Compound beverage made from cordyceps militaris, corn and peanuts

A technology for Cordyceps militaris and peanuts, which is applied to milk replacers, dairy products, applications, etc., can solve problems such as slow growth of benefits, and achieve the effects of improving the degree of softening, good flavor, and reducing soaking time.

Active Publication Date: 2017-10-20
NANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From the perspective of the world beverage market, carbonated beverages and water beverages occupy relatively large market shares, but these two industries are already in the mature stage, so the benefit growth will be relatively slow

Method used

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  • Compound beverage made from cordyceps militaris, corn and peanuts
  • Compound beverage made from cordyceps militaris, corn and peanuts
  • Compound beverage made from cordyceps militaris, corn and peanuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0107] A kind of cordyceps militaris corn peanut compound beverage, its steps are as follows:

[0108] A, the preparation of hydrolyzate of Cordyceps militaris residue: get the culture medium of 20 parts by weight to obtain the hydrolyzate of Cordyceps militaris residue after gelatinization, liquefaction and saccharification;

[0109] B, pre-treatment of corn: take 70 parts by weight of corn and put it into the temperature of 160 ℃ and bake for 20 minutes, then take it out and add 30 parts by weight of unroasted corn, and add four times of water and 0.2% of the total mass of corn Lactic acid, soaked at 50°C for 8 hours;

[0110] C. Pre-treatment of peanuts: take 30 parts by weight of peanuts and put them into the oven for 20 minutes at a temperature of 120° C., then add three times the amount of water and 0.1% of the total mass of peanuts, and soak them for 9 hours at 40° C.;

[0111] D. Refining: heat the materials obtained in step B and step C to 100°C, and keep it for 10 m...

Embodiment 2

[0126] Its difference with embodiment one is: a kind of cordyceps militaris corn peanut compound beverage, its steps are as follows:

[0127] A, the preparation of hydrolyzate of Cordyceps militaris residue: get the culture medium of 20 parts by weight to obtain the hydrolyzate of Cordyceps militaris residue after gelatinization, liquefaction and saccharification;

[0128] B, pre-treatment of corn: take 70 parts by weight of corn and put it into the temperature of 140 ℃ and bake for 15 minutes, then take it out and add 25 parts by weight of unroasted corn, and add four times of water and 0.1% of the total mass of corn Lactic acid, soaked at 40°C for 6h;

[0129] C. Pre-treatment of peanuts: get 30 parts by weight of peanuts and bake them at a temperature of 110° C. for 15 minutes, then add three times of water and 0.08% of the total mass of peanuts with baking soda, and soak at 35° C. for 8 hours;

[0130] D. Refining: heat the materials obtained in step B and step C to 95°C ...

Embodiment 3

[0136] Its difference with embodiment one is: a kind of cordyceps militaris corn peanut compound beverage, its steps are as follows:

[0137] A, the preparation of hydrolyzate of Cordyceps militaris residue: get the culture medium of 20 parts by weight to obtain the hydrolyzate of Cordyceps militaris residue after gelatinization, liquefaction and saccharification;

[0138] B. Pre-treatment of corn: take 70 parts by weight of corn and bake at 180°C for 30 minutes, then take it out and add 35 parts by weight of unroasted corn, and add four times the water and 0.3% of the total mass of corn Lactic acid, soaked at 60°C for 10h;

[0139] C. Pre-treatment of peanuts: get 30 parts by weight of peanuts and put them into the oven for 30 minutes at a temperature of 130° C., then add three times the amount of water and 0.15% of the total mass of peanuts, and soak them for 12 hours at 45° C.;

[0140] D. Refining: Heat the materials obtained in step B and step C to 110°C respectively, an...

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Abstract

The invention provides a compound beverage made from cordyceps militaris, corn and peanuts. The beverage product is obtained by the following steps: preparing a cordyceps militaris residue hydrolysate, conducting early-stage treatment on the corn, conducting early-stage treatment on the peanuts, conducting pulping, conducting gelatinization and liquefaction on the corn pulp, conducting blending, conducting homogenization, and conducting sterilization and checking. According to the invention, the beverage has a unique flavor compounding flavors of the cordyceps militaris, the corn and the peanuts. The beverage is milk yellow, fragrant, sweet and tasty, and is homogeneous in texture. The beverage has an emulsion appearance, has no deposition or delamination phenomena but a small amount of deposition is allowed after a long-time preservation, and a small amount of fat floats on bottle walls. For the compound beverage, protein content is more than 1%, and content of soluble solid is 10% or above, and fat content is 1% or above, and content of total sugar (on glucose basis) is 6-12%.

Description

technical field [0001] The invention belongs to the technical field of fermented beverages, and in particular relates to a compound beverage of Cordyceps militaris, corn and peanuts. Background technique [0002] As another sunrise industry in China, the beverage industry has developed rapidly in recent years. From traditional water beverages to popular fruit juice beverages, from growing tea beverages to emerging functional beverages, beverages with different characteristics are competing to be released, and the development of the beverage industry can be said to be in full swing. [0003] The level of the food and beverage industry is one of the important symbols that reflect the quality of life of the people and the degree of civilization of the country. my country's beverage industry is an emerging industry after the reform and opening up. It has become one of the important pillar industries in the national economy and the fastest growing industry in the food industry. ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38
CPCA23C11/106
Inventor 岳春李霞丁吉善宋兴华薛超辉刘尚军李继红李欣玲葛中巧李书霞潘勇茹庆华杨峰
Owner NANYANG INST OF TECH
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