CN112189774B - Potato cloudy beverage and preparation method thereof - Google Patents

Potato cloudy beverage and preparation method thereof Download PDF

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CN112189774B
CN112189774B CN202011107637.2A CN202011107637A CN112189774B CN 112189774 B CN112189774 B CN 112189774B CN 202011107637 A CN202011107637 A CN 202011107637A CN 112189774 B CN112189774 B CN 112189774B
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potato
fresh
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CN112189774A (en
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韩育梅
杨杨
包小兰
王绍帆
索慧敏
牛潇潇
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Inner Mongolia Agricultural University
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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Abstract

The invention provides a potato turbid beverage and a preparation method thereof, wherein the potato turbid beverage is prepared from mashed potatoes, water, sucrose, citric acid, red date powder essence, xanthan gum, sodium carboxymethyl cellulose and carrageenan; mashed potato is prepared from diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, sodium chloride and color-protected fresh potato slice. The preparation method comprises the steps of pre-boiling fresh potato slices, adding diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium chloride, extruding to prepare mud, pasteurizing to obtain potato mud, adding water, sucrose, citric acid and red date powder essence, finely grinding with a colloid mill until the viscosity is 449cp to obtain potato suspension, adding xanthan gum, sodium carboxymethylcellulose and carrageenan for homogenization, canning, degassing and sterilizing to obtain the turbid potato beverage. The potato turbid beverage prepared by the invention has uniform, uniform and stable color, good fluidity, proper sweetness and sourness, thick fragrance and coordinated color and fragrance.

Description

Potato cloudy beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of potato beverages, and particularly relates to a potato turbid beverage and a preparation method thereof.
Background
Potatoes are the fourth largest food crop worldwide next to rice, corn and wheat, and are also important commercial crops for both vegetable and industrial materials. Potato tubers are rich and comprehensive in nutrition, are indispensable food materials in daily life, and are honored as 'second bread' and 'underground apples' in the food field by various countries. The potato staple food strategy implemented in China is a great measure for ensuring the food safety and comprehensive nutrition in China. The potato deep processing is a key link of the main grain strategy promotion, the sensory and nutritional quality is developed as a diversified potato main food product which consumers are willing to accept, the processing technology is innovated, the main food path of the potato product is expanded, the consumption capability can be improved, and the bottleneck of potato main grain is broken.
At present, potato purees produced in China are mainly divided into two types: one is prepared by adding water into potato whole powder. The quality guarantee period of the potato whole powder can reach 2 years, the integrity of cells is basically maintained in the processing process, the properties can be recovered after rehydration, the flavor and the sand taste of the potato paste are achieved, but the deterioration of the texture and the flavor and the damage and loss of partial nutrient components can be caused when the potato whole powder is subjected to the procedures of drying, rehydration and the like. The other is potato wet mud prepared by using fresh potatoes through the processes of cleaning, peeling, slicing, color protection, steaming, mud making, sterilization and the like. The fresh mashed potatoes almost retain all nutrition of the potatoes, and are novel food integrating nutrition and delicacy. Potato purees are generally stored in two ways: one is to make into canned products, because of processes such as sterilization, sealing, etc., has prolonged the shelf life of the potato wet mud to a certain extent, but will make original flavor and mouthfeel of the potato mud influenced by sterilization process at the same time; the other is to store by freezing, so that the taste and flavor of the potato paste can be well maintained, and although complete cold chain storage and transportation are basically formed in all large and medium cities in China and quick-frozen foods are more and more favored by people nowadays, the high cost still makes the broad potato paste manufacturers and sellers prohibitive.
In recent years, the types of beverages on the global scale have been diversified, the market share of turbid beverages has been increased year by year, and new market trends have been introduced in place of clear beverages. The muddy potato beverage is prepared uniformly after potato is mashed, and is used as a staple food and balanced nutrition product, and almost no formed product is produced due to various factors such as easy browning, precipitation, poor flavor and taste and the like in the processing process.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the potato turbid beverage and the preparation method thereof, and the potato turbid beverage prepared by the method is milky yellow, uniform and stable in color, good in fluidity, proper in sweetness and sourness, thick in flavor, coordinated in color, smell and taste and easy to accept.
