CN103202507A - Beverage taking soybean hull, wild raspberries and purple sweet potato as main raw materials and preparation technology thereof - Google Patents
Beverage taking soybean hull, wild raspberries and purple sweet potato as main raw materials and preparation technology thereof Download PDFInfo
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Abstract
The invention relates to a beverage taking soybean hull, wild raspberries and purple sweet potato as main raw materials and a preparation technology of the beverage, belonging to the field of food processing technology. A preparation method of the beverage comprises the following steps of: carrying out enzymolysis treatment on the fresh purple sweet potato and wild raspberries, which are hydrolyzed to some degree and unendurable to store, mixing with the other auxiliary materials according to a certain proportion, and homogenizing to prepare healthy drink foods which are enriched with various physiologically active ingredients, i.e. the natural pigment, the soybean hull water-soluble polysaccharide and the like. The beverage has the main technical characteristics that the original nutritional ingredients in the raw material soybean hull, wild raspberries and purple sweet potato can be sufficiently remained through a certain process combination, so that the content of the soluble soybean dietary fiber can be increased. The product is very small in use quantity of additive, balanced in nutrition, natural in color and luster, and more in physiological activators; and the beverage has a positive role for human health after being drunk for a long time.
Description
Technical field
The present invention relates to a kind of processing of beverage, be specifically a kind of be beverage and the manufacture craft of primary raw material with soybean skin, wild Rubus corchorifolius and purple potato, belong to food processing technology field.
Background technology
Soybean skin is the accessory substance of modern soybean processing industry, accounts for 8% of soybean gross weight.China is a soybean big producing country and consumption big country, and the quantum of output of annual skin of beancurd is about about 1,000,000 tons.Contain nutritional labelings such as abundant polysaccharide, protein, fat and mineral matter in the skin of beancurd, the corresponding research of domestic relevant soybean skin development and utilization is also less a few days ago, mainly concentrate on the processing of extraction of Water-soluble Soybean Polysaccharides and soybean coat dietary fiber, soybean skin still is directly used in feedstuff industry mostly, and added value is not high.Reasonably the development and utilization soybean skin has great importance for efficent use of resources, raising economic benefit of enterprises.
Wild Rubus corchorifolius belongs to a kind of defoliation bush plant in the rose family rubus, extensively is distributed in China other each area except Xinjiang, Inner Mongol and Tibet, grows in endroit, small stream limit, wasteland and the bushes of height above sea level 300-1500 rice.The tender succulence of ripe wild Rubus corchorifolius fresh fruit, scarlet, the unique flavor, nutritious of color and luster contain 8 kinds of essential amino acids and V that 17 seed amino acids comprise needed by human body at least
E, V
CDeng multivitamin, mineral matter elements such as institute's calcic, zinc, iron, selenium are also higher, especially are rich in physiological activators such as superoxide dismutase (SOD) and OPC, belong to rare in various fruits.In addition, contain nutritional labelings such as enriching carbohydrate, protein, organic acid, be called as " third generation gold fruit ", therefore, wild Rubus corchorifolius fruit higher nutritive value is arranged and have anti-oxidant, anti-aging, improve immunity, promote brain metabolism, step-down, reducing blood lipid and antiarrhythmic effect.But because problems such as fresh-keeping, the storage of fresh wild Rubus corchorifolius, transportation and local flavor maintenances, be difficult to satisfy the demand of long term consumer, have a extensive future so wild Rubus corchorifolius developed and utilized with deep processing.
Purple potato is black potato again, potato meat is purple to atropurpureus, and it also contains polysaccharide and Flavonoid substances except the nutritional labeling with common Ipomoea batatas, especially be rich in selenium element and anthocyanidin, so have certain anti-oxidant, anticancer, effect of preventing hypertension and alleviating liver technical ability obstacle.Because purple potato color and luster is attractive in appearance, nutritious, so be fabulous raw materials of food processing.
Have in the market many independent be the various products of raw material with soybean skin, wild Rubus corchorifolius or purple potato, the also various products of useful purple potato and other material matching processing, but also not have to report with soybean skin, wild Rubus corchorifolius and purple potato three especially beverage products of the product that is primary raw material.
Summary of the invention
Purpose of the present invention is by abundant development and use agricultural byproducts resource soybean skin and wild Rubus corchorifolius, purple potato on the one hand, increases agriculture added value and reduces the unnecessary wasting of resources; Be the deficiency according in the market on the other hand, in conjunction with the nutritional characteristic of this soybean skin and wild Rubus corchorifolius, purple potato raw material, develop a kind of composite beverage that is of high nutritive value and manufacture craft, be fit to all kinds of crowd's long-term drinking.
