CN1311763C - 榛仁营养露及其制备方法 - Google Patents
榛仁营养露及其制备方法 Download PDFInfo
- Publication number
- CN1311763C CN1311763C CNB2004100463620A CN200410046362A CN1311763C CN 1311763 C CN1311763 C CN 1311763C CN B2004100463620 A CNB2004100463620 A CN B2004100463620A CN 200410046362 A CN200410046362 A CN 200410046362A CN 1311763 C CN1311763 C CN 1311763C
- Authority
- CN
- China
- Prior art keywords
- juice
- hazelnut
- water
- ginger
- genseng
- 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.)
- Expired - Fee Related
Links
- 235000001543 Corylus americana Nutrition 0.000 title claims abstract description 80
- 235000007466 Corylus avellana Nutrition 0.000 title claims abstract description 80
- 235000008935 nutritious Nutrition 0.000 title abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 239000006188 syrup Substances 0.000 title abstract 3
- 235000020357 syrup Nutrition 0.000 title abstract 3
- 240000009226 Corylus americana Species 0.000 title 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 120
- 241000723382 Corylus Species 0.000 claims abstract description 79
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 31
- 235000008397 ginger Nutrition 0.000 claims abstract description 31
- 235000016709 nutrition Nutrition 0.000 claims abstract description 30
- 230000035764 nutrition Effects 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000811 xylitol Substances 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 18
- 229960002675 xylitol Drugs 0.000 claims abstract description 18
- 235000010447 xylitol Nutrition 0.000 claims abstract description 18
- 241000208340 Araliaceae Species 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 241000234314 Zingiber Species 0.000 claims description 29
- 239000000084 colloidal system Substances 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 abstract description 16
- 229920002907 Guar gum Polymers 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 239000000665 guar gum Substances 0.000 abstract description 11
- 235000010417 guar gum Nutrition 0.000 abstract description 11
- 229960002154 guar gum Drugs 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 8
- 229920000161 Locust bean gum Polymers 0.000 abstract description 5
- 239000000711 locust bean gum Substances 0.000 abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 239000002131 composite material Substances 0.000 abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- 239000006084 composite stabilizer Substances 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 9
