CN110214877A - Beverage and preparation method thereof - Google Patents
Beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110214877A CN110214877A CN201910658675.8A CN201910658675A CN110214877A CN 110214877 A CN110214877 A CN 110214877A CN 201910658675 A CN201910658675 A CN 201910658675A CN 110214877 A CN110214877 A CN 110214877A
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- parts
- beverage
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- fruit juice
- nut
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 235000014571 nuts Nutrition 0.000 claims abstract description 136
- 235000015067 sauces Nutrition 0.000 claims abstract description 68
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 63
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 26
- 241000018646 Pinus brutia Species 0.000 claims abstract description 26
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 26
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 24
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 22
- 235000020234 walnut Nutrition 0.000 claims abstract description 22
- 239000010269 danmu Substances 0.000 claims abstract description 21
- 239000006071 cream Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 235000000346 sugar Nutrition 0.000 claims description 38
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 27
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 25
- 239000003381 stabilizer Substances 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000005018 casein Substances 0.000 claims description 15
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 15
- 235000021240 caseins Nutrition 0.000 claims description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- 229910052708 sodium Inorganic materials 0.000 claims description 14
- 239000011734 sodium Substances 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 9
- 229930003427 Vitamin E Natural products 0.000 claims description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 150000003538 tetroses Chemical class 0.000 claims description 8
- 229940046009 vitamin E Drugs 0.000 claims description 8
- 235000019165 vitamin E Nutrition 0.000 claims description 8
- 239000011709 vitamin E Substances 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 240000001717 Vaccinium macrocarpon Species 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 235000019640 taste Nutrition 0.000 abstract description 14
- 238000003475 lamination Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 23
- 238000000034 method Methods 0.000 description 19
- 241000758789 Juglans Species 0.000 description 18
- 235000021552 granulated sugar Nutrition 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 235000017060 Arachis glabrata Nutrition 0.000 description 6
- 244000105624 Arachis hypogaea Species 0.000 description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 description 6
- 235000018262 Arachis monticola Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000020232 peanut Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000021050 feed intake Nutrition 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 241000208467 Macadamia Species 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
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- 238000005259 measurement Methods 0.000 description 3
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- 235000001543 Corylus americana Nutrition 0.000 description 2
- 240000007582 Corylus avellana Species 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010020852 Hypertonia Diseases 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 244000289433 Pistacia texana Species 0.000 description 1
- 235000004292 Pistacia texana Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009423 ventilation Methods 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
- A23L2/02—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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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)
Abstract
The present invention provides a kind of beverages and preparation method thereof, it is related to food technology field, beverage includes nut spreads and fruit juice, wherein the nut spreads include the raw material of following parts by weight: 5-9 parts of peanut butter, 13-17 parts of fibert sauce, 6-10 parts of walnut cream, 0.05-0.15 parts, green 0.05-0.15 parts of jam of pine nut sauce, 0.05-0.15 parts of Ba Danmu sauce, jam 0.05-0.15 parts of Hawaii and happy 0.05-0.15 parts of jam.The beverage uses nut spreads to mix as raw material with fruit juice, since taste is better than nut for the flavors of nut spreads, the flavor of beverage can be improved, and the beverage obtained is less prone to lamination, high stability.
Description
Technical field
The present invention relates to food technology fields, more particularly, to a kind of beverage and preparation method thereof.
Background technique
Current beverage, such as vegetable protein beverage are directly to grind plant kernel, by mixed mixture through adding
After work, allotment, then through emulsus beverage made from high pressure sterilization or aseptic packaging, the beverage flavor that this method obtains is insufficient, needs
Essence is added to improve its flavor, beverage is easy to appear lamination, and stability is not high.
In view of this, the present invention is specifically proposed.
Summary of the invention
The purpose of the present invention is to provide a kind of beverage, which uses nut spreads to mix as raw material with fruit juice, due to
Taste is better than nut for the flavor of nut spreads, the flavor of beverage can be improved, and beverage is less prone to lamination, stability
It is higher.
Beverage provided by the invention, including nut spreads and fruit juice, wherein the nut spreads include the raw material of following parts by weight:
5-9 parts of peanut butter, 13-17 parts of fibert sauce, 6-10 parts of walnut cream, 0.05-0.15 parts, green 0.05-0.15 parts of jam of pine nut sauce,
0.05-0.15 parts of Ba Danmu sauce, jam 0.05-0.15 parts of Hawaii and happy 0.05-0.15 parts of jam.
Further, the nut spreads include the raw material of following parts by weight: 7-8 parts of peanut butter, 14-16 parts of fibert sauce, core
7-9 parts of peach butter, 0.08-0.13 parts, green 0.08-0.13 parts of jam of pine nut sauce, 0.08-0.13 parts of Ba Danmu sauce, macadamia
0.08-0.13 parts of sauce and happy 0.08-0.13 parts of jam；
Preferably, the nut spreads include the raw material of following parts by weight: 7 parts of peanut butter, 15 parts of fibert sauce, 8 parts of walnut cream,
0.1 part, green 0.1 part of jam of pine nut sauce, 0.1 part of Ba Danmu sauce, 0.1 part of Hawaii jam and happy 0.1 part of jam.
