CN110916034A - Fruit juice for purifying blood and promoting metabolism and preparation method thereof - Google Patents

Fruit juice for purifying blood and promoting metabolism and preparation method thereof Download PDF

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Publication number
CN110916034A
CN110916034A CN201911107278.8A CN201911107278A CN110916034A CN 110916034 A CN110916034 A CN 110916034A CN 201911107278 A CN201911107278 A CN 201911107278A CN 110916034 A CN110916034 A CN 110916034A
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parts
juice
haematococcus pluvialis
blood
purifying blood
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俞兆振
黄强
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Hanxin Guangdong Communication Equipment Co Ltd
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Hanxin Guangdong Communication Equipment Co Ltd
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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
    • A23L2/38—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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/68—Acidifying substances
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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 relates to a blood-purifying metabolism-promoting fruit juice which comprises 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice, 3-5 parts of white gourd juice, 1-3 parts of lactitol, 1-3 parts of fructooligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 1.5-1.6 parts of haematococcus pluvialis, 0.08-0.12 part of L cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.007-0.012 part of xanthan gum, 0.008 part of nicotinic acid, 0.012-0.012 part of sodium hydrogen phosphate, 3.5-1.7 parts of sodium hydrogen phosphate, 3.012 part of bifidobacterium, 3-3 parts of sodium hydrogen sulfate, 3-3 parts of sodium hydrogen phosphate, 3 parts of potassium sulfate, 3 parts of, The balance being water. The bifidobacterium, haematococcus pluvialis and a plurality of microelements for promoting blood circulation and metabolism are added to promote metabolism of a human body, and human organs and the microelements are matched to purify blood and accelerate dirt discharge.

Description

Fruit juice for purifying blood and promoting metabolism and preparation method thereof
Technical Field
The invention relates to the field of fruit juice drinks, in particular to a fruit juice capable of purifying blood and promoting metabolism and a preparation method thereof.
Background
Blood is a red opaque viscous liquid flowing in human blood vessels and heart, and consists of plasma and blood cells, wherein one liter of plasma contains 900 to 910 grams of water, 65 to 85 grams of protein and 20 grams of low molecular substances, the low molecular substances contain various electrolytes and organic compounds, and the blood cells comprise red blood cells, white blood cells and platelet cells. Blood contains various nutrients such as inorganic salts, oxygen, cellular metabolites, hormones, enzymes, antibodies, etc., and has effects of nourishing tissues, regulating organ activities, and protecting against harmful substances.
Therefore, it is necessary to develop a juice beverage which can remove toxins from the intestinal tract, liver and blood and promote metabolic circulation.
Disclosure of Invention
In order to solve the problems, the invention adopts the following technical scheme: a fruit juice for purifying blood and promoting metabolism comprises 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice, 3-5 parts of white gourd juice, 1-3 parts of lactitol and 1-3 parts of fructo-oligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 1.5-1.6 parts of haematococcus pluvialis, 0.08-0.12 part of L-cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.012 part of xanthan gum, 0.008-0.012 part of nicotinic acid, 0.007-0.015 part of dipotassium hydrogen phosphate, 1-3 parts of sodium chloride, 0.4-0.7 part of magnesium sulfate, 0.5-1.3 part of bifidobacterium and the balance of water.
Furthermore, the resveratrol in the grape seed extract is more than or equal to 100 mg/kg.
Further, the fish collagen peptide is bonito elastin peptide.
Furthermore, the alga species of the haematococcus pluvialis is FACHB-712.
