CN101507518A - Production method of raw juice of purple sweet potato and product thereof - Google Patents
Production method of raw juice of purple sweet potato and product thereof Download PDFInfo
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- CN101507518A CN101507518A CNA2009100261157A CN200910026115A CN101507518A CN 101507518 A CN101507518 A CN 101507518A CN A2009100261157 A CNA2009100261157 A CN A2009100261157A CN 200910026115 A CN200910026115 A CN 200910026115A CN 101507518 A CN101507518 A CN 101507518A
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Abstract
The invention provides a method for producing purple sweet potato juice, and a product thereof, which belongs to the technical field of agricultural-product deep processing. The method comprises the following steps: after washing purple sweet potatoes, adding water into the purple sweet potatoes in the proportion of 1:2 and pulping the purple sweet potatoes at high speed; performing enzymolysis at a high temperature by use of alpha amylase; then performing composite enzymolysis by use of cellulase and diastatic enzyme; inactivating enzyme at a high temperature; performing centrifugal filtration; and obtaining the ruby clear purple sweet potato juice. The method can raise the juice yield of the purple sweet potatoes to reach 65 percent. As starch and cellulose in the sweet potatoes can be turned into sugar through enzymolysis technology, the taste of the sweet potato juice is improved. The solid content of the juice reaches over 10 percent, and the content of anthocyanin as a main functional component reaches 9 milligrams per liter. The purple sweet potato juice contains abundant functional components, namely anthocyanin, meets the demand of consumers for purely natural functional drink, and has broad market development prospects.
Description
One, technical field
The present invention is production method of a kind of raw juice of purple sweet potato and products thereof, belongs to deep-processing technical field of agricultural products.
Two, background technology
Both at home and abroad the pharmaceutical research about purple sweet potato shows, purple sweet potato has the liver of protecting, anti-sudden change, functional characteristic such as hypoglycemic, hypotensive, anticancer.1998 Furuta (Furuta et al., 1998) studies have shown that, in 21 kinds of Rhizoma Dioscoreae esculentae extracts with the removing free radical activity of purple sweet potato for the strongest; 1999 Yoshimoto (Yoshimoto et al., 1999) find that the purple sweet potato extract can effectively suppress the sudden change of the salmonella typhimurium TA98 that the number of chemical material causes; Calendar year 2001 Yoshimoto (Yoshimoto et al., 2001) proposes, and the compound that has the catechol structure in the purple sweet potato has stronger anti-sudden change ability; 2002 Japanese scholar Matsui (Matsui et al., 2002) isolate a kind of diacyl anthocyanidin from purple sweet potato, and find to have and reduce the blood sugar effect; Hagiwara in 2002 studies show that (Hagiwara etal., 2002) purple sweet potato extract can suppress the effect of the male F344/DuCrj mouse carcinoma of the rectum; Cho (Cho etal., 2003) discovery purple sweet potato extract can be removed the DPPH free radical, suppresses lipid peroxidation, improve memory and the cognitive power of mouse in 2003; People (Kobayashi et al., 2005) such as Kobayashi in 2005 find that the purple sweet potato extract has significant hypotensive activity.These studies show that purple sweet potato has the plurality of health care functions effect, for the development and utilization of purple sweet potato functional food provides effective theoretical foundation.
The added value of eating purple sweet potato raw is lower, and every mu of income is only about 3000 yuan.If purple sweet potato is processed into the sweet potato juice health care beverage, its added value will be greatly improved.Calculate to produce 10000 tons of purple sweet potato juice beverages per year, consumed 8000 tons of purple sweet potatos at least in 1 year, every mu of income of peasant can be brought up to about 6000 yuan, can be local peasant and brings income more than 1,600 ten thousand yuan.The research of purple sweet potato beverage production key technology can improve the deep processing level of purple sweet potato, promotes peasant's increasing both production and income, brings huge benefits to vast farmers, has important theory and is worth and realistic meaning.
Three, summary of the invention
Technical problem the present invention is primarily aimed at the present situation that the purple sweet potato resource that is rich in functional components such as anthocyanin is not used effectively, and is raw material with the purple sweet potato, adopts biological enzymolysis technology, produces raw juice of purple sweet potato.Present technique has improved the sweet potato crushing juice rate, prepare the raw juice of purple sweet potato that contains functional components such as abundantization look glycosides, both can be used as beverage and directly drunk the batching that also can be used as functional beverage, greatly improved the comprehensive utilization value of purple sweet potato, had the vast market development prospect.
The production method of technical scheme raw juice of purple sweet potato provided by the invention comprises:
1) preparation of purple sweet potato slurry: will be cut into fritter below 1 centimetre after the purple sweet potato cleaning, the ratio with 1:2 adds water then, carries out the high speed making beating, and making beating was finished in 1 minute, and temperature is no more than 70 ℃, and beater blade rotary speed is at 500-1000 rev/min;
2) enzyme process prepares raw juice of purple sweet potato: the purple sweet potato slurry with preparing, carry out enzymolysis with high temperature-alpha amylase, and set pH6.0-7.5, hydrolysis temperature 90-100 ℃, enzymolysis time 30-60 minute, enzyme concentration 0.2-0.3%; Regulating pH value with citric acid again is 4.0, add cellulase and carbohydrase and carry out enzymolysis,, hydrolysis temperature 50-60 ℃, enzymolysis time 30-60 minute, enzyme concentration cellulase 0.05-0.1%, carbohydrase 0.1-0.15%;
3) centrifugation of raw juice of purple sweet potato:
Enzymolysis product is heated to the 90-100 ℃ of enzyme that goes out to be handled 20 minutes;
Treat enzymolysis product cooling back centrifugal filtration, collect filtrate;
With dietary alkali filtrate is transferred to PH5.0-6.0 again, makes transparent ruby red raw juice of purple sweet potato.
The production method of above-mentioned a kind of raw juice of purple sweet potato, used high temperature-alpha amylase are that north enzyme preparation Co., Ltd of Zhaodong state section produces, and enzyme activity is 20000U/mL; Used cellulase and carbohydrase are that north enzyme preparation Co., Ltd of Zhaodong state section produces, and enzyme activity is respectively 30000U/mL and 50000U/mL.
Beneficial effect the present invention is directed to the present situation that the purple sweet potato resource that is rich in functional components such as anthocyanin is not used effectively, and is raw material with the purple sweet potato, adopts biological enzymolysis technology, successfully produces the raw juice of purple sweet potato that is rich in functional components such as anthocyanin.Present technique adopts biologic enzymolysis method to decompose starch and the cellulose in the sweet potato, sweet potato crushing juice rate and sweet potato juice solid content have been improved, prepare the raw juice of purple sweet potato that contains functional components such as abundantization look glycosides, because starch is hydrolyzed to sugar, so do not need to add again sugar or sweetener.This product both can directly be drunk the batching that also can be used for functional beverage as beverage, had greatly improved the comprehensive utilization value of purple sweet potato, had the vast market development prospect.
Major advantage of the present invention and good effect are as follows:
1. adopt making beating at a high speed that sweet potato is handled, solved the difficult problem that sweet potato can't be rolled juice, the anthocyanin in the purple sweet potato is dissolved in the water, provide advantage for enzymolysis processing simultaneously.
2. handle by high temperature-alpha amylase, starch can be hydrolyzed to sugar, improved taste, increased solid content.
3. handle by cellulase and carbohydrase, dietary fiber and amylodextrin in can the hydrolysis sweet potato have improved crushing juice rate and solid content, handle back sweet potato crushing juice rate and can reach 65%, solid content reaches more than 10%, and main function composition anthocyanin content reaches 9mg/L.
4. with after the sweet potato juice centrifugation behind the enzymolysis, get ruby red clarification sweet potato Normal juice, both can directly drink, also can be used as the batching of functional beverage, vast market prospect is arranged.
