CN101390633A - Sweet-potato juice beverage and its production method - Google Patents
Sweet-potato juice beverage and its production method Download PDFInfo
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- CN101390633A CN101390633A CNA2008101435147A CN200810143514A CN101390633A CN 101390633 A CN101390633 A CN 101390633A CN A2008101435147 A CNA2008101435147 A CN A2008101435147A CN 200810143514 A CN200810143514 A CN 200810143514A CN 101390633 A CN101390633 A CN 101390633A
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- juice
- ipomoea batatas
- sweet potato
- beverage
- production method
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Abstract
The invention discloses sweet potato juice drink and a production method thereof. The production method of the sweet potato juice drink still comprises the processes of juice extraction, enzyme treatment and preparation procedure. The juice extraction process is that a fresh raw sweet potato is put in an environment in which the sweet potato can sprout and juice is extracted when the sweet potato begins to sprout. The enzyme treatment is that starch of the sweet potato is liquefied through Alpha- amylase. The ingredients used in the preparation procedure include xanthan gum and guar gum. Making use of the inherent physiological metabolism of the sweet potato, the method greatly reduces the content of astringent substance, thus making the sweet potato juice drink non-astringent, good in taste and dense in sweet potato flavor. Meanwhile, the sweet potato juice drink has no sediments.
Description
Technical field
The present invention relates to a kind of beverage, especially relate to a kind of beverage of sweet potato juice and production method thereof.
Background technology
Ipomoea batatas contains rich nutrient contents and health-care components, has fat-reducing, effect such as anticancer, more and more is subjected to people's favor.Particularly in recent years, people have had certain understanding to the health-care effect of Ipomoea batatas, and the development of its market prospects and industry will have a considerable progress.Many experts think: Ipomoea batatas is to become one of optimal food of 21 century.Some technical staff are are also actively researching and developing Ipomoea batatas processed food and drink hardy, and just have multiple at present as the patent of beverage of sweet potato juice: application number is 01124157.8 (black sweet potato juice beverage), (200410023292.7 natural colored sweet potato healthy beverage and production method thereof), (200610032042.9 a kind of selenium-contained sweet potato juice beverage and preparation method thereof), (200610105266.8 a kind of preparation method of sweet potato health care beverage), (200610136745.6 a kind of beverage of sweet potato juice and preparation method thereof), (200710034705.5 beverage of sweet potato juice), (200710305249.3 a kind of) with the health drink and the production method thereof of natural sweet potato as raw material, (20081010625.1 a kind of novel sweet potato health drink and manufacture method thereof).The production method of these patents all is directly to use the fresh Ipomoea batatas extraction of the juice of peeling, makes with conventional enzyme processing, separation, allotment, tinning, sealing, process for sterilizing then.These beverage of sweet potato juice and manufacture method are owing to directly adopt fresh Ipomoea batatas extraction of the juice, make in the beverage of sweet potato juice and have " puckery " flavor material, taste is not good enough, and this method can not solve the product sedimentation problem well simultaneously, causes beverage of sweet potato juice up to the present also not have launch.
Summary of the invention
The purpose of this invention is to provide a kind of no astringent taste, beverage of sweet potato juice and production method thereof that the Ipomoea batatas flavor is strong.
The production method of this beverage of sweet potato juice provided by the invention comprises that extraction of the juice, enzyme are handled and the allotment operation, it is characterized in that described extraction of the juice operation be with fresh living Ipomoea batatas be placed on make Ipomoea batatas can the environment of rudiment in, extraction of the juice again when treating wherein to have Ipomoea batatas to begin rudiment.
The environmental selection temperature of described Ipomoea batatas energy rudiment is 16-20 ℃, and relative humidity is 85-90%.
In order to prevent that product from precipitating described enzyme processing is to adopt high temperature resistant AMS that the starch in the Ipomoea batatas juice is liquefied.In the batching that described allotment operation adopts xanthans and guar gum are arranged.
