefore, the characteristics of present invention is for different fruits and vegetables species, Blanching treatment is carried out to fruit and vegetable materials using the microwave of different capacity, the time of blanching is not only greatly reduced, but also effectively Remain oxidation-resistant active ingredient therein.Meanwhile, in order to improve the crushing juice rate of fruits and vegetables, present invention is alternatively directed to different fruits and vegetables kinds Class has carried out enzymolysis processing using the enzyme of variety classes and consumption, improves the content of soluble solid so that fruits and vegetables more hold Easily squeeze the juice.
Additionally, clarity and quality stability in order to increase Juice, of the invention to the addition of clarification in process Agent and thickener.Influence of the fining agent of variety classes and consumption to Juice light transmittance the results are shown in Table 1.
The result of the test that the different fining agents of table 1 influence on Juice light transmittance
Result of the test is shown, for the Juice that specified raw material of the present invention is constituted, is clarified using 0.2-0.8g/L shitosans The light transmittance that the light transmittance for obtaining afterwards reaches after being processed apparently higher than enzyme fining agent, illustrates the clarifying effect of shitosan more preferably, Substantial amounts of pectin and protein in Juice are eliminated, the stability of Juice can be improved.
Easily there is precipitation after mixing in compound fruit and vegetable juice, because waiting for protein contained by different fruits and vegetables material juice is electric Point is different, and the protein with positive and negative electric charge after mixing easily be combined with each other, and produces flocculation sediment.In order to prevent Juice in storage Occur precipitation during depositing and be layered, thickener is also added in Juice of the invention.Although the consumption of stabilizer increases energy System viscosity is improved, but the effect for surely reaching and stablizing compound fruit and vegetable juice that differs.The thickener of variety classes and consumption is to fruits and vegetables The influence of juice stability the results are shown in Table 2.
Result of the test of the thickener of table 2 to Juice stability influence
Result of the test shows, for the Juice that specified raw material of the present invention is constituted, use the mass ratio of 0.6-1.3g/L for 3:1 xanthans and sodium carboxymethylcellulose not only causes the modest viscosity of Juice as thickener, and is layered relatively slowly, Illustrate that it is best as the effect of thickener.
In Juice of the invention, hawthorn, Chinese yam, carrot, sugarcane etc. are all the raw materials with sweet taste, particularly sweet Contain substantial amounts of sucrose in sugarcane juice.Therefore, the own sweet taste of raw material is only relied on, can assigns Juice of the present invention suitable mouth Sense.In order that obtaining the local flavor of Juice of the present invention more preferably, 0.5-2.0g/L citric acids are preferably added as flavouring.
Compared with prior art, the present invention has following beneficial effect：(1), functional food of the invention is same by medicine food The fruits and vegetables in source are prepared from, and remain most of nutritional ingredient and active material in fruits and vegetables, with certain anti-oxidant The health-care effect of anti-cancer.(2), functional food of the invention gives off a strong fragrance, mouthfeel pleases, steady quality, it is easy to connect by consumer Receive.(3), to be used for preparing the preparation method process is simple of functional food, quality easily controllable for the present invention, is adapted to industrialization big raw The need for product.
Specific embodiment
By following examples further illustrate description the present invention, never in any form limit the present invention, without departing substantially from On the premise of technical solution of the invention, easily any of realization changes those of ordinary skill in the art made for the present invention Dynamic or change is fallen within scope of the presently claimed invention.
Embodiment 1：
Fruit and vegetable materials：
Hawthorn 25kg, Chinese yam 25kg, asparagus 18kg, soya bean 8kg, carrot 12kg, sugarcane 25kg.
