CN103859365A - 一种非煮鲜木薯-木薯叶汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L2/04—Extraction of juices
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- 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
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- 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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Abstract
本发明公开了一种非煮鲜木薯-木薯叶汁及其制备方法,涉及饮料加工技术领域。本发明是将新鲜甜木薯清洁干净、去除外表皮,破碎,至小于1cm颗粒;将新鲜木薯嫩叶清洗,浸水20h~24h,切成小于1cm碎片;然后将鲜木薯粒与木薯叶碎片放入果汁机,加入温度高于97℃的水,在30000r/min~32000r/min下搅拌4分30秒~6分30秒,得到鲜木薯-木薯叶汁。本发明制备的鲜木薯-木薯叶汁,其含有丰富的可食用纤维、蛋白质、多种维生素与氨基酸、黄酮类化合物、β-胡萝卜素、钙钾磷铁等多种微量元素,营养均匀,口感细腻,可维护人体健康,提高人体免疫力,预防心血管疾病和膀胱炎、白内障及抗氧化、抗癌作用等医疗保健作用,是一种很好保健饮料。
Description
技术领域
本发明涉及饮料加工技术领域,尤其涉及的是一种非煮鲜木薯-木薯叶汁及其制备方法。
背景技术
甜木薯是一类氢氰酸含量小于50mg/kg的可即食的木薯,其除含有20%~35%淀粉外,还含有丰富蛋白质、可食用纤维、多种维生素和氨基酸等营养成分及钙、钾、磷、镁等微量元素,且因木薯种植过程几乎不使用农药或用量极少,因此甜木薯是一种天然、安全、营养全面的优质杂粮。但由于甜木薯不耐贮存,收获后容易腐烂变质,因此目前甜木薯收获后主要是直接蒸煮后就近销售作零食,销售量和销售价格均不理想;同时由于木薯收获期短且集中,容易造成积压,更进一步加剧甜木薯销售压力,不少地区农民不得不作为淀粉加工原料送往木薯淀粉厂,而在淀粉加工过程除了淀粉外,甜木薯中的其它营养物质会流失,造成营养物质白白浪费,失去了甜木薯即食、优质杂粮的特点。
木薯叶含有丰富蛋白质、粗纤维、粗脂肪、氨基酸、维生素、黄酮类化合物、β-胡萝卜素及钙、钾、铁、锰等营养物质和生物活性物质。鲜木薯叶蛋白质含量为7%~11.8%,氨基酸含量8.4~9.4%,质量与价值可与鸡蛋蛋白相媲美;粗纤维含量5.5~15%,β-胡萝卜素29mg/100g,黄酮类化合物200mg~350mg/100g,是矿物质及维生素良好来源,营养价值接近苜蓿草,具有维护人体健康,提高人体免疫力,预防心血管疾病和膀胱炎、白内障及抗氧化、抗癌作用等医疗保健作用。
发明内容
本发明所要解决的技术问题是针对现有技术的不足,提供了一种非煮鲜木薯-木薯叶汁及其制备方法。
本发明的技术方案如下:
一种非煮鲜木薯-木薯叶汁的制备方法,其步骤如下:
(1)将新鲜甜木薯清洁干净、去除外表皮,外表皮去除率达到100%;
(2)将(1)去皮后的鲜木薯进行破碎,获得小于1cm颗粒;
(3)取新鲜木薯嫩叶,清洗,浸水20h~24h,切成小于1cm碎片;
(4)将(2)中的鲜木薯粒与(3)中木薯叶碎片放入果汁机,加入温度高于97℃的水,在30000r/min~32000r/min下搅拌4分30秒~6分30秒,得到鲜木薯-木薯叶汁。
所述的制备方法,步骤(4)中,鲜木薯粒和木薯叶碎片的重量比为20~30:1。
所述的制备方法,步骤(4)中,水的重量是鲜木薯粒重量的1.1~1.4倍。
