CN112006106A - Tiger nut beverage and preparation method thereof - Google Patents
Tiger nut beverage and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention provides a tiger nut beverage and a preparation method thereof, the tiger nut beverage adopts specially processed tiger nut powder and tiger nut oil as raw materials, and nutritional ingredients in tiger nuts can be stored in the beverage to the maximum extent through two layers, so that the prepared tiger nut beverage is richer in nutrition; the production process of the beverage only needs the working procedures of water bath stirring, homogenization, filtration and disinfection, the flow process is simple, the link of loss of the nutrient components in the tiger nuts is effectively reduced, and the nutrient components in the tiger nuts are further completely reserved. The tiger nut beverage is filtered during production of tiger nut powder and preparation of the beverage, so that the prepared tiger nut beverage is more delicate in taste, the temperature in the production process is not too high, the scorched taste cannot be generated, no additive which is not in accordance with the national standard is added, the optimal flavor of tiger nuts is completely preserved, and the mouth feeling of the tiger nut beverage is better compared with that of other tiger nut beverages.
Description
Technical Field
The invention relates to the field of plant drinks, in particular to a tiger nut drink and a preparation method thereof.
Background
Tiger nut, also known as Cyperus esculentus, is a plant native to Mediterranean region, introduced into China from the former Soviet Union in the last century, and starts to plant in large quantity, the tiger nuts mainly harvest the tuberous roots which are longer than the underground, the roots of the tiger nuts are rich in grease, therefore, the tiger nut is commonly used for extracting oil, and researches in recent years show that the tiger nut contains a large amount of trace elements required by human bodies, wherein the magnesium-containing medicament contains a large amount of macroelements such as phosphorus, magnesium, potassium, calcium and the like, has good curative effect on the problems of myocardial necrosis, myocardial infarction, metabolic alkalosis, arteriosclerosis, cardiovascular diseases, gastric tumors, arthritis, gastric stones, leukemia, diabetes, cataract, auditory dysesthesia, otosclerosis, organ aging, bone deformation, abnormal membranes, connective tissue defects, convulsion and the like caused by magnesium deficiency of human bodies, meanwhile, the fertilizer also contains other trace elements such as iron, copper, zinc, manganese and the like which are necessary elements for human life.
However, the daily oil intake of human body should not exceed 25g, therefore, the eating of the tiger nut oil can not effectively absorb a plurality of elements in the tiger nuts, although the daily oil intake of human body has certain limit, the human body needs to supplement a large amount of water every day, if the tiger nuts are made into the beverage, the plurality of elements in the tiger nuts can be fully absorbed on the premise of satisfying the requirement of the daily sufficient water intake of human body, but the current tiger nut beverage is few and few, the invention patent with the patent application number of CN201110116075.2 discloses a cyperus esculentus beverage and a preparation method thereof, the cyperus esculentus is made into the cyperus esculentus beverage with the baking flavor of the cyperus esculentus through crushing, screening, roasting, dissolving and pulping, utilizing biological enzyme to degrade, then blending, homogenizing, microwave sterilizing and the like, but the taste of the cyperus esculentus beverage is too unique and is difficult to be, the preparation method is complex, the loss of nutrient components is serious in the production process, and the nutrient components in the cyperus esculentus cannot be concentrated into the beverage to the maximum extent.
Therefore, there is a need for a tiger nut beverage and a preparation method thereof, which can improve the taste of the tiger nut beverage, have a simple preparation method and less nutrition loss, and can maximally preserve the nutritional ingredients in the tiger nuts.
Disclosure of Invention
The invention aims to provide a tiger nut beverage and a preparation method thereof, and aims to solve the problems that the existing tiger nut beverage is poor in taste, complex in preparation method, serious in loss of nutrient components in the production process, and incapable of preserving the nutrient components in tiger nuts to the maximum extent.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a tiger nut beverage which is prepared from the following raw materials in parts by mass: 5-10 parts of tiger nut powder, 0.5-1 part of tiger nut oil, 1-3 parts of sweetening agent, 0.01-0.1 part of emulsifier, 0.01-0.1 part of thickening agent, 0.01-0.2 part of pH regulator, 0.01-0.05 part of antioxidant preservative, 0.03 part of edible essence, 100 parts of total and the balance of purified water,
the processing method of the tiger nut powder comprises the following steps:
(1) selecting the tiger nuts with full pulp, no mildew and no worm damage, cleaning and drying the tiger nuts, and keeping the moisture on the surfaces of the tiger nuts for later use;
(2) baking the dried tiger nuts with surface moisture at 75-85 ℃ until the water content is lower than 4.5%;
(3) and (3) crushing and grinding the baked tiger nuts, and sieving the ground tiger nut particles by a 200-mesh sieve to obtain the tiger nut powder.
