CN111134258A

CN111134258A - Quinoa green juice beverage for losing weight and beautifying and preparation method thereof

Info

Publication number: CN111134258A
Application number: CN202010076058.XA
Authority: CN
Inventors: 罗伟; 彭大志
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-01-23
Filing date: 2020-01-23
Publication date: 2020-05-12

Abstract

The invention relates to the field of beverages, in particular to a quinoa green juice beverage for losing weight and beautifying features and a preparation method thereof. The invention provides a quinoa green juice beverage in a first aspect, which comprises the following preparation raw materials, by weight, 50-60 parts of quinoa green juice, 5-10 parts of a sweetening agent and 10-20 parts of water; the extraction method of the quinoa green juice comprises the following steps: (1) culturing chenopodium quinoa seedlings: selecting mildew-free and blackening quinoa seeds, carrying out germination treatment by using a solution containing sodium glutamate and ascorbic acid, then sowing in a nursery garden containing organic matters, and watering once a day; (2) extracting the quinoa green juice: and selecting chenopodium quinoa seedlings, and leaching to obtain chenopodium quinoa green juice. The quinoa green juice beverage provided by the invention can reduce weight and beautify; the taste is good, the taste of most people is satisfied, the content of polyphenol substances is high, and the antioxidant activity is strong; can exist stably, and avoids the layering and sedimentation caused by bumping and shaking in the transportation process.

Description

Quinoa green juice beverage for losing weight and beautifying and preparation method thereof

Technical Field

The invention relates to the field of beverages, in particular to a quinoa green juice beverage for losing weight and beautifying features and a preparation method thereof.

Background

Chenopodium quinoa (Chenopodium quinoa) is originally produced in the Andes mountain range in south America and is a local important food crop, in recent years, with the discovery and utilization of the values of nutrition, health care, medical treatment and the like, the Chenopodium quinoa and products thereof are more and more attracted by people, Chenopodium quinoa seeds are rich in protein, the average content is 12-23%, the content is far higher than that of rice, barley and corn, amino acid composition is reasonable and easy to absorb, particularly the content is 5.1-6.4% of lysine which is deficient in other grains, Chenopodium quinoa starch granules are smaller than that of other grain starch, Chenopodium quinoa seeds are rich in a large amount of iron, zinc, calcium, potassium, selenium, manganese and other mineral nutrients, the Chenopodium quinoa seeds have important effects on children and adults, high iron and high calcium are beneficial to bone development and blood functions, the content is extremely excellent, the Chenopodium quinoa starch granules have an important effect on a human regeneration system, the Chenopodium quinoa seeds are rich in essential fatty acid, flavonoid, B, vitamin E, beauty treatment, β -glucan, cholesterol, dietary supplement, vitamin E-glucose, vitamin B-cholesterol, vitamin E-cholesterol, vitamin B-cholesterol, vitamin E, vitamin B-cholesterol, vitamin E, vitamin B-cholesterol, vitamin B, vitamin E.

Today, the pace of life is increasing, garbage food is inundated, and people with increasing survival pressure lack time to exercise due to work and study, so that the problem of obesity in different degrees is caused. Nutritional obesity has become a global problem.

In addition, with the diversification of consumers' health concerns and tastes, the development space of carbonated beverages is gradually reduced, and instead, multifunctional beverages are prepared from extracts of healthy plants. However, the current beverage emphasizes the adaptation of taste, but cannot meet the requirements of contents of nutrient substances, antioxidant substances and the like, and meanwhile, the beverage is wasted due to poor stability.

Disclosure of Invention

Aiming at some problems in the prior art, the invention provides a chenopodium quinoa green juice beverage in a first aspect, and the preparation raw materials comprise 35-70 parts of chenopodium quinoa green juice, 5-10 parts of sweetening agent and 10-20 parts of water in parts by weight; the extraction method of the quinoa green juice comprises the following steps:

(1) culturing chenopodium quinoa seedlings: selecting mildew-free and blackening quinoa seeds, carrying out germination treatment by using a solution containing sodium glutamate and ascorbic acid, then sowing in a nursery garden containing organic matters, and watering once a day;

(2) extracting the quinoa green juice: and selecting chenopodium quinoa seedlings, and leaching to obtain chenopodium quinoa green juice.

