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Chinese chestnut beverage production method

A production method, chestnut technology, applied to bifidobacteria, bacteria used in food preparation, dairy products, etc., can solve the problems of single taste, inability to combine nutrition, and unsatisfaction, and achieve simple preparation process and enhanced utilization rate , good nutritional supplement effect

Inactive Publication Date: 2018-12-28
杨慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its taste is single, and can't combine the two nutrition, can't satisfy people's demand for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Weigh 30g of chestnuts, 45g of milk, 15g of red dates, 15g of white sugar, 10g of lactic acid bacteria and the remaining water; take off and remove the clothes by hand; process the chestnuts in a pressure cooker for 3 minutes, the shell is broken, the underwear and the chestnut meat are separated, the shells are removed, and the chestnuts are removed. Underwear, to ensure that the grains are intact, the color of chestnut kernels is light white, slightly yellow; then put it into a crusher for crushing to obtain chestnut pulp; cook the chestnut pulp at 80°C for 20 minutes, and then put it in a centrifuge for separation Chestnut juice and chestnut dregs are obtained; the chestnut juice is filtered with gauze, and then filtered with filter paper to obtain a light yellow chestnut hydrolyzate; the red dates are removed, and the jujube pulp is crushed with a tissue masher, and water with 8 times the mass of the pulp is added. Extract at ℃ for 50 minutes, and then ultrasonically...

Embodiment 2

[0042] Weigh 40g of chestnuts, 20g of milk, 10g of red dates, 10g of white sugar, 5g of lactic acid bacteria and the remaining water; take off and remove the clothes by hand; process the chestnuts in a pressure cooker for 5 minutes, the shell is broken, the underwear and the chestnut meat are separated, the shells are removed, and the chestnuts are removed. Underwear, to ensure that the grains are intact, the color of the chestnut kernels is light white, slightly yellow; then put it into a crusher for crushing to obtain chestnut pulp; cook the chestnut pulp at 100°C for 15 minutes, and then put it in a centrifuge for separation Chestnut juice and chestnut dregs are extracted; the chestnut juice is filtered with gauze, and then filtered with filter paper to obtain a light yellow chestnut hydrolyzate; the red dates are removed, and the jujube pulp is crushed with a tissue masher, and water with 8 times the mass of the pulp is added. Extracted at ℃ for 30 minutes, then ultrasonica...

Embodiment 3

[0044] Weigh 35g of chestnuts, 35g of milk, 12g of red dates, 12g of white sugar, 8g of lactic acid bacteria and the remaining water; take off and remove the clothes by hand; process the chestnuts in a pressure cooker for 4 minutes, the shell is broken, the underwear and the chestnut meat are separated, the shells are removed, and the chestnuts are removed. Underwear, to ensure the integrity of the grain, the color of the chestnut kernel is light white, slightly yellow; then put it into a crusher for crushing to obtain chestnut pulp; cook the chestnut pulp at 90°C for 18 minutes, and then put it in a centrifuge for separation Chestnut juice and chestnut dregs are extracted; the chestnut juice is filtered with gauze, and then filtered with filter paper to obtain a light yellow chestnut hydrolyzate; the red dates are removed, and the jujube pulp is crushed with a tissue masher, and water with 8 times the mass of the pulp is added. Extract at ℃ for 40 minutes, and then ultrasonica...

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PUM

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Abstract

The invention discloses a Chinese chestnut beverage production method. The method specifically comprises steps as follows: weighing 30%-40% of Chinese chestnuts, 20%-45% of milk, 10%-15% of red jujubes, 10%-15% of white granulated sugar, 5%-10% of lactic acid bacteria and the balance of water; step 2, processing the Chinese chestnuts, and preparing a Chinese chestnut hydrolysate; step 3, processing the red jujubes, and preparing red jujube juice; step 4, mixing the Chinese chestnut hydrolysate with the red jujube juice, adding the lactic acid bacteria, and performing fermentation to prepare the Chinese chestnut and red jujube lactic acid bacteria beverage. The Chinese chestnuts and the red jujubes are adopted as the raw materials and contain multi-trace elements, multi-amino acids and proteins essential for human bodies, so that the beverage has good nutrition supplementing effect, and is suitable for people of all agents and suitable for long-term drinking. According to the Chinese chestnut beverage production method, the preparation process is simple, the raw materials are easily available, a large quantity of broken Chinese chestnuts and broken red jujubes wasted on the market are sufficiently utilized, utilization rate of the Chinese chestnuts and the red jujubes is increased, and no additives are required in a preparation process.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a production method of chestnut beverage. Background technique [0002] Chestnut, also known as chestnut and hair chestnut, is an excellent dried fruit special in my country. It has a beautiful appearance, luster, and is easy to peel. It has a unique flavor of sweet, fragrant, and waxy. It also has high nutritional value and is rich in sugar. Nutrients such as protein, fat, protein and VA, VB1, VB2, VC, etc., the quality ranks first among all edible chestnuts in the world. [0003] Red dates, together with peaches, plums, chestnuts, and apricots, are known as the five ancient Chinese fruits. It is delicious and nutritious, and the medical and health care value of jujube is the earliest research in my country. Jujube is also commonly used in traditional Chinese medicine, which has the functions of nourishing blood, strengthening the brain, anti-cancer, strengthening the sple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/123A23V2400/531A23V2400/249
Inventor 杨慧
Owner 杨慧
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