Preparation method of sucrose-free Chinese chestnut and peanut plant beverage

Abstract

The invention discloses a preparation method of a zero-sucrose Chinese chestnut and peanut plant beverage, which comprises the following steps: uniformly mixing cured Chinese chestnut juice and peanut juice, adding erythritol, grinding for 5-7 times, filtering, and homogenizing to obtain the zero-sucrose Chinese chestnut and peanut plant beverage. The cured Chinese chestnut juice is prepared by the following method: soaking Chinese chestnut kernels in a color fixative at 90-110 DEG C, curing for 20-30 minutes to obtain cured Chinese chestnut kernels, and pulping the cured Chinese chestnut kernels and water according to a mass ratio of 1: (8-12) to obtain the cured Chinese chestnut juice; the effective components of the color fixative are melatonin, malic acid and citric acid. The Chinese chestnuts and the peanuts are used as main raw materials, erythritol is selected to replace traditional cane sugar, melatonin, malic acid and citric acid are added to control browning of the Chinese chestnuts while the Chinese chestnuts are cured, a reasonable ratio of Chinese chestnut juice to peanut pulp is tested, and the stability of the Chinese chestnut and peanut plant beverage is improved by a fine crushing process. And the cane sugar-free Chinese chestnut and peanut plant beverage is developed.

Description

Technical Field

[0001] The invention relates to the technical field of food and beverages, and in particular to a method for preparing a 0-sucrose chestnut and peanut plant beverage. Background Art

[0002] Chestnuts, commonly known as chestnuts, are rich in nutrients, including protein, carotene, crude fiber, VC, VA, VB1, VB2, trace elements, etc. Chestnuts are not only delicious and nutritious, but also have high medical and health value, so they are called the "king of thousands of fruits". my country's chestnut production is abundant, and its annual output can reach about 70% of the world's annual chestnut production. However, there are currently few types of chestnut products, and new deep processing forms are urgently needed to expand the sales channels of chestnuts.

[0003] Chestnut juice is one of the deep-processed forms of chestnuts. Nowadays, chestnut drinks have three major pain points: First, chestnut juice is prone to browning. During the deep processing, chestnuts will undergo enzymatic and non-enzymatic browning due to the influence of temperature, air, etc., which will not only affect the appearance of the drink, but also the nutritional value of the drink; second, chestnut juice has poor stability and is prone to juice separation, which reduces the sensory quality of chestnut juice and affects the sales of chestnut juice; third, chestnut drinks are of a single variety and taste, and new products are urgently needed to enrich the chestnut drink market. The above three pain points restrict the further development of chestnut drinks and hinder the in-depth development of the chestnut industry. Summary of the invention

[0004] In view of the above-mentioned prior art, the object of the present invention is to provide a method for preparing a 0-sucrose chestnut and peanut plant beverage.

[0005] To achieve the above object, the present invention adopts the following technical solution:

[0006] A first aspect of the present invention provides a method for preparing a 0-sucrose chestnut and peanut plant beverage, comprising the following steps:

[0007] Mix the cooked chestnut juice and peanut juice evenly, add erythritol, grind for 5-7 times, filter, and homogenize to obtain a 0-sucrose chestnut peanut plant beverage;

[0008] The cooked chestnut juice is prepared by the following method:

[0009] Soaking chestnut kernels in a color preservative at 90-110° C. and ripening for 20-30 minutes to obtain ripe chestnut kernels, and beating the ripe chestnut kernels with water at a mass ratio of 1:(8-12) to obtain ripe chestnut juice;

[0010] The active ingredients of the color protecting agent are melatonin, malic acid and citric acid.

[0011] Preferably, the grinding times are 6 times, and each grinding time is 2-4 minutes.

[0012] Preferably, in the color protecting agent, the concentration of melatonin is 0.4-0.6 mmol / L, the mass concentration of malic acid is 0.8-1.0%, and the mass concentration of citric acid is 1.1-1.3%.

[0013] Preferably, peanut juice is prepared by the following method:

[0014] Peanut kernel water is pulped at a mass ratio of 1:(12-18) to obtain peanut juice.

[0015] Preferably, the mass ratio of mature chestnut juice to peanut juice is (8-10):1.

