Preparation Of Sprout Compound Fruit And Vegetable Juice And Its Weight-loss Effect

China is a large country producing fruit and vegetables,and its annual output ranks first in the world.However,the development and utilization of fruit and vegetable products in China is still in its infancy.The main consumption mode of fruit and vegetables is fresh food.Most of the best-selling beverages at home and abroad have special functions,and people's demand for health-care beverages is increasing.For the research of functional beverages,the electrolyte beverages developed for athletes have been very sound,but the market for active functional beverages is still vacant..If the sprouts rich in ?-aminobutyric acid can be made into a product that is easy to promote for consumption,it will not only increase the variety of health products,but also increase the economic value of sprouts.In order to solve this problem,this experiment uses several sprouts as raw materials,supplemented with fruits and vegetables,and develops a new type of compound fruit and vegetable juice with rich nutrition and complementary flavor.The best formula of sprouts composite fruit and vegetable juice was obtained through experimental analysis,and the production process of sprouts composite fruit and vegetable juice was perfected through the combination of deodorization and sterilization.Combined with animal experiments,it was verified that sprouts composite fruit and vegetable juice has a good effect on the body.A certain weight loss effect,and reached the corresponding conclusions:(1)The single-factor experiment was used to determine the harvest standard of four sprouts and the amount of color-retaining agent added.The single-factor test,orthogonal test and sensory evaluation were used to score the sprout compound fruit and vegetable juice.The influence of the amount of sweeteners and stabilizers on the sensory quality of sprout compound fruit and vegetable juices.The basic formulas with good taste are: 30 g black bean sprouts,30 g peanut sprouts,10 g soybean sprouts,10 g mung bean sprouts,20 g carrots,40 g oranges,10 g apple,50 g water,whipped into juice,based on 100 g of compound fruit and vegetable juice,add 0.25 g ginger,0.36 g mint leaves,placed in a juicer,whipped and filtered,add 0.5g sodium citrate,1g sucrose,1.5g fructose syrup,stabilizer 0.01 g sodium alginate,0.02 g pectin,at this time to get the finished product.(2)Although the sprout compound fruit and vegetable juice(pH3.8 ~ 4.0)has a good taste,the unique odor of sprouts affects the senses.After pre-experimental selection,this odor is removed by heating method,and combined with the sterilization process,through the single The factor experiment chooses the sterilization condition that can keep the main active ingredients in the sprout compound fruit and vegetable juice beverage to the maximum,which is 40 min,62 ?.The sterilized sprout compound fruit and vegetable juice did not detect any harmful E.coli in the shelf life test.(3)Using SD rats as the experimental model,the sprout compound fruit and vegetable juice was made into lyophilized powder,and dietary interventions were conducted on five groups of rats by gavage to detect changes in the weight and mental state of rats during gavage.The changes of TC,TG,LDL-C,HDL-C in the serum of rats during intragastric administration to verify the efficacy of this sprout compound fruit and vegetable juice for weight loss.The results found that two groups fed sprout compound fruit and vegetable juice Obese rats(2g / kg per day in high-dose group,0.66 g / kg per day in low-dose group),total cholesterol(TC),triglyceride(TG),low-density lipoprotein(LDL-C),high density in serum Lipoprotein(HDL-C)was found in the comparatively obese rats without lyophilized powder of sprout compound fruit and vegetable juice,which contained total cholesterol(TC),triglyceride(TG),and low density lipoprotein(LDL-C)It showed a significant decrease,the content of high-density lipoprotein(HDL-C)increased significantly,and the data in the high-dose group(2 g / kg per day)was close to that ofnormal rats.Weighed the fat attached to the main organs and the total body fat of the rats.Two groups of obese rats fed with sprouts compound fruit and vegetable juice lyophilized powder were found(high dose group 2g / kg daily,low dose group 0.66 g daily / kg)according to the ratio of obese rats without feeding sprouts compound fruit and vegetable juice freeze-dried powder,and the visceral fat and total fat of rats in the high-dose group(2g / kg per day)were close to those of normal rats in the two groups.And by making liver slices,it was found that the liver cells of obese rats were obviously damaged,but the liver cells of obese rats fed with sprout compound fruit and vegetable juice lyophilized powder tended to be normal.It can be seen that long-term use of sprout compound fruit and vegetable juice is not harmful to the organs and has certain The effect of protecting the liver and protecting the liver,in which the high-dose group(2g /kg per day)is close to the hepatocyte status of rats in the two normal groups,and the weight loss effect is obvious at this time(2g / kg lyophilized powder is equivalent to 300 mL of sprout compound fruit and vegetable juice,Close to the single bottle capacity of commercially available drinks).