As a preferred technical scheme of the present invention, the step (2) is extraction of quinoa green juice: selecting quinoa seedlings with the length of 20cm, cleaning and cutting to 0.5-1 cm; then blanching and crushing; adding distilled water and an extracting agent, and extracting under ultrasonic condition to obtain quinoa green juice.

As a preferable technical scheme of the invention, the leaching agent is cellulase and edible alcohol.

As a preferred embodiment of the present invention, the leaching agent further comprises trehalose.

According to a preferable technical scheme of the invention, the weight ratio of the cellulase, the edible alcohol and the trehalose is (1.5-2.5): (0.3-0.8): 1.

as a preferred embodiment of the present invention, the sweetener includes at least one of sucrose, glucose, lactose, galactose, and maltose.

As a preferred embodiment of the present invention, the sweetener comprises lactose.

As a preferable technical scheme, the raw materials for preparing the quinoa green juice beverage also comprise tartaric acid.

As a preferable technical scheme of the invention, the weight ratio of the sweetening agent to the fruit acid is 1: (0.3-0.6).

The second aspect of the invention provides a preparation method of a quinoa green juice beverage, which comprises the following steps: mixing the above materials, degassing, sterilizing, and packaging.

Compared with the prior art, the invention has the following beneficial effects:

(1) the quinoa green juice beverage provided by the invention has simple raw materials, and can reduce weight and beautify the face;

(2) the quinoa green juice beverage provided by the invention has good taste, meets the taste of most people, has high content of polyphenol substances, and has strong antioxidant activity;

(3) the quinoa green juice beverage provided by the invention can stably exist, and the layering and sedimentation conditions caused by bumping and shaking in the transportation process are avoided.

Detailed Description

The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.

In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.

The invention provides a quinoa green juice beverage in a first aspect, which comprises, by weight, 35-70 parts of quinoa green juice, 5-10 parts of a sweetening agent, and 10-20 parts of water.

In one embodiment, the preparation raw materials of the quinoa green juice comprise 35-70 parts of quinoa green juice, 5-10 parts of a sweetening agent and 15 parts of water by weight.

Chenopodium quinoa willd green juice

Chenopodium quinoa (scientific name: Chenopodium quinoa Willd) is a plant of the genus Chenopodium of the family Chenopodiaceae. The ear part can be red, purple or yellow, the shape of the plant is similar to that of the grey lima vegetable, and the ear part is similar to that of the sorghum after the plant is mature. The size of the plant is greatly influenced by environmental and genetic factors, the size is different from 0.3 to 3 meters, the stem part is hard, and the plant can be branched or not. The single leaf is alternate, the leaf is in the shape of duck's leg, and the leaf edge is divided into full edge type and sawtooth edge type. The chenopodium quinoa willd has two natures, the flower floc is umbrella-shaped, spike-shaped and cone-shaped, and chenopodium quinoa willd seeds are small and are in the shape of small round medicine slices, the diameter is 1.5-2 mm, and the thousand seed weight is 1.4-3 g.

The natural plant is native to high-altitude mountain areas such as Columbia, Ecuador, Peru and the like of the Andes mountain in south America, has certain drought resistance, cold resistance and salt tolerance, has a growth range from about sea level to plateau with the altitude of about 4500 meters, and is most suitable for plateau or mountain areas with the altitude of 3000-4000 meters.

The quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols, and has various health effects. Quinoa has high protein, contains unsaturated fatty acids in fat of 83%, and is a low-fructose and low-glucose food capable of playing a beneficial role in glycolipid metabolism.

Chenopodium quinoa green juice is an extract extracted from Chenopodium quinoa seedlings.

In one embodiment, the method for extracting the quinoa green juice comprises the following steps:

In one embodiment, the step (1) is the cultivation of a quinoa seedling: selecting quinoa seeds which do not mildew and blacken, sterilizing, carrying out germination treatment by using a solution containing 2mg/mL sodium glutamate and 6mg/mL ascorbic acid, then sowing in a nursery garden containing organic matters, and watering once a day.

The volume of the solution containing 2mg/mL of sodium glutamate and 6mg/mL of ascorbic acid described in the present invention is sufficient to immerse the seeds.

The quinoa is black quinoa.

