CN106234900A - A kind of Chinese torreya vegetable protein beverage and preparation method thereof - Google Patents
A kind of Chinese torreya vegetable protein beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106234900A CN106234900A CN201610682861.1A CN201610682861A CN106234900A CN 106234900 A CN106234900 A CN 106234900A CN 201610682861 A CN201610682861 A CN 201610682861A CN 106234900 A CN106234900 A CN 106234900A
- Authority
- CN
- China
- Prior art keywords
- chinese torreya
- vegetable protein
- slurry
- protein beverage
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000147 Torreya grandis Species 0.000 title claims abstract description 126
- 235000016410 Torreya grandis Nutrition 0.000 title claims abstract description 126
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 40
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 230000001954 sterilising effect Effects 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 47
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 46
- 239000002002 slurry Substances 0.000 claims abstract description 45
- 239000000084 colloidal system Substances 0.000 claims abstract description 32
- 239000000679 carrageenan Substances 0.000 claims abstract description 24
- 229920001525 carrageenan Polymers 0.000 claims abstract description 24
- 229940113118 carrageenan Drugs 0.000 claims abstract description 24
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 24
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 24
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 23
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 23
- 239000003381 stabilizer Substances 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 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 abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000686 essence Substances 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000000265 homogenisation Methods 0.000 claims description 21
- 238000005119 centrifugation Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 description 10
- 229910052799 carbon Inorganic materials 0.000 description 6
- 210000004907 gland Anatomy 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000002372 labelling Methods 0.000 description 5
- 230000007935 neutral effect Effects 0.000 description 5
- 238000000227 grinding Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 244000048199 Hibiscus mutabilis Species 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 101710092599 Protein 7.7 Proteins 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241001116495 Taxaceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000488908 Torreya Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
Abstract
The invention discloses a kind of Chinese torreya vegetable protein beverage, its raw material includes by weight: Chinese torreya 35～45, white sugar 55～65, complex stabilizer 2.5～3.5, carrageenan 1～2, sodium bicarbonate 0.45～0.55, essence 0.65～0.95, water 900～1000.The invention discloses the preparation method of above-mentioned Chinese torreya vegetable protein beverage, including: Chinese torreya is carried out pretreatment；Pretreated Chinese torreya core is soaked, is placed in colloid mill and carries out a defibrination, isolated slurry a and residue b；Residue b is placed in colloid mill and carries out secondary pulping, isolated slurry c；Being mixed by slurry a and slurry c, filter, homogenizing obtains Chinese torreya feed liquid；White sugar is dissolved in water and obtains sugar liquid；After complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed, it is dissolved in water, is filtrated to get dispensing；After Chinese torreya feed liquid, sugar liquid and dispensing are mixed, carry out a homogenizing, after filtration, carry out second homogenate；Sterilizing.
Description
Technical field
The present invention relates to vegetable protein beverage technical field, particularly relate to a kind of Chinese torreya vegetable protein beverage and preparation side thereof
Method.
Background technology
Chinese torreya, another name China Chinese torreya, for Ramulus et folium taxi cuspidatae mesh, taxaceae, Torreya aiphyllium, China originates in seeds, is generation
Economic tree rare in boundary, the area that primary growth more moistens at southern china, it is born in height above sea level less than 1400 meters, warm many
Rain, yellow earth, red soil, drab soil area, currently mainly it is distributed in the ground such as China Yi County, Zhuji, zhejiang, Fuyang.Chinese torreya height can
Reach 25m, be the one in Chinese torreya, generally by grafting.The Chinese torreya growth and maturity phase is 3 years: First Year is bloomed, Second Year
As a result, the 3rd year ripe (but a general Chinese torreya tree needs the centuries just can bloom).In 4 months florescences, the last ten-days period, the ripest next year
JIUYUE, its fruit cluster cluster ground is long on branch, have the title of " three generations fruit ", on one tree, often 1 year fruit, 2 years fruits with
Time exist.The fruit of Chinese torreya is nut, high nutritive value.Dry fruit claims " Chinese torreya nut ", for famous dry fruit, olive shape, shell
Harder, inside have black fruit clothing wrap up faint yellow sarcocarp, edible, nutritious.Chinese torreya fruit is nutritious, and local flavor is aromatic, has
Health care, medical value and comprehensive development and utilization are worth.Chinese torreya kernel is edible after parch, and crisp-fried is good to eat, is nutritious upper
In dry fruit.Kernel fatty 49.3%～58.0%, wherein the unsaturated fatty acid content such as oleic acid, linolenic acid is up to 78.4%,
Containing protein 7.7%～12.5%, sugar part 1.0%～2.4%, and contain multivitamin.Every 100 grams of moisture contents 6.4 grams, albumen
Matter 10 grams, 44.1 grams of fat, carbohydrate 29.8 grams, crude fibre 6.8 grams, ash 2.9 grams, another calcic 71 milligrams, phosphorus 275 milli
Gram, ferrum 3.6 milligrams.Fatty oil contained by Semen Torreyae has Palmic acid, stearic acid, oleic acid, linoleic glyceride, sterol.Additionally, Chinese torreya
Possibly together with oxalic acid, glucose, polysaccharide, volatile oil, tannin etc. in son.
