CN108124748A - A kind of processing method of the compound potato slurry beverage of sprout vegetable juice - Google Patents
A kind of processing method of the compound potato slurry beverage of sprout vegetable juice Download PDFInfo
- Publication number
- CN108124748A CN108124748A CN201711293376.6A CN201711293376A CN108124748A CN 108124748 A CN108124748 A CN 108124748A CN 201711293376 A CN201711293376 A CN 201711293376A CN 108124748 A CN108124748 A CN 108124748A
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- CN
- China
- Prior art keywords
- vegetable juice
- sprout vegetable
- potato slurry
- sprout
- processing
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- 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
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
A kind of processing method of the compound potato slurry beverage of sprout vegetable juice, the cultivation including shoot vegetable, the preparation of sprout vegetable juice, the processing of potato slurry and the processing of the compound potato slurry beverage of sprout vegetable juice；The processing of the compound potato slurry beverage of sprout vegetable juice includes allotment, degassing, homogeneous, ultra high temperature short time sterilization and sterile filling.The present invention cultivates the seeds such as peanut, black soya bean, pea, mung bean, buckwheat into sprout vegetable, and prepares sprout vegetable juice；Slurry is made, and sprout vegetable juice and tuber and tuberous rooted vegetables slurry are re-dubbed beverage by component design in tuber and tuberous rooted vegetables；Beverage products are drunk conveniently, and long before shelf, full of nutrition, balanced, mouthfeel is excellent, unique flavor, meets the market demands such as nutritional meal replacement, health care.
Description
Technical field
The invention belongs to technical field of functional food, and in particular to a kind of processing of the compound potato slurry beverage of sprout vegetable juice
Method.
Background technology
Sprout vegetable abbreviation shoot vegetable or bean sprout refer to utilize crop seed or other nutrient reservoirs official（Such as rhizome, branch
Item etc.）, grown under dark or illumination condition can be edible sprout, gemmule, tender shoots, young stem or children slightly.Shoot vegetable is with children
Tender tissue food, quality is tender, and mouthfeel is excellent, and unique flavor, nutritive value is high, deep to be favored by consumers in general.Peanut sprout,
Black soya bean seedling, pea seedlings, mung bean sprouts, buckwheat seedling etc. are good sprout vegetables.
Peanut sprout is a kind of food with both diet and nutrition generated after peanut is sprouted, is also long-lived bud.It is not only able to eat it raw,
And nutrition is also very rich.The energy of peanut sprout, protein and crude fat content are occupied first of various vegetables, and rich in dimension life
The various amino acid and trace element of the minerals such as element, potassium, calcium, iron, zinc and needed by human body are known as " papaw bud ".Research
It was found that the Resveratrol content of peanut sprout is 5 times higher than peanut, it is suitable with high-quality wine content.Resveratrol, which has, inhibits cancer
The effects that cell, reducing blood lipid, prevention and cure of cardiovascular disease, anti-aging, health value is high.
The seedling of black soya bean seedling, that is, black soya bean, containing abundant protein and carbohydrate, rich in iron, calcium, phosphorus, carrotene
And the various bioactivators such as studies on black soybean pigment, isoflavones, slightly cool in nature is sweet in flavor, there is diuresis of blood circulation promoting, clearing heat for detumescence, nourishing liver and improving eyesight
The effect of, clean taste is tender and crisp, is favored by people.
Pea seedlings is called " asparagus ", " butterfly dish ", and taste faint scent is full of nutrition.Contain carrot in every 100 grams of pea seedlings
Element 1.58 milligrams, sulphur zinc element 0.15 milligram, 0.19 milligram of riboflavin, 53 milligrams of ascorbic acid, 15.60 milligrams of calcium, 82 milligrams of phosphorus,
7.50 milligrams of iron, 4.90 milligrams of protein.The amino acid content of especially pea seedlings is very high, than common vegetable, such as Chinese cabbage, oil
Dish, tomato, green pepper etc. are higher by several times to ten several times.
Mung bean sprouts is a kind of common sprout vegetable, the tender shoots sent out after the seed for legume mung bean is soaking.It is green
For beans in germination process, partially protein can be decomposed into a variety of essential amino acids, while can be enriched with vitamin C, per 100g
Fresh bean sprouts 30-40mg containing vitamin C, therefore, the nutritive value of mung bean sprouts is greatly improved compared with mung bean.Mung bean sprouts also has very high
Medical value, China's traditional Chinese medical science thinks that mung bean sprouts is cool in nature sweet in flavor, can not only hot summer weather, qualcomm meridian, all poison of solution clearly, moreover it is possible to kidney tonifying, profit
Urine, detumescence, nourishing and strengthening Yin and Yang adjust the five internal organs, U.S. skin, dampness removing heat, moreover it is possible to reducing blood lipid and softening blood vessel.
