CN103230057A - Preparation method of purple sweet potato health drink - Google Patents
Preparation method of purple sweet potato health drink Download PDFInfo
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- CN103230057A CN103230057A CN2013101560307A CN201310156030A CN103230057A CN 103230057 A CN103230057 A CN 103230057A CN 2013101560307 A CN2013101560307 A CN 2013101560307A CN 201310156030 A CN201310156030 A CN 201310156030A CN 103230057 A CN103230057 A CN 103230057A
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Abstract
The invention discloses a preparation method of a purple sweet potato health drink. The preparation method comprises the following steps of: with purple sweet potatoes as a raw material, carrying out pretreatments, such as selecting, cleaning, peeling, slicing and pulping to obtain purple sweet potato pulp, carrying out enzymolysis, enzyme deactivation and centrifugation on the pulp to obtain purple sweet potato juice, then adding auxiliary materials, such as a sweetening agent, citric acid and a stabilizing agent to blend, filling and sterilizing to obtain the purple sweet potato health drink. The purple sweet potato health drink is palatable in scour and sweet mouthfeel, unique in flavor and rich in nutritions and has the health care functions of resisting oxidative activity and cancer, delaying senescence, strengthening physique, improving eyesight and the like. The purple sweet potato health drink does not contain harmful additives, is an environment-friendly health drink suitable for people of all ages, is wide in consumer group and has a wide market prospect.
Description
Technical field
The invention belongs to the beverage processing field, be specifically related to a kind of purple potato preparation method of health-care beverage.
Background technology
Purple-colored potato is to introduce from South America in recent years, is the color potato new varieties that integrate edible, nutrition, keep healthy and view and admire, and its potato shape is oblong, and eye is less, and its pulp is darkviolet, and the color temptation is strong, and mouthfeel is good.Purple potato except containing all multiple nutritional components of common potato, the anthocyanin of also being rich in the human body plurality of health care functions.Anthocyanin has anti-oxidant, delays senility, and removes free radical, builds up health, and improves fat content in serum and the liver, and resistance is different and antitumor, prevents effects such as organism endoperoxides.
At present, focus mostly in the cultivation technique of purple potato and anthocyanin is extracted and aspects such as non-oxidizability about the research of purple potato, and less aspect the deep processing of purple potato.Purple potato anthocyanin mostly is the anthocyanin of acidylate; stability is higher; therefore can make the good raw material of natural health care; be the production technology that 201210310826.9 Chinese invention patent discloses a kind of purple potato rice wine as application number; be the rice wine unique flavor that raw material is made with purple potato, have the effect of beauty treatment and health care.But it contains alcoholic content, and children, pregnant woman, old man or sick crowd can not drink, and its consumer groups are greatly limited, and is difficult for promoting.And be raw material with purple potato, make a kind of purple potato beverage of nutritious, unique flavor, not only all-ages, consumer groups are many, extensive market also can promote the development of purple Potato Industry deep processing.
Summary of the invention
At the problem that exists in the background technology, technical problem to be solved by this invention provides a kind of nutritious, unique flavor, has the purple potato preparation method of health-care beverage of antioxidation activity, anticancer, health care such as delay senility.
Be achieved through the following technical solutions for addressing the above problem the present invention:
Purple potato preparation method of health-care beverage may further comprise the steps:
1) pretreatment of raw material: select no insect pest, unabroken new light violet potato, it is cleaned, peeling, section, with the potato chips blanching 1～3min in 90～100 ℃ hot water that cuts, put into concentration again and be 0.8% salt solution and soak, clean, drain with clear water then, add the water making beating of 1～3 times of its weight, get purple potato slurries;
2) enzymolysis: add amylase and pectase in the purple potato slurries of step 1), back enzymolysis 2～5h under 40～60 ℃ temperature stirs;
3) enzyme, centrifugal that goes out: with the enzyme that goes out in 90 ℃ water-bath of the purple potato slurries behind the enzymolysis, centrifugal 15～30min under the condition of 4000～6500r/min filters then, gets supernatant and makes purple potato juice;
4) allotment: get sweetener, citric acid, stabilizing agent mixing, add 1～2 times water-soluble solution again, be cooled to 45～60 ℃ after heating is boiled, add the purple potato juice that step 3) makes then, mixing filters, and namely gets purple potato beverage;
5) can, sterilization: the purple potato beverage filling with deployed in the step 4), seal, through high-temperature instantaneous sterilization 8～15s of 100～120 ℃, be cooled to normal temperature and get product then.
