CN106490169A - A kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan - Google Patents
A kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The present invention relates to a kind of beverage, specially a kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan, are made up of compound natural juice and adjuvant；The compound natural juice be by mass ratio be 1:2:1 Walnut Milk, peanut emulsion and Fructus Jujubae Fructus Jujubae juice are constituted, and adjuvant includes the white sugar of the phylloxanthin that addition is 0.0005%, 0.5% beta glucan, 3.5% Mel, 0.08% sucrose fatty acid ester, 0.08% xanthan gum and 3.5%.The present invention is exactly a functional drinkss designed by the demand for answering numerous staff, by health care of the Semen Juglandiss to brain, and with the addition of the phylloxanthin extremely advantageous to eyes and the beta glucan for contributing to improving digestive function.The natural purplish red form and aspect of composite beverage Semen Juglandiss, the color and luster of peanut emulsion and Fructus Jujubae juice are coordinated, and fragrance is pure, taste lubrication.
Description
Technical field
The present invention relates to a kind of beverage, the compound drink of specially a kind of walnut-kernel and peanut-kernel Fructus Jujubae containing phylloxanthin and beta glucan
Material.
Background technology
Semen Juglandiss, also known as Semen Juglandiss, Qiang's Fructus Persicae, are the general designation of Juglandaceae walnut, originate in Near East area.Can both eat raw,
Stir-fry and eat, can also extract oil, prepare cake etc., not only delicious, and also nutritive value is very high.Semen Juglandiss contain abundant vitamin B and E,
Cell senescence can be prevented, can memory reinforcing and slow down aging.
Semen arachidis hypogaeae also known as Semen arachidis hypogaeae, originate in one band of South America.Semen arachidis hypogaeae is described as " Vegetable meat " by people, and oil content is up to
50%, best in quality, abnormal smells from the patient delicate fragrance, the especially Semen arachidis hypogaeae through baking have strong fragrance.Semen arachidis hypogaeae is longer than nourishing tonification, contributes to
Life lengthening.
Fructus Jujubae, also known as Fructus Jujubae, Chinese date originate from China.Fructus Jujubae rich in proteins, saccharide, carotene, Citrin and
The nutritional labelings such as calcium, phosphorus, ferrum.Wherein ascorbic content comes out at the top in fruit, with the work(that blood-enriching face-nourishing treats insomnia
Effect.
Phylloxanthin is a kind of important antioxidant, and it is the primary pigments composition of retina, can protect the eyes from
Phototoxiss, delay the aging of eyes and prevent pathological changes, can protect vision, alleviate asthenopia symptom.Beta glucan can be effective
Reduce blood cholesterol levels, the breeding for preventing constipation, promoting intestinal beneficial antibacterial, the sickness rate of reduction rectal cancer, and can subtract
Few cardiovascular and cerebrovascular disease, regulation blood glucose.
In the last few years, with economic, scientific and technological fast development, nowadays all trades and professions using computer, mobile phone people increasingly
Many, cause eyes too tired, while mental work consumption is also increasing, therefore we are the nutrition to this some of the staff
Research is placed on critical role.The present invention is aiming at a function designed by the demand of the staff for using computer for a long time
Property beverage, by health care of the Semen Juglandiss to brain, and with the addition of the phylloxanthin extremely advantageous to eyes and contributes to improvement and disappear
Change the beta glucan of function.The color and luster of the composite beverage walnut flower lactogenesis purplish red form and aspect natural with Fructus Jujubae juice are coordinated, and fragrance is pure, mouth
Sense lubrication.
Content of the invention
The present invention is to solve the problems, such as existing walnut-kernel and peanut-kernel Fructus Jujubae composite beverage feature not enough and one kind for providing
With the addition of phylloxanthin, beta glucan, and without preservative, the functional garments CAD of essence.
