CN107348260A - Mixed fruit and vegetable juice and preparation method thereof - Google Patents
Mixed fruit and vegetable juice and preparation method thereof Download PDFInfo
- Publication number
- CN107348260A CN107348260A CN201710626401.1A CN201710626401A CN107348260A CN 107348260 A CN107348260 A CN 107348260A CN 201710626401 A CN201710626401 A CN 201710626401A CN 107348260 A CN107348260 A CN 107348260A
- Authority
- CN
- China
- Prior art keywords
- juice
- parts
- mixed fruit
- vegetable juice
- vegetable
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 149
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 47
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 39
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 39
- 235000015206 pear juice Nutrition 0.000 claims abstract description 33
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 29
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 240000008067 Cucumis sativus Species 0.000 claims description 13
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 12
- 235000015192 vegetable juice Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 230000004060 metabolic process Effects 0.000 abstract description 6
- 208000019901 Anxiety disease Diseases 0.000 abstract description 5
- 230000036506 anxiety Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008859 change Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000002845 discoloration Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- DGIGXLXLGBAJJN-BTCRBLTISA-N Cucurbitacin C Natural products CC(=O)OC(C)(C)C=CC(=O)[C@@](C)(O)[C@H]1[C@H](O)C[C@@]2(C)[C@@H]3CC=C4[C@@H](CC[C@H](O)C4(C)C)[C@@]3(CO)C(=O)C[C@]12C DGIGXLXLGBAJJN-BTCRBLTISA-N 0.000 description 1
- DGIGXLXLGBAJJN-TUOUHCSQSA-N Cucurbitacin C Chemical compound C([C@H]1[C@]2(C)C[C@@H](O)[C@@H]([C@]2(CC(=O)[C@]11CO)C)[C@@](C)(O)C(=O)/C=C/C(C)(C)OC(=O)C)C=C2[C@H]1CC[C@H](O)C2(C)C DGIGXLXLGBAJJN-TUOUHCSQSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E 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
Abstract
The invention provides a kind of mixed fruit and vegetable juice and preparation method thereof, wherein, mixed fruit and vegetable juice, include the components of following parts by weight：30 50 parts of snow pear juice, 6 14 parts of green cucumber juice, 13 parts of lemon juice, 14 parts of syrup.Pass through technical scheme, realize and adjust pure natural and green and healthy mixed fruit and vegetable juice of arranging in pairs or groups out with natural food materials, the mouthfeel and color of mixed fruit and vegetable juice are good, and without chemical addition agent, nutrition is balanced abundant, can improve body immunity, anxiety of releiving, enhance metabolism, it is extensive to be applicable crowd.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of mixed fruit and vegetable juice and a kind of mixed fruit and vegetable juice
Preparation method.
Background technology
Juice is the juice that vegetable melon and fruit squeezes, and rich in polyphenoils, generally, enterprise can be understood as with water to Juice
Fruits and vegetables are base-material, pass through the product of the modulation such as sugaring, acid, essence, pigment, referred to as fruit-vegetable juice beverage, fresh fruit vegetable juice
It can be effectively the mineral matter such as human body replenishing vitamins and calcium, phosphorus, potassium, magnesium, bodily fuctions' coordination can be adjusted, enhancing cell is lived
Power and functions of intestines and stomach, promote digestive juice secretion, dispelling fatigue.From the angle of Food technology, it is considered that Juice
Refer to：With it is fresh or refrigeration fruits and vegetables (also thering are some to use dry fruit) for raw material, through over cleaning, select after, using the method for physics
As squeeze, extract, centrifuge the methods of obtained fruits and vegetables juice, referred to as Juice.Therefore Juice also has the title of " liquid fruits and vegetables ".
But existing Juice is in order to ensure good mouthfeel and color, it is often necessary to adds certain chemistry addition
Agent, is not pure natural, green and healthy food, and chemical addition agent can influence the health of user to a certain extent.
