CN103704841B - Dasheen clear juice beverage and preparation method thereof - Google Patents
Dasheen clear juice beverage and preparation method thereof Download PDFInfo
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- CN103704841B CN103704841B CN201410014574.4A CN201410014574A CN103704841B CN 103704841 B CN103704841 B CN 103704841B CN 201410014574 A CN201410014574 A CN 201410014574A CN 103704841 B CN103704841 B CN 103704841B
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- taro
- dasheen
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- normal juice
- juice
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- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 172
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 title 1
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 171
- 108090000790 Enzymes Proteins 0.000 claims abstract description 37
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
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- 238000001914 filtration Methods 0.000 claims abstract description 10
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- 238000000227 grinding Methods 0.000 claims abstract description 7
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
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- 229960003255 natamycin Drugs 0.000 claims description 4
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 4
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of a dasheen clear juice beverage. The total solid content of the dasheen clear juice beverage is over 5 percent, the total fat content is less than 2 percent, and the sodium content is less than 0.1g/100mL. The preparation method comprises the specific steps of (1) pretreating dasheens, water, composite enzymes, condiments, a stabilizing agent and a preservative, which serve as raw materials, to obtain clean dasheens; (2) performing grinding and gelatinization to obtain mashed dasheen; (3) preparing dasheen normal juice by an enzyme method to obtain the dasheen normal juice; (4) clarifying the rough dasheen normal juice to obtain clarified dasheen normal juice; (5) performing mixing, homogenizing and sterilizing to obtain the dasheen clear juice beverage. According to the preparation method disclosed by the invention, the dasheen clear juice beverage is prepared by a two-enzyme method, so that the enzymatic hydrolysis of the dasheens is increased; silicone soil is adopted for fine filtering, so that the problem that a dasheen clear juice beverage is turbid after a certain period of time is solved. The dasheen clear juice beverage prepared by the preparation method disclosed by the invention smells harmoniously good, tastes smooth, is uniform and stable and has a long storage period.
Description
Technical field
The invention belongs to technical field of food deep processing, be specifically related to a kind of Dasheen clear juice beverage and preparation method thereof.
Background technology
China's taro planting range is wide, various in style, so far the cultivation history of existing more than 2,000 year, and main growing area is in south, and at most, the Changjiang river and Basin of Huaihe River are taken second place in Pearl River Delta cultivation.Dasheen nutrient enriches, the equal edible of its stem, leaf, and its stem tuber both can have been worked as vegetables and eaten, and also can allay one's hunger as grain.Taro itself also containing abundant vitamin and mineral matter element, and 1/4 of its shortage of heat wheat and rice, crude fiber content higher than potato, the glutinous cunning of soft shortcake, can salty can be sweet, be a kind of low in calories, high microsteping health food of delicious food.Taro is edible not only, also pharmaceutically acceptable.Motherland's traditional Chinese medical science thinks that taro property is sliding, taste is pungent, sweet, leaf, flower, stem tuber all can be used as medicine, and have the effects such as tonifying spleen and stomach, wide stomach, broken blood dissipating bind, can treat few thin and weak, the thirsty constipation of food, the symptom such as addiction block in disappear consumptive disease dissipating bind, abdomen that protracted dysentery is had blood in stool caused by gentle blood stasis knot.Many and the A wide selection of colours and designs of amino acid content in taro, not only total amino acid content (TAA) is up to 96.24 g/100 g albumen, and human body must amino acid whose total amount (EAA) up to 39.87 g/100 g albumen, be of high nutritive value.Particularly in every 100 g protein Fresh ear field (ASP, alanine, glycine and glutamic acid) content up to 38.91 g, far above normal food.Up to the present, the relevant report that China utilizes taro to be raw material preparation of drinks is also fewer, mainly because content of starch is more in taro, directly produces the beverage made and is easy to layering.Even if the method having pertinent literature to describe enzyme process to prepare taro Normal juice, in storage period, sedimentation problem is still serious.
Summary of the invention
In order to solve the problem of the beverage unstability utilizing taro to exist for raw material preparation of drinks, easy layering, the present invention, by improving technique, provides a kind of Dasheen clear juice beverage and preparation method thereof.
