Chinese chestnut, armeniaca sibirica and peanut juice and preparation method thereof

Abstract

The invention discloses Chinese chestnut, armeniaca sibirica and peanut juice and a preparation method thereof. The preparation method comprises the following steps: (1) weighing raw materials by weight; (2) screening raw materials, cleaning, shelling and color-protecting the selected Chinese chestnuts, armeniaca sibirica and peanuts, pulping the Chinese chestnut kernels and the purified water in proportion, pulping the peanuts and the purified water in proportion, carrying out colloid milling twice, enzymolysis, enzyme deactivation and homogenization to obtain Chinese chestnut juice and peanut homogenate, and denucleating and juicing the armeniaca sibirica to obtain armeniaca sibirica juice; (3) uniformly mixing the Chinese chestnut juice, the peanut homogenate, the armeniaca sibirica juice, the sweet-scented osmanthus honey, cane sugar, vitamin C, xanthan gum, glyceryl monostearate and a food emulsifier, sterilizing and homogenizing; and filling the prepared Chinese chestnut, armeniaca sibirica and peanut juice into a beverage bottle, and cooling to room temperature. The Chinese chestnut, armeniaca sibirica and peanut juice disclosed by the invention is simple and convenient to prepare, outstanding in flavor and comprehensive in nutrition, meets the requirements of the current market, and is easily accepted by consumers.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of drinks and its preparation method, especially to a kind of chestnut mountain apricot peanut juice and its preparation method. BACKGROUND

[0002] With the health and wellness concept increasingly popular, the plant protein beverage market ushered in a period of rapid development, as low-fat low-carbohydrate animal protein substitutes, suitable for lactose intolerance crowd to drink, gradually rising in the beverage market. In addition to the common walnut milk, coconut milk, almond juice, with the improvement of production technology, more plant raw materials are added to the array of plant protein drinks, such as the recently popular oat base and nut base. Influenced by the epidemic and international situation, the plant protein beverage market has fallen slightly, at the same time, people's health awareness is accelerating the "plant-based wave", and the plant milk market in China has rebounded since the end of 2019, reaching the bottom of the rebound effect. In recent years, the high-end nut market has developed rapidly, among which, the high-end chestnut represented by tree nuts has continuously increased its share of nut sales in recent years. Chestnuts, rich in phospholipids and high-quality proteins, have been proven by modern scientific experiments to be beneficial to the brain and longevity. In the traditional cognition of the Chinese people, chestnuts are also generally considered to be beneficial to the brain. However, the high oil content of chestnut nuts makes it difficult to peel, and it is not advisable to eat too much at a time, and it is not convenient to eat. Many people also do not like the astringent taste of chestnut skins. This has resulted in a situation where chestnuts have high value but are not consumed much in practice. In order to increase the benefits of chestnut products, this product changes the form of chestnut consumption, making it more convenient for people to consume chestnut nutrition in the form of delicious and tasty beverages. SUMMARY

[0003] The purpose of the present application is to overcome the shortcomings of the prior art, and to provide a kind of chestnut mountain apricot peanut juice with delicate and smooth taste and rich and unique taste.

[0004] The second purpose of the present application is to provide a preparation method of chestnut mountain apricot peanut juice.

[0005] The purpose of the present application is achieved by the following technical solutions:

[0006] (1) Weigh 16-18 parts of chestnut juice (chestnut kernel), 7-9 parts of fresh apricot (without core), 67-69 parts of peanut homogenate, 2.5-4.5 parts of osmanthus honey, 4-6 parts of sucrose, 0.10-0.12 parts of vitamin C, 0.08-0.10 parts of xanthan gum, 0.08-0.10 parts of glycerol monostearate, and 0.2-0.22 parts of food emulsifier;

[0007] (2) the chestnut, apricot and peanut are screened, the selected chestnut, apricot and peanut are cleaned, shelled and color-protected, the chestnut kernels are slurried with pure water at a ratio of 1:4, the peanut is slurried with pure water at a ratio of 1:10, two passes of colloid mill are performed, a constant-temperature water bath pot is used at 65 DEG C, enzymolysis is performed for 55-65 min, enzyme inactivation is performed in a boiling water bath for 4-6 min, homogenization is performed, chestnut juice and peanut homogenate are obtained, the apricot is pitted and juiced to obtain apricot juice

[0008] (3) the chestnut juice, peanut homogenate, apricot juice, osmanthus honey, sucrose, vitamin C, xanthan gum, glycerol monostearate and food emulsifier are uniformly mixed, sterilized, subjected to homogenization at a pressure of 20 MPa for 25-35 min, subjected to atmospheric pressure boiling water sterilization at 100 DEG C for 7-9 min, and chestnut-apricot-peanut juice is obtained, the prepared chestnut-apricot-peanut juice is filled into beverage bottles and cooled to room temperature.

