CN100593371C - Nutritious sweet potato juice beverage and its production process - Google Patents
Nutritious sweet potato juice beverage and its production process Download PDFInfo
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- CN100593371C CN100593371C CN200710010628A CN200710010628A CN100593371C CN 100593371 C CN100593371 C CN 100593371C CN 200710010628 A CN200710010628 A CN 200710010628A CN 200710010628 A CN200710010628 A CN 200710010628A CN 100593371 C CN100593371 C CN 100593371C
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- ipomoea batatas
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Abstract
The present invention relates to food producing technology, and is especially one kind of nutritious sweet potato juice beverage and its production process. The production process includes the following steps: washing sweet potato and crushing in a crusher; maintaining the bacterial seed in low temperature wet sweet potato starch and fermenting at room temperature; pumping the fermented liquid from the fermentation tank to sweet potato starch storing tank and fermenting; pumping the supernatant with fermented sweet potato cell to the beverage shop, adding cane sugar liquid, thickener and othersupplementary material, filtering the blended liquid and packing to obtain the nutritious sweet potato juice beverage product. The production process has less waste water exhaustion and is environment friendly.
Description
Technical field:
The present invention relates to Ipomoea batatas juice nourishing beverage and process in the food technology field.
Background technology:
Sweet potato nutrient is abundant, has special alimentary health-care function, is the champion vegetables by world health organisation recommendations.The Ipomoea batatas plantation distributes wide, and the larger area plantation is all arranged in Liao Nan, the west of Liaoning and the middle part of our province.In recent years, Ying Nahe Food Co., Ltd in Dalian constantly enlarges the production scale of starch from sweet potato, bean vermicelli product, states such as products export Japan, Korea S, Canada, and at home and abroad market enjoys high reputation.The development of company's Ipomoea batatas secondary industry has driven local peasant household more than 3000 and has got rich, and has become Liaoning Province agriculture industrialization emphasis leading enterprise.According to the preliminary statistics, 1 ton of Ipomoea batatas of every processing can produce 1.5-2 ton Ipomoea batatas cell liquid water, and more than 80 ten thousand tons in the said firm annual processing Ipomoea batatas can produce ten thousand tons of Ipomoea batatas cell liquid of 120-160 water, making full use of of these Ipomoea batatas cell liquid water will produce huge economic benefit and ecological benefits.This technology is generalized to other each Ipomoea batatas processing enterprises, and its effect is inestimable.Ipomoea batatas juice drink is introduced to the market, for consumers in general provide novel nutritious and healthy drink, will bring new prosperity for beverage market, for the quality and the class that improve beverage are made new contribution.
Be rich in multiple nutritional components in the Ipomoea batatas cell liquid, the content of starch height, content of starch accounts for the 15%-26% of fresh weight in the general piece root, and high reaches 30%.Except that starch, contain soluble sugar 29 grams, protein 2.3 grams, fat 0.2 gram, crude fibre 0.5 gram, inorganic salts 0.9 gram (wherein 18 milligrams of calcium, 20 milligrams in phosphorus, 0.4 milligram of iron) in the bright potato of per 100 grams.In addition, the vitamin content of Ipomoea batatas is abundant, and every kilogram of bright potato contains 300 milligrams of vitamin Cs, Cobastab
210.4 5 milligrams of milligram, niacins.Cobastab
1And Cobastab
2Content is 2 times of flour, and vitamin E is 9.5 times of wheat, and cellulose is 10 times of flour, and vitamin A and ascorbic content are higher, the height of various vitamin contents be other cereal crops can't be obtained.
Utilize Ipomoea batatas cell liquid to prepare beverage, have good nutrition basis.But the also not product development to utilizing Ipomoea batatas cell liquid to prepare beverage up to the present, therefore develop a kind of Ipomoea batatas juice nourishing beverage and process is new problem anxious to be solved both at home and abroad always.