In order to solve the technical problems, the invention adopts the following technical scheme: a potato turbid beverage is prepared from the following raw materials in parts by weight: 12.5 to 75 parts of potato paste, 12.5 to 75 parts of water, 5 to 7 parts of sucrose, 0.02 to 0.04 part of citric acid, 0.1 to 0.3 part of red date powder essence, 0.14 to 0.18 part of xanthan gum, 0.14 to 0.18 part of sodium carboxymethyl cellulose and 0.2 to 0.22 part of carrageenan; the mass ratio of the mashed potatoes to the water is 1:1;
the mashed potatoes are prepared from the following raw materials in percentage by mass: 0.1 to 0.5 percent of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 percent of monoglyceride, 0.05 to 0.25 percent of sucrose fatty acid ester, 0.3 to 0.7 percent of sodium chloride and the balance of fresh potato slices after color protection; the color fixative used for color protection is a mixture of an equal volume of aqueous solution of citric acid with mass fraction of 0.6% and an aqueous solution of ascorbic acid with mass fraction of 0.06%.
Preferably, the material is prepared from the following raw materials in parts by weight: 50 parts of mashed potatoes, 50 parts of water, 6 parts of sucrose, 0.03 part of citric acid, 0.2 part of red date powder essence, 0.16 part of xanthan gum, 0.16 part of sodium carboxymethylcellulose and 0.21 part of carrageenan;
the mashed potatoes are prepared from the following raw materials in percentage by mass: diacetyl tartaric acid monoglyceride 0.22%, monoglyceride 0.39%, sucrose fatty acid ester 0.15%, sodium chloride 0.5%, and the balance being fresh potato slices after color protection.
The invention also provides a method for preparing the potato turbid beverage, which comprises the following steps:
s1, selecting fresh potatoes with good quality, smooth appearance, uniform size and no mechanical injury and little bud eyes, washing with clear water, peeling, washing with clear water, and cutting into fresh potato slices;
s2, putting the fresh potato slices obtained in the step S1 into a color fixative, soaking for 20-30 min, and taking out to obtain color-protected fresh potato slices;
s4, pre-boiling the color-protected fresh potato slices obtained in the S2 at 71-74 ℃ for 20min, washing with clear water, cooling to the center temperature of the fresh potato slices at 20 ℃, steaming at 98 ℃ for 20min, adding diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium chloride, uniformly stirring, extruding to form mud, and pasteurizing at 80 ℃ for 30min to obtain potato mud;
according to the invention, fresh potatoes are selected as raw materials, so that the flavor and nutrition of the potatoes can be better reserved, the freshness and flavor of the potatoes are maintained, and the nutrition loss is prevented;
the color protection effect can be achieved by adding citric acid aqueous solution with the color protection agent mass fraction of 0.6% and ascorbic acid aqueous solution with the color protection agent mass fraction of 0.06% into potato slices; citric acid is an acidic agent with color protecting, browning inhibiting and quality stabilizing effects, because carbonyl group in citric acid can be combined with Cu in polyphenol oxidase 2+ Generating stronger chelation effect, further inhibiting the activity of polyphenol oxidase in the process of preparing potato paste, and reducing the browning rate; ascorbic acid is a strong reducing agent, and the action mechanism of the ascorbic acid is to capture oxygen, reduce the formation of oxides in the process of preparing potato puree and prevent browning;
