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Vitamin c protein beverage, and preparation method thereof

A technology of protein drinks and walnut kernels, applied in dairy products, milk preparations, applications, etc., can solve the problem that consumers rarely eat at the same time, and achieve the effect of broad market application prospects, simple preparation methods, and good taste

Inactive Publication Date: 2011-09-21
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above three substances are rich in nutrition and have the effect of preventing and curing diseases, because almonds and walnut kernels belong to dried fruits, while milk belongs to dairy products, consumers rarely eat them at the same time

Method used

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  • Vitamin c protein beverage, and preparation method thereof
  • Vitamin c protein beverage, and preparation method thereof
  • Vitamin c protein beverage, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The VC protein drink provided by the present embodiment is made up of the following components in weight percentage:

[0020]

[0021] The VC protein drink preparation method provided by the present embodiment comprises the following steps carried out in order:

[0022] 1) Wash almonds and walnut kernels separately and scald them with boiling water for 30-50 seconds to remove surface bacteria and skin, then add 1 times the amount of water and make almond pulp and walnut kernel pulp, and then use 40 mesh Sieve and set aside;

[0023] 2) Dissolve 7 kg of white granulated sugar with an appropriate amount of water, then filter through a 120-mesh sieve for later use;

[0024] 3) Add 0.1 kg of gellan gum to an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve it, and then use a colloid mill to refine the pulp;

[0025] 4) Add the above-mentioned white granulated sugar water, gellan mucilage, 3 kilograms of almond pulp, 10 kilograms of walnut k...

Embodiment 2

[0028] The VC protein drink provided by the present embodiment is made up of the following components in weight percentage:

[0029]

[0030] The VC protein drink preparation method provided by the present embodiment comprises the following steps carried out in order:

[0031] 1) Wash almonds and walnut kernels separately and scald them with boiling water for 30-50 seconds to remove surface bacteria and skin, then add 1 times the amount of water and make almond pulp and walnut kernel pulp, and then use 40 mesh Sieve and set aside;

[0032] 2) Dissolve 14 kg of white granulated sugar with an appropriate amount of water, then filter through a 120-mesh sieve for later use;

[0033] 3) Add 0.2 kg of gellan gum to an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve it, and then use a colloid mill to refine the pulp;

[0034] 4) Add white granulated sugar water, gellan mucilage, 15 kilograms of almond pulp, 20 kilograms of walnut kernel pulp, 15 kil...

Embodiment 3

[0037] The VC protein drink provided by the present embodiment is made up of the following components in weight percentage:

[0038]

[0039] The VC protein drink preparation method provided by the present embodiment comprises the following steps carried out in order:

[0040] 1) Wash almonds and walnut kernels separately and scald them with boiling water for 30-50 seconds to remove surface bacteria and skin, then add 1 times the amount of water and make almond pulp and walnut kernel pulp, and then use 40 mesh Sieve and set aside;

[0041] 2) Dissolve 10 kg of white granulated sugar with an appropriate amount of water, then filter through a 120-mesh sieve for later use;

[0042] 3) Add 0.15 kg of gellan gum to an appropriate amount of warm water at 40-60°C, then vigorously stir to dissolve it, and then use a colloid mill to refine the pulp;

[0043] 4) Add white granulated sugar water, gellan mucilage, 9 kilograms of almond pulp, 15 kilograms of walnut kernel pulp, 10 kil...

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Abstract

The invention relates to a vitamin c protein beverage, and a preparation method thereof. The vitamin c protein beverage comprises the following ingredients, by weight, from 5% to 15% of milk, from 10% to 20% of walnut slurry, from 3% to 15% of amygdale slurry, from 0.1% to 0.2% of gellangum, from 7% to 14% of white granulated sugar, 0.02% of vitamin c, 0.03% of potassium sorbate and the balance of drinking water. The amygdale, the walnut and the milk are main raw materials for preparing the vitamin c protein beverage which is further provided with the vitamin c. The vitamin c protein beverage provided by the present invention is rich in a plurality of nutritional ingredients which are beneficial to health, has an advantage of good tasting, and can be drunken all year round by consumers, such that application prospect of the vitamin c protein beverage in market is substantially extensive. In addition, the preparation method provided by the present invention has advantages of simplicity and convenient operation.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a VC protein beverage and a preparation method thereof. Background technique [0002] Milk is a nutritious tonic rich in protein and fat, and it is easy to digest and absorb. 98% of the protein in milk can be absorbed and utilized by the human body. Its fat contains a variety of fatty acids, lecithin, cholesterol, and contains a lot of calcium, Nutrients such as phosphorus, potassium, iron, manganese and vitamins A and B can play a role in maintaining the functions of human organs and regulating metabolism, so some people call it "longevity drink". [0003] Almond, also known as Almond apricot or Badam, is the most cherished dried fruit of the Uighur people in Xinjiang. It is mainly produced in Shufu, Yingjisha, Shache, Yecheng and other counties in the Kashgar oasis south of the Tianshan Mountains. Its nutritional content is as follows: the nutrition is 6 times higher ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/158
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD