CN105581203B - A kind of bioanalysis imitates the preparation method of fresh squeezing purple sweet potato primary pulp drink - Google Patents
A kind of bioanalysis imitates the preparation method of fresh squeezing purple sweet potato primary pulp drink Download PDFInfo
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- CN105581203B CN105581203B CN201610062449.XA CN201610062449A CN105581203B CN 105581203 B CN105581203 B CN 105581203B CN 201610062449 A CN201610062449 A CN 201610062449A CN 105581203 B CN105581203 B CN 105581203B
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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Abstract
The present invention relates to a kind of bioanalysis to imitate the fresh preparation method for squeezing purple sweet potato primary pulp drink, and purple sweet potato is selected, clean, dice, impregnating, rubbing, vacuum gelatinization, defibrination, vacuum proteolysis, allotment, homogeneous and sterilizes filling and etc. realization.Compared with the mode of production of traditional purple sweet potato juice, purple sweet potato primary pulp drink advantage prepared by this method is：It is set to be converted into dietary fiber using cellulase medium temperature degraded cellulose；In gelatinization and proteolysis stage, it is utilized respectively vacuum insulating oxygen so that the ingredients such as anthocyanidin because high temperature is by oxygenolysis, do not remain functional components important in purple sweet potato more completely；Protein is converted by the smaller protein peptides of molecular weight using protease, the effect of property that makes human body be more easy to absorb, improve product makes final products have the characteristics that full of nutrition, purple sweet potato flavor is prominent, delicate mouthfeel cotton is soft.
Description
Technical field
The present invention relates to a kind of processing methods of purple sweet potato food, imitate fresh squeezing purple sweet potato magma more particularly to a kind of bioanalysis and drink
The preparation method of material.
Background technology
Purple sweet potato also known as purple sweetpotato, contained nutritional ingredient have special alimentary health-care function than common sweet potato higher.It is purple
Potato is rich in anthocyanidin, chlorogenic acid, protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, simultaneously also
Rich in selenium element.The anthocyanidin and chlorogenic acid that purple sweet potato is rich in, can inhibit canceration gene, preventing hypertension, hyperlipidemia, diabetes,
Cardiovascular disease and gastrointestinal disease can enhance human immunity, and anthocyanidin is natural potent free radical scavenger, and purple sweet potato is extraction flower
One of the primary raw material source of green element；Gal4 amino acid in purple sweet potato is easier by human consumption and absorption, lysine
Content is more much higher than rice, fine flour；The vitamin A that purple sweet potato is rich in can improve the mucomembranous epithelial cell of eyesight and skin, dimension
Raw element C can be such that collagen normally synthesizes, and prevent scorbutic generation, the purple sweet potato also carrotene containing very abundant can promote
Make epithelial cell abnormal differentiation, eliminate the oxygen radical for having carcinogenesis, carcinogenic substance is prevented to be combined with the protein in cell, promotees
Enhance into body immunity；Purple sweet potato is rich in Anticancer Element Selenium selenium, has softening blood vessel, strengthen immunity, protects kidney, have simultaneously
Remove the function of anthropochemistry harmful substance and ultra-violet radiation resisting；Another health-care effect of purple sweet potato is by collagen and glue polysaccharide
The mucus protein matter of class composition, it can inhibit cholesterol to deposit in vivo, and atherosclerosis reduces hypertension,
And prevent liver, kidney adesmosis；The cellulose that purple sweet potato is rich in such as is translated into human body and is easy the dietary fiber absorbed, can
Promote human body intestinal canal to wriggle, accelerates the excretion of excrement, intestinal cancer can be prevented.
Although purple sweet potato has been initially entered into public dining table as vegetables or coarse cereals, it is typically limited to using traditional
It steams, boil, fried processing, because anthocyanidin unstable chemcial property, is extremely easy in decomposition at high temperature, therefore weakening its main health care
Function, while being also not easy to accomplish scale production.
It is prepared into beverage by raw material of purple sweet potato, is that it moves towards an important channel of mass marketing, currently on the market
Also a small amount of purple potato drink supply, generally use thermophilic digestion, the method for being beaten and filtering out fiber, existing defect have：1,
The hot conditions of boiling make the especially anthocyanidin of the specific function nutriment in purple sweet potato that oxygenolysis occur, and purple sweet potato loses it
Anti-oxidant, anti-aging function；2, the primary healthcare function that the removal of fiber makes purple sweet potato promote digestion is lost；3, the albumen in purple sweet potato
The ingredients such as matter exist in the form of macromolecular, and human body is difficult to digest and assimilate.
