CN103750495A - Production method of potato solid beverage - Google Patents
Production method of potato solid beverage Download PDFInfo
- Publication number
- CN103750495A CN103750495A CN201410051374.6A CN201410051374A CN103750495A CN 103750495 A CN103750495 A CN 103750495A CN 201410051374 A CN201410051374 A CN 201410051374A CN 103750495 A CN103750495 A CN 103750495A
- Authority
- CN
- China
- Prior art keywords
- potato
- solid beverage
- brown rice
- production method
- colloid mill
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 57
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 57
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 239000007787 solid Substances 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000021329 brown rice Nutrition 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract 2
- 230000035784 germination Effects 0.000 claims description 6
- 241000209094 Oryza Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000012015 potatoes Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 150000003384 small molecules Chemical class 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 3
- 238000000227 grinding Methods 0.000 abstract 2
- 239000002002 slurry Substances 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 150000002605 large molecules Chemical class 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention provides a production method of a potato solid beverage, and relates to a processing method of a beverage, in particular to a production method of the potato solid beverage. The method comprises the following steps: peeling a potato, slicing, adding water to boil, grinding by a colloid mill to obtain the potato raw slurry; uniformly mixing the potato raw slurry and germinated brown rice powder, hydrolyzing, performing enzyme deactivation on the hydrolyzing liquid, adding the puffed potato flake, uniformly stirring, grinding by the colloid mill, homogenizing, spraying and drying to obtain the finished product. The production method of the potato solid beverage has the advantages that the germinated brown rice is added during the production of the potato solid beverage, so the defect of low contents of fat and protein of the potato is effectively overcome, and the large-molecule substance in the raw material is degraded into small-molecule substance which is easily absorbed by a human body under the action of hydrolyzing of multiple enzymes of germinated brown rice; the nutrition and functional components of the potato are furthest maintained, and a new path is developed for the deep processing of potato.
Description
Technical field
What the present invention relates to is a kind of processing method of drink, specifically a kind of preparation method of potato solid beverage.
Background technology
Potato is one of China's five large staple foods, and it is of high nutritive value, adaptive faculty is strong, output is large, is the third-largest important cereal crops in the whole world.Potato contains the multiple nutritional components such as a large amount of carbohydrate, protein, fat, mineral matter, vitamin.Potato is not only nutritious, and has different physiological roles.In potato, contain abundant dietary fiber, help promotion gastrointestinal peristalsis, dredging enteron aisle; Potato has antidotal effect; Potato is a kind of alkaline vegetable dish, is conducive to acid-base balance in body, adjusts physique, long-term edible can variable body alkalescence easy lean body mass, in addition, potato also contains multivitamin and oxidation resistant polyphenol components, can help to lose weight; With potato slices, apply face and also have white-skinned face function; Potato or extraordinary hyperkalemia hyponatremia food, be well suited for hypertension and edema type overweight people edible.The traditional Chinese medical science think potato " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau stool.Patient's effect of having a pain, defecating not smooth to weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen is remarkable ".Modern study proves, potato has special efficacy to reconciling indigestion, is stomach trouble and cardiac's good medicine and high-quality health products.According to foreign study, show, the antimicrobial component containing in potato helps preventing gastric ulcer, and it not only has antibiotic effect, can not cause the resistance to the action of a drug simultaneously.
Although potato is nutritious, effect outstanding, its mouthfeel is general, and it is edible that many people do not like, potato solid beverage of the present invention, when having guaranteed potato nutritional and functional component, increased its mouthfeel, be all good solid beverages of a kind of local flavor and nutrition.
Summary of the invention
The object of the invention is for the general deficiency of potato mouthfeel, the preparation method of all good potato solid beverages of a kind of local flavor and nutrition is provided.
The object of the present invention is achieved like this:
By peeling potatoes, take the potato of certain mass, cut into slices, add the clear water of 1 times of quality, boil 10-15 minutes, cross colloid mill defibrination and obtain potato magma.
