CN106418099A - Water chestnut-flavor solid beverage - Google Patents
Water chestnut-flavor solid beverage Download PDFInfo
- Publication number
- CN106418099A CN106418099A CN201610877513.XA CN201610877513A CN106418099A CN 106418099 A CN106418099 A CN 106418099A CN 201610877513 A CN201610877513 A CN 201610877513A CN 106418099 A CN106418099 A CN 106418099A
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- CN
- China
- Prior art keywords
- corm eleocharitiss
- water chestnut
- parts
- flavor
- eleocharitiss
- Prior art date
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- Pending
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 37
- 239000007787 solid Substances 0.000 title claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 31
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 31
- 235000009165 saligot Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 29
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 14
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 14
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 14
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 14
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 14
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 13
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 13
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 13
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 13
- 239000003094 microcapsule Substances 0.000 claims abstract description 12
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 12
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 12
- 240000001085 Trapa natans Species 0.000 claims abstract description 11
- 235000004869 Tussilago farfara Nutrition 0.000 claims description 31
- 240000000377 Tussilago farfara Species 0.000 claims description 31
- 235000019634 flavors Nutrition 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 235000021433 fructose syrup Nutrition 0.000 claims description 12
- 239000006184 cosolvent Substances 0.000 claims description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 10
- 229940093503 ethyl maltol Drugs 0.000 claims description 10
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 10
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 10
- 235000012141 vanillin Nutrition 0.000 claims description 10
- 239000010408 film Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims 1
- 235000010980 cellulose Nutrition 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 241001083492 Trapa Species 0.000 abstract description 20
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 5
- 229960001866 silicon dioxide Drugs 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 244000103152 Eleocharis tuberosa Species 0.000 description 3
- 235000014309 Eleocharis tuberosa Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241000202829 Eleocharis Species 0.000 description 1
- 229910003978 SiClx Inorganic materials 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- VDGJOQCBCPGFFD-UHFFFAOYSA-N oxygen(2-) silicon(4+) titanium(4+) Chemical compound [Si+4].[O-2].[O-2].[Ti+4] VDGJOQCBCPGFFD-UHFFFAOYSA-N 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000001366 vegetable intake Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000020416 water chestnut juice Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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 relates to a water chestnut-flavor solid beverage. The water chestnut-flavor solid beverage is characterized by containing the following components in parts by weight: 94-97 parts of water chestnut microcapsule powder, 2-4 parts of powdered sugar, 0.5-1.5 parts of microcrystalline cellulose, 0.05-0.1 part of tricalcium phosphate, 0.15-0.3 parts of silicon dioxide and 0.01-0.02 part of water-chestnut powder essence. The water chestnut-flavor solid beverage has the beneficial effects that the formula and the process design are scientific and reasonable, the control is easy, the cost is low, and the product cost is good. The water chestnut-flavor solid beverage has the characteristics that the water chestnut fragrance is strong, the taste is good, the added value is high, the carrying and the eating are convenient, and the like. The water chestnut-flavor solid beverage is a good leisure travel product.
Description
Technical field
The invention belongs to field of deep processing of farm products is and in particular to a kind of Corm Eleocharitiss flavor solids beverage and preparation method thereof.
