CN105029368A - Black truffle and maca sauce - Google Patents
Black truffle and maca sauce Download PDFInfo
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- CN105029368A CN105029368A CN201510499473.5A CN201510499473A CN105029368A CN 105029368 A CN105029368 A CN 105029368A CN 201510499473 A CN201510499473 A CN 201510499473A CN 105029368 A CN105029368 A CN 105029368A
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- Prior art keywords
- agate coffee
- parts
- sauce
- dry fruit
- slurry
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 20
- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 20
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 20
- 235000002777 Tuber melanosporum Nutrition 0.000 title abstract 5
- 244000223977 Tuber melanosporum Species 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 86
- 239000002002 slurry Substances 0.000 claims description 25
- 235000005638 Austrian pine Nutrition 0.000 claims description 23
- 235000008565 Pinus banksiana Nutrition 0.000 claims description 23
- 244000019397 Pinus jeffreyi Species 0.000 claims description 23
- 235000013264 Pinus jeffreyi Nutrition 0.000 claims description 23
- 235000008578 Pinus strobus Nutrition 0.000 claims description 23
- 235000008585 Pinus thunbergii Nutrition 0.000 claims description 23
- 235000014030 Podocarpus spicatus Nutrition 0.000 claims description 23
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 claims description 23
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000011048 white agate Substances 0.000 claims 2
- 238000000605 extraction Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000084 colloidal system Substances 0.000 abstract 1
- 235000011869 dried fruits Nutrition 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- -1 multivitamin Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 241000609666 Tuber aestivum Species 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- JSPNNZKWADNWHI-PNANGNLXSA-N (2r)-2-hydroxy-n-[(2s,3r,4e,8e)-3-hydroxy-9-methyl-1-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoctadeca-4,8-dien-2-yl]heptadecanamide Chemical compound CCCCCCCCCCCCCCC[C@@H](O)C(=O)N[C@H]([C@H](O)\C=C\CC\C=C(/C)CCCCCCCCC)CO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JSPNNZKWADNWHI-PNANGNLXSA-N 0.000 description 1
- QGXBDMJGAMFCBF-HLUDHZFRSA-N 5α-Androsterone Chemical compound C1[C@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC[C@H]21 QGXBDMJGAMFCBF-HLUDHZFRSA-N 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- QGXBDMJGAMFCBF-UHFFFAOYSA-N Etiocholanolone Natural products C1C(O)CCC2(C)C3CCC(C)(C(CC4)=O)C4C3CCC21 QGXBDMJGAMFCBF-UHFFFAOYSA-N 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 229940061641 androsterone Drugs 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 229930183167 cerebroside Natural products 0.000 description 1
- RIZIAUKTHDLMQX-UHFFFAOYSA-N cerebroside D Natural products CCCCCCCCCCCCCCCCC(O)C(=O)NC(C(O)C=CCCC=C(C)CCCCCCCCC)COC1OC(CO)C(O)C(O)C1O RIZIAUKTHDLMQX-UHFFFAOYSA-N 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 150000003408 sphingolipids Chemical class 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a black truffle and maca sauce which is prepared from the following raw materials: 500 to 600 parts of maca dried fruit, 100 to 200 parts of milk, 130 to 160 parts of honey, 30 to 50 parts of maca juice, 100 to 200 parts of black truffle powder, 200 to 300 parts of red wine, 0.5 to 2 parts of citric acid, 10 to 50 parts of edible colloid, 300 to 400 parts of purified water. The black truffle and maca sauce is unique in flavor, and is appetizing atropurpureus and delicate in mouthfeel with the light flavor of the black truffle.
Description
Technical field
The present invention relates to food processing field, especially a kind of black pine dew agate coffee sauce.
Background technology
Agate coffee is a kind of plant of mystery, and in agate coffee, the composition such as amino acid, mineral matter zinc, taurine can obviously to antifatigue, because of plateau growing environment and the characteristic of its uniqueness, has made it possess to strengthen effect of human tolerance and energy.The compositions such as the amino acid in agate coffee, taurine, mineral matter zinc effectively can resist human-body fatigue, alleviate the state of mind, uplift spirits, help firm immune system, promote body premunition, and strengthen energy muscle power, energy is more sufficient.
The taste of maca powder has one acid, and also have one to rush nose taste, and maca powder is water insoluble, and mixing in water for oral taking common people are difficult to be subject to.Boiling water rushes maca powder and adds honey, effectively can water down the taste of maca powder, and its effect is also best; Popular another eating method of agate coffee is eaten with milk mixing.The present invention utilizes the ultra-fine fine maca powder of air blast ultramicro powder broken technology system 800 object, greatly reduces the original acid of agate coffee, and interpolation honey, milk improve the local flavor of this black pine dew agate coffee sauce.