Further, the mass ratio of the nut spreads and the fruit juice is 140-160:1；
Preferably, the fruit juice includes Cranberry Juice Cocktail and/or blueberry juice；
Preferably, the beverage further includes at least one of the additive of following parts by weight:
Sugared 55-65 parts by weight, casein sodium 1-2 parts by weight, vitamin E 0.02-0.04 parts by weight, stabilizer 2-4 weight
Measure part, sodium bicarbonate 0.5-0.6 parts by weight, water 850-950 parts by weight and salt 0.2-0.5 parts by weight；
Preferably, the stabilizer includes the stabilizer of model HBT-PV701/1.
Further, include the steps that heating nut during preparing the nut spreads, the heating
Temperature is 120-150 DEG C.
Further, the beverage includes at least one of bottled drink, tinned drink and draft beverages.
A kind of preparation method of mentioned-above beverage, comprising: nut spreads are mixed with fruit juice, obtain the beverage；
Preferably, the nut spreads, the fruit juice are mixed with additive, obtains the beverage.
Further, for the nut spreads by the first pretreatment, first pretreatment includes: to carry out to the nut spreads
The step of first homogeneous；
Preferably, first homogeneous, the matter of the nut spreads and water are carried out after the nut spreads being mixed with water again
Amount is than being 1:4-6；
Preferably, the pressure of first homogeneous is 24-26MPa.
Further, the fruit juice is into crossing the second pretreatment, second pretreatment include: adjust the pH of the fruit juice to
6.5-7 the step of；
Preferably, the pH of the fruit juice is adjusted using sodium bicarbonate, the mass ratio of the fruit juice and sodium bicarbonate is 4-6:1.
Further, including: of the preparation method sugar obtains sugar juice, by the sugar juice, the nut spreads and institute
Fruit juice mixing is stated, the beverage is obtained；
Preferably, describedization sugar includes: that the first sugar is carried out the second homogenization, the production after second homogenization
The second sugar is added in object and carries out third homogenization；
Preferably, describedization sugar includes by the mixture of casein sodium and tetrose and stabilizer, third sugar and water
The step of carrying out the second homogenization after mixture mixing；
Preferably, the mass ratio of the stabilizer and the third sugar is 1.5-2.5:1；
Preferably, the mass ratio of the casein and the tetrose is 2-4:1；
Preferably, the time of second homogeneous is 8-12 minutes；
Preferably, the time of the third homogeneous is 8-12 minutes；
Preferably, it is mixed again with the fruit juice after the sugar juice and the nut spreads being mixed with vitamin E and salt
It closes, obtains the beverage.
Further, by allotment after mixing nut spreads with fruit juice for described, the beverage, the allotment packet are obtained
It includes: sodium bicarbonate being added by several times in the mixture of Xiang Suoshu nut spreads and fruit juice；
Preferably, divide 2-4 addition sodium bicarbonate；
Preferably, the amount that sodium bicarbonate is added every time is 0.04-0.25 parts by weight；
Preferably, it is added after sodium bicarbonate, the pH of the mixture of the nut spreads and fruit juice is 7-7.5；
Preferably, solid content is 8.5-9.5 in the mixture after allotment；
Preferably, the preparation method further include: carry out the mixture of the nut spreads and fruit juice after the allotment
The step of sterilizing；
Preferably, the sterilizing is carried out under the conditions of 139-141 DEG C, the time of the sterilizing is 20-40s.
Compared with prior art, the present invention can at least obtain it is following the utility model has the advantages that
Using nut spreads as raw material in the present invention, taste is better than nut itself for nut spreads, more conducively raising beverage
Flavor, can also make in the case where not adding essence beverage have preferable flavor；And peanut butter, hazel are used in the application
Sub- sauce, walnut cream, pine nut sauce, green jam, Ba Danmu sauce and Hawaii jam and happy jam is reasonably combined to increase
Add the nutritive value of beverage, also can further improve the flavor of nut spreads；And the stability of beverage is stronger.
In addition, the stabilizer suitable by selection, the beverage of acquisition is observed by long-time stability, finds the stabilization of beverage
Property is stronger.
In the application, nut can be heated when preparing nut spreads, it is special which can assign nut
Flavor, conducive to the flavor for further increasing beverage.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
Applying example is a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
In one aspect of the invention, the present invention provides a kind of beverage, which includes nut spreads and fruit juice, wherein institute
State the raw material that nut spreads include following parts by weight: 5-9 parts of peanut butter, 13-17 parts of fibert sauce, 6-10 parts of walnut cream, pine nut sauce
0.05-0.15 parts, green 0.05-0.15 parts of jam, 0.05-0.15 parts of Ba Danmu sauce, jam 0.05-0.15 parts of Hawaii and
Happy 0.05-0.15 parts of jam.