In the such scheme, be nutrition and the health-care efficacy that increases purple potato health drink, also adding when allocating in the step 4) has jujube extract, and its addition is 0.2～1.0% of purple potato weight.
In the such scheme, the content of the described sweetener of step 4), citric acid and stabilizing agent is respectively 40～55%, 0.3～0.8%, 0.1～0.5% of purple potato weight.
Preferably, described sweetener be in white granulated sugar and the xylitol one or both, described stabilizing agent is sodium alginate.
Preferably, the amylase that adds step 2) and the content of pectase are respectively 0.05～0.08%, 0.03～0.06% of purple potato weight.
Preferably, potato chips are 5～10min in the time that salt solution soaks in the step 1).
Preferably, go out time of enzyme of purple potato slurries is 8～15min in the step 3).
Beneficial effect of the present invention is:
The present invention is raw material with purple potato, through selecting, remove the peel, cut into slices, after the pretreatment of raw material such as making beating, be prepared from through steps such as enzymolysis, the enzyme that goes out, centrifugal, allotment, can and sterilizations again, the purple potato beverage mouthfeel sour and sweet palatability that makes, unique flavor, nutritious, have antioxidation activity, anticancer, delay senility, build up health, strengthen health-care efficacies such as eyesight.The present invention does not contain harmful additive, is a kind of all-ages green health drink, and its consumer groups are many, and market prospects are wide.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained explanation, but does not limit the present invention.
Embodiment 1:
Purple potato preparation method of health-care beverage may further comprise the steps:
1) pretreatment of raw material: select no insect pest, unabroken new light violet potato, it is cleaned, peeling, section, with the potato chips blanching 1min in 100 ℃ hot water that cuts, put into concentration again and be 0.8% salt solution and soak and be 6min, clean, drain with clear water then, add the water making beating of 1.5 times of its weight, get purple potato slurries;
2) enzymolysis: in the purple potato slurries of step 1), add amylase and pectase, the back enzymolysis 5h under 45 ℃ temperature that stirs, wherein the content of the amylase of Jia Ruing and pectase is respectively 0.05%, 0.03% of purple potato weight;
3) enzyme, centrifugal that goes out: with the enzyme 10min that goes out in 90 ℃ water-bath of the purple potato slurries behind the enzymolysis, centrifugal 25min under the condition of 4500r/min filters then, gets supernatant and makes purple potato juice;
4) allotment: get sweetener, citric acid, stabilizing agent mixing, add 1 times water-soluble solution again, be cooled to 50 ℃ after heating is boiled, add the purple potato juice that step 3) makes then, mixing filters, and namely gets purple potato beverage; Wherein said sweetener is white granulated sugar, and described stabilizing agent is sodium alginate, and the content of white granulated sugar, citric acid, sodium alginate is respectively 42%, 0.3%, 0.1% of purple potato weight;
5) can, sterilization: the purple potato beverage filling with deployed in the step 4), seal, through 110 ℃ high-temperature instantaneous sterilization 8s, be cooled to normal temperature and get product then.
Embodiment 2:
Purple potato preparation method of health-care beverage may further comprise the steps:
1) pretreatment of raw material: select no insect pest, unabroken new light violet potato, it is cleaned, peeling, section, with the potato chips blanching 1min in 100 ℃ hot water that cuts, put into concentration again and be 0.8% salt solution and soak and be 6min, clean, drain with clear water then, add the water making beating of 1.5 times of its weight, get purple potato slurries;
2) enzymolysis: in the purple potato slurries of step 1), add amylase and pectase, the back enzymolysis 5h under 45 ℃ temperature that stirs, wherein the content of the amylase of Jia Ruing and pectase is respectively 0.05%, 0.03% of purple potato weight;
3) enzyme, centrifugal that goes out: with the enzyme 10min that goes out in 90 ℃ water-bath of the purple potato slurries behind the enzymolysis, centrifugal 25min under the condition of 4500r/min filters then, gets supernatant and makes purple potato juice;
4) allotment: get sweetener, citric acid, stabilizing agent mixing, the water-soluble solution that adds 1 times again, after boiling, heating is cooled to 50 ℃, adding content again is the jujube extract of purple potato weight 0.2%, add the purple potato juice that step 3) makes behind the homogeneous, mixing filters, and namely gets purple potato beverage; Wherein said sweetener is white granulated sugar, and described stabilizing agent is sodium alginate, and the content of white granulated sugar, citric acid, sodium alginate is respectively 42%, 0.3%, 0.1% of purple potato weight;
5) can, sterilization: the purple potato beverage filling with deployed in the step 4), seal, through 110 ℃ high-temperature instantaneous sterilization 8s, be cooled to normal temperature and get product then.
