CN105995320B - Chinese chestnut, konjak and asparagus lettuce beverage and preparation method thereof - Google Patents
Chinese chestnut, konjak and asparagus lettuce beverage and preparation method thereof Download PDFInfo
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- CN105995320B CN105995320B CN201610336939.4A CN201610336939A CN105995320B CN 105995320 B CN105995320 B CN 105995320B CN 201610336939 A CN201610336939 A CN 201610336939A CN 105995320 B CN105995320 B CN 105995320B
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- asparagus lettuce
- water
- boiling
- konjak
- chestnut
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Links
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 4
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- DPQCZNIGGNJGTD-MVCBGFDASA-N Coixenolide Chemical compound CCCCCC\C=C\CCCCCCCCCC(=O)O[C@@H](C)[C@@H](C)OC(=O)CCCCCCC\C=C/CCCCCC DPQCZNIGGNJGTD-MVCBGFDASA-N 0.000 description 2
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- 229930003935 flavonoid Natural products 0.000 description 1
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- 239000011737 fluorine Substances 0.000 description 1
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- 208000019622 heart disease Diseases 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
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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
- A23L2/38—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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Landscapes
- 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)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a chestnut, konjak and asparagus lettuce beverage and a preparation method thereof, wherein chestnut, konjak, asparagus lettuce and red bean are used as main materials, a sweetening agent, a color fixative and a compound stabilizer are added, and the chestnut, konjak and asparagus lettuce beverage with unique mouthfeel, nutrition and health care is prepared through the procedures of raw material pretreatment, cooking, crushing, pulp grinding, pulp boiling, blending, homogenizing, filling, sterilization and the like. The method of the invention has simple operation, integrates the nutrition of various materials, fully utilizes the materials, improves the nutritive value and the added value of the product and has good industrialization prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a chestnut, konjak and asparagus lettuce beverage and a preparation method thereof.
Background
The chestnut essence has the beauty of Qianguo king, is one of woody grains with higher nutritional value, each 100g of chestnut contains sugar and starch 60-70g, protein 5-l0g, fat 3-7g, and contains various vitamins, inorganic salt, unsaturated fatty acid, flavonoids and the like, but the deep processing products of chestnut in the current domestic market only comprise chestnut cans, chestnut soup and the like, asparagus lettuce has higher potassium content and is favorable for promoting urination and beneficial to hypertension and heart disease patients, a small amount of iodine element has a calming effect, frequent eating is favorable for eliminating tension and helping sleep, meanwhile, the asparagus lettuce is rich in fluorine element which can improve the digestive system and stimulate the secretion of digestive juice and is favorable for improving diseases such as rheumatism and gout, the konjak is a beneficial alkaline food, people with too much acidic food eaten by animals can balance the actions of acid and alkali, the rice is also beneficial to the health of people, the corn also contains two special substances of coixenolide and coixenolide, the coix seed fat, coix seed, vitamin.
With the technological progress, the planting technologies of Chinese chestnuts, asparagus lettuce, konjak, red beans, pearl barley, Chinese yam, lotus seeds and the like are increasingly improved, but the application fields of agricultural and sideline products such as asparagus lettuce, Chinese chestnuts and the like are narrow, and the development of related industries is limited. On the basis of the traditional technology, in order to comprehensively utilize the advantages of the Chinese chestnuts, the asparagus lettuce, the konjak and other raw materials, the Chinese chestnuts, the konjak, the asparagus lettuce, the red beans, the pearl barley, the Chinese yam, the lotus seeds and the like are used as the raw materials, and fructose and glycyrrhizic acid which are derived from natural plants are used as sweetening agents, color fixative and composite stabilizers to prepare the Chinese chestnut, konjak and asparagus lettuce beverage which is rich in nutrition, unique in flavor and high in added value, so that a theoretical basis is provided for further developing and utilizing agricultural and sideline products such as the Chinese chestnuts, the asparagus lettuce and the konjak, the processing field of agricultural products is enriched, and a basis is provided for further promoting the development of agriculture and planting.
Disclosure of Invention
The invention aims to provide a chestnut, konjak and asparagus lettuce beverage and a preparation method thereof. The method has simple operation, fully utilizes the materials, improves the added value of the product and has good industrialization prospect.
