WO2005122796A1 - Boisson a base de noisettes renforcee a l'aide d'un autre fruit et procede de preparation - Google Patents

Boisson a base de noisettes renforcee a l'aide d'un autre fruit et procede de preparation Download PDF

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Publication number
WO2005122796A1
WO2005122796A1 PCT/CN2005/000856 CN2005000856W WO2005122796A1 WO 2005122796 A1 WO2005122796 A1 WO 2005122796A1 CN 2005000856 W CN2005000856 W CN 2005000856W WO 2005122796 A1 WO2005122796 A1 WO 2005122796A1
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WO
WIPO (PCT)
Prior art keywords
juice
hazelnut
fruit
fortified
xylitol
Prior art date
Application number
PCT/CN2005/000856
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English (en)
Chinese (zh)
Inventor
Peng Liu
Original Assignee
Peng Liu
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Peng Liu filed Critical Peng Liu
Publication of WO2005122796A1 publication Critical patent/WO2005122796A1/fr

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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
    • 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
    • A23L2/04—Extraction of 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
    • 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
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits

Definitions

  • the invention relates to a fruit-nut mixed drink, in particular to a fruit-fortified hazelnut drink and a preparation method thereof.
  • hazelnut nuts are rich in protein-based nutrients needed by the human body, and in particular hazelnut kernels are rich in essential amino acid-based nutrients. It is determined that per 100g of hazelnut nuts (dry) contains 20.0% protein, 44.8g fat, 14.7g carbohydrate, 9.6g dietary fiber, 3.5g ash, 50mg carotene, 8mg retinol, 0.62mg thiamine, Riboflavin 0.14 mg, nicotinic acid 7.5 mg, potassium 1244 mg, calcium 104 mg, magnesium 420 mg, iron 6.4 mg, zinc 5.83 mg, and phosphorus 422 mg.
  • Amino acids per 100 g of protein contain 3.41 g of isoleucine, 6.98 g of leucine, 3.39 g of lysine, 11 lg of methionine, 4.64 g of phenylalanine, 2.10 g of threonine, 4.07 g of valine, and arginine Acid 11.56g, histidine 2.65g, tyrosine 2.77g, alanine 6.03g, aspartic acid 8.26g, glutamic acid 11.63g, glycine 3.57g, and serine 3.28g. Especially children's essential amino acids-high levels of arginine are difficult to see in plant protein food resources, and leucine and lysine are also essential for children's development.
  • Hazelnut fatty acid composition was 72.3% oleic acid, 21.6% linoleic acid, 1% linolenic acid, 0.3 hexadecenoic acid, and 1.6% hard acid. Therefore, the defatted hazelnut beverage made from hazelnut kernels is rich in protein and mineral nutrients, and is suitable for the advantages of children's health food. However, according to the needs of human health and balanced nutrition, the hazelnut kernel food still lacks various vitamins. It is known that fresh fruits are excellent foods rich in vitamins.
  • the purpose of the present invention is to overcome the above-mentioned shortcomings of the prior art, and to provide a vitamin-rich and comprehensive fruit-fortified hazelnut beverage.
  • the object of the present invention is also to provide a method for preparing the beverage.
  • the raw materials of the fruit-fortified hazelnut beverage of the present invention include hazelnut juice, fruit juice or fruit granules.
  • the fruit here refers to the broad meaning of fruit, and refers to any fruit and vegetable that can be eaten fresh. Vegetables that can be eaten fresh include carrots and fresh sweet potatoes. Fruit and vegetable varieties can be The advantages of land and production season, taste requirements and nutrition balance principle can be freely matched. Because the fruit-fortified hazelnut beverage of the present invention is a strong combination of two types of advantageous food ingredients, that is, the nut-hazelnut rich in protein and fat is reasonably matched with the vitamin-rich fruit (vegetable), so it has a nutritious and comprehensive advantage.
  • its raw materials also include xylitol or sugar, a stabilizer.
  • the stabilizer here is preferably a compound stabilizer, and the compound stabilizer is more preferably xanthan gum and locust bean gum or xanthan gum and guar gum.
  • the fruit is preferably selected from wolfberry, longan, apple, peach, orange, and strawberry.
  • the weight ratio of raw materials is preferably hazelnut juice 10-93, fruit juice 1-80, xylitol or sugar 1-20, and composite stabilizer 0.1-0.4.
  • the weight ratio of raw materials is preferably hazelnut juice 10-55, fruit juice 5-20, xylitol or sugar 1-20, and composite stabilizer 0.1-0.4.
