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Fruit-vegetable solid beverage with function of coordinating intestines and stomach and preparation method for fruit-vegetable solid beverage

A technology for conditioning the stomach and solid beverages, applied in the functions of food ingredients, food preparation, protein-containing food ingredients, etc., can solve problems such as unattainable or unattainable regulation of intestinal function, endangering human health, etc., and achieve the elimination of heavy metal poisoning , The effect of regulating intestinal flora balance and increasing solubility

Active Publication Date: 2015-07-29
金木集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large part of probiotics ingested is inactivated in the high gastric acid environment of the stomach and the high bile salt environment of the duodenum, and the expected effect cannot be achieved, and the drinks contain various Chemical additives to ensure the quality of beverages, such as sweeteners, suspending agents, thickeners, etc., long-term consumption not only cannot achieve the effect of regulating intestinal function, but also seriously endanger human health. , and health beverages that are safe, stable, effective, good in taste and have the function of regulating the intestinal tract have become an urgent problem to be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Step A, pretreatment of fruits and vegetables: clean the apples, kiwi fruit, dragon fruit, and hawthorn, peel and remove the core; wash the white radish, soak the black fungus (dry) in water, wash it, and set aside; take part of it, measure its The water content is 74.2% of apple, 78.9% of kiwi fruit, 81.4% of dragon fruit, 69.1% of hawthorn, 90.2% of white radish, and 4.8% of black fungus (dry).

[0034]Step B, preparation of fruit and vegetable extracts: take by weighing each fruit and vegetable after peeling and pitting, apple 194kg (equivalent to dry weight is 50kg), kiwi fruit 118kg (equivalent to dry weight is 25kg), dragon fruit 134kg (equivalent to dry weight is 25kg), Hawthorn 162kg (equivalent to dry weight 50kg), white radish 383kg (equivalent to dry weight 37.5kg), black fungus (dry) 39kg (equivalent to dry weight 37.5kg), cut into pieces and add lemon with a mass fraction of 0.5% Acid aqueous solution, until the fruits and vegetables are just submerged, hom...

Embodiment 2

[0038] Step A, fruit and vegetable pretreatment: After cleaning the apples and hawthorns, peel and remove the cores; wash the white radishes and set aside; take some of them, and measure their water content as 74.2% for apples, 69.1% for hawthorns, and 90.2% for white radishes.

[0039] Step B, preparation of fruit and vegetable extracts: Weigh each fruit and vegetable after peeling and pitting, apple 291kg (equivalent to dry weight is 75kg), hawthorn 243kg (equivalent to dry weight is 75kg), white radish 765kg (equivalent to dry weight is 75kg) , cut into pieces, add citric acid aqueous solution with a mass fraction of 1.0% until the fruits and vegetables are just submerged, homogenize at a speed of 10,000 rpm for 1 min, steam at a pressure of 0.12 MPa for 10 min, and filter Obtain fruit and vegetable extracts. Take a part of it, divide it into three parts, spray and dry them respectively to obtain fruit and vegetable extracts, calculate the content of fruit and vegetable ext...

Embodiment 3

[0043] Step A, pretreatment of fruits and vegetables: clean the apples, kiwi fruit, dragon fruit, and hawthorn, peel and remove the core; wash the white radish, soak the black fungus (dry) in water, wash it, and set aside; take part of it, measure its The water content is 74.2% of apple, 78.9% of kiwi fruit, 81.4% of dragon fruit, 69.1% of hawthorn, 90.2% of white radish, and 4.8% of black fungus (dry).

[0044] Step B, preparation of fruit and vegetable extracts: take by weighing each fruit and vegetable after peeling and pitting, apple 194kg (equivalent to dry weight is 50kg), kiwi fruit 59kg (equivalent to dry weight is 12.5kg), pitaya 67kg (equivalent to dry weight is 12.5kg), kg), hawthorn 162kg (equivalent to dry weight 50kg), white radish 255kg (equivalent to dry weight 25kg), black fungus (dry) 26kg (equivalent to dry weight 25kg), cut into pieces and add 0.2% The aqueous solution of citric acid is enough to just submerge the fruits and vegetables, homogenize at a high...

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Abstract

The invention relates to a fruit-vegetable solid beverage with a function of coordinating intestines and stomach and a preparation method for the fruit-vegetable solid beverage. Based on dry weight, the solid beverage is prepared from the following components in parts by weight: 20-40 parts of freeze-dried probiotics bacterial powder, 10-30 parts of prebiotics, 30-60 parts of fruit-vegetable extract, 10-20 parts of Chinese yam polypeptide powder and 10-20 parts of brown sugar. The preparation method comprises the following steps: cutting up fruits and vegetables after the peels are cleaned and removed and kernels are removed; adding a citric acid aqueous solution to homogenize, steaming under high pressure, filtering, decocting at 80 DEG C and cooling after the prebiotics, the Chinese yam polypeptide powder, and the brown sugar are added into filtrate, regulating the pH, filtering, drying under reduced pressure after probiotics are added into the filtrate, and packaging and storing. The solid beverage disclosed by the invention is rich in nourishment, reasonable in formula, free of any man-made additive, natural, safe, stable, effective, good in mouthfeel, uniform in taste and long in quality guarantee period, live bacteria can be enabled to reach intestinal tracts to a great extent, and the effect of coordinating intestines and stomach from multiple aspects can be achieved.

Description

technical field [0001] The invention relates to a health drink, in particular to a fruit and vegetable solid drink with the function of regulating the intestines and stomach and a preparation method thereof. Background technique [0002] There are many types of functional health drinks on the market, among which probiotic drinks are popular because they can improve the balance of intestinal flora. However, most of the probiotic drinks currently on the market are fermented milk and milk products added with probiotics. Since the probiotics used are live bacteria, they are still in the growth stage in the liquid matrix, and the shelf life is generally short, about 15 to 21 days. . [0003] Solid beverages are solid products with a water content not higher than 5% made of dairy egg products, fruit juices, plant extracts mixed with other food additives. Adding probiotics to solid beverages can effectively prolong the shelf life of beverages, generally 6 to 24 months. Therefore...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L1/09A23L1/30A23L1/305
CPCA23L2/39A23V2002/00A23V2400/175A23V2400/51A23V2200/3202A23V2200/3204A23V2250/55A23V2250/628A23V2300/14
Inventor 钮金木钮立卫钮立强
Owner 金木集团有限公司
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