In order to achieve the purpose, the invention adopts the following technical scheme:
the Chinese chestnut, konjak and asparagus lettuce beverage comprises 1000kg of materials per preparation: 18-32kg of chestnut kernels, 12-15kg of red beans, 6-12kg of konjak, 2-13kg of asparagus lettuce, 40-70kg of sweetening agent, 0.3-1kg of color fixative and 4-7kg of composite stabilizer; also comprises one or more of coix seed, Chinese yam and lotus seed.
Wherein the sweetening agent is prepared by mixing glycyrrhizic acid and fructose according to the weight ratio of 0.9: 9.1.
The color fixative is prepared by mixing sodium erythorbate and licorice antioxidant according to the weight ratio of 7: 3.
The composite stabilizer comprises the following components in percentage by weight: 33% of xanthan gum, 25.7% of carrageenan, 16.7% of sucrose ester, 9.3% of distilled glyceryl monostearate and 15.3% of tripolyphosphate.
The preparation method of the chestnut, konjak and asparagus lettuce beverage comprises the steps of raw material pretreatment, cooking, crushing, pulp grinding, pulp cooking, blending, homogenizing, filling and sterilizing; the method comprises the following specific steps:
1) pretreatment of raw materials:
① selecting fresh semen Castaneae with substantially consistent size and maturity, removing rotten and deteriorated and bad fruits, and removing shell to obtain semen Castaneae;
② soaking semen Phaseoli in water of 15-25 deg.C for 8-10h according to the mass volume ratio of 1:4-1:6 (g/mL);
③ selecting fresh high-quality asparagus lettuce, removing the outer skin, salting, pickling, baking, and cutting into 1cm diameter granules for use, wherein the salt pickling process comprises adding sodium pyrosulfite and calcium chloride into asparagus lettuce, the sodium pyrosulfite is used in an amount of 5% according to the principle of more sodium pyrosulfite, common calcium pyrosulfite and less sodium pyrosulfite, uniformly scattering calcium chloride by the method of "fruit layer pickling", pouring brine to make the brine level with the asparagus lettuce surface, paving with cleaned gauze or woven bag, simultaneously adding coarse salt cover, observing the salinity of the brine every day within 10 days, and timely adjusting the salt usage of paving part, wherein the adding amount of sodium pyrosulfite and calcium chloride is 0.025-0.030% and 0.3-0.6% of the weight of asparagus lettuce, the mass concentration of the brine is 12-15%, the thickness of the coarse salt of the cover is 0.4-0.8cm, and the final mass concentration is controlled at 17-20%;
the water floating operation comprises the following steps: putting the salted asparagus lettuce into a vacuum rinsing machine, rinsing for 15-18h according to the weight ratio of the asparagus lettuce to water of 1:3 to perform desalination, desulfurization and decalcification, then cleaning with clean water, and draining; in the water bleaching treatment, the vacuum degree is 0.075-0.085MPa, and water is changed every 1 h;
the pickling operation comprises the steps of boiling the asparagus lettuce with water according to the weight ratio of 1:1.5, stirring continuously during the boiling period, fishing up when the water is nearly boiled, adding 0.05wt% of potassium sorbate, 0.05wt% of sodium benzoate, 0.005-0.15wt% of sodium isoascorbate and 2.0-2.5wt% of edible salt into sugar water, stirring and dissolving, flushing into the asparagus lettuce, turning over the pool to extract sugar until the sugar solution concentration is 27-28 DEG Be', fishing out the asparagus lettuce, boiling the sugar water, pouring the boiled sugar water into the asparagus lettuce, boiling for 10-12min, fishing up, cooling the sugar water to 75-85 ℃, adding 0.40-0.45% by mass of citric acid, 0.10-0.20% by mass of malic acid, 0.060-0.065% of sodium citrate, 0.005-0.15% of ethyl maltol and 0.005-0.15% by mass of β -0.15% by mass of the citric acid, stirring, flushing into the asparagus, stirring, boiling water, stirring, boiling for 2-20 h, adding the filtered water into the asparagus, boiling water, boiling again, boiling for 2-20 h, stirring, adding the filtered water into the asparagus, boiling again, boiling for 2-20 h, boiling again, boiling the filtrate for 2-20 h, adding the filtrate for 2-20 h, baking, boiling, baking the filtrate for 2-3-20 h, boiling, adding the filtrate for one time, boiling, baking the filtrate for 2h, adding the filtrate for 2-12 h, baking the filtrate for one time, and boiling for another for one time, adding the filtrate for 3-20 h, adding the filtrate for 3-;
④ cutting rhizoma Amorphophalli into 1cm diameter granules, adding into 0.05wt% citric acid solution at a feed liquid weight ratio of 1:8, soaking for 20min, and draining;
2) and (3) cooking: adding water into the pretreated chestnut kernels and red beans according to the weight ratio of 1:2-1:3 of the water, and placing the mixture in a pressure cooker for steaming and boiling for 15-25min at the temperature of 110-;
3) crushing: crushing the cooked material in a high-speed tissue triturator until the granularity is less than 1 mm;
4) grinding: grinding the crushed materials twice by a colloid mill to obtain slurry;
5) boiling the soybean milk: placing the slurry in a heating container, and boiling the slurry for 5-10min at the temperature of 100-;
6) blending: dissolving the sweetening agent with 2 times of water, filtering, adding into the slurry with the color fixative and the composite stabilizer, adding water to desired volume, and heating to 70-75 deg.C;
7) homogenizing: homogenizing under 20-30 MPa;
8) filling: respectively filling the pretreated konjac and asparagus lettuce and the homogenized feed liquid into a solid hopper and a liquid hopper, automatically filling, fixing the volume and sealing;
9) and (3) sterilization: placing the canned and sealed finished product into a back-pressure high-temperature steaming and boiling pot, sterilizing for 15-20min at the temperature of 110-.
