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Peony essence compound beverage and preparation method thereof

A peony and beverage technology, which is applied in food preparation, food ingredients containing natural extracts, food ingredients as taste improvers, etc., can solve the problems of peony seed shell waste and nutrient loss, and achieve the effect of avoiding qualitative change and small loss

Inactive Publication Date: 2014-08-06
洛阳大家牡丹产业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a new processing product of peony seeds, to solve the problem of loss of nutrients caused by processing edible oil of peony seeds in the prior art, and the problems of discarding or using peony seed shells as feed, and provide a compound drink of peony dew and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method for a compound beverage of peony dew, comprising the following steps:

[0025] Step 1. Preparation of peony kernel pulp: select peony kernels without mildew and insects, and remove peony seed shells and seed coats, spray the peony kernels with 0.1% water by weight of the peony kernels, and add it to a pressure of 1.4MPa Puffing in a special puffing machine, put the puffed peony kernels into the beater, and add 80°C water 10 times its weight for beating. After the beating is finished and cooled, filter the peony kernels with an 80-mesh filter, and refrigerate until use;

[0026] Step 2, the preparation of peanut pulp:

[0027] (1) Select peanut kernels without mildew, insects, and germination, and bake them at 120°C for 10 minutes, then remove the peanut shells;

[0028] (2) Add the peanut kernels from which the peanut shells have been removed to 10 times its weight in water, add 0.8% of its weight in sodium bicarbonate, and soak at 70°C for 22 hou...

Embodiment 2

[0035] A preparation method for a compound beverage of peony dew, comprising the following steps:

[0036]Step 1. Preparation of peony kernel pulp: select peony kernels without mildew and insects, and remove peony seed shells and seed coats, spray the peony kernels with 0.1% water by weight of the peony kernels, and add it to a pressure of 1.2MPa Puffing in a special puffing machine, put the puffed peony kernels into the beater, and add 80°C water 10 times its weight for beating. After the beating is finished and cooled, filter the peony kernels with an 80-mesh filter, and refrigerate until use;

[0037] Step 2, the preparation of peanut pulp:

[0038] (1) Select peanut kernels without mildew, insects, and germination, and bake them at 123°C for 10 minutes, then remove the peanut shells;

[0039] (2) Add the peanut kernels from which the peanut shells have been removed to 10 times its weight in water, add 1% of its weight in sodium bicarbonate, and soak at 65°C for 24 hours;...

Embodiment 3

[0046] A preparation method for a compound beverage of peony dew, comprising the following steps:

[0047] Step 1. Preparation of peony kernel slurry: select peony kernels without mildew and insects, remove peony seed shells and testa, spray the peony kernels with 0.1% water by weight of the peony kernels, and add it to a pressure of 1.1MPa Puffing in a special puffing machine, put the puffed peony kernels into the beater, and add 80°C water 10 times its weight for beating. After the beating is finished and cooled, filter the peony kernels with an 80-mesh filter, and refrigerate until use;

[0048] Step 2, the preparation of peanut pulp:

[0049] (1) Select peanut kernels without mildew, insects, and germination, and bake them at 125°C for 8 minutes, then remove the peanut shells;

[0050] (2) Add the peanut kernels from which the peanut shells have been removed to 10 times its weight in water, add 0.9% of its weight in sodium bicarbonate, and soak at 80°C for 22 hours;

[...

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PUM

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Abstract

The invention relates to a preparation method of a peony essence compound beverage. Peony essence is composed of peony kernel syrup, peanut milk and peony seed husk leach liquor according to the weight ratio of 7 to 2 to 1, as well as cane sugar, citric acid, vanillin and a stabilizer, which are respectively 7-9 percent, 0.2-0.25 percent, 0.005-0.007 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peanut milk and the peony seed husk leach liquor; the preparation method provided by the invention comprises the steps of preparing the peony kernel syrup, the peanut milk and the peony seed husk leach liquor, stirring the peony kernel syrup, the peanut milk, the vanillin and the stabilizer to obtain a mixed liquor A, stirring the cane sugar, the citric acid and the peony seed husk leach liquor to obtain a mixed liquor B, and carrying out homogenizing, sterilizing and degassing treatments to a mixture of the mixed liquor A and the mixed liquor B, so as to prepare the peony essence compound beverage having mellow and smooth mouthfeel, avoiding unsmooth mouthfeel caused by the peony seed husk leach liquor during drinking, and meeting the demands of a diversified beverage market.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a peony dew compound beverage and a preparation method thereof. Background technique [0002] Peony is a deciduous shrub belonging to the family Ranunculaceae Paeoniae. It is widely distributed in Luoyang, Henan, Heze, Shandong, Tongling, Anhui, Hanzhong, Shaanxi, Baishan, Hebei, Sichuan, Gansu and Zhejiang. According to statistics, the planting area of ​​peony in my country has reached 300,000 Mu, the annual output of peony seeds is about 30,000 tons. Peony seeds have been used in the production of edible oil from the traditional ones only for reproduction. Whether physical pressing or chemical extraction of edible oil is used, some nutrients will be lost. This requires finding and inventing a new utilization method so that it can provide nutrition for people in a suitable form. For beverages, people no longer only require the production of body fluids to quench their thirst, bu...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/30A23C11/10
CPCA23L2/38A23L2/52A23L2/56A23L2/62A23L33/105A23V2002/00A23V2250/21A23V2200/14A23V2300/14
Inventor 杨永庆
Owner 洛阳大家牡丹产业科技有限公司
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