A method for preparing juice for purifying blood and promoting metabolism comprises the following steps:
s1, fermenting and culturing bifidobacteria, namely mixing 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice and 3-5 parts of white gourd juice to serve as a culture medium of the bifidobacteria, and adding 0.5-1.3 parts of the bifidobacteria for culturing;
s2, culturing haematococcus pluvialis, namely mixing 1-3 parts of lactitol, 1-3 parts of fructooligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 0.08-0.12 part of L-cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.012 part of xanthan gum, 0.008-0.012 part of nicotinic acid, 0.007-0.015 part of dipotassium hydrogen phosphate, 1-3 parts of sodium chloride, 0.4-0.7 part of magnesium sulfate and 1-4 parts of vitamin B as a haematococcus pluvialis culture medium, and placing 1.5-1.6 parts of haematococcus pluvialis for culturing;
s3, performing enzymolysis, namely adding papain with the final concentration of 0.55 wt% into the culture medium of the bifidobacterium in the step S1, adding bromelain with the final concentration of 0.35 wt% and cellulase with the final concentration of 0.45 wt% for enzymolysis; s4, blending, namely blending the mixed solution generated in the step S2 with the mixed solution generated in the step S3;
s5, reducing acid, adding calcium carbonate to adjust the pH of the culture medium to 3.0-4.0;
s6, homogenizing the fermentation liquor after deacidification, and filtering through a 300-mesh plate frame to obtain the fruit juice.
Further, in the step S1, the culture temperature of the Bacillus dicentrus is 40-45 ℃, the stirring speed is 60-80 r/min, and the culture time is 60-72 h.
Further, in the step S2, the culture temperature of haematococcus pluvialis is 20-22 ℃, the stirring speed is 1-2 r/h, and the culture time is 60-72 h.
Further, the enzymolysis temperature in the step S3 is 55-60 ℃, and the enzymolysis time is 5 hours.
The working principle of the invention is as follows: bifidobacteria and haematococcus pluvialis are used as main gain microorganisms of the fruit juice. Can promote metabolism and purify blood.
The bifidobacteria can produce lactic acid and acetic acid after being fermented in the intestines of a human body, can improve the utilization rate of calcium, phosphorus and iron, has the functions of treating chronic diarrhea, treating constipation, protecting the liver, preventing and treating cardiovascular diseases, improving lactose digestion and the like, and can realize the enrichment of various fruit juice nutrient components by combining with later-stage enzymolysis treatment, particularly obviously improving the contents of vitamins, amino acids and trace elements.
Haematococcus pluvialis is a kind of freshwater cell green alga which can accumulate a large amount of astaxanthin to show red color, so called Haematococcus pluvialis, also called Haematococcus pluvialis, which is a kind of alga food found in the current scientific community after Spirulina and Chlorella and is rich in nutritive value and medicinal value, the content of astaxanthin in Haematococcus pluvialis is 1.5% -10.0%, which is regarded as a natural astaxanthin "concentrate", and astaxanthin is one of carotenoid group, the highest-order product of carotenoid synthesis, β -carotene, lutein, canthaxanthin, lycopene, etc. are intermediate products of carotenoid synthesis, so that astaxanthin has strong oxidation resistance in nature, and it can effectively prevent retinal oxidation and photoreceptor cell damage through blood brain barrier and cell membrane, and protect the central nervous system, especially the brain, thus effectively treating ischemia-reperfusion injury, Parkinson's syndrome, Alzheimer's syndrome, etc. in particular, the effects of macular degeneration are more remarkable than those of lutein, and the effects of the central nervous system, protecting the eye, preventing cardiovascular diseases, preventing fatigue, preventing cardiovascular diseases, and preventing diseases.
L-cysteine weakens the protein structure by changing disulfide bonds between and within protein molecules, so that the protein stretches.
Sodium citrate is used as an acidity regulator, a flavoring agent, a stabilizer in the food and beverage industry; in the pharmaceutical industry as anticoagulant, expectorant and diuretic.
Resveratrol is a natural polyphenol substance with strong biological property, and is also called as resveratrol. The grape skin has the highest content, and the grape seeds also contain the substance. The resveratrol has good effects of reducing platelet aggregation and preventing and treating atherosclerosis and cardiovascular and cerebrovascular diseases. The resveratrol can well pass through a blood brain barrier, and the grape seed extract has stronger antioxidant capacity and low price.
