CN101601485A - A kind of preparation method of pure natural sweet potato beverage in original color and taste - Google Patents
A kind of preparation method of pure natural sweet potato beverage in original color and taste Download PDFInfo
- Publication number
- CN101601485A CN101601485A CNA2009101572488A CN200910157248A CN101601485A CN 101601485 A CN101601485 A CN 101601485A CN A2009101572488 A CNA2009101572488 A CN A2009101572488A CN 200910157248 A CN200910157248 A CN 200910157248A CN 101601485 A CN101601485 A CN 101601485A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- purple
- taste
- beverage
- preparation
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation method of a kind of pure natural sweet potato beverage in original color and taste that belongs to food-processing method.This beverage utilizes purple sweet potato to make for raw material; Its preparation method comprises carries out enzymolysis to purple sweet potato, protection nutrition and color and luster, and the taste allotment can be carried out non-heat sterilization processing by device with rare earth acoustic transducer at last, and carry out packing.The present invention utilizes natural purple potato in conjunction with nutritional labelings such as a large amount of polyphenoils that purple potato provides natural flavour mountaineous, the amylase of beverage and pectase starch-splitting to provide the part sweet taste at utmost to preserve purple sweet potato in whole process to contain, several amino acids are provided.Beverage is purplish red clear bright, does not have precipitation, and is haze-free, has the distinctive fragrance of purple sweet potato, and taste is soft, and mouthfeel is pure, and aftertaste is long, can long preservation, and instant.Have the promotion blood circulation, eliminate fatigue, control is fat, improves gastrointestinal function, and effects such as skin care can suppress lipid peroxide and generate, and prevent human senility, and the effect that gives protection against cancer is preferably arranged.
Description
Technical field
The invention belongs to food-processing method, relate in particular to a kind of preparation method of pure natural sweet potato beverage in original color and taste.
Background technology
Along with the raising of people's living standard, marked change has also taken place in diet style, and people no longer satisfy its basic energy supply when taste food, but pursue product nutrient content and health care.The sweet potato drought resisting, anti-lean, easily cultivation, output height.China's sweet potato type is various, widely distributed, cultivation history is long, and sweet potato cultivated area and total output all account for first place, the world.Along with China's population constantly increases, the agricultural product demand constantly increases, and cultivated area constantly reduces, and water resource is more inadequate, and ecological environment goes from bad to worse.China's grain demand is faced with immense pressure, and grain supply and demand are in tight poised state for a long time, and the edible dry of sweet potato unit are occupies first of the various crops, appears suddenly day by day in the effect that ensures national food safety and energy security.
Moreover, sweet potato still is a kind of nutritious dietotherapeutic health food, Ipomoea batatas contains plants trace element surplus dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, the calcium etc. 10, also contain several amino acids such as tryptophan, alanine, the content of the carrotene of sweet potato, VB1, VB2, VC and mineral matters such as iron, calcium all is higher than rice and wheat flour.
Ipomoea batatas belongs to basic food, be good low fat, low heat energy food, have fat-reducing rarely known by the people, fitness, anticancer, reduce function such as cholesterolemia, often eat sweet potato and not only can keep blood acid-base balance, alleviate the body metabolism burden, and can improve absorption and the utilization rate of human body to protein, particularly those are suffered from hypertension, obesity, the higher people of cholesterol certain curative effect is arranged.Contain a large amount of dietary cellulosics in the sweet potato, can prevent constipation and intestines problem, cellulose also combines with unrighted acid easily, can prevent the formation of cholesterol in the blood.Sweet potato has positive role to preventing " modern diseases " such as inferior health and cardiovascular and cerebrovascular diseases.So sweet potato can claim nutrition best balanced health food, is called one of optimal food of 21 century by many experts.
Purple sweet potato enjoys high praise especially as the new varieties of releasing in recent years.Contain polyphenoils anthocyanidin in the purple potato, it can suppress oxidative stress to histiocytic damage, can effectively remove free radical, reduce the generation of oxygen radical, suppress lipid peroxidation, suppress tumour cell and form, so various health care functions such as anticancer, anti-oxidant are arranged.Purple sweet potato is rich in carrotene, anthocyanidin, can eliminate the harmful substance in the human body, strengthens resistance of human body, superfine product in the sweet potato family and natural life prolonging food especially.Purple sweet potato contains mucus albumen, can safeguard blood vessel elasticity, the hypertensive patient is had certain function of health care, and can prevent the adipopexis of cardiovascular system, promotes cholesterol to drain, and prevents arteriosclerotic formation etc.
But at present the utilization of purple sweet potato is remained modes such as the steaming of common sweet potato, traditional edible way such as roasting and pigment extraction, limited its suitable crowd greatly, existing beverage is a raw material with apple, pears, peach, strawberry, orange, tangerine, hawthorn etc. mostly, is that the method that raw material is made pure natural sweet potato beverage in original color and taste is not appeared in the newspapers as yet with purple sweet potato dregs.
Summary of the invention
The object of the invention is to provide a kind of preparation method of pure natural sweet potato beverage in original color and taste, it is characterized in that: described sweet potato beverage in original color and taste utilizes purple sweet potato to make for raw material; The preparation method of described sweet potato beverage in original color and taste comprises the steps:
(1) purple sweet potato root tuber is cleaned, drench dried surface moisture;
(2) disease worm harm part is excised in the sweet potato root tuber peeling that step (1) is obtained;
(3) the peeling sweet potato root tuber that step (2) is obtained was with 95 ℃-100 ℃ hot water blanching 1-3 minute;
(4) part peeling sweet potato root tuber that step (3) is obtained is crushed to 5mm-12mm, and 105 ℃ bake to water content 3wt%-19wt%;
(5) residue that step (3) obtained peeling sweet potato root tuber is crushed to 0.1-16mm, adds 3 times to the water of sweet potato quality, and bakes product, mixing by what 0-0.5wt% adding step (4) obtained;
(6) mixture that step (5) is obtained, 0.01wt%-0.09wt% according to mixture weight adds amylase (α-Amylase, Beijing extensive and profound in meaning star biotechnology Co., Ltd) and 0.01wt%-1.0wt% add pectase (pectinase standardized, Germany Fluka company), fully mix;
(7) during the mixture that step (6) is obtained is packed temperature-controlled pool into, be warming up to 50-60 ℃, be incubated 30-60 minute;
(8) product that step (7) is obtained carries out the diatomite suction filtration and obtains the purple potato Normal juice of filter clarification;
(9) product that step (8) is obtained carries out mixing preparation in the ratio of purple potato Normal juice 20wt%-40wt%, white granulated sugar 3wt%-10wt%, citric acid 0.1wt%-0.9wt%;
(10) product that step (9) is obtained can carry out non-heat sterilization processing by device with 800-1000 watt of rare earth acoustic transducer, and carries out packing.
Beneficial effect of the present invention is: utilize natural purple potato to provide natural flavour mountaineous, the amylase of beverage and pectase starch-splitting that the part sweet taste is provided, utilize the rare earth acoustic transducer can the non-heat sterilization of device in conjunction with baking purple potato, on the basis of at utmost preserving the original nutritional labeling of purple sweet potato, utilize purple sweet potato to produce pure natural sweet potato beverage in original color and taste, make purple nutrient sweet potato long preservation in beverage, instant edible.Give much attention to the protection of nutrition in the whole process and preserve, the sweet potato beverage that obtains is as clear as crystal, and is purplish red clear bright, do not have precipitation, haze-free, has purple sweet potato special delicate fragrance, and taste is soft, and mouthfeel is pure, and aftertaste is long.The pure natural sweet potato beverage in original color and taste that this kind method is produced contains a large amount of polyphenoils, 18 seed amino acids, 5 kinds of carbohydrates (comprising monose and disaccharide), several kinds of mineral elements.Have the promotion blood circulation, eliminate human-body fatigue, control is fat, improves gastrointestinal function, and effects such as skin care can suppress lipid peroxide and generate, and prevent human senility, and the effect that gives protection against cancer is preferably arranged.
The specific embodiment
The invention provides a kind of preparation method of pure natural sweet potato beverage in original color and taste.This sweet potato beverage utilizes purple sweet potato to make for raw material; Its preparation method comprises the steps:
(1) purple sweet potato root tuber is cleaned, drench dried surface moisture;
(2) disease worm harm part is excised in the sweet potato root tuber peeling that step (1) is obtained;
(3) the peeling sweet potato root tuber that step (2) is obtained was with 99 ℃-100 ℃ hot water blanching 1-3 minute;
(4) part peeling sweet potato root tuber that step (3) is obtained is crushed to 5mm-12mm, and 105 ℃ bake to water content 3wt%-19wt%;
(5) residue that step (3) obtained peeling sweet potato root tuber is crushed to 0.1-16mm, adds 3 times to the water of sweet potato quality, and bakes the product mixing by what 0-0.5wt% adding step (4) obtained;
(6) mixture that step (5) is obtained, 0.01wt%-0.09wt% adding amylase and 0.01wt%-1.0wt% adding pectase according to mixture weight fully mix;
(7) during the mixture that step (6) is obtained is packed temperature-controlled pool into, be warming up to 50-60 ℃, be incubated 30-60 minute;
(8) product that step (7) is obtained carries out the diatomite suction filtration and obtains the purple potato Normal juice of filter clarification;
(9) product that step (8) is obtained carries out mixing preparation in the ratio of purple potato Normal juice 20wt%-40wt%, white granulated sugar 3wt%-10wt%, citric acid 0.1wt%-0.9wt%
(10) product that step (9) is obtained can carry out non-heat sterilization processing by device with 800-1000 watt of rare earth acoustic transducer, and carries out packing.
