CN104305420B - Colla Corii Asini longan walnut sauce and preparation method thereof - Google Patents
Colla Corii Asini longan walnut sauce and preparation method thereof Download PDFInfo
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- CN104305420B CN104305420B CN201410599728.0A CN201410599728A CN104305420B CN 104305420 B CN104305420 B CN 104305420B CN 201410599728 A CN201410599728 A CN 201410599728A CN 104305420 B CN104305420 B CN 104305420B
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- corii asini
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- semen juglandis
- arillus longan
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- 108010052008 colla corii asini Proteins 0.000 title claims abstract description 78
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 70
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 70
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 235000020234 walnut Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 13
- 240000007049 Juglans regia Species 0.000 title abstract description 3
- 210000000582 semen Anatomy 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 230000001954 sterilising effect Effects 0.000 claims description 27
- 241000758789 Juglans Species 0.000 claims description 19
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 229960004998 acesulfame potassium Drugs 0.000 claims description 16
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 16
- 239000000619 acesulfame-K Substances 0.000 claims description 16
- 239000000084 colloidal system Substances 0.000 claims description 16
- 238000001514 detection method Methods 0.000 claims description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- -1 fatty acid ester Chemical class 0.000 claims description 16
- 238000012216 screening Methods 0.000 claims description 16
- 238000000926 separation method Methods 0.000 claims description 16
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 239000004902 Softening Agent Substances 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 239000002671 adjuvant Substances 0.000 claims description 8
- 239000012634 fragment Substances 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002932 luster Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000021568 protein beverage Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000000525 Dimocarpus longan Nutrition 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000018709 Solanum muricatum Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Colla Corii Asini longan walnut sauce beverage with Semen Juglandis, Colla Corii Asini, Arillus Longan as raw material, remain Colla Corii Asini, Arillus Longan, the natural nutrition component of Semen Juglandis and effect to greatest extent, the most nutritious, and by Colla Corii Asini, Arillus Longan and Semen Juglandis together edible effect that can play body-building skin care, be a kind of taste mellow, fine and smooth vegetable protein beverage.
Description
Technical field
The invention belongs to technical field of beverage processing, specifically a kind of Colla Corii Asini longan walnut sauce and preparation method thereof.
Background technology
Semen Juglandis (formal name used at school: Juglans regia), have another name called Semen Juglandis, Qiang's Fructus Persicae, with almond, Fructus anacardii, Semen coryli heterophyllae the most world-renowned " four big dry fruits ", the most delicious, and nutritive value is the highest, in Semen Juglandis, the fat of 86% is unsaturated fatty acid, without cholesterol, containing abundant riboflavin, lecithin, trace element, vitamin, aminoacid, it is possible to prevent body senilism, promote brain cell development, reduce cholesterol biosynthesis, prevent arteriosclerosis, both can eat raw, stir-fry and eat, can also extract oil, preparation cake, confection etc., it is described as " long live ", " Solanum muricatum ", it it is a kind of preferably nutritional health food.
Colla Corii Asini, for the skin of equine species donkey, through decocting, concentrating the solid gum made, originates in from Donga County, Shandong Province, so far existing nearly 3,000 years history.The nourishing that Colla Corii Asini is traditional is top grade, panacea of enriching blood, and sweet in the mouth is put down, and enters lung, liver, kidney channel, there is tonifying blood and arresting bleeding, the effect such as nourshing Yin and drynsessmoistening prescription, medicine-food two-purpose, long-term taking can blood-supplementing blood-nourishing, beauty face-whitening-nourishing, defying age, resisting fatigue, raising immunity, be suitable for crowd extensive.
Arillus Longan (Classification system: Dimocarpus longan Lour.) is also known as Arillus Longan, Fructus Alpiniae Oxyphyllae.Traditional medicine thinks Arillus Longan energy reinforcing the heart spleen, replenishing QI and blood, strengthening the spleen and stomach, supports muscle.Modem medical practices proves, Arillus Longan also has beauty treatment, effect of life lengthening.