Invention content
It is allowed extensively the purpose of the invention is to allow purple sweet potato active ingredient more to be made full use of, while by mass production
Big crowd can more easily there are many purple sweet potato products of healthcare function for food utensil.The present invention imitates fresh squeezing technology by bioanalysis
Prepare purple sweet potato primary pulp drink, can retain to the maximum extent the high added value healthcare function substance in purple sweet potato, especially anthocyanidin,
Vitamin, selenium, iron etc. have anti-oxidant, the active functional component of anti-disease, while the molecular weight by reducing protein is promoted
Its is both effectiveness, and promotes its mouthfeel in the case where retaining dietary fiber, to meet the consumption demand of different crowd.
A kind of bioanalysis of the present invention imitates the fresh preparation method for squeezing purple sweet potato primary pulp drink, passes sequentially through following steps reality
It is existing：
（1）It cleans, peeling：Fresh, purple sweet potato of rotting without insect pest, nothing is selected, cleans up and removes the peel；
（2）It dices, impregnate, rub：Purple sweet potato is cut into 0.3 ~ 0.5cm purple sweet potato fourths with dicer, addition accounts for 2 times of purple sweet potato weight
Hot water, water temperature is 40 ~ 45 DEG C, while adding cellulase, and the dosage of cellulase is the 0.1 ~ 0.5% of purple sweet potato weight, is impregnated
After 50min, then rubbed with pulverizer；
（3）Vacuum is gelatinized：2 ~ 3 times of water of purple sweet potato weight are accounted for the material addition after crushing, under vacuum Heat Gelatinization,
It keeps the temperature between 70 ~ 80 DEG C, vacuum degree is 0.08 ~ 0.09MPa, 30min；
（4）Defibrination：Material after vacuum is gelatinized crosses colloid mill defibrination；
（5）Vacuum proteolysis：Made the control of the purple sweet potato juice temperature after complete colloid mill between 50 ~ 60 DEG C, albumen is added
Enzyme is digested under vacuum, and vacuum degree is 0.08 ~ 0.09M Pa, keeps the temperature 45 ~ 60min, and protease can be used alone wood
Melon protease, bromelain, pepsin or trypsase, and the combination of a variety of enzymes, the usage amount of protease are above
The 0.5 ~ 1.0% of purple sweet potato weight；
（6）Allotment：The purple sweet potato juice on a small quantity after above-mentioned enzymolysis is taken, dissolves food ingredient, the weight of dispensing is with whole purple sweet potatos
The weight of juice is radix, is specifically included：0.5% Abbas's sweet tea, 1% starch syrup（30~50DE）, 0.05% citric acid, 0.05% apple
Tartaric acid, 0.2% pectin, 0.2% sodium carboxymethylcellulose, 0.01% sucrose ester, 0.05% vitamin E, 0.05% potassium sorbate, dissolving
It is added in all purple sweet potato juices, stirs evenly after the completion；
（7）Homogeneous：Purple sweet potato juice after allotment is crossed into homogenizer, temperature is 50 DEG C, and pressure is 15 ~ 25MPa；
（8）It is filling：The sterile filling mode of Tetrapack pouch-type can be used in product after homogeneous, is sterilized after bottling can also be used
Mode it is filling.
It is an advantage of the invention that compared with the mode of production of traditional purple sweet potato juice, the present invention uses temperature drop in cellulase
Solution cellulose makes it be converted into dietary fiber, can help human consumption, ensure that the fragrance and functionality of product mouthfeel；It is pasting
Change and the proteolysis stage, is utilized respectively vacuum insulating oxygen, makes the ingredients such as anthocyanidin not because high temperature is by oxygenolysis, it is more complete
Remain functional components important in purple sweet potato；Protein is converted by the smaller protein peptides of molecular weight using protease, is made
Human body is more easy to the effect of absorbing, improving product property, and so that final products is had, full of nutrition, purple sweet potato flavor is prominent, delicate mouthfeel
The soft feature of cotton.