The content of the invention
It is contemplated that at least solves one of technical problem present in prior art or correlation technique.
Therefore, it is an object of the present invention to provide a kind of mixed fruit and vegetable juice.
It is another object of the present invention to provide a kind of preparation method of mixed fruit and vegetable juice.
To achieve these goals, the technical scheme of the first aspect of the present invention provides a kind of mixed fruit and vegetable juice, including
The component of following parts by weight：Snow pear juice 30-50 parts, green cucumber juice 6-14 parts, lemon juice 1-3 parts, syrup 1-4 parts.
In the technical scheme, the mixing fruits and vegetables for arranging in pairs or groups out pure natural and green and healthy with natural food materials regulation are realized
Juice, the mouthfeel and color of mixed fruit and vegetable juice are good, and without chemical addition agent, nutrition is balanced abundant, can improve human immunity
Power, anxiety of releiving, enhances metabolism, and it is extensive to be applicable crowd.
Wherein, syrup can be rock sugar water, white sugar water or hydromel.
In addition, the cucurbitacin C contained in green cucumber has the function that to improve immune function of human body, antitumor mesh can reach
, chronic hepatitis can be also treated, the abundant vitamin E contained in green cucumber, can play a part of promoting longevity, anti-aging, it is blue or green
The green cucumber enzyme contained in melon, there is very strong bioactivity, can be effectively facilitated the metabolism of body.
Pyrus nivalis can control wind-heat, moistening lung, the cool heart, dissolving phlegm, fall fire, removing toxic substances, have moistening lung clear dry, relieving cough and reducing sputum, nourishing blood and promoting granulation
Effect, while have the effect to reduce blood pressure with replenishing the vital essence and removing heat again.
After pyrus nivalis has been cut skin or peeled off, a kind of its Polyphenols chemical substance tannin contained in vivo will be in the work of enzyme
Under, chemical reaction generation quinones is produced with the oxygen in air, the color of food also becomes brown therewith, color and
Mouthfeel can reduce, and influence the desire of feed, and nutritive value can also be influenceed by certain, for example can cause ascorbic loss,
And adding lemon juice before snow pear juice discoloration, it is possible to reduce the oxidized degree of snow pear juice so that color keep is consistent, and
Lemon juice also has abundant vitamin C, while can improving the color of mixed fruit and vegetable juice, improves the dimension life of mixed fruit and vegetable juice
Plain C content, lift the nutritive value and mouthfeel of mixed fruit and vegetable juice.
In the above-mentioned technical solutions, it is preferable that also include the component of following parts by weight：Ice cube 2-6 parts.
In the technical scheme, by the addition of ice cube, edible crowd can be given to bring ice-cold experience, further lifting
The mouthfeel of mixed fruit and vegetable juice, wherein, the size Control of ice cube is between 1 centimetre to 3 centimetres.
In any of the above-described technical scheme, it is preferable that mixed fruit and vegetable juice includes the component of following parts by weight：Snow pear juice 38-
42 parts, green cucumber juice 8-12 parts, lemon juice 1.6-2.4 parts, syrup 2-4 parts, ice cube 2-4 parts.
In the technical scheme, further optimize the parts by weight content of the component of mixed fruit and vegetable juice, mouthfeel suitability degree compared with
Height, applicable crowd is extensive, further improves the mouthfeel and color of mixed fruit and vegetable juice.
In any of the above-described technical scheme, it is preferable that mixed fruit and vegetable juice includes the component of following parts by weight：Snow pear juice 40
Part, 10 parts of green cucumber juice, 2 parts of lemon juice, 2 parts of syrup, 4 parts of ice cube.
In any of the above-described technical scheme, it is preferable that mixed fruit and vegetable juice includes the component of following parts by weight：Snow pear juice 30
Part, 6 parts of green cucumber juice, 1 part of lemon juice, 1 part of syrup, 2 parts of ice cube.
