CN105661237A - Chinese chestnut juice beverage and preparation method thereof - Google Patents
Chinese chestnut juice beverage and preparation method thereof Download PDFInfo
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- CN105661237A CN105661237A CN201610054278.6A CN201610054278A CN105661237A CN 105661237 A CN105661237 A CN 105661237A CN 201610054278 A CN201610054278 A CN 201610054278A CN 105661237 A CN105661237 A CN 105661237A
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- chinese chestnut
- chestnut juice
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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
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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
- A23L2/52—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a Chinese chestnut juice beverage and a preparation method thereof and aims to provide a Chinese chestnut juice beverage which has special taste and rich nutrition and meets the taste of modern people. The Chinese chestnut juice beverage is prepared from Chinese chestnut juice as a main raw material as well as auxiliary materials including ethyl maltol, acesulfame, maltodextrin, sodium erythorbate, a stabilizer and white granulated sugar, and is delicious, tasty and rich in nutrition. The Chinese chestnut juice beverage is prepared from the raw materials in parts by weight as follows: 100-150 parts of the Chinese chestnut juice, 30-50 parts of the white granulated sugar, 5-15 parts of milk powder, 8-15 parts of common beverage additives and 750-850 parts of water, wherein the Chinese chestnut juice is prepared from chestnut kernels by adding water and grinding into a thick liquid, the boiled chestnut kernels are stir-fried with sugar, then 1-3 times by weight of water is added, the mixture is ground into a thick liquid, the thick liquid is filtered, and the Chinese chestnut juice is obtained. According to the preparation method, the rich nutrition of the Chinese chestnuts is reserved in the Chinese chestnut juice, and the Chinese chestnut juice beverage tastes thick and mellow and meets the consumption habit of the modern people.
Description
Technical field
The present invention relates to a kind of nut nourishing drink and method for making thereof, particularly relate to non-alcohol neutral beverage, i.e. the field of Chinese chestnut juice beverage and its preparation method.
Background technology
Chinese chestnut, has another name called chestnut, Chinese chestnut, chestnut, wind cured, is the plant that Fagaceae chestnut belongs to, and China's special product, it contains the multiple signboard nutrient substance such as protein, VITAMIN, have the laudatory title of " king of dry fruit ". Abroad it is referred to as " heath food ", the first-class fruit belong to good in strengthening stomach and tonifying kidney, promoting longevity. Recording according to document, the nourishing of Chinese chestnut can match in excellence or beauty with ginseng, the Radix Astragali, Radix Angelicae Sinensis, especially the patient that suffers from a deficiency of the kidney is had good curative effect. The Tang Dynasty SUN Si miao more claims " chestnut, also, ephrosis should eat it to the fruit of kidney ", and points out to eat raw that to control waist, pin unsuccessful.
In recent years, people's living standard progressively improves, and various fruit beverage lists one after another. But, the synthetic materials such as its sanitas added, had both been unfavorable for that human consumer's diet was healthy, more be an impediment to green health living environment construction. Chinese chestnut is as natural fruit products, and its Vitamin C content is higher than tomato, exceeds apple tens times especially. And, its mineral substance is also very comprehensive, and containing potassium, zinc, iron etc., content is higher than common fruits such as apples, and especially potassium content exceeds 3 times than apple.
Summary of the invention
The present invention sends out point taking the nutritive value of Chinese chestnut as rising, and explores through constantly, develops the Chinese chestnut product innovation that taste is pure and mild, the Chinese chestnut juice beverage namely made as main raw material taking natural fruit products Chinese chestnut. Summary of the invention
The object of the invention is to overcome the defect of prior art, it is provided that a kind of mouthfeel is good, nutritious, meets a kind of Chinese chestnut juice beverage and its preparation method of modern's consumption habit, and in order to realize above-mentioned purpose, the technical scheme of the present invention is:
A kind of Chinese chestnut juice beverage, it is characterised in that: the weight proportion of its raw material: Chinese chestnut juice 100-150 part, white sugar 30-50 part, milk powder 5-15 part, drink additive 8-15 part and water 750-850 part.
