CN101558892A - Preparation method of sweet potato beverage - Google Patents
Preparation method of sweet potato beverage Download PDFInfo
- Publication number
- CN101558892A CN101558892A CNA2008100936139A CN200810093613A CN101558892A CN 101558892 A CN101558892 A CN 101558892A CN A2008100936139 A CNA2008100936139 A CN A2008100936139A CN 200810093613 A CN200810093613 A CN 200810093613A CN 101558892 A CN101558892 A CN 101558892A
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- CN
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- Prior art keywords
- sweet potato
- solution
- immersion liquid
- potato
- preparation
- 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.)
- Granted
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 59
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 238000007654 immersion Methods 0.000 claims abstract description 24
- 229920001817 Agar Polymers 0.000 claims abstract description 11
- 239000008272 agar Substances 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 19
- 108010010803 Gelatin Proteins 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 229920006184 cellulose methylcellulose Polymers 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000010419 agar Nutrition 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 3
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 abstract 1
- 240000000111 Saccharum officinarum Species 0.000 abstract 1
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- SYUXAJSOZXEFPP-UHFFFAOYSA-N glutin Natural products COc1c(O)cc2OC(=CC(=O)c2c1O)c3ccccc3OC4OC(CO)C(O)C(O)C4O SYUXAJSOZXEFPP-UHFFFAOYSA-N 0.000 abstract 1
- 238000005352 clarification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000000247 postprecipitation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of sweet potato beverage, which takes sweet potatoes as the raw material and comprises the following steps: cleaning and peeling off the sweet potatoes, cutting sweet potato into strips, putting the strips into a dipping box, adding citric acid water solution with the concentration of 0.1 percent into the dipping box for dipping the strips for 24 hours at the temperature of 10 DEG C, filtering the strips to obtain sweet potato A immersion liquid; putting the sweet potato A immersion liquid into a container, adding citric acid to adjust the pH value of the sweet potato A immersion liquid to be 4.5, adding small amount of pectase preparation with the weight ratio of 1: 0.0004 into the sweet potato A immersion liquid for reaction for 50 min at the temperature of 40 DEG C to obtain B solution, and heating the B solution to 100 DEG C to obtain C solution; adding sugar cane, CMC, glutin, agar and honey which have the weight ratio of 1:0.06:0.0012:0.001:0.0008:0.001 into the C solution to obtain D solution; filtering the D solution, bottling the D solution by vacuum filling equipment and sterilizing to obtain the sweet potato beverage.
Description
Technical field
The present invention relates to a kind of preparation method of sweet potato beverage, belong to the food and drink field.
Background technology
Sweet potato (popular name Ipomoea batatas, pachyrhizus), its place of production almost spreads all over all over the world, is a kind of common people beauty treatment of generally acknowledging, the nutraceutical of toxin expelling class.The present existing method of using sweet potato to make beverage as primary raw material mainly is with after fresh sweet potato peeling, making beating, filtering, and directly makes muddy type beverage.The sweet potato beverage that uses this conventional method to make, the potato slurry particle of its liquid inner suspension is more, muddy opaque, and the suspension post precipitation that beverage is divided in Packaging Bottle is two-layer up and down, not only allow on people's sense organ uncomfortable, and the taste of beverage is relatively poor, has had a strong impact on the market sale of sweet potato beverage.
Summary of the invention
The objective of the invention is for a kind of preparation method of sweet potato beverage is provided, this beverage is on the basis of conventional machining process, the process that adopts low temperature lixiviate and enzyme to handle, can be made into that potato juice color and luster is yellowish, the clarification type sweet potato beverage of clear, this clarification type sweet potato beverage is sweet and sour taste not only, and mouthfeel is smooth, and fragrance is pleasant, nutritious, be fit to very much masses and drink.
In order to achieve the above object, the present invention adopts following technical scheme to realize.
A kind of preparation method of sweet potato beverage, its primary raw material is: sweet potato; Batching is: citric acid, sucrose, honey, pectase, agar, gelatin, CMC.
Its preparation method is as follows:
Fresh sweet potato is cleaned up, use skinning machine that the epidermis of sweet potato is taken off, use the sweet potato after chopping equipment will be removed the peel to be cut into the potato silk then, the width of potato silk, thickness is 0.2～0.3 centimetre, length is 3～5 centimetres, with the potato silk that cuts, be presented in the soaking box of making by glass or plastics, adding concentration is 0.1% aqueous citric acid solution in soaking box, aqueous citric acid solution is controlled at 10 ℃ to cover potato silk degree of being with the temperature in the soaking box, soaks after 24 hours (to make the abundant stripping of soluble solid in the potato silk), with gauze elimination potato silk, promptly make sweet potato A immersion liquid; Sweet potato A immersion liquid is presented in glass or the plastic containers, add an amount of citric acid the pH value of sweet potato A immersion liquid is adjusted to 4.5, in sweet potato A immersion liquid, add pectase preparation then, the weight ratio of sweet potato A immersion liquid and pectase preparation is 1: 0.0004, with sweet potato A immersion liquid and pectase preparation mixing and stirring, it is remained under 40 ℃ of temperature environments, processing reaction 50 minutes, promptly make B solution, use heating apparatus that B solution is heated to 100 ℃ temperature then, after the temperature maintenance 2 minutes, kill pectase, promptly make C solution; In C solution, add additive sucrose, CMC, gelatin, agar, honey respectively, its weight ratio is: C solution: sucrose: CMC: gelatin: agar: honey=1: 0.06: 0.0012: 0.001: 0.0008: 0.001), to add the C solution mixing and stirring of additive in described ratio after, promptly make D solution; After using filter that D solution is filtered, D solution is packed in (225 milliliters) vial, after employing pasteurization methods or high-temperature sterilization method are carried out sterilization treatment to the good product of can, promptly made the sweet potato beverage of finished product with vacuum filling equipment.
Description of drawings
No accompanying drawing.
The present invention is described in further detail below in conjunction with embodiment.
The specific embodiment
Embodiment
Primary raw material used in the present invention is a sweet potato, and its batching is: citric acid, sucrose, honey, pectase, agar, gelatin, CMC.
Step 1: water cleans up fresh, AT sweet potato, uses skinning machine that the epidermis of sweet potato is taken off, and uses the sweet potato after chopping equipment will be removed the peel to be cut into the potato silk then, and the width of potato silk, thickness are 0.2 centimetre, and length is 4 centimetres;
Step 2: with the potato silk that cuts, be presented in the soaking box of making by glass or plastics, adding concentration is 0.1% aqueous citric acid solution in soaking box, aqueous citric acid solution is to cover potato silk degree of being, temperature in the soaking box is controlled at 10 ℃, soak after 24 hours (making the abundant stripping of soluble solid in the potato silk), use gauze elimination potato silk then, promptly make sweet potato A immersion liquid;
Step 3: sweet potato A immersion liquid is presented in glass or the plastic containers, add an amount of citric acid the pH value of sweet potato A immersion liquid is adjusted to 4.5, in sweet potato A immersion liquid, add pectase preparation then, the weight ratio of sweet potato A immersion liquid and pectase preparation is 1: 0.0004, with sweet potato A immersion liquid and pectase preparation mixing and stirring, it is remained under 40 ℃ of temperature environments, and processing reaction 50 minutes is promptly made B solution;
Step 4: use heating apparatus that B solution is heated to 100 ℃ temperature, temperature maintenance was killed pectase after 2 minutes, promptly made C solution;
Step 5: in C solution, add additive sucrose, CMC, gelatin, agar, honey respectively, its weight ratio is: C solution: sucrose: CMC: gelatin: agar: honey=1: 0.06: 0.0012: 0.001: 0.0008: 0.001, to add the C solution mixing and stirring of additive in described ratio after, promptly make D solution;
Step 6: after using filter that D solution is filtered again, with vacuum filling equipment D solution is packed in 225 milliliters of vials, after adopting pasteurization methods or high-temperature sterilization method that the good product of can is carried out sterilization treatment, promptly made the sweet potato beverage of finished product.
In the main method of preparation sweet potato beverage of the present invention; be to use citric acid that the pH value of sweet potato A immersion liquid is adjusted into 4.5; described sweet potato A immersion liquid is 1: 0.0004 with the mixed weight ratio of pectase preparation; the weight ratio of described C solution and additive sucrose, CMC, gelatin, agar, honey is 1: 0.06: 0.0012: 0.001: 0.0008: 0.001; as long as used above preparation technology and ratio, promptly fall into protection scope of the present invention.
Claims (1)
1, a kind of preparation method of sweet potato beverage, its primary raw material is: sweet potato; Batching is: citric acid, sucrose, honey, pectase, agar, gelatin, CMC, it is characterized in that: adopt following preparation method: fresh sweet potato is cleaned up, use skinning machine that the epidermis of sweet potato is taken off, use the sweet potato after chopping equipment will be removed the peel to be cut into the potato silk then, the width of potato silk, thickness is 0.2～0.3 centimetre, length is 3～5 centimetres, with the potato silk that cuts, be presented in the soaking box of making by glass or plastics, adding concentration is 0.1% aqueous citric acid solution in soaking box, aqueous citric acid solution is to cover potato silk degree of being, temperature in the soaking box is controlled at 10 ℃, soak after 24 hours,, promptly make sweet potato A immersion liquid with gauze elimination potato silk; Sweet potato A immersion liquid is presented in glass or the plastic containers, add an amount of citric acid the pH value of sweet potato A immersion liquid is adjusted to 4.5, in sweet potato A immersion liquid, add pectase preparation then, the weight ratio of sweet potato A immersion liquid and pectase preparation is 1: 0.0004, with sweet potato A immersion liquid and pectase preparation mixing and stirring, it is remained under 40 ℃ of temperature environments, processing reaction 50 minutes, promptly make B solution, use heating apparatus that B solution is heated to 100 ℃ temperature then, after the temperature maintenance 2 minutes, promptly make C solution; In C solution, add additive sucrose, CMC, gelatin, agar, honey respectively, its weight ratio is: C solution: sucrose: CMC: gelatin: agar: honey=1: 0.06: 0.0012: 0.001: 0.0008: 0.001, to add the C solution mixing and stirring of additive in described ratio after, promptly make D solution; After using filter that D solution is filtered, D solution is packed in the vial, after employing pasteurization methods or high-temperature sterilization method are carried out sterilization treatment to the good product of can, promptly made the sweet potato beverage of finished product with vacuum filling equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100936139A CN101558892B (en) | 2008-04-17 | 2008-04-17 | Preparation method of sweet potato beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100936139A CN101558892B (en) | 2008-04-17 | 2008-04-17 | Preparation method of sweet potato beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101558892A true CN101558892A (en) | 2009-10-21 |
| CN101558892B CN101558892B (en) | 2012-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100936139A Expired - Fee Related CN101558892B (en) | 2008-04-17 | 2008-04-17 | Preparation method of sweet potato beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN101558892B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432344A (en) * | 2015-01-05 | 2015-03-25 | 张勇 | Purple sweet potato beverage preparing method |
| CN108576508A (en) * | 2018-04-29 | 2018-09-28 | 梁中华 | A kind of sweet potato drink and preparation method thereof |
| CN112674299A (en) * | 2020-12-09 | 2021-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method of high-sugar high-anthocyanin low-acid mulberry |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333186A (en) * | 2016-08-19 | 2017-01-18 | 山东省食品发酵工业研究设计院 | Sweet potato beverage preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100486464C (en) * | 2006-12-26 | 2009-05-13 | 西北农林科技大学 | Preparation method of sweet potato health beverage |
-
2008
- 2008-04-17 CN CN2008100936139A patent/CN101558892B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432344A (en) * | 2015-01-05 | 2015-03-25 | 张勇 | Purple sweet potato beverage preparing method |
| CN108576508A (en) * | 2018-04-29 | 2018-09-28 | 梁中华 | A kind of sweet potato drink and preparation method thereof |
| CN112674299A (en) * | 2020-12-09 | 2021-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method of high-sugar high-anthocyanin low-acid mulberry |
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| Publication number | Publication date |
|---|---|
| CN101558892B (en) | 2012-07-25 |
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| C14 | Grant of patent or utility model | ||
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Owner name: HEBEI SCIENCE + TECHNOLOGY NORMAL COLLEGE Free format text: FORMER OWNER: GAO HAISHENG Effective date: 20120627 |
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Free format text: CORRECT: ADDRESS; FROM: 066600 QINHUANGDAO, HEBEI PROVINCE TO: 066000 QINHUANGDAO, HEBEI PROVINCE |
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Effective date of registration: 20120627 Address after: 066000 Hebei Normal University of Science and Technology, 360 West Hebei Avenue, Hebei, Qinhuangdao Patentee after: Hebei Science & Technology Normal College Address before: 066600 Department of food engineering, Hebei Normal University of Science and Technology, Changli County, Qinhuangdao, Hebei Patentee before: Gao Haisheng |
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Granted publication date: 20120725 Termination date: 20130417 |