CN105558740A - Pumpkin and Chinese yam compounded instant solid beverage and making technology thereof - Google Patents
Pumpkin and Chinese yam compounded instant solid beverage and making technology thereof Download PDFInfo
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- CN105558740A CN105558740A CN201610025845.5A CN201610025845A CN105558740A CN 105558740 A CN105558740 A CN 105558740A CN 201610025845 A CN201610025845 A CN 201610025845A CN 105558740 A CN105558740 A CN 105558740A
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- chinese yam
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- 239000004475 Arginine Substances 0.000 description 1
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making technology of a pumpkin and Chinese yam compounded instant solid beverage and belongs of the field of a solid beverage and a preparation method of the solid beverage. The making technology includes the procedures of material selection, washing, peeling, slicing, color protecting of Chinese yam, pre-cooking, mixed beating, gelatinization and enzymolysis, blending, uniform mixing, high-shearing homogenizing, sterilization, spray drying, cooling and the like. Phosphor-free compounded color protecting liquid is added so that the color of Chinese yam can be remarkably improved, the original color of Chinese yam can be effectively maintained, and Chinese yam material liquid is prevented from becoming brown. The pumpkin and Chinese yam compounded instant solid beverage made through the method has rich fresh scent, is fine in taste and excellent in color, has certain thickness, and is free of peculiar smell, free of precipitate impurities, uniform and stable, the functions of pumpkins and Chinese yam can be fully developed, blood glucose can be effectively reduced, and the pumpkin and Chinese yam compounded instant solid beverage has an amazing curative effect on patients with diabetes.
Description
Technical field
The present invention relates to a kind of solid beverage and preparation method thereof field, be specifically related to be a kind of pumpkin and Chinese yam composite instant solid beverage and manufacture craft thereof.
Background technology
Solid beverage to refer to sugar, Extraction hydrochloric acid, egg or egg products, fruit juice or alimentary vegetable extracts etc. as primary raw material, adds the solid articles that appropriate auxiliary material or food additives are made, in Powdered, graininess or bulk.Solid beverage because of numerous in variety, unique flavor, be easy to deposit and enjoy consumers; Especially those are rich in the solid beverage of the nutritional labelings such as vitamin, mineral matter, amino acid, can supplement body metabolism desired nutritional in time, more become the good companion be unable to do without in many people life.But along with growth in the living standard, the concern of people to health gets more and more, and proposes higher requirement to fixing beverage, more requirements are proposed to the taste of fixing beverage and health-caring function.
The nutritive value of pumpkin is very high.Wherein protein content is 0.6%, and fat content is 0.1%, and carbohydrate content is 5.7%, crude fiber content is 1.1%, ash content 0.6%, in every 100 grams of pumpkins, calcium 10 milligrams, P 32 milligram, iron 0.5 milligram, carrotene 0.57 milligram, 0.04 milligram, riboflavin, niacin 0.7 milligram, 5 milligrams, ascorbic acid.In addition, also containing melon ammonia element, arginine, asparagine, trigonelline, adenine, glucose, sweet mellow wine, pentosan, pectin etc.Have the beneficiating ingredient of human body: polysaccharide, carotenoid, amino acid, activated protein and various trace elements etc.There is anti-cancer, antitumor, adjusting blood lipid, prevent the effects such as artery sclerosis, coronary heart disease, diabetes, bronchitis and fat-reducing.
Chinese yam is rich in protein, carbohydrate, multivitamin and useful trace element.In addition, effects such as being also rich in the health care composition with medicinal function, having invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart.Result of study in recent years shows, Chinese yam mucopolysaccharide has certain pharmacologically active, and it can stimulate or immunity moderation system, as the health food strengthening human immunological competence.Have and nourish strong, aid digestion, hold back abnormal sweating, effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequently, seminal emission, women be with down and dyspeptic chronic enteritis.
The incidence of disease of current whole world diabetes is 3-5%, can increase plain secretion and reach hypoglycemic effect, have surprising curative effect to diabetic in pumpkin fruit containing a kind of active ingredient CYT.Develop squash health food as can be seen here and have huge economic benefit and meaning.