The present invention is achieved by the following technical solutions：A kind of walnut-kernel and peanut-kernel Fructus Jujubae containing phylloxanthin and beta glucan is multiple
Beverage is closed, is made up of compound natural juice and adjuvant；The compound natural juice be by mass ratio be 1:2:1 Walnut Milk, Semen arachidis hypogaeae
Breast and Fructus Jujubae Fructus Jujubae juice are constituted, and adjuvant includes that addition gathers for the phylloxanthin of 0.0005% (w/w), the β-Portugal of 0.5% (w/w)
Sugar, the Mel of 3.5% (w/w), the sucrose fatty acid ester of 0.08% (w/w), the xanthan gum of 0.08% (w/w) and 3.5% (w/
W) white sugar.
In the present invention, the interpolation of adjuvant is based on compound natural juice, by taking phylloxanthin as an example：Compound natural juice in every 200g
The phylloxanthin of middle interpolation 1.0mg (0.0005%).When being embodied as, the concentration of Walnut Milk, peanut emulsion and Fructus Jujubae Fructus Jujubae juice can be joined
According to national standard《Beverage general rule》.
In addition, a kind of the invention provides preparation side of the walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan
Method, comprises the steps：Above-mentioned supplementary material is poured in colloid mill, colloid mill 2 times are crossed, then temperature sets in high pressure homogenizer
It is set to 60 DEG C, pressure is 25～30Mpa, circulation homogenizing process 2～3 times, finally by the beverage after homogenizing 120～130
4～6s of instantaneous ultrahigh-temperature sterilization at DEG C, completes to sterilize.
Preferably, the preparation method of the peanut emulsion is：Semen arachidis hypogaeae is taken in 170 DEG C of upper temperature, is carried out in the baking box that 165 DEG C of lower temperature
15～20min is baked, treats which gives out the fragrance of Semen arachidis hypogaeae, peanut skin more smoothly can come off.After decortication, Semen arachidis hypogaeae is put
Enter in beater, add the water of 4～5 times of Semen arachidis hypogaeae quality, beating, 200 mesh sieve net filtrations to obtain peanut emulsion.
When being embodied as, the preparation method of the Walnut Milk is：The water for 4～5 times of Semen Juglandis quality is put in digester.
1.5% food sodium hydroxide (addition amount of sodium hydroxide is with the quality of water as measurement basis) after boiling, is added, is stirred molten
Solution.Subsequently Semen Juglandis are put in boiling water, blanching 4min.After Semen Juglandis are pulled out, filter, drain away the water, and using manual or machine
The mode of tool removes the Cortex walnut of residual manually；Rinsed 3 times with clear water, remove the alkali liquor of residual.Then by peeling after Semen Juglandiss
Core is put in 50 DEG C of air dry oven and dries.Finally Semen Juglandis are put in beater, Semen Juglandis quality 4～5 is added
Water again, beating, 200 mesh sieve net filtrations obtain Walnut Milk.
In addition, the preparation method of the Fructus Jujubae Fructus Jujubae juice is：No disease and pests harm, ripe Fructus Jujubae is chosen, is rinsed well with clear water,
Semen Jujubae is removed with stainless steel knife, the water that 4～5 times of Fructus Jujubae quality is added in beater is added, and is beaten extracting juice, 200 eye mesh screen mistakes
Filter, obtains Fructus Jujubae Fructus Jujubae juice.
For the further description present invention, the present invention has carried out subjective appreciation, standards of grading to the composite beverage
Referring to table 1, following results analysis is based on the compound natural juice of 200g：
1 subjective appreciation table of table
As a result with analysis
1. the determination of natural juice optimum formula is combined
The quality of 2 Walnut Milk of table, peanut emulsion and Fructus Jujubae Fructus Jujubae juice compares result of the test
As shown in Table 2, in terms of color and luster, Fructus Jujubae is larger to the impact for being combined natural juice；In terms of local flavor, flower is mainly reflected in
On raw fragrance, Semen arachidis hypogaeae is once baking then aromatic flavor；In terms of mouthfeel, Fructus Jujubae Fructus Jujubae juice has mainly had influence on the acid of composite beverage
Sugariness, and Semen Juglandiss and Semen arachidis hypogaeae then affect the viscosity of mouthfeel；In terms of structural state, Fructus Jujubae juice, can slightly due to the relation of filtration
The state of composite beverage is affected, but is affected less.Summary problem, so be 1 in Walnut Milk, peanut emulsion and Fructus Jujubae Fructus Jujubae juice:
2:During 1 quality ratio, subjective appreciation score is higher.
