CN101756315A - Pure yam drink and preparation method thereof - Google Patents
Pure yam drink and preparation method thereof Download PDFInfo
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- CN101756315A CN101756315A CN201010030163A CN201010030163A CN101756315A CN 101756315 A CN101756315 A CN 101756315A CN 201010030163 A CN201010030163 A CN 201010030163A CN 201010030163 A CN201010030163 A CN 201010030163A CN 101756315 A CN101756315 A CN 101756315A
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- yam
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- pure
- minutes
- enzymolysis
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 235000004879 dioscorea Nutrition 0.000 claims description 36
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 24
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 24
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 24
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 208000001034 Frostbite Diseases 0.000 claims description 4
- 241001085205 Prenanthella exigua Species 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004382 Amylase Substances 0.000 abstract description 3
- 102000013142 Amylases Human genes 0.000 abstract description 3
- 108010065511 Amylases Proteins 0.000 abstract description 3
- 235000019418 amylase Nutrition 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000003384 small molecules Chemical group 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 150000002605 large molecules Chemical class 0.000 abstract 1
- 238000004062 sedimentation Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a pure yam drink and a preparation method thereof; the pure yam drink is prepared by 50-60% of pure water, 30-40%of yam ,3-8% of xylitol or white sugar, 0.1-1% of stabilizer, 0.1-1% of sour agent, 0.1-1% of high temperature amylase and 0.1-1% of flavoring agent. The pure yam drink has high content of yam, stable compositions, sufficiently utilizes the active ingredients of yam and converts large molecule substance in the yam drink to small molecule structure under the high temperature amylase effect to realize easy absorption for people and high nutrition value. The pure yam drink has good stability for normal temperature and low temperature storage, has no sedimentation and caking phenomenon.
Description
Technical field
The present invention relates to a kind of is pure yam drink and the preparation method that raw material is made with the iron rod yam, belongs to food processing field.
Background technology
Chinese yam is the edible and medicinal dual-use goods that China Ministry of Public Health announces, and iron rod yam can be rated as the superfine product in the Chinese yam, is the healthy food with high nutrition.In recent years, many people utilize Chinese yam to make yam drink, yam drink on the market is multifarious, of a great variety, but this class drink mostly is to form with Chinese yam simple substance or with other fruit, the nutriment system of mixing, without enzymolysis processing, the Chinese yam component content in the drink generally all is lower than 10%, and nutritional labeling is low, and composition is stable inadequately, and organic matter utilizes insufficient.Also have a kind of amylase and Ye Huamei etc. of utilizing that the former material of Chinese yam is carried out the low temperature enzymolysis in addition, this drink is stable at low temperatures bad, often forms precipitation and caking when depositing at low temperatures, influences drinking of drink.
Summary of the invention
Technical problem to be solved by this invention is that present yam drink Chinese yam component content is low, composition instability, the problem that forms precipitation and lump when low-temp storage.In order to solve the problems of the technologies described above, the invention provides a kind of is the pure yam drink made of raw material and the preparation method of this a kind of pure yam drink with the iron rod yam.
Pure yam drink of the present invention is formed by following feedstock production: pure water 55～65%, Chinese yam 30～40%, xylitol or white granulated sugar 5～10%, stabilizing agent 0.1～1%, acid 0.1～1%, alpha-amylase 0.1～1%, fumet 0.1～1%.
The processing step of its preparation method is:
(1) cleaning of selecting materials: choose freshly virus-freely rot, no frostbite and do not have that machinery is hindered, the harder Chinese yam of quality, the earth dust on usefulness clear water flush away raw material surface removes epidermis and top spot;
(2) protect look: the Chinese yam after the peeling is put in the solution that is added with 0.1～1% color stabilizer, soaks in colour protecting liquid 25～35 minutes, keeps the Chinese yam color bright white;
(3) boiling:, add the boiling 10～20 minutes in steamer of 30～35% pure water, skimming with the yam slices that color stabilizer was handled;
(4) enzymolysis: the ripe yam slice of boiling is made yam pulp by colloid mill, behind 80～100 purpose metal mesh filters, adds 0.1～1% alpha-amylase in the slurries and carries out enzymolysis, and temperature is 80～95 ℃, and the time of whole enzymolysis remained on 30～40 minutes;
(5) enzyme that goes out: the yam pulp of enzymolysis is heated to 95～100 ℃, and the time remained on 20～30 minutes, and the high-temperature starch enzymatic activity is reduced;
(6) blend liquid glucose:, add 25～30% pure water and be stirred and heated to 95～100 ℃ with 0.1～1% stabilizing agent, 2.5～5% xylitol or white granulated sugar;
(7) agitating heating: yam pulp adds 2.5～5% xylitol or white granulated sugar, 0.1～1% acid, fumet 0.1～1% mix, and the liquid glucose that adds step 6 is heated to 95～100 ℃ to be mixed and stir;
(8) transfer pH value to 3～5, cross homogenizer, temperature is 70～90 ℃, and pressure is at 20～40Mpa;
(9) can, temperature remain on 70～80 ℃, filling-in and closing bottle by applying cap, and pasteurize 10～30 minutes, packing is dispatched from the factory.
Beneficial effect of the present invention is: the Chinese yam component content height of this drink, stable components, effective ingredient-use to Chinese yam is more abundant, macromolecular substances in the drink is converted into small molecule structure under the effect of enzyme, good stability when drink of the present invention is deposited under normal temperature and low temperature does not have precipitation and caking phenomenon.
The specific embodiment
Below in conjunction with embodiment technical solution of the present invention is further described.
Embodiment 1,
(1) cleaning of selecting materials: choose by 30% of raw material total amount freshly virus-freely rot, no frostbite and do not have that machinery is hindered, the harder Chinese yam of quality, the earth dust on usefulness clear water flush away raw material surface removes epidermis and top spot.
(2) protect look: the Chinese yam after the peeling is put in the solution that is added with 0.1% color stabilizer, soaks 35 minutes in colour protecting liquid, keeps the Chinese yam color bright white.
(3) boiling: with the yam slices that colour protecting liquid was handled, add 30% pure water at steamer in boiling 20 minutes, skimming.
(4) enzymolysis: the ripe yam slice of boiling is made yam pulp by colloid mill, and behind 80 purpose metal mesh filters, the alpha-amylase of adding 0.1% carries out enzymolysis in the slurries, and temperature is 80～95 ℃, and the time of whole enzymolysis remained on 40 minutes;
(5) enzyme that goes out: the yam pulp of enzymolysis is heated to 95～100 ℃, and the time is 30 minutes, and the high-temperature starch enzymatic activity is reduced;
(6) blend liquid glucose:, add 25% pure water and be stirred and heated to 95～100 ℃ with 0.1% stabilizing agent, 2.5% xylitol or white granulated sugar;
(7) agitating heating: yam pulp adds 2.5% xylitol or white granulated sugar, 0.1% acid, fumet 0.1% mix, and the solution that adds step 6 is heated to 95～100 ℃ to be mixed and stir.
(8) homogeneous: transfer pH value to 3～5, cross homogenizer, temperature is 70～90 ℃, and pressure is at 30Mpa.
(9) can: temperature remains on 70～80 ℃, filling-in and closing bottle by applying cap, and pasteurize 10 minutes, packing is dispatched from the factory.
Embodiment 2,
(1) cleaning of selecting materials: choose by 40% of raw material total amount freshly virus-freely rot, no frostbite and do not have that machinery is hindered, the harder Chinese yam of quality, the earth dust on usefulness clear water flush away raw material surface removes epidermis and top spot.
(2) protect look: the Chinese yam after the peeling is put in the solution that is added with 1% color stabilizer, soaks 25 minutes in colour protecting liquid, keeps the Chinese yam color bright white.
(3) boiling: with the yam slices that colour protecting liquid was handled, add 35% pure water at steamer in boiling 10 minutes, skimming.
(4) enzymolysis: the ripe yam slice of boiling is made yam pulp by colloid mill, and behind 100 purpose metal mesh filters, the alpha-amylase of adding 1% carries out enzymolysis in the slurries, and temperature is 80～95 ℃, and the time of whole enzymolysis remained on 30 minutes;
(5) enzyme that goes out: the yam pulp of enzymolysis is heated to 95～100 ℃, and the time is 20 minutes, and the high-temperature starch enzymatic activity is reduced;
(6) blend liquid glucose:, add 30% pure water and be stirred and heated to 95～100 ℃ with 1% stabilizing agent, 5% xylitol or white granulated sugar;
(7) agitating heating: yam pulp adds 5% xylitol or white granulated sugar, 1% acid, fumet 1% mix, and the solution that adds step 6 is heated to 95～100 ℃ to be mixed and stir.
(8) homogeneous: transfer pH value to 3～5, cross homogenizer, temperature is 70～90 ℃, and pressure is at 40Mpa.
(9) can: temperature remains on 70～80 ℃, filling-in and closing bottle by applying cap, and pasteurize 20 minutes, packing is dispatched from the factory.
