CN102132933B - Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage - Google Patents
Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage Download PDFInfo
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- CN102132933B CN102132933B CN201110070750A CN201110070750A CN102132933B CN 102132933 B CN102132933 B CN 102132933B CN 201110070750 A CN201110070750 A CN 201110070750A CN 201110070750 A CN201110070750 A CN 201110070750A CN 102132933 B CN102132933 B CN 102132933B
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- chinese yam
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Abstract
The invention relates to an antiager for Chinese yam beverage, Chinese yam beverage and a method for preparing Chinese yam beverage, belonging to the technical field of foods. The antiager comprises the following components in parts by weight: 0.5-5 parts of trehalose, 0.02-0.8 part of sucrose fatty acid ester and 0.01-0.6 part of tripolyglycerol monostearate. The Chinese yam beverage is prepared mainly from the following raw materials in parts by weight: 5-95 parts of Chinese yam, 5-90 parts of water, 0.5-5 parts of trehalose, 0.02-0.8 part of sucrose fatty acid ester and 0.01-0.6 part of tripolyglycerol monostearate. The preparation method comprises the following steps of: after cleaning, sorting and stewing the Chinese yam, adding water for pulping; screening by a sieve in 60-200 meshes and mixing the obtained filter liquid; and adding trehalose, sucrose fatty acid ester, tripolyglycerol monostearate and water for uniformly mixing. The antiager disclosed by the invention can solve the problem of easy ageing of the Chinese yam beverage, obviously reduce the draining rate of the Chinese yam beverage and prolong the shelf life of the Chinese yam beverage. By adding the antiager, the Chinese yam beverage can be stably stored for 30 weeks at room temperature without generating any draining phenomenon.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Yam beverage and use antiaging agent, also relate to the preparation method of the Yam beverage that added this antiaging agent and this Yam beverage simultaneously.
Background technology
Chinese yam has another name called sweet potato, Chinese yam, and the sweet property of distinguishing the flavor of is flat, and have the clever ear of strengtheninging the spleen and tonifying the lung, reinforce the kidney, make eye bright, strengthening the bones and muscles, effect such as promote longevity, be a kind of food materials that human body is highly profitable.For more crowd is benefited, the food staff has carried out deep processing to Chinese yam, and it is a kind of very convenient, effective deep working method that Chinese yam is processed Yam beverage.At present, disclose in the national patent storehouse much with the Chinese yam technical scheme that material makes drink of deciding, major part all is earlier Chinese yam to be pulled an oar, and then cure into beverage.Some has also added emulsifying agent and stabilizing agent in beverage.Yet contain lot of starch in the Chinese yam, place after a period of time just no longer transparent, even coagulating sedimentation, bleed layering, this phenomenon is called as the aging of starch.Especially be lower than 10 ℃ or when surpassing 35 ℃, the age of starch problem takes place more easily in storage temperature.Test shows that the ageing process of starch is irreversible, and the Yam beverage that the age of starch phenomenon occurs is outward appearance and mouthfeel variation not only, and digestibility also decreases.
Summary of the invention
In order to solve the problem of aging of starch in the Yam beverage, the invention provides a kind of Yam beverage and use antiaging agent, the Yam beverage that is added with this age resistor and the preparation method of this Yam beverage also are provided in addition.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is: Yam beverage is used antiaging agent, in weight portion, is made up of 0.5 ~ 5 portion of trehalose, 0.02 ~ 0.8 part of sucrose fatty ester and 0.01 ~ 0.6 part of Tripolyglycerol monostearates.
A kind of Yam beverage is mainly processed by the raw material of following weight portion: 5 ~ 95 portions of Chinese yams, 5 ~ 90 parts of water, 0.5 ~ 5 portion of trehalose, 0.02 ~ 0.8 part of sucrose fatty ester, 0.01 ~ 0.6 part of Tripolyglycerol monostearates.
The consumption of said Chinese yam is 20 ~ 80 weight portions.
The raw material for preparing said Yam beverage also comprises stabilizing agent (as: pectin, xanthans, pectin and xanthan gum compositions) and and sweetener.