2. trophism adjuvant adds experiment of single factor
The determination of 2.1 phylloxanthin additions
Impact of the addition of 3 phylloxanthin of table to composite beverage quality
As shown in Table 3, as phylloxanthin carries yellow, and dissolubility is less, so the color and group to composite beverage
The state of knitting has a certain impact, and increasing with phylloxanthin addition, and color can turn yellow, and has a small amount of precipitation.Therefore
From 0.7mg, 1.0mg, 1.3mg as orthogonal experiment three levels.
The determination of 2.2 beta glucan additions
Impact of the addition of 4 beta glucan of table to composite beverage quality
Can be obtained by table 4, as this beta glucan that tests is oat extract, so can be to the fragrance of composite beverage, mouth
Sense and structural state have a certain impact, but to color almost zero difference, increasing for beta glucan addition, can cause perfume (or spice)
Taste is thin out, and mouthfeel becomes viscous, and slightly precipitates.Beta glucan optimum addition can be drawn for 1.0g, therefore, selection 0.8g,
Three levels of 1.0g, 1.2g for orthogonal experiment.
The determination of 2.3 Mel additions
Impact of the 5 Mel addition of table to composite beverage quality
Can be obtained by table 5, the interpolation of Mel there can be certain shadow to the color and luster of composite beverage, fragrance, mouthfeel, structural state
Ring.In terms of color and luster, with the increase of Mel addition, increase can the color and luster of composite beverage certain faint yellow；In fragrance
Aspect, Mel addition can excessively cause the fragrance of beverage script slightly weak；In terms of mouthfeel, Mel mainly increases composite beverage
Sweet taste, addition very few so that sweet taste is not enough, addition excessive so that composite beverage is excessively sweet；In structural state side
Face, excessive Mel addition cause beverage microprecipitation occur.Therefore, in 3% addition, color coordination, thick flavor
Strongly fragrant, delicate mouthfeel is sour-sweet moderate, uniform and stable.Therefore 2.5%, 3.0%, 3.5% 3 level is selected as orthogonal experiment
Consumption.
The orthogonal experiment of 2.4 trophism adjuvants
6 trophism adjuvant orthogonal experiment factor level table of table
7 L of table9(34) orthogonal experiments analytical table
Rc is understood by the R values of table 7>Ra>Rb, trophism adjuvant are C to the qualitative effects order of composite beverage>A>B, i.e. honeybee
Sweet addition>Phylloxanthin addition>Beta glucan addition, can obtain A by subjective appreciation score2B2C3Yellow for best of breed, i.e. leaf
The addition of element is 1.0mg, and the addition of beta glucan is 1.0g, and the addition of Mel is 3.5%, on the basis of this formula
On, it is combined, the color coordination of beverage, aromatic flavor, delicate mouthfeel are sour-sweet moderate, and structural state uniformity.
3. the experiment of single factor of other adjuvants
The determination of 3.1 sucrose fatty acid ester additions
Impact of 8 sucrose fatty acid ester of table to composite beverage quality
Can be obtained by table 8, sucrose fatty acid ester plays a part of stable composite beverage system as a kind of emulsifying agent, be added
When measuring very few, composite beverage system is unstable, has a large amount of precipitations, and addition excessive when, affect mouthfeel.Therefore, select
During 0.07% addition, effect preferably, evaluates highest.Therefore, 0.06%, 0.07%, 0.08% is selected as orthogonal three
Individual level.