Summary of the invention
The object of this invention is to provide a kind of agate coffee sauce.
Another object of the present invention is to provide a kind of preparation method of above-mentioned black pine dew agate coffee sauce.
For achieving the above object, the present invention takes following technical scheme:
Black pine dew agate coffee sauce, is characterized in that, containing following raw material, prepare by following portions by weight:
500 ~ 600 parts, agate coffee dry fruit, 100 ~ 200 parts, milk, honey 130 ~ 160 parts, 30 ~ 50 parts, agate coffee juice, black pine dew 100 ~ 200 parts, powder, claret 200 ~ 300 parts, citric acid 0.5 ~ 2 part, edible glue 10 ~ 50 parts, pure water 300 ~ 400 parts.
Described black pine dew agate coffee sauce, it is characterized in that, its concrete steps and technique are:
First step ultramicro grinding: agate coffee dry fruit is put into air-stream type ultrafine pulverizer and is crushed to ﹤ 800 order, obtain fine maca powder;
Second step mixes: be contained in container by the black pine of the fine maca powder of step one and charge ratio dew powder, claret mixing, sealing and standing 24 ~ 48 hours, obtains mixed liquor;
3rd step slurry: the milk of the mixed liquor of step 2 and charge ratio, honey, agate coffee juice, citric acid, edible glue, pure water are stirred and evenly mixed, obtains rough agate coffee and starches;
4th step homogeneous: the rough agate coffee slurry of step 3 is dropped into homogenizer, carry out homogeneous process 2 ~ 3 times under the pressure of 25 ~ 30MPa;
5th step is filtered: by the agate coffee of step 4 homogeneous slurry through diatomite filter, filtering velocity 8m/h, obtains the agate coffee slurry that clarity reaches 99.8;
6th step concentrates: agate coffee slurry vacuum and low temperature step 5 clarified is concentrated into when soluble solid content is 50% and stops, and obtains agate coffee sauce;
7th step packaging, sterilization: after bottled for the agate coffee sauce of step 6, high temperature or microwave disinfection, normal temperature storage.
Black pine dew of the present invention is containing the essential trace element such as 18 seed amino acids (comprising 8 kinds of essential amino acids that human body can not synthesize), unrighted acid, multivitamin, zinc, manganese, iron, calcium, phosphorus, selenium, and the metabolite that sphingolipid, cerebroside, ceramide, triterpene, androsterone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide etc. are a large amount of, there is high healthy nutritive value.
Edible glue of the present invention is one or more mixing of guar gum, carragheen, pectin, gelatin, sodium alginate.
The present invention has following beneficial effect:
1) unique flavor of the present invention, has the atropurpureus of tempting appetite and fine and smooth mouthfeel, and with light black pine dew taste.
2) the present invention has adjustment hormone, balance hormone, regulates internal system effect.
3) the present invention can resist human-body fatigue, uplifts spirits, and helps firm immune system.
4) the present invention contains the necessary amino acid of 4 kinds of total balances of the body, containing multiple vigor nutrient, several amino acids, several mineral materials, multivitamin, multiple secondary metabolites and multiple bioactive ingredients, has nutritive value and pharmacology value.
5) the present invention can strengthen human tolerance and energy.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
Agate coffee sauce, adopts following raw material, prepares by following weight ratio:
600 kilograms, agate coffee dry fruit, 200 kilograms, milk, honey 160 kilograms, 50 kilograms, agate coffee juice, black pine dew 200 kilograms, powder, claret 300 kilograms, citric acid 2 kilograms, pectin 40 kilograms, pure water 400 kilograms.
Concrete preparation method:
First step ultramicro grinding: agate coffee dry fruit is put into air-stream type ultrafine pulverizer and is crushed to ﹤ 800 order, obtain fine maca powder.
Second step mixes: be contained in container by the black pine of the fine maca powder of step one and charge ratio dew powder, claret mixing, sealing and standing 48 hours, obtains mixed liquor.
3rd step slurry: the milk of the mixed liquor of step 2 and charge ratio, honey, agate coffee juice, citric acid, pectin, pure water are stirred and evenly mixed, obtains rough agate coffee and starches.
4th step homogeneous: the rough agate coffee slurry of step 3 is dropped into homogenizer, carry out homogeneous process 3 times under the pressure of 25 ~ 30MPa.
