CN102835705A - Preparation method for potato concentrated juice - Google Patents
Preparation method for potato concentrated juice Download PDFInfo
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- CN102835705A CN102835705A CN2012103253474A CN201210325347A CN102835705A CN 102835705 A CN102835705 A CN 102835705A CN 2012103253474 A CN2012103253474 A CN 2012103253474A CN 201210325347 A CN201210325347 A CN 201210325347A CN 102835705 A CN102835705 A CN 102835705A
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Abstract
The invention discloses a preparation method for potato concentrated juice. The preparation method is characterized by comprising the following steps: (1) pretreatment, namely potatoes are cleaned to remove soil, peeled and crushed; (2) amylase liquefaction; (3) squeezing, namely potato slurry is squeezed by a belt-type squeezer; (4) enzymolysis; (5) ultrafiltration; (6) concentration; and (7) filling. According to the preparation method, amylase is adopted to liquefy and hydrolyze starch in the potatoes, the problem of starch sedimentation in juicing process of potatoes, the shelf life of products is prolonged, and the perception of products is improved; the technological process is short, the technique is simple, and industrial production can be realized; and the processing method of potatoes is extended, and the unsalable problem of potatoes in China is solved.
Description
Technical field
The present invention relates to the potato processing technique field, especially a kind of preparation method of potato inspissated juice.
Background technology
Potato is the dual-purpose vegetables of a kind of grain dish, is potato, potato, foreign sweet potato, potato again.It was unremarkable thing in the past, and existing nowadays it is the vegetables star that the nutritionist favors, and is considered to one of greatest in the world food.Potato in state-owned large-scale plantation; Have only the part potato to be used for directly edible and the supply Starch Production; Increase along with China's potato planting area increase and output; The unsalable problem of potato had once repeatedly taken place in China, and a large amount of potatoes are hoarded the field, caused the therefore bankruptcy of numerous plantations family.Therefore the deep processing of potato becomes main research direction, and the potato deep processed product mainly concentrates on starch processing aspect, but the starch machining dosage is limited, can not solve a large amount of unsalable problems of potato fully.Murphy juice is as a kind of natural food, and having external application can whiten, for oral administration be used for weakness of the spleen and the stomach, indigestion, the stomach discord, the gastral cavity abdomen is had a pain, it is unfavorable to defecate etc.At present, murphy juice is generally the bright murphy juice that presses, and also has shortcoming aspect mouthfeel and the sense organ, and is difficult for storing.In addition, there is report to adopt fermentation method (Tang Lihua etc., laboratory report and theoretical research; 2009,9,11-14) prepare the method for murphy juice; But this kind method zymotechnique is complicated, and the murphy juice of this kind method preparation added multiple additives, has had a strong impact on the mouthfeel of murphy juice.
Summary of the invention
The present invention provides a kind of preparation method of potato inspissated juice, utilizes amylase with the starch liquefacation hydrolysis in the potato, and the problem of starch sedimentation has prolonged the product shelf life when having solved potato system juice, has improved the sense organ of product; Flow process is short, technology is simple, can realize suitability for industrialized production; Expand the new usage space of potato, solved the unsalable problem of China's potato.
The technical scheme that the present invention taked is:
A kind of preparation method of potato inspissated juice, it comprises the steps:
(1) preliminary treatment: potato is gone mud, peeling, fragmentation, make the potato slurry;
(2) amylase liquefaction: in the potato slurry, add amylase and liquefy;
(3) squeezing: the potato slurry is squeezed with belt press;
(4) enzymolysis: it is 3.5-4.5 that the potato squeezing juice is adjusted to pH, adds pectase and decomposes 1-3 hour, adds carbohydrase and decomposes 1-3 hour;
(5) ultrafiltration: the potato squeezing juice behind the enzymolysis is added active carbon decolour, decolouring makes the clear juice of potato after ultrafiltration apparatus filters;
(6) concentrate: the clear juice vacuum of potato is concentrated into soluble solid 40-70Brix, obtains the potato inspissated juice;
(7) can.
