CN101904352A - Ginko-balsam pear milk composite beverage and production method - Google Patents
Ginko-balsam pear milk composite beverage and production method Download PDFInfo
- Publication number
- CN101904352A CN101904352A CN2009100337654A CN200910033765A CN101904352A CN 101904352 A CN101904352 A CN 101904352A CN 2009100337654 A CN2009100337654 A CN 2009100337654A CN 200910033765 A CN200910033765 A CN 200910033765A CN 101904352 A CN101904352 A CN 101904352A
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- milk
- ginko
- ginkgo
- balsam pear
- production method
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Abstract
The invention relates to a ginko-balsam pear milk composite beverage and a production method. In the invention, ginkgo nuts and balsam pears are used as raw materials; according to a principle that animal protein and plant protein are complementary in nutrition effects, organically combined machining is carried out on the balsam pears, ginkgo nutlets and milk to produce a plant protein functional beverage; and a complex enzymolysis technology, a superhigh temperature flash pasteurization technology and the like are used, scientific proportion is preformed, and the ginko-balsam pear milk composite beverage is refined and produced by homogeneity, desaeration, canning and other working procedures. The solid content of the product is more than or equal to 8%, and the content of protein and fat is more than or equal to 1%.
Description
Technical field
The present invention relates to a kind of production method, definite a kind of beverage production system of saying so.
Background technology
Along with people's health care consciousness improves, people are to the health drink understanding in-depth day by day of natural health, as dividing rationally, the drinks development of the medical value exploitation of scientific utilization ginkgo nut will cause people's very big concern, ginko-balsam pear milk is complied with the historical background of current soft drink development and is proposed, utilize ginkgo Normal juice and a certain proportion of Bitter Melon Juice, cow's milk matches, local flavor adjustment through science, refining forming, product had both kept the original flavor and the nutrition of food containing gingko almond, increased the delicate fragrance of balsam pear again, the taste of cow's milk and nutrition, being kind of a rare vegetable protein beverage, is the new lover in China's functional health beverage.
Reasonable development and utilize ginkgo and agricultural product such as balsam pear, help ginkgo, balsam pear resources advantage to become economic advantages, drive for promoting city's expanding economy, has crucial meaning from the former development of expecting product and even whole ginkgo industry and balsam pear growing and cultivation.
Summary of the invention
The production technology that the purpose of this invention is to provide a kind of ginkgo, balsam pear processing beverage.The present invention realizes with following technical scheme: ginko-balsam pear milk is according to non-cereal albumen, animal protein nutritive effect complementarity principle, with a kind of novel plant protein function beverage of balsam pear, Semen Ginkgo, the organic Compound Machining one-tenth of cow's milk three.Adopt food containing gingko almond as raw material, utilize the ginkgo edible part fully; Ginkgo produces a large amount of compound sugar and polypeptide behind enzymolysis, improved nutritive value and the biologically active of ginkgo; Adopting elder generation with adding protease behind the amylase, is the material of suitable molecular weight with starch in the ginkgo nut and protein degradation, increases their solubility and dispersiveness, reduces the generation of precipitation, thereby improves feed stock conversion, nutritive value and digestibility; Adopt the ultra high temperature short time sterilization technology to weaken of the infringement of long-time heat-flash to product quality; According to ginko-balsam pear Ruzhong suspended particulate chargeding performance, select suitable natural hydrophilic colloid as stabilizing agent, improve the steady growth of suspended particulate, and eliminate the fat circle; Adopt the local flavor adjustment technology, ginkgo Normal juice is mixed by a certain percentage with Bitter Melon Juice, milk, can obtain with rich flavorly, have same stable nutrient protein drink with the milk system; Bitter Melon Juice is protected look and reinforcement, utilize the stevioside place of sucrose, increase health care.
The specific embodiment
Ginko-balsam pear milk is according to non-cereal albumen, animal protein nutritive effect complementarity principle, with a kind of novel plant protein function beverage of balsam pear, Semen Ginkgo, the organic Compound Machining one-tenth of cow's milk three.Project adopts food containing gingko almond as raw material, utilizes the ginkgo edible part fully; Ginkgo produces a large amount of compound sugar and polypeptide behind enzymolysis, improved nutritive value and the biologically active of ginkgo; Adopting elder generation with adding protease behind the amylase, is the material of suitable molecular weight with starch in the ginkgo nut and protein degradation, increases their solubility and dispersiveness, reduces the generation of precipitation, thereby improves feed stock conversion, nutritive value and digestibility; Adopt the ultra high temperature short time sterilization technology to weaken of the infringement of long-time heat-flash to product quality; According to ginko-balsam pear Ruzhong suspended particulate chargeding performance, select suitable natural hydrophilic colloid as stabilizing agent, improve the steady growth of suspended particulate, and eliminate the fat circle; Adopt the local flavor adjustment technology, ginkgo Normal juice is mixed by a certain percentage with Bitter Melon Juice, milk, can obtain with rich flavorly, have same stable nutrient protein drink with the milk system; Bitter Melon Juice is protected look and reinforcement, utilize the stevioside place of sucrose, increase health care.
Claims (1)
1. ginko-balsam pear milk composite beverage and production method is characterized in that: earlier with adding protease behind the amylase, be the material of suitable molecular weight with starch in the ginkgo nut and protein degradation; Adopt the ultra high temperature short time sterilization technology; Select suitable natural hydrophilic colloid as stabilizing agent, improve the steady growth of suspended particulate; Adopt the local flavor adjustment technology, ginkgo Normal juice is mixed by a certain percentage with Bitter Melon Juice, milk, can obtain with rich flavorly, have same stable nutrient protein drink with the milk system; Bitter Melon Juice is protected look and reinforcement, utilize the stevioside place of sucrose, increase health care.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100337654A CN101904352A (en) | 2009-06-03 | 2009-06-03 | Ginko-balsam pear milk composite beverage and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100337654A CN101904352A (en) | 2009-06-03 | 2009-06-03 | Ginko-balsam pear milk composite beverage and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101904352A true CN101904352A (en) | 2010-12-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100337654A Pending CN101904352A (en) | 2009-06-03 | 2009-06-03 | Ginko-balsam pear milk composite beverage and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101904352A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273227A (en) * | 2014-09-17 | 2015-01-14 | 李勇 | Chinese yam-gingko-soybean milk beverage and preparation method thereof |
-
2009
- 2009-06-03 CN CN2009100337654A patent/CN101904352A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273227A (en) * | 2014-09-17 | 2015-01-14 | 李勇 | Chinese yam-gingko-soybean milk beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101208 |