Buckwheat seedling is the seedling using Germination of Buckwheat Seed generation.Buckwheat（It is often referred to " sweet cherry roots "）, contain abundant carbon
Hydrate, protein, unrighted acid, B family vitamin, content of mineral substances are higher, and nutritive value is very high.Buckwheat seed
During rudiment, the anti-nutritional factors such as phytic acid, tannic acid can be significantly reduced, improve the nutritive value of buckwheat.Meanwhile buckwheat seedling
Be otherwise known as rutin bitter buckwheat seedling, and abundant rutin is contained in cauline leaf.Rutin has expansion and strengthens the function of blood vessel, to hypertension
And angiocardiopathy has good preventive effect.
Tuber and tuberous rooted vegetables, refer to can be edible the fleshy root tuber of hypertrophy, stem tuber a kind of vegetables, as potato,
Chinese yam, taro etc..Dietary fiber, vitamin, the content of mineral substances of tuber and tuberous rooted vegetables enrich, and protein quality is good, and containing compared with
More starch, the characteristics of having both vegetables and grain.
Tuber and tuberous rooted vegetables content of starch is high, reaches the 10%~25% of weight in wet base so that its processing characteristics is different from other vegetables.
At present, tuber and tuberous rooted vegetables are mostly frying, baking, dewatering and freshness retaining based on eating raw, in terms of processing or make full powder, starch etc., will
Tuber and tuberous rooted vegetables are processed into the product of beverage and technology seldom sees report.
Invention content
Present invention aims at provide a kind of processing method of the compound potato slurry beverage of sprout vegetable juice.
To achieve the above object, technical solution provided by the invention is：A kind of compound potato slurry beverage of sprout vegetable juice
Processing method, the cultivation including shoot vegetable, the preparation of sprout vegetable juice, the processing of potato slurry and the compound potato slurry of sprout vegetable juice
The processing of beverage；
The cultivation of the shoot vegetable includes：The seed of peanut, black soya bean, pea, mung bean and buckwheat is mixed after mixing
Then seed is soaked in 5-6h in 20-25 DEG C of water, next increase water temperature and be extremely more than 25 DEG C and less than or equal to 30 DEG C, leaching
Steep 5-6h；Then the mixing seed after immersion is eluriated totally, vernalization culture then is carried out to mixing seed in dark surrounds
45 ~ 52h, next round the clock under light environment, temperature is 22 ~ 25 DEG C, and relative humidity is 57 ~ 63%, and 70 ~ 74h of culture is obtained naturally
To the shoot vegetable of mixing seed；
The preparation of the sprout vegetable juice includes：Simultaneously moisture control is cleaned up after shoot vegetable harvesting, is fitted into food grade plastic bag,
It is sealed in vacuum degree is 0.09~0.10MPa environment, super-pressure then is carried out to the shoot vegetable of vacuum plastic bag packaging
Processing；Next the shoot vegetable Jing Guo ultra high pressure treatment is squeezed the juice to obtain sprout vegetable juice；
The processing of the potato slurry includes：Taro, Chinese yam and potato after cleaning is put into saturated vapor environment and is carried out
Taro, Chinese yam and the potato that boiling is cured；The taro, Chinese yam and potato that cure and mix are put into a twin-screw to squeeze
The tuber and tuberous rooted vegetables material being gelatinized is squeezed in press, colloid mill processing next is carried out to tuber and tuberous rooted vegetables material,
The fineness of tuber and tuberous rooted vegetables material is made to be less than or equal to 25 μm；Finally to the tuber and tuberous rooted vegetables material after colloid mill is processed into
Row ball milling is processed, and the fineness of material is made to be less than or equal to 0.5 μm, obtains potato slurry；
The processing of the compound potato slurry beverage of sprout vegetable juice includes the following steps：
The first step：Allotment
The composition of raw materials of the compound potato slurry beverage of sprout vegetable juice includes the raw material of following masses ratio：
Sprout vegetable juice 18 ~ 22%；
Potato slurry 17 ~ 19%；
Fructose syrup 2 ~ 4%；
White granulated sugar 2 ~ 5%；
Sodium carboxymethylcellulose 0.03 ~ 0.07%；
Xanthans 0.02 ~ 0.03%；
Guar gum 0.02 ~ 0.03%；
Citric acid 0.04 ~ 0.06%；
Sodium citrate 0.02 ~ 0.03%；
Malic acid 0.05 ~ 0.15%；
Lactic acid 0.05 ~ 0.15%；
