CN102204704A - Preparation method of purple sweet potato juice - Google Patents
Preparation method of purple sweet potato juice Download PDFInfo
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- CN102204704A CN102204704A CN 201110136117 CN201110136117A CN102204704A CN 102204704 A CN102204704 A CN 102204704A CN 201110136117 CN201110136117 CN 201110136117 CN 201110136117 A CN201110136117 A CN 201110136117A CN 102204704 A CN102204704 A CN 102204704A
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- purple potato
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- purple sweet
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Abstract
The invention provides a preparation method of purple sweet potato juice which is prepared with purple sweet potatoes by the following steps of cleaning, selection, cutting, fragmentation, juicing, filtration, sterilization, clarification, ultrafiltration, concentration, pasteurization and filling. The purple sweet potato juice prepared by the invention solves the problem of storage intolerance of purple sweet potatoes; and the concentrated purple sweet potato juice contains the natural components and efficacy of purple sweet potatoes, can be used to prepare purple sweet potato beverages or other mixed fruit juice beverages.
Description
Technical field
The present invention relates to the food and drink field, is a kind of preparation method of purple potato juice specifically.
Background technology
(formal name used at school: Solanum tuberdsm) be black potato again, potato meat is purple to darkviolet to purple potato.It also is rich in selenium element and anthocyanidin except the nutritional labeling with common purple potato.Anthocyanidin has prevention and therapeutic action to more than 100 kinds of diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin is the disease preventing and treating found of present scientific circles, safeguards the most direct, the most effective, the safest free radical scavenger of human health, and its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.Purple potato will become one of primary raw material of anthocyanidin.Purple potato very sells well on the world, domestic market, and development prospect is boundless.
But the purple potato maturity period is short, and not anti-storage becomes the main cause that purple potato project is not developed energetically.The present invention has set forth a kind of way that concentrates purple potato juice that purple potato is transformed into, solved the not problem of anti-storage of purple potato, concentrate purple potato juice simultaneously and possess natural composition of purple potato and effect, can be made as purple potato juice beverage or other mixed juice beverages, have the wide application world.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of purple potato juice, solved the not problem of anti-storage of purple potato, concentrate purple potato juice simultaneously and possess natural composition of purple potato and effect, can be made as purple potato juice beverage or other mixed juice beverages.
The present invention adopts following technical scheme:
A kind of preparation method of purple potato juice is characterized in that, specifically may further comprise the steps:
(1) select high-quality purple potato to clean;
The purple potato fragmentation that (2) will clean up, requirement, the purple potato particle diameter after the fragmentation is less than 5-6cm;
(3) the purple potato particle after the fragmentation is joined in the juice extractor squeeze the juice;
(4) 90-98 ℃ hot water, Vc sodium, amylase is joined in the purple potato juice carry out enzymolysis, wherein, hot water and purple potato juice mass ratio are (1-2): 1, and the addition of Vc sodium is 1000ppm, and the amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5 hour;
(5) mixed liquor that step (4) enzymolysis is finished filters, and removes purple potato slag, collects filtrate, and carries out sterilization treatment;
(6) the turbid juice after will sterilizing is cooled fast to 50-55 ℃, adds the enzyme auxiliary material then, carries out enzymolysis in thermostat water bath, and enzymolysis time is 80-95 minute;
(7) the turbid liquid after the end of step (6) enzymolysis is carried out pectin, starch test, testing result is negative, and then enzymolysis is qualified;
(8) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite absorption 25-35 minute, requirement, the addition of three kinds of materials is respectively in the turbid liquid per ton: active carbon 4.8-5.2kg, bentonite 1.4-1.6kg, diatomite 1.4-1.6kg;
(9) solution that step (8) absorption is finished carries out filtration treatment, filters with filter paper earlier, and gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again, collects clear liquid;
(10) the clear juice after will filtering concentrates, and thickening temperature is 55-65 ℃, concentrates when finishing, and soluble solid content is controlled at 60-65 ° of Brix;
(11) the clear juice of purple potato after will concentrating is put into thermostat water bath and is carried out sterilization processing, and sterilization temperature is controlled at 80-85 ℃, and sterilizing time was controlled at 8-12 minute;
(12) the clear juice after the sterilization is packed in the bottle, storing below 5 ℃.
