CN103169118B - Method for preparing turbid blueberry and Chinese yam juice drink - Google Patents
Method for preparing turbid blueberry and Chinese yam juice drink Download PDFInfo
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- CN103169118B CN103169118B CN201310120554.0A CN201310120554A CN103169118B CN 103169118 B CN103169118 B CN 103169118B CN 201310120554 A CN201310120554 A CN 201310120554A CN 103169118 B CN103169118 B CN 103169118B
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Abstract
The invention relates to a method for preparing turbid blueberry and Chinese yam juice drink and blueberry and Chinese yam juice drink obtained by the method. The method comprises the following steps: performing boiling and curing, cooling and ageing and separating starch gel removal treatment on Chinese yam powder, performing enzymolysis and centrifugal separation to obtain the destarched Chinese yam juice; sequentially adding a mixed solution of pectin and high fructose corn syrups and concentrated blueberry juice into the destarched Chinese yam juice, uniformly mixing, regulating pH by using citric acid and sodium citrate, diluting, canning and sterilizing, and thus obtaining the turbid blueberry and Chinese yam juice drink. The turbid uniform fruit and vegetable juice drink prepared by the method has the quality guarantee period of one year at normal temperature, has a little precipitation after being stood for a long time and is not layered.
Description
Technical field
The preparation method who the present invention relates to a kind of Cloudy blueberry yam drink, belongs to health food drink manufacture field.
Background technology
Blueberry is that the fruit pulp that a kind of nutritive value is very high is rich in the nutrients such as abundant vitamin, physiological activator and mineral matter, wherein in blueberry, unique precious anthocyanin pigment proportion in many fruit is height very, also have in blueberry and be rich in the nutrients such as rich in protein, dietary fiber, fat, vitamin, the nutrition that the nutrient that in blueberry, these are rich in is all rich in higher than other fruit.In blueberry, also comprising the trace quantity mineral substance elements such as abundant calcium, iron, phosphorus, zinc, these mineral elements exist ratio apparently higher than other fruit.So blueberry is a kind of fruit of high nutrition.
The anthocyanin pigment that in blueberry, content is very high has the effect of maintenance well to the eyes of human body, it can relieving eye strain, improve people's eyesight, promote the regeneration of visual purple (Rhodopsin) in retina cell, in blueberry, be rich in nutritional labelings such as enriching vitamin, mineral matter and fiber element, the more edible blueberry can improve body immunity, improves human quality.In blueberry, abundant vitamin C has pre-anti-cancer in addition, resists cardiopathic effect.Blueberry pectin is abundant, can dilute body fat, the health of protection human body cardiovascular and cerebrovascular.In addition, in blueberry, also has abundant antioxidant, aging that can delaying human body.
Modern pharmacological research confirms, RHIIZOMA DIOSCOREAE from Henan of China has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, relieving asthma etc. and to help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and void cough and tuberculosis fever patient are had to good treatment results.Spring, weather was more uninteresting, and easily impariment of the lung Tianjin, causes the deficiency of Yin, occurs the illnesss such as dry, dry throat, parched lips, dry cough, and the Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of safe calmness, was that product on lung are supported in enriching yin.
In daily life, blueberry Chinese yam is one cuisines, there is not yet but blueberry is combined with Chinese yam make on blueberry yam drink market, the present invention based on blueberry and Chinese yam combination are made to a kind of popular health beverages that is easy to carry, conveniently drinks, provides a kind of preparation for processing just.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Cloudy blueberry yam drink, first yam flour carried out to poach slaking, cool aging and separate desizing Gel Treatment, then enzymolysis and centrifugation obtain destarch Succus Rhizoma Dioscoreae; Then the mixed liquor and the concentrated blueberry juice that in destarch Succus Rhizoma Dioscoreae, successively add pectin and fruit glucose syrup, mix, and regulates sterilization after pH, dilution tinning afterwards with citric acid and natrium citricum, obtains described Cloudy blueberry yam drink.
