CN1129376C - Chestnut-jumby bean jellied syrup and its preparation - Google Patents
Chestnut-jumby bean jellied syrup and its preparation Download PDFInfo
- Publication number
- CN1129376C CN1129376C CN 00103037 CN00103037A CN1129376C CN 1129376 C CN1129376 C CN 1129376C CN 00103037 CN00103037 CN 00103037 CN 00103037 A CN00103037 A CN 00103037A CN 1129376 C CN1129376 C CN 1129376C
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- chestnut
- virgin pulp
- pulp liquid
- red bean
- beverage
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Abstract
The present invention relates to a slightly alkaline beverage of mineral water and chestnut and red bean soup dew (chestnut soup) with protein and a preparing method thereof. The beverage is formed by the preparation of the principal raw materials of red beans, Chinese chestnuts and mineral water or softened drinking water and subsidiary materials of sweetener, vegetable oil, a flavouring agent, emulsifier, a stabilizing agent, antioxidant, a regulating agent, etc. The present invention has the preparation method of the beverage of chestnut soup dew that the red beans and the Chinese chestnuts are made into slurry after the red beans and the Chinese chestnuts are soaked, boiled, roughly ground, sieved and the finely ground; the slurry is mixed with other materials; the beverage of chestnut soup dew 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 scent of the chestnut soup is kept, and the beverage comprises rich mineral matter; the beverage is suitable for the absorption of a human body; in addition, the beverage has the characteristics of simple processing, low energy consumption and low market price.
Description
Think that according to modern medicine the nutrition of chestnut is very abundant, per 100 grams contain sugar and starch 34.4 restrains, protein 3.74 grams, fatty 1.18 restrain, and also have carbohydrate, vitamin A, B
1, B
2, C, recklessly square-bottomed bamboo basket Bu Su, lipase, calcium, phosphorus, iron, potassium and unrighted acid etc., and have the nutrition of soybean and wheat concurrently.Putting into practice diseases such as verified, unrighted acid that chestnut is contained and multivitamin, energy anti-hypertension, coronary heart disease, artery sclerosis, concerning the elderly, is excellent tonic product anti-ageing, that promote longevity.Red bean claims red bean again, contains protein, fat, carbohydrate, calcium, phosphorus, iron, Hu square-bottomed bamboo basket Bu Su, vitamin etc., and the effect of the heat poison that disappears is arranged, and also is good health food.
The present invention is that the chestnut custard is a solid food on the basis that is based upon chestnut custard understanding, costs an arm and a leg, though get consumer reception, can not become the often edible food of people.Chestnut custard dew beverage of the present invention be with the chestnut custard make and performance on diverse two kinds of food, cheap, not only have the nutrition of chestnut custard, and can satisfy the needs that people are quenched one's thirst, become people often edible contain protein beverage.
The emulsion that its key component of chestnut custard dew beverage of the present invention is made up of in the ratio of 7: 3 or 5: 3 red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid accounts for 5%-45% (wherein red bean, Chinese chestnut solid content 2%-15%), vegetable oil 0.2%-0.4%, sweetener 0.01%-0.5% and 3%-30%, flavouring agent 6-12.4ppm, antioxidant 0.01%-0.1%, burnt sugar coloring 0.05%-5%, emulsifying agent 0.1%-1%, stabilizing agent 0.1%-5%, the conditioning agent NaHCO of total component
3Trace, adding mineral water or softening drinking water are an amount of.
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 or natural carbohydrate and honey.
Flavouring agent in the such scheme is with maltol or ethyl maltol etc.
Antioxidant vitamin C, vitamin E, sodium isoascorbate, sodium ascorbate or arabo-ascorbic acid in the such scheme.
Emulsifying agent in the such scheme adopts sucrose fatty ester, Tripolyglycerol monostearates, Sodium Caseinate, lecithin, this Pan 60, this Pan 65, this Pan 80, sesbania gum or monoglyceride.
Stabilizing agent in the such scheme adopts pectin, agar, sodium alginate, xanthans, carragheen, gelatin or compound adhesive (Japan produces).
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, the delicate flavour that can keep Chinese chestnut, the roasting phenomenon of blackout recklessly can appear in Chinese chestnut pulp if the temperature of Chinese chestnut employing more than 50 ℃ undressed.2. the water of red bean and Chinese chestnut pulp being put into 3 times respectively soaked 3-6 hour.3. soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 10-20 poach system 30-50min doubly into, and add the NaHCO of trace
3Slaking.Boil formula of liquid: salt 0.01-0.05%, flavor enhancement 0.03-0.3%, arabo-ascorbic acid 0.01-0.05%.4. mix in the ratio of red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid 7: 3 or 5: 3.Through roughly grind, sieve, finish grind, by formula rate allocate, mixing, gelatinization and regulate that the pH value is alkalescent, outgases, sieves, homogeneous, instantaneous sterilizing, can, two-stage sterilization, cooling promptly make beverage of the present invention.
The present invention is the taste that a red drink not only has the chestnut custard, and also has the peculiar flavour of beverage, and nutritious, mouthfeel is good, can quench one's thirst, and the people who is fit to all ages and classes level again drinks, and is better than solid chestnut custard.