In any of the above-described technical scheme, it is preferable that mixed fruit and vegetable juice includes the component of following parts by weight：Snow pear juice 50
Part, 14 parts of green cucumber juice, 2.4 parts of lemon, 4 parts of syrup, 3 parts of ice cube.
In the technical scheme, the parts by weight content of the component of mixed fruit and vegetable juice is further optimized, improves mixing fruit
The mouthfeel suitability degree of vegetable juice, and good colour, reduce the metachromatism caused by oxidation, are advantageous to the food of lifting crowd
Use desire.
The technical scheme of the second aspect of the present invention provides any one that the technical scheme of first aspect present invention proposes
Mixed fruit and vegetable juice preparation method, lemon juice, snow pear juice, green cucumber juice is put into by including the formula ratio according to mixed fruit and vegetable juice
In container, stir；According to the formula ratio of mixed fruit and vegetable juice, syrup, ice cube are added in container, mixed fruit and vegetable juice is made.
In the technical scheme, the preparation method of mixed fruit and vegetable juice is simple and convenient, is advantageous to the preparation of mixed fruit and vegetable juice
Realize, improve the edible convenience of user, lemon juice, snow pear juice, green cucumber juice are put into container and stirred, can be improved
The mouthfeel uniformity of mixed fruit and vegetable juice, and the addition of lemon juice reduces mixed fruit and vegetable juice and is oxidized and causes metachromatism
Occur, the mouthfeel of mixed fruit and vegetable juice can be adjusted by then adding syrup and ice cube, improve the mouthfeel suitability degree of mixed fruit and vegetable juice, ice
Cool sweet and sour taste, while the enjoyment of people's mouthfeel is brought, body immunity can be improved, anxiety of releiving, is enhanced metabolism,
The crowd of being applicable is extensive, is advantageous to physical and mental health.
In the above-mentioned technical solutions, it is preferable that according to the formula ratio of mixed fruit and vegetable juice, by lemon juice, snow pear juice, green cucumber juice
It is put into container, stirs, including：According to the formula ratio of mixed fruit and vegetable juice, lemon juice is put into container；According to mixing fruit
The formula ratio of vegetable juice, snow pear juice is added in container, stirred, to form the first mixture；According to matching somebody with somebody for mixed fruit and vegetable juice
Fang Liang, green cucumber juice is put into container, be uniformly mixed with the first mixture.
In the technical scheme, by being first put into lemon juice, it is then placed in after snow pear juice stirs and adds green cucumber juice,
Be advantageous to the overall mouthfeel uniformity of mixed fruit and vegetable juice, and snow pear juice color and luster caused by being oxidized can be reduced and be deteriorated
The generation of phenomenon.
In any of the above-described technical scheme, it is preferable that in the formula ratio according to mixed fruit and vegetable juice, by lemon juice, snow pear juice,
Green cucumber juice is put into container, before stirring, in addition to：Lemon, pyrus nivalis, green cucumber are squeezed the juice respectively.
In any of the above-described technical scheme, it is preferable that before lemon, pyrus nivalis, green cucumber are squeezed the juice respectively, in addition to：Clearly
Lemon, pyrus nivalis, green cucumber are washed, and pyrus nivalis is peeled.
In the technical scheme, by the way that lemon, pyrus nivalis, green cucumber are cleaned up, pyrus nivalis is peeled, then by lemon, snow
Pears, green cucumber are squeezed the juice respectively, are advantageous to the realization of the preparation of mixed fruit and vegetable juice, and clean hygiene, good mouthfeel.
Technical scheme has been described in detail above, is arranged in pairs or groups out with natural food materials regulation pure natural and green and healthy
Mixed fruit and vegetable juice, the mouthfeel and color of mixed fruit and vegetable juice are good, and without chemical addition agent, nutrition is balanced abundant, can improve
Body immunity, anxiety of releiving, enhances metabolism, and it is extensive to be applicable crowd.