The present invention is achieved by the following technical solutions:
A preparation method for Cloudy blueberry yam drink, specifically comprises the following steps:
(1) in yam flour, add water, heating is stirred to complete slaking;
(2) cooling leaving standstill to the abundant aging formation gel of starch in Chinese yam;
(3) starch gel is removed in centrifugation, obtains just destarch Succus Rhizoma Dioscoreae;
(4) heat above-mentioned just destarch Succus Rhizoma Dioscoreae, then add amylase that remaining amylorrhexis is become to dextrin;
(5) centrifugation again, obtains destarch Succus Rhizoma Dioscoreae;
(6) pectin is sneaked into fruit glucose syrup, then join in above-mentioned destarch Succus Rhizoma Dioscoreae, be mixed, then add concentrated blueberry juice, stirring is mixed;
(7) adjust pH to 3.0～3.5 with aqueous citric acid solution and sodium citrate aqueous solution, obtain blueberry Chinese yam slip;
(8) be diluted with water;
(9) tinning after heating, more coolingly after water dip sterilization obtain described Cloudy blueberry yam drink.
Wherein,
In step (1), described yam flour is 100% pure yam flour, and granularity is 80～100 orders; After Chinese yam is dried, pulverize and make through powder beater.
In step (1), the ratio of the weight of described yam flour and water is 0.5-4:80-120, is preferably 1-2:80-120; The temperature that adds thermal agitation is 85-95 DEG C, is preferably 90-95 DEG C; The time that adds thermal agitation is 5-10 minute, is preferably 8-10 minute.
In step (2), described cooling standing temperature is 5-10 DEG C, is preferably 5-8 DEG C; The cooling standing time is 8-12 hour, is preferably 10-12 hour.
In step (3), the rotating speed of described centrifugation is 2500-3000rpm; The time of centrifugation is 15-30 minute.
In step (4), the ratio of described just destarch Succus Rhizoma Dioscoreae and diastatic weight is 80-120:0.01-0.1, is preferably 100-120:0.01-0.05; The temperature of enzymolysis is 70-95 DEG C, is preferably 93-95 DEG C; The time of enzymolysis is 5-40 minute, is preferably 5-10 minute.
In step (5), the rotating speed of described centrifugation is 2500-3000rpm, is preferably 2800-3000rpm; The time of centrifugation is 15-30 minute, is preferably 25-30 minute.
In step (6), the ratio of the weight of described pectin, fruit glucose syrup, destarch Succus Rhizoma Dioscoreae and blueberry inspissated juice is 0.1-0.6:5-12:80-120:0.5-1.5, is preferably 0.1-0.3:7-10:80-120:0.8-1.2.
Preferably, described concentrated blueberry juice is the concentrated blueberry juice of imported from America.
In step (7), in described aqueous citric acid solution, the concentration of citric acid is 2-15wt%; In sodium citrate aqueous solution, the concentration of natrium citricum is 2-10wt%.
In step (8), described in be diluted with water the mixing quality of process blueberry Chinese yam slip and water ratio be 95-99.9:0.1-5.
In step (9), the temperature of described heating is 80-85 DEG C, is preferably 80-83 DEG C; The temperature of described water-bath is 90-95 DEG C, is preferably 93-95 DEG C; The time of described sterilization is 10-15 minute, is preferably 12-15 minute.
The Cloudy blueberry yam drink that the inventive method obtains is the uniform fruit-vegetable juice beverage of a kind of Cloudy, and the normal temperature shelf-life is 1 year, has a small amount of precipitation after being long placed in, but there will not be upper and lower lamination.The sweet middle band acid of this beverage, good palatability.Be particularly suitable for long-term sitting, the white collar personnel of excess eye-using drink.Can strengthen white collar personnel's immunocompetence, improve visual fatigue.
Detailed description of the invention
By specific instantiation, technical scheme of the present invention is described below.Should be understood that one or more method steps that the present invention mentions do not repel between the step that also has additive method step or clearly mention at these before and after described combination step can also insert additive method step; Should also be understood that these embodiment are only not used in and limit the scope of the invention for the present invention is described.And, except as otherwise noted, the numbering of various method steps is only for differentiating the convenient tool of various method steps, but not for limiting the ordering of various method steps or limiting the enforceable scope of the present invention, the change of its relativeness or adjustment, in the situation that changing technology contents without essence, when being also considered as the enforceable category of the present invention.