The peeling mode that step (1) adopts is for using the sodium hydroxide solution immersion 1-10min of mass concentration as 1-5%, and the temperature of sodium hydroxide solution is 80-95 ℃, uses mass concentration to neutralize as the 0.5-2% citric acid then; Add 90-100 ℃ hot water when broken, hot water is 1-3 times of potato weight;
Protect look broken the time in the step (1), color stabilizer adopts VC, sodium iso-vc and citric acid, and the weight of adding VC, sodium iso-vc and citric acid is respectively 0.025-0.3%, 0.025-0.3%, the 0.025-0.3% of potato weight.
Amylase described in the step (2) is the heavy 0.05-0.2% of fruit, and temperature is 85-100 ℃, and enzymolysis time is 1-3 hour.
The used regulating acid agent of adjustment pH value is the aqueous citric acid solution or the Citric Acid Mono aqueous solution in the step (4); The adding proportion of pectase is the 0.05-0.2% of potato squeezing juice weight, and carbohydrase is the 0.05-0.4% of potato squeezing juice weight.
Active carbon is the 0.1-0.5% of potato juice weight described in the step (5), and bleaching time is 1-2 hour.
Adopt the beneficial effect that technique scheme produced to be:
1, utilize amylase with the starch liquefacation hydrolysis in the potato after, through carbohydrase continue be hydrolyzed into monose or polynary sugar, the problem of starch sedimentation has prolonged the product shelf life when having solved potato system juice; Handle through ultrafiltration and pectase, colloidal substance in the potato juice is decomposed, macromolecular substances has been held back in ultrafiltration, makes the bright potato of clarification and concentrates clear juice, and in the process of storage, no colloidal substance is compound, and cohesion does not produce contamination precipitation and cotton-shaped attitude.
2, product of the present invention does not add any anticorrisive agent; Flavor enhancement; The nutritional labeling and the mouthfeel that have kept potato to greatest extent; Can be used as the base furnish of functional beverage, also can directly allocate and drink, meet green, the safe theory of contemporary consumer in natural, health care, aspect healthy.
3, expand the new usage space of potato, solved the unsalable problem of China's potato, avoided overstocked waste.
4, method flow of the present invention is short, technology is simple, can realize suitability for industrialized production.
The specific embodiment
Embodiment 1
Concentrate potato juice according to following step preparation:
(1) preliminary treatment: the potato silt sedimentation basin transfer passage of having flowed through removes mud; Adopt that mass concentration is 1%, temperature is that 95 ℃ sodium hydroxide solution soaks 10min and removes the peel; Using mass concentration again is the neutralization of 0.5% citric acid; Clean the hot water of 95 ℃ of back addings, 1 times of amount of potato weight through sprinkling equipment, use hammer crusher broken then, make slurry; Add the sodium iso-vc of potato weight 0.025% in the time of broken, the citric acid of potato weight 0.15%, the VC of potato weight 0.3% protects look.
(2) liquefaction: under 100 ℃, add fruit and weigh 0.05% amylase and liquefied 3 hours;
(3) squeezing: the potato slurry is squeezed with belt press;
(4) enzymolysis: use the Citric Acid Mono aqueous solution that the potato squeezing juice is adjusted to pH and be 3.5-4.5, the pectase that adds potato squeezing juice weight 0.05% decomposed 3 hours, and the carbohydrase that adds potato squeezing juice weight 0.4% then decomposed 3 hours;
(5) ultrafiltration: the active carbon that the potato squeezing juice behind the enzymolysis is added potato squeezing juice 0.5% decoloured 1 hour, and decolouring obtains the clear juice of potato after ultrafiltration apparatus filters;
(6) vacuum concentrates: the clear juice vacuum of potato is concentrated into soluble solid 40-70BRIX, obtains the potato inspissated juice;
(7) can: the potato inspissated juice is cooled to below 15 ℃-15 ℃ of storages after the can.
