CN108835470A - The preparation method of mixed vegetable juice - Google Patents
The preparation method of mixed vegetable juice Download PDFInfo
- Publication number
- CN108835470A CN108835470A CN201810766970.0A CN201810766970A CN108835470A CN 108835470 A CN108835470 A CN 108835470A CN 201810766970 A CN201810766970 A CN 201810766970A CN 108835470 A CN108835470 A CN 108835470A
- Authority
- CN
- China
- Prior art keywords
- mixed
- bean sprouts
- slurry
- vegetable juice
- mung bean
- 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
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
- 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
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The preparation method of mixed vegetable juice belongs to food processing technology field, and in particular to the preparation method of mixed vegetable juice.Mixed greens slurry is uniformly mixed to obtain after celery and mung bean sprouts are broken into celery pulp and mung bean sprouts slurry with beater respectively, mixed greens slurry and fructus hordei germinatus powder are uniformly mixed, it is maintained 20-30 minutes under the conditions of 34-36 DEG C, is then warming up to 48-52 DEG C, kept for 50-60 minutes, it is warming up to 60-62 DEG C again, it maintains 2-3 hours, then is warming up to 65-70 DEG C, kept for 20-25 minutes, then filtrate is obtained by filtration, filtrate is formulated, filtering, bottling, sterilizing gets product.The mixed vegetable juice prepared with the method for the present invention, while remaining the nutritional ingredient in vegetables, by the catalytic action of enzyme in mung bean sprouts and fructus hordei germinatus, the bioactivity of nutriment in vegetables is also added, while producing nutritional ingredient largely beneficial to human body again.
Description
The application is the divisional application of following application：The applying date is on January 7th, 2016, application No. is
201610005482.9 a kind of production method of entitled mixed vegetable juice.
Technical field
The invention belongs to food processing technology fields, and in particular to the preparation method of mixed vegetable juice.
Background technique
Vegetable juice is the juice squeezed by various vegetables, and fresh vegetable nutrient value is very high, is squeezed out with fresh vegetables
The same highly nutritive of vegetable juice come, human health can effectively be kept by often drinking vegetable juice, be had very to the various diseases of inhibition
Positive effect, and vegetable juice is without side-effects safely, it is more safe and reliable than eating all kinds of tonics.Vegetables are vitamin, mineral
The main source of the nutriments such as matter, dietary fiber.So vegetable juice keeps enteron aisle normal function, mentions to keeping fit
High immunity reduces the risk for suffering from the chronic diseases such as obesity, diabetes, hypertension, hyperlipidemia and plays an important role.Vegetable juice
The dietary fiber of the inside can prevent and improve constipation, and the work of prevention and adjuvant treatment can also be played to cardiovascular and cerebrovascular disease
With；Vitamin, minerals in vegetable juice can be improved body immunity, builds up health, maintaining healthy；It is some in vegetable juice
Antioxidant, such as chlorophyll, chromocor compound can prevent the lesion of some cancer cells well；Fresh vegetable juice can also solve
Except the toxin and waste accumulated in vivo, after vegetable juice enters digestion, blood can be made in alkalinity, it can be accumulating in cell
In toxin dissolution, and excrete.
Summary of the invention
The object of the present invention is to provide the preparation method of mixed vegetable juice, this method is with celery, mung bean sprouts and fructus hordei germinatus
Raw material, the mixed vegetable juice produced not only remain original nutritional ingredient of vegetables to the maximum extent, but also increase guarantor
Strong effect.
The object of the present invention is achieved like this：
Celery is cleaned, the celery of certain mass is weighed, the clear water of 2 times of quality is added, breaks into celery pulp with beater, is claimed
Mung bean sprouts is broken into mung bean sprouts slurry with beater, according to mass ratio 4 by the mung bean sprouts for taking certain mass:2 ratio by celery pulp and
Mung bean sprouts slurry is uniformly mixed to obtain mixed greens slurry.