Salt 0.05 ~ 0.15%；
Surplus is purified water；
Concocting method includes：Purified water is added in a stainless cylinder of steel with agitating paddle, it is 77 ~ 83 to heat and keep water temperature
DEG C, 18 ~ 22min of stirring in purified water then is added raw materials into according to the composition of raw materials, the rotating speed of agitating paddle is 80 ~ 130r/
min；
Second step：Degassing
The deployed material of the first step is put into degassing process 5-8 seconds in the degasser that vacuum degree is 0.05~0.08MPa；
Third walks：Homogeneous
Material after deaerating to second step carries out twice homogenization processing；The pressure of first time homogeneous is 23 ~ 27 MPa, and second
The pressure of matter is 38 ~ 42 Mpa；
4th step：Ultra high temperature short time sterilization
The material after homogeneous is walked to third and carries out ultra high temperature short time sterilization；
5th step：Sterile filling
Material after 4th step ultra high temperature short time sterilization is cooled to 25 DEG C under gnotobasis, then using sterile filling mode
Complete filling, the compound potato slurry beverage of obtained sprout vegetable juice.
Preferably technical solution is：Mass ratio between the peanut, black soya bean, pea, mung bean, buckwheat is 3:3:2:1:1.
Preferably technical solution is：In vernalization incubation, the thickness for mixing seed is 2-3cm, and environmental condition is：Temperature
Degree condition be 25-28 DEG C, relative humidity be 67 ~ 73%, every 6 hours with 25~28 DEG C of warm water pour leaching mixing seed it is primary.
Preferably technical solution is：In ultra high pressure treatment, using water as pressure matchmaker, using 450MPa ultra high pressure treatments, pressurize
Time 10min；Temperature condition during ultra high pressure treatment is 20 ~ 30 DEG C, shoot vegetable since harvesting to ultra high pressure treatment,
It is completed in 120min.
Preferably technical solution is：Described squeeze the juice is carried out using type juice extractor, the Pressing Number of the belt press
It it is 12-14 grades, squeezing intensity is 1.0-1.1Mpa, squeezes the juice and is carried out under the conditions of 20 ~ 30 DEG C.
Preferably technical solution is：In twin (double) screw extruder extrusion operation, temperature of charge is 85 ~ 95 DEG C, crushing strength
For 24 ~ 26Mpa；In colloid mill process, temperature of charge is 80 ~ 90 DEG C, and the rotating speed of colloid mill is 3000r/min；It is described
Ball milling processing is 80 ~ 90 DEG C using stainless steel planetary ball mill, temperature of charge, and the rotating speed of stainless steel planetary ball mill is
750r/min process times are 5-10min.
Preferably technical solution is：Mass ratio between the taro, Chinese yam and potato three is 8：1：1.
Preferably technical solution is：The condition of ultra high temperature short time sterilization keeps the temperature 12 seconds for 130 DEG C.
Preferably technical solution is：It is filling to use separated packaging material or high-barrier plastic bag containing aluminium foil with packing container
Package material, during using high-barrier plastic package material, oxygen transmission rate is less than or equal to 0.0025g/m3·d。
Preferably technical solution is：The pressure of the saturated vapor is 0.6 ~ 0.9Mpa.
Since above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
The present invention cultivates the seeds such as peanut, black soya bean, pea, mung bean, buckwheat into sprout vegetable, and prepares sprout vegetable juice；It will
Slurry is made in tuber and tuberous rooted vegetables, and sprout vegetable juice and tuber and tuberous rooted vegetables slurry are re-dubbed beverage by component design；Beverage products are drunk
Convenient, long before shelf, full of nutrition, balanced, mouthfeel is excellent, unique flavor, meets the market demands such as nutritional meal replacement, health care.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book understands other advantages and effect of the present invention easily.
Embodiment 1：A kind of processing method of the compound potato slurry beverage of sprout vegetable juice
The method of the present invention includes four steps：
First step：Shoot vegetable is cultivated.
By the seeds such as peanut, black soya bean, pea, mung bean, buckwheat, mixing, germination is trained sprout vegetable.
Choose full grains, lovely luster, the peanut of no disease and pests harm, black soya bean, pea, mung bean, buckwheat seed, by peanut,
Black soya bean, pea, mung bean, buckwheat seed press 3:3:2:1:1 ratio is uniformly mixed.