Four, the specific embodiment
To be cut into fritter below 1 centimetre after the purple sweet potato cleaning, the ratio with 1:2 adds water then, carries out the high speed making beating, and making beating was finished in 1 minute, and temperature is no more than 70 ℃, and beater blade rotary speed is at 500-1000 rev/min; Purple sweet potato slurry with preparing carries out enzymolysis with high temperature-alpha amylase, sets pH6.0-7.5, and hydrolysis temperature 90-100 ℃, enzymolysis time 30-60 minute, enzyme concentration 0.2-0.3%; Regulating pH value with citric acid again is 4.0, add cellulase and carbohydrase and carry out enzymolysis, and hydrolysis temperature 50-60 ℃, enzymolysis time 30-60 minute, enzyme concentration cellulase 0.05-0.1%, carbohydrase 0.1-0.15%; Enzymolysis product is heated to the 90-100 ℃ of enzyme that goes out to be handled 20 minutes; Treat enzymolysis product cooling back centrifugal filtration, collect filtrate; With dietary alkali filtrate is transferred to PH5.0-6.0 again, makes transparent ruby red raw juice of purple sweet potato.
Embodiment 1
Get and be cut into 1 centimetre of fritter after No. 1 (commercially available) purple sweet potato of peaceful purple potato 400 grams clean, add water 800ml then, carry out the high speed making beating, pulled an oar 500-1000 rev/min of beater blade rotary speed 1 minute with DS-200 tissue mashing machine (Jiangyin scientific research apparatus factory); The sweet potato slurry is poured in the L2 type enzymatic vessel (extra large rope is composed Instr Ltd.), with 100 ℃ of YJ501 type thermostatic water-circulator bath pot (Shanghai rope spectrum Instr Ltd.) control hydrolysis temperatures, (north enzyme preparation Co., Ltd of Zhaodong state section produces to add 4ml high temperature-alpha amylase while stirring, enzyme activity is 20000U/mL) carry out enzymolysis, stirred enzymolysis 30 minutes; Be cooled to 60 ℃ and add citric acid 1.8g while stirring, making pH value is about 4.0, (north enzyme preparation Co., Ltd of Zhaodong state section produces to add cellulase respectively, enzyme activity is 30000U/mL) 1.5ml, (north enzyme preparation Co., Ltd of Zhaodong state section produces carbohydrase, enzyme activity is 50000U/mL) 2ml carries out enzymolysis, and 60 ℃ of hydrolysis temperatures stirred enzymolysis 30 minutes; Enzymolysis product is heated to 100 ℃ of enzymes that go out to be handled 20 minutes; Treat enzymolysis product cooling back centrifugal filtration, collect filtrate; With dietary alkali filtrate is transferred to PH5.0-6.0 again, makes ruby red raw juice of purple sweet potato 750ml.The sweet potato crushing juice rate reaches 65% (assay method: it is heavy that total juice weight subtracts amount of water/raw material), and solid content reaches (assay method: GB12143.1) more than 10%.Main function composition anthocyanin content reaches 9mg/L (related assays method: the spectrophotometer colorimetric method).
Embodiment 2
Get and be cut into 1 centimetre of fritter after 5 kilograms of No. 1 sweet potatoes of peaceful purple potato are washed, add 10 kilograms in water then, making beating, 500-1000 rev/min of beater blade rotary speed; The sweet potato slurry is poured in the enzymatic vessel, be heated to 90 ℃, add 30ml high temperature-alpha amylase while stirring and carry out enzymolysis, stirred enzymolysis 60 minutes; Be cooled to 60 ℃ and add citric acid 22g while stirring, making pH value is about 4.0, adds cellulase 10ml respectively, and carbohydrase 15ml carries out enzymolysis, and 60 ℃ of hydrolysis temperatures stirred enzymolysis 60 minutes; Enzymolysis product is heated to 100 ℃ of enzymes that go out to be handled 20 minutes; Treat enzymolysis product cooling back centrifugal filtration, collect filtrate; With dietary alkali filtrate is transferred to PH5.0-6.0 again, makes ruby red raw juice of purple sweet potato 9.7L.The sweet potato crushing juice rate reaches 65% (assay method: it is heavy that total juice weight subtracts amount of water/raw material), and solid content reaches (assay method: 6B12143.1) more than 10%.Main function composition anthocyanin content reaches 9mg/L (related assays method: the spectrophotometer colorimetric method).
