Beverage contg. chestnut, and its prepn. method

A technology of chestnuts and beverages, applied in the field of bioprocessing of dried fruit beverages

Inactive Publication Date: 2006-04-12
位红英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a chestnut beverage prepared by using glucoamylase to hydrolyze the liquid process of chestnut kernel pulp, so as to solve the problem of rational combination and utilization of chestnut as a beverage with flavor, mouthfeel and nutritional components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Components: frozen chestnut kernel 50kg, sucrose 80kg, xylitol 30kg, honey 5kg, compound emulsion stabilizer (agar 32.8%, sucrose ester 37.6%, xanthan gum 29.6%) 4kg, add demineralized water to 1000kg.

[0021] Production method: Take 50kg of thawed chestnut kernels, after thawing, shelling, and red coat removal, pre-boil in boiling water for 5 minutes, take out the hot water at 80°C and enter the colloid mill for crushing, and then filter through the colloid mill , add 100-300u / g (solid content of chestnut kernels) glucoamylase to the cooked chestnut kernel slurry, and carry out saccharification treatment at 55-60°C for 1-2 hours; add sucrose, xylitol, honey, and emulsification stabilizer to prepare , and then homogenized once under 22MPa pressure, the slurry temperature was kept at 80°C, filled into the container and sealed, sterilized at 120°C for 20 minutes, the sterilized product was placed at room temperature for 7 days, and the qualified product was put into stora...

Embodiment 2

[0023] Components: 25kg of fresh chestnut kernels, 50kg of sucrose, 50kg of xylitol, 7kg of honey, 6kg of compound emulsification stabilizer, add softened water to 1000kg

[0024] Manufacturing method: replace glucoamylase hydrolysis with alcohol medicine hydrolysis for 10-24 hours. When the solid content of chestnut kernels is high, the hydrolysis and fermentation time is correspondingly prolonged, and the fermentation temperature is low. The rest is the same as in Example 1.

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PUM

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Abstract

A chestnut beverage is prepared proportional from beta-amylase hydrolyzed chestnut kernel (solid), granular sugar, xylitol, honey, emulsifier and water through use of modern biotechnology and beverage technology. Its advantage is good color, smell and taste.

Description

technical field [0001] The invention relates to a chestnut drink, in particular to a method for preparing a chestnut drink obtained by grinding chestnut kernels through enzymatic hydrolysis and fermentation, and belongs to the technical field of biological processing of dried fruit drinks. Background technique [0002] The main nutritional components of chestnuts are starch and sugars, which account for about 50% of dry matter, similar to grains and beans, so chestnuts are also called woody grains. At present, the chestnut products on the market are mainly raw and cooked chestnut kernels, chestnut cakes, chestnut porridge, and chestnut noodles. In addition, some chestnuts are processed into chestnut yokan, chestnut fruit, chestnut candied fruit, chestnut paste, canned chestnuts, and chestnut milk. Sugar and other chestnut products exist in the form of dried fruit and snacks, but there are very few chestnut beverages with chestnuts as the main ingredient. 00107923.9 patent a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23J3/14A23J3/34A23L2/52
Inventor 位红英孟玲
Owner 位红英
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