Pure yam drink of the present invention is because the effect of high temperature enzyme, effective ingredient-use to Chinese yam is more abundant, be of high nutritive value, macromolecular substances in the yam drink is converted into small molecule structure under the effect of enzyme, good stability when drink of the present invention is deposited under normal temperature and low temperature does not have precipitation and caking phenomenon.
Protection scope of the present invention is not limited to the described scope of the foregoing description, and every technology distortion of doing according to technical solution of the present invention all falls within protection scope of the present invention.
Claims (2)
1. pure yam drink, it is characterized in that: described pure yam drink is formed by following feedstock production: pure water 55～65%, Chinese yam 30～40%, xylitol or white granulated sugar 5～10%, stabilizing agent 0.1～1%, acid 0.1～1%, alpha-amylase 0.1～1%, fumet 0.1～1%.
2. the preparation method of the described pure yam drink of claim 1, it is characterized in that: its preparation process is:
(1) cleaning of selecting materials: choose freshly virus-freely rot, no frostbite and do not have that machinery is hindered, the harder Chinese yam of quality, the earth dust on usefulness clear water flush away raw material surface removes epidermis and top spot;
(2) protect look: the Chinese yam after the peeling is put in the solution that is added with 0.1～1% color stabilizer, soaks in colour protecting liquid 25～35 minutes, keeps the Chinese yam color bright white;
(3) boiling:, add the boiling 10～20 minutes in steamer of 30～35% pure water, skimming with the yam slices that color stabilizer was handled;
(4) enzymolysis: the ripe yam slice of boiling is made yam pulp by colloid mill, behind 80～100 purpose metal mesh filters, adds 0.1～1% alpha-amylase in the slurries and carries out enzymolysis, and temperature is 80～95 ℃, and the time of whole enzymolysis remained on 30～40 minutes;
(5) enzyme that goes out: the yam pulp of enzymolysis is heated to 95～100 ℃, and the time remained on 20～30 minutes, and the high-temperature starch enzymatic activity is reduced;
(6) blend liquid glucose:, add 25～30% pure water and be stirred and heated to 95～100 ℃ with 0.1～1% stabilizing agent, 2.5～5% xylitol or white granulated sugar;
(7) agitating heating: yam pulp adds 2.5～5% xylitol or white granulated sugar, 0.1～1% acid, fumet 0.1～1% mix, and the liquid glucose that adds step 6 is heated to 95～100 ℃ to be mixed and stir;
(8) transfer pH value to 3～5, cross homogenizer, temperature is 70～90 ℃, and pressure is at 30～40Mpa;
(9) can, temperature remain on 70～80 ℃, filling-in and closing bottle by applying cap, and pasteurize 10～30 minutes, packing is dispatched from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100301636A CN101756315B (en) | 2010-01-13 | 2010-01-13 | Pure yam drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100301636A CN101756315B (en) | 2010-01-13 | 2010-01-13 | Pure yam drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101756315A true CN101756315A (en) | 2010-06-30 |
| CN101756315B CN101756315B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010100301636A Active CN101756315B (en) | 2010-01-13 | 2010-01-13 | Pure yam drink and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991155A (en) * | 2010-08-16 | 2011-03-30 | 孙会喜 | Common yam rhizome dew beverage and production method thereof |
| CN102178299A (en) * | 2011-04-19 | 2011-09-14 | 陈主义 | Chinese yam nutritional essence and preparation method thereof |
| CN102511733A (en) * | 2011-12-31 | 2012-06-27 | 刘小朝 | Fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and method of making fine dried noodles |
| CN102524629A (en) * | 2010-12-16 | 2012-07-04 | 河南理工大学 | Preparation method of Rhizoma Dioscoreae oral liquid |
| CN102783689A (en) * | 2012-08-23 | 2012-11-21 | 山东省农业科学院农产品研究所 | Salviae miltiorrhizae-Chinese yam beverage and preparation method for salviae miltiorrhizae-Chinese yam beverage |
| CN102894431A (en) * | 2012-10-29 | 2013-01-30 | 郑州朴素堂食品股份有限公司 | Method for making yam juice |
| CN103169118A (en) * | 2013-04-09 | 2013-06-26 | 南京新得力食品有限公司 | Method for preparing turbid blueberry and Chinese yam juice drink |