Of the present invention is that the beverage of primary raw material is made up of following raw materials in part by weight with soybean skin and wild Rubus corchorifolius, purple potato:
Do soybean skin 10-20 part, bright wild Rubus corchorifolius 30-60 part, light violet potato 30-60 part, and make by following method,
(1) take by weighing the soybean skin of described weight portion, add 10-30 doubly water and an amount of complex cellulase, in 40 ℃, ultrasonic frequency is to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract;
(2) shape that is cut into small pieces after the purple potato that takes by weighing described weight portion is cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; The water that filter residue cooling back adds 5-10 carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid;
(3) take by weighing the wild Rubus corchorifolius of described weight portion, add 5-10 doubly water and an amount of citric acid, carry out adding after the homogenized complex cellulase temperature control and extract after 2-3 hour and filter, get wild Rubus corchorifolius water extract;
(4) above-mentioned soybean severe edema due to hypofunction of the spleen extract, purple potato treatment fluid and wild Rubus corchorifolius water extract are mixed after, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely.
Nutritional labeling for better utilization soybean skin, wild Rubus corchorifolius and purple potato, improve kind and the local flavor of beverage, further improve the health-care effect of beverage, be in the beverage of raw material with soybean skin and wild Rubus corchorifolius, purple potato, can also be respectively and the raw material that adds following weight parts simultaneously: sweet osmanthus 0-5 part, matrimony vine 0-10 part, FI puerariae 0-5 part.
It is the drinking production technology of raw material that another object of the present invention provides with soybean skin and wild Rubus corchorifolius, purple potato, mainly contains following technological process:
Take by weighing the soybean skin of described weight portion, add 10-30 times water and an amount of complex cellulase, in 40 ℃, ultrasonic frequency is to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract; The shape that is cut into small pieces after the purple potato that takes by weighing described weight portion is cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; The water that filter residue cooling back adds 5-10 carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid; Take by weighing the wild Rubus corchorifolius of described weight portion, add 5-10 times water and an amount of citric acid, carry out adding complex cellulase temperature control extraction filtration after 2-3 hour after the homogenized, get wild Rubus corchorifolius water extract; After above-mentioned soybean severe edema due to hypofunction of the spleen extract, purple potato treatment fluid and wild Rubus corchorifolius water extract mixed, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely.
It is in the beverage of primary raw material that another object of the present invention provides with soybean skin and wild Rubus corchorifolius, purple potato, if add raw materials such as sweet osmanthus, matrimony vine and FI puerariae, can make by following step: the sweet osmanthus, matrimony vine and the FI puerariae that take by weighing described weight portion, the water that adds 10 times after the mixing respectively stirs twice of extraction down in 70 ℃, filter the back and merge twice filtrate, standby.
The specific embodiment
The present invention will be further described below in conjunction with embodiments of the invention, but the present invention is not limited to embodiment, and those of ordinary skills do some modification with technical solution of the present invention, still in protection domain of the present invention.
Embodiment 1: take by weighing respectively and do 10 parts of soybean skin, 30 parts of bright wild Rubus corchorifolius, 60 parts of light violet potatos, 5 parts of sweet osmanthus, in soybean skin, add 15 times water and an amount of complex cellulase, be to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour in 40 ℃, ultrasonic frequency.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract; The shape that is cut into small pieces after purple potato cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; Filter residue cooling back adds 5 water and carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid; In wild Rubus corchorifolius, add 5-10 times water and an amount of citric acid, carry out adding complex cellulase temperature control extraction filtration after 2-3 hour after the homogenized, get wild Rubus corchorifolius water extract; Add 10 times water in the sweet osmanthus and stir down in 70 ℃ and extract twice, filter the back and merge twice filtrate; After above-mentioned soybean severe edema due to hypofunction of the spleen extract, purple potato treatment fluid, wild Rubus corchorifolius water extract and sweet osmanthus extract mixed, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely get beverage of the present invention.
Embodiment 2: take by weighing respectively and do 20 parts of soybean skin, 60 parts of bright wild Rubus corchorifolius, 30 parts of light violet potatos, 5 parts of sweet osmanthus, 5 parts of matrimony vines, manufacture craft is except raw material umber difference, and other is with embodiment 1.
Embodiment 3: take by weighing respectively and do 15 parts of soybean skin, 40 parts of bright wild Rubus corchorifolius, 40 parts of light violet potatos, 5 parts of sweet osmanthus, 10 parts of matrimony vines, 5 parts of FI puerariaes, manufacture craft is except the raw material difference, and other is with embodiment 1.
Embodiment 4: take by weighing respectively and do 20 parts of soybean skin, 50 parts of bright wild Rubus corchorifolius, 30 parts of light violet potatos, 10 parts of matrimony vines, 5 parts of FI puerariaes, manufacture craft is except the raw material difference, and other is with embodiment 1.
Advantage of the present invention is that the used raw material of making beverage all is big right raw material, except basic nutritional labeling, also has many physiologically active ingredients that health is had a mind in the various raw materials.By rational manufacture craft, in keeping raw material the intrinsic nutritional labeling, also increased more soluble dietary fiber-soybean skin water-soluble polysaccharide, this product additive uses considerably less, balanced in nutrition, color and luster is beautiful naturally, has the peculiar taste of raw material, and long-term eating has positive effect to health.This technical process is simple, and processing ease is easily realized suitability for industrialized production, for the development and use of soybean skin, wild Rubus corchorifolius and purple potato provide approach preferably.
