CN104305420A - Donkey-hide gelatin, longan and walnut beverage and preparation method thereof - Google Patents
Donkey-hide gelatin, longan and walnut beverage and preparation method thereof Download PDFInfo
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- CN104305420A CN104305420A CN201410599728.0A CN201410599728A CN104305420A CN 104305420 A CN104305420 A CN 104305420A CN 201410599728 A CN201410599728 A CN 201410599728A CN 104305420 A CN104305420 A CN 104305420A
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- donkey
- longan
- walnut
- hide gelatin
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 76
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 74
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 74
- 235000020234 walnut Nutrition 0.000 title claims abstract description 74
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 65
- 229920000159 gelatin Polymers 0.000 title claims abstract description 65
- 239000008273 gelatin Substances 0.000 title claims abstract description 65
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 65
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- 240000007049 Juglans regia Species 0.000 title description 3
- 241000758789 Juglans Species 0.000 claims abstract description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 235000015067 sauces Nutrition 0.000 claims description 21
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 16
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 229960004998 acesulfame potassium Drugs 0.000 claims description 16
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 16
- 239000000619 acesulfame-K Substances 0.000 claims description 16
- 108010052008 colla corii asini Proteins 0.000 claims description 16
- 239000000084 colloidal system Substances 0.000 claims description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 235000010350 erythorbic acid Nutrition 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
- -1 fatty acid ester Chemical class 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 238000012216 screening Methods 0.000 claims description 16
- 238000000926 separation method Methods 0.000 claims description 16
- 229910052708 sodium Inorganic materials 0.000 claims description 16
- 239000011734 sodium Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 239000004902 Softening Agent Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 239000012634 fragment Substances 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002932 luster Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 230000003796 beauty Effects 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000021568 protein beverage Nutrition 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 239000013638 trimer Substances 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000000525 Dimocarpus longan Nutrition 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses donkey-hide gelatin, longan and walnut beverage which takes donkey-hide gelatin, longan and walnut as raw materials. The donkey-hide gelatin, longan and walnut beverage keeps natural nutritional components and efficacies of the donkey-hide gelatin, the longan and the walnut, is rich nutrition, has body-building and skin-beautifying effects by eating the donkey-hide gelatin, the longan and the walnut together, and is plant protein beverage with mellow and delicate mouth feel.
Description
Technical field
The invention belongs to technical field of beverage processing, specifically a kind of donkey-hide gelatin longan walnut sauce and preparation method thereof.
Background technology
Walnut (formal name used at school: Juglans regia), have another name called English walnut, Qiang peach, with almond, cashew nut, fibert is also called world-renowned " four large dry fruits ", not only delicious, and nutritive value is very high, in walnut, the fat of 86% is unrighted acid, not containing cholesterol, containing abundant riboflavin, lecithin, trace element, vitamin, amino acid, body early ageing can be prevented, promote brain cell development, reduce cholesterol biosynthesis, prevent artery sclerosis, both can eat raw, stir-fry and eat, also can extract oil, preparation cake, candy etc., be described as " long live ", " Longevity ", it is a kind of desirable nutritional health food.
Donkey-hide gelatin is the skin of equine species donkey, through decocting, concentrating the solid gum made, originates in from Donga County, Shandong Province, so far existing nearly 3,000 years history.Donkey-hide gelatin is that traditional nourishing is top grade, panacea of enriching blood, and taste is sweet flat, enters lung, liver, kidney channel, there is effects such as tonifying the blood and arrest bleeding, nourshing Yin and drynsessmoistening prescription, medicine-food two-purpose, long-term taking can blood-supplementing blood-nourishing, beauty face-whitening-nourishing, anti-ageing, antifatigue, raising immunity, be suitable for crowd extensive.
Longan (Classification system: Dimocarpus longan Lour.) also known as longan, intelligence development.Traditional medicine thinks longan energy bushing spleen, replenishing qi and blood, strengthening the spleen and stomach, supports muscle.Modem medical practices proves, longan is improved looks in addition, the effect of promoting longevity.