Background technology
Horse hoof, scientific name Corm Eleocharitiss (Eleocharis dulcis), are Cyperaceae Eleocharis shallow water perennial roots, with underground
Bulb for vegetable consumption, Chinese medicine and pharmacy think have quench the thirst, help digestion, antipyretic function.China is that the main producing region of Horse hoof accounts for the whole world 70%
More than, Guangxi Horse hoof accounts for the whole nation 70%, and Northeastern Guangxi is the main producing region of Horse hoof, produces 800000 tons per year, has stronger resources advantage.But
The process technology content of Horse hoof product is not but high and species is more single, and main converted productss have peeled water chestnut canned food, Horse hoof to form sediment
Powder, water chestnut cake etc., the 15% of processing insufficient total amount Horse hoof total amount.In addition, more seriously the research and development of Horse hoof Related product lack
Follow-up strength, in addition to commercially available prod species is less, more single, product category development in laboratory, to be transformed is also few,
At present, sporadicly there is the product of some laboratorys research and development, such as：Water chestnut wine, peel of Eleocharis Tuberosa vinegar, peel of Eleocharis Tuberosa anti-oxidative beverage, Horse hoof fruit jelly
Deng.Horse hoof industry needs a series of added value height of exploitation, instant, the product of nutrient safe badly.Solid beverage has added value
High, be easy to carry, instant the features such as, be a preferable amusement and travel product, exploitation Horse hoof flavor solids beverage meets
Industry demand, meets local reality.At present, Publication No. 105532995A Horse hoof black tea composite beverage and preparation method thereof patent
In, be 150～250 parts of the Black Tea by 650～750 parts of water chestnut juice, 60～100 parts of sugar as major ingredient, prepared liquid beverage；Public
The number of opening is that 104068440A a kind of Fructus actinidiae chinensiss solid beverage and preparation method thereof is a kind of with Publication No. 105029290A instant multiple
In Heshan medicated powder and preparation method thereof two patent, Corm Eleocharitiss respectively using fruit and vegetable juice and a small amount of sarcocarp form as adjuvant in wherein；Public
The number of opening is a kind of water chestnut starch of 102696945A, and wherein Corm Eleocharitiss account for 50-70%, Semen Sesami accounts for 5-10%, Semen arachidis hypogaeae 5-10%, Semen Fagopyri Esculenti 15-
30%th, white sugar 3-6%, using Corm Eleocharitiss as major ingredient, prepared instant nutrient powder, but be not solid beverage.The present invention using Corm Eleocharitiss as
Major ingredient, is spray-dried the dissolving hardly possible problem solving Horse hoof solid beverage, and it is clear to develop a Horse hoof using microcapsule embedded combination
Aromatic strongly fragrant, leisure solid beverage that good mouthfeel, dissolution velocity are fast.
Content of the invention
For problem above, the present invention provides a kind of Corm Eleocharitiss flavor solids beverage and preparation method thereof.The present invention is with Corm Eleocharitiss
As major ingredient, solve the dissolving hardly possible problem of Horse hoof solid beverage using microcapsule embedded combination drying process with atomizing, and develop one
The leisure solid beverage that money Horse hoof delicate fragrance is strong, good mouthfeel, dissolution velocity are fast.
The Corm Eleocharitiss flavor solids beverage of the present invention it is characterised in that：By 92～96 parts of Corm Eleocharitiss microcapsule powder, Icing Sugar 2～4
Part, 0.5～1.5 part of Microcrystalline Cellulose, 1～2 part of tricalcium phosphate, 0.1～0.2 part of silicon dioxide, Horse hoof powdered flavor 0.01～
0.02 part of composition.
Described Icing Sugar is that the size-reduced mistake of white sugar 60 mesh mesh screen is obtained；
The preparation method of the Corm Eleocharitiss flavor solids beverage of the present invention it is characterised in that：By 94～97 parts of Corm Eleocharitiss microcapsule powder,
2～4 parts of Icing Sugar, 0.5～1.5 part of Microcrystalline Cellulose, 0.05～0.1 part of tricalcium phosphate, 0.15～0.3 part of silicon dioxide, Horse hoof
0.01～0.02 part of mixing of powdered flavor is constituted.
The preparation method of Corm Eleocharitiss flavor solids beverage it is characterised in that：Its Corm Eleocharitiss microcapsule powder is through following steps preparation
Obtain：
1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine 3000r/
Min, pull an oar 1.5～3min；
2)：Add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added water chestnut raw material slurry
In liquid；
3)：Stirring, homogenate：With high-speed homogenizer 3000～5000r/min, it is homogenized 3～5min, by dispensing and Corm Eleocharitiss
Serosity mixes；
4)：It is spray-dried：180～200 DEG C of inlet temperature, centrifugal rotational speed 18000～21000r/min, feed wriggling number of times
45～55 times/min；Obtain Corm Eleocharitiss microcapsule powder product.
Described high fructose syrup accounts for 42% type for its fructose content, and other additives described are food stage.
Compared with prior art its advantage is the present invention：Formula and technological design science, rationally it is easy to control, become
This low, good product quality.Solid beverage has that added value is high, is easy to carry, instant the features such as, be a preferable leisure
Travelling products, exploitation Horse hoof flavor solids beverage meets industry demand, meets local reality.The present invention using Corm Eleocharitiss as major ingredient,
By screening and optimizing the formula of embedding medium and explore drying process with atomizing parameter further, thus solving Corm Eleocharitiss solid beverage
The difficult problem of dissolving, and develop a leisure solid beverage that Corm Eleocharitiss delicate fragrance is strong, good mouthfeel, dissolution velocity are fast.