Summary of the invention
The object of this invention is to provide a kind of manufacture craft of pumpkin and Chinese yam composite instant solid beverage, with the pumpkin and Chinese yam composite instant solid beverage that the method for the invention makes, there is strong fragrant, delicate mouthfeel, color is all good, has certain denseness, free from extraneous odour, without precipitated impurities, uniform and stable, and can make full use of and develop effect of pumpkin and Chinese yam, effectively can reduce blood sugar, have surprising curative effect to diabetic; And there is anti-cancer, antitumor, adjusting blood lipid, fat-reducing, nourishing are strong, aid digestion, hold back abnormal sweating, tonifying spleen and stomach, nourish strong, effect of antidiarrheal; Can effectively prevent artery sclerosis, coronary heart disease, diabetes and bronchitis etc.
For achieving the above object, technical scheme of the present invention is:
The manufacture craft of a kind of pumpkin and Chinese yam composite instant solid beverage of the present invention, comprises the steps:
(1) select materials, select fresh pumpkin and fresh there is no mechanical damage, damage by worms, mildew and rotten Chinese yam make raw material;
(2) cleaning peeling, clean pumpkin with flowing water, in clear water with peeling knife fast for Chinese yam remove the peel;
(3) cut into slices: clean pumpkin is evenly cut into 5 × 4 × 3cm
3the fritter of size, Chinese yam is cut into the thick yam slice of 14-16mm uniformly;
(4) Chinese yam protects look: the Chinese yam after section is joined colour protecting liquid and carries out protecting look, and suppress the brown stain of Chinese yam feed liquid, described colour protecting liquid is the mixed liquor of the different Vc sodium of 0.07-0.17g/L, the citric acid of 5.00-8.00g/L and the Vc of 1.00-1.80g/L;
(5) precook: by the pumpkin after section with protect the Chinese yam after look and be added in boiling water the 3min that precooks respectively, precooking to transfer in flowing water pond after terminating cools, and picks up after being cooled to room temperature;
(6) mixing making beating: by pumpkin, Chinese yam and water by a certain percentage together with put into beater and carry out coarse crushing, then make the miniaturization of feed liquid granularity to particle diameter between 5-7 micron through colloid mill;
(7) gelatinization and enzymolysis: by compound feed liquid gelatinization 15min in boiling water of the pumpkin after miniaturization and Chinese yam, be 6.00 by natrium citricum adjusted to ph after being cooled to 55-65 DEG C, then the mesophilicα-diastase of feed liquid quality 0.036% is added, constant temperature 60 DEG C of enzymolysis 60min;
(8) allocate: the maltodextrin allotment local flavor adding 20%-30% in the compound feed liquid after enzymolysis;
(9) mix: by deployed feed liquid again through colloid mill, pectin is fully mixed with feed liquid;
(10) high shear homogeneous: by the feed liquid after mixing at homogenizer circulation homogeneous 5min;
(11) sterilization: by the feed liquid after homogeneous through 95 DEG C of insulation sterilization 15min;
(12) spraying dry: the feed liquid after sterilization is placed in spray dryer and carries out drying, gets product after dry complete cooling.
Preferably, in described step (4), Chinese yam mixes with the ratio of colour protecting liquid in 1:3.
Preferably, described colour protecting liquid is preferably the mixed liquor of the different Vc sodium of 0.12g/L, the citric acid of 6.00g/L and the Vc of 1.00g/L.
Preferably, in described step (6) making beating, the weight ratio of pumpkin, Chinese yam and water is 1 ~ 3:1:3 ~ 6.
Preferably, in described step (6) making beating, the weight ratio of pumpkin, Chinese yam and water is preferably 2:1:4.5.
Preferably, in described step (12), spray dryer intake air temperature is set to 155 DEG C, and air outlet temperature is set to 78 DEG C, and flow velocity is 2.5mL/min.
