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Functional celery and lettuce cooling drink and production method thereof

A technology of refreshing drinks and production methods, which is applied in the fields of application, food preparation, and food science. It can solve the problems of high production and material requirements, high oil content, and high calorie, and achieve fine and long taste, good stability, and low calorie. Effect

Inactive Publication Date: 2011-09-14
GEOTHINK ECOTECH SHANGHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Invention patent application, title: A kind of antihypertensive drink and its production method, publication number: CN101204179, this technology adds honey to the heat-clearing and antihypertensive drink, which is not suitable for people such as diabetes to drink
In addition, the main ingredients are all Chinese herbal medicine raw materials, not ordinary food raw materials on the market, and have high requirements for the production and material selection of raw materials. Tea leaves are also added to the formula, which is not suitable for patients with poor sleep and neurasthenia; the invention patent application, Name: A kind of antihypertensive drink, publication number: CN1620939, this antihypertensive drink uses celery juice extract and camellia oil to mix, the tea oil content is as high as 30-70%, high fat content, high calorie, not suitable for weight loss groups, in It is also difficult for most consumers to enjoy it as an ordinary drink in terms of taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1: Select raw materials of pollution-free grade and above with fresh quality, crisp and tender tissues, and appropriate maturity, and remove yellow leaves, rotten leaves, root hairs, parts of diseases and insect pests, and sundries. Celery does not need to remove leaves, and lettuce removes leaves and peels;

[0031] Step 2, washing the raw material three times with clear water meeting drinking water standards;

[0032] Step 3: Cut the celery stems into small pieces about 1cm long, cut the celery leaves into about 2cm long pieces, and cut the lettuce into thin slices about 0.5cm thick and 1cm long;

[0033] Step 4, put the chopped celery and lettuce into 95°C water respectively, blanching for 1 minute each;

[0034] Step 5, juice the blanched celery and lettuce respectively and then filter.

[0035] Step 6: Weigh xylitol, ascorbic acid, and citric acid respectively, add appropriate amount of drinking water to dissolve; weigh sodium alginate, add to 60°C hot water ...

Embodiment 2

[0042] The steps of this embodiment are the same as those in Embodiment 1, the difference is that:

[0043] Step 7, mix celery juice, lettuce juice and various auxiliary materials in proportion: 35% celery juice, 35% lettuce juice, 3% xylitol, 0.2% sodium alginate, 0.15% ascorbic acid, 0.2% citric acid, and make up the rest with water ;

[0044] Implementation effect of this embodiment: the final product is light green, moderately sweet and sour, soft and delicious.

Embodiment 3

[0046] The steps of this embodiment are the same as those in Embodiment 1, the difference is that:

[0047] Step 7, mix celery juice, lettuce juice and various auxiliary materials in proportion: 40% celery juice, 30% lettuce juice, 4% xylitol, 0.3% sodium alginate, 0.2% ascorbic acid, 0.3% citric acid, and make up the rest with water ;

[0048] Implementation effect of this embodiment: the final product obtained is light green, sweet and sour, and has a prominent flavor of celery.

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Abstract

The invention relates to the technical field of food, and relates to a functional celery and lettuce cooling drink and a production method thereof. The functional celery and lettuce cooling drink comprises the following components in percentage by weight: 30 to 40 percent of celery juice, 30 to 40 percent of lettuce juice, 2 to 4 percent of xylitol, 0.1 to 0.3 percent of sodium alga acid, 0.1 to 0.2 percent of ascorbic acid, 0.1 to 0.3 percent of citric acid and the balance of drinking water. The production method comprises the following steps of: cleaning, selecting sliced celery stem leaves and lettuce slices; scalding and blanching the sliced stem leaves and lettuce slices, juicing and filtering; weighing and dissolving the xylitol, the ascorbic acid and the citric acid; weighing the sodium alga acid, immersing and softening, heating, stirring until the sodium alga acid is dissolved completely, and filtering; performing colloid milling on the blended compound juice of the celery and the lettuce, filling, sterilizing and cooling to obtain a finished product. The functional celery and lettuce cooling drink is suitable to be drunk by ordinary people, and also can be used as a commonly-used drink for people who suffer from diabetes, hypertension, adiposity and the like and are sedentary.

Description

technical field [0001] The invention relates to a beverage in the technical field of food and a production method thereof, in particular to a functional parsley refreshing drink and a production method thereof. Background technique [0002] Celery, also known as parsley and parsley, is rich in vitamins, carotene, cellulose, volatile aromatic oils, calcium, phosphorus, iron and other mineral elements. It has the functions of increasing appetite, clearing heat and dampness, clearing liver and cooling blood. Modern research has also confirmed that the flavonoids rich in celery have the functions of calming the nerves, lowering blood pressure, protecting blood vessels and enhancing immunity. For a long time, celery has been recommended as one of the supplementary health foods for patients with hypertension and coronary heart disease, and some antihypertensive health foods or medicines also use celery as the main formula. [0003] Lettuce, also known as lettuce and Qianjincai, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/09
Inventor 吴时敏
Owner GEOTHINK ECOTECH SHANGHAI
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