CN109221834A - A kind of baking red date drink and preparation method thereof - Google Patents
A kind of baking red date drink and preparation method thereof Download PDFInfo
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- CN109221834A CN109221834A CN201811275533.5A CN201811275533A CN109221834A CN 109221834 A CN109221834 A CN 109221834A CN 201811275533 A CN201811275533 A CN 201811275533A CN 109221834 A CN109221834 A CN 109221834A
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- Prior art keywords
- baking
- red date
- jujube
- date drink
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- 241001247821 Ziziphus Species 0.000 claims abstract description 71
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 239000000839 emulsion Substances 0.000 claims abstract description 28
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- 244000104547 Ziziphus oenoplia Species 0.000 claims abstract description 25
- 235000020095 red wine Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 4
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 28
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of baking red date drink and preparation method thereof, the raw material of the baking red date drink includes: 3~8 parts of jujube meat of baking, 0.5~0.9 part of emulsion stabilizer, 1~4 part of sweetener, 0.01~0.03 part of alkaline conditioner and 85~95 parts of water in parts by mass.The baking red date drink that the present invention uses baking jujube meat to prepare for main material, not only just, burnt odor is strong, and entrance is sweeter for taste more alcohol, it is even more that lingering fragrance pleasant impression is without cease after drink, it is all more preferable more than red date drink quality mouthfeel for directly smashing preparation with extra dry red wine jujube etc., the nutritive value of jujube is maintained, in addition, it is longer as the holding time of main material to toast jujube meat, and be easy to draw materials and easily stored, while the quality for the baking red date drink for making to be prepared is more preferably more stable, the shelf-life is longer.
Description
Technical field
The present invention relates to technical field of health care, in particular to a kind of baking red date drink and preparation method thereof.
Background technique
Jujube is also known as jujube, dry jujube, Chinese date etc..Jujube rich in protein, fat, carbohydrate, carrotene, B family vitamin,
The ingredients such as vitamin C, citrin, cyclic adenosine monophosphate and phosphorus, calcium, iron, wherein before ascorbic content ranks in fruit
Thatch has the laudatory title of " natural vitamin ball ".The cyclic adenosine monophosphate that jujube is rich in is the necessary material of human energy metabolism, can be increased
Strong muscular strength eliminates fatigue, expansion blood vessel, increases myocardial contractive power, improves myocardial nutrition, has to prevention and cure of cardiovascular disease good
Effect.Record in the herbal medicine books of China: jujube warm-natured, returns spleen stomach meridian sweet in flavor has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, mitigates medicine
The function of property.And modern pharmacology then finds that jujube contains protein, carbohydrate, organic acid, vitamin A, vitamin C, a variety of
The nutrition abundant such as micro-calcium and amino acid, can improve the immunity of the human body, and can inhibit cancer cell；And pharmacological research is sent out
Existing, jujube can promote the generation of leucocyte, reduce serum cholesterol, improve seralbumin, protect liver, also contain in jujube
Inhibit cancer cell, or even substance of the cancer cell to normal cell turnover can be made.Often the people of edible fresh dates seldom suffers from gall stone, this
It is so that cholesterol extra in vivo is changed into bile acid, little cholesterol, calculus because of vitamin C abundant in fresh dates
Probability also just reduce therewith.It is rich in calcium and iron in jujube, plays an important role to prevention and treatment osteoporosis, postpartum anemia, the middle-aged and the old
Climacteric, often osteoporosis, the teenager and women for being growing development peak were easy to happen anaemia, and jujube is to their meetings
There is very ideal dietary function, the usually normal drug of effect cannot compare；Also have to people physically weak after being ill good
Tonic effect.
In the prior art, extra dry red wine jujube is usually used in directly eating, cook congee or being broken into jujube paste.And with Dried Jujube for Making Preserved Jujube Fruit beverage
It also is all directly to smash extra dry red wine jujube to be made into red date drink, obtained red date drink mouthfeel is general, and drinking experience is poor.
