CN101731690A - Method for preparing turbid sweet potato beverage - Google Patents
Method for preparing turbid sweet potato beverage Download PDFInfo
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- CN101731690A CN101731690A CN200910263952A CN200910263952A CN101731690A CN 101731690 A CN101731690 A CN 101731690A CN 200910263952 A CN200910263952 A CN 200910263952A CN 200910263952 A CN200910263952 A CN 200910263952A CN 101731690 A CN101731690 A CN 101731690A
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Abstract
The invention discloses a method for preparing turbid sweet potato beverage, which comprises the following steps: selecting a sweet potato serving as a raw material and sucrose, citric acid, sodium carboxymethylcellulose, gelatin, agar and honey serving as auxiliary materials; cleaning and peeling the sweet potato, cutting the sweet potato into shreds or sticks, putting the shreds or the sticks into 0.08 to 0.12 percent citric acid aqueous solution, protecting the color, pulping the shreds or the sticks, standing the pulp, removing starch and filtering the pulp to obtain tomato juice; dissolving the sucrose into a little amount of tomato juice, adding a stabilizer into the tomato juice, adding the rest auxiliary materials into the tomato juice respectively, then blending, boiling, canning and sterilizing the tomato juice, and cooling the tomato juice to the normal temperature to form a finished product. The application of the method greatly increases the commodity value of the sweet potato beverage, and provides the market prospect of the sweet potato beverage.
Description
Technical field
The present invention relates to a kind of preparation method of turbid sweet potato beverage, can effectively improve the stability of sweet potato beverage.
Background technology
Nutrient sweet potato is abundant, except that being rich in starch and soluble sugar, also contains iron ore materials such as protein, multivitamin, amino acid and calcium, phosphorus, iron.In addition, sweet potato still is a kind of " physiological alkalinity " food, can neutralize by the acidic materials that meat, egg, rice, face produced, the suitably edible acid-base balance that can regulate in the human body.Tonifying spleen and stomach, nourishing the heart to keep a sound mind, beneficial strength arranged, activate blood circulation and disperse blood clots, effect such as clearing heat and detoxicating, can improve the immunity of body and to the resistivity of tumour.Adopt suitable technology that sweet potato is processed into beverage, will give full play to the advantage of this nutritional resource of sweet potato, improve sweet potato added value in postpartum.
But in the turbid sweet potato beverage processing at present, the stability of beverage is difficult to hold, and density unevenness, layering or deposited phenomenon often appear in product, have had a strong impact on the organoleptic quality of sweet potato beverage, makes technology be difficult to promote.
Summary of the invention
In view of above-mentioned present situation, the invention provides a kind of preparation method of turbid sweet potato beverage, make sweet potato beverage have advantages of higher stability, help improving the quality of product.
Preparation method of the present invention comprises the steps:
1, select the sweet potato raw material, sucrose, citric acid, sodium carboxymethylcellulose, gelatin, agar, honey auxiliary material are standby;
2, clean the foreign material of sweet potato epidermis;
3, sweet potato is removed the peel;
4, sweet potato meat is cut into potato silk or bar;
5, protect look: the potato silk that cuts is put into the 0.08-0.12% aqueous citric acid solution immediately protect look;
6, pulverizing breaks into slurries;
7, the sweet potato slurries were left standstill 50-70 minute, remove bottom starch, filter and obtain potato juice;
8, sucrose is dissolved with a small amount of sweet potato juice, again stabilizing agent is dissolved in proportion, respectively it is added in the potato juice, stir evenly allotment;
9, potato juice is boiled, can, sterilization treatment are cooled to normal temperature and are finished product.
According to such scheme, the addition of sucrose is 4.5-5.5%, honey 0.08-0.12%.
Further, the compound stabilizer addition is: 0.1% sodium carboxymethylcellulose, 0.1% gelatin, 0.1% agar (the percentage number average is in the beverage gross weight).
Further, the can sterilization is to adopt 100 ℃, 15 minutes; Or pasteurize, sterilization conditions is 61 ℃, 30 minutes.
Sweet potato raw material among the present invention: select bright sweet potato, kind is Beijing 553, Beijing 138 or other orange red or orange kind.
Auxiliary material: sucrose, citric acid, sodium carboxymethylcellulose, gelatin, agar, honey should meet relevant national standard.
In sum, the preparation method of turbid sweet potato beverage of the present invention, the application of this invention will improve the commodity value of sweet potato beverage, accelerates the popularization process of this product, for the economic worth of excavating sweet potato beverage plays the effect that powerful technology promotes.
The specific embodiment
Below with the present invention is further illustrated.
Embodiment 1
Raw material is selected: select high-quality, no blackspot, do not have go mouldy, do not have rot, the fresh sweet potato of no frostbite, no worm-eaten, nothing germination, no serious mechanical damage is raw material.
Clean: wash supracutaneous earth of sweet potato and foreign material off with circulating water.