The fish collagen peptide is bonito elastin peptide. The bonito elastin peptide is extracted from heart artery tissue of deep sea bonito, retains two marker amino acids of desmosine and isodesmosine, is added effectively in sufficient amount, and is absorbed by amino acid peptide chain such as PG (prolylglycine) decomposed by human body, and has synergistic effect with collagen peptide, and is helpful for enhancing blood vessel elasticity and relieving blood vessel aging.
The natto freeze-dried powder is solid fermented natto, is frozen at minus 40 ℃, is subjected to vacuum dehumidification, sublimation drying and crushing to form the natto freeze-dried powder, retains physiological active substances in the natto to the maximum extent, is beneficial to dissolving thrombus, repairing damaged blood cells and blood vessel cells, and effectively improves coronary heart disease, hypertension, arteriosclerosis, stroke and varicosity.
Curcumin is a diketone compound extracted from rhizomes of plants in Zingiberaceae and Araceae, and Curcuma rhizome contains 3-6%, and has antiinflammatory, antioxidant, oxygen free radical scavenging, anti-HIV, liver and kidney protecting, anti-fibrosis, and anticancer effects.
The green tea powder has good antioxidant and tranquilizing effects, can relieve fatigue, contains vitamin C and flavonoid, wherein the flavonoid can enhance the antioxidant effect of vitamin C, is beneficial to maintaining skin whitening, relieving constipation, slimming and beautifying, and has promoting effect on losing weight.
The purslane extract is extracted from stems and leaves of purslane by a low-temperature method to obtain the extract with bioactivity, the purslane extract can induce diuresis to alleviate edema, contains a large amount of potassium salts, can directly act on blood vessels of human beings to promote vasodilatation and accelerate blood circulation, and meanwhile, the trace element potassium can promote sodium salt metabolism in human bodies and can prevent hypertension.
Inulin molecules are polymerized by 31 β -D-fructofuranose and 1-2 pyranose inulin residues, can improve hyperlipidemia, and can generate a large amount of short-chain fatty acids in the fermentation process of prebiotics and bacteria in intestinal tracts contained in the inulin to help people to improve blood lipid and promote metabolism of human bodies.
The potassium sorbate can effectively inhibit the activity of mould, microzyme and aerobic bacteria and prevent the growth and reproduction of harmful microorganisms such as botulium, staphylococcus and salmonella, but has little effect on beneficial microorganisms such as anaerobic bacillus and lactobacillus acidophilus, and the effect of inhibiting the development of the potassium sorbate is stronger than the sterilization effect, thereby effectively prolonging the preservation time of the food and keeping the flavor of the original food. The antiseptic effect is 5-10 times of that of sodium benzoate of the same kind of product.
Xanthan gum is also known as xanthan gum and xanthan gum, and is an extracellular microorganism multi-pond produced by fermenting saccharides with xanthomonas sp. Due to the special structure and colloid characteristics of its macromolecules, it has multiple functions, and can be used as emulsifier, stabilizer and gel thickener.
Niacin is also known as vitamin B3 and vitamin PP. In human body, also includes its derivative, ammonia hydrochloride or nicotinamide, which is one of 13 vitamins essential for human body, is a water-soluble vitamin, and belongs to vitamin B group. Nicotinic acid is converted into nicotinamide in human body, is a coenzyme and a component of the coenzyme, and is involved in the metabolic tissue of lipid in vivo, the oxidation process of respiration and the anaerobic decomposition process of saccharides.
Dipotassium hydrogen phosphate is used in the food industry as a raw material for preparing alkaline water for pasta, a fermentation agent, a flavoring agent, a leavening agent, a mild alkaline agent for dairy products, and yeast food, and is sometimes added to milk tea powder.
The sodium chloride is edible salt.