Summary of the invention:
Provide a kind of design science order of the present invention; prescription rationally; technology is simple; solved and utilized the Ipomoea batatas cell liquid of separating in the starch from sweet potato production process successfully to develop Ipomoea batatas juice nourishing beverage first; utilize the starch in acid slurry method separate and subside starch from sweet potato Ruzhong; utilize the soluble sugar fermentation and acid in the fine potato cell liquid; form acid flavor component separately unique in the drink; really realized the comprehensive utilization of Ipomoea batatas processing; reduced the discharging of waste liquid during starch from sweet potato is produced; the protection environment; benefit future generations; safe and harmless to human body; easy to use; lower-cost Ipomoea batatas juice nourishing beverage and process.
The object of the present invention is achieved like this: the manufacturing technique method of Ipomoea batatas juice nourishing beverage is, selects abundant ripe Ipomoea batatas piece root, cleans up, and Ipomoea batatas is used crusher in crushing, finishes Ipomoea batatas with 2 minutes and begins to enter pulp storage tank after slagging-off from fragmentation; Bacterial classification is kept in the starch from sweet potato of low temperature and moisture, starch water content 30-40%, temperature 5-10 ℃, before the expanding propagation, should carry out microscopy, examine under a microscope colony characteristics, guarantee that dominant bacteria is a probio, bacterial classification is inserted in the specific fermentation kind pond, enlarge cultivation, at ambient temperature, fermentation is 48 hours; The zymotic fluid of planting the pond with fermenting pumps in the starch from sweet potato slurry storage pond and ferments, and fermentation time 24 hours is worked as starch sedimentation, during the supernatant clarification, with pump supernatant is pumped in the concentrated liquid storage tank; Ipomoea batatas processing is reduced under the 10-15 ℃ of weather conditions at temperature season, can carry out the low temperature after fermentation naturally, further produce acid, form flavor components, the after fermentation time, along with soluble sugar in the feed liquid is consumed only, after fermentation stopped naturally generally at 20-30 days, form stable acid Ipomoea batatas cell liquid, the pH value remains on 3-5; To pump into temporary jar between beverage truck through the Ipomoea batatas cell liquid supernatant of after fermentation, quantitatively pump into blend tank through duplex strainer again, sucrose dissolves through sugar dissolving kettle, pump into blend tank through duplex strainer, after carboxymethyl cellulose, carragheen batching are dissolved, deployed adding blend tank, the potassium chloride dissolving adds blend tank, the vitamin C dissolving adds blend tank, under agitation, is heated to 85 ℃; Ethyl maltol, flavoring banana essence join in the feed liquid, stir 5 minutes, and the feed liquid of allotment is filtered through accurate filter, through 130 ℃ of high-temperature short-time sterilization, be cooled to 90 ℃ and squeeze into gravity tank, carry out hot filling in wash bottle, can, sealed cans equipment integrating, the can temperature keeps 85-90 ℃; After the can,, fall bottle sterilizing time 13 minutes, be cooled to room temperature, through lamp inspection, cover mark, beat yard, case, obtain finished product through falling a bottle sterilization, cooling; Its formula for a product is 1000 kilograms of Ipomoea batatas cell liquid supernatants, 90 kilograms of sucrose, 1 kilogram of vitamin C, 1.2 kilograms of carboxymethyl celluloses, 0.08 kilogram of ethyl maltol, 0.7 kilogram of carragheen, 0.5 kilogram in potassium chloride, 0.03 kilogram of flavoring banana essence.
