CN102204704B - Preparation method of purple sweet potato juice - Google Patents

Preparation method of purple sweet potato juice Download PDF

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Publication number
CN102204704B
CN102204704B CN 201110136117 CN201110136117A CN102204704B CN 102204704 B CN102204704 B CN 102204704B CN 201110136117 CN201110136117 CN 201110136117 CN 201110136117 A CN201110136117 A CN 201110136117A CN 102204704 B CN102204704 B CN 102204704B
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China
Prior art keywords
purple potato
juice
enzymolysis
sterilization
purple sweet
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CN 201110136117
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Chinese (zh)
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CN102204704A (en
Inventor
刘永建
王辉
范俊仓
鲁勇
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安徽砀山海升果业有限责任公司
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Priority to CN 201110136117 priority Critical patent/CN102204704B/en
Publication of CN102204704A publication Critical patent/CN102204704A/en
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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

A kind of preparation method of purple potato juice
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, safeguard human health the most directly, the most effective, safest free radical scavenger, 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 purple potato project not by the main cause of developing 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 that (2) will clean up is broken, requirement, and 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 filtrating, and carries out sterilization treatment;
(6) the turbid juice after will sterilizing is cooled fast to 50-55 ℃, adds the enzyme auxiliary material then, in thermostat water bath, carries out enzymolysis, 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 filtrating 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 that (2) will clean up is broken, requirement, and 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 filtrating, 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 filtrating 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 (2)

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 that (2) will clean up is broken, requirement, and 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; 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 filtrating, and carries out sterilization treatment;
(6) the turbid juice after will sterilizing is cooled fast to 50-55 ℃, adds the enzyme auxiliary material then, in thermostat water bath, carries out enzymolysis, and enzymolysis time is 80-95 minute; Described enzyme auxiliary material is carbohydrase, pectase, three kinds of enzymes of protease; 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;
(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 filtrating 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: step (10) is a rotary evaporator to the concentrated employing equipment of purple potato clear liquid.
CN 201110136117 2011-05-25 2011-05-25 Preparation method of purple sweet potato juice CN102204704B (en)

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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
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
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
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
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
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
CN105293840B (en) * 2015-11-30 2017-10-03 青岛鹏远康华天然产物有限公司 The handling process of coloured 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

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Publication number Priority date Publication date Assignee Title
CN100521982C (en) * 2006-01-25 2009-08-05 天津市诺奥科技发展有限公司 Clear sweet potato juice prepared by biological enzyme technology and preparation process
CN101507518B (en) * 2009-04-01 2012-04-25 江苏省农业科学院 Production method of raw juice of purple sweet potato and product thereof
CN101697828A (en) * 2009-11-09 2010-04-28 遂宁市兴海农业发展有限公司 Sweet potato juice beverage and production method thereof
CN101946940B (en) * 2010-09-17 2012-05-09 国投中鲁果汁股份有限公司 Method for processing high-glycoprotein concentrated sweet potato clarified juice
CN101961120B (en) * 2010-09-17 2013-01-09 国投中鲁果汁股份有限公司 Production method of concentrated sweet potato clear juice with high dietary fiber

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