| 摘要 |
PURPOSE:To obtain a vegetable juice rich in nutrition, effective for health, having green of vegetable of its own, by immersing a green vegetable in a slightly alkaline solution, adjusting it to a pH wherein green is stable, blending it with a protein material. CONSTITUTION:A green vegetable such as spinach, cabbage, etc. is immersed in a slightly alkaline solution in a short time first, blanched, quenched, squeezed, and blended with a seasoning such as salt, etc., to give a vegetable juice at 6.5- 7.5pH. The vegetable juice is blended with a protein material, for example, 4pts. vol. vegetable juice is blended with 1-3pts. vol protein material, sterilized and sealed in a container. A vegetable protein such as soybean milk obtained from soybean, animal protein such as casein or whey protein obtained from milk, albumin obtained from egg may be cited the protein material used, whey protein and soybean protein are especially preferable. |