A kind of Dasheen clear juice beverage is made up of the clear Normal juice of taro, complex enzyme, flavor enhancement, stabilizing agent and anticorrisive agent; Total solid > 5%, total fatty < 0.2, sodium content < 0.1g/100mL in described Dasheen clear juice beverage;
The clear Normal juice of described taro is obtained through cleaning, defibrination, gelatinization, enzymolysis, filtration by taro;
Described complex enzyme is a-amylase and glucase;
Described flavor enhancement is at least four kinds in sucrose, white granulated sugar, HFCS, honey, maltose, mannitol, glucan, maltitol and xylitol;
Described stabilizing agent is at least three kinds in sucrose fatty ester, sodium carboxymethylcellulose, xanthans, pectin and single stearic acid glycerine lipoprotein;
Described anticorrisive agent be in lysozyme, Tea Polyphenols, antibacterial peptide, nisin and Natamycin at least
twokind.
The concrete operation step of preparation Dasheen clear juice beverage is as follows:
(1) pretreatment of raw material
choose without rotting, going mouldy, insect pest and undamaged taro, clean; Removing crust and eye, soak 30 ~ 50min, prevent brown stain in temperature 45 ~ 50 DEG C of warm water;
(2) defibrination, gelatinization
By taro and water mixed grinding form slurry, the mass ratio of taro and water is 1:40, and 100 ~ 150 mesh sieves crossed by slurry; Slurry is heated to temperature 80 ~ 90 DEG C, makes slurry gelatinization, obtain taro paste;
(3) enzyme process prepares taro Normal juice
Water making beating is added in taro paste, the mass ratio of taro paste and water is 1:4 ~ 5, obtain taro paste slurry, in taro paste slurry, add a-amylase by the amount of 65U/100mL and carry out enzymolysis, citric acid and natrium citricum adjust ph 6.0 is added by the mass ratio 1:5 of citric acid and natrium citricum, hydrolysis temperature is 70 ~ 80 DEG C, and enzymolysis time is 30 ~ 50min; Enzymolysis end temp 100 DEG C goes out enzyme 10min; Be cooled to temperature 60 C, add citric acid and adjust pH to be 4.2 ~ 4.5; Add glucase by the amount of 8000U/100mL and carry out enzymolysis, hydrolysis temperature is 60 ~ 65 DEG C, enzymolysis time is 120 ~ 240min, and enzymolysis end temp 100 DEG C goes out enzyme 10min, obtains the thick Normal juice of taro;
(4) the thick former clarification of juice of taro
By thick for taro Normal juice filter-cloth filtering, obtain filtrate, the amount by 0.2 ~ 0.4g/100ml in filtrate adds diatomite, Keep agitation 30min, filters, and obtains the clear Normal juice of taro clarified;
(5) batching, homogeneous and sterilizing
In the clear Normal juice of taro, add flavor enhancement by 0.8% ~ 4.0% of the clear Normal juice quality of taro, add stabilizing agent by 0.04 ~ 1.0% of the clear Normal juice quality of taro, add anticorrisive agent by 0.02 ~ 0.1% of the clear Normal juice quality of taro; High-pressure homogeneous, filling, autoclaving, is cooled to room temperature, obtains Dasheen clear juice beverage, protein G reatT.GreaT.GT 0.3g/100mL in described Dasheen clear juice beverage; Total solid > 5%; Total fatty < 0.5%; Total dietary fiber > 1.0g/100mL; Sodium content < 0.1g/100mL.
Described taro is the one in red taro, hair taro, Jinsha taro, water arum.
100 ~ 150 mesh sieves described in step (2) are 100 ~ 150 order nylon filtering cloth sieves.
The diastatic enzyme of described a-is lived as 8000-40000U/g, and the enzyme of described glucase is lived as 5000-20000U/g.
Described in step (5) high-pressure homogeneous for adopt high pressure homogenizer, homogeneous under pressure 30 ~ 40MPa condition.
Autoclaving described in step (5) is with high-pressure sterilizing pot, sterilizing 15min under temperature 121 DEG C, pressure 0.1MPa condition.
