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Mixed fruit-vegetable juice beverage and production method thereof

A compound fruit and vegetable juice and beverage technology, applied in the direction of bacteria, bifidobacteria, and food ingredients used in food preparation, can solve the problems of lack of taste and flavor, unsatisfactory ingredients, single nutrition, etc., to achieve rich color and smooth production The effect of low cost and simple process

Pending Publication Date: 2020-02-28
江中食疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's living standards and the rapid development of society, consumers can no longer satisfy the fruit and vegetable juice drinks with single ingredients, single nutrition, and lack of taste and flavor on the market. Content and health function put forward higher requirements

Method used

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  • Mixed fruit-vegetable juice beverage and production method thereof
  • Mixed fruit-vegetable juice beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh raw materials and auxiliary materials according to the following parts by weight: 22 parts of mango, 15 parts of pear, 55 parts of banana, 10 parts of blueberry, 35 parts of wolfberry, 30 parts of raspberry, 44 parts of mulberry, 55 parts of carrot, 6 parts of papaya, and 10 parts of asparagus , 18 servings of longan, 25 servings of tomato, 22 servings of dragon fruit, 28 servings of strawberry, 12 servings of kiwi, 14 servings of broccoli, 20 servings of red dates, 35 servings of coconut, 8 servings of hawthorn, 20 servings of carambola, 9 servings of celery, 16 servings of day lily 8 parts of black plum, 12 parts of loquat, 19 parts of prickly pear, 8 parts of kumquat, 18 parts of pomegranate, 35 parts of cranberry, 8 parts of seabuckthorn, 17 parts of sweet orange, 15 parts of tangerine, 15 parts of lemon, pomelo 25 parts, 10 parts of apple, 38 parts of pumpkin, 12 parts of winter jujube, 90 parts of fructo-oligosaccharide, 12 parts of resistant dextrin, 2 parts...

Embodiment 2

[0031] Weigh raw materials and auxiliary materials according to the following parts by weight: 30 parts of mango, 36 parts of pear, 40 parts of banana, 20 parts of blueberry, 30 parts of wolfberry, 20 parts of raspberry, 35 parts of mulberry, 25 parts of carrot, 20 parts of papaya, 12 parts of asparagus , 16 servings of longan, 16 servings of tomato, 28 servings of dragon fruit, 30 servings of strawberry, 30 servings of kiwi, 17 servings of broccoli, 16 servings of red dates, 22 servings of coconut, 10 servings of hawthorn, 30 servings of carambola, 10 servings of celery, 15 servings of day lily 17 parts of black plum, 15 parts of loquat, 12 parts of prickly pear, 10 parts of kumquat, 20 parts of pomegranate, 30 parts of cranberry, 10 parts of seabuckthorn, 19 parts of sweet orange, 9 parts of tangerine, 19 parts of lemon, pomelo 30 parts, 15 parts of apple, 25 parts of pumpkin, 15 parts of winter jujube, 80 parts of maltitol, 8 parts of resistant dextrin, 3 parts of malic acid...

Embodiment 3

[0034]Weigh raw materials and auxiliary materials according to the following parts by weight: 35 parts of mango, 45 parts of pear, 35 parts of banana, 25 parts of blueberry, 20 parts of wolfberry, 25 parts of raspberry, 20 parts of mulberry, 30 parts of carrot, 25 parts of papaya, 14 parts of asparagus , 8 servings of longan, 12 servings of tomato, 16 servings of dragon fruit, 34 servings of strawberry, 44 servings of kiwi, 8 servings of broccoli, 28 servings of red dates, 27 servings of coconut, 22 servings of hawthorn, 45 servings of star fruit, 15 servings of celery, and 12 servings of day lily 18 parts of black plum, 18 parts of loquat, 16 parts of prickly pear, 12 parts of kumquat, 35 parts of pomegranate, 22 parts of cranberry, 12 parts of seabuckthorn, 25 parts of sweet orange, 8 parts of tangerine, 25 parts of lemon, pomelo 35 parts, 25 parts of apple, 30 parts of pumpkin, 25 parts of winter jujube, 60 parts of isomalto-oligosaccharide, 10 parts of resistant dextrin, 4 ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a mixed fruit-vegetable juice beverage and a production method thereof. Raw materials used include, by weight, 20-40 parts of mango, 10-50 parts of pear, 30-60 parts of banana, 10-30 parts of blueberry, 10-40 parts of wolfberry fruit, 20-50 parts of raspberry, 15-45 parts of mulberry, 20-60 parts of carrot, 5-30 parts of papaya and 5-15 parts of asparagus; auxiliary materials include, by weight, 50-100 parts of a sweetening agent, 5-15 parts of resistant dextrin, 1-5 parts of an organic acid and 200-300 parts of purified water; the mixed fruit-vegetable juice beverage with the functions of resisting oxidation and improving small intestine movement is prepared through the steps of pulping, mixing, colloid milling, high-pressure homogenization, high-temperature instantaneous sterilization, sterile cold filling and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound fruit and vegetable juice drink and a preparation method thereof. Background technique [0002] Fruits and vegetables are the main plant-based agricultural products consumed by people in our country, and they play an important role in the daily three meals. Fruits and vegetables are rich in carbohydrates, minerals, vitamins, dietary fiber, and bioactive components such as flavonoids, polyphenols, anthocyanins, pectin, and essential oils, etc., which are essential substances for maintaining basic life activities and regulating functions of the human body . Current research shows that fruits and vegetables have the functions of anti-oxidation, regulating blood lipids, anti-cancer and promoting gastrointestinal motility. Therefore, the development of fruit and vegetable deep processing products plays a very important role in improving people's health...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/38A23L2/39A23L33/00
CPCA23L2/02A23L2/382A23L2/39A23L33/00A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/169A23V2400/249A23V2400/51A23V2200/30A23V2200/32A23V2250/284A23V2250/5114A23V2250/032A23V2250/6416A23V2250/044A23V2250/042
Inventor 钟虹光尧梅香周明朱晓娟黄红卫付玉梅
Owner 江中食疗科技有限公司
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