Peeling: with skinning machine or manual peeling.
Cutting: the potato meat after will removing the peel is cut into the potato silk, and potato silk width, thickness is all in 0.5 millimeter, 2 centimetres of length.
Protect look: the potato silk that cuts is put into 0.08% aqueous citric acid solution immediately, prevent variable color.
Making beating: break into slurries with tissue mashing machine.
Filter: left standstill 50 minutes, and removed bottom starch, liquid obtains potato juice with 8 layers of filtered through gauze.
Allotment: sucrose is dissolved with a small amount of sweet potato juice, again stabilizing agent is dissolved in proportion, respectively it is added in the potato juice, constantly stir, make its mixing; The sucrose addition is 4.5%, and honey 0.08%, compound stabilizer addition are gelatin+0.1% agar (the percentage number average is in the beverage gross weight) of 0.1% sodium carboxymethylcellulose+0.1%;
Can: after potato juice boiled, in 225 milliliters of vials, stay bottom clearance 3-6 millimeter with the vacuum filling machine can;
Sterilization: the product that can is good was 100 ℃ of sterilization treatment 10 minutes; Or the employing pasteurize, sterilization conditions is 61 ℃, 30 minutes;
Cooling: be cooled to normal temperature then;
Check: test by relevant national standard.
Embodiment 2
Raw material is selected: select high-quality, no blackspot, do not have go mouldy, do not have rot, the fresh sweet potato of no frostbite, no worm-eaten, nothing germination, no serious mechanical damage is raw material.
Clean: wash supracutaneous earth of sweet potato and foreign material off with circulating water.
Peeling: with skinning machine or manual peeling.
Cutting: the potato meat after will removing the peel is cut into the potato silk, and potato silk width, thickness is all in 0.5 millimeter, 2 centimetres of length.
Protect look: the potato silk that cuts is put into 0.09% aqueous citric acid solution immediately, prevent variable color.
Making beating: break into slurries with tissue mashing machine.
Filter: left standstill 55 minutes, and removed bottom starch, liquid obtains potato juice with 8 layers of filtered through gauze.
Allotment: sucrose is dissolved with a small amount of sweet potato juice, again stabilizing agent is dissolved in proportion, respectively it is added in the potato juice, constantly stir, make its mixing.The sucrose addition is 4.8%, and honey 0.09%, compound stabilizer addition are gelatin+0.1% agar (the percentage number average is in the beverage gross weight) of 0.1% sodium carboxymethylcellulose+0.1%;
Can: after potato juice boiled, in 225 milliliters of vials, stay bottom clearance 4-5 millimeter with the vacuum filling machine can;
Sterilization: the product that can is good was 100 ℃ of sterilization treatment 10 minutes; Or the employing pasteurize, sterilization conditions is 61 ℃, 30 minutes;
Cooling: be cooled to normal temperature then;
Check: test by relevant national standard.
Embodiment 3
Raw material is selected: select high-quality, no blackspot, do not have go mouldy, do not have rot, the fresh sweet potato of no frostbite, no worm-eaten, nothing germination, no serious mechanical damage is raw material;
Clean: wash supracutaneous earth of sweet potato and foreign material off with circulating water;
Peeling: with skinning machine or manual peeling;
Cutting: the potato meat after will removing the peel is cut into the potato silk, and potato silk width, thickness is all in 0.5 millimeter, 2 centimetres of length;
Protect look: the potato silk that cuts is put into 0.1% aqueous citric acid solution immediately, prevent variable color;
Making beating: break into slurries with tissue mashing machine;
Filter: left standstill 1 hour, and removed bottom starch, liquid obtains potato juice with 8 layers of filtered through gauze;
Allotment: sucrose is dissolved with a small amount of sweet potato juice, again stabilizing agent is dissolved in proportion, respectively it is added in the potato juice, constantly stir, make its mixing.The sucrose addition is 5%, and honey 0.1%, compound stabilizer addition are gelatin+0.1% agar (the percentage number average is in the beverage gross weight) of 0.1% sodium carboxymethylcellulose+0.1%;
Can: after potato juice boiled, in 225 milliliters of vials, stay 5 millimeters of bottom clearances with the vacuum filling machine can;
Sterilization: the product that can is good was 100 ℃ of sterilization treatment 10 minutes; Or the employing pasteurize, sterilization conditions is 61 ℃, 30 minutes;
Cooling: be cooled to normal temperature then;
Check: test by relevant national standard.