By mixed seed, in 20 DEG C of water, 6h is impregnated；Then raising water temperature impregnates 5h to 30 DEG C.
It is taken out after seed after immersion is eluriated 2 times, is placed in vernalization in stainless steel or vinyl disc of the flat shallow mouth with mesh
Cultivate 48h.In vernalization culture, Kernel thickness 2cm, environment keeps dark, 25 DEG C of temperature, relative humidity 70%, every 6 hours use
It is primary that 26 DEG C of warm water pour leaching.
After vernalization culture, adjustment environment is nature illumination round the clock, and temperature is 22 DEG C, and relative humidity 60% continues to cultivate
72h obtains the shoot vegetable of mixing seed.
Second program：Shoot vegetable harvests and processing.
Shoot vegetable is harvested, is cleaned up, moisture control is fitted into food grade plastic bag, is 0.10MPa in vacuum degree
It is sealed in environment.The shoot vegetable of vacuum plastic bag packaging, at a temperature of 25 DEG C, using water as pressure matchmaker, at 450MPa super-pressure
Reason, dwell time 10min.Since shoot vegetable should be completed harvest to ultra high pressure treatment in 120min.
At a temperature of 25 DEG C, sprout vegetable juice is press-filtered out using type juice extractor for shoot vegetable after ultra high pressure treatment.Described
Belt press Pressing Number is 14 grades, and squeezing intensity is 1.1Mpa.
Sprout vegetable juice should produce in 30min for subsequent beverage processing；Otherwise, must in the closed preservation of 0-4 DEG C of temperature,
Storage life must not exceed 168d.
Third program：Potato vegetable paste is processed.
Choose good fresh, maturity, the taro without insect pest, Chinese yam, potato, cleaning peeling.By after cleaning taro,
Chinese yam, potato are put into time in saturated vapor environment, boiling 30min.
Taro, Chinese yam, potato after cooking aging is pressed 8:1:1 mass ratio mixing.Mixed 3 kinds of potatos class vegetable
Dish is processed by " starch physical modification " and slurry is made, and specifically includes three steps.
The first step, twin-screw extruder.
Curing and mixed tuber and tuberous rooted vegetables material are squeezed by twin (double) screw extruder so that taro, Chinese yam, Ma Ling
The starch of potato is fully gelatinized, and texture is uniform.In twin-screw extruder operation, temperature of charge is 95 DEG C, crushing strength 26MPa.
Second step, colloid mill processing
By the tuber and tuberous rooted vegetables material after twin-screw extruder, colloid mill processing is carried out.In colloid mill processing, temperature of charge is
80 DEG C, rotating speed 3000r/min, processing fineness is 25 μm.
Third walks, ball milling processing.
By the tuber and tuberous rooted vegetables material after colloid mill is processed, ball milling processing is carried out.In ball milling processing, temperature of charge is
85 DEG C, equipment is stainless steel planetary ball mill, and rotating speed 750r/min, process time 8min, processing fineness is 0.5 μm.
4th program：Sprout vegetable juice, potato slurry compounding and beverage processing.
The program includes the operating procedures such as allotment, degassing, homogeneous, UHT sterilizations, sterile filling.
（1）Allotment
It is calculated with mass percent concentration, sprout vegetable juice compounding potato slurry drink formula includes：Seedling bean sprout juice 20%, potato slurry
Body 18%, fructose syrup 3%, white granulated sugar 3%, CMC0.05%, xanthans 0.025%, guar gum 0.025%, citric acid 0.05%, lemon
Sour sodium 0.025%, malic acid 0.01%, lactic acid 0.01%, salt 0.01%；Remaining is purified water.
Blending equipment is the stainless cylinder of steel with axis and agitating paddle.Purified water is added in stainless cylinder of steel, heats and protects
Water holding temperature is 80 DEG C.Above-mentioned material is added in purified water in mass ratio, blender rotating speed is 100r/min, stirs 20min.
（2）Degassing
Deployed material is put into degassing process in the degasser that vacuum degree is 0.06MPa, the time is 5-8 seconds.
（3）Homogeneous
Material after degassing is handled by twice homogenization.The pressure of first time homogeneous is 25MPa, and the pressure of second of homogeneous is 42MPa.
（4）UHT is sterilized
Material after homogeneous is sterilized using UHT, and UHT sterilization conditions are 130 DEG C of heat preservation 12s.