Magnesium sulfate is the main component of the medical diarrhea medicine, and can promote the metabolism of a human body when being taken in a trace amount.
The invention has the beneficial effects that: the addition of the bifidobacteria, the haematococcus pluvialis and various trace elements for promoting blood circulation and metabolism can promote metabolism of a human body, and meanwhile, metabolic organs such as blood vessels, livers, kidneys and the like are maintained, so that the human organs and the trace elements are matched to purify blood, and metabolism is accelerated to discharge dirt.
Detailed Description
The fruit juice capable of purifying blood and promoting metabolism provided by one embodiment of the invention comprises 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice, 3-5 parts of white gourd juice, 1-3 parts of lactitol, 1-3 parts of fructooligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 1.5-1.6 parts of haematococcus pluvialis, 0.08-0.12 part of L-cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.007 part of nicotinic acid, 0.015 part of xanthan gum, 0.012-0.012 part of sodium hydrogen phosphate, 3.012 part of sodium chloride, 3.012-0.012 part of xanthan gum, 3.012 part of sodium hydrogen phosphate, 3.5-0.7 parts of sodium hydrogen phosphate, 3 parts of xanthan gum, The balance being water.
Furthermore, the resveratrol in the grape seed extract is more than or equal to 100 mg/kg.
Further, the fish collagen peptide is bonito elastin peptide.
Furthermore, the alga species of the haematococcus pluvialis is FACHB-712.
A method for preparing juice for purifying blood and promoting metabolism comprises the following steps:
s1, fermenting and culturing bifidobacteria, namely mixing 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice and 3-5 parts of white gourd juice to serve as a culture medium of the bifidobacteria, and adding 0.5-1.3 parts of the bifidobacteria for culturing;
s2, culturing haematococcus pluvialis, namely mixing 1-3 parts of lactitol, 1-3 parts of fructooligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 0.08-0.12 part of L-cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.012 part of xanthan gum, 0.008-0.012 part of nicotinic acid, 0.007-0.015 part of dipotassium hydrogen phosphate, 1-3 parts of sodium chloride, 0.4-0.7 part of magnesium sulfate and 1-4 parts of vitamin B as a haematococcus pluvialis culture medium, and placing 1.5-1.6 parts of haematococcus pluvialis for culturing;
s3, performing enzymolysis, namely adding papain with the final concentration of 0.55 wt% into the culture medium of the bifidobacterium in the step S1, adding bromelain with the final concentration of 0.35 wt% and cellulase with the final concentration of 0.45 wt% for enzymolysis;
s4, blending, namely blending the mixed solution generated in the step S2 with the mixed solution generated in the step S3;
s5, reducing acid, adding calcium carbonate to adjust the pH of the culture medium to 3.0-4.0;
s6, homogenizing the fermentation liquor after deacidification, and filtering through a 300-mesh plate frame to obtain the fruit juice.
Further, in the step S1, the culture temperature of the Bacillus dicentrus is 40-45 ℃, the stirring speed is 60-80 r/min, and the culture time is 60-72 h.
Further, in the step S2, the culture temperature of haematococcus pluvialis is 20-22 ℃, the stirring speed is 1-2 r/h, and the culture time is 60-72 h.
Further, the enzymolysis temperature in the step S3 is 55-60 ℃, and the enzymolysis time is 5 hours.
Example 1:
7 parts of lemon juice, 7 parts of strawberry juice, 8 parts of Hami melon juice, 5 parts of pineapple juice, 5 parts of bitter melon juice, 5 parts of banana juice, 4 parts of white gourd juice, 2 parts of lactitol, 2 parts of fructooligosaccharide, 5 parts of blackcurrant concentrated juice, 5 parts of natto freeze-dried powder, 2.8 parts of curcumin, 2.5 parts of grape pip extract, 2 parts of fish collagen peptide, 1 part of green tea powder, 1.8 parts of purslane extract, 1.4 parts of inulin, 1.5 parts of haematococcus pluvialis, 0.12 part of L-cysteine, 0.012 part of sodium citrate, 0.012 part of potassium sorbate, 0.012 part of xanthan gum, 0.012 part of nicotinic acid, 0.015 part of dipotassium hydrogen phosphate, 3 parts of sodium chloride, 0.7 part of magnesium sulfate, 1.3 parts of bifidobacterium and the balance of water of 26.817 parts. The trace elements have high specific gravity, and the functions of purifying blood and promoting metabolism are stronger.