Described drink additive comprises sweeting agent, stablizer, preservation agent, sweetener, thickening material, pH adjusting agent; Described sweeting agent is 0.1-0.15 part acesulfame potassium, and described stablizer is one or both in 1-5 part sucrose fatty ester and polyglycerol fatty acid ester;Described preservation agent is 0.1-0.3 part sodium isoascorbate; Described sweetener is 0.4-0.6 part veltol plus, 0.5-1 part Chinese chestnut essence, the dense oatmeal essence of 0.5-1 part; Described thickening material is selected from 3-5 part maltodextrin; Described pH adjusting agent is selected from 0.1-0.3 part tripoly phosphate sodium STPP, 1-1.5 part sodium bicarbonate. Described Chinese chestnut juice is the kernel of Semen Castaneae Mollissimae of boiling, and the water mill slurry converting 1-3 times of weight filters obtained.
The preparation method of a kind of Chinese chestnut juice beverage, it is characterised in that comprise the following steps:
(1) it is that main raw material carries out point refining and cleans taking Chinese chestnut by the kernel of Semen Castaneae Mollissimae of boiling;
(2) adding Chinese chestnut after putting into the hot water of 100-150 part about 80 DEG C in boiling cylinder, the weight ratio of its Chinese chestnut and water is 1:1～3, heated and boiled to Chinese chestnut without half-cooked;
(3) proceed to mill slurry in paste roller mill, regulate mill slurry fineness, filter through 20 order duplex strainers, homogeneous (homogenization pressure/temperature: 40Mpa/70-75 DEG C); (4) add stablizer 1-5 part, white sugar 20-30 part, tripoly phosphate sodium STPP 0.1-0.3 part, 80-85 DEG C of hot water 200-300 part, stir, to complete dispersing and dissolving, proceed to blend tank through 60 orders filtrations and keep in; Hot water 200-300 part that 5-15 part milk powder is dissolved in 50-60 DEG C, stirs, adds white sugar 10-30 part, maltodextrin 3-5 part after being warming up to 75 DEG C-85 DEG C, and high-speed stirring, to complete dispersing and dissolving, is filtered through 60 orders and proceeded to blend tank;
(5) above-mentioned mixed liquid 30-50 part RO water is held surely the amount of needs, and in the process by sodium bicarbonate 1-1.5 part, veltol plus 0.4-0.6 part and sodium isoascorbate 0.1-0.3 part with joining in blend tank after 30-50 part hot water dissolving; Add 1-2 part essence, 0.1-0.15 part acesulfame potassium and keep temperature 70-75 DEG C of mixed liquid, and after agitator opened condition stirs 10-15 minute, homogeneous (homogenization pressure/temperature: 40MPa/70-75 DEG C) after 60 orders filter;
(6) feed liquid after homogeneous is filtered through 80 orders, and is heated to 90 DEG C and carries out canned, sealing;
(7) sterilization, formula is 12min-25min-18min/123 ± 0.8 DEG C.
Chinese chestnut juice 100-150 part, white sugar 30-50 part, milk powder 5-15 part, conventional drink additive 8-15 part and water 750-850 part. Wherein: Chinese chestnut is nutritious, containing mineral substance such as protein, fat, robust fibre, carotene, vitamin A, B, C and calcium, phosphorus, potassium, its nutritive ingredient of 98% can supply absorption of human body and utilization. White sugar is the xln containing sucrose more than 95%, makes through refining and bleaching, is a kind of conventional seasonings, is also the most frequently used sweeting agent, and it remains the unique function of part sucrose, is conducive to the processing of drink product of the present invention and the raising of quality.
As optimization, described raw material also adds the milk powder of 5-15 part. The preferred fresh milk lyophilized powder of described milk powder. Its protein mainly comprises phosphorprotein matter, albumin and sphaeroprotein, the glyceryl ester of its fat mainly palmitinic acid, stearic acid, and a small amount of lower fatty acid and Yelkin TTS, cholesterol etc. Milk powder turn to after liquid can well with Chinese chestnut compatibility, remarkable gain fragrance and mouthfeel. As optimization, described drink additive comprises sweeting agent, stablizer, preservation agent, sweetener, thickening material, pH adjusting agent. As optimization, described sweeting agent is 0.1-0.15 part acesulfame potassium; Described stablizer is 1-5 part sucrose fatty ester or polyglycerol fatty acid ester; Described preservation agent is selected from 0.1-0.3 part sodium isoascorbate;Described sweetener is selected from 0.4-0.6 part veltol plus, 0.5-1 part Chinese chestnut essence, the dense oatmeal essence of 0.5-1 part; Described thickening material is selected from 3-5 part maltodextrin; Described pH adjusting agent is selected from 0.1-0.3 part tripoly phosphate sodium STPP, 1-1.5 part sodium bicarbonate. As optimization, described Chinese chestnut juice is the kernel of Semen Castaneae Mollissimae of boiling, and the water mill slurry converting 1-3 times of weight filters obtained.