diacetyl tartaric acid monoglyceride, monoglyceride and sucrose fatty acid ester can play a role in emulsification; the diacetyl tartaric acid monoglyceride can reduce free flowing water in the mashed potatoes, and can act with potato starch to reduce the crystallinity of starch molecules, and simultaneously, a new complex is formed through complexation, so that the water extraction rate of the mashed potatoes is reduced, the mashed potatoes are better in taste and longer in shelf life; the monoglyceride is a lipophilic emulsifier, can reduce the mechanical force effect of potato when being made into potato paste, change the interface effect among water, starch, grease and protein, and play a role in lubrication, thereby affecting the texture characteristics of potato paste; the sucrose fatty acid ester can enter a spiral body structure of potato starch to enable self fat groups to form a complex with the starch, so that the starch performance is improved, aging and water separation are prevented, and the storage period of potato paste is prolonged; the integrity of cell particles in the potato paste can be preserved to the greatest extent through the emulsification of diacetyl tartaric acid monoglyceride, monoglyceride and sucrose fatty acid ester, the taste of the potato is maintained to the greatest extent, and the palatability is ensured;
sodium chloride can inhibit the generation of bad flavor of potato puree by influencing the process of producing aldehydes by lipid oxidation, and the addition of sodium chloride has obvious effect on inhibiting or eliminating the ageing flavor in the potato puree; the freshness of the potatoes can be still maintained after the potato paste is stored at normal temperature after being prepared, so that the generation of ageing taste is prevented, and the taste is influenced;
s5, adding water into the mashed potato obtained in the S4, uniformly mixing, adding sucrose, citric acid and red date powder essence, and finely grinding by a colloid mill until the viscosity is 449cp, thereby obtaining a potato suspension;
according to the invention, when the viscosity of the mashed potatoes is 449cp, the mashed potatoes are finely ground, the effects on the preservation of the flavor of the potatoes and the taste are obvious, if the finely ground particle size is too small, broken cells in the potatoes are more, and a large amount of starch is separated out, so that the viscosity is too large, the flavor is further lost, and if the finely ground particle size is too large, the taste is poor, and the taste is granular when the mashed potatoes are imported;
s6, adding xanthan gum, sodium carboxymethylcellulose and carrageenan into the potato suspension obtained in the step S5, uniformly mixing, and homogenizing in a high-pressure homogenizer with the pressure of 30MPa for 2 times to obtain a preform;
the xanthan gum is composed of high molecular heteropolysaccharide of D-mannose, D-glucose and D-glucuronic acid, a spiral region exists, a thickening and stabilizing mechanism of the xanthan gum enables colloid macromolecules to be dispersed in a liquid phase system through the action of hydrogen bonds and water on one hand, and potato mud particles are wrapped by the spiral region on the other hand, so that the potato mud is prevented from being separated from a water phase; sodium carboxymethyl cellulose is a carboxymethyl derivative of cellulose, is a branching-free chain molecule, is formed by combining D-glucopyranose through beta-1, 4 glycosidic bonds, and improves the stability of the beverage by increasing the viscosity of the system and reducing the fluidity of water; carrageenan is a group or family of sulfated galactans, which can be dissolved in water to form a solution with high viscosity and can generate double-helix chain segments so as to improve the stability of the system;
and S7, canning and degassing the preform obtained in the step S6, steam sterilizing at 105 ℃ for 20min, and naturally cooling to room temperature to obtain the potato turbid beverage.
Preferably, the dry matter content of the fresh potatoes in S1 is 19.5% -22.5%.
Preferably, the thickness of the fresh potato slices in S1 is 9.5mm to 10.5mm.
Preferably, the potato puree in the step S5 is stored and has a shelf life of 180-200 days under the condition of vacuum sealing packaging and room temperature.
Preferably, the particle size of the colloid mill in S5 is 40. Mu.m.
Preferably, the time for 2 homogenization treatments in S6 is 3min.
