CN1104207C - Yam juice beverage and its preparing process - Google Patents
Yam juice beverage and its preparing process Download PDFInfo
- Publication number
- CN1104207C CN1104207C CN 99122071 CN99122071A CN1104207C CN 1104207 C CN1104207 C CN 1104207C CN 99122071 CN99122071 CN 99122071 CN 99122071 A CN99122071 A CN 99122071A CN 1104207 C CN1104207 C CN 1104207C
- Authority
- CN
- China
- Prior art keywords
- yam
- weight
- stabilizing agent
- juice beverage
- chinese yam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a yam dew beverage and a preparing method thereof. The yam dew beverage comprises 5 to 30 wt% of yam, 0 to 10 wt% of auxiliary material, 3 to 15 wt% of sweetener, 0 to 0.3 wt% of sour agent, 0.01 to 3 wt% of stabilizing agent, 0.001 to 5 wt% of aging-resistant enzyme and 43.7 to 91 wt% of aqueous solution. The present invention provides the yam beverage with the advantages of pure color, delicious taste, small damage to nutrition ingredients, velvety mouth feeling, steady quality and palateful natural taste.
Description
The present invention relates to beverage and preparation technology thereof, specifically belong to drink that includes the Chinese yam raw material and preparation method thereof.
Chinese yam claims Chinese yam, sweet potato, jade to prolong again, has very high nutritive value and medical value, and is very popular.Its flavor is sweet flat, multiple nutrients compositions such as interior starch-containing, saponin, mucilaginous substance, choline, glycoprotein, free amino acid, mannosan, vitamin C.This genus food has certain pharmacologically active because of it contains effective constituent, is always praised highly by the traditional Chinese medical science, Chinese medicine scholar, and ancients go into decoction with it, calls that it is invigorated the spleen and benefited qi, heat extraction, the normal boiling of the common people among the people, the food of cooking gruel, with invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart.Yet along with the development of society, people's life joint gathers more and more fast, and the mode of original edible Chinese yam can not adapt to people's living needs, and people more and more wish to have a kind of Yam beverage of being convenient to drink to substitute ancient Chinese yam soup.For this reason, many researchers have carried out unremitting effort.Chinese patent CN1086680 discloses a kind of Chinese yam paste, and it is that root with the herbaceous plant Chinese yam is processed into soon and does ripe yam flour, adds an amount of flavor enhancement again, and seasoning matter is prepared from.Though this invention has solved the problem that people can eat fast,, lost original Chinese yam deliciousness, soft and moist mouthfeel and do not approved by people because it does the Chinese yam after ripe efflorescence.A kind of " development of Yam beverage " method is also disclosed in " the pesticide herd product exploitation " 95 (8) 7.Its main one-tenth is bright Chinese yam, sucrose, citric acid, gelatin, carboxymethyl cellulose, essence, Sodium Benzoate.Its technical process is to select materials-clean-rossing-water of cutting into slices-dry-grind-add-boil-allocate-tinning-sterilization-finished product.This method does not still have to solve the problem that guarantees that the Chinese yam delicate flavour is not destroyed, and when oven dry, temperature is too high, and the Partial Protein of Chinese yam promptly can sex change, and made beverage color is gloomy, and sediment is arranged, thereby has influenced the flavor and the look of drink.
Purpose of the present invention just provides a kind of raw juice of Chinese yam original flavor of pressing close to, but suitability for industrialized production again, and nutrition is renderd a service and is not subtracted and be suitable for the Chinese yam juice drink that people conveniently drink.Another object of the present invention just provides a kind of method of producing this beverage.