The invention has the following remarkable advantages:
(1) the chestnut, konjak and asparagus lettuce beverage with unique taste, nutrition and health care is prepared by taking chestnuts, konjak, asparagus lettuce, red beans and the like as main materials, adding a sweetening agent, a color fixative and a composite stabilizer as auxiliary materials and performing the procedures of raw material pretreatment, cooking, crushing, grinding, pulp cooking, blending, homogenizing, filling, sterilization and the like.
(2) The invention improves the added value of the product, widens the application fields of Chinese chestnuts, konjak, asparagus lettuce and the like, and does not exist in the current market.
(3) The invention has simple operation and low processing cost, and is suitable for large-scale industrial production.
(4) The invention takes the combination of the fructose and the glycyrrhizic acid as the sweetener, thereby increasing the health care function of the product and improving the added value of the product.
(5) The finished product obtained by the invention has fresh and cool taste and good stability, is suitable for people of all ages and has wide market prospect.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
The sweetener is prepared by mixing glycyrrhizic acid and fructose at a weight ratio of 0.9: 9.1.
The color fixative is prepared by mixing sodium erythorbate and licorice antioxidant at a weight ratio of 7: 3.
The composite stabilizer comprises the following components in percentage by weight: 33% of xanthan gum, 25.7% of carrageenan, 16.7% of sucrose ester, 9.3% of distilled glyceryl monostearate and 15.3% of tripolyphosphate.
Example 1
The preparation method of the Chinese chestnut, konjak and asparagus lettuce beverage comprises the following operations:
1) pretreatment of raw materials:
① selecting fresh semen Castaneae with substantially consistent size and maturity, removing rotten and deteriorated and bad fruits, and removing shell to obtain semen Castaneae;
② soaking semen Phaseoli in 15 deg.C water for 10 hr according to the mass volume ratio of bean water of 1:4 (g/mL) to make dried bean seed swell by absorbing water, and fully soften tissue for precooking and pulping;
③ washing semen Coicis with water to remove dust and fine impurities, and draining;
④ selecting fresh high-quality asparagus lettuce, removing the outer skin, salting, pickling, baking, and cutting into 1cm diameter granules for use, wherein the salt pickling process comprises adding sodium pyrosulfite and calcium chloride into asparagus lettuce, the sodium pyrosulfite is used in an amount of 5% according to the principle of more sodium pyrosulfite, common calcium pyrosulfite and less sodium pyrosulfite, uniformly scattering calcium chloride by the method of "fruit layer pickling", pouring brine to make the brine level with the asparagus lettuce surface, paving with cleaned gauze or woven bag, adding rough salt cover, observing the salinity of the brine each day, and timely adjusting the salt usage of paving part of the surface within 10 days, wherein the adding amount of the sodium pyrosulfite and the calcium chloride is 0.025% and 0.3% of the weight of the asparagus lettuce, the mass concentration of the brine is 12%, and the thickness of the cover coarse salt is 0.4cm, and the final mass concentration is controlled at 17%;