Claims (6)
1, a kind of production method of raw juice of purple sweet potato comprises:
1) preparation of purple sweet potato slurry: be cut into 1 centimetre of fritter after will purple sweet potato cleaning, the ratio with 1:2 adds water then, carries out high speed and pulls an oar, and beater blade rotary speed is at 500-1000 rev/min, beating time 1 minute, and temperature is no more than 70 ℃;
2) enzyme process prepares raw juice of purple sweet potato: the purple sweet potato slurry with preparing, carry out enzymolysis with high temperature-d amylase, and set pH6.0-7.5, hydrolysis temperature 90-100 ℃, enzymolysis time 30-60 minute, enzyme concentration volume ratio 0.2-0.3%; Regulating pH value again is 4.0, add cellulase and carbohydrase and carry out enzymolysis, and hydrolysis temperature 50-60 ℃, enzymolysis time 30-60 minute, enzyme concentration cellulase volume ratio 0.05-0.1%, carbohydrase volume ratio 0.1-0.15%;
3) centrifugation of raw juice of purple sweet potato:
Enzymolysis product is heated to the 90-100 ℃ of enzyme that goes out to be handled 20 minutes; Treat enzymolysis product cooling back centrifugal filtration, collect filtrate; Be transferred to PH5.0-6.0 again, make transparent ruby red raw juice of purple sweet potato.
2, according to the production method of the described a kind of raw juice of purple sweet potato of claim 1, it is characterized in that: used high temperature-d amylase is that north enzyme preparation Co., Ltd of Zhaodong state section produces, and enzyme activity is 20000U/mL.
3, according to the production method of claim 1 or 2 described a kind of raw juice of purple sweet potato, it is characterized in that: used cellulase and carbohydrase are that north enzyme preparation Co., Ltd of Zhaodong state section produces, and enzyme activity is respectively 30000U/mL and 50000U/mL.
4, according to the production method of claim 1 or 2 described a kind of raw juice of purple sweet potato, it is characterized in that: regulate material liquid pH value with dietary alkali or citric acid.
5, according to the production method of the described a kind of raw juice of purple sweet potato of claim 3, it is characterized in that: regulate material liquid pH value with dietary alkali or citric acid.
6, the product that production method obtained of the described raw juice of purple sweet potato of one of claim 1-5.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791098A (en) * | 2010-03-25 | 2010-08-04 | 江苏大学 | Method for preparing purple sweet potato powder by enzymolysis technology |
| CN102204704A (en) * | 2011-05-25 | 2011-10-05 | 安徽砀山海升果业有限责任公司 | Preparation method of purple sweet potato juice |
| CN102204700A (en) * | 2010-03-30 | 2011-10-05 | 杭州威欧生物科技有限公司 | Purple sweet potato and oat bud juice beverage, and preparation method thereof |
| WO2012051758A1 (en) * | 2010-10-19 | 2012-04-26 | 国投中鲁果汁股份有限公司 | Method for preparing concentrated sweet potato clarified juice |
| CN102687881A (en) * | 2012-05-02 | 2012-09-26 | 烟台大学 | Preparation method for pure natural green high-anthocyanin purple sweet potato beverage |
| CN102835707A (en) * | 2012-09-25 | 2012-12-26 | 江苏省农业科学院 | Production method of blackberry and purple sweet potato compound juice and product of production method |
| CN103202507A (en) * | 2013-05-08 | 2013-07-17 | 汪洪涛 | Beverage taking soybean hull, wild raspberries and purple sweet potato as main raw materials and preparation technology thereof |
| CN103598658A (en) * | 2013-11-12 | 2014-02-26 | 安徽农业大学 | Method for preparing clear lotus root juice through composite enzymatic hydrolysis process |