（5）Sterile filling
Material after UHT is sterilized is cooled to 25 DEG C under gnotobasis in 10min, completed using sterile filling mode it is filling,
It is produced into beverage product.The Packaging Bottle of beverage（Bag, packet）Using the separated packaging material containing aluminium foil or high-barrier plastic package material.
Beverage is as using high-barrier plastic package material, and oxygen resistance should be good, oxygen transmission rate（OTR）0.0025g/m should be less than3·d。
Embodiment 2：A kind of processing method of the compound potato slurry beverage of sprout vegetable juice
A kind of processing method of the compound potato slurry beverage of sprout vegetable juice, the cultivation including shoot vegetable, the preparation of sprout vegetable juice, potato
The processing of taro slurry and the processing of the compound potato slurry beverage of sprout vegetable juice；
The cultivation of the shoot vegetable includes：The seed of peanut, black soya bean, pea, mung bean and buckwheat is mixed after mixing
Then seed is soaked in 5 h in 25 DEG C of water, next increase water temperature to 26 DEG C, impregnate 5.2h；It then will be mixed after immersion
It closes seed to eluriate totally, vernalization culture 52h then is carried out to mixing seed in dark surrounds, next in illumination round the clock naturally
Under environment, temperature is 25 DEG C, and relative humidity is 57 %, and culture 70h obtains the shoot vegetable of mixing seed；
The preparation of the sprout vegetable juice includes：Simultaneously moisture control is cleaned up after shoot vegetable harvesting, is fitted into food grade plastic bag,
It is sealed in vacuum degree is 0.09 MPa environment, ultra high pressure treatment then is carried out to the shoot vegetable of vacuum plastic bag packaging；
Next the shoot vegetable Jing Guo ultra high pressure treatment is squeezed the juice to obtain sprout vegetable juice；
The processing of the potato slurry includes：Taro, Chinese yam and potato after cleaning is put into saturated vapor environment and is carried out
Taro, Chinese yam and the potato that boiling is cured；The taro, Chinese yam and potato that cure and mix are put into a twin-screw to squeeze
The tuber and tuberous rooted vegetables material being gelatinized is squeezed in press, colloid mill processing next is carried out to tuber and tuberous rooted vegetables material,
The fineness of tuber and tuberous rooted vegetables material is made to be less than or equal to 25 μm；Finally to the tuber and tuberous rooted vegetables material after colloid mill is processed into
Row ball milling is processed, and the fineness of material is made to be less than or equal to 0.5 μm, obtains potato slurry；
The processing of the compound potato slurry beverage of sprout vegetable juice includes the following steps：
The first step：Allotment
The composition of raw materials of the compound potato slurry beverage of sprout vegetable juice includes the raw material of following masses ratio：
Sprout vegetable juice 22%；
Potato slurry 19%；
Fructose syrup 4%；
White granulated sugar 5%；
Sodium carboxymethylcellulose 0.07%；
Xanthans 0.03%；
Guar gum 0.03%；
Citric acid 0.06%；
Sodium citrate 0.03%；
Malic acid 0.15%；
Lactic acid 0.15%；
Salt 0.15%；
Surplus is purified water；Add up to 100%.
Concocting method includes：Purified water is added in a stainless cylinder of steel with agitating paddle, it is 83 to heat and keep water temperature
DEG C, it is then added raw materials into according to the composition of raw materials and 22min is stirred in purified water, the rotating speed of agitating paddle is 130r/min；
Second step：Degassing
The deployed material of the first step is put into degassing process 8 seconds in the degasser that vacuum degree is 0.08MPa；
Third walks：Homogeneous
Material after deaerating to second step carries out twice homogenization processing；The pressure of first time homogeneous be 27 MPa, second of homogeneous
Pressure be 38 Mpa；
4th step：Ultra high temperature short time sterilization
The material after homogeneous is walked to third and carries out ultra high temperature short time sterilization；
5th step：Sterile filling
Material after 4th step ultra high temperature short time sterilization is cooled to 25 DEG C under gnotobasis, then using sterile filling mode
Complete filling, the compound potato slurry beverage of obtained sprout vegetable juice.
Preferred embodiment is：Mass ratio between the peanut, black soya bean, pea, mung bean, buckwheat is 3:3.1:2:
1:1。
Preferred embodiment is：In vernalization incubation, the thickness for mixing seed is 2 cm, and environmental condition is：Temperature
Degree condition be 25 DEG C, relative humidity be 67 %, every 6 hours with 25 DEG C of warm water pour leaching mixing seed it is primary.