  • the weight ratio of raw materials is preferably hazelnut juice 1-93, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 0-80, longan juice 0-80, and apple juice 0-80. , One or more of peach juice 0-80, orange juice 0-30, and strawberry juice 0-80. It should be noted that any one of the wolfberry juice, longan juice, apple juice, peach juice, orange juice and strawberry juice may be added, or any or all of them may be added.
  • the weight ratio of raw materials is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20.
  • orange juice 5-20 and strawberry juice 5-20 is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20.
  • orange juice 5-20 and strawberry juice 5-20 is preferably hazelnut juice 35, xylitol or sugar 1-20, compound stabilizer 0.1-0.4 and wolfberry juice 20, longan juice 5, apple juice 5-20, and peach juice 5-20.
  • orange juice 5-20 and strawberry juice 5-20 is preferably orange juice 5-20 and strawberry juice 5-20.
  • the preparation method of hazelnut juice is: immersion of hazelnut kernels, removing underwear, and water-milled juice;
  • the preparation method of wolfberry juice is: after soaking the wolfberry in water, beating the juice and filtering the peeled seeds; longan juice and apple juice
  • the preparation method of peach juice, orange juice, strawberry juice is as follows: Wash and drain and squeeze the juice.
  • the filtering step after the Chinese wolfberry is beaten and juiced is preferably filtered through a 60-mesh sieve.
  • the preparation method of apple juice, peach juice and orange juice is preferably washed, drained, cut into pieces, and then squeezed.
  • the ratio of hazelnut kernels to water is preferably 8 times; the ratio of wolfberry kernels to water is 3.5 times, and the soaking time is preferably 4 to 8 hours.
  • the ratio is in weight units.
  • the preparation method of the fruit-fortified hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, Filling and sterilization.
  • wolfberry contains: betaine, carotene, vitamins (B ,, B 2 , C), nicotinic acid, sitosterol, linoleic acid, a variety of free amino acids, ammonia aspartate, and so on.
  • vitamins (B ,, B 2 , C) nicotinic acid
  • sitosterol nicotinic acid
  • linoleic acid a variety of free amino acids
  • ammonia aspartate and so on.
  • kidney-reinforcing and eyesight-improving functions it can be used for liver and kidney deficiency, dizziness, tinnitus, vision loss, fatigue, cough, back pain, nocturnal emission, diabetes;
  • Apple juice contains: Vitamin C, carbohydrates, carotene, vitamin B, vitamin B 2 , nicotinamide, pantothenic acid, vitamin B 6 , folic acid, minerals: sodium, potassium, magnesium, calcium, iron, copper, manganese, phosphorus;
  • the fruit-fortified hazelnut beverage of the present invention has the advantages of balanced nutrition, comprehensiveness and strong health care .
  • the fruit-enhanced hazelnut beverage of the present invention uses nuts-hazelnuts and fresh fruits as raw materials, which are not only rich in protein, amino acids, but also rich in vitamins and mineral nutrients, and are nutrient-rich, comprehensive, and nutritionally balanced. Good, good taste, strong nutritional health function, especially suitable for children, the elderly and the frail.
  • the raw material weight ratio of fruit fortified nuclear drink of the present invention is 10 kg of hazelnut juice, 1 kg of fruit juice, 1 Kg of xylitol, xanthan gum and locust bean gum 0.1 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 93Kg of hazelnut juice, 80Kg of fruit juice, 20 Kg of xylitol, 0.2 Kg of xanthan gum and 0.2 Kg of guar gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 55 Kg of hazelnut juice, 20 Kg of fruit juice, 20 Kg of sugar, 0.1 Kg of xanthan gum and 0.3 Kg of guar gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 10 Kg of hazelnut juice, 5 Kg of fruit juice, 1 Kg of xylitol, 0.1 Kg of xanthan gum and locust bean gum.
  • the preparation method of the stick kernel juice is: the hazelnut kernels are immersed in water, the underwear is removed, and the water-milled juice is mixed with 8;
  • the preparation method is: after soaking the wolfberry in 3.5 times water for 48 hours, beating the juice and filtering the peeled seeds; the longan juice, apple juice, peach juice, orange juice, strawberry juice are prepared by washing, draining and squeezing juice.
  • the preparation method of the fruit-enhanced hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, filling, and sterilization.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is hazelnut juice 1Kg, wolfberry juice 1Kg, xylitol 1Kg, xanthan gum 0.04 13 ⁇ 4, and guar gum 0.0613 ⁇ 4.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 93 Kg of hazelnut juice, Kg 80 of wolfberry juice, 20 Kg of sugar, 0.3 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 5 Kg of strawberry juice, 10 Kg xylitol, 0.3 Kg xanthan gum and 0.1 Kg guar gum.