Exemplifying specific embodiment is below further specified the inventive method.
Embodiment 1
The making of pure natural sweet potato beverage in original color and taste comprises the steps:
(1) purple sweet potato root tuber is cleaned, drench dried surface moisture;
(2) disease worm harm part is excised in the sweet potato root tuber peeling that step (1) is obtained;
(3) the peeling sweet potato root tuber that step (2) is obtained was with 99 ℃ hot water blanching 3 minutes;
(4) part peeling sweet potato root tuber that step (3) is obtained is crushed to 5mm, and 105 ℃ bake to water content 3wt%;
(5) residue that step (3) obtained peeling sweet potato root tuber is crushed to 0.1mm, adds 3 times to the water of sweet potato quality, and bakes the product mixing by what 0.1wt% adding step (4) obtained;
(6) mixture that step (5) is obtained, 0.01wt% adding amylase and 0.01wt% adding pectase according to mixture weight fully mix;
(7) during the mixture that step (6) is obtained is packed temperature-controlled pool into, be warming up to 50 ℃, be incubated 60 minutes;
(8) product that step (7) is obtained carries out the diatomite suction filtration and obtains the purple potato Normal juice of filter clarification;
(9) product that step (8) is obtained carries out mixing preparation in the ratio of purple potato Normal juice 20wt%, white granulated sugar 3wt%, citric acid 0.1wt%
(10) product that step (9) is obtained can carry out non-heat sterilization processing 3 minutes by device with 800 watts of rare earth acoustic transducers, and carries out packing.
Embodiment 2
The making of pure natural sweet potato beverage in original color and taste comprises the steps:
(1) purple sweet potato root tuber is cleaned, drench dried surface moisture;
(2) disease worm harm part is excised in the sweet potato root tuber peeling that step (1) is obtained;
(3) the peeling sweet potato root tuber that step (2) is obtained was with 100 ℃ hot water blanching 1 minute;
(4) part peeling sweet potato root tuber that step (3) is obtained is crushed to 12mm, and 105 ℃ bake to water content 19wt%;
(5) residue that step (3) obtained peeling sweet potato root tuber is crushed to 16mm, adds 3 times to the water of sweet potato quality, and bakes the product mixing by what 0.5wt% adding step (4) obtained;
(6) mixture that step (5) is obtained, 0.09wt% adding amylase and 1.0wt% adding pectase according to mixture weight fully mix;
(7) during the mixture that step (6) is obtained is packed temperature-controlled pool into, be warming up to 60 ℃, be incubated 30 minutes;
(8) product that step (7) is obtained carries out the diatomite suction filtration and obtains the purple potato Normal juice of filter clarification;
(9) product that step (8) is obtained carries out mixing preparation in the ratio of purple potato Normal juice 40wt%, white granulated sugar 10wt%, citric acid 0.9wt%
(10) product that step (9) is obtained can carry out non-heat sterilization processing 1 minute by device with 1000 watts of rare earth acoustic transducers, and carries out packing.
Embodiment 3
The making of pure natural sweet potato beverage in original color and taste comprises the steps:
(1) purple sweet potato root tuber is cleaned, drench dried surface moisture;
(2) disease worm harm part is excised in the sweet potato root tuber peeling that step (1) is obtained;
(3) the peeling sweet potato root tuber that step (2) is obtained was with 100 ℃ hot water blanching 2 minutes;
(4) part peeling sweet potato root tuber that step (3) is obtained is crushed to 8mm, and 105 ℃ bake to water content 10wt%;
(5) residue that step (3) obtained peeling sweet potato root tuber is crushed to 5mm, adds 3 times to the water of sweet potato quality, and bakes the product mixing by what 0.3wt% adding step (4) obtained;
(6) mixture that step (5) is obtained, 0.03wt% adding amylase and 0.05wt% adding pectase according to mixture weight fully mix;
(7) during the mixture that step (6) is obtained is packed temperature-controlled pool into, be warming up to 55 ℃, be incubated 40 minutes;
(8) product that step (7) is obtained carries out the diatomite suction filtration and obtains the purple potato Normal juice of filter clarification;
(9) product that step (8) is obtained carries out mixing preparation in the ratio of purple potato Normal juice 30wt%, white granulated sugar 5wt%, citric acid 0.5wt%5
(10) product that step (9) is obtained can devices carry out non-heat sterilization with 900 watts of rare earth acoustic transducers and handles, 2 minutes and carry out packing.