Using nut spreads as raw material in the present invention, taste is better than nut itself for nut spreads, more conducively raising beverage
Flavor, can also make in the case where not adding essence beverage have preferable flavor；And peanut butter, hazel are used in the application
Sub- sauce, walnut cream, pine nut sauce, green jam, Ba Danmu sauce and Hawaii jam and happy jam is reasonably combined to increase
Add the nutritive value of beverage, also can further improve the flavor of nut spreads；In addition, beverage is less prone to lamination, stability
It is relatively strong.
Relative to the content range of above-mentioned each nut spreads, when the too high levels of peanut butter, then product peanut taste is overweight, wind
Taste not enough has levels, and when the content of peanut butter is too low, then product fat content is excessively high, and taste is more greasy；When the content of fibert sauce
When excessively high, then product fibert taste is overweight, and flavor not enough has levels, and when the content of fibert sauce is too low, then product fragrance is not prominent enough
Out；When the too high levels of walnut cream, then product walnut taste is overweight, and flavor not enough has levels, when the content of walnut cream is too low,
Then product fat content is too low, and taste is not smooth enough, and when the too high levels of Ba Danmu sauce, then product bar denier woody flavour is overweight, flavor
Not enough have levels, when the content of Ba Danmu sauce is too low, then product fragrance is not prominent enough；When the too high levels of pine nut sauce, then
Product pine nut taste is overweight, and flavor not enough has levels, and when the content of pine nut sauce is too low, then product fragrance is not prominent enough；When green
When the too high levels of jam, then green fruity of product is overweight, and flavor not enough has levels, when the content of green jam is too low, then
Product fragrance is not prominent enough；When the too high levels of Hawaii jam, then product Hawaii fruity is overweight, and flavor not enough has layer
Secondary, when the content of macadamia is too low, then product fragrance is not prominent enough；When the too high levels of happy jam, then product is opened
Heart fruity is overweight, and flavor not enough has levels, and when the content of happy jam is too low, then product fragrance is not prominent enough.
In some preferred embodiments of the invention, the nut spreads include the raw material of following parts by weight: peanut butter 7-8
Part, 14-16 parts of fibert sauce, 7-9 parts of walnut cream, pine nut sauce 0.08-0.13 parts, green 0.08-0.13 parts of jam, Ba Danmu sauce
0.08-0.13 parts, jam 0.08-0.13 parts of Hawaii and happy 0.08-0.13 parts of jam.
In some more preferable embodiments of the invention, the nut spreads include the raw material of following parts by weight: peanut butter 7
Part, 15 parts of fibert sauce, 8 parts of walnut cream, 0.1 part, green 0.1 part of jam of pine nut sauce, 0.1 part of Ba Danmu sauce, Hawaii jam 0.1
Part and happy 0.1 part of jam.
It in certain embodiments of the present invention, include being heated to nut during preparing the nut spreads
The step of (such as the mode of heating may include baking etc.), it (such as can be 120 that the temperature of the heating, which be 120-150 DEG C,
DEG C, 130 DEG C, 140 DEG C or 150 DEG C etc.).Relative to above-mentioned temperature range, when heating when the temperature is excessively high, then nut spreads occur
Burnt bitter taste and color depth, when the temperature of heating is too low, then the fragrance of nut spreads is not obvious enough, and content of microorganisms is high, when storage
Between it is short.
It is understood that above-mentioned nut be the nut that corresponding nut spreads use, such as the nut that uses of peanut butter for
Peanut etc., no longer excessively repeats herein.
In certain embodiments of the present invention, the preparation method of peanut butter may comprise steps of:
Using peanut as raw material, by peeling or not peeling, toast or do not toast, grind, add or do not add it
His auxiliary material (such as auxiliary material can include but is not limited to white granulated sugar, edible salt, honey, chocolate, butter, glycerin monostearate
And bi-tristearin etc.), sterilizing or unsterilised be processed into.Peanut butter is the production of non-fermented semisolid instant type
Product.
The preparation side of fibert sauce, walnut cream, pine nut sauce, Ba Danmu sauce, Hawaii jam, green jam and happy jam
Method with peanut butter preparation method, the difference is that by peanut replace with fibert, walnut, pine nut, Ba Danmu, macadamia,
Green fruit or American pistachios.
In certain embodiments of the present invention, the mass ratio of the nut spreads and the fruit juice is 140-160:1, such as
It can be 140:1,145:1,150:1,155:1 or 160:1 etc..Relative to above-mentioned quality than range, when the nut spreads with
When the mass ratio of the fruit juice is excessively high, then without good flavor, whole dry is dull, when the matter of the nut spreads and the fruit juice
Amount than it is too low when, then product entirety pH meta-acid, is easy unstable and is layered.
