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Ching Bo Leung solid beverage and preparation method thereof

A solid beverage, refreshing and cooling technology, applied in the functions of food ingredients, food drying, food science, etc., can solve the problems affecting the fragrance of coconut milk, the flavor of refreshing and refreshing, and the outstanding taste of miscellaneous grains, so as to ensure nutrition and recovery. Water type, simple and easy production method, and easy to carry

Inactive Publication Date: 2018-07-24
WENCHANG ZHONGYE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned Qingbuliang has the characteristics of a long shelf life, but because the taste of miscellaneous grains is too prominent, it affects the original coconut milk fragrance of Qingbuliang
CN105815702A invents a combined production technology of Qingbuliang, which only solves the flavor problem of canned Qingbuliang

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The Qingbuliang solid drink is formulated according to the following components by weight: coconut milk powder 130, sucrose powder 100, monoglyceride 30, silicon dioxide 50, coconut meat 80, mango 40, papaya 60, barley 30, sago 20 , mung bean 50, red bean 20, taro 50, maltodextrin 180.

[0030] The preparation method of clearing and nourishing cool solid beverage comprises the following steps;

[0031] Raw material pretreatment: peel and clean coconut meat, mango, papaya, and taro, cut into 3mm diced fruits, put them on trays for vacuum freeze-drying, control the moisture content to 3%, and form freeze-dried diced fruits;

[0032] Spray drying: fresh coconut milk is added with 5% maltodextrin for spray drying to make coconut milk powder;

[0033] Mixing: Mix coconut milk powder, sucrose powder, monoglyceride, and silicon dioxide evenly together, pack in aluminum foil bags to form auxiliary material packets, each packet is 10 grams;

[0034] Steaming: magnetically sepa...

Embodiment 2

[0038] The clearing, invigorating and cooling solid beverage is proportioned by weight according to the following components:

[0039] Coconut milk powder 200, sucrose powder 150, monoglyceride 35, silicon dioxide 35, coconut meat 75, mango 45, papaya 55, barley 40, sago 30, mung bean 30, red bean 35, taro 45, maltodextrin 130.

[0040] The preparation method of clearing and nourishing cool solid beverage comprises the following steps;

[0041] Raw material pretreatment: Peel and clean coconut meat, mango, papaya, and taro, cut into 3-5mm diced fruit, put it on a plate for vacuum freeze-drying, control the moisture content to 4%, and form freeze-dried diced fruit;

[0042] Spray drying: fresh coconut milk is added with 5% maltodextrin for spray drying to make coconut milk powder;

[0043] Mixing: Mix coconut milk powder, sucrose powder, monoglyceride, and silicon dioxide evenly together, pack in aluminum foil bags to form auxiliary material packs, each pack is 15 grams;

[0...

Embodiment 3

[0048] The clearing, invigorating and cooling solid beverage is proportioned by weight according to the following components:

[0049] Coconut milk powder 180, sucrose powder 135, monoglyceride 38, silicon dioxide 38, coconut meat 70, mango 48, papaya 48, barley 45, sago 45, mung bean 43, red bean 28, taro 43, maltodextrin 135.

[0050] The preparation method of clearing and nourishing cool solid beverage comprises the following steps;

[0051] Raw material pretreatment: peel and clean coconut meat, mango, papaya, and taro, cut into 4mm diced fruits, put them on trays for vacuum freeze-drying, control the moisture content to 4%, and form freeze-dried diced fruits;

[0052] Spray drying: fresh coconut milk is added with 5% maltodextrin for spray drying to make coconut milk powder;

[0053] Mixing: Mix coconut milk powder, sucrose powder, monoglyceride, and silicon dioxide evenly together, pack in aluminum foil bags to form auxiliary material packs, each pack is 14 grams;

[0...

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PUM

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Abstract

The invention relates to the field of foods, in particular to a Ching Bo Leung solid beverage and a preparation method thereof. The Ching Bo Leung solid beverage is characterized by being prepared from the following components in parts by weight and through the technologies of pretreating raw materials, performing mixing, performing cooking, performing freeze drying and the like: 130-230 parts ofcoconut syrup powder, 100-180 parts of cane sugar powder, 30-50 parts of glycerel monostearte, 30-50 parts of silicon dioxide, 50-80 parts of coconut flesh, 40-60 parts of mangoes, 40-60 parts of papayas, 30-70 parts of coix seeds, 20-60 parts of sago, 20-50 parts of mung beans, 20-40 parts of red beans, 20-50 parts of taros and 100-180 parts of maltodextrin. The Ching Bo Leung beverage disclosedby the invention has the beneficial effects the flavor of Ching Bo Leung is guaranteed through the coconut syrup powder, and the nutrients and the rehydration properties of product namely the Ching BoLeung solid beverage are guaranteed through freeze-dried diced fruits and coarse cereals. The raw materials of the Ching Bo Leung solid beverage are easy to select and take, the production method issimple and easy to operate, and the Ching Bo Leung solid beverage is favorable for popularization, convenient to eat and carry and especially suitable for sales in Hainan tourist markets.

Description

technical field [0001] The invention relates to the field of food, in particular to a refreshing and refreshing solid beverage and a preparation method thereof. Background technique [0002] Qingbuliang is one of the snacks with local characteristics in Hainan. The traditional Qingbuliang production method is mainly street processing. It is made of fresh coconut milk mixed with various fresh diced fruits and cooked miscellaneous grains. It is only suitable for short-term consumption and cannot be stored for a long time. Later, in order to promote the sales of Qingbuliang, canned Qingbuliang products were gradually developed, which are made by mixing coconut milk and miscellaneous grains together, canning and sterilizing. Canned Qingbuliang has the characteristics of a long shelf life, but because the taste of miscellaneous grains is too prominent, it affects the original fragrance of coconut milk in Qingbuliang. CN105815702A invents a combined production technology for cle...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/00
CPCA23L2/39A23L33/00A23V2002/00A23V2200/30A23V2250/5114A23V2250/628A23V2300/10A23V2250/192A23V2250/1628
Inventor 陈卫军
Owner WENCHANG ZHONGYE SCI & TECH
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