Summary of the invention
The technical problem existed based on background technology, the present invention proposes a kind of Chinese torreya vegetable protein beverage and preparation side thereof
Method, saves the most of nutritional labeling in Chinese torreya raw material, makes gained Chinese torreya vegetable protein beverage have the nutritional labeling of Chinese torreya
And taste, there is the mouthfeel of exquisiteness simultaneously.
A kind of Chinese torreya vegetable protein beverage that the present invention proposes, its raw material includes by weight: Chinese torreya 35～45 parts, white sand
Sugar 55～65 parts, complex stabilizer 2.5～3.5 parts, carrageenan 1～2 parts, sodium bicarbonate 0.45～0.55 part, essence 0.65～
0.95 part, water 900～1000 parts.
Preferably, carrageenan model is MCCGP3282.
Preferably, essence includes by weight: lifting essence 0.15～0.25 part, and Dove essence 0.25～0.35 part are fragrant
Chinese torreya essence 0.25～0.35 part.
Preferably, lifting essence model is AW4611, and Dove essence model is AS-5610, and Chinese torreya essence model is
AW4600。
Preferably, complex stabilizer, carrageenan, the weight ratio of sodium bicarbonate be 2.8～3.2:1.4～1.6:0.48～
0.52。
Preferably, its raw material includes by weight: Chinese torreya 38～42 parts, white sugar 58～62 parts, complex stabilizer 2.8～
3.2 parts, carrageenan 1.4～1.6 parts, sodium bicarbonate 0.48～0.52 part, essence 0.7～0.9 part, water 920～980 parts.
The preparation method of the above-mentioned Chinese torreya vegetable protein beverage that the present invention also proposes, comprises the steps:
S1, Chinese torreya is carried out pretreatment；
S2, pretreated Chinese torreya core is placed in hot water immersion, is then placed in colloid mill and carries out a defibrination, centrifugal
Isolated slurry a and residue b；Residue b is placed in colloid mill and carries out secondary pulping, be centrifugally separating to obtain slurry c；By slurry
After a and slurry c mixing, filtering, homogenizing obtains Chinese torreya feed liquid；
S3, white sugar being added to the water dissolving, filter, homogenizing obtains sugar liquid；
S4, by complex stabilizer, carrageenan, sodium bicarbonate and essence mix after, be dissolved in water, be filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, after filtration, carry out second homogenate；
S6, sterilizing.
Preferably, in S1, Chinese torreya is selected, then bake, then rinse, remove Chinese torreya skin and obtain pretreatment
After Chinese torreya core.
Preferably, in S1, baked temperature is 150～190 DEG C, and baking time is 1.5～2.5h.
Preferably, in S2, pretreated Chinese torreya core is placed in hot water immersion 25～35min, is then placed in colloid mill
Carry out a defibrination after neutralizing hot water mixing, be centrifugally separating to obtain slurry a and residue b；Residue b is placed in colloid mill and hot water
Carry out secondary pulping after mixing, be centrifugally separating to obtain slurry c；After being mixed by slurry a and slurry c, duplex filters, and homogenizing obtains perfume (or spice)
Chinese torreya feed liquid, homogenization pressure is 40～45MPa.
Preferably, in S2, the temperature of hot water is 80～90 DEG C.
Preferably, in S2, each defibrination all takes the three continuous defibrinations in road, and wherein the fineness of first colloid mill is transferred to minimum
Position, the fineness of second and the 3rd road colloid mill is transferred to maximum position.
Preferably, in S3, the water of 70～80 DEG C are carried out constant temperature stirring 10～15min, whipping process adds white sand
Sugar, duplex filters, and homogenizing obtains sugar liquid, and wherein homogenization pressure is 20～25MPa.