In certain embodiments of the present invention, the fruit juice includes Cranberry Juice Cocktail and/or blueberry juice, such as fruit juice includes
Cranberry Juice Cocktail and blueberry juice also may include Cranberry Juice Cocktail or blueberry juice.
In certain embodiments of the present invention, the beverage further includes at least one in the additive of following parts by weight
Kind: sugared 55-65 parts by weight (such as can be 55 parts by weight, 60 parts by weight or 65 parts by weight etc.), casein sodium 1-2 weight
Part (such as can for 1 parts by weight, 1.5 parts by weight or 2 parts by weight etc.), vitamin E 0.02-0.04 parts by weight (such as can be with
For 0.02 parts by weight, 0.03 parts by weight or 0.04 parts by weight etc.), stabilizer 2-4 parts by weight (such as can be 2 parts by weight, 3
Parts by weight or 4 parts by weight etc.), sodium bicarbonate 0.5-0.6 parts by weight (such as can be 0.5 parts by weight, 0.55 parts by weight, 0.56
Parts by weight or 0.6 parts by weight etc.) water 850-950 parts by weight (such as can be 850 parts by weight, 900 parts by weight, 903.81 weights
Measure part or 950 parts by weight etc.) and salt 0.2-0.5 parts by weight (such as can be 0.2 parts by weight, 0.3 parts by weight, 0.4 weight
Measure part or 0.5 parts by weight etc.), such as beverage further includes sugared 55-65 parts by weight, casein sodium 1-2 parts by weight, vitamin
E0.02-0.04 parts by weight, stabilizer 2-4 parts by weight, sodium bicarbonate 0.5-0.6 parts by weight, water 850-950 parts by weight and salt
Any one in 0.2-0.5 parts by weight, also may include sugared 55-65 parts by weight, casein sodium 1-2 parts by weight, vitamin
E0.02-0.04 parts by weight, stabilizer 2-4 parts by weight, sodium bicarbonate 0.5-0.6 parts by weight, water 850-950 parts by weight and salt
It is any two or more in 0.2-0.5 parts by weight.
In certain embodiments of the present invention, stabilizer includes the stabilizer of model HBT-PV701/1.The stabilizer
The stability of beverage can be made stronger.
In certain embodiments of the present invention, the beverage includes in bottled drink, tinned drink and draft beverages
At least one, such as beverage may include bottled drink, tinned drink or draft beverages, also may include bottled drink,
It is two or more in tinned drink and draft beverages.
In another aspect of this invention, the present invention provides a kind of preparation method of mentioned-above beverage, the preparation sides
Method includes: to mix nut spreads with fruit juice, obtains the beverage.
It should be noted that the nut spreads and fruit juice are consistent with the description of front, no longer excessively repeat herein.
In some preferred embodiments of the invention, the nut spreads, the fruit juice are mixed with additive, obtain institute
State beverage.
It should be noted that the additive is consistent with the description of front, no longer excessively repeat herein.
In certain embodiments of the present invention, the nut spreads include: by the first pretreatment, first pretreatment
The step of first homogeneous is carried out to the nut spreads.
In certain embodiments of the present invention, first homogeneous is carried out again after the nut spreads being mixed with water,
The mass ratio of the nut spreads and water is 1:4-6, such as the mass ratio of the nut spreads and water can be 1:4,1:5 or 1:6
Deng.Relative to above-mentioned quality than range, when the mass ratio of the nut spreads and water is excessively high, then product fat content is excessively high, mouth
Taste is more greasy, and when the mass ratio of the nut spreads and water is too low, then product special flavour is inadequate.
In certain embodiments of the present invention, the pressure of first homogeneous is 24-26MPa, such as can be
24MPa, 25MPa or 26MPa etc..Relative to above-mentioned pressure limit, when the hypertonia of the first homogeneous, then product shearing force
Height is spent, big to machine loss, when the hypotony of the first homogeneous, then product shearing dynamics is inadequate, and material is uneven.At this
In some embodiments of invention, for the fruit juice into the second pretreatment is crossed, second pretreatment includes: to adjust the fruit juice
The step of pH to 6.5-7 (such as can be 6.5,6.6,6.7,6.8,6.9 or 7 etc.).
In certain embodiments of the present invention, the pH of the fruit juice, the fruit juice and sodium bicarbonate are adjusted using sodium bicarbonate
Mass ratio be 4-6:1 (such as can be 4:1,5:1 or 6:1 etc. 1).It can make the neutral meta-alkali of finished product pH as a result, favorably
In stability.
In certain embodiments of the present invention, including: of the preparation method sugar obtains sugar juice, and the sugar is molten
Liquid, the nut spreads are mixed with the fruit juice, obtain the beverage.
