CN103230069A - Potato and fruit fermented beverage - Google Patents
Potato and fruit fermented beverage Download PDFInfo
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- CN103230069A CN103230069A CN2013101407449A CN201310140744A CN103230069A CN 103230069 A CN103230069 A CN 103230069A CN 2013101407449 A CN2013101407449 A CN 2013101407449A CN 201310140744 A CN201310140744 A CN 201310140744A CN 103230069 A CN103230069 A CN 103230069A
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Abstract
The invention belongs to the technical field of deep development of potatoes, and in particular relates to potato and fruit fermented beverage. A preparation method of the beverage comprises the following steps of: squeezing raw juice from the potatoes, fermenting the potato raw juice to obtain potato fermented raw juice, squeezing raw juice from pomegranates, grapes, hawthorns and strawberries to obtain pomegranate raw juice, grape raw juice, hawthorn raw juice and strawberry raw juice, burdening and uniformly mixing the potato fermented raw juice, the pomegranate raw juice, the grape raw juice, the hawthorn raw juice, the strawberry raw juice, water and seasoning nutrition additives according to the weight percentage ratio of 5-80%:0-70%:0-70%:0-70%:2-70%:5-60%:3-50%, disinfecting, packing and inspecting to obtain the potato and fruit fermented beverage. The potato and fruit fermented beverage has obvious eating and health care effects and has the efficacies of invigorating stomach, helping digestion, tonifying kidney, losing weight and beautifying, resisting aging, resisting cancers, prolonging life and the like.
Description
One, technical field: the invention belongs to the deep development technical field of potato, particularly a kind of potato fruit fermented beverage.
Two, background technology: potato has the potato of various different colours and kind, and potato of the present invention comprises the potato of black color and other common potato, the potato of common potato such as white, and red potato, or other potato etc.They mainly are grown in the wide geographic area of northern China, also have on a small quantity in the south of China and to produce, because its output height, nutritious, at present China be on a large scale in plantation, the nutrition of the potato of black color is higher, but it yields poorly, and the nutrition of common potato is compared and will be hanged down, but its output is higher.Present potato is mainly to boil directly and eats, and also has it is pressed the powder use, even uses as animal feed.Chemical composition in the test potato is moisture 77.5%, starch 16%, protein 1.5%, cellulose 1.3%, other anthocyanidin, vitamin c, vitamin b, iron, phosphorus, potassium etc. are about 2.7%, therefore contain vitamin that a large amount of needed by human body wants, mineral matter, trace element etc. in the potato, thereby it is nutritious, and well medicinal and tonic effect is arranged.And carry out in the industrialized utilization potato at present, the product that it is produced is also very rare, can not effectively satisfy the needs that the growing goods and materials of people require, and at present the commercial development of these potato precious resources also is in stage of low usefulness, how high-effect exploitation is carried out in the commercial development of potato precious resources, for the mankind provide more abundant goods and materials product, bringing benefit to the mankind is one of problem of researching and solving of people.
Three, summary of the invention:
The objective of the invention is at above shortcomings in the prior art, and a kind of potato fruit of research and design fermented beverage, this potato fruit fermented beverage can carry out more efficient utilization to this precious resources of potato, it does not only destroy nutrition wherein, and improved the nutrition of its product widely, further expanded the application prospect of potato.The product of producing is beverage, and it not only quenches one's thirst for people, but also has tangible stomach invigorating, and is aid digestion, kidney tonifying, and reducing weight and beautifying features, anti-ageing, anticancer, effect of prolonging life.And production technology is simple, and equipment investment is few, and market prospects are extensive, and better economic and social benefit are arranged, and of the present invention succeeding in developing will have been found another application approach that has a extensive future for effectively utilizing this precious resources of potato.
Technical scheme is: this potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 5-80%: 0-70%: 0-70%: 0-70%: 2-70%: 5-60%: 3-50% prepares burden, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.Pomegranate, grape, hawthorn, four kinds of fruit of strawberry are raw material, and their nutrition is abundant, and with the nutrition of potato good complementation are arranged, and the product that their effective collocation makes can bring better nourishing and health-care effect to people.Above-mentioned raw materials its slag after squeezing living juice also can carry out later use.
The method that the present invention adopts fermentation is effectively converted into the carbohydrate that people are easy to absorb to the starch in the potato raw juice and other nutrition, and mouthfeel and effect are best.The seasoning nourishing additive agent is the material with effects such as the taste of regulating beverage, nutrition, prolongation fresh keeping time, as honey, white sugar, brown sugar, salt, vinegar, fruit wine, citric acid, malic acid, flavoring essence, selenium, calcium, zinc microelement, sodium ascorbate etc., they all are additives commonly used during beverage is produced.
The beverage that method of the present invention is produced, it is without HTHP, thereby can not destroy nutriment wherein, thereby its edible and health-care effect is obvious, namely has stomach invigorating, and is aid digestion, kidney tonifying, reducing weight and beautifying features, anti-ageing, anticancer, effect such as promote longevity, also to have technology simple for the preparation method of product of the present invention in addition, advantage such as equipment investment is few, and market prospects are extensive.