Specific embodiment
With reference to embodiment, technical scheme is described in further detail, but embodiments of the present invention do not limit
In this.
Embodiment 1
The preparation method of the Corm Eleocharitiss flavor solids beverage of the present invention it is characterised in that：By 94～97 parts of Corm Eleocharitiss microcapsule powder,
2～4 parts of Icing Sugar, 0.5～1.5 part of Microcrystalline Cellulose, 0.05～0.1 part of tricalcium phosphate, 0.15～0.3 part of silicon dioxide, Horse hoof
0.01～0.02 part of mixing of powdered flavor is constituted.
Product performance index：
Embodiment 2
The present invention provides a kind of Corm Eleocharitiss flavor solids beverage, comprises Corm Eleocharitiss sarcocarp 20～30%；Sweeting agent：Icing Sugar and fruit Portugal
Syrup (2:3) 6～8%；Cosolvent：Maltodextrin, beta-schardinger dextrin-, lecithin (11:1:1) 18～21%；Film former：Xanthan
Glue, arabic gum (1:1) 0.015～0.02%；Odorant：Horse hoof powdered flavor, vanillin, ethylmaltol (1.5:1:2)
0.02～0.03%；Dispersant：Microcrystalline Cellulose 0.5～1.5%, tricalcium phosphate, silicon dioxide (1:3) 0.2-0.4%；Remaining
For water.Described percent ratio is mass fraction.
Described Corm Eleocharitiss sarcocarp is the sarcocarp through acquisition of peeling for the fruit type Corm Eleocharitiss, and powder Corm Eleocharitiss are inapplicable.
Described Icing Sugar is that the size-reduced mistake of white sugar 60 mesh mesh screen is obtained；Described high fructose syrup accounts for for its fructose content
42% type, other additives described are food stage.
In bracket of the present invention, numerical scale is the compound proportion adding two kinds and two or more same type additive.
The preparation method of Corm Eleocharitiss flavor solids beverage of the present invention is it is characterised in that comprise the following steps：
Step 1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine
3000r/min, pull an oar 1.5～3min；
Step 2)：Add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added Corm Eleocharitiss former
In slip liquid；
Step 3)：Stirring, homogenate：With high-speed homogenizer 3000～5000r/min, be homogenized 3～5min, by dispensing and
Corm Eleocharitiss serosity mixes；
Step 4)：It is spray-dried：180～200 DEG C of inlet temperature, centrifugal rotational speed 18000～21000r/min, charging is wriggled
45～55 times/min of number of times；
Step 5)：It is dry mixed：By step 4) it is spray-dried the dry powder being obtained and Icing Sugar, Microcrystalline Cellulose, tricalcium phosphate, dioxy
SiClx, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product.
The preparation method step of Corm Eleocharitiss flavor solids beverage of the present invention, in step 2) add dispensing when, need to be by water polishing.
Solid beverage the key technical indexes and evaluation methodology are as follows：
1) brew：Add 50ml100 DEG C of water in 100ml beaker, observe most of water chestnut starch subsidence velocity, and use glass
Glass rod slightly firmly stirs, and record water chestnut starch is completely dissolved the time (no caking phenomenon is then to be completely dissolved).
2) mensure of wettability：Add 50ml water (25 DEG C) in the culture dish of a diameter of 15cm, be subsequently adding 5g Horse hoof
Powder (dispersion adds in culture dish), measures the time that water chestnut starch is spontaneously wet out by water completely.
3) mensure of mobility：1. the mensure of mobility：Fixed funnel makes it keep vertical, spout of funnel (diameter 1cm) from
Height of table top is 8cm, and desktop lays clean blank sheet of paper, and 40g water chestnut starch is added from funnel, and mensure water chestnut starch is white
The base diameter of formed taper on paper, differentiates the size of water chestnut starch mobility with the size of diameter.Diameter is bigger, water chestnut starch
Mobility is better.
Drying equipment used by the present invention is conventional centrifugal spray drying device；Raw material used or reagent remove special instruction
Outside, all commercially available.
The present invention determines the ratio of cosolvent maltodextrin, beta-schardinger dextrin-, lecithin by single factor experiment, orthogonal test
Example and consumption；By single factor experiment and multiple comparisons, find to add micro xanthan gum and arabic gum can be good at changing
Kind spraying wall sticking phenomenon simultaneously improves flour extraction；Compared with flour extraction, mobility, infiltrating by single factor experiment, determine spraying
Inlet temperature, centrifugal rotational speed and the charging peristaltic pump wriggling number of times being dried；By adding the order of Icing Sugar, knot before and after comparing spraying
It is good that fruit adds its dissolubility of Icing Sugar front additive effect of relatively spraying after showing spraying.