Preferably, the step (1) is culturing the quinoa seedling: selecting mildew-free and black quinoa seeds, screening, cleaning with deionized water, disinfecting the seeds with 4% sodium hypochlorite solution, cleaning for 2 times, adding a solution containing 2mg/mL sodium glutamate and 6mg/mL ascorbic acid, soaking for 12 hours at 25 ℃, preparing a culture dish paved with two layers of filter paper, adding 10mL deionized water for soaking, uniformly paving the treated quinoa seeds on the culture dish, putting the quinoa seeds into a 25 ℃ culture box for dark germination for 48 hours, and uniformly adding 10mL deionized water every 12 hours; then sowed in a nursery containing organic matter and watered once a day.

In one embodiment, the step (2) is extraction of quinoa green juice: selecting quinoa seedlings with the length of about 20cm, cleaning and cutting to 0.5-1 cm; then blanching and crushing; adding distilled water and an extracting agent, and extracting under ultrasonic condition to obtain quinoa green juice.

Preferably, the leaching agent is cellulase and edible alcohol.

Preferably, the weight ratio of the cellulase to the edible alcohol is (1.5-2.5): (0.3-0.8).

In one embodiment, the leaching agent further comprises trehalose.

Preferably, the weight ratio of the cellulase, the edible alcohol and the trehalose is (1.5-2.5): (0.3-0.8): 1; more preferably, the weight ratio of the cellulase, the edible alcohol and the trehalose is 2: 0.5: 1.

preferably, the weight ratio of the quinoa seedlings to the distilled water is 1: (20-25); more preferably, the weight ratio of the quinoa seedlings to the distilled water is 1: 22.

preferably, the weight ratio of the leaching agent to the distilled water is (0.4-0.8): 1; more preferably, the weight ratio of the leaching agent to distilled water is 0.5: 1.

the conditions for the ultrasound described herein can be routinely selected by those skilled in the art as desired.

The applicant unexpectedly finds that in the extraction process of the quinoa green juice, if only cellulase is used, the obtained polyphenol substance content is very low, but the effect is better after a small amount of edible alcohol is added, the applicant considers that the possible reason is that the content of the polyphenol substance in quinoa seedlings is increased due to germination treatment, but the polyphenol substance, protein and polysaccharide form stable molecular compounds through hydrogen bonds and hydrophobic bonds, and the polyphenol molecules also form stable molecular compounds, so that the extraction is difficult, and the cellulase and the edible alcohol can damage the structures among the polyphenol substance, the protein, the polysaccharide and the polyphenol molecules, so that the polysaccharide is hydrolyzed, hydrolyzed or denatured, and the polyphenol substance is easier to extract in the subsequent extraction process, thereby increasing the content of the polyphenol substance. The applicant considers that the possible reason is that micromolecule trehalose molecules permeate into the plant body and form a competitive relationship with the polyphenol substances, so that hydrogen bonds among the polyphenol substances, polysaccharide and protein are blocked, the polyphenol substances are easier to extract, and meanwhile, the trehalose can further form hydrogen bonds with the extracted polyphenol substances to form macromolecules, so that the trehalose is prevented from permeating back into the plant body.

In a preferred embodiment, the step (2) is the extraction of quinoa green juice: selecting quinoa seedlings with the length of 20cm, cleaning and cutting to 0.8 cm; then blanching at 90 deg.C for 40s, rapidly cooling to room temperature, and pulverizing; adding distilled water and an extracting agent, and extracting for 2h at 75 ℃ under the ultrasonic condition to obtain the quinoa green juice.

Sweetening agent

The sweetener is a food additive capable of imparting sweetness to the soft drink. Sweeteners can be divided into nutritive and non-nutritive sweeteners by nutritional value; can be divided into low-sweetness sweetener and high-sweetness sweetener according to the sweetness; they can be classified into natural sweeteners and synthetic sweeteners according to their origin.

In one embodiment, the sweetener comprises at least one of sucrose, glucose, lactose, galactose, maltose.

Preferably, the sweetener comprises lactose.

In one embodiment, the raw material for preparing the quinoa green juice further comprises tartaric acid.

Alpha Hydroxy Acid (α -Hydroxy Acid, AHA for short) is, as the name suggests, various organic acids extracted from fruits, and is an effective component existing in various natural fruits or yoghurt.

In one embodiment, the weight ratio of sweetener to fruit acid is 1: (0.3-0.6).

Preferably, the weight ratio of the sweetener to the fruit acid is 1: 0.4.

preferably, the fruit acid comprises at least one of citric acid, malic acid, gluconic acid and lactic acid; more preferably, the fruit acid comprises citric acid.

