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A kind of production method of pure lotus seed beverage

A production method and beverage technology, applied in the production field of pure lotus seed beverage, can solve problems affecting the storage, taste and nutritional quality of lotus seed beverage, restrict commodity value and scale production, and layering, so as to ensure sensory flavor, prevent precipitation, Effect of improving solubility and stability

Active Publication Date: 2021-03-26
致纯食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, beverages made of pure lotus seeds are prone to stratification and precipitation due to starch reversion, which seriously affects the storage, taste and nutritional quality of lotus seed beverages, and restricts its commercial value and scale production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 400g of dried lotus seed powder that has been crushed evenly, add 4000mL of water and 3g of sodium iso-Vc, stir and dissolve evenly, gelatinize at 85°C for 35min, stir properly during gelatinization to obtain a viscous gelatinized liquid, cool to 50°C Adjust the pH to 5.5, add 1.5g of medium-temperature α-amylase and 1g of papain, enzymolyze at 52°C for 40min, and immediately inactivate the enzyme at 100°C for 10min. After the enzymatic solution is cooled to normal temperature, it is filtered through a 120-mesh standard sieve, and the filter residue is used for other purposes, and the filtrate is used for beverage production. The preparation plan is to add 180g of sucrose, 7.2g of CMC and 7.2g of monoglyceride to the filtrate, dissolve and mix evenly, and prepare high-concentration enzymolysis lotus seed puree, then pass through the colloid mill for 10min, add 8000mL of water after defoaming, and then under 30MPa pressure Homogenize for 10 minutes. The obtained ho...

Embodiment 2

[0019] Take 5kg of dried lotus seed powder that has been crushed evenly, add 50L of water and 0.03kg of sodium iso-Vc, stir and dissolve evenly, gelatinize at 83°C for 40min, and stir properly during gelatinization. Obtain viscous gelatinized liquid, cool to about 50°C, adjust pH to 5.5, add 18g of medium-temperature α-amylase and 12.5g of papain, enzymolyze at 50°C for 40 minutes, and immediately inactivate the enzyme at 100°C for 10 minutes. After the enzymatic solution is cooled to normal temperature, it is filtered through a 120-mesh standard sieve, and the filter residue is used for other purposes, and the filtrate is used for beverage production. The preparation plan is to add 1.8kg of rock sugar, 0.09kg of CMC and monoglyceride to the filtrate, dissolve and mix evenly, and prepare high-concentration enzymolysis lotus seed puree, then pass through the colloid mill for 10 minutes, add 100L of water after defoaming, and then add 100L of water under 30MPa pressure Under hom...

Embodiment 3

[0021] Take 50kg of dried lotus seed powder that has been crushed evenly, add 500L of water and 0.3kg of sodium iso-Vc, stir and dissolve evenly, gelatinize at 85°C for 40min, and stir properly during gelatinization. To obtain a viscous gelatinized liquid, adjust the pH to 5.5, add 150 g of high-temperature α-amylase and 125 g of papain, enzymolyze at 80°C for 20 minutes, and immediately inactivate the enzyme at 110°C for 10 minutes. After the enzymatic solution is cooled to normal temperature, it is filtered through a 120-mesh standard sieve, and the filter residue is used for other purposes, and the filtrate is used for beverage production. The preparation plan is to add 20kg of sucrose, 0.9kg of CMC and 0.9kg of monoglyceride to the filtrate, dissolve and mix evenly, and prepare high-concentration enzymolysis lotus seed puree, then pass through the colloid mill for 10 minutes, add 1000L of water after defoaming, and then under 30MPa pressure Homogenize for 10 minutes. The ...

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PUM

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Abstract

A production method of pure lotus seed beverage, by mixing dried cored lotus seed powder and water, heating and gelatinizing, then adding α-amylase and papain, controlling certain conditions for limited enzymolysis, and accurately determining the optimum enzymatic hydrolysis of lotus seeds Optimum process parameters. The obtained lotus seed juice undergoes the steps of blending, colloid milling, homogenization, sterilization, and two-step cooling after hot canning to produce a drink with a clear and sweet taste, uniform and stable taste, and retains the special flavor and nutritional effect of the lotus seeds. The pure lotus seed drink of the invention is white emulsion, moderate in sweetness, and has the delicate fragrance of lotus seeds. It also retains the functional health properties of lotus seeds, such as clearing heart, lowering blood pressure, preventing cancer, calming the nerves, etc. It is suitable for consumption by various consumer groups and plays a role in promoting the deep processing of the lotus seed industry.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural and forestry products, and relates to a production method of pure lotus seed beverage. Background technique [0002] Lotus, a perennial aquatic flower plant, is distributed all over the world, especially in China, India and Japan. Chinese lotus is native to China and has a wide distribution range, reaching Tongjiang County in Heilongjiang in the north, Sanya City in Hainan Province in the south, the northern foot of Tianshan Mountain and the western border of Yunnan in the west, and Taiwan in the east. The whole body of the lotus is full of treasures. In addition to its ornamental value, it can also be used for food, drinking, medicine and packaging. Dried lotus seeds mainly contain protein, fat, carbohydrates and dietary fiber, as well as thiamine, riboflavin, hydrochloric acid, vitamin C, vitamin E, and trace elements potassium, sodium, calcium, magnesium, iron, phosphorus, seleni...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84
CPCA23L2/38A23L2/52A23L2/84
Inventor 刘小如邓泽元范亚苇朱志平
Owner 致纯食品股份有限公司
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