CN101982103A - Method for producing improved sweet potato juicing - Google Patents
Method for producing improved sweet potato juicing Download PDFInfo
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- CN101982103A CN101982103A CN201010285662XA CN201010285662A CN101982103A CN 101982103 A CN101982103 A CN 101982103A CN 201010285662X A CN201010285662X A CN 201010285662XA CN 201010285662 A CN201010285662 A CN 201010285662A CN 101982103 A CN101982103 A CN 101982103A
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- ipomoea batatas
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Abstract
The invention discloses a method for producing improved sweet potato juicing, which comprises the steps of: removing the peel of the raw material sweet potato, crashing, heating and gelatinizing to acquire sweet potato starch, adding natural fiber into the sweet potato starch, squeezing the sweet potato starch to acquire sweet potato juice, and post-processing the sweet potato juice to acquire the concentrated sweet potato juice. In the method of the invention, the step of adding the natural fiber into the sweet potato starch can prevent the starch from overflowing when squeezing, decrease the pulp in the juice, clear the raw juice, promote 15% to 25% of the juicing rate of the juice and save the cost of the juice about 400 to 500 RMB Yuan per ton.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of Ipomoea batatas juice production method that improves squeezing process.
Background technology
The mode that the processing of Ipomoea batatas juice at present takes hot pressing to press is mostly got juice, conventional hot-press presses formula Ipomoea batatas juice manufacturing technique: adopting fresh Ipomoea batatas is raw material, form slurry through processes such as peeling, fragmentation, high temperature gelatinizations, obtain the potato slurry through processes such as squeezing, saccharification again, wait process to obtain finished product potato juice more after filtration.But, broken potato piece is after the high temperature gelatinization, slurry self fiber is damaged, a large amount of pulp overflows and sticks to press and is with in the expressing process, not only reduce crushing juice rate, contained a large amount of pulp in also feasible the squeezing the juice, increased certain cost and difficulty for follow-up filtration and clarification, Ipomoea batatas when squeezing skin slag content up to 40%～55%
Moreover, potato is starched excessive meeting with the rising of potato slurry temperature and the prolongation of action time and serious all the more, thereby makes a-alpha-amylase operative temperature and The limited time during starch in decomposing the potato slurry, is unfavorable for the abundant conversion of starch contained therein in the slurry.
Summary of the invention
The invention provides the high Ipomoea batatas juice production method of a kind of crushing juice rate, add one or more improvement natural fibers in the potato slurry by thermotropism press type production Ipomoea batatas juice and realize, can improve Ipomoea batatas juice crushing juice rate.
A kind of Ipomoea batatas is improved the production method of squeezing the juice, comprise and to obtain the potato slurry after the peeling of raw material Ipomoea batatas, fragmentation, the heating gelatinization, the potato slurry obtains Ipomoea batatas juice through squeezing, Ipomoea batatas juice obtains the concentrated sweet potato juice finished product through post processing, and emphasis of the present invention carries out described squeezing after improving and being to add natural fiber in the potato slurry.
Described natural fiber is at least a in paper pulp, rice husk, the corncob;
The water content mass ratio of described paper pulp is 5%～10%.
Natural fiber is at first washed and is removed water-solubility impurity, and when adding natural fiber in the potato slurry, the weight ratio of natural fiber and potato slurry is 1～10: 100.
When natural fiber adopted paper pulp, the weight ratio of natural fiber and potato slurry was preferably 5～10: 100.
Natural fiber preferably adopts at least a in natural rice husk, the corncob, and the weight ratio that this moment, natural fiber was starched with potato is preferably 2～5: 100.Both guaranteed good squeezing effect, can avoid too much adding the influence of foreign substance again product quality and taste.
Carry out single pressing behind the adding natural fiber in the potato slurry and obtain Ipomoea batatas juice and single pressing skin slag, in order effectively to utilize the active ingredient in the single pressing skin slag, in single pressing skin slag, add water, the weight of water is 5～10% of single pressing skin slag weight, add and add amylase after the water and carry out enzymolysis, diastatic weight is 0.1%～0.3% of single pressing skin slag weight, 85～95 ℃ of the temperature of enzymolysis, enzymolysis time 1～2 hour.
After enzymolysis is finished, carry out twice pressing, obtain twice pressing skin slag and twice pressing Ipomoea batatas juice respectively, twice pressing skin slag is as the discarded object otherwise processed, and the Ipomoea batatas juice that twice pressing Ipomoea batatas juice and single pressing obtain merges after described post processing obtains the concentrated sweet potato juice finished product.