The applicant found that chenopodium quinoa green juice has rough mouthfeel and obvious astringency, the taste improvement is not obvious after adding glucose sweetener, and unexpectedly found that when selecting specific sweetener, especially lactose, the mouthfeel of chenopodium quinoa green juice can be obviously improved. In addition, the applicant unexpectedly found that the mouthfeel of the tea polyphenol is further enhanced after a small amount of citric acid is added, and the applicant believes that the possible reason is that the small molecular structure of the citric acid plays a role of a bridge in the astringent polyphenol and lactose scaffold, so that the steric hindrance between the astringent polyphenol and the lactose is weakened, and the contact area between the tea polyphenol and the lactose is further increased.

In one embodiment, the weight ratio of the quinoa green juice to the sweetener is (6.5-8): 1.

preferably, the weight ratio of the quinoa green juice to the sweetener is 6.9: 1.

the applicant unexpectedly finds that when the weight ratio of the quinoa green juice to the lactose is (6.5-8): can obviously improve the storage stability of the quinoa green juice beverage in 1 hour. The applicant believes that the reason is that at the moment, the trehalose molecules and the hydroxyl groups in the lactose molecules and the oxygen atoms in the rings, the polyphenol substance molecules and the citric acid molecules have proper contents, and the molecules interact to form macromolecules, so that the hydrophilic groups in the polyphenol substances are prevented from moving and curling under the action of high shearing force, the water retention property of the quinoa green juice beverage is improved, and the phenomenon of precipitation is avoided; if the content of lactose is too low, the stability of lactose is reduced, and the applicant thinks that the possible reason is that the formed composite macromolecule has lower density, molecular chains are easy to move and curl easily due to more space resistance, and hydrogen bonds are easy to break and precipitate under the action of high shearing.

Examples

Hereinafter, the present invention will be described in more detail by way of examples, but it should be understood that these examples are merely illustrative and not restrictive. The starting materials used in the examples which follow are all commercially available unless otherwise stated.

Example 1

Embodiment 1 of the invention provides a chenopodium quinoa green juice beverage which comprises, by weight, 40 parts of chenopodium quinoa green juice, 5 parts of a sweetener, 1.5 parts of fruit acid and 10 parts of water.

The fruit acid is citric acid; the sweetener is lactose.

The extraction method of the quinoa green juice comprises the following steps:

(1) culturing chenopodium quinoa seedlings: selecting mildew-free and black quinoa seeds, screening, cleaning with deionized water, disinfecting the seeds with 4% sodium hypochlorite solution, cleaning for 2 times, adding a solution containing 2mg/mL sodium glutamate and 6mg/mL ascorbic acid, soaking for 12 hours at 25 ℃, preparing a culture dish paved with two layers of filter paper, adding 10mL deionized water for soaking, uniformly paving the treated quinoa seeds on the culture dish, putting the quinoa seeds into a 25 ℃ culture box for dark germination for 48 hours, and uniformly adding 10mL deionized water every 12 hours; then sowing the seeds in a nursery garden containing organic matters, and watering once a day;

(2) extracting the quinoa green juice: selecting quinoa seedlings with the length of 20cm, cleaning and cutting to 0.8 cm; then blanching at 90 deg.C for 40s, rapidly cooling to room temperature, and pulverizing; adding distilled water and an extracting agent, and extracting for 2h at 75 ℃ under the ultrasonic condition to obtain the quinoa green juice.

The lixiviant is cellulase, edible alcohol and trehalose, and the weight ratio of the lixiviant to the lixiviant is 1.5: 0.3: 1; the weight ratio of the quinoa seedlings to the distilled water is 1: 20; the weight ratio of the leaching agent to the distilled water is 0.4: 1.

the weight ratio of the trehalose to the sweetener is 0.5: 2.

the preparation method of the quinoa green juice beverage comprises the following steps: mixing rhizoma et radix Veratri juice, sweetener, fruit acid and water, degassing, sterilizing, and packaging.

Example 2

Embodiment 2 of the invention provides a chenopodium quinoa green juice beverage which comprises 65 parts of chenopodium quinoa green juice, 10 parts of a sweetening agent, 6 parts of fruit acid and 20 parts of water in parts by weight.

The fruit acid is citric acid; the sweetener is lactose.

