CN106666289B - A kind of potato fruit juice beverage and preparation method thereof - Google Patents
A kind of potato fruit juice beverage and preparation method thereof Download PDFInfo
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- CN106666289B CN106666289B CN201710032676.2A CN201710032676A CN106666289B CN 106666289 B CN106666289 B CN 106666289B CN 201710032676 A CN201710032676 A CN 201710032676A CN 106666289 B CN106666289 B CN 106666289B
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- potato
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- juice
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 127
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 126
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 5
- 238000005360 mashing Methods 0.000 claims abstract 2
- 102000030523 Catechol oxidase Human genes 0.000 claims description 24
- 108010031396 Catechol oxidase Proteins 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 229940125532 enzyme inhibitor Drugs 0.000 claims description 20
- 239000002532 enzyme inhibitor Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000003638 chemical reducing agent Substances 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 6
- 239000005909 Kieselgur Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 2
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 abstract description 32
- 239000002351 wastewater Substances 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 229920002472 Starch Polymers 0.000 abstract description 10
- 235000019698 starch Nutrition 0.000 abstract description 10
- 239000008107 starch Substances 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 8
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- 239000004615 ingredient Substances 0.000 description 14
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
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- 238000011160 research Methods 0.000 description 5
- 239000002699 waste material Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
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- 229920002521 macromolecule Polymers 0.000 description 3
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- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
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- 229940088594 vitamin Drugs 0.000 description 3
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- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010003497 Asphyxia Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-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
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000008394 flocculating agent Substances 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000052343 Dares Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 229940087098 Oxidase inhibitor Drugs 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
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- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000002473 artificial blood Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 238000002306 biochemical method Methods 0.000 description 1
- 239000004566 building material Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 210000002706 plastid Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Water Supply & Treatment (AREA)
- Biochemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
A kind of potato fruit juice beverage of present invention offer and preparation method thereof passes through peeling potatoes, broken, color protection, mashing, sterilization, fast dewatering, ultrafiltration, heat aging, filtering, allotment, obtains potato fruit juice beverage.The moisture being discharged in potato is further processed into edible potato fruit juice by this method while producing potato fecula and starch, solves the problems, such as the exceeded pollution environment of potato starch production field discharge of wastewater, while potato fruit juice can also increase economic benefit as a kind of new drink.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of processing technology of potato, and in particular to a kind of Ma Ling
Potato fruit juice material and preparation method thereof.
Background technology
Potato (scientific name：Solanum tuberosum, English：Potato), Solanaceae Solanum, annual herb plant, not
Claim potato, potato, potato, potato, foreign sweet potato, potato, steamed bun egg etc..Starch 9~20%, albumen in the ingredient of potato
Matter 1.5~2.3%, fat 0.1~1.1%, crude fibre 0.6~0.8%, remaining is moisture.Since potato is with good
Nutritive value and economic value are widely used in food industry, starch industry, feed industry and medical industry etc..China horse at present
Bell planting potato area and total output rise to first place in the world, consumption and in the world one of fastest-rising country.Although China
Potato production and consumption big country is had become, but is processed from Cotton Varieties by Small Farming Households to enterprise, entire industry remains in more extensive
Stage cannot be satisfied ever-increasing market demand.It is counted according to FAO (Food and Agriculture Organization of the United Nation) (FAO), potatoes total output
It ranks first in the world, is the 21% of Gross World Product.But only has 14% in China's potato total output and be used for Crude starch and powder
Item is processed, remaining is all only used as fresh food and feeding, just has within several years a small number of small food process plants potatos fried up to date
Piece.And the potato of European and American developed countries' production is used to process there are about 80%.
Potato starch, converted starch are the important kinds of potato deep processing, and application is very extensive.Potato starch and
Its derivative is the compound, reinforcing agent, binder of the various fields such as weaving, papermaking, chemical industry, building materials with its exclusive characteristic
Deng；In medicine, potato can produce yeast, a variety of enzymes, vitamin, artificial blood etc.；Currently, various countries have developed hundreds of
Seed potato starch coordinates nutrition ticbit made of other grains.According to measuring and calculating, potato starch, which is processed into lactic acid, to be increased
3 times of value；Production super absorbent resin can rise in value 8 times；Production cyclodextrine can rise in value 20 times；Produce biogum increment 60 times with
On.It can be seen that potato starch has very high Development volue and vast market prospect.
