| 摘要 |
PROBLEM TO BE SOLVED: To obtain a preservable green vegetable drink, in particular containing >=10 wt.% (pref. >=50 wt.%) of green vegetable juice by effectively and economically diminishing offensive taste and smell represented by grassy smell, harshness and astringency each unique to green vegetable juice. SOLUTION: This green vegetable drink is obtained by adding >=3.0 wt.% of trehalose to green vegetable juice derived from kale, spinach, mulukhiya, broccoli, celery and/or parsley. Another version of this mixed green vegetable drink is obtained by adding fruit juice to the above drink. |
