Beverage of Chinese chestnut, and preparation method

A technology for beverages and chestnuts, applied in the field of beverages, can solve problems such as easy browning and stability of chestnut beverages, and achieve the effects of easy industrial production, pollution-free production environment and low cost

Inactive Publication Date: 2007-05-09
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a chestnut drink and its preparation method, which is low in...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] First remove the chestnuts with worm eyes and mildew, accurately weigh 8g of chestnut kernels after shelling, quickly break them, add 80g of water, and refine the pulp. After the slurry passes through a 100-mesh screen, immediately add 0.01g of disodium ethylenediaminetetraacetate (EDTA-2Na), 0.1g citric acid, 0.05g Vc composite color protection solution, and then cook the pulp. When the temperature reaches 80°C, add 0.01% α-amylase of chestnut weight and cook for 20min to liquefy, and stop heating Finally, when the temperature drops to 60°C, add 0.01% β-amylase by weight of the chestnut kernel and cook for 10 minutes for saccharification, then add 0.2g xanthan gum, 0.05g agar, 0.15g monoglyceride, 0.05g sucrose complex stabilizer composed of fat, 1g of soybean oligosaccharides, 5g of sucrose, 0.1g of citric acid, 0.05g of V C After adding water to make the solution quantitatively 100g, after the temperature is 60°C and the pressure is homogeneous under the condition of...

Embodiment 2

[0026] First remove the chestnuts with worm eyes and mildew, accurately weigh 8g of chestnut kernels after shelling, quickly crush them, add 80g of water, and refine the pulp. After the slurry passes through a 100-mesh screen, immediately add 0.02g of disodium ethylenediaminetetraacetate (EDTA-2Na), 0.15g citric acid, 0.2g Vc composite color protection solution, and then cook the pulp, add 0.01% α-amylase of chestnut weight when the temperature reaches 80°C and cook for 20min to liquefy, stop heating Finally, when the temperature drops to 60°C, add 0.01% β-amylase by weight of the chestnut kernel and cook for 10 minutes for saccharification, then add 0.2g xanthan gum, 0.05g agar, 0.15g monoglyceride, 0.05g sucrose A complex stabilizer composed of lipids, 2g of isomaltooligosaccharides, 8g of sucrose, 0.15g of citric acid, 0.1g of V C After adding water to make the solution quantitatively 100g, after the temperature is 65°C and the pressure is 20Mpa, after homogenization, the s...

Embodiment 3

[0028] First remove the chestnuts with worm eyes and mildew, accurately weigh 9g of chestnut kernels after shelling, break them quickly, add 70g of water, and refine the pulp. After the slurry passes through a 100-mesh sieve, add 0.03g of disodium edetate immediately (EDTA-2Na), 0.2g citric acid, 0.3g Vc composite color protection solution, and then cook the pulp, add 0.01% α-amylase of chestnut weight when the temperature reaches 80°C and cook for 20min to liquefy, stop heating Finally, when the temperature drops to 60°C, add 0.01% β-amylase by weight of the chestnut kernel and cook for 10 minutes for saccharification, then add 0.2g xanthan gum, 0.05g agar, 0.15g monoglyceride, 0.05g sucrose Compound stabilizer composed of fat, 3g of fructooligosaccharide, 12g of sucrose, 0.2g of citric acid, 0.15g of V C After adding water to make the solution quantitatively 100g, the temperature is 70° C., and the pressure is 22 Mpa. After the homogenization, the slurry can be sealed immedi...

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PUM

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Abstract

A chestnut beverage with high nutritive value is prepared from chestnut, sweetening agent, souring agent, stabilizer, and oligose through choosing chestnut, removing shell and film, grinding, protecting color, filtering, liquefying, boiling, saccharifying, mixing, homogneizing, filling it in containers, and sterilizing.

Description

technical field [0001] The invention relates to a drink, in particular to a chestnut drink and a preparation method thereof. Background technique [0002] At present, there is still a lack of systematic and in-depth research on the comprehensive utilization and deep processing of chestnut at home and abroad. At present, there are processed chestnut products in the domestic market, such as canned chestnuts and chestnut powder. Abroad, Japan, Italy, and France have many researches on chestnut processing, and their research mainly focuses on solid snacks. There are few studies on chestnut beverages, and chestnut beverages are prone to browning and poor stability, and the technical problems have not been completely solved. Contents of the invention [0003] The object of the present invention is to provide a chestnut beverage and a preparation method thereof, which are low in cost and rich in nutritional value, and especially solve the problems of easy browning and poor stab...

Claims

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Application Information

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IPC IPC(8): A23L2/00A23L2/38A23L2/52A23L2/60A23L2/56A23L1/09A23L2/62A23L2/68A23C11/10
Inventor 孟宪军李茂峰李斌颜廷才张琦冯颖孙希云汪艳群
Owner SHENYANG AGRI UNIV
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