Preparation technology：
A) each fruit and vegetable materials, are weighed, is cleaned with clear water, drained, it is standby；
B) it is immersed in after, hawthorn is enucleated in 4 times of water of quality, microwave treatment 20-30 seconds under the power of 900W, is broken It is broken, the pectase of 1.3ml/kg is added, 1.5h is digested at 60 DEG C, it is beaten, slurries microwave treatment 20 seconds under the power of 900W, The microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, haw juice is obtained standby；Chinese yam peeling, section, 100 DEG C of boilings are subsequently adding to ripe 8 times of water of quality, mashing adds 2.0ml/kg pectases and 3.2ml/kg cellulases, is digested 1 hour at 50 DEG C, and slurries exist Microwave treatment 20 seconds under the power of 800W, cross the microfiltration of ceramic membrane that aperture is 0.2 μm, obtain Succus Rhizoma Dioscoreae standby；Asparagus is immersed in 3 In the water of times quality, microwave treatment 15 seconds under the power of 800W are crushed, and add 2.8ml/kg cellulases, and 2 are digested at 40 DEG C Hour, the microfiltration of ceramic membrane that aperture is 0.2 μm is crossed in mashing, slurries microwave treatment 15 seconds under the power of 800W, obtains asparagus juice standby With；Soya bean is immersed in suitable quantity of water, microwave treatment 40 seconds under the power of 300W, crushed, add the poly- galactolipins of 1.8ml/kg Aldehydic acid enzyme, digests 1.5 hours at 50 DEG C, mashing, slurries microwave treatment 40 seconds under the power of 300W, and it is 0.2 μm to cross aperture Microfiltration of ceramic membrane, obtains soya bean juice standby；Carrot is immersed in 80 seconds in 80 DEG C of 2% sodium hydroxide solution, then rinsed dry Only, cut into slices, then be immersed in 4 times of 0.6% aqueous citric acid solutions of quality, microwave treatment 50 seconds under the power of 250W, add The pectase of 1.4ml/kg, digests 2 hours at 40 DEG C, mashing, slurries microwave treatment 30 seconds under the power of 250W, crosses aperture and is 0.2 μm of microfiltration of ceramic membrane, obtains carrot juice standby；Sugarcane is removed the peel, is squeezed the juice, microwave treatment 25 seconds under the power of 300W, The microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, sugar-cane juice is obtained standby；
C), the haw juice obtained by step b), Succus Rhizoma Dioscoreae, asparagus juice, soya bean juice, carrot juice, sugar-cane juice are well mixed, The shitosan of 0.6g/L is added, is stirred evenly, 50min is stood at 40 DEG C, then cross the microfiltration of ceramic membrane that aperture is 0.2 μm, filtrate It is standby；
D) 0.6g/L thickeners, are added in filtrate（Mass ratio is 3:1 xanthans and sodium carboxymethylcellulose）With 1.8g/L citric acids, homogeneous 2 times under the pressure of 100Mpa are then heated to 60 DEG C and deaerate 15 minutes；
E), by the liquid after degassing under the power of 900W microwave disinfection 30 seconds, be cooled to room temperature, potting, packaging, i.e., .
Embodiment 2：
Fruit and vegetable materials：
Hawthorn 15kg, Chinese yam 35kg, asparagus 20kg, soya bean 11kg, carrot 20kg, sugarcane 20kg.
Preparation technology：
A) each fruit and vegetable materials, are weighed, is cleaned with clear water, drained, it is standby；
B) it is immersed in after, hawthorn is enucleated in 3 times of water of quality, microwave treatment 30 seconds under the power of 700W, is crushed, plus Enter the pectase of 1.5ml/kg, 3h is digested at 40 DEG C, be beaten, slurries microwave treatment 30 seconds under the power of 700W, cross aperture It is 0.2 μm of microfiltration of ceramic membrane, obtains haw juice standby；Chinese yam peeling, section, 80 DEG C of boilings are subsequently adding 6 times of quality to ripe Water, mashing, add 1.6ml/kg pectases and 2.2ml/kg cellulases, 45 DEG C digest 1.5 hours, slurries are 700W's Microwave treatment 20 seconds under power, cross the microfiltration of ceramic membrane that aperture is 0.2 μm, obtain Succus Rhizoma Dioscoreae standby；Asparagus is immersed in 2 times of quality Water in, microwave treatment 20 seconds under the power of 600W crush, and add 4.0ml/kg cellulases, 2.5 small in 35 DEG C of enzymolysis When, the microfiltration of ceramic membrane that aperture is 0.2 μm is crossed in mashing, slurries microwave treatment 20 seconds under the power of 600W, obtains asparagus juice standby With；Soya bean is immersed in suitable quantity of water, microwave treatment 40 seconds under the power of 250W, crushed, add the poly- galactolipins of 1.7ml/kg Aldehydic acid enzyme, digests 2 hours at 40 DEG C, mashing, slurries microwave treatment 60 seconds under the power of 250W, crosses the pottery that aperture is 0.2 μm Porcelain membrane microfiltration, obtains soya bean juice standby；Carrot is immersed in 60 seconds in 90 DEG C of 3% sodium hydroxide solution, then rinsed clean, Section, then be immersed in 2 times of 0.8% aqueous citric acid solutions of quality, microwave treatment 40 seconds under the power of 300W, add The pectase of 1.2ml/kg, digests 3 hours at 35 DEG C, mashing, slurries microwave treatment 25 seconds under the power of 300W, crosses aperture and is 0.2 μm of microfiltration of ceramic membrane, obtains carrot juice standby；Sugarcane is removed the peel, is squeezed the juice, microwave treatment 30 seconds under the power of 250W, The microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, sugar-cane juice is obtained standby；
C), the haw juice obtained by step b), Succus Rhizoma Dioscoreae, asparagus juice, soya bean juice, carrot juice, sugar-cane juice are well mixed, The shitosan of 0.3g/L is added, is stirred evenly, 50min is stood at 30 DEG C, then cross the microfiltration of ceramic membrane that aperture is 0.2 μm, filtrate It is standby；
D) 0.8g/L thickeners, are added in filtrate（Mass ratio is 3:1 xanthans and sodium carboxymethylcellulose）With 0.7g/L citric acids, homogeneous 3 times under the pressure of 80Mpa are then heated to 70 DEG C and deaerate 10 minutes；
E), by the liquid after degassing under the power of 800W microwave disinfection 40 seconds, be cooled to room temperature, potting, packaging, i.e., .