Preferred embodiment is：In ultra high pressure treatment, using water as pressure matchmaker, using 450MPa ultra high pressure treatments, pressurize
Time 10min；Temperature condition during ultra high pressure treatment is 20 DEG C, and since shoot vegetable harvest to ultra high pressure treatment, in 120min
Interior completion.
Preferred embodiment is：Described squeeze the juice is carried out using type juice extractor, the Pressing Number of the belt press
It it is 14 grades, squeezing intensity is 1.1Mpa, squeezes the juice and is carried out under the conditions of 20 DEG C.
Preferred embodiment is：In twin (double) screw extruder extrusion operation, temperature of charge is 85 DEG C, and crushing strength is
24Mpa；In colloid mill process, temperature of charge is 80 DEG C, and the rotating speed of colloid mill is 3000r/min；The ball milling processing
Using stainless steel planetary ball mill, temperature of charge is 80 DEG C, and the rotating speed of stainless steel planetary ball mill is processed for 750r/min
Time is 5 min.
Preferred embodiment is：Mass ratio between the taro, Chinese yam and potato three is 8.3：1：1.
Preferred embodiment is：The condition of ultra high temperature short time sterilization keeps the temperature 12 seconds for 130 DEG C.
Preferred embodiment is：It is filling to use separated packaging material or high-barrier plastic bag containing aluminium foil with packing container
Package material, during using high-barrier plastic package material, oxygen transmission rate 0.0025g/m3·d。
Preferred embodiment is：The pressure of the saturated vapor is 0.6 Mpa.
Embodiment 3：A kind of processing method of the compound potato slurry beverage of sprout vegetable juice
A kind of processing method of the compound potato slurry beverage of sprout vegetable juice, the cultivation including shoot vegetable, the preparation of sprout vegetable juice, potato
The processing of taro slurry and the processing of the compound potato slurry beverage of sprout vegetable juice；
The cultivation of the shoot vegetable includes：The seed of peanut, black soya bean, pea, mung bean and buckwheat is mixed after mixing
Then seed is soaked in 5h in 20 DEG C of water, next increase water temperature to 28 DEG C, impregnate 6h；Then by the mixing seed after immersion
Grain is eluriated clean, then carries out 45 h of vernalization culture to mixing seed in dark surrounds, next in illumination ring round the clock naturally
Under border, temperature is 22 DEG C, relative humidity 57%, and culture 70h obtains the shoot vegetable of mixing seed；
The preparation of the sprout vegetable juice includes：Simultaneously moisture control is cleaned up after shoot vegetable harvesting, is fitted into food grade plastic bag,
It is sealed in vacuum degree is 0.09 MPa environment, ultra high pressure treatment then is carried out to the shoot vegetable of vacuum plastic bag packaging；
Next the shoot vegetable Jing Guo ultra high pressure treatment is squeezed the juice to obtain sprout vegetable juice；
The processing of the potato slurry includes：Taro, Chinese yam and potato after cleaning is put into saturated vapor environment and is carried out
Taro, Chinese yam and the potato that boiling is cured；The taro, Chinese yam and potato that cure and mix are put into a twin-screw to squeeze
The tuber and tuberous rooted vegetables material being gelatinized is squeezed in press, colloid mill processing next is carried out to tuber and tuberous rooted vegetables material,
The fineness of tuber and tuberous rooted vegetables material is made to be less than or equal to 25 μm；Finally to the tuber and tuberous rooted vegetables material after colloid mill is processed into
Row ball milling is processed, and the fineness of material is made to be less than or equal to 0.5 μm, obtains potato slurry；
The processing of the compound potato slurry beverage of sprout vegetable juice includes the following steps：
The first step：Allotment
The composition of raw materials of the compound potato slurry beverage of sprout vegetable juice includes the raw material of following masses ratio：
Sprout vegetable juice 18%；
Potato slurry 17%；
Fructose syrup 2%；
White granulated sugar 2%；
Sodium carboxymethylcellulose 0.03%；
Xanthans 0.02%；
Guar gum 0.02%；
Citric acid 0.04%；
Sodium citrate 0.02%；
Malic acid 0.05%；
Lactic acid 0.05%；
Salt 0.05%；
Surplus is purified water；Add up to 100%.