[0009] In the present application, preferably, the enzymolysis time in step (32) is 55-65 min, and enzyme inactivation is performed in a boiling water bath for 4-6 min.

[0010] In the present application, preferably, the sterilization time in step (3) is 7-9 min, the homogenization pressure is 20 MPa, and the homogenization time is 25-35 min.

[0011] The present application has the following advantages:

[0012] 1) The present application is a product designed for all people, and the plant-based beverage can be targeted at people with lactose intolerance.

[0013] 2) The main material of the product, chestnut, is rich in nutrients, including soluble sugar, protein, crude fat, vitamin C and flavonoids, and has the effects of reducing blood lipids, regulating intestinal dysfunction and improving immune function. The other main material, apricot, is rich in amino acids.

[0014] 3) The present application has the advantages of being convenient to eat, easy to carry and novel in taste, and meets the needs of the contemporary market, so it is easily accepted by consumers.

DETAILED DESCRIPTION

[0015] The advantages and features of the present application will become more apparent with the description of the specific embodiments. However, the embodiments are only exemplary and do not constitute any limitation on the scope of the present application. Those skilled in the art should understand that the details and forms of the technical solutions of the present application can be modified or replaced without departing from the spirit and scope of the present application, and such modifications and replacements fall within the protection scope of the present application.

[0016] Example 1

[0017] A method for preparing a chestnut, apricot and peanut juice, comprising the following steps:

[0018] (1) 16 parts of chestnut juice (extracted from chestnut kernels), 8 parts of fresh apricot (with core removed), 67 parts of peanut homogenate, 4.5 parts of osmanthus honey, 4 parts of sucrose, 0.10 part of vitamin C, 0.08 part of xanthan gum, 0.10 part of glycerol monostearate, and 0.22 part of food emulsifier are weighed according to weight parts;

[0019] (2) The chestnut, apricot and peanut are screened, and the selected chestnut, apricot and peanut are washed, shelled and color-protected. Then the chestnut kernels are slurried with purified water at a ratio of 1:4, and the peanuts are slurried with purified water at a ratio of 1:10. Two passes of colloid mill are performed at a constant temperature water bath of 65°C, with an enzymolysis time of 55 min, enzyme inactivation in a boiling water bath for 4 min, and homogenization. Thus, chestnut juice and peanut homogenate are obtained. The apricot is cored and juiced to obtain apricot juice.

[0020] (3) The chestnut juice, peanut homogenate, apricot juice, osmanthus honey, sucrose, vitamin C, xanthan gum, glycerol monostearate and food emulsifier are uniformly mixed, sterilized, homogenized at a pressure of 20 MPa for 25 min, and subjected to normal pressure boiling water sterilization treatment at 100°C for 7 min. Thus, a chestnut, apricot and peanut juice is obtained. The prepared chestnut, apricot and peanut juice is filled into beverage bottles and cooled to room temperature.

[0021] Example 2

[0022] (1) 17 parts of chestnut juice (extracted from chestnut kernels), 7 parts of fresh apricot (with core removed), 68 parts of peanut homogenate, 2.5 parts of osmanthus honey, 5 parts of sucrose, 0.11 part of vitamin C, 0.09 part of xanthan gum, 0.09 part of glycerol monostearate, and 0.21 part of food emulsifier are weighed according to weight parts;

[0023] (2) The chestnut, apricot and peanut are screened, and the selected chestnut, apricot and peanut are washed, shelled and color-protected. Then the chestnut kernels are slurried with purified water at a ratio of 1:4, and the peanuts are slurried with purified water at a ratio of 1:10. Two passes of colloid mill are performed at a constant temperature water bath of 65°C, with an enzymolysis time of 50 min, enzyme inactivation in a boiling water bath for 5 min, and homogenization. Thus, chestnut juice and peanut homogenate are obtained. The apricot is cored and juiced to obtain apricot juice.