5th step is filtered: by the agate coffee of step 4 homogeneous slurry through diatomite filter, filtering velocity 8m/h, obtains the agate coffee slurry that clarity reaches 99.8.
6th step concentrates: agate coffee slurry vacuum and low temperature step 5 clarified is concentrated into when soluble solid content is 50% and stops, and obtains agate coffee sauce.
7th step packaging, sterilization: after bottled for the agate coffee sauce of step 6, high temperature or microwave disinfection, normal temperature storage.
Embodiment 2
Agate coffee sauce, adopts following raw material, prepares by following weight ratio:
500 kilograms, agate coffee dry fruit, milk double centner, honey 130 kilograms, 30 kilograms, agate coffee juice, black pine dew 150 kilograms, powder, claret 200 kilograms, citric acid 1 kilogram, guar gum 10 kilograms, carragheen 10 kilograms, pure water 300 kilograms.
Concrete preparation method:
First step ultramicro grinding: agate coffee dry fruit is put into air-stream type ultrafine pulverizer and is crushed to ﹤ 800 order, obtain fine maca powder.
Second step mixes: be contained in container by the black pine of the fine maca powder of step one and charge ratio dew powder, claret mixing, sealing and standing 35 hours, obtains mixed liquor.
3rd step slurry: the milk of the mixed liquor of step 2 and charge ratio, honey, agate coffee juice, citric acid, guar gum, carragheen, pure water are stirred and evenly mixed, obtains rough agate coffee and starches.
4th step homogeneous: the rough agate coffee slurry of step 3 is dropped into homogenizer, carry out homogeneous process 2 times under the pressure of 25 ~ 30MPa.
5th step is filtered: by the agate coffee of step 4 homogeneous slurry through diatomite filter, filtering velocity 8m/h, obtains the agate coffee slurry that clarity reaches 99.8.
6th step concentrates: agate coffee slurry vacuum and low temperature step 5 clarified is concentrated into when soluble solid content is 50% and stops, and obtains agate coffee sauce.
7th step packaging, sterilization: after bottled for the agate coffee sauce of step 6, high temperature or microwave disinfection, normal temperature storage.
Embodiment 3
Agate coffee sauce, adopts following raw material, prepares by following weight ratio:
Agate coffee dry fruit double centner, 30 kilograms, milk, honey 30 kilograms, 10 kilograms, agate coffee juice, black pine dew 10 kilograms, powder, claret 80 kilograms, citric acid 0.5 kilogram, sodium alginate 2 kilograms, pure water double centner.
Concrete preparation method:
First step ultramicro grinding: agate coffee dry fruit is put into air-stream type ultrafine pulverizer and is crushed to ﹤ 800 order, obtain fine maca powder.
Second step mixes: be contained in container by the black pine of the fine maca powder of step one and charge ratio dew powder, claret mixing, sealing and standing 24 hours, obtains mixed liquor.
3rd step slurry: the milk of the mixed liquor of step 2 and charge ratio, honey, agate coffee juice, citric acid, sodium alginate, pure water are stirred and evenly mixed, obtains rough agate coffee and starches.
4th step homogeneous: the rough agate coffee slurry of step 3 is dropped into homogenizer, carry out homogeneous process 2 times under the pressure of 25 ~ 30MPa.
5th step is filtered: by the agate coffee of step 4 homogeneous slurry through diatomite filter, filtering velocity 8m/h, obtains the agate coffee slurry that clarity reaches 99.8.
6th step concentrates: agate coffee slurry vacuum and low temperature step 5 clarified is concentrated into when soluble solid content is 50% and stops, and obtains agate coffee sauce.