Summary of the invention
In view of this, a kind of baking red date drink provided by the invention and preparation method thereof, preferably overcomes above-mentioned existing
The problem of with the presence of technology and defect use and toast the baking red date drink that jujube meat is prepared for main material, not only taste more alcohol
Just, burnt odor is strong, and entrance is sweeter, is even more that lingering fragrance pleasant impression is without cease after drink, drinks more than the jujube for directly smashing preparation with extra dry red wine jujube
Item matter mouthfeel etc. is all more preferable, maintains the nutritive value of jujube, has rich in nutrition, nourishing blood and tranquilization, toxin expelling nourishing the liver, prevents
Cancer anticancer and beauty care and other effects；In addition, baking jujube meat is longer as the holding time of main material, and it is easy to draw materials and easy
In storage, while keeping the quality for the baking red date drink being prepared more preferably more stable, the shelf-life is longer, more meets the people
Pursuit to high-quality life is more able to satisfy the people to the needs of consumption upgrading.
A kind of baking red date drink, the raw material of the baking red date drink include: baking jujube meat 3~8 in parts by mass
Part, 0.5~0.9 part of emulsion stabilizer, 1~4 part of sweetener, 0.01~0.03 part of alkaline conditioner and 85~95 parts of water.
Further, the emulsion stabilizer is carragheen, Arabic gum, single diglycerine fatty acid ester, sucrose-fatty
At least one of ester, microcrystalline cellulose, sodium alginate and guar gum.
Further, the emulsion stabilizer is the mixed of Arabic gum, single diglycerine fatty acid ester and sucrose fatty ester
Close object.
Further, the sweetener is in white granulated sugar, rock sugar, sucrose, xylitol, maltitol and isomalto-oligosaccharide
At least one；The alkaline conditioner is sodium carbonate or sodium bicarbonate.
The present invention also provides a kind of preparation method for toasting red date drink, the baking red date drink is above-mentioned baking
Red date drink, the preparation method include:
Will baking jujube digested tankage it is broken obtain baking jujube digested tankage；
Baking jujube digested tankage, emulsion stabilizer, sweetener, alkaline conditioner and water are mixed with slurries；
The slurries are filtered.
Further, the partial size of the baking jujube digested tankage is 100~200 mesh.
Further, the baking jujube meat is made by the following method: it will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying,
Then power is used to toast 20~30min for the micro-wave oven of 600~900Kw.
Further, the slurry processes that prepare include: by jujube digested tankage, emulsion stabilizer, sweetener, alkaline conditioner
It is mixed with water, is then injected into emulsification pump and is emulsified, obtain slurries.
Further, the filter process includes: and the slurries is poured into 300~500 mesh filtering mesh bags to carry out squeezing filter.
It further, will be after slurries filtering further include: the filtrate being obtained by filtration is subjected to sterilization treatment.
A kind of beneficial effect of baking red date drink of the invention and preparation method thereof is:
(1) the baking red date drink for using baking jujube meat to prepare for main material, not only just, burnt odor is strong for taste more alcohol,
Entrance is sweeter, is even more that lingering fragrance pleasant impression is without cease after drink, more than the red date drink quality mouthfeel etc. for directly smashing preparation with extra dry red wine jujube
It is all more preferable, the nutritive value of jujube is maintained, there is rich in nutrition, nourishing blood and tranquilization, toxin expelling nourishing the liver, cancer-resisting and beauty treatment
Skin care and other effects；In addition, baking jujube meat it is longer as the holding time of main material, and be easy to draw materials with it is easily stored, simultaneously
Keep the quality for the baking red date drink being prepared more preferably more stable, the shelf-life is longer, and it is raw to high-quality more to meet the people
Pursuit living is more able to satisfy the people to the needs of consumption upgrading.
(2) baking red date drink method for preparing beverage of the invention is simple, and use is safe, has no toxic side effect, and be produced into
This is low.
To enable the above objects, features and advantages of the present invention to be clearer and more comprehensible, preferred embodiment is cited below particularly, makees detailed
It is described as follows.
