CN102754878B - Purple potato and tremella suspension beverage and preparation method thereof - Google Patents
Purple potato and tremella suspension beverage and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a preparation method of a purple potato and tremella suspension beverage, which comprises the following specific steps of: (1) pretreating purple potatoes to obtain purple potato mud; (2) preparing original purple potato juice by using an enzyme method; (3) clarifying the original purple potato juice to obtain clarified original purple potato juice; (4) preparing tremellafruit grains; (5) blending the clarified original purple potato juice with the tremella fruit grains to obtain the purple potato and tremella suspension beverage. The purple potato and tremella suspension beverage is bright purple and has coordinated fragrance and clear and smooth taste, and fruit grains are stably and uniformly suspended. In the purple potato and tremella suspension beverage prepared by the method, the content of soluble solids is greater than or equal to 7%, the content of total acids is about 0.1-0.5%, the viscosity is 8.702*10<3> mPa.s, the content of anthocyanin is greater than or equal to 5 mg/100 mL, the fruit grains are uniformly suspended, and the purple potato and tremella suspension beverage contains 12 amino acids among which 7 amino acids are essential to human bodies.
Description
Technical field
The invention belongs to technical field of food deep processing, be specifically related to a kind of preparation method of purple potato white fungus suspending beverage.
Background technology
Suspending beverage is a kind of new type natural beverage in China market.In suspending beverage, the particle of floating smoothness can satisfy the psychology that the consumer pursues natural reality, therefore has very large market potential.Suspension refers to that the particle in beverage can be uniformly distributed in wherein preferably, and in the shelf-life, does not produce obvious layering and sinkage.Various fruits and vegetables and artificial granulation's article shaped can be processed into suspending beverage, so suspension technology is the very wide technology of a kind of involvement aspect.Purple potato is the 90's of 20th century successfully to introduce a kind of Sweetpotato of China from Japan, and its potato skin is atropurpureus, meat is purple to darkviolet.The high nutritive value of purple potato is embodied in, it not only has the nutrition of common Ipomoea batatas, also contain abundant anthocyanidin and selenium element, have defaecation, anti-cancer, anticancer, remove free radical, anti-ageing, anti-sudden change, improve liver function, the health care of hypotensive, preventing arteriosclerosis.White fungus, sweet, light, the property of distinguishing the flavor of is flat, has the effect of enriching yin, moistening lung, beneficial gas and blood.White fungus belongs to the Mycophyta health food, contains protein, amino acid, polysaccharide, various trace elements and B family vitamin.And containing the multiple bioactive ingredients such as abundant fungi polysaccharide, alkaloid, peptide, trace element, multiple physiological functions such as having the protection cardiovascular system, regulate immunologic function, be antitumor is the very important functional food ingredient of a class.Up to the present, China utilizes purple potato also fewer for the relevant report of raw material preparation of drinks, is mainly because in purple potato, content of starch is more, directly produces the beverage of making and is easy to layering, and stability is very poor.Even there is pertinent literature to describe the method that enzyme process prepares purple potato Normal juice, in storage period, sedimentation problem is still very serious.In addition, because purple potato belongs to the potato class, if adopt it to prepare beverage as single raw material, be not easy to be accepted.
Summary of the invention
In order to solve the problem that is prone to precipitation in starch-containing more, the beverage of purple potato, realize simultaneously the suspension of white fungus fruit grain in purple sweet potato beverage, the invention provides a kind of preparation method of purple potato white fungus suspending beverage.
Concrete preparation process of the present invention is as follows:
(1). the pre-treating technology of purple potato: new light violet potato is cleaned peeling, thinly slice, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, gets purple mashed potatoes;
(2). enzyme process prepares purple potato Normal juice: purple mashed potatoes are added the water making beating of 2～3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 70～75 ℃, enzymolysis time are 40～50min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding the lemon acid for adjusting pH is 4.2～4.4; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60～65 ℃, enzymolysis time are 120～180min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3). the clarification of purple potato Normal juice: with purple potato Normal juice filter-cloth filtering, the amount by 0.1～0.3g/100mL in filtrate adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4). the preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 orders～40 mesh sieves, obtains white fungus dry product fragment, and white fungus dry product fragment adds poach system by the amount of 25～50g/100mL, boils 10min, and water filtration is fallen, and obtains the white fungus fragment; The white fungus fragment adds the calcium chloride solution dipping of concentration 0.6% by the amount of 25～50g/100mL, soak 30～50min under 30～50 ℃ of conditions of temperature, and solution filter is fallen, and gets the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL floods 20min, makes white fungus fruit grain;
(5). the allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 40～60mL, cider 25mL, water 15～35mL, natrium citricum 0.2～0.3g, white fungus fruit grain 0.1～0.3g, xanthans 0.075～0.113g, acid-resistant sodium carboxymethylcellulose 0.05～0.075g and sodium alginate 0.075～0.113g and mix, namely get purple potato white fungus suspending beverage.The purple potato white fungus suspending beverage of developing is the brilliant violet look, and fragrance is coordinated, and mouthfeel is smooth, and fruit grain floating stable is even.
