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Chinese chestnut health-care instant beverage prepared by freeze concentration drying method and method thereof

A technology of freeze concentration and drying, which is applied in food drying, food freezing, and food ingredients as antimicrobial preservation, etc., to achieve the effects of improving acidic constitution, reasonable process design, and activating hormones

Inactive Publication Date: 2018-12-11
于山大
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Secondly, the patent application number is: 201310519859.9, its self-report mainly appears in the state of raw and auxiliary materials, and can be stored for a long time, and the products produced by this method can only belong to intermediate products

Method used

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  • Chinese chestnut health-care instant beverage prepared by freeze concentration drying method and method thereof
  • Chinese chestnut health-care instant beverage prepared by freeze concentration drying method and method thereof
  • Chinese chestnut health-care instant beverage prepared by freeze concentration drying method and method thereof

Examples

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Effect test

example 1

[0090] The preparation method of the present invention is as follows: 1. Sorting the chestnut as the main raw material, soaking the fruit with clear water or low-concentration salt water for about 70 seconds, then picking up the floating or semi-floating fruit particles due to the low density, and selecting the fully submerged Fruits at the bottom of the water; washing; drying: that is, on the dryer, which supplies clean hot air at 55°C, and takes 30 minutes; shelling and undressing.

[0091] 2. Get 10.5Kg of chestnut kernels and put the chestnut kernels that have been shelled and uncoated into 0.25% citric acid and blanched in hot water at 70°C for 20 minutes to kill oxidase or peroxidase.

[0092] 3. Grind the skin of the chestnut kernels, remove 0.1mm of the skin of the chestnut kernels, spray and rinse, and then use vacuum impregnation technology for deep color protection under sealed conditions, temperature: 80°C, pressure: 0.39Mpa , Vacuum degree: 650-720mmHg; put into t...

example 2

[0110] The preparation method of the present invention is as follows: 1. Sorting the chestnut as the main raw material, soaking the fruit with clear water or low-concentration salt water for about 75 seconds, then picking up the floating or semi-floating fruit particles due to the low density, and selecting the fully submerged Fruits on the bottom of the water; washing; drying: that is, on the dryer, which supplies clean hot air at 55°C and takes 25 minutes; shelling and undressing.

[0111] 2. Take 10.5Kg of shelled and uncoated chestnut kernels, put them into hot air and steam at 145°C for blanching for 5 minutes, to kill oxidase or peroxidase.

[0112] 3. Grind the skin of the chestnut kernels, remove 0.1mm of the skin of the chestnut kernels, spray and rinse, and then use vacuum impregnation technology for deep color protection under sealed conditions, temperature: 80°C, pressure: 0.39Mpa , Vacuum degree: 650-720mmHg; put into the color protection solution for color protec...

example 3

[0128] The processing technology process of present example is: put the chestnut kernel of shelling off coat and put into containing 0.25% citric acid, blanching 15 minutes in the hot water of 75 ℃, to kill oxidase or peroxidase. Use barley malt powder as the enzyme source to hydrolyze chestnut slurry: select the activity value of α-amylase activity to reach 3.96U / g malt or more, β-amylase activity to reach 4.853U / g malt or more, and protease activity to reach 278.70u / g Above the malt, add 28% barley malt powder to the amount of chestnut raw materials, hydrolyze at 70°C for 25 minutes, the hydrolysis pH value is 5.5, add 15% fresh milk after inactivating the enzyme, mix and put it into a colloid mill for fine grinding. Adopt the traditional homogenizer method, and increase the homogenization pressure according to the principle of improving the homogenization effect, the first-stage valve pressure is 23MPa, and the second-stage valve pressure is 54MPa; increase the homogenizatio...

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Abstract

The invention relates to a Chinese chestnut health-care instant beverage prepared by a freeze concentration drying method. The beverage is characterized by being prepared from Chinese chestnuts as a main raw material which contains the components in percent by weight: 37-63% of starch, 10-20% of sugar content, 9-12% of protein content and 2-7% of fat content. The beverage is prepared by the following steps: mixing the Chinese chestnut nuts and a pre-boiled solution in a ratio of 3: 5; boiling the mixture; then adding alkaline mineral water or softened water; coarsely grinding and pulping the mixture properly to prepare Chinese chestnut slurry, the concentration of which reaches 25%; and carrying out hydrolysis, fine grinding, blending and emulsification and homogenization, freezing concentration, freezing crushing, freezing lyophilizing and superfine grinding to obtain the Chinese chestnut health-care instant beverage. The beverage is a light yellow emulsion which is bright in color and luster and has a natural fresh scent of Chinese chestnuts. As chitosan and tea polyphenol are added into the Chinese chestnut beverage, the beverage can help produce saliva and slake thirst and hasa certain health-care function on human health.

Description

technical field [0001] The invention relates to a chestnut solid health-care instant beverage processed from chestnut kernels prepared by a freeze-concentration-drying method and a preparation method thereof. Background technique [0002] Chestnut is rich in resources and widely distributed in my country. It is a good health food with high nutritional value, contains 8 kinds of amino acids, and is rich in calcium, phosphorus, protein, vitamin C, vitamin E and other nutrients. Eating it raw can cure waist and foot pain, swelling, pain and congestion and other diseases. It has the effects of invigorating the spleen, tonifying the kidney, strengthening the stomach and strengthening the body. At the same time, it is also a low-calorie, low-cholesterol food suitable for the needs of modern life. The research and development of chestnut food and drink has always been an important topic for domestic and foreign scientific and technological personnel. I myself applied for three Chi...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/125A23L33/105A23L33/10A23L2/44A23L2/84
CPCA23L2/39A23L2/44A23L2/84A23V2002/00A23L33/10A23L33/105A23L33/125A23V2200/048A23V2250/511A23V2250/214A23V2250/2132A23V2200/02A23V2200/10A23V2250/1614A23V2300/10A23V2300/20A23V2200/30A23V2250/032A23V2250/628A23V2200/06A23V2200/222A23V2200/242A23V2200/14A23V2250/54252A23V2250/5118A23V2250/51084A23V2250/51082A23V2250/1842A23V2250/5054A23V2250/5114
Inventor 于山大
Owner 于山大
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