CN104687191A - Chestnut flavor type Chinese chestnut beverage - Google Patents
Chestnut flavor type Chinese chestnut beverage Download PDFInfo
- Publication number
- CN104687191A CN104687191A CN201310667528.XA CN201310667528A CN104687191A CN 104687191 A CN104687191 A CN 104687191A CN 201310667528 A CN201310667528 A CN 201310667528A CN 104687191 A CN104687191 A CN 104687191A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- beverage
- lactic acid
- chinese
- acid bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a chestnut flavor type Chinese chestnut beverage. The Chinese chestnut beverage comprises the following components in parts by weight: 50-55 parts of Chinese chestnuts, 25-30 parts of pure water and 5-7 parts of white sugar, and 1ml of the beverage contains live lactic acid bacteria which are equal to or greater than 1*106cfu. The preparation method of the Chinese chestnut beverage comprises the following steps: peeling the Chinese chestnuts, cleaning the peeled Chinese chestnuts, adding water, crushing the peeled Chinese chestnuts through a pulping machine, filtering the crushed Chinese chestnuts, refrigerating the filtered Chinese chestnut juice, inoculating the lactic acid bacteria, performing sterilization, lowering the temperature, adding the white sugar, performing uniformly mixing, and filling the mixed mixture so as to obtain finished products. The beverage disclosed by the invention contains the Chinese chestnuts which are rich in nutrition; after the lactic acid bacteria are added, more nutrition kinds are increased, so that the nutrition of the beverage is more balanced, and besides, after the lactic acid bacteria are added, the Chinese chestnut beverage is easier to absorb; the lactic acid beverage is gentle in mouth feel, is rich in nutrition, is simple in technology, is suitable for industrialized production and is pollution-free to environment.
Description
Technical field
The present invention relates to beverage, is a kind of chestnut odor type chestnut drink specifically.
Background technology
Chinese chestnut has very high nutritive value, containing protein, fat, starch, sugar containing multivitamin, Ming Dynasty physician Li Shizhen (1518-1593 A.D.) is said in his medical science masterpiece Compendium of Material Medica in the kind benevolence of Chinese chestnut: " food chestnut can replenishing qi and blood, nourishing the stomach, kidney tonifying, strong liver spleen.Eat the effect controlled in addition and stimulate the circulation of the blood and cause the muscles and joints to relax raw ".And more can increase its nutritive value after Chinese chestnut fermentation, and be more prone to absorb.
Summary of the invention
The object of the invention is to provide a kind of chestnut odor type chestnut drink.
For achieving the above object, the present invention adopts technical scheme to be: a kind of chestnut odor type chestnut drink, chestnut drink by weight: Chinese chestnut 50-55 part, pure water 25-30 part, white sugar 5-7 part, and containing>=1 × 10 in this beverage
6the lactic acid bacteria of the work of cfu/ml.
Described lactic acid bacteria comprise in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus one or more.
The preparation method of chestnut odor type chestnut drink, cleans Chinese chestnut peeling, smashes with beater, filter, and the Chinese chestnut juice after filtering is refrigerated, inoculating lactic acid bacterium, fermentation, sterilization, cooling, adds white sugar mixing, fillingly to get product.
Described lactic acid bacteria comprise in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus one or more.
Advantage of the present invention:
Chinese chestnut is nutritious, and further increase nutrition kind after adding lactic acid bacteria, nutrition is more balanced, and chestnut drink is more prone to absorb after adding lactic acid bacteria, it is soft that lactic acid drink has mouthfeel, nutritious, technique is simple, is applicable to suitability for industrialized production, and environmentally safe.
Detailed description of the invention
Embodiment 1
Chestnut drink is by weight: Chinese chestnut 50kg, pure water 25kg, white sugar 5kg, lactobacillus bulgaricus 10g, streptococcus thermophilus 5g.