The present invention is directed to the characteristics of purple potato raw material, primary study the enzyme that goes out of purple potato, the preparation technology of digestion time and purple potato Normal juice.In order to solve the rear muddy problem of purple potato, the present invention has adopted diatomite to carry out the essence filter.Simultaneously, the present invention adopts cider and purple potato Normal juice to allocate, the cider astringent taste of purple potato juice self that can effectively neutralize, and promoted the fragrance of purple potato.In addition, the present invention has added white fungus fruit grain first in purple sweet potato beverage, and composite by to stabilizing agent determined and can make white fungus fruit grain Effective Suspension, can guarantee the stabilizer formula that beverage mouthfeel is smooth again.
By the purple potato white fungus suspending beverage that technique of the present invention makes, soluble solid content 〉=7%, total acid content is about 0.1 ~ 0.5%, and viscosity is 8.702 * 10
3MPas, anthocyanidin content 〉=5mg/100mL, fruit granular suspended even, contain 12 seed amino acids, wherein essential amino acid is 7 kinds.
The specific embodiment
Below in conjunction with embodiment, technical scheme of the present invention is done to introduce in detail further, but protection scope of the present invention is not limited to this.
Embodiment 1:
(1) pre-treating technology of purple potato: new light violet potato is cleaned peeling, be cut into the thick thin slice of 1cm, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, gets purple mashed potatoes;
(2) enzyme process prepares purple potato Normal juice: purple mashed potatoes are added the water making beating of 3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 70 ℃, enzymolysis time are 40min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding the lemon acid for adjusting pH is 4.2; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60 ℃, enzymolysis time are 120min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3) clarification of purple potato Normal juice: with purple potato Normal juice filter-cloth filtering, the amount by purple potato Normal juice 0.1g/100mL in filtrate adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4) preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 mesh sieves, obtain white fungus dry product fragment, white fungus dry product fragment is by the volume of the quality/water of 50g/100mL(white fungus fragment solid) amount add poach system, boil 10min, water filtration is fallen, obtained the white fungus fragment; The white fungus fragment is by the volume of the quality/solution of 50g/100mL(white fungus fragment solid) amount add the calcium chloride solution dipping of concentration 0.6%, soak 50min under 30 ℃ of conditions of temperature, solution filter is fallen, get the white fungus fragment of calcification; Again with the white fungus fragment of the calcification volume by the quality/solution of the white fungus fragment solid of 50g/100mL(calcification) the amount sodium alginate soln of putting into concentration 0.2% flood 20min, make white fungus fruit grain;
(5) allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 60mL, cider 25mL, water 15mL, natrium citricum 0.20g, white fungus fruit grain 0.2g, xanthans 0.075g, acid-resistant sodium carboxymethylcellulose 0.05g and sodium alginate 0.075g and mix, namely get purple potato white fungus suspending beverage.The purple potato white fungus suspending beverage of developing is the brilliant violet look, and fragrance is coordinated, and mouthfeel is smooth, and fruit grain floating stable is even.
Embodiment 2:
(1) pre-treating technology of purple potato: new light violet potato is cleaned peeling, be cut into the thick thin slice of 1cm, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, gets purple mashed potatoes;
(2) enzyme process prepares purple potato Normal juice: purple mashed potatoes are added the water making beating of 2 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, enzymolysis time are 40min, hydrolysis temperature is 75 ℃, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 65 ℃, adding the lemon acid for adjusting pH is 4.3, then adds glucase to carry out enzymolysis, the addition of glucase is 8500U/100mL, and hydrolysis temperature is 65 ℃, and enzymolysis time is 180min, enzymolysis finishes rear 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3) clarification of purple potato Normal juice: with purple potato Normal juice filter-cloth filtering, the amount by purple potato Normal juice 0.2 g/100mL in filtrate adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4) preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 40 mesh sieves, obtain white fungus dry product fragment, white fungus dry product fragment is by the volume of the quality/water of 30g/100mL(white fungus fragment solid) amount add poach system, boil 10min, water filtration is fallen, obtained the white fungus fragment; The white fungus fragment is by the volume of the quality/solution of 30g/100mL(white fungus fragment solid) amount add the calcium chloride solution dipping of concentration 0.6%, soak 40min under 40 ℃ of conditions of temperature, solution filter is fallen, get the white fungus fragment of calcification; Again with the white fungus fragment of the calcification volume by the quality/solution of the white fungus fragment solid of 50g/100mL(calcification) the amount sodium alginate soln of putting into concentration 0.2% flood 20min, make white fungus fruit grain;
(5) allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 60mL, cider 25mL, water 15mL, natrium citricum 0.30g, white fungus fruit grain 0.1g, xanthans 0.094g, acid-resistant sodium carboxymethylcellulose 0.063g and sodium alginate 0.094g and mix, namely get purple potato white fungus suspending beverage.