The additional aspect and advantage of the present invention will provide in following description section, will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 shows the schematic flow diagram of the preparation method of mixed fruit and vegetable juice according to an embodiment of the invention.
Embodiment
The invention discloses a kind of mixed fruit and vegetable juice and preparation method thereof, those skilled in the art can be used for reference in this paper
Hold, be suitably modified technological parameter realization.In particular, all similar replacements and change are to those skilled in the art
For be it will be apparent that they are considered as being included in the present invention.The method of the present invention and application are by preferably implementing
Example is described, related personnel substantially can not depart from present invention, in spirit and scope to method described herein and
Using being modified or suitably change with combining, to realize and using the technology of the present invention.
Raw materials can be bought by market in mixed fruit and vegetable juice provided by the invention and preparation method thereof.
With reference to embodiment, the present invention is expanded on further：
Embodiment 1
Mixed fruit and vegetable juice includes：Snow pear juice 200ml, green cucumber juice 50ml, syrup 10ml, ice cube 20ml, lemon juice 10ml.
Juice includes in the prior art：Snow pear juice 200ml, green cucumber juice 50ml, syrup 20ml, ice cube 20ml.
Sample 300 people, statistical appraisal mixed fruit and vegetable juice of voting and the in the prior art mouthfeel of Juice, by mixing fruit
Vegetable juice and Juice of the prior art are placed 30 minutes, observation evaluation mixed fruit and vegetable juice and the in the prior art color of Juice
Pool, the results showed that mixed fruit and vegetable juice of the invention more preferably, is liked by people deeply relative to Juice mouthfeel of the prior art, and
And the mixed fruit and vegetable juice of the present invention in 30 minutes without discoloration, good colour, and Juice of the prior art can change colour, color and luster
Difference.
As shown in figure 1, the preparation method of above-mentioned mixed fruit and vegetable juice, including：Step S102, according to the mixed fruit and vegetable juice
Formula ratio, lemon juice, snow pear juice, green cucumber juice are put into container, stirred；Step S104, according to the mixed fruit and vegetable juice
Formula ratio, syrup, ice cube are added in the container, the mixed fruit and vegetable juice is made.
Specifically, lemon, pyrus nivalis, green cucumber are cleaned up, pyrus nivalis is peeled, then squeeze the juice to obtain lemon juice, snow respectively
Pear juice, green cucumber juice, measure 10ml lemon juices and be put into container, then measure 200ml snow pear juices and add in container, stir,
50ml green cucumbers juice is measured again to add in container, is uniformly mixed, finally measures 10ml syrup, 20ml ice cubes, is added in container,
To form mixed fruit and vegetable juice.
Embodiment 2
Mixed fruit and vegetable juice includes：Snow pear juice 150ml, green cucumber juice 30ml, syrup 5ml, ice cube 10ml, lemon juice 5ml.
Juice includes in the prior art：Snow pear juice 200ml, green cucumber juice 50ml, syrup 20ml, ice cube 20ml.
Sample 300 people, statistical appraisal mixed fruit and vegetable juice of voting and the in the prior art mouthfeel of Juice, by mixing fruit
Vegetable juice and Juice of the prior art are placed 30 minutes, observation evaluation mixed fruit and vegetable juice and the in the prior art color of Juice
Pool, the results showed that mixed fruit and vegetable juice of the invention more preferably, is liked by people deeply relative to Juice mouthfeel of the prior art, and
And the mixed fruit and vegetable juice of the present invention in 30 minutes without discoloration, good colour, and Juice of the prior art can change colour, color and luster
Difference.
As above, preparation method is the same as embodiment 1 for mixed fruit and vegetable juice each component formula ratio.
Embodiment 3
Mixed fruit and vegetable juice includes：Snow pear juice 250ml, green cucumber juice 70ml, syrup 20ml, ice cube 15ml, lemon juice 12ml.
Juice includes in the prior art：Snow pear juice 200ml, green cucumber juice 50ml, syrup 20ml, ice cube 20ml.