Advantageous Effects of the present invention embodies in the following areas:
(1) in taro, content of starch is up to more than 60%, and starch is due to its special physicochemical property, when preparing beverage, and very easily layering and precipitation.Although traditional single enzyme enzymatic isolation method reduces the content of starch to a certain extent, but hydrolysis result is limited, two enzymes method is adopted to prepare Dasheen clear juice beverage in method of the present invention, the enzymatic hydrolyzation amylorrhexis rate that improve taro reaches more than 90%, and produce a large amount of monose and oligosaccharides, also enrich the nutritional labeling of beverage;
(2) taro still residual fraction macromolecules starch, albumen and colloid class particle after enzymolysis, prepare in beverage process be difficult to remove, method of the present invention adopts silica gel soil to carry out essence filter, utilize that silica gel soil particle is little, absorption aperture is little, absorption is long-pending large and the uniform feature of surface texture, muddy macromolecule starch, albumen and colloid class particle can be caused in selective absorption taro beverage, solve the problem of Dasheen clear juice beverage muddiness;
(3) Dasheen clear juice beverage that obtains of the present invention, with green product taro for raw material, science application food flavor, stabilizing agent and anticorrisive agent, make taro beverage flavor coordinate, smooth in taste, and beverage smooth is stablized, and storage period is long.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:dasheen clear juice beverage and preparation method thereof
(1) pretreatment of raw material
choose without rotting, going mouldy, insect pest and undamaged red taro, clean; Removing crust and eye, soak 50min, prevent brown stain in temperature 45 C warm water;
(2) defibrination, gelatinization
By taro and water mixed grinding form slurry, the mass ratio of taro and water is 1:40, and 120 mesh sieves crossed by slurry; Slurry is heated to temperature 90 DEG C, makes slurry gelatinization, obtain taro paste;
(3) enzyme process prepares taro Normal juice
Water making beating is added in taro paste, the mass ratio of taro paste and water is 1:4, obtain taro paste slurry, in taro paste slurry, adding enzyme by the amount of 65U/100mL lives as the a-amylase of 20000U/g carries out enzymolysis, citric acid and natrium citricum adjust ph 6.0 is added by citric acid and natrium citricum mass ratio 1:5, hydrolysis temperature is 80 DEG C, and enzymolysis time is 30min; Enzymolysis end temp 100 DEG C goes out enzyme 10min; Be cooled to temperature 60 C, add citric acid and adjust pH to be 4.2; Add enzyme by the amount of 8000U/100mL to live as the glucase of 10000U/g carries out enzymolysis, hydrolysis temperature is 60 ~ 65 DEG C, enzymolysis time is 180min, and enzymolysis end temp 100 DEG C goes out enzyme 10min, obtains the thick Normal juice of taro;
(4) the thick former clarification of juice of taro
By thick for taro Normal juice filter-cloth filtering, obtain filtrate, the amount by 0.2g/100ml in filtrate adds diatomite, Keep agitation 30min, filters, and obtains the clear Normal juice of taro clarified;
(5) batching, homogeneous and sterilizing
In the clear Normal juice of taro, add flavor enhancement by 3.0% of the clear Normal juice quality of taro, add stabilizing agent by 0.65% of the clear Normal juice quality of taro; Anticorrisive agent is added by 0.10% of the clear Normal juice quality of taro; High-pressure homogeneous under pressure 30MPa condition, after filling, sterilizing 15min under temperature 121 DEG C, pressure 0.1MPa condition, is cooled to room temperature, obtains Dasheen clear juice beverage.
Wherein flavor enhancement white granulated sugar, HFCS, honey and maltitol, its mass ratio is 10:5:4:1;
Wherein stabilizing agent is sucrose fatty ester, sodium carboxymethylcellulose and mono-fatty acid glyceride, and its mass ratio is 3:5:2;
Wherein anticorrisive agent is Tea Polyphenols, nisin and Natamycin, and its mass ratio is 8:1:1.
