CN102871177A - Chinese yam drink production method - Google Patents

Chinese yam drink production method Download PDF

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Publication number
CN102871177A
CN102871177A CN2012104202412A CN201210420241A CN102871177A CN 102871177 A CN102871177 A CN 102871177A CN 2012104202412 A CN2012104202412 A CN 2012104202412A CN 201210420241 A CN201210420241 A CN 201210420241A CN 102871177 A CN102871177 A CN 102871177A
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CN
China
Prior art keywords
water
chinese yam
colloid mill
slurrying
yam
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012104202412A
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Chinese (zh)
Inventor
张江波
穆涛
张长生
郭丹丹
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ZHENGZHOU PUSUTANG FOOD CO Ltd
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ZHENGZHOU PUSUTANG FOOD CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by ZHENGZHOU PUSUTANG FOOD CO Ltd filed Critical ZHENGZHOU PUSUTANG FOOD CO Ltd
Priority to CN2012104202412A priority Critical patent/CN102871177A/en
Publication of CN102871177A publication Critical patent/CN102871177A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a Chinese yam drink production method which comprises the following steps: 1) washing and slicing Chinese yams selected, then precooking and fishing out, shifting into a colloid mill, adding water and starting pulping, and adjusting the clearance of a millstone of the colloid mill to range from 5 to 25mum; 2) filtering size obtained through pulping, shifting filtrate into a blending pot, adding auxiliary materials in the blending pot for mixing evenly with constant volume, and conducting homogenizing, degassing, filling, disinfecting and packaging to obtain finished products, wherein a filter screen has meshes of 30-200. Through the method, the Chinese yam skins are separated through controlling the clearance of the millstone of the colloid mill and the meshes of the filter screen, and the Chinese yam skins are fully utilized, so that not only is the production cost lowered, but also the mouthfeeling of the Chinese yam drink produced is not influenced.

