CN1310961A - Chestnut-jumby bean jellied syrup and its preparation - Google Patents
Chestnut-jumby bean jellied syrup and its preparation Download PDFInfo
- Publication number
- CN1310961A CN1310961A CN 00103037 CN00103037A CN1310961A CN 1310961 A CN1310961 A CN 1310961A CN 00103037 CN00103037 CN 00103037 CN 00103037 A CN00103037 A CN 00103037A CN 1310961 A CN1310961 A CN 1310961A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- red bean
- slurries
- beverage
- chinese chestnut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to chestnut and red bean juice mineral water beverage and its making method. Said beverage contains red bean, chestnut and mineral water as main raw materials, and supplemented with sweetner, vegetable oil, essence, emulsifier, stabilizer, antioxidant, regulator etc. Red bean and chestnut are socked, boiled, coarse ground, screened, fine ground to form paste, then mixed with other material and passed through dextrinization, degassing, screening, homogenizing, instant high temp. sterilization, filling secondary sterilization, cooling to form product. Advantages simple process, low energy consumption, low price etc.
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-jumby bean jellied syrup of the present invention (revealing hereinafter to be referred as the chestnut custard) is and chestnut custard diverse two kinds of food on making and on the performance, cheap, the nutrition that not only has the chestnut custard, and can satisfy the needs that people are quenched one's thirst, become people often edible contain protein beverage.
Chestnut custard of the present invention reveals 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 that emulsion that its key component 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 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 natural carbohydrate and artificial synthetic carbohydrate and honey.
Flavouring agent in such scheme maltol, ethyl maltol etc.
Antioxidant vitamin C, vitamin E, sodium isoascorbate, sodium ascorbate, 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, monoglyceride.
Stabilizing agent in the such scheme adopts pectin, agar, sodium alginate, xanthans, carragheen, gelatin, compound adhesive (Japan produces).
Preparation method of the present invention is: 1. Chinese chestnut sorted, clean, dry and put into vacuum drier quick-frozen 1-2h under-10 ℃-1 ℃ 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 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 ℃, 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 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 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 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 (5)
1. one kind is the beverage of virgin pulp liquid allotment of the chestnut-jumby bean jellied syrup (breast) (revealing hereinafter to be referred as the chestnut custard) of primary raw material with red bean, Chinese chestnut and mineral water, softening drinking water, it is characterized in that this fresh chestnut juice (milk) vegetable protein beverage is formulated by following each component, its proportioning following (containing solid content 2%-15%):
Red bean slurries and Chinese chestnut slurries (the virgin pulp liquid proportional arrangement by 7: 3 or 5: 3 forms) 5%-45%
Vegetable oil 0.2%-0.4%
Sweetener 0.01%-0.5% and 3%-30%
Flavouring agent 6-12.4ppm
Emulsifying agent 0.1%-1%
Stabilizing agent 0.1%-5%
Antioxidant 0.04%-0.1%
Burnt sugar coloring 0.05-5%
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water are an amount of
2. the chestnut custard dew beverage of making by right 1 requirement is characterized in that beverage is alkalescent, and the pH value is 7.30-7.50.
3. the fresh chestnut juice (milk) beverage of making by right 1 requirement is characterized in that the proportioning (by mass) of described material is:
Red bean slurries and Chinese chestnut slurries (slurries that you became in 7: 3 virgin pulp liquid ratio preparations) 35%
Vegetable oil 0.3%
Sucrose 0.06%
Honey 2%
Sucrose fatty ester 0.5%
Burnt sugar coloring 0.8%
Xanthans 0.5%
Ascorbic acid 0.03%
Ethyl maltol 10ppm
Conditioning agent NaHCO
3Trace
Mineral water or softening drinking water are an amount of
(wherein solid content≤5%)
4. the chestnut drink of making by the requirement of right 1 is characterized in that the proportioning (by mass) of described material is:
Red bean slurries and Chinese chestnut slurries (you became slurries by 5: 3 virgin pulp liquid proportional arrangement)
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
(wherein solid content≤5%)
5. by the requirement of right 1, this chestnut custard reveals the method for making of vegetable protein beverage: it is characterized in that (1). and Chinese chestnut is sorted, cleans, dries and put into vacuum drier quick-frozen 1-2h under-10 ℃-1 ℃ condition, and vacuum remains under the condition of 759.8mmHg and undresses.(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). the ratio in red bean virgin pulp liquid and Chinese chestnut virgin pulp liquid 7: 3 or 5: 3 is mixed.(6). through roughly grind, 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 beverage of the present invention.
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 true CN1310961A (en) | 2001-09-05 |
| CN1129376C 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) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995320A (en) * | 2016-05-20 | 2016-10-12 | 福州市食品工业研究所 | Chinese chestnut, konjac 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
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995320A (en) * | 2016-05-20 | 2016-10-12 | 福州市食品工业研究所 | Chinese chestnut, konjac and asparagus lettuce beverage and preparation method thereof |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1129376C (en) | 2003-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107751390A (en) | A kind of low sugar chick-pea soymilk preparation method | |
| Sowonola et al. | Nutritional and sensory qualities of soymilk kunnu blends | |
| CN107259468A (en) | A kind of jam for adding strange sub- seed and preparation method thereof | |
| US20050249861A1 (en) | Viscous food containing soybean, tofu-like basic food material and process for prodiucing the same | |
| CN1240319C (en) | Oats milk beverage and preparation method thereof | |
| CN1129376C (en) | Chestnut-jumby bean jellied syrup and its preparation | |
| CN108065310A (en) | A kind of cerebrum tonifying nut custard | |
| CN105767449A (en) | Natural low-calorie health kelp ice cream powder and preparation method thereof | |
| RU2739423C1 (en) | Fishy semi-finished quenelles products | |
| US6787178B2 (en) | Health drink and method for production thereof | |
| CN1465293A (en) | Corn milk beverage and preparation method thereof | |
| CN111838365A (en) | Soybean milk tea beverage and preparation method thereof | |
| KR101644617B1 (en) | Method for manufacturing Composition of sauce for meat including grape and the Composition of sauce for meat by the method | |
| CN104664524A (en) | Preparation method of beverage taking buckwheat as base material | |
| CN1129375C (en) | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method | |
| CN103749712A (en) | Preparation method of natural peanut milk | |
| RU2792234C1 (en) | Method for production of molded fish culinary products for school meals | |
| CN108013286A (en) | A kind of full asparagus beverage and preparation method | |
| RU2717008C1 (en) | Food functional concentrate for beverage preparation and method for production thereof | |
| RU2655847C1 (en) | Tomato sauce | |
| KR102326118B1 (en) | Manufacturing method of korean hot pepper paste and korean hot pepper paste manufactured by the same | |
| RU2018240C1 (en) | Crushed juice | |
| CN112602808A (en) | Mango coffee mate and preparation method thereof | |
| JP2023544939A (en) | Method for producing protein paste containing vegetable protein containing bamboo shoots and black soybean protein, and method for producing vegetable protein bean paste made using the same | |
| AKINTUNDE | Nutritional and sensory qualities of soymilk-kunnu blends |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20031203 Termination date: 20100302 |