Specific embodiment
To facilitate the understanding of the present invention, it elaborates below with reference to the mode of embodiment to technical solution of the present invention,
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention.
But the invention can be embodied in many other ways as described herein, those skilled in the art can be with
Similar improvement is done without violating the connotation of the present invention, therefore the present invention is not limited to the specific embodiments disclosed below.
Unless otherwise defined, all technologies used herein and scientific term have and the common skill of fields of the present invention
The normally understood identical meaning of art personnel.When there is a conflict, the definition in this specification shall prevail.
Term as used herein:
" by ... preparation " it is synonymous with "comprising".Term "comprising" used herein, " comprising ", " having ", " containing "
Or its any other deformation, it is intended that cover non-exclusionism includes.For example, composition, step, method comprising listed elements,
Product or device are not necessarily limited to those elements, but may include not expressly listed other elements or such composition, step
Suddenly, method, product or the intrinsic element of device.
Conjunction " by ... form " exclude any element that do not point out, step or component.If in claim,
This phrase will make claim closed, so that it is not included the material in addition to the material of those descriptions, but relative
Except customary impurities.When phrase " by ... form " be rather than immediately following theme in the clause that appears in claim main body after
When, only it is limited to element described in the clause；Other elements be not excluded the claim as a whole it
Outside.
Equivalent, concentration or other values or parameter are excellent with range, preferred scope or a series of upper limit preferred values and lower limit
When the Range Representation that choosing value limits, this should be understood as specifically disclosing by any range limit or preferred value and any range
Any pairing of lower limit or preferred value is formed by all ranges, regardless of whether the range separately discloses.For example, when open
When range " 1~5 ", described range should be interpreted as including range " 1~4 ", " 1~3 ", " 1~2 ", " 1~2 and 4~
5 ", " 1~3 and 5 " etc..When numberical range is described herein, unless otherwise stated, otherwise the range is intended to include its end
Value and all integers and score in the range.
"and/or" is used to indicate that one of illustrated situation or both may to occur, for example, A and/or B includes (A
And B) and (A or B).
The present invention provides a kind of baking red date drink, the raw material of the baking red date drink includes: in parts by mass
Such as 3 parts of 3~8 parts of jujube meat of baking, 4 parts, 5 parts, 6 parts, 7 powder or 8 parts；
Such as 0.5 part, 0.6 part, 0.7 part, 0.8 part or 0.9 part of 0.5~0.9 part of emulsion stabilizer；
1~4 part of sweetener such as 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts or 4 parts；
Such as 0.01 part, 0.015 part, 0.02 part, 0.025 part or 0.03 part of 0.01~0.03 part of alkaline conditioner；
Such as 85 parts, 88 parts, 90 parts, 92 parts or 95 parts of 85~95 parts of water.
It should be noted that baking jujube yellowish pink fragrance has been totally different from common extra dry red wine jujube, baking jujube meat burnt odor is dense
Strong, mouthfeel taste is more fragrant more preferable, and toasts jujube meat, is easier to store, storage time is longer, and maintains the nutriture value of jujube
Value.
Preferably, the emulsion stabilizer be guar gum, Arabic gum, single diglycerine fatty acid ester, sucrose fatty ester,
At least one of microcrystalline cellulose, sodium alginate and carragheen.
More preferably, the emulsion stabilizer is the mixing of Arabic gum, single diglycerine fatty acid ester and sucrose fatty ester
Object.
Wherein, single diglycerine fatty acid ester includes mono-fatty acid glyceride and diglycerine fatty acid ester.Single diglycerine fatty
Acid esters mainly plays wet, emulsification.
Sucrose fatty ester abbreviation sucrose ester is a kind of nonionic surfactant, anti-through being esterified by sucrose and fatty acid
The simple substance or mixture that should be generated.Sucrose fatty ester has surface-active, can reduce surface tension, while having good cream
Change, disperses solubilising, lubrication, infiltration, blistering, viscosity adjusting, prevents the performances such as aging, antibacterial.
