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Vinegar beverage containing peanuts and coconut particles and preparation method of vinegar beverage

The technology of vinegar beverage and coconut fruit is applied in the field of preparing vinegar beverage containing peanuts and coconut fruit particles, which can solve the problems of long period, several days or even months, and at least 8 hours, and shorten the vinegar soaking time. , the prevention of human cardiovascular disease, the effect of enriching the way of eating

Inactive Publication Date: 2017-09-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It is not difficult to find out from the process analysis of traditional vinegar-stained peanuts that the whole vinegar-stained process takes a long period, sometimes as long as several days or even months, and at least 8 hours, which is in line with the pursuit of fast, efficient and low energy consumption in modern processing On the contrary, the vinegar staining process needs to be improved urgently

Method used

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  • Vinegar beverage containing peanuts and coconut particles and preparation method of vinegar beverage
  • Vinegar beverage containing peanuts and coconut particles and preparation method of vinegar beverage
  • Vinegar beverage containing peanuts and coconut particles and preparation method of vinegar beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of the vinegar beverage, the preparation method comprises the following specific steps:

[0029] (1) Pre-treatment: select 10 portions of fresh and plump peanuts, wash and bake to 80% of the original weight, and then grind the peanuts to a particle size of 5mm;

[0030] (2) Impregnation: Soak the peanuts treated in step (1) in 30 parts of concentrated vinegar (total acidity is 6.0g / mL), first undergo ultrasonic treatment (power 800W) for 15 minutes, and then pour into a vacuum impregnation machine (vacuum tightness 0.03MPa, vortex speed is 650rpm) carries out vortex type negative pressure pulsation impregnation 20min, restores normal pressure afterwards and impregnates 5min again, and pulsation period is 10 times, makes vinegar-soaked peanuts;

[0031] (3) Compounding: Add pure water to the system obtained in step (2) until the acidity of the system is 1.5g / 100mL, then add 8 parts of coconut fruit (particle size is 8mm), 0.5 part of nutrient (unsatu...

Embodiment 2

[0034] A preparation method of the vinegar beverage, the preparation method comprises the following specific steps:

[0035] (1) Pre-treatment: select 5 portions of fresh and plump peanuts, wash and stir-fry to 80% of the original weight, and then crush the peanuts until the particle size is 5mm;

[0036] (2) Impregnation: Soak the peanuts treated in step (1) in 50 parts of concentrated vinegar (total acidity 5.0g / mL), first undergo ultrasonic treatment (power 800W) for 10 minutes, and then pour into a vacuum impregnation machine (vacuum tightness 0.02MPa, vortex speed is 500rpm) carries out vortex type negative pressure pulsating impregnation 25min, recovers normal pressure afterwards and impregnates 8min again, and pulsation period is 8 times, makes vinegar-soaked peanuts;

[0037] (3) Compounding: Add pure water to the system obtained in step (2) until the acidity of the system is 2.0g / 100mL, then add 5 parts of coconut fruit (particle size is 10mm), 0.3 part of nutrient (u...

Embodiment 3

[0040] A preparation method of the vinegar beverage, the preparation method comprises the following specific steps:

[0041] (1) Pre-treatment: select 7 portions of fresh and plump peanuts, wash and stir-fry to 90% of the original weight, and then crush the peanuts until the particle size is 8mm;

[0042] (2) Impregnation: Soak the peanuts treated in step (1) in 35 parts of concentrated vinegar (total acidity 4.0g / mL), first undergo ultrasonic treatment (power 650W) for 20 minutes, and then pour into a vacuum impregnation machine (vacuum tightness 0.05MPa, vortex speed is 1200rpm) carries out vortex type negative pressure pulsation impregnation 30min, restores normal pressure afterwards and impregnates 10min again, pulsation period is 6 times, makes vinegar-soaked peanuts;

[0043](3) Compounding: Add pure water to the system obtained in step (2) until the acidity of the system is 1.0g / 100mL, then add 10 parts of coconut fruit (particle size is 5mm), 0.8 part of nutrient (unsa...

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Abstract

The invention discloses a vinegar beverage containing peanuts and coconut particles. The vinegar beverage comprises the following raw materials in parts by weight: 5-10 parts of peanuts, 10-50 parts of concentrated vinegar, 5-10 parts of coconut, 0.3-0.8 parts of nutritional agent, 0.1-0.5 parts of sweetening agent, 0.2-0.5 parts of stabilizing agent and 20-40 parts of water. The vinegar beverage overcomes the defect of unbalanced nutritional ingredients of the vinegar beverage, is supplied quantitatively for different consumption populations, and is better in eating quality, high in vinegar pickling efficiency, short in production cycle, simple and practicable in technology, low in cost and suitable for industrial production and popularization.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a method for soaking peanuts in concentrated vinegar and mixing them with other components to prepare a vinegar beverage containing peanuts and coconut fruit particles. Background technique [0002] From ancient times to the present, folks have spread that eating peanuts with vinegar can increase appetite, promote digestion, and sterilize, and it has a better effect on protecting blood vessel walls and preventing thrombosis. Long-term adherence to eating peanuts soaked in vinegar can lower blood pressure, soften blood vessels, and reduce the accumulation of cholesterol. It can be called a good health product for preventing and treating cardiovascular diseases. In 2013, Diao Wenrui and others found that during the vinegar dipping process of peanuts, the crude protein, soluble protein content, and polyphenol content all decreased significantly, and the polypeptide conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 陈海英徐学明崔政伟卢闻州杨哪付永生
Owner JIANGNAN UNIV
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