CN1303630A - Chestnut red bean mash (chestnut mash) juice beverage and its preparation method - Google Patents
Chestnut red bean mash (chestnut mash) juice beverage and its preparation method Download PDFInfo
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- CN1303630A CN1303630A CN 00100267 CN00100267A CN1303630A CN 1303630 A CN1303630 A CN 1303630A CN 00100267 CN00100267 CN 00100267 CN 00100267 A CN00100267 A CN 00100267A CN 1303630 A CN1303630 A CN 1303630A
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- chestnut
- red bean
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- chinese chestnut
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Abstract
The present invention relates to a kind of non-alcoholic clear juice health-care beverage and its preparation method. Said beverage is made up by using chestnut, red bean, mineral water and softened beverage water as main raw materials and adding sweetening agent, flavour additive, souring agent, antioxidant, caramel and preservative as auxiliary materials through the processes of cleaning and sorting chestnut and red bean, drying chestrut, deshelling at low temp. in vacuum drying machine, soaking, boiling, filtering, mixing with other auxiliary materials, clearing, sterilizing and filling to obtain the invented finished product. Said invented method is simple, easy to implement and low in cost.
Description
Chestnut-jumby bean jellied juice (hereinafter to be referred as chestnut custard juice) belongs to a kind of non-alcoholic subsider juice health drink and preparation method thereof.
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 juice 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 the often edible food of people.
21%-45%, sweetener 0.01%-5.5%, acid 0.5%-5%, flavouring agent 6-10ppm, antioxidant 0.04%-0.1%, burnt sugar coloring 0.05%-0.5%, potassium sorbate 0.6g/kg, the fining agent 1%-5% that the juice that its key component of chestnut custard juice of the present invention is made up of in 5: 3 ratio red bean juice and Chinese chestnut juice accounts for total component add mineral water or softening drinking water an amount of.
Sweetener in the such scheme mainly refers to natural carbohydrate and artificial synthetic carbohydrate.
Flavouring agent in such scheme maltol, ethyl maltol.
Acid in such scheme malic acid, fumaric acid, citric acid, lactic acid, tartaric acid.
Antioxidant vitamin C, vitamin E, sodium isoascorbate in the such scheme.
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, vacuum remains under the condition of 759.8mmHg and undresses, 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 1-3 hour.3. soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 3-8 poach system 10-30min doubly into.4. after boiling juice is taken out, mix in red bean juice and 5: 3 ratio of Chinese chestnut juice, through 300-500 purpose screen filtration, allocate by prescription, put into honey (it plays the effect of fining agent) at last, add an amount of mineral water or softening drinking water and mix, mixing temperature remains on 50 ℃-70 ℃, pour out clarified solution after placing clarification, behind the high-temperature sterilization, adopt hot canning promptly to make chestnut custard juice beverage of the present invention.
The present invention is the taste that the red subsider juice beverage of ancestor 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 also can charge into carbon dioxide gas and make soda.
Example 1:
Chinese chestnut is sorted, cleans, dries, put into quick-frozen 1.5h under the condition of vacuum drier-5 ℃, vacuum remains under the condition of 759.8mmHg and undresses.The water that red bean and Chinese chestnut pulp are put into 3 times respectively soaks 2h.Soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 5 times poach system 20min into, after boiling juice is taken out, red bean juice and Chinese chestnut juice are mixed in 5: 3 ratio,, allocate by prescription through 400 purpose screen filtrations, put into honey at last, add mineral water or softening drinking water to 100% and mix, mixing temperature remains on 60 ℃, pours out clarified solution after the placement clarification, behind high-temperature sterilization, carry out hot filling and get final product.
