CN103445252A - Processing technology for novel Chinese yam medlar compound fruit vegetable juice beverage - Google Patents
Processing technology for novel Chinese yam medlar compound fruit vegetable juice beverage Download PDFInfo
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- CN103445252A CN103445252A CN2012101700168A CN201210170016A CN103445252A CN 103445252 A CN103445252 A CN 103445252A CN 2012101700168 A CN2012101700168 A CN 2012101700168A CN 201210170016 A CN201210170016 A CN 201210170016A CN 103445252 A CN103445252 A CN 103445252A
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- chinese yam
- matrimony vine
- high temperature
- vegetable juice
- medlar
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Abstract
Belonging to the technical field of food, the invention relates to a processing technology for a novel Chinese yam medlar compound fruit vegetable juice beverage. The technology includes: employing a biological enzymolysis technique to treat a Chinese yam paste so as to make Chinese yam starch partially convert into polysaccharide, subjecting medlars to preparation of a medlar water extract (medlar polysaccharide) by 95DEG C hot water extraction twice, then performing compounding according to a formula and national standard requirements, conducting 138DEG C ultra-high temperature flash sterilization on the material, then subjecting the material to sterile cold filling, thus maximumly retaining the effective components of Chinese yam and medlars. The prepared Chinese yam medlar compound fruit vegetable juice beverage has the efficacy of strengthening spleen and tonifying kidney, nourishing liver to improve eyesight, replenishing blood and soothing the nerves, and helping to produce saliva and slake thirst. The processing technology provided by the invention is composed of high temperature enzymolysis and two times of extraction by high temperature water, ultra-high temperature flash sterilization, sterile cold filling and other steps. The beverage can adjust the health condition of sub-health people, and can realize industrial mass production. The Chinese yam medlar beverage produced by the method disclosed in the invention has the characteristic of good stability, high nutrition, convenient drinking, unique flavor and taste, a shelf life up to 12 months, and easy industrial production, etc., thus meeting the needs of food industry.
Description
Technical field
This patent is the production Technology of a novel Chinese yam and matrimony vine fruits and vegetables composite beverage, adopt biological enzymolysis technology to process the Chinese yam slurry, make the Chinese yam starch Partial Conversion become polysaccharide, matrimony vine is after 95 ℃ of hot water extractions of secondary prepare matrimony vine water extraction liquid (LBP-X), composite by formula and national standard requirement ratio.After material is carried out to 138 ℃ of ultrahigh-temperature instant sterilizings, material is carried out to cold-aseptic filling; The active ingredient that has retained to greatest extent Chinese yam and matrimony vine.Make Chinese yam and matrimony vine compound fruit and vegetable juice beverage.Tonifying speen and tonifying kidney, nourish the liver to improve visual acuity, and blood-enriching tranquillizing promotes the production of body fluid to quench thirst.Key process technology in production process is the innovative point of this patent, belongs to food technology field.
Background technology
Chinese yam is the food and medicine consangunity food that the Ministry of Public Health announces, and in wide Ji, all there are a large amount of plantations in the area such as Plain, its edibility and to enter the property of medicine all on the books in Compendium of Material Medica and Shennong's Herbal.Have the effect of " kidney-nourishing gas, the saliva that reduces phlegm, profit fur ", research shows, numb nutritive yam is abundant, contains the various nutrients such as starch, sugar, protein, amino acid, vitamin, phosphorus, is to have adjusting immunity function, the health food delayed senility.But in the development process of beverage, the beverage that is major ingredient processing with Chinese yam separately, mouthfeel is single, and local flavor is not good, and has had a strong impact on the stability of Chinese yam class beverage in Chinese yam up to more than 60% starch composition; Simultaneously, FRUCTUS LYCII is as a kind of berry of integration of drinking and medicinal herbs, has stronger functional.According to the integration of drinking and medicinal herbs characteristic of Chinese yam and matrimony vine, the functional characteristics that can mutually strengthen, adopt respectively complex enzyme hydrolysis and 2 water extract method technologies to process Chinese yam and FRUCTUS LYCII.Not only effectively solve above-mentioned two kinds of problems, also can farthest reduce the loss of Chinese yam and FRUCTUS LYCII nutritional labeling in deep-processing process.
The control that this novel Chinese yam and Chinese wolfberry fruit drink processing technology have not only solved technological difficulties in Chinese yam and Chinese wolfberry fruit drink process, also solved the problem of nutrient loss simultaneously, strengthen the functional of this beverage, better adjusted the health of sub-health population.
Summary of the invention
In order to promote the economic worth of this money beverage, give better health care and be worth, solve Chinese yam starch precipitation in the beverage process of manufacture, affect the problem of product stability, also reduce the problem of the more loss of nutritional labeling in the FRUCTUS LYCII process of manufacture simultaneously.This patent has been studied a set of production technology, adopt following technique to prepare the Yam matrimony vine Juice: to the Chinese yam slurry, with composite alpha-amylase, to carry out enzymolysis processing, 75 ℃ of hydrolysis temperatures, 20 minutes time, process matrimony vine with 2 water extractions, preparation matrimony vine water extraction liquid (LBP-X liquid), water extraction temperature 95 degree, ratio 1: 50, Chinese yam after enzymolysis slurry and matrimony vine water extraction liquid is composite, aseptic cold canned after ultra high temperature short time sterilization, at this beverage of production and processing the time, Chinese yam slurry processing technology adopts composite alpha-amylase to carry out enzymolysis processing, FRUCTUS LYCII is processed by 2 water extract methods, at utmost the thick polysaccharide in Chinese yam and matrimony vine is extracted, this technology has not only given this beverage good to eat Diet, and strengthened nutritive value and functional.Shelf-life also can reach 12 months.Thereby reached the purpose of fruits and vegetables double combination, the corresponding economic worth that promotes the Chinese yam deep processed product.Met the demand of food industry to the Chinese yam deep processing.Filled up the blank of domestic such technology simultaneously.