The determination of 3.2 xanthan gum additions
Impact of 9 xanthan gum of table to composite beverage quality
Can be obtained by table 9, the addition of xanthan gum can affect the coordination of composite beverage color, and mouthfeel, addition is very few,
Mouthfeel is bad, and xanthan gum can affect the structural state of beverage as stabilizer, and addition is very few, it may appear that a large amount of precipitations, adds
Amount is excessive, and beverage can be caused again grumeleuse occur.Therefore, three water of the selection 0.07%, 0.08%, 0.09% as orthogonal test
Flat.
The determination of 3.3 white sugar additions
Impact of 10 white sugar of table to composite beverage quality
Can be obtained by table 10, white sugar primarily serves the effect of the sugariness for adjusting beverage, when addition is very few, can cause mouthfeel
Bad, and then the fragrance to beverage has a certain impact.When adding excessive, can cause that beverage is partially sweet, mouthfeel is bad.Therefore select
2.5%th, 3.0%, 3.5% as orthogonal test three levels.
The orthogonal experiment of 3.4 other adjuvants
Table 11 other adjuvant orthogonal experiment factor level tables
12 L of table9(34) orthogonal experiments analytical table
Can be obtained by table 12, Rb is understood by the R values of table 12>Rc>Ra, other adjuvants to the qualitative effects order of composite beverage are
B>C>A, i.e. xanthan gum addition>White sugar addition>Sucrose fatty acid ester addition, can obtain A by subjective appreciation score2B2C3
Addition for best of breed, i.e. sucrose fatty acid ester is 0.08%, and the addition of xanthan gum is 0.08%, the interpolation of white sugar
Measure as 3.5%, on the basis of this formula, the color coordination of composite beverage, aromatic flavor, delicate mouthfeel are sour-sweet moderate, and group
Knit state uniformity.
Conclusion：Based on the compound natural juice of 200g, work as Walnut Milk：Peanut emulsion：Fructus Jujubae Fructus Jujubae juice is 1:2:1；Trophism adjuvant
Addition：Phylloxanthin 1.0mg (per 200g), the addition of beta glucan is 1.0g (per 200g), and the addition of Mel is
3.5%；The addition of other adjuvants：The addition of sucrose fatty acid ester is 0.08%, and the addition of xanthan gum is 0.08%, in vain
During Saccharum Sinensis Roxb. 3.5%, composite beverage performance optimal.Soluble solid content >=10% in composite beverage, soluble protein content
>=0.6g/100mL, pH value are 6.0～6.5.Product carries purplish red, mutually coordinates with the color of breast, has Semen Juglandiss, Semen arachidis hypogaeae and Fructus Jujubae
Distinctive fragrance, delicate mouthfeel, sweet and sour taste, structural state uniformity, without precipitation.
The present invention be exactly should for a long time using the staff of computer nutritional need designed by a beverage, by core
Health care of the Fructus Persicae to brain, and with the addition of the phylloxanthin extremely advantageous to eyes and contributing to and improve the β-Portugal of digestive function and gather
Sugar.The natural purplish red form and aspect of composite beverage Semen Juglandiss, the color and luster of peanut emulsion and Fructus Jujubae juice are coordinated, and fragrance is pure, taste lubrication.
Specific embodiment
Embodiment 1, a kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan, are made by following proportioning：
Walnut Milk in compound natural juice：Peanut emulsion：Fructus Jujubae Fructus Jujubae juice is 1:2:1；
Calculate by the compound natural juice per 200g, the addition of trophism adjuvant：Phylloxanthin 1.0mg (0.0005%), β-Portugal gather
The addition of sugar is 1.0g (0.5%), and the addition of Mel is 3.5% (7g)；The addition of other adjuvants：Sucrose fatty acid ester
Addition be 0.08% (0.16g), the addition of xanthan gum is 0.08% (0.16g), white sugar 3.5% (7g).
