CN103431152A - Preparation method of cold drink with mixed purple taro and coconut milk - Google Patents
Preparation method of cold drink with mixed purple taro and coconut milk Download PDFInfo
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- CN103431152A CN103431152A CN2013103948444A CN201310394844A CN103431152A CN 103431152 A CN103431152 A CN 103431152A CN 2013103948444 A CN2013103948444 A CN 2013103948444A CN 201310394844 A CN201310394844 A CN 201310394844A CN 103431152 A CN103431152 A CN 103431152A
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- coconut milk
- purple taro
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- taro
- cold drink
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Abstract
The invention discloses a preparation method of a cold drink with purple taro and coconut milk. The preparation method comprises following steps of: 1) adding pectinase which accounts for0.01-1wt% of the purple taro and water with the weight being 1-3 times that of the purple taro into the purple taro, processing for 1-5 hours at a temperature of 40-65 DEG C; 2) adding coconut milk with the weight being 1-2 times that of the cooked purple taro and cooked black rice which accounts for 5-15wt% of the cooked purple taro into the cooked purple taro processed by the pectinase, blending, regulating the PH value to 3.0-4.2, sterilizing and refrigerating, thereby obtaining the cold drink with mixed purple taro and coconut milk. The cold drink with mixed purple taro and coconut milk, prepared by the method, has the characteristics of outstanding flavor and excellent storing stability.
Description
Technical field
The present invention relates to a kind of refrigeration drink, be specifically related to a kind of preparation method of purple taro coconut milk mixing cold drink.
Background technology
Taro is the underground stem tuber of aroid perennial herb taro, is the common food materials of daily life, is rich in the multiple nutritional components such as protein, vitamin, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, flavones.Purple taro is a kind of in taro, except the nutritional labeling with common taro, also is rich in the selenium element, and the chemical property of the anthocyanidin that contains of purple taro is highly stable, can stand the conventional cooking methods such as thermophilic digestion.
Coconut is ancient raise crop, is distributed widely in tropical strand and the hinterland in Asia, Africa, Oceania and America.Coconut Juice and coconut meat have been rich in the mineral matters such as protein, fructose, glucose, sucrose, fat, vitamin, potassium, calcium, magnesium.Wherein coconut meat also contains abundant palmitic acid, oleic acid, laurate, aliphatic acid and free fatty.Coconut milk is that the coconut meat of being crossed by Coconut Juice and attrition process mixes, there is good summer-heat removing, effect promotes the production of body fluid to quench thirst, the fabulous food in proteinaceous nutrient source in beverage, but coconut milk is preserved and can be produced precipitation in the faintly acid scope, neutral range is preserved does not have the local flavor that most people likes, and coconut milk seldom mixes and make beverage with the potato class, taste is single, and mouthfeel is not good enough.Therefore, develop a kind of have remarkable local flavor and stable preservation effect, meet people and pursue high nutrition and pursue again the purple taro of demand of natural beverage and the bland of coconut milk, there are wide market prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of purple taro coconut milk mixing cold drink, and this purple taro coconut milk mixing cold drink has summer-heat removing, the removing toxic substances that promotes the production of body fluid to quench thirst, dispels the wind, remarkable local flavor and good storage stability.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of preparation method of purple taro coconut milk mixing cold drink comprises the following steps:
1) in purple taro, add pectase and 1～3 times of water of its weight 0.001～1%, under 40～65 ℃ of conditions, process 1～5 hour;
After the purple taro of 2) processing through pectase is boiled, add 1～2 times of its weight coconut milk, 5～15% boil black rice, mix, regulate pH value to 3.0～4.2, sterilization, refrigeration, obtain purple taro coconut milk mixing cold drink.
Further, after described pectase processing, water soluble pectin content is 1～20mg%.
Preferably, described sterilization is the high temperature instantaneous sterilization, and its temperature and time is respectively: 90～100 ℃, 5～15 seconds.
Preferably, described coconut milk is the degreasing coconut milk.
Preferably, be chopped into piece before described purple taro enzymolysis.
Beneficial effect of the present invention is: after using pectase to be processed purple taro, add coconut milk and black rice, and be adjusted to predetermined pH value and make purple taro coconut milk mixing cold drink, the purple taro coconut milk mixing cold drink that makes to make has summer-heat removing, the removing toxic substances that promotes the production of body fluid to quench thirst, dispels the wind, remarkable local flavor and good storage stability.
The specific embodiment
Below with specific embodiment, be described further, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of preparation method of purple taro coconut milk mixing cold drink, the steps include:
1) be chopped in the purple taro of piece in peeling, add pectase and 2 times of water of its weight 0.5%, process 3 hours under 52 ℃ of conditions, making water soluble pectin content is 10mg%;
After the purple taro of 2) processing through pectase is boiled, add 2 times of its weight the degreasing coconut milk, 10% boil black rice, mix, regulate pH value to 3.6, under 95 ℃ of conditions, sterilization is 10 seconds, is refrigerated after being cooled to rapidly normal temperature, obtains purple taro coconut milk mixing cold drink.
Embodiment 2
A kind of preparation method of purple taro coconut milk mixing cold drink, the steps include:
1) be chopped in the purple taro of piece in peeling, add pectase and 3 times of water of its weight 0.001%, process 1 hour under 65 ℃ of conditions, making water soluble pectin content is 20mg%;
After the purple taro of 2) processing through pectase is boiled, add 1 times of its weight the degreasing coconut milk, 15% boil black rice, mix, regulate pH value to 3.0, under 100 ℃ of conditions, sterilization is 5 seconds, is refrigerated after being cooled to rapidly normal temperature, obtains purple taro coconut milk mixing cold drink.
Embodiment 3
A kind of preparation method of purple taro coconut milk mixing cold drink, the steps include:
1) be chopped in the purple taro of piece in peeling, add pectase and 1 times of water of its weight 1%, process 5 hours under 40 ℃ of conditions, making water soluble pectin content is 1mg%;
After the purple taro of 2) processing through pectase is boiled, add 2 times of its weight the degreasing coconut milk, 5% boil black rice, mix, regulate pH value to 4.2, under 90 ℃ of conditions, sterilization is 15 seconds, is refrigerated after being cooled to rapidly normal temperature, obtains purple taro coconut milk mixing cold drink.
Embodiment 4
A kind of preparation method of purple taro coconut milk mixing cold drink, the steps include:
1) be chopped in the purple taro of piece in peeling, add pectase and 2 times of water of its weight 0.6%, process 3 hours under 50 ℃ of conditions, making water soluble pectin content is 15mg%;
After the purple taro of 2) processing through pectase is boiled, add 1 times of its weight the degreasing coconut milk, 8% boil black rice, mix, regulate pH value to 3.8, under 95 ℃ of conditions, sterilization is 10 seconds, is refrigerated after being cooled to rapidly normal temperature, obtains purple taro coconut milk mixing cold drink.
Claims (5)
1. the preparation method of a purple taro coconut milk mixing cold drink comprises the following steps:
1) in purple taro, add pectase and 1～3 times of water of its weight 0.001～1%, under 40～65 ℃ of conditions, process 1～5 hour;
After the purple taro of 2) processing through pectase is boiled, add 1～2 times of its weight coconut milk, 5～15% boil black rice, mix, regulate pH value to 3.0～4.2, sterilization, refrigeration, obtain purple taro coconut milk mixing cold drink.
2. preparation method according to claim 1, is characterized in that, it is 1～20mg% that described pectase is processed rear water soluble pectin content.
3. preparation method according to claim 1, is characterized in that, described sterilization is the high temperature instantaneous sterilization, and its temperature and time is respectively: 90～100 ℃, 5～15 seconds.
4. preparation method according to claim 1, is characterized in that, described coconut milk is the degreasing coconut milk.
5. preparation method according to claim 1, is characterized in that, before described purple taro enzymolysis, is chopped into piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103948444A CN103431152A (en) | 2013-08-30 | 2013-08-30 | Preparation method of cold drink with mixed purple taro and coconut milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103948444A CN103431152A (en) | 2013-08-30 | 2013-08-30 | Preparation method of cold drink with mixed purple taro and coconut milk |
Publications (1)
| Publication Number | Publication Date |
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| CN103431152A true CN103431152A (en) | 2013-12-11 |
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| CN2013103948444A Pending CN103431152A (en) | 2013-08-30 | 2013-08-30 | Preparation method of cold drink with mixed purple taro and coconut milk |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
-
2013
- 2013-08-30 CN CN2013103948444A patent/CN103431152A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
Non-Patent Citations (1)
| Title |
|---|
| 顾奎琴: "《清肠排毒饮食指导》", 30 September 2008 * |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20131211 |