Beneficial effect of the present invention is,
(1) the present invention is significantly improved Chinese yam liquid color without sulphur compound colour protecting liquid by adding, effectively can keep the original color and luster of Chinese yam, effect of color protection is better, effectively can suppress the brown stain of Chinese yam feed liquid, compound squash powder water content after spraying dry is 4.54%, reaches the requirement of solid beverage water content <5% in national solid beverage standard;
(2) in pumpkin and Chinese yam composite powder made by the method for the invention, total sugar content is 49.78%, and dietary fiber content is 10.33%, and bata-carotene content is 4.86 μ g/100g; And pumpkin and Chinese yam composite instant solid beverage, have strong fragrant, delicate mouthfeel, color is all good, has certain denseness, free from extraneous odour, without precipitated impurities, uniform and stable, and pumpkin and Chinese yam should meet corresponding physical and chemical standards and microbial standard;
(3) the present invention can make full use of and develop effect of pumpkin and Chinese yam, effectively can reduce blood sugar, have surprising curative effect to diabetic; And there is anti-cancer, antitumor, adjusting blood lipid, fat-reducing, nourishing are strong, aid digestion, hold back abnormal sweating, tonifying spleen and stomach, nourish strong, effect of antidiarrheal; Can effectively prevent artery sclerosis, coronary heart disease, diabetes and bronchitis etc.
Detailed description of the invention
Below in conjunction with concrete embodiment, the present invention is described in further details.
A kind of manufacture craft of pumpkin and Chinese yam composite instant solid beverage is protected look by peeling of selecting materials, clean, section, Chinese yam, precook, is mixed the operations such as making beating, gelatinization and enzymolysis, allotment, mixing, high shear homogeneous, sterilization, spraying dry, cooling.
One, colour protecting liquid experiment of single factor:
Get yam slice 60g, the ratio being 3:1 in the ratio of yam slice and colour protecting liquid is added colour protecting liquid and is soaked 60min.Described colour protecting liquid comprises different Vc sodium, citric acid and vitamin C (Vc).Protect look complete, outwell colour protecting liquid, with distilled water, yam slice is washed twice, boil 5min, carry out going out ferment treatment.Chinese yam is mixed by 1:1 with water, pulverizes 2min through beater, be transferred in 100mL beaker after pulverizing, after refrigeration 12h, carry out sensory evaluation scores.Chinese yam pulp is often planted colour protecting liquid and is tested with 5 concentration gradients, and each colour protecting liquid experimental concentration parameter is in Table 1-1.
Table 1-1 single factor test protects look experiment
1.1, variable concentrations citric acid is on the impact of effect of color protection
Table 1-2 citric acid effect of color protection
| Citric acid concentration (g/L) | 4.00 | 5.00 | 6.00 | 7.00 | 8.00 |
| Score value | 72 | 78 | 80 | 80 | 78 |
Citric acid effect of color protection according to table 1-2, because too high citric acid concentration can affect the mouthfeel of pumpkin powder, the effect of color protection of comprehensive Chinese yam, so select 5.00g/L, 6.00g/L, 7.00g/L tri-concentration as three levels of citric acid in orthogonal test.
1.2, variable concentrations Vc is on the impact of effect of color protection
Table 1-3Vc effect of color protection
| Vc concentration (g/L) | 0.20 | 0.60 | 1.00 | 1.40 | 1.80 |
| Score value | 70 | 73 | 75 | 80 | 80 |
The effect of color protection of Vc according to table 1-3, selects 1.00g/L, 1.40g/L, 1.80g/L tri-concentration as three levels of Vc in orthogonal test.
1.3, the different Vc sodium of variable concentrations is on the impact of effect of color protection
Table 1-4 different Vc sodium effect of color protection
| Different Vc na concn (g/L) | 0.02 | 0.07 | 0.12 | 0.17 | 0.22 |
| Score value | 70 | 78 | 78 | 75 | 70 |
The effect of color protection of the different Vc sodium according to table 1-4, selects 0.07g/L, 0.12g/L, 0.17g/L tri-concentration as three levels of Vc in orthogonal test.
The colour protecting liquid optimum combination analyzing gained is different Vc sodium 0.12g/L, and citric acid 6.00g/L, Vc are 1.00g/L, best to Chinese yam liquid effect of color protection.
Two, pulp furnish experiment of single factor method
2.1 determine pumpkin and Chinese yam optimum proportioning
5 the ratio mixing being 1:3,1:2,1:1,2:1,3:1 with pumpkin and Chinese yam, then carry out subjective appreciation, draw optimum proportioning.In Table 2-6.
The principal element affecting local flavor is pumpkin and Chinese yam proportioning, maltodextrin addition, carries out sensory evaluation scores, selects more excellent horizontal combination.According to color and luster, structural state, local flavor, the mouthfeel of compound squash powder, formulate organoleptic quality standards of grading, as shown in following table 2-1.