In certain embodiments of the present invention, describedization sugar includes: that the first sugar is carried out the second homogenization, described
The second sugar is added in product after second homogenization and carries out third homogenization.
In certain embodiments of the present invention, describedization sugar includes by the mixture of casein sodium and tetrose and steady
The step of determining mixture mixing the second homogenization of progress later of agent, third sugar and water.
In certain embodiments of the present invention, the mass ratio of the stabilizer and the third sugar is 1.5-2.5:1 (example
It such as can be 1.5:1,2:1 or 2.5:1)；The mass ratio of the casein sodium and the tetrose be 2-4:1 (such as
It can be 2:1,3:1 or 4:1 etc.).Sugared grain is easier to dissolve as a result,.
It should be noted that above-mentioned first sugar, the second sugar, third sugar or tetrose can independent be white granulated sugar
Deng；It is understood that the quality of the first sugar is equal to the quality sum of third sugar and tetrose.
In certain embodiments of the present invention, it (such as can be 8 points that the time of second homogeneous, which is 8-12 minutes,
Clock, 9 minutes, 10 minutes, 11 minutes or 12 minutes etc.)；It (such as can be 8 that the time of the third homogeneous, which is 8-12 minutes,
Minute, 9 minutes, 10 minutes, 11 minutes or 12 minutes etc.).Homogenizing effect is preferable as a result, conducive to the drink for obtaining delicate mouthfeel
Material.
It is understood that above-mentioned first homogeneous, the second homogeneous and third homogeneous can include shearing etc. each independently.
In certain embodiments of the present invention, the sugar juice and the nut spreads are mixed with vitamin E and salt
It is mixed again with the fruit juice later, obtains the beverage.
In certain embodiments of the present invention, by allotment after mixing nut spreads with fruit juice for described, institute is obtained
Beverage is stated, the allotment includes: that sodium bicarbonate is added by several times into the mixture of the nut spreads and fruit juice.
In certain embodiments of the present invention, divide 2-4 addition sodium bicarbonate；The amount that sodium bicarbonate is added every time is 0.04-
0.25 parts by weight.PH value of solution can be slowly improved as a result, and preventing sodium bicarbonate excessively makes solution cross alkali, and taste is impacted.
In certain embodiments of the present invention, it is added after sodium bicarbonate, the pH of the mixture of the nut spreads and fruit juice
For 7-7.5 (such as can be 7,7.1,7.2,7.3,7.39 or 7.5 etc.).Product pH meta-alkali as a result, is conducive to stability.
In certain embodiments of the present invention, the preparation method further include: by the nut spreads after the allotment
The step of being sterilized with the mixture of fruit juice.
In certain embodiments of the present invention, 139-141 DEG C (such as can be 139 DEG C 140 DEG C or 141 DEG C etc.)
Under the conditions of carry out the sterilizing, the time of the sterilizing is that 20-40s (such as can be 20s, 25s, 30s, 35s or 40s
Deng).Sterilization effect is preferable as a result,.
In certain specific embodiments of the invention, the preparation method of beverage the following steps are included:
1. weighing nut spreads to be added in the material cylinder apparatus in mill beans room, 85-90 DEG C of RO hot water is added, and (quality of hot water is heavily fortified point
5 times of jam quality) stirring 10min, shears 10min, through 25Mpa homogeneous, crosses 150 mesh screens, squeeze into blend tank；
2. RO hot water 5 times of white granulated sugar gross mass (quality of hot water be) (70-75 DEG C) evolution sugar bowl is added, by stabilizer
With white granulated sugar (quality of white granulated sugar be about stabilizer quality 2 times) it is dry-mixed after feed intake, by casein sodium and white granulated sugar (white sand
The quality of sugar is about 3 times of casein sodium quality) it is dry-mixed after feed intake, be dissolved into high speed shear 10 minutes without white particle
Transparent colloid, then add white granulated sugar continue shear agitation 10 minutes mix, sieve with 100 mesh sieve and squeeze into blend tank；
3. adding 10 times of water to put into dispensing cylinder after stirring evenly with clean stainless steel barrel respectively vitamin E, salt；It weighs dense
Contracting fruit juice is added RO water (i.e. reverse osmosis water) stirring of 25 times of fruit juice grammes per square metres, the 20% of fruit juice total amount is added in stainless steel barrel
Sodium bicarbonate is tested after pH spare (pH value control is in 6.5-7.0 after adjusting), puts into blend tank；Weigh 1.25 times of fruit juice total amount
Sodium bicarbonate is added RO water 20 times of fruit juice total amount (quality of RO water be) and melts, and blend tank is added；
4. adding RO water constant volume (constant volume temperature is 60-70 DEG C) in dispensing cylinder, stirs 10 minutes, survey pH (7.13), be added
The sodium bicarbonate of fruit juice gross weight 50% or so, makes system final pH 7.39, and detection solid content crosses 200 meshes 9 or so
(according to field condition determine) homogeneous afterwards；
5. carrying out 35MPa homogeneous to the feed liquid after homogeneous in step 4 under conditions of 75 DEG C or so, solid content contains after homogeneous
Amount 9 or so；
6. the later feed liquid of 40MPa homogeneous in step 5 is sterilized under the conditions of 139 DEG C -141 DEG C.