It should be noted that emulsion stabilizer is using Arabic gum, single diglycerine fatty acid ester and sucrose fatty ester
Mixture more can guarantee the emulsion stabilizing effect of finished beverage.
Preferably, the sweetener is in white granulated sugar, rock sugar, sucrose, xylitol, maltitol and isomalto-oligosaccharide
It is at least one.
More preferably, the sweetener is the composition of white granulated sugar and rock sugar.Wherein rock sugar is ice cube made of white granulated sugar refines
Shape crystallization.Its main function is: tonifying middle-Jiao and Qi, and stomach function regulating moistening lung is relieving cough and reducing sputum.Sweet in flavor and neutral in nature, nontoxic, converge to the spleen channel enters lung.Yin-nourishing
It promotes the production of body fluid, moistening lung to arrest cough；Cure mainly xeropulmonary cough, the diseases such as cough and asthma caused by fatigue.Rock sugar can supplement human body sugar, supplement body fluid, supplement
The effects of blood glucose, supply energy, heart tonifying diuresis, removing toxic substances.
Above-mentioned alkaline conditioner is used to adjust the pH value of beverage, avoids beverage that segregation phenomenon occurs when pH value is lower.It is excellent
Selection of land, the alkaline conditioner are sodium carbonate or sodium bicarbonate.
The present invention also provides a kind of preparation method for toasting red date drink, the baking red date drink is above-mentioned baking
Red date drink, the preparation method include:
(1) will baking jujube digested tankage it is broken obtain baking jujube digested tankage.
Preferably, the baking jujube meat is made by the following method: it is dry that high-quality extra dry red wine jujube is carried out cleaning in warm water
Only, it is enucleated after drying, power is then used to toast for the micro-wave oven of 600~900Kw such as 600Kw, 700Kw, 800Kw or 900Kw
20~30min such as 20min, 23min, 25min, 28min or 30min.High-quality extra dry red wine jujube is to pass through the free from insect pests selected, without mould
It is rotten, without rotten, full high-quality extra dry red wine jujube.It is above-mentioned dry using naturally dry.
It should be noted that the present invention crushes baking jujube meat using micronizer, it is preferable that will toast red
Jujube meat is fitted into micronizer, and starting Ultramicro-powder scrap is crushed, and the partial size of the baking jujube digested tankage crushed is 100
~200 mesh such as 100 mesh, 120 mesh, 150 mesh, 180 mesh or 200 mesh etc..
(2) baking jujube digested tankage, emulsion stabilizer, sweetener, alkaline conditioner and water are mixed with slurries.
Preferably, the slurry processes that prepare include: to adjust baking jujube digested tankage, emulsion stabilizer, sweetener, alkalinity
Agent and water mixing, after stirring, are then injected into emulsification pump and are emulsified, obtain slurries.
It should be noted that emulsification pump is a kind of accurate combination by turning stator, generated in high speed rotation powerful
Shearing force is to realize mixing, homogeneous, dispersion and crushing.Above-mentioned emulsification pump preferably uses SRH3-100 emulsification pump.
(3) slurries are filtered.Preferably, the filter process includes: that the slurries are poured into 300~500 mesh such as
300 mesh, 350 mesh, 400 mesh, 450 mesh or 500 mesh filtering mesh bag carry out squeezing filter.
It preferably, will be after slurries filtering further include: the filtrate being obtained by filtration is subjected to sterilization treatment.
It should be noted that by after the sterilized processing of the filtrate being obtained by filtration, the baking red date drink that is more advantageous to
The long-time storage of finished product.
The preferred high pressure sterilization of sterilization treatment, concretely: filtrate is placed in high pressure sterilization tank, 400~
30~40min of sterilization treatment such as 30min under the high pressure of 800MPa such as 400MPa, 500MPa, 600MPa, 700M or Pa800MPa,
35min or 40min etc..
