CN1040284C - Water chestnut-kelp biochemical beverage and its preparation - Google Patents
Water chestnut-kelp biochemical beverage and its preparation Download PDFInfo
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- CN1040284C CN1040284C CN93110862A CN93110862A CN1040284C CN 1040284 C CN1040284 C CN 1040284C CN 93110862 A CN93110862 A CN 93110862A CN 93110862 A CN93110862 A CN 93110862A CN 1040284 C CN1040284 C CN 1040284C
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- water chestnut
- biochemical
- kelp
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Abstract
The present invention provides a novel water chestnut-kelp biochemical beverage with comfortable, natural and pure mouth feel, safe nutrition and low cost for the society, which is prepared by the following steps: using water chestnuts and kelp as raw materials through the treatment of saddening, pulping and other physical methods; storing amino acids, vitamins and trace elements contained in the raw materials in raw juice; simultaneously, through biochemical treatment, respectively converting contained starch (polysaccharides) and contained proteins into monosaccharide easily dissolved in water and various alphatoamino acids; strictly sterilizing and filtering; only replenishing a small amount of white sugar for flavoring without any food additive.
Description
The present invention relates to a kind of beverage made of fruits or vegetables, particularly a kind of water chestnut kelp beverage with and preparation method thereof.
Beverage has some garden stuff type beverages to appear on the market again after the calcareous type of passing by (for example carbonated drink), cola type (for example self-sufficient and strategically located region cola, Coca-Cola) course in recent years successively.These garden stuff type beverages are that fresh fruit of vegetables is pulverized, and pulp is dispersed in the fruit sweat, allow trace element in the fruits and vegetables, vitamin, mineral matter and organophosphor etc. be stored in Normal juice as much as possible.It is to adopt the deep fermentation method for the Chinese invention patent application (publication number is CN1057954A) of " tremella ferment beverage and preparation method thereof " to disclose denomination of invention on January 22nd, 1992, at potato is inoculation tremella spore strain fermentation in the liquid material of leading, and zymotic fluid is deployed into white fungus series high-grade nutrient beverage after distinct methods is handled.
But in above-mentioned beverage, in order to strengthen mouthfeel and to guarantee certain storage period, additives such as must fusion an amount of not agent of accent, stabilizing agent, pigment, this is disadvantageous to health.
The objective of the invention is to, be primary raw material with natural plant product water chestnut, sea-tangle, handles through biochemistry, makes a kind of new beverage that does not need any food additives of fusion, natural purity to have various nutrients again.
Water chestnut (having another name called arrowhead) is nutritious, starch-containing (polysaccharide) 18.75%, and protein 2.25%, fat 0.19%, all the other are moisture; Contain 5 milligrams of calcium, 68 milligrams in phosphorus, 0.5 milligram of iron, 0.01 milligram of carrotene, V in per according to surveying and determination 100 grams " pulp "
B10.04 milligram, V
B20.02 milligram, Vc3 milligram.Starch-containing (polysaccharide) 57% of sea-tangle, protein 8.2%, fat 0.1%, crude fibre 9.8%, all the other are inorganic elements (calcium, iron, zinc, manganese, boron, iodine, selenium, potassium etc.), cellulose and other; Amino acid A wide selection of colours and designs in the sea-tangle protein, ratio is suitable, eight seed amino acids of needed by human especially, its content very near FAO/WHO1973 revise about essential amino acids content pattern in the ideal protein.
Water chestnut, sea-tangle through roll wear into slurry after, wherein contained amino acid, vitamin and trace element can be stored in the Normal juice; Starch in water chestnut and the sea-tangle (polysaccharide) under the AMS effect and through spontaneous fermentation, can be converted into monose soluble in water, can utilize the organic acid that produces simultaneously in spontaneous fermentation, is a-amino acid with the water chestnut proteolysis; Sea-tangle protein can be converted into a-amino acid through acidification hydrolization.
Based on above-mentioned, realize purpose of the present invention by the following technical solutions.
Raw materials used and the proportioning (percentage by weight) of product of the present invention is: water chestnut 20-40, sea-tangle 5-15, white sugar 3-5, citric acid 0.1-2, water balance to 100; The step of preparation process of product of the present invention is: press material proportional quantity, (A) get clean water chestnut and roll and wear into slurry, add the ripe gelatinization of poach, change over to then in the biochemical reaction cylinder, add AMS at 80-90 ℃ of saccharification 2-4 hour, be cooled to 20-32 ℃ again and allow its spontaneous fermentation 8-24 hour; (B) get clean sea-tangle grating, drop in the still and add citric acid and water again, at 0.03-0.1mpa pressure, under the 100-105 ℃ of temperature acidification hydrolization 3-5 hour, be cooled to 20-32 ℃, regulate pH value to 3.5-5 with NaoH solution again; (C) the sea-tangle hydrolysis melt cinder that B step is made changes in the biochemical reaction cylinder, with the water chestnut fermentation melt cinder mixing that the A step makes, is allowed to condition under the 20-32 ℃ of temperature spontaneous fermentation 8-24 hour, filter waste, boiling sterilization filters through normal temperature again, obtains clean transparent water chestnut-kelp biochemical juice; (D) in the juice of producing, add the white sugar seasoning, and add clean water, make water chestnut-kelp biochemical beverage to aequum.