Claims (1)
1. the preparation method of a pure natural sweet potato beverage in original color and taste is characterized in that: described sweet potato beverage is to be raw material with purple sweet potato; Preparation method comprises the steps:
(1) purple sweet potato root tuber is cleaned, drench dried surface moisture;
(2) disease worm harm part is excised in the sweet potato root tuber peeling that step (1) is obtained;
(3) the peeling sweet potato root tuber that step (2) is obtained was with 99 ℃-100 ℃ hot water blanching 1-3 minute;
(4) part peeling sweet potato root tuber that step (3) is obtained is crushed to 5mm-12mm, and 105 ℃ bake to water content 3wt%-19wt%;
(5) residue that step (3) obtained peeling sweet potato root tuber is crushed to 0.1-16mm, adds 3 times to the water of sweet potato quality, and bakes the product mixing by what 0-0.5wt% adding step (4) obtained;
(6) mixture that step (5) is obtained, 0.01wt%-0.09wt% adding amylase and 0.01wt%-1.0wt% adding pectase according to weight fully mix;
(7) during the mixture that step (6) is obtained is packed temperature-controlled pool into, be warming up to 50-60 ℃, be incubated 30-60 minute;
(8) product that step (7) is obtained carries out the diatomite suction filtration and obtains the purple potato Normal juice of filter clarification;
(9) product that step (8) is obtained carries out mixing preparation in the ratio of purple potato Normal juice 20wt%-40wt%, white granulated sugar 3wt%-10wt%, citric acid 0.1wt%-0.9wt%
(10) product that step (9) is obtained can carry out non-heat sterilization processing 1-3 minute by device with 800-1000 watt of rare earth acoustic transducer, and carries out packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101572488A CN101601485B (en) | 2009-07-03 | 2009-07-03 | Preparation process of pure natural sweet potato beverage in original color and taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101572488A CN101601485B (en) | 2009-07-03 | 2009-07-03 | Preparation process of pure natural sweet potato beverage in original color and taste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101601485A true CN101601485A (en) | 2009-12-16 |
| CN101601485B CN101601485B (en) | 2012-12-05 |
Family
ID=41467507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101572488A Expired - Fee Related CN101601485B (en) | 2009-07-03 | 2009-07-03 | Preparation process of pure natural sweet potato beverage in original color and taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101601485B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889710A (en) * | 2010-07-30 | 2010-11-24 | 西华大学 | Method for preparing mashed purple sweet potato solid beverage |
| CN101990951A (en) * | 2010-09-19 | 2011-03-30 | 内蒙古伊利实业集团股份有限公司 | Antioxidant milk product and preparation method thereof |
| CN102138690A (en) * | 2010-12-28 | 2011-08-03 | 中国农业大学 | Purple sweet potato beverage and preparation method thereof |
| CN102178296A (en) * | 2011-04-13 | 2011-09-14 | 汨罗市泰峰红薯生产专业合作社 | Purple sweet potato drink and preparation process thereof |
| CN102406211A (en) * | 2011-11-30 | 2012-04-11 | 河南省晨光实业有限公司 | Purple sweet potato beverage and production method thereof |
| CN101849656B (en) * | 2010-05-13 | 2012-06-20 | 中国农业大学 | Method for producing purple 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 |
| CN104273595A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Purple potato and lemon juice beverage and preparation method |
| CN107794165A (en) * | 2017-11-22 | 2018-03-13 | 西华师范大学 | A kind of original flavor purple potato alcoholic beverage and its production method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535812A (en) * | 2013-10-23 | 2014-01-29 | 蒙思瑾 | Preparation method of blood pressure reducing beverage |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1410012A (en) * | 2002-11-22 | 2003-04-16 | 湖南省原子能农业应用研究所 | Purple sweet potato health care beverage and its production method |
| CN101147614B (en) * | 2007-11-12 | 2011-06-15 | 赵义雄 | Sweet potato beverage and its preparation method |
| CN101238905A (en) * | 2008-03-10 | 2008-08-13 | 北京市科威华食品工程技术有限公司 | Novel sweet potato health care beverage and manufacturing method thereof |
| CN101390633A (en) * | 2008-11-07 | 2009-03-25 | 中南林业科技大学 | Sweet-potato juice beverage and its production method |
-
2009
