CN100389686C - Nourishing compound Chinese yam beverage and its prepn process - Google Patents
Nourishing compound Chinese yam beverage and its prepn process Download PDFInfo
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Abstract
The present invention discloses a nourishing compound Chinese yam beverage which comprises the following components by the weight portion: 1 to 80 of fresh Chinese yam, 0.1 to 50 of solomonseal rhizome, 0.1 to 10 of honey, 0.01 to 0.8 of albumin, 0.05 to 0.5 of lactic acid, 0.01 to 0.2 of yoghurt essence, 0.01 to 0.5 of potassium sorbate, 0.01 to 0.8 of sodium carboxymethylcellulose and 0.01 to 0.8 of xanthan. The present invention is prepared by the steps of raw material cleaning, peeling, slicing, color protecting, precooking, pulping separating, centrifugal separating, mouth feel compounding, homogenizing, filling, sealing, sterilizing, detecting and packaging. The nourishing compound Chinese yam beverage of the present invention used as medicines and foods is a health care beverage having the functions of regulating blood sugar, urine glucose, blood fat and blood pressure, invigorating the spleen, tonifying the kidney and delaying aging, and is prepared from natural raw materials. The present invention has the advantages of natural raw material color, fragrant odor, suitable sweet and sour taste, smooth and refined mouth feeling and unique flavor, and can be drunk by diabetes patients and health persons.
Description
Invention field
The present invention relates to a kind of natural nourishing beverage, relate in particular to a kind of nourishing compound Chinese yam beverage and preparation method thereof.
Background technology
At present, multiple natural nourishing beverage is arranged on the market, the present invention adds multiple nutritional components on the basis that utilizes traditional nutritious Chinese yam function, utilize modern preparation technology, a kind of new beverage that the comprehensive process preparation forms.
Summary of the invention
The purpose of this invention is to provide a kind of natural nourishing beverage, a kind of nourishing compound Chinese yam beverage and preparation method thereof especially is provided, it is a kind of health food with dietotherapeutic of regulating blood sugar, blood pressure, invigorating the spleen, kidney-nourishing, deferring senility, it is satiny to have pure natural, smell fragrance, sweet and sour palatability, mouthfeel, the advantage of unique flavor.
The objective of the invention is to be achieved through the following technical solutions:
A kind of nourishing compound Chinese yam beverage, comprise following parts by weight of component: bright Chinese yam 1-95, sealwort 0.1-50, honey 0.1-10, albumen sugar 0.01-0.8, lactic acid 0.05-0.5, sour milk essence 0.01-0.2, potassium sorbate 0.01-0.5, sodium carboxymethylcellulose 0.01-0.8, xanthans 0.01-0.8.
Described nourishing compound Chinese yam beverage is elected following parts by weight of component again as: bright Succus Rhizoma Dioscoreae 90, sealwort juice 10 (being equivalent to bright Chinese yam 10, sealwort 1), honey 0.15, albumen sugar 0.18%, lactic acid 0.15, sour milk essence 0.05, potassium sorbate 0.05, sodium carboxymethylcellulose 0.15, xanthans 0.15.
The present invention also provides a kind of preparation method of above-mentioned nourishing compound Chinese yam beverage, may further comprise the steps:
(1) Chinese yam is cleaned: choose fresh Chinese yam stem tuber raw material, clean;
(2) peeling, section: with the Chinese yam stem tuber peeling section of cleaning; Other gets, the sealwort section.