The sensory evaluation scores standard scale of table 2-1 compound squash powder
Under the condition of not adding maltodextrin, to show 2-1 for standards of grading, investigate different ratio respectively to the impact of sense organ, the results are shown in Table 2-2.
The impact of table 2-2 pumpkin and Chinese yam proportioning
| Pumpkin and Chinese yam mixing ratio | 1:3 | 1:2 | 1:1 | 2:1 | 3:1 |
| Scoring | 55 | 60 | 75 | 80 | 75 |
From table 2-2, pumpkin and Chinese yam proportioning are when 2:1, and sensory evaluation is best.
2.1, maltodextrin addition experiment of single factor method
In solid beverage, add characteristic and fragrance that maltodextrin can not only keep original product, reduce costs, mouthfeel can also be improved, increase fragrance and improve instant capacity, extend the shelf life.But added volume, and can affect the nutritional labeling of product, general consumption controls at 10%-30%.
Add the maltodextrin of 10%, 20% and 30% respectively, carry out sensory evaluation scores according to table 2-1, draw best maltodextrin addition scheme.
When pumpkin and Chinese yam proportioning is 2:1, to show 2-1 for standards of grading, the maltodextrin adding 10%, 20%, 30% respectively carries out sensory evaluation scores, the results are shown in Table 2-3.
The impact of table 2-3 maltodextrin addition
| Maltodextrin addition | 10% | 20% | 30% |
| Scoring | 75 | 85 | 80 |
As can be seen from table 2-3, the addition of maltodextrin is in 20%, and organoleptic indicator is best.
Embodiment 1:
A manufacture craft for pumpkin and Chinese yam composite instant solid beverage, comprises the steps:
(1) select materials, select fresh pumpkin and fresh there is no mechanical damage, damage by worms, mildew and rotten Chinese yam make raw material;
(2) cleaning peeling, clean pumpkin with flowing water, in clear water with peeling knife fast for Chinese yam remove the peel;
(3) cut into slices: clean pumpkin is evenly cut into 5 × 4 × 3cm
3the fritter of size, Chinese yam is cut into the thick yam slice of 14-16mm uniformly;
(4) Chinese yam protects look: the Chinese yam after section is joined colour protecting liquid in the ratio that the ratio of Chinese yam and colour protecting liquid is 1:3 and carries out protecting look, suppress the brown stain of Chinese yam feed liquid, described colour protecting liquid is preferably the mixed liquor of the different Vc sodium of 0.12g/L, the citric acid of 6.00g/L and the Vc of 1.00g/L;
(5) precook: by the pumpkin after section with protect the Chinese yam after look and be added in boiling water the 3min that precooks respectively, precooking to transfer in flowing water pond after terminating cools, and picks up after being cooled to room temperature;
(6) mixing making beating: pumpkin, Chinese yam and water are put into beater and carried out coarse crushing together with the ratio for 2:1:4.5, then make the miniaturization of feed liquid granularity to particle diameter between 5-7 micron through colloid mill;
(7) gelatinization and enzymolysis: by compound feed liquid gelatinization 15min in boiling water of the pumpkin after miniaturization and Chinese yam, be 6.00 by natrium citricum adjusted to ph after being cooled to 55-65 DEG C, then the mesophilicα-diastase of feed liquid quality 0.036% is added, constant temperature 60 DEG C of enzymolysis 60min;
(8) allocate: the maltodextrin allotment local flavor adding 20%-30% in the compound feed liquid after enzymolysis;
(9) mix: by deployed feed liquid again through colloid mill, pectin is fully mixed with feed liquid;
(10) high shear homogeneous: by the feed liquid after mixing at homogenizer circulation homogeneous 5min;
(11) sterilization: by the feed liquid after homogeneous through 95 DEG C of insulation sterilization 15min;
(12) spraying dry: the feed liquid after sterilization is placed in spray dryer and carries out drying, spray dryer intake air temperature is set to 155 DEG C, and air outlet temperature is set to 78 DEG C, flow velocity is 2.5mL/min; Get product after dry complete cooling.
Embodiment 2:
With embodiment 1, difference is, described colour protecting liquid is the mixed liquor of the different Vc sodium of 0.07g/L, the citric acid of 5.00g/L and the Vc of 1.00g/L; In described step (6) making beating, the weight ratio of pumpkin, Chinese yam and water is preferably 1:1:3.