The present invention provide material proportion and drying process with atomizing parameter be obtained Corm Eleocharitiss flavor solids beverage can be in hot water
Quickly dissolve with warm water, good mouthfeel, Corm Eleocharitiss give off a strong fragrance.The Corm Eleocharitiss flavor solids beverage suggestion 30g water chestnut that the present invention provides
Shepherd's purse powder is dissolved in 150ml water, taste good.
Embodiment 3
Composition of raw materials:
Comprise the following steps that：
Step 1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine
3000r/min, pull an oar 1.5min.
Step 2)：Add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added by step
1) in the water chestnut raw material serosity obtaining, and remaining water is all added mixing.
Step 3)：Stirring, homogenate：Use high-speed homogenizer 3000r/min, be homogenized 3min, by dispensing and Corm Eleocharitiss serosity
Mix.
Step 4)：It is spray-dried：By step 3) feed liquid that obtains is in 180 ± 5 DEG C of inlet temperature, centrifugal rotational speed 18000r/
Min, is spray-dried under the conditions of charging 45 times/min of wriggling number of times.
Step 5)：It is dry mixed：By step 4) be spray-dried dry powder and the white sugar powder being obtained, Microcrystalline Cellulose, tricalcium phosphate,
Silicon dioxide, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product.
Result：
Embodiment 4
Composition of raw materials
Comprise the following steps that：
Step 1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine
3000r/min, pull an oar 1.5min.
Step 2)：Add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added by step
1) in the water chestnut raw material serosity obtaining, and remaining water is all added mixing.
Step 3)：Stirring, homogenate：Use high-speed homogenizer 3000r/min, be homogenized 3min, by dispensing and Corm Eleocharitiss serosity
Mix.
Step 4)：It is spray-dried：By step 3) feed liquid that obtains is in 180 ± 5 DEG C of inlet temperature, centrifugal rotational speed 18000r/
Min, is spray-dried under the conditions of charging 45 times/min of wriggling number of times.
Step 5)：It is dry mixed：By step 4) be spray-dried dry powder and the white sugar powder being obtained, Microcrystalline Cellulose, tricalcium phosphate,
Silicon dioxide, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product.
Result：
Embodiment 5
Composition of raw materials
Comprise the following steps that：
Step 1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine
3000r/min, pull an oar 1.5min.
Step 2)：Add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added by step
1) in the water chestnut raw material serosity obtaining, and remaining water is all added mixing.
Step 3)：Stirring, homogenate：Use high-speed homogenizer 3000r/min, be homogenized 3min, by dispensing and Corm Eleocharitiss serosity
Mix.
Step 4)：It is spray-dried：By step 3) feed liquid that obtains is in 180 ± 5 DEG C of inlet temperature, centrifugal rotational speed 18000r/
Min, is spray-dried under the conditions of charging 55 times/min of wriggling number of times.
Step 5)：It is dry mixed：By step 4) be spray-dried dry powder and the white sugar powder being obtained, Microcrystalline Cellulose, tricalcium phosphate,
Silicon dioxide, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product.
Result：
Embodiment 6
Composition of raw materials
Comprise the following steps that：
Step 1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine
3000r/min, pull an oar 1.5min.
Step 2)：Add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added by step
1) in the water chestnut raw material serosity obtaining, and remaining water is all added mixing.
Step 3)：Stirring, homogenate：Use high-speed homogenizer 5000r/min, be homogenized 5min, by dispensing and Corm Eleocharitiss serosity
Mix.
Step 4)：It is spray-dried：By step 3) feed liquid that obtains is in 190 ± 5 DEG C of inlet temperature, centrifugal rotational speed 20000r/
Min, is spray-dried under the conditions of charging 50 times/min of wriggling number of times.
Step 5)：It is dry mixed：By step 4) be spray-dried dry powder and the white sugar powder being obtained, Microcrystalline Cellulose, tricalcium phosphate,
Silicon dioxide, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product.
Result：
Embodiment 7
Composition of raw materials
Comprise the following steps that：
Step 1)：Water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine
3000r/min, pull an oar 1.5min.