The preparation method of said Yam beverage, its step comprises: Chinese yam adds the water making beating after cleaning, selection and boiling, cross 60 ~ 200 mesh sieves, and gained filtrating is allocated: add trehalose, sucrose fatty ester, Tripolyglycerol monostearates and water and mix.
For guaranteeing the stability and the mouthfeel uniformity of product, also added stabilizing agent and sweetener during allotment, regulate sugar hammer degree to 1 ~ 10 ° of BX.
Boiling temperature is 80 ~ 100 ℃, time 5 ~ 30min.
Successively said Yam beverage is carried out homogeneous, the degassing, can and sterilization after the allotment, homogenizing temperature is controlled at 50 ~ 85 ℃, and pressure is 15 ~ 40Mpa; Degassing temperature is 50 ~ 85 ℃, pressure is-0.03 ~-0.08Mpa.
Antiaging agent provided by the present invention can improve Yam beverage and be prone to aging problem, significantly reduces the bleed speed of Yam beverage, prolongs the shelf life of Chinese yam class drink.Again it is observed after in Yam beverage, adding this antiaging agent; Discovery is under normal storage temperature (25 ℃ of room temperatures); The bleed phenomenon of anti-aging Yam beverage appeared at after 30 weeks, and in a very long time after this, the bleed phenomenon is still very not obvious; Bleed height not enough 1mm far away can not influence basically and sell and drink.The market scope of Yam beverage has been widened in the lifting of stability, can make more consumers enjoy the magical effect of Chinese yam, makes eye bright to strengthening the spleen and tonifying the lung, to reinforce the kidney, clever ear helps the five internal organs, strengthening the bones and muscles, promotes longevity.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1:
Yam beverage is used antiaging agent, in weight portion, is made up of 0.5 portion of trehalose, 0.02 part of sucrose fatty ester and 0.01 part of Tripolyglycerol monostearates.
A kind of Yam beverage is processed by following raw material: 5kg Chinese yam, 90kg water, 0.5kg trehalose, 0.02kg sucrose fatty ester, 0.01kg Tripolyglycerol monostearates and an amount of sucrose; Its preparation process is:
Successively Chinese yam is cleaned and chooses the back in 80 ℃ of following boiling 30min; Add the making beating of 10kg water after the boiling, cross 100 mesh sieves, and gained filtrating is allocated: add trehalose, sucrose fatty ester, Tripolyglycerol monostearates and remaining 80kg water and mix, and regulate sugar hammer degree to the 1.5 ° BX of beverage with sucrose.
After the allotment successively to said Yam beverage carry out homogeneous (55 ℃, 25mpa), the degassing (65 ℃ ,-0.05mpa) with can (80 ℃), then that can is good Yam beverage places 121 ~ 125 ℃ of down sterilization 25min, cooling off takes the dish out of the pot gets final product.
Through detecting, the Chinese yam saponin content has reached 4.5g/kg in the product, PH=5.8 (25 ℃); Observation is 6 months under the room temperature, does not see the bleed lamination.
Embodiment 2:
Yam beverage is used antiaging agent, in weight portion, is made up of 1 portion of trehalose, 0.1 part of sucrose fatty ester and 0.3 part of Tripolyglycerol monostearates.
A kind of Yam beverage is processed by following raw material: 60kg Chinese yam, 60kg water, 1kg trehalose, 0.1kg sucrose fatty ester, 0.3kg Tripolyglycerol monostearates, pectin 0.1kg and an amount of sucrose; Its preparation process is:
Successively Chinese yam is cleaned and chooses the back in 100 ℃ of following boiling 5min; Add the making beating of 30kg water after the boiling, cross 60 mesh sieves, and gained filtrating is allocated: add trehalose, sucrose fatty ester, Tripolyglycerol monostearates, pectin and remaining 30kg water and mix, and regulate sugar hammer degree to the 5 ° BX of beverage with sucrose.
After the allotment successively to said Yam beverage carry out homogeneous (50 ℃, 40mpa), the degassing (85 ℃ ,-0.08mpa) with can (80 ℃), then that can is good Yam beverage places 121 ~ 125 ℃ of down sterilization 25min, cooling off takes the dish out of the pot gets final product.