But, Arillus Longan is only used as eating raw or cooking for a long time, Colla Corii Asini is cured the disease or health preserving for Chinese medicine, the technology processed raw material for food beverage industry is rare, although Semen Juglandis has small part to make beverage, but there is also the technical problems such as kind mouthfeel is single, mouthfeel is pained, have impact on Semen Juglandis and develop as beverage industry raw material.
Summary of the invention
It is an object of the invention to provide one and have nutritious, body-building skin care, taste mellow, fine and smooth vegetable protein beverage.
The present invention is attained in that Colla Corii Asini longan walnut sauce by the following technical solutions, it is made up of each component of following percentage by weight: Colla Corii Asini 1-5%, Arillus Longan 5-8%, Semen Juglandis 5-8%, white sugar 4-8%, polyglyceryl fatty acid ester 0.1-0.3%, xanthan gum 0.02-0.05%, sodium bicarbonate 0.1-0.15%, sodium D-isoascorbate 0.01-0.03%, acesulfame potassium 0.001-0.003%, softening agent 0.02-0.04%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, it comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, adds 75 ± pure water of 5 DEG C by soaked Semen Juglandis according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has a smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds 75 ± pure water of 5 DEG C according to the ratio of 1:5, and feeding colloid mill defibrination uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 70-78 DEG C of dissolved in purified water white sugar, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, the Colla Corii Asini solution, the Semen Juglandis Arillus Longan slurry of milled that the most just modulate add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 10-20MPa of homogenizing, for the second time the pressure 30-40MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 120-122 DEG C of sterilizing 30-40min in steam sterilization still.
In step E, steam sterilization still sterilising temp is 121 DEG C.
Colla Corii Asini longan walnut sauce disclosed by the invention, with Colla Corii Asini, Arillus Longan, Semen Juglandis as raw material, remain Colla Corii Asini, the natural nutrition component of Semen Juglandis and effect, there is reinforcing the heart spleen, replenishing QI and blood, strengthening the spleen and stomach, support the benefit of muscle, Colla Corii Asini, Arillus Longan and Semen Juglandis together edible effect that can play body-building skin care, is a kind of taste mellow, fine and smooth vegetable protein beverage.
Detailed description of the invention
Embodiment 1
Colla Corii Asini longan walnut sauce, it is made up of each component of following percentage by weight: Colla Corii Asini 1-5%, Arillus Longan 5-8%, Semen Juglandis 5-8%, white sugar 4-8%, polyglyceryl fatty acid ester 0.1-0.3%, xanthan gum 0.02-0.05%, sodium bicarbonate 0.1-0.15%, sodium D-isoascorbate 0.01-0.03%, acesulfame potassium 0.001-0.003%, softening agent 0.02-0.04%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, it comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, adds 75 ± pure water of 5 DEG C by soaked Semen Juglandis according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has a smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds 75 ± pure water of 5 DEG C according to the ratio of 1:5, and feeding colloid mill defibrination uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 70-78 DEG C of dissolved in purified water white sugar, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, the Colla Corii Asini solution, the Semen Juglandis Arillus Longan slurry of milled that the most just modulate add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 10-20MPa of homogenizing, for the second time the pressure 30-40MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 120-122 DEG C of sterilizing 30-40min in steam sterilization still, and sterilizing optimum temperature is 121 DEG C.
Embodiment 2
Colla Corii Asini longan walnut sauce, is made up of each component of following percentage by weight: Colla Corii Asini 5%, Arillus Longan 8%, Semen Juglandis 6%, white sugar 5%, polyglyceryl fatty acid ester 0.3%, xanthan gum 0.03%, sodium bicarbonate 0.13%, sodium D-isoascorbate 0.02%, acesulfame potassium 0.001%, sodium tripolyphosphate 0.02%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, and soaked Semen Juglandis adds the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has a smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds 75 ± pure water of 5 DEG C according to the ratio of 1:5, and feeding colloid mill defibrination uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 75 DEG C of dissolved in purified water white sugars, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, then the Semen Juglandis Arillus Longan of the Colla Corii Asini solution modulated, milled is starched and add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is closed in allotment and is adjusted to 70-75 DEG C, carry out homogenizing process, for the first time the pressure 15MPa of homogenizing, for the second time the pressure 30MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 121 DEG C of sterilizing 35min in steam sterilization still.
Embodiment 3
Colla Corii Asini longan walnut sauce, is made up of each component of following percentage by weight: Colla Corii Asini 3%, Arillus Longan 5%, Semen Juglandis 7%, white sugar 4%, polyglyceryl fatty acid ester 0.2%, xanthan gum 0.04%, sodium bicarbonate 0.14%, sodium D-isoascorbate 0.01%, acesulfame potassium 0.002%, sodium pyrophosphate 0.04%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, and soaked Semen Juglandis adds the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has the smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds the pure water of 70 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 70 DEG C of dissolved in purified water white sugars, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, then the Semen Juglandis Arillus Longan of the Colla Corii Asini solution modulated, milled is starched and add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 10MPa of homogenizing, for the second time the pressure 40MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 120 DEG C of sterilizing 30min in steam sterilization still.
Embodiment 4
Colla Corii Asini longan walnut sauce, is made up of each component of following percentage by weight: Colla Corii Asini 1%, Arillus Longan 6%, Semen Juglandis 8%, white sugar 8%, polyglyceryl fatty acid ester 0.1%, xanthan gum 0.05%, sodium bicarbonate 0.12%, sodium D-isoascorbate 0.03%, acesulfame potassium 0.003%, softening agent 0.03%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, and soaked Semen Juglandis adds the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has the smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds the pure water of 80 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 78 DEG C of dissolved in purified water white sugars, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, then the Semen Juglandis Arillus Longan of the Colla Corii Asini solution modulated, milled is starched and add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 20MPa of homogenizing, for the second time the pressure 35MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 122 DEG C of sterilizing 40min in steam sterilization still.
Embodiment 5
Colla Corii Asini longan walnut sauce, is made up of each component of following percentage by weight: Colla Corii Asini 2%, Arillus Longan 7%, Semen Juglandis 5%, white sugar 7%, polyglyceryl fatty acid ester 0.2%, xanthan gum 0.02%, sodium bicarbonate 0.1%, sodium D-isoascorbate 0.02%, acesulfame potassium 0.002%, sodium tripolyphosphate 0.02%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, and soaked Semen Juglandis adds the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has the smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds the pure water of 75 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 75 DEG C of dissolved in purified water white sugars, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, then the Semen Juglandis Arillus Longan of the Colla Corii Asini solution modulated, milled is starched and add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 20MPa of homogenizing, for the second time the pressure 38MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 121 DEG C of sterilizing 30min in steam sterilization still.
Embodiment 6
Colla Corii Asini longan walnut sauce, is made up of each component of following percentage by weight: Colla Corii Asini 4%, Arillus Longan 8%, Semen Juglandis 7%, white sugar 6%, polyglyceryl fatty acid ester 0.3%, xanthan gum 0.04%, sodium bicarbonate 0.15%, sodium D-isoascorbate 0.01%, acesulfame potassium 0.003%, sodium pyrophosphate 0.04%, surplus is pure water.
The preparation method of Colla Corii Asini longan walnut sauce, comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, and soaked Semen Juglandis adds the pure water of 75 DEG C according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light, clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has the smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds the pure water of 75 DEG C according to the ratio of 1:5, sends into colloid mill defibrination, uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 70-78 DEG C of dissolved in purified water white sugar, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, then adds blend tank, in proportion constant volume by the colla corii asini peach pulp of milled；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 15MPa of homogenizing, for the second time the pressure 37MPa of homogenizing；
Fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 121 DEG C of sterilizing 30min in steam sterilization still.