This patent solves the technical scheme that its technical problem adopts:
1, the Chinese yam slurry is carried out to enzymolysis processing with composite alpha-amylase, 75 ℃ of hydrolysis temperatures, 20 minutes time.
2, process matrimony vine with 2 water extractions, preparation matrimony vine water extraction liquid (LBP-X liquid), water extraction temperature 95 degree, ratio 1: 50.
3, the slurry of the Chinese yam after enzymolysis and matrimony vine water extraction liquid (LBP-X liquid) are composite, aseptic cold canned after ultra high temperature short time sterilization.
The specific embodiment
Technological process
The specific embodiment
1, Chinese yam, after screening, washes the earth, the foreign material that adhere on epidermis, is temporary in cold water after artificial peeling and protects look (adding about 0.05%Vc liquid in water), stripping and slicing (2-3cm), defibrination, enzymolysis (75 degree, 20 minutes), squeeze in material-compound tank;
2, the ratio according to 1: 50 with 95 degree hot water is cleaned in the FRUCTUS LYCII screening, and lixiviate 2 times, get leaching liquor, squeezes into material-compound tank;
3, above two kinds of liquid are mixed according to the formula allotment.After homogeneous, through the sterilizing of UHT ultrahigh-temperature instant, speed cold (20-25 degree), filling under aseptic condition.Product is after 7 days microorganism detection are qualified, and the vanning warehouse-in, sell to market.
The novel Chinese yam of this patent explained hereafter and matrimony vine compound fruit and vegetable juice beverage have not only solved the problem that Chinese yam starch precipitates in production process, and maximum has reduced the loss of nutritional labeling.The needs that beverage characteristics and food industrialization are produced have been met.And give the better local flavor of product and mouthfeel, met the requirement of sub-health population to nutriment.The present invention can realize the maximum using of Chinese yam and matrimony vine integration of drinking and medicinal herbs, has strengthened the absorption of nutriment, has effectively adjusted the health status of sub-health population, and can realize industrialized mass production.This patent meets the developing direction of food industry.And filled up the blank of Chinese yam deep process technology.
Claims (1)
1. a novel Yam matrimony vine compound fruit and vegetable juice beverage processing technology technology, belong to food technology field, adopt biological enzymolysis technology to process the Chinese yam slurry, make the Chinese yam starch Partial Conversion become polysaccharide, matrimony vine is after 95 ℃ of hot water extractions of secondary prepare matrimony vine water extraction liquid (LBP-X), composite by formula and national standard requirement ratio, after material is carried out to 138 ℃ of ultrahigh-temperature instant sterilizings, material is carried out to cold-aseptic filling, the active ingredient that has retained to greatest extent Chinese yam and matrimony vine, make Chinese yam and matrimony vine compound fruit and vegetable juice beverage, tonifying speen and tonifying kidney, nourish the liver to improve visual acuity, blood-enriching tranquillizing, promote the production of body fluid to quench thirst, technology provided by the invention is by high temperature enzymolysis and 2 extracting technologies of high-temperature water, ultra high temperature short time sterilization, the steps such as cold-aseptic filling form, have and adjust the functional of sub-health population health status, and can realize industrialized mass production, Chinese yam and the Chinese wolfberry fruit drink with the inventive method, produced have good stability, nutritional labeling is high, it is convenient to drink, the flavor taste uniqueness, shelf-life reaches 12 months, be easy to the characteristics such as suitability for industrialized production, meet the needs of food industry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101700168A CN103445252A (en) | 2012-05-29 | 2012-05-29 | Processing technology for novel Chinese yam medlar compound fruit vegetable juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101700168A CN103445252A (en) | 2012-05-29 | 2012-05-29 | Processing technology for novel Chinese yam medlar compound fruit vegetable juice beverage |
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| CN103445252A true CN103445252A (en) | 2013-12-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101700168A Pending CN103445252A (en) | 2012-05-29 | 2012-05-29 | Processing technology for novel Chinese yam medlar compound fruit vegetable juice beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013764A (en) * | 2014-05-13 | 2014-09-03 | 湖北金鹰生物科技有限公司 | Traditional Chinese medicine with immunity enhancing function and preparation method thereof |
| CN117426448A (en) * | 2023-09-13 | 2024-01-23 | 石家庄格普顿生物科技股份有限公司 | Chinese yam juice beverage for strengthening spleen and tonifying deficiency and production process thereof |
-
2012
- 2012-05-29 CN CN2012101700168A patent/CN103445252A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013764A (en) * | 2014-05-13 | 2014-09-03 | 湖北金鹰生物科技有限公司 | Traditional Chinese medicine with immunity enhancing function and preparation method thereof |
| CN117426448A (en) * | 2023-09-13 | 2024-01-23 | 石家庄格普顿生物科技股份有限公司 | Chinese yam juice beverage for strengthening spleen and tonifying deficiency and production process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131218 |