| 摘要 |
PURPOSE: A manufacturing method of a functional beverage is provided to omit a heat treatment for inactivating enzymes, thereby minimizing the destruction of active ingredients. CONSTITUTION: A manufacturing method of a functional beverage comprises the following steps: Wash one of the vegetables- carrot, broccoli, and cabbage. Extract the juice from tangerine and lemon. Put the vegetable, tangerine, and lemon in a sealed extracting container, and extract using a juice extractor. Quick-freeze the mixed juice. Apply an extra-high pressure treatment to the frozen mixed juice for 20-30 minutes by using 5000-7000 of hydrostatic pressure. The mixed juice comprises 63+/-3wt% of vegetable and 37+/-3wt% of tangerine and lemon. Inject nitrogen into the sealed extracting container while extracting. The vegetable is at least one of carrot, broccoli, and cabbage. [Reference numerals] (AA) Start; (BB) End; (S110) Preparing vegetables; (S120) Preparing antioxidant juice; (S130) Mixing the vegetables and the antioxidant juice; (S140) Extracting juice; (S150) Injecting nitrogen; (S160) Treating under extra-high pressures; (S170) Quick-freezing
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