Sample 300 people, statistical appraisal mixed fruit and vegetable juice of voting and the in the prior art mouthfeel of Juice, by mixing fruit
Vegetable juice and Juice of the prior art are placed 30 minutes, observation evaluation mixed fruit and vegetable juice and the in the prior art color of Juice
Pool, the results showed that mixed fruit and vegetable juice of the invention more preferably, is liked by people deeply relative to Juice mouthfeel of the prior art, and
And the mixed fruit and vegetable juice of the present invention in 30 minutes without discoloration, good colour, and Juice of the prior art can change colour, color and luster
Difference.
As above, preparation method is the same as embodiment 1 for mixed fruit and vegetable juice each component formula ratio.
The mixed fruit and vegetable juice allocated using above-described embodiment 1 to embodiment 3, mouthfeel and color are good, and add without chemistry
Add agent, nutrition is balanced abundant, can improve body immunity, anxiety of releiving, enhance metabolism, and it is extensive to be applicable crowd.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of mixed fruit and vegetable juice, it is characterised in that include the component of following parts by weight：
Snow pear juice 30-50 parts, green cucumber juice 6-14 parts, lemon juice 1-3 parts, syrup 1-4 parts.
2. mixed fruit and vegetable juice according to claim 1, it is characterised in that also include the component of following parts by weight：
Ice cube 2-6 parts.
3. mixed fruit and vegetable juice according to claim 1, it is characterised in that the mixed fruit and vegetable juice includes following parts by weight
Component：
Snow pear juice 38-42 parts, green cucumber juice 8-12 parts, lemon juice 1.6-2.4 parts, syrup 2-4 parts, ice cube 2-4 parts.
4. the mixed fruit and vegetable juice according to Claims 2 or 3, it is characterised in that the mixed fruit and vegetable juice includes following weight
The component of part：
40 parts of snow pear juice, 10 parts of green cucumber juice, 2 parts of lemon juice, 2 parts of syrup, 4 parts of ice cube.
5. mixed fruit and vegetable juice according to claim 2, it is characterised in that the mixed fruit and vegetable juice includes following parts by weight
Component：
30 parts of snow pear juice, 6 parts of green cucumber juice, 1 part of lemon juice, 1 part of syrup, 2 parts of ice cube.
6. mixed fruit and vegetable juice according to claim 2, it is characterised in that the mixed fruit and vegetable juice includes following parts by weight
Component：
50 parts of snow pear juice, 14 parts of green cucumber juice, 2.4 parts of lemon, 4 parts of syrup, 3 parts of ice cube.
A kind of 7. preparation method of mixed fruit and vegetable juice as any one of claim 1 to 6, it is characterised in that including：
According to the formula ratio of the mixed fruit and vegetable juice, lemon juice, snow pear juice, green cucumber juice are put into container, stirred；
According to the formula ratio of the mixed fruit and vegetable juice, syrup, ice cube are added in the container, the mixed fruit and vegetable juice is made.
8. the preparation method of mixed fruit and vegetable juice according to claim 7, it is characterised in that described according to the mixing fruits and vegetables
The formula ratio of juice, lemon juice, snow pear juice, green cucumber juice are put into container, stirred, including：
According to the formula ratio of the mixed fruit and vegetable juice, lemon juice is put into container；
According to the formula ratio of the mixed fruit and vegetable juice, snow pear juice is added in the container, stirred, to form the first mixing
Thing；
According to the formula ratio of the mixed fruit and vegetable juice, green cucumber juice is put into the container, it is mixed with first mixture stirring
Close uniform.
9. the preparation method of mixed fruit and vegetable juice according to claim 7, it is characterised in that described according to the mixing fruit
The formula ratio of vegetable juice, lemon juice, snow pear juice, green cucumber juice are put into container, before stirring, in addition to：
Lemon, pyrus nivalis, green cucumber are squeezed the juice respectively.