Example 2:
the beverage comprises 9 parts of lemon juice, 9 parts of strawberry juice, 8 parts of Hami melon juice, 6 parts of pineapple juice, 6 parts of bitter melon juice, 6 parts of banana juice, 5 parts of white gourd juice, 1 part of lactitol, 1 part of fructooligosaccharide, 5 parts of blackcurrant concentrated juice, 5 parts of natto freeze-dried powder, 2.8 parts of curcumin, 2.5 parts of grape pip extract, 2 parts of fish collagen peptide, 3 parts of green tea powder, 2 parts of purslane extract, 1.4 parts of inulin, 1.6 parts of haematococcus pluvialis, 0.08 part of L-cysteine, 0.008 part of sodium citrate, 0.008 part of potassium sorbate, 0.008 part of xanthan gum, 0.008 part of nicotinic acid, 0.007 part of dipotassium hydrogen phosphate, 1 part of sodium chloride, 0.4 part of magnesium sulfate, 0.5 part of bifidobacterium and the balance of 21.681 parts of water. The trace elements have a low specific gravity and are suitable for use by the wakened person.
Example 3:
firstly, fermenting and culturing bifidobacterium, namely mixing 9 parts of lemon juice, 9 parts of strawberry juice, 8 parts of Hami melon juice, 6 parts of pineapple juice, 6 parts of bitter melon juice, 6 parts of banana juice and 5 parts of white gourd juice to serve as a culture medium of the bifidobacterium, and adding 0.5 part of the bifidobacterium for culturing at the temperature of 45 ℃ at the stirring speed of 80r/min for 60 hours.
And secondly, culturing haematococcus pluvialis, namely mixing 1 part of lactitol, 1 part of fructooligosaccharide, 5 parts of blackcurrant concentrated juice, 5 parts of natto freeze-dried powder, 2.8 parts of curcumin, 2.5 parts of grape pip extract, 2 parts of fish collagen peptide, 3 parts of green tea powder, 2 parts of purslane extract, 1.4 parts of inulin, 0.08 part of L-cysteine, 0.008 part of sodium citrate, 0.008 part of potassium sorbate, 0.008 part of xanthan gum, 0.008 part of nicotinic acid, 0.007 part of dipotassium hydrogen phosphate, 1 part of sodium chloride, 0.4 part of magnesium sulfate and 4 parts of vitamin B to obtain a haematococcus pluvialis culture medium, and putting 1.5 parts of haematococcus pluvialis for culturing at the culture temperature of 22 ℃, at the stirring speed of 2r/h and for 60 h.
Thirdly, enzymolysis, namely adding papain with the final concentration of 0.55 wt%, bromelain with the final concentration of 0.35 wt% and cellulase with the final concentration of 0.45 wt% into a culture medium of bifidobacterium for enzymolysis, wherein the enzymolysis temperature is 55 ℃, and the enzymolysis time is 5 hours;
fourthly, blending, namely blending and mixing the bifidobacterium culture medium and the haematococcus pluvialis culture medium;
fifthly, reducing acid, adding calcium carbonate to adjust the pH value of the culture medium to 4.0;
and step six, homogenizing, namely homogenizing the fermentation liquor subjected to deacidification, and filtering the fermentation liquor through a 300-mesh plate frame to obtain the fruit juice.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (8)

1. A fruit juice for purifying blood and promoting metabolism, which is characterized in that: the beverage comprises 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice, 3-5 parts of white gourd juice, 1-3 parts of lactitol, 1-3 parts of fructooligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 1.5-1.6 parts of haematococcus pluvialis, 0.08-0.12 part of L cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.012 part of sodium hydrogen phosphate, 0.015-0.7 part of sodium sulfate, 3.7-3 parts of sodium hydrogen phosphate and the balance of xanthan gum.