Description

A kind of production method of Yam beverage
Technical field
The invention belongs to the beverage production technology field, be specifically related to a kind of production method of Yam beverage.
Background technology
The Chinese yam flavor is sweet, property flat, and is not dry oiliness, enters lung, spleen, kidney channel; Compendium of Material Medica is summarized five large functions " kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, the saliva that reduces phlegm, profit skin ".Have strengthening the spleen and tonifying the lung, beneficial stomach kidney tonifying, the benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, the effect that helps the five internal organs, strengthening the bones and muscles, long will to calm the nerves, promote longevity, be used for weakness of the spleen and the stomachly, diet reduces, suffer from diarrhoea in the loose stool; Women's lukorrhagia due to hypofunction of the spleen; The chronic cough of deficiency lung dry throat; Emission due to the kidney deficiency.Cure mainly that weakness of the spleen and the stomach, lassitude, poor appetite, chronic diarrhea and dysentery, Lung Qi deficiency are dry, asthma due to excessive phlegm cough, kidney qi loss, soreness and weakness of waist and knees, lower limb impotence are weak, the red illness such as swollen, fat of the frequent micturition of quenching one's thirst, the lower gonorrhoea of band, skin.
At present, the Yam beverage of domestic production mostly adopts the mode of artificial peeling, can cause so at least 20% Chinese yam to go out of use because of peeling.If with chemical method or other barking method, because bright Chinese yam irregular easily causes removing the peel clean or affect mouthfeel and the quality of product, to produce simultaneously discontinuously, production efficiency is low, and production cost is high.
Summary of the invention
The object of the invention is to provide a kind of production method of Yam beverage, the method is separated yam skin by the order number of control colloid mill abrasive disk space degree and screen cloth, yam skin is fully utilized, has both reduced production cost, do not affect again the mouthfeel of producing the gained Yam beverage.
For achieving the above object, the present invention adopts following technical scheme:
A kind of production method of Yam beverage, it comprises the steps:
The Chinese yam that 1) will select is cleaned, precook after the segment, pulls out, changes over to begin slurrying after adding water in the colloid mill, adjusts the abrasive disk space degree (in order to control the granularity size of Chinese yam slurry, for follow-up filtration is prepared) between 5-25 μ m of colloid mill;
2) slurrying gained slurries filter, and filter screen (just is cut in order to guarantee yam skin) between the 30-200 order, and filtrate changes blend tank over to, add auxiliary materials and mixing in the blend tank after, constant volume is through homogeneous, degassed, can, sterilization, pack to get finished product.
Concrete, the 3-6 that the addition of water is preferably Chinese yam weight during slurrying in the step 1) is (in order to guarantee not thickness too of slurries) doubly, and the temperature of institute's water is preferably between 50-90 ℃.
Step 2) auxiliary material mainly is comprised of white granulated sugar, pectin and sodium carboxymethylcellulose in.
Preferably, the production method of described Yam beverage, it comprises the steps:
20-40 part Chinese yam that 1) will select is cleaned, after the segment in 85 ± 3 ℃ of 5-20min that precook, pull out, change over to and begin slurrying (generally grinding 1-4 time) after adding water in the colloid mill, the abrasive disk space degree of adjustment colloid mill is between 5-25 μ m; During slurrying the addition of water be Chinese yam weight 3-6 doubly, the temperature of institute's water is between 50-90 ℃;
2) slurrying gained slurries filter discharged to vibratory sieve with sprinkling-water type, and filter screen is between the 30-200 order, and filtrate pumps into blend tank, add auxiliary materials and mixing in the blend tank after, add pure water and be settled to 100 parts, through homogeneous, degassed, can, sterilization, pack to get finished product.
Do not cause waste for taking full advantage of raw material, can be with the filter residue on the purified rinse water shaker screen, so that Chinese yam pulp and juice residual in the filter residue are collected fully after filtering end.
The inventive method is utilized the strong characteristic of yam skin toughness, pass through control slurrying amount of water, water temperature and the physical methods such as abrasive disk space degree and filter screen order number in slurrying, when filtering, do not destroy the former nutritious of raw material, obtain preferably except bark effect, realized separating of yam skin and pulp, juice, the content that effectively keeps again simultaneously Chinese yam pulp in the filtrate, being of high nutritive value of products obtained therefrom is fit to mechanization production.The advantage of the inventive method: 1, utilization of materials is high; 2, production efficiency is high; 3, directly reduce cost, production line is produced feasible cost and is obviously descended about 30%.
The specific embodiment
Below by preferred embodiment technique of the present invention being described in further detail, but protection scope of the present invention is not limited to this.
Embodiment 1
A kind of production method of Yam beverage, it comprises the steps:
1) 20 parts that will select (refer to weight portion, lower with) without disease and pest, free from admixture, without rotten bright Chinese yam clean, after the segment in 86 ℃ of 10min that precook, pull out, change over to and add 65 parts, temperature in the colloid mill and behind 80 ℃ water, begin slurrying (grinding 3 times), adjust the abrasive disk space degree of colloid mill at 8 μ m;
2) slurrying gained slurries filter discharged to vibratory sieve with sprinkling-water type, filter screen is at 50 orders, filtrate pumps into blend tank, after adding auxiliary material (auxiliary material is comprised of 8 portions of white granulated sugars, 0.2 part of pectin and 0.3 part of sodium carboxymethylcellulose) mixing in the blend tank, add pure water and be settled to 100 parts, through homogeneous, degassed, can, sterilization, pack to get beverage product.
Embodiment 2
A kind of production method of Yam beverage, it comprises the steps:
1) 20 parts that will select (refer to weight portion, lower with) bright Chinese yam is cleaned, after the segment in 83 ℃ of 20min that precook, pull out, change over to and add 80 parts, temperature in the colloid mill and behind 60 ℃ water, begin slurrying (grinding 2 times), adjust the abrasive disk space degree of colloid mill at 15 μ m;
2) slurrying gained slurries filter discharged to vibratory sieve with sprinkling-water type, filter screen is at 100 orders, filtrate pumps into blend tank, after adding auxiliary material (auxiliary material is comprised of 6 portions of white granulated sugars, 0.3 part of pectin and 0.2 part of sodium carboxymethylcellulose) mixing in the blend tank, add pure water and be settled to 100 parts, through homogeneous, degassed, can, sterilization, pack to get beverage product.
Embodiment 3
A kind of production method of Yam beverage, it comprises the steps:
1) 40 parts that will select (refer to weight portion, lower with) bright Chinese yam is cleaned, after the segment in 88 ℃ of 20min that precook, pull out, change over to and add 240 parts, temperature in the colloid mill and behind 70 ℃ water, begin slurrying (grinding 3 times), adjust the abrasive disk space degree of colloid mill at 25 μ m;
2) slurrying gained slurries filter discharged to vibratory sieve with sprinkling-water type, filter screen is at 200 orders, filtrate pumps into blend tank, after adding auxiliary material (auxiliary material is comprised of 8 portions of white granulated sugars, 0.2 part of pectin and 0.3 part of sodium carboxymethylcellulose) mixing in the blend tank, add pure water and be settled to 100 parts, through homogeneous, degassed, can, sterilization, pack to get beverage product.
Attached: the test of Chinese yam decortication process
Testing program
1) purpose: adopt the Physical peeling by machinery, reduce labor cost, enhance productivity.
2) method, equipment: equipment and raw material: bright Chinese yam, colloid mill, jacketed pan, vibratory sieve, 200 mesh filter screens, Stainless steel basin.
3 testing programs, result and discussion
3.1 colloid mill clearence degree and material-water ratio during slurrying
Illustrate: the belt leather rate refers to skin and pulp segregation ratio, and computing formula is:
Detection method: get yam pulp after the quantitative filtration, with 4 times of pure water dilutions, and clean up, filter with 200 mesh filter screens, measure the belt leather filter residue weight after the filtration, can calculate.
Detection method: get quantitative filtrate, the weight with measuring the filter rear slurry behind the neutral Filter paper filtering calculates.
Satisfactory standard: filtrate belt leather rate is less than or equal to 5%, and the filtrate flesh-content is more than or equal to 90%.
Illustrate: the Chinese yam pulp beverage is easily accepted by the consumer after filtering by 200 purposes.
By the interpretation of result of table 1 as can be known, from colloid mill clearence degree aspect, the too small then particle of clearence degree is too small, and yam skin is ground to be difficult for removing; The excessive then granularity of clearence degree is excessive, and pulp is removed on the high sidely during filtration, affects utilization rate.
From the material-water ratio aspect, amount of water is less than 1:2 the time, and slurries are too sticky, and the pulp elimination is too much during filtration; During greater than 1:6, follow-up allotment is caused very large inconvenience.
3.2 shaker screen order number and water temperature
By the interpretation of result of table 2 as can be known, count the aspect from the shaker screen order, when filter screen order number less than 20 or during greater than 200 order, the belt leather rate is all higher.And the belt leather rate 5% with interior all be acceptable, do not have difference in color and luster and the mouthfeel of product.
From the water temperature aspect, because too high being not easy to of viscosity filtered, and what pulp was more is filtered, be higher than 90 ℃ of belt leather rates not too large variation, higher wasting energy less than 50 ℃.
Comprehensive above experiment draws the suitableeest technological parameter of the inventive method: colloid mill clearence degree 5-25 μ m, water temperature 50-90 ℃, material-water ratio 1:3-1:6, filter screen 30-200 order.