[0016] Preferably, the added amount of erythritol is 1-1.5 g / 100 ml.

[0017] Preferably, the method for peeling the chestnuts is: placing the chestnuts in hot water at 70-80°C, soaking for 1-3 minutes, and then peeling them manually or by machine.

[0018] Preferably, the method for shelling and peeling peanuts is: removing the peanut shells manually or by machine, placing the shelled peanuts in water, and soaking them at room temperature for 30 minutes to 60 minutes to remove the peanut peels.

[0019] Beneficial effects of the present invention:

[0020] (1) The present invention uses chestnuts and peanuts as main raw materials, selects erythritol instead of traditional sucrose, adds melatonin, malic acid and citric acid to control chestnut browning while the chestnuts are ripening, and experiments to find a reasonable ratio of chestnut juice to peanut paste, and uses a fine grinding process to improve the stability of the chestnut peanut plant beverage, thereby developing a 0-sucrose chestnut peanut plant beverage.

[0021] (2) The present invention is simple to process and produce, has a rich taste, high nutritional value, easy to control experimental conditions, low cost, and fully utilizes chestnut resources to meet consumer needs, injecting fresh blood into the chestnut beverage market and promoting the in-depth development of the chestnut industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 : Comparison of browning degree of chestnut juice with and without color protection;

[0023] Figure 2 :Effect of chestnut juice and peanut paste ratio on sensory quality of beverages;

[0024] Figure 3 :The influence of fine grinding times on the sensory quality of beverage products;

[0025] Figure 4 : Effect of erythritol addition on the sensory quality of beverage products. DETAILED DESCRIPTION

[0026] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0027] In order to enable those skilled in the art to more clearly understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with specific embodiments.

[0028] The test materials used in the examples of the present invention are all conventional test materials in the art and can be purchased through commercial channels.

[0029] Example 1: Preparation of 0-sucrose chestnut and peanut plant beverage:

[0030] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0031] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0032] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0033] (3) soaking the chestnut kernels obtained in step (2) in a boiled color preservative for 30 minutes to obtain cooked chestnut kernels; the color preservative contains melatonin, malic acid and citric acid as active ingredients and water as solvent; wherein the concentration of melatonin is 0.5 mmol / L, the mass concentration of malic acid is 0.9%, and the mass concentration of citric acid is 1.2%;

[0034] (4) then beating the cooked chestnut kernels obtained in step (3) with purified water in a ratio of 1:10 to obtain cooked chestnut juice;

[0035] (5) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0036] (6) The mature chestnut juice obtained in step (4) and the peanut juice obtained in step (5) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is ground six times, each time for 3 min, filtered, and homogenized to obtain a chestnut and peanut plant beverage.

[0037] Example 2: Preparation of 0-sucrose chestnut and peanut plant beverage:

[0038] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0039] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0040] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0041] (3) Ripening and color protection treatment: soaking the chestnut kernels obtained in step (2) in a boiled color protection agent for 30 minutes to obtain ripe chestnut kernels; the color protection agent contains melatonin, malic acid and citric acid as active ingredients and water as solvent; wherein the concentration of melatonin is 0.4 mmol / L, the mass concentration of malic acid is 0.8%, and the mass concentration of citric acid is 1.1%;

[0042] (4) then beating the cooked chestnut kernels obtained in step (3) with purified water in a ratio of 1:10 to obtain cooked chestnut juice;

[0043] (5) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0044] (6) The mature chestnut juice obtained in step (4) and the peanut juice obtained in step (5) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is ground six times, each time for 3 min, filtered, and homogenized to obtain a chestnut and peanut plant beverage.

[0045] Example 3: Preparation of 0-sucrose chestnut and peanut plant beverage:

[0046] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0047] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0048] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0049] (3) Ripening and color protection treatment: soaking the chestnut kernels obtained in step (2) in a boiled color protection agent for 30 minutes to obtain ripe chestnut kernels; the color protection agent contains melatonin, malic acid and citric acid as active ingredients and water as solvent; wherein the concentration of melatonin is 0.6 mmol / L, the mass concentration of malic acid is 1.0%, and the mass concentration of citric acid is 1.3%;

[0050] (4) then beating the cooked chestnut kernels obtained in step (3) with purified water in a ratio of 1:10 to obtain cooked chestnut juice;

[0051] (5) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0052] (6) The mature chestnut juice obtained in step (4) and the peanut juice obtained in step (5) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is ground six times, each time for 3 min, filtered, and homogenized to obtain a chestnut and peanut plant beverage.