(3) protect look: yam slice is immersed protect the look processing in the colour protecting liquid, colour protecting liquid contains 1% sodium chloride, 0.3% citric acid, 0.25% vitamin C, 0.5% calcium chloride, in the molten long-pending ratio of yam slice and colour protecting liquid is 1: the ratio of 2-3, especially with 1: the ratio of 2-3 makes yam slice fully be immersed in the solution, in order to avoid be exposed to the oxidation stain phenomenon takes place in the air, protecting the look time is 3-5 hour;
(4) precook: in order to prevent that boiling liquid temp descends too much, making once more, the heating-up time excessively prolongs, cause that raw material is heated excessively, can suitably strengthen to boil water and the volume ratio medicine piece, add 8-12 times of poach yam slice, best 10 times of poach, can after pouring the Chinese yam piece into, it be seethed with excitement again, and keep 96 ℃-120 ℃, according to the piece shape size of cutting, kept 10-15 minute, to reach the purpose of the enzyme activity in the passivation raw material, there are not harmful substances such as sulfur dioxide in the Chinese yam colour protecting liquid before precooking, and need not wash after protecting look, therefore, can increase the oxidation resistance of finished product, prevent brown stain, can increase the nutritive value of finished product again, the Chinese yam color, smell and taste of guaranteeing the quality, with rich flavor), stirred in the operating process; Influence the exterior quality and the edible flavor of product in order to avoid be burned;
(5) making beating separates: the Chinese yam that will precook after softening enters beater together with boiling Chinese yam water, breaks into the Chinese yam serum as Φ 0.6mm sieve aperture beater, and screenings enters next step seperator and prepares into nourishing compound Chinese yam beverage;
(6) centrifugation: sieve Chinese yam milk down enters seperator again, and as the disk centrifugal seperator, the fine impurity of high speed centrifugation settle residual and precipitum are discharged, and obtain refining raw juice of Chinese yam, enter next step seperator and prepare into nourishing compound Chinese yam beverage;
(7) the Chinese yam supernatant is carried out quantitative taste flavour again: get the bright Succus Rhizoma Dioscoreae of aforementioned proportion, sealwort juice, drop into Flavouring jar, add albumen sugar, honey, potassium sorbate, lactic acid, sodium carboxymethylcellulose, xanthans, sour milk essence, add water to 100%, be incubated 60-70 ℃ and enter down the step homogeneous and handle;
(8) homogeneous: do not produce deposit in order to ensure the product shelf life, available high pressure homogenizer carries out high-pressure homogeneous to above-mentioned solution with the pressure of 18-20Mpa, feed temperature is 60-70 ℃ during homogeneous, and the feed liquid behind the homogeneous can enter hot filling in 60-70 ℃ of storage of insulation in cold and hot jar;
(9) capping of filling and capping: 60-70 ℃ of homogeneous juice hot filling vacuum, container can stay bottom clearance 3-6mm; This hot filling vacuum capping method is difficult for swell in the time of can prolonging shelf-life, the high pressure sterilization of product;
(10) sterilization: the compound Chinese yam beverage of capping can be packed in the retort basket, advance retort, the locking closure sealing adds steam such as gauge pressure 0.7kglcm
2, 115 ℃ of sterilizations in 30 minutes, can kill all bacterial multiplication bodies and bud crisp;
(11) temperature bottle: can be immediately after taking the dish out of the pot by the cold pouring of temperature bottle machine cool to carry out below 35 ℃ air-dry;
(12) test package promptly gets nourishing compound Chinese yam beverage.
Relate to equipment material washing machine, skinning machine, slicer among the nourishing compound Chinese yam beverage preparation technology of the present invention, soak hopper, jacketed pan, beater, seperator, cold and hot jar, homogenizer, canning line, coding, advance basket machine, retort, temperature bottle machine, go out the basket machine, unload plurality of devices such as a jar machine, steam boiler, checking machine, packing machine.
Nourishing compound Chinese yam beverage of the present invention is a kind of health food drink that nourishing compound Chinese yam beverage is regulated the dietotherapeutic of blood sugar, glucose in urine, adjusting blood fat, blood pressure, invigorating the spleen, kidney-nourishing, deferring senility that has, has the pure natural raw material, adopt raw material natural colour, smell fragrance, sweet and sour palatability, mouthfeel satiny, unique flavor, the advantage that diabetes patient and healthy person all can be drunk.
Main component is Chinese yam, sealwort among the present invention, has following pharmacological action respectively, and both share has function adjusting and tonic effect.