Claims (4)

1. the production method of a Yam beverage is characterized in that, comprises the steps:
The Chinese yam that 1) will select is cleaned, precook after the segment, pulls out, changes over to begin slurrying after adding water in the colloid mill, adjusts the abrasive disk space degree of colloid mill between 5-25 μ m;
2) slurrying gained slurries filter, and filter screen is between the 30-200 order, and filtrate changes blend tank over to, add auxiliary materials and mixing in the blend tank after, constant volume is through homogeneous, degassed, can, sterilization, pack to get finished product.
2. the production method of Yam beverage as claimed in claim 1 is characterized in that, in the step 1) during slurrying addition of water be Chinese yam weight 3-6 doubly, the temperature of institute's water is between 50-90 ℃.
3. the production method of Yam beverage as claimed in claim 1 is characterized in that step 2) in auxiliary material mainly formed by white granulated sugar, pectin and sodium carboxymethylcellulose.
4. the production method of Yam beverage as claimed in claim 1 is characterized in that, comprises the steps:
20-40 part Chinese yam that 1) will select is cleaned, after the segment in 85 ± 3 ℃ of 5-20min that precook, pull out, change over to and begin slurrying after adding water in the colloid mill, adjust the abrasive disk space degree of colloid mill between 5-25 μ m; During slurrying the addition of water be Chinese yam weight 3-6 doubly, the temperature of institute's water is between 50-90 ℃;
2) slurrying gained slurries filter discharged to vibratory sieve with sprinkling-water type, and filter screen is between the 30-200 order, and filtrate pumps into blend tank, add auxiliary materials and mixing in the blend tank after, add pure water and be settled to 100 parts, through homogeneous, degassed, can, sterilization, pack to get finished product.
CN2012104202412A 2012-10-29 2012-10-29 Chinese yam drink production method Pending CN102871177A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689713A (en) * 2013-11-26 2014-04-02 陈园园 Processing method of yam beverage and yam beverage

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101099509A (en) * 2007-07-30 2008-01-09 袁长兵 Method for producing Chinese yam milky tea
CN102461970A (en) * 2010-11-19 2012-05-23 无锡职业技术学院 Preparation method of high-nutrition cucumber solid beverage
CN102511559A (en) * 2011-11-30 2012-06-27 河南省晨光实业有限公司 Chinese yam and walnut compound beverage and production method thereof
CN102715610A (en) * 2012-06-18 2012-10-10 河南省晨光实业有限公司 Yam coarse grain drink and method for preparing same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101099509A (en) * 2007-07-30 2008-01-09 袁长兵 Method for producing Chinese yam milky tea
CN102461970A (en) * 2010-11-19 2012-05-23 无锡职业技术学院 Preparation method of high-nutrition cucumber solid beverage
CN102511559A (en) * 2011-11-30 2012-06-27 河南省晨光实业有限公司 Chinese yam and walnut compound beverage and production method thereof
CN102715610A (en) * 2012-06-18 2012-10-10 河南省晨光实业有限公司 Yam coarse grain drink and method for preparing same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
严奉伟: "《食用菌深加工技术与工艺配方》", 31 May 2005, article "金针菇姜汁复合饮料加工技术", pages: 219-221 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689713A (en) * 2013-11-26 2014-04-02 陈园园 Processing method of yam beverage and yam beverage

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