Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sow thistle concentrated juice and preparation method thereof

A technology for concentrated juice and bitter vegetable, applied in the field of bitter vegetable concentrated juice and its preparation, can solve the problems of excessive zinc residue, increase production cost, loss of greenness of bitter vegetable juice, etc., achieve scientific and reasonable preparation, good taste, and improve human immunity effect of function

Inactive Publication Date: 2013-08-21
姬文勤 +1
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The bitter vegetable juice prepared by hot soaking without color protection will lose its original green color due to the change of temperature and pH value, and the most commonly used zinc salt color protection agent is easy to cause Zinc residues exceed the standard and increase production costs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sow thistle concentrated juice and preparation method thereof
  • Sow thistle concentrated juice and preparation method thereof
  • Sow thistle concentrated juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Select fresh bitter vegetables, remove rotten leaves and rotten leaves, and wash;

[0038] 2) Wash the bitter vegetables and soak them in 1.5% salt water for 30 minutes;

[0039] 3) The soaked bitter cabbage was blanched in deionized water at 90°C for 1 minute;

[0040] 4) Cool the blanched bitter cabbage in deionized water at 15°C for 5 minutes;

[0041] 5) Remove excess water from the cooled bitter herbs, squeeze the juice, pass through a 500-mesh sieve to obtain bitter vegetable juice, the juice yield is 88%, the soluble solids are 3.8%, the juice has a strong bitter flavor, no peculiar smell, and the color is green.

Embodiment 2

[0043] 1) Select fresh bitter vegetables, remove rotten leaves and rotten leaves, and wash;

[0044] 2) Wash the bitter vegetables and soak them in 1% salt water for 20 minutes;

[0045] 3) The soaked bitter cabbage was blanched in deionized water at 92°C for 3 minutes;

[0046] 4) Cool the blanched bitter cabbage in deionized water at 15°C for 10 minutes;

[0047] 5) Remove excess water from the cooled bitter herbs, squeeze the juice, and pass through a 500-mesh sieve to obtain bitter vegetable juice. The juice yield is 91.8%, and the soluble solids are up to 3.5%. The juice has a strong bitter flavor, no peculiar smell, and the color is green.

Embodiment 3

[0049] The preparation method of bitter vegetable concentrated juice drink is prepared according to the following steps:

[0050] 1) Add 0.01 g / L pectinase to the bitter vegetable juice of Example 2, treat in a water bath for 20 minutes, centrifuge at 3000 r / min for 5 minutes, and take the supernatant;

[0051] 2) Add 2 parts of wolfberry juice and 0.2 part of licorice juice to 2 parts of supernatant to make a concentrated juice drink.

[0052] 3) Add 0.01% ascorbic acid and isoascorbic acid, sterilize at 100°C, 0.2MPa pressure, and fill it;

[0053]The wolfberry juice is obtained by crushing wolfberry, adding 18 times the weight of water for decoction, and then concentrating to 12 times the weight of water; the licorice juice is obtained by crushing licorice, adding 30 times the weight of water for decoction, and then concentrating to 12 times the amount of water.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to sow thistle concentrated juice and a preparation method thereof, which belong to the field of food. The sow thistle juicing process characteristic flow comprises the working procedures of washing, immersing, blanching, quenching and centrifuging sow thistle to obtain sow thistle juice, and adding medlar juice, liquorice juice and water into the sow thistle juice to obtain the beverage. By the sow thistle concentrated juice formula and the technology, the nutritious components and the original flavor of the sow thistle are retained, the effects of the sow thistle for clearing the heat, expelling the toxin and reducing the blood fat, the blood sugar and the cholesterol are enhanced, the immunity of a human body is improved, and moreover, multi-aspect technical problems are also solved.

Description

Technical field: [0001] The invention relates to the field of food, in particular, the invention relates to a concentrated bitter vegetable juice and a preparation method thereof. Background technique: [0002] Bitter cabbage, belonging to the genus Sonchus of the Compositae family, is an annual or perennial herbaceous plant that grows on hillsides or valley forest margins, under forests or flat fields, in open places or near water, with several global distributions, in Northwest my country , North China, Northeast China, and Central China are distributed, and the resources are very rich. [0003] Bitter cabbage is a plant with the same source of medicine and food. It has the functions of clearing heat and detoxifying, cooling blood, eliminating carbuncle and discharging pus. Bitter cabbage is rich in nutrients, which are higher than ordinary cultivated vegetables, especially carotene and vitamin C. It also contains mineral elements such as calcium, phosphorus, and iron. Stu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/02A23L1/29A23L2/52A23L33/00
Inventor 折改梅刘伟锐王晓宏刘子桢姜蕊
Owner 姬文勤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com