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Sucrose-free red bean paste beverage and preparation method thereof

A kind of sand drink and sucrose-free technology, which is applied in the field of sucrose-free red bean paste drink and its preparation, can solve the problems of disadvantages and high sugar content, achieve the effects of easy portability, broad prospects, and solve the problems of stability and flavor and taste

Inactive Publication Date: 2016-12-07
HUNAN TIANXIADONGTING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the drinks on sale have high sugar content, and some preservatives are added for preservation. This kind of drink is not good for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The total weight of the feed liquid is based on 1000 parts by weight. Take 50 parts by weight of red beans, remove impurities and wash them, and put them into 400 parts by weight of water simultaneously with 0.2 parts by weight of sodium tripolyphosphate and 0.2 parts by weight of sodium D-isoascorbate. Raise the temperature to boiling and maintain the boiling state for 25 minutes;

[0031] After the boiling time is over, the feed liquid passes through the colloid mill three times and enters the emulsification tank, adding 10 parts by weight of maltitol, 0.06 parts by weight of acesulfame potassium, 0.06 parts by weight of sucralose, 0.3 parts by weight of xanthan gum, and 2 parts by weight of 1 part of sodium carboxymethyl cellulose, 0.5 parts by weight of glyceryl distearate and monostearate, emulsified for 20 minutes after the feeding, and the feed liquid entered the blending tank after the emulsification finished;

[0032] Add 600 parts by weight of water, 0.18 part...

Embodiment 2

[0035] The total weight of the feed liquid is based on 1000 parts by weight. Take 55 parts by weight of red beans, remove impurities and wash them, and put them into 500 parts by weight of water simultaneously with 0.4 parts by weight of sodium tripolyphosphate and 0.22 parts by weight of D-sodium isoascorbate. Raise the temperature to boiling and maintain the boiling state for 30 minutes;

[0036] After the step (1) is completed, the obtained feed liquid passes through the colloid mill three times, and enters the emulsification tank for emulsification;

[0037] 0.22 parts by weight of table salt, 0.55 parts by weight of sodium bicarbonate, 11 parts by weight of maltitol, 0.08 parts by weight of acesulfame potassium, 0.07 parts by weight of sucralose, 0.4 parts by weight of xanthan gum, 0.06 parts by weight of single and double Glyceryl stearate and 2.2 parts by weight of sodium carboxymethylcellulose are added to 300 parts by weight of hot water at a temperature of 80°C, full...

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PUM

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Abstract

The invention provides a sucrose-free red bean paste beverage and a preparation method thereof. The beverage is prepared from 5-6 parts of red bean, 0.02-0.04 part of sodium tripolyphosphate, 0.02-0.03 part of D-sodium erythorbate, 1-1.2 parts of maltitol, 0.006-0.007 part of acesulfame, 0.006-0.007 part of sucrolose, 0.017-0.025 part of edible salt, 0.055-0.05 part of sodium hydrogen carbonate, 0.03-0.05 part of xanthan gum, 0.05-0.08 part of glycerol monostearate / distearate, 0.2-0.25 part of sodium carboxymethylcellulose and 92-95 parts of water. The sucrose-free red bean paste beverage is rich in nutrition, savory and mellow in taste and suitable for development needs and is a healthy drink in the new era.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a sucrose-free red bean paste beverage and a preparation method thereof. Background technique [0002] Beverages refer to liquids that use water as the basic raw material and are produced by different formulas and manufacturing processes for people to drink directly. In addition to providing moisture, beverages have certain nutrition because they contain unequal amounts of sugar, acid, milk, sodium, fat, energy, amino acids, vitamins, inorganic salts and other nutritional components in beverages of different varieties. There are a wide variety of alcoholic beverages on the market, with a wide variety of brands. Most of the beverages on sale have high sugar content, and certain preservatives are added for preservation. This kind of beverage is not good for the human body. Contents of the invention [0003] The object of the present invention is to provide a sucrose-free red ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60
CPCA23C11/103
Inventor 沈洛夫李厚培高芙蓉
Owner HUNAN TIANXIADONGTING FOOD CO LTD