- 238000005457 optimization Methods 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- ZVRMGCSSSYZGSM-CCEZHUSRSA-N (E)-hexadec-2-enoic acid Chemical compound CCCCCCCCCCCCC\C=C\C(O)=O ZVRMGCSSSYZGSM-CCEZHUSRSA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- VMYXUZSZMNBRCN-AWEZNQCLSA-N Curcumene Natural products CC(C)=CCC[C@H](C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-AWEZNQCLSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002561 ketenes Chemical class 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
- VMYXUZSZMNBRCN-UHFFFAOYSA-N α-curcumene Chemical compound CC(C)=CCCC(C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种榛仁营养露及其制备方法。为提供一种营养丰富、方便饮用的榛仁饮料，其原料包括榛子仁或和人参；优选原料包括榛子仁、人参、调味剂和稳定剂；调味剂优先选自木糖醇、姜汁和柠檬酸；稳定剂优选复合稳定剂，复合稳定剂可以是黄原胶和刺槐豆胶、或黄原胶和瓜尔豆胶；原料更优选包括20-60重量份的榛子仁浆汁、0.8-12重量份的人参汁、7-9重量份的木糖醇、0.02-8重量份的姜汁、0.1-2重量份的柠檬酸、0.01-0.5重量份的复合稳定剂。因此，其具有营养丰富、饮用方便、口感好、保健功能强、稳定性好，易于生产，产品附加值高，市场前景广阔的优点。
Description
技术领域
本发明涉及一种营养饮品，特别是涉及一种榛仁营养露及其制备方法。
背景技术
我国榛子资源非常丰富，广泛分布于北方各省。榛子营养非常，每100克种仁(干)含蛋白质20克、脂肪44.8克、碳水化合物14.7克、铁6.4毫克、钾1244毫克、锌5.83毫克；且含丰富的维生素B1、B2，尼克酸、烟酸等，榛子的脂肪酸组成为油酸72.3％、来油酸21.6％、亚麻酸1％、十六碳烯酸0.3、硬质酸1.6％。尤其不饱和脂肪酸含量高达95.2％，远远高于其它植物蛋白油料食物。
发明内容
本发明的目的在于从上述资源优势出发提供一种营养丰富、方便饮用的榛仁营养露。
为实现上述目的，本发明榛仁营养露的原料包括榛子仁或和人参。榛子仁制成营养露后有利于其营养的全面吸收和更符合现代人的消费习惯，具有营养丰富、方便饮用的优点。加入人参后还可以强化保健功能。
作为优化，原料包括榛子仁、人参、调味剂和稳定剂。调味剂和稳定剂的加入有利于保证产品的均质性和口感。
作为优化，调味剂优先选自木糖醇、姜汁和柠檬酸；稳定剂优选复合稳定剂，复合稳定剂可以是黄原胶和刺槐豆胶、或黄原胶和瓜尔豆胶。采用上述纯植物原料制成的调味剂和稳定剂则可保证产品的安全性；复合稳定剂则能强化产品的稳定性。
作为优化，原料包括1-97重量份的榛子仁浆汁、0.3-60重量份的人参汁。此配比范围能保证两原料之间的功能相互协调。
作为优化，原料优选包括20-60重量份的榛子仁浆汁、0.8-12重量份的人参汁。
作为优化，原料优选包括20-60重量份的榛子仁浆汁、0.8-12重量份的人参汁、7-9重量份的木糖醇、0.01-0.5重量份的复合稳定剂。此配比范围则有利于优化产品质量。
作为优化，原料更优选包括20-60重量份的榛子仁浆汁、0.8-12重量份的人参汁、7-9重量份的木糖醇、0.02-8重量份的姜汁、0.1-2重量份的柠檬酸、0.01-0.5重量份的复合稳定剂。此配比范围则更有利于优化产品质量。
作为优化，榛子仁浆汁是去内衣的榛仁用水浸泡后，兑1-20倍的水经胶体磨粉碎后所得的原汁；人参汁是用水浸泡后的人参兑1-20倍的水经榨汁机榨汁后所得的参汁；姜汁是洗净的生姜浸泡后兑1-16倍的水经榨汁机榨汁后所得的姜汁。此加工方法则有利于榛子仁和人参营养的保全和保证更好的口感，并且可操作性强。
作为优化，榛子仁浆汁优选去内衣的榛仁用水浸泡12-24小时后，兑8倍的水经胶体磨粉碎两次所得的原汁；人参汁是用水浸泡24小时后的人参兑10倍的水经榨汁机榨汁再过120目筛后所得的参汁；姜汁是洗净的生姜浸泡后用文火煮20-30分钟后，兑8倍的水经榨汁机榨汁再过120目筛后所得的姜汁。此加工方法是上述技术方案的进一步优化。
本发明榛仁营养露的制备方法包括如下步骤：将榛子仁浆汁、人参汁、调味剂和稳定剂按比例调配后，均质、灌装、真空脱气、杀菌。此技术方案既便于实施又能保证产品质量。
更为具体的工艺步骤是：榛子原料筛选、破壳、浸泡、除内衣、粗磨、加入其它原料进行调配、均质、灌装、杀菌、成品。其中榛子原料的筛选步骤是：选择无病虫害、无霉变、九成熟以上的榛子果为原料；破壳前先将榛子在阳光下晒一段时间，以利破壳，用破壳机破碎，除去果壳和碎屑，得到榛仁；浸泡是将榛仁浸泡在10-30℃水中，浸泡12-24小时；除内衣是采用人工式机械去皮的方法进行去皮，去皮后的榛仁用4倍左右的水洗泡，榛仁皮集中处理；脱气是在常温下、720mmHg以上的真空条件下进行。
本发明榛仁营养露中的榛仁富含能软化血管和延缓衰老的多不饱和脂肪酸，人参是珍贵的常用补益药，而生姜则含姜烯、水芹烯、姜烯酮、姜辣素、姜酮、龙脑、姜醇、没药烯、姜黄烯等，具有温中散寒、回阳通脉作用、可用于心腹冷痛、吐泻、食欲不振、寒呕、冷泻、喘咳等。