The preparation method of described purple potato juice is characterized in that: the described enzyme auxiliary material of step (6) is carbohydrase, pectase, three kinds of enzymes of protease.
The preparation method of described purple potato juice is characterized in that: the addition of three kinds of enzymes described in the turbid liquid of purple potato per ton is respectively: carbohydrase 480-520ml, and pectase 380-420ml, protease 48-52ml, wherein.
The preparation method of described purple potato juice is characterized in that: step (10) is a rotary evaporator to the concentrated employing equipment of purple potato clear liquid.
The inventive method prepares purple potato juice, has solved the not problem of anti-storage of purple potato, concentrates purple potato juice simultaneously and possesses natural composition of purple potato and effect, can be made as purple potato juice beverage or other mixed juice beverages.
The specific embodiment
A kind of preparation method of purple potato juice specifically may further comprise the steps:
(1) select high-quality purple potato to clean;
The purple potato fragmentation that (2) will clean up, requirement, the purple potato particle diameter after the fragmentation is less than 5-6cm;
(3) the purple potato particle after the fragmentation is joined in the juice extractor squeeze the juice;
(4) 90-98 ℃ hot water, Vc sodium, amylase is joined in the purple potato juice carry out enzymolysis, wherein, hot water and purple potato juice mass ratio are 1: 1, and the addition of Vc sodium is 1000ppm, and the amylase addition is 2000ppm, and enzymolysis time is 3.0 hours;
(5) mixed liquor that step (4) enzymolysis is finished filters, and removes purple potato slag, collects filtrate, and carries out sterilization treatment;
(6) the turbid juice after will sterilizing is cooled fast to 50-55 ℃, adds carbohydrase 500ml then, pectase 400ml, and protease 50ml carries out enzymolysis in thermostat water bath, and enzymolysis time is 90 minutes;
(7) the turbid liquid after the end of step (6) enzymolysis is carried out pectin, starch test, testing result is negative, and then enzymolysis is qualified;
(8) pectin, starch detect qualified after, in turbid liquid, added active carbon, bentonite, diatomite absorption 30 minutes, requirement, the addition of three kinds of materials is respectively in the turbid liquid per ton: active carbon 5.0kg, bentonite 1.5kg, diatomite 1.5kg;
(9) solution that step (8) absorption is finished carries out filtration treatment, filters with filter paper earlier, and gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again, collects clear liquid;
(10) the clear juice after will filtering concentrates, and thickening temperature is 55-65 ℃, concentrates when finishing, and soluble solid content is controlled at 60-65 ° of Brix;
(11) the clear juice of purple potato after will concentrating is put into thermostat water bath and is carried out sterilization processing, and sterilization temperature is controlled at 80-85 ℃, and sterilizing time was controlled at 8-12 minute;
(12) the clear juice after the sterilization is packed in the bottle, storing below 5 ℃.
Claims (4)
1. the preparation method of a purple potato juice is characterized in that, specifically may further comprise the steps:
(1) select high-quality purple potato to clean;
The purple potato fragmentation that (2) will clean up, requirement, the purple potato particle diameter after the fragmentation is less than 5-6cm;
(3) the purple potato particle after the fragmentation is joined in the juice extractor squeeze the juice;
(4) 90-98 ℃ hot water, Vc sodium, amylase is joined in the purple potato juice carry out enzymolysis, wherein, hot water and purple potato juice mass ratio are (1-2): 1, and the addition of Vc sodium is 1000ppm, and the amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5 hour;
(5) mixed liquor that step (4) enzymolysis is finished filters, and removes purple potato slag, collects filtrate, and carries out sterilization treatment;
(6) the turbid juice after will sterilizing is cooled fast to 50-55 ℃, adds the enzyme auxiliary material then, carries out enzymolysis in thermostat water bath, and enzymolysis time is 80-95 minute;
(7) the turbid liquid after the end of step (6) enzymolysis is carried out pectin, starch test, testing result is negative, and then enzymolysis is qualified;
(8) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite absorption 25-35 minute, requirement, the addition of three kinds of materials is respectively in the turbid liquid per ton: active carbon 4.8-5.2kg, bentonite 1.4-1.6kg, diatomite 1.4-1.6kg;
(9) solution that step (8) absorption is finished carries out filtration treatment, filters with filter paper earlier, and gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again, collects clear liquid;
(10) the clear juice after will filtering concentrates, and thickening temperature is 55-65 ℃, concentrates when finishing, and soluble solid content is controlled at 60-65 ° of Brix;
(11) the clear juice of purple potato after will concentrating is put into thermostat water bath and is carried out sterilization processing, and sterilization temperature is controlled at 80-85 ℃, and sterilizing time was controlled at 8-12 minute;
(12) the clear juice after the sterilization is packed in the bottle, storing below 5 ℃.