Embodiment 3:
Yam beverage is used antiaging agent, in weight portion, is made up of 5 portions of trehaloses, 0.8 part of sucrose fatty ester and 0.6 part of Tripolyglycerol monostearates.
A kind of Yam beverage is processed by following raw material: 95kg Chinese yam, 90kg water, 5kg trehalose, 0.8kg sucrose fatty ester, 0.3kg Tripolyglycerol monostearates, pectin 0.2kg, xanthans 0.4kg and an amount of sucrose; Its preparation process is:
Successively Chinese yam is cleaned and chooses the back in 90 ℃ of following boiling 10min; Add the making beating of 40kg water after the boiling; Cross 120 mesh sieves; And gained filtrating allocated: add trehalose, sucrose fatty ester, Tripolyglycerol monostearates, pectin, xanthans and remaining 50kg water and mix, and regulate sugar hammer degree to the 8 ° BX of beverage with sucrose.
After the allotment successively to said Yam beverage carry out homogeneous (85 ℃, 25mpa), the degassing (50 ℃ ,-0.03mpa) with can (80 ℃), then that can is good Yam beverage places 121 ~ 125 ℃ of down sterilization 25min, cooling off takes the dish out of the pot gets final product.
Embodiment 4:
A kind of Yam beverage is processed by following raw material: 20kg Chinese yam, 5kg water, 0.5kg trehalose, 0.02kg sucrose fatty ester, 0.03kg Tripolyglycerol monostearates, xanthans 0.2kg and an amount of HFCS; Its preparation process is:
Successively Chinese yam is cleaned and chooses the back in 90 ℃ of following boiling 15min; Add the making beating of 2kg water after the boiling; Cross 200 mesh sieves; And gained filtrating allocated: add trehalose, sucrose fatty ester, Tripolyglycerol monostearates, xanthans and remaining 3kg water and mix, and regulate sugar hammer degree to the 10 ° BX of beverage with HFCS.
After the allotment successively to said Yam beverage carry out homogeneous (70 ℃, 15mpa), the degassing (70 ℃ ,-0.05mpa) with can (80 ℃), then that can is good Yam beverage places 121 ~ 125 ℃ of down sterilization 25min, cooling off takes the dish out of the pot gets final product.
Stability test
One, test method:
Proportioning according to table 1 prepares six groups of samples of 1# ~ 6#; The preparation method is: Chinese yam through clean, after the selection in 88 ~ 90 ℃ of following boiling 10min; Add the water making beating and cross colloid mill, slurries filter with 60 mesh, add remaining water and other raw materials then; Regulate soluble solid to 8.8 ° BX, (75 ℃ of homogeneous; 34Mpa), the degassing, be filled into the 220ml vial in 78 ℃ then, revolved carry out behind the lid high-temperature sterilization (115 ℃, 18min).
Every group of sample got three bottles, places respectively under 5 ± 1 ℃, 25 ± 1 ℃ and 40 ± 1 ℃ of environment to leave standstill, and writes down upper strata bleed height weekly one time.
Table 1 is respectively organized the sample proportioning
Two, experimental result
Table 2 1-3# sample experimental result
Table 2 4-6# sample experimental result
Can find out from table 2 and table 3; Respectively organize sample for 1-6; Its storage stability is the situation that promotes gradually, and this shows: selected stabilizing agent of the present invention and age resister all can promote the storage stability of Yam beverage, and be wherein more obvious with ageing-resistant effect.Use stabilizing agent and age resister can slow down the bleed speed of Yam beverage significantly simultaneously.Under normal storage temperature (25 ℃ of room temperatures), can the bleed phenomenon be postponed 30 weeks especially, and in a very long time after this, the bleed phenomenon is still very not obvious, bleed height not enough 1mm far away.
Claims (8)
1. Yam beverage is used antiaging agent, in weight portion, is made up of 0.5 ~ 5 portion of trehalose, 0.02 ~ 0.8 part of sucrose fatty ester and 0.01 ~ 0.6 part of Tripolyglycerol monostearates.
2. a Yam beverage is mainly processed by the raw material of following weight portion: 5 ~ 95 portions of Chinese yams, 5 ~ 90 parts of water, 0.5 ~ 5 portion of trehalose, 0.02 ~ 0.8 part of sucrose fatty ester, 0.01 ~ 0.6 part of Tripolyglycerol monostearates.
3. Yam beverage as claimed in claim 2 is characterized in that, the consumption of said Chinese yam is 20 ~ 80 weight portions.
4. like claim 2 or 3 described Yam beverages, it is characterized in that its raw material also comprises stabilizing agent and sweetener.
5. the preparation method of the said Yam beverage of claim 2; Its step comprises: Chinese yam adds the water making beating after cleaning, selection and boiling; Cross 60 ~ 200 mesh sieves, gained filtrating is allocated: add trehalose, sucrose fatty ester, Tripolyglycerol monostearates and water and mix.
6. preparation method as claimed in claim 5 is characterized in that, has also added stabilizing agent and sweetener during allotment, regulates sugar hammer degree to 1 ~ 10 ° of BX.
7. like claim 5 or 6 described preparation methods, it is characterized in that boiling temperature is 80 ~ 100 ℃, time 5 ~ 30min.
8. preparation method as claimed in claim 7 is characterized in that, successively said Yam beverage is carried out homogeneous, the degassing, can and sterilization after the allotment, and homogenizing temperature is controlled at 50 ~ 85 ℃, and pressure is 15 ~ 40MPa; Degassing temperature is 50 ~ 85 ℃, pressure is-0.03 ~-0.08MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110070750A CN102132933B (en) | 2011-03-23 | 2011-03-23 | Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage |
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| CN201110070750A CN102132933B (en) | 2011-03-23 | 2011-03-23 | Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage |
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| CN102132933A CN102132933A (en) | 2011-07-27 |
| CN102132933B true CN102132933B (en) | 2012-10-24 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005598B (en) * | 2013-01-15 | 2014-10-29 | 贾明跃 | Plant beverage and preparation method thereof |
| CN103211255B (en) * | 2013-03-29 | 2014-10-22 | 山东志同农业科技有限公司 | Preparation method of Chinese yam beverage |
| CN103393171B (en) * | 2013-06-21 | 2014-10-29 | 焦作市焦大科苑商贸有限公司 | White yam beverage and preparation method |
| US20180352843A1 (en) * | 2015-12-13 | 2018-12-13 | Kris VERBURGH | Methods and compositions to slow down aging in cells and organisms |
| CN107259426B (en) * | 2016-04-07 | 2021-02-09 | 河北农业大学 | Method for refining date cyclic adenosine monophosphate syrup |
| CN105724995B (en) * | 2016-04-13 | 2019-01-18 | 四川大学 | Clarify the preparation method of Yam beverage |
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| CN1799419A (en) * | 2005-12-02 | 2006-07-12 | 梁嘉臻 | Method for preparing instant semifinished product of rice dumpling |
| CN101125014A (en) * | 2006-08-14 | 2008-02-20 | 于山大 | Chestnut bifidobacterium factor functional beverage and preparation method thereof |
| CN101401643A (en) * | 2008-11-13 | 2009-04-08 | 杭州娃哈哈集团有限公司 | Norcholesterol health-care gruel |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799419A (en) * | 2005-12-02 | 2006-07-12 | 梁嘉臻 | Method for preparing instant semifinished product of rice dumpling |
| CN101125014A (en) * | 2006-08-14 | 2008-02-20 | 于山大 | Chestnut bifidobacterium factor functional beverage and preparation method thereof |
| CN101401643A (en) * | 2008-11-13 | 2009-04-08 | 杭州娃哈哈集团有限公司 | Norcholesterol health-care gruel |
Non-Patent Citations (3)
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| 原德树.怀山药饮料防褐变技术及稳定剂的研究.《食品工业》.2010,(第5期),第30-32页. * |
| 李会芬.提高麻山药饮料稳定性的工艺研究.《衡水学院学报》.2009,第11卷(第4期),第78-79页,第107页. * |
| 赵静等.新型山药饮料的开发.《食品研究与开发》.2009,第30卷(第3期),第68-70页. * |
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