Claims (1)
1. the preparation method of Colla Corii Asini longan walnut sauce, it is characterized in that: described Colla Corii Asini longan walnut sauce is made up of each component of following percentage by weight: Colla Corii Asini 1-5%, Arillus Longan 5-8%, Semen Juglandis 5-8%, white sugar 4-8%, polyglyceryl fatty acid ester 0.1-0.3%, xanthan gum 0.02-0.05%, sodium bicarbonate 0.1-0.15%, sodium D-isoascorbate 0.01-0.03%, acesulfame potassium 0.001-0.003%, softening agent 0.02-0.04%, surplus is pure water；
Its preparation method comprises the following steps:
A. Feedstock treating: the high-quality Semen Juglandis that Semen Juglandis selects fruit surface smooth, kernel is full, taste is fragrant, shelling decortication, pure water soaks 4-5h, adds 75 ± pure water of 5 DEG C by soaked Semen Juglandis according to the ratio of 1:5, send into the colloid mill defibrination of three series connection, use 80 mesh filter screens to carry out screenings separation；Surfacing selected by Colla Corii Asini, and without oil-gas hole, matter is hard and crisp, and section light is fine and smooth, and fragment is the high-quality Colla Corii Asini that brown is translucent to light,
Clean Colla Corii Asini 1:20 pure water Hybrid Heating is boiled, is stirred continuously, is modulated into Colla Corii Asini solution；Arillus Longan selects color and luster good, does not has dim shade color, and taste does not has a smell of burning, pure delicate fragrance, the Arillus Longan that dry in the sun is dry and comfortable, and Arillus Longan adds 75 ± pure water of 5 DEG C according to the ratio of 1:5, and feeding colloid mill defibrination uses 80 mesh filter screens to carry out screenings separation；
B. allotment: with 70-78 DEG C of dissolved in purified water white sugar, polyglyceryl fatty acid ester, xanthan gum, sodium bicarbonate, sodium D-isoascorbate, acesulfame potassium, softening agent adjuvant, stir, the Colla Corii Asini solution, the Semen Juglandis Arillus Longan slurry of milled that the most just modulate add blend tank, in proportion constant volume；
C. detection: detection solid content, pH value, taste organoleptic indicator；
D. homogenizing: deployed feed temperature is adjusted to 70-75 DEG C, carries out homogenizing process, for the first time the pressure 10-20MPa of homogenizing, for the second time the pressure 30-40MPa of homogenizing；
E. fill sterilizing: fill, sealing will be carried out under feed liquid pop can filling machine aseptic condition good for homogenizing；Packaged pop can product is placed on 121 DEG C of sterilizing 30-40min in steam sterilization still.
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| CN112226324A (en) * | 2020-10-14 | 2021-01-15 | 杭州方回春堂健康科技有限公司 | Sesame, walnut and donkey-hide gelatin drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102429299A (en) * | 2011-11-01 | 2012-05-02 | 张明 | Donkey-hide gelatin functional beverage and production method |
| CN103202474A (en) * | 2013-04-27 | 2013-07-17 | 刘春雷 | Longan and walnut dew (juice) |
| CN103371408A (en) * | 2012-04-22 | 2013-10-30 | 如皋市中如化工有限公司 | Longan beverage capable of replenishing blood and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102429299A (en) * | 2011-11-01 | 2012-05-02 | 张明 | Donkey-hide gelatin functional beverage and production method |
| CN103371408A (en) * | 2012-04-22 | 2013-10-30 | 如皋市中如化工有限公司 | Longan beverage capable of replenishing blood and preparation method thereof |
| CN103202474A (en) * | 2013-04-27 | 2013-07-17 | 刘春雷 | Longan and walnut dew (juice) |
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