The object of the present invention is achieved like this, by percent by weight, choose the Chinese yam of 5-30% weight, in the cow's milk of 0-10% weight, milk powder, albumen powder, fruit juice, corn flour, heart of a lotus seed benevolence, mulberry fruit, the date any one or combination arbitrarily, the sweetener of 3-15% weight, the acid of 0-0.3% weight, the stabilizing agent of 0.01-3% weight, the amylase of 0.001-5% weight or protease, the aqueous solution of 43.7-91% weight; It can make via following method: Chinese yam making beating is handled, add other raw material after, homogeneous, sterilization.According to the different consumer groups, can select to add and subtract and the plain food that constitutes complementation of nutritive yam.As cow's milk, bean powder, milk powder, Hu Luosu, protein hydrolysate, fruit juice, matrimony vine, corn, heart of a lotus seed benevolence, mulberry fruit, Gorgon fruit, honey, wild jujube, date, and a small amount of trace element or the like.Be optimal selection wherein, can form good nutrient complementation like this with cow's milk, albumen powder, fruit juice, corn flour, heart of a lotus seed benevolence, mulberry fruit, date.Described food can select one to add, and also can choose its compound wantonly, can form the beverage series based on Chinese yam thus.
Sweetener of the present invention can be selected sucrose for use, also can select albumen sugar for use, but sugar content is unsuitable too high, otherwise can influence original local flavor that Chinese yam reveals.
Acid of the present invention can be malic acid, citric acid, lactic acid, lactic acid bacteria, and different acids can be prepared into differently flavoured Chinese yam and reveal.The present invention also can be with acid, to make the drink of pure Chinese yam flavor.
Stabilizing agent of the present invention, in solution, play suspending and thickening power, it can guarantee drink good stable and soft and moist property, stabilizing agent can be selected agar for use, converted starch, xanthans, sodium alginate, carragheen, glycerin monostearate, tween, sapn, the polyglycereol monostearate, single all have stabilization with one or any combination, but with mucilaginous substance and polysaccharide macromolecular compound (as agar, sodium alginate) used as stabilizers is best, can make like this that the characteristic of itself and Chinese yam is soft better to be one, further strengthen the peculiar flavour that Chinese yam reveals, other preferably gummy family macromolecule compound is as Arabic gum, xanthans is a stabilizing agent.Stabilizing agent is selected glycerin monostearate and the sodium alginate mixture with 1: 1 weight proportion for use, and the 0.1-2% that presses the finished product gross weight adds, and can obtain more stable effect.
The present invention selects amylase or protease for use, and its effect is to prevent that Chinese yam starch is aging, the starch granules cohesion, guarantees the delicious mouthfeel of yam drink.Better effects if when its consumption accounts for the 0.01-2% of finished product total amount.
Concrete preparation method of the present invention is:
In preparation finished product 1000kg
A. selected Chinese yam is under the color-protecting function of different vitamin c solution of 0.25-0.5% in concentration, removes the peel, cuts into slices, takes by weighing yam slice 5-30Kg;
B. at normal pressure, under 100 ℃ of conditions, precooked 0.5-1.5 minute (time of precooking can not be long, otherwise the original flavor of prepared yam pulp is difficult to keep, and the time is too short, and then the browning phenomenon of Chinese yam can not get suppressing);
C. the back making beating of precooking is handled, and its slurries are under 60-70 ℃ temperature, and till the amylase of adding 0.001-5% weight or protease to Iod R color obviously shoaled, the consumption of amylase or protease was preferred with 0.01-2%.This step is poly-can to prevent that returning of Chinese yam starch from giving birth to and cohesion, guaranteed slurries outstanding molten, stablize.
D. whether add any one or arbitrarily combination in cow's milk, milk powder, albumen powder, fruit juice, corn flour, heart of a lotus seed benevolence, mulberry fruit, the date according to the actual requirements, add as need, its total amount should not surpass 10%, too much influence the pure of Chinese yam taste to avoid consumption.
E. it is an amount of to add the aqueous solution, roughly grinds, finish grindes with colloid mill.
F. the sweetener that adds 3-15%, the stabilizing agent of 0.01-3%, the consumption of stabilizing agent are preferred with 0.1-2%, and as making sour, available acid is transferred PH3-4, and adding the aqueous solution to total amount is 100%, promptly to 1000kg, at 20-40MPa/cm
2Homogeneous, the degassing are handled under the pressure, and slurries carry out can behind UHTS, seal sterilization treatment.
Colour protecting liquid in this method also can be selected vitamin C for use, but inexpensive and more preferably with different vitamin C.
Beneficial effect of the present invention has been to provide that a kind of color and luster is pure, delicious in taste, nutrition is destroyed less, mouthfeel is soft and moist, stay in grade, have the Chinese yam of strong genuineness to make things convenient for drink.