Chinese yam: distinguish the flavor of sweet, property is flat, nontoxic, return lung, spleen, stomach warp, is human one of the earliest the drug-food plant that uses.Contain a large amount of crude protein, crude fibre, starch, sugar, ash content, potassium, phosphorus, calcium, magnesium, iron, zinc, copper, manganese etc. as the Chang Mount medicine, and 16 seed amino acids of necessary for human, and contain a large amount of carotenes, vitamin B1, vitamin B2, niacin, Dioscin, choline, mucilaginous substance mannosan and phytic acid.Contain inducement interferon in the Chinese yam, can strengthen body immunity, improve coronary artery and microcirculatory CBF, contained saponin is the raw material of hormone, and one of important composition dopamine has hemangiectasis, improves sanguimotor critical function.Chinese yam polysaccharide also has hypoglycemic, anti-inflammatory, anti-ageing, the effect of aspects such as promotion immunity; Choline increases memory for promoting memory fact, effectively prevention of brain atrophy, amnesia, the generation of senile dementia.
Sealwort, distinguish the flavor of sweet, property is flat, nontoxic, return lung, spleen, stomach warp, the beneficial gas moistening lung of energy, supplementing the kidney to control the nocturnal and inhibition glucose in urine and blood sugar, hypotensive blood fat, be applicable to diseases such as weak after being ill, anaemia, asthenia of essence and blood, neurasthenia, hypertension, diabetes (disease of ceasing) and cough due to deficiency of the lung, prolonged illness body fluid deficiency dry, contain sealwort compound sugar first, second, third, 11 seed amino acids, sucrose, mannose, mucilaginous substance.
Nourishing compound Chinese yam beverage has the following following advantage that has among the present invention:
1, the control aspect of contamination precipitation will prevent that beverage products from having the foreign material precipitation, adopted the speed change centrifugation.Usually the drink that utilizes Chinese yam to prepare contains the material of more complicated, the extend effect of unavoidable gravity of resting period produces layering, in order to make product prevent this process, the centrifugation of carrying out is early handled, the disk centrifugal seperator is the high speed rotation that utilizes cylinder, make and mix the light liquid phase that has different specific weight in the serum, heavy-fluid mutually and solid impurity etc., in centrifugal force field, obtain different centrifugal force and produce layering, thereby reach the purpose of separation.Because the centrifugal force that produces during centrifugal separator work is greater than thousands of times of gravity.So the separating rate of centrifugal sedimentation is considerably beyond sedimentation, the degree of purification of separation is also much higher, by the Succus Rhizoma Dioscoreae of centrifugation, has ensured the generation in the storage period precipitation, thereby guarantees the quality of product.
2, homogeneous aspect: nourishing compound Chinese yam beverage among the present invention, handle by homogeneous, be to prevent the most frequently used physical method of product precipitation, the processing of material is carried out in homogenizing valve, when material is under high pressure regulated the valve member in gap, material obtains high flow velocity, as 200-300m/s, thereby in homogenizing valve, form a huge pressure drop, under the multiple effect of void effect turbulent flow and shearing, original more coarse liquid is processed into superfine differential looses, evenly, stable liquid-liquid or liquid-solid dispersion thing, by the product after high-pressure homogeneous, high stability is arranged, can improve product and preserve quality, improve the grade and the class of product, can make product reach the peak that high-quality is optimized.
3, the control of product special flavour and composition reservation aspect.
Nourishing compound Chinese yam beverage of the present invention, local flavor and composition keep, are related to the quality of product quality, and all with the raw material quality, the method that proportioning and processing are handled etc. are relevant.
At first, aspect the control sugar-acid ratio: different drinks, the content of its sugar and acid is different, this product sugar-acid ratio is about 75, because sugar and acid have mutual masking action, so sweet acidity is evenly an amount of, good local flavor can be arranged, acidity is low excessively if sugariness is too high, can make product lack refrigerant sense, the drink back is sweet and tasteless, and this product acid flavoring is a lactic acid, mouthfeel has the local flavor of Chinese yam and sour milk, and is very unique.
Secondly, aspect the interpolation spices: for strengthening the peculiar flavour of this product, select the food grade spices sour milk essence similar to the sweet acid of this product for use, characteristic, peculiar popular local flavor drink has certain vitality in the market.
Once more, adding aspect the stabilizing agent: stabilizing agent has the accent of increasing, and is satiny, and mouthfeel is arranged, and can prevent layering, and can prolong local flavor and feel that in mouth proper dosage concentration has guaranteed effect preferably.
