CN103251104A - Pure natural yam bean normal juice processing method - Google Patents
Pure natural yam bean normal juice processing method Download PDFInfo
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- CN103251104A CN103251104A CN2012100486010A CN201210048601A CN103251104A CN 103251104 A CN103251104 A CN 103251104A CN 2012100486010 A CN2012100486010 A CN 2012100486010A CN 201210048601 A CN201210048601 A CN 201210048601A CN 103251104 A CN103251104 A CN 103251104A
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Abstract
The invention relates to a pure natural yam bean normal juice processing method, and relates to the technical field of agricultural and sideline product processing. The method is characterized in that fresh yam beans are subjected to washing, cleaning, peeling, crushing, juicing, filtering or centrifuging, enzyme inactivation, freezing, filtering or centrifuging, sterilizing, sterile filling (or filling and sterilization), refrigerating, and the like, such that yam bean normal juice is prepared. The product is clear and transparent, and is light greenish yellow. The juice has unique flavor and taste of yam bean. Soluble solid content of the juice is higher than 6.0Brix, and product yield if higher than 85ml of juice/100g of yam bean. According to the invention, the entire processing process is a pure physical process; no foreign substance is added, no chemical processing auxiliary agent is applied; product safety degree is high; processing equipment and operation method are simple; investment is low; production cost is low; industrialization can easily be realized; produced solid waste can be used in yam bean starch extraction or as animal feed; raw material utilization rate is high; and environment pollution is low.
Description
One, technical field
The agricultural byproducts processing technical field, the present invention is the former juice producing process of a kind of pure natural yam bean specifically.
Two, background technology
Yam bean (yam bean, Pachyrrhyizus erosus) is can form the annual of piece root or herbaceous perennial vine plant during pulse family (Legaminosae) yam bean belongs to.Have another name called yam bean, pachyrhizus, husky Pueraria lobota, native melon etc.Originate in tropical America, Southwest China, South China and Taiwan Province's cultivation are more.The edible part of yam bean is loose piece root, is rich in carbohydrate, protein and mineral matter, vitamin etc., according to surveying and determination, contains moisture 810～880 grams, carbohydrate 76～119 grams in every kilogram of piece root.Pure white, tender crisp, the fragrant and sweet succulence of its meat can be eaten raw, prepared food.Promote the production of body fluid to quench thirst relieving alcoholism, effect such as hypotensive.Present domestic yam bean mainly with eat raw, the mode of cooking is edible, the industrialization deep processed product of relevant yam bean is not seen on market as yet, the research of relevant yam bean deep processing mainly contains the yam bean dried meat, and (Li Yanpo, fiber crops become gold, Huang Qun.Development of Low Sugar Preserved Fruit of Pachyrhizus [J].Modern food science and technology, 2006,22 (2): 176-178), yam bean preserved fruit (Qi Kaicen, Gong Yihua, Lu Zhenmiao etc.A kind of vacuum sweetening process for candied fruit and vegetable [P].Application number: CN91109416.4, the application time: 1991-11-19), yam bean can (Zhao Jing, Feng Xuqiao.Syrup yam bean can production technology [J].Food Science, 1992, (10): 59-60), yam bean jelly (Zhang Xiaoling, yellowish-white red.The Research on processing technology that the yam bean succulent fruits freezes [J].The Jilin vegetables, 2010, (2): 87-88), (fiber crops become gold to yam bean juice beverage.Pachyrhizus juice beverage Research on Process [J].Food industry science and technology, 1994, (3): 24-27; Huang Qun, fiber crops become gold, Yu Ji etc.Yam bean milk beverage production technology and stability study thereof [J].Food Science, 2008,29 (9): 716-718; Fu Weichang, Cheng Hongqiao, fiber crops become gold.Yam bean juice beverage production process and Economic and Efficiency Analysis [J].University Of Jishou's journal (natural science edition), 1996,17 (4): 73-75; Fiber crops become gold, Li Jiaxing, Yao Maojun.The research [J] of natural compounded yam bean juice beverage.Soft-drink industry, 1996, (3): 21-22,34), yam bean powder etc., and the research of yam bean Normal juice processing is not appeared in the newspapers as yet.