Since potato producing region is concentrated mainly on " three Norths " (northeast, northwest, North China) area, economy is relatively undeveloped, directly
Connect transport fresh potato due in potato 80-90% be moisture, business efficiency is low, and the potato Jing Guo deep processing is drying
Product, are stripped of moisture therein if potato starch, and transport benefits significantly increase.Therefore horse is directly processed in the potato place of production
Bell potato product can not only shorten transport distance, and local farmer can also be helped to shake off poverty and increased income, with good economic efficiency
And social benefit.
But potato starch discharge water is the waste liquid generated in the production process for produce starch using potato as raw material,
Also commonly referred to as potato starch wastewater, is the waste water of high pollution, and COD contents are untreated direct up to 10000mg/L or more
Discharge will cause environment water anoxic, make aquatile death by suffocation, huge harm is brought to environment.Potato starch at present
The wastewater treatment level of enterprise generally falls behind, and environmental pollution is serious, causes environment water anoxic, makes aquatile death by suffocation.
In recent years, as water resources shortage and water pollution problems are on the rise and rapidly increased contradiction is more and more prominent for water requirement, state
It is interior that scientific research institution and enterprise are increasingly becoming to the processing of waste water and comprehensive utilizating research supervened in the process in potato production
The focus of attention of industry.
Currently, domestic potato starch wastewater processing method has what data showed to have：The side such as chemical flocculation, biological treatment
Method.Flocculent precipitation is widely used as a kind of lower-cost method for treating water.The quality of its water treatment efficiency is largely
The upper performance depending on flocculant, so flocculant is the key that flocculence water technology.Flocculant can be divided into inorganic flocculation
Agent, Syn-Organic flocculants, natural macromolecule flocculating agent and composite flocculant.It is wadding to pursue efficient, cheap, environmental protection
The target of solidifying agent development person.Waste water is handled using flocculation sediment, although there is certain removal effect to organic matter, processing
Waste water afterwards is still unable to qualified discharge, in addition in reasons such as costs, there is not yet the potato using coagulation for wastewater treatment is formed sediment
Powder manufacturing enterprise.The biological treatment country is more to the biological treatment research of starch wastewater, but in potato starch wastewater
The bioanalysis research data of processing is shown seldom.Most domestic potato starch manufacturing enterprise concentrates on " three Norths " area, raw
9~November of season is produced, temperature is low, has frost.Especially in 10~November, low temperature all between -5~15 DEG C, and biology at
Science and engineering skill either anaerobic process or aerobic method, are both needed to 25 DEG C or so of operating temperature, some anaerobic treatment process water temperatures need
Otherwise control blocks treatment effect at 35 DEG C or so.Therefore, although row Biochemical method potato starch wastewater grinds when someone
Study carefully, but enterprise practical has no application example, and sewage treatment project can not ensure normal operation building up.
In addition some researchs find ultrafiltration membrane using the albumen in embrane method or coagulant sedimentation recycling waste potato starch liquid
90%, COD removal rates are more than to the rejection of the albumen in waste water produced in potato starch manufacturing and are more than 50%, coagulant sedimentation can incite somebody to action
Protein extraction is out used as forage protein in waste liquid.But the albumen in potato starch wastewater is recycled using membrane separation technique,
Equipment operating cost is low, easy to operate, recycles albumen more thoroughly, but equipment one-time investment is big, general enterprises, which are held, dares not accept.It is mixed
The methods of retrogradation shallow lake operating cost is high, and extraction rate of protein is low, and extraction is of poor quality, therefore it is big to promote and apply difficulty.
Chinese 400,000 tons or so of the potato starch of import at present, development prospect is boundless.But contaminated wastewater is suitable
Seriously, it is the Major Difficulties of puzzled potato starch production development.Due to potato starch produce in not in enter any other add
Add object, it is nontoxic, harmless theoretically it is considered that contained substance is potato substance itself in waste water.
Since potato starch wastewater intractability is very big, potato starch wastewater processing is really realized at present
Enterprise almost without.It realizes effectively comprehensive utilization potato starch wastewater, becomes and restrict China's potato starch field of deep
A great problem.