| CN103598640A (en) * | 2013-11-12 | 2014-02-26 | 安徽农业大学 | Method for preparing turbid lotus root juice beverage through composite enzymatic hydrolysis process |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
| CN103653138A (en) * | 2013-12-09 | 2014-03-26 | 烟台职业学院 | Technology for production of purple potato beverage by use of wave band enzyme method |
| CN103947754A (en) * | 2014-04-24 | 2014-07-30 | 徐州工程学院 | Purple potato and rice wine milk beverage and preparation method thereof |
| CN104432344A (en) * | 2015-01-05 | 2015-03-25 | 张勇 | Purple sweet potato beverage preparing method |
| CN104719480A (en) * | 2015-03-24 | 2015-06-24 | 谭强 | Sugar-free purple sweet potato lactic acid drink and production method thereof |
| CN105265970A (en) * | 2015-09-09 | 2016-01-27 | 江苏省农业科学院 | Purple sweet potato clear juice preparing method using raw squeezing method |
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| CN100535058C (en) * | 2006-12-12 | 2009-09-02 | 南京农业大学 | Fermentation and extraction process of producing purple sweet potato haematochrome |
| CN101215506B (en) * | 2008-01-14 | 2011-07-20 | 南京农业大学 | Purple sweet potato wine and producing technique thereof |
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2009
- 2009-04-01 CN CN2009100261157A patent/CN101507518B/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791098A (en) * | 2010-03-25 | 2010-08-04 | 江苏大学 | Method for preparing purple sweet potato powder by enzymolysis technology |
| CN102204700A (en) * | 2010-03-30 | 2011-10-05 | 杭州威欧生物科技有限公司 | Purple sweet potato and oat bud juice beverage, and preparation method thereof |
| WO2012051758A1 (en) * | 2010-10-19 | 2012-04-26 | 国投中鲁果汁股份有限公司 | Method for preparing concentrated sweet potato clarified juice |
| CN102204704A (en) * | 2011-05-25 | 2011-10-05 | 安徽砀山海升果业有限责任公司 | Preparation method of purple sweet potato juice |
| CN102687881A (en) * | 2012-05-02 | 2012-09-26 | 烟台大学 | Preparation method for pure natural green high-anthocyanin purple sweet potato beverage |
| CN102835707A (en) * | 2012-09-25 | 2012-12-26 | 江苏省农业科学院 | Production method of blackberry and purple sweet potato compound juice and product of production method |
| CN103202507A (en) * | 2013-05-08 | 2013-07-17 | 汪洪涛 | Beverage taking soybean hull, wild raspberries and purple sweet potato as main raw materials and preparation technology thereof |
| CN103598640A (en) * | 2013-11-12 | 2014-02-26 | 安徽农业大学 | Method for preparing turbid lotus root juice beverage through composite enzymatic hydrolysis process |
| CN103598658A (en) * | 2013-11-12 | 2014-02-26 | 安徽农业大学 | Method for preparing clear lotus root juice through composite enzymatic hydrolysis process |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
| CN103653138A (en) * | 2013-12-09 | 2014-03-26 | 烟台职业学院 | Technology for production of purple potato beverage by use of wave band enzyme method |
| CN103947754A (en) * | 2014-04-24 | 2014-07-30 | 徐州工程学院 | Purple potato and rice wine milk beverage and preparation method thereof |
| CN103947754B (en) * | 2014-04-24 | 2016-09-07 | 徐州工程学院 | Purple sweet potato rice wine milk beverage and preparation method thereof |
| CN104432344A (en) * | 2015-01-05 | 2015-03-25 | 张勇 | Purple sweet potato beverage preparing method |
| CN104719480A (en) * | 2015-03-24 | 2015-06-24 | 谭强 | Sugar-free purple sweet potato lactic acid drink and production method thereof |
| CN105265970A (en) * | 2015-09-09 | 2016-01-27 | 江苏省农业科学院 | Purple sweet potato clear juice preparing method using raw squeezing method |
| CN105265970B (en) * | 2015-09-09 | 2018-05-15 | 江苏省农业科学院 | A kind of raw method squeezed legal system and make purple sweet potato juice |
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