Embodiment 1
Prepare a kind of Cloudy blueberry yam drink:
Primary raw material:
| Composition | Manufacturer, model or purity |
| Yam flour | 100% pure yam flour, 80-100 order |
| Alpha-amylase | 18000U-25000U/g |
| Blueberry inspissated juice | Imported from America, 68Brix |
| HFCS | 77Brix |
| Pectin | Food stage |
| Citric acid | Food stage |
| Natrium citricum | Food stage |
| Water | Pure water |
Preparation method:
(1) get 2 Keshan medicinal powder, add 98 grams of water, stir, be heated to 95 DEG C, continue heat and stir 5 minutes, to the complete slaking of Chinese yam;
(2) be cooled to 8 DEG C, then leave standstill 10 hours to the abundant aging formation gel of starch in Chinese yam;
(3) with centrifuge centrifugation 20 minutes under the rotating speed of 3000rpm, remove starch gel precipitation, obtain approximately 90 grams at the beginning of destarch Succus Rhizoma Dioscoreae;
(4) above-mentioned just destarch Succus Rhizoma Dioscoreae is heated to 95 DEG C, then adds 0.01 gram of alpha-amylase, enzymolysis 5 minutes, becomes dextrin by remaining amylorrhexis at 95 DEG C;
(5) with centrifuge centrifugation 20 minutes under 3000rpm speed, remove a small amount of residue, obtain approximately 88 grams of destarch Succus Rhizoma Dioscoreaes;
(6) 0.12 gram of pectin is sneaked in 9 grams of fruit glucose syrups, then join in above-mentioned destarch Succus Rhizoma Dioscoreae, after being uniformly mixed, add 1 gram of concentrated blueberry juice, stir 5 minutes to even;
(7) sodium citrate aqueous solution that the aqueous citric acid solution that compound concentration is 10wt% and concentration are 10wt% is adjusted liquid as pH, and regulating and obtaining pH is 99 grams of 3.2 blueberry Chinese yam slips;
(8) be diluted with water to 100 grams;
(9) be heated to 80 DEG C and pack in three beverage cans, approximately 310 milliliters of filling amounts, sealing machine sealing, then through 90 DEG C of water-baths sterilization in 10 minutes, after cooling described Cloudy blueberry yam drink.
The blueberry yam drink obtaining is the uniform fruit-vegetable juice beverage of lavender Cloudy, and the lower shelf-life of normal temperature is 1 year, after being long placed in, has microprecipitation, but there will not be lower leaf.Taste is sour-sweet moderate, is lavender Cloudy beverage, is applicable to sitting and visual fatigue white collar personage and drinks.
Embodiment 2
Prepare a kind of Cloudy blueberry yam drink:
Primary raw material:
| Composition | Manufacturer, model or purity |
| Yam flour | 100% pure yam flour, 80-100 order |
| Middle temperature amylase | 3000U-8000U/g |
| Blueberry inspissated juice | Imported from America, 68Brix |
| HFCS | 77Brix |
| Pectin | Food stage |
| Citric acid | Food stage |
| Natrium citricum | Food stage |
| Water | Pure water |
Preparation method:
(1) get 1.5 Keshan medicinal powder, add 98.5 grams of water, stir, be heated to 95 DEG C, continue heat and stir 5 minutes, to the complete slaking of Chinese yam;
(2) be cooled to 10 DEG C, then leave standstill 12 hours to the abundant aging formation gel of starch in Chinese yam;
(3) with centrifuge centrifugation 30 minutes under the rotating speed of 2750rpm, remove starch gel precipitation, obtain approximately 90 grams at the beginning of destarch Succus Rhizoma Dioscoreae;
(4) above-mentioned just destarch Succus Rhizoma Dioscoreae is heated to 95 DEG C, then adds 0.03 gram of middle temperature amylase, enzymolysis 30 minutes, becomes dextrin by remaining amylorrhexis at 70 DEG C;
(5) with centrifuge centrifugation 30 minutes under 2800rpm speed, remove a small amount of residue, obtain approximately 88 grams of destarch Succus Rhizoma Dioscoreaes;
(6) 0.14 gram of pectin is sneaked in 10 grams of fruit glucose syrups, then join in above-mentioned destarch Succus Rhizoma Dioscoreae, stir 15 minutes to evenly, then add 0.9 gram of concentrated blueberry juice, stir 5 minutes extremely evenly;
(7) sodium citrate aqueous solution that the aqueous citric acid solution that compound concentration is 10wt% and concentration are 10wt% is adjusted liquid as pH, and regulating and obtaining pH is 99.5 grams of 3.0 blueberry Chinese yam slips;
(8) be diluted with water to 100 grams;
(9) be heated to 80 DEG C and pack in three beverage cans, approximately 310 milliliters of filling amounts, sealing machine sealing, then through 90 DEG C of water-baths sterilization in 10 minutes, after cooling described Cloudy blueberry yam drink.