In certain embodiments of the present invention, the water used when preparing beverage can satisfy 5749 Drinking Water of GB
Sanitary standard, 106 standards.
It in certain embodiments of the present invention, further include being carried out to the feed liquid after sterilization treatment after sterilization treatment
Filling step, specifically, with after 2500-2700ppm Peracetic acid soaking disinfection with sterile water wash bottle 100 grades of clean areas into
The capping of row sterile filling.
In certain embodiments of the present invention, carry out it is filling after, further include will be filling after product wrap
The step of dress, specifically, press product packaging specification, packing machine automatic boxing, packaging external appearance is clean, intact branch, with outer container specification
Consistent, no joint sealing is bad.
It in certain embodiments of the present invention, further include testing to the finished product after packaging after being packed
The step of；The storing mode of finished product after packaging may include: to be deposited in base anchor isolator face and 10 centimetres of metope or more
Dry, shady and cool, ventilation simultaneously pays attention to rain-proof, and anti-sunshine and mouse suffer from.
In certain specific embodiments of the invention, the beverage obtained using preparation method of the invention has product
Corresponding color, exquisiteness, uniformity；Flavor (based on peanut, fibert), free from extraneous odour, no foreign odor are corresponded to product；Uniform and smooth
Emulsion, no layering allow slightly to precipitate on a small quantity after being long placed in, but remain to uniformity after shaking up；What is be visible by naked eyes is external
Impurity；Density is more than or equal to 1.02g/cm3, protein content is more than or equal to 0.5g/100g；Fat content is more than or equal to 1.5g/
100g；Soluble solid content is 9-10Brix；Total plate count (cfu/ml): n=5, c=2, m=50, M=1000；Large intestine
Bacillus (MPN/100ml): n=5, c=2, m=1, M=5；Mould/saccharomycete (cfu/ml)≤20.
Embodiment
In following embodiment and comparative examples, the nut spreads of use meet condition shown in following table 1 to table 3:
1 organoleptic requirements of table
2 physical and chemical index of table
The method of inspection of nut spreads:
The extraction of peanut sample is carried out by method as defined in GB5491-85；
The measurement of moisture is executed by the GB5009.3-2003 method of inspection；
The measurement of protein is executed by the GB5009.5-2003 method of inspection；
The measurement of fat is executed by the GB5009.6-2003 method of inspection.
3 microbiological indicator of table
Embodiment 1
Beverage the preparation method is as follows:
1. weighing nut spreads to be added in the material cylinder apparatus in mill beans room, 5 times of 85-90 DEG C of RO hot water (quality of hot water are added
It is 5 times of nut spreads quality) stirring 10min, 10min is sheared, it is spare after 25Mpa homogeneous, 150 mesh screens are crossed, tune is squeezed into
Distribution tank；
2. RO hot water (73 DEG C, the quality of hot water is 5 times of white granulated sugar gross mass) evolution sugar bowl is added, by stabilizer with it is white
Feed intake after granulated sugar (quality of white granulated sugar be about stabilizer quality 2 times) is dry-mixed, by casein sodium and white granulated sugar (white granulated sugar
Quality is about 3 times of casein sodium quality) it is dry-mixed after feed intake, be dissolved into high speed shear 10 minutes without the saturating of white particle
Gelatin body, then add white granulated sugar and continue to mix for shear agitation 10 minutes, it sieves with 100 mesh sieve and squeezes into blend tank；
It is deployed 3. being put into after vitamin E, salt are stirred evenly with 10 times of stainless steel barrel clean of water respectively；Weigh concentration fruit
It is (i.e. reverse osmosis that 25 times of (20kg) RO water are added in stainless steel barrel in juice (including Cranberry fruit juice and blueberry juice mass ratio are 1:1)
Water) stirring, 20% sodium bicarbonate of fruit juice total amount is added, tests after pH spare (pH value control is in 6.5-7.0 after adjusting), investment
Blend tank；It weighs 1.25 times of fruit juice total amount of sodium bicarbonate RO water 20 times of fruit juice total amount (quality of RO water be) is added and melt, add
Enter blend tank；
4. adding RO water constant volume (constant volume temperature is 65 DEG C) in dispensing cylinder, stirs 10 minutes, survey pH (7.13), fruit juice is added
The sodium bicarbonate (sodium bicarbonate is added three times, and the amount being added every time is 0.1 parts by weight) of gross weight 50% or so, makes system final pH
7.39, detection solid content crosses 200 meshes (determining according to field condition) homogeneous afterwards 9 or so；
5. carrying out 35MPa homogeneous to the feed liquid after homogeneous in step 4 under conditions of 75 DEG C or so, solid content contains after homogeneous
Amount 9 or so；
6. the later feed liquid of 40MPa homogeneous in step 5 is sterilized under the conditions of 140 DEG C；
Wherein, nut spreads include the raw material of following parts by weight: 7 parts of peanut butter, 15 parts of fibert sauce, 8 parts of walnut cream, pine nut sauce
0.1 part, green 0.1 part of jam, 0.1 part of Ba Danmu sauce, 0.1 part of Hawaii jam and happy 0.1 part of jam.