The extraction method of the quinoa green juice comprises the following steps:

The lixiviant is cellulase, edible alcohol and trehalose, and the weight ratio of the lixiviant to the lixiviant is 2.5: 0.8: 1; the weight ratio of the quinoa seedlings to the distilled water is 1: 25; the weight ratio of the leaching agent to the distilled water is 0.8: 1.

the weight ratio of the trehalose to the sweetener is 0.5: 3.

Example 3

Embodiment 3 of the invention provides a chenopodium quinoa green juice beverage which comprises, by weight, 55 parts of chenopodium quinoa green juice, 8 parts of a sweetener, 3.2 parts of tartaric acid and 15 parts of water.

The fruit acid is citric acid; the sweetener is lactose.

The extraction method of the quinoa green juice comprises the following steps:

The lixiviant is cellulase, edible alcohol and trehalose, and the weight ratio of the lixiviant to the lixiviant is 2: 0.5: 1; the weight ratio of the quinoa seedlings to the distilled water is 1: 22; the weight ratio of the leaching agent to the distilled water is 0.5: 1.

the weight ratio of the trehalose to the sweetener is 0.5: 2.7.

Example 4

Embodiment 4 of the present invention provides a quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, and is different in that the extraction method of quinoa green juice comprises the following steps:

(1) culturing chenopodium quinoa seedlings: selecting mildew-free and black quinoa seeds, screening, cleaning with deionized water, disinfecting the seeds with 4% sodium hypochlorite solution, cleaning again for 2 times, sowing in a nursery garden containing organic matters, and watering once a day;

the weight ratio of the trehalose to the sweetener is 0.5: 2.7.

Example 5

The embodiment 5 of the invention provides a quinoa green juice beverage, which is the same as the embodiment 3 in the specific implementation mode, and is characterized in that the extraction method of the quinoa green juice comprises the following steps:

(2) extracting the quinoa green juice: selecting quinoa seedlings with the length of 20cm, cleaning and cutting to 0.8 cm; then blanching at 90 deg.C for 40s, rapidly cooling to room temperature, and pulverizing; adding distilled water and an extracting agent, and extracting at 75 ℃ for 2h to obtain the quinoa green juice.

the weight ratio of the trehalose to the sweetener is 0.5: 2.7.

Example 6

Embodiment 6 of the invention provides a quinoa green juice beverage, which is implemented in the same manner as embodiment 3, except that the leaching agent is cellulase.

Example 7

Embodiment 7 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the leaching agents are cellulase and edible alcohol, and the weight ratio of the leaching agents is 2: 0.5.

Example 8

The embodiment 8 of the invention provides a quinoa green juice beverage, which is the same as the embodiment 3 in the specific implementation mode, and is characterized in that the leaching agents are cellulase, edible alcohol and glucose, and the weight ratio of the leaching agents is 2: 0.5: 1.

Example 9

Embodiment 9 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the leaching agents are cellulase, edible alcohol and wheat starch, and the weight ratio of the leaching agents is 2: 0.5: 1; the wheat starch is purchased from yellow river industry Co., Ltd, Van county, and the product number is 6060911.

Example 10

Embodiment 10 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the sweetener is glucose.

Example 11

Embodiment 11 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the sweetener is fructose.

Example 12

Embodiment 12 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the raw materials for preparing the chenopodium quinoa green juice do not include tartaric acid.

The preparation method of the quinoa green juice beverage comprises the following steps: mixing rhizoma et radix Veratri juice, sweetener and water, degassing, sterilizing, and packaging.

Example 13

Embodiment 13 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the fruit acid is malic acid.

Example 14

Embodiment 14 of the present invention provides a chenopodium quinoa green juice beverage, which is the same as embodiment 3 in specific implementation manner, except that the preparation raw materials of the chenopodium quinoa green juice beverage include, by weight, 55 parts of chenopodium quinoa green juice, 3 parts of a sweetener, 1.2 parts of fruit acid, and 15 parts of water.