Compared with the prior art, the invention has the following advantages:
1. according to the preparation method, fresh potatoes are selected as raw materials to prepare the potato turbid beverage, so that nutrient substances in the potatoes can be reserved, the potato turbid beverage can be drunk as a meal replacement, nutrition and energy are provided for human bodies, the flavor and browning of the potatoes are easy to lose in the process of preparing the potato turbid beverage, and in the preparation method, color protection treatment is firstly carried out on potato slices, and the color of the potatoes is maintained in the preparation process; diacetyl tartaric acid monoglyceride, monoglyceride and sucrose fatty acid ester can play a role in emulsification; the diacetyl tartaric acid monoglyceride can reduce free flowing water in the mashed potatoes, and can act with potato starch to reduce the crystallinity of starch molecules, and simultaneously, a new complex is formed through complexation, so that the water extraction rate of the mashed potatoes is reduced, the mashed potatoes are better in taste and longer in shelf life; the monoglyceride reduces the mechanical force action of the potato when being made into mashed potato, changes the interface effect among water, starch, grease and protein, plays a role in lubrication, and thus influences the texture characteristics of mashed potato; the sucrose fatty acid ester can enter a spiral body structure of potato starch to enable self fat groups to form a complex with the starch, so that the starch performance is improved, aging and water separation are prevented, and the storage period of potato paste is prolonged; the integrity of cell particles in the potato paste can be preserved to the greatest extent through the emulsification of diacetyl tartaric acid monoglyceride, monoglyceride and sucrose fatty acid ester, the taste of the potato is maintained to the greatest extent, and the palatability is ensured; sodium chloride can inhibit the generation of bad flavor of potato puree by influencing the process of producing aldehydes by lipid oxidation, and the addition of sodium chloride has obvious effect on inhibiting or eliminating the ageing flavor in the potato puree; the method can ensure that the prepared mashed potatoes can still keep the freshness of the potatoes after being stored at normal temperature, prevent the generation of ageing taste and influence the taste, and the mashed potatoes prepared by the method has longer normal-temperature storage time and lower cost and is beneficial to mass continuous production.
2. In the process of preparing potato suspension from potato puree, particularly attention is paid to the quality control requirement of the potato suspension, when the potato suspension is finely ground by a colloid mill until the viscosity is 449cp, the effect on the preservation of the flavor of the potato and the taste is obvious, if the fine grinding particle size is too small, the starch in the potato can be damaged, the viscosity is too large, the flavor is further lost, if the fine grinding particle size is too large, the taste is poor, the feeling of particles is produced when the fine grinding particle size is too large, and the red date powder essence, the sucrose and the citric acid are blended, so that the potato puree turbid beverage has unique flavor, proper sour and sweet taste and rich and coordinated flavor.
3. The potato turbid beverage prepared by the invention is creamy yellow, uniform and stable in color, good in fluidity, suitable for sour and sweet, thick in flavor, coordinated in color and flavor and easy to accept.
The present invention will be described in further detail with reference to examples.
Detailed Description
Example 1
The potato turbid beverage of the embodiment is prepared from the following raw materials in parts by weight: 50 parts of mashed potatoes, 50 parts of water, 6 parts of sucrose, 0.03 part of citric acid, 0.2 part of red date powder essence, 0.16 part of xanthan gum, 0.16 part of sodium carboxymethylcellulose and 0.21 part of carrageenan;
the mashed potatoes are prepared from the following raw materials in percentage by mass: diacetyl tartaric acid monoglyceride 0.22%, monoglyceride 0.39%, sucrose fatty acid ester 0.15%, sodium chloride 0.5%, the balance being fresh potato slices after color protection; the color fixative used for color protection is a mixture of an equal volume of aqueous solution of citric acid with mass fraction of 0.6% and an aqueous solution of ascorbic acid with mass fraction of 0.06%.
The embodiment also provides a method for preparing the potato turbid beverage, which comprises the following steps:
s1, selecting fresh potatoes with good quality, smooth appearance, uniform size, no mechanical injury and little bud eyes, washing with clear water, peeling, washing with clear water, and cutting into fresh potato slices with the thickness of 10 mm; the dry matter content of the fresh potatoes is 19.5%;
s2, putting the fresh potato slices obtained in the step S1 into a color fixative, soaking for 25min, and taking out to obtain color-protected fresh potato slices;
s4, pre-boiling the color-protected fresh potato slices obtained in the S2 at the temperature of 72 ℃ for 20min, washing with clear water, cooling to the center temperature of the fresh potato slices at 20 ℃, steaming at 98 ℃ for 20min, adding diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium chloride, uniformly stirring, extruding to form mud, and pasteurizing at 80 ℃ for 30min to obtain potato mud;
