CN102356904B - Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof - Google Patents

Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof Download PDF

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CN102356904B
CN102356904B CN2011102787234A CN201110278723A CN102356904B CN 102356904 B CN102356904 B CN 102356904B CN 2011102787234 A CN2011102787234 A CN 2011102787234A CN 201110278723 A CN201110278723 A CN 201110278723A CN 102356904 B CN102356904 B CN 102356904B
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beverage
sweet potato
yellow peach
compound pulp
magma
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CN2011102787234A
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Chinese (zh)
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CN102356904A (en
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韩永斌
顾振新
付艳萍
范德萍
张培林
陈志刚
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南京农业大学
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Abstract

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy Methyl Cellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

Description

Compound pulp beverage of the yellow peach of a kind of sweet potato and preparation method thereof
Technical field
The invention belongs to field of food, relate to a kind of compound fruit and vegetable juice and preparation method thereof, be specifically related to compound pulp beverage of a kind of sweet potato band meat and preparation method thereof,
Background technology
Sweet potato, (formal name used at school: Ipomoea batatas), be the root crop of a kind of high yield, stable yields, wide adaptability, in extensively plantation all over the world, and the cultivated area of China sweet potato accounts for 80% of world's sweet potato gross area to have another name called Ipomoea batatas.Nutrient sweet potato is abundant, contains the several functions factor, has angiocardiopathy preventing, anti-treating constipation and the effects such as intestines problem, elimination oxygen radical, enhancing body immunity and minimizing colon cancer incidence.And the sweet potato fiber is not digested in intestines, and therefore the function that obstructs carbohydrate to change fat into is arranged.In addition, the sweet potato fiber is delicate, can also play good natural spread effect to the wriggling of enteron aisle, promote to drain unimpeded, Constipation.In order to keep to greatest extent the sweet potato fiber, we are studied the processing technology of sweet potato with the compound pulp beverage of meat, in new approach of blaze such as the deep processing of sweet potato, Huang Tao and pears, comprehensive utilizations.
At present, domestic beverage market is take fruit beverage, soda, tea beverage as main, and foodstuff beverage is relatively less.Although also once carry out the working research of sweet potato beverage, product is single, and all filter after making beating, the most of pulp in the raw material, dietary fiber are removed, the nutritional labeling loss is serious, and raw material availability is low.And sweet potato with the meat beverage when giving people's satiety, more fully nutrition can be provided.Therefore this pulpous state Cloudy beverage becomes the focus of domestic and international research.But this beverage ubiquity local flavor is difficult to the problems such as compatible, that layering and precipitating is serious.
Summary of the invention
The present invention is directed to that pulpous state Cloudy beverage types is few in the market, local flavor is relatively poor, occur the problems such as precipitation in the storage process, propose a kind ofly to keep the original local flavor of sweet potato, Huang Tao, apple and pears, sugar-acid ratio is moderate, mouthfeel is good, the compound pulp beverage of natural band meat of good stability.
The objective of the invention is to realize in the following manner:
The compound pulp beverage of the yellow peach of a kind of sweet potato, this beverage comprises composite mortar and stabilizing agent, composite mortar is sweet potato magma, yellow peach magma, apple fumet and pears Normal juice, and its volume ratio is 40~55: 20~30: 10~15: 10~20, and composite mortar accounts for 20%~40% of beverage cumulative volume; Stabilizing agent is the xanthans that accounts for beverage cumulative volume 0.02~0.06%, 0.005~0.03% gellan gum and 0.01~0.06% anti-acid CMC (sodium carboxymethylcellulose); Adopt edible organic acid to regulate the pH value of beverage 3.8~4.5.
The volume ratio of sweet potato magma, yellow peach magma, apple fumet and pears Normal juice is preferably 40~45: 25~28: 12~15: 15~20, and volume ratio most preferably is 40: 26.12: 13.88: 20.Sweet potato magma of the present invention preferably adopts following steps to prepare: will be cut into bulk after the fresh sweet potato preliminary treatment, be dipped in the aqueous citric acid solution more than the 2h, keep pH value of solution 4~6, temperature is at 20~35 ℃, pick up cook again after draining, broken, making beating or with the sweet potato that cooks after cooling, quick-frozen in cold storage below-18 ℃, time spent, directly pulverize or heating water thaw rear fragmentation, making beating; Stabilizing agent is preferably the xanthans that accounts for beverage volume 0.02~0.04%, 0.005~0.015% gellan gum and 0.01~0.04% anti-acid CMC, most preferably accounts for xanthans, 0.01% gellan gum and 0.02% the anti-acid CMC of beverage volume 0.04%.This beverage also can comprise the flavor enhancement of following component: account for the HFCS of beverage cumulative volume 3~8% (preferred 4%), account for FOS and the isomaltoketose of beverage cumulative volume 1~5% (preferred 2%).Edible organic acid is preferably the organic acid such as citric acid, malic acid or citric acid and malic acid to be mixed with 1: 1 volume ratio, and edible organic acid also can adopt its aqueous solution to be used for regulating beverage pH value.
The preparation method of the compound pulp beverage of the yellow peach of above-mentioned sweet potato may further comprise the steps:
A) will be cut into bulk after the fresh sweet potato preliminary treatment, be dipped in the aqueous citric acid solution more than the 2h, keep pH value of solution 4~6, temperature is at 20~35 ℃, pick up cook again after draining, broken, making beating or with the sweet potato that cooks after cooling, quick-frozen in cold storage below-18 ℃, time spent, directly pulverize or heating water thaw rear fragmentation, making beating, preferred 60~80 ℃ of the hot water that uses thaws;
B) volume ratio in sweet potato magma, yellow peach magma, apple fumet and pears Normal juice is 40~55: 20~30: 10~15: 10~20 ratio is with composite mortar mixing mixing, add beverage cumulative volume 0.02~0.06% xanthans, 0.005~0.03% gellan gum and 0.01~0.06% anti-acid CMC, adopt edible organic acid to regulate the pH value of beverage 3.8~4.5, homogeneous is 1~3 time under 20~40Mpa, obtains the compound pulp beverage of the yellow peach of sweet potato.
With the compound pulp beverage of the yellow peach of the sweet potato that obtains 80~100 ℃ of high-temperature sterilizations of temperature or in 127~137 ℃ of scopes instantaneous sterilizing.Used sweet potato can be gold zone, red heart or white do willingly potato, and its preliminary treatment is for cleaning, removing the peel.Yellow peach magma is that to choose ripe yellow peach be raw material, cleans, peeling, coring and nuclear, fragmentation and pull an oar; Apple fumet or pears Normal juice are that to choose ripe apple or pears be raw material, clean, peeling, coring and nuclear, fragmentation and squeeze the juice or with concentrated apple Normal juice, concentrate 100% apple fumet or 100% pears Normal juice that pears Normal juice is reduced into.The anti-acid CMC that adopts is preferably the food-grade acid-resistant sodium carboxymethylcellulose.
The compound pulp beverage soluble solid of the yellow peach of the made sweet potato of the present invention 〉=7.0 ° of Brix, total acid content (take citrometer) as 0.50%~0.64%, pH value 3.8~4.5.
Compared with prior art, the yellow compound pulp beverage of peach of sweet potato of the present invention and preparation technology thereof have the following advantages:
1, the present invention is first with sweet potato, Huang Tao, apple, the compound pulpous state Cloudy beverage of making of pears, sweet potato and Huang Tao pulp complete utilization, not only given prominence to the distinctive fragrance of sweet potato, the nutritional labeling, the especially dietary fiber content that are rich in simultaneously sweet potato, Huang Tao, apple and pears are abundant.Soluble solid is 〉=7.0 ° of Brix, and total organic acids content is 0.50%~0.64%, pH value 3.8~4.5, and pulp precipitated and separated phenomenon can not appear in flavor coordination, does not have cooked flavor, does not contain anticorrisive agent, is the compound pulp beverage of pure natural;
2, do not use chemical assistant in the preparation process of sweet potato of the present invention, Huang Tao, minimizing has kept various nutritional labelings simultaneously effectively to the nutrition health shadow of compound pulp beverage, not only mouthfeel is good to make the compound pulp beverage of the yellow peach of sweet potato of producing, and be of value to the healthy of drinking person, be a kind of compound pulp beverage of pure natural;
3, among the compound pulp beverage preparation method of the yellow peach of sweet potato of the present invention the heating high temperature number of times of process few, and temperature is suitable, thereby when guaranteeing bactericidal effect, reduce to greatest extent high temperature to the harmful effect of local flavor and color and luster, make the compound pulp beverage of the yellow peach of sweet potato of producing keep its natural flavor;
4, the preparation method of the compound pulp beverage of the yellow peach of sweet potato of the present invention is simple, and technique is advanced, small investment, and cost is low.
The specific embodiment
1, the best flavor prescription determines
The local flavor of the compound pulp beverage of the yellow peach of sweet potato is important organoleptic quality index, and the consumer is to determine its purchase and the principal element of drinking to the preference of local flavor.Make the compound pulp beverage of the yellow peach of sweet potato by the embodiment method, use the optimum Mixed Design of D-to determine take the optimum formula of sweet potato magma as master, compound yellow peach magma, apple fumet and pears Normal juice, the measured value of its subjective appreciation and predicated response value see Table 1, and subjective appreciation adopts 7 minutes method for makings.Utilize the data analysis in the Design Expert software his-and-hers watches 1, obtain the subjective appreciation predicted value to the regression equation of sweet potato magma (A), yellow peach magma (B), pears Normal juice (C) and apple fumet (D):
y=5.19*A+2.19*B+6.95*C+6.41*D+6.58*A*B-2.53*A*C+0.01*A*D+6.83*B*C+7.50*B*D-3.29*C*D
The compound pulp beverage allotment testing program of the yellow peach of table 1 sweet potato and result
Model variance analysis (table 2) is shown, the subjective appreciation forecast model reaches the level of signifiance, the model coefficient correlation reaches 0.9007, behind the compound fruit and vegetable juice allotment test result analysis, obtain the peaked predicted value of Juice subjective appreciation after compound by sweet potato magma, yellow peach magma, pears Normal juice and apple fumet, see Table 2.Sweet potato magma: yellow peach magma: pears Normal juice: apple fumet is 40~55: 20~30: 10~20: 10~15 o'clock, the subjective appreciation predicted value is more excellent, wherein, compound pulp beverage sweet potato magma: yellow peach magma: pears Normal juice: apple fumet is 40: 26.12: 20: 13.88 o'clock, the subjective appreciation predicted maximum was 6.56.Give prominence to the fragrance of sweet potato, the tasty and refreshing flavour of yellow peach magma with this compound Juice of filling a prescription, merged preferably apple fumet and pears Normal juice local flavor simultaneously, easy for consumers to accept.
The prediction of table 2 subjective appreciation maximum
2, the selection of stabilizing agent
In the compound pulp beverage of the yellow peach of sweet potato, add different stabilizers and combination thereof, after homogeneous, sterilization, at 35 ℃ of lower storage 7d, then observe its stablizing effect (table 3).The result shows, in xanthans, anti-acid CMC, gellan gum and four kinds of stabilizing agents commonly used of guar gum, layering and deposited phenomenon in various degree appears in adding xanthans, guar gum and CMC, the stablizing effect of product is better behind the adding gellan gum, but the increase along with addition, the mobile variation of product affects mouthfeel and the outward appearance of product.Therefore select a kind of stabilizing agent can not under the prerequisite that keeps mouthfeel, make the compound pulp beverage product of the yellow peach of sweet potato reach effect steady in a long-term.
Several stabilizing agents of table 3 are to the stabilization of the compound pulp beverage of the yellow peach of sweet potato
3, stabilizing agent is compound
According to the single factor experiment result, with anti-acid CMC (0.02%, 0.04%, 0.06%), gellan gum (0.005%, 0.01%, 0.015%), xanthans (0.02%, 0.03%, 0.04%) carries out the orthogonal test (table 4) of three factors, four levels.Viscosity and the layering ratio (table 5) of mensuration yellow peach composite juice of this sweet potato after homogeneous and sterilization.
Table 4 orthogonal test factor and level design
The compound pulp beverage compound stabilizer of the yellow peach of table 5 sweet potato orthogonal test L 9(3 4) result
Table 6 stability and viscosity range analysis
The stability that increases the compound pulp beverage of the yellow peach of sweet potato is to improve the key of its end product quality.According to Stokes formula as can be known, can improve the viscosity of Juice by adding stabilizing agent, be conducive to the raising of stability.Experimental result (table 5) shows, not layering of No. 6, No. 7, No. 8, No. 9 placement one Zhou Houjun.But No. 7, No. 8, No. 9 outward appearance flowability is bad.No. 6 compound stabilizers can keep the stability of the compound pulp beverage of the yellow peach of sweet potato for a long time, and the flowability of product and mouthfeel are all better.Viscosity and stable extreme difference (table 6) by further analytic product, can draw each stabilizing agent the impact of degree of stability sequentially is CMC>gellan gum>xanthans, stabilizing agent interpolation total amount is more large more stable, but excessive addition can make beverage that sticking mouthfeel is arranged, analysis result according to viscosity, CMC and gellan gum are suitable on the impact of viscosity, and xanthans is minimum.Accounting for the xanthans, 0.005~0.015% gellan gum of beverage volume 0.02~0.04% and 0.01~0.04% anti-acid CMC mixes to use and can play the increase stabilizing effect, but consider degree of stability, viscosity and three aspect factors of sense organ, determine that best compound stabilizer is the xanthans that accounts for beverage volume 0.04%, 0.01% gellan gum, 0.02% anti-acid CMC.
4, the selection of sterilization conditions
The different sterilization conditions of table 7 are on the impact of compound pulp beverage microorganism
As seen from the above table, when sterilization temperature is 80~90 ℃, when sterilizing time continues 5~10min, the total plate count that records is less than 10cfu/ml, can guarantee that not only most of bacterium is killed, and the nutriment of composite beverage and bioactivator do not destroy by high temperature, and it is optimum sterilization conditions that 80 ℃ of sterilizations continue 5min.
The preparation technology of sweet potato magma of the present invention, yellow peach magma, apple fumet and 4 kinds of single slurries of pears Normal juice (juice), to adopt physical method, the pulpous state that processes compound pulp beverage has kept soluble components a large amount of in the raw material, comprise the elements such as fructose, glucose, sucrose, malic acid, pectin and calcium, magnesium, potassium, and vitamin etc.The compound pulp beverage of the yellow peach of sweet potato adds the stability that a small amount of stabilizing agent and process homogeneous increase product in process of production, makes it the layering and precipitating phenomenon can not occur in production and storage process; The method for disinfection that product adopts both can make the peroxide enzyme deactivation, can not produce cooked flavor again, can effectively keep local flavor, the color and luster of the compound pulp beverage of the yellow peach of sweet potato not to change.
Embodiment 1
(1) choosing ripe fresh gold zone, red heart or white do willingly potato, Huang Tao, apple and pears is raw material, rear stripping and slicing is cleaned, removed the peel to sweet potato, be dipped in 2h in the aqueous citric acid solution, keep pH value of solution 4~6, temperature is at 20~35 ℃, picks up to cook after draining again; The sweet potato that cooks is broken, making beating; Yellow peach magma is that to choose ripe yellow peach be raw material, cleans, peeling, coring and nuclear, fragmentation, making beating.Apple fumet and pears Normal juice are that to choose ripe apple and pears be raw material, clean, peeling, coring and nuclear, fragmentation, squeeze the juice.
(2) with sweet potato magma, yellow peach magma, apple fumet and pears Normal juice 40: 26.12: 13.88 by volume: after 20 ratio is mixed, the xanthans of interpolation beverage volume 0.04%, 0.01% gellan gum and 0.02% anti-acid CMC and pure water, citric acid and malic acid mix take 1: 1 ratio and are made into the solution of concentration as 50%, regulate beverage pH value 4.2, homogeneous is 2 times under 20~40Mpa, obtains the compound pulp beverage of the yellow peach of sweet potato of stable homogeneous; The composite mortar of sweet potato, Huang Tao, apple and pears accounts for 30% of beverage cumulative volume.
(3) with the compound pulp beverage of the yellow peach of sweet potato through after the vacuum outgas, after the can, sealing at 85 ℃, sterilization 15~30min reaches commercial sterilization and namely obtains the compound pulp beverage of the yellow peach of finished product sweet potato.
Embodiment 2
(1) choosing ripe fresh gold zone, red heart or white do willingly potato, Huang Tao, apple and pears is raw material, rear stripping and slicing is cleaned, removed the peel to sweet potato, be dipped in the aqueous citric acid solution more than the 2h, keep pH value of solution 4~6, temperature is at 20~35 ℃, picks up to cook after draining again; With the sweet potato that cooks after cooling drains in cold storage below-18 ℃, the time spent is with adding the rear fragmentation of thawing of 1~2 times of 70 ℃ of heavy hot water of sweet potato; Yellow peach magma is that to choose ripe yellow peach be raw material, cleans, peeling, coring and nuclear, fragmentation and pull an oar; Apple fumet, pears Normal juice add 100% apple fumet and the 100% pears Normal juice that water is reduced into concentrated apple Normal juice and concentrated pears Normal juice;
(2) with sweet potato magma, yellow peach magma, apple fumet and pears Normal juice 55: 30: 10 by volume: after 10 ratio is mixed, add the xanthans, 0.015% gellan gum of beverage volume ratio 0.02%, 0.04% anti-acid CMC, add simultaneously beverage volume ratio 4% HFCS, 2% FOS and isomaltoketose equal proportion mixture and pure water, adopting concentration is that 50% citric acid solution allotment pH value is 4.0~4.2, with water homogeneous 2 times under 20~40Mpa, obtain the compound pulp beverage of the yellow peach of sweet potato of stable homogeneous; The composite mortar of sweet potato, Huang Tao, apple and pears accounts for 32% of beverage cumulative volume.
(3) with the compound pulp beverage of the yellow peach of sweet potato through after the vacuum outgas, after the can, sealing at 90 ℃ of sterilization 10~20min, reach commercial sterilization, namely obtain the compound pulp beverage of the yellow peach of finished product sweet potato.
Embodiment 3
(1) choosing ripe fresh gold zone, red heart or white do willingly potato, Huang Tao, apple and pears is raw material, rear stripping and slicing is cleaned, removed the peel to sweet potato, be dipped in 2h in the aqueous citric acid solution, keep pH value of solution 4~6, temperature is at 20~35 ℃, picks up to cook after draining again; The sweet potato that cooks is broken, making beating; Yellow peach magma is that to choose ripe yellow peach be raw material, cleans, peeling, coring and nuclear, fragmentation, making beating.Apple fumet and pears Normal juice are that to choose ripe apple and pears be raw material, clean, peeling, coring and nuclear, fragmentation, squeeze the juice.
(2) with sweet potato magma, yellow peach magma, apple fumet and pears Normal juice 50: 20: 15 by volume: after 15 ratio is mixed, the xanthans of interpolation beverage volume 0.06%, 0.03% gellan gum and 0.06% anti-acid CMC and pure water, adopting concentration is that 50% malic acid solution allotment pH value is 4.2~4.5, add water homogeneous 3 times under 20~40Mpa, obtain the compound pulp beverage of the yellow peach of sweet potato of stable homogeneous; The composite mortar of sweet potato, Huang Tao, apple and pears accounts for 40% of beverage cumulative volume.