Invention content
To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of preparation methods of potato fruit juice beverage, should
Method while producing potato starch, by starch extraction raffinate albumen and other nutritional ingredients be also made with economic value
Product, solve the discharge beyond standards of potato starch wastewater so that potato starch process deeply industry really becomes high additional
Value, environmentally protective industry.
Another object of the present invention is to provide a kind of potato fruit juice beverages prepared using the above method.
To achieve the goals above, the present invention provides a kind of preparation method of potato fruit juice beverage, includes the following steps：
1) it removes the peel：By fresh potato washing, peeling, then it is soaked in polyphenol oxidase enzyme inhibitor for use；
Make polyphenol oxidase enzyme inhibitor prevent the browning of potato surface from changing colour in this step, influences product quality.
2) it is crushed：By fragment that potato is broken into or thinly slice；
Potato crusher or potato slicer can be used that potato is broken into formulation size.
3) color protection：Potato pieces are soaked in 8~15min in polyphenol oxidase enzyme inhibitor；
By impregnating, polyphenol oxidase enzyme inhibitor enters inside potato, it is suppressed that the browning of potato.
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, are then dripped
Dry excessive moisture breaks into potato raw pulp with beater；
5) it sterilizes：Ultraviolet sterilization is carried out to potato raw pulp；
Potato raw pulp is sterilized using ultraviolet ray disinfector, through ultraviolet lighting when liquid passes through ultraviolet ray disinfector
It penetrates, the bacterium in liquid is made to be killed.
6) fast dewatering：By potato raw pulp centrifugal dehydration, it is potato humidogene powder to obtain solid portion, and filtrate is potato
Stoste；
Potato stoste is equivalent to the waste discharge in potato starch field of deep, and direct emission can be environment band
It pollutes, and the potato stoste then has the value for continuing deep processing in the present invention.
7) ultrafiltration：Stoste is subjected to ultrafiltration, obtains juice and mixed juice；
It is more than 10000 ingredient, the predominantly protein of macromolecule, the partially protein in wherein mixed juice for molecular weight
Can be used for extracting the protein product in potato, obtain economic benefit, in juice predominantly albumen of the molecular weight less than 10000,
Pectin, water-soluble cellulose, water soluble vitamin, minerals, chlorophyll, anthocyanidin etc..
8) heat aging：Juice is subjected to 70-100 DEG C of heating, is cured within 15-30 minutes；
9) it filters：It is filtered using plate-frame type diatomaceous earth filter, by the juice filtering of curing；
Using plate-frame type diatomaceous earth filter, filtering accuracy can reach 1-3 microns, for albuminous degeneration analysis shape after heating
At flocculated protein filter out.
10) it allocates：The juice of filtering is standardized, is sterilized after seasoning, is filling.
Wherein the potato fruit juice contains 10000 protein below of molecular weight and water soluble vitamin isoreactivity substance,
The denaturation of the macromolecular substances such as albumen, part pectin is precipitated after heating, and what is left is some small-molecule substances and soluble carbohydrate, fibre
Tie up element etc..
Also other exogenous chemical substances are not added in production, the ingredient for the potato fruit juice produced all is from Ma Ling
Potato ingredient.
In order to be suitble to drink, need to be standardized potato fruit juice, the fruit juice gone out due to every batch of it is dense it is dilute at
Degree or color and luster are different, and standardization is that the fruit juice of different batches is unified by their concentration, color and luster etc. by allotment
Get up.The ingredient of seasoning is mainly essence, fragrance etc., can be tuned into different tastes, is suitable for different consumers.
Further, the polyphenol oxidase enzyme inhibitor is formulated by following parts by weight substance：Citric acid 0.01~
0.2 part, 0.01~0.2 part of ascorbic acid, 0.001~0.1 part of hydroxyl reducing agent, 99.5~99.98 parts of water.
