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Pine nut kernel juice and its production process

A production method and beverage technology, applied in food science and other directions, can solve problems such as difficult drinking of pine nuts, and achieve the effects of promoting brain development, small expansion and contraction, and single material selection.

Inactive Publication Date: 2004-09-15
张立军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet above-mentioned patent of invention easily reacts with citric acid in the preparation and processing pine nut juice, produces cerebral matter, is difficult for implementing pine nut drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 150g pine nuts, 100g sugar, 75g water, 0.1g preservative

[0019] Its production method:

[0020] a. Put the pine nuts without skin into the emulsification tank, pour into 5% rice vinegar and soak for 10-12 hours;

[0021] b. Put the soaked pine nuts into the emulsification tank and pour 3% edible alkaline water into them, and soak for 10-12 hours;

[0022] c. Put the pine nuts soaked in alkaline water into the cleaning tank and wash them with water through three cleaning tanks to remove the soft skin and alkaline substances of the pine nuts;

[0023] d, pine nuts are pulverized and pulped;

[0024] e. Prepare the ingredients according to the above ratio, stir evenly, filter, and fill the finished product.

Embodiment 2

[0026] Pine nuts 100g, sugar 75g, water 825g, preservative 0.1g

[0027] Its production method:

[0028] a. Put the pine nuts without skin into the emulsification tank, pour into 5% rice vinegar and soak for 10-12 hours;

[0029] b. Put the soaked pine nuts into the emulsification tank and pour 3% edible alkaline water into them, and soak for 10-12 hours;

[0030] c. Put the pine nuts soaked in alkaline water into the cleaning tank and wash them with water through three cleaning tanks to remove the soft skin and alkaline substances of the pine nuts;

[0031] d, pine nuts are pulverized and pulped;

[0032] e. Prepare the ingredients according to the above ratio, stir evenly, filter, and fill the finished product.

Embodiment 3

[0034] Pine nuts 50g, sugar 50g, water 900g, preservative 0.1g

[0035] Its production method:

[0036] a. Put the pine nuts without skin into the emulsification tank, pour into 5% rice vinegar and soak for 10-12 hours;

[0037] b. Put the soaked pine nuts into the emulsification tank and pour 3% edible alkaline water into them, and soak for 10-12 hours;

[0038] c. Put the pine nuts soaked in alkaline water into the cleaning tank and wash them with water through three cleaning tanks to remove the soft skin and alkaline substances of the pine nuts;

[0039] d, pine nuts are pulverized and pulped;

[0040] e. Prepare the ingredients according to the above ratio, stir evenly, filter, and fill the finished product.

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PUM

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Abstract

The formula of pinenut kernel fruit juice contains 5-15% of pinenut kernal, 5-10% of white sugar, 0.1% of preservative and 75-90% of water, its production method includes the following steps: placing peeled pinenut kernal in emulsifying tank, injecting 5% of rice vinegar and soaking for 10-12 hr. then placing the soaked pinenut kernel in emulsifying tank, adding 35 of edible alkali liquor and soaking 10-12 hr., using three washing tanks in turn to wash to remove soft peel and alkaline substance, grinding to obtain the invented pinenut fruit juice beverage with rice nutrients.

Description

Technical field [0001] The invention belongs to a beverage, in particular to a non-alcoholic beverage prepared from pine nut juice. Background technique [0002] China's "Food Materia Medica" records that pine nuts are sweet, slightly warm, and non-toxic in traditional Chinese medicine. , replenish deficiencies, moisturize the skin, prolong life, moisten the lungs, cure dryness, and cough. After searching the pine nut beverage and its production method disclosed by the Patent Office of the State Intellectual Property Office of China on June 21, 1995, It is composed of 1-10% pine nuts, 6-8% granulated sugar, 0.02-0.05% citric acid, 0.01-0.05% sodium citrate, 0.05-0.15% sucrose fat, 0.05-0.15% gum arabic, and The amount is prepared with water. Its processing technology is pine nut shelling, material selection, cleaning and softening, refining and separation, batching, mixing, homogenizing, filling, sterilization and cooling. Yet above-mentioned invention patent is easy to r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/38A23L2/60
Inventor 张立军
Owner 张立军
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