the water floating operation comprises the following steps: putting the salted asparagus lettuce into a vacuum rinsing machine, rinsing for 15 hours according to the mass ratio of the asparagus lettuce to water of 1:3 to perform desalination, desulfurization and decalcification, then cleaning with clean water, and draining; in the water bleaching treatment, the vacuum degree is 0.075MPa, and water is changed every 1 h;
the pickling operation comprises the steps of boiling the asparagus lettuce with water according to the weight ratio of 1:1.5, stirring continuously during the boiling period until the water is nearly boiled, fishing up, adding 0.05wt% of potassium sorbate, 0.05wt% of sodium benzoate, 0.005wt% of sodium isoascorbate and 2.0wt% of salt into sugar water, stirring to dissolve, then pouring into the asparagus lettuce, fishing up the asparagus lettuce when the sugar water is turned over to extract sugar until the sugar liquid concentration is 27 DEG Be', boiling the sugar water, pouring into the asparagus lettuce for boiling, fishing up after the sugar water is boiled for 10min, cooling the sugar water to 75 ℃, adding 0.40% of citric acid, 0.10% of malic acid, 0.060% of sodium citrate, 0.005% of ethyl maltol and 0.005% of β -carotene by mass, pouring into the asparagus lettuce, then pouring into the sugar water, cooling down to 75 ℃, adding water and licorice root according to the weight ratio of 1:1:0.7, stirring uniformly, adding water into the asparagus, boiling again, keeping the mixture in the filtrate in the water, boiling for half water, boiling for 60 min, filtering, and boiling again, and boiling for two times, and then adding another decoction;
the drying operation is as follows: placing the pickled asparagus lettuce in a dish, baking at 48 ℃, taking out the pickled asparagus lettuce after baking for 4 hours, turning over the pickled asparagus lettuce once, then turning over the pickled asparagus lettuce once every 1 hour, and baking for 8 hours in total to ensure that the moisture content of the asparagus lettuce is 29.5 wt%;
⑤ cutting rhizoma Amorphophalli into 1cm diameter granules, adding into 0.05wt% citric acid solution at a feed liquid weight ratio of 1:8, soaking for 20min, and draining;
2) and (3) cooking: adding drinking water into 18kg of preprocessed chestnut kernels, 12kg of red beans and 6kg of coix seeds according to the weight ratio of 1:2 of the materials to the water, and placing the mixture in a pressure cooker to be cooked for 25min at 110 ℃;
3) crushing: crushing the cooked material in a high-speed tissue triturator until the granularity is less than 1 mm;
4) grinding: grinding the crushed materials twice by a colloid mill to obtain slurry;
5) boiling the soybean milk: placing the pulp in a heating container, and decocting at 100 deg.C for 10min to obtain pulp;
6) blending: dissolving 40kg of sweetening agent with 2 times of water, filtering, adding 0.3kg of color fixative and 4kg of composite stabilizer into the slurry in sequence, adding drinking water to reach a constant volume of 992kg, and heating to 70 ℃;
7) homogenizing: homogenizing under 20 MPa;
8) filling: respectively filling 6kg of konjac, 2kg of asparagus lettuce and homogenized feed liquid obtained by pretreatment into a solid hopper and a liquid hopper for automatic filling, fixing the volume to 1000kg, and sealing;
9) and (3) sterilization: placing the canned and sealed finished product into a back-pressure high-temperature cooking pot, sterilizing at 110 deg.C for 20min, and cooling.