Embodiment 3:
(1) pre-treating technology of purple potato: new light violet potato is cleaned peeling, be cut into the thick thin slice of 1cm, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, gets purple mashed potatoes;
(2) enzyme process prepares purple potato Normal juice: purple mashed potatoes are added the water making beating of 3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH6.0 in mass ratio, the addition of AMS is that 70U/100mL, enzymolysis time are 50min, hydrolysis temperature is 75 ℃, 100 ℃ of enzyme 10min that go out after enzymolysis finishes; Be cooled to 65 ℃, adding the lemon acid for adjusting pH is 4.4, then adds glucase to carry out enzymolysis, the addition of glucase is 8500U/100mL, and hydrolysis temperature is 65 ℃, and enzymolysis time is 120min, enzymolysis finishes rear 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
(3) clarification of purple potato Normal juice: with purple potato Normal juice filter-cloth filtering, the amount by purple potato Normal juice 0.3g/100mL in filtrate adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
(4) preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 mesh sieves, obtain white fungus dry product fragment, white fungus dry product fragment is by the volume of the quality/water of 25g/100mL(white fungus fragment solid) amount add poach system, boil 20min, water filtration is fallen, obtained the white fungus fragment; With the volume of white fungus fragment by the quality/solution of 25g/100mL(white fungus fragment solid) amount add the calcium chloride solution dipping of concentration 0.6%, soak 30min under the temperature 50 C condition, solution filter is fallen, get the white fungus fragment of calcification; Again with the white fungus fragment of the calcification volume by the quality/solution of the white fungus fragment solid of 50g/100mL(calcification) the amount sodium alginate soln of putting into concentration 0.2% flood 20min, make white fungus fruit grain;
The allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 40mL, cider 25mL, water 35mL, natrium citricum 0.3g, white fungus fruit grain 0.3g, xanthans 0.113g, acid-resistant sodium carboxymethylcellulose 0.075 g and sodium alginate 0.113g and mix, namely get purple potato white fungus suspending beverage.
Claims (1)
1. the preparation method of purple potato white fungus suspending beverage is characterized in that concrete operation step is as follows:
The pre-treating technology of purple potato: will new light violet potato clean and remove the peel, thinly slice, 100 ℃ of steam enzyme 5min that goes out breaks into the mud shape with thin slice, and boiling 40min makes the abundant gelatinization of starch, gets purple mashed potatoes;
Enzyme process prepares purple potato Normal juice: purple mashed potatoes are added the water making beating of 2～3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 70～75 ℃, enzymolysis time are 40～50min, and enzymolysis finishes 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding the lemon acid for adjusting pH is 4.2～4.4; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60～65 ℃, enzymolysis time are 120～180min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and obtains purple potato Normal juice;
The clarification of purple potato Normal juice: with purple potato Normal juice filter-cloth filtering, the amount by 0.1～0.3g/100mL in filtrate adds diatomite, continues to stir 30min, filters the purple potato juice that obtains clarifying;
The preparation of white fungus fruit grain finished product: the white fungus dry product is selected, smash, cross 30 orders～40 mesh sieves, obtains white fungus dry product fragment, and white fungus dry product fragment adds poach system by the amount of 25～50g/100mL, boils 10min, and water filtration is fallen, and obtains the white fungus fragment; The white fungus fragment adds the calcium chloride solution dipping of concentration 0.6% by the amount of 25～50g/100mL, soak 30～50min under 30～50 ℃ of conditions of temperature, and solution filter is fallen, and gets the white fungus fragment of calcification; The sodium alginate soln of again the white fungus fragment of calcification being put into concentration 0.2% by the amount of 50g/100mL floods 20min, makes white fungus fruit grain;
The allotment of purple potato white fungus fruit granular suspended drink: get purple potato Normal juice 40～60mL, cider 25mL, water 15～35mL, natrium citricum 0.2～0.3g, white fungus fruit grain 0.1～0.3g, xanthans 0.075～0.113g, acid-resistant sodium carboxymethylcellulose 0.05～0.075g and sodium alginate 0.075～0.113g and mix, namely get purple potato white fungus suspending beverage; The purple potato white fungus suspending beverage of developing is the brilliant violet look, and fragrance is coordinated, and mouthfeel is smooth, and fruit grain floating stable is even.
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| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103653138A (en) * | 2013-12-09 | 2014-03-26 | 烟台职业学院 | Technology for production of purple potato beverage by use of wave band enzyme method |
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| CN105029556A (en) * | 2015-06-16 | 2015-11-11 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato beverage capable of reducing weight and tonifying blood |
| CN104939238A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and flos sophorae spleen invigorating beverage |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| CN104970155A (en) * | 2015-06-16 | 2015-10-14 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato pine tea beverage |
| CN104938712A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and green plum jam tea |
| CN104938636A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato milk tea |
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