Concocting method includes：Purified water is added in a stainless cylinder of steel with agitating paddle, it is 77 to heat and keep water temperature
DEG C, it is then added raw materials into according to the composition of raw materials and 18min is stirred in purified water, the rotating speed of agitating paddle is 80r/min；
Second step：Degassing
The deployed material of the first step is put into degassing process 5 seconds in the degasser that vacuum degree is 0.05MPa；
Third walks：Homogeneous
Material after deaerating to second step carries out twice homogenization processing；The pressure of first time homogeneous is 23MPa, second homogeneous
Pressure is 38Mpa；
4th step：Ultra high temperature short time sterilization
The material after homogeneous is walked to third and carries out ultra high temperature short time sterilization；
5th step：Sterile filling
Material after 4th step ultra high temperature short time sterilization is cooled to 25 DEG C under gnotobasis, then using sterile filling mode
Complete filling, the compound potato slurry beverage of obtained sprout vegetable juice.
Preferred embodiment is：Mass ratio between the peanut, black soya bean, pea, mung bean, buckwheat is 3:3:2.2:
1:1。
Preferred embodiment is：In vernalization incubation, the thickness for mixing seed is 2 cm, and environmental condition is：Temperature
Degree condition be 25 DEG C, relative humidity be 67 %, every 6 hours with 25 DEG C of warm water pour leaching mixing seed it is primary.
Preferred embodiment is：In ultra high pressure treatment, using water as pressure matchmaker, using 450MPa ultra high pressure treatments, pressurize
Time 10min；Temperature condition during ultra high pressure treatment is 20 DEG C, and since shoot vegetable harvest to ultra high pressure treatment, in 120min
Interior completion.
Preferred embodiment is：Described squeeze the juice is carried out using type juice extractor, the Pressing Number of the belt press
It it is 12 grades, squeezing intensity is 1.0Mpa, squeezes the juice and is carried out under the conditions of 20 DEG C.
Preferred embodiment is：In twin (double) screw extruder extrusion operation, temperature of charge is 85 DEG C, and crushing strength is
24Mpa；In colloid mill process, temperature of charge is 80 DEG C, and the rotating speed of colloid mill is 3000r/min；The ball milling processing
Using stainless steel planetary ball mill, temperature of charge is 80 DEG C, and the rotating speed of stainless steel planetary ball mill is processed for 750r/min
Time is 5min.
Preferred embodiment is：Mass ratio between the taro, Chinese yam and potato three is 8.5：1：1.
Preferred embodiment is：The condition of ultra high temperature short time sterilization keeps the temperature 12 seconds for 130 DEG C.
Preferred embodiment is：It is filling to use separated packaging material or high-barrier plastic bag containing aluminium foil with packing container
Package material, during using high-barrier plastic package material, oxygen transmission rate 0.0023g/m3·d。
Preferred embodiment is：The pressure of the saturated vapor is 0.6Mpa.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete without departing from disclosed spirit and institute under technological thought such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
1. a kind of processing method of the compound potato slurry beverage of sprout vegetable juice, it is characterised in that：Cultivation, sprout including shoot vegetable
The preparation of vegetable juice, the processing of potato slurry and the processing of the compound potato slurry beverage of sprout vegetable juice；
The cultivation of the shoot vegetable includes：The seed of peanut, black soya bean, pea, mung bean and buckwheat is mixed after mixing
Then seed is soaked in 5-6h in 20-25 DEG C of water, next increase water temperature and be extremely more than 25 DEG C and less than or equal to 30 DEG C, leaching
Steep 5-6h；Then the mixing seed after immersion is eluriated totally, vernalization culture then is carried out to mixing seed in dark surrounds
45 ~ 52h, next round the clock under light environment, temperature is 22 ~ 25 DEG C, and relative humidity is 57 ~ 63%, and 70 ~ 74h of culture is obtained naturally
To the shoot vegetable of mixing seed；
The preparation of the sprout vegetable juice includes：Simultaneously moisture control is cleaned up after shoot vegetable harvesting, is fitted into food grade plastic bag,
It is sealed in vacuum degree is 0.09~0.10MPa environment, super-pressure then is carried out to the shoot vegetable of vacuum plastic bag packaging
Processing；Next the shoot vegetable Jing Guo ultra high pressure treatment is squeezed the juice to obtain sprout vegetable juice；
The processing of the potato slurry includes：Taro, Chinese yam and potato after cleaning is put into saturated vapor environment and is carried out
Taro, Chinese yam and the potato that boiling is cured；The taro, Chinese yam and potato that cure and mix are put into a twin-screw to squeeze
The tuber and tuberous rooted vegetables material being gelatinized is squeezed in press, colloid mill processing next is carried out to tuber and tuberous rooted vegetables material,