Product of the present invention according to manufacture method of the present invention is manufactured experimently through check of Chongqing City's product quality supervision and testing institute and test, proves that its quality reaches GB2759-81 " cold drink food sanitary standard " fully, and the data of testing result are as follows:
Test item technical indicator (GB2759-81) testing result
Total number of bacteria (individual/ml)≤100 70
Coliform (individual/ml)≤6＜3
Pathogenic bacteria (Salmonella, must not detect
Shigella)
The data of test result following (test is according to GB5009.7-85):
The test event test result
Reduced sugar (with glucose meter %) 8.2
Total acid (with citrometer %) 0.38
Amino acid (in N %) 1.45
Protein (%) 0.08
Phosphorus (in P ppm) 14
Iodine (in I ppm) 1.3
The product of manufacturing experimently according to manufacture method of the present invention of the present invention, because the amino acid in water chestnut, the sea-tangle, vitamin and trace element are stored in the former sweat, simultaneously by biochemical treatment starch (polysaccharide) and protein are separately converted to monose soluble in water and multiple a-amino acid again, and through strict sterilization treatment, therefore need not add any food additives, can be society a kind of comfortable taste, natural purity, safe nutrition, new beverage that cost is low are provided.
Embodiment
Get clean water chestnut and roll for 20 kilograms and wear into slurry, add water and boil gelatinization for 20 kilograms, change over to then in the biochemical reaction cylinder, add AMS 30 grams and stir,, be cooled to 20-32 ℃ at last and allow its spontaneous fermentation 8-24 hour at 80～90 ℃ of saccharification 2-4 hours, standby; Get 10 kilograms of grating of clean sea-tangle, 1 kilogram of adding citric acid and water are 10 kilograms in the input still, puddle evenly with broken sea-tangle, carry out 3-5 hour acidification hydrolization under 0.03-0.1mpa pressure, 100-105 ℃ temperature, be cooled to 20-32 ℃, regulate pH value to 3.5-5 with NaOH solution again; Connect slag band liquid then and change in the lump in the biochemical reaction cylinder,, be allowed to condition under 20-32 ℃ spontaneous fermentation 8-24 hour once more with standby water chestnut fermentation melt cinder mixing; The water chestnut-kelp mixing melt cinder of taking-up behind the biochemistry that ferments filters waste, with the filtrate boiling sterilization, forces to be cooled to room temperature again, then filters by diatomaceous earth filter, obtains clean transparent water chestnut-kelp biochemical juice; Use the seasoning of sucrose 3-5 kilogram at last, add 100 kilograms of clean water ad pond oms.Make a kind of water chestnut-kelp biochemical beverage like this.
Claims (1)
1. water chestnut-kelp biochemical beverage is characterized in that this beverage prepares with following method:
1) raw materials used and proportioning (percentage by weight) is: water chestnut 20-40, sea-tangle 5-15; White sugar 3-5, citric acid 0.1-2, water balance to 100;
2) step of preparation process is: press material proportional quantity, (A) get clean water chestnut and roll and wear into slurry, add the ripe gelatinization of poach, change over to then in the biochemical reaction cylinder, add AMS at 80-90 ℃ of saccharification 2-4 hour, be cooled to 20-32 ℃ again and allow its spontaneous fermentation 8-24 hour; (B) get clean sea-tangle grating, drop in the still and add citric acid and water again,, under the 100-105 ℃ of temperature acidification hydrolization 3-5 hour, regulate pH value to 3.5-5 with NaoH solution after being cooled to 20-32 ℃ at 0.03-0.1mPa pressure; (C) the sea-tangle hydrolysis melt cinder that the B step is made changes in the biochemical reaction cylinder, and the water chestnut fermentation melt cinder mixing with the A step makes is allowed to condition at 20-32 ℃ of spontaneous fermentation 8-24 hour, filters waste, and boiling sterilization filters through normal temperature again, obtains water chestnut-kelp biochemical juice; (D) in juice, add white sugar, and add clean water, make water chestnut-kelp biochemical beverage to aequum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110862A CN1040284C (en) | 1993-02-05 | 1993-02-05 | Water chestnut-kelp biochemical beverage and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110862A CN1040284C (en) | 1993-02-05 | 1993-02-05 | Water chestnut-kelp biochemical beverage and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1081850A CN1081850A (en) | 1994-02-16 |
| CN1040284C true CN1040284C (en) | 1998-10-21 |
Family
ID=4988682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110862A Expired - Fee Related CN1040284C (en) | 1993-02-05 | 1993-02-05 | Water chestnut-kelp biochemical beverage and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1040284C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871187B (en) * | 2012-09-29 | 2014-04-30 | 山东海之珍生物食品有限公司 | Preparation method of seaweed-strawberry fermented drink |
| CN108142763A (en) * | 2018-01-26 | 2018-06-12 | 广西巴马中脉寿乡矿泉水有限公司 | A kind of function mineral water |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840080A (en) * | 1981-09-01 | 1983-03-08 | Hideo Shibata | Tea of japanese chestnut |
| JPS59169479A (en) * | 1983-03-16 | 1984-09-25 | Hideo Sugi | Real drink of water caltrop and its preparation |
-
1993
- 1993-02-05 CN CN93110862A patent/CN1040284C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840080A (en) * | 1981-09-01 | 1983-03-08 | Hideo Shibata | Tea of japanese chestnut |
| JPS59169479A (en) * | 1983-03-16 | 1984-09-25 | Hideo Sugi | Real drink of water caltrop and its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1081850A (en) | 1994-02-16 |
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