Sprouted unpolished rice is pulverized and is crossed 20 mesh sieve, germination brown rice powder, according to potato magma, mix with the ratio of germination brown rice powder mass ratio 10:1,55-65 ℃ of Water Under solutions 4-6 hours, hydrolyzate, at 121 ℃ of enzyme 5-10 minute that go out, is obtained to potato hydrolyzate.
Take potato full-powder, after using extruder expanded, add the potato hydrolyzate of 5 times of quality to stir, use colloid mill defibrination, then homogeneous, spraying are drying to obtain finished product.
Potato solid beverage of the present invention, when making, added sprouted unpolished rice, not only effectively supplemented potato Oil content and Protein content deficiency on the low side, also the hydrolysis by plurality of enzymes in sprouted unpolished rice is degraded into the macromolecular substances in raw material the small-molecule substance being easily absorbed by the body, when retaining to greatest extent potato nutritional and functional component, for new way has been opened up in the deep processing of potato.
Specific embodiments
By peeling potatoes, take the potato of certain mass, cut into slices, add the clear water of 1 times of quality, boil 15 minutes, cross colloid mill defibrination and obtain potato magma.
Sprouted unpolished rice is pulverized and crossed 20 mesh sieves, obtain germination brown rice powder, according to potato magma, mix with the ratio of germination brown rice powder mass ratio 10:1,60 ℃ of Water Under solutions 5 hours, hydrolyzate, at 121 ℃ of enzymes 10 minutes of going out, is obtained to potato hydrolyzate.
Take potato full-powder, after using extruder expanded, add the potato hydrolyzate of 5 times of quality to stir, use colloid mill defibrination, then homogeneous, spraying are drying to obtain finished product.
Claims (1)
1. a preparation method for potato solid beverage, is characterized in that being prepared from through following process:
(1) by peeling potatoes, take the potato of certain mass, cut into slices, add the clear water of 1 times of quality, boil 10-15 minutes, cross colloid mill defibrination and obtain potato magma;
(2) sprouted unpolished rice is pulverized and is crossed 20 mesh sieve, germination brown rice powder, according to potato magma, mix with the ratio of germination brown rice powder mass ratio 10:1,55-65 ℃ of Water Under solutions 4-6 hours, hydrolyzate, at 121 ℃ of enzyme 5-10 minute that go out, is obtained to potato hydrolyzate;
(3) take potato full-powder, after using extruder expanded, add the potato hydrolyzate of 5 times of quality to stir, use colloid mill defibrination, then homogeneous, spraying are drying to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051374.6A CN103750495B (en) | 2014-02-16 | 2014-02-16 | Production method of potato solid beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051374.6A CN103750495B (en) | 2014-02-16 | 2014-02-16 | Production method of potato solid beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103750495A true CN103750495A (en) | 2014-04-30 |
| CN103750495B CN103750495B (en) | 2014-12-10 |
Family
ID=50517948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410051374.6A Expired - Fee Related CN103750495B (en) | 2014-02-16 | 2014-02-16 | Production method of potato solid beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750495B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522543A (en) * | 2014-11-07 | 2015-04-22 | 华中农业大学 | Germinated-brown-rice potato puree and preparing method thereof |
| CN104872609A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method of low-salt condiment |
| CN104873557A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for ginseng healthy oral liquid |
| CN104886523A (en) * | 2015-05-25 | 2015-09-09 | 哈尔滨伟平科技开发有限公司 | A delicate flavor enhancing seasoning and a manufacturing method thereof |
| CN104922501A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | Method for making Chinese magnoliavine fruit syrup |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
| CN106036648A (en) * | 2016-06-12 | 2016-10-26 | 宁夏薯味仙食品科技开发有限公司 | Method for preparing potato nutrition porridge and method for preparing potato nutrition powder |