2. The juice for purifying blood and promoting metabolism according to claim 1, wherein: the resveratrol in the grape seed extract is more than or equal to 100 mg/kg.
3. The juice for purifying blood and promoting metabolism according to claim 1, wherein: the fish collagen peptide is skipjack elastin peptide.
4. The juice for purifying blood and promoting metabolism according to claim 1, wherein: the Haematococcus pluvialis strain is FACHB-712.
5. A method for preparing a blood-purifying metabolism-promoting fruit juice according to claims 1 to 4, comprising the steps of:
s1, fermenting and culturing bifidobacteria, namely mixing 5-10 parts of lemon juice, 5-10 parts of strawberry juice, 6-9 parts of Hami melon juice, 3-7 parts of pineapple juice, 4-6 parts of bitter melon juice, 4-6 parts of banana juice and 3-5 parts of white gourd juice to serve as a culture medium of the bifidobacteria, and adding 0.5-1.3 parts of the bifidobacteria for culturing;
s2, culturing haematococcus pluvialis, namely mixing 1-3 parts of lactitol, 1-3 parts of fructooligosaccharide, 5-10 parts of blackcurrant concentrated juice, 5-15 parts of natto freeze-dried powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of grape pip extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of purslane extract, 1.4-1.8 parts of inulin, 0.08-0.12 part of L-cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.012 part of xanthan gum, 0.008-0.012 part of nicotinic acid, 0.007-0.015 part of dipotassium hydrogen phosphate, 1-3 parts of sodium chloride, 0.4-0.7 part of magnesium sulfate and 1-4 parts of vitamin B as a haematococcus pluvialis culture medium, and placing 1.5-1.6 parts of haematococcus pluvialis for culturing;
s3, performing enzymolysis, namely adding papain with the final concentration of 0.55 wt% into the culture medium of the bifidobacterium in the step S1, adding bromelain with the final concentration of 0.35 wt% and cellulase with the final concentration of 0.45 wt% for enzymolysis;
s4, blending, namely blending the mixed solution generated in the step S2 with the mixed solution generated in the step S3;
s5, reducing acid, adding calcium carbonate to adjust the pH of the culture medium to 3.0-4.0;
s6, homogenizing the fermentation liquor after deacidification, and filtering through a 300-mesh plate frame to obtain the fruit juice.
6. The method for preparing juice for purifying blood and promoting metabolism according to claim 5, wherein: in the step S1, the culture temperature of the Bacillus dicentrus is 40-45 ℃, the stirring speed is 60-80 r/min, and the culture time is 60-72 h.
7. The method for preparing juice for purifying blood and promoting metabolism according to claim 5, wherein: in the step S2, the culture temperature of haematococcus pluvialis is 20-22 ℃, the stirring speed is 1-2 r/h, and the culture time is 60-72 h.
8. The method for preparing juice for purifying blood and promoting metabolism according to claim 5, wherein: and in the step S3, the enzymolysis temperature is 55-60 ℃, and the enzymolysis time is 5 h.
CN201911107278.8A 2019-11-13 2019-11-13 Fruit juice for purifying blood and promoting metabolism and preparation method thereof Withdrawn CN110916034A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111513321A (en) * 2020-05-18 2020-08-11 周旋 Health oral liquid prepared from Prunus davidiana var as main raw material

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111513321A (en) * 2020-05-18 2020-08-11 周旋 Health oral liquid prepared from Prunus davidiana var as main raw material

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