[0053] Comparative Example 1:

[0054] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0055] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0056] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0057] (3) Ripening and color protection treatment: soaking the chestnut kernels obtained in step (2) in a boiled color protection agent for 30 minutes to obtain ripened chestnut kernels; the color protection agent contains melatonin as an active ingredient and water as a solvent; the concentration of melatonin is 0.5 mmol / L;

[0058] (4) then beating the cooked chestnut kernels obtained in step (3) with purified water in a ratio of 1:10 to obtain cooked chestnut juice;

[0059] (5) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0060] (6) The mature chestnut juice obtained in step (4) and the peanut juice obtained in step (5) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is ground six times, each time for 3 min, filtered, and homogenized to obtain a chestnut and peanut plant beverage.

[0061] The difference between this comparative example and Example 1 is that the active ingredient of the color protecting agent is only melatonin.

[0062] Comparative Example 2:

[0063] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0064] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0065] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0066] (3) Ripening and color protection treatment: soaking the chestnut kernels obtained in step (2) in a boiled color protection agent for 30 minutes to obtain ripened chestnut kernels; the color protection agent contains malic acid as an active ingredient and water as a solvent; the mass concentration of malic acid is 0.9%;

[0067] (4) then beating the cooked chestnut kernels obtained in step (3) with purified water in a ratio of 1:10 to obtain cooked chestnut juice;

[0068] (5) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0069] (6) The mature chestnut juice obtained in step (4) and the peanut juice obtained in step (5) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is ground six times, each time for 3 min, filtered, and homogenized to obtain a chestnut and peanut plant beverage.

[0070] The difference between this comparative example and Example 1 is that the active ingredient of the color retaining agent is only malic acid.

[0071] Comparative Example 3:

[0072] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0073] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0074] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0075] (3) Ripening and color protection treatment: soaking the chestnut kernels obtained in step (2) in a boiled color protection agent for 30 minutes to obtain ripened chestnut kernels; the color protection agent contains citric acid as an active ingredient and water as a solvent; the mass concentration of citric acid is 1.2%;

[0076] (4) then beating the cooked chestnut kernels obtained in step (3) with purified water in a ratio of 1:10 to obtain cooked chestnut juice;

[0077] (5) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0078] (6) The mature chestnut juice obtained in step (4) and the peanut juice obtained in step (5) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is ground six times, each time for 3 min, filtered, and homogenized to obtain a chestnut and peanut plant beverage.

[0079] The difference between this comparative example and Example 1 is that the active ingredient of the color retaining agent is only citric acid.

[0080] Comparative Example 4:

[0081] (1) Raw material selection: select chestnuts and peanuts that are fresh, good quality, free of mold, rot, insect eyes, abnormal flavor, uniform in shape, and plump and complete;

[0082] (2) Shelling and skinning: The chestnuts obtained in step (1) are placed in hot water at 75° C. for 3 min, and the skins are manually peeled and the chestnut kernels are collected for later use;

[0083] The peanuts obtained in step (1) are manually shelled, and the shelled peanuts are placed in water and soaked at room temperature for 45 minutes to remove the red skin of the peanuts.

[0084] (3) then beating the chestnut kernels obtained in step (2) with purified water in a ratio of 1:10 to obtain chestnut juice;

[0085] (4) beating the peanut kernels obtained in step (2) in a ratio of 1:15 to pure water to obtain peanut juice;

[0086] (5) The chestnut juice obtained in step (3) and the peanut juice obtained in step (4) are mixed in a ratio of 9:1, 1.2 g / 100 ml erythritol is added, and the mixture is filtered and homogenized to obtain a chestnut and peanut plant beverage.

[0087] The difference between this comparative example and Example 1 is that the chestnut ripening and color protection treatment process in step (3) and the grinding step in step (6) in Example 1 are omitted.