Example 2
The preparation method of the Chinese chestnut, konjak and asparagus lettuce beverage comprises the following operations:
1) pretreatment of raw materials:
① selecting fresh semen Castaneae with substantially consistent size and maturity, removing rotten and deteriorated and bad fruits, and removing shell to obtain semen Castaneae;
② soaking semen Phaseoli in water of 20 deg.C for 9 hr at a mass volume ratio of 1:5 (g/mL) to make dried semen glycines swell, soften tissue sufficiently, and facilitate precooking and pulping;
③ cleaning mature, well-developed and strong rhizoma Dioscoreae, peeling until no black root exists, and directly soaking in 0.10wt% salt water to inhibit enzyme activity;
④ selecting fresh high-quality asparagus lettuce, removing the outer skin, salting, pickling, baking, and cutting into 1cm diameter granules for use, wherein the salt pickling process comprises adding sodium metabisulfite and calcium chloride into asparagus lettuce, the amount of sodium metabisulfite is 5% based on the principle of more sodium metabisulfite, common calcium metabisulfite and less sodium metabisulfite, uniformly scattering calcium chloride by the method of "fruit layer pickling", pouring saline water to make the saline water level with the asparagus lettuce surface, paving with cleaned gauze or woven bag, adding rough salt cover, observing the salinity of the saline water every day within 10 days, and timely adjusting the salt consumption of paving part of the surface, wherein the addition amounts of sodium metabisulfite and calcium chloride are 0.028% and 0.4% of the weight of asparagus lettuce, the mass concentration of the saline water is 13%, the thickness of cover rough salt is 0.6cm, and the final mass concentration is controlled at 19%;
the water floating operation comprises the following steps: putting the salted asparagus lettuce into a vacuum rinsing machine, rinsing for 16 hours according to the mass ratio of the asparagus lettuce to water of 1:3 to perform desalination, desulfurization and decalcification, then cleaning with clean water, and draining; in the water bleaching treatment, the vacuum degree is 0.080MPa, and water is changed once every 1 h;
the pickling operation comprises the steps of boiling the asparagus lettuce with water according to the weight ratio of the feed liquid of 1:1.5, stirring continuously during the boiling period, fishing up when the water is nearly boiled, adding 0.05wt% of potassium sorbate, 0.05wt% of sodium benzoate, 0.010wt% of sodium isoascorbate and 2.2wt% of salt into sugar water, stirring to dissolve the potassium sorbate, fishing up the asparagus lettuce when the sugar water is turned over to extract sugar liquid with the concentration of 27 DEG Be', boiling the sugar water, pouring the sugar water into the asparagus lettuce for boiling for 11min, fishing up, cooling the sugar water to 80 ℃, adding 0.42% by mass of citric acid, 0.15% by mass of malic acid, 0.062% by mass of sodium citrate, 0.010% by mass of ethyl maltol and 0.01% by mass of β -carotene, pouring into the asparagus lettuce, boiling the sugar water into the asparagus lettuce, stirring uniformly, adding water and liquorice into the water according to the mass ratio of 1:1:0.8, stirring uniformly, boiling the water and the liquorice for half water, filtering, boiling for 20 DEG, filtering, boiling again, boiling the mixture for 20 DEG;
the drying operation is as follows: placing the pickled asparagus lettuce in a dish, baking at 50 ℃, taking out the pickled asparagus lettuce after baking for 3.5 hours, turning over the pickled asparagus lettuce once, then turning over the pickled asparagus lettuce once every 1 hour, and baking for 10 hours in total to ensure that the moisture content of the asparagus lettuce is 29 wt%;
⑤ cutting rhizoma Amorphophalli into 1cm diameter granules, adding into 0.05wt% citric acid solution at a feed liquid weight ratio of 1:8, soaking for 20min, and draining;
2) and (3) cooking: adding drinking water into 20kg of preprocessed chestnut kernels, 13kg of red beans and 8kg of Chinese yams according to the weight ratio of 1:2 of the materials to the water, and putting the mixture into a pressure cooker to be steamed and boiled for 20min at 120 ℃;
3) crushing: crushing the cooked material in a high-speed tissue triturator until the granularity is less than 1 mm;
4) grinding: grinding the crushed materials twice by a colloid mill to obtain slurry;
5) boiling the soybean milk: placing the pulp in a heating container, and decocting at 105 deg.C for 8min to obtain pulp;
6) blending: dissolving 50kg of sweetening agent with 2 times of water, filtering, adding 0.8kg of color fixative and 6kg of composite stabilizer into the slurry in sequence, adding drinking water to a constant volume of 982kg, and heating to 72 ℃;
7) homogenizing: homogenizing under 25 MPa;
8) filling: respectively filling 10kg of konjac, 8kg of asparagus lettuce and homogenized feed liquid into a solid hopper and a liquid hopper for automatic filling, fixing the volume to 1000kg, and sealing;
9) and (3) sterilization: placing the canned and sealed finished product into a back-pressure high-temperature cooking pot, sterilizing at 120 deg.C for 18min, and cooling.
Example 3
The preparation method of the Chinese chestnut, konjak and asparagus lettuce beverage comprises the following operations:
1) pretreatment of raw materials:
① selecting fresh semen Castaneae with substantially consistent size and maturity, removing rotten and deteriorated and bad fruits, and removing shell to obtain semen Castaneae;
② soaking semen Phaseoli in water of 20 deg.C for 9 hr at a mass volume ratio of 1:5 (g/mL) to make dried semen glycines swell, soften tissue sufficiently, and facilitate precooking and pulping;
③ removing shell of semen Nelumbinis with a huller, soaking in 4wt% NaOH solution, decocting at 90 deg.C for 2min, peeling, and manually or mechanically removing plumula Nelumbinis;
④ selecting fresh high-quality asparagus lettuce, removing the outer skin, salting, pickling, baking, and cutting into 1cm diameter granules for use, wherein the salt pickling process comprises adding sodium metabisulfite and calcium chloride into asparagus lettuce, the amount of sodium metabisulfite is 5% based on the principle of more sodium metabisulfite, common calcium metabisulfite and less sodium metabisulfite, uniformly scattering calcium chloride by the method of "fruit layer pickling", pouring saline water to make the saline water level with the asparagus lettuce surface, paving with cleaned gauze or woven bag, adding rough salt cover, observing the salinity of the saline water every day within 10 days, and timely adjusting the salt consumption of paving part of the surface, wherein the addition amounts of sodium metabisulfite and calcium chloride are 0.028% and 0.5% of the weight of asparagus lettuce, the mass concentration of the saline water is 14%, the thickness of cover rough salt is 0.5cm, and the final mass concentration is controlled at 18%;
the water floating operation comprises the following steps: putting the salted asparagus lettuce into a vacuum rinsing machine, rinsing for 17 hours according to the mass ratio of the asparagus lettuce to water of 1:3 to perform desalination, desulfurization and decalcification, then cleaning with clean water, and draining; in the water bleaching treatment, the vacuum degree is 0.080MPa, and water is changed once every 1 h;
the pickling operation comprises the steps of boiling the asparagus lettuce with water according to the weight ratio of the feed liquid of 1:1.5, stirring continuously during the boiling period until the water is nearly boiled, fishing up, adding 0.05wt% of potassium sorbate, 0.05wt% of sodium benzoate, 0.014wt% of sodium erythorbate and 2.3wt% of salt into sugar water, stirring to dissolve, then flushing the mixture into the asparagus lettuce, turning over a pool to extract sugar until the sugar liquid concentration is 27 DEG Be', fishing out the asparagus lettuce, boiling the sugar water, pouring the boiled sugar water into the asparagus lettuce, boiling for 11min, fishing up, cooling the sugar water to 82 ℃, adding 0.44% by mass of citric acid, 0.18% by mass of malic acid, 0.063% by mass of sodium citrate, 0.014% by mass of ethyl maltol and 0.02% by mass of β -carotene, flushing into the asparagus lettuce, stirring uniformly, adding water and licorice root according to the weight ratio of 1:1:0.8, stirring uniformly, boiling in water, boiling for one time, adding water, boiling again, boiling for two times, filtering, boiling again, adding the filtrate, boiling for 20 DEG;
the drying operation is as follows: placing the pickled asparagus lettuce in a dish, baking at 52 ℃, taking out the pickled asparagus lettuce after baking for 3.5 hours, turning over the pickled asparagus lettuce once, then turning over the pickled asparagus lettuce once every 1 hour, and baking for 11 hours in total to ensure that the moisture content of the asparagus lettuce is 29 wt%;
⑤ cutting rhizoma Amorphophalli into 1cm diameter granules, adding into 0.05wt% citric acid solution at a feed liquid weight ratio of 1:8, soaking for 20min, and draining;
2) and (3) cooking: adding drinking water into 20kg of preprocessed chestnut kernels, 13kg of red beans and 8kg of lotus seeds according to the weight ratio of 1:2 of the materials to the water, and putting the mixture into a pressure cooker to be steamed and boiled for 20min at 120 ℃;
3) crushing: crushing the cooked material in a high-speed tissue triturator until the granularity is less than 1 mm;
4) grinding: grinding the crushed materials twice by a colloid mill to obtain slurry;
5) boiling the soybean milk: placing the pulp in a heating container, and decocting at 105 deg.C for 8min to obtain pulp;
6) blending: dissolving 50kg of sweetening agent with 2 times of water, filtering, adding 0.8kg of color fixative and 6kg of composite stabilizer into the slurry in sequence, adding drinking water to a constant volume of 982kg, and heating to 72 ℃;
7) homogenizing: homogenizing under 25 MPa;
8) filling: respectively filling 10kg of konjac, 8kg of asparagus lettuce and homogenized feed liquid into a solid hopper and a liquid hopper for automatic filling, fixing the volume to 1000kg, and sealing;
9) and (3) sterilization: placing the canned and sealed finished product into a back-pressure high-temperature cooking pot, sterilizing at 120 deg.C for 18min, and cooling.