The making of Walnut Milk：The water for 5 times of Semen Juglandis quality is put in digester.After boiling, 1.5% food stage is added
Sodium hydroxide (addition amount of sodium hydroxide is with the quality of water as measurement basis), stirring and dissolving.Subsequently Semen Juglandis are put in boiling water,
Blanching 4min.After Semen Juglandis are pulled out, filter, drain away the water, and remove the Semen Juglandiss of residual by the way of manually or mechanically manually
Skin；Rinsed 3 times with clear water, remove the alkali liquor of residual.Then by peeling after Semen Juglandis be put in 50 DEG C of air dry oven and dry
Dry.Finally Semen Juglandis are put in beater, add the water of 5 times of Semen Juglandis quality, beating, 200 mesh sieve net filtrations to obtain
Walnut Milk.
The making of peanut emulsion：Semen arachidis hypogaeae is taken in 170 DEG C of upper temperature, carries out baking 15min in the baking box that 165 DEG C of lower temperature, treat which dissipates
The fragrance of Semen arachidis hypogaeae is sent, peanut skin more smoothly can come off.After decortication, Semen arachidis hypogaeae is put in beater, adds Semen arachidis hypogaeae
The water that 4 times of core quality, beating, 200 mesh sieve net filtrations obtain peanut emulsion.
The making of Fructus Jujubae Fructus Jujubae juice：No disease and pests harm, ripe Fructus Jujubae is chosen, is rinsed well with clear water, removed with stainless steel knife
Semen Jujubae, adds the water for adding 4 times of Fructus Jujubae quality in beater, is beaten extracting juice, and 200 mesh sieve net filtrations obtain Fructus Jujubae Fructus Jujubae juice.
Allotment：By ready Walnut Milk, peanut emulsion and Fructus Jujubae natural juice and trophism adjuvant (phylloxanthin, beta glucan, honeybee
Honey) and other adjuvants (sucrose fatty acid ester, xanthan gum, white sugar) allocated.
Filter：The supplementary material for preparing is poured in colloid mill, colloid mill 2 times are crossed.
High pressure homogenize：Pour the beverage through colloid mill into high pressure homogenizer, temperature is set as 60 DEG C, and pressure is 25Mpa,
Circulation homogenizing process 3 times.
Sterilization, canned：By the beverage after homogenizing at 120 DEG C instantaneous ultrahigh-temperature sterilization 6s, complete to sterilize, with laggard
Row fill.
Embodiment 2, a kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan, are made by following proportioning：
Walnut Milk in compound natural juice：Peanut emulsion：Fructus Jujubae Fructus Jujubae juice is 1:2:1；
Calculate by the compound natural juice per 200g, the addition of trophism adjuvant：Phylloxanthin 1.0mg (0.0005%), β-Portugal gather
The addition of sugar is 1.0g (0.5%), and the addition of Mel is 3.5% (7g)；The addition of other adjuvants：Sucrose fatty acid ester
Addition be 0.08% (0.16g), the addition of xanthan gum is 0.08% (0.16g), white sugar 3.5% (7g).
The making of Walnut Milk：The water for 4.5 times of Semen Juglandis quality is put in digester.After boiling, 1.5% food is added
Sodium hydroxide (addition amount of sodium hydroxide is with the quality of water as measurement basis), stirring and dissolving.Semen Juglandis are put into boiling water subsequently
In, blanching 4min.After Semen Juglandis are pulled out, filter, drain away the water, and remove the core of residual by the way of manually or mechanically manually
Fructus Persicae skin；Rinsed 3 times with clear water, remove the alkali liquor of residual.Then by peeling after Semen Juglandis be put in 50 DEG C of air dry oven
Dry.Finally Semen Juglandis are put in beater, the water of 4.5 times of Semen Juglandis quality is added, are beaten, 200 mesh sieve net filtrations,
Obtain Walnut Milk.
The making of peanut emulsion：Semen arachidis hypogaeae is taken in 170 DEG C of upper temperature, carries out baking 18min in the baking box that 165 DEG C of lower temperature, treat which dissipates
The fragrance of Semen arachidis hypogaeae is sent, peanut skin more smoothly can come off.After decortication, Semen arachidis hypogaeae is put in beater, adds Semen arachidis hypogaeae
The water that 4.5 times of core quality, beating, 200 mesh sieve net filtrations obtain peanut emulsion.