Preferably, in S4, after complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed, add water, be warming up to 75～85
DEG C stirring 20～30min, high speed shear 1～2min, be filtrated to get dispensing.
Preferably, in S5, one time homogenization pressure is 20～25MPa, and second homogenate pressure is 40～45MPa.
Preferably, in S6, sterilizing is instantaneous ultrahigh-temperature sterilization, and its sterilising temp is 130～135 DEG C, sterilization time be 4～
6s, drop temperature is 90～100 DEG C.
Preferably, described centrifugal employing is vertical-horizontal centrifuge, centrifugal speed is 1000～1200rpm, and centrifugation time is
5～8min.
Preferably, S7 fill and S8 sterilization are also included；In S7, the feed liquid after S6 sterilizing is noted after 200 mesh filter screens filter
Entering in tank, temperature when injecting in tank is not less than 65 DEG C, then carries out gland；In S8, sterilization temperature is 120～125 DEG C, during sterilization
Between be 18～25min, drop temperature is 28～32 DEG C.
Preferably, above-mentioned water, for purifying water, uses reverse-osmosis treated to purify, and its technique is as follows: raw water box → former water
Booster pump → active carbon filter → cartridge filter → high-pressure pump → reverse osmosis unit → UV sterilization → clear water tanks
The manufacturer of above-mentioned white sugar is Guangxi Feng Tang sugar refinery；The manufacturer of above-mentioned complex stabilizer is that Shanghai is won
Wound food development company limited；The manufacturer of above-mentioned sodium bicarbonate is Jiangsu Xin Hua food science and technology company limited；Above-mentioned carrageenan
The manufacturer of MCCGP3282 is FMC Corp. of the U.S.；The manufacturer of above-mentioned lifting essence AW4611 is that Hangzhou peace match essence has
Limit company；The manufacturer of above-mentioned Chinese torreya essence AW4660 is Hangzhou An Sai essence company limited；Above-mentioned Dove essence AS-5610
Manufacturer be Hangzhou An Sai essence company limited.
Chinese torreya, in the preprocessing process of Chinese torreya, is baked by the present invention, makes oils and fats in Chinese torreya, with protein, U.S. occur
Maillard reaction, makes oils and fats dissolve in water, discharges strong fragrance simultaneously, prepare for follow-up defibrination；Then No. 3 mills are used
Slurry, makes gained Chinese torreya vegetable protein beverage more refine, pure taste, and nutritional labeling the most therein is easier to be absorbed.Existing
Have after ground for Chinese torreya machine is often ground by technology and directly dissolve pressurization, and residue is ground after processing by centrifugation by the present invention
Mill, hence in so that the Chinese torreya vegetable protein beverage of the present invention has the mouthfeel more lubricated.
The present invention, by using above-mentioned technique to make gained Chinese torreya vegetable protein beverage delicate mouthfeel, saves to greatest extent
The nutritional labeling contained in Chinese torreya.Gained Chinese torreya vegetable protein beverage is natural plant beverage, uses raw material direct
The mode of defibrination, makes gained Chinese torreya vegetable protein beverage taste have more Chinese torreya peculiar while saving the nutritional labeling of Chinese torreya
Local flavor, in drinking, mouthfeel is more preferably.Containing multiple unsaturated fatty acid in Chinese torreya vegetable protein beverage, such as Palmic acid, tristearin
Acid, oleic acid, linoleic glyceride, sterol, make gained Chinese torreya vegetable protein beverage have regulation blood fat, cleaning thrombosis, immunity
Regulate, improve vision, supplementing the brain brain-strengthening and improve the effects such as joint.Chinese torreya vegetable protein beverage is nutritious, be a can not be many
The vegetable protein beverage obtained.Chinese torreya vegetable protein beverage is with Chinese torreya as raw material, and color is milk yellow, delicate mouthfeel, and nutrition is rich
Rich.
Detailed description of the invention
Below, by specific embodiment, technical scheme is described in detail.
Embodiment 1
A kind of Chinese torreya vegetable protein beverage that the present invention proposes, its raw material includes by weight: Chinese torreya 35 parts, white sugar 55
Part, complex stabilizer 2.5 parts, carrageenan MCCGP3282 1 part, sodium bicarbonate 0.45 part, lift essence AW4611 0.15 part, moral
Cottonrose hibiscus essence AS～5,610 0.25 parts, Chinese torreya essence AW4600 0.25 part, 900 parts of water.
The preparation method of the above-mentioned Chinese torreya vegetable protein beverage that the present invention also proposes, comprises the steps:
S1, being selected by Chinese torreya, then bake, baked temperature is 190 DEG C, and baking time is 1.5h, then floats
Wash, remove Chinese torreya skin and obtain pretreated Chinese torreya core；
S2, pretreated Chinese torreya core is placed in the hot water that temperature is 90 DEG C immersion 25min, be then placed in colloid mill
Carrying out a defibrination with after the hot water mixing that temperature is 90 DEG C, be centrifugally separating to obtain slurry a and residue b, centrifugal speed is
1000rpm, centrifugation time is 8min；Secondary grinding is carried out after residue b is placed in the hot water mixing that colloid mill neutral temperature is 80 DEG C
Slurry, is centrifugally separating to obtain slurry c, and centrifugal speed is 1200rpm, and centrifugation time is 5min；After slurry a and slurry c is mixed,
100 mesh and 200 mesh duplexs filter, and homogenizing obtains Chinese torreya feed liquid, and homogenization pressure is 45MPa；Wherein defibrination all takes three roads every time
Defibrination continuously, wherein the fineness of first colloid mill is transferred to minimum position, and the fineness of second and the 3rd road colloid mill is transferred to
Big position；
S3, the water of 70 DEG C carrying out constant temperature stirring 15min, add white sugar in whipping process, 100 mesh and 200 mesh are double
Connection filters, and homogenizing obtains sugar liquid, and wherein homogenization pressure is 20MPa；
S4, complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed after, add water, be warming up to 85 DEG C of stirring 20min, high
Speed shears 2min, is filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, a homogenization pressure is 20MPa, filter
After, carrying out second homogenate, second homogenate pressure is 45MPa；
S6, S5 gained second homogenate feed liquid being carried out instantaneous ultrahigh-temperature sterilization, sterilising temp is 130 DEG C, and sterilization time is
6s, drop temperature is 90 DEG C；
S7, the feed liquid after S6 sterilizing being injected in tank after 200 mesh filter screens filter, temperature when injecting in tank is not less than 65
DEG C, then carry out gland；
S8, being sterilized by the product after S7 fill, sterilization temperature is 125 DEG C, and sterilizing time is 18min, drop temperature
It it is 32 DEG C.
Embodiment 2
A kind of Chinese torreya vegetable protein beverage that the present invention proposes, its raw material includes by weight: Chinese torreya 45 parts, white sugar 65
Part, complex stabilizer 3.5 parts, carrageenan MCCGP3282 2 parts, sodium bicarbonate 0.55 part, lift essence AW4611 0.25 part, moral
Cottonrose hibiscus essence AS～5,610 0.35 parts, Chinese torreya essence AW4600 0.35 part, 1000 parts of water.
The preparation method of the above-mentioned Chinese torreya vegetable protein beverage that the present invention also proposes, comprises the steps:
S1, being selected by Chinese torreya, then bake, baked temperature is 150 DEG C, and baking time is 2.5h, then floats
Wash, remove Chinese torreya skin and obtain pretreated Chinese torreya core；
S2, pretreated Chinese torreya core is placed in the hot water that temperature is 80 DEG C immersion 35min, be then placed in colloid mill
Carrying out a defibrination with after the hot water mixing that temperature is 80 DEG C, be centrifugally separating to obtain slurry a and residue b, centrifugal speed is
1200rpm, centrifugation time is 5min；Secondary grinding is carried out after residue b is placed in the hot water mixing that colloid mill neutral temperature is 90 DEG C
Slurry, is centrifugally separating to obtain slurry c, and centrifugal speed is 1000rpm, and centrifugation time is 8min；After slurry a and slurry c is mixed,
100 mesh and 200 mesh duplexs filter, and homogenizing obtains Chinese torreya feed liquid, and homogenization pressure is 40MPa；Wherein defibrination all takes three roads every time
Defibrination continuously, wherein the fineness of first colloid mill is transferred to minimum position, and the fineness of second and the 3rd road colloid mill is transferred to
Big position；
S3, the water of 80 DEG C carrying out constant temperature stirring 10min, add white sugar in whipping process, 100 mesh and 200 mesh are double
Connection filters, and homogenizing obtains sugar liquid, and wherein homogenization pressure is 25MPa；
S4, complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed after, add water, be warming up to 75 DEG C of stirring 30min, high
Speed shears 1min, is filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, a homogenization pressure is 25MPa, filter
After, carrying out second homogenate, second homogenate pressure is 40MPa；
S6, S5 gained second homogenate feed liquid being carried out instantaneous ultrahigh-temperature sterilization, sterilising temp is 135 DEG C, and sterilization time is
4s, drop temperature is 100 DEG C；
S7, the feed liquid after S6 sterilizing being injected in tank after 200 mesh filter screens filter, temperature when injecting in tank is not less than 65
DEG C, then carry out gland；
S8, being sterilized by the product after S7 fill, sterilization temperature is 120 DEG C, and sterilizing time is 25min, drop temperature
It it is 28 DEG C.