采用上述技术方案后，本发明榛仁营养露具有营养丰富、饮用方便、口感好、保健功能强、稳定性好，易于生产，产品附加值高，市场前景广阔的优点。
具体实施方式
下面结合具体实例作更进一步的说明：
实施例一，本发明榛仁营养露的原料包括榛子仁浆汁20Kg、人参汁0.4Kg、木糖醇7Kg、黄原胶和刺槐豆胶0.01Kg。
本发明榛仁营养露的原料包括榛子仁浆汁97Kg、人参汁60Kg、木糖醇9Kg、黄原胶和刺槐豆胶0.5Kg。
本发明榛仁营养露的原料包括榛子仁浆汁35Kg、人参汁0.8Kg、木糖醇8Kg、黄原胶和刺槐豆胶0.3Kg。
榛子仁浆汁是去内衣的榛仁用水浸泡24小时后，兑20倍的水经胶体磨两次粉碎后所得的原汁；人参汁是用水浸泡24小时后的人参兑20倍的水经榨汁机榨汁后过120目筛所得的参汁。
本发明榛仁营养露的制备方法，其特征在于包括如下步骤：将榛子仁浆汁、人参汁、调味剂和稳定剂按比例调配后，均质、灌装、真空脱气、杀菌。
实施例二，本发明榛仁营养露的原料包括榛子仁浆汁20Kg、人参汁0.5Kg、姜汁0.02Kg、木糖醇7Kg、黄原胶和瓜尔豆胶0.01Kg。
本发明榛仁营养露的原料包括榛子仁浆汁60Kg、人参汁0.8Kg、姜汁8Kg、木糖醇9Kg、黄原胶和瓜尔豆胶0.5Kg。
本发明榛仁营养露的原料包括榛子仁浆汁35Kg、人参汁0.8Kg、姜汁5Kg、木糖醇8Kg、黄原胶和瓜尔豆胶0.3Kg。
榛子仁浆汁是去内衣的榛仁用水浸泡24小时后，兑1倍的水经胶体磨两次粉碎后所得的原汁；人参汁是用水浸泡24小时后的人参兑1倍的水经榨汁机榨汁后过120目筛所得的参汁；姜汁是洗净的生姜浸泡后文火煮20-30分钟，兑1倍的水经榨汁机榨汁后过120目筛所得的姜汁。
本发明榛仁营养露的制备方法，其特征在于包括如下步骤：将榛子仁浆汁、人参汁、调味剂和稳定剂按比例调配后，均质、灌装、真空脱气、杀菌。
实施例三，本发明榛仁营养露的原料包括榛子仁浆汁1Kg、人参汁0.3Kg、姜汁0.02Kg、柠檬酸0.5Kg、木糖醇7Kg、黄原胶和瓜尔豆胶0.01Kg。
本发明榛仁营养露的原料包括榛子仁浆汁60Kg、人参汁12Kg、姜汁8Kg、木糖醇9Kg、柠檬酸2Kg、黄原胶和瓜尔豆胶0.5Kg。
本发明榛仁营养露的原料包括榛子仁浆汁35Kg、人参汁0.8Kg、姜汁5Kg、木糖醇8Kg、柠檬酸1Kg、黄原胶和瓜尔豆胶0.3Kg。
榛子仁浆汁是去内衣的榛仁用水浸泡12小时后，兑8倍的水经胶体磨两次粉碎后所得的原汁；人参汁是用水浸泡24小时后的人参兑10倍的水经榨汁机榨汁后过120目筛所得的参汁；姜汁是洗净的生姜浸泡后文火煮20-30分钟，兑8或16倍的水经榨汁机榨汁后过120目筛所得的姜汁。
本发明榛仁营养露的制备方法是将榛子仁浆汁、人参汁、调味剂和稳定剂按比例调配后，均质、灌装、真空脱气、杀菌。
实施例四，本发明榛仁营养露的原料包括榛子仁浆汁20Kg、木糖醇7Kg、柠檬酸0.5Kg、黄原胶和瓜尔豆胶0.01Kg。
本发明榛仁营养露的原料包括榛子仁浆汁60Kg、木糖醇9Kg、柠檬酸0.2Kg、黄原胶和瓜尔豆胶0.5Kg。
本发明榛仁营养露的原料包括榛子仁浆汁35Kg、木糖醇8Kg、柠檬酸0.1Kg、黄原胶和瓜尔豆胶0.3Kg。
榛子仁浆汁是去内衣的榛仁用水浸泡12小时后，兑8倍的水经胶体磨两次粉碎后所得的原汁。
本发明榛仁营养露的制备方法是将榛子仁浆汁、调味剂和稳定剂按比例调配后，均质、灌装、真空脱气、杀菌。
Claims (3)
1、一种榛仁营养露，其特征在于原料包括20-60重量份的榛子仁浆汁、0.8-12重量份的人参汁、7-9重量份的木糖醇、0.02-8重量份的姜汁、0.1-2重量份的柠檬酸、0.01-0.5重量份的复合稳定剂。
2、根据权利要求1所述的榛仁营养露，其特征在于榛子仁浆汁是去内衣的榛仁用水浸泡后，兑1-20倍的水经胶体磨粉碎后所得的原汁；人参汁是用水浸泡后的人参兑1-20倍的水经榨汁机榨汁后所得的参汁；姜汁是洗净的生姜浸泡后兑1-16倍的水经榨汁机榨汁后所得的姜汁。
3、根据权利要求2所述的榛仁营养露，其特征在于榛子仁浆汁是去内衣的榛仁用水浸泡12-24小时后，兑8倍的水经胶体磨粉碎两次所得的原汁；人参汁是用水浸泡24小时后的人参兑10倍的水经榨汁机榨汁再过120目筛后所得的参汁；姜汁是洗净的生姜浸泡后用文火煮20-30分钟后，兑8倍的水经榨汁机榨汁再过120目筛后所得的姜汁。
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100463620A CN1311763C (zh) | 2004-06-07 | 2004-06-07 | 榛仁营养露及其制备方法 |
| PCT/CN2005/000793 WO2005120259A1 (fr) | 2004-06-07 | 2005-06-06 | Boisson nutritive a la noisette et procede pour la preparer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100463620A CN1311763C (zh) | 2004-06-07 | 2004-06-07 | 榛仁营养露及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1706286A CN1706286A (zh) | 2005-12-14 |
| CN1311763C true CN1311763C (zh) | 2007-04-25 |
Family
ID=35502754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100463620A Expired - Fee Related CN1311763C (zh) | 2004-06-07 | 2004-06-07 | 榛仁营养露及其制备方法 |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN1311763C (zh) |