In gained Dasheen clear juice beverage, total solid is 7.6%, total fat is 0.15%, sodium content is 0.05g/100mL.
embodiment 2:dasheen clear juice beverage and preparation method thereof
(1) pretreatment of raw material
Choose without rotting, going mouldy, insect pest and undamaged hair taro, clean; Removing crust and eye, soak 30min, prevent brown stain in temperature 50 C warm water;
(2) defibrination, gelatinization
By taro and water mixed grinding form slurry, the mass ratio of taro and water is 1:40, and 150 mesh sieves crossed by slurry; Slurry is heated to temperature 85 DEG C, makes slurry gelatinization, obtain taro paste;
(3) enzyme process prepares taro Normal juice
Water making beating is added in taro paste, the mass ratio of taro paste and water is 1:5, obtain taro paste slurry, in taro paste slurry, adding enzyme by the amount of 65U/100mL lives as the a-amylase of 30000U/g carries out enzymolysis, citric acid and natrium citricum adjust ph 6.0 is added by citric acid and natrium citricum mass ratio 1:5, hydrolysis temperature is 70 DEG C, and enzymolysis time is 50min; Enzymolysis end temp 100 DEG C goes out enzyme 10min; Be cooled to temperature 60 C, add citric acid and adjust pH to be 4.4; Add enzyme by the amount of 8000U/100mL to live as the glucase of 20000U/g carries out enzymolysis, hydrolysis temperature is 65 DEG C, enzymolysis time is 150min, and enzymolysis end temp 100 DEG C goes out enzyme 10min, obtains the thick Normal juice of taro;
(4) the thick former clarification of juice of taro
By thick for taro Normal juice filter-cloth filtering, obtain filtrate, the amount by 0.4g/100ml in filtrate adds diatomite, Keep agitation 30min, filters, and obtains the clear Normal juice of taro clarified;
(5) batching, homogeneous and sterilizing
In the clear Normal juice of taro, add flavor enhancement by 1.0% of the clear Normal juice quality of taro, add stabilizing agent by 0.04% of the clear Normal juice quality of taro; Anticorrisive agent is added by 0.02% of the clear Normal juice quality of taro; High-pressure homogeneous under pressure 35MPa condition, after filling, sterilizing 15min under temperature 121 DEG C, pressure 0.1MPa condition, is cooled to room temperature, obtains Dasheen clear juice beverage.
Described flavor enhancement is HFCS, maltose, mannitol and maltitol, and its mass ratio is 4:3:2:1;
Described stabilizing agent is sucrose fatty ester, pectin and single stearic acid glycerine lipoprotein, and its mass ratio is 1:2:1;
Described anticorrisive agent is nisin and Natamycin, and its mass ratio is 1:1.
In gained Dasheen clear juice beverage, total solid is 6.5%, total fat is 0.12%, sodium content is 0.06g/100mL.
embodiment 3:dasheen clear juice beverage and preparation method thereof
(1) pretreatment of raw material
Choose without rotting, going mouldy, insect pest and undamaged Jinsha taro, clean; Removing crust and eye, soak 40min, prevent brown stain in temperature 48 DEG C of warm water;
(2) defibrination, gelatinization
By taro and water mixed grinding form slurry, the mass ratio of taro and water is 1:40, and 120 mesh sieves crossed by slurry; Slurry is heated to temperature 86 DEG C, makes slurry gelatinization, obtain taro paste;
(3) enzyme process prepares taro Normal juice
Water making beating is added in taro paste, the mass ratio of taro paste and water is 1:5, obtain taro paste slurry, in taro paste slurry, adding enzyme by the amount of 65U/100mL lives as the a-amylase of 8000U/g carries out enzymolysis, citric acid and natrium citricum adjust ph 6.0 is added by citric acid and natrium citricum mass ratio 1:5, hydrolysis temperature is 75 DEG C, and enzymolysis time is 40min; Enzymolysis end temp 100 DEG C goes out enzyme 10min; Be cooled to temperature 60 C, add citric acid and adjust pH to be 4.2; Add enzyme by the amount of 8000U/100mL to live as the glucase of 5000U/g carries out enzymolysis, hydrolysis temperature is 63 DEG C, enzymolysis time is 180min, and enzymolysis end temp 100 DEG C goes out enzyme 10min, obtains the thick Normal juice of taro;
(4) the thick former clarification of juice of taro
By thick for taro Normal juice filter-cloth filtering, obtain filtrate, the amount by 0.3g/100ml in filtrate adds diatomite, Keep agitation 30min, filters, and obtains the clear Normal juice of taro clarified;
(5) batching, homogeneous and sterilizing
In the clear Normal juice of taro, add flavor enhancement by 0.8% of the clear Normal juice quality of taro, add stabilizing agent by 0.8% of the clear Normal juice quality of taro; Anticorrisive agent is added by 0.1% of the clear Normal juice quality of taro; High-pressure homogeneous under pressure 35MPa condition, after filling, sterilizing 15min under temperature 121 DEG C, pressure 0.1MPa condition, is cooled to room temperature, obtains Dasheen clear juice beverage.
Described flavor enhancement is honey, maltose, glucan and maltitol, and its mass ratio is 3:3:1:1;
Described stabilizing agent is sodium carboxymethylcellulose, xanthans and single stearic acid glycerine lipoprotein, and its mass ratio is 3:3:2;
Described anticorrisive agent is lysozyme, Tea Polyphenols and nisin, and its mass ratio is 4:5:1.
In gained Dasheen clear juice beverage, total solid is 6.3%, total fat is 0.12%, sodium content is 0.05g/100mL.
embodiment 4:dasheen clear juice beverage and preparation method thereof
(1) pretreatment of raw material
choose without rotting, going mouldy, insect pest and undamaged water arum head, clean; Removing crust and eye, soak 45min, prevent brown stain in temperature 48 DEG C of warm water;
(2) defibrination, gelatinization
By taro and water mixed grinding form slurry, the mass ratio of taro and water is 1:40, and 120 mesh sieves crossed by slurry; Slurry is heated to temperature 88 DEG C, makes slurry gelatinization, obtain taro paste;
(3) enzyme process prepares taro Normal juice
Water making beating is added in taro paste, the mass ratio of taro paste and water is 1:4.5, obtain taro paste slurry, in taro paste slurry, adding enzyme by the amount of 65U/100mL lives as the a-amylase of 30000U/g carries out enzymolysis, citric acid and natrium citricum adjust ph 6.0 is added by citric acid and natrium citricum mass ratio 1:5, hydrolysis temperature is 70 ~ 80 DEG C, and enzymolysis time is 30 ~ 50min; Enzymolysis end temp 100 DEG C goes out enzyme 10min; Be cooled to temperature 60 C, add citric acid and adjust pH to be 4.2 ~ 4.5; Add enzyme by the amount of 8000U/100mL to live as the glucase of 10000U/g carries out enzymolysis, hydrolysis temperature is 64 DEG C, enzymolysis time is 200min, and enzymolysis end temp 100 DEG C goes out enzyme 10min, obtains the thick Normal juice of taro;
(4) the thick former clarification of juice of taro
By thick for taro Normal juice filter-cloth filtering, obtain filtrate, the amount by 0.35g/100ml in filtrate adds diatomite, Keep agitation 30min, filters, and obtains the clear Normal juice of taro clarified;
(5) batching, homogeneous and sterilizing
In the clear Normal juice of taro, add flavor enhancement by 4.0% of the clear Normal juice quality of taro, add stabilizing agent by 1.0% of the clear Normal juice quality of taro; Anticorrisive agent is added by 0.06% of the clear Normal juice quality of taro; High-pressure homogeneous under pressure 35MPa condition, after filling, sterilizing 15min under temperature 121 DEG C, pressure 0.1MPa condition, is cooled to room temperature, obtains Dasheen clear juice beverage.
Described flavor enhancement is sucrose, white granulated sugar, HFCS, honey and maltose, and its mass ratio is 1:5:2:1:1;
Described stabilizing agent is sucrose fatty ester, sodium carboxymethylcellulose and xanthans, and its mass ratio is 2:6:2;
Described anticorrisive agent is Tea Polyphenols, antibacterial peptide and nisin, and its mass ratio is 5:4:1.