s5, adding water into the mashed potato obtained in the S4, uniformly mixing, adding sucrose, citric acid and red date powder essence, and finely grinding by a colloid mill with the particle size of 40 mu m until the viscosity is 449cp, thereby obtaining potato suspension; the potato paste is vacuum-sealed and packaged, and the storage shelf life is 200 days under the condition of room temperature;
in the embodiment, when the potato puree is finely ground until the viscosity is 449cp, the centrifugal suspension ratio and the stability coefficient are optimal, the iodine blue value (which indicates the content of free starch and the crushing degree of reaction cells) is not remarkably increased, and under the condition, the potato puree is finely ground, so that cells are not damaged in a large amount, namely, the high stability of the beverage is ensured, and meanwhile, the granular sensation is maintained and the sticky sensation is reduced;
the colloid mill micronizes the potato puree suspended particles and the liquid drops in the beverage, so that the diameter of the potato puree particles is reduced; simultaneously, due to the fact that starch particles in the potato paste are broken under the action of mechanical force and shearing, the viscosity of the system is increased, the sedimentation resistance is increased, and therefore the centrifugal sedimentation rate of the beverage is reduced and the viscosity is increased. The fine grinding particle size has remarkable influence on the stability, the flavor retention and the taste of the potato turbid beverage, if the fine grinding particle size is too small, starch in the potato can be destroyed, so that the viscosity is too large, the flavor is further lost, and if the fine grinding particle size is too large, the taste is poor, and the taste is granular when the potato turbid beverage is eaten; the method has remarkable effects on the preservation of the flavor and the taste of the potatoes, if the grain size of the fine grinding is too small, the starch in the potatoes can be destroyed, so that the viscosity is too large, the flavor is further lost, and if the grain size of the fine grinding is too large, the taste is poor, and the taste is granular when the potato is eaten;
s6, adding xanthan gum, sodium carboxymethylcellulose and carrageenan into the potato suspension obtained in the step S5, uniformly mixing, and homogenizing in a high-pressure homogenizer with the pressure of 30MPa for 2 times to obtain a preform; the time of the 2 times of homogenization treatment is 3min;
and S7, canning and degassing the preform obtained in the step S6, steam sterilizing at 105 ℃ for 20min, and naturally cooling to room temperature to obtain the potato turbid beverage.
Example 2
The potato turbid beverage of the embodiment is prepared from the following raw materials in parts by weight: 12.5 parts of mashed potatoes, 12.5 parts of water, 7 parts of sucrose, 0.02 part of citric acid, 0.3 part of red date powder essence, 0.14 part of xanthan gum, 0.18 part of sodium carboxymethylcellulose and 0.2 part of carrageenan;
the mashed potatoes are prepared from the following raw materials in percentage by mass: diacetyl tartaric acid monoglyceride 0.5%, monoglyceride 0.1%, sucrose fatty acid ester 0.05%, sodium chloride 0.3%, the balance being fresh potato slices after color protection; the color fixative used for color protection is a mixture of an equal volume of aqueous solution of citric acid with mass fraction of 0.6% and an aqueous solution of ascorbic acid with mass fraction of 0.06%.
The embodiment also provides a method for preparing the potato turbid beverage, which comprises the following steps:
s1, selecting fresh potatoes with good quality, smooth appearance, uniform size, no mechanical injury and little bud eyes, washing with clear water, peeling, washing with clear water, and cutting into fresh potato slices with the thickness of 9.5 mm; the dry matter content of the fresh potatoes is 19.5%;
s2, putting the fresh potato slices obtained in the step S1 into a color fixative, soaking for 20min, and taking out to obtain color-protected fresh potato slices;
s4, pre-boiling the color-protected fresh potato slices obtained in the S2 at 71 ℃ for 20min, washing with clear water, cooling to the center temperature of the fresh potato slices at 20 ℃, steaming at 98 ℃ for 20min, adding diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium chloride, uniformly stirring, extruding to form mud, and pasteurizing at 80 ℃ for 30min to obtain potato mud;
s5, adding water into the mashed potato obtained in the S4, uniformly mixing, adding sucrose, citric acid and red date powder essence, and finely grinding by a colloid mill with the particle size of 40 mu m until the viscosity is 449cp, thereby obtaining potato suspension; the storage shelf life of the mashed potatoes is 180 days under the conditions of vacuum sealing packaging and room temperature;
s6, adding xanthan gum, sodium carboxymethylcellulose and carrageenan into the potato suspension obtained in the step S5, uniformly mixing, and homogenizing in a high-pressure homogenizer with the pressure of 30MPa for 2 times to obtain a preform; the time of the 2 times of homogenization treatment is 3min;
and S7, canning and degassing the preform obtained in the step S6, steam sterilizing at 105 ℃ for 20min, and naturally cooling to room temperature to obtain the potato turbid beverage.