The specific embodiment
Embodiment 1
A kind of nourishing compound Chinese yam beverage contains following component (kg): bright Succus Rhizoma Dioscoreae 90, sealwort juice 10, honey 0.15, albumen sugar 0.18, lactic acid 0.15, sour milk essence 0.05, potassium sorbate 0.05, sodium carboxymethylcellulose 0.15, xanthans 0.15.
The preparation method:
(1) Chinese yam is cleaned: choosing does not have the fresh Chinese yam stem tuber raw material that rots, do not have the mottle that goes mouldy, and with flowing water the impurity such as the earth grains of sand of appearance is rinsed well.
(2) remove the peel, cut into slices: the thin slice that is cut into 3-4mm after the Chinese yam stem tuber of cleaning is removed the peel with stainless steel knife or bamboo blade rapidly; Other gets sealwort, with skinning machine and slicer processing sealwort, the same Chinese yam of cutting into slices.
(3) protect look: the yam slice that cuts is immersed fast protect the look processing in the colour protecting liquid, it is 1% sodium chloride, 0.3% citric acid, 0.25% vitamin C, 0.5% calcium chloride that colour protecting liquid adopts solution concentration, by the molten long-pending ratio of yam slice and colour protecting liquid is 1: 2.5, yam slice fully is immersed in the solution, and protecting the look time is 4 hours.
(4) precook: in order to prevent that boiling liquid temp descends too much, making once more, the heating-up time excessively prolongs, cause that raw material is heated excessively, add 10 times of poach, after pouring the Chinese yam piece into, it is seethed with excitement again, and keep 100 ℃, kept 10-15 minute, to reach the purpose of the enzyme activity in the passivation raw material, to be stirred in the process of precooking, influence the exterior quality and the edible flavor of product in order to avoid be burned.
(5) making beating separates: the Chinese yam that will precook after softening enters Φ 0.6mm sieve aperture beater, breaks into the Chinese yam serum together with boiling Chinese yam water, and screenings enters seperator, and screenings enters next step seperator and prepares into the smart compound beverage of nourishing Chinese yam; Oversize is standby, is prepared into the refreshing compound beverage of nourishing Chinese yam with following same step;
(6) centrifugation: sieve Chinese yam milk down enters the disk centrifugal seperator again, and the fine impurity of high speed centrifugation settle residual and precipitum are discharged, and obtain refining raw juice of Chinese yam, enter next step seperator and prepare into the smart compound beverage of nourishing Chinese yam; The sedimentation effluent is prepared into the refreshing compound beverage of nourishing Chinese yam with following same step;
(7) the Chinese yam supernatant is carried out quantitative taste flavour again: get the bright Succus Rhizoma Dioscoreae of aforementioned proportion, sealwort juice,, drop into Flavouring jar, add albumen sugar, honey, potassium sorbate, lactic acid, sodium carboxymethylcellulose, xanthans, sour milk essence, add water to 100%, be incubated 65 ℃ and enter down the step homogeneous and handle;
(8) homogeneous: do not produce deposit in order to ensure the product shelf life, available high pressure homogenizer carries out high-pressure homogeneous to above-mentioned solution with the pressure of 19Mpa, feed temperature is 65 ℃ during homogeneous, and the feed liquid behind the homogeneous can enter hot filling in 65 ℃ of storages of insulation in cold and hot jar;
(9) filling and capping: the capping of 65 ℃ of homogeneous juice hot filling vacuum, container can stay bottom clearance 3-6mm;
(10) sterilization: the compound Chinese yam beverage of capping can be packed in the retort basket, advance retort, the locking closure sealing adds steam such as gauge pressure 0.7kglcm
2, 115 ℃ of sterilizations in 30 minutes;
(11) temperature bottle: can be immediately after taking the dish out of the pot by the cold pouring of temperature bottle machine cool to carry out below 35 ℃ air-dry;
(12) test package promptly must nourish the smart compound beverage of Chinese yam, the refreshing compound beverage of nourishing Chinese yam respectively, and the smart compound beverage of nourishing Chinese yam is uniform and stable yellow fraction white translucent liquid.
Embodiment 2
A kind of nourishing compound Chinese yam beverage contains following component (kg): bright Chinese yam 95, sealwort 50, honey 10, albumen sugar 0.8, lactic acid 0.5, sour milk essence 0.2, potassium sorbate 0.5, sodium carboxymethylcellulose 0.8, xanthans 0.8.
