Water chestnut-flavor solid beverage

A technology for solid beverages and water chestnuts, which is applied in food drying, food science and other directions to achieve the effects of being easy to carry, rich in fragrance, and convenient to eat.

Inactive Publication Date: 2017-02-22
HEZHOU UNIV
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the publication number is 105532995A in the patent of horseshoe black tea compound beverage and its preparation method, which uses 650-750 parts of horseshoe juice, 150-250 parts of black tea soup, and 60-100 parts of sugar as the main ingredients to make a liquid beverage; the publication number is 104068440A A kiwifruit solid drink and its preparation method; and the publication number is 105029290A An instant compound yam powder and its preparation method two patents, water chestnuts are used as auxiliary materials in the form of fruit and vegetable juice and a small amount of pulp; the publication number is 102696945A A water chestnut Among them, water chestnuts account for 50-70%, sesame seeds account for 5-10%, peanuts 5-10%, buckwheat 15-30%, and white sugar 3-6%. Water chestnuts are used as the main ingredient to make instant nutritional powder, but it is not solid drinks

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Water chestnut-flavor solid beverage
  • Water chestnut-flavor solid beverage
  • Water chestnut-flavor solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of the water chestnut flavor solid beverage of the present invention is characterized in that: 94-97 parts of water chestnut microcapsule powder, 2-4 parts of sugar powder, 0.5-1.5 parts of microcrystalline cellulose, 0.05-0.1 part of tricalcium phosphate, two 0.15-0.3 parts of silicon oxide and 0.01-0.02 parts of horseshoe powder essence are mixed.

[0017] Product performance indicators:

[0018]

Embodiment 2

[0020] The invention provides a water chestnut-flavored solid beverage, which contains 20-30% of water chestnut pulp; sweetener: 6-8% of powdered sugar and fructose syrup (2:3); solubilizer: maltodextrin, β-cyclodextrin , lecithin (11:1:1) 18-21%; film-forming agent: xanthan gum, gum arabic (1:1) 0.015-0.02%; flavoring agent: horseshoe powder essence, vanillin, ethyl malt Phenol (1.5:1:2) 0.02-0.03%; dispersant: microcrystalline cellulose 0.5-1.5%, tricalcium phosphate, silicon dioxide (1:3) 0.2-0.4%; the rest is water. The percentages are all mass fractions.

[0021] The water chestnut pulp is obtained by peeling fruit-type water chestnuts, and powdered water chestnuts are not suitable.

[0022] The powdered sugar is prepared by crushing white granulated sugar through a 60-mesh sieve; the fructose syrup has a fructose content of 42%, and the other additives are all food grade.

[0023] The numerical ratio in brackets in the present invention is the compounding ratio of addi...

Embodiment 3

[0039] Raw material formula:

[0040]

[0041] Specific steps are as follows:

[0042] Step 1): Water chestnut raw material pretreatment: water chestnuts are washed, peeled, pulp washed, crushed, and an appropriate amount of water is added, and a soybean milk machine is used at 3000r / min, and beating is performed for 1.5 minutes.

[0043] Step 2): adding ingredients: adding fructose syrup, co-solvent, film-forming agent, vanillin and ethyl maltol to the water chestnut raw material slurry obtained in step 1), and adding all the remaining water and mixing.

[0044] Step 3): Stirring and homogenization: use a high-speed tissue homogenizer at 3000 r / min, homogenize for 3 minutes, and mix the ingredients and water chestnut slurry evenly.

[0045] Step 4): Spray drying: The feed liquid obtained in step 3) is spray-dried under the conditions of an inlet air temperature of 180±5° C., a centrifugal speed of 18000 r / min, and feed peristaltic times of 45 times / min.

[0046] Step 5): d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a water chestnut-flavor solid beverage. The water chestnut-flavor solid beverage is characterized by containing the following components in parts by weight: 94-97 parts of water chestnut microcapsule powder, 2-4 parts of powdered sugar, 0.5-1.5 parts of microcrystalline cellulose, 0.05-0.1 part of tricalcium phosphate, 0.15-0.3 parts of silicon dioxide and 0.01-0.02 part of water-chestnut powder essence. The water chestnut-flavor solid beverage has the beneficial effects that the formula and the process design are scientific and reasonable, the control is easy, the cost is low, and the product cost is good. The water chestnut-flavor solid beverage has the characteristics that the water chestnut fragrance is strong, the taste is good, the added value is high, the carrying and the eating are convenient, and the like. The water chestnut-flavor solid beverage is a good leisure travel product.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a water chestnut-flavored solid beverage and a preparation method thereof. Background technique [0002] Horseshoe, the scientific name of water chestnut (Eleocharis dulcis), is a shallow watery perennial herb of the Cyperaceae genus Eleocharis. It is eaten as a vegetable with underground bulbs. Traditional Chinese medicine believes that it has the functions of quenching thirst, digesting food, and relieving heat. my country is the main production area of ​​horseshoe, accounting for more than 70% of the world, Guangxi horseshoe accounts for 70% of the country, and Northeast Guangxi is the main production area of ​​horseshoe, with an annual output of 800,000 tons, which has a strong resource advantage. However, the processing technology content of horseshoe products is not high, and the types are relatively simple. The main processed products inc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39
CPCA23L2/395A23V2002/00A23V2300/10
Inventor 商飞飞谢冬娣谢玉花刘艳帅良潘中田陈慧飞段振华
Owner HEZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap