CN101558892B - Preparation method of sweet potato beverage - Google Patents
Preparation method of sweet potato beverage Download PDFInfo
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- CN101558892B CN101558892B CN2008100936139A CN200810093613A CN101558892B CN 101558892 B CN101558892 B CN 101558892B CN 2008100936139 A CN2008100936139 A CN 2008100936139A CN 200810093613 A CN200810093613 A CN 200810093613A CN 101558892 B CN101558892 B CN 101558892B
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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 processes muddy type beverage.The sweet potato beverage that uses this conventional method to process; 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 let 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 adopts the process of low temperature lixiviate and enzyme processing on the basis of conventional machining process; 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 following:
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 are 0.2～0.3 centimetre, and length is 3～5 centimetres, with the potato silk that cuts; Be presented in the soaking box of being processed by glass or plastics, in soaking box, add concentration and be 0.1% aqueous citric acid solution, 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),, promptly process sweet potato A immersion liquid with gauze elimination potato silk; Sweet potato A immersion liquid is presented in glass or the plastic containers, adds 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 process B solution, use heating apparatus that B solution is heated to 100 ℃ temperature then, temperature maintenance is after 2 minutes; Kill pectase, promptly process 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 said ratio after, promptly process 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 processed the sweet potato beverage of finished product with vacuum filling equipment.
Description of drawings
No accompanying drawing.
Below in conjunction with embodiment the present invention is made further detailed description.
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 being processed by glass or plastics, in soaking box, add concentration and be 0.1% aqueous citric acid solution, 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 process 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 processed B solution;
Step 4: use heating apparatus that B solution is heated to 100 ℃ temperature, temperature maintenance was killed pectase after 2 minutes, promptly processed 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 said ratio after, promptly process 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 processed the sweet potato beverage of finished product.
In the main method of preparation sweet potato beverage according to the 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. the preparation method of a sweet potato beverage, its primary raw material is: sweet potato; Batching is: citric acid, sucrose, honey, pectase, agar, gelatin, CMC 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 are 0.2～0.3 centimetre, and length is 3～5 centimetres; With the potato silk that cuts; Be presented in the soaking box of being processed by glass or plastics, in soaking box, add concentration and be 0.1% aqueous citric acid solution, 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 process sweet potato A immersion liquid with gauze elimination potato silk; Sweet potato A immersion liquid is presented in glass or the plastic containers, adds 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, make it remain under 40 ℃ of temperature environments processing reaction 50 minutes; Promptly process B solution; Use heating apparatus that B solution is heated to 100 ℃ temperature then, temperature maintenance was promptly processed C solution after 2 minutes; 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 said ratio after, promptly process 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 processed 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 |
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| Publication Number | Publication Date |
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| CN101558892A CN101558892A (en) | 2009-10-21 |
| CN101558892B true CN101558892B (en) | 2012-07-25 |
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| CN2008100936139A Expired - Fee Related CN101558892B (en) | 2008-04-17 | 2008-04-17 | Preparation method of sweet potato beverage |
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Cited By (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 |
Families Citing this family (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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994152A (en) * | 2006-12-26 | 2007-07-11 | 西北农林科技大学 | Preparation method of sweet potato health beverage |
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2008
- 2008-04-17 CN CN2008100936139A patent/CN101558892B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994152A (en) * | 2006-12-26 | 2007-07-11 | 西北农林科技大学 | Preparation method of sweet potato health beverage |
Non-Patent Citations (1)
| Title |
|---|
| 李祥印等.甘薯饮料生产工艺应用研究.《山东农业科学》.2004,(第02期), * |
Cited By (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 |
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| CN101558892A (en) | 2009-10-21 |
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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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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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