Embodiment 3:
Purple potato preparation method of health-care beverage may further comprise the steps:
1) pretreatment of raw material: select no insect pest, unabroken new light violet potato, it is cleaned, peeling, section, with the potato chips blanching 2min in 95 ℃ hot water that cuts, put into concentration again and be 0.8% salt solution and soak and be 8min, clean, drain with clear water then, add the water making beating of 2.5 times of its weight, get purple potato slurries;
2) enzymolysis: in the purple potato slurries of step 1), add amylase and pectase, the back enzymolysis 3.5h under 50 ℃ temperature that stirs, wherein the content of the amylase of Jia Ruing and pectase is respectively 0.07%, 0.05% of purple potato weight;
3) enzyme, centrifugal that goes out: with the enzyme 12min that goes out in 90 ℃ water-bath of the purple potato slurries behind the enzymolysis, centrifugal 20min under the condition of 5000r/min filters then, gets supernatant and makes purple potato juice;
4) allotment: get sweetener, citric acid, stabilizing agent mixing, the water-soluble solution that adds 1.5 times again, after boiling, heating is cooled to 55 ℃, adding content again is the jujube extract of purple potato weight 0.5%, add the purple potato juice that step 3) makes behind the homogeneous, mixing filters, and namely gets purple potato beverage; Wherein said sweetener is xylitol, and described stabilizing agent is sodium alginate, and the content of xylitol, citric acid, sodium alginate is respectively 45%, 0.5%, 0.3% of purple potato weight;
5) can, sterilization: the purple potato beverage filling with deployed in the step 4), seal, through 105 ℃ high-temperature instantaneous sterilization 15s, be cooled to normal temperature and get product then.
Embodiment 4:
Purple potato preparation method of health-care beverage may further comprise the steps:
1) pretreatment of raw material: select no insect pest, unabroken new light violet potato, it is cleaned, peeling, section, with the potato chips blanching 2min in 95 ℃ hot water that cuts, put into concentration again and be 0.8% salt solution and soak and be 8min, clean, drain with clear water then, add the water making beating of 2 times of its weight, get purple potato slurries;
2) enzymolysis: in the purple potato slurries of step 1), add amylase and pectase, the back enzymolysis 3h under 55 ℃ temperature that stirs, wherein the content of the amylase of Jia Ruing and pectase is respectively 0.08%, 0.05% of purple potato weight;
3) enzyme, centrifugal that goes out: with the enzyme 10min that goes out in 90 ℃ water-bath of the purple potato slurries behind the enzymolysis, centrifugal 18min under the condition of 6000r/min filters then, gets supernatant and makes purple potato juice;
4) allotment: get sweetener, citric acid, stabilizing agent mixing, the water-soluble solution that adds 2 times again, after boiling, heating is cooled to 50 ℃, adding content again is the jujube extract of purple potato weight 0.8%, add the purple potato juice that step 3) makes behind the homogeneous, mixing filters, and namely gets purple potato beverage; Wherein said sweetener is white granulated sugar and xylitol, and described stabilizing agent is sodium alginate, and the content of sweetener, citric acid, sodium alginate is respectively 50%, 0.8%, 0.5% of purple potato weight;
5) can, sterilization: the purple potato beverage filling with deployed in the step 4), seal, through 120 ℃ high-temperature instantaneous sterilization 8s, be cooled to normal temperature and get product then.