Three, summary of the invention
The processing method that the purpose of this invention is to provide a kind of pure natural yam bean Normal juice.
The present invention be achieved in that bright yam bean through clean, clean, peeling, broken, squeeze the juice, operations such as filtration or centrifugal, the enzyme that goes out, freezing, filtration or centrifugal, sterilization, sterile filling (or can, sterilization), refrigeration make yam bean Normal juice.Product is the light green yellow of clear, has the distinctive local flavor of yam bean and mouthfeel, and solubility figure thing content is more than 6.0Brix, and the product yield is at 85ml juice/more than the 100g yam bean.
The technology of the present invention main points are:
1, yam bean preliminary treatment: the fresh yam bean of selecting no any denaturalization phenomenon is raw material, cleans and to remove silt, the clean water rinsing, drains, and removes the yam bean crust.
2, juice processed: will remove the peel yam bean and be cut into small pieces by hand or with disintegrating machine, and squeeze the juice with juice extractor again; After in the yam bean slag, adding suitable quantity of water stirring immersion certain hour, squeeze the juice again once; Twice juice is merged, filter or the centrifugal solid content of removing, get yam bean Normal juice.
3, clarify: after being boiled, yam bean Normal juice is cooled to room temperature, and freezing in low temperature environment again, then with filtering or the centrifugal method removal of impurities.
4, can, sterilization: the yam bean juice after the removal of impurities packed into sterilize behind the packing container, or sterilize earlier and afterwards carry out aseptic canning.
The present invention has following advantage:
1, wholely be processed as pure physical process, do not add any foreign substance, also do not use any chemical process auxiliary agent, product has the distinctive local flavor of yam bean and mouthfeel, safe coefficient height.
2, solid waste that the present invention produces can be used for that yam bean starch extracts or as animal feed, the raw material availability height, and environmental pollution is light.
3, process equipment and method of operating are simple, small investment, and production cost is low, easily realizes industrialization.
Four, the specific embodiment
Example 1: with yam bean (Hanzhong product) clean, manual tear crust off after, get 100g and be cut into small pieces, squeeze the juice with spiral juice extractor, in the yam bean slag, add slag and weigh 1.5 times pure hydrostatic, stir 10min, squeeze the juice again, merge juice twice; Juice at the centrifugal 5min of 2000r/min, is discarded sediment; Clarified juice is boiled, and cooling behind the freezing 36h, at the centrifugal 20min of 4000r/min, discards sediment in-0.5～8 ℃ of environment; The gained clarified juice packed into be with in the vial of rubber stopper, Microwave Treatment 30s, cooling, refrigeration.Get oyster yam bean Normal juice 85ml, the solid shape of its solubility is 6.5Brix.
Example 2: behind yam bean (Shaoguan, the Guangdong product) crust that cleans, prunes, get 100g and be cut into small pieces, squeeze the juice with spiral juice extractor, in the yam bean slag, add slag and weigh 1.5 times pure hydrostatic, stir 10min, squeeze the juice again, merge juice twice; At the centrifugal 5min of 2000r/min, discard sediment; Clarified juice is boiled, and cooling behind the freezing 36h, at the centrifugal 20min of 4000r/min, discards sediment in-0.5～8 ℃ of environment; The gained clarified juice packed into be with in the vial of rubber stopper, Microwave Treatment 30s, cooling, refrigeration.Get oyster yam bean Normal juice 86ml, the solid shape of its solubility is 6.8Brix.
Claims (5)
1. former juice producing process of pure natural yam bean, comprise that bright yam bean cleans, cleans, peeling, broken, squeeze the juice, operations such as filtration or centrifugal, the enzyme that goes out, freezing, filtration or centrifugal, sterilization, sterile filling (or can, sterilization), refrigeration.It is characterized in that adopting spiral juice extractor to squeeze the juice, juice is again by filtering or the centrifugal method removal of impurities; Removal of impurities juice adopts and heats the enzyme that goes out; The juice that goes out behind the enzyme carries out freezing processing, filters or centrifugal removal of impurities again; Juice after the removal of impurities carries out adopting microwave sterilization after sterile filling or the can after adopting microwave sterilization.