Embodiment 3：
Fruit and vegetable materials：
Hawthorn 28kg, Chinese yam 20kg, asparagus 26kg, soya bean 6kg, carrot 22kg, sugarcane 18kg.
Preparation technology：
A) each fruit and vegetable materials, are weighed, is cleaned with clear water, drained, it is standby；
B) it is immersed in after, hawthorn is enucleated in 5 times of water of quality, microwave treatment 20 seconds under the power of 900W, is crushed, plus Enter the pectase of 1.8ml/kg, 1.5h is digested at 60 DEG C, be beaten, slurries microwave treatment 20 seconds, via under the power of 900W Footpath is 0.2 μm of microfiltration of ceramic membrane, obtains haw juice standby；Chinese yam peeling, section, 90 DEG C of boilings are subsequently adding 10 times to ripe The water of quality, mashing adds 2.3ml/kg pectases and 2.0ml/kg cellulases, is digested 1 hour at 55 DEG C, and slurries are in 800W Power under microwave treatment 20 seconds, cross the microfiltration of ceramic membrane that aperture is 0.2 μm, obtain Succus Rhizoma Dioscoreae standby；Asparagus is immersed in 4 times of matter In the water of amount, microwave treatment 15 seconds under the power of 800W crush, and add 3.0ml/kg cellulases, small in 50 DEG C of enzymolysis 1.5 When, the microfiltration of ceramic membrane that aperture is 0.2 μm is crossed in mashing, slurries microwave treatment 15 seconds under the power of 800W, obtains asparagus juice standby With；Soya bean is immersed in suitable quantity of water, microwave treatment 30 seconds under the power of 450W, crushed, add the poly- galactolipins of 2.1ml/kg Aldehydic acid enzyme, digests 1 hour at 40 DEG C, mashing, slurries microwave treatment 30 seconds under the power of 450W, crosses the pottery that aperture is 0.2 μm Porcelain membrane microfiltration, obtains soya bean juice standby；Carrot is immersed in 80 seconds in 80 DEG C of 5% sodium hydroxide solution, then rinsed clean, Section, then be immersed in 5 times of 0.8% aqueous citric acid solutions of quality, microwave treatment 30 seconds under the power of 450W, add The pectase of 1.6ml/kg, digests 2 hours at 50 DEG C, mashing, slurries microwave treatment 30 seconds under the power of 450W, crosses aperture and is 0.2 μm of microfiltration of ceramic membrane, obtains carrot juice standby；Sugarcane is removed the peel, is squeezed the juice, microwave treatment 20 seconds under the power of 300W, The microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, sugar-cane juice is obtained standby；
C), the haw juice obtained by step b), Succus Rhizoma Dioscoreae, asparagus juice, soya bean juice, carrot juice, sugar-cane juice are well mixed, The shitosan of 0.7g/L is added, is stirred evenly, 60min is stood at 50 DEG C, then cross the microfiltration of ceramic membrane that aperture is 0.2 μm, filtrate It is standby；
D) 1.1g/L thickeners, are added in filtrate（Mass ratio is 3:1 xanthans and sodium carboxymethylcellulose）With 1.8g/L citric acids, homogeneous 1 time under the pressure of 90Mpa is then heated to 80 DEG C and deaerates 15 minutes；
E), by the liquid after degassing under the power of 900W microwave disinfection 30 seconds, be cooled to room temperature, potting, packaging, i.e., .
Embodiment 4：Composition and performance measurement
In order to further determine that nutrition and the performance of Juice of the present invention, the fruit prepared to embodiment of the present invention 1-3 Vegetable juice beverage has carried out nutrition composition measure, while also measured were the anti-peroxidation free radical of these products（ORAC）Value.Nutrition Composition measurement the results are shown in Table 3.