The baking red date drink that the present invention uses baking jujube meat to prepare for main material, not only just, burnt odor is dense for taste more alcohol
Strong, entrance is sweeter, is even more that lingering fragrance pleasant impression is without cease after drink, more than the red date drink quality mouthfeel for directly smashing preparation with extra dry red wine jujube
Deng all more preferable, the nutritive value of jujube is maintained, there is rich in nutrition, nourishing blood and tranquilization, toxin expelling nourishing the liver, cancer-resisting and is supported
Face skin care and other effects；In addition, baking jujube meat it is longer as the holding time of main material, and be easy to draw materials with it is easily stored, together
When the quality of baking red date drink that makes to be prepared it is more preferably more stable, the shelf-life is longer, more meets the people to high-quality
The pursuit of life is more able to satisfy the people to the needs of consumption upgrading.
In addition, baking red date drink method for preparing beverage of the invention is simple, use is safe, has no toxic side effect, and produces
It is at low cost.
To facilitate the understanding of the present invention, below with reference to embodiment to further illustrate the technical scheme of the present invention.Applicant
Statement, the present invention illustrate detailed process equipment and process flow of the invention by following embodiments, but the present invention not office
It is limited to following detailed process equipments and process flow, that is, does not mean that the present invention should rely on following detailed process equipments and technique stream
Cheng Caineng is implemented.It should be clear to those skilled in the art, any improvement in the present invention, to each original of product of the present invention
The equivalence replacement of material and addition, the selection of concrete mode of auxiliary element etc. all fall within protection scope of the present invention and open model
Within enclosing.
Embodiment 1
(1) free from insect pests is selected, without mildew and rot, nothing is rotten, full high-quality extra dry red wine jujube.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 600Kw's
It is taken out after micro-wave oven baking 30min, obtains baking jujube meat.
(3) it takes 3 portions of baking jujube meat as main material, is fitted into micronizer, open micronizer and it is carried out
It crushes, the partial size crushed is the baking jujube digested tankage of 100 mesh.
(4) by the baking jujube digested tankage of step (3) preparation, 0.5 part of emulsion stabilizer, 1 portion of white granulated sugar, 0.01 part of sodium carbonate
It is added in mixers with 85 parts of pure water, after stirring, then the mixed liquor stirred to get is injected into SRH3-100 emulsification pump
In emulsified, obtain slurries；Wherein, emulsion stabilizer is Arabic gum.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 300 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 40min under the high pressure of 400MPa,
Then degassed sterilizing fills filling vanning.
Embodiment 2
(1) free from insect pests is selected, without mildew and rot, nothing is rotten, full high-quality extra dry red wine jujube.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 700Kw's
It is taken out after micro-wave oven baking 28min, obtains baking jujube meat.
(3) it takes 5 portions of baking jujube meat as main material, is fitted into micronizer, open micronizer and it is carried out
It crushes, the partial size crushed is the baking jujube digested tankage of 120 mesh.
(4) by the baking jujube digested tankage of step (3) preparation, 0.6 part of emulsion stabilizer, 2 portions of white granulated sugars, 0.015 part of carbonic acid
Sodium and 88 parts of pure water are added in mixer, after stirring, then the mixed liquor stirred to get are injected SRH3-100 and is emulsified
It is emulsified in pump, obtains slurries；Wherein, emulsion stabilizer is single diglycerine fatty acid ester.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 350 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 38min under the high pressure of 500MPa,
Then degassed sterilizing fills filling vanning.
Embodiment 3
(1) free from insect pests is selected, without mildew and rot, nothing is rotten, full high-quality extra dry red wine jujube.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 800Kw's
It is taken out after micro-wave oven baking 25min, obtains baking jujube meat.
(3) it takes 5 portions of baking jujube meat as main material, is fitted into micronizer, open micronizer and it is carried out
It crushes, the partial size crushed is the baking jujube digested tankage of 150 mesh.
