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Instant concentrated mixed starch beverage and soup base as well as preparation method and eating method thereof

A technology for concentrating pulp and soup, applied in the field of beverages and soups, can solve the problems of less development, etc., and achieve the effects of low cost, easy large-scale production, and simple process operation.

Active Publication Date: 2014-02-26
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are few developments on pulp water deep processing products

Method used

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  • Instant concentrated mixed starch beverage and soup base as well as preparation method and eating method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Selection of pulp water acceptance: check whether the pulp water entering the factory is a mature high-quality pulp water, and the soup juice should be light white, light milky white (slightly milky white) or light blue; the soup has a strong sour aroma, mellow and soft, with The celery has a clear fragrance; the vegetable is tender yellow or yellow-green, translucent and shiny; there is no impurity, no other bad smell, and the vegetable has a certain degree of crispness.

[0031] 2) Initial sterilization: The slurry water is subjected to high-temperature instant sterilization, the sterilization temperature is 150°C, and the sterilization time is 2 seconds.

[0032] 3) Filtration of slurry water: remove the vegetables in the slurry water after the initial sterilization, then pass the slurry water through a 60-mesh double filter to remove the visible particles remaining in the slurry water, and then use an 80-mesh bag filter Perform 2 filtrations.

[0033] 4) Homogen...

Embodiment 2

[0038] 1) Selection of pulp water acceptance: check whether the pulp water entering the factory is a mature high-quality pulp water, and the soup juice should be light white, light milky white (slightly milky white) or light blue; the soup has a strong sour aroma, mellow and soft, with The celery has a clear fragrance; the vegetable is tender yellow or yellow-green, translucent and shiny; there is no impurity, no other bad smell, and the vegetable has a certain degree of crispness.

[0039] 2) Initial sterilization: The slurry water is subjected to high-temperature instant sterilization, the sterilization temperature is 135°C, and the sterilization time is 8 seconds.

[0040] 3) Filtration of slurry water: remove the vegetables in the slurry water after initial sterilization, then pass the slurry water through an 80-mesh double filter to remove the visible particles remaining in the slurry water, and then use an 80-mesh bag filter Perform 2 filtrations.

[0041] 4) Homogeniza...

Embodiment 3

[0046] 1) Selection of pulp water acceptance: check whether the pulp water entering the factory is a mature high-quality pulp water, and the soup juice should be light white, light milky white (slightly milky white) or light blue; the soup has a strong sour aroma, mellow and soft, with The celery has a clear fragrance; the vegetable is tender yellow or yellow-green, translucent and shiny; there is no impurity, no other bad smell, and the vegetable has a certain degree of crispness.

[0047] 2) Initial sterilization: The slurry water is subjected to high-temperature instant sterilization, the sterilization temperature is 140°C, and the sterilization time is 4 seconds.

[0048] 3) Filtration of slurry water: remove the vegetables in the slurry water after the initial sterilization, then pass the slurry water through a 60-mesh double filter to remove the visible particles remaining in the slurry water, and then use a 60-mesh bag filter Perform 2 filtrations.

[0049]4) Homogeniz...

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Abstract

The invention provides an instant concentrated mixed starch beverage and soup base as well as a preparation method and an eating method thereof. The preparation method comprises the following steps: carrying out high-temperature instant primary sterilization on mixed starch and homogenizing; then carrying out low-temperature vacuum concentration; sterilizing an empty filling container, filling the concentrated mixed starch and sealing; finally, sterilizing the filled mixed starch to obtain the instant concentrated mixed starch beverage and soup base. When a package is opened, the instant concentrated mixed starch beverage and soup base can be directly drunk or is drunk after being diluted by water or is used as a soup base of a mixed starch food. According to the instant concentrated mixed starch beverage and soup base as well as the preparation method and the eating method thereof, a mixed starch resource is utilized sufficiently and common beverage production equipment can be used for producing the instant concentrated mixed starch beverage and soup base; the process operation is simple, the cost is low and the large-scale production is easy to realize. The prepared instant concentrated mixed starch beverage and soup base is rich in various organic acids and has no food additives, so as to meet eating standards; the instant concentrated mixed starch beverage and soup base is a sour concentrated beverage and soup base which is naturally fermented and is conveniently sold to other places; the guarantee period of the mixed starch is prolonged by sterilization treatment and the eating method is simple and convenient.

Description

technical field [0001] The invention belongs to the field of beverages and soups, and in particular relates to an instant concentrated syrup beverage and soup, a preparation method and an eating method thereof. technical background [0002] Syrup water is a traditional fermented food with Northwest characteristics that is fermented by a variety of microbial flora using raw materials such as flour and vegetables. The syrup is light white or light milky white (slightly milky white), sour, mellow and fragrant. If you add a little sugar when you drink it directly, it will be sweet and sour. If the slurry water is soaked with chili and scallion oil or boiled, it can also be made into slurry water noodles, slurry water fish, etc. Syrup has the advantages of simple production, unique flavor, wide consumption, and economic benefits. [0003] Syrup is not only a good accompaniment to meals, but also has a health care effect. It has the functions of rich nutrition, adjusting the mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/08A23L2/70A23L1/40A23L3/16A23L23/10
CPCA23L2/02A23L2/08A23L2/52A23L2/70A23L3/16A23L23/10A23V2002/00A23V2200/30A23V2300/38
Inventor 吕嘉枥辛博
Owner SHAANXI UNIV OF SCI & TECH
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