2. the preparation method of purple potato juice according to claim 1 is characterized in that: the described enzyme auxiliary material of step (6) is carbohydrase, pectase, three kinds of enzymes of protease.
3. the preparation method of purple potato juice according to claim 1 and 2 is characterized in that: the addition of three kinds of enzymes described in the turbid liquid of purple potato per ton is respectively: carbohydrase 480-520ml, pectase 380-420ml, protease 48-52ml.
4. the preparation method of purple potato juice according to claim 1 is characterized in that: step (10) is a rotary evaporator to the concentrated employing equipment of purple potato clear liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110136117 CN102204704B (en) | 2011-05-25 | 2011-05-25 | Preparation method of purple sweet potato juice |
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| CN 201110136117 CN102204704B (en) | 2011-05-25 | 2011-05-25 | Preparation method of purple sweet potato juice |
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| CN102204704B CN102204704B (en) | 2012-12-19 |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349673A (en) * | 2011-10-18 | 2012-02-15 | 杭州秀山美地农业科技有限公司 | Preparation method of purple potato drink |
| CN102419376A (en) * | 2011-09-06 | 2012-04-18 | 浙江大学 | Liquid recognition and detection automatic sample injector with adjustable temperature |
| CN102511852A (en) * | 2011-12-14 | 2012-06-27 | 陕西海升果业发展股份有限公司 | Concentrated purple sweet potato juice preparation method |
| CN103392851A (en) * | 2013-06-25 | 2013-11-20 | 安徽翠兰投资发展有限公司 | Purple sweet potato herbal tea able to promote appetite and digestion and preparation method thereof |
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN103519274A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Concentrated yacon juice with high content of fructooligosaccharides and preparation method of concentrated yacon juice |
| CN103519273A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103829186A (en) * | 2014-03-21 | 2014-06-04 | 南京飞马食品有限公司 | Production method of honey purple potato food |
| CN103948102A (en) * | 2014-04-18 | 2014-07-30 | 西南大学 | Production method of non-condensed raw purple sweet potato juice |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
| CN105293840A (en) * | 2015-11-30 | 2016-02-03 | 青岛鹏远康华天然产物有限公司 | Treatment process for colored sewage in purple sweet potato powder production |
| WO2016057114A1 (en) * | 2014-10-07 | 2016-04-14 | Smartflow Technologies, Inc. | Separation systems for removing starch and other usable by-products from processing waste water |
| CN105533352A (en) * | 2015-12-17 | 2016-05-04 | 安徽砀山海升果业有限责任公司 | Method for preparing concentrated red beet juice by using multi-enzyme preparation |
| CN105747050A (en) * | 2016-05-06 | 2016-07-13 | 威海元盛生物科技有限公司 | Method for preparing purple sweet potato concentrated clear juice |
| CN106107266A (en) * | 2016-06-24 | 2016-11-16 | 许昌学院 | A kind of method making Rhizoma Steudnerae Henryanae clear juice |
| CN106136134A (en) * | 2016-06-27 | 2016-11-23 | 四川红土地农业开发有限公司 | A kind of enzymolysis prepares the method for Rhizoma Steudnerae Henryanae natural juice |
| CN106490091A (en) * | 2016-12-07 | 2017-03-15 | 江苏师范大学 | A kind of Rhizoma Steudnerae Henryanae Toast made based on Rhizoma Steudnerae Henryanae concentrated juice and preparation method thereof |
| CN107455622A (en) * | 2017-07-19 | 2017-12-12 | 颍上县皖奇食品有限公司 | The preparation method of the compound fruit and vegetable juice of purple potato |
| CN109699858A (en) * | 2019-02-25 | 2019-05-03 | 承德华朗食品有限公司 | A kind of fruit inspissated juice production experiment porch and its technique |
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Cited By (27)
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| CN102419376A (en) * | 2011-09-06 | 2012-04-18 | 浙江大学 | Liquid recognition and detection automatic sample injector with adjustable temperature |
| CN102349673A (en) * | 2011-10-18 | 2012-02-15 | 杭州秀山美地农业科技有限公司 | Preparation method of purple potato drink |
| CN102511852A (en) * | 2011-12-14 | 2012-06-27 | 陕西海升果业发展股份有限公司 | Concentrated purple sweet potato juice preparation method |
| CN102511852B (en) * | 2011-12-14 | 2014-02-05 | 陕西海升果业发展股份有限公司 | Concentrated purple sweet potato juice preparation method |
| CN103392851A (en) * | 2013-06-25 | 2013-11-20 | 安徽翠兰投资发展有限公司 | Purple sweet potato herbal tea able to promote appetite and digestion and preparation method thereof |
| CN103392851B (en) * | 2013-06-25 | 2016-05-04 | 安徽翠兰投资发展有限公司 | Purple potato cold tea of a kind of appetite-stimulating indigestion-relieving and preparation method thereof |
| CN103519273A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103519274B (en) * | 2013-10-08 | 2015-11-25 | 国投中鲁果汁股份有限公司 | Concentrated Saussurea involucrate fruit juice of high-load FOS and preparation method thereof |
| CN103519274A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Concentrated yacon juice with high content of fructooligosaccharides and preparation method of concentrated yacon juice |
| CN103519273B (en) * | 2013-10-08 | 2015-03-11 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN103525663B (en) * | 2013-10-27 | 2015-01-14 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN103829186A (en) * | 2014-03-21 | 2014-06-04 | 南京飞马食品有限公司 | Production method of honey purple potato food |
| CN103948102A (en) * | 2014-04-18 | 2014-07-30 | 西南大学 | Production method of non-condensed raw purple sweet potato juice |
| CN104171795A (en) * | 2014-07-10 | 2014-12-03 | 上海大学 | Preparation method of natural rose and purple potato syrup |
| WO2016057114A1 (en) * | 2014-10-07 | 2016-04-14 | Smartflow Technologies, Inc. | Separation systems for removing starch and other usable by-products from processing waste water |
| US10220349B2 (en) | 2014-10-07 | 2019-03-05 | Smartflow Technologies, Inc. | Separation systems for removing starch and other usable by-products from processing waste water |
| US11065581B2 (en) | 2014-10-07 | 2021-07-20 | Smartflow Technologies, Inc. | Separation systems for removing starch and other usable by-products from processing waste water |
| CN105293840A (en) * | 2015-11-30 | 2016-02-03 | 青岛鹏远康华天然产物有限公司 | Treatment process for colored sewage in purple sweet potato powder production |
| CN105533352A (en) * | 2015-12-17 | 2016-05-04 | 安徽砀山海升果业有限责任公司 | Method for preparing concentrated red beet juice by using multi-enzyme preparation |
| CN105747050A (en) * | 2016-05-06 | 2016-07-13 | 威海元盛生物科技有限公司 | Method for preparing purple sweet potato concentrated clear juice |
| CN106107266A (en) * | 2016-06-24 | 2016-11-16 | 许昌学院 | A kind of method making Rhizoma Steudnerae Henryanae clear juice |
| CN106136134A (en) * | 2016-06-27 | 2016-11-23 | 四川红土地农业开发有限公司 | A kind of enzymolysis prepares the method for Rhizoma Steudnerae Henryanae natural juice |
| CN106490091A (en) * | 2016-12-07 | 2017-03-15 | 江苏师范大学 | A kind of Rhizoma Steudnerae Henryanae Toast made based on Rhizoma Steudnerae Henryanae concentrated juice and preparation method thereof |
| CN107455622A (en) * | 2017-07-19 | 2017-12-12 | 颍上县皖奇食品有限公司 | The preparation method of the compound fruit and vegetable juice of purple potato |
| CN109699858A (en) * | 2019-02-25 | 2019-05-03 | 承德华朗食品有限公司 | A kind of fruit inspissated juice production experiment porch and its technique |
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