(4) by step (3) preparation baking jujube digested tankage, 0.7 part of emulsion stabilizer, 2.5 portions of white granulated sugars, 0.5 portion of rock sugar,
0.02 part of sodium carbonate and 90 parts of pure water are added in mixers, after stirring, then the mixed liquor stirred to get are injected
It is emulsified in SRH3-100 emulsification pump, obtains slurries；Wherein emulsion stabilizer be Arabic gum, single diglycerine fatty acid ester and
Sucrose fatty ester is the mixture of 2:1:1 in mass ratio.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 400 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 30min under the high pressure of 600MPa,
Then degassed sterilizing fills filling vanning.
Embodiment 4
(1) free from insect pests is selected, without mildew and rot, nothing is rotten, full high-quality extra dry red wine jujube.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 800Kw's
It is taken out after micro-wave oven baking 23min, obtains baking jujube meat.
(3) it takes 6 portions of baking jujube meat as main material, is fitted into micronizer, open micronizer and it is carried out
It crushes, the partial size crushed is the baking jujube digested tankage of 180 mesh.
(4) by step (3) preparation baking jujube digested tankage, 0.8 part of emulsion stabilizer, 3 portions of white granulated sugars, 1 portion of rock sugar,
0.025 part of sodium carbonate and 92 parts of pure water are added in mixers, after stirring, then the mixed liquor stirred to get are injected
It is emulsified in SRH3-100 emulsification pump, obtains slurries；Wherein emulsion stabilizer be Arabic gum, single diglycerine fatty acid ester and
Sucrose fatty ester is the mixture of 2:1:1 in mass ratio.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 450 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 30min under the high pressure of 700MPa,
Then degassed sterilizing fills filling vanning.
Embodiment 5
(1) free from insect pests is selected, without mildew and rot, nothing is rotten, full high-quality extra dry red wine jujube.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 900Kw's
It is taken out after micro-wave oven baking 20min, obtains baking jujube meat.
(3) it takes 8 portions of baking jujube meat as main material, is fitted into micronizer, open micronizer and it is carried out
It crushes, the partial size crushed is the baking jujube digested tankage of 200 mesh.
(4) by the baking jujube digested tankage of step (3) preparation, 0.9 part of emulsion stabilizer, 3 portions of white granulated sugars, 0.03 part of sodium carbonate
It is added in mixers with 95 parts of pure water, after stirring, then the mixed liquor stirred to get is injected into SRH3-100 emulsification pump
In emulsified, obtain slurries；Wherein emulsion stabilizer is that Arabic gum, single diglycerine fatty acid ester and sucrose fatty ester are pressed
Mass ratio is the mixture of 2:1:1.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 500 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 30min under the high pressure of 800MPa,
Then degassed sterilizing fills filling vanning.
Comparative example 1
Main material baking jujube meat in embodiment 3 is replaced with into extra dry red wine jujube, the other the same as in Example 3.
Comparative example 2
Oxide spinel sodium in embodiment 3 is removed, the other the same as in Example 3.
Comparative example 3
Extra dry red wine jujube is directly broken into extra dry red wine jujube meat particle, and warm water and appropriate white granulated sugar is added, obtains red date drink.
1, the beverage that the baking red date drink and comparative example 1~3 obtained to the embodiment of the present invention 1~5 obtains carries out smell
With the subjective appreciation of mouthfeel.
80 people are selected at random as a sample, and one group of every 10 people is divided into 8 groups, carries out the evaluation marking of smell and mouthfeel
(full marks 10 divide) first group of corresponding baking red date drink tasting embodiment 1 and obtaining, what second group of corresponding trial test embodiment 1 obtained
Baking red date drink, the corresponding baking red date drink tasting embodiment 1 and obtaining of third group, the 4th group of corresponding embodiment 1 of tasting obtain
The baking red date drink arrived, the 5th group of corresponding baking red date drink tasting embodiment 1 and obtaining, the 6th group of corresponding trial test comparative example
1 obtained beverage, the 7th group of corresponding beverage tasting comparative example 2 and obtaining, the 8th group of corresponding beverage tasting comparative example 3 and obtaining.
