Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Black bean walnut dew and its preparation method

A technology of walnut dew and black beans, applied in dairy products, milk substitutes, food ingredients as antioxidants, etc., can solve the problems of bitter taste, affecting the development of walnuts, and single taste of varieties, so as to achieve a mellow taste, good health effects, and supplement the brain The effect of nutrition

Active Publication Date: 2016-05-11
HENAN FENGZHIYUAN BIOLOGICAL TECH
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although walnuts are made into beverages, there are technical problems such as single taste and bitter taste, which affect the development of walnuts as raw materials for the beverage industry

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) weighing

[0028] Weigh the following main and auxiliary materials, the main materials are black beans 20-50kg, walnut kernels 25-40kg, sugar 30-70kg; auxiliary materials are stabilizer 2.5-4kg, baking soda 0.6-1.2kg, walnut essence 100-400ml, citric acid Sodium 0.3-0.8kg, salt 0.1-0.4kg, acesulfame potassium 0.1-0.2kg, antioxidant 0.2-0.5kg;

[0029] (2) Raw material processing

[0030] a. Black beans: Choose black beans with uniform size, plump grains and good maturity, and bake the selected black beans at 180-220°C for 30-50 minutes. Black beans should be roasted internally, and the outer skin should be cracked with a bean burnt aroma. Rinse the prepared black beans with hot water, and then soak them in hot water at 90-95°C at a ratio of 1:3 for 5-7 hours. The beans will fully absorb water and swell to facilitate refining. After refining, filter through a 60-mesh sieve;

[0031] b. Walnut kernels: Choose walnuts with neat appearance, smooth fruit surface, plump...

Embodiment 2

[0041] (1) Weigh the following main and auxiliary materials, the main materials are black beans 20kg, walnut kernels 40kg, sugar 30kg; auxiliary materials are JYT-003 stabilizer 2.5kg, baking soda 1kg, walnut essence 100ml, sodium citrate 0.3kg, salt 0.4 kg, acesulfame potassium 0.1kg, antioxidant 0.2kg;

[0042] (2) a. Black beans: Choose black beans with uniform size, full grains, and good maturity, and bake the selected black beans at 180°C for 30-50 minutes. The roasting of black beans requires internal browning, and the outer skin cracks and has a bean burnt aroma. Rinse the roasted black beans with hot water, then soak them in 95°C hot water at a ratio of 1:3 for 5 hours, the beans will fully absorb water and swell to facilitate refining, and filter through a 60-mesh sieve after refining;

[0043] b. Walnut kernels: Choose walnuts with neat appearance, smooth fruit surface, plump kernels, and fragrant flavors. Shell the walnuts and bake the kernels at 200°C for 20-30 min...

Embodiment 3

[0050](1) Weigh the following main and auxiliary materials, the main materials are black beans 40kg, walnut kernels 25kg, sugar 50kg; auxiliary materials are JYT-003 stabilizer 3kg, baking soda 0.6kg, walnut essence 400ml, sodium citrate 0.5kg, salt 0.2 kg, acesulfame potassium 0.2kg, iso-VC sodium 0.5kg;

[0051] (2) a. Black beans: Choose black beans with uniform size, full grains, and good maturity, and bake the selected black beans at 200°C for 30-50 minutes. The roasting of black beans requires internal browning, and the outer skin cracks and has a bean burnt aroma. Rinse the roasted black beans with hot water, then soak them in 90°C hot water at a ratio of 1:3 for 7 hours, the beans will fully absorb water and swell to facilitate refining, and filter through a 60-mesh sieve after refining;

[0052] b. Walnut kernels: Choose walnuts with neat appearance, smooth fruit surface, plump kernels, and fragrant flavors. Shell the walnuts and bake the kernels at 170°C for 20-30 mi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a black bean walnut dew and a preparation method thereof, which comprises the following main and auxiliary materials, the main materials are black beans, walnut kernels and white sugar; the auxiliary materials are stabilizer, baking soda, walnut essence, sodium citrate, table salt and acesulfame potassium , Antioxidant; It is prepared through baking pulping, emulsification, blending, homogenization and other processes. It is a complementary beverage category that matches the natural ingredients and functions of black beans and walnuts. It has rich nutrition, mellow taste and easy absorption. Advantages, it can also promote digestion, prevent constipation, beautify and nourish the skin, supplement brain nutrition, improve intelligence and strengthen the brain, and has a good health care effect. It is suitable for the elderly, children and people of all ages to drink, and has a broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of health beverage processing, and in particular relates to a black bean walnut dew and a preparation method thereof. Background technique [0002] Black beans, also known as black beans, are sweet in taste and flat in nature. They have the effects of nourishing the spleen, diuresis, and detoxification. Black beans are rich in nutrients and contain protein, fat, vitamins, trace elements and other nutrients. At the same time, they also have a variety of biologically active substances, such as black soybean pigment , black soybean polysaccharides and isoflavones, etc., black soybean hull extract can improve the body's absorption of iron, and eating black soybeans with skin can improve the symptoms of anemia. The unsaturated fatty acids contained in black beans can promote the metabolism of cholesterol, lower blood lipids, and prevent cardiovascular diseases, and the high fiber content of black beans can promot...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23C11/10A23L11/65
CPCA23C11/103A23L2/38A23L2/52A23V2002/00A23V2200/30A23V2200/318A23V2200/322A23V2250/15A23V2250/242A23V2200/02
Inventor 杨团结张振军
Owner HENAN FENGZHIYUAN BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com