The raw material that the preparation method of chestnut drink of the present invention is specified amount is made according to known or conventional method; The preparation method of described Chinese chestnut juice is that kernel of Semen Castaneae Mollissimae is watered the Chinese chestnut juice ground and starch and make.
Embodiment
Chinese chestnut juice beverage preparation method of the present invention is specifically made up of following method: 1, be that main raw material carries out point refining and cleans taking Chinese chestnut; 2, add the Chinese chestnut of weighing after putting into the hot water of 100-150 part about 80 DEG C in boiling cylinder, heated and boiled to Chinese chestnut without half-cooked; 3, proceed to mill slurry in paste roller mill, regulate mill slurry fineness, filter through 20 order duplex strainers, homogeneous (homogenization pressure/temperature: 40Mpa/70-75 DEG C); 4, allocate. Add stablizer 1-5 part, white sugar 20-30 part, tripoly phosphate sodium STPP 0.1-0.3 part, 80-85 DEG C of hot water 200-300 part, stir, to complete dispersing and dissolving, proceed to blend tank through 60 orders filtrations and keep in; Hot water 200-300 part that 5-15 part milk powder is dissolved in 50-60 DEG C, stirs, adds white sugar 10-30 part, maltodextrin 3-5 part after being warming up to 75 DEG C-85 DEG C, and high-speed stirring is to complete dispersing and dissolving. Filter through 60 orders and proceed to blend tank; 5, above-mentioned mixed liquid 30-50 part RO water is held surely the amount of needs, and in the process sodium bicarbonate 1-1.5 part, veltol plus 0.4-0.6 part and sodium isoascorbate 0.1-0.3 part is joined in blend tank with after 30-50 part hot water dissolving. Add 1-2 part essence, 0.1-0.15 part acesulfame potassium and keep temperature 70-75 DEG C of mixed liquid, and after agitator opened condition stirs 10-15 minute, homogeneous (homogenization pressure/temperature: 40MPa/70-75 DEG C) after 60 orders filter; 6, feed liquid after homogeneous is filtered through 80 orders, and is heated to 90 DEG C and carries out canned, sealing; 7, sterilization, formula is 12min-25min-18min/123 ± 0.8 DEG C.
Chinese chestnut juice beverage:
Get kernel of Semen Castaneae Mollissimae 45kg, add the hot water (Chinese chestnut: water=1:2-3) of about 80 DEG C, heated and boiled 5-8 minute, after mill slurry, filter homogeneous. Get above-mentioned gained Chinese chestnut juice to allocate by following formula: stablizer 4kg, white sugar 50kg, tripoly phosphate sodium STPP 0.2kg, milk powder 10kg, maltodextrin 5kg, sodium bicarbonate 1.4kg, sodium isoascorbate 0.2kg, veltol plus 0.05kg, 0.1-0.15kg acesulfame potassium, Chinese chestnut essence 1.0kg, dense oatmeal essence 0.8kg. Add water to 1000kg, through sterilizing, after canned, i.e. the plate grain juice beverage of obtained the present invention.
Embodiment 1
A kind of Chinese chestnut juice beverage, gets kernel of Semen Castaneae Mollissimae 45kg, adds the hot water (Chinese chestnut: water=1:3) of about 80 DEG C, heated and boiled 6 minutes, filters homogeneous after mill slurry. Get above-mentioned gained Chinese chestnut juice to allocate by following formula: stablizer 4kg, white sugar 50kg, tripoly phosphate sodium STPP 0.2kg, milk powder 10kg, maltodextrin 5kg, sodium bicarbonate 1.4kg, sodium isoascorbate 0.2kg, veltol plus 0.05kg, acesulfame potassium 0.14kg, Chinese chestnut essence 1.0kg, dense oatmeal essence 0.8kg. Add water to 1000kg, through sterilizing, after canned, i.e. the plate grain juice beverage of obtained the present invention.