Claims (7)
1. purple potato preparation method of health-care beverage is characterized in that may further comprise the steps:
1) pretreatment of raw material: select no insect pest, unabroken new light violet potato, it is cleaned, peeling, section, with the potato chips blanching 1～3min in 90～100 ℃ hot water that cuts, put into concentration again and be 0.8% salt solution and soak, clean, drain with clear water then, add the water making beating of 1～3 times of its weight, get purple potato slurries;
2) enzymolysis: add amylase and pectase in the purple potato slurries of step 1), back enzymolysis 2～5h under 40～60 ℃ temperature stirs;
3) enzyme, centrifugal that goes out: with the enzyme that goes out in 90 ℃ water-bath of the purple potato slurries behind the enzymolysis, centrifugal 15～30min under the condition of 4000～6500r/min filters then, gets supernatant and makes purple potato juice;
4) allotment: get sweetener, citric acid, stabilizing agent mixing, add 1～2 times water-soluble solution again, be cooled to 45～60 ℃ after heating is boiled, add the purple potato juice that step 3) makes then, mixing filters, and namely gets purple potato beverage;
5) can, sterilization: the purple potato beverage filling with deployed in the step 4), seal, through high-temperature instantaneous sterilization 8～15s of 100～120 ℃, be cooled to normal temperature and get product then.
2. purple potato preparation method of health-care beverage according to claim 1 is characterized in that: also adding during allotment in the step 4) has jujube extract, and its addition is 0.2～1.0% of purple potato weight.
3. purple potato preparation method of health-care beverage according to claim 1, it is characterized in that: the content of the described sweetener of step 4), citric acid and stabilizing agent is respectively 40～55%, 0.3～0.8%, 0.1～0.5% of purple potato weight.
4. purple potato preparation method of health-care beverage according to claim 3 is characterized in that: described sweetener be in white granulated sugar and the xylitol one or both, described stabilizing agent is sodium alginate.
5. purple potato preparation method of health-care beverage according to claim 1 is characterized in that: step 2) in the amylase that adds and the content of pectase be respectively 0.05～0.08%, 0.03～0.06% of purple potato weight.
6. purple potato preparation method of health-care beverage according to claim 1 is characterized in that: the step 1) potato chips are 5～10min in the time that salt solution soaks.
7. purple potato preparation method of health-care beverage according to claim 1 is characterized in that: go out time of enzyme of the purple potato slurries of step 3) is 8～15min.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798694A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Jujube potato chips and preparation method thereof |
| CN106722445A (en) * | 2016-11-22 | 2017-05-31 | 上海交通大学 | A kind of compound nutritional of purple soil beans and tomato that adds is for food and drink product and preparation method thereof |
| CN106923097A (en) * | 2017-03-01 | 2017-07-07 | 湖北百谷优选电子商务有限公司 | The preparation method and juice potato beverage of juice potato beverage |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN106993737A (en) * | 2017-05-16 | 2017-08-01 | 黑龙江省农业科学院植物脱毒苗木研究所 | The preparation method of purple-colored potato solid beverage |
| CN107296186A (en) * | 2017-06-14 | 2017-10-27 | 贵州省生物技术研究所 | A kind of color potato juice beverage and its production technology |
| CN108740646A (en) * | 2018-05-14 | 2018-11-06 | 西北农林科技大学 | A kind of color potato beverage and preparation method thereof with anti-oxidation function |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink and preparation method thereof |
| CN109170396A (en) * | 2018-09-21 | 2019-01-11 | 江南大学 | A kind of preparation method and products thereof of purple soil beans beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
-
2013
- 2013-04-28 CN CN2013101560307A patent/CN103230057A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798694A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Jujube potato chips and preparation method thereof |
| CN106722445A (en) * | 2016-11-22 | 2017-05-31 | 上海交通大学 | A kind of compound nutritional of purple soil beans and tomato that adds is for food and drink product and preparation method thereof |
| CN106923097A (en) * | 2017-03-01 | 2017-07-07 | 湖北百谷优选电子商务有限公司 | The preparation method and juice potato beverage of juice potato beverage |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN106993737A (en) * | 2017-05-16 | 2017-08-01 | 黑龙江省农业科学院植物脱毒苗木研究所 | The preparation method of purple-colored potato solid beverage |
| CN107296186A (en) * | 2017-06-14 | 2017-10-27 | 贵州省生物技术研究所 | A kind of color potato juice beverage and its production technology |
| CN108740646A (en) * | 2018-05-14 | 2018-11-06 | 西北农林科技大学 | A kind of color potato beverage and preparation method thereof with anti-oxidation function |
| CN108740646B (en) * | 2018-05-14 | 2021-09-07 | 西北农林科技大学 | Color potato beverage with antioxidant function and preparation method thereof |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink and preparation method thereof |
| CN109170396A (en) * | 2018-09-21 | 2019-01-11 | 江南大学 | A kind of preparation method and products thereof of purple soil beans beverage |
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Application publication date: 20130807 |