The peeling of raw material Ipomoea batatas, fragmentation, heating gelatinization all can be adopted existing technology, be heated to 85～95 ℃ after for example raw material Ipomoea batatas peeling, the fragmentation and keep finishing in 0.5～2 hour gelatinization.According to circumstances, it is too dried thick when Ipomoea batatas is broken for fear of the potato slurry, can when fragmentation, suitably add water, the restriction that amount of water is not strict, but consider that the later stage need concentrate, if amount of water is crossed the burden that conference strengthen to concentrate, the consumption of water is in weight ratio generally speaking, water: Ipomoea batatas=0.5～1.5: 1;
Described post processing can be adopted existing technology, as after carrying out coarse filtration, enzymolysis, ultrafiltration, sterilization successively, concentrating, leave standstill, filter, obtains the concentrated sweet potato juice finished product, carries out canned after cooling and stores.
Coarse filtration described in the post processing, ultrafiltration, filtration can be as required with sweet potato juice in the requirement of solid particle size determine parameter; Described enzymolysis generally adds amylase, in weight ratio, need carry out the sweet potato juice of enzymolysis: amylase=1: 0.001～0.002; Enzymolysis can at room temperature carry out, and for the activity that improves enzyme can suitably heat, but generally is no more than 60 ℃ (for example 30～60 ℃), and enzymolysis time is 2～3 hours; Generally can be heated to 90～110 ℃ during sterilization, keep 15～40s; The terminal point that concentrates generally characterizes with pol, generally is concentrated into 60～70Brix.
The present invention adds natural fiber when the squeezing of potato slurry, the slurry that do not overflow when making squeezing, and the pulp in squeezing the juice reduces, and Normal juice is limpider; Improve the crushing juice rate 15%～25% of fruit juice; Ton fruit juice is reduced expenses about 400～500 yuan.
Description of drawings
Fig. 1 is the squeeze the juice process chart of production method of Ipomoea batatas of the present invention improvement, and wherein the dotted arrow technological process is a prior art, and the solid arrow technological process is improvements of the present invention.
The specific embodiment
Embodiment 1
Referring to Fig. 1, when Ipomoea batatas cleaning juice press method of the present invention is implemented, to select as required behind the raw material Ipomoea batatas machine barking, screen out defective work, 50 kilograms in Ipomoea batatas after obtaining removing the peel adds 50 kilograms in water, carries out fragmentation then, be heated to 95 ℃ after the fragmentation and keep finishing gelatinization in 0.5 hour, obtain 100 kilograms in potato slurry.
Carry out single pressing after in the potato slurry, adding 3 kilograms of rice husks, obtain 58 kilograms in 45 kilograms of single pressing skin slags and Ipomoea batatas juice respectively.
In single pressing skin slag, add 5 kilograms in water, add and add 0.06 kilogram of amylase after the water,, after enzymolysis is finished, carry out twice pressing, obtain 18 kilograms in 36 kilograms of twice pressing skin slags and twice pressing Ipomoea batatas juice respectively 85 ℃ of enzymolysis 1.5 hours.
The Ipomoea batatas juice that these 18 kilograms of twice pressing Ipomoea batatas juice and aforesaid 58 kilograms of single pressings are obtained merges, and obtains 76 kilograms of Ipomoea batatas juice altogether, and crushing juice rate is (76-5)/(100-50)=142%.
Annotate: crushing juice rate=(water that adds during Ipomoea batatas juice-Pi slag enzymolysis)/(water that adds during potato slurry-broken Ipomoea batatas) * 100%
With 76 kilograms of Ipomoea batatas juice according to existing technology carry out coarse filtration successively, enzymolysis (adds 0.1 kilogram of amylase, enzymolysis is 2 hours under 40 ℃ the condition), ultrafiltration, sterilization (100 ℃ of following 30s), concentrate (to pol 65Brix), leave standstill, filter after, obtain 72 kilograms of concentrated sweet potato juice finished products, after cooling, carry out canned and storage.
Embodiment 2
With selecting as required behind the raw material Ipomoea batatas machine barking, screen out defective work, 50 kilograms in the Ipomoea batatas after obtaining removing the peel adds 50 kilograms in water, carries out fragmentation then, is heated to 95 ℃ after the fragmentation and keeps finishing gelatinization in 1 hour, obtains 100 kilograms in potato slurry.
Carry out single pressing after in the potato slurry, adding 4 kilograms of corncobs, obtain 57 kilograms in 47 kilograms of single pressing skin slags and Ipomoea batatas juice respectively.
In single pressing skin slag, add 3 kilograms in water, add and add 0.047 kilogram of amylase after the water,, after enzymolysis is finished, carry out twice pressing, obtain 15 kilograms in 35 kilograms of twice pressing skin slags and twice pressing Ipomoea batatas juice respectively 90 ℃ of enzymolysis 2 hours.