Last results of sensory evaluation is summarized, following table is obtained:
Table 1
2, the baking red date drink that the embodiment of the present invention 1~5 obtains and the beverage that comparative example 1~3 obtains are poured into respectively
In transparent cup, observe the baking red date drink that the embodiment of the present invention 1~5 obtains and the beverage that comparative example 1 obtains without from
Analysis is without deposited phenomenon；And the beverage that comparative example 2 obtains has segregation phenomenon, the beverage that comparative example 3 obtains has isolation, deposited phenomenon.
3, the baking red date drink that the embodiment of the present invention 1~5 obtains and the beverage that comparative example 1~3 obtains are placed in identical
It is placed under environment and carries out shelf-life test, as a result as shown in table 2 below.
Table 2
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Shelf-life | 8 months | 8 months | 9 months | 9 months | 9 months | 2 months | 3 months | 2-4 days |
The above is only a preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, inventive formulation and preparation process can have various modifications and variations.All within the spirits and principles of the present invention, institute
Any modification, equivalent substitution, improvement and etc. of work, should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of baking red date drink, it is characterised in that: the raw material of the baking red date drink includes: that baking is red in parts by mass
3~8 parts of jujube meat, 0.5~0.9 part of emulsion stabilizer, 1~4 part of sweetener, 0.01~0.03 part of alkaline conditioner and water 85~95
Part.
2. baking red date drink according to claim 1, it is characterised in that: the emulsion stabilizer be carragheen, I
At least one of primary glue, single diglycerine fatty acid ester, sucrose fatty ester, microcrystalline cellulose, sodium alginate and guar gum.
3. baking red date drink according to claim 2, it is characterised in that: the emulsion stabilizer is Arabic gum, list
The mixture of diglycerine fatty acid ester and sucrose fatty ester.
4. baking red date drink according to claim 1, it is characterised in that: the sweetener is white granulated sugar, rock sugar, sugarcane
At least one of sugar, xylitol, maltitol and isomalto-oligosaccharide；The alkaline conditioner is sodium carbonate or sodium bicarbonate.
5. a kind of preparation method for toasting red date drink, it is characterised in that: the baking red date drink is appointed for Claims 1 to 4
Baking red date drink described in one, the preparation method include:
Will baking jujube digested tankage it is broken obtain baking jujube digested tankage；
Baking jujube digested tankage, emulsion stabilizer, sweetener, alkaline conditioner and water are mixed with slurries；
The slurries are filtered.
6. the preparation method of baking red date drink according to claim 5, it is characterised in that: the baking jujube digested tankage
Partial size is 100~200 mesh.
7. the preparation method of baking red date drink according to claim 5, it is characterised in that: the baking jujube meat passes through
Following methods are made: will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, then use power for the microwave baking oven of 600~900Kw
Roasting 20~30min.
8. the preparation method of baking red date drink according to claim 5, it is characterised in that: described to prepare slurry processes packet
It includes: baking jujube digested tankage, emulsion stabilizer, sweetener, alkaline conditioner and water being mixed, is then injected into emulsification pump and carries out cream
Change, obtains slurries.
9. the preparation method of baking red date drink according to claim 5, it is characterised in that: the filter process includes:
The slurries are poured into 300~500 mesh filtering mesh bags to carry out squeezing filter.
10. the preparation method of baking red date drink according to claim 5, it is characterised in that: after slurries filtering
Further include: the filtrate being obtained by filtration is subjected to sterilization treatment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811275533.5A CN109221834A (en) | 2018-10-30 | 2018-10-30 | A kind of baking red date drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811275533.5A CN109221834A (en) | 2018-10-30 | 2018-10-30 | A kind of baking red date drink and preparation method thereof |
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| CN109221834A true CN109221834A (en) | 2019-01-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024928A (en) * | 2019-06-04 | 2019-07-19 | 阳信鼎致集团有限公司 | A kind of jujube beverage and its preparation process |
-
2018
- 2018-10-30 CN CN201811275533.5A patent/CN109221834A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024928A (en) * | 2019-06-04 | 2019-07-19 | 阳信鼎致集团有限公司 | A kind of jujube beverage and its preparation process |
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