Fructus hordei germinatus is crushed into obtain fructus hordei germinatus powder, according to mixed greens slurry and fructus hordei germinatus powder mass ratio 30:1 ratio will mix
Vegetable and fructus hordei germinatus powder are uniformly mixed, and are maintained 20-30 minutes under the conditions of 34-36 DEG C, are then warming up to 48-52 DEG C, are kept
50-60 minutes, then it is warming up to 60-62 DEG C, it maintains 2-3 hours, then be warming up to 65-70 DEG C, is kept for 20-25 minutes, then filtered
Filtrate is obtained, filtrate is formulated, filtering, bottling, sterilizing gets product.
The mixed vegetable juice prepared with the method for the present invention, is remaining the same of the nutritional ingredient in vegetables to the maximum extent
When, by the catalytic action of enzyme abundant in mung bean sprouts and fructus hordei germinatus, the bioactivity of nutriment in vegetables is also added, together
When produce nutritional ingredient largely beneficial to human body again.
Specific embodiment
Celery is cleaned, the celery of certain mass is weighed, the clear water of 2 times of quality is added, breaks into celery pulp with beater, is claimed
Mung bean sprouts is broken into mung bean sprouts slurry with beater, according to mass ratio 4 by the mung bean sprouts for taking certain mass:2 ratio by celery pulp and
Mung bean sprouts slurry is uniformly mixed to obtain mixed greens slurry.
Fructus hordei germinatus is crushed into obtain fructus hordei germinatus powder, according to mixed greens slurry and fructus hordei germinatus powder mass ratio 30:1 ratio will mix
Vegetable and fructus hordei germinatus powder are uniformly mixed, and are maintained 25 minutes under the conditions of 35 DEG C, are then warming up to 50 DEG C, are kept for 55 minutes, then
It is warming up to 60 DEG C, maintains 3 hours, then be warming up to 68 DEG C, kept for 20 minutes, be then obtained by filtration filtrate, filtrate is formulated, mistake
Filter, bottling, sterilizing are got product.
Claims (1)
1. the preparation method of mixed vegetable juice, it is characterized in that being prepared by following process：
(1) celery is cleaned, weigh the celery of certain mass, the clear water of 2 times of quality is added, broken into celery pulp with beater, weigh
Mung bean sprouts is broken into mung bean sprouts slurry with beater, according to mass ratio 4 by the mung bean sprouts of certain mass:2 ratio is by celery pulp and green
Bean sprouts slurry is uniformly mixed to obtain mixed greens slurry；
(2) fructus hordei germinatus is crushed into obtain fructus hordei germinatus powder, according to mixed greens slurry and fructus hordei germinatus powder mass ratio 30:1 ratio will mix vegetable
Puree and fructus hordei germinatus powder are uniformly mixed, and are maintained 25 minutes under the conditions of 35 DEG C, are then warming up to 50 DEG C, are kept for 55 minutes, then rise
Temperature maintains 3 hours to 60 DEG C, then is warming up to 68 DEG C, is kept for 20 minutes, is then obtained by filtration filtrate, filtrate is formulated, filtering,
Bottling, sterilizing are got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810766970.0A CN108835470A (en) | 2016-01-07 | 2016-01-07 | The preparation method of mixed vegetable juice |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810766970.0A CN108835470A (en) | 2016-01-07 | 2016-01-07 | The preparation method of mixed vegetable juice |
| CN201610005482.9A CN105639346B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of mixed vegetable juice |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610005482.9A Division CN105639346B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of mixed vegetable juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835470A true CN108835470A (en) | 2018-11-20 |
Family
ID=56491676
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810766970.0A Pending CN108835470A (en) | 2016-01-07 | 2016-01-07 | The preparation method of mixed vegetable juice |
| CN201610005482.9A Active CN105639346B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of mixed vegetable juice |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610005482.9A Active CN105639346B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of mixed vegetable juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN108835470A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171985A (en) * | 2014-07-11 | 2014-12-03 | 马开亮 | Composite nutrition-balanced healthy sprout food |