The content of aldehydes matter is higher in potato, to potato remove the peel or stripping and slicing is due to destroying plasma structure,
The aldehydes matter being present in histocyte vacuole is set to be contacted with the polyphenol oxidase (PPO) being present in plastid or cytoplasm,
Be very easy to be oxidized to quinone under aerobic conditions, quinones again through dehydration, that polymerisation forms dark brown color substance such as class is black
Color influences product quality so as to cause browning reaction.Therefore polyphenol oxidase (PPO) and the hair of polymerisation are effectively controlled
Life is extremely important for the generation of Restrain browning.It being capable of effective Restrain browning process using above-mentioned polyphenol oxidase enzyme inhibitor.
Preferably, the hydroxyl reducing agent is one or more of cysteine, sodium hydrogensulfite, sodium pyrosulfite
Mixture.
Preferably, the fragment size is 3-5cm3Or the thickness of the thin slice is 3-5mm.
Potato be broken into it is above-mentioned be sized so that polyphenol oxidase enzyme inhibitor rapidly permeates into, Restrain browning.
Preferably, the wavelength for the ultraviolet light that the ultraviolet sterilization uses is 225nm-275nm.
The centrifugal dehydration rotating speed is 2000-5000r/min, centrifuges 15min.
Further, the ultrafiltration carries out ultrafiltration using the ceramic membrane of 50-100nm.
The ceramic membrane of 50-100nm separates the above protein of 10000 dalton, pectin and cellulose.
The sterilization is sterilized using ultrahigh-temperature instant, and heating temperature is 130-150 DEG C, sterilization time 5-20s.
The present invention also provides potato fruit juice beverages prepared by the above method.
The starch component of heat is provided due to being eliminated in potato fruit juice, the fat content of potato itself is again very low,
Without adding any foreign substance in whole preparation process, manufactured potato fruit juice is entirely potato self component, is eaten
Safety can become a kind of high-quality drink low in calories, meet modern society to beautiful and health pursuit.
Going out manufacturing enterprise in water harnessing in existing potato starch production heel row and to put into substantial contribution makes COD in water reduce
To discharge standard is met, this way is that enterprise increases heavy financial burden, and enterprise is often stolen to reduce the cost
Row carries the water pollution of abundant nutrition soil river, brings on a disaster to ecological environment, and uses technical scheme of the present invention not
The input that processing discharge water can only be removed from, can also therefrom recycle the product with nutritive value, create new value, for enterprise
Industry processing potato starch discharge water provides power, while substantially increasing the economic benefit of potato process deeply industry.
The beneficial effects of the present invention are：
The present invention provides a kind of preparation method of potato fruit juice, on the one hand whole process can detach potato shallow lake
Powder or fecula isolate high molecular weight protein and other on the other hand to being further processed except the potato stoste after starch
Ingredient so that the ingredient in traditional waste potato starch liquid efficiently separates, and high molecular weight protein and other compositions respectively have its economy
Utility value makes full use of each active ingredient in potato, solves potato waste water emission pollution problem, increase economy
Benefit, it is environmentally protective.
Description of the drawings
Fig. 1 is the preparation flow figure of potato fruit juice provided by the invention.
Specific implementation mode
Below the technical scheme of the invention is illustrated by a specific example, as shown in Figure 1：
Embodiment 1
1) it removes the peel：After fresh potato washing, peeling, the 100kg that weighs is soaked in polyphenol oxidase enzyme inhibitor for use；
It is raw material that Xia Bodi kind potatos are selected in the present embodiment, selection without germination or greening, without the potato of insect pest,
It is removed the peel using cleaning skinning machine using peeling or machine barking by hand when peeling, in the present embodiment to increase efficiency, when immersion is more
The volume of phenoloxidase inhibitors did not had potato.
The group of polyphenol oxidase enzyme inhibitor becomes：0.2 part of citric acid, 0.2 part of ascorbic acid, hydroxyl reducing agent (half Guang ammonia
Acid) 0.1 part, 99.5 parts of water.It is also impregnated using identical formula solution in color protection step.
2) it is crushed：By potato using potato crusher in crushing at 4cm3The fragment of left and right；
3) color protection：Potato pieces are soaked in 8min in polyphenol oxidase enzyme inhibitor；
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, are drained more
Remaining moisture breaks into potato raw pulp with beater；
5) it sterilizes：Ultraviolet sterilization, ultraviolet wavelength 253nm are carried out to potato raw pulp；
6) fast dewatering：Potato raw pulp is centrifuged into 2000r/min, 15min, it is 30kg potato humidogenes to obtain solid portion
Powder, filtrate are 70kg potato stostes；
7) ultrafiltration：Stoste is subjected to ultrafiltration, 55kg juices is obtained and 15kg mixes juice；
Ultrafiltration uses the ceramic membrane of 50nm.
