Preparation method of eleocharis dulcis drinks

A horseshoe and beverage technology, applied in the direction of food preparation, the function of food ingredients, food ingredients as clouding agents, etc., can solve the problems of bad flavor, lack of a certain industrial scale, unstable product stability, etc., to achieve unique flavor, The effect of rich varieties and good health effects

Inactive Publication Date: 2014-07-09
王勤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, horseshoe has been used to process horseshoe powder and horseshoe cake, and the processing of horseshoe beverage products has not formed a certain industrial scale, and the stability of the product is unstable and the flavor is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of horseshoe drink, comprising the following steps:

[0021] (1) Selection of raw materials: choose water chestnuts with thin skin, white meat, crisp and tender texture, sweet taste, low starch content, no rot, and no pests and diseases as raw materials;

[0022] (2) Peeling and color protection: Use a peeler to dig out both ends of the selected horseshoe. After peeling off the skin, soak it in 0.1% hydrochloric acid solution for 2 minutes;

[0023] (3) Pelletizing: evenly cut the horseshoe fruit into squares with a side length of about 3mm;

[0024] (4) Precooking, centrifugation, rinsing: Boil water chestnut fruit at 70% for 3 minutes with the treated water, then filter, the filtered filtrate is centrifuged in a high-speed centrifuge for 5 minutes, discard the residue, and take the supernatant to obtain Horseshoe soup; water horseshoe grains rinsed 4 times with treated water and set aside;

[0025] (5) Blending: Mix horseshoe soup, sugar, acid, ...

Embodiment 2

[0029] A preparation method of horseshoe drink, comprising the following steps:

[0030] (1) Selection of raw materials: choose water chestnuts with thin skin, white meat, crisp and tender texture, sweet taste, low starch content, no rot, and no pests and diseases as raw materials;

[0031] (2) Peeling and color protection: Use a peeler to dig out both ends of the selected horseshoe. After peeling off the skin, soak it in 0.1% hydrochloric acid solution for 2.5 minutes;

[0032] (3) Pelletizing: evenly cut the horseshoe fruit into squares with a side length of about 3.5mm;

[0033] (4) Precooking, centrifugation, rinsing: Boil water chestnut fruit at 75% for 4 minutes with the treated water, then filter, the filtrate after filtration is centrifuged in a high-speed centrifuge for 8 minutes, discard the residue, and take the supernatant to obtain Horseshoe soup; the horseshoe grains are rinsed with treated water for 5 times and then set aside;

[0034] (5) Blending: Mix horses...

Embodiment 3

[0038] A preparation method of horseshoe drink, comprising the following steps:

[0039] (1) Selection of raw materials: choose water chestnuts with thin skin, white meat, crisp and tender texture, sweet taste, low starch content, no rot, and no pests and diseases as raw materials;

[0040] (2) Peeling and color protection: Use a peeler to dig out both ends of the selected horseshoe. After peeling off the skin, soak it in 0.1% hydrochloric acid solution for 3 minutes;

[0041] (3) Pelletizing: evenly cut the horseshoe fruit into squares with a side length of about 4mm;

[0042] (4) Precooking, centrifugation, rinsing: Boil water chestnut fruit grains at 80% for 5 minutes with treated water, then filter, and the filtered filtrate is centrifuged in a high-speed centrifuge for 10 minutes, then the residue is discarded, and the supernatant is obtained to obtain Horseshoe soup; the horseshoe grains are rinsed with treated water for 6 times and then set aside;

[0043] (5) Blendin...

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PUM

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Abstract

The invention discloses a preparation method of eleocharis dulcis drinks. The preparation method comprises the steps: selecting raw materials; peeling, and performing color-protecting; grain-sized dicing; pre-boiling, centrifuging; rinsing; blending; homogenizing and degassing; and bottling, sealing, and sterilizing. The preparation method has the characteristics that the eleocharis dulcis drinks prepared by adopting the preparation method are fresh and cool in taste, special in flavor, palatable in sourness and sweetness, good in stability, long in expiration data, and extremely good in taste, have a special faint scent of the eleocharis dulcis; nutritive ingredients of the eleocharis dulcis are dissolved in the drinks, thus a preferable health effect is achieved, the market of the eleocharis dulcis is developed, and the variety of the drinks is enriched.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a preparation method of horseshoe beverage. Background technique [0002] Horseshoe, also known as water chestnut (Eleocharis Tuberosa Chestmut), is an underground corm of a perennial aquatic herb of Cyperaceae. Horseshoe is a sweet and cold food with rich nutrition: 68.52% moisture, 18.75% starch, 2.25% protein, 0.19% fat and 1.58% ash. Horseshoe is also rich in mineral elements such as calcium, phosphorus, potassium, iron, carotene, VE, etc., and the content of potassium is as high as 523mg / 100g. In addition, water chestnut also contains an active ingredient with antibacterial effect - water chestnut (also known as horseshoe English), which has inhibitory effect on Staphylococcus aureus, Escherichia coli, aerogenes and Pseudomonas constrictor, and is also used for treating acute Excellent for gastroenteritis. [0003] Horseshoe meat is white and tender, sweet a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L1/29A23L33/00
CPCA23L2/04A23L2/52A23L2/62A23L33/00A23V2002/00A23V2200/048A23V2200/216A23V2200/30A23V2250/5028A23V2250/628
Inventor 王勤
Owner 王勤
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