The processing method of the tiger nut oil comprises the following steps:
(1) selecting the tiger nuts with full pulp, no mildew and no worm damage, cleaning and drying the tiger nuts, and keeping the moisture on the surfaces of the tiger nuts for later use;
(2) extracting oily liquid of the tiger nuts by adopting a cold pressing mode to obtain primary oil, and controlling the cold pressing temperature to be 35-45 ℃;
(3) extracting the primary oil by steam distillation to obtain the tiger nut oil.
Preferably, the sweetener is one or a combination of several of white granulated sugar, xylitol, high fructose corn syrup and stevioside in any proportion.
Preferably, the emulsifier is one of mono-diglycerol fatty acid ester, sucrose fatty acid ester or sodium stearoyl lactylate.
Preferably, the thickener is one of xanthan gum or sodium caseinate or sodium tripolyphosphate.
Preferably, the pH regulator adopts one or the combination of sodium carbonate and sodium bicarbonate in any proportion
Preferably, the antioxidant preservative adopts D-sodium erythorbate.
A method of preparing a tiger nut beverage, the method of preparation comprising the steps of:
(1) taking a water bath container, adding the tiger nut powder and purified water, mixing, carrying out water bath and continuously stirring, wherein the water bath temperature is 80-90 ℃, the stirring speed is 30-60 r/min, and the stirring time is 1h to obtain tiger nut slurry;
(2) pouring the tiger nut paste into a homogenizing container, dissolving the tiger nut oil, the sweetener, the emulsifier and the thickening agent with purified water, adding the solution into the tiger nut paste, and homogenizing;
(3) filtering the homogenized tiger nut pulp, and filtering into a heat-preservation container to obtain a tiger nut beverage semi-finished product;
(4) adding an antioxidant preservative and edible essence into the semi-finished product of the tiger nut beverage, and carrying out heat preservation and stirring, wherein the heat preservation temperature is 55-65 ℃, the stirring speed is 20-30 r/min, and the stirring time is 20 min;
(5) adding a pH regulator into the semi-finished product of the tiger nut beverage to regulate the pH value to 6.5-7.5;
(6) and finally, filtering the semi-finished product of the tiger nut beverage, performing instant high-temperature sterilization treatment after filtering, and performing aseptic filling to obtain the tiger nut beverage.
Preferably, the pressure of the homogenization treatment is 20-35 MPa, and the temperature is 65-75 ℃.
Preferably, the filtering treatment adopts 240-mesh gauze filtering.
Preferably, the temperature of the instant high-temperature sterilization treatment is 110-130 ℃ and the time is 5-8 s.
Compared with the prior art, the invention has the following beneficial technical effects:
1. according to the tiger nut beverage and the preparation method thereof, the tiger nut powder and the tiger nut oil which are subjected to special treatment are used as raw materials, so that the nutritional ingredients in the tiger nuts can be stored in the beverage to the maximum extent through two layers, and the prepared tiger nut beverage is richer in nutrition.
2. According to the tiger nut beverage and the preparation method thereof, only water bath stirring, homogenizing, filtering and sterilizing are needed in the production process of the beverage, the process is simple, the link of loss of the nutritional ingredients in the tiger nuts is effectively reduced, and the nutritional ingredients in the tiger nuts are further completely reserved.
3. According to the tiger nut beverage and the preparation method thereof, the tiger nut powder and the blended beverage are filtered, so that the prepared tiger nut beverage is more delicate in taste, the temperature in the production process is not too high, the scorched taste is not generated, no additive which does not meet the national standard is added, the optimal flavor of the tiger nut is completely preserved, and the mouth feel of the tiger nut beverage is better compared with that of other tiger nut beverages.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention aims to provide a tiger nut beverage and a preparation method thereof, which adopt tiger nut powder and tiger nut oil which are specially processed as raw materials to solve the problems that the existing tiger nut beverage is poor in taste, complex in preparation method, serious in loss of nutrient components in the production process and incapable of preserving the nutrient components in the tiger nuts to the maximum extent.
The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
Example 1:
the embodiment provides a tiger nut beverage, which comprises the following raw materials in parts by mass:
| raw materials | Mass portion of | Raw materials | Mass portion of |
| Tiger nut powder | 5 | Sodium bicarbonate | 0.03 |
| Tiger nut oil | 0.5 | D-Isoascorbic acid sodium salt | 0.03 |
| White granulated sugar | 3 | Edible essence | 0.03 |
| Mono-diglycerol fatty acid ester | 0.02 | Purified water | Balance of |
| Xanthan gum | 0.08 |
The preparation method of the tiger nut beverage provided by the embodiment comprises the following steps: firstly, preparing tiger nut powder and tiger nut oil, selecting tiger nuts with full pulp, no mildew and no worm damage, cleaning and drying surface moisture, baking one half of the tiger nuts, controlling the baking temperature at 80 ℃ until the water content reaches 3%, so that not only can the tiger nuts be quickly dehydrated, but also the tiger nuts can be prevented from being burnt and the taste of the tiger nuts can be guaranteed, the baked tiger nuts are crushed and ground by using a superfine grinder, and then are sieved by 200 meshes to obtain the tiger nut powder, so that the prepared tiger nut beverage is more delicate in taste; extracting oily liquid of other half of the tiger nuts by using a cold oil press to obtain primary oil, controlling the cold pressing temperature to be 40 ℃, extracting essence of the primary oil by using a steam distillation method on a distillation device to obtain the tiger nut oil, and adopting two tiger nuts in different states as raw materials to maximally retain the nutritional ingredients of the tiger nuts.
Secondly, taking a water bath kettle with the volume of 150L, putting 5kg of tiger nut powder into the kettle, adding 80kg of purified water for mixing, carrying out water bath and continuously stirring by using a stirrer, wherein the water bath temperature is 85 ℃, the stirring speed is 40r/min, and the stirring time is 1h to obtain tiger nut slurry, so that the tiger nut slurry is prevented from being directly heated and burnt, the taste is not influenced, and meanwhile, the loss of nutritional ingredients is avoided; then, the tiger nut pulp is moved into a homogenizing tank with the volume of 150L, 0.5kg of tiger nut oil, 3kg of white granulated sugar serving as a sweetening agent, 0.02kg of mono-diglycerol fatty acid ester serving as an emulsifying agent and 0.08kg of xanthan gum serving as a thickening agent are dissolved by 11.31kg of purified water and then added into the tiger nut pulp for homogenizing treatment, the pressure of the homogenizing treatment is 20-35 MPa, the temperature is 65-75 ℃, the texture of the beverage is more uniform and mellow through the homogenizing treatment, the taste of the beverage is further improved, the nutritional ingredients in the tiger nut powder and the tiger nut oil can be effectively volatilized into the beverage, and the loss of the nutritional ingredients can not be caused; filtering the homogenized tiger nut slurry into a 150L heat-preservation tank through a 240-mesh gauze, and filtering again to further refine the tiger nut beverage to obtain a semi-finished tiger nut beverage.
Finally, adding 0.03kg of D-sodium erythorbate as an antioxidant preservative and 0.03kg of edible essence into the semi-finished product of the tiger nut beverage, preserving heat, stirring by using a stirrer, wherein the preserving heat temperature is 60 ℃, the stirring speed is 25r/min, and the stirring time is 20min, so that the semi-finished product of the tiger nut beverage is more uniform and can keep a fresh taste for a long time, then adding 0.03kg of sodium bicarbonate as a pH regulator into the semi-finished product of the tiger nut beverage to regulate the pH value to 7.2, wherein the beverage with the pH value is most suitable for human body to absorb and regulate the acid-base balance of intestines and stomach of the human body, finally filtering the semi-finished product of the tiger nut beverage with the regulated pH value, wherein a filtering tool is a 240-mesh gauze, so that the beverage has no granular sensation, and the filtered beverage is sterilized in an instant high-temperature sterilization machine at the temperature of 120 ℃ for 6s to ensure that the beverage does, and then filling in a sterile environment, thus obtaining the tiger nut beverage provided by the embodiment.
The tiger nut beverage provided by the embodiment has relatively low content of tiger nut components, can meet the requirement of ingestion of various trace elements required by children, has a fresh and sweet taste, is suitable for children and hypoglycemia crowds to drink, and can not exceed 80 ℃ after being heated and drunk.
Example 2:
the embodiment provides a tiger nut beverage, which comprises the following raw materials in parts by mass:
the tiger nut beverage provided by the embodiment is relatively moderate in content of tiger nut components, more fragrant and concentrated in taste compared with the tiger nut beverage in the embodiment 1, proper in sugar degree, suitable for non-hyperglycaemic people and not higher than 80 ℃ when being drunk in a heating mode.
In this example, the production method and the like were the same as in example 1 except that the amount of the raw materials used was different from that in example 1.
Example 3:
the embodiment provides a tiger nut beverage, which comprises the following raw materials in parts by mass:
| raw materials | Mass portion of | Raw materials | Mass portion of |
| Tiger nut powder | 10 | Sodium bicarbonate | 0.08 |
| Tiger nut oil | 1 | D-Isoascorbic acid sodium salt | 0.03 |
| White granulated sugar | 1 | Edible essence | 0.03 |
| Mono-diglycerol fatty acid ester | 0.08 | Purified water | Balance of |
| Xanthan gum | 0.08 |
The tiger nut beverage provided by the embodiment has relatively high content of tiger nut components, rich flavor of tiger nuts, mellow mouthfeel compared with the tiger nut beverages in embodiments 1 and 2, and low sugar content, is suitable for people with hyperglycemia, and can not exceed 80 ℃ when being drunk by heating.
The production method and the like in this example were the same as in examples 1 and 2, except that the amount of the raw materials used was different from those in examples 1 and 2.
The tiger nut beverages in the embodiments 1 to 3, walnut milk of a certain brand, almond milk of a certain brand and tiger nut beverages of a certain brand on the market at present are detected at the same time, the detection items are the conditions of nutrient components contained in the six beverages, and the conditions of elements contained in the six beverages are detected by a flame atomic absorption method, and the detection results are as follows:
table of nutritional ingredients for Tiger nut beverages of example 1
The content of various elements in the tiger nut beverage of example 1
| Element(s) | Content (μ g/g) |
| Zinc | 70.30 |
| Copper (Cu) | 45.60 |
| Manganese oxide | 39.40 |
| Iron | 133.05 |
| Magnesium alloy | 452.30 |
| Potassium salt | 2564.15 |
| Calcium carbonate | 558.40 |
| Phosphorus (P) | 332.75 |
Table of nutritional ingredients for Tiger nut beverages of example 2
| Item | Per 100mL | NRV％ |
| Energy of | 302kj | 3％ |
| Protein | 2.1g | 4％ |
| Fat | 2.1g | 5％ |
| Cholesterol | 0mg | 0％ |
| Carbohydrate compound | 9.2g | 4％ |
| -sugar | 2.8g | |
| Sodium salt | 49mg | 3％ |
The content of various elements in the tiger nut beverage of example 2
| Element(s) | Content (μ g/g) |
| Zinc | 81.35 |
| Copper (Cu) | 55.10 |
| Manganese oxide | 52.35 |
| Iron | 154.30 |
| Magnesium alloy | 557.90 |
| Potassium salt | 2854.35 |
| Calcium carbonate | 625.75 |
| Phosphorus (P) | 395.40 |
Table of nutritional ingredients for Tiger nut beverages of example 3
| Item | Per 100mL | NRV％ |
| Energy of | 339kj | 3％ |
| Protein | 2.4g | 4％ |
| Fat | 2.3g | 5％ |
| Cholesterol | 0mg | 0％ |
| Carbohydrate compound | 10.6g | 4％ |
| -sugar | 2.2g | |
| Sodium salt | 56mg | 3％ |
The content of various elements in the tiger nut beverage of example 3
Nutrient composition table for certain brand walnut milk beverage
| Item | Per 100mL | NRV％ |
| Energy of | 153kj | 2％ |
| Protein | 0.6g | 1％ |
| Fat | 2.2g | 4％ |
| Cholesterol | 0mg | 0％ |
| Carbohydrate compound | 3.6g | 1％ |
| -sugar | 3.5g | |
| Sodium salt | 20mg | 1％ |
Multi-element content meter for certain brand of walnut milk beverage
| Element(s) | Content (μ g/g) |
| Zinc | 56.25 |
| Copper (Cu) | 36.50 |
| Manganese oxide | 27.00 |
| Iron | 99.45 |
| Magnesium alloy | 241.00 |
| Potassium salt | 1929.50 |
| Calcium carbonate | 445.30 |
| Phosphorus (P) | 102.20 |
Nutrient component list of certain brand almond juice beverage
Multi-element content meter for certain brand of walnut milk beverage
| Element(s) | Content (μ g/g) |
| Zinc | 44.35 |
| Copper (Cu) | 38.70 |
| Manganese oxide | 19.35 |
| Iron | 100.15 |
| Magnesium alloy | 355.45 |
| Potassium salt | 1078.50 |
| Calcium carbonate | 547.55 |
| Phosphorus (P) | 111.05 |
Nutrient composition table for certain brand of tiger nut beverage
| Item | Per 100mL | NRV％ |
| Energy of | 131kj | 2％ |
| Protein | 0.6g | 1％ |
| Fat | 1.5g | 2％ |
| Cholesterol | 0 | 0％ |
| Carbohydrate compound | 3.8g | 1％ |
| -lactose | 0 | 0％ |
| Sodium salt | 18mg | 1％ |
Multi-element content meter for certain brand of tiger nut beverage
The detection results show that compared with the existing walnut milk, almond milk and tiger nut beverage, the tiger nut beverage provided by the invention has the advantages that the energy, protein and carbohydrate contents are higher, the fat and sodium contents are relatively lower, the problems of obesity and the like caused by excessive absorption of fat can be effectively prevented, the sodium content is low, the risks of hypertension and cardiovascular diseases are reduced, harmful substances such as cholesterol and the like are not contained, and the content of various elements of the tiger nut beverage provided by the invention is higher than that of other existing vegetable protein beverages in terms of various elements.
The principle and the implementation mode of the invention are explained by applying specific examples, and the description of the above examples is only used for helping understanding the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In summary, this summary should not be construed to limit the present invention.
Claims (10)
1. A tiger nut beverage is characterized in that: the tiger nut beverage comprises the following raw materials in parts by mass: 5-10 parts of tiger nut powder, 0.5-1 part of tiger nut oil, 1-3 parts of sweetening agent, 0.01-0.1 part of emulsifier, 0.01-0.1 part of thickening agent, 0.01-0.2 part of pH regulator, 0.01-0.05 part of antioxidant preservative, 0.03 part of edible essence, 100 parts of total and the balance of purified water,
the processing method of the tiger nut powder comprises the following steps:
(1) selecting the tiger nuts with full pulp, no mildew and no worm damage, cleaning and drying the tiger nuts, and keeping the moisture on the surfaces of the tiger nuts for later use;
(2) baking the dried tiger nuts with surface moisture at 75-85 ℃ until the water content is lower than 4.5%;
(3) and (3) crushing and grinding the baked tiger nuts, and sieving the ground tiger nut particles by a 200-mesh sieve to obtain the tiger nut powder.
The processing method of the tiger nut oil comprises the following steps:
(1) selecting the tiger nuts with full pulp, no mildew and no worm damage, cleaning and drying the tiger nuts, and keeping the moisture on the surfaces of the tiger nuts for later use;
(2) extracting oily liquid of the tiger nuts by adopting a cold pressing mode to obtain primary oil, and controlling the cold pressing temperature to be 35-45 ℃;
(3) extracting the primary oil by steam distillation to obtain the tiger nut oil.
2. The tiger nut beverage of claim 1, wherein: the sweetener is one or a combination of several of white granulated sugar, xylitol, high fructose corn syrup and stevioside in any proportion.
3. The tiger nut beverage of claim 1, wherein: the emulsifier is one of mono-diglycerol fatty acid ester, sucrose fatty acid ester or sodium stearoyl lactylate.
4. The tiger nut beverage of claim 1, wherein: the thickening agent is xanthan gum or sodium caseinate or sodium tripolyphosphate.
5. The tiger nut beverage of claim 1, wherein: the pH regulator adopts one or the combination of sodium carbonate and sodium bicarbonate in any proportion.
6. The tiger nut beverage of claim 1, wherein: the antioxidant preservative adopts D-sodium erythorbate.
7. A method of preparing a tiger nut beverage as claimed in any one of claims 1 to 6, wherein the method comprises the steps of: the preparation method comprises the following steps:
(1) taking a water bath container, adding the tiger nut powder and purified water, mixing, carrying out water bath and continuously stirring, wherein the water bath temperature is 80-90 ℃, the stirring speed is 30-60 r/min, and the stirring time is 1h to obtain tiger nut slurry;
(2) pouring the tiger nut paste into a homogenizing container, dissolving the tiger nut oil, the sweetener, the emulsifier and the thickening agent with purified water, adding the solution into the tiger nut paste, and homogenizing;
(3) filtering the homogenized tiger nut pulp, and filtering into a heat-preservation container to obtain a tiger nut beverage semi-finished product;
(4) adding an antioxidant preservative and edible essence into the semi-finished product of the tiger nut beverage, and carrying out heat preservation and stirring, wherein the heat preservation temperature is 55-65 ℃, the stirring speed is 20-30 r/min, and the stirring time is 20 min;
(5) adding a pH regulator into the semi-finished product of the tiger nut beverage to regulate the pH value to 6.5-7.5;
(6) and finally, filtering the semi-finished product of the tiger nut beverage, performing instant high-temperature sterilization treatment after filtering, and performing aseptic filling to obtain the tiger nut beverage.
8. The method of making a tiger nut beverage of claim 7, wherein: the pressure of the homogenization treatment is 20-35 MPa, and the temperature is 65-75 ℃.
9. The method of making a tiger nut beverage of claim 7, wherein: the filtering treatment adopts 240-mesh gauze for filtering.
10. The method of making a tiger nut beverage of claim 7, wherein: the temperature of the instantaneous high-temperature sterilization treatment is 110-130 ℃, and the time is 5-8 s.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102504935A (en) * | 2011-10-12 | 2012-06-20 | 王广新 | Method for pressing Cyperus esculentus oil at ultralow temperature and pressing equipment thereof |
| CN102524884A (en) * | 2011-12-09 | 2012-07-04 | 湖北欧博美生态食品有限公司 | Preparation method of multi-flavor cyperus esculentus fruit beverage |
| CN102669530A (en) * | 2011-03-07 | 2012-09-19 | 全龙浩 | Preparation method for cyperus esculentus powder |
| CN107183647A (en) * | 2017-07-03 | 2017-09-22 | 湖北工业大学 | A kind of preparation method of the full powder of instant type cyperue esculentus |
| CN109303117A (en) * | 2018-12-04 | 2019-02-05 | 安徽每日六八生物科技有限公司 | A kind of Macadimia nut protein beverage and its processing method |
-
2019
- 2019-05-29 CN CN201910483891.3A patent/CN112006106A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669530A (en) * | 2011-03-07 | 2012-09-19 | 全龙浩 | Preparation method for cyperus esculentus powder |
| CN102504935A (en) * | 2011-10-12 | 2012-06-20 | 王广新 | Method for pressing Cyperus esculentus oil at ultralow temperature and pressing equipment thereof |
| CN102524884A (en) * | 2011-12-09 | 2012-07-04 | 湖北欧博美生态食品有限公司 | Preparation method of multi-flavor cyperus esculentus fruit beverage |
| CN107183647A (en) * | 2017-07-03 | 2017-09-22 | 湖北工业大学 | A kind of preparation method of the full powder of instant type cyperue esculentus |
| CN109303117A (en) * | 2018-12-04 | 2019-02-05 | 安徽每日六八生物科技有限公司 | A kind of Macadimia nut protein beverage and its processing method |
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