One of innovative point of the present invention is the choose reasonable of beverage ingredient, but the phenomenon that has overcome yam pulp sedimentation, separation, do not blended has also been avoided simultaneously because the bad sign that particle aggregation, mouthfeel are puckery, color and luster is gloomy that the age of starch of Chinese yam own causes.
Two of innovative point of the present invention is preparation technology's parameter selection, has guaranteed the good performance of each component effect of beverage, for realizing that the object of the invention provides assurance.
Below be specific embodiments of the invention
Embodiment 1
The preparation total amount is the Yam juice beverage of 1000kg
Selected high-quality Chinese yam, clean, under the color-protecting function of different vitamin C liquid 0.25%, peeling, section, get the 50kg yam slices and under 100 ℃, normal pressure, precooked one minute, add 17kg amylase down at 60-68 ℃ and carry out Iod R, obviously shoal to the Iod R color, add the water of 150kg amount and the milk powder of 10kg, roughly grind with colloid mill, correct grinding is in levigate slurries, the syrup 30kg after the filtration is dissolved in adding, add agar 10kg and add the nearly 1000kg of the aqueous solution, transfer pH value 3-4, add water to total amount with citric acid 2kg, after stirring, at 20-40MPa/cm
2Carry out homogeneous under the pressure, after the degassing, the gained slurries carry out hot filling behind UHTS, seal, and are incubated sterilization 20-30 minute down at 95-100 ℃, are cooled to normal temperature, are finished product through the insulation passed examination.
Embodiment 2
The preparation total amount is the Yam juice beverage of 1000kg
Selected high-quality Chinese yam is cleaned, and removes the peel, cuts into slices, takes by weighing section 300kg in 0.5% different vitamin C colour protecting liquid, precooked 0.5 minute for 100 ℃, add 30kg protease when slurries are cooled to 60-70 ℃, add water 300kg, roughly grind, finish grind, add the multitudinous sugar of 150kg, xanthans 20kg adds the nearly 1000kg of the aqueous solution, transfer pH value 3-4 with edible dlactic acid, after adding water to total amount, after stirring, at 20-40MPa/cm
2Homogeneous is handled under the pressure, and back preamble section is with embodiment 1.
Embodiment 3
The preparation total amount is the Yam juice beverage of 1000kg
Selected high-quality Chinese yam, clean, peeling in 0.25% vitamin C colour protecting liquid, section, take by weighing section 200kg, precooked 1.5 minutes at 100 ℃, when being cooled to 60-70 ℃, slurries add amylase 1kg, after carrying out Iod R, the water of 2 times of amounts of adding and 20kg corn flour, 10kg albumen powder, the syrup 100kg after filtration is dissolved in the back adding is roughly ground, finish grinded to the 5kg jujube powder in rubber mill, add 2kg glycerin monostearate, 2kg sodium alginate, add the aqueous solution to total amount to 1000kg, after stirring, at 20-40MPa/cm
2Under the pressure, carry out the homogeneous degassing and handle, the gained slurries carry out hot filling through being heated under 90 ℃, seal, at 120-121 ℃ of following sterilization 15-20 minute.
Remove the foregoing description also, the present invention can exemplify out more embodiment according to prescription and process conditions, is that 12%PH is that nutrient content and the mouthfeel effect of 3-4 is best with the soluble solid of finished product wherein.
Claims (6)
1. Yam juice beverage is characterized in that the raw material of making this beverage comprises:
The peeling Chinese yam of 5-30% weight, the cow's milk of 0-10% weight, milk powder, albumen powder, fruit juice,
In corn flour, heart of a lotus seed benevolence, mulberry fruit, the date any one or combination arbitrarily,
The sweetener of 3-15% weight, the acid of 0-0.3% weight,
The stabilizing agent of 0.01-3% weight, 0.001-5% be at the amylase or the protease of weight,
The aqueous solution of 43.7-91% weight; It can make via following method: Chinese yam making beating is handled, add other raw material after, homogeneous, sterilization.
