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Lotus seed-red jujube-walnut milk beverage and preparation method thereof

A beverage preparation method and walnut milk technology, which are applied to the lotus seed red date walnut milk beverage and the preparation field thereof, can solve the problems of harmful chemical substance residues, high walnut oil content, unstable emulsion, etc. Effects of low fat and health, avoiding degeneration and nutrient loss

Active Publication Date: 2013-01-30
YUNNAN DALI ERBAO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of walnut beverages has the problem of residual harmful chemicals after walnut kernels are peeled. Due to the high oil content of walnuts and the instability of the emulsion, walnut beverages are prone to stratification during production and storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The lotus seed red date walnut milk beverage of the present invention and its preparation method are as follows:

[0022] (1) Preparation of lotus seed slurry

[0023] Select lotus seeds, soak and rehydrate with 3 to 5 times the weight of water, soak at a temperature of 35 to 40°C, and soak for 20 to 30 minutes to make the lotus seeds absorb water and swell and soften the tissue; remove the core of the lotus seeds; add 5 times the weight of water and protect the color Then add 0.8% amylase by weight of lotus seeds, 0.01‰ cellulase, and 0.01‰ protease for enzymolysis at a temperature of 25-35°C for 4-5 hours; after enzymolysis, filter to obtain lotus seed slurry;

[0024] The percentages of each component of the color-protecting agent in the weight of lotus seeds are: L-cysteine ​​0.3‰, Vc 0.4‰, oxalic acid 0.1‰, MgCl 2 0.02‰;

[0025] (2) Red date juice preparation

[0026] Selected jujubes are soaked and rehydrated with 7-8 times the weight of water, soaking temper...

Embodiment 2

[0036] The lotus seed red date walnut milk beverage of the present invention and its preparation method are as follows:

[0037] (1) Preparation of lotus seed slurry

[0038] Select lotus seeds, soak and rehydrate with 1-2 times the weight of water, soaking temperature 25-30 ° C, soaking time 50-60 minutes, so that the lotus seeds absorb water and swell, and the tissue softens; remove the core of the lotus seeds; add 10 times the weight of water and color protection Then add 0.1% amylase by weight of lotus seeds, 0.1‰ cellulase, and 0.1‰ protease for enzymolysis at a temperature of 35-45°C for 2-3 hours; after enzymolysis, filter to obtain lotus seed slurry;

[0039] The percentages of each component of the color-protecting agent in the weight of lotus seeds are: L-cysteine ​​0.5‰, Vc 0.1‰, oxalic acid 0.2‰, MgCl 2 0.06‰;

[0040] (2) Red date juice preparation

[0041] Selected jujubes are soaked and rehydrated with 3 to 4 times the weight of water. The soaking temperature ...

Embodiment 3

[0051] The lotus seed red date walnut milk beverage of the present invention and its preparation method are as follows:

[0052] (1) Preparation of lotus seed slurry

[0053] Select lotus seeds, soak and rehydrate with 3-4 times the weight of water, soaking temperature 30-35 ° C, soaking time 30-40 minutes, so that the lotus seeds absorb water and swell, and the tissue softens; remove the core of the lotus seeds; add 8 times the weight of water and protect the color Then add 0.5% amylase by weight of lotus seeds, 0.06‰ cellulase, and 0.08‰ protease for enzymolysis at a temperature of 40-45°C for 4-5 hours; after enzymolysis, filter to obtain lotus seed slurry;

[0054] The percentages of the components of the color-protecting agent in the weight of lotus seeds are: L-cysteine ​​0.1‰, Vc 0.6‰, oxalic acid 0.05‰, MgCl 2 0.01‰;

[0055] (2) Red date juice preparation

[0056] Select red dates, soak them in 5-6 times the weight of water for rehydration, soaking temperature at ...

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Abstract

The invention discloses a preparation method of a lotus seed-red jujube-walnut milk beverage which is prepared according to the following processes of: respectively preparing a lotus seed slurry, red jujube juice and a walnut slurry, and blending; homogenizing; carrying out vacuum degassing; and sterilizing and filling. Through an enzymolysis technology, the invention solves the delamination and deposition problems easily occurring in a lotus seed beverage; peeling is carried out by a method of quickly freezing at low temperature and then thawing through temperature rise, the technical defects of a wet alkaline process are overcome, and the problems of walnut protein denaturation and nutrition loss are effectively avoided; and a method for degreasing through low-temperature squeezing is adopted to squeeze one part of grease firstly, the influence on the protein and the physiologically active substances in walnut kernels is reduced through the low-temperature squeezing, meanwhile, the low fat and the health properties of a walnut beverage are ensured, and the aromatic and smooth mouthfeel of the walnut beverage is not influenced.

Description

technical field [0001] The invention relates to a lotus seed, red date, walnut milk drink and a preparation method thereof. Background technique [0002] The lotus seed is the seed of the lotus plant of the water lily family. The traditional medicine of the motherland believes that the lotus seed is sweet, astringent, flat, and non-toxic. Return spleen, kidney, heart channel. It has the effects of clearing the heart and refreshing the spleen, nourishing the spleen and stopping diarrhea, nourishing the heart and calming the mind, improving eyesight, nourishing the middle and nourishing the mind, invigorating the spleen and stomach, stopping diarrhea and solidifying essence, nourishing kidney and astringent essence, and nourishing vitality. Modern research has found that lotus seeds contain protein, sugar, multivitamins, calcium, phosphorus, iron and other mineral elements, amino acids and other rich nutrients and a variety of alkaloids, hyperoside, rutin, asparagine, niacin,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04
Inventor 李学峰李协鼎李东陈绍旭冯霖
Owner YUNNAN DALI ERBAO IND
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