Present embodiment obtains the detection data such as the table 1 of product:
Table 1 concentrates potato juice and detects data
| Detect index | Testing result |
| Soluble solid Brix | 60.2 |
| Total acid (in malic acid) % | 1.22% |
| Light transmittance (T625nm 10Brix) % | 99.8 |
| Colour (T440nm 10Brix) % | 86.0 |
| Turbidity NTU | 0.86 |
| pH | 4.19 |
| Pectin | Negative |
| Starch | Negative |
| Total plate count cfu/g | ≤100 |
| Mould/saccharomycete cfu/g | ≤10 |
| Coliform MPN/100g | ≤3 |
| Total arsenic mg/kg | 0.03 |
| Pathogenic bacteria | Do not detect |
Embodiment 2
Concentrate potato juice according to following step preparation:
(1) preliminary treatment: the potato silt sedimentation basin transfer passage of having flowed through removes mud; Adopt that mass concentration is 2.5%, temperature is that 90 ℃ sodium hydroxide solution soaks 5min and removes the peel; Using mass concentration again is the neutralization of 1.0% citric acid; Clean the hot water of 100 ℃ of back addings, 2 times of amounts of potato weight through sprinkling equipment, use hammer crusher broken then, make slurry; Add the sodium iso-vc of potato weight 0.15% in the time of broken, the citric acid of potato weight 0.3%, the VC of potato weight 0.025% protects look.
(2) liquefaction: under 90 ℃, add 0.1% heavy amylase of fruit and liquefied 1 hour;
(3) squeezing: the potato slurry is squeezed with belt press;
(4) enzymolysis: use aqueous citric acid solution that the potato squeezing juice is adjusted to pH and be 3.5-4.5, the pectase that adds potato squeezing juice weight 0.1% decomposed 2 hours, and the carbohydrase that adds potato squeezing juice weight 0.2% then decomposed 2 hours;
(5) ultrafiltration: the active carbon that the potato squeezing juice behind the enzymolysis is added potato squeezing juice 0.25% decoloured 1.5 hours, and decolouring obtains the clear juice of potato after ultrafiltration apparatus filters;
(6) vacuum concentrates: the clear juice vacuum of potato is concentrated into soluble solid 40-70BRIX, obtains the potato inspissated juice;
(7) can: the potato inspissated juice is cooled to below 15 ℃-15 ℃ of storages after the can.
Present embodiment obtains the detection data such as the table 2 of product:
Table 2 concentrates potato juice and detects data
| Detect index | Testing result |
| Soluble solid Brix | 60.1 |
| Total acid (in malic acid) % | 1.28% |
| Light transmittance (T625nm 10Brix) % | 99.8 |
| Colour (T440nm 10Brix) % | 81.2 |
| Turbidity NTU | 0.65 |
| pH | 4.23 |
| Pectin | Negative |
| Starch | Negative |
| Total plate count cfu/g | ≤100 |
| Mould/saccharomycete cfu/g | ≤10 |
| Coliform MPN/100g | ≤3 |
| Total arsenic mg/kg | 0.03 |
| Pathogenic bacteria | Do not detect |
Embodiment 3
Concentrate potato juice according to following step preparation:
(1) preliminary treatment: the potato silt sedimentation basin transfer passage of having flowed through removes mud; Adopt that mass concentration is 5%, temperature is that 80 ℃ sodium hydroxide solution soaks 1min and removes the peel; Using mass concentration again is the neutralization of 2.0% citric acid; Clean the hot water of 90 ℃ of back addings, 3 times of amounts of potato weight through sprinkling equipment, use hammer crusher broken then, make slurry; Add the sodium iso-vc of potato weight 0.05% in the time of broken, the citric acid of potato weight 0.05%, the VC of potato weight 0.15% protects look.
(2) liquefaction: under 85 ℃ of conditions, add fruit and weigh 0.2% amylase and liquefied 2 hours;
(3) squeezing: the potato slurry is squeezed with belt press;
(4) enzymolysis: use the Citric Acid Mono aqueous solution that the potato squeezing juice is adjusted to pH and be 3.5-4.5, the pectase that adds potato squeezing juice weight 0.2% decomposed 1 hour, and the carbohydrase that adds potato squeezing juice weight 0.05% then decomposed 1 hour;
(5) ultrafiltration: the active carbon that the potato squeezing juice behind the enzymolysis is added potato squeezing juice 0.1% decoloured 2 hours, and decolouring obtains the clear juice of potato after ultrafiltration apparatus filters;
(6) vacuum concentrates: the clear juice vacuum of potato is concentrated into soluble solid 40-70BRIX, obtains the potato inspissated juice;
(7) can: the potato inspissated juice is cooled to below 15 ℃-15 ℃ of storages after the can.