Example 4
The preparation method of the Chinese chestnut, konjak and asparagus lettuce beverage comprises the following operations:
1) pretreatment of raw materials:
① selecting fresh semen Castaneae with substantially consistent size and maturity, removing rotten and deteriorated and bad fruits, and removing shell to obtain semen Castaneae;
② soaking semen Phaseoli in water of 25 deg.C for 8 hr according to the mass volume ratio of bean water of 1:6 (g/mL), so that dried bean seeds absorb water and swell, and the tissue is softened sufficiently for precooking and pulping;
③ washing semen Coicis with water to remove dust and fine impurities, and draining;
④ cleaning mature, well-developed and strong rhizoma Dioscoreae, peeling until no black root exists, and directly soaking in 0.15wt% salt water to inhibit enzyme activity;
⑤ removing shell of semen Nelumbinis with a huller, soaking in 5wt% NaOH solution, decocting at 90 deg.C for 3min, peeling, and manually or mechanically removing plumula Nelumbinis;
⑥ selecting fresh high-quality asparagus lettuce, removing the outer skin, salting, pickling, baking, and cutting into 1cm diameter granules for use, wherein the salt pickling process comprises adding sodium pyrosulfite and calcium chloride into asparagus lettuce, the sodium pyrosulfite is used in an amount of 5% according to the principle of more sodium pyrosulfite, common calcium pyrosulfite and less sodium pyrosulfite, uniformly scattering calcium chloride by the method of "fruit layer pickling", pouring brine to make the brine level with the asparagus lettuce surface, paving with cleaned gauze or woven bag, adding rough salt cover, observing the salinity of the brine each day, and timely adjusting the salt usage of paving part of the surface within 10 days, wherein the adding amount of sodium pyrosulfite and calcium chloride is 0.030% and 0.6% of the weight of asparagus lettuce, the mass concentration of the brine is 15%, the thickness of the cover crude salt is 0.8cm, and the final mass concentration is controlled at 20%;
the water floating operation comprises the following steps: putting the salted asparagus lettuce into a vacuum rinsing machine, rinsing for 18 hours according to the mass ratio of the asparagus lettuce to water of 1:3 to perform desalination, desulfurization and decalcification, then cleaning with clean water, and draining; in the water bleaching treatment, the vacuum degree is 0.085MPa, and water is changed every 1 h;
the pickling operation comprises the steps of boiling the asparagus lettuce with water according to the weight ratio of the feed liquid of 1:1.5, stirring continuously during the boiling period until the water is nearly boiled, fishing up, adding 0.05wt% of potassium sorbate, 0.05wt% of sodium benzoate, 0.15wt% of sodium isoascorbate and 2.5wt% of salt into sugar water, stirring to dissolve, then pouring into the asparagus lettuce, fishing up when turning over a pool to extract sugar until the sugar liquid concentration is 28 DEG Be', then boiling the sugar water, pouring into the asparagus lettuce for boiling, fishing up after boiling for 12min, cooling the sugar water to 85 ℃, adding 0.45% by mass of citric acid, 0.20% by mass of malic acid, 0.065% by mass of sodium citrate, 0.15% by mass of ethyl maltol and 0.15% by mass of β -carotene, pouring into the asparagus lettuce, stirring uniformly, adding water and licorice root into the sugar water according to the weight ratio of 1:1:0.9, stirring uniformly, adding water and licorice root into the asparagus lettuce, boiling again, keeping the mixture in a little water, boiling state, boiling, filtering, boiling again, boiling to obtain a filtrate, boiling again, adding water, boiling again, boiling to obtain a little water, boiling again, boiling to obtain a filtrate, boiling a filtrate, and boiling again, and;
the drying operation is as follows: placing the pickled asparagus lettuce in a dish, baking at 52 ℃, taking out the pickled asparagus lettuce after baking for 4 hours, turning over the pickled asparagus lettuce once, then turning over the pickled asparagus lettuce once every 1 hour, and baking for 12 hours in total to ensure that the moisture content of the asparagus lettuce is 28.7%;
placing rhizoma Amorphophalli in a forming machine, cutting into particles with diameter of 1cm, adding into 0.05wt% citric acid solution according to the weight ratio of 1:8, soaking for 20min, and draining;
2) and (3) cooking: adding drinking water into 32kg of preprocessed chestnut kernels, 15kg of red beans, 10kg of coix seeds, 5kg of Chinese yams and 15kg of lotus seeds according to the weight ratio of 1:3 of the materials to the water, and putting the mixture into a pressure cooker to be steamed and boiled for 15min at 121 ℃;
3) crushing: crushing the cooked material in a high-speed tissue triturator until the granularity is less than 1 mm;
4) grinding: grinding the crushed materials twice by a colloid mill to obtain slurry;
5) boiling the soybean milk: placing the pulp in a heating container, and decocting at 110 deg.C for 5min to obtain pulp;
6) blending: dissolving 70kg of sweetening agent with 2 times of water, filtering, adding 1kg of color fixative and 7kg of composite stabilizer into the slurry in sequence, adding drinking water to reach a constant volume of 975kg, and heating to 75 ℃;
7) homogenizing: homogenizing under 30 MPa;
8) filling: respectively filling 12kg of konjac, 13kg of asparagus lettuce and homogenized feed liquid into a solid hopper and a liquid hopper for automatic filling, fixing the volume to 1000kg, and sealing;
9) and (3) sterilization: placing the canned and sealed finished product into a back-pressure high-temperature cooking pot, sterilizing at 121 deg.C for 15min, and cooling.