In gained Dasheen clear juice beverage, total solid is 6.3%, total fat is 0.10%, sodium content is 0.05g/100mL.
Claims (3)
1. a Dasheen clear juice beverage, is characterized in that: described Dasheen clear juice beverage is made up of the clear Normal juice of taro, flavor enhancement, stabilizing agent and anticorrisive agent; Total solid > 5%, total fatty < 0.2%, sodium content < 0.1g/100mL in described Dasheen clear juice beverage;
The clear Normal juice of described taro is obtained through cleaning, defibrination, gelatinization, enzymolysis, filtration by taro;
Described flavor enhancement is at least four kinds in sucrose, white granulated sugar, HFCS, honey, maltose, mannitol, glucan, maltitol and xylitol;
Described stabilizing agent is at least three kinds in sucrose fatty ester, sodium carboxymethylcellulose, xanthans, pectin and single stearic acid glycerine lipoprotein;
Described anticorrisive agent is at least two kinds in lysozyme, Tea Polyphenols, antibacterial peptide, nisin and Natamycin; Concrete preparation manipulation step is as follows:
(1) pretreatment of raw material
Choose without rotting, going mouldy, insect pest and undamaged taro, clean; Removing crust and eye, soak 30 ~ 50min, prevent brown stain in temperature 45 ~ 50 DEG C of warm water;
(2) defibrination, gelatinization
By taro and water mixed grinding form slurry, the mass ratio of taro and water is 1:40, and 100 ~ 150 mesh sieves crossed by slurry; Slurry is heated to temperature 80 ~ 90 DEG C, makes slurry gelatinization, obtain taro paste;
(3) enzyme process prepares taro Normal juice
Water making beating is added in taro paste, the mass ratio of taro paste and water is 1:4 ~ 5, obtain taro paste slurry, in taro paste slurry, add a-amylase by the amount of 65U/100mL and carry out enzymolysis, citric acid and natrium citricum adjust ph 6.0 is added by the mass ratio 1:5 of citric acid and natrium citricum, hydrolysis temperature is 70 ~ 80 DEG C, and enzymolysis time is 30 ~ 50min; Enzymolysis end temp 100 DEG C goes out enzyme 10min; Be cooled to temperature 60 C, add citric acid and adjust pH to be 4.2 ~ 4.5; Add glucase by the amount of 8000U/100mL and carry out enzymolysis, hydrolysis temperature is 60 ~ 65 DEG C, enzymolysis time is 120 ~ 240min, and enzymolysis end temp 100 DEG C goes out enzyme 10min, obtains the thick Normal juice of taro;
The diastatic enzyme of a-is lived as 8000-40000U/g, and the enzyme of described glucase is lived as 5000-20000U/g;
(4) the thick former clarification of juice of taro
By thick for taro Normal juice filter-cloth filtering, obtain filtrate, the amount by 0.2 ~ 0.4g/100ml in filtrate adds diatomite, Keep agitation 30min, filters, and obtains the clear Normal juice of taro clarified;
(5) batching, homogeneous and sterilizing
In the clear Normal juice of taro, add flavor enhancement by 0.8% ~ 4.0% of the clear Normal juice quality of taro, add stabilizing agent by 0.04 ~ 1.0% of the clear Normal juice quality of taro, add anticorrisive agent by 0.02 ~ 0.1% of the clear Normal juice quality of taro; High-pressure homogeneous, filling, autoclaving, is cooled to room temperature, obtains Dasheen clear juice beverage, protein G reatT.GreaT.GT 0.3g/100mL in described Dasheen clear juice beverage; Total solid > 5%; Total fatty < 0.5%; Total dietary fiber > 1.0g/100mL; Sodium content < 0.1g/100mL.
2. a kind of Dasheen clear juice beverage according to claim 1, is characterized in that: described in step (5) high-pressure homogeneous for adopt high pressure homogenizer, homogeneous under pressure 30 ~ 40MPa condition.
3. a kind of Dasheen clear juice beverage according to claim 1, is characterized in that: the autoclaving described in step (5) is with high-pressure sterilizing pot, sterilizing 15min under temperature 121 DEG C, pressure 0.1MPa condition.
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