[0088] Comparative Example 5: Preparation of Traditional Chestnut Juice:

[0089] The washed chestnuts were boiled in boiling water for 2 minutes, the skins were peeled while hot, the chestnut kernels and water were put into a juicer for juicing, and 0.3% citric acid was added for color protection. The juicing time was about 15 minutes.

[0090] Table 1 Comparison of traditional chestnut juice and 0 sucrose chestnut peanut plant beverage prepared in Example 1

[0091]

[0092]

[0093] Sensory evaluation was used for evaluation. As shown in Table 1, the color, taste, sugar content and precipitation of the 0-sucrose chestnut peanut plant beverage prepared in Example 1 were better than those of traditional chestnut juice.

[0094] Test Example 1: Effects of different treatments on chestnut and peanut plant beverage:

[0095] 1. Test methods

[0096] 1.1 Browning test:

[0097] The browning degree of the chestnut and peanut plant beverages of Example 1 and Comparative Example 4 was measured using an ultraviolet-visible spectrophotometer:

[0098] The chestnut and peanut plant beverage was filtered through cheesecloth and centrifuged at 8000 r / min for 10 min. The supernatant was taken and the absorbance A420 at a wavelength of 420 nm was measured using a UV-visible spectrophotometer.

[0099] Depend on Figure 1 It can be seen that the browning degree of the chestnut juice after color protection is significantly lower than that of the chestnut juice without color protection, indicating that the browning control method of the present invention can effectively inhibit the browning of chestnuts;

[0100] 1.2 Example 1 and the chestnut juice and peanut paste beverage with adjusted chestnut juice and peanut paste ratio, grinding times, and erythritol addition amount based on Example 1 were evaluated using the sensory evaluation standard (Table 2): the sensory score increased continuously with the increase of the chestnut juice and peanut paste ratio. When the chestnut juice and peanut paste ratio was 9:1, the sensory score was the highest, reaching 95 points. The score decreased as the ratio continued to increase.

[0101] Table 2 Sensory evaluation standards

[0102]

[0103] Depend on Figure 2 It can be seen that the sensory evaluation is highest when the ratio of chestnut juice to peanut paste is 9:1; Figure 3 It can be seen that the fine crushing process is most suitable when it is six times; Figure 4 It can be seen that when the added amount of erythritol is 1.2g / 100ml, the sweetness of the chestnut and peanut plant beverage is moderate.

[0104] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing a 0-sucrose chestnut and peanut plant beverage, characterized in that: The following steps are involved: Mix the cooked chestnut juice and peanut juice evenly, add erythritol, grind for 5-7 times, filter, and homogenize to obtain a 0-sucrose chestnut peanut plant beverage; The cooked chestnut juice is prepared by the following method: Soaking chestnut kernels in a color preservative at 90-110° C. and ripening for 20-30 minutes to obtain ripe chestnut kernels, and beating the ripe chestnut kernels with water at a mass ratio of 1:(8-12) to obtain ripe chestnut juice; The active ingredients of the color protecting agent are melatonin, malic acid and citric acid.

2. The preparation method according to claim 1, characterized in that: The grinding times are 6 times, and each grinding time is 2-4 minutes.

3. The preparation method according to claim 1, characterized in that: In the color protecting agent, the concentration of melatonin is 0.4-0.6 mmol / L, the mass concentration of malic acid is 0.8-1.0%, and the mass concentration of citric acid is 1.1-1.3%.

4. The preparation method according to claim 1, characterized in that: Peanut juice is prepared by the following method: Peanut kernel water is pulped at a mass ratio of 1:(12-18) to obtain peanut juice.

5. The preparation method according to claim 1, characterized in that: The mass ratio of mature chestnut juice to peanut juice is (8-10):

1.

6. The preparation method according to claim 1, characterized in that: The added amount of erythritol is 1-1.5g / 100ml.

7. The preparation method according to claim 1, characterized in that: The method for peeling chestnuts is: put the chestnuts into hot water at 70-80℃, soak for 1-3 minutes, and then peel them manually or by machine.

8. The preparation method according to claim 1, characterized in that: The method of shelling and peeling peanuts is: remove the peanut shells manually or by machine, put the shelled peanuts into water, soak them at room temperature for 30min-60min, and remove the peanut red skin.

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