Embodiment 3:
With embodiment 1, difference is, described colour protecting liquid is the mixed liquor of the different Vc sodium of 0.17g/L, the citric acid of 8.00g/L and the Vc of 1.80g/L; In described step (6) making beating, the weight ratio of pumpkin, Chinese yam and water is preferably 3:1:6.
As known by the technical knowledge, the present invention can be realized by other the embodiment not departing from its Spirit Essence or essential feature.Therefore, above-mentioned disclosed embodiment, with regard to each side, all just illustrates, is not only.Within the scope of the present invention all or be equal to the change in scope of the present invention all comprise by the present invention.
Claims (6)
1. a manufacture craft for pumpkin and Chinese yam composite instant solid beverage, is characterized in that, comprises the steps:
(1) select materials, select fresh pumpkin and fresh there is no mechanical damage, damage by worms, mildew and rotten Chinese yam make raw material;
(2) cleaning peeling, clean pumpkin with flowing water, in clear water with peeling knife fast for Chinese yam remove the peel;
(3) cut into slices: clean pumpkin is evenly cut into 5 × 4 × 3cm
3the fritter of size, Chinese yam is cut into the thick yam slice of 14-16mm uniformly;
(4) Chinese yam protects look: the Chinese yam after section is joined colour protecting liquid and carries out protecting look, and suppress the brown stain of Chinese yam feed liquid, described colour protecting liquid is the mixed liquor of the different Vc sodium of 0.07-0.17g/L, the citric acid of 5.00-8.00g/L and the Vc of 1.00-1.80g/L;
(5) precook: by the pumpkin after section with protect the Chinese yam after look and be added in boiling water the 3min that precooks respectively, precooking to transfer in flowing water pond after terminating cools, and picks up after being cooled to room temperature;
(6) mixing making beating: by pumpkin, Chinese yam and water by a certain percentage together with put into beater and carry out coarse crushing, then make the miniaturization of feed liquid granularity to particle diameter between 5-7 micron through colloid mill;
(7) gelatinization and enzymolysis: by compound feed liquid gelatinization 15min in boiling water of the pumpkin after miniaturization and Chinese yam, be 6.00 by natrium citricum adjusted to ph after being cooled to 55-65 DEG C, then the mesophilicα-diastase of feed liquid quality 0.036% is added, constant temperature 60 DEG C of enzymolysis 60min;
(8) allocate: the maltodextrin allotment local flavor adding 20%-30% in the compound feed liquid after enzymolysis;
(9) mix: by deployed feed liquid again through colloid mill, pectin is fully mixed with feed liquid;
(10) high shear homogeneous: by the feed liquid after mixing at homogenizer circulation homogeneous 5min;
(11) sterilization: by the feed liquid after homogeneous through 95 DEG C of insulation sterilization 15min;
(12) spraying dry: the feed liquid after sterilization is placed in spray dryer and carries out drying, gets product after dry complete cooling.
2. the manufacture craft of a kind of pumpkin and Chinese yam composite instant solid beverage according to claim 1, is characterized in that, in described step (4), Chinese yam mixes with the ratio of colour protecting liquid in 1:3.
3. according to the manufacture craft of a kind of pumpkin and Chinese yam composite instant solid beverage described in claim 1 or 2, it is characterized in that, described colour protecting liquid is preferably the mixed liquor of the different Vc sodium of 0.12g/L, the citric acid of 6.00g/L and the Vc of 1.00g/L.
4. according to the manufacture craft of a kind of pumpkin and Chinese yam composite instant solid beverage described in claim 1, it is characterized in that, in described step (6) making beating, the weight ratio of pumpkin, Chinese yam and water is 1 ~ 3:1:3 ~ 6.
5. according to the manufacture craft of a kind of pumpkin and Chinese yam composite instant solid beverage described in claim 4, it is characterized in that, in described step (6) making beating, the weight ratio of pumpkin, Chinese yam and water is preferably 2:1:4.5.
6. according to the manufacture craft of a kind of pumpkin and Chinese yam composite instant solid beverage described in claim 1, it is characterized in that, in described step (12), spray dryer intake air temperature is set to 155 DEG C, and air outlet temperature is set to 78 DEG C, and flow velocity is 2.5mL/min.
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