  • the raw material weight ratio of the fruit fortified nuclear drink of the present invention is hazelnut juice 35 Kg, wolfberry juice 20 Kg, longan juice 5 Kg, xylitol 10 Kg, xanthan gum and locust bean gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry, 5 Kg of longan juice, 5 Kg of apple juice, 10 Kg of xylitol, xanthan gum and guar gum 0.4 Kg.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry juice, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 10 Kg of xylitol, xanthan gum and Locust Bean Gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 20 Kg of wolfberry juice, 5 Kg of longan juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 10 Kg of xylitol , Xanthan gum 0.15Kg and guar gum 0.25 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of apple juice, 5 Kg of peach juice, 5 Kg of orange juice, 5 Kg of strawberry juice, 10 Kg of xylitol, xanthan gum and locust Soy Glue 0.4 Kgo
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of apple juice, 5Kg of peach juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is hazelnut juice 35 Kg, apple juice 5 Kg, Xylitol 10 Kg, Xanthan Gum and Locust Bean Gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of peach juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 kg of hazelnut juice, 5 Kg of carrot juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of fresh ground melon pulp, 10 Kg of xylitol, 0.4 Kg of xanthan gum and locust bean gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 20Kg of wolfberry juice, 10Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35Kg of hazelnut juice, 5 Kg of longan juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is hazelnut juice 35Kg, peach juice SKg, xylitol 10Kg, xanthan gum and guar gum 0.4 Kg.
  • the raw material weight ratio of the fruit fortified hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of orange juice, 10 Kg of xylitol, 0.4 Kg of xanthan gum and guar gum.
  • the raw material weight ratio of the fruit-enhanced hazelnut beverage of the present invention is 35 Kg of hazelnut juice, 5 Kg of strawberry juice, 10 Kg of xylitol, 0.1 Kg of xanthan gum, and 0.3 Kg of guar gum.
  • the preparation method of hazelnut juice is: immersion of hazelnut kernels, removing underwear, and 8 times water-milled juice; the preparation method of wolfberry meter is: after soaking the wolfberry with 3.5 times water for 48 hours, beat the pulp and filter the peeled seeds; longan juice , Apple juice, peach juice, orange juice, and strawberry juice are prepared by washing, draining, and squeezing.
  • the preparation method of the fruit-fortified hazelnut beverage of the present invention includes the following steps: raw material preparation, homogenization, filling, and sterilization.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne une boisson à base de noisette renforcée à l'aide d'un autre fruit ainsi que son procédé de préparation. Les substances principales sont du jus de noisette, du jus d'un autre fruit ou des graines d'un autre fruit, du xylitol ou du sucre et un agent stabilisateur. Le fruit peut être choisi dans le groupe constitué de la nèfle, du longane, de la pomme, de la pêche, de l'orange et de la fraise. Pour obtenir le jus de noisette, on plonge les noisettes dans de l'eau, on pèle l'écorce intérieure, on ajoute de l'eau et on broie les noisettes. Pour obtenir le jus de nèfle on procède à une immersion, on fabrique une suspension épaisse et on procède à un filtrage. Pour obtenir les autres jus de fruits, on presse les fruits, on ajoute de l'eau à un ratio équivalant à huit fois la quantité ajoutée pour obtenir le jus de noisette et à trois fois et demie la quantité ajoutée pour obtenir le jus de nèfle et le temps de trempage préféré est de quatre à huit heures. Le procédé selon l'invention permet de conserver les éléments nutritifs des substances riches en protéines, aminoacides, vitamines et substances minérales. Le procédé selon l'invention présente un goût agréable, un effet positif sur la santé ainsi qu'une quantité importante d'éléments nutritifs et un bon équilibre de ces derniers. Ce procédé est idéal pour les enfants et les personnes âgées et convient spécialement aux personnes souffrant d'alcoolisme.
PCT/CN2005/000856 2004-06-17 2005-06-15 Boisson a base de noisettes renforcee a l'aide d'un autre fruit et procede de preparation WO2005122796A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200410048288.6 2004-06-17
CNB2004100482886A CN100556319C (zh) 2004-06-17 2004-06-17 水果强化型榛子饮料及其制备方法