Specific implementation mode
With reference to embodiment, the present invention will be described in detail：
Embodiment 1：
（1）It cleans, peeling：Selection weigh 10kg it is fresh, without insect pest, without rot purple sweet potato, clean and remove the peel；
（2）It dices, impregnate, rub：Purple sweet potato is cut into 0.3cm purple sweet potato fourths with slicer, 20kg hot water, water temperature 45 is added
DEG C, while cellulase 0.01kg is added, after impregnating 50min, then is rubbed with pulverizer；
（3）Vacuum is gelatinized：25kg water is added to the material after crushing, is gelatinized in 0.08MPa heated under vacuum, temperature
Control is at 70 DEG C, 30min；
（4）Defibrination：Material after vacuum is gelatinized crosses colloid mill defibrination；
（5）Vacuum proteolysis：Made the control of the purple sweet potato juice temperature after complete colloid mill at 50 DEG C, papain is added
0.1kg keeps the temperature 45min, vacuum degree 0.08MPa under vacuum；
（6）Allotment：Purple sweet potato juices of the 3kg after proteolysis is taken, dissolves food ingredient, the weight of dispensing is with whole purple sweet potato juices
Weight be radix, specifically include：0.5% Abbas's sweet tea, 1% starch syrup（50DE）, 0.05% citric acid, 0.05% malic acid,
0.2% pectin, 0.2% sodium carboxymethylcellulose, 0.01% sucrose ester, 0.05% vitamin E, 0.05% potassium sorbate, after the completion of dissolving
It is added in remaining purple sweet potato juice, stirs evenly；
（7）Homogeneous：Purple sweet potato juice after allotment is crossed into homogenizer, temperature is 50 DEG C, pressure 15MPa；
（8）It is filling：Product after homogeneous uses the sterile filling mode of Tetrapack pouch-type.
Embodiment 2：
（1）It cleans, peeling：Selection weigh 10kg it is fresh, without insect pest, without rot purple sweet potato, clean and remove the peel；
（2）It dices, impregnate, rub：Purple sweet potato is cut into 0.5cm purple sweet potato fourths with slicer, 20kg hot water, water temperature 40 is added
DEG C, while cellulase 0.05kg is added, after impregnating 50min, then is rubbed with pulverizer；
（3）Vacuum is gelatinized：Add 25kg water to the material after crushing, in 0.09MPa heated under vacuum, temperature control exists
80 DEG C, 30 min；
（4）Defibrination：Material after vacuum is gelatinized crosses colloid mill defibrination；
（5）Vacuum proteolysis：Made the control of the purple sweet potato juice temperature after complete colloid mill at 60 DEG C, bromelain is added
0.02kg and pepsin 0.03kg, keeps the temperature 45min under vacuum, and vacuum degree is 0.09M Pa；
（6）Allotment：Purple sweet potato juices of the 4kg after proteolysis is taken, dissolves food ingredient, the weight of dispensing is with whole purple sweet potato juices
Weight be radix, specifically include：0.5% Abbas's sweet tea, 1% starch syrup（45DE）, 0.05% citric acid, 0.05% malic acid,
0.2% pectin, 0.2% sodium carboxymethylcellulose, 0.01% sucrose ester, 0.05% vitamin E, 0.05% potassium sorbate, after the completion of dissolving
It is added in remaining purple sweet potato juice, stirs evenly；
（7）Homogeneous：Purple sweet potato juice after allotment is crossed into homogenizer, temperature is 50 DEG C, pressure 25MPa；
（8）It is filling：It is filling that the mode sterilized after bottling can be used, sterilisation temp is 100 DEG C, 30min.