Example 3
The potato turbid beverage of the embodiment is prepared from the following raw materials in parts by weight: 75 parts of mashed potatoes, 75 parts of water, 5 parts of sucrose, 0.04 part of citric acid, 0.1 part of red date powder essence, 0.18 part of xanthan gum, 0.14 part of sodium carboxymethylcellulose and 0.22 part of carrageenan;
the mashed potatoes are prepared from the following raw materials in percentage by mass: diacetyl tartaric acid monoglyceride 0.1%, monoglyceride 0.5%, sucrose fatty acid ester 0.25%, sodium chloride 0.3%, the balance being fresh potato slices after color protection; the color fixative used for color protection is a mixture of an equal volume of aqueous solution of citric acid with mass fraction of 0.6% and an aqueous solution of ascorbic acid with mass fraction of 0.06%.
The embodiment also provides a method for preparing the potato turbid beverage, which comprises the following steps:
s1, selecting fresh potatoes with good quality, smooth appearance, uniform size, no mechanical injury and little bud eyes, washing with clear water, peeling, washing with clear water, and cutting into fresh potato slices with the thickness of 10.5 mm; the dry matter content of the fresh potatoes is 22.5%;
s2, putting the fresh potato slices obtained in the step S1 into a color fixative, soaking for 30min, and taking out to obtain color-protected fresh potato slices;
s4, pre-boiling the color-protected fresh potato slices obtained in the S2 at 74 ℃ for 20min, washing with clear water, cooling to the center temperature of the fresh potato slices at 20 ℃, steaming at 98 ℃ for 20min, adding diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium chloride, uniformly stirring, extruding to form mud, and pasteurizing at 80 ℃ for 30min to obtain potato mud;
s5, adding water into the mashed potato obtained in the S4, uniformly mixing, adding sucrose, citric acid and red date powder essence, and finely grinding by a colloid mill with the particle size of 40 mu m until the viscosity is 449cp, thereby obtaining potato suspension; the storage shelf life of the mashed potatoes is 190 days under the conditions of vacuum sealing packaging and room temperature;
s6, adding xanthan gum, sodium carboxymethylcellulose and carrageenan into the potato suspension obtained in the step S5, uniformly mixing, and homogenizing in a high-pressure homogenizer with the pressure of 30MPa for 2 times to obtain a preform; the time of the 2 times of homogenization treatment is 3min;
and S7, canning and degassing the preform obtained in the step S6, steam sterilizing at 105 ℃ for 20min, and naturally cooling to room temperature to obtain the potato turbid beverage.
Sensory quality evaluation and physical and chemical property measurement are carried out by taking sensory analysis food sensory quality control guidelines (GB/T29605-2013) as guidance. 10 food professionals respectively taste the beverage, comprehensively evaluate and score the color, the organization state, the taste, the flavor and the overall style of the beverage, and take a total score of 100 and an average value of 10 people to form a final sensory evaluation score. The sensory quality evaluation criteria of the potato puree cloudy beverage are shown in table 1, and the physical and chemical properties are measured, and the soluble solids, the pH, the total sugar, the total acid and the light transmittance of the potato puree cloudy beverage are shown in table 2.
Table 1 shows the sensory evaluation scores of the cloudy potato beverages of examples 1 to 3
TABLE 2 physical and chemical Property measurement results of Potato haze beverages of examples 1 to 3
As is clear from tables 1-2, the mashed potato prepared in examples 1-3 had a milky yellow color, a uniform and stable texture, good fluidity, a sweet and sour taste, a mellow taste, a pure flavor of potato, a consistent and easily accepted overall color and flavor, and a comprehensive score of 96.3 minutes. The pH value of the beverage is 5.11-5.14; the soluble solid is 7.9 to 8.1 percent, and the beverage has granular feel and better fluidity; the total sugar is 7.3g/100 g-7.4 g/100g, the total acid is 0.309g/1000 g-0.311 g/1000g, and the beverage has proper sour and sweet taste and mellow taste; the light transmittance is 6.80% -6.83%, the beverage is creamy yellow, the color is uniform and stable, the overall flavor of the potato puree turbid beverage is pure and coordinated, and the potato puree turbid beverage is easy to accept by consumers.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention in any way. Any simple modification, variation and equivalent variation of the above embodiments according to the technical substance of the invention still fall within the scope of the technical solution of the invention.