Embodiment 3
A kind of Chinese torreya vegetable protein beverage that the present invention proposes, its raw material includes by weight: Chinese torreya 38 parts, white sugar 62
Part, complex stabilizer 2.8 parts, carrageenan 1.6 parts, sodium bicarbonate 0.48 part, 0.9 part of essence, 920 parts of water.
The preparation method of the above-mentioned Chinese torreya vegetable protein beverage that the present invention also proposes, comprises the steps:
S1, being selected by Chinese torreya, then bake, baked temperature is 160 DEG C, and baking time is 2.2h, then floats
Wash, remove Chinese torreya skin and obtain pretreated Chinese torreya core；
S2, pretreated Chinese torreya core is placed in the hot water that temperature is 82 DEG C immersion 32min, be then placed in colloid mill
Carrying out a defibrination with after the hot water mixing that temperature is 83 DEG C, be centrifugally separating to obtain slurry a and residue b, centrifugal speed is
1150rpm, centrifugation time is 6min；Secondary grinding is carried out after residue b is placed in the hot water mixing that colloid mill neutral temperature is 86 DEG C
Slurry, is centrifugally separating to obtain slurry c, and centrifugal speed is 1050rpm, and centrifugation time is 7min；After slurry a and slurry c is mixed, double
Connection filters, and homogenizing obtains Chinese torreya feed liquid, and homogenization pressure is 42MPa；Wherein defibrination all takes the three continuous defibrinations in road, Qi Zhong every time
The fineness of one colloid mill is transferred to minimum position, and the fineness of second and the 3rd road colloid mill is transferred to maximum position；
S3, the water of 78 DEG C are carried out constant temperature stirring 12min, in whipping process add white sugar, duplex filter, homogenizing obtains
To sugar liquid, wherein homogenization pressure is 24MPa；
S4, complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed after, add water, be warming up to 78 DEG C of stirring 28min, high
Speed shears 1.3min, is filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, a homogenization pressure is 23MPa, filter
After, carrying out second homogenate, second homogenate pressure is 42MPa；
S6, S5 gained second homogenate feed liquid being carried out instantaneous ultrahigh-temperature sterilization, sterilising temp is 134 DEG C, and sterilization time is
4.5s, drop temperature is 98 DEG C；
S7, the feed liquid after S6 sterilizing being injected in tank after 200 mesh filter screens filter, temperature when injecting in tank is not less than 65
DEG C, then carry out gland；
S8, being sterilized by the product after S7 fill, sterilization temperature is 122 DEG C, and sterilizing time is 22min, drop temperature
It it is 30 DEG C.
Embodiment 4
A kind of Chinese torreya vegetable protein beverage that the present invention proposes, its raw material includes by weight: Chinese torreya 42 parts, white sugar 58
Part, complex stabilizer 3.2 parts, carrageenan 1.4 parts, sodium bicarbonate 0.52 part, 0.7 part of essence, 980 parts of water.