Main points of the present invention are its process and prescription.Its technological principle is, the development of sweet potato nutrient beverage is based on and makes full use of the sweet potato nutrient composition, a kind of principle of novel natural nutrition beverage is provided for people, utilize the starch in acid slurry method separate and subside starch from sweet potato Ruzhong and the soluble sugar fermentation and acid in the Ipomoea batatas cell liquid, form acid flavor component separately unique in the drink, in the process that starch from sweet potato extracts, realize the fragmentation of Ipomoea batatas cell, obtain the starch from sweet potato slurry that starch mixes with cell liquid; Can utilize the bacterial classification of soluble sugar spontaneous fermentation in the Ipomoea batatas cell liquid by inoculation in the starch from sweet potato slurries, fermentation and acid sedimentation starch obtains the basic acid Ipomoea batatas cell nutrient solution of clarifying that contains multiple nutritional components such as solubility Ipomoea batatas albumen, amino acid, vitamin, mineral matter; Storage Ipomoea batatas cell liquid further carries out cold fermentation in the cellar for storing things of cryopreservation below 15 ℃, increases acid content, obtains good local flavor; Be rich in soluble sugar in the starch from sweet potato slurry, can be microbial fermentation carbon source is provided, suitably inoculation is adapted at the probio of fermentation in the starch from sweet potato slurry, can form zymotic fluid.The probio of inoculation is the fungus strain group, through differentiating, dominant bacteria comprises lactic acid bacteria, acetic acid bacteria, gemma bacterium and saccharomycete, in the fermentation later stage, particularly in the cold fermentation process, along with the reduction of soluble sugar content, self-dissolving appears in thalline in the zymotic fluid, the bacterium amount reduces, and the zymotic fluid total acid content is stabilized in about 0.15%; Spontaneous fermentation is produced acid and is not only formed good tart flavour, also can form the characteristic local flavor based on delicate fragrance Ipomoea batatas local flavor.It is an amount of to produce acid, and tart flavour is soft agreeable to the taste, has the delicate fragrance of scarlet potato, unique flavor, and fermentation and acid promotes starch and Protein Separation, accelerates the speed of starch sedimentation, obtains pure pure white starch from sweet potato, after the starch sedimentation, Ipomoea batatas cell liquid clarity is good; The fermentation and acid process has suppressed the activity of polyphenol oxidase in the Ipomoea batatas cell liquid effectively, has avoided enzymatic browning, has kept the good colour of Ipomoea batatas cell liquid, is fit to make beverage; In order fully to develop the relief liquor that in the starch from sweet potato leaching process, produces, and effectively utilize the nutritive value and the distinctive health care thereof of fresh Ipomoea batatas cell liquid, this problem is with the Liao Dynasty's southern characteristic Ipomoea batatas primary raw material, carry out the deep processing comprehensive utilizating research, by beverage production the relief liquor in the starch from sweet potato production is turned waste into wealth, kill two birds with one stone, both had an economic benefit, society and ecological benefits are arranged again.
Ipomoea batatas juice nourishing beverage and process are compared with prior art, has the design science, prescription rationally, technology is simple, adopt microorganism spontaneous fermentation to produce acid, tart flavour is soft, do not add any acid, beverage is all by the Ipomoea batatas cell liquid composition preparation of separating in the starch from sweet potato processing, in beverage production, no longer add water, do not add any anticorrisive agent in the beverage, pigment, safe and sanitary, contain Ipomoea batatas glycoprotein, amino acid, vitamin, mineral matter, nutritional labelings such as soluble sugar, product color is soft naturally, in stable condition, delicate mouthfeel, suitable consumers in general drink, advantage such as all-ages will be widely used in the food technology field.