Concrete preparation:
By high-quality Chinese chestnut 50kg(without small holes caused by worms, without rotten disorderly, free from admixture) large intracutaneous skin reams, cleans up.Then smash with beater, filter.By the Chinese chestnut juice sterilization filtered out, refrigeration, inoculation lactobacillus bulgaricus and streptococcus thermophilus, then instantaneous sterilization, sterilization temperature is 135 DEG C, and detect content of lactic acid bacteria, take hot filling after up to standard, filling temperature is less than 65 DEG C.Carry out after filling beating cap seal mouth.Cool and filling good beverage cold water cooling (with grain) treated temperature reduces to that about 15 DEG C are carried out labeling, warehouse-in of casing dispatches from the factory.
Embodiment 2
Chestnut drink is by weight: Chinese chestnut 55kg, pure water 30kg, white sugar 7kg, lactobacillus bulgaricus 10g, streptococcus thermophilus 5g.
Concrete preparation:
By high-quality Chinese chestnut 55kg(without small holes caused by worms, without rotten disorderly, free from admixture) large intracutaneous skin reams, cleans up.Then add water and to smash with beater, filter.By the Chinese chestnut juice sterilization filtered out, refrigeration, inoculation lactobacillus bulgaricus and streptococcus thermophilus, then instantaneous sterilization, sterilization temperature is 135 DEG C, and detect content of lactic acid bacteria, take hot filling after up to standard, filling temperature is less than 65 DEG C.Carry out after filling beating cap seal mouth.Cool and filling good beverage cold water cooling (with grain) treated temperature reduces to that about 15 DEG C are carried out labeling, warehouse-in of casing dispatches from the factory.
Claims (4)
1. a chestnut odor type chestnut drink, is characterized in that: chestnut drink by weight: Chinese chestnut 50-55 part, pure water 25-30 part, white sugar 5-7 part, and containing>=1 × 10 in this beverage
6the lactic acid bacteria of the work of cfu/ml.
2., by chestnut odor type chestnut drink according to claim 1, it is characterized in that: described lactic acid bacteria comprise in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus one or more.
3. a preparation method for chestnut odor type chestnut drink according to claim 1, is characterized in that: Chinese chestnut peeling cleaned, add water and to smash with beater, filter, Chinese chestnut juice after filtering is refrigerated, inoculating lactic acid bacterium, sterilization, cooling, adds white sugar mixing, fillingly to get product.
4., by the preparation method of chestnut odor type chestnut drink according to claim 1, it is characterized in that: described lactic acid bacteria comprise in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310667528.XA CN104687191A (en) | 2013-12-09 | 2013-12-09 | Chestnut flavor type Chinese chestnut beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310667528.XA CN104687191A (en) | 2013-12-09 | 2013-12-09 | Chestnut flavor type Chinese chestnut beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687191A true CN104687191A (en) | 2015-06-10 |
Family
ID=53335082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310667528.XA Pending CN104687191A (en) | 2013-12-09 | 2013-12-09 | Chestnut flavor type Chinese chestnut beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687191A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100283416B1 (en) * | 1996-03-29 | 2001-03-02 | 진홍승 | Lactobacillus fermented beverage based on chestnuts |
| CN101803766A (en) * | 2010-01-11 | 2010-08-18 | 江苏省农业科学院 | Method for fermenting flavor chestnut kernel |
| CN103392799A (en) * | 2013-08-16 | 2013-11-20 | 金寨双河源农业技术开发有限公司 | Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof |
-
2013
- 2013-12-09 CN CN201310667528.XA patent/CN104687191A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100283416B1 (en) * | 1996-03-29 | 2001-03-02 | 진홍승 | Lactobacillus fermented beverage based on chestnuts |
| CN101803766A (en) * | 2010-01-11 | 2010-08-18 | 江苏省农业科学院 | Method for fermenting flavor chestnut kernel |
| CN103392799A (en) * | 2013-08-16 | 2013-11-20 | 金寨双河源农业技术开发有限公司 | Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 何健: "板栗汁乳酸发酵的研究", 《郑州工程学院学报》, vol. 23, no. 2, 30 June 2002 (2002-06-30) * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150610 |