2. Yam juice beverage according to claim 1 is characterized in that said stabilizing agent is mucilaginous substance or polysaccharide macromolecular compound.
3. Yam juice beverage according to claim 1 is characterized in that said stabilizing agent is gummy family macromolecule compound.
4. Yam juice beverage according to claim 1, the consumption that it is characterized in that said amylase or protease is 0.01-2%.
5. Yam juice beverage according to claim 1 is characterized in that said stabilizing agent is the mixture of glycerin monostearate and sodium alginate, and its weight proportion is 1: 1, and its consumption is the 0.1-2% of finished product gross weight.
6. method for preparing the described Yam juice beverage of claim 1,, it is characterized in that:
A. in Chinese yam peeling, slicing processes, protect the look processing with the different vitamin C liquid of 0.25-0.5%;
B. section back takes by weighing yam slice by the proportioning in the claim 1, under normal pressure, 100 ℃ of conditions, precooks 0.5-1.5 minute, and making beating is handled;
C. the gained slurries are pressed amylase or protease that the finished product gross weight adds 0.001-5% weight under 60--70 ℃ temperature;
D. add any one or combination arbitrarily in the cow's milk, milk powder, albumen powder, fruit juice, corn flour, heart of a lotus seed benevolence, mulberry fruit, date of 0-10%, adding water roughly grinds in right amount, finish grindes, the sweetener that adds 3-15%, the stabilizing agent of 0.01-3%, the acid of 0-0.3%, adding water to total amount is 100%;
E.20-40MPa/cm
2Homogeneous, the degassing under the pressure, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99122071 CN1104207C (en) | 1999-10-27 | 1999-10-27 | Yam juice beverage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99122071 CN1104207C (en) | 1999-10-27 | 1999-10-27 | Yam juice beverage and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1293926A CN1293926A (en) | 2001-05-09 |
| CN1104207C true CN1104207C (en) | 2003-04-02 |
Family
ID=5282279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99122071 Expired - Fee Related CN1104207C (en) | 1999-10-27 | 1999-10-27 | Yam juice beverage and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1104207C (en) |
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100384347C (en) * | 2006-04-24 | 2008-04-30 | 陈庆新 | Food mother material and its making method |
| CN101283792B (en) * | 2008-04-28 | 2012-01-25 | 天津科技大学 | Preparation method of functionality yam enzymolysis liquid |
| CN101849672B (en) * | 2009-04-03 | 2013-12-04 | 河南省淼雨饮品有限公司 | Chinese yam-Chinese date juice drink |
| CN101991155B (en) * | 2010-08-16 | 2012-06-27 | 深圳市荣格保健品有限公司 | Common yam rhizome dew beverage and production method thereof |
| CN102178299A (en) * | 2011-04-19 | 2011-09-14 | 陈主义 | Chinese yam nutritional essence and preparation method thereof |
| CN103005598B (en) * | 2013-01-15 | 2014-10-29 | 贾明跃 | Plant beverage and preparation method thereof |
| CN103535428A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Dehydrated Chinese yam slice and preparation method thereof |
| CN103783163B (en) * | 2014-01-02 | 2016-05-11 | 陆开云 | A kind of tomato lotus rhizome beauty treatment juice |
| CN103783419A (en) * | 2014-01-02 | 2014-05-14 | 陆开云 | Canned peach gum-purple sweet potato sweet soup |
| CN103783379A (en) * | 2014-01-02 | 2014-05-14 | 陆开云 | Gruel with yam and ribs |
| CN103783378A (en) * | 2014-01-02 | 2014-05-14 | 陆开云 | Gleditsia sinensis-white fungus-lotus seed porridge |
| CN103783165B (en) * | 2014-01-06 | 2016-05-11 | 陆开云 | A kind of heart of a lotus seed benevolence flower beans cherry juice |
| CN105054191B (en) * | 2015-08-12 | 2017-11-21 | 福建农林大学 | A kind of purple Yam beverage and preparation method thereof |
| CN105495205A (en) * | 2015-12-11 | 2016-04-20 | 天津北洋百川生物技术有限公司 | Preparation method of Chinese yam beverage |