The Ipomoea batatas juice that these 15 kilograms of twice pressing Ipomoea batatas juice and aforesaid 57 kilograms of single pressings are obtained merges, and obtains 72 kilograms of Ipomoea batatas juice altogether, and crushing juice rate is (72-3)/(100-50)=138%.
With 72 kilograms of Ipomoea batatas juice according to existing technology carry out coarse filtration successively, enzymolysis (adds 0.072 kilogram of amylase, enzymolysis is 2 hours under 50 ℃ the condition), ultrafiltration, sterilization (105 ℃ of following 20s), concentrate (to pol 70Brix), leave standstill, filter after, obtain 66 kilograms of concentrated sweet potato juice finished products, after cooling, carry out canned and storage.
Embodiment 3
With selecting as required behind the raw material Ipomoea batatas machine barking, screen out defective work, 50 kilograms in the Ipomoea batatas after obtaining removing the peel adds 60 kilograms in water, carries out fragmentation then, is heated to 95 ℃ after the fragmentation and keeps finishing gelatinization in 1 hour, obtains 110 kilograms in potato slurry.
Carry out single pressing after in the potato slurry, adding 11 kilograms of paper pulp (water content 6% in the paper pulp), obtain 64 kilograms in 57 kilograms of single pressing skin slags and Ipomoea batatas juice respectively.
In single pressing skin slag, add 5 kilograms in water, add and add 0.1 kilogram of amylase after the water,, after enzymolysis is finished, carry out twice pressing, obtain 15 kilograms in 47 kilograms of twice pressing skin slags and twice pressing Ipomoea batatas juice respectively 95 ℃ of enzymolysis 1.5 hours.
The Ipomoea batatas juice that these 15 kilograms of twice pressing Ipomoea batatas juice and aforesaid 64 kilograms of single pressings are obtained merges, and obtains 79 kilograms of Ipomoea batatas juice altogether, and crushing juice rate is (79-5)/(110-60)=148%.
With 79 kilograms of Ipomoea batatas juice according to existing technology carry out coarse filtration successively, enzymolysis (adds 0.15 kilogram of amylase, enzymolysis is 2 hours under 60 ℃ the condition), ultrafiltration, sterilization (105 ℃ of following 20s), concentrate (to pol 70Brix), leave standstill, filter after, obtain 72 kilograms of concentrated sweet potato juice finished products, after cooling, carry out canned and storage.
Embodiment 4
With selecting as required behind the raw material Ipomoea batatas machine barking, screen out defective work, 50 kilograms in the Ipomoea batatas after obtaining removing the peel adds 45 kilograms in water, carries out fragmentation then, is heated to 90 ℃ after the fragmentation and keeps finishing gelatinization in 2 hours, obtains 95 kilograms in potato slurry.
Carry out single pressing after in the potato slurry, adding 5 kilograms of rice husks, obtain 55 kilograms in 45 kilograms of single pressing skin slags and Ipomoea batatas juice respectively.
In single pressing skin slag, add 5 kilograms in water, add and add 0.1 kilogram of amylase after the water,, after enzymolysis is finished, carry out twice pressing, obtain 17 kilograms in 33 kilograms of twice pressing skin slags and twice pressing Ipomoea batatas juice respectively 90 ℃ of enzymolysis 2 hours.
The Ipomoea batatas juice that these 17 kilograms of twice pressing Ipomoea batatas juice and aforesaid 55 kilograms of single pressings are obtained merges, and obtains 72 kilograms of Ipomoea batatas juice altogether, and crushing juice rate is (72-5)/(95-45)=134%.
With 72 kilograms of Ipomoea batatas juice according to existing technology carry out coarse filtration successively, enzymolysis (adds 0.1 kilogram of amylase, enzymolysis is 2 hours under 50 ℃ the condition), ultrafiltration, sterilization (110 ℃ of following 15s), concentrate (to pol 68Brix), leave standstill, filter after, obtain 68.2 kilograms of concentrated sweet potato juice finished products, after cooling, carry out canned and storage.
Claims (10)
1. an Ipomoea batatas is improved the production method of squeezing the juice, comprise and will obtain the potato slurry after the peeling of raw material Ipomoea batatas, fragmentation, the heating gelatinization, the potato slurry obtains Ipomoea batatas juice through squeezing, and Ipomoea batatas juice obtains the concentrated sweet potato juice finished product through post processing, it is characterized in that, in the described potato slurry of squeezing forward direction, add natural fiber.
2. the Ipomoea batatas as claimed in claim 1 improvement production method of squeezing the juice is characterized in that, described natural fiber is at least a in paper pulp, rice husk, the corncob.
3. Ipomoea batatas as claimed in claim 2 is improved the production method of squeezing the juice, and it is characterized in that, the weight ratio of described natural fiber and potato slurry is 1～10: 100.