| CN104432389A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for making kiwi fruit beverage by means of mixed culture fermentation |
| CN104872663A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for spirulina health care beverage |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
| CN105211285A (en) * | 2015-10-27 | 2016-01-06 | 安徽中粮生化格拉特乳酸有限公司 | A kind of composite vegetable juice fermented beverage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140234488A1 (en) * | 2013-02-15 | 2014-08-21 | Alice Chang | Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient |
| CN104694343A (en) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | Method for making lychee wine |
-
2016
- 2016-01-07 CN CN201810766970.0A patent/CN108835470A/en active Pending
- 2016-01-07 CN CN201610005482.9A patent/CN105639346B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171985A (en) * | 2014-07-11 | 2014-12-03 | 马开亮 | Composite nutrition-balanced healthy sprout food |
| CN104432389A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for making kiwi fruit beverage by means of mixed culture fermentation |
| CN104872663A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for spirulina health care beverage |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
| CN105211285A (en) * | 2015-10-27 | 2016-01-06 | 安徽中粮生化格拉特乳酸有限公司 | A kind of composite vegetable juice fermented beverage |
Non-Patent Citations (3)
| Title |
|---|
| 王婷等: "大麦芽浸提酶液工艺的研究", 《食品科技》 * |
| 舒惠国等: "《菜汁饮品茶》", 31 May 2005 * |
| 赵闻琪等: "绿豆芽淀粉酶的活性及应用", 《北华大学学报》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105639346A (en) | 2016-06-08 |
| CN105639346B (en) | 2019-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104312859A (en) | Cherry and tomato composite beverage and preparation method thereof | |
| CN102860550B (en) | Functional beverage having functions of tonifying kidney, boosting virility and raising immunity and preparation method thereof | |
| CN103215162B (en) | Rice wine containing red bayberry and dry banana peel and preparation method thereof | |
| CN101375715A (en) | Nutrient powder made from chickpea and grape and preparation method thereof | |
| CN101133837B (en) | Chickpea nutrition powder and method for preparing the same | |
| CN104223248A (en) | Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof | |
| CN105054079A (en) | Processing and utilizing method of sweet potatoes | |
| CN103610168A (en) | Preparation method for hawthorn beverage | |
| CN103947949A (en) | Hibiscus manihot flower-konjak rice cake and processing method thereof | |
| KR101237601B1 (en) | A Making Method of Pill Using Aronia Berry Extract | |
| CN104263596A (en) | Sleep-assisting and nerve-soothing health beverage and preparation method thereof | |
| CN103740524A (en) | Processing method of waxberry health-care wine | |
| CN103610190A (en) | Processing method of hawthorn juice | |
| CN104000250B (en) | Blueberry juice suitable for children to drink, and processing method thereof | |
| CN105639346B (en) | A kind of production method of mixed vegetable juice | |
| CN103932326A (en) | Processing method of original ecological Sichuan pawpaw juice | |
| CN102960658A (en) | Preparation method of purple sweet potato vermicelli | |
| KR101236047B1 (en) | A Making Method of Pill Using Aronia Power | |
| CN105053988A (en) | Processing method for shiitake mushroom instant health-care crystal | |
| CN103598645A (en) | Production method for crataegus pinnatifida bunge and apple juice | |
| CN104172178B (en) | Semen avenae nudae Radix osteomelis schwerinais thick soup | |
| CN107890095A (en) | A kind of preparation method of the haw nutrient solution with anti-cancer function | |
| CN101647492B (en) | Ceylon olive fruit juice milk beverage and preparation method thereof | |
| CN108850741A (en) | The preparation method of juice | |
| CN105341209A (en) | Making method of nutrient echeveria peacockii tea powder |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181120 |
|
| RJ01 | Rejection of invention patent application after publication |