10. the preparation method of mixed fruit and vegetable juice according to claim 9, it is characterised in that it is described by lemon, pyrus nivalis,
Before green cucumber is squeezed the juice respectively, in addition to：
Lemon, pyrus nivalis, green cucumber are cleaned, and the pyrus nivalis is peeled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626401.1A CN107348260A (en) | 2017-07-27 | 2017-07-27 | Mixed fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626401.1A CN107348260A (en) | 2017-07-27 | 2017-07-27 | Mixed fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348260A true CN107348260A (en) | 2017-11-17 |
Family
ID=60286383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710626401.1A Pending CN107348260A (en) | 2017-07-27 | 2017-07-27 | Mixed fruit and vegetable juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348260A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229422A (en) * | 2021-05-11 | 2021-08-10 | 普洱景谷多上果汁饮品有限公司 | Formula and processing technology of green cucumber fruit and vegetable juice |
-
2017
- 2017-07-27 CN CN201710626401.1A patent/CN107348260A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229422A (en) * | 2021-05-11 | 2021-08-10 | 普洱景谷多上果汁饮品有限公司 | Formula and processing technology of green cucumber fruit and vegetable juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105935144A (en) | Fruit and vegetable enzyme and preparation method thereof | |
| CN107114681A (en) | A kind of yellow vermicelli rich in carrotene and preparation method thereof | |
| CN102669400A (en) | Mango longan ice cream powder and preparation method thereof | |
| CN102511614A (en) | Sweet potato flour sugar and preparation method thereof | |
| KR101346763B1 (en) | Banana vinegar and its manufacturig method | |
| CN102318679A (en) | Fruit-vegetable milk and manufacturing method thereof | |
| CN103876214A (en) | Fruit & vegetable mixed healthcare beverage | |
| CN103098839A (en) | Preparation method of vegetable bread | |
| CN104970278A (en) | Kiwi fruit nutritional jelly and making method thereof | |
| CN107348260A (en) | Mixed fruit and vegetable juice and preparation method thereof | |
| CN102415595A (en) | Multi-flavored fruit and vegetable juice | |
| CN101243854B (en) | Method for preparing compressed vegetable foods | |
| CN104206534A (en) | Nutritional honey milk tea powder for exercises, and processing method thereof | |
| CN102960455A (en) | Milk with walnut and fruits and preparation method thereof | |
| CN100493362C (en) | Pawpaw seed milk drink and its preparation process | |
| CN103461415B (en) | Mud snail bread and processing method thereof | |
| CN110150516A (en) | A kind of white radishes rice syrup beverage and preparation method | |
| CN108925829A (en) | A kind of nutrition fruity reconstitutes rice flour | |
| CN108887609A (en) | A kind of beef with brown sauce production method with anti-cancer function | |
| CN104711142A (en) | Water-chestnut and longan wine | |
| CN104223077A (en) | Prawn lemon vinegar-flavored dendrobium candidum granular electuary and preparation method thereof | |
| CN103141897A (en) | Preparation method of health-maintenance yam beverage | |
| CN108419966B (en) | Tomato and kiwi fruit composite fruit and vegetable juice and production process thereof | |
| KR20030062648A (en) | Manufacturing method of Korean hot pepper paste | |
| CN105767697A (en) | Milk flavored sugared red bean and yam cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 518052 Guangdong city of Shenzhen province Qianhai Shenzhen Hong Kong cooperation zone before Bay Road No. 1 building 201 room A (located in Shenzhen Qianhai business secretary Co. Ltd.) Applicant after: Shenzhen Chun Mu source Holdings Limited Address before: 518052 Guangdong city of Shenzhen province Qianhai Shenzhen Hong Kong cooperation zone before Bay Road No. 1 building 201 room A Applicant before: Shenzhen Qianhai Hong Jia Technology Co., Ltd. |
|
| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |
|
| RJ01 | Rejection of invention patent application after publication |