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Coffee and Chinese chestnut beverage and preparation method thereof

A chestnut and beverage technology, applied in the direction of coffee extraction, etc., can solve the problems of complex process and single flavor of chestnut beverage, and achieve the effect of eliminating the need for enzymatic hydrolysis process, good market development prospects, and simple color protection process

Inactive Publication Date: 2014-12-03
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above technologies all adopt enzymatic hydrolysis process in the chestnut beverage preparation process, there are many kinds of additives, the process is complicated, and the flavor of the chestnut beverage produced is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Select and remove the shell: select fresh and mildew-free chestnuts, wash them, put them in boiling water and boil for 8 minutes, take them out, cut them with a knife, microwave them for 1 minute, cool them quickly, and remove the shells;

[0021] 2) Color protection: Take 700g of chestnut kernels after shelling and boil them in the color protection solution for 15 minutes. ) EDTA-2Na, 0.4‰ (m / v) Vc;

[0022] 3) Refining: Take out the chestnuts in the color protection solution, add 2100ml of water to beat with a tissue grinder, and then pass through a colloid mill to refine;

[0023] 4) Blending: Add 8g of coffee powder, 240g of sucrose, 8g of swollen CMC-Na, 8g of polyglycerol fatty acid ester and 4g of xanthan gum to the above slurry in sequence, and adjust the pH value of the slurry to 6.6 with sodium tripolyphosphate ;

[0024] 5) Filtration to volume: filter with 80-mesh sieve and add pure water to volume to 4L;

[0025] 6) Homogenization: heat the prepared m...

Embodiment 2

[0028] 1) Select and remove the shell: select fresh and mildew-free chestnuts, wash them, put them in boiling water and boil for 5 minutes, take them out, cut them with a knife, microwave them for 1 minute, cool them quickly, and remove the shells;

[0029] 2) Color protection: Take 500g of chestnut kernels after shelling and boil them in the color protection solution for 25 minutes. ) EDTA-2Na, 0.2‰ (m / v) Vc;

[0030] 3) Refining: Take out the chestnuts in the color protection solution, add 1500ml of water to beat with a tissue grinder, and then pass through a colloid mill to refine;

[0031] 4) Blending: Add 5g of coffee powder, 800g of sucrose, 30g of swollen CMC-Na, 30g of polyglycerol fatty acid ester and 5g of xanthan gum to the above slurry in sequence, and adjust the pH value of the slurry to 6.6 with sodium tripolyphosphate ;

[0032] 5) Filtration to volume: filter with 80 mesh sieve and add purified water to volume to 10L;

[0033] 6) Homogenization: heat the pre...

Embodiment 3

[0036] 1) Select and remove the shell: select fresh chestnuts without mildew, wash them, put them in boiling water and boil for 10 minutes, take them out, cut them with a knife, microwave them for 1 minute, cool them down quickly, and remove the shells;

[0037] 2) Color protection: Take 2000g of chestnut kernels after shelling and boil them in the color protection solution for 10 minutes. ) EDTA-2Na, 0.6‰ (m / v) Vc;

[0038] 3) Refining: Take out the chestnuts in the color protection solution, add 6000ml of water to beat with a tissue grinder, and then pass through a colloid mill to refine;

[0039] 4) Blending: Add 40g of coffee powder, 500g of sucrose, 30g of swollen CMC-Na, 30g of polyglycerol fatty acid ester and 20g of xanthan gum to the above slurry in sequence, and adjust the pH value of the slurry to 6.6 with sodium tripolyphosphate ;

[0040] 5) Filtration to volume: filter with 80 mesh sieve and add purified water to volume to 10L;

[0041] 6) Homogenization: heat...

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Abstract

The invention discloses a coffee and Chinese chestnut beverage and a preparation method thereof. The preparation method specifically comprises the steps of picking, hulling, color-protecting, pulp grinding, blending, filtering, making up to constant volume, homogenizing, filling and sterilizing. The coffee and Chinese chestnut beverage is a refreshing and fatigue-resisting beverage which is good in stability and has Chinese chestnut and coffee fragrances.

Description

technical field [0001] The invention relates to a coffee chestnut beverage and a preparation method thereof. Background technique [0002] As a nut food, chestnut is sweet and fragrant, rich in nutritional value, with a starch content of 40%-60%, sugar content of 10%-20%, protein content of 5%-11%, fat content of 2%-7.4%, and rich in carrots Vitamins, vitamin C, vitamin B1, vitamin B2, niacin and other nutrients, as well as calcium, phosphorus, potassium and other minerals, have a good nutritional and nourishing effect, and are beneficial to maintaining normal functions and growth of the human body. At present, the deep-processed products of chestnuts in the domestic market are only instant chestnut kernels, canned chestnuts, and chestnut soup. [0003] Chinese Patent Application No. 200610134292.3 "A Method for Making Chestnut Beverage", discloses a health drink made from chestnut as the main raw material, with sweeteners, sour agents, stabilizers, oligosaccharides and oth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
Inventor 张金泽林静周志桥高加涛段素芳李雅丽桑若杰刘一郎
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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