Present embodiment obtains the detection data such as the table 3 of product:
Table 3 concentrates potato juice and detects data
| Detect index | Testing result |
| Soluble solid Brix | 60.4 |
| Total acid (in malic acid) % | 1.51 |
| Light transmittance (T625nm 10Brix) % | 99.8 |
| Colour (T440nm 10Brix) % | 78.3 |
| Turbidity NTU | 0.58 |
| pH | 4.06 |
| Pectin | Negative |
| Starch | Negative |
| Total plate count cfu/g | ≤100 |
| Mould/saccharomycete cfu/g | ≤10 |
| Coliform MPN/100g | ≤3 |
| Total arsenic mg/kg | 0.03 |
| Pathogenic bacteria | Do not detect |
Claims (8)
1. the preparation method of a potato inspissated juice is characterized in that comprising the steps:
(1) preliminary treatment: potato is gone mud, peeling, fragmentation, make the potato slurry;
(2) amylase liquefaction: in the potato slurry, add amylase and liquefy;
(3) squeezing: the potato slurry is squeezed with belt press;
(4) enzymolysis: it is 3.5-4.5 that the potato squeezing juice is adjusted to pH, adds pectase and decomposes 1-3 hour, adds carbohydrase and decomposes 1-3 hour;
(5) ultrafiltration: the potato squeezing juice behind the enzymolysis is added active carbon decolour, decolouring makes the clear juice of potato after ultrafiltration apparatus filters;
(6) concentrate: the clear juice vacuum of potato is concentrated into soluble solid 40-70Brix, obtains the potato inspissated juice;
(7) can.
2. the preparation method of concentrated potato juice according to claim 1; It is characterized in that the peeling mode that said step (1) adopts is to use the sodium hydroxide solution immersion 1-10min of mass concentration as 1-5%; The temperature of sodium hydroxide solution is 80-95 ℃, uses mass concentration to neutralize as the 0.5-2% citric acid then.
3. the preparation method of concentrated potato juice according to claim 1 is characterized in that the said hot water that adds 90-100 ℃ when broken of said step (1), hot water be potato weight 1-3 doubly.
4. the preparation method of concentrated potato juice according to claim 1; It is characterized in that protecting broken the time in the step (1) look; Color stabilizer adopts VC, sodium iso-vc and citric acid, and the weight of adding VC, sodium iso-vc and citric acid is respectively 0.025-0.3%, 0.025-0.3%, the 0.025-0.3% of potato weight.
5. the preparation method of concentrated potato juice according to claim 1 is characterized in that amylase described in the step (2) is the heavy 0.05-0.2% of fruit, and temperature is 85-100 ℃, and enzymolysis time is 1-3 hour.
6. the preparation method of concentrated potato juice according to claim 1 is characterized in that the used regulating acid agent of adjustment pH value is the aqueous citric acid solution or the Citric Acid Mono aqueous solution in the step (4).
7. the preparation method of concentrated potato juice according to claim 1, the adding proportion that it is characterized in that pectase described in the step (4) is the 0.05-0.2% of potato squeezing juice weight, carbohydrase is the 0.05-0.4% of potato squeezing juice weight.
8. the preparation method of concentrated potato juice according to claim 1 is characterized in that active carbon is the 0.1-0.5% of potato juice weight described in the step (5), and bleaching time is 1-2 hour.