| CN105982131A (en) * | 2016-01-06 | 2016-10-05 | 王龙云 | Yin-nourishing and blood-tonifying nut protein beverage and preparing method thereof |
| CN105982134A (en) * | 2016-01-06 | 2016-10-05 | 王龙云 | Face-nourishing lipid-lowering wheat-aroma millet sprout protein drink and preparation method thereof |
| CN105724995B (en) * | 2016-04-13 | 2019-01-18 | 四川大学 | Clarify the preparation method of Yam beverage |
| CN106234864A (en) * | 2016-07-21 | 2016-12-21 | 江苏食品药品职业技术学院 | A kind of Rhizoma dioscoreae compound beverage |
| CN106418046A (en) * | 2016-09-30 | 2017-02-22 | 东兴妙姝农业产业有限公司 | Chinese yam beverage |
| CN106418044A (en) * | 2016-09-30 | 2017-02-22 | 东兴妙姝农业产业有限公司 | Chinese yam beverage |
| CN106418047A (en) * | 2016-09-30 | 2017-02-22 | 东兴妙姝农业产业有限公司 | Chinese yam and dark green tea drink |
| CN106923122A (en) * | 2017-03-21 | 2017-07-07 | 淮北师范大学 | A kind of beverage with antioxidation function and preparation method |
| CN109221851A (en) * | 2018-09-28 | 2019-01-18 | 百色学院 | A kind of Chinese yam jujube composite fermented beverage and preparation method thereof |
| CA3115483A1 (en) * | 2018-10-04 | 2020-04-09 | India Globalization Capital, Inc. | Method and composition for relieving fatigue and restoring energy |
| CN112715794A (en) * | 2020-12-31 | 2021-04-30 | 河北农业大学 | Processing method of Chinese yam and corn beverage |
-
1999
- 1999-10-27 CN CN 99122071 patent/CN1104207C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1293926A (en) | 2001-05-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1104207C (en) | Yam juice beverage and its preparing process | |
| CN108850177B (en) | Flavored milk pudding dessert and preparation method thereof | |
| CN103168850A (en) | Miracle fruit lactic acid bacteria health-care beverage for regulating blood sugar level | |
| CN101331967A (en) | Blackfungus beverage and preparation method thereof | |
| CN107751390A (en) | A kind of low sugar chick-pea soymilk preparation method | |
| CN101700130A (en) | Asparagus and soybean compound drink | |
| CN101889710B (en) | Method for preparing mashed purple sweet potato solid beverage | |
| WO2023046148A1 (en) | Colorful hawthorn polyphenol low-sugar soft candy and preparation method therefor | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| JP2013034457A (en) | Method of producing rice starch syrup, jam using the rice starch syrup, and method of producing the jam | |
| KR20170026307A (en) | Manufacturing process for rice syrup by using ginseng, Platycodon grandiflorum or Codonopsis lanceolata | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN112823654A (en) | Wolfberry composite beverage and preparation method thereof | |
| CN104824319A (en) | Sugar-free preserved citrus grandis peel with cantaloupe flavor and preparation technology thereof | |
| KR20110008793A (en) | Method of manufacturing korean hot pepper paste using watermelon | |
| CN111066937B (en) | Low-sugar preserved lemon and processing technology | |
| KR102010794B1 (en) | Sugarless sweet pumpkin sikhye and its manufacturing method | |
| CN104082410B (en) | A kind of downy grape collagen polypeptide Ca Yoghourt | |
| KR20140071149A (en) | Composition for Ginseng Jelly without Sugar and Manufacturing Method Thereof | |
| CN113142495A (en) | Preparation method of functional compound mixing powder | |
| KR100816466B1 (en) | Method for manufacturing pumpkin sauce containg rhynchosia nulubilis by soakedin vinegar and a product by the same | |
| CN105011279A (en) | Sand pear juice beverage and preparation method thereof | |
| CN106689841A (en) | Sweet potato-and-candied date-stuffed Zongzi and preparation method thereof | |
| CN104824646A (en) | Sugar-free citrus grandis peel preserved fruit capable of enriching yin and nourishing kidney and preparation process thereof | |
| CN104824317A (en) | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| BB1A | Publication of application | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20030402 Termination date: 20111027 |