The nutrient component determining result of the Juice of the present invention of table 3
Result shows that Juice nutritional ingredient of the invention is complete, and content is high, can provide sufficient nutrients for human body Matter.
The fruit and vegetable juice anti-oxidation component content result of the present invention of table 4
Result shows that Juice of the invention contains abundant antioxidant composition, and the free base value of anti-peroxidation is higher, Show, with preferable antioxidant effect, to can be used for the prevention of cancer and alleviation.

Claims (1)

1. it is a kind of it is anti-oxidant anti-cancer Juice preparation method, it is characterised in that the weight portion of fruit and vegetable materials is as follows：Hawthorn 15-30 Part, Chinese yam 20-40 part, asparagus 15-30 part, soya bean 5-15 parts, carrot 10-25 parts, sugarcane 15-30 parts, and including as follows walk Suddenly：
A) each fruit and vegetable materials, are weighed, is cleaned with clear water, drained, it is standby；
B) it is immersed in after, hawthorn is enucleated in the 3-6 times of water of quality, microwave treatment 20-30 seconds under the power of 700-900W, is broken It is broken, the pectase of 1.2-1.8ml/kg is added, 1.5-3h is digested at 40-60 DEG C, it is beaten, slurries are under the power of 700-900W Microwave treatment 20-30 seconds, the microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, obtain haw juice standby；By Chinese yam peeling, section, 80-100 DEG C boiling is subsequently adding the 6-10 times of water of quality to ripe, is beaten, and adds 1.5-2.3ml/kg pectases and 2.0-3.5ml/kg fine The plain enzyme of dimension, digests 1-2 hours at 40-55 DEG C, and microwave treatment 20-30 seconds under the power of 700-900W, it is 0.2 to cross aperture to slurries μm microfiltration of ceramic membrane, obtain Succus Rhizoma Dioscoreae standby；Asparagus is immersed in the 2-5 times of water of quality, it is micro- under the power of 600-800W Ripple is processed 15-25 seconds, is crushed, and adds 2.7-4.1ml/kg cellulases, is digested 1.5-2.5 hours at 35-50 DEG C, mashing, slurry Liquid crosses the microfiltration of ceramic membrane that aperture is 0.2 μm microwave treatment 15-25 seconds under the power of 600-800W, obtains asparagus juice standby；Will Soya bean is immersed in suitable quantity of water, microwave treatment 30-60 seconds under the power of 250-450W, is crushed, and adds 1.7-2.1ml/kg to gather Galacturonic acid enzyme, 40-60 DEG C digest 1-2 hour, be beaten, slurries microwave treatment 30-60 seconds under the power of 250-450W, The microfiltration of ceramic membrane that aperture is 0.2 μm is crossed, soya bean juice is obtained standby；The 2-5% NaOH that carrot is immersed in into 80-90 DEG C is molten 60-100 seconds in liquid, then rinsed clean, section, then be immersed in the 2-6 times of 0.6-0.8% aqueous citric acid solution of quality, Microwave treatment 30-50 seconds under the power of 250-450W, the pectase of 1.2-1.8ml/kg is added, it is small to digest 1.5-3 at 35-50 DEG C When, mashing, slurries cross the microfiltration of ceramic membrane that aperture is 0.2 μm microwave treatment 20-30 seconds under the power of 250-450W, obtain recklessly Radish Juice is standby；Sugarcane is removed the peel, is squeezed the juice, microwave treatment 20-30 seconds under the power of 250-450W, cross the pottery that aperture is 0.2 μm Porcelain membrane microfiltration, obtains sugar-cane juice standby；
C), the haw juice obtained by step b), Succus Rhizoma Dioscoreae, asparagus juice, soya bean juice, carrot juice, sugar-cane juice are well mixed, are added The shitosan of 0.2-0.8g/L, is stirred evenly, and 30-60min is stood at 30-50 DEG C, then crosses the ceramic membrane that aperture is 0.2 μm micro- Filter, filtrate is standby；
D) 0.6-1.3g/L thickeners and 0.5-2.0g/L flavourings, the homogeneous under the pressure of 80-100Mpa, are added in filtrate 1-3 times, it is then heated to 60-80 DEG C and deaerates 10-15 minutes, described thickener is that mass ratio is 3:1 xanthans and carboxylic first Base sodium cellulosate, flavouring is citric acid；
E), by the liquid after degassing microwave disinfection 30-60 seconds under the power of 800-900W, room temperature is cooled to, potting is packed, Obtain final product.
CN201610330970.7A 2016-05-18 2016-05-18 Functional food for preventing or relieving cancers and preparation method thereof Expired - Fee Related CN105961937B (en)

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