CN1084366A - A kind of beverage and preparation method - Google Patents
A kind of beverage and preparation method Download PDFInfo
- Publication number
- CN1084366A CN1084366A CN 93104580 CN93104580A CN1084366A CN 1084366 A CN1084366 A CN 1084366A CN 93104580 CN93104580 CN 93104580 CN 93104580 A CN93104580 A CN 93104580A CN 1084366 A CN1084366 A CN 1084366A
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- soup juice
- water
- beverage
- peanut
- batching
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- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of beverage and preparation method, batching that it is made up of fragrant taro, red bean, mung bean, water chestnut, peanut and the soup juice of being made up of water, milk powder, rock sugar, agar powder, coconut palm slurry etc. mix, batching adopts the logical steam of jacketed pan through certain steam pressure and time preliminary treatment, soup juice mixes the stirring intensification by its material and forms, pretreated batching is added in the soup juice, vacuum sealing, the sterilization cooling forms, this beverage has adopted comparatively reasonable raw material and perfect preparation method, makes its nutrition, profit spleen, tasty and refreshing, fresh and sweet.
Description
The present invention relates to a kind of beverage and preparation method.
The early 1990s, day, clear Food Co., Ltd released a kind of packed " day clear delicious food is precious " with preparations such as water, granulated sugar, red bean, taro, red waist beans, cow gram, rock sugar, starch, rather well received on market, and the beverage of this proportioning, thickness too, smooth inadequately, and edible convenient inadequately, the shelf-life is short.
The present invention is directed to above-mentioned deficiency, propose a kind of beverage and preparation method, this beverage is more reasonable on the raw material proportioning, and is more perfect on product preparation method, and mouthfeel is more fresh and sweet, tasty and refreshing when edible, and freeze food, heat eat all can, need not refrigerate, the shelf-life is longer.
The present invention adopts fragrant taro, red bean, mung bean, water chestnut, peanut to be main batching, the soup juice that is equipped with rock sugar, milk powder, agar powder, Coconut Juice and disodium ethylene diamine tetraacetate, water composition mixes, batching adopts the logical steam of jacketed pan, through certain steam pressure and time preliminary treatment, it is stand-by that soup juice mixing stirring rises to uniform temperature, soup juice is poured in the pretreated batching vacuum sealing, sterilization cooling.
The present invention prepares burden as follows: (weight %)
Fragrant taro 5.0%-15.0%
Red bean 2.0%-10.0%
Mung bean 1.0%-10.0%
Peanut 1.0%-10.0%
Water chestnut 3.0%-15.0%
Soup juice is composed as follows: (weight %)
Water 50%-80%
Rock sugar 5.0%-30%
Agar powder 0.1%-1.0%
Coconut palm slurry 0.5%-2.0%
Milk powder 0.01%-0.2%
A little disodium ethylene diamine tetraacetate
The batching preprocessing process is as follows: fragrant taro is cleaned with rinse bath earlier, with the skinning machine peeling, cuts once with slicer again, and crosscut is three～four times again.
Red bean cleans with rinse bath earlier, precooks 5-20 minute with the logical steam of jacketed pan again, and steam pressure is 0.05-0.1MPa.Mung bean sieve beans earlier cleans again, precooks 5-20 minute with the logical steam of jacketed pan then.Steam pressure is 0.05-0.1MPa.Peanut adopts the peanut of undressing, and precooks 5-20 minute with the logical steam of jacketed pan again, and steam pressure is 0.05-0.1MPa.Water chestnut is cleaned peeling, cuts once with slicer is perpendicular, and crosscut is three～four times again.Go meticulous water chestnut with the sieve sieve.
Soup juice is formulated as follows: with the molten rock sugar of jacketed pan, adds agar powder, milk powder, coconut palm slurry, water and disodium ethylene diamine tetraacetate successively and allocates in Cooling or heating jar,
Stirring be warming up to 60 ℃～95 ℃ stand-by.
The batching that preliminary treatment is good adds soup juice, vacuum sealing, and vacuum is 0.02-0.04MPa, adopts retort to lead to wet sterilization then, best bactericidal formula is (10 '-50 '-10 ')/(121 ℃) 0.1MPa.
Embodiment 1:(is a weight in one jar of 377 gram) red bean 3.0%, peanut 5.0%, water chestnut 10%, fragrant taro 5.0%, rock sugar 15%, agar powder 0.1%, coconut palm slurry 1.1%, milk powder 0.05%, water 58% and a little disodium ethylene diamine tetraacetate.
Embodiment 2:(is a weight in one jar of 377 gram) red bean 4.0%, mung bean 4.0%, peanut 2.0%, water chestnut 8.0%, fragrant taro 10%, rock sugar 10%, agar powder 0.2%, coconut palm slurry 1.58%.Milk powder 0.08%, water 60% and a little disodium ethylene diamine tetraacetate.
Embodiment 3:(is a weight in one jar of 377 gram) red bean 5.0%, mung bean 5.0%, peanut 1.0%, water chestnut 15%, fragrant taro 8.0%, rock sugar 10%, agar powder 0.3%, coconut palm slurry 2.1%, milk powder 0.1%, water 54% and a little disodium ethylene diamine tetraacetate.