4. Ipomoea batatas as claimed in claim 3 is improved the production method of squeezing the juice, and it is characterized in that described natural fiber is a paper pulp, and the weight ratio of natural fiber and potato slurry is 5～10: 100.
5. the Ipomoea batatas as claimed in claim 3 improvement production method of squeezing the juice is characterized in that, described natural fiber is at least a in rice husk, the corncob, and natural fiber is 2～5: 100 with the weight ratio that potato is starched.
6. improve the production method of squeezing the juice as each described Ipomoea batatas of claim 1～5, it is characterized in that, carry out single pressing behind the adding natural fiber in the potato slurry and obtain Ipomoea batatas juice and single pressing skin slag, in single pressing skin slag, add water and amylase carries out enzymolysis, after enzymolysis is finished, carry out twice pressing, obtain twice pressing skin slag and twice pressing Ipomoea batatas juice respectively, the Ipomoea batatas juice that twice pressing Ipomoea batatas juice and single pressing obtain merges after described post processing obtains the concentrated sweet potato juice finished product.
7. Ipomoea batatas as claimed in claim 6 is improved the production method of squeezing the juice, and it is characterized in that the weight that adds water in single pressing skin slag is 5～10% of single pressing skin slag weight, and diastatic weight is 0.1%～0.3% of single pressing skin slag weight.
8. Ipomoea batatas as claimed in claim 7 is improved the production method of squeezing the juice, and it is characterized in that the temperature that described single pressing skin slag carries out enzymolysis is 30～40 ℃.
9. Ipomoea batatas as claimed in claim 8 is improved the production method of squeezing the juice, and it is characterized in that the time that described single pressing skin slag carries out enzymolysis is 1～2 hour.
10. Ipomoea batatas as claimed in claim 9 is improved the production method of squeezing the juice, and it is characterized in that described post processing is for carrying out coarse filtration, enzymolysis, ultrafiltration, sterilization successively, concentrating, leave standstill and filter.
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| CN201010285662XA CN101982103A (en) | 2010-09-17 | 2010-09-17 | Method for producing improved sweet potato juicing |
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| CN201010285662XA CN101982103A (en) | 2010-09-17 | 2010-09-17 | Method for producing improved sweet potato juicing |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519297A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | High-efficiency energy-saving processing method of sweet potato juice |
| CN103564574A (en) * | 2013-11-15 | 2014-02-12 | 天津农科食品生物科技有限公司 | Method for processing high-yield sweet potato juice |
| CN103584233A (en) * | 2013-11-15 | 2014-02-19 | 天津农科食品生物科技有限公司 | High-sugar-degree sweet potato juice and method for processing high-sugar-degree sweet potato juice |
| 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 |
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| CN1147901A (en) * | 1995-10-19 | 1997-04-23 | 杭州兴源过滤机有限公司 | Method for producing protein fodder from waste protein liquid |
| CN1817194A (en) * | 2006-03-13 | 2006-08-16 | 国投中鲁果汁股份有限公司 | Concentrated sweet potato juice and production thereof |
| CN101816447A (en) * | 2010-01-26 | 2010-09-01 | 陕西科技大学 | Method for preparing sweet potato concentrated juice |
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2010
- 2010-09-17 CN CN201010285662XA patent/CN101982103A/en active Pending
Patent Citations (3)
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| CN1147901A (en) * | 1995-10-19 | 1997-04-23 | 杭州兴源过滤机有限公司 | Method for producing protein fodder from waste protein liquid |
| CN1817194A (en) * | 2006-03-13 | 2006-08-16 | 国投中鲁果汁股份有限公司 | Concentrated sweet potato juice and production thereof |
| CN101816447A (en) * | 2010-01-26 | 2010-09-01 | 陕西科技大学 | Method for preparing sweet potato concentrated juice |
Non-Patent Citations (2)
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| 《中国林副特产》 20000531 王金英等 果胶的提取与应用 , 第2期 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519297A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | High-efficiency energy-saving processing method of sweet potato juice |
| CN103519297B (en) * | 2013-10-08 | 2015-03-11 | 国投中鲁果汁股份有限公司 | High-efficiency energy-saving processing method of sweet potato juice |
| CN103564574A (en) * | 2013-11-15 | 2014-02-12 | 天津农科食品生物科技有限公司 | Method for processing high-yield sweet potato juice |
| CN103584233A (en) * | 2013-11-15 | 2014-02-19 | 天津农科食品生物科技有限公司 | High-sugar-degree sweet potato juice and method for processing high-sugar-degree sweet potato juice |
| CN103564574B (en) * | 2013-11-15 | 2015-02-18 | 天津农科食品生物科技有限公司 | Method for processing high-yield sweet potato juice |
| 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 |
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Application publication date: 20110302 |