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Preparation method of red jujube and Chinese yam milk beverage

A production method, the technology of yam milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of lack of nutritional functional beverages, etc., and achieve the effects of uniform color, anti-aging, and uniform state

Inactive Publication Date: 2020-01-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it solves the problem of lack of nutritional functional beverages in the domestic market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of jujube yam milk drink, comprising the following steps:

[0024] (1) Preparation of jujube juice: first select fresh, undamaged fresh jujubes and wash them with clean water. Place the jujube in boiling water and continue to boil for 20 minutes, then take it out and weigh it. placing the extracted jujube in purified water of specified quality to squeeze the juice, filtering the jujube pulp after juicing with absorbent cotton gauze, and removing the crushed jujube core and jujube skin by filtering to obtain jujube juice;

[0025] (2) Preparation of yam juice: first select a number of fresh yams that are neat, free from bump damage, and free from insects, wash them with running water, peel them with a knife, weigh them, and cut the yams into thin slices of 2 to 3 mm , immediately placed in citric acid color-protecting agent for 30 minutes to protect the color, take out the color-protecting yam slices, wash the remaining color-protecting agent with c...

Embodiment 2

[0031] A preparation method of jujube yam milk drink, comprising the following steps:

[0032] (1) Preparation of jujube juice: first select fresh, undamaged fresh jujubes and wash them with clean water. Place the jujube in boiling water and continue to boil for 20 minutes, then take it out and weigh it. placing the extracted jujube in purified water of specified quality to squeeze the juice, filtering the jujube pulp after juicing with absorbent cotton gauze, and removing the crushed jujube core and jujube skin by filtering to obtain jujube juice;

[0033] (2) Preparation of yam juice: first select a number of fresh yams that are neat, free from bump damage, and free from insects, wash them with running water, peel them with a knife, weigh them, and cut the yams into thin slices of 2 to 3 mm , immediately placed in citric acid color-protecting agent for 30 minutes to protect the color, take out the color-protecting yam slices, wash the remaining color-protecting agent with c...

Embodiment 3

[0039] A preparation method of jujube yam milk drink, comprising the following steps:

[0040] (1) Preparation of jujube juice: first select fresh, undamaged fresh jujubes and wash them with clean water. Place the jujube in boiling water and continue to boil for 20 minutes, then take it out and weigh it. placing the extracted jujube in purified water of specified quality to squeeze the juice, filtering the jujube pulp after juicing with absorbent cotton gauze, and removing the crushed jujube core and jujube skin by filtering to obtain jujube juice;

[0041] (2) Preparation of yam juice: first select a number of fresh yams that are neat, free from bump damage, and free from insects, wash them with running water, peel them with a knife, weigh them, and cut the yams into thin slices of 2 to 3 mm , immediately placed in citric acid color-protecting agent for 30 minutes to protect the color, take out the color-protecting yam slices, wash the remaining color-protecting agent with c...

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PUM

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Abstract

The invention discloses a preparation method of a red jujube and Chinese yam milk beverage. Red jujubes, Chinese yam and milk are used as main raw materials, components of white granulated sugar, citric acid, a thickening agent and the like are added, organoleptic investigation is used as an index, and the red jujube and Chinese yam milk beverage is prepared. The method disclosed by the inventionis adopted, so that the red jujube and Chinese yam milk beverage products can be directly prepared and are light in milk tea color and glutinous liquid in texture. The red jujube and Chinese yam milkbeverage has soft and smooth feeling of the Chinese yams, is uniform in state, fresh, fragrant and sweet in taste, moderate in sour and sweet degrees, and delicious, has specific and mixed flavor of the red jujubes, the Chinese yams and the milk, and is uniform and consistent in color, and free from suspended impurities. The red jujube and Chinese yam milk beverage not only is nutritive and can nourish bodies, but also has the functions of supplementing qi and blood, reducing blood pressure, nourishing kidney qi, invigorating the spleen, protecting the stomach, strengthening constitutions, delaying senescence and the like.

Description

technical field [0001] The invention belongs to the technical field of health drinks, and relates to a preparation method of a jujube yam milk drink. Background technique [0002] Jujube is rich in a variety of nutrients, especially rich in vitamins, including VA, VB 1 , VB 2 , VC and VP, jujube contains so many vitamins that its effects can be compared to professional vitamin medicines. It also contains a lot of iron, which is an essential element for the synthesis of hemoglobin. Eating jujube can nourish qi and generate blood. Eating red dates can soothe the nerves, improve the appearance, strengthen the body, delay aging, and promote blood circulation; it can nourish qi and blood, regulate restlessness, restlessness or insomnia and dreaminess, and has the effect of lowering blood pressure; at the same time, red dates can reduce the damage of toxic substances to the liver If you insist on eating, the serum protein in the body will increase significantly, which can play a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 李天齐马灵孙冬雪王春燕刘佳美
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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