| CN106173651A (en) * | 2016-07-09 | 2016-12-07 | 东北农业大学 | A kind of Semen sojae atricolor is for the preparation method of food and drink material |
| CN106333198A (en) * | 2016-08-18 | 2017-01-18 | 界首市众创空间企业管理有限公司 | Beverage containing potato flakes |
| CN106418095A (en) * | 2016-09-18 | 2017-02-22 | 安徽省瑞芙莲生物科技有限公司 | Composite edible-fungus-refined-powder solid beverage |
| CN108740646A (en) * | 2018-05-14 | 2018-11-06 | 西北农林科技大学 | A kind of color potato beverage and preparation method thereof with anti-oxidation function |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744332A (en) * | 2008-12-04 | 2010-06-23 | 沈阳师范大学 | Sprouted brown rice beverage |
-
2014
- 2014-02-16 CN CN201410051374.6A patent/CN103750495B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744332A (en) * | 2008-12-04 | 2010-06-23 | 沈阳师范大学 | Sprouted brown rice beverage |
Non-Patent Citations (1)
| Title |
|---|
| 陈朋引: "马铃薯固体饮料开发及工艺研究", 《食品科技》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522543A (en) * | 2014-11-07 | 2015-04-22 | 华中农业大学 | Germinated-brown-rice potato puree and preparing method thereof |
| CN104872609A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method of low-salt condiment |
| CN104873557A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for ginseng healthy oral liquid |
| CN104886523A (en) * | 2015-05-25 | 2015-09-09 | 哈尔滨伟平科技开发有限公司 | A delicate flavor enhancing seasoning and a manufacturing method thereof |
| CN104922501A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | Method for making Chinese magnoliavine fruit syrup |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
| CN106036648A (en) * | 2016-06-12 | 2016-10-26 | 宁夏薯味仙食品科技开发有限公司 | Method for preparing potato nutrition porridge and method for preparing potato nutrition powder |
| CN106173651A (en) * | 2016-07-09 | 2016-12-07 | 东北农业大学 | A kind of Semen sojae atricolor is for the preparation method of food and drink material |
| CN106333198A (en) * | 2016-08-18 | 2017-01-18 | 界首市众创空间企业管理有限公司 | Beverage containing potato flakes |
| CN106418095A (en) * | 2016-09-18 | 2017-02-22 | 安徽省瑞芙莲生物科技有限公司 | Composite edible-fungus-refined-powder solid beverage |
| CN108740646A (en) * | 2018-05-14 | 2018-11-06 | 西北农林科技大学 | A kind of color potato beverage and preparation method thereof with anti-oxidation function |
| CN108740646B (en) * | 2018-05-14 | 2021-09-07 | 西北农林科技大学 | Color potato beverage with antioxidant function and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103750495B (en) | 2014-12-10 |
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| Date | Code | Title | Description |
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| ASS | Succession or assignment of patent right |
Owner name: XIANG JINGLAI Free format text: FORMER OWNER: HARBIN WEIPING TECHNOLOGY DEVELOPMENT CO., LTD. Effective date: 20141104 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xiang Jinglai Inventor before: Zhang Weiming |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHANG WEIMING TO: XIANG JINGLAI Free format text: CORRECT: ADDRESS; FROM: 150016 HARBIN, HEILONGJIANG PROVINCE TO: 325025 WENZHOU, ZHEJIANG PROVINCE |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20141104 Address after: Sand town street in Longwan District of Wenzhou City, 325025 city of Zhejiang province No. 719 Applicant after: Xiang Jinglai Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
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Owner name: YUAN XIAOHUA Free format text: FORMER OWNER: XIANG JINGLAI Effective date: 20141211 |
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Free format text: CORRECT: ADDRESS; FROM: 325025 WENZHOU, ZHEJIANG PROVINCE TO: 226400 NANTONG, JIANGSU PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20141211 Address after: 226400, No. three, 28 yuan Zhuang village, Yuan Zhuang Town, Rudong County, Jiangsu Province Patentee after: Yuan Xiaohua Address before: Sand town street in Longwan District of Wenzhou City, 325025 city of Zhejiang province No. 719 Patentee before: Xiang Jinglai |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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