CN108201041A - A kind of preparation method of purple sweet potato fruity clear-juice beverage - Google Patents
A kind of preparation method of purple sweet potato fruity clear-juice beverage Download PDFInfo
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- CN108201041A CN108201041A CN201810089177.1A CN201810089177A CN108201041A CN 108201041 A CN108201041 A CN 108201041A CN 201810089177 A CN201810089177 A CN 201810089177A CN 108201041 A CN108201041 A CN 108201041A
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- sweet potato
- purple sweet
- fruity
- clear
- juice beverage
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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
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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
- A23L2/72—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
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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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of purple sweet potato fruity clear-juice beverage, include the following steps：1) it is placed 57 months, 10 15 degree after purple sweet potato picking；2) fruits and vegetables are added；3) ratio of solid material and water is 1.5 2.5：1,110 120 DEG C of vapor (steam) temperature, 58 minutes time；4) it is beaten, material is cooled to 75 85 DEG C later, adds in alpha amylase；5) feed liquid is cooled to 40 50 DEG C, adjusts pH value to 4.8 5.2, adds in pectase and maltogenic amylase, press filtration juice.6) 95 98 DEG C of boiling enzyme-removal temperature, 2 5min of time；7) after being cooled to room temperature, disk centrifugal, refined filtration are carried out successively, and tubular type centrifugation concentrates, 8) ultra high temperature short time sterilization.Purple sweet potato produced by the present invention is in good taste, and straight drink is convenient.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of purple sweet potato fruity clear-juice beverage.
Background technology
Purple sweet potato is called black potato, and potato meat is in purple to darkviolet.Its rich in protein, starch, pectin, cellulose, amino acid,
Vitamin and several mineral materials, while also it is rich in selenium element and anthocyanidin.Purple sweet potato is respectively provided with certain guarantor from stem apex tender leaf to potato wedge
Health-care function is current food nuisanceless, in green and organic foods.It is suitable as health food.
CN200910067576.9 discloses the tea beverage using purple sweet potato leaf and blueberry leaf as primary raw material, by purple sweet potato leaf 10-
50th, blueberry leaf 10-50 parts by weight, and purple sweet potato flower, purple sweet potato stem, blueberry flower and pure natural raw material cordyceps militaris fruit body etc. are former
Material, by finishing, rubbing, the processing steps such as drying and refine.The invention raw material is purple sweet potato leaf.
CN201310255499.6 discloses a kind of purple sweet potato herbal tea able to promote appetite and digestion, is by the raw material system of following weight parts
Into：Purple sweet potato 18-20, wheat bran 25-30, watermelon peel 5-6, red bayberry 2-3, Rhizoma Atractylodis Macrocephalae 1-2, hawthorn 2-3, dried orange peel 1-2, fructus amomi 2-3, cassia twig
1-2, radix polygonati officinalis 1-2, basyleave 2-3, Poria cocos 1-2, green tea 1-2, corn stigma 1-2, coconut milk 80-90, Mel Jujubae 7-8, jasmine
Flower 1-2；The invention is toasted after purple sweet potato is wrapped up with wheat bran, and to absorb the fragrance of wheat bran, ripe purple sweet potato is digested again, makes its nutrition
Ingredient is fully dissolved into herbal tea；Watermelon peel, red bayberry are digested, its nutritional ingredient is made to be more easy to dissolve in herbal tea；Herbal tea obtained
It is unique flavor, clean taste, full of nutrition.The invention needs to prepare more ingredient.
CN201510715163.2 discloses a kind of eye-candy tea of adlay purple sweet potato health care and preparation method thereof, by following parts by weight
Raw material be made：150-170 parts of adlay, 14-15 parts of purple sweet potato, 9-11 parts of black pine, 7-9 parts of sunflower seed, 5-8 parts of apricot, kelp 10-
12 parts, 11-14 parts of cod-liver oil, 8-10 parts of clover, 9-12 parts of steamed bone meal, 7-9 parts of clam meat, 6-8 parts of sheep liver, 3-5 parts of butterflybush flower,
2-6 parts of garlic, 2-4 parts of Semen Cuscutae, 5-7 parts of fiddlehead, 1-2 parts of green pepper juice, 1-3 parts of selfheal, 6-9 parts of cranberry juice, shepherdspurse inflorescence
7-9 parts, 13-15 parts of honey, 14-17 parts of auxiliary agent.The invention needs to prepare more ingredient.
CN201510014668.6 discloses a kind of purple sweet potato instant milk tea powder, by following raw materials group
Into：30-40 parts of purple sweet potato powder, 10-15 parts of instant tea powder, 25-35 parts of vegetable fat powder, 3-5 parts of xylosic alcohol powder, 5-10 parts of honey powder are red
3-5 parts of date powder, 2-4 parts of wolfberry fruit powder, 3-5 parts of kudzu-vine root powder, 10-30 parts of function powder, 10-15 parts of white granulated sugar.The product of the invention is
Instant powder.
CN201710816688.4 discloses a kind of breakfast purple sweet potato milk tea, is made of following raw material：Purple sweet potato, red bean, milk,
Oligoisomaltose, lactic acid bacteria, konjaku flour, soybean protein, tremella polysaccharides, lysozyme.The invention product form is milk tea.
Invention content
It is a primary object of the present invention to provide a kind of preparation method of purple sweet potato fruity clear-juice beverage.
The present invention solve its technical problem used technical solution be：
A kind of preparation method of purple sweet potato fruity clear-juice beverage, includes the following steps：
1) it is placed after purple sweet potato picking 5-7 months, described is placed as under the conditions of 10-15 degree；Preferably 11-13 degree；
2) fruits and vegetables are added, additive amount accounts for 70-80% for purple sweet potato in mass ratio, and fruits and vegetables account for 20-30%；
3) ratio of solid material and water is 1.5-2.5：1,110-120 DEG C of vapor (steam) temperature, time 5-8 minute；
4) it is beaten, material is cooled to 75-85 DEG C later, adds in 500,000 active unit alpha-amylase 0.1-0.3%, and heat preservation is stirred
Mix processing 50-70min；
5) feed liquid is cooled to 40-50 DEG C, adjusts pH value to 4.8-5.2, adds in 250,000 active unit pectase 0.1-
0.2%th, 200,000 active unit maltogenic amylase 0.3-0.5%, insulated and stirred processing 100-150min, press filtration juice；
6) 95-98 DEG C of boiling enzyme-removal temperature, time 2-5min；
7) after being cooled to room temperature, disk centrifugal, refined filtration are carried out successively, tubular type centrifugation concentrates, the disk centrifugal flow,
4000-8000 revs/min of rotating speed；The refined filtration is 1u refined filtration films；14000-20000 revs/min of tubular type centrifugal rotational speed；It is concentrated into
Solid content is mass ratio 12-20%；
8) ultra high temperature short time sterilization.
In the present invention, the type of fruits and vegetables preferably includes at least one of strawberry, blueberry, yellow peach, mango, carrot.
In one embodiment, in step 7), 5000-7000 revs/min of the disk centrifugal rotating speed.
In one embodiment, in step 7), 14000-20000 revs/min of tubular type centrifugal rotational speed.
In one embodiment, it in step 7), concentrates and is concentrated for VO, until solid content 15-18%.
In one embodiment, in step 7), solid content is concentrated into as mass ratio 15-18%.
In one embodiment, in step 7), 123-125 DEG C of temperature, time 5-7 second.
Advantages of the present invention is as follows：
1st, it is placed in step 1), under purple sweet potato 10-15 degree 5-7 months, the starch in purple sweet potato is sufficiently converted into sugar, and does not have
Corruption, quality is best at this time.
2nd, 75-85 DEG C of step 4) adds in 500,000 active unit alpha-amylase 0.1-0.3%, insulated and stirred processing 50-
70min；Step 5) feed liquid is cooled to 40-50 DEG C, adjusts pH value to 4.8-5.2, adds in 250,000 active unit pectase 0.1-
0.2%th, 200,000 active unit maltogenic amylase 0.3-0.5%, first with alpha-amylase by the straight chain and amylopectin in purple sweet potato
It is degraded to glucose, maltose, maltotriose and α-limit dextrin；The pectic substance in potato meat is decomposed with pectase again；Maltose
The main function of amylase is to inhibit age of starch；The ingredients such as the starch in purple sweet potato fully further are switched to sugar and are fully divided
Solve pectic substance.
3rd, in step 7), disk centrifugal is carried out successively, refined filtration, tubular type centrifugation combination operation, disk centrifugal separator treating capacity is big,
Can automatic discharge, be suitble to big volume low-concentration suspension carry out settlement treatment；The effect category of refined filtration (micro porous filtration) herein
It is filtered in security personnel, the particle of 1 micron of diameter or more is intercepted；The rotating speed of tubular type separation is high, and separation is thorough, but operate,
Clean relatively complicated, so it is placed in last clarifying treatment, can reach clear purpose can also reduce cleaning frequency
Rate.
4th, the fruity purple sweet potato juice of present invention gained, straight drink is convenient, and natural fruity is dense, contains anthocyanidin, nutrient health, nothing
Preservative is added, safety can carry out filling, room temperature transport, preservation with forms such as vial, pop can, Tetra Pak, PET bottles
With sale, the shelf-life was up to 12 months.
Specific embodiment
Embodiment 1
1. being placed 6 months after purple sweet potato picking, the starch allowed in purple sweet potato converts saccharogenesis as possible；Temperature is 11-13 degree.Cleaning,
Peeling adds in fruit, and additive amount accounts for 75% for purple sweet potato, and fruit accounts for 25%；The fruit is red heart dragon fruit,
2. the ratio of material and water is 2：1,110 DEG C of vapor (steam) temperature, 5 minutes time；
3. material is cooled to 80 DEG C after mashing, the processing of 0.1% alpha-amylase (500,000 active unit) insulated and stirred is added in
60min；
4. feed liquid is cooled to 45 DEG C, pH value is adjusted to 5.0, adds in 0.1% pectase (250,000 active unit), 0.4% wheat
Bud saccharogenic amylase (200,000 active unit) insulated and stirred handles 120min, press filtration juice；
5. 95 DEG C of boiling enzyme-removal temperature, time 3min；It is cooled to room temperature
6. disk centrifugal (flow 0.8T/h, 6000 revs/min of rotating speed) is carried out, refined filtration (1u refined filtrations film), tubular type centrifugation (stream
Measure 1T/h, 16000 revs/min of rotating speed), VO is concentrated (to solid content 15%), 123-125 DEG C of UHT sterilization temperatures, 6 seconds time.
7th, it is filling.
Fruity purple sweet potato juice obtained, limpid, mouthfeel is good.
Embodiment 2
1. being placed 5 months after purple sweet potato picking, the starch allowed in purple sweet potato converts saccharogenesis as possible；Temperature is 11-13 degree.Cleaning,
Peeling adds in fruit, and additive amount accounts for 80% for purple sweet potato, and fruit accounts for 20%；The fruit is blueberry,
2. the ratio of material and water is 1.5：1,110 DEG C of vapor (steam) temperature, 5 minutes time；
3. material is cooled to 80 DEG C after mashing, the processing of 0.1% alpha-amylase (500,000 active unit) insulated and stirred is added in
60min；
4. feed liquid is cooled to 50 DEG C, pH value is adjusted to 5.0, adds in 0.1% pectase (250,000 active unit), 0.4% wheat
Bud saccharogenic amylase (200,000 active unit) insulated and stirred handles 120min, press filtration juice；
5. 95 DEG C of boiling enzyme-removal temperature, time 3min；It is cooled to room temperature
6. disk centrifugal (flow 0.8T/h, 6000 revs/min of rotating speed) is carried out, refined filtration (1u refined filtrations film), tubular type centrifugation (stream
Measure 1T/h, 16000 revs/min of rotating speed), VO is concentrated (to solid content 15%), 123-125 DEG C of UHT sterilization temperatures, 6 seconds time.
7th, it is filling.
Fruity purple sweet potato juice obtained, limpid, mouthfeel is good.
Embodiment 3
1. being placed 7 months after purple sweet potato picking, the starch allowed in purple sweet potato converts saccharogenesis as possible；Temperature is 11-13 degree.Cleaning,
Peeling adds in fruit, and additive amount accounts for 70% for purple sweet potato, and fruit accounts for 30%；The fruit is strawberry,
2. the ratio of material and water is 2.5：1,110 DEG C of vapor (steam) temperature, 5 minutes time；
3. material is cooled to 80 DEG C after mashing, the processing of 0.1% alpha-amylase (500,000 active unit) insulated and stirred is added in
60min；
4. feed liquid is cooled to 40 DEG C, pH value is adjusted to 5.0, adds in 0.1% pectase (250,000 active unit), 0.4% wheat
Bud saccharogenic amylase (200,000 active unit) insulated and stirred handles 120min, press filtration juice；
5. 95 DEG C of boiling enzyme-removal temperature, time 3min；It is cooled to room temperature
6. disk centrifugal (flow 0.8T/h, 6000 revs/min of rotating speed) is carried out, refined filtration (1u refined filtrations film), tubular type centrifugation (stream
Measure 1T/h, 16000 revs/min of rotating speed), it concentrates (solid content 15%), 123-125 DEG C of UHT sterilization temperatures, 6 seconds time.
7th, it is filling.
Fruity purple sweet potato juice obtained, limpid, mouthfeel is good.
Claims (8)
1. a kind of preparation method of purple sweet potato fruity clear-juice beverage, includes the following steps：
1) 5-7 months are placed after purple sweet potato picking, 10-15 degree；
2) fruits and vegetables are added, additive amount accounts for 70-80% for purple sweet potato in mass ratio, and fruits and vegetables account for 20-30%；
3) ratio of solid material and water is 1.5-2.5：1,110-120 DEG C of vapor (steam) temperature, time 5-8 minute；
4) it is beaten, material is cooled to 75-85 DEG C later, adds in 500,000 active unit alpha-amylase 0.1-0.3%, at insulated and stirred
Manage 50-70min；
5) feed liquid is cooled to 40-50 DEG C, adjusts pH value to 4.8-5.2, adds in 250,000 active unit pectase 0.1-0.2%, 20
Ten thousand active unit maltogenic amylase 0.3-0.5%, insulated and stirred processing 100-150min, press filtration juice；
6) 95-98 DEG C of boiling enzyme-removal temperature, time 2-5min；
7) after being cooled to room temperature, disk centrifugal, refined filtration, tubular type centrifugation, concentration, the disk centrifugal flow, rotating speed are carried out successively
4000-8000 revs/min；The refined filtration is 1u refined filtration films；14000-20000 revs/min of tubular type centrifugal rotational speed；It is concentrated into solid
Object content is mass ratio 12-20%；
8) ultra high temperature short time sterilization.
2. a kind of preparation method of purple sweet potato fruity clear-juice beverage according to claim 1, it is characterised in that：In step 1),
Described is placed as 11-13 degree.
3. a kind of preparation method of purple sweet potato fruity clear-juice beverage according to claim 1, it is characterised in that：In step 2),
The type of fruits and vegetables includes at least one of strawberry, blueberry, yellow peach, mango, carrot.
4. a kind of preparation method of purple sweet potato fruity clear-juice beverage according to claim 1, it is characterised in that：In step 7),
5000-7000 revs/min of the disk centrifugal rotating speed.
5. a kind of preparation method of purple sweet potato fruity clear-juice beverage according to claim 1, it is characterised in that：In step 7),
14000-20000 revs/min of tubular type centrifugal rotational speed.
6. a kind of preparation method of purple sweet potato fruity clear-juice beverage according to claim 1, it is characterised in that：In step 7),
It concentrates and is concentrated for VO.
7. a kind of preparation method of purple sweet potato fruity clear-juice beverage according to claim 1 or 6, it is characterised in that：Step 7)
In, solid content is concentrated into as mass ratio 15-18%.
8. a kind of purple sweet potato fruity clear-juice beverage according to claim 1, it is characterised in that：In step 8), temperature 123-125
DEG C, time 5-7 second.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868849A (en) * | 2022-06-08 | 2022-08-09 | 浙江工业大学 | Method for preparing Chinese yam beverage by stepwise enzymolysis |
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