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Peanut and Indian buead pulp drink and preparation method thereof

A technology of peanut pulp and tuckahoe, which is applied in the fields of food preparation, application, food science, etc.

Inactive Publication Date: 2013-02-27
陈进发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there is no drink combining peanuts and Poria cocos on the market at present. The author has finally created a new type of peanut drink through many experiments and researches. Therefore, the present invention is proposed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] Embodiment: A peanut tuckahoe jelly drink includes peanut jelly, tuckahoe jelly and auxiliary materials, wherein the auxiliary materials are acesulfame K, emulsion stabilizer, peanut-flavored flavor, white granulated sugar, and the peanut jelly, tuckahoe jelly and acesulfame The weight ratio of honey, emulsifier, peanut flavor and white granulated sugar is 20:5:1:100:50:15.

[0020] The emulsion stabilizer is composed of sorbitol and xanthan gum in a 1:1 weight ratio.

[0021] The poria cocos syrup is composed of white poria cocos and milk in a weight ratio of 1:2-5.

[0022] A kind of preparation method of peanut poria cocos syrup beverage, realizes by following steps:

[0023] (1) Preparation of peanut pulp: Take dried peanut kernels and heat to remove water, peel peanut kernels after cooling, soak in a steamer for 40 minutes after soaking for 6-8 hours, take out the peanut kernels and add 2-5 times of clean water to finely Grind, and use 80-100 mesh stainless steel...

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PUM

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Abstract

The invention discloses a peanut and Indian buead pulp drink and preparation method thereof and belongs to the technical field of peanut drink manufacturing. The peanut and Indian buead pulp drink ismanufactured by using peanut kernels and dry Indian buead as raw materials and using an emulsificating stabilizer, acesulfame potassium, a spice and white granulated sugar in a weight ratio of 20:5:100:1:50:1.5 as auxiliary materials and by a series of processes such as adding pure water. The preparation method comprises the following specific steps of: adding the auxiliary materials according tothe weight ratio into the peanut pulp and Indian buead pulp; adding the pure water to obtain 1,000 portions of mixture, uniformly mixing the mixture, heating the solution to adjust the pH value of thesolution to 6.7 to 7.2, and packaging the product and storing the packs after canning and sterilizing. The peanut and Indian buead pulp drink is a delicious drink which is rich in nutrition, smooth in mouthfeel and healthy.

Description

technical field [0001] The invention discloses a peanut tuckahoe syrup drink and a preparation method thereof, belonging to the technical field of peanut drink manufacturing. Background technique [0002] Peanuts are a large amount of food grown in my country. Modern medical research shows that peanuts are rich in amino acids, lecithin, vitamin E and other anti-aging substances. Peanuts have a good therapeutic effect on hyperlipidemia, high blood pressure, bleeding and other diseases that affect health. [0003] Poria cocos has the effects of detoxification and anti-cancer, strengthening the spleen, calming the heart, reducing phlegm, and diuresis. Modern medical tests show that: Poria cocos contains more than a dozen components such as ergosteroids, carotene, pachymic acid, pachyman, lecithin, etc., which are harmful to the human body. It has a good curative effect. [0004] There are peanut beverages in the market, such as peanut milk, peanut beverages, etc. Patent Applic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/28A23L1/36A23L31/00
Inventor 陈进发
Owner 陈进发