The specific embodiment:
The embodiment of the invention is, Ipomoea batatas juice nourishing beverage manufacturing technique method is, selects abundant ripe Ipomoea batatas piece root, cleans up, and Ipomoea batatas is used crusher in crushing, finishes Ipomoea batatas with 2 minutes and begins to enter pulp storage tank after slagging-off from fragmentation; Bacterial classification is kept in the starch from sweet potato of low temperature and moisture, starch water content 30-40%, temperature 5-10 ℃, before the expanding propagation, should carry out microscopy, examine under a microscope colony characteristics, guarantee that dominant bacteria is a probio, bacterial classification is inserted in the specific fermentation kind pond, enlarge cultivation, at ambient temperature, fermentation is 48 hours; The zymotic fluid of planting the pond with fermenting pumps in the starch from sweet potato slurry storage pond and ferments, and fermentation time 24 hours is worked as starch sedimentation, during the supernatant clarification, with pump supernatant is pumped in the concentrated liquid storage tank; Ipomoea batatas processing is reduced under the 10-15 ℃ of weather conditions at temperature season, can carry out the low temperature after fermentation naturally, further produce acid, form flavor components, the after fermentation time, along with soluble sugar in the feed liquid is consumed only, after fermentation stopped naturally generally at 20-30 days, form stable acid Ipomoea batatas cell liquid, the pH value remains on 3-5; To pump into temporary jar between beverage truck for 1000 kilograms through the Ipomoea batatas cell liquid supernatant of after fermentation, quantitatively pump into blend tank through duplex strainer again, sucrose dissolves through sugar dissolving kettle for 90 kilograms, pump into blend tank through duplex strainer, after 1.2 kilograms of carboxymethyl celluloses, 0.7 kilogram of batching of carragheen are dissolved, deployed adding blend tank, 0.5 kilogram of dissolving of potassium chloride adds blend tank, 1 kilogram of dissolving of vitamin C adds blend tank, under agitation, is heated to 85 ℃; 0.08 kilogram of ethyl maltol, flavoring banana essence join in the feed liquid for 0.03 kilogram, stirred 5 minutes, the feed liquid of allotment is filtered through accurate filter, through 130 ℃ of high-temperature short-time sterilization, be cooled to 90 ℃ and squeeze into gravity tank, carry out hot filling in wash bottle, can, sealed cans equipment integrating, the can temperature keeps 85-90 ℃; After the can,, fall bottle sterilizing time 13 minutes, be cooled to room temperature, through lamp inspection, cover mark, beat yard, case, obtain finished product through falling a bottle sterilization, cooling.
Claims (2)
1, a kind of process of preparation of Ipomoea batatas juice nourishing beverage is characterized by: the product processes method is, selects abundant ripe Ipomoea batatas piece root, cleans up, and Ipomoea batatas is used crusher in crushing, finishes Ipomoea batatas with 2 minutes and begins to enter pulp storage tank after slagging-off from fragmentation; Bacterial classification is kept in the starch from sweet potato of low temperature and moisture, starch water content 30%-40%, temperature 5-10 ℃, before the expanding propagation, carry out microscopy, examine under a microscope colony characteristics, guarantee that dominant bacteria is a probio, comprise lactic acid bacteria, acetic acid bacteria, gemma bacterium and saccharomycete, bacterial classification is inserted in the specific fermentation kind pond, enlarge cultivation, at ambient temperature, fermented 48 hours; The zymotic fluid of planting the pond with fermenting pumps in the starch from sweet potato slurry storage pond and ferments, and fermentation time 24 hours is worked as starch sedimentation, during the supernatant clarification, with pump supernatant is pumped in the concentrated liquid storage tank; Ipomoea batatas processing is reduced under the 10-15 ℃ of weather conditions at temperature season, can carry out the low temperature after fermentation naturally, further produce acid, form flavor components, the after fermentation time, along with soluble sugar in the feed liquid is consumed only, after fermentation stopped naturally generally at 20-30 days, form stable acid Ipomoea batatas cell liquid, the pH value remains on 3-5; To pump into temporary jar between beverage truck through the Ipomoea batatas cell liquid supernatant of after fermentation, quantitatively pump into blend tank through duplex strainer again, sucrose dissolves through sugar dissolving kettle, pump into blend tank through duplex strainer, after carboxymethyl cellulose, carragheen batching are dissolved, deployed adding blend tank, the potassium chloride dissolving adds blend tank, the vitamin C dissolving adds blend tank, under agitation, is heated to 85 ℃; Ethyl maltol, flavoring banana essence join in the feed liquid, stir 5 minutes, and the feed liquid of allotment is filtered through accurate filter, through 130 ℃ of high-temperature short-time sterilization, be cooled to 90 ℃ and squeeze into gravity tank, carry out hot filling in wash bottle, can, sealed cans equipment integrating, the can temperature keeps 85-90 ℃; After the can,, fall bottle sterilizing time 13 minutes, be cooled to room temperature, through lamp inspection, cover mark, beat yard, case, obtain finished product through falling a bottle sterilization, cooling; The Ipomoea batatas juice nourishing beverage prescription of above-mentioned process preparation is 1000 kilograms of Ipomoea batatas cell liquid supernatants, 90 kilograms of sucrose, 1 kilogram of vitamin C, 1.2 kilograms of carboxymethyl celluloses, 0.08 kilogram of ethyl maltol, 0.7 kilogram of carragheen, 0.5 kilogram in potassium chloride, 0.03 kilogram of flavoring banana essence.
