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Production process of fermented Chinese chestnut beverage

A production process, chestnut technology, applied in the field of fermented chestnut beverage production process, can solve the problems of many types of additives, poor stability, irregular color, etc., and achieve the effects of reducing sugar loss, preventing browning, and reducing browning

Inactive Publication Date: 2014-10-01
江学忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems of existing chestnut beverage additives, such as many kinds and high content, irregular color, poor stability, etc., and provides a production process of fermented chestnut beverage. The fermented chestnut beverage obtained by the process has less additive dosage and pure color, Good stability and high nutritional value

Method used

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  • Production process of fermented Chinese chestnut beverage
  • Production process of fermented Chinese chestnut beverage
  • Production process of fermented Chinese chestnut beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The production technology of fermented chestnut beverage of the present invention comprises the following steps:

[0037] ①Raw material pretreatment: select high-quality chestnuts without mildew as raw materials, remove the shell, ensure the integrity of the chestnut when shelling, rinse with water after shelling, soak in water at 50°C for 10 minutes, and the mass ratio of chestnuts to water is 1:5 , remove the chestnut coating;

[0038] The clear water contains a color-protecting agent, and the composition of the color-protecting agent and its mass percentage are: 0.12% citric acid, 1% salt, 0.7% maltose, and 0.05% tea polyphenols;

[0039] ②Steaming: Steam chestnuts after removing the coating for 20 minutes on boiling water to make mature rice chestnuts;

[0040] ③Slurry making: add cooked chestnuts to a certain amount of pure water, the mass ratio of pure water to cooked chestnuts is 1:0.8, and make slurry for 8 minutes;

[0041] ④Preparation of thick slurr...

Embodiment 2

[0046] The production technology of fermented chestnut beverage of the present invention comprises the following steps:

[0047] ①Raw material pretreatment: select high-quality chestnut without mildew as raw material, remove the shell, ensure the integrity of the chestnut when shelling, rinse with clean water after shelling, soak in clean water at 53°C for 9 minutes, and the mass ratio of chestnut to clean water is 1:5 , remove the chestnut coating;

[0048] The clear water contains a color-protecting agent, the color-protecting agent components and their mass percentages are: 0.13% citric acid, 1.1% salt, 0.8% maltose, 0.06% tea polyphenols;

[0049] ②Steaming: Steam chestnuts after removing the coating for 20 minutes on boiling water to make mature rice chestnuts;

[0050] ③Slurry making: add cooked chestnuts to a certain amount of pure water, the mass ratio of pure water to cooked chestnuts is 1:1.0, and make slurry for 9 minutes;

[0051] ④ Preparation of thick p...

Embodiment 3

[0056] The production technology of fermented chestnut beverage of the present invention comprises the following steps:

[0057] ① Raw material pretreatment: select high-quality chestnuts without mildew as raw materials, remove the shell, ensure the integrity of the chestnut when shelling, rinse with clean water after shelling, soak in clean water at 55°C for 9 minutes, and the mass ratio of chestnuts to clean water is 1:4 , remove the chestnut coating;

[0058] The clear water contains a color-protecting agent, and the composition of the color-protecting agent and its mass percentage are: 0.14% citric acid, 1.2% salt, 0.8% maltose, and 0.07% tea polyphenols;

[0059] ②Steaming: Steam chestnuts after removing the coating for 20 minutes on boiling water to make mature rice chestnuts;

[0060] ③ Make slurry: add cooked chestnuts to a certain amount of pure water, the mass ratio of pure water to cooked chestnuts is 1:1.0, and make slurry for 10 minutes;

[0061] ④ Preparati...

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Abstract

The invention discloses a production process of a fermented Chinese chestnut beverage. The fermented Chinese chestnut beverage is prepared from Chinese chestnuts and through the steps of pre-treating the Chinese chestnuts, steaming, pulping, preparing concentrated pulp, filtering, and fermenting. The beverage has a moderate sour and sweet taste, coordinated color and luster and smooth mouth feel, and has a unique rich Chinese chestnut flavor.

Description

technical field [0001] The invention belongs to the technical field of chestnut beverages, and in particular relates to a production process of fermented chestnut beverages. Background technique [0002] Due to the high moisture content and rich nutrition of fresh chestnut, it is difficult to preserve, which seriously restricts the development of chestnut industry, resulting in the loss of one-third of the chestnut in my country every year. With the demand of the market, it is imperative to develop chestnut deep-processing products. [0003] The current chestnut beverage research process mainly needs to consider issues such as stability, browning, and precipitation. Peeling and removing the coat is the first process of chestnut processing. At present, the hot bleaching method is often used. Blanch in hot water for a few minutes, and add color-protecting agent to the blanching solution to achieve the effect of peeling and color protection. Preventing browning is one of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84
CPCA23L2/382A23L2/52A23L2/72A23L2/84A23V2002/00A23V2200/048
Inventor 江学忠郭武华
Owner 江学忠
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