Claims (4)
1. the preparation method of a turbid sweet potato beverage comprises the steps:
(1) select the sweet potato raw material, sucrose, citric acid, sodium carboxymethylcellulose, gelatin, agar, honey auxiliary material are standby;
(2) foreign material of cleaning sweet potato epidermis;
(3) sweet potato is removed the peel;
(4) sweet potato meat is cut into potato silk or bar;
(5) protect look: the potato silk that cuts is put into the 0.08-0.12% aqueous citric acid solution immediately protect look;
(6) pulverizing breaks into slurries;
(7) the sweet potato slurries were left standstill 50-70 minute, remove bottom starch, filter and obtain potato juice;
(8) sucrose is dissolved with a small amount of sweet potato juice, again stabilizing agent is dissolved in proportion, respectively it is added in the potato juice, stir evenly allotment;
(9) potato juice is boiled, can, sterilization treatment are cooled to normal temperature and are finished product.
2. the preparation method of turbid sweet potato beverage as claimed in claim 1 is characterized in that, the addition of sucrose is 4.5-5.5%, honey 0.08-0.12%.
3. the preparation method of turbid sweet potato beverage as claimed in claim 1 is characterized in that, compound stabilizer is: 0.1% sodium carboxymethylcellulose, 0.1% gelatin, 0.1% agar (the percentage number average is in the beverage gross weight).
4. the preparation method of turbid sweet potato beverage as claimed in claim 1 is characterized in that, the can sterilization is to adopt 100 ℃, 15 minutes; Or pasteurize, sterilization conditions is 61 ℃, 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910263952A CN101731690A (en) | 2009-12-29 | 2009-12-29 | Method for preparing turbid sweet potato beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910263952A CN101731690A (en) | 2009-12-29 | 2009-12-29 | Method for preparing turbid sweet potato beverage |
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| CN101731690A true CN101731690A (en) | 2010-06-16 |
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| CN200910263952A Pending CN101731690A (en) | 2009-12-29 | 2009-12-29 | Method for preparing turbid sweet potato beverage |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356904A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof |
| CN103054114A (en) * | 2013-01-28 | 2013-04-24 | 河南工业大学 | Method for preparing beverage from sweet potato starch supernate |
| CN103392801A (en) * | 2013-03-06 | 2013-11-20 | 吉林农业大学 | Preparation method of ginseng lactic acid fermentation beverage |
| CN103637343A (en) * | 2013-12-17 | 2014-03-19 | 河北科技师范学院 | Sweet potato dietary fiber beverage |
| CN104382167A (en) * | 2014-11-11 | 2015-03-04 | 防城港市万景林业有限公司 | Beverage formula with purple sweet potatoes and honey |
| CN104413515A (en) * | 2013-08-31 | 2015-03-18 | 河北科技师范学院 | Purple sweet potato health cola and preparation method thereof |
| CN104488479A (en) * | 2014-11-11 | 2015-04-08 | 山东省农业科学院作物研究所 | Cultivation method of sweet potatoes used in sweet potato juice processing, and method for preparing sweet potato juice |
| CN105901583A (en) * | 2016-04-22 | 2016-08-31 | 朱渭兵 | Processing method for coproducing sweet potato juice, starch and total-sweet potato starch by using sweet potato |
| CN106418081A (en) * | 2016-10-08 | 2017-02-22 | 嘉兴御创电力科技有限公司 | Sweet potato beverage |
| CN106615075A (en) * | 2016-12-28 | 2017-05-10 | 河北经贸大学 | Color protecting liquid for purple sweet potatoes, whole-quality purple sweet potato beverage and preparation method thereof |
-
2009
- 2009-12-29 CN CN200910263952A patent/CN101731690A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356904A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof |
| CN103054114A (en) * | 2013-01-28 | 2013-04-24 | 河南工业大学 | Method for preparing beverage from sweet potato starch supernate |
| CN103392801A (en) * | 2013-03-06 | 2013-11-20 | 吉林农业大学 | Preparation method of ginseng lactic acid fermentation beverage |
| CN104413515A (en) * | 2013-08-31 | 2015-03-18 | 河北科技师范学院 | Purple sweet potato health cola and preparation method thereof |
| CN103637343A (en) * | 2013-12-17 | 2014-03-19 | 河北科技师范学院 | Sweet potato dietary fiber beverage |
| CN104382167A (en) * | 2014-11-11 | 2015-03-04 | 防城港市万景林业有限公司 | Beverage formula with purple sweet potatoes and honey |
| CN104488479A (en) * | 2014-11-11 | 2015-04-08 | 山东省农业科学院作物研究所 | Cultivation method of sweet potatoes used in sweet potato juice processing, and method for preparing sweet potato juice |
| CN105901583A (en) * | 2016-04-22 | 2016-08-31 | 朱渭兵 | Processing method for coproducing sweet potato juice, starch and total-sweet potato starch by using sweet potato |
| CN106418081A (en) * | 2016-10-08 | 2017-02-22 | 嘉兴御创电力科技有限公司 | Sweet potato beverage |
| CN106615075A (en) * | 2016-12-28 | 2017-05-10 | 河北经贸大学 | Color protecting liquid for purple sweet potatoes, whole-quality purple sweet potato beverage and preparation method thereof |
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Application publication date: 20100616 |