But, longan is only as eating raw or cooking for a long time, donkey-hide gelatin is used for Chinese medicine and cures the disease or health, the technology processed raw material for food beverage industry is rare, although walnut has small part to make beverage, but also there is the technical problems such as kind mouthfeel is single, mouthfeel is pained, have impact on walnut and develop as beverage industry raw material.
Summary of the invention
The object of this invention is to provide one has nutritious, body-building beauty treatment, taste mellow, fine and smooth vegetable protein beverage.
The present invention realizes above-mentioned purpose by the following technical solutions: donkey-hide gelatin longan walnut sauce, comprise each component of following percentage by weight: donkey-hide gelatin 1-5%, longan 5-8%, walnut 5-8%, white granulated sugar 4-8%, polyglyceryl fatty acid ester 0.1-0.3%, xanthans 0.02-0.05%, sodium bicarbonate 0.1-0.15%, D-araboascorbic acid sodium 0.01-0.03%, acesulfame potassium 0.001-0.003%, softening agent 0.02-0.04%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, it comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 ± 5 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 75 ± 5 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 70-78 DEG C of dissolved in purified water white granulated sugar, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, the walnut longan slurry of the donkey-hide gelatin solution then just modulated, milled adds blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 10-20MPa of homogeneous, the pressure 30-40MPa of second time homogeneous;
E. filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 120-122 DEG C of sterilizing 30-40min in steam sterilizing still.
In step e, steam sterilizing still sterilising temp is 121 DEG C.
Donkey-hide gelatin longan walnut sauce disclosed by the invention, with donkey-hide gelatin, longan, walnut for raw material, remain donkey-hide gelatin, the natural nutrition component of walnut and effect, there is bushing spleen, replenishing qi and blood, strengthening the spleen and stomach, supports the benefit of muscle, donkey-hide gelatin, longan and walnut be edible effect that can play body-building beauty treatment together, is a kind of taste mellow, fine and smooth vegetable protein beverage.
Detailed description of the invention
Embodiment 1
Donkey-hide gelatin longan walnut sauce, comprise each component of following percentage by weight: donkey-hide gelatin 1-5%, longan 5-8%, walnut 5-8%, white granulated sugar 4-8%, polyglyceryl fatty acid ester 0.1-0.3%, xanthans 0.02-0.05%, sodium bicarbonate 0.1-0.15%, D-araboascorbic acid sodium 0.01-0.03%, acesulfame potassium 0.001-0.003%, softening agent 0.02-0.04%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, it comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 ± 5 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 75 ± 5 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 70-78 DEG C of dissolved in purified water white granulated sugar, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, the walnut longan slurry of the donkey-hide gelatin solution then just modulated, milled adds blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 10-20MPa of homogeneous, the pressure 30-40MPa of second time homogeneous;
E. filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 120-122 DEG C of sterilizing 30-40min in steam sterilizing still, sterilizing optimum temperature is 121 DEG C.
Embodiment 2
Donkey-hide gelatin longan walnut sauce, comprises each component of following percentage by weight: donkey-hide gelatin 5%, longan 8%, walnut 6%, white granulated sugar 5%, polyglyceryl fatty acid ester 0.3%, xanthans 0.03%, sodium bicarbonate 0.13%, D-araboascorbic acid sodium 0.02%, acesulfame potassium 0.001%, sodium phosphate trimer 0.02%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 75 ± 5 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 75 DEG C of dissolved in purified water white granulated sugars, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, then the walnut longan of the donkey-hide gelatin solution modulated, milled slurry is added blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 15MPa of homogeneous, the pressure 30MPa of second time homogeneous;
E. filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 121 DEG C of sterilizing 35min in steam sterilizing still.
Embodiment 3
Donkey-hide gelatin longan walnut sauce, comprises each component of following percentage by weight: donkey-hide gelatin 3%, longan 5%, walnut 7%, white granulated sugar 4%, polyglyceryl fatty acid ester 0.2%, xanthans 0.04%, sodium bicarbonate 0.14%, D-araboascorbic acid sodium 0.01%, acesulfame potassium 0.002%, sodium pyrophosphate 0.04%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 70 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 70 DEG C of dissolved in purified water white granulated sugars, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, then the walnut longan of the donkey-hide gelatin solution modulated, milled slurry is added blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 10MPa of homogeneous, the pressure 40MPa of second time homogeneous;
E. filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 120 DEG C of sterilizing 30min in steam sterilizing still.
Embodiment 4
Donkey-hide gelatin longan walnut sauce, comprises each component of following percentage by weight: donkey-hide gelatin 1%, longan 6%, walnut 8%, white granulated sugar 8%, polyglyceryl fatty acid ester 0.1%, xanthans 0.05%, sodium bicarbonate 0.12%, D-araboascorbic acid sodium 0.03%, acesulfame potassium 0.003%, softening agent 0.03%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 80 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 78 DEG C of dissolved in purified water white granulated sugars, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, then the walnut longan of the donkey-hide gelatin solution modulated, milled slurry is added blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 20MPa of homogeneous, the pressure 35MPa of second time homogeneous;
E. filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 122 DEG C of sterilizing 40min in steam sterilizing still.
Embodiment 5
Donkey-hide gelatin longan walnut sauce, comprises each component of following percentage by weight: donkey-hide gelatin 2%, longan 7%, walnut 5%, white granulated sugar 7%, polyglyceryl fatty acid ester 0.2%, xanthans 0.02%, sodium bicarbonate 0.1%, D-araboascorbic acid sodium 0.02%, acesulfame potassium 0.002%, sodium phosphate trimer 0.02%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 75 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 75 DEG C of dissolved in purified water white granulated sugars, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, then the walnut longan of the donkey-hide gelatin solution modulated, milled slurry is added blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 20MPa of homogeneous, the pressure 38MPa of second time homogeneous;
E. filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 121 DEG C of sterilizing 30min in steam sterilizing still.
Embodiment 6
Donkey-hide gelatin longan walnut sauce, comprises each component of following percentage by weight: donkey-hide gelatin 4%, longan 8%, walnut 7%, white granulated sugar 6%, polyglyceryl fatty acid ester 0.3%, xanthans 0.04%, sodium bicarbonate 0.15%, D-araboascorbic acid sodium 0.01%, acesulfame potassium 0.003%, sodium pyrophosphate 0.04%, surplus is pure water.
The preparation method of donkey-hide gelatin longan walnut sauce, comprises the following steps:
A. Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 75 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
B. allocate: with auxiliary materials such as 70-78 DEG C of dissolved in purified water white granulated sugar, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, then the donkey-hide gelatin walnut pulp of milled is added blend tank, constant volume in proportion;
C. detect: detect solid content, pH value, taste organoleptic indicator;
D. homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 15MPa of homogeneous, the pressure 37MPa of second time homogeneous;
Filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 121 DEG C of sterilizing 30min in steam sterilizing still.
Claims (3)
1. donkey-hide gelatin longan walnut sauce, it is characterized in that described donkey-hide gelatin longan walnut sauce comprises each component of following percentage by weight: donkey-hide gelatin 1-5%, longan 5-8%, walnut 5-8%, white granulated sugar 4-8%, polyglyceryl fatty acid ester 0.1-0.3%, xanthans 0.02-0.05%, sodium bicarbonate 0.1-0.15%, D-araboascorbic acid sodium 0.01-0.03%, acesulfame potassium 0.001-0.003%, softening agent 0.02-0.04%, surplus is pure water.