所述的制备方法,为了增加营养或调节风味,将切碎苹果、黑莓、桑葚或香蕉与鲜木薯粒和木薯叶碎片混匀,然后放入果汁机进行搅拌,做成各种水果味的鲜木薯-木薯叶汁;或在(4)中制作好的鲜木薯-木薯叶汁中加入蜂蜜或牛奶,调制成不同口味的鲜木薯-木薯叶汁。
所述的制备方法制得的鲜木薯-木薯叶汁。
所述的鲜木薯-木薯汁可即时食用;或者将其经脱气、灭菌、冷却和无菌灌装,制得鲜木薯汁饮料。
本发明制备的鲜木薯-木薯叶汁,其含有丰富的可食用纤维、蛋白质、多种维生素与氨基酸、黄酮类化合物、β-胡萝卜素、钙钾磷铁等多种微量元素,营养均匀,口感细腻,可维护人体健康,提高人体免疫力,预防心血管疾病和膀胱炎、白内障及抗氧化、抗癌作用等医疗保健作用,是一种很好保健饮料。
具体实施方式
以下结合具体实施例,对本发明进行详细说明。
实施例1
(1)取新鲜甜木薯,用水清洗干净后,用小刀去除外表皮;
(2)使用小型菜陷机将甜木薯粉碎成小于1cm颗粒,称取250g;
(3)取木薯新鲜嫩叶,清洗,浸水24h,切成小于1cm碎片,称取10g;
(4)将鲜木薯粒与木薯叶碎片放入艾美特首膳养生机,加入290g刚煮沸的开水,在32000r/min搅拌时间6分,即获鲜木薯-木薯叶汁。
所获得鲜木薯-木薯叶汁呈翠绿色,口感细腻。
实施例2
(1)取新鲜甜木薯,用水清洗干净后,用小刀去除外表皮;
(2)取新鲜黑莓,洗净;
(3)使用小型菜陷机进行粉碎,称取200g木薯粒;
(4)将新鲜黑莓切四半,称20g与木薯粒混合;
(5)取新鲜木薯嫩叶,清洗,浸水20h,切成小于1cm碎片,称取8.5g;
(6)将鲜木薯粒、黑莓粒及切碎木薯嫩叶混合放入艾美特首膳养生机,加入280g刚煮沸开水,在30000r/min搅拌时间5分30秒,即获得黑莓口味的鲜木薯-木薯叶汁,将其进行脱气、灭菌、冷却和无菌灌装,即获得黑莓味鲜木薯-木薯叶汁饮料,冷藏存放,可以2个月。
所获得鲜木薯-木薯叶汁呈翠绿色,口感细腻,具有木薯与黑莓风味。
应当理解的是,对本领域普通技术人员来说,可以根据上述说明加以改进或变换,而所有这些改进和变换都应属于本发明所附权利要求的保护范围。
Claims (5)
1.一种非煮鲜木薯-木薯叶汁的制备方法,其特征是,其步骤如下:
(1)将新鲜甜木薯清洁干净、去除外表皮,外表皮去除率达到100%;
(2)将(1)去皮后的鲜木薯进行破碎,获得小于1cm颗粒;
(3)取新鲜木薯嫩叶,清洗,浸水20h~24h,切成小于1cm碎片;
(4)将(2)中的鲜木薯粒与(3)中木薯叶碎片放入果汁机,加入温度高于97℃的水,在30000r/min~32000r/min下搅拌4分30秒~6分30秒,得到鲜木薯-木薯叶汁。
2.根据权利要求1所述的制备方法,其特征是,步骤(4)中,鲜木薯粒和木薯叶碎片的重量比为20~30:1。
3.根据权利要求1所述的制备方法,其特征是,步骤(4)中,水的重量是鲜木薯粒重量的1.1~1.4倍。
4.根据权利要求1所述的制备方法,其特征是,为了增加营养或调节风味,将切碎苹果、黑莓、桑葚或香蕉与鲜木薯粒和木薯叶碎片混匀,然后放入果汁机进行搅拌,做成各种水果味的鲜木薯-木薯叶汁;或在(4)中制作好的鲜木薯-木薯叶汁中加入蜂蜜或牛奶,调制成不同口味的鲜木薯-木薯叶汁。
5.根据权利要求1~4任一所述的制备方法制得的鲜木薯-木薯叶汁。
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CN104206994A (zh) * | 2014-08-11 | 2014-12-17 | 广西大学 | 木薯全粉-木薯叶面条及其制备方法 |
CN105325548A (zh) * | 2015-11-30 | 2016-02-17 | 广西大学 | 一种鲜甜木薯酸奶及其制作方法 |
CN106509349A (zh) * | 2016-10-31 | 2017-03-22 | 中国热带农业科学院热带作物品种资源研究所 | 一种木薯叶脱氰方法 |
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