CN106036295A - 一种板栗红枣饮料及其制备方法 - Google Patents
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- 235000006667 Aleurites moluccana Nutrition 0.000 title abstract 5
- 240000004957 Castanea mollissima Species 0.000 title abstract 5
- 235000018244 Castanea mollissima Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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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
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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
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- 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
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Abstract
本发明公开了一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~12份、红枣8~12份、甜味剂15~20份、添加剂5~8份、稳定剂0.6~1.5份、余量为水。本发明具有材料选用合理、引用口感佳、对人体有益等优点。
Description
技术领域
本发明涉及饮料的制备方法,尤其涉及一种板栗红枣饮料的制备方法。
背景技术
中医学认为,板栗性味甘温,有养胃健脾、补肾壮腰、强筋活血、止血消肿等功效。
板栗含有丰富的营养成分,包括糖类、蛋白质、脂肪、多种维生素和无机盐。板栗对高血压、冠心病、动脉粥样硬化等具有较好的防治作用。老年人常食栗子,对抗老防衰、延年益寿大有好处。板栗的用法很多,可用来加水熬汤食用,用于病后体虚、四肢酸软;可用板栗煮粥加白糖食用,具有补肾气、壮筋骨的功效;可每日早晚食用风干板栗数颗,也可用鲜板栗煨熟食用,用于老人肾虚;跌打损伤、淤血肿痛时,可用生板栗肉碾成泥状,涂于患处。须注意的是,板栗生食难于消化,熟食时易滞气,故不可食用太多,且消化不良、温热甚者不宜食用。
发明内容
为了充分利用上述板栗优点,本发明的目的是提供一种板栗红枣饮料的制备方法。
本发明是采取以下技术方案来实现的:一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~12份、红枣8~12份、甜味剂15~20份、添加剂5~8份、稳定剂0.6~1.5份、余量为水。
上述的一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~10份、红枣8~10份、甜味剂15~18份、添加剂5~6份、稳定剂0.6~1.2份、余量为水。
上述的一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗10份、红枣10份、甜味剂18份、添加剂6份、稳定剂1.2份、余量为水。
上述的一种板栗红枣饮料及其制备方法,所述稳定剂为复合乳。
上述的一种板栗红枣饮料及其制备方法,其特征在于:所述添加剂由安塞素、维生素E、丙酸钙、乙二胺四乙酸、水解植物蛋白和阿斯巴甜组成。
上述的一种板栗红枣饮料及其制备方法,其特征在于,它包括以下制备步骤:
(1)将板栗放置在阴凉通风的室内3~5日后去壳脱皮,然后用40°温水浸泡4~6h;
(2)将红枣放置在阴凉通风的室内3~5日后去核;
(3)将浸泡后的板栗和红枣放入研磨器研磨两次,用80~100目筛过滤得到板栗红枣浆液;
(4)将板栗红枣浆液、甜味剂、添加剂和稳定剂混合,加水定量至100份,充分搅拌后静置15分钟后过滤得到混合液;
(5)将混合液放入均质机均质,均质的压力为20~35Mpa;
(6)瓶装、灭菌,制得板栗红枣饮料。
综上所述本发明具有以下有益效果:本发明具有材料选用合理、引用口感佳、对人体有益等优点。
具体实施方式
一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~12份、红枣8~12份、甜味剂15~20份、添加剂5~8份、稳定剂0.6~1.5份、余量为水。
上述的一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~10份、红枣8~10份、甜味剂15~18份、添加剂5~6份、稳定剂0.6~1.2份、余量为水。
上述的一种板栗红枣饮料及其制备方法,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗10份、红枣10份、甜味剂18份、添加剂6份、稳定剂1.2份、余量为水。
上述的一种板栗红枣饮料及其制备方法,所述稳定剂为复合乳。
上述的一种板栗红枣饮料及其制备方法,其特征在于:所述添加剂由安塞素、维生素E、丙酸钙、乙二胺四乙酸、水解植物蛋白和阿斯巴甜组成。
上述的一种板栗红枣饮料及其制备方法,其特征在于,它包括以下制备步骤:
(1)将板栗放置在阴凉通风的室内3~5日后去壳脱皮,然后用40°温水浸泡4~6h;
(2)将红枣放置在阴凉通风的室内3~5日后去核;
(3)将浸泡后的板栗和红枣放入研磨器研磨两次,用80~100目筛过滤得到板栗红枣浆液;
(4)将板栗红枣浆液、甜味剂、添加剂和稳定剂混合,加水定量至100份,充分搅拌后静置15分钟后过滤得到混合液;
(5)将混合液放入均质机均质,均质的压力为20~35Mpa;
(6)瓶装、灭菌,制得板栗红枣饮料。
综上所述本发明具有以下有益效果:本发明具有材料选用合理、引用口感佳、对人体有益等优点。
以上所述是本发明的实施例,故凡依本发明申请范围所述的构造、特征及原理所做的等效变化或修饰,均包括于本发明专利申请范围内。
Claims (6)
1.一种板栗红枣饮料及其制备方法,其特征在于,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~12份、红枣8~12份、甜味剂15~20份、添加剂5~8份、稳定剂0.6~1.5份、余量为水。
2.根据权利要求1所述的一种板栗红枣饮料及其制备方法,其特征在于,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗8~10份、红枣8~10份、甜味剂15~18份、添加剂5~6份、稳定剂0.6~1.2份、余量为水。
3.根据权利要求1所述的一种板栗红枣饮料及其制备方法,其特征在于,该种板栗红枣饮料,每100份饮料由以下重量份的原料组成:板栗10份、红枣10份、甜味剂18份、添加剂6份、稳定剂1.2份、余量为水。
4.根据权利要求1所述的一种板栗红枣饮料及其制备方法,其特征在于:所述稳定剂为复合乳。
5.根据权利要求1所述的一种板栗红枣饮料及其制备方法,其特征在于:所述添加剂由安塞素、维生素E、丙酸钙、乙二胺四乙酸、水解植物蛋白和阿斯巴甜组成。
6.根据权利要求1-3所述的一种板栗红枣饮料及其制备方法,其特征在于,它包括以下制备步骤:
(1)将板栗放置在阴凉通风的室内3~5日后去壳脱皮,然后用40°温水浸泡4~6h;
(2)将红枣放置在阴凉通风的室内3~5日后去核;
(3)将浸泡后的板栗和红枣放入研磨器研磨两次,用80~100目筛过滤得到板栗红枣浆液;
(4)将板栗红枣浆液、甜味剂、添加剂和稳定剂混合,加水定量至100份,充分搅拌后静置15分钟后过滤得到混合液;
(5)将混合液放入均质机均质,均质的压力为20~35Mpa;
(6)瓶装、灭菌,制得板栗红枣饮料。
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CN106605742A (zh) * | 2016-12-13 | 2017-05-03 | 汤晓芳 | 板栗养生茶的制作方法 |
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CN1484978A (zh) * | 2002-09-27 | 2004-03-31 | 天津市工业微生物研究所 | 枣栗子系列食品及其生产方法 |
CN101179955A (zh) * | 2005-05-23 | 2008-05-14 | 吉百利亚当斯美国有限责任公司 | 口味增强剂组合物及包含该组合物的饮料 |
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Title |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106605742A (zh) * | 2016-12-13 | 2017-05-03 | 汤晓芳 | 板栗养生茶的制作方法 |
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