8) heat aging：Juice is subjected to 90 DEG C of heating, is cured within 15 minutes；
9) it filters：It is filtered using plate-frame type diatomaceous earth filter, by the juice filtering of curing；
10) it allocates：The juice of filtering is standardized, is sterilized after seasoning, is filling.
Nutritional ingredient measuring and calculating such as table 1 in the potato fruit juice obtained：
Nutritional ingredient in 1 Xia Bodi potato fruit juices of table
| Ingredient | Potato fruit juice |
| Niacin (mg/100g) | 0.20 |
| Vitamin B1 (mg/100g) | 0.27 |
| Vitamin B2 (mg/100g) | 0.007 |
| Potassium (mg/100L) | 130 |
| Calcium (mg/100L) | 56 |
| Sodium (mg/100L) | 47 |
| Magnesium (mg/100L) | 208 |
| Iron (mg/100L) | 3.19 |
| Zinc (mg/100L) | 0.72 |
| Manganese (mg/100L) | 1.11 |
Embodiment 2
1) it removes the peel：After fresh potato washing, peeling, the 100kg that weighs is soaked in polyphenol oxidase enzyme inhibitor for use；
It is raw material that Qingshu No.2 potato is selected in the present embodiment, selects, without germination or greening, without the potato of insect pest, to go
It is removed the peel using cleaning skinning machine using peeling or machine barking by hand when skin, in the present embodiment to increase efficiency, polyphenol when immersion
The volume of oxidase inhibitor, which, does not cross potato.
The group of polyphenol oxidase enzyme inhibitor becomes：0.01 part of citric acid, 0.01 part of ascorbic acid, hydroxyl reducing agent (sulfurous
Sour hydrogen sodium) 0.05 part, 99.93 parts of water.It is also impregnated using identical formula solution in color protection step.
2) it is crushed：Potato is broken into 5cm3The fragment of left and right；
3) color protection：Potato pieces are soaked in 15min in polyphenol oxidase enzyme inhibitor；
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, are drained more
Remaining moisture breaks into potato raw pulp with beater；
5) it sterilizes：Ultraviolet sterilization, ultraviolet wavelength 275nm are carried out to potato raw pulp；
6) fast dewatering：Potato raw pulp is centrifuged into 5000r/min, 15min, it is 28kg potato humidogenes to obtain solid portion
Powder, filtrate are 72kg potato stostes；
7) ultrafiltration：Stoste is subjected to ultrafiltration, juice of 57kg and 15kg is obtained and once mixes juice；
Ultrafiltration uses the ceramic membrane of 50nm.
8) heat aging：Juice is subjected to 70 DEG C of heating, is cured within 30 minutes；
9) it filters：It is filtered using plate-frame type diatomaceous earth filter, by the juice filtering of curing；
10) it allocates：The juice of filtering is standardized, is sterilized after seasoning, is filling.
Nutritional ingredient measuring and calculating such as table 2 in the potato fruit juice obtained：
Nutritional ingredient in 2 Qingshu No.2 potato fruit juice of table
| Ingredient | Potato fruit juice |
| Niacin (mg/100g) | 0.13 |
| Vitamin B1 (mg/100g) | 0.20 |
| Vitamin B2 (mg/100g) | 0.013 |
| Potassium (mg/100L) | 143 |
| Calcium (mg/100L) | 60 |
| Sodium (mg/100L) | 40 |
| Magnesium (mg/100L) | 221 |
| Iron (mg/100L) | 2.54 |
| Zinc (mg/100L) | 0.61 |
| Manganese (mg/100L) | 1.27 |
From above-described embodiment as can be seen that a kind of preparation method of potato fruit juice beverage provided by the invention, not only may be used
To obtain potato starch raw material, while discharge liquid being made full use of, obtains the fruit juice product with economic benefit, improve
The mixed economy of potato reduces the discharge of pollution, can widely popularize in potato producing region, benefit vast plantation using level
Family makes it shake off poverty and set out on the road to prosperity as early as possible.