Step 2)：Add dispensing：Icing Sugar, high fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added by a
By step 1) in the water chestnut raw material serosity that obtains, and remaining water is all added mixing.B is by high fructose syrup, cosolvent, film forming
Agent, vanillin and ethylmaltol add by step 1) in the water chestnut raw material serosity that obtains, and remaining water is all added mixing.
Step 3)：Stirring, homogenate：Use high-speed homogenizer 3000r/min, be homogenized 3min, by dispensing and Corm Eleocharitiss serosity
Mix.
Step 4)：It is spray-dried：By step 3) feed liquid that obtains is in 180 ± 5 DEG C of inlet temperature, centrifugal rotational speed 18000r/
Min, is spray-dried under the conditions of charging 45 times/min of wriggling number of times.
Step 5)：A is dry mixed：By step 4) it is spray-dried the dry powder being obtained and Microcrystalline Cellulose, tricalcium phosphate, titanium dioxide
Silicon, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product；B is dry mixed：By step 4) be spray-dried be obtained dry powder with
Icing Sugar, Microcrystalline Cellulose, tricalcium phosphate, silicon dioxide, Horse hoof powdered flavor are pressed formula proportion and are mixed, and pack finished product；
Result：
Claims (5)
1. a kind of Corm Eleocharitiss flavor solids beverage it is characterised in that：By 94～97 parts of Corm Eleocharitiss microcapsule powder, 2～4 parts of Icing Sugar, crystallite
0.5～1.5 part of cellulose, 0.05～0.1 part of tricalcium phosphate, 0.15～0.3 part of silicon dioxide, Horse hoof powdered flavor 0.01～
0.02 part of composition.
2. Corm Eleocharitiss flavor solids beverage according to claim 1 it is characterised in that：Described Icing Sugar is that white sugar is size-reduced
Cross 60 mesh mesh screens to be obtained.
3. a kind of preparation method of Corm Eleocharitiss flavor solids beverage it is characterised in that：By 94～97 parts of Corm Eleocharitiss microcapsule powder, Icing Sugar 2
～4 parts, 0.5～1.5 part of Microcrystalline Cellulose, 0.05～0.1 part of tricalcium phosphate, 0.15～0.3 part of silicon dioxide, Horse hoof powder fragrant
0.01～0.02 part of mixing of essence is constituted.
4. Corm Eleocharitiss flavor solids beverage according to claim 3 preparation method it is characterised in that：Its Corm Eleocharitiss microcapsule powder
Obtain through following steps preparation：
1) water chestnut raw material pretreatment：Corm Eleocharitiss are cleaned, peel, sarcocarp cleans, broken, plus suitable quantity of water soy bean milk making machine 3000r/min, beat
Slurry 1.5～3min；
2) add dispensing：High fructose syrup, cosolvent, film former, vanillin and ethylmaltol are added in water chestnut raw material serosity；
3) stirring, homogenate：With high-speed homogenizer 3000～5000r/min, it is homogenized 3～5min, by dispensing and Corm Eleocharitiss serosity
Mix；
4) it is spray-dried：180～200 DEG C of inlet temperature, centrifugal rotational speed 18000～21000r/min, charging wriggling number of times 45～
55 times/min；Obtain Corm Eleocharitiss microcapsule powder product.
5. Corm Eleocharitiss flavor solids beverage according to claim 4 preparation method it is characterised in that：Described high fructose syrup
Account for 42% type for its fructose content.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610877513.XA CN106418099A (en) | 2016-10-08 | 2016-10-08 | Water chestnut-flavor solid beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610877513.XA CN106418099A (en) | 2016-10-08 | 2016-10-08 | Water chestnut-flavor solid beverage |
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Family
ID=58172078
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| CN201610877513.XA Pending CN106418099A (en) | 2016-10-08 | 2016-10-08 | Water chestnut-flavor solid beverage |
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| CN107751878A (en) * | 2017-11-10 | 2018-03-06 | 大新县科学技术情报研究所 | A kind of health-care longan can and its processing technology |
| CN109699978A (en) * | 2019-01-07 | 2019-05-03 | 上海奕方农业科技股份有限公司 | The production method that horseshoe freezes |
| CN113598353A (en) * | 2021-08-06 | 2021-11-05 | 广州白云山汉方现代药业有限公司 | Compound stabilizer and plant-based protein nutrition powder containing same |
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Application publication date: 20170222 |