The blueberry yam drink obtaining is the uniform fruit-vegetable juice beverage of lavender Cloudy, and the lower shelf-life of normal temperature is 1 year, after being long placed in, has microprecipitation, but there will not be lower leaf.Taste is sour-sweet moderate, is lavender Cloudy beverage, is applicable to sitting and visual fatigue white collar personage and drinks.
Claims (8)
1. a preparation method for Cloudy blueberry yam drink, comprises following concrete steps:
(1) in yam flour, add water, heating is stirred to complete slaking;
(2) cooling leaving standstill to the abundant aging formation gel of starch in Chinese yam;
(3) starch gel is removed in centrifugation, obtains just destarch Succus Rhizoma Dioscoreae;
(4) heat above-mentioned just destarch Succus Rhizoma Dioscoreae, then add amylase that remaining amylorrhexis is become to dextrin;
(5) centrifugation again, obtains destarch Succus Rhizoma Dioscoreae;
(6) pectin is sneaked into fruit glucose syrup, then join in above-mentioned destarch Succus Rhizoma Dioscoreae, be mixed, then add concentrated blueberry juice, stirring is mixed;
(7) adjust pH to 3.0～3.5 with aqueous citric acid solution and sodium citrate aqueous solution, obtain blueberry Chinese yam slip;
(8) be diluted with water;
(9) tinning after heating, more coolingly after water dip sterilization obtain described Cloudy blueberry yam drink;
In step (1), the ratio of the weight of described yam flour and water is 0.5-4:80-120; The temperature that adds thermal agitation is 85-95 DEG C; The time that adds thermal agitation is 5-10 minute;
In step (2), described cooling standing temperature is 5-10 DEG C; The cooling standing time is 8-12 hour;
In step (4), the ratio of described just destarch Succus Rhizoma Dioscoreae and diastatic weight is 80-120:0.01-0.1; The temperature of enzymolysis is 70-95 DEG C; The time of enzymolysis is 5-40 minute;
In step (6), the ratio of the weight of described pectin, fruit glucose syrup, destarch Succus Rhizoma Dioscoreae and blueberry inspissated juice is 0.1-0.6:5-12:80-120:0.5-1.5.
2. the preparation method of a kind of Cloudy blueberry yam drink as claimed in claim 1, is characterized in that, in step (1), described yam flour is 100% pure yam flour, and granularity is 80～100 orders.
3. the preparation method of a kind of Cloudy blueberry yam drink as claimed in claim 1, is characterized in that, in step (3), the rotating speed of described centrifugation is 2500-3500rpm; The time of centrifugation is 15-30 minute.
4. the preparation method of a kind of Cloudy blueberry yam drink as claimed in claim 1, is characterized in that, in step (5), the rotating speed of described centrifugation is 2500-3000rpm; The time of centrifugation is 15-30 minute.
5. the preparation method of a kind of Cloudy blueberry yam drink as claimed in claim 1, is characterized in that, in step (7), in described aqueous citric acid solution, the concentration of citric acid is 2-15wt%; The concentration of sodium citrate aqueous solution natrium citricum is 2-10wt%.
6. the preparation method of a kind of Cloudy blueberry yam drink as claimed in claim 1, is characterized in that, in step (8), described in be diluted with water the mixed weight of process blueberry Chinese yam slip and water ratio be 95-99.9:0.1-5.
7. the preparation method of a kind of Cloudy blueberry yam drink as claimed in claim 1, is characterized in that, in step (9), the temperature of described heating is 80-85 DEG C; The temperature of described water-bath is 90-95 DEG C, and the time of described sterilization is 10-15 minute.
8. a kind of Cloudy blueberry yam drink being made by the arbitrary described preparation method of claim 1-7.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104770811A (en) * | 2014-01-14 | 2015-07-15 | 王志华 | Technical process for solving precipitation of Chinese chestnut-containing beverage |
| CN105982139A (en) * | 2016-01-06 | 2016-10-05 | 王龙云 | Qi regulating and phlegm eliminating beverage containing tuber borchii and yolk and preparation method of Qi regulating and phlegm eliminating beverage |
| CN106722516A (en) * | 2016-11-24 | 2017-05-31 | 贵州盛禾特色农产品有限公司 | A kind of processing method of blueberry canned Chinese yam |
| CN107997100A (en) * | 2017-10-19 | 2018-05-08 | 重庆德庄农产品开发有限公司 | A kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness |
| CN108208662A (en) * | 2018-03-24 | 2018-06-29 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method for compounding nutritional Chinese yam brewed powder |
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