CN103750495B - Production method of potato solid beverage - Google Patents

Production method of potato solid beverage Download PDF

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Publication number
CN103750495B
CN103750495B CN201410051374.6A CN201410051374A CN103750495B CN 103750495 B CN103750495 B CN 103750495B CN 201410051374 A CN201410051374 A CN 201410051374A CN 103750495 B CN103750495 B CN 103750495B
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CN
China
Prior art keywords
potato
solid beverage
production
brown rice
colloid mill
Prior art date
Application number
CN201410051374.6A
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Chinese (zh)
Other versions
CN103750495A (en
Inventor
项敬来
Original Assignee
项敬来
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Publication date
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Priority to CN201410051374.6A priority Critical patent/CN103750495B/en
Publication of CN103750495A publication Critical patent/CN103750495A/en
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Publication of CN103750495B publication Critical patent/CN103750495B/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of preparation method of potato solid beverage
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 easily lean body mass of variable body alkalescence, in addition, potato also contains multivitamin and oxidation resistant polyphenol components, can help to lose weight; Apply face with potato slices 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.Show according to foreign study, 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, in having ensured potato nutritional and functional component, increase 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 the deficiency general for 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, mix with the ratio of germination brown rice powder mass ratio 10:1 according to potato magma, 55-65 DEG C of Water Under solutions 4-6 hours, hydrolyzate, at 121 DEG C 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, in the time making, add sprouted unpolished rice, not only effectively supplement potato Oil content and Protein content deficiency on the low side, also the macromolecular substances in raw material is degraded into the small-molecule substance being easily absorbed by the body by the hydrolysis of plurality of enzymes in sprouted unpolished rice, in 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 sieve, obtain germination brown rice powder, mix with the ratio of germination brown rice powder mass ratio 10:1 according to potato magma, 60 DEG C of Water Under solutions 5 hours, hydrolyzate, at 121 DEG C 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, mix with the ratio of germination brown rice powder mass ratio 10:1 according to potato magma, 55-65 DEG C of Water Under solutions 4-6 hours, hydrolyzate, at 121 DEG C 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.
CN201410051374.6A 2014-02-16 2014-02-16 Production method of potato solid beverage CN103750495B (en)

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 CN103750495A (en) 2014-04-30
CN103750495B true CN103750495B (en) 2014-12-10

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
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Families Citing this family (11)

* Cited by examiner, † Cited by third party
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
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
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
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
CN104886523B (en) * 2015-05-25 2017-08-01 青岛瑞香源食品有限公司 A kind of preparation method with the flavouring for proposing fresh effect
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
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

Family Cites Families (1)

* Cited by examiner, † Cited by third party
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

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