2, the prepared Ipomoea batatas juice nourishing beverage of preparation technology's method of a kind of Ipomoea batatas juice nourishing beverage according to claim 1.
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| CN200710010628A CN100593371C (en) | 2007-03-19 | 2007-03-19 | Nutritious sweet potato juice beverage and its production process |
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| CN200710010628A CN100593371C (en) | 2007-03-19 | 2007-03-19 | Nutritious sweet potato juice beverage and its production process |
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| CN100593371C true CN100593371C (en) | 2010-03-10 |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334711A (en) * | 2010-07-28 | 2012-02-01 | 中国科学院生态环境研究中心 | Method for producing health care drinks by utilizing sweet potato cell sap |
| CN104013056B (en) * | 2013-10-11 | 2016-03-02 | 菏泽巨鑫源食品有限公司 | A kind of preparation method of asparagus pachyrhizus fermented beverage |
| CN103876005B (en) * | 2014-03-19 | 2015-12-02 | 湖北工业大学 | A kind of composite bacteria agent capable promoting the sedimentation of starch from sweet potato slurries |
| CN104187299A (en) * | 2014-07-22 | 2014-12-10 | 闫林来 | Novel composite dumpling flour and processing method thereof |
| CN104757665A (en) * | 2015-04-20 | 2015-07-08 | 上海福绅工贸有限公司 | Preparation method of potato type juice and cell sap beverage |
| CN105520019A (en) * | 2015-11-25 | 2016-04-27 | 广西巴马活益生生物科技有限公司 | Multi-strain microbe compounded functional beverage preparation and preparation method thereof |
| CN107758595A (en) * | 2016-08-18 | 2018-03-06 | 北冰洋（北京）饮料食品有限公司 | Drink production line |
| CN106360725A (en) * | 2016-11-10 | 2017-02-01 | 湄潭县京贵茶树花产业发展有限公司 | Extraction method of antioxidant from tea flowers |
| CN106722519A (en) * | 2016-12-02 | 2017-05-31 | 安徽大学 | A kind of method of comprehensive utilization of purple potato |
| CN107334017A (en) * | 2017-07-21 | 2017-11-10 | 河北卓达建材研究院有限公司 | A kind of potato juice beverage, the processing technology and process equipment of a kind of potato juice beverage |
| CN107981138A (en) * | 2017-11-30 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of beverage of sweet potato juice |
| CN108432997B (en) * | 2018-03-12 | 2021-03-26 | 张学海 | Sweet potato raw juice fermented beverage and process method |
| CN110250380A (en) * | 2019-06-06 | 2019-09-20 | 暨南大学 | A kind of sweet potato fermented beverage and preparation method thereof with ease constipation and hypolipemic function |
| CN112869082A (en) * | 2021-03-04 | 2021-06-01 | 陈华林 | Processing and preparation method of sweet potato residue non-staple food |
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2007
- 2007-03-19 CN CN200710010628A patent/CN100593371C/en not_active Expired - Fee Related
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