The technology of producing beverage of sweet potato juice with the inventive method comprises the following steps:
1. raw material is handled: fresh living Ipomoea batatas at 16-20 ℃, is deposited under the condition of relative humidity 85-90% when having Ipomoea batatas to begin rudiment;
2. clean peeling: the Ipomoea batatas that 1. step obtains is used clear water flush away silt, peeling;
3. dice: the peeling Ipomoea batatas that 2. step obtains is cut into fourth;
4. extraction of the juice: the Ipomoea batatas fourth that 3. step is obtained adds water, add water weight be Ipomoea batatas fourth weight 3-5 doubly, boil and carried out extraction of the juice in 25-30 minute;
5. the separation of juice slag obtains Ipomoea batatas juice;
6. enzyme is handled: add high temperature resistant AMS in described Ipomoea batatas juice, liquefaction is 40-60 minute under 85-95 ℃ temperature, obtains enzyme and handles Ipomoea batatas liquid;
7. filter: the enzyme processing Ipomoea batatas liquid filtration that 6. step is obtained obtains filtrate;
8. allotment: in the filtrate that 7. step obtains,, stir, obtain seasoning liquid with sucrose, citric acid, melon bean gum, xanthans;
9. add hot filling and sealing: described allotment juice is heated to 85-90 ℃, and adorns the embedding mouth rapidly;
10. the sterilization cooling obtains beverage of sweet potato juice.
Because extraction of the juice operation of the present invention is that fresh living Ipomoea batatas is placed in the environment that makes the rudiment of Ipomoea batatas energy, extraction of the juice again when treating wherein to have Ipomoea batatas to begin rudiment, utilize the physiological metabolism of Ipomoea batatas itself, reduce " puckery " flavor material in the Ipomoea batatas juice greatly, make beverage of sweet potato juice of the present invention not have astringent taste, mouthfeel is very good, the Ipomoea batatas flavor is strong, the present invention simultaneously adopts high temperature resistant AMS that the starch in the Ipomoea batatas juice is liquefied, and add an amount of xanthans and the compound stabilizer of guar gum, make not precipitation of beverage of sweet potato juice of the present invention.
The specific embodiment
It is raw material that this beverage of sweet potato juice provided by the invention is still with the Ipomoea batatas, and employing comprises what extraction of the juice, enzyme processing and allotment operation were produced, but extraction of the juice operation of the present invention is that fresh living Ipomoea batatas is placed in the environment that makes the rudiment of Ipomoea batatas energy, extraction of the juice again when treating the rudiment Ipomoea batatas is wherein arranged, the beverage of sweet potato juice of producing so of the present invention do not have astringent taste.It is 16-20 ℃ that the environment of Ipomoea batatas energy rudiment is generally selected temperature, and relative humidity is that 85-90% is better.It is to adopt high temperature resistant AMS that the starch in the Ipomoea batatas juice is liquefied that enzyme of the present invention is handled, and in the batching that the allotment operation adopts xanthans and guar gum is arranged, and can guarantee that like this deposited phenomenon does not appear in beverage of sweet potato juice of the present invention.
The production method of beverage of sweet potato juice of the present invention specifically comprises the following steps:
1. raw material is handled: fresh living Ipomoea batatas at 16-20 ℃, is deposited under the condition of relative humidity 85-90% to there being Ipomoea batatas to begin the state of rudiment;
2. clean peeling: the Ipomoea batatas that 1. step obtains is used clear water flush away silt, peeling.
3. dice: the peeling Ipomoea batatas that 2. step obtains is cut into fourth, as is cut into 15 * 15 * 15mm size;
4. extraction of the juice: the Ipomoea batatas fourth that 3. step is obtained adds water 3-5 doubly (can select add in this scope water what), boils and carries out extraction of the juice in 25-30 minute.
5. the juice slag separates: got juice in centrifugal 5 minutes under the rotating speed of 4000rpm, the juice slag is separated, obtain Ipomoea batatas Normal juice.
6. enzyme is handled: add the high temperature resistant AMS of 0.2-0.5% of this Ipomoea batatas Normal juice weight in described Ipomoea batatas Normal juice, be 85-95 ℃ in temperature and liquefied 40-60 minute down, obtain enzyme and handle Ipomoea batatas liquid.
7. filter: the enzyme that 6. step is obtained is handled Ipomoea batatas liquid and is adopted flame filter press to filter to obtain filtrate;
8. allotment: interpolation is prepared burden to described filtrate and is stirred, as sucrose, citric acid, melon bean gum and xanthans, wherein earlier sucrose and citric acid dissolving back are added in the filtrate, with warm water melon bean gum dissolving back is added described filtrate again, after stirring, obtain seasoning liquid, the weight ratio that each batching accounts for described seasoning liquid is sucrose 3-6%, citric acid 0.05-0.08%, melon bean gum 0.02-0.05%, xanthans 0.01-0.03%.
9. add hot filling and sealing: heat described seasoning liquid to 85-90 ℃, dress is irritated rapidly, and leaves the bottom clearance degree about 10mm, seals then.
10. sterilization: carry out sterilization by the standard technology parameter, such as the product of 250g dress, at 115 ℃, sterilization 15 minutes.