2. the preparation method of donkey-hide gelatin longan walnut sauce according to claim 1, is characterized in that it comprises the following steps:
Feedstock treating: walnut is selected fruit surface smooth, planted the high-quality walnut that benevolence is full, taste is fragrant, shell decortication, pure water soaks 4-5h, soaked walnut kernel is added the pure water of 75 ± 5 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, adopt 80 mesh filter screens to carry out screenings separation; Surfacing selected by donkey-hide gelatin, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is brown translucent high-quality Colla Corii Asini to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, constantly stirs, be modulated into donkey-hide gelatin solution; Longan selects color and luster good, and do not have dim shade look, taste does not have the smell of burning, pure delicate fragrance, the dried longan pulp that airing is dry and comfortable, and dried longan pulp adds the pure water of 75 ± 5 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, adopts 80 mesh filter screens to carry out screenings separation;
Allotment: with auxiliary materials such as 70-78 DEG C of dissolved in purified water white granulated sugar, polyglyceryl fatty acid ester, xanthans, sodium bicarbonate, D-araboascorbic acid sodium, acesulfame potassium, softening agents, stir, the walnut longan slurry of the donkey-hide gelatin solution then just modulated, milled adds blend tank, constant volume in proportion;
Detect: detect solid content, pH value, taste organoleptic indicator;
Homogeneous: deployed feed temperature is closed in allotment and adjusts to 70-75 DEG C, carry out homogeneous process, for the first time the pressure 10-20MPa of homogeneous, the pressure 30-40MPa of second time homogeneous;
Filling sterilizing: filling, sealing will be carried out under feed liquid pop can bottle placer aseptic condition good for homogeneous; Packaged pop can product is placed on 120-122 DEG C of sterilizing 30-40min in steam sterilizing still.
3. the preparation method of donkey-hide gelatin longan walnut sauce according to claim 2, is characterized in that: in step e, steam sterilizing still sterilising temp is 121 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942538A (en) * | 2017-03-28 | 2017-07-14 | 山东华胶饮品有限公司 | Formula of donkey-hide gelatin ginseng juice's composite beverage and preparation method thereof |
| CN107594497A (en) * | 2016-07-12 | 2018-01-19 | 黄超 | A kind of formula and its preparation technology of longan walnut lotus rhizome drink |
| CN112226324A (en) * | 2020-10-14 | 2021-01-15 | 杭州方回春堂健康科技有限公司 | Sesame, walnut and donkey-hide gelatin drink and preparation method thereof |
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| KR20080102058A (en) * | 2007-05-18 | 2008-11-24 | (주)엔돌핀에프앤비 | Method for developement of processing product of corn and corn silk |
| CN102429299A (en) * | 2011-11-01 | 2012-05-02 | 张明 | Donkey-hide gelatin functional beverage and production method |
| CN103202474A (en) * | 2013-04-27 | 2013-07-17 | 刘春雷 | Longan and walnut dew (juice) |
| CN103371408A (en) * | 2012-04-22 | 2013-10-30 | 如皋市中如化工有限公司 | Longan beverage capable of replenishing blood and preparation method thereof |
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| KR20080102058A (en) * | 2007-05-18 | 2008-11-24 | (주)엔돌핀에프앤비 | Method for developement of processing product of corn and corn silk |
| CN102429299A (en) * | 2011-11-01 | 2012-05-02 | 张明 | Donkey-hide gelatin functional beverage and production method |
| CN103371408A (en) * | 2012-04-22 | 2013-10-30 | 如皋市中如化工有限公司 | Longan beverage capable of replenishing blood and preparation method thereof |
| CN103202474A (en) * | 2013-04-27 | 2013-07-17 | 刘春雷 | Longan and walnut dew (juice) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107594497A (en) * | 2016-07-12 | 2018-01-19 | 黄超 | A kind of formula and its preparation technology of longan walnut lotus rhizome drink |
| CN106942538A (en) * | 2017-03-28 | 2017-07-14 | 山东华胶饮品有限公司 | Formula of donkey-hide gelatin ginseng juice's composite beverage and preparation method thereof |
| CN112226324A (en) * | 2020-10-14 | 2021-01-15 | 杭州方回春堂健康科技有限公司 | Sesame, walnut and donkey-hide gelatin drink and preparation method thereof |
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| CN104305420B (en) | 2016-12-07 |
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