Example 1:
Chinese chestnut is sorted, cleans, dries, put into quick-frozen 1.5h under the condition of vacuum drier-5 ℃, shelling is undressed.The water that red bean and Chinese chestnut pulp are put into 3 times respectively soaks 3h.Soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 10 times poach system 50min into, add NaHCO
3The trace slaking mixes red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid in 7: 3 ratio, through roughly grinding, sieve, finish grind, allocating by formula rate:
Each organizes (wherein red bean, Chinese chestnut solid content 5%) to the proportioning of above-mentioned example material by gross mass percentage:
Red bean slurries and Chinese chestnut slurries (the virgin pulp liquid proportional arrangement by 7: 3 becomes slurries)
35％
Vegetable oil 0.3%
Sucrose 6%
Ethyl maltol 10ppm
Arabo-ascorbic acid 0.03%
Burnt sugar coloring 0.8%
Honey 2%
Sucrose fatty ester 0.5%
Xanthans 0.5%
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water add to 100% mixing, gelatinization and regulate that the pH value is alkalescent, outgases, sieves, homogeneous, instantaneous sterilization, can, re-pasteurization, cooling.
Example 2:
The manufacture craft of this example is identical with example 1, and its material proportion is (wherein red bean, a Chinese chestnut solid content 5%):
Red bean slurries and Chinese chestnut slurries (the virgin pulp liquid proportional arrangement by 5: 3 becomes slurries)
35％
Vegetable oil 0.3%
Stevioside 0.06%
Ethyl maltol 10ppm
Vitamin C 0.03%
Vitamin E 0.02%
Burnt sugar coloring 1.5%
Honey 3%
Sucrose fatty ester 0.5% sodium alginate 1.5% conditioning agent NaHCO
3Trace mineral water or softening drinking water add to 100%.
Finish
Claims (4)
1. chestnut custard dew beverage, it is characterized in that with red bean and Chinese chestnut respectively with water in 1: the ratio of 10-20 is prepared into red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid, and formulated by following each component, its proportioning is as follows:
Red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid mix in the ratio of 7: 3 or 5: 3,
Red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid account for the total component 5%-45% of this beverage
Vegetable oil 0.2%-0.4%
Artificial synthetic carbohydrate/natural carbohydrate and honey
0.01％-0.5％/3％-30％
Flavouring agent 6-12.4ppm
Emulsifying agent 0.1%-1%
Stabilizing agent 0.1%-5%
Antioxidant 0.01%-0.1%
Burnt sugar coloring 0.05-5%
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water are an amount of.
2. chestnut custard dew beverage according to claim 1 is characterized in that the proportioning (by mass) of described material is:
The red bean virgin pulp liquid mixes in 7: 3 ratios with the Chinese chestnut virgin pulp liquid,
Red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid account for total component 35%
Vegetable oil 0.3%
Sucrose 6%
Honey 2%
Sucrose fatty ester 0.5%
Burnt sugar coloring 0.8%
Xanthans 0.5%
Arabo-ascorbic acid 0.03%
Ethyl maltol 10ppm
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water are an amount of.
3. according to claim, described chestnut custard dew beverage is characterized in that the proportioning (by mass) of described material is:
The red bean virgin pulp liquid mixes in 5: 3 ratios with the Chinese chestnut virgin pulp liquid,
Red bean virgin pulp liquid and Chinese chestnut slurries account for total component 35%
Vegetable oil 0.3%
Stevioside 0.06%
Honey 3%
Sucrose fatty ester 0.5%
Sodium alginate 1.5%
Vitamin C 0.03%
Vitamin E 0.02%
Ethyl maltol 10ppm
Burnt sugar coloring 1.5%
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water are an amount of.
4. according to the preparation method of the chestnut custard dew beverage of claim 1: it is characterized in that (1). Chinese chestnut is sorted, cleans, dries and put into vacuum drier quick-frozen 1-2h under-10 ℃-1 ℃ condition, shelling is undressed, (2). the water of soaked red bean and Chinese chestnut pulp being put into 3 times respectively soaked 3-6 hour, (3). soaked red bean and Chinese chestnut pulp are taken out from soak water, putting into saucepan, pour 10-20 poach system 30-50min doubly into, and add the NaHCO of trace
3Slaking, (4). boil formula of liquid: salt 0.01-0.05%, flavor enhancement 0.03%-0.3%, arabo-ascorbic acid 0.01-0.05%, (5). through corase grind, ratio in red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid 7: 3 or 5: 3 is mixed (6). through sieve, finish grind, by formula rate allocate, mixing, gelatinization and regulate that the pH value is alkalescent, outgases, sieves, homogeneous, instantaneous sterilization, can, two-stage sterilization, cooling promptly make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00103037 CN1129376C (en) | 2000-03-02 | 2000-03-02 | Chestnut-jumby bean jellied syrup and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00103037 CN1129376C (en) | 2000-03-02 | 2000-03-02 | Chestnut-jumby bean jellied syrup and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1310961A CN1310961A (en) | 2001-09-05 |
| CN1129376C true CN1129376C (en) | 2003-12-03 |
Family
ID=4576717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00103037 Expired - Fee Related CN1129376C (en) | 2000-03-02 | 2000-03-02 | Chestnut-jumby bean jellied syrup and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1129376C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995320B (en) * | 2016-05-20 | 2020-03-27 | 福州市食品工业研究所 | Chinese chestnut, konjak and asparagus lettuce beverage and preparation method thereof |
| CN107259277A (en) * | 2017-08-09 | 2017-10-20 | 安徽扬子真爱你食品有限公司 | A kind of production technology of protein beverage |
-
2000
- 2000-03-02 CN CN 00103037 patent/CN1129376C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1310961A (en) | 2001-09-05 |
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Granted publication date: 20031203 Termination date: 20100302 |