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Preparation method of loquat flower and soybean beverage

A technology of flower soybean and loquat flower, applied in the field of plant protein beverage, can solve the problems of resource waste and discard, achieve broad market prospects, realize the effect of full utilization and enrich the beverage market

Inactive Publication Date: 2014-04-02
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, only a small part of loquat flowers are eaten by the people, and a considerable part is discarded on the ground, and the waste of resources is serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] 1. Selected: select loquat flowers that are healthy, plump in appearance, complete in individual, unbroken, lightly fragrant, and odorless.

[0009] 2. Cleaning: Soak loquat flowers in clean water for 10 minutes, wash with running water to remove dust and impurities on the surface, and drain. At the same time, avoid sun exposure.

[0010] 3. Sieving: crush the drained loquat flowers with a crusher, and pass through a 26-mesh sieve.

[0011] 4. Extraction: The ratio of material to water is 1:30, the soaking temperature is 80°C, and the soaking time is 1h.

[0012] 5. Filtration: The purpose of filtration is to remove the non-water-soluble components of the flowers. A multi-stage filtration method is often used to gradually remove the solid particulate matter in the filtered juice. The present invention adopts the multi-stage filtration method of gauze filtration first and then suction filtration.

[0013] 6. Blending: Add 6~9g of soybean powder and 0.5mL of soybean e...

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PUM

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Abstract

The invention discloses a preparation method of loquat flower and soybean beverage. The preparation method specifically comprises the following steps: crushing loquat flower, screening with a sieve of 26 meshes, mixing with water according to a ratio of 1:30, leaching for 1 hour at 80 DEG C, and filtering so as to obtain loquat flower juice; adding 6-9g of soybean meal and 0.5mL of soybean essence into each 100mL of the loquat flower juice so as to obtain a primary liquid; further seasoning the primary liquid, and adding 3-6g of white granulated sugar, 0.05g of citric acid, 0.05g of sodium hexametaphosphate, 0.01g of ethyl maltol, 0.2g of sodium citrate and 0.04g of potassium sorbate into each 100mL of the primary liquid; uniformly mixing and shaking, filling into bottles, sterilizing for 40 minutes at 95-98 DEG C, and subsequently cooling down so as to obtain the loquat flower and soybean beverage. The loquat flower and soybean beverage combines the traditional Chinese raw materials, namely, soybean and loquat flower, a loquat flower extract with the healthcare function is added into soybean milk for the first time, and the materials are further seasoned so as to be made into the novel plant protein beverage which is rich in nutrient and biologic active component.

Description

technical field [0001] The invention belongs to the field of vegetable protein beverages, and in particular relates to a preparation method of a loquat flower soybean beverage. technical background [0002] Loquat flower has a certain health care effect, so there has been a habit of drinking tea from loquat flower since ancient times. However, at present, only a small part of loquat flowers are eaten by the people, and a considerable part is discarded on the ground, and the waste of resources is serious. Soybean is widely recognized as an ideal plant protein source food, which is rich in nutrients and has health effects. Nowadays, people's requirements for quality of life are constantly improving. At the same time, the number of sub-health groups is increasing. The concept of "replacing medicine with food" is gradually accepted by consumers. "Natural" and "health care" have become new themes. Contents of the invention [0003] The object of the present invention is to pr...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 古扎努尔·艾斯卡尔李家寅牟望舒部建文邓红军应铁进
Owner ZHEJIANG UNIV