Claims (1)
1. a kind of bioanalysis imitates the fresh preparation method for squeezing purple sweet potato primary pulp drink, it is characterised in that pass sequentially through following steps realization：
(1) it cleans, remove the peel：Fresh, purple sweet potato of rotting without insect pest, nothing is selected, cleans up and removes the peel；
(2) it dices, impregnate, rub：Purple sweet potato is cut into 0.3~0.5cm purple sweet potato fourths with dicer, addition accounts for 2 times of purple sweet potato weight
Hot water, while cellulase is added, the dosage of cellulase is the 0.1~0.5% of purple sweet potato weight, and water temperature is 40~45 DEG C, leaching
50min is steeped, after immersion, then is rubbed with pulverizer；
(3) vacuum is gelatinized：2~3 times of water of purple sweet potato weight are accounted for the material addition after crushing, under vacuum Heat Gelatinization, paste
Temperature is maintained between 70~80 DEG C when change, and vacuum degree is 0.08~0.09MPa, 30min；
(4) defibrination：Material after vacuum is gelatinized crosses colloid mill defibrination；
(5) vacuum proteolysis：After making complete colloid mill, protease is added, is digested under vacuum, material when enzymolysis
Temperature controls between 50~60 DEG C, and vacuum degree is 0.08~0.09MPa, keeps the temperature 45~60min, and protease can be used alone wood
Melon protease, bromelain, pepsin or trypsase, and the combination of a variety of enzymes, the usage amount of protease are above
The 0.5~1.0% of purple sweet potato weight；
(6) it allocates：The purple sweet potato juice on a small quantity after above-mentioned enzymolysis is taken, dissolves food ingredient, the weight of dispensing is with whole purple sweet potato juices
Weight is radix, is specifically included：0.5% Aspartame, the starch syrup that 1%DE values are 30~50,0.05% citric acid,
0.05% malic acid, 0.2% pectin, 0.2% sodium carboxymethylcellulose, 0.01% sucrose ester, 0.05% vitamin E, 0.05%
Potassium sorbate is added in all purple sweet potato juices after the completion of dissolving, stirs evenly；
(7) homogeneous：Purple sweet potato juice after allotment is crossed into homogenizer, temperature is 50 DEG C, and pressure is 15~25MPa；
(8) filling：The sterile filling mode of Tetrapack pouch-type can be used in product after homogeneous, and the mode sterilized after bottling can also be used
It is filling.
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| CN201610062449.XA CN105581203B (en) | 2016-01-29 | 2016-01-29 | A kind of bioanalysis imitates the preparation method of fresh squeezing purple sweet potato primary pulp drink |
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| CN105581203B true CN105581203B (en) | 2018-10-23 |
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| CN107668427A (en) * | 2017-09-28 | 2018-02-09 | 河南丰之源生物科技有限公司 | One kind is without sucrose corn purple sweet potato juice and preparation method thereof |
| CN111518858B (en) * | 2020-05-14 | 2022-10-11 | 武汉天天好生物制品有限公司 | Vegetable protein peptide and preparation method thereof |
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| 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 |
| CN101461521A (en) * | 2007-12-21 | 2009-06-24 | 上海水产大学 | Method for preparing composite functional health-care beverage containing sweet potato and chrysanthemum |
| CN103829186A (en) * | 2014-03-21 | 2014-06-04 | 南京飞马食品有限公司 | Production method of honey purple potato food |
| CN104041770A (en) * | 2014-06-25 | 2014-09-17 | 四川光友薯业有限公司 | Extraction method of purple sweet potato essence, purple sweet potato drink and processing method thereof |
| CN104273595A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Purple potato and lemon juice beverage and preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9814255B2 (en) * | 2012-05-20 | 2017-11-14 | Darco Natural Products Inc. | Method for producing purple sweet potato juice and dried powder |
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Patent Citations (5)
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|---|---|---|---|---|
| CN101461521A (en) * | 2007-12-21 | 2009-06-24 | 上海水产大学 | Method for preparing composite functional health-care beverage containing sweet potato and chrysanthemum |
| 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 |
| CN104273595A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Purple potato and lemon juice beverage and preparation method |
| CN103829186A (en) * | 2014-03-21 | 2014-06-04 | 南京飞马食品有限公司 | Production method of honey purple potato food |
| CN104041770A (en) * | 2014-06-25 | 2014-09-17 | 四川光友薯业有限公司 | Extraction method of purple sweet potato essence, purple sweet potato drink and processing method thereof |
Non-Patent Citations (1)
| Title |
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| 紫薯浑浊饮料的酶法制备工艺研究;蒲传奋等;《食品科技》;20150930;第40卷(第9期);第83-87页 * |
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Effective date of registration: 20170221 Address after: 436070 Ezhou Economic Development Zone, Gedian Economic Development Zone, West Renmin Road, No. 6 Applicant after: Wuhan Aimin Pharmaceutical Co., Ltd Address before: 430068 Wuchang, Hubei, South Lake, Hubei University of Technology, Applicant before: Wuhan Kailijin Biotechnology Co., Ltd. |
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