[0024] (3) The chestnut juice, peanut homogenate, apricot juice, osmanthus honey, sucrose, vitamin C, xanthan gum, glycerol monostearate and food emulsifier are uniformly mixed, sterilized, homogenized at a pressure of 20 MPa for 30 min, and subjected to normal pressure boiling water sterilization treatment at 100°C for 8 min. Thus, a chestnut, apricot and peanut juice is obtained. The prepared chestnut, apricot and peanut juice is filled into beverage bottles and cooled to room temperature.

[0025] Example 3

[0026] A method for making chestnut and apricot peanut milk includes the following steps:

[0027] (1) Weigh out the following ingredients by weight: 17 parts chestnut juice (extracted from chestnut kernels), 8 parts fresh apricot kernels (pitted), 67 parts peanut homogenate, 3 parts osmanthus honey, 4.5 parts sucrose, 0.12 parts vitamin C, 0.08 parts xanthan gum, 0.08 parts glyceryl monostearate, and 0.22 parts food emulsifier.

[0028] (2) The chestnuts, apricots, and peanuts are screened. The selected chestnuts, apricots, and peanuts are washed, shelled, and color-protected. The chestnut kernels are pulped with purified water at a ratio of 1:4, and the peanuts are pulped with purified water at a ratio of 1:10. The mixture is then processed through two colloid mills, enzymatically hydrolyzed in a constant temperature water bath at 65°C for 65 minutes, and then subjected to enzyme inactivation in a boiling water bath for 6 minutes. After homogenization, chestnut juice and peanut slurry are obtained. The apricots are pitted and juiced to obtain apricot juice.

[0029] (3) Mix the chestnut juice, peanut homogenate, apricot juice, osmanthus honey, sucrose, vitamin C, xanthan gum, glyceryl monostearate, and food emulsifier, sterilize, homogenize at a pressure of 20 MPa for 35 min, maintain at 100℃ for 9 minutes, and sterilize with boiling water at normal pressure to obtain chestnut, apricot, and peanut milk. Put the prepared chestnut, apricot, and peanut milk into beverage bottles and cool to room temperature.

[0030] Example 4

[0031] Thirty volunteers were randomly divided into three groups of 10 each. Group 1 consumed the chestnut and apricot peanut milk prepared in Example 1, Group 2 consumed the chestnut and apricot peanut milk prepared in Example 2, and Group 3 consumed the chestnut and apricot peanut milk prepared in Example 3.

[0032] Nine people in Group 1 reported that the chestnut and apricot peanut milk from Example 1 was palatable and acceptable.

[0033] In the second group, 10 people reported that the chestnut and apricot peanut milk from Example 2 was palatable and acceptable.

[0034] In Group 3, 10 people reported that the chestnut and apricot peanut milk from Example 3 was palatable and acceptable.

Claims

1. A method for preparing chestnut and apricot peanut milk, characterized in that: Includes the following steps: (1) Weigh out 31-35 parts of chestnut kernels, 20-22 parts of fresh apricot kernels (pitted), 18-20 parts of peanut homogenate, 6-8 parts of sucrose, 3-5 parts of skim milk powder, 0-0.2 parts of fructooligosaccharides, and 0.4-0.6 parts of compound emulsifying stabilizer by weight; the compound emulsifying stabilizer is composed of sodium carboxymethyl cellulose, gelatin, carrageenan, and monoglycerides in a mass ratio of (1-3):(1-3):(1-3):(3-9); (2) Chestnut kernels and purified water are blended in a 1:4 ratio and then subjected to two passes of colloid milling, enzymatic hydrolysis, enzyme inactivation, and homogenization to obtain chestnut juice. The chestnut juice, peanut homogenate, sucrose, skim milk powder, fructooligosaccharides, and composite emulsifying stabilizer are mixed, sterilized, and homogenized at a pressure of 20 MPa for 25–35 min. The mixture is then placed at 3–5 °C for 4–6 h to obtain the aged base material. (3) Mix the fresh apricot (pitted) pulp, heat-treat, extract juice, filter, clarify the apricot juice obtained, and mix it with the aged base material. Stir at 100-200 rpm for 8-10 minutes, then freeze to obtain chestnut and apricot peanut milk.

2. The chestnut and apricot peanut milk prepared by the method of claim 1.