Claims (4)

1. The potato turbid beverage is characterized by being prepared from the following raw materials in parts by weight: 12.5 to 75 parts of potato paste, 12.5 to 75 parts of water, 5 to 7 parts of sucrose, 0.02 to 0.04 part of citric acid, 0.1 to 0.3 part of red date powder essence, 0.14 to 0.18 part of xanthan gum, 0.14 to 0.18 part of sodium carboxymethyl cellulose and 0.2 to 0.22 part of carrageenan; the mass ratio of the mashed potatoes to the water is 1:1;
the mashed potatoes are prepared from the following raw materials in percentage by mass: 0.1 to 0.5 percent of diacetyl tartaric acid monoglyceride, 0.1 to 0.5 percent of monoglyceride, 0.05 to 0.25 percent of sucrose fatty acid ester, 0.3 to 0.7 percent of sodium chloride and the balance of fresh potato slices after color protection; the color fixative used for color protection is a mixture of an equal volume of aqueous solution of citric acid with mass fraction of 0.6% and an aqueous solution of ascorbic acid with mass fraction of 0.06%;
the preparation method of the potato turbid beverage comprises the following steps:
s1, selecting fresh potatoes with good quality, smooth appearance, uniform size and no mechanical injury and little bud eyes, washing with clear water, peeling, washing with clear water, and cutting into fresh potato slices;
s2, putting the fresh potato slices obtained in the step S1 into a color fixative, soaking for 20-30 min, and taking out to obtain color-protected fresh potato slices;
s3, pre-boiling the color-protected fresh potato slices obtained in the step S2 at 71-74 ℃ for 20min, washing with clear water, cooling to the center temperature of the fresh potato slices at 20 ℃, steaming at 98 ℃ for 20min, adding diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium chloride, uniformly stirring, extruding to form mud, and pasteurizing at 80 ℃ for 30min to obtain potato mud; s3, the storage shelf life of the mashed potatoes in the vacuum sealing package and room temperature is 180-200 days;
s4, adding water into the mashed potato obtained in the step S3, uniformly mixing, adding sucrose, citric acid and red date powder essence, and finely grinding by a colloid mill until the viscosity is 449cp, thereby obtaining a potato suspension; s4, the particle size of the colloid mill is 40 mu m;
s5, adding xanthan gum, sodium carboxymethylcellulose and carrageenan into the potato suspension obtained in the step S4, uniformly mixing, and homogenizing in a high-pressure homogenizer with the pressure of 30MPa for 2 times to obtain a preform; s5, homogenizing for 3min for 2 times;
s6, canning and degassing the preform obtained in the step S5, steam sterilizing at 105 ℃ for 20min, and naturally cooling to room temperature to obtain the potato turbid beverage.
2. The potato haze drink according to claim 1, which is prepared from the following raw materials in parts by weight: 50 parts of mashed potatoes, 50 parts of water, 6 parts of sucrose, 0.03 part of citric acid, 0.2 part of red date powder essence, 0.16 part of xanthan gum, 0.16 part of sodium carboxymethylcellulose and 0.21 part of carrageenan;
the mashed potatoes are prepared from the following raw materials in percentage by mass: diacetyl tartaric acid monoglyceride 0.22%, monoglyceride 0.39%, sucrose fatty acid ester 0.15%, sodium chloride 0.5%, and the balance being fresh potato slices after color protection.
3. A potato haze-like beverage according to claim 1, wherein the dry matter content of said fresh potato in S1 is 19.5% to 22.5%.
4. A potato turbidness beverage according to claim 1, wherein the thickness of the fresh potato slices in S1 is 9.5mm to 10.5mm.
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