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Chinese chestnut fermented lactic acid beverage and preparation method thereof

A technology of lactic acid drinks and chestnuts, applied in dairy products, bacteria used in food preparation, milk substitutes, etc., can solve the problems of lactic acid drinks that have not been reported, and achieve the effects of improving health care, improving taste, and easy operation

Inactive Publication Date: 2019-01-11
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many reports on making a drink from a single component of chestnut, but there is no report on the lactic acid drink made from chestnut

Method used

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  • Chinese chestnut fermented lactic acid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of chestnut fermented lactic acid beverage, concrete steps are as follows:

[0040] 1) Select out-of-grade chestnuts, shell the chestnuts, and wash off the residual chestnut coating;

[0041] 2) Soak the chestnuts treated in step 1) with a color-protecting agent, the color-protecting agent is a composite color-protecting agent composed of Vc: 0.5%, citric acid: 0.2%, and salt 0.2%, and the soaking time is 1 h;

[0042] 3) After washing the soaked chestnuts with clean water, add water and beating to make them fully ground, wherein the ratio of chestnuts to water is 1:2 (v / w), and the beating time is 18 minutes;

[0043] 4) After fully beating and grinding in step 3), add 0.04% amylase to the chestnut pulp, and heat the mixed chestnut pulp to 70° C., and keep it warm for 30 minutes;

[0044] 5) Cool down the temperature of the chestnut pulp after the heat preservation in step 4), add 0.04% glucoamylase when the temperature is lowered to 45° C...

Embodiment 2

[0048] A kind of preparation method of chestnut fermented lactic acid beverage, concrete steps are as follows:

[0049] 1) Select out-of-grade chestnuts, shell the chestnuts, and wash off the residual chestnut coating;

[0050] 2) Soak the chestnuts treated in step 1) with a color-protecting agent, the color-protecting agent is a composite color-protecting agent composed of Vc: 0.5%, citric acid: 0.2%, and salt 0.2%, and the soaking time is 1 h;

[0051] 3) After washing the soaked chestnuts with clean water, add water and beating to make them fully ground, wherein the ratio of chestnuts to water is 1:2 (v / w), and the beating time is 20 minutes;

[0052] 4) After fully beating and grinding in step 3), add 0.5% amylase to the chestnut pulp, and heat the mixed chestnut pulp to 70°C for a holding time of 40 minutes;

[0053] 5) Cool down the temperature of the chestnut pulp after the heat preservation in step 4), add 0.05% glucoamylase when the temperature is lowered to 55° C., ...

Embodiment 3

[0057] A kind of preparation method of chestnut fermented lactic acid beverage, concrete steps are as follows:

[0058] 1) Select out-of-grade chestnuts, shell the chestnuts, and wash off the residual chestnut coating;

[0059] 2) Soak the chestnuts treated in step 1) with a color-protecting agent, the color-protecting agent is a composite color-protecting agent composed of Vc: 0.5%, citric acid: 0.2%, and salt 0.2%, and the soaking time is 1.5h;

[0060] 3) After washing the soaked chestnuts with clean water, add water and beating to make them fully ground, wherein the ratio of chestnuts to water is 1:4 (v / w), and the beating time is 20 minutes;

[0061] 4) After fully beating and grinding in step 3), add 0.03% amylase to the chestnut pulp, and heat the mixed chestnut pulp to 70°C for a holding time of 35 minutes;

[0062]5) Cool down the temperature of the chestnut pulp after the heat preservation in step 4), add 0.03% glucoamylase when the temperature is lowered to 55° C.,...

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Abstract

The invention discloses a Chinese chestnut fermented lactic acid beverage and a preparation process thereof. The preparation process specifically comprises the steps: shelling and cleaning Chinese chestnuts and soaking the Chinese chestnuts with a color fixative; adding water to pulp; fully grinding the mixture and adding amylase into the Chinese chestnut slurry; adding a saccharifying enzyme to keep the temperature; filtering and cooling the slurry and then adding lactic acid to ferment; and adjusting the taste to obtain a finished product. The preparation process disclosed by the invention is low in cost, simple to operate and small in nutrient loss of raw materials. The prepared Chinese chestnut fermented lactic acid beverage is unique in taste, is balanced in nutrient, has edible and health-care functions, and can meet the demand of people on food quality.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut fermented lactic acid beverage and a preparation method thereof. Background technique [0002] With the continuous development of society and the enhancement of people's health awareness, the application of lactic acid bacteria to health food is one of the hot spots in various countries. The lactic acid bacteria fermented beverage developed from fruit and starchy fruit not only has the effect of refreshing and quenching thirst of ordinary beverages, but also preserves its nutrients well and can regulate the physiological functions of the human body. This new type of lactic acid bacteria beverage breaks the traditional mode of lactic acid bacteria beverages that use dairy products as raw materials and is fermented by lactic acid bacteria, and infiltrates the fermentation of lactic acid bacteria into the processing, becoming a new type that integrates the essence...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/11
Inventor 邹静常学东葛祎楠李斌
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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