Four, the specific embodiment:
Embodiment 1: potato fruit fermented beverage is made by the method for being prepared as follows: the black potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 80%: 0%: 0%: 0%: 12%: 5%: 3% prepares burden, 3% seasoning nourishing additive agent is 2%d1 honey, 1% sodium ascorbate, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Embodiment 2: potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 5%: 70%: 5%: 5%: 5%: 5%: 5% prepares burden, 5% seasoning nourishing additive agent is 2% white sugar, 2% citric acid and 1% zinc microelement, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Embodiment 3: potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 10%: 0%: 70%: 5%: 5%: 6%: 4% prepares burden, 4% seasoning nourishing additive agent is 2% salt, 1% vinegar, 1% selenium, the calcium trace element, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Embodiment 4: potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 15%: 0%: 0%: 70%: 3%: 7%: 5% prepares burden, 5% seasoning nourishing additive agent is 2% brown sugar, 1% fruit wine, 1% citric acid, 1% sodium ascorbate, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Embodiment 5: potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 10%: 5%: 5%: 0%: 70%: 7%: 3% prepares burden, 3% seasoning nourishing additive agent is 1% white sugar, 0.5% salt, 1.5% sodium ascorbate, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Embodiment 6: potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 30%: 0%: 0%: 0%: 2%: 60%: 8% prepares burden, 8% seasoning nourishing additive agent is 4% fruit wine, 2% citric acid, 2% sodium ascorbate, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Embodiment 7: potato fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 35%: 0%: 0%: 0%: 5%: 10%: 50% prepares burden, 50% seasoning nourishing additive agent is 10% honey, 30% fruit wine, 5% malic acid, 3% selenium, calcium, zinc microelement, 2% sodium ascorbate, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
Claims (1)
1. potato fruit fermented beverage, it is characterized in that it is prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, pomegranate with clean hygiene, grape, hawthorn, four kinds of fruit of strawberry are that raw material squeezes living juice, get pomegranate and give birth to juice, grape is given birth to juice, hawthorn gives birth to juice, strawberry gives birth to juice, give birth to juice with the potato fermentation again: pomegranate gives birth to juice: grape is given birth to juice: hawthorn gives birth to juice: strawberry gives birth to juice: water: the quality percentage by weight of seasoning nourishing additive agent is 5-80%: 0-70%: 0-70%: 0-70%: 2-70%: 5-60%: 3-50% prepares burden, after mixing, after the sterilization wrap check, get potato fruit fermented beverage products again.
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| CN2013101407449A CN103230069A (en) | 2013-04-01 | 2013-04-01 | Potato and fruit fermented beverage |
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| CN2013101407449A CN103230069A (en) | 2013-04-01 | 2013-04-01 | Potato and fruit fermented beverage |
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| CN103230069A true CN103230069A (en) | 2013-08-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839835A (en) * | 2015-05-27 | 2015-08-19 | 中国科学院西北高原生物研究所 | Preparation method of purple potato, hawthorn and lemon compound beverage |
| CN106879897A (en) * | 2017-02-17 | 2017-06-23 | 云南省农业科学院经济作物研究所 | Color potato air-bubble and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820653A (en) * | 2006-03-17 | 2006-08-23 | 金世钻 | Potato or sweet potato series drinks |
| CN101049165A (en) * | 2007-04-08 | 2007-10-10 | 刘传辉 | Beverage of sweet potato juice |
| CN101731692A (en) * | 2010-01-14 | 2010-06-16 | 杨学青 | Potato raw juice health-care product |
| CN102599584A (en) * | 2012-04-12 | 2012-07-25 | 江南大学 | Hawthorn and purple sweet potato cloudy juice drink and preparation method thereof |
| CN102871077A (en) * | 2012-09-19 | 2013-01-16 | 杨学青 | Potato raw juice fermentation extract and preparation method thereof |
-
2013
- 2013-04-01 CN CN2013101407449A patent/CN103230069A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820653A (en) * | 2006-03-17 | 2006-08-23 | 金世钻 | Potato or sweet potato series drinks |
| CN101049165A (en) * | 2007-04-08 | 2007-10-10 | 刘传辉 | Beverage of sweet potato juice |
| CN101731692A (en) * | 2010-01-14 | 2010-06-16 | 杨学青 | Potato raw juice health-care product |
| CN102599584A (en) * | 2012-04-12 | 2012-07-25 | 江南大学 | Hawthorn and purple sweet potato cloudy juice drink and preparation method thereof |
| CN102871077A (en) * | 2012-09-19 | 2013-01-16 | 杨学青 | Potato raw juice fermentation extract and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 汤丽华等: "发酵型土豆汁饮料的工艺研究", 《饮料工业》, no. 09, 28 September 2009 (2009-09-28) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839835A (en) * | 2015-05-27 | 2015-08-19 | 中国科学院西北高原生物研究所 | Preparation method of purple potato, hawthorn and lemon compound beverage |
| CN106879897A (en) * | 2017-02-17 | 2017-06-23 | 云南省农业科学院经济作物研究所 | Color potato air-bubble and preparation method thereof |
| CN106879897B (en) * | 2017-02-17 | 2020-11-10 | 云南省农业科学院经济作物研究所 | Colorful potato bubble water and preparation method thereof |
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Application publication date: 20130807 |