The making of Fructus Jujubae Fructus Jujubae juice：No disease and pests harm, ripe Fructus Jujubae is chosen, is rinsed well with clear water, removed with stainless steel knife
Semen Jujubae, adds the water for adding 4.5 times of Fructus Jujubae quality in beater, is beaten extracting juice, and 200 mesh sieve net filtrations obtain Fructus Jujubae Fructus Jujubae juice.
Allotment：By ready Walnut Milk, peanut emulsion and Fructus Jujubae natural juice and trophism adjuvant (phylloxanthin, beta glucan, honeybee
Honey) and other adjuvants (sucrose fatty acid ester, xanthan gum, white sugar) allocated.
Filter：The supplementary material for preparing is poured in colloid mill, colloid mill 2 times are crossed.
High pressure homogenize：Pour the beverage through colloid mill into high pressure homogenizer, temperature is set as 60 DEG C, and pressure is 30Mpa,
Circulation homogenizing process 2 times.
Sterilization, canned：By the beverage after homogenizing at 130 DEG C instantaneous ultrahigh-temperature sterilization 4s, complete to sterilize, with laggard
Row fill.
Embodiment 3, a kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan, are made by following proportioning：
Walnut Milk in compound natural juice：Peanut emulsion：Fructus Jujubae Fructus Jujubae juice is 1:2:1；
Calculate by the compound natural juice per 200g, the addition of trophism adjuvant：Phylloxanthin 1.0mg (0.0005%), β-Portugal gather
The addition of sugar is 1.0g (0.5%), and the addition of Mel is 3.5% (7g)；The addition of other adjuvants：Sucrose fatty acid ester
Addition be 0.08% (0.16g), the addition of xanthan gum is 0.08% (0.16g), white sugar 3.5% (7g).
The making of Walnut Milk：The water for 4 times of Semen Juglandis quality is put in digester.After boiling, 1.5% food stage is added
Sodium hydroxide (addition amount of sodium hydroxide is with the quality of water as measurement basis), stirring and dissolving.Subsequently Semen Juglandis are put in boiling water,
Blanching 4min.After Semen Juglandis are pulled out, filter, drain away the water, and remove the Semen Juglandiss of residual by the way of manually or mechanically manually
Skin；Rinsed 3 times with clear water, remove the alkali liquor of residual.Then by peeling after Semen Juglandis be put in 50 DEG C of air dry oven and dry
Dry.Finally Semen Juglandis are put in beater, add the water of 4 times of Semen Juglandis quality, beating, 200 mesh sieve net filtrations to obtain
Walnut Milk.
The making of peanut emulsion：Semen arachidis hypogaeae is taken in 170 DEG C of upper temperature, carries out baking 20min in the baking box that 165 DEG C of lower temperature, treat which dissipates
The fragrance of Semen arachidis hypogaeae is sent, peanut skin more smoothly can come off.After decortication, Semen arachidis hypogaeae is put in beater, adds Semen arachidis hypogaeae
The water that 5 times of core quality, beating, 200 mesh sieve net filtrations obtain peanut emulsion.
The making of Fructus Jujubae Fructus Jujubae juice：No disease and pests harm, ripe Fructus Jujubae is chosen, is rinsed well with clear water, removed with stainless steel knife
Semen Jujubae, adds the water for adding 5 times of Fructus Jujubae quality in beater, is beaten extracting juice, and 200 mesh sieve net filtrations obtain Fructus Jujubae Fructus Jujubae juice.
Allotment：By ready Walnut Milk, peanut emulsion and Fructus Jujubae natural juice and trophism adjuvant (phylloxanthin, beta glucan, honeybee
Honey) and other adjuvants (sucrose fatty acid ester, xanthan gum, white sugar) allocated.