Each organizes the proportioning of above-mentioned example material by gross mass percentage:
Red bean juice and Chinese chestnut juice (by 5: 3 proportional arrangement) 35%
Stevioside 0.06%
Ethyl maltol 10ppm
Vitamin C 0.03%
Vitamin E 0.02%
Burnt sugar coloring 0.18%
Honey 3%
Mineral water or softening drinking water add to 100%
Example 2:
The manufacture craft of this example is identical with example 1, and its material proportion is:
Red bean juice and Chinese chestnut juice (5: 3 proportional arrangement) 25%
Sucrose 2%
Honey element 0.10%
Ethyl maltol 10ppm
Citric acid, 1%
Vitamin C 0.02%
Vitamin E 0.01%
Burnt sugar coloring 0.18%
Honey 3%
Potassium sorbate 0.6g/Kg
Mineral water or softening drinking water add to 100%
Claims (6)
1. one kind is the chestnut-jumby bean jellied juice (being called for short chestnut custard juice) of primary raw material with Chinese chestnut and red bean and mineral water and softening drinking water, it is characterized in that it is to be formed by Chinese chestnut, red bean, mineral water and softening drinking water, sweetener, flavouring agent, acid, antioxidant, burnt sugar coloring and anticorrisive agent, fining agent configuration, its proportioning (by mass) is as follows:
Red bean juice and Chinese chestnut juice (5: 3 ratio preparations) 21%-45%
Sweetener 0.01%-5.5%
Acid 0.5%-5%
Flavouring agent 6-10ppm
Antioxidant 0.04%-0.1%
Burnt sugar coloring 0.05%-0.5%
Potassium sorbate 0.6g/Kg
Fining agent 1%-5%
Mineral water and softening beverage are an amount of
2. the method for making of the described chestnut custard of claim 1 a juice beverage: it is characterized in that Chinese chestnut is sorted, cleans, dries and put into vacuum drier at-10 ℃--quick-frozen 1-2h under 1 ℃ the condition, vacuum remains under the condition of 759.8mmHg and undresses, and can keep the delicate flavour of Chinese chestnut; The water that red bean and Chinese chestnut pulp are put into 3 times respectively soaks 1-3h; Soaked red bean and Chinese chestnut pulp are taken out from soak water, put into saucepan again, pour 3-8 poach system 10-30min doubly into; After boiling juice is taken out, mix,, allocate by prescription through 300-500 purpose screen filtration in red bean juice and 5: 3 ratio of Chinese chestnut juice; Put into fining agent honey, add an amount of mineral water or softening drinking water and mix, mixing temperature remains on 50 ℃-70 ℃, pours out clarified solution after the placement clarification, and behind the high-temperature sterilization, it is of the present invention to adopt hot filling promptly to make, chestnut custard juice beverage.The present invention is the beverage that is the red subsider juice of ancestor.The present invention also can charge into carbon dioxide gas and make chestnut custard juice carbonic acid beverage.
3. by the described chestnut custard juice beverage of making of claim 2, it is characterized in that the proportioning (by mass) of described material is:
Red bean juice and Chinese chestnut juice (by 5: 3 proportional arrangement) 35%
Stevioside 0.06%
Ethyl maltol 10ppm
Vitamin C 0.03%
Vitamin E 0.02%
Burnt sugar coloring 0.18%
Honey 3%
Mineral water or softening beverage add to 100%
4. by the described chestnut custard juice beverage of making of claim 2, it is characterized in that the proportioning (by mass) of described material is:
Red bean juice and Chinese chestnut (5: 3 proportional arrangement) 25%
Sucrose 2%
Honey element 0.10%
Ethyl maltol 10ppm
Citric acid 1%
Vitamin C 0.02%
Vitamin E 0.01%
Burnt sugar coloring 0.18%
Honey 3%
Potassium sorbate 0.6g/Kg
Mineral water or softening drinking water add to 100%
5. be honey, gelatin, tannin by the described fining agent of claim 1.
6. be vitamin C, vitamin E, sodium isoascorbate by the described antioxidant of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00100267 CN1129375C (en) | 2000-01-13 | 2000-01-13 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00100267 CN1129375C (en) | 2000-01-13 | 2000-01-13 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1303630A true CN1303630A (en) | 2001-07-18 |
| CN1129375C CN1129375C (en) | 2003-12-03 |
Family
ID=4575351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00100267 Expired - Fee Related CN1129375C (en) | 2000-01-13 | 2000-01-13 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1129375C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859245A (en) * | 2012-12-11 | 2014-06-18 | 张玉庆 | Solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup and processing process |
| CN103945710A (en) * | 2011-09-23 | 2014-07-23 | 自然生物工艺学私人有限责任公司 | Composition |
-
2000
- 2000-01-13 CN CN 00100267 patent/CN1129375C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103945710A (en) * | 2011-09-23 | 2014-07-23 | 自然生物工艺学私人有限责任公司 | Composition |
| CN103859245A (en) * | 2012-12-11 | 2014-06-18 | 张玉庆 | Solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup and processing process |
| CN103859245B (en) * | 2012-12-11 | 2015-11-18 | 张玉庆 | A kind of purple potato seed of Job's tears sweet osmanthus red bean custard and processing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1129375C (en) | 2003-12-03 |
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