Embodiment 2
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that:
Nut spreads include the raw material of following parts by weight: 5 parts of peanut butter, 13 parts of fibert sauce, 6 parts of walnut cream, pine nut sauce 0.05
Part, green 0.05 part of jam, 0.05 part of Ba Danmu sauce, 0.05 part of Hawaii jam and happy 0.05 part of jam.
Embodiment 3
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that:
Nut spreads include the raw material of following parts by weight: 9 parts of peanut butter, 17 parts of fibert sauce, 10 parts of walnut cream, pine nut sauce 0.15
Part, green 0.15 part of jam, 0.15 part of Ba Danmu sauce, 0.15 part of Hawaii jam and happy 0.15 part of jam.
Embodiment 4
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that: sterilising temp is 139 in step 6
℃。
Embodiment 5
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that: sterilising temp is 141 in step 6
℃。
Embodiment 6
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that: sterilising temp is 130 in step 6
℃。
Embodiment 7
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that: sterilising temp is 150 in step 6
℃。
Embodiment 8
The preparation method is the same as that of Example 1 for beverage in the present embodiment, the difference is that: in dispensing cylinder top opening one in step 4
Sodium bicarbonate is added in secondary property.
Comparative example 1
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that:
Nut spreads include the raw material of following parts by weight: 3 parts of peanut butter, 10 parts of fibert sauce, 4 parts of walnut cream, pine nut sauce 0.01
Part, green 0.01 part of jam, 0.01 part of Ba Danmu sauce, 0.01 part of Hawaii jam and happy 0.01 part of jam.
Comparative example 2
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that:
Nut spreads include the raw material of following parts by weight: 11 parts of peanut butter, 19 parts of fibert sauce, 12 parts of walnut cream, pine nut sauce 0.2
Part, green 0.2 part of jam, 0.2 part of Ba Danmu sauce, 0.2 part of Hawaii jam and happy 0.2 part of jam.
Comparative example 3
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that being free of peanut butter in nut spreads.
Comparative example 4
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that being free of fibert sauce in nut spreads.
Comparative example 5
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that being free of walnut cream in nut spreads.
Comparative example 6
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that being free of pine nut sauce in nut spreads.
Comparative example 7
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that without pine nut sauce and green in nut spreads
Root jam.
Comparative example 8
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that being free of pine nut sauce, Ba Dan in nut spreads
The wooden sauce and Bi Gen jam.
Comparative example 9
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that being free of pine nut sauce, Ba Dan in nut spreads
The wooden sauce, Hawaii jam and Bi Gen jam.
Comparative example 10
The preparation method is the same as that of Example 1 for beverage in this comparative example, the difference is that nut spreads are not used in raw material, but
Using the corresponding nut of each nut spreads, and the dosage of each nut is identical as the dosage of corresponding nut spreads respectively.
Test example
Beverage in embodiment 1-8 and comparative example 1-10 is carried out stability analysis test, and (wherein, stability analysis is surveyed
The specific method of examination is that beverage is placed under the conditions of room temperature (25 DEG C) to store 30 days to observe whether beverage has layering and mouth later
Taste variation), test result is as follows shown in table 4:
Table 4
Measure the protein content of beverage, fat content, soluble solid content, bacterium colony in each embodiment and comparative example
(wherein, the measuring method of protein content is GB 5009.5-2016 first for sum, Escherichia coli sum and saccharomycete sum
Method；Determination of fat method is the second method of GB5009.6-2016；The measuring method of soluble solid content is GB/T
12143-2008 compound microcapsule；The measuring method of total plate count is GB 4789.2-2016；The measuring method of Escherichia coli sum
For GB 4789.3-2016 colony counting method；The measuring method of saccharomycete sum is GB 4789.15-2016), test result is shown in
The following table 5:
Table 5
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of beverage, which is characterized in that including nut spreads and fruit juice, wherein the nut spreads include the original of following parts by weight
Material:
0.05-0.15 parts, green 5-9 parts of peanut butter, 13-17 parts of fibert sauce, 6-10 parts of walnut cream, pine nut sauce jam 0.05-
0.15 part, 0.05-0.15 parts of Ba Danmu sauce, jam 0.05-0.15 parts of Hawaii and happy 0.05-0.15 parts of jam.