| CN103704705A (en) * | 2013-12-31 | 2014-04-09 | 陈慧婷 | Ramie root and teasel root dispersible tablet and preparation method thereof |
| CN103859543A (en) * | 2014-03-24 | 2014-06-18 | 江西观山月葛业开发有限公司 | Preparation method of industrialized clear juice type yam drink |
| CN105285559A (en) * | 2014-06-30 | 2016-02-03 | 河南省淼雨饮品股份有限公司 | Processing method of instant Chinese yam rhizome powder |
| CN105495205A (en) * | 2015-12-11 | 2016-04-20 | 天津北洋百川生物技术有限公司 | Preparation method of Chinese yam beverage |
| CN105815636A (en) * | 2016-04-27 | 2016-08-03 | 邵阳市湘果罐头食品有限公司 | Preparation method for healthcare purple Chinese yam beverage |
| CN108419965A (en) * | 2018-03-23 | 2018-08-21 | 大连工业大学 | One kind disappears stagnant invigorating the spleen Chinese yam flavored drink and preparation method thereof |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
-
2010
- 2010-01-13 CN CN2010100301636A patent/CN101756315B/en active Active
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991155A (en) * | 2010-08-16 | 2011-03-30 | 孙会喜 | Common yam rhizome dew beverage and production method thereof |
| CN101991155B (en) * | 2010-08-16 | 2012-06-27 | 深圳市荣格保健品有限公司 | Common yam rhizome dew beverage and production method thereof |
| CN102524629A (en) * | 2010-12-16 | 2012-07-04 | 河南理工大学 | Preparation method of Rhizoma Dioscoreae oral liquid |
| CN102178299A (en) * | 2011-04-19 | 2011-09-14 | 陈主义 | Chinese yam nutritional essence and preparation method thereof |
| CN102511733A (en) * | 2011-12-31 | 2012-06-27 | 刘小朝 | Fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and method of making fine dried noodles |
| CN102783689A (en) * | 2012-08-23 | 2012-11-21 | 山东省农业科学院农产品研究所 | Salviae miltiorrhizae-Chinese yam beverage and preparation method for salviae miltiorrhizae-Chinese yam beverage |
| CN102783689B (en) * | 2012-08-23 | 2013-06-12 | 山东省农业科学院农产品研究所 | Salviae miltiorrhizae-Chinese yam beverage and preparation method for salviae miltiorrhizae-Chinese yam beverage |
| CN102894431A (en) * | 2012-10-29 | 2013-01-30 | 郑州朴素堂食品股份有限公司 | Method for making yam juice |
| CN103169118A (en) * | 2013-04-09 | 2013-06-26 | 南京新得力食品有限公司 | Method for preparing turbid blueberry and Chinese yam juice drink |
| CN103169118B (en) * | 2013-04-09 | 2014-09-10 | 南京新得力食品有限公司 | Method for preparing turbid blueberry and Chinese yam juice drink |
| CN103704705A (en) * | 2013-12-31 | 2014-04-09 | 陈慧婷 | Ramie root and teasel root dispersible tablet and preparation method thereof |
| CN103704705B (en) * | 2013-12-31 | 2015-07-01 | 陈慧婷 | Ramie root and teasel root dispersible tablet and preparation method thereof |
| CN103859543A (en) * | 2014-03-24 | 2014-06-18 | 江西观山月葛业开发有限公司 | Preparation method of industrialized clear juice type yam drink |
| CN105285559A (en) * | 2014-06-30 | 2016-02-03 | 河南省淼雨饮品股份有限公司 | Processing method of instant Chinese yam rhizome powder |
| CN105495205A (en) * | 2015-12-11 | 2016-04-20 | 天津北洋百川生物技术有限公司 | Preparation method of Chinese yam beverage |
| CN105815636A (en) * | 2016-04-27 | 2016-08-03 | 邵阳市湘果罐头食品有限公司 | Preparation method for healthcare purple Chinese yam beverage |
| CN108419965A (en) * | 2018-03-23 | 2018-08-21 | 大连工业大学 | One kind disappears stagnant invigorating the spleen Chinese yam flavored drink and preparation method thereof |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
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| Publication number | Publication date |
|---|---|
| CN101756315B (en) | 2012-07-04 |
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Effective date of registration: 20200623 Address after: No.18, Gongye Road, Wuzhi County, Jiaozuo City, Henan Province Patentee after: Jiuzhitang (Henan) Food Co.,Ltd. Address before: 454950 Jiaozuo Wuzhi County Industrial Cluster Henan Huaishan Pure Food Co.,Ltd. Patentee before: Henan MT Pure Food Co.,Ltd. |
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Effective date of registration: 20230602 Address after: No. 26, Linhe Street, Linhe Industrial Development Zone, Shunyi District, Beijing 101300 Patentee after: Beijing Youbo Pharmaceutical Co.,Ltd. Address before: 454950 No.18, Gongye Road, Wuzhi County, Jiaozuo City, Henan Province Patentee before: Jiuzhitang (Henan) Food Co.,Ltd. |
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