CN101731691A - Method for preparing sweet potato-pineapple compound drink - Google Patents
Method for preparing sweet potato-pineapple compound drink Download PDFInfo
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- CN101731691A CN101731691A CN200910263953A CN200910263953A CN101731691A CN 101731691 A CN101731691 A CN 101731691A CN 200910263953 A CN200910263953 A CN 200910263953A CN 200910263953 A CN200910263953 A CN 200910263953A CN 101731691 A CN101731691 A CN 101731691A
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Abstract
The invention discloses a method for preparing a sweet potato-pineapple compound drink. The method comprises the following steps of: selecting sweet potatoes, washing the sweet potatoes by water, cutting the sweet potatoes into strips or blocks, protecting the color of the strips or blocks, pre-boiling the strips or blocks, cooling the cooked strips or blocks, pulping the cooked strips or blocks, filtering the pulp and gelatinizing the pulp for later use; selecting pineapples for juicing, mixing the sweet potato juice and the pineapple juice in a ratio, evenly stirring, adding auxiliary materials of white granulated sugar, citric acid and sodium carboxymethyl cellulose into the mixed juice and allowing the auxiliary materials to fully dissolve in the mixed juice to obtain the compound juice; and homogenizing the compound juice in a colloid mill, canning the juice and sealing the cans, heating the compound juice in water bath for sterilization and naturally cooling the compound juice to room temperature. In the compound drink of the invention, based on the conventional process for preparing sweet potato drinks, the pineapple juice is added into the sweet potato juice, so that the unpleasant smell of the sweet potatoes is eliminated, the sweet potato-pineapple compound drink with good flavor can be prepared, and the quality of the product is improved.
Description
Technical field
The present invention relates to a kind of composite beverage, is a kind of preparation method of sweet potato pineapple compound drink specifically, can guarantee the good of sweet potato pineapple compound drink local flavor.
Background technology
Sweet potato beverage is to be raw material with fresh sweet potato, through select materials, remove the peel, pull an oar, allocate, technology such as filtration, can, sterilization makes, because in the processing of traditional sweet potato beverage, often have the bilgy odour in the sweet potato, because of having bad smell and drinking mouthfeel, reduced quality, influenced the sweet potato beverage pouplarity, made the economic worth of this product be far from bringing into play.
Summary of the invention
In view of above-mentioned present situation, the invention provides a kind of preparation method of sweet potato pineapple compound drink, make it in composite beverage, overcome bad smell, in order to satisfy people's the mouthfeel of drinking.
Preparation method of the present invention comprises the steps:
1, choose sweet potato, pineapple raw material and white granulated sugar, honey, citric acid, the sodium carboxymethylcellulose auxiliary material is standby;
2, with sweet potato washing, peeling, weigh after the peeling;
3, sweet potato is cut into long French fries or square potato piece;
4, above-mentioned long French fries or square potato piece are put into immediately flood in the colour protecting liquid and soaked 2 hours; The colour protecting liquid proportioning is: citric acid 0.1%, ascorbic acid 0.2% (mass percent concentration);
5, the sweet potato piece that will protect look is put in 90～95 ℃ of hot water and is stirred, and remains on 5min under the temperature of precooking;
6, after the potato piece water flushing cooling with par-boiled, move into beater, the drinking water that adds 5 times of sweet potato quality is simultaneously pulled an oar;
7, the sweet potato slurry is carried out one-level or cascade filtration,, obtain sweet potato Normal juice to remove potato meat crude fibre;
8, it is standby sweet potato Normal juice to be carried out gelatinization in 3 8～42 minutes 93～97 ℃ of following waters bath with thermostatic control;
9, get the pineapple water and clean the peeling cutting after, move in the juice extractor and squeeze the juice, the taking juice heating was boiled 3～5 minutes, filtered and cooled off to such an extent that pineapple juice is standby;
10, earlier sweet potato Normal juice is mixed in 3: 1 ratios with pineapple juice, stir, add white granulated sugar 4.5～5.5%, citric acid 0.1%, sodium carboxymethylcellulose 0.1% then successively, stirring fully, dissolving obtains composite juice;
11, above-mentioned deployed composite juice is placed the colloid mill homogeneous, be the composite beverage finished product;
12, with the tinning of composite beverage finished product, sealed cans;
13, the beverage can with sealing carries out the water-bath heating, and water boiling back keeps sterilization in 13-16 minute, naturally cools to room temperature and gets final product.
According to such scheme, canned after, stay 0.5 millimeter bottom clearance between the liquid level of Bottle ﹠ Can top and filled drink.
The sweet potato variety of indication is selected Beijing 553, Beijing 138 for use among the present invention.