Claims (5)
1. a kind of preparation method of potato fruit juice beverage, which is characterized in that include the following steps：
1）Peeling：By fresh potato washing, peeling, then it is soaked in polyphenol oxidase enzyme inhibitor for use；
2）It is broken：Potato is broken into fragment or is thinly sliced；
3）Color protection：Potato pieces or thin slice are soaked in 8 ~ 15min in polyphenol oxidase enzyme inhibitor；
4）Mashing：To remove the polyphenol oxidase enzyme inhibitor of remained on surface, then potato pieces or thin slice are washed with clear water
Excessive moisture is drained, potato raw pulp is broken into beater；
5）Sterilization：Ultraviolet sterilization is carried out to potato raw pulp；
6）Fast dewatering：By potato raw pulp centrifugal dehydration, it is potato humidogene powder to obtain solid portion, and filtrate is that potato is former
Liquid；
7）Ultrafiltration：Stoste is subjected to ultrafiltration, obtains juice and mixed juice；
8）It is heat aging：Juice is subjected to 70-100 DEG C of heating, is cured within 15-30 minutes；
9）Filtering：It is filtered using plate-frame type diatomaceous earth filter, by the juice filtering of curing；
10）Allotment：The juice of filtering is standardized, is sterilized after seasoning, is filling；
The ultrafiltration carries out ultrafiltration using the ceramic membrane of 50-100nm；
The polyphenol oxidase enzyme inhibitor is formulated by following parts by weight substance：0.01 ~ 0.2 part of citric acid, ascorbic acid
0.01 ~ 0.2 part, 0.001 ~ 0.1 part of hydroxyl reducing agent, 99.5 ~ 99.98 parts of water；
The hydroxyl reducing agent is the mixture of one or more of cysteine, sodium hydrogensulfite, sodium pyrosulfite；
The centrifugal dehydration rotating speed is 2000-5000r/min, centrifuges 15min.
2. the preparation method of potato fruit juice beverage as described in claim 1, which is characterized in that the fragment size is 3-
5cm3Or the thickness of the thin slice is 3-5mm.
3. the preparation method of potato fruit juice beverage as described in claim 1, which is characterized in that the ultraviolet sterilization uses
Ultraviolet light wavelength be 225nm-275nm.
4. the preparation method of potato fruit juice beverage as described in claim 1, which is characterized in that the sterilization uses superhigh temperature
Instantaneous sterilization, heating temperature are 130-150 DEG C, sterilization time 5-20s.
5. a kind of potato fruit juice beverage prepared using claim 1-4 any one of them preparation methods.
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| CN105707603B (en) * | 2016-03-08 | 2018-11-09 | 林泽 | A kind of potato beverage and preparation method thereof |
| CN107259444A (en) * | 2017-07-07 | 2017-10-20 | 张保华 | A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch |
| CN107446770A (en) * | 2017-07-10 | 2017-12-08 | 广西驰胜农业科技有限公司 | A kind of passion fruit diet fiber drink and preparation method thereof |
| CN107969584A (en) * | 2017-11-27 | 2018-05-01 | 甘肃天然源生物科技有限公司 | A kind of potato juice drink with effect of relaxing bowel and preparation method thereof |
| CN114903130A (en) * | 2022-06-02 | 2022-08-16 | 广东工业大学 | Fresh potato juice with beauty treatment effect and preparation method thereof |
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| CN101849656A (en) * | 2010-05-13 | 2010-10-06 | 中国农业大学 | Method for producing purple sweet potato clarified 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 |
| CN105901586A (en) * | 2016-04-20 | 2016-08-31 | 北京联合大学应用文理学院 | Potato raw slurry and starch flour used for staple foods and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849656A (en) * | 2010-05-13 | 2010-10-06 | 中国农业大学 | Method for producing purple sweet potato clarified juice |
| CN105901586A (en) * | 2016-04-20 | 2016-08-31 | 北京联合大学应用文理学院 | Potato raw slurry and starch flour used for staple foods and production process thereof |
| 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 |
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