(3) the compound pulp beverage of the yellow peach of sweet potato is existed, 127 ℃, instantaneous sterilizing 10s, is sealed in and namely obtains the compound pulp beverage of the yellow peach of finished product sweet potato in carton or the Plastic beverage can sterile filling (temperature is at 85 ℃~90 ℃).
By the compound pulp beverage of the yellow peach of sweet potato that above embodiment method makes, containing soluble solid is 〉=7.0 ° of Brix, and organic acid content is 0.50%~0.64%, pH value 3.8~4.5.The compound pulp beverage of the yellow peach of sweet potato of the present invention has local flavor and the suitable mouthfeel of sweet potato, and color and luster is close with fresh sweet potato pulp, without the precipitated and separated phenomenon, without cooked flavor, does not contain anticorrisive agent, is pure natural fruit and vegetable juice.Production and processing mild condition of the present invention can keep the nutritional labeling in the raw material, makes the compound pulp beverage of the yellow peach of sweet potato of producing be of value to the healthy of drinking person.

Claims (9)

1. the compound pulp beverage of the yellow peach of a sweet potato, this beverage comprises composite mortar and stabilizing agent, it is characterized in that composite mortar is sweet potato magma, yellow peach magma, apple fumet and pears Normal juice, its volume ratio is 40 ~ 55: 20 ~ 30: 10 ~ 15: 10 ~ 20, and composite mortar accounts for 20% ~ 40% of beverage cumulative volume; Xanthans, 0.005 ~ 0.03% gellan gum and 0.01 ~ 0.06% the anti-acid CMC of stabilizing agent for accounting for beverage cumulative volume 0.02 ~ 0.06%; Adopt edible organic acid to regulate the pH value of beverage 3.8 ~ 4.5;
The preparation method of the compound pulp beverage of the yellow peach of above-mentioned sweet potato may further comprise the steps:
A) will be cut into bulk after the fresh sweet potato preliminary treatment, be dipped in the aqueous citric acid solution more than the 2h, keep pH value of solution 4 ~ 6, temperature is at 20 ~ 35 ℃, pick up cook after draining, broken, making beating or with the sweet potato that cooks after cooling, quick-frozen in cold storage below-18 ℃, time spent, directly pulverize or heating water thaw rear fragmentation, making beating;
B) volume ratio in sweet potato magma, yellow peach magma, apple fumet and pears Normal juice is 40 ~ 55: 20 ~ 30: 10 ~ 15: 10 ~ 20 ratio is with composite mortar mixing mixing, add beverage cumulative volume 0.02 ~ 0.06% xanthans, 0.005 ~ 0.03% gellan gum and 0.01 ~ 0.06% anti-acid CMC, adopt edible organic acid to regulate the pH3.8 of beverage ~ 4.5, homogeneous is 1~3 time under 20 ~ 40Mpa, obtains the compound pulp beverage of the yellow peach of sweet potato; With the compound pulp beverage of the yellow peach of sweet potato 80 ~ 100 ℃ of high-temperature sterilizations of temperature or in 127~137 ℃ of scopes instantaneous sterilizing.
2. the compound pulp beverage of the yellow peach of sweet potato according to claim 1 is characterized in that the volume ratio of sweet potato magma, yellow peach magma, apple fumet and pears Normal juice is 40~45: 25~28: 12~15: 15~20.
3. the compound pulp beverage of the yellow peach of sweet potato according to claim 1 is characterized in that the stabilizing agent that this beverage adopts is: the xanthans, 0.005 ~ 0.015% gellan gum and 0.01 ~ 0.04% the anti-acid CMC that account for beverage volume 0.02 ~ 0.04%.
4. the compound pulp beverage of the yellow peach of sweet potato according to claim 1 is characterized in that this beverage comprises the flavor enhancement of following component: account for the HFCS of beverage cumulative volume 3~8%, account for FOS and the isomaltoketose of beverage cumulative volume 1~5%.
5. the compound pulp beverage of the yellow peach of sweet potato according to claim 4 is characterized in that described edible organic acid is that citric acid, malic acid or citric acid and malic acid mix with the equal-volume ratio.
6. the compound pulp beverage of the yellow peach of sweet potato according to claim 1 is characterized in that this beverage soluble solid 〉=7.0 Brix degrees, and total acid content is 0.50%~0.64%, pH 3.8 ~ 4.5.
7. the preparation method of the compound pulp beverage of the yellow peach of a kind of sweet potato claimed in claim 1 is characterized in that the method may further comprise the steps:
A) will be cut into bulk after the fresh sweet potato preliminary treatment, be dipped in the aqueous citric acid solution more than the 2h, keep pH value of solution 4 ~ 6, temperature is at 20 ~ 35 ℃, pick up cook after draining, broken, making beating or with the sweet potato that cooks after cooling, quick-frozen in cold storage below-18 ℃, time spent, directly pulverize or heating water thaw rear fragmentation, making beating;
B) volume ratio in sweet potato magma, yellow peach magma, apple fumet and pears Normal juice is 40 ~ 55: 20 ~ 30: 10 ~ 15: 10 ~ 20 ratio is with composite mortar mixing mixing, add beverage cumulative volume 0.02 ~ 0.06% xanthans, 0.005 ~ 0.03% gellan gum and 0.01 ~ 0.06% anti-acid CMC, adopt edible organic acid to regulate the pH3.8 of beverage ~ 4.5, homogeneous is 1~3 time under 20 ~ 40Mpa, obtains the compound pulp beverage of the yellow peach of sweet potato; With the compound pulp beverage of the yellow peach of sweet potato 80 ~ 100 ℃ of high-temperature sterilizations of temperature or in 127~137 ℃ of scopes instantaneous sterilizing.
8. the preparation method of the compound pulp beverage of the yellow peach of a kind of sweet potato according to claim 7, the hot water temperature who uses that it is characterized in that thawing is 60 ~ 80 ℃.
9. the preparation method of the compound pulp beverage of the yellow peach of a kind of sweet potato according to claim 7 is characterized in that described yellow peach magma is that to choose ripe yellow peach be raw material, cleans, peeling, coring and nuclear, fragmentation and pull an oar; Apple fumet or pears Normal juice are that to choose ripe apple or pears be raw material, clean, peeling, coring and nuclear, fragmentation and squeeze the juice or with concentrated apple Normal juice, concentrate 100% apple fumet or 100% pears Normal juice that pears Normal juice is reduced into.
CN2011102787234A 2011-09-19 2011-09-19 Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof CN102356904B (en)

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CN102948704B (en) * 2012-10-26 2014-04-16 芜湖市富瑞达食品有限公司 Minitype purple sweet potato food and processing food thereof
CN103416814A (en) * 2013-08-28 2013-12-04 烟台北方安德利果汁股份有限公司 Novel NFC fruit puree and method for preparing novel NFC fruit puree.
CN105265963A (en) * 2015-11-07 2016-01-27 王林林 Making method of yellow peach and coke composition beverage
CN105815368A (en) * 2016-03-21 2016-08-03 徐州工程学院 Instant sweet potato cake and preparation method thereof
CN106333193A (en) * 2016-08-19 2017-01-18 山东省食品发酵工业研究设计院 Full resource utilization method of sweet potato starch processing wastewater
CN106418037A (en) * 2016-09-27 2017-02-22 临沂大学 Detoxifying and beautifying health drink and preparation method thereof

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CN101558893B (en) * 2008-04-17 2012-10-03 河北科技师范学院 Sweet potato beverage with health function
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