2. beverage according to claim 1, which is characterized in that the nut spreads include the raw material of following parts by weight:
0.08-0.13 parts, green 7-8 parts of peanut butter, 14-16 parts of fibert sauce, 7-9 parts of walnut cream, pine nut sauce jam 0.08-0.13
Part, 0.08-0.13 parts of Ba Danmu sauce, jam 0.08-0.13 parts of Hawaii and happy 0.08-0.13 parts of jam；
Preferably, the nut spreads include the raw material of following parts by weight:
7 parts of peanut butter, 15 parts of fibert sauce, 8 parts of walnut cream, 0.1 part, green 0.1 part of jam of pine nut sauce, 0.1 part of Ba Danmu sauce, summer
0.1 part of the smooth jam of prestige and happy 0.1 part of jam.
3. beverage according to claim 1 or 2, which is characterized in that the mass ratio of the nut spreads and the fruit juice is
140-160:1；
Preferably, the fruit juice includes Cranberry Juice Cocktail and/or blueberry juice；
Preferably, the beverage further includes at least one of the additive of following parts by weight:
Sugared 55-65 parts by weight, casein sodium 1-2 parts by weight, vitamin E 0.02-0.04 parts by weight, stabilizer 2-4 parts by weight,
Sodium bicarbonate 0.5-0.6 parts by weight, water 850-950 parts by weight and salt 0.2-0.5 parts by weight；
Preferably, the stabilizer includes the stabilizer of model HBT-PV701/1.
4. beverage according to claim 1 or 2, which is characterized in that during preparing the nut spreads include to heavily fortified point
The step of fruit is heated, the temperature of the heating are 120-150 DEG C.
5. beverage according to claim 1, which is characterized in that the beverage includes bottled drink, tinned drink and bucket
At least one of dixie cup.
6. a kind of preparation method of the described in any item beverages of claim 1-5 characterized by comprising by nut spreads and fruit
Juice mixing, obtains the beverage；
Preferably, the nut spreads, the fruit juice are mixed with additive, obtains the beverage.
7. preparation method according to claim 6, which is characterized in that the nut spreads are by the first pretreatment, and described the
One pretreatment includes: the step of carrying out the first homogeneous to the nut spreads；
Preferably, first homogeneous, the mass ratio of the nut spreads and water are carried out after the nut spreads being mixed with water again
For 1:4-6；
Preferably, the pressure of first homogeneous is 24-26MPa.
8. preparation method according to claim 6 or 7, which is characterized in that the fruit juice is into crossing the second pretreatment, and described the
Two pretreatments include: the step of adjusting the pH to 6.5-7 of the fruit juice；
Preferably, the pH of the fruit juice is adjusted using sodium bicarbonate, the mass ratio of the fruit juice and sodium bicarbonate is 4-6:1.
9. preparation method according to claim 6, which is characterized in that including: of the preparation method sugar obtains sugar juice,
The sugar juice, the nut spreads are mixed with the fruit juice, obtain the beverage；
Preferably, describedization sugar includes: that the first sugar is carried out the second homogenization, in the product after second homogenization
The second sugar is added and carries out third homogenization；
Preferably, describedization sugar includes by the mixing of the mixture of casein sodium and tetrose and stabilizer, third sugar and water
The step of carrying out the second homogenization after object mixing；
Preferably, the mass ratio of the stabilizer and the third sugar is 1.5-2.5:1；
Preferably, the mass ratio of the casein sodium and the tetrose is 2-4:1；
Preferably, the time of second homogeneous is 8-12 minutes；
Preferably, the time of the third homogeneous is 8-12 minutes；
Preferably, it mixes, obtains with the fruit juice again after the sugar juice and the nut spreads being mixed with vitamin E and salt
To the beverage.
10. preparation method according to claim 6, which is characterized in that by it is described nut spreads are mixed with fruit juice after pass through
Allotment is crossed, obtains the beverage, the allotment includes: that sodium bicarbonate is added by several times into the mixture of the nut spreads and fruit juice；
Preferably, divide 2-4 addition sodium bicarbonate；
Preferably, the amount that sodium bicarbonate is added every time is 0.04-0.25 parts by weight；
Preferably, it is added after sodium bicarbonate, the pH of the mixture of the nut spreads and fruit juice is 7-7.5；
Preferably, solid content is 8.5-9.5 in the mixture after allotment；
Preferably, the preparation method further include: the mixture of the nut spreads and fruit juice after the allotment sterilizes
The step of；
Preferably, the sterilizing is carried out under the conditions of 139-141 DEG C, the time of the sterilizing is 20-40s.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111248291A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Compound nut beverage with balanced essential fatty acid proportion and preparation method thereof |
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