The preparation method: with embodiment 1, difference is,
(3) yam slice is 1: 2 with the molten long-pending ratio of colour protecting liquid, and yam slice fully is immersed in the solution, and protecting the look time is 3 hours;
(4) precook: add 12 times of poach, and keep on 120 ℃, kept 15 minutes;
(7) get the bright Succus Rhizoma Dioscoreae of aforementioned proportion, sealwort juice,, drop into Flavouring jar, be sequentially added into albumen sugar, honey, potassium sorbate, lactic acid, sodium carboxymethylcellulose, xanthans, sour milk essence, add water to 100%, be incubated 70 ℃ and enter down and go on foot the homogeneous processing;
(8) pressure of homogeneous: 20Mpa carries out high-pressure homogeneous, and feed temperature is 70 ℃ during homogeneous, and the feed liquid behind the homogeneous can enter hot filling in 70 ℃ of storages of insulation in cold and hot jar;
(9) filling and capping: 70 ℃ of homogeneous juice hot filling vacuum capping;
(10) sterilization: the compound Chinese yam beverage of capping is adopted ultraviolet sterilization 15 minutes; The smart compound beverage of nourishing Chinese yam, the refreshing compound beverage of nourishing Chinese yam.
Embodiment 3
A kind of nourishing compound Chinese yam beverage contains following component: bright Chinese yam 1, sealwort 0.1, honey 0.1, albumen sugar 0.01-, lactic acid 0.05, sour milk essence 0.01, potassium sorbate 0.01, sodium carboxymethylcellulose 0.01, xanthans 0.01.
The preparation method: with embodiment 1, difference is,
(3) yam slice is 1: 3 with the molten long-pending ratio of colour protecting liquid, and yam slice fully is immersed in the solution, and protecting the look time is 5 hours;
(4) precook: add 8 times of poach, and keep on 120 ℃, kept 15 minutes;
(7) get the bright Succus Rhizoma Dioscoreae of aforementioned proportion, sealwort juice,, drop into Flavouring jar, be sequentially added into albumen sugar, honey, potassium sorbate, lactic acid, sodium carboxymethylcellulose, xanthans, sour milk essence, add water to 100%, be incubated 60 ℃ and enter down and go on foot the homogeneous processing;
(8) pressure of homogeneous: 18Mpa carries out high-pressure homogeneous, and feed temperature is 60 ℃ during homogeneous, and the feed liquid behind the homogeneous can enter hot filling in 70 ℃ of storages of insulation in cold and hot jar;
(9) filling and capping: 60 ℃ of homogeneous juice hot filling vacuum capping.Make the smart compound beverage of nourishing Chinese yam, the refreshing compound beverage of nourishing Chinese yam respectively.
Claims (3)
1. a nourishing compound Chinese yam beverage comprises following parts by weight of component: bright Succus Rhizoma Dioscoreae 90, sealwort juice 10, honey 0.15, albumen sugar 0.18, lactic acid 0.15, sour milk essence 0.05, potassium sorbate 0.05, sodium carboxymethylcellulose 0.15, xanthans 0.15.
2. the preparation method of a nourishing compound Chinese yam beverage may further comprise the steps:
(1) Chinese yam is cleaned: choose fresh Chinese yam stem tuber raw material, clean;
(2) peeling, section: with the Chinese yam stem tuber peeling shave of cleaning;
(3) protect look: yam slice is immersed protect the look processing in the colour protecting liquid, colour protecting liquid contains 1% sodium chloride, 0.3% citric acid, 0.25% vitamin C, 0.5% calcium chloride, in yam slice and colour protecting liquid volumetric ratio is 1: the ratio of 2-3, yam slice fully is immersed in the solution, and protecting the look time is 3-5 hour;
(4) precook: add 8-12 times of poach yam slice, and keep 96 ℃-120 ℃, kept 10-15 minute, stirred in the process of precooking;
(5) making beating separates: the Chinese yam that will precook after softening enters beater together with boiling Chinese yam water, breaks into the Chinese yam serum, and screenings enters next step;
(6) centrifugation: sieve Chinese yam milk down enters seperator again, and high speed centrifugation obtains refining raw juice of Chinese yam;
(7) the Chinese yam supernatant is carried out quantitative taste flavour again: the weighting profit requires 1 the above-mentioned bright Succus Rhizoma Dioscoreae of ratio, sealwort juice, drop into Flavouring jar, add albumen sugar, honey, potassium sorbate, lactic acid, sodium carboxymethylcellulose, xanthans, sour milk essence, add water to 100%, be incubated 60-70 ℃ and enter down the step homogeneous and handle;
(8) homogeneous: above-mentioned solution is carried out high-pressure homogeneous with the pressure of 18-20Mpa, feed temperature is 60-70 ℃ during homogeneous, and the feed liquid insulation behind the homogeneous enters hot filling;
(9) capping of filling and capping: 60-70 ℃ of insulation homogenizing fluid hot filling vacuum, container stays bottom clearance 3-6mm;
(10) sterilization, cooling, test package promptly get nourishing compound Chinese yam beverage.
3. according to the preparation method of a kind of nourishing compound Chinese yam beverage of claim 2, wherein:
Choose the sheet that fresh Chinese yam stem tuber is cut into 3-4mm rapidly described in the step (two);
Protecting look in the colour protecting liquid and handle described in the step (three) yam slice being immersed fast, is that 1: 2.5 ratio fully is immersed in the solution yam slice in yam slice and colour protecting liquid volumetric ratio, and protecting the look time is 4 hours;
Add 10 times of water yam slice of precooking described in the step (four), and keeping 100 ℃;
Enter φ 0.6mm sieve aperture beater the Chinese yam that will precook described in the step (five) after softening together with boiling Chinese yam water;
Chinese yam milk enters the disk centrifugal seperator, the raw juice of Chinese yam that high speed centrifugation obtains making with extra care under sieve described in the step (six);
In the capping of 60-70 ℃ of homogeneous juice hot filling vacuum described in the step (nine), container stays bottom clearance 3-6mm;
Described in the step (ten) compound Chinese yam beverage of capping was being sterilized 30 minutes for 115 ℃ with steam; The cold pouring in sterilization back cool to carry out below 35 ℃ air-dry; Test package promptly gets nourishing compound Chinese yam beverage.
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| CN101283792B (en) * | 2008-04-28 | 2012-01-25 | 天津科技大学 | Preparation method of functionality yam enzymolysis liquid |
| CN102132848B (en) * | 2011-04-07 | 2013-09-11 | 吴永辉 | Processing method for special tropical fruit grains of dairy products |
| CN102511559A (en) * | 2011-11-30 | 2012-06-27 | 河南省晨光实业有限公司 | Chinese yam and walnut compound beverage and production method thereof |
| CN102885375B (en) * | 2012-09-20 | 2014-08-20 | 郑州瑞龙制药股份有限公司 | Solid beverage and preparation method thereof |
| CN103005598B (en) * | 2013-01-15 | 2014-10-29 | 贾明跃 | Plant beverage and preparation method thereof |
| CN103300441A (en) * | 2013-06-15 | 2013-09-18 | 刘永 | Processing method of Chinese yam and sealwort beverage |
| CN103734835B (en) * | 2014-01-24 | 2016-07-06 | 陈改林 | A kind of yam active functional drink and preparation method thereof |
| CN104547555B (en) * | 2015-02-06 | 2017-12-08 | 广州白云山潘高寿药业股份有限公司 | Chinese medicine composition with effect of nourishing Yin and invigorating kidney and its preparation method and application |
| CN105285666A (en) * | 2015-10-27 | 2016-02-03 | 平凉市佳禾农产品加工有限责任公司 | Chinese yam slice browning inhibitor and use method thereof |
| CN106753957A (en) * | 2016-12-20 | 2017-05-31 | 广州聚澜健康产业研究院有限公司 | It is a kind of to improve the Female health wine that skin oil content alleviates aging |
| CN107319213B (en) * | 2017-01-24 | 2020-07-10 | 石家庄杉品生物科技有限公司 | Formula and preparation process of tasty and refreshing Chinese yam beverage |
| CN106962700A (en) * | 2017-03-21 | 2017-07-21 | 四川大学 | A kind of Chinese yam cloudy juice and preparation method thereof |
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