Filter：The supplementary material for preparing is poured in colloid mill, colloid mill 2 times are crossed.
High pressure homogenize：Pour the beverage through colloid mill into high pressure homogenizer, temperature is set as 60 DEG C, and pressure is 30Mpa,
Circulation homogenizing process 2 times.
Sterilization, canned：By the beverage after homogenizing at 125 DEG C instantaneous ultrahigh-temperature sterilization 5s, complete to sterilize, with laggard
Row fill.
Claims (5)
1. a kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan, it is characterised in that be by compound natural juice with
And adjuvant composition；The compound natural juice be by mass ratio be 1:2:1 Walnut Milk, peanut emulsion and Fructus Jujubae Fructus Jujubae juice are constituted,
Adjuvant includes the phylloxanthin that addition is 0.0005%, 0.5% beta glucan, 3.5% Mel, 0.08% sucrose-fatty
Ester, 0.08% xanthan gum and 3.5% white sugar.
2. a kind of preparation method of the walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan, it is characterised in that include
Following steps：Supplementary material in claim 1 is poured in colloid mill, colloid mill 2 times is crossed, then temperature in high pressure homogenizer
Be set as 60 DEG C, pressure is 25～30 Mpa, circulation homogenizing process 2～3 times, finally by the beverage after homogenizing 120～
4～6s of instantaneous ultrahigh-temperature sterilization at 130 DEG C, completes to sterilize.
3. the preparation method of composite beverage described in composite beverage, claim 2 according to claim 1, it is characterised in that institute
The preparation method for stating peanut emulsion is：Semen arachidis hypogaeae is taken in 170 DEG C of upper temperature, is carried out baking 15～20 min in the baking box that 165 DEG C of lower temperature, is treated
Which gives out the fragrance of Semen arachidis hypogaeae, and peanut skin more smoothly can come off, and be subsequently placed in beater, adds Semen arachidis hypogaeae quality 4
～5 times of water, beating, 200 mesh are filtered, and obtain peanut emulsion.
4. the preparation method of composite beverage described in composite beverage, claim 2 according to claim 1, it is characterised in that institute
The preparation method for stating Walnut Milk is：The water for 4～5 times of Semen Juglandis quality is put in digester, after boiling, adds 1.5% food
Sodium hydroxide, stirring and dissolving；Subsequently Semen Juglandis are put in boiling water, blanching 4min；After Semen Juglandis are pulled out, filter, drain the water
Point, and remove the Cortex walnut of residual by the way of manually or mechanically manually；Rinsed 3 times with clear water, remove the alkali liquor of residual；So
Afterwards by peeling after Semen Juglandis be put in 50 DEG C of air dry oven and dry；Finally Semen Juglandis are put in beater, plus
Enter the water of 4～5 times of Semen Juglandis quality, be beaten, 200 mesh sieve net filtrations, obtain Walnut Milk.
5. the preparation method of composite beverage described in composite beverage, claim 2 according to claim 1, it is characterised in that institute
The preparation method for stating Fructus Jujubae Fructus Jujubae juice is：No disease and pests harm, ripe Fructus Jujubae is chosen, is rinsed well with clear water, removed with stainless steel knife
Semen Jujubae, adds the water for adding 4～5 times of Fructus Jujubae quality in beater, is beaten extracting juice, and 200 mesh sieve net filtrations obtain Fructus Jujubae Fructus Jujubae juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610937958.2A CN106490169A (en) | 2016-10-25 | 2016-10-25 | A kind of walnut-kernel and peanut-kernel Fructus Jujubae composite beverage containing phylloxanthin and beta glucan |
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| CN109221840A (en) * | 2018-08-20 | 2019-01-18 | 宁夏北方天成生物科技有限公司 | A kind of health care And Lycium Chinense Beverage and preparation method thereof |
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| CN109221840A (en) * | 2018-08-20 | 2019-01-18 | 宁夏北方天成生物科技有限公司 | A kind of health care And Lycium Chinense Beverage and preparation method thereof |
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