7th step packaging, sterilization: after bottled for the agate coffee sauce of step 6, high temperature or microwave disinfection, normal temperature storage.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (4)
1. a black pine dew agate coffee sauce, is characterized in that, containing following raw material, prepare by following portions by weight:
500 ~ 600 parts, agate coffee dry fruit, 100 ~ 200 parts, milk, honey 130 ~ 160 parts, 30 ~ 50 parts, agate coffee juice, black pine dew 100 ~ 200 parts, powder, claret 200 ~ 300 parts, citric acid 0.5 ~ 2 part, edible glue 10 ~ 50 parts, pure water 300 ~ 400 parts;
Above-mentioned black pine dew agate coffee sauce, containing following steps:
First step ultramicro grinding: agate coffee dry fruit is put into air-stream type ultrafine pulverizer and is crushed to ﹤ 800 order, obtain fine maca powder;
Second step mixes: be contained in container by the black pine of the fine maca powder of step one and charge ratio dew powder, claret mixing, sealing and standing 24 ~ 48 hours, obtains mixed liquor;
3rd step slurry: the milk of the mixed liquor of step 2 and charge ratio, honey, agate coffee juice, citric acid, edible glue, pure water are stirred and evenly mixed, obtains rough agate coffee and starches;
4th step homogeneous: the rough agate coffee slurry of step 3 is dropped into homogenizer, carry out homogeneous process 2 ~ 3 times under the pressure of 25 ~ 30MPa;
5th step is filtered: by the agate coffee of step 4 homogeneous slurry through diatomite filter, filtering velocity 8m/h, obtains the agate coffee slurry that clarity reaches 99.8;
6th step concentrates: agate coffee slurry vacuum and low temperature step 5 clarified is concentrated into when soluble solid content is 50% and stops, and obtains agate coffee sauce;
7th step packaging, sterilization: after bottled for the agate coffee sauce of step 6, high temperature or microwave disinfection, normal temperature storage.
2. black pine reveals agate coffee sauce according to claim 1, and it is characterized in that, agate coffee dry fruit described in step one is the one of black agate coffee dry fruit, purple agate coffee dry fruit, yellow agate coffee dry fruit, white agate coffee dry fruit, preferably white agate coffee dry fruit.
3. black pine reveals agate coffee sauce according to claim 1, it is characterized in that, edible glue described in step 3 is one or more mixing of guar gum, carragheen, pectin, gelatin, sodium alginate.
4. black pine reveals agate coffee sauce according to claim 1, it is characterized in that, agate coffee juice described in step 3 is the extraction juice of agate coffee fruit.
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| CN201510499473.5A CN105029368A (en) | 2015-08-15 | 2015-08-15 | Black truffle and maca sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510499473.5A CN105029368A (en) | 2015-08-15 | 2015-08-15 | Black truffle and maca sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815751A (en) * | 2016-03-31 | 2016-08-03 | 苏少中 | Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof |
| CN105815747A (en) * | 2016-03-28 | 2016-08-03 | 西昌学院 | Truffle sauce and preparation method thereof |
| CN106473089A (en) * | 2016-10-14 | 2017-03-08 | 周跃坤 | A kind of truffle abalone burns Chinese yam jam material formula and preparation method thereof |
| CN106879727A (en) * | 2017-04-09 | 2017-06-23 | 湖南易科生物工程有限公司 | A kind of compound method of leaf vegetables antistaling agent |
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| EP0478516A2 (en) * | 1990-09-21 | 1992-04-01 | Alfredo Cirello | Method for making a flavouring composition |
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| CN103393106A (en) * | 2013-07-30 | 2013-11-20 | 王百鸣 | Maca chili sauce and preparation method thereof |
| CN103798795A (en) * | 2014-02-21 | 2014-05-21 | 王百鸣 | Linseed oil maca chili sauce and preparation method thereof |
| CN104172126A (en) * | 2014-07-29 | 2014-12-03 | 北京上尚品生物科技有限公司 | Truffle smearing sauce and preparation method thereof |
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- 2015-08-15 CN CN201510499473.5A patent/CN105029368A/en active Pending
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| JPS6336753A (en) * | 1986-07-24 | 1988-02-17 | アンスティテュ・ナショナル・ポリテクニク・ドゥ・トゥ−ル−ズ | Production of aromatic product having aroma and taste of tuber melanosporum, product and aromatic body obtained |
| EP0478516A2 (en) * | 1990-09-21 | 1992-04-01 | Alfredo Cirello | Method for making a flavouring composition |
| CN102599514A (en) * | 2012-03-26 | 2012-07-25 | 张丽琴 | Health food containing maca and truffle |
| CN103393106A (en) * | 2013-07-30 | 2013-11-20 | 王百鸣 | Maca chili sauce and preparation method thereof |
| CN103798795A (en) * | 2014-02-21 | 2014-05-21 | 王百鸣 | Linseed oil maca chili sauce and preparation method thereof |
| CN104172126A (en) * | 2014-07-29 | 2014-12-03 | 北京上尚品生物科技有限公司 | Truffle smearing sauce and preparation method thereof |
| CN104172142A (en) * | 2014-07-29 | 2014-12-03 | 北京上尚品生物科技有限公司 | Processing technology of truffle paste |
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| CN105815747A (en) * | 2016-03-28 | 2016-08-03 | 西昌学院 | Truffle sauce and preparation method thereof |
| CN105815751A (en) * | 2016-03-31 | 2016-08-03 | 苏少中 | Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof |
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