Cooling: product is cooled to set point of temperature rapidly as 38 ℃ after the sterilization.
We can select any one point value to produce beverage of sweet potato juice in giving process parameters range as required in the present invention, and its taste all can be far superior to the product that prior art is produced.
Claims (8)
1, a kind of production method of beverage of sweet potato juice comprises that extraction of the juice, enzyme are handled and the allotment operation, it is characterized in that described extraction of the juice operation be with fresh living Ipomoea batatas be placed on make Ipomoea batatas can the environment of rudiment in, extraction of the juice again when treating wherein to have Ipomoea batatas to begin rudiment.
2, the production method of beverage of sweet potato juice according to claim 1 is characterized in that the environment of described Ipomoea batatas energy rudiment is temperature 16-20 ℃, and relative humidity is 85-90%.
3, the production method of beverage of sweet potato juice according to claim 1 is characterized in that it is to adopt high temperature resistant AMS that the starch in the Ipomoea batatas juice is liquefied that described enzyme is handled.
4, the production method of beverage of sweet potato juice according to claim 1 is characterized in that in the batching that described allotment operation adopts xanthans and guar gum being arranged.
5, the production method of beverage of sweet potato juice according to claim 1 is characterized in that production technology comprises the following steps: in turn
1. raw material is handled: fresh living Ipomoea batatas at 16-20 ℃, is deposited under the condition of relative humidity 85-90% when having Ipomoea batatas to begin rudiment;
2. clean peeling: the Ipomoea batatas that 1. step obtains is used clear water flush away silt, peeling;
3. dice: the peeling Ipomoea batatas that 2. step obtains is cut into fourth;
4. extraction of the juice: the Ipomoea batatas fourth that 3. step is obtained adds water, add water weight be Ipomoea batatas fourth weight 3-5 doubly, boil and carried out extraction of the juice in 25-30 minute;
5. the separation of juice slag obtains Ipomoea batatas juice;
6. enzyme is handled: add high temperature resistant AMS in described Ipomoea batatas juice, liquefaction is 40-60 minute under 85-95 ℃ temperature, obtains enzyme and handles Ipomoea batatas liquid;
7. filter: the enzyme processing Ipomoea batatas liquid filtration that 6. step is obtained obtains filtrate;
8. allotment: in the filtrate that 7. step obtains,, stir, obtain seasoning liquid with sucrose, citric acid, melon bean gum, xanthans;
9. add hot filling and sealing: described allotment juice is heated to 85-90 ℃, and adorns the embedding mouth rapidly;
10. the sterilization cooling obtains beverage of sweet potato juice.
6, the production method of beverage of sweet potato juice according to claim 5, it is characterized in that step 6. the weight of described high temperature resistant AMS be the 0.2-0.5% of described Ipomoea batatas juice weight.
7, the production method of beverage of sweet potato juice according to claim 5, it is characterized in that each weight ratio that accounts for described seasoning liquid of preparing burden that 8. step adds is respectively sucrose 3-6%, citric acid 0.05-0.08%, melon bean gum 0.02-0.05%, xanthans 0.01-0.03%.
8, a kind of beverage of sweet potato juice made from the method one of in the claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101435147A CN101390633A (en) | 2008-11-07 | 2008-11-07 | Sweet-potato juice beverage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101435147A CN101390633A (en) | 2008-11-07 | 2008-11-07 | Sweet-potato juice beverage and its production method |
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| Publication Number | Publication Date |
|---|---|
| CN101390633A true CN101390633A (en) | 2009-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101435147A Pending CN101390633A (en) | 2008-11-07 | 2008-11-07 | Sweet-potato juice beverage and its production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349632A (en) * | 2011-09-29 | 2012-02-15 | 陕西海升果业发展股份有限公司 | Preparation method of concentrated clear sweet potato juice with high color value |
| CN101601485B (en) * | 2009-07-03 | 2012-12-05 | 安徽博维紫薯生物科技有限公司 | Preparation process of pure natural sweet potato beverage in original color and taste |
-
2008
- 2008-11-07 CN CNA2008101435147A patent/CN101390633A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601485B (en) * | 2009-07-03 | 2012-12-05 | 安徽博维紫薯生物科技有限公司 | Preparation process of pure natural sweet potato beverage in original color and taste |
| CN102349632A (en) * | 2011-09-29 | 2012-02-15 | 陕西海升果业发展股份有限公司 | Preparation method of concentrated clear sweet potato juice with high color value |
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Effective date of abandoning: 20090325 |
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