Embodiment 2
A kind of Chinese chestnut juice beverage, gets kernel of Semen Castaneae Mollissimae 40kg, adds the hot water (Chinese chestnut: water=1:3) of about 80 DEG C, heated and boiled 8 minutes, filters homogeneous after mill slurry.Get above-mentioned gained Chinese chestnut juice to allocate by following formula: stablizer 4kg, white sugar 50kg, tripoly phosphate sodium STPP 0.2kg, milk powder 10kg, maltodextrin 5kg, sodium bicarbonate 1.3kg, sodium isoascorbate 0.2kg, veltol plus 0.05kg, acesulfame potassium 0.13kg, Chinese chestnut essence 0.6kg, dense oatmeal essence 0.7kg. Add water to 1000kg, through sterilizing, after canned, i.e. the plate grain juice beverage of obtained the present invention.
Embodiment 3
A kind of Chinese chestnut juice beverage, gets kernel of Semen Castaneae Mollissimae 45kg, adds the hot water (Chinese chestnut: water=1:3) of about 80 DEG C, heated and boiled 5 minutes, filters homogeneous after mill slurry. Get above-mentioned gained Chinese chestnut juice to allocate by following formula: stablizer 4kg, white sugar 50kg, tripoly phosphate sodium STPP 0.2kg, milk powder 10kg, maltodextrin 5kg, sodium bicarbonate 01.3kg, sodium isoascorbate 0.2kg, veltol plus 0.05kg, acesulfame potassium 0.13kg, Chinese chestnut essence 0.6kg, dense oatmeal essence 0.7kg. Add water to 1000kg, through sterilizing, after canned, i.e. the plate grain juice beverage of obtained the present invention.
Embodiment 4
A preparation method for Chinese chestnut juice beverage, gets kernel of Semen Castaneae Mollissimae 45kg, adds the hot water (Chinese chestnut: water=1:3) of about 80 DEG C, heated and boiled 5 minutes, filters homogeneous after mill slurry. Get above-mentioned gained Chinese chestnut juice to allocate by following formula: stablizer 4kg, white sugar 50kg, tripoly phosphate sodium STPP 0.2kg, milk powder 10kg, maltodextrin 5kg, sodium bicarbonate 01.3kg, sodium isoascorbate 0.2kg, veltol plus 0.05kg, acesulfame potassium 0.13kg, Chinese chestnut essence 0.6kg, dense oatmeal essence 0.7kg. Add water to 1000kg, through sterilizing, after canned, i.e. the plate grain juice beverage of obtained the present invention.
Illustrate: above embodiment is only in order to illustrate the technical scheme of the present invention, it is not intended to limit, the technician of this area is to be understood that, technical scheme described in previous embodiment still can be adjusted by it, but, this do not make the technical program essence disengaging invention each embodiment technical scheme scope.
Claims (4)
1. a Chinese chestnut juice beverage, it is characterised in that: the weight proportion of its raw material: Chinese chestnut juice 100-150 part, white sugar 30-50 part, milk powder 5-15 part, drink additive 8-15 part and water 750-850 part.
2. Chinese chestnut juice beverage according to claim 1, it is characterised in that: described drink additive comprises sweeting agent, stablizer, preservation agent, sweetener, thickening material, pH adjusting agent; Described sweeting agent is 0.1-0.15 part acesulfame potassium, and described stablizer is one or both in 1-5 part sucrose fatty ester and polyglycerol fatty acid ester; Described preservation agent is 0.1-0.3 part sodium isoascorbate; Described sweetener is 0.4-0.6 part veltol plus, 0.5-1 part Chinese chestnut essence, the dense oatmeal essence of 0.5-1 part; Described thickening material is selected from 3-5 part maltodextrin; Described pH adjusting agent is selected from 0.1-0.3 part tripoly phosphate sodium STPP, 1-1.5 part sodium bicarbonate.
