Chestnut bifidobacterium factor functional beverage and preparation method thereof

A technology of bifidogenic factor and functional beverage, which is applied in the fields of food preparation, application, food science, etc., to achieve the effects of rich aroma, improved product quality, light yellow and clear color

Active Publication Date: 2008-02-20
于山大
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

So far, this technology has not been found to be used in domestic and foreign chestnut beverage prod

Method used

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  • Chestnut bifidobacterium factor functional beverage and preparation method thereof

Examples

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example

[0060] The second example made according to the technological process of the flow chart is basically the same as the first example, except that 150° C. of hot air and steam are used for blanching for 4 minutes in the blanching process to kill oxidase or peroxidase. In the process of color protection, the color protection agent adopts 0.5% ascorbic acid, 0.07% sodium metabisulfite, 0.06% sodium edetate, 0.12% citric acid (adjusting the pH value to 3.8), 0.1% sodium chloride, its formula and examples One is the same.

[0061] The third example made according to the technological process of the flow chart:

[0062] The third example made according to the process of the flow chart is basically the same as the first example, except that 0.2% citric acid is used in the blanching process, and it is blanched in hot water at 50°C for 40 minutes to kill oxidase or peroxidation. enzyme. In the process of color protection, 0.4% sodium chloride, 0.05% disodium ethylenediamine tetraacetat...

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PUM

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Abstract

The present invention relates to a functional drink with Chinese chestnut bifidus-factors and a preparing method; the main and complementary materials of the functional drink are Chinese chestnut kernel, sticky rice or corn and mineral water or soft drink water, then are added with sweetening agent, seed fat, favor agent, emulsor, stabilizing agent, antioxidant and quality-improving agent, etc. The preparing method of the functional drink with Chinese chestnut bifidus-factors is that: the Chinese chestnut is taken as the main material to be selected, cleaned, dried, exuviated, blanched, polished, color-fixated, preboiled, cleaned with spraying water, primarily grinded and pulped, mashed, liquefied, saccharised to be glycosides and then filtered; and the finished products are obtained by the process procedures of the sticky rice or corn of: dipping, primarily grinding and pulping, liquefying, saccharising to be glycosides, filtering, blending, enzyme removing, decoloring, fine grinding, mixing, pH value adjusting, centrifugal filtering, degassing, screening, heating, homogeneous emulsifying, prompt high temperature sterilization, filling, secondary high temperature sterilization, rapid cooling, drying, observing and labeling. The active ingredient bifidus-factors added in the drink can improve the nutrition value of the drink.

Description

technical field [0001] The invention relates to a chestnut bifidofactor functional drink and a preparation method thereof. Background technique [0002] Chestnut is rich in resources and widely distributed in my country. It is a good health food with high nutritional value. It contains 8 kinds of amino acids and is rich in calcium, phosphorus, protein, vitamin C, vitamin E and other nutrients. Eating it raw can cure waist and foot pain, swelling, pain and congestion and other diseases. It has the effects of strengthening the spleen, nourishing the kidney, strengthening the stomach and strengthening the body. At the same time, it is also a low-calorie, low-cholesterol food suitable for the needs of modern life. In order to improve the quality of consumers eating chestnuts, chestnuts are made into high-grade food, and by adjusting the composition and content ratio of natural nutrients in chestnuts, it can partially or completely exert its unique nutritional effects. The nutrit...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/30A23L2/52A23L2/56A23L2/62A23L33/00
Inventor 于山大
Owner 于山大
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