- 2009-07-03 CN CN2009101572488A patent/CN101601485B/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849656B (en) * | 2010-05-13 | 2012-06-20 | 中国农业大学 | Method for producing purple sweet potato clarified juice |
| CN101889710A (en) * | 2010-07-30 | 2010-11-24 | 西华大学 | Method for preparing mashed purple sweet potato solid beverage |
| CN101889710B (en) * | 2010-07-30 | 2012-07-25 | 西华大学 | Method for preparing mashed purple sweet potato solid beverage |
| CN101990951B (en) * | 2010-09-19 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Antioxidant milk product and preparation method thereof |
| CN101990951A (en) * | 2010-09-19 | 2011-03-30 | 内蒙古伊利实业集团股份有限公司 | Antioxidant milk product and preparation method thereof |
| CN102138690A (en) * | 2010-12-28 | 2011-08-03 | 中国农业大学 | Purple sweet potato beverage and preparation method thereof |
| CN102138690B (en) * | 2010-12-28 | 2013-04-24 | 中国农业大学 | Purple sweet potato beverage and preparation method thereof |
| CN102178296A (en) * | 2011-04-13 | 2011-09-14 | 汨罗市泰峰红薯生产专业合作社 | Purple sweet potato drink and preparation process thereof |
| CN102178296B (en) * | 2011-04-13 | 2012-07-25 | 汨罗市泰峰红薯生产专业合作社 | Purple sweet potato drink and preparation process thereof |
| CN102406211A (en) * | 2011-11-30 | 2012-04-11 | 河南省晨光实业有限公司 | Purple sweet potato beverage and production method thereof |
| CN102687881A (en) * | 2012-05-02 | 2012-09-26 | 烟台大学 | Preparation method for pure natural green high-anthocyanin purple sweet potato beverage |
| CN104273595A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Purple potato and lemon juice beverage and preparation method |
| CN107794165A (en) * | 2017-11-22 | 2018-03-13 | 西华师范大学 | A kind of original flavor purple potato alcoholic beverage and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101601485B (en) | 2012-12-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101601485B (en) | Preparation process of pure natural sweet potato beverage in original color and taste | |
| CN101720957B (en) | Purple corn beverage and preparation method thereof | |
| CN104886327A (en) | Manufacturing method for preserved zizania latifolia | |
| CN104988050A (en) | Dragon fruit pericarp vinegar and preparing method thereof | |
| CN101700130A (en) | Asparagus and soybean compound drink | |
| CN103976245A (en) | Tea-scented blueberry-containing steamed cake and making method thereof | |
| CN107348298A (en) | A kind of gamma aminobutyric acid prebiotics solid beverage and preparation method thereof | |
| CN104381561A (en) | Preparation method of sugared bamboo shoot-flavor nutritional preserved fruit | |
| CN105231235A (en) | Preparation method of okra and lactic acid bacteria beverage | |
| CN109181950A (en) | A kind of preparation method of Chenopodiaceae odor type quinoa wine | |
| CN107312691A (en) | A kind of fresh kidney beans wine and preparation method thereof | |
| CN101380087A (en) | Henry chinkapin batata porridge production method | |
| CN106616073A (en) | Lotus seed pineapple rice dumpling and preparation method thereof | |
| CN101602995B (en) | Preparation process of pure natural sweet red wind made from red potato | |
| CN107034122A (en) | A kind of sanchi flower vinegar and its preparation technology | |
| CN106689841A (en) | Sweet potato-and-candied date-stuffed Zongzi and preparation method thereof | |
| CN109717375A (en) | A kind of rice cake and preparation method thereof with blood orange mouthfeel | |
| CN109363022A (en) | A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew | |
| CN108013339A (en) | A kind of preparation method of deep processing rice product | |
| KR102681241B1 (en) | How To Make Seaweed Nurungji | |
| KR102289247B1 (en) | Manufacturing method of grain syrup using Ballon flower and oat, manufacturing method of ballon flower preserved in honey using ballon flower and oat grain syrup | |
| KR102450939B1 (en) | Manufacturing method for producing the scorched rice using extract of aronia and Eriobotrya japonica Seed―Containing | |
| CN106306655A (en) | Haw, purple sweet potato and corn health-care food having effects of lowering lipids, losing weight and shaping body, and good mouthfeel | |
| KR20020009341A (en) | Grain syrup containing Functional Ingredients and Manufacturing Method | |
| CN106635585A (en) | Asparagus officinalis beer preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121205 Termination date: 20150703 |
|
| EXPY | Termination of patent right or utility model |