The fineness of tuber and tuberous rooted vegetables material is made to be less than or equal to 25 μm；Finally to the tuber and tuberous rooted vegetables material after colloid mill is processed into
Row ball milling is processed, and the fineness of material is made to be less than or equal to 0.5 μm, obtains potato slurry；
The processing of the compound potato slurry beverage of sprout vegetable juice includes the following steps：
The first step：Allotment
The composition of raw materials of the compound potato slurry beverage of sprout vegetable juice includes the raw material of following masses ratio：
Sprout vegetable juice 18 ~ 22%；
Potato slurry 17 ~ 19%；
Fructose syrup 2 ~ 4%；
White granulated sugar 2 ~ 5%；
Sodium carboxymethylcellulose 0.03 ~ 0.07%；
Xanthans 0.02 ~ 0.03%；
Guar gum 0.02 ~ 0.03%；
Citric acid 0.04 ~ 0.06%；
Sodium citrate 0.02 ~ 0.03%；
Malic acid 0.05 ~ 0.15%；
Lactic acid 0.05 ~ 0.15%；
Salt 0.05 ~ 0.15%；
Surplus is purified water；
Concocting method includes：Purified water is added in a stainless cylinder of steel with agitating paddle, it is 77 ~ 83 to heat and keep water temperature
DEG C, 18 ~ 22min of stirring in purified water then is added raw materials into according to the composition of raw materials, the rotating speed of agitating paddle is 80 ~ 130r/
min；
Second step：Degassing
The deployed material of the first step is put into degassing process 5-8 seconds in the degasser that vacuum degree is 0.05~0.08MPa；
Third walks：Homogeneous
Material after deaerating to second step carries out twice homogenization processing；The pressure of first time homogeneous is 23 ~ 27 MPa, and second
The pressure of matter is 38 ~ 42 Mpa；
4th step：Ultra high temperature short time sterilization
The material after homogeneous is walked to third and carries out ultra high temperature short time sterilization；
5th step：Sterile filling
Material after 4th step ultra high temperature short time sterilization is cooled to 25 DEG C under gnotobasis, then using sterile filling mode
Complete filling, the compound potato slurry beverage of obtained sprout vegetable juice.
2. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：The flower
Mass ratio between life, black soya bean, pea, mung bean, buckwheat is 3:3:2:1:1.
3. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：In vernalization
In incubation, the thickness for mixing seed is 2-3cm, and environmental condition is：Temperature condition is 25-28 DEG C, relative humidity for 67 ~
73%, every 6 hours with 25~28 DEG C of warm water pour leaching mixing seed it is primary.
4. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：In superelevation
During pressure processing, using water as pressure matchmaker, using 450MPa ultra high pressure treatments, dwell time 10min；Temperature condition during ultra high pressure treatment
It it is 20 ~ 30 DEG C, since shoot vegetable completed harvest to ultra high pressure treatment in 120min.
5. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：The squeezing
Juice is carried out using type juice extractor, and the Pressing Number of the belt press is 12-14 grades, and squeezing intensity is 1.0-1.1Mpa,
It squeezes the juice and is carried out under the conditions of 20 ~ 30 DEG C.
6. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：In double spiral shells
In bar extruder extrusion operation, temperature of charge is 85 ~ 95 DEG C, and crushing strength is 24 ~ 26Mpa；In colloid mill process, object
Material temperature degree is 80 ~ 90 DEG C, and the rotating speed of colloid mill is 3000r/min；The ball milling processing is using stainless steel planetary ball mill, object
Material temperature degree is 80 ~ 90 DEG C, and it is 5-10min that the rotating speed of stainless steel planetary ball mill, which is 750r/min process times,.
7. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：The taro
Mass ratio between head, Chinese yam and potato three is 8：1：1.
8. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：Superhigh temperature
The condition of instantaneous sterilizing keeps the temperature 12 seconds for 130 DEG C.
9. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：Filling use
Packing container uses separated packaging material or high-barrier plastic package material containing aluminium foil, using high-barrier plastic package material
When, oxygen transmission rate is less than or equal to 0.0025g/m3·d。
10. the processing method of the compound potato slurry beverage of sprout vegetable juice according to claim 1, it is characterised in that：It is described
The pressure of saturated vapor is 0.6 ~ 0.9Mpa.
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| CN109259050A (en) * | 2018-09-17 | 2019-01-25 | 合肥工业大学 | A kind of fine potato slurry and preparation method thereof |
| CN110122711A (en) * | 2019-06-12 | 2019-08-16 | 沈阳农业大学 | A kind of functional compound fruit vegetable drink and preparation method thereof containing antioxidant |
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Application publication date: 20180608 |