The chestnut, konjak and asparagus lettuce beverage prepared by the invention has fresh and cool taste, good stability, rich nutrition and health care efficacy, widens the application fields of chestnuts, konjak, asparagus lettuce and the like, and improves the added value of products; the preparation method is simple and suitable for large-scale industrial production.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (2)
1. A chestnut, konjak and asparagus lettuce beverage is characterized in that: the materials used for preparing each 1000kg of beverage include: 18-32kg of chestnut kernels, 12-15kg of red beans, 6-12kg of konjak, 2-13kg of asparagus lettuce, 40-70kg of sweetening agent, 0.3-1kg of color fixative and 4-7kg of composite stabilizer;
the sweetening agent is prepared by mixing glycyrrhizic acid and fructose according to the weight ratio of 0.9: 9.1;
the color fixative is formed by mixing sodium erythorbate and liquorice antioxidant according to the weight ratio of 7: 3;
the composite stabilizer comprises the following components in percentage by weight: 33% of xanthan gum, 25.7% of carrageenan, 16.7% of sucrose ester, 9.3% of distilled glyceryl monostearate and 15.3% of tripolyphosphate;
the preparation method of the chestnut, konjak and asparagus lettuce beverage comprises the steps of raw material pretreatment, cooking, crushing, pulp grinding, pulp boiling, blending, homogenizing, filling and sterilization; the method comprises the following steps:
1) pretreatment of raw materials:
① selecting fresh semen Castaneae with substantially consistent size and maturity, removing rotten and deteriorated and bad fruits, and removing shell to obtain semen Castaneae;
② soaking the red beans in water at 15-25 ℃ for 8-10h according to the mass volume ratio of the bean water of 1:4-1: 6;
③ selecting fresh high-quality asparagus lettuce, removing the outer skin, salting, rinsing, pickling, baking, and cutting into 1cm diameter granule;
④ cutting rhizoma Amorphophalli into 1cm diameter granules, adding into 0.05wt% citric acid solution at a feed liquid weight ratio of 1:8, soaking for 20min, and draining;
2) and (3) cooking: adding water into the pretreated chestnut kernels and red beans according to the weight ratio of 1:2-1:3 of the water, and cooking for 15-25min at the temperature of 121 ℃ in 110-;
3) crushing: crushing the cooked material in a high-speed tissue triturator until the granularity is less than 1 mm;
4) grinding: grinding the crushed materials twice by a colloid mill to obtain slurry;
5) boiling the soybean milk: boiling the slurry for 5-10min at the temperature of 100-110 ℃ to obtain slurry;
6) blending: dissolving the sweetening agent with 2 times of water, filtering, adding into the slurry with the color fixative and the composite stabilizer, adding water to desired volume, and heating to 70-75 deg.C;
7) homogenizing: homogenizing under 20-30 MPa;
8) filling: filling the konjak, the asparagus lettuce and the homogenized feed liquid obtained by pretreatment, and sealing;
9) and (3) sterilization: placing the canned and sealed finished product into a back-pressure high-temperature steaming and boiling pot, sterilizing for 15-20min at the temperature of 110-.
2. The chestnut, konjac and asparagus lettuce beverage as claimed in claim 1, which is characterized in that: the materials also comprise one or more of Coicis semen, rhizoma Dioscoreae, and semen Nelumbinis.
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| CN103478262A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Chestnut-lotus milk |
| CN105325819A (en) * | 2015-11-08 | 2016-02-17 | 朱娜娜 | Making method of Chinese chestnut and mushroom particle drink |
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