| WO (1) | WO2005120259A1 (zh) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160045348A (ko) * | 2014-10-17 | 2016-04-27 | 씨제이제일제당 (주) | 인삼 분말 함유 음료 조성물 및 그 제조방법 |
| CN104738188B (zh) * | 2015-04-13 | 2016-05-25 | 河北承德露露股份有限公司 | 一种榛子露饮料 |
| CN111919893A (zh) * | 2020-08-04 | 2020-11-13 | 云南省林业和草原科学院 | 一种姜汁核桃乳的制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067792A (zh) * | 1991-06-19 | 1993-01-13 | 中山大学 | 乳汁饮品或食品的制造方法 |
| CN1381207A (zh) * | 2002-04-25 | 2002-11-27 | 刘鹏 | 榛子饮料及其制备方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102078A (zh) * | 1993-11-01 | 1995-05-03 | 赵新智 | 姜茶饮料及其制作方法 |
| CN1360854A (zh) * | 2000-12-27 | 2002-07-31 | 向麒麟 | 一种新型姜茶饮料的制作方法 |
| CN1327796C (zh) * | 2004-04-07 | 2007-07-25 | 刘鹏 | 天然榛子饮料及其制法 |
| CN1285289C (zh) * | 2004-11-11 | 2006-11-22 | 钟恩泽 | 榛子露及其制备方法 |
| CN1613385A (zh) * | 2004-12-06 | 2005-05-11 | 刘鹏 | 营养强化型榛仁保健露及其制备方法 |
| CN1613386A (zh) * | 2004-12-07 | 2005-05-11 | 刘鹏 | 榛仁保健露及其制备方法 |
-
2004
- 2004-06-07 CN CNB2004100463620A patent/CN1311763C/zh not_active Expired - Fee Related
-
2005
- 2005-06-06 WO PCT/CN2005/000793 patent/WO2005120259A1/zh active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067792A (zh) * | 1991-06-19 | 1993-01-13 | 中山大学 | 乳汁饮品或食品的制造方法 |
| CN1381207A (zh) * | 2002-04-25 | 2002-11-27 | 刘鹏 | 榛子饮料及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005120259A1 (fr) | 2005-12-22 |
| CN1706286A (zh) | 2005-12-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720957B (zh) | 紫玉米饮料及其制备方法 | |
| CN102742754B (zh) | 一种低糖果酱及其制备方法 | |
| CN101731572B (zh) | 洋葱鱼骨调味酱及其制备方法 | |
| CN101361534B (zh) | 一种醋酱的制作工艺及产品 | |
| CN101011171B (zh) | 一种陈皮柑果茶饮料及其生产方法 | |
| CN103013809B (zh) | 一种橄榄醋及其制备方法 | |
| CN104256231A (zh) | 一种草莓桑葚果酱的制作方法 | |
| CN103445247A (zh) | 果粒橙饮料的配方及其加工工艺 | |
| CN1311763C (zh) | 榛仁营养露及其制备方法 | |
| CN103960732B (zh) | 一种牡丹露复合饮料的制备方法 | |
| CN102599576A (zh) | 一种复合保健饮品的制备方法 | |
| CN102296019B (zh) | 一种草莓果肉浊酒及其制备方法 | |
| CN1259863C (zh) | 一种海藻饮品的生产方法 | |
| CN104366300A (zh) | 儿童食用粉丝及其制作方法 | |
| CN107223756A (zh) | 冬瓜糖的制备方法 | |
| CN103704821B (zh) | 一种冻金柑果汁及其制作方法 | |
| CN102283339A (zh) | 黑加仑全果果酱 | |
| CN106538909A (zh) | 一种新型黑蒜蓝莓及奇异果果汁混合饮品及其加工方法 | |
| CN107334149B (zh) | 一种银咖嚼含片及其制备方法 | |
| CN1109298A (zh) | 柿子果茶的制备方法 | |
| CN104256527A (zh) | 油制西红柿酱 | |
| CN100446686C (zh) | 榛子营养粉及其制备方法 | |
| CN110214875A (zh) | 一种方竹笋果汁饮料及其制备方法 | |
| CN1307913C (zh) | 一种腌雪菜汁饮料及其生产方法 | |
| CN101390633A (zh) | 红薯汁饮料及其生产方法 |
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: 20070425 Termination date: 20100607 |