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Method for preparing functional Chinese chestnut drink

A chestnut and beverage technology, which is applied in the field of preparation of functional chestnut beverages, can solve the problems of broken protein and amino acid cycle, low absorption and utilization rate of chestnut nutrition, and difficult absorption of protein, so as to achieve early development of digestive function, promote absorption and utilization, and avoid absorption The effect of competition

Pending Publication Date: 2019-06-07
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Macromolecular protein is often not easily absorbed completely, and the absorption and utilization rate of chestnut nutrition is relatively small
At the same time, for patients with digestive disorders, the absorption of the protein they eat is limited, and the peptide cannot be synthesized in the body, resulting in the destruction of the cycle of protein and amino acids. It is necessary to choose functional peptide oral liquid to supplement peptides

Method used

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  • Method for preparing functional Chinese chestnut drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] S1. Pour the Jinzhai chestnut into clean water and wash it by hand. Wash off the dirt on the skin until there is no foreign matter on the skin. Wash it three times repeatedly. Slowly pour the cleaned chestnuts into the vibrating sieve, the vibrating sieve passes the chestnuts to the colloid mill, the chestnut skin is separated from the chestnut kernels, and the chestnut kernels can be completely crushed through the vibrating sieve through three colloid mills. Pass the crushed chestnuts into the homogenizing tank, and keep the atmospheric pressure in the homogenizing tank at 30Mpa for 20min. Add an appropriate amount of calcium ions into the homogenization tank, feed hot steam, raise the temperature to 140°C, and keep at this temperature for 6 seconds.

[0028] S2. Pass the deodorized and sterilized chestnuts into the biochemical tank, reduce the temperature in the biochemical tank to 96°C through a tubular heat exchanger, and add 0.01mol / L chlorination accounting for 0....

Embodiment 2

[0033]S1. Pour the Jinzhai chestnut into clean water and wash it by hand. Wash off the dirt on the skin until there is no foreign matter on the skin. Wash it three times repeatedly. Slowly pour the cleaned chestnuts into the vibrating sieve, the vibrating sieve passes the chestnuts to the colloid mill, the chestnut skin is separated from the chestnut kernels, and the chestnut kernels can be completely crushed through the vibrating sieve through three colloid mills. Pass the crushed chestnuts into the homogenizing tank, and keep the atmospheric pressure in the homogenizing tank at 30Mpa for 15 minutes. Add an appropriate amount of calcium ions into the homogenization tank, feed hot steam, raise the temperature to 140°C, and keep at this temperature for 5 seconds.

[0034] S2. Pass the deodorized and sterilized chestnuts into the biochemical tank, reduce the temperature in the biochemical tank to 96°C through a tubular heat exchanger, and add 0.01mol / L calcium chloride accountin...

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Abstract

The invention relates to a method for preparing a functional Chinese chestnut drink, and relates to the technical field of food drink processing preparation methods. The method comprises the followingsteps: peeling washed Chinese chestnuts to obtain Chinese chestnut kernels; grinding and homogenizing the Chinese chestnut kernels, adding calcium ions into the Chinese chestnut kernels, deodorizingand sterilizing the mixture; regulating the ground Chinese chestnut kernels to a high temperature, adding calcium chloride into the mixture, adding high temperature resistant alpha-amylase, and performing sufficient enzymolysis on the feed liquid; adding glucoamylase into the feed liquid, and performing sufficient enzymolysis on the feed liquid; regulating the feed liquid to the protease optimal reaction temperature and pH, adding protease into the feed liquid, and performing sufficient enzymolysis on the feed liquid; performing enzyme deactivation treatment on the product after protein enzymolysis, and performing filtering after enzyme deactivation treatment to obtain the product. According to the method, Chinese chestnut starch has relatively high content, and has high hydrolysis degreewhen being hydrolyzed with the high temperature resistant alpha-amylase and glucoamylase, but hydrolysis of protein cannot be obstructed, which means that the protein in Chinese chestnuts can by hydrolyzed with protease with high efficiency, and the content of small peptides having the number of amino acid at 2-10 is relatively high.

Description

technical field [0001] The invention relates to the technical field of processing and preparation methods of food and beverages, in particular to a preparation method of functional chestnut beverages. Background technique [0002] Chestnut is rich in unsaturated fatty acids, vitamins, and minerals, which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good nourishing product for anti-aging and prolonging life. It is also known as "hardcore crop" and "woody grain" together with jujube and persimmon. Among them, chestnut is a kind of dry fruit with high carbohydrate content, which can supply more heat energy to the human body, and can help fat metabolism, and has the functions of nourishing qi, invigorating the spleen, and nourishing the stomach and intestines. Chestnut contains riboflavin, which is good for children with mouth sores and adult oral ulcers that are difficult to heal after a long time; chest...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/18
Inventor 杜先锋郑方园
Owner ANHUI AGRICULTURAL UNIVERSITY
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