Sialic acid composite fruit and vegetable juice beverage and preparation method thereof
A compound fruit and vegetable juice and sialic acid technology, applied in the direction of food ingredients, functions of food ingredients, food ingredients containing oligosaccharides, etc., can solve the problems of inability to achieve whitening and anti-aging, poor skin renewal ability, and inability to provide nutrition. Achieve easy absorption and digestion, improve intestinal function, and retain energy
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Embodiment 1
[0043] A preparation method of a sialic acid compound fruit and vegetable juice drink, comprising the following raw materials in parts by weight:
[0044]650 parts of purified water, 5.12 parts of marine fish oligopeptide powder, 15.13 parts of apple juice concentrate, 20.36 parts of pear juice concentrate, 10.53 parts of fructooligosaccharides, 0.21 parts of grape seed extract, 7.21 parts of collagen peptide, bonito elastin peptide 5.61 parts, 7.26 parts of hydrolyzed type II collagen peptide powder, 10.23 parts of sialic acid, 6.02 parts of yeast extract, 10.66 parts of γ-aminobutyric acid, 15.96 parts of Haematococcus pluvialis, 8.35 parts of blood orange fruit powder, 3.15 parts of olive fruit powder 5.79 parts of acerola fruit powder, 3.11 parts of salmon protein powder, 0.08 parts of citric acid, 6.52 parts of vitamin C, 0.05 parts of food flavor, and 0.05 parts of potassium sorbate.
Embodiment 2
[0046] A preparation method of a sialic acid compound fruit and vegetable juice drink, comprising the following raw materials in parts by weight:
[0047] 500 parts of purified water, 7.98 parts of marine fish oligopeptide powder, 23.77 parts of apple juice concentrate, 35.72 parts of pear juice concentrate, 13.63 parts of fructooligosaccharides, 0.56 parts of grape seed extract, 6.01 parts of collagen peptide, bonito elastin peptide 3.50 parts, 2.21 parts of hydrolyzed type II collagen peptide powder, 6.04 parts of sialic acid, 8.01 parts of yeast extract, 8.05 parts of γ-aminobutyric acid, 10.12 parts of Haematococcus pluvialis, 7.03 parts of blood orange fruit powder, 5.96 parts of olive fruit powder 6.00 parts of acerola fruit powder, 2.03 parts of salmon protein powder, 0.10 parts of citric acid, 7.98 parts of vitamin C, 0.06 parts of food flavor, and 0.06 parts of potassium sorbate.
Embodiment 3
[0049] A preparation method of a sialic acid compound fruit and vegetable juice drink, comprising the following raw materials in parts by weight:
[0050] 540 parts of purified water, 6.13 parts of marine fish oligopeptide powder, 18.94 parts of apple juice concentrate, 40.12 parts of pear juice concentrate, 14.21 parts of fructooligosaccharides, 0.60 parts of grape seed extract, 8.56 parts of collagen peptide, bonito elastin peptide 5.96 parts, 8.96 parts of hydrolyzed type II collagen peptide powder, 11.96 parts of sialic acid, 7.22 parts of yeast extract, 12.00 parts of γ-aminobutyric acid, 13.55 parts of Haematococcus pluvialis, 12.00 parts of blood orange fruit powder, 5.04 parts of olive fruit powder 3.06 parts of acerola fruit powder, 5.01 parts of salmon protein powder, 0.13 parts of citric acid, 3.21 parts of vitamin C, 0.08 parts of food flavor, and 0.08 parts of potassium sorbate.
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Abstract
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Application Information
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