3. Chinese chestnut juice beverage according to claim 1, it is characterised in that described Chinese chestnut juice is the kernel of Semen Castaneae Mollissimae of boiling, the water mill slurry converting 1-3 times of weight filters obtained.
4. the preparation method of a Chinese chestnut juice beverage as claimed in claim 1, it is characterised in that comprise the following steps:
(1) it is that main raw material carries out point refining and cleans taking Chinese chestnut by the kernel of Semen Castaneae Mollissimae of boiling;
(2) adding Chinese chestnut after putting into the hot water of 100-150 part about 80 DEG C in boiling cylinder, the weight ratio of its Chinese chestnut and water is 1:1～3, heated and boiled to Chinese chestnut without half-cooked;
(3) proceed to mill slurry in paste roller mill, regulate mill slurry fineness, filter through 20 order duplex strainers, homogeneous (homogenization pressure/temperature: 40Mpa/70-75 DEG C);(4) add stablizer 1-5 part, white sugar 20-30 part, tripoly phosphate sodium STPP 0.1-0.3 part, 80-85 DEG C of hot water 200-300 part, stir, to complete dispersing and dissolving, proceed to blend tank through 60 orders filtrations and keep in; Hot water 200-300 part that 5-15 part milk powder is dissolved in 50-60 DEG C, stirs, adds white sugar 10-30 part, maltodextrin 3-5 part after being warming up to 75 DEG C-85 DEG C, and high-speed stirring, to complete dispersing and dissolving, is filtered through 60 orders and proceeded to blend tank;
(5) above-mentioned mixed liquid 30-50 part RO water is held surely the amount of needs, and in the process by sodium bicarbonate 1-1.5 part, veltol plus 0.4-0.6 part and sodium isoascorbate 0.1-0.3 part with joining in blend tank after 30-50 part hot water dissolving; Add 1-2 part essence, 0.1-0.15 part acesulfame potassium and keep temperature 70-75 DEG C of mixed liquid, and after agitator opened condition stirs 10-15 minute, homogeneous (homogenization pressure/temperature: 40MPa/70-75 DEG C) after 60 orders filter;
(6) feed liquid after homogeneous is filtered through 80 orders, and is heated to 90 DEG C and carries out canned, sealing;
(7) sterilization, formula is 12min-25min-18min/123 ± 0.8 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054278.6A CN105661237A (en) | 2016-01-27 | 2016-01-27 | Chinese chestnut juice beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610054278.6A CN105661237A (en) | 2016-01-27 | 2016-01-27 | Chinese chestnut juice beverage and preparation method thereof |
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| CN105661237A true CN105661237A (en) | 2016-06-15 |
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| CN201610054278.6A Pending CN105661237A (en) | 2016-01-27 | 2016-01-27 | Chinese chestnut juice beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578083A (en) * | 2016-11-17 | 2017-04-26 | 大连工业大学 | Sea mustard sporophyl beverage and processing technology thereof |
| CN108651795A (en) * | 2018-05-04 | 2018-10-16 | 莫祎 | A kind of baking Chinese chestnut juice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289572A (en) * | 2000-10-10 | 2001-04-04 | 黄殿文 | Chestnut milk beverage |
| CN1957772A (en) * | 2006-11-17 | 2007-05-09 | 沈阳农业大学 | Beverage of Chinese chestnut, and preparation method |
| CN102726787A (en) * | 2011-04-08 | 2012-10-17 | 杨全满 | Chinese chestnut juice beverage and preparation method thereof |
-
2016
- 2016-01-27 CN CN201610054278.6A patent/CN105661237A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289572A (en) * | 2000-10-10 | 2001-04-04 | 黄殿文 | Chestnut milk beverage |
| CN1957772A (en) * | 2006-11-17 | 2007-05-09 | 沈阳农业大学 | Beverage of Chinese chestnut, and preparation method |
| CN102726787A (en) * | 2011-04-08 | 2012-10-17 | 杨全满 | Chinese chestnut juice beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578083A (en) * | 2016-11-17 | 2017-04-26 | 大连工业大学 | Sea mustard sporophyl beverage and processing technology thereof |
| CN108651795A (en) * | 2018-05-04 | 2018-10-16 | 莫祎 | A kind of baking Chinese chestnut juice and preparation method thereof |
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Application publication date: 20160615 |
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