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| CN103431152A (en) * | 2013-08-30 | 2013-12-11 | 谢松芬 | Preparation method of cold drink with mixed purple taro and coconut milk |
| CN103431464A (en) * | 2013-07-25 | 2013-12-11 | 无锡添然农林科技有限公司 | Preparation method for colorful potato pulp juice |
| CN104489819A (en) * | 2014-12-29 | 2015-04-08 | 韩丽华 | Potato frozen juice squeezing system and potato frozen juice squeezing process |
| CN104997127A (en) * | 2015-06-30 | 2015-10-28 | 江苏大学 | A preparation method of concentrated Chinese arrowhead juice and applications thereof |
| CN105192629A (en) * | 2015-08-08 | 2015-12-30 | 周松茂 | Environment-friendly processing method for potato staple food |
| CN105475771A (en) * | 2016-01-13 | 2016-04-13 | 山东鲁菱果汁有限公司 | Processing method of purple potato clear juice with high anthocyanin content |
| CN105707603A (en) * | 2016-03-08 | 2016-06-29 | 林泽 | Potato drink and making method thereof |
| CN105942342A (en) * | 2016-05-18 | 2016-09-21 | 山东省农业科学院蔬菜花卉研究所 | Production method of potato starch-containing whole powder |
| CN106490544A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | A kind of potato pulp preparation method and potato pulp prepared therefrom |
| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
| CN106509626A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized noodles and preparation method thereof |
| CN106923097A (en) * | 2017-03-01 | 2017-07-07 | 湖北百谷优选电子商务有限公司 | The preparation method and juice potato beverage of juice potato beverage |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN107343635A (en) * | 2016-06-16 | 2017-11-14 | 西昌学院 | The processing method of buckwheat potato fermentation Flour product |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink and preparation method thereof |
| CN114903130A (en) * | 2022-06-02 | 2022-08-16 | 广东工业大学 | Fresh potato juice with beauty treatment effect and preparation method thereof |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| CN103431464A (en) * | 2013-07-25 | 2013-12-11 | 无锡添然农林科技有限公司 | Preparation method for colorful potato pulp juice |
| CN103431152A (en) * | 2013-08-30 | 2013-12-11 | 谢松芬 | Preparation method of cold drink with mixed purple taro and coconut milk |
| CN104489819A (en) * | 2014-12-29 | 2015-04-08 | 韩丽华 | Potato frozen juice squeezing system and potato frozen juice squeezing process |
| CN104489819B (en) * | 2014-12-29 | 2023-07-07 | 艾仁科技(海南)有限公司 | Potato frozen juice squeezing system and squeezing process thereof |
| CN104997127A (en) * | 2015-06-30 | 2015-10-28 | 江苏大学 | A preparation method of concentrated Chinese arrowhead juice and applications thereof |
| CN105192629A (en) * | 2015-08-08 | 2015-12-30 | 周松茂 | Environment-friendly processing method for potato staple food |
| CN105475771A (en) * | 2016-01-13 | 2016-04-13 | 山东鲁菱果汁有限公司 | Processing method of purple potato clear juice with high anthocyanin content |
| CN105707603B (en) * | 2016-03-08 | 2018-11-09 | 林泽 | A kind of potato beverage and preparation method thereof |
| CN105707603A (en) * | 2016-03-08 | 2016-06-29 | 林泽 | Potato drink and making method thereof |
| CN105942342A (en) * | 2016-05-18 | 2016-09-21 | 山东省农业科学院蔬菜花卉研究所 | Production method of potato starch-containing whole powder |
| CN107343635A (en) * | 2016-06-16 | 2017-11-14 | 西昌学院 | The processing method of buckwheat potato fermentation Flour product |
| CN106509626A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized noodles and preparation method thereof |
| CN106509626B (en) * | 2016-09-19 | 2019-08-20 | 湖北工业大学 | Potato complete utilization noodles and preparation method thereof |
| CN106490544A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | A kind of potato pulp preparation method and potato pulp prepared therefrom |
| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
| CN106923097A (en) * | 2017-03-01 | 2017-07-07 | 湖北百谷优选电子商务有限公司 | The preparation method and juice potato beverage of juice potato beverage |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink and preparation method thereof |
| CN114903130A (en) * | 2022-06-02 | 2022-08-16 | 广东工业大学 | Fresh potato juice with beauty treatment effect and preparation method thereof |
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Application publication date: 20121226 |