The preparation method of the above-mentioned Chinese torreya vegetable protein beverage that the present invention also proposes, comprises the steps:
S1, being selected by Chinese torreya, then bake, baked temperature is 180 DEG C, and baking time is 1.8h, then floats
Wash, remove Chinese torreya skin and obtain pretreated Chinese torreya core；
S2, pretreated Chinese torreya core is placed in the hot water that temperature is 88 DEG C immersion 28min, be then placed in colloid mill
Carrying out a defibrination with after the hot water mixing that temperature is 87 DEG C, be centrifugally separating to obtain slurry a and residue b, centrifugal speed is
1050rpm, centrifugation time is 7min；Secondary grinding is carried out after residue b is placed in the hot water mixing that colloid mill neutral temperature is 84 DEG C
Slurry, is centrifugally separating to obtain slurry c, and centrifugal speed is 1150rpm, and centrifugation time is 6min；After slurry a and slurry c is mixed, double
Connection filters, and homogenizing obtains Chinese torreya feed liquid, and homogenization pressure is 44MPa；Wherein defibrination all takes the three continuous defibrinations in road, Qi Zhong every time
The fineness of one colloid mill is transferred to minimum position, and the fineness of second and the 3rd road colloid mill is transferred to maximum position；
S3, the water of 72 DEG C are carried out constant temperature stirring 13min, in whipping process add white sugar, duplex filter, homogenizing obtains
To sugar liquid, wherein homogenization pressure is 21MPa；
S4, complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed after, add water, be warming up to 82 DEG C of stirring 22min, high
Speed shears 1.7min, is filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, a homogenization pressure is 22MPa, filter
After, carrying out second homogenate, second homogenate pressure is 43MPa；
S6, S5 gained second homogenate feed liquid being carried out instantaneous ultrahigh-temperature sterilization, sterilising temp is 132 DEG C, and sterilization time is
5.5s, drop temperature is 92 DEG C；
S7, the feed liquid after S6 sterilizing being injected in tank after 200 mesh filter screens filter, temperature when injecting in tank is not less than 65
DEG C, then carry out gland；
S8, being sterilized by the product after S7 fill, sterilization temperature is 123 DEG C, and sterilizing time is 20min, drop temperature
It it is 30 DEG C.
Embodiment 5
A kind of Chinese torreya vegetable protein beverage that the present invention proposes, its raw material includes by weight: Chinese torreya 40 parts, white sugar 60
Part, complex stabilizer 3 parts, carrageenan 1.5 parts, sodium bicarbonate 0.5 part, 0.8 part of essence, 950 parts of water.
The preparation method of the above-mentioned Chinese torreya vegetable protein beverage that the present invention also proposes, comprises the steps:
S1, being selected by Chinese torreya, then bake, baked temperature is 170 DEG C, and baking time is 2h, then rinses,
Remove Chinese torreya skin and obtain pretreated Chinese torreya core；
S2, pretreated Chinese torreya core is placed in the hot water that temperature is 85 DEG C immersion 30min, be then placed in colloid mill
Carrying out a defibrination with after the hot water mixing that temperature is 85 DEG C, be centrifugally separating to obtain slurry a and residue b, centrifugal speed is
1100rpm, centrifugation time is 6.5min；Secondary is carried out after residue b is placed in the hot water mixing that colloid mill neutral temperature is 85 DEG C
Defibrination, is centrifugally separating to obtain slurry c, and centrifugal speed is 1100rpm, and centrifugation time is 6.5min；Slurry a and slurry c is mixed
After, duplex filters, and homogenizing obtains Chinese torreya feed liquid, and homogenization pressure is 43MPa；Wherein defibrination all takes the three continuous defibrinations in road every time,
Wherein the fineness of first colloid mill is transferred to minimum position, and the fineness of second and the 3rd road colloid mill is transferred to maximum position；
S3, the water of 75 DEG C are carried out constant temperature stirring 12.5min, in whipping process add white sugar, duplex filter, homogenizing
Obtaining sugar liquid, wherein homogenization pressure is 23MPa；
S4, complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed after, add water, be warming up to 80 DEG C of stirring 25min, high
Speed shears 1.5min, is filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, a homogenization pressure is 22.5MPa, mistake
After filter, carrying out second homogenate, second homogenate pressure is 42.5MPa；
S6, S5 gained second homogenate feed liquid being carried out instantaneous ultrahigh-temperature sterilization, sterilising temp is 133 DEG C, and sterilization time is
5s, drop temperature is 95 DEG C；
S7, the feed liquid after S6 sterilizing being injected in tank after 200 mesh filter screens filter, temperature when injecting in tank is not less than 65
DEG C, then carry out gland；
S8, being sterilized by the product after S7 fill, sterilization temperature is 121 DEG C, and sterilizing time is 20min, drop temperature
It it is 30 DEG C.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope that the invention discloses, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (10)
1. a Chinese torreya vegetable protein beverage, it is characterised in that its raw material includes by weight: Chinese torreya 35～45 parts, white sugar
55～65 parts, complex stabilizer 2.5～3.5 parts, carrageenan 1～2 parts, sodium bicarbonate 0.45～0.55 part, essence 0.65～0.95
Part, water 900～1000 parts.
Chinese torreya vegetable protein beverage the most according to claim 1, it is characterised in that complex stabilizer, carrageenan, sodium bicarbonate
Weight ratio is 2.8～3.2:1.4～1.6:0.48～0.52.