2. method according to claim 1 is characterized in that the yam bean after cleaning, peeling, the fragmentation is squeezed the juice with spiral juice extractor; In the yam bean slag, add pure water or deionized water or distilled water that slag weighs 1～2 times, squeeze the juice with spiral juice extractor again behind stirring 5～15min, merge juice twice; Juice filtered with 40～100 order filter clothes or with the centrifugal 2～10min removal of impurities of 1500～2500r/min.
3. method according to claim 1 is characterized in that the juice after the removal of impurities is heated to the back of boiling cools off the enzyme that goes out naturally.
4. method according to claim 1 is characterized in that the enzyme that goes out is cooled to juice freezing 12～48h in-0.5～8 ℃ of environment of room temperature, filters with 80～120 order filter clothes or with the centrifugal 10～30min removal of impurities of 3000～5000r/min again.
5. method according to claim 1 is characterized in that juice with freezing removal of impurities is 915MHz or 2450MHz Microwave Treatment 0.15～120s sterilization with frequency before sterile filling or after the common can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100486010A CN103251104A (en) | 2012-02-21 | 2012-02-21 | Pure natural yam bean normal juice processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100486010A CN103251104A (en) | 2012-02-21 | 2012-02-21 | Pure natural yam bean normal juice processing method |
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| CN103251104A true CN103251104A (en) | 2013-08-21 |
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| CN2012100486010A Pending CN103251104A (en) | 2012-02-21 | 2012-02-21 | Pure natural yam bean normal juice processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719999A (en) * | 2013-12-28 | 2014-04-16 | 新疆农业大学 | Method for juice sterilization treatment |
| CN103907806A (en) * | 2014-03-31 | 2014-07-09 | 江拥军 | Preparation method of jicama jelly |
| CN105555151A (en) * | 2013-09-18 | 2016-05-04 | 皮埃尔·法布尔皮肤化妆品公司 | Obtaining a juice of fresh plants by thermomechanical treatment and cosmetic and therapeutic use thereof |
| WO2017070810A1 (en) * | 2015-10-27 | 2017-05-04 | 国投中鲁果汁股份有限公司 | Method for processing concentrated clear yam bean juice with good taste and stable colour value |
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| CN1276182A (en) * | 2000-06-13 | 2000-12-13 | 重庆绿色实业发展有限公司 | Fresh potato juice beverage and its preparing process |
| CN1826989A (en) * | 2006-04-04 | 2006-09-06 | 昆明瑞鹏生态农业科技有限公司 | Functional drink with yacon and preparation process thereof |
| CN101273790A (en) * | 2008-04-22 | 2008-10-01 | 吐地·艾力 | Method for preparing Carthaginian apple raw juice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105555151A (en) * | 2013-09-18 | 2016-05-04 | 皮埃尔·法布尔皮肤化妆品公司 | Obtaining a juice of fresh plants by thermomechanical treatment and cosmetic and therapeutic use thereof |
| CN105555151B (en) * | 2013-09-18 | 2018-08-03 | 皮埃尔·法布尔皮肤化妆品公司 | Pass through the juice and its cosmetics and therapeutical uses of thermomechanical treatment acquisition fresh plant |
| CN103719999A (en) * | 2013-12-28 | 2014-04-16 | 新疆农业大学 | Method for juice sterilization treatment |
| CN103719999B (en) * | 2013-12-28 | 2016-04-13 | 新疆农业大学 | A kind of method of fruit juice sterilization processing |
| CN103907806A (en) * | 2014-03-31 | 2014-07-09 | 江拥军 | Preparation method of jicama jelly |
| WO2017070810A1 (en) * | 2015-10-27 | 2017-05-04 | 国投中鲁果汁股份有限公司 | Method for processing concentrated clear yam bean juice with good taste and stable colour value |
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Application publication date: 20130821 |