Performance evaluation

1. Sensory evaluation: 50 food-related professionals are selected to form a sensory evaluation subgroup to perform sensory evaluation on the quinoa drinks obtained in the embodiments 1-14, and related training is performed before evaluation; avoid contact with pungent items, smoke, chew gum, eat food, etc. before 2 hours of evaluation; discussion is avoided in the evaluation process; after each sample evaluated, the next sample was evaluated after rinsing with clear water and a short rest. The score was 40 points full, and the average of 50 food-related professionals was taken before ranking. A: 33-40 minutes, aromatic flavor, good taste and no astringent taste; b: 25-32 points, light fragrance, slightly astringent taste and general mouthfeel; c: 17-24 minutes, thin fragrance, obvious astringency and poor taste; d: 0-16 min, coarse and serious mouthfeel, and extremely poor mouthfeel.

2. And (3) stability testing: the quinoa drinks obtained in examples 1 to 14 were shaken for 24 hours at 25 ℃ and 65% humidity to observe whether or not the phenomenon of stratification and sedimentation occurred, 50 sets of parallel experiments were performed for each example, and then the probabilities of stratification and sedimentation ((total number of stratification and sedimentation/50) × 100%) were summarized.

3. Testing the content of polyphenols: the measurement was carried out by Folin-phenol colorimetry. Accurately weighing 25mg of gallic acid, and dissolving in 100mL of water to obtain gallic acid standard mother liquor. Respectively taking 0.1mL, 0.2 mL, 0.3 mL, 0.4 mL and 0.5mL of the following components, respectively adding 2.5mL of Folin-phenol reagent with the volume fraction of 10% and 75mg/mL of Na into a 5-branch colorimetric tube₂CO₃Adding water to a volume of 10mL, reacting in 45 deg.C water bath for 15min, taking out sample, mixing for 10s, and measuring absorbance at 765 nm. Drawing a standard curve by taking the mass concentration of the gallic acid as an abscissa (x, mg/mL) and the absorbance as an ordinate (y), wherein the fitted regression equation is as follows: 8.1120x-0.0558, correlation coefficient R₂＝0.9994。

And (3) sample determination: 0.1mL of the uniformly shaken quinoa drink sample obtained in the example 1-14 is diluted by 10 times, the operation is carried out according to the steps, the volume is increased to 25mL by water, the reaction is carried out for 15min in a water bath at 45 ℃, the sample is taken out and mixed for 10s, and the absorbance is measured at the 765nm wavelength. Total polyphenol content/(mg/100 mL) — total polyphenol content measured value x dilution factor 100 x 2.5.

TABLE 1

From the test results in table 1, it can be seen that the quinoa green juice beverage provided by the invention has good taste, meets the taste of most people, has high content of polyphenols, has strong antioxidant activity, and can realize weight reduction and beauty treatment; meanwhile, the quinoa green juice beverage can stably exist, and the layering and precipitation conditions caused by bumping and shaking in the transportation process are avoided.

The foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Also, where numerical ranges are used in the claims, subranges therein are included, and variations in these ranges are also to be construed as possible being covered by the appended claims.

Claims

1. The quinoa green juice beverage is characterized by comprising, by weight, 35-70 parts of quinoa green juice, 5-10 parts of a sweetening agent and 10-20 parts of water; the extraction method of the quinoa green juice comprises the following steps:

2. The quinoa green juice beverage according to claim 1, wherein the step (2) is extraction of quinoa green juice: selecting quinoa seedlings with the length of 20cm, cleaning and cutting to 0.5-1 cm; then blanching and crushing; adding distilled water and an extracting agent, and extracting under ultrasonic condition to obtain quinoa green juice.

3. The quinoa green juice beverage according to claim 2, wherein the extraction agent is cellulase and edible alcohol.

4. The quinoa green juice beverage of claim 3, wherein said extraction agent further comprises trehalose.

5. The quinoa green juice beverage according to claim 4, wherein the weight ratio of the cellulase, the edible alcohol and the trehalose is (1.5-2.5): (0.3-0.8): 1.

6. the quinoa green juice beverage according to any one of claims 1 to 5, wherein the sweetener comprises at least one of sucrose, glucose, lactose, galactose and maltose.

7. The quinoa green juice beverage of claim 6, wherein said sweetener comprises lactose.

8. The Chenopodium quinoa juice beverage of claim 7, wherein the raw materials for preparing the Chenopodium quinoa juice beverage further comprise fruit acid.

9. The quinoa green juice beverage according to claim 8, wherein the weight ratio of the sweetener to the fruit acid is 1: (0.3-0.6).

10. The preparation method of the quinoa green juice beverage according to any one of claims 1 to 9, which comprises the following steps: mixing the above materials, degassing, sterilizing, and packaging.