Above-mentioned mentioned pineapple is the ripe pineapple of the quality better of market sale.
Choose white granulated sugar, honey, citric acid, sodium carboxymethylcellulose auxiliary material, should meet relevant national standard.
In the auxiliary material of the present invention, get white granulated sugar, citric acid, sodium carboxymethylcellulose, be soaked in water in advance 4 hours.
In above-mentioned, sweet potato slurry is carried out one-level or cascade filtration is to adopt gauze to handle.
In a word, sweet potato pineapple compound drink provided by the invention is on the basis that utilizes traditional sweet potato beverage processing technology, in potato juice, add pineapple juice, the bad smell of sweet potato is eliminated, made the good sweet potato pineapple compound drink of local flavor, significantly improved the quality of product.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
Select materials: select not have and to go mouldy, no pathology, not have and germinate and do not have the fresh sweet potato that machinery is hindered, with the quality of assurance final products;
Clean: the foreign material such as silt with clear water flush away sweet potato surface prevent to cause various pollutions;
Peeling: adopt machine barking, guarantee the normal color and luster of beverage, weigh after the peeling;
Stripping and slicing: sweet potato is cut into the long French fries of the wide 2cm of 0.5cm;
Protect look: put into immediately after the stripping and slicing to flood in the colour protecting liquid and soaked 2 hours.The colour protecting liquid proportioning is: citric acid 0.1%, ascorbic acid 0.2% (mass percent concentration); Prevent beverage generation brown stain, influence organoleptic quality;
Precook: heat water to 95 ℃, drop into the sweet potato piece that protects look and stir gently, remain on 5min under the temperature of precooking, give birth to flavor to alleviate sweet potato;
Making beating: after the potato piece water flushing cooling with par-boiled, move into beater, the drinking water that adds 5 times of sweet potato quality is simultaneously pulled an oar;
Filter: carry out one-level with 4 layers of gauze earlier and filter, get filtrate and carry out secondary filter,, promptly obtain sweet potato Normal juice to remove potato meat crude fibre with 8 layers of gauze;
Gelatinization: sweet potato Normal juice is standby 95 ℃ of following waters bath with thermostatic control 40 minutes;
The preparation of pineapple juice: select the ripe fresh pineapple of color all good no putrid and deteriorated ninety percent, clean the peeling cutting after, move in the juice extractor and squeeze the juice, the taking juice heating was boiled 5 minutes, 4 layers of filtered through gauze cooling, pineapple juice is standby;
Allotment: earlier sweet potato Normal juice is mixed in 3: 1 ratios with pineapple juice, stir, add white granulated sugar 4.5%, citric acid 0.1%, sodium carboxymethylcellulose 0.1% with this then, stirring is fully dissolved auxiliary material;
White granulated sugar in the auxiliary material, citric acid, sodium carboxymethylcellulose water in advance are soaked and were used in 4 hours;
Homogeneous: with deployed composite beverage homogeneous in colloid mill;
Can: with the beverage of handling well the capacity of packing into is 300 milliliters four revolving in the jar, stays 0.5 millimeter bottom clearance on the liquid level, sealed cans;
Sterilization: the beverage can of sealing is carried out the water-bath heating, and water boiling back kept 14 minutes;
Cooling: naturally cool to room temperature after the sterilization;
Check: test by relevant national standard;
In above-mentioned, except that sweet potato being cut into the long French fries of the wide 2cm of 0.5cm, the square potato piece that also sweet potato can be cut into 1 centimeter square all can.
In above-mentioned, except that adopting the machine barking mode, also can adopt manual peeling mode.
Embodiment 2
Select materials: select not have go mouldy, no pathology, not have the fresh sweet potato that germinates and do not have the machinery wound standby;
Clean: the foreign material such as silt with clear water flush away sweet potato surface prevent to cause various pollutions;
Peeling: use machine barking, guarantee the normal color and luster of beverage, weigh after the peeling;
Stripping and slicing: the square potato piece that sweet potato is cut into 1 centimeter square;
Protect look: put into immediately after the stripping and slicing to flood in the colour protecting liquid and soaked 2 hours; The colour protecting liquid proportioning is: citric acid 0.1%, ascorbic acid 0.2% (mass percent concentration);
Precook: heat water to 90 ℃, drop into the sweet potato piece that protects look and stir gently, remain on 5min under the temperature of precooking;
Making beating: after the potato piece water flushing cooling with par-boiled, move into beater, the drinking water that adds 5 times of sweet potato quality is simultaneously pulled an oar;
Filter: filter with 4 layers of gauze earlier, get filtrate and carry out secondary filter,, promptly obtain sweet potato Normal juice to remove potato meat crude fibre with 8 layers of gauze;
Gelatinization: sweet potato Normal juice is standby 93 ℃ of following waters bath with thermostatic control 38 minutes;
The preparation of pineapple juice: select the ripe fresh pineapple of color all good no putrid and deteriorated ninety percent, clean the peeling cutting after, move in the juice extractor and squeeze the juice, the taking juice heating was boiled 3～5 minutes, 4 layers of filtered through gauze cooling, pineapple juice is standby;
Allotment: earlier sweet potato Normal juice is mixed in 3: 1 ratios with pineapple juice, stir, add white granulated sugar 5%, citric acid 0.1%, sodium carboxymethylcellulose 0.1% with this then, stirring is fully dissolved auxiliary material;
Above-mentioned white granulated sugar, citric acid, sodium carboxymethylcellulose auxiliary material should be soaked in water 4 hours in advance, can use;
Homogeneous: with deployed composite beverage homogeneous in colloid mill;
Can: with the beverage of handling well the capacity of packing into is 300 milliliters four revolving in the jar, makes tank deck and liquid level leave 0.5 millimeter bottom clearance, sealed cans;
Sterilization: the beverage can of sealing is carried out the water-bath heating, and water boiling back kept 13 minutes;
Cooling: naturally cool to room temperature after the sterilization;
Check: test by relevant national standard.
In above-mentioned, except that the square potato piece that sweet potato is cut into 1 centimeter square, also sweet potato can be cut into the long French fries of the wide 2cm of 0.5cm.
In above-mentioned, except that adopting the machine barking mode, also can adopt manual peeling.
Embodiment 3
Select materials: select not have go mouldy, no pathology, not have the fresh sweet potato that germinates and do not have the machinery wound standby;
Clean: with the foreign material such as silt on clear water flush away sweet potato surface;
Peeling: adopt manual peeling, weigh after the peeling;
Stripping and slicing: sweet potato is cut into the thick sheet potato piece of 0.5cm;
Protect look: put into immediately after the stripping and slicing to flood in the colour protecting liquid and soaked 2 hours; The colour protecting liquid proportioning is: citric acid 0.1%, ascorbic acid 0.2% (being mass percent concentration);
Precook: heat water to 90 ℃, drop into the sweet potato piece that protects look and stir gently, remain on 5min under the temperature of precooking, give birth to flavor to alleviate sweet potato;
Making beating: after the potato piece water flushing cooling with par-boiled, move into beater, the drinking water that adds 5 times of sweet potato quality is simultaneously pulled an oar;
Filter: filter with 4 layers of gauze earlier, get filtrate and carry out secondary filter,, promptly obtain sweet potato Normal juice to remove potato meat crude fibre with 8 layers of gauze;
Gelatinization: sweet potato Normal juice is 95 ℃ of following waters bath with thermostatic control 40 minutes, standby;
The preparation of pineapple juice: select the ripe fresh pineapple of color all good no putrid and deteriorated ninety percent, clean the peeling cutting after, move in the juice extractor and squeeze the juice, the taking juice heating was boiled 5 minutes, 4 layers of filtered through gauze cooling, pineapple juice is standby;
Allotment: earlier sweet potato juice is mixed in 3: 1 ratios with pineapple juice, stir, add white granulated sugar 5%, citric acid 0.1%, sodium carboxymethylcellulose 0.1% with this then, stirring is fully dissolved auxiliary material;
In above-mentioned, white granulated sugar, citric acid, sodium carboxymethylcellulose auxiliary material can be used after should being soaked in water in advance 4 hours;
Homogeneous: with deployed composite beverage homogeneous in colloid mill;
Can: with the beverage of handling well the capacity of packing into is 300 milliliters four revolving in the jar, stays 0.5 millimeter bottom clearance on the liquid level, sealed cans;
Sterilization: the beverage can of sealing is carried out the water-bath heating, and water boiling back kept 15 minutes;
Cooling: naturally cool to room temperature after the sterilization;
Check: test by relevant national standard.
Claims (2)
1. the preparation method of a sweet potato pineapple compound drink comprises the steps:
(1) choose sweet potato, pineapple is that raw material and white granulated sugar, honey, citric acid, sodium carboxymethylcellulose are that auxiliary material is standby;
(2) with sweet potato washing, peeling, weigh after the peeling;
(3) sweet potato is cut into long French fries or square potato piece;
(4) above-mentioned long French fries or square potato piece are put into immediately flood in the colour protecting liquid and soaked 2 hours; The colour protecting liquid proportioning is: citric acid 0.1%, ascorbic acid 0.2%, (mass percent concentration);
(5) heat water to 90～95 ℃, drop into the sweet potato piece that protects look and stir, remain on 5min under the temperature of precooking;
(6) after the potato piece water flushing cooling with par-boiled, move into beater, the drinking water that adds 5 times of sweet potato quality is simultaneously pulled an oar;
(7) the above-mentioned sweet potato slurry that obtains is carried out one-level or cascade filtration,, promptly obtain sweet potato Normal juice to remove potato meat crude fibre;
(8) it is standby sweet potato Normal juice to be carried out gelatinization in 38～42 minutes 93～97 ℃ of following waters bath with thermostatic control;
(9) get pineapple, after water cleans the peeling cutting, move in the juice extractor and squeeze the juice, the taking juice heating was boiled 3～5 minutes, filtered and cooled off to such an extent that pineapple juice is standby;
(10) earlier sweet potato juice is mixed in 3: 1 ratios with pineapple juice, stir, add white granulated sugar 4.5～5.5%, citric acid 0.1%, sodium carboxymethylcellulose 0.1% with this then, stirring is fully dissolved auxiliary material and is obtained composite juice;
(11) with above-mentioned deployed composite juice homogeneous in colloid mill;
(12) with composite juice can, the sealed cans handled well;
(13) hermetically sealed can is carried out the water-bath heating, water boiling back keeps sterilization in 13-16 minute, naturally cools to room temperature.
2. preparation method as claimed in claim 1 is characterized in that, stays 0.5 millimeter bottom clearance between the liquid level of Bottle ﹠ Can top and filled drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200910263953A CN101731691A (en) | 2009-12-29 | 2009-12-29 | Method for preparing sweet potato-pineapple compound drink |
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| CN200910263953A CN101731691A (en) | 2009-12-29 | 2009-12-29 | Method for preparing sweet potato-pineapple compound drink |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356904A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof |
| CN103284099A (en) * | 2013-06-02 | 2013-09-11 | 河北香道食品有限公司 | Delicious soup with sweet potatoes and five cereals and production method of soup |
| CN104256442A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Making method for pineapple and sweet potato pastries |
| CN104413515A (en) * | 2013-08-31 | 2015-03-18 | 河北科技师范学院 | Purple sweet potato health cola and preparation method thereof |
| CN105124685A (en) * | 2015-09-19 | 2015-12-09 | 南陵县石斛产业协会 | Processing method of white mulberry root bark and wild rice stem honeydew |
| CN105341572A (en) * | 2015-10-21 | 2016-02-24 | 颍上县王召薯种繁育专业合作社 | Sweet potato beverage and preparation method thereof |
| CN106387538A (en) * | 2016-08-31 | 2017-02-15 | 湖南省农产品加工研究所 | Sweet potato composite beverage and preparation method thereof |
| CN108813237A (en) * | 2018-05-10 | 2018-11-16 | 南京农业大学 | A kind of grape pineapple blueberry compound juice beverage and preparation method thereof |
| CN110024924A (en) * | 2019-04-03 | 2019-07-19 | 江苏师范大学 | A kind of purple sweet potato anthocyanin drinks and preparation method thereof |
| CN111972575A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Hawthorn and sweet potato compound beverage and preparation method thereof |
-
2009
- 2009-12-29 CN CN200910263953A patent/CN101731691A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356904A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof |
| CN103284099A (en) * | 2013-06-02 | 2013-09-11 | 河北香道食品有限公司 | Delicious soup with sweet potatoes and five cereals and production method of soup |
| CN104413515A (en) * | 2013-08-31 | 2015-03-18 | 河北科技师范学院 | Purple sweet potato health cola and preparation method thereof |
| CN104256442A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Making method for pineapple and sweet potato pastries |
| CN105124685A (en) * | 2015-09-19 | 2015-12-09 | 南陵县石斛产业协会 | Processing method of white mulberry root bark and wild rice stem honeydew |
| CN105341572A (en) * | 2015-10-21 | 2016-02-24 | 颍上县王召薯种繁育专业合作社 | Sweet potato beverage and preparation method thereof |
| CN106387538A (en) * | 2016-08-31 | 2017-02-15 | 湖南省农产品加工研究所 | Sweet potato composite beverage and preparation method thereof |
| CN108813237A (en) * | 2018-05-10 | 2018-11-16 | 南京农业大学 | A kind of grape pineapple blueberry compound juice beverage and preparation method thereof |
| CN110024924A (en) * | 2019-04-03 | 2019-07-19 | 江苏师范大学 | A kind of purple sweet potato anthocyanin drinks and preparation method thereof |
| CN111972575A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Hawthorn and sweet potato compound beverage and preparation method thereof |
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Application publication date: 20100616 |