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Chestnut flower beverage
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A technology of chestnut flower and chestnut, applied in the field of beverages, to achieve the effect of avoiding loss and preventing layering of beverages
Active Publication Date: 2013-09-11
南通市通州区西亭供水服务有限公司
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Abstract
Description
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Problems solved by technology
With the increasing level of people's consumption and requirements for life and diet, people hope to get more benefits while quenching their thirst, but the existing chestnut flower drink can not meet this requirement
Method used
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Embodiment 1
[0024] A chestnut flower drink, including 56% chestnut flower juice, 5% dandelion juice, 5% honeysuckle juice, 0.4% isomaltose, 5% oligosaccharide syrup, 0.3% erythritol, 0.2% malic acid, and 0.1% konjac gum %, sodium alginate 0.1%, and the balance is water.
[0025] Described Chinese chestnut flower beverage production process comprises the steps:
[0026] 1) Microwave-dry the collected chestnut flowers for 5 minutes, and ultrafinely pulverize them to a particle size of 15-20 microns; mix chestnut flower powder and water at a mass ratio of 1:10, and ultrasonically extract in hot water at 55°C 1 hour, then filter to obtain chestnut flower juice;
[0027] 2) Make dandelion into powder, mix dandelion powder and water according to the mass ratio of 1:10, ultrasonically extract in hot water at 90°C for 2 hours, and then filter to obtain dandelion juice;
[0028] 3) Make honeysuckle into powder, mix honeysuckle powder and water according to the mass ratio of 1:4, ultrasonically e...
Embodiment 2
[0032] A chestnut flower drink, including 60% chestnut flower juice, 8% dandelion juice, 8% honeysuckle juice, 0.5% isomaltose, 6% oligosaccharide syrup, 0.4% erythritol, 0.3% malic acid, konjac gum 0.2%, sodium alginate 0.2%, and the balance is water.
[0033] Described Chinese chestnut flower beverage production process comprises the steps:
[0034] 1) Dry the collected chestnut flowers by microwave for 5 minutes, and ultrafinely pulverize them to a particle size of 20 microns; mix the chestnut flower powder and water at a mass ratio of 1:15, and ultrasonically extract them in hot water at 58°C for 1 hour , and then filtered to obtain chestnut flower juice;
[0035] 2) Make dandelion into powder, mix dandelion powder and water according to the mass ratio of 1:12, ultrasonically extract in hot water at 90°C for 3 hours, and then filter to obtain dandelion juice;
[0036] 3) The honeysuckle is made into powder, and the honeysuckle powder and water are mixed according to the ...
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Abstract
The invention relates to a chestnut flower beverage, which comprises the ingredients in percentage by mass: 56 to 60 percent of chestnut flower juice, 5 to 8 percent of dandelion juice, 5 to 8 percent of honeysuckle juice, 0.4 to 0.5 percent of isomaltose, 5 to 6 percent of oligosaccharides syrup, 0.3 to 0.4 percent of haemoerythrin alditol, 0.2 to 0.3 percent of malic acid, 0.1 to 0.2 percent of konjac gum, 0.1 to 0.2 percent of sodium alginate and the balance water. All of the ingredients are mixed according to a mixture ratio, are subjected to filtering and filling and are sterilized for 3 seconds at 121 DEG C to 125 DEG C to be made into finished products. The chestnut flower beverage disclosed by the invention has the advantages that the nutrition value is high, the mouth feeling is good, the shelf life is long, and the chestnut flower beverage is popular in old people and young people.
Description
technical field [0001] The invention relates to a drink, in particular to a health drink made of chestnut flowers. Background technique [0002] Chestnut flower is Fagaceae, the male inflorescence of Chestnut. The number of male chestnut flowers is more than that of female flowers. The ratio of male and female flowers in chestnut flowers in full bloom in early spring is about 2349:1, which is a huge disparity. Due to the excessive amount of male flowers and the long flowering period, it consumes a lot of nutrients in the tree, resulting in the reduction of female flowers and the early fall of chestnut buds. , empty bracts and other low-yield and unstable conditions. In order to increase the yield of chestnut, it is often necessary to thin out the male flowers, and only keep 5%-10% of the male inflorescences, enough for pollination. And a large amount of male flowers thus obtained are not effectively utilized, resulting in a great waste of resources. [0003] Studies have ...
Claims
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Application Information
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