Claims (4)
1. one kind is the beverage of primary raw material with soybean skin, wild Rubus corchorifolius and purple potato, it is characterized in that by following raw materials in part by weight: do soybean skin 10-20 part, bright wild Rubus corchorifolius 30-60 part, light violet potato 30-60 part, and make by following method:
(1) take by weighing the soybean skin of described weight portion, add 10-30 doubly water and an amount of complex cellulase, in 40 ℃, ultrasonic frequency is to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract;
(2) shape that is cut into small pieces after the purple potato that takes by weighing described weight portion is cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; The water that filter residue cooling back adds 5-10 carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid;
(3) take by weighing the wild Rubus corchorifolius of described weight portion, add 5-10 doubly water and an amount of citric acid, carry out adding after the homogenized complex cellulase temperature control and extract after 2-3 hour and filter, get wild Rubus corchorifolius water extract;
(4) above-mentioned soybean severe edema due to hypofunction of the spleen extract, purple potato treatment fluid and wild Rubus corchorifolius water extract are mixed after, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely.
2. one kind is the beverage of primary raw material with soybean skin, wild Rubus corchorifolius and purple potato, it is characterized in that by following raw materials in part by weight: do soybean skin 10-20 part, bright wild Rubus corchorifolius 30-60 part, light violet potato 30-60 part, sweet osmanthus 0-5 part, matrimony vine 0-10 part, FI puerariae 0-5 part, and make by following method:
(1) take by weighing the soybean skin of described weight portion, add 10-30 doubly water and an amount of complex cellulase, in 40 ℃, ultrasonic frequency is to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract;
(2) shape that is cut into small pieces after the purple potato that takes by weighing described weight portion is cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; The water that filter residue cooling back adds 5-10 carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid;
(3) take by weighing the wild Rubus corchorifolius of described weight portion, add 5-10 doubly water and an amount of citric acid, carry out adding after the homogenized complex cellulase temperature control and extract after 2-3 hour and filter, get wild Rubus corchorifolius water extract;
(4) take by weighing sweet osmanthus, matrimony vine and the FI puerariae of described weight portion, add 10 times water after the mixing respectively and stir down in 70 ℃ and extract twice, filter the back and merge twice filtrate, standby.
(5) above-mentioned four kinds of solution are mixed after, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely.
Claim 1 described a kind of be the drinking production technology of primary raw material with soybean skin, wild Rubus corchorifolius and purple potato, it is characterized in that being formed by following technology:
(1) take by weighing the soybean skin of described weight portion, add 10-30 doubly water and an amount of complex cellulase, in 40 ℃, ultrasonic frequency is to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract;
(2) shape that is cut into small pieces after the purple potato that takes by weighing described weight portion is cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; The water that filter residue cooling back adds 5-10 carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid;
(3) take by weighing the wild Rubus corchorifolius of described weight portion, add 5-10 doubly water and an amount of citric acid, carry out adding after the homogenized complex cellulase temperature control and extract after 2-3 hour and filter, get wild Rubus corchorifolius water extract;
(4) above-mentioned soybean severe edema due to hypofunction of the spleen extract, purple potato treatment fluid and wild Rubus corchorifolius water extract are mixed after, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely.
Claim 2 described a kind of be the drinking production technology of primary raw material with soybean skin, wild Rubus corchorifolius and purple potato, it is characterized in that being formed by following technology:
(1) take by weighing the soybean skin of described weight portion, add 10-30 doubly water and an amount of complex cellulase, in 40 ℃, ultrasonic frequency is to carry out the auxiliary preliminary treatment of enzyme process ultrasonic wave under the 40KH to filter filtrate for later use after 1 hour.In filter residue, add an amount of stubborn lemon acid and 10 times water, extracted 1-2 hour down in 120 ℃, filter then, merge twice filtrate to get soybean severe edema due to hypofunction of the spleen extract;
(2) shape that is cut into small pieces after the purple potato that takes by weighing described weight portion is cleaned, adds 1 times water and an amount of citric acid after, back filtration, filtrate for later use are boiled in heating using microwave; The water that filter residue cooling back adds 5-10 carries out homogenized, adds complex cellulase and amylase then and carries out the temperature control hydrolysis and filter after 1-2 hour, merges twice filtrate and gets purple potato treatment fluid;
(3) take by weighing the wild Rubus corchorifolius of described weight portion, add 5-10 doubly water and an amount of citric acid, carry out adding after the homogenized complex cellulase temperature control and extract after 2-3 hour and filter, get wild Rubus corchorifolius water extract;
(4) take by weighing sweet osmanthus, matrimony vine and the FI puerariae of described weight portion, add 10 times water after the mixing respectively and stir down in 70 ℃ and extract twice, filter the back and merge twice filtrate, standby.
(5) above-mentioned four kinds of solution are mixed after, centrifugal filtration, high-pressure homogeneous, after the ultra high temperature short time sterilization, namely.
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Cited By (1)
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| CN104041770A (en) * | 2014-06-25 | 2014-09-17 | 四川光友薯业有限公司 | Extraction method of purple sweet potato essence, purple sweet potato drink and processing method thereof |
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