Chinese torreya vegetable protein beverage the most according to claim 1 or claim 2, it is characterised in that its raw material includes by weight: Chinese torreya
38～42 parts, white sugar 58～62 parts, complex stabilizer 2.8～3.2 parts, carrageenan 1.4～1.6 parts, sodium bicarbonate 0.48～
0.52 part, essence 0.7～0.9 part, water 920～980 parts.
4. the preparation method of Chinese torreya vegetable protein beverage as described in any one of claim 1-3, it is characterised in that include as
Lower step:
S1, Chinese torreya is carried out pretreatment；
S2, pretreated Chinese torreya core is placed in hot water immersion, is then placed in colloid mill and carries out a defibrination, centrifugation
Obtain slurry a and residue b；Residue b is placed in colloid mill and carries out secondary pulping, be centrifugally separating to obtain slurry c；By slurry a and
After slurry c mixing, filtering, homogenizing obtains Chinese torreya feed liquid；
S3, white sugar being added to the water dissolving, filter, homogenizing obtains sugar liquid；
S4, by complex stabilizer, carrageenan, sodium bicarbonate and essence mix after, be dissolved in water, be filtrated to get dispensing；
S5, by Chinese torreya feed liquid, sugar liquid and dispensing mix after, carry out a homogenizing, after filtration, carry out second homogenate；
S6, sterilizing.
The most according to claim 4, the preparation method of Chinese torreya vegetable protein beverage, it is characterised in that in S1, carried out Chinese torreya
Select, then bake, then rinse, remove Chinese torreya skin and obtain pretreated Chinese torreya core；
Preferably, in S1, baked temperature is 150～190 DEG C, and baking time is 1.5～2.5h.
6. according to the preparation method of Chinese torreya vegetable protein beverage described in claim 4 or 5, it is characterised in that in S2, by pretreatment
After Chinese torreya core be placed in hot water immersion 25～35min, be then placed in colloid mill and hot water mix after carry out a defibrination, from
Heart isolated slurry a and residue b；Being placed in colloid mill by residue b and carry out secondary pulping after hot water mixing, centrifugation obtains
To slurry c；After being mixed by slurry a and slurry c, duplex filters, and homogenizing obtains Chinese torreya feed liquid, and homogenization pressure is 40～45MPa；
Preferably, in S2, the temperature of hot water is 80～90 DEG C.
7. according to the preparation method of Chinese torreya vegetable protein beverage described in any one of claim 4-6, it is characterised in that in S3, will
The water of 70～80 DEG C carries out constant temperature stirring 10～15min, adds white sugar in whipping process, and duplex filters, and homogenizing obtains sugar
Liquid, wherein homogenization pressure is 20～25MPa；
Preferably, in S4, after complex stabilizer, carrageenan, sodium bicarbonate and essence are mixed, add water, be warming up to 75～85 DEG C and stir
Mix 20～30min, high speed shear 1～2min, it is filtrated to get dispensing.
8. according to the preparation method of Chinese torreya vegetable protein beverage described in any one of claim 4-7, it is characterised in that in S5, one
Secondary homogenization pressure is 20～25MPa, and second homogenate pressure is 40～45MPa；Preferably, in S6, sterilizing is that superhigh temperature is instantaneous goes out
Bacterium, its sterilising temp is 130～135 DEG C, and sterilization time is 4～6s, and drop temperature is 90～100 DEG C.
9. according to the preparation method of Chinese torreya vegetable protein beverage described in any one of claim 4-8, it is characterised in that described centrifugal
Using vertical-horizontal centrifuge, centrifugal speed is 1000～1200rpm, and centrifugation time is 5～8min.