Claims (3)
1, a kind of beverage, it is characterized in that its by the batching and soup juice form,
It is as follows to prepare burden: (weight %)
Fragrant taro 5.0%-15.0% red bean 2.0%-10.0%
Mung bean 1.0%-10.0% peanut 1.0%-10.0%
Water chestnut 3.0%-15.0%
Soup juice is composed as follows: (weight %)
Water 50%-80% rock sugar 5.0%-30%
Agar powder 0.1%-1.0% coconut palm slurry 0.5%-2.0%
A little disodium ethylene diamine tetraacetate of milk powder 0.01%-0.2%.
2, beverage according to claim 1 is characterized in that the proportioning of its optimum proportion and best soup juice is, it is as follows to prepare burden: (weight %)
Fragrant taro 3.0%-10.0% red bean 2.0%-5.0%
Mung bean 2.0%-5.0% peanut 1.0%-5.0%
Soup juice is composed as follows: (weight %)
Water 50%-75% rock sugar 5.0%-20%
Agar powder 0.1%-0.8% coconut palm slurry 0.5%-1.6%
A little disodium ethylene diamine tetraacetate of milk powder 0.01%-0.10%
3, according to the preparation method of the described beverage of claim 1, it is characterized in that:
A, red bean, mung bean, peanut adopt the logical steam of jacketed pan to precook, and time 5-20 minute, steam pressure 0.05～0.1Pa;
B, water chestnut, the peeling of fragrant taro, stand-by with the slicer pelletizing;
C, the molten water of rock sugar adds agar powder, coconut palm slurry, milk powder and a little disodium ethylene diamine tetraacetate, stirs and heats up 60 ℃-95 ℃;
D adds c among a, the b, vacuum sealing, sterilization cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93104580 CN1084366A (en) | 1993-04-16 | 1993-04-16 | A kind of beverage and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93104580 CN1084366A (en) | 1993-04-16 | 1993-04-16 | A kind of beverage and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1084366A true CN1084366A (en) | 1994-03-30 |
Family
ID=4985243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93104580 Pending CN1084366A (en) | 1993-04-16 | 1993-04-16 | A kind of beverage and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1084366A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100343381C (en) * | 2005-12-05 | 2007-10-17 | 李新民 | Method for producing Tuber steudnerae Henryanae health-care wine |
| CN1943383B (en) * | 2006-10-19 | 2010-05-12 | 袁福君 | Luohanshen health preserving tea and its producing method |
| CN1943378B (en) * | 2006-10-19 | 2010-07-14 | 袁福君 | Luohanshen flower tea and its producing method |
| CN102823658A (en) * | 2012-09-12 | 2012-12-19 | 福州市食品工业研究所 | Particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and preparation method thereof |
| CN103431471A (en) * | 2013-09-04 | 2013-12-11 | 黄月红 | Red bayberry processed food |
| CN105410519A (en) * | 2015-10-28 | 2016-03-23 | 刘恩岐 | Water chestnut-peanut milk compound beverage and preparation method thereof |
| CN106107279A (en) * | 2016-06-30 | 2016-11-16 | 彭建平 | Long shoot Fructus Vitis viniferae is fainted algae beverage and preparation method thereof |
| CN106387062A (en) * | 2015-08-18 | 2017-02-15 | 沈前 | Production technology of Xinghua Duotian henry steudnera tuber beverage |
| CN108185240A (en) * | 2018-01-23 | 2018-06-22 | 山东省科学院生物研究所 | A kind of Rohan ginseng compound beverage and preparation method thereof |
| CN109349345A (en) * | 2018-11-15 | 2019-02-19 | 贺州学院 | Low sugar glycan soymilk and preparation method thereof |
-
1993
- 1993-04-16 CN CN 93104580 patent/CN1084366A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100343381C (en) * | 2005-12-05 | 2007-10-17 | 李新民 | Method for producing Tuber steudnerae Henryanae health-care wine |
| CN1943383B (en) * | 2006-10-19 | 2010-05-12 | 袁福君 | Luohanshen health preserving tea and its producing method |
| CN1943378B (en) * | 2006-10-19 | 2010-07-14 | 袁福君 | Luohanshen flower tea and its producing method |
| CN102823658A (en) * | 2012-09-12 | 2012-12-19 | 福州市食品工业研究所 | Particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and preparation method thereof |
| CN102823658B (en) * | 2012-09-12 | 2013-08-14 | 福州市食品工业研究所 | Particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and preparation method thereof |
| CN103431471A (en) * | 2013-09-04 | 2013-12-11 | 黄月红 | Red bayberry processed food |
| CN106387062A (en) * | 2015-08-18 | 2017-02-15 | 沈前 | Production technology of Xinghua Duotian henry steudnera tuber beverage |
| CN105410519A (en) * | 2015-10-28 | 2016-03-23 | 刘恩岐 | Water chestnut-peanut milk compound beverage and preparation method thereof |
| CN106107279A (en) * | 2016-06-30 | 2016-11-16 | 彭建平 | Long shoot Fructus Vitis viniferae is fainted algae beverage and preparation method thereof |
| CN108185240A (en) * | 2018-01-23 | 2018-06-22 | 山东省科学院生物研究所 | A kind of Rohan ginseng compound beverage and preparation method thereof |
| CN109349345A (en) * | 2018-11-15 | 2019-02-19 | 贺州学院 | Low sugar glycan soymilk and preparation method thereof |
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Legal Events
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |