CN1129374C - Fresh chestnut juice (milk) and its preparation method - Google Patents
Fresh chestnut juice (milk) and its preparation method Download PDFInfo
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- CN1129374C CN1129374C CN 00100266 CN00100266A CN1129374C CN 1129374 C CN1129374 C CN 1129374C CN 00100266 CN00100266 CN 00100266 CN 00100266 A CN00100266 A CN 00100266A CN 1129374 C CN1129374 C CN 1129374C
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- chinese chestnut
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Abstract
The present invention relates to a Chinese chestnut emulsion and mineral water beverage of vegetable protein with a slightly alkaline property and a preparing method thereof. The beverage is formed by the preparation of principal raw materials of Chinese chestnuts and mineral water, and subsidiary materials of sweetener, vegetable oil, a flavouring agent, an emulsifier, a stabilizing agent, an antioxidant, a regulating agent, etc. The present invention has the preparation method of fresh Chinese chestnut dew (milk) beverage that the Chinese chestnut is made into slurry after the Chinese chestnut is roughly ground, sieved and finely ground; the slurry is mixed with other materials; the fresh Chinese chestnut dew (milk) beverage is obtained after the steps that the gelatinization of the slurry is carried out; the slurry is degassed, sieved and homogenized; the instant high temperature sterilization, the filling, the secondary sterilization and the cold treatment of the slurry are carried out. The natural faint scent of the Chinese chestnuts is kept, and the beverage comprises rich mineral matter; the beverage is suitable for being absorbed by a human body; in addition, the beverage has the characteristics of simple processing and low energy consumption.
Description
Chinese chestnut is abundant in china natural resources, and it is wide to distribute, and is a kind of good health food, is of high nutritive value, and has nutritional labelings such as abundant calcium, phosphorus, protein, vitamin C, vitamin E.Eat something rare that can to control the waist pin unsuccessful, diseases such as extravasated blood swell and ache.Simultaneously, it is a kind ofly to have low in caloriesly, and low cholesterol is suitable for the food of modernized living needs.Frying Chinese chestnut price is higher on the market, and the clothing of peeling off is tasted very inconvenient.(see patent CN117369A and CN1118234A, two patents have become invalid patent though someone has developed Chinese chestnut nectar and chestnut drink.), but two kinds of its shortcomings of beverage are more: 1. and adopt boiling production to destroy the nutritional labeling of Chinese chestnut, lost a large amount of vitamin, can not well keep the natural flavor of Chinese chestnut, complex manufacturing, cost height.The Chinese chestnut nectar of foregoing invention (be with boil pulp directly allotment make) the taste stiff is not suitable for people and often drinks and quench one's thirst; The chestnut drink of foregoing invention is actually the full liquid juice beverage that does not contain pulp, according to the criteria for classification of soft drink " People's Republic of China (PRC) country " platymiscium protein beverage not, lacks nutrition through boiling again; 3. above-mentioned two kinds of beverages are because the emulsifying agent, the additive that use are faintly acid or acidity more, do not add alkaline conditioner and change the characteristic that its beverage has faintly acid or acidity, so being acidic beverages, former beverage easily cause the protein component in the chestnut drink in sour environment, to precipitate, its emulsified state is affected, and acid food also is unfavorable for absorption of human body; 4. the antioxidant of above-mentioned two kinds of beverages is selected different vitamin C for use, and its shortcoming is can not directly be absorbed by the body after entering human body, incomplete being absorbed of ability after the conversion, and can not bring into play the effect of vitamin C to human body.Chinese chestnut adopt high temperature promptly the temperature more than 50 ℃ undress, occur recklessly roasting easily and turn black, can not keep the delicate flavour of Chinese chestnut.
The inventor then according to the characteristics of this dry fruit of Chinese chestnut, through constantly research, has developed a kind of above-mentioned two kinds of beverages that promptly are different from, and is better than the vegetable protein template chestnut milk beverage of above-mentioned two kinds of beverages again.Be characterized in: 1. after preparation, produce the allotment of emulsus virgin pulp liquid and make beverage, mouthfeel is soft, tissue is fine and smooth comfortable, delicious flavour, beautiful in colour, kept original nutritional labeling and the vitamin of Chinese chestnut, there are not layering and precipitation, keep the natural flavor of Chinese chestnut, reduced production process, reduced cost and energy consumption.2. this beverage alkaline conditioner is regulated its pH value for the pH value that 7.30-7.50 is alkalescent and human body is close, helps absorption of human body and reduces the precipitation of protein under acid condition.3. this beverage adopts vitamin C and vitamin E to make antioxidant, need not transform and can directly be absorbed by human body, and be good nutrition fortifier and quality improver.4. Chinese chestnut is adopted-10 ℃--and 1 ℃ of low-temperature exuviating is undressed and can be made Chinese chestnut pulp keep delicate flavour, avoids roasting blackout recklessly.
Its key component of Chinese chestnut milk beverage of the present invention is that (be by Chinese chestnut: water=1: 3-10 water is doubly made virgin pulp liquid by Chinese chestnut emulsus virgin pulp liquid 10-45%.) wherein solid content be 2-7%), vegetable oil 0.2-0.4%, sweetener 0.01-3.5% and 16-25%, flavouring agent 6-12.4ppm, emulsifying agent 0.5-1%, stabilizing agent 0.4-5%, antioxidant 0.04-0.1%, conditioning agent NaHCO
3Trace, mineral water or softening drinking water are formed in right amount.
Vegetable oil in the such scheme adopts salad oil, soya-bean oil, peanut oil, coconut oil, palm oil or olive wet goods vegetable oil to account for the 0.2-0.4% of gross mass.
Mineral water adopts low mineralization natural mineral water, NaHCO in the such scheme
3In order to regulate the acid-base value of beverage, make beverage be alkalescent, keeping the pH value is 7.30-7.50, close with the pH value of human body fluid.
Sweetener in the such scheme mainly refers to manually synthetic carbohydrate and honey or natural carbohydrate.
Flavouring agent in the such scheme is with maltol or ethyl maltol etc.
Emulsifying agent in the such scheme adopts sucrose fatty ester, Tripolyglycerol monostearates, Sodium Caseinate, lecithin, this Pan 60, monoglyceride, this Pan 65, this Pan 80 or sesbania gum.
Stabilizing agent in the such scheme adopts pectin, agar, sodium alginate, xanthans, carragheen, gelatin or compound adhesive (Japan produces).
Antioxidant in the such scheme adopts vitamin C, vitamin E or sodium ascorbate.
Preparation method of the present invention is: 1. Chinese chestnut sorted, clean, dry and put into vacuum drier at-10 ℃--quick-frozen 1-2h under 1 ℃ the condition, shelling is undressed.
2. chestnut kernel is put into the mineral water or the drinking water of low mineralization, soaked at normal temperatures more than the 6-12h, make Chinese chestnut be full water and send out granular.
3. Chinese chestnut is smashed to pieces and put into 3-10 water doubly through corase grind, the 80-150 order that sieves is made Chinese chestnut emulsus virgin pulp liquid, puts into colloid mill again and finish grindes, and makes refining.
4. sweetener, flavouring agent, emulsifying agent, vegetable oil, stabilizing agent, antioxidant are allocated in proportion, with the liquid after the allotment, Chinese chestnut refining liquid adds an amount of mineral water or drinking water mixes, wherein the Chinese chestnut virgin pulp liquid accounts for the 10-45% of gross mass, puts into the folder pot and is heated to 85 ℃ of-95 ℃ of gelatinization 2-5min.Use NaHCO
3Regulate the pH value to 7.30-7.50, the degassing thereafter, vacuum 200-300mmHg, 40 ℃-70 ℃ of temperature, the 200-300 order sieves.
5. by the principle that improves homogenizing effect, improve homogenization pressure one step valve and press 12.5-24.5MPa, secondary valve is pressed 40-60MPa; Improve homogenizing temperature, be controlled at 60 ℃-80 ℃; Increase homogeneous number of times 2-5 time, the granularity 2-5 μ behind the homogeneous.
6. TRANSIENT HIGH TEMPERATURE sterilization behind the homogeneous, temperature are 120 ℃-140 ℃, pressure 1-1.5MPa, time 10-15S.Thereafter can, re-pasteurization temperature are 110 ℃-130 ℃, and pressure is 0.8-1.2MPa, and time 10-15min cools off naturally or carries out segmentation cooling.
Beverage of the present invention is white in color or little yellow emulsion shape, and has the natural faint scent of Chinese chestnut, since the present invention be with Chinese chestnut and mineral water or soft drink water be that primary raw material is formulated, be rich in protein, amino acid, multivitamin and trace element and mineral matter, have nutrition and the effect of the Dietotherapy health that can production of sperm quenches one's thirst; Subtracting property a little less than beverage is, close with the pH value of human body fluid, help isobaric infiltration, be absorbed by the body, also avoided the precipitation of the protein in the beverage simultaneously, make its maintenance state of getting along swimmingly with each other; Adopt this law to simplify processing technology, reduced energy consumption and cost.
FB(flow block) is the technical process of preparation method of the present invention.
As follows by first example that the FB(flow block) technical process is made: dry after getting Chinese chestnut letter sorting, cleaning, put into vacuum drier, quick-frozen 1.5h under-5 ℃ condition, shelling is undressed.Get chestnut kernel 3Kg and put into mineral water or drinking water, soak 12h at normal temperatures, be water and send out granular.Water intaking is sent out the grain chestnut kernel with mineral water or drinking water 18Kg, makes the emulsus virgin pulp liquid through corase grind, 150 orders that sieve, and puts into the colloid mill correct grinding again, makes refining.Sweetener, flavouring agent, emulsifying agent, vegetable oil, stabilizing agent, the common 2.7Kg adding mineral water of antioxidant or drinking water 8.1Kg are allocated, getting the Chinese chestnut slurries that account for gross mass 35% then mixes, add mineral water or the drinking water 28.2Kg Chinese chestnut solid content is reached account for gross mass≤5 again, put into the gelatinization of folder pot, temperature is 85 ℃, time is 3min, uses NaHCO thereafter
3Adjust pH to 7.4 imports emulsion the vacuum receiver degassing again, vacuum 300mmHg, and 60 ℃ of temperature, 200 orders sieve.Homogeneous is handled, and a step valve is pressed 24MPa, and secondary valve is pressed 55MPa, and temperature is controlled at about 60 ℃, homogeneous 3 times, the granularity behind the homogeneous≤5 μ.Again the emulsion behind the homogeneous is carried out the TRANSIENT HIGH TEMPERATURE sterilization, for keeping the stable of emulsifying agent, temperature is controlled at 125 ℃, and pressure is 1.2MPa, and the time is 10S.Can, re-pasteurization temperature are 120 ℃, and pressure is 0.9MPa, and the time is controlled at 10min, and the back is cooling or segmentation cooling naturally.
The proportioning of above-mentioned example material is by gross mass percentage (wherein solid content≤5%):
Chinese chestnut virgin pulp liquid 35%
Vegetable oil 0.3%
Stevioside 0.06%
Honey 3%
Sucrose fatty ester 0.5%
Tripolyglycerol monostearates 0.1%
Xanthans 0.5%
Vitamin C 0.03%
Vitamin E 0.02%
Ethyl maltol 10ppm
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water 60.49%.
Second example doing by the FB(flow block) technical process:
Basic identical by second example and first example that the FB(flow block) technical process is manufactured, just after undressing, shelling protects look with the 0.1-0.3% saline solution, and 10-20min soaked 6-12 hour after the rinsing.When useful again colloid mill finish grinded, the sodium sulfite that adds 0.5%-1% protected look, prevents brown stain.
The proportioning of this example material is by gross mass percentage (wherein solid content≤5%):
Chinese chestnut virgin pulp liquid 30%
Olive oil 0.3%
Honey element 0.25%
Honey 2%
Sucrose fatty ester 0.5% Sodium Caseinate 0.2% sodium alginate 1.5% vitamin C 0.03% vitamin E 0.02% ethyl maltol 10ppm conditioning agent NaHCO3Trace mineral water or softening drinking water 65.2%.
Claims (6)
1. Chinese chestnut milk beverage, it is characterized in that Chinese chestnut and water in 1: the ratio of 3-10 is prepared into the Chinese chestnut virgin pulp liquid, and formulated by following each component, its proportioning is as follows:
Chinese chestnut virgin pulp liquid 10%-45%
Vegetable oil 0.2%-0.4%
Artificial synthetic sugar and honey/natural sugar
0.01％-3.5％/16-25％
Flavouring agent 6-12.4ppm
Emulsifying agent 0.5%-1%
Stabilizing agent 0.4%-5%
Antioxidant 0.04%-0.1%
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water surplus.
2. Chinese chestnut milk beverage according to claim 1 is characterized in that the proportioning (by mass) of described material is:
Chinese chestnut virgin pulp liquid 35%
Vegetable oil 0.3%
Stevioside 0.06%
Honey 3%
Sucrose fatty ester 0.5%
Tripolyglycerol monostearates 0.1%
Xanthans 0.5%
Vitamin C 0.03%
Vitamin E 0.02%
Ethyl maltol 10ppm
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water 60.49%.
3. Chinese chestnut milk beverage according to claim 1 is characterized in that the proportioning (by mass) of described material is:
Chinese chestnut virgin pulp liquid 30%
Olive oil 0.3%
Honey element 0.25%
Honey 2%
Sucrose fatty ester 0.5%
Sodium Caseinate 0.2%
Sodium alginate 1.5%
Vitamin C 0.03%
Vitamin E 0.02%
Ethyl maltol 10ppm
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water 62.5%.
4. according to the preparation method of the Chinese chestnut milk beverage of claim 1: it is characterized in that (1). Chinese chestnut is sorted, clean, dry and put into vacuum drier at-10 ℃--quick-frozen 1-2h under 1 ℃ the condition, shelling is undressed, (2). chestnut kernel is put into the mineral water of low mineralization, soak more than the 6-12h at normal temperatures, making Chinese chestnut be full water sends out granular, (3). Chinese chestnut smashed to pieces put into 3-10 water doubly through corase grind, the 80-150 order that sieves is made Chinese chestnut emulsus virgin pulp liquid, putting into colloid mill again finish grindes, make refining, (4). with sweetener, flavouring agent, emulsifying agent, vegetable oil, stabilizing agent, antioxidant is allocated in proportion, with the liquid after the allotment, Chinese chestnut refining liquid adds an amount of mineral water or softening drinking water mixes, wherein the Chinese chestnut virgin pulp liquid accounts for the 10%-45% of gross mass, put into the folder pot and be heated to 85 ℃ of-95 ℃ of gelatinization 2-5min, use NaHCO
3Regulate the pH value to 7.30-7.50, the degassing thereafter, vacuum 200-300mmHg, 40 ℃-70 ℃ of temperature, the 200-300 order that sieves, (5). homogenization pressure one step valve is pressed 12.5-24.5Mpa; Secondary valve is pressed 40-60Mpa; Temperature is controlled at 60 ℃-80 ℃; Homogeneous number of times 2-5 time, granularity 2-5 μ behind the homogeneous, (6). instantaneous sterilization behind the homogeneous, temperature are 120 ℃-140 ℃, pressure 1-1.5Mpa, time 10-15S, thereafter can, re-pasteurization temperature are 110 ℃-130 ℃, and pressure is 0.8-1.2Mpa, time 10-15min cools off naturally or carries out segmentation cooling.
5. according to the preparation method of claim 4, it is characterized by in the Chinese chestnut shelling back of undressing and protect look 10-20min with the saline solution of 0.1%-0.3%, immersion is 6-12 hour after the rinsing.
6. according to the preparation method of claim 4, it is characterized by when finish grinding with colloid mill, the sodium sulfite that adds 0.5%-1% protects look, prevents brown stain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00100266 CN1129374C (en) | 2000-01-13 | 2000-01-13 | Fresh chestnut juice (milk) and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00100266 CN1129374C (en) | 2000-01-13 | 2000-01-13 | Fresh chestnut juice (milk) and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1303629A CN1303629A (en) | 2001-07-18 |
| CN1129374C true CN1129374C (en) | 2003-12-03 |
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ID=4575350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00100266 Expired - Fee Related CN1129374C (en) | 2000-01-13 | 2000-01-13 | Fresh chestnut juice (milk) and its preparation method |
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| CN (1) | CN1129374C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478262A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Chestnut-lotus milk |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN104872289A (en) * | 2014-02-27 | 2015-09-02 | 三门峡乐华康源生物科技有限责任公司 | Chinese chestnut milk beverage capable of prolonging life and delaying aging |
| CN104171218A (en) * | 2014-07-23 | 2014-12-03 | 中国食品发酵工业研究院 | Coffee and Chinese chestnut beverage and preparation method thereof |
| CN105011319B (en) * | 2015-07-27 | 2017-08-11 | 丹东君澳食品股份有限公司 | A kind of preparation method of Chinese chestnut dew |
| CN106490171B (en) * | 2016-10-28 | 2021-11-23 | 海南大学 | Preparation method of vegetable protein beverage stabilizer |
| CN108651795A (en) * | 2018-05-04 | 2018-10-16 | 莫祎 | A kind of baking Chinese chestnut juice and preparation method thereof |
| CN109601798A (en) * | 2019-02-01 | 2019-04-12 | 黑龙江省科学院火山与矿泉研究所 | Preparation method of Wudalianchi metasilicic acid mineral water hemp beverage |
-
2000
- 2000-01-13 CN CN 00100266 patent/CN1129374C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1303629A (en) | 2001-07-18 |
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