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WO2005122796A1 true WO2005122796A1 (fr) 2005-12-29

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009100241A2 (fr) * 2008-02-05 2009-08-13 Healthspan Solutions, Llc Systèmes et procédés d'utilisation d'une nutrition thérapeutique pour la gestion des problèmes de santé liés ou spécifiques à l'âge des personnes âgées
ES2374782A1 (es) * 2010-07-26 2012-02-22 Junta De Extremadura. Instituto Tecnológico Agroalimentario Procedimiento para la elaboración de una bebida funcional y bebida funcional obtenible a partir de dicho procedimiento.
CN109068690A (zh) * 2016-03-21 2018-12-21 土耳其科学技术研究理事会 无添加剂的榛子饮料的生产

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549567A (zh) * 2013-09-22 2014-02-05 五河县鲲鹏食品饮料有限公司 一种火龙果桂圆糖水
CN105231195A (zh) * 2015-08-28 2016-01-13 曾纪根 一种以草莓汁为主配剂的营养露及其制备方法
CN106616158A (zh) * 2016-12-26 2017-05-10 大连福隆生物科技有限公司 一种黑莓榛子露的制作方法

Citations (1)

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Publication number Priority date Publication date Assignee Title
CN1359642A (zh) * 2000-12-18 2002-07-24 马庆发 山楂等系列果类香肠及其饮料

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
CN1359642A (zh) * 2000-12-18 2002-07-24 马庆发 山楂等系列果类香肠及其饮料

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
XUEDONG C. ET AL: "The Research of Preparation of Wild Hazelnut Juice", BEVERAGE INDUSTRY, vol. 6, no. 1, 31 January 2003 (2003-01-31), pages 40 - 42 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009100241A2 (fr) * 2008-02-05 2009-08-13 Healthspan Solutions, Llc Systèmes et procédés d'utilisation d'une nutrition thérapeutique pour la gestion des problèmes de santé liés ou spécifiques à l'âge des personnes âgées
WO2009100241A3 (fr) * 2008-02-05 2009-11-12 Healthspan Solutions, Llc Systèmes et procédés d'utilisation d'une nutrition thérapeutique pour la gestion des problèmes de santé liés ou spécifiques à l'âge des personnes âgées
ES2374782A1 (es) * 2010-07-26 2012-02-22 Junta De Extremadura. Instituto Tecnológico Agroalimentario Procedimiento para la elaboración de una bebida funcional y bebida funcional obtenible a partir de dicho procedimiento.
CN109068690A (zh) * 2016-03-21 2018-12-21 土耳其科学技术研究理事会 无添加剂的榛子饮料的生产

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CN100556319C (zh) 2009-11-04
CN1709160A (zh) 2005-12-21

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