Ching Bo Leung solid beverage and preparation method thereof

A solid beverage, refreshing and cooling technology, applied in the functions of food ingredients, food drying, food science, etc., can solve the problems affecting the fragrance of coconut milk, the flavor of refreshing and refreshing, and the outstanding taste of miscellaneous grains, so as to ensure nutrition and recovery. Water type, simple and easy production method, and easy to carry

Inactive Publication Date: 2018-07-24
WENCHANG ZHONGYE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned Qingbuliang has the characteristics of a long shelf life, but because the taste of miscellaneous grains is too prominent, it affects the original coconu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1:

[0029] The Qingbuliang solid beverage is proportioned by weight according to the following components: 130 coconut milk powder, 100 sucrose powder, 30 monoglycerides, 50 silicon dioxide, 80 coconut meat, 40 mango, 60 papaya, 30 barley, and 20 sago , mung bean 50, red bean 20, taro 50, maltodextrin 180.

[0030] A preparation method of a refreshing and refreshing solid beverage, comprising the following steps;

[0031] Raw material pretreatment: peel and clean coconut, mango, papaya, and taro, cut into 3mm diced fruit, put on a plate for vacuum freeze-drying, and control the moisture content to 3% to form freeze-dried diced fruit;

[0032] Spray drying: fresh coconut milk is added with 5% maltodextrin for spray drying to make coconut milk powder;

[0033] Mixing: Mix coconut milk powder, sucrose powder, monoglyceride, and silicon dioxide evenly, and pack them in aluminum foil bags to form an accessory pack, 10 grams per pack;

[0034] Cooking: magneticall...

Example Embodiment

[0037] Example 2:

[0038] The Qingbuliang solid beverage is proportioned by weight according to the following components:

[0039] Coconut milk powder 200, sucrose powder 150, monoglyceride 35, silicon dioxide 35, coconut meat 75, mango 45, papaya 55, barley 40, sago 30, mung bean 30, red bean 35, taro 45, maltodextrin 130.

[0040] A preparation method of a refreshing and refreshing solid beverage, comprising the following steps;

[0041] Raw material pretreatment: peel and clean coconut, mango, papaya, and taro, cut into 3-5mm diced fruit, put on a plate for vacuum freeze-drying, and control the moisture content to 4% to form freeze-dried diced fruit;

[0042] Spray drying: fresh coconut milk is added with 5% maltodextrin for spray drying to make coconut milk powder;

[0043] Mixing: Mix coconut milk powder, sucrose powder, monoglyceride, and silicon dioxide evenly, and pack them in aluminum foil bags to form an accessory package, 15 grams per package;

[0044] Cooking: ...

Example Embodiment

[0047] Example 3:

[0048] The Qingbuliang solid beverage is proportioned by weight according to the following components:

[0049] Coconut milk powder 180, sucrose powder 135, monoglyceride 38, silicon dioxide 38, coconut meat 70, mango 48, papaya 48, barley 45, sago 45, mung bean 43, red bean 28, taro 43, maltodextrin 135.

[0050] A preparation method of a refreshing and refreshing solid beverage, comprising the following steps;

[0051] Raw material pretreatment: peel and clean coconut, mango, papaya, and taro, cut into 4mm diced fruit, put on a plate for vacuum freeze-drying, and control the moisture content to 4% to form freeze-dried diced fruit;

[0052] Spray drying: fresh coconut milk is added with 5% maltodextrin for spray drying to make coconut milk powder;

[0053] Mixing: Mix coconut milk powder, sucrose powder, monoglyceride, and silicon dioxide evenly, and pack them in aluminum foil bags to form an accessory pack, 14 grams per pack;

[0054] Cooking: magnetic...

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PUM

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Abstract

The invention relates to the field of foods, in particular to a Ching Bo Leung solid beverage and a preparation method thereof. The Ching Bo Leung solid beverage is characterized by being prepared from the following components in parts by weight and through the technologies of pretreating raw materials, performing mixing, performing cooking, performing freeze drying and the like: 130-230 parts ofcoconut syrup powder, 100-180 parts of cane sugar powder, 30-50 parts of glycerel monostearte, 30-50 parts of silicon dioxide, 50-80 parts of coconut flesh, 40-60 parts of mangoes, 40-60 parts of papayas, 30-70 parts of coix seeds, 20-60 parts of sago, 20-50 parts of mung beans, 20-40 parts of red beans, 20-50 parts of taros and 100-180 parts of maltodextrin. The Ching Bo Leung beverage disclosedby the invention has the beneficial effects the flavor of Ching Bo Leung is guaranteed through the coconut syrup powder, and the nutrients and the rehydration properties of product namely the Ching BoLeung solid beverage are guaranteed through freeze-dried diced fruits and coarse cereals. The raw materials of the Ching Bo Leung solid beverage are easy to select and take, the production method issimple and easy to operate, and the Ching Bo Leung solid beverage is favorable for popularization, convenient to eat and carry and especially suitable for sales in Hainan tourist markets.

Description

technical field [0001] The invention relates to the field of food, in particular to a refreshing and refreshing solid beverage and a preparation method thereof. Background technique [0002] Qingbuliang is one of the snacks with local characteristics in Hainan. The traditional Qingbuliang production method is mainly street processing. It is made of fresh coconut milk mixed with various fresh diced fruits and cooked miscellaneous grains. It is only suitable for short-term consumption and cannot be stored for a long time. Later, in order to promote the sales of Qingbuliang, canned Qingbuliang products were gradually developed, which are made by mixing coconut milk and miscellaneous grains together, canning and sterilizing. Canned Qingbuliang has the characteristics of a long shelf life, but because the taste of miscellaneous grains is too prominent, it affects the original fragrance of coconut milk in Qingbuliang. CN105815702A invents a combined production technology for cle...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/00
CPCA23L2/39A23L33/00A23V2002/00A23V2200/30A23V2250/5114A23V2250/628A23V2300/10A23V2250/192A23V2250/1628
Inventor 陈卫军
Owner WENCHANG ZHONGYE SCI & TECH
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