10. according to the preparation method of Chinese torreya vegetable protein beverage described in any one of claim 4-9, it is characterised in that also include
S7 fill and S8 sterilization, wherein the sterilization temperature of S8 is 120～125 DEG C, and sterilizing time is 18～25min, and drop temperature is 28
～32 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682861.1A CN106234900A (en) | 2016-08-17 | 2016-08-17 | A kind of Chinese torreya vegetable protein beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682861.1A CN106234900A (en) | 2016-08-17 | 2016-08-17 | A kind of Chinese torreya vegetable protein beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234900A true CN106234900A (en) | 2016-12-21 |
Family
ID=57591627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610682861.1A Pending CN106234900A (en) | 2016-08-17 | 2016-08-17 | A kind of Chinese torreya vegetable protein beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234900A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402181A (en) * | 2018-02-26 | 2018-08-17 | 杭州榧常好食生物科技有限公司 | Chinese torreya milk beverage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633922A (en) * | 2003-12-31 | 2005-07-06 | 李彦峰 | Walnut fluid and its preparation method |
| CN102461946A (en) * | 2010-11-04 | 2012-05-23 | 沈锋艳 | Torreya grandis drink and preparation method thereof |
| CN102972839A (en) * | 2012-12-18 | 2013-03-20 | 山东绿洲醇食品有限公司 | Almond protein beverage and making process thereof |
| CN104187421A (en) * | 2014-07-25 | 2014-12-10 | 宁国市瑞龙生态农林开发有限公司 | Chinese torreya health porridge and preparation method thereof |
| CN104605025A (en) * | 2015-03-06 | 2015-05-13 | 安徽詹氏食品股份有限公司 | Pecan-milk compound protein beverage and processing method thereof |
| EP2925159A1 (en) * | 2012-11-27 | 2015-10-07 | Shanghai Jiaotong University | Compositions for balancing gut microbiota and the preparation and the uses thereof |
-
2016
- 2016-08-17 CN CN201610682861.1A patent/CN106234900A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633922A (en) * | 2003-12-31 | 2005-07-06 | 李彦峰 | Walnut fluid and its preparation method |
| CN102461946A (en) * | 2010-11-04 | 2012-05-23 | 沈锋艳 | Torreya grandis drink and preparation method thereof |
| EP2925159A1 (en) * | 2012-11-27 | 2015-10-07 | Shanghai Jiaotong University | Compositions for balancing gut microbiota and the preparation and the uses thereof |
| CN102972839A (en) * | 2012-12-18 | 2013-03-20 | 山东绿洲醇食品有限公司 | Almond protein beverage and making process thereof |
| CN104187421A (en) * | 2014-07-25 | 2014-12-10 | 宁国市瑞龙生态农林开发有限公司 | Chinese torreya health porridge and preparation method thereof |
| CN104605025A (en) * | 2015-03-06 | 2015-05-13 | 安徽詹氏食品股份有限公司 | Pecan-milk compound protein beverage and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402181A (en) * | 2018-02-26 | 2018-08-17 | 杭州榧常好食生物科技有限公司 | Chinese torreya milk beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948119B (en) | Weight-reducing and body-building fruit vinegar beverage and processing method thereof | |
| CN106675764A (en) | Production process for extracting walnut oil | |
| CN104489801A (en) | Preparation method of kelp health-care drink | |
| CN104068134B (en) | A kind of preparation method of date-wolfberry fruit dried bean curd | |
| CN104397801A (en) | Processing process and formula for red jujube drink | |
| CN106560045A (en) | Chenopodium quinoa willd-red date-Chinese wolfberry-soybean milk composite beverage preparation method | |
| CN105754713A (en) | Preparation method of tea oil | |
| CN105265588A (en) | Soymilk production method and equipment | |
| CN107509821A (en) | A kind of mother and baby's edible oil and preparation method thereof | |
| CN107927183B (en) | Processing technology of soymilk beverage | |
| CN103750493A (en) | Preparation method for flowery banana instant beverage | |
| CN106234900A (en) | A kind of Chinese torreya vegetable protein beverage and preparation method thereof | |
| KR101882873B1 (en) | The manufacturing method having liquid with Dendropanax morbifera | |
| Ray | Technological and biochemical aspects of ghee (butter oil) | |
| CN106036274A (en) | Eucommia and blueberry composite fruit juice containing inonotus obliquus polyphenol purified product and preparation method of composite fruit juice | |
| CN109198048A (en) | A kind of preparation method of flavor butter | |
| KR101771694B1 (en) | Functional health beverage made from black bamboo and snails, and manufacturing method thereof | |
| CN104106668A (en) | Health blending edible oil having balanced ratio and preparation method thereof | |
| CN111227057B (en) | Vegetable fat powder containing bean powder and preparation method thereof | |
| CN105995321A (en) | Method for processing compound hibiscus sabdariffa juice | |
| CN105360854A (en) | Sweet potato leaf nutrition milk beverage and preparation method thereof | |
| CN108142743A (en) | A kind of functional form composite beverage containing corn stigma and preparation method thereof | |
| CN106387067A (en) | Chocolate soybean milk and preparation method thereof | |
| CN102188027A (en) | Method for making mulberry juice | |
| CN105795005A (en) | Preparation method of edible oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |
|
| RJ01 | Rejection of invention patent application after publication |