CN104273595A - Purple potato and lemon juice beverage and preparation method - Google Patents

Purple potato and lemon juice beverage and preparation method Download PDF

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Publication number
CN104273595A
CN104273595A CN201310286146.2A CN201310286146A CN104273595A CN 104273595 A CN104273595 A CN 104273595A CN 201310286146 A CN201310286146 A CN 201310286146A CN 104273595 A CN104273595 A CN 104273595A
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China
Prior art keywords
purple
lemon
potato
juice
purple potato
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Pending
Application number
CN201310286146.2A
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Chinese (zh)
Inventor
马森
王晓曦
郑学玲
刘翀
田双起
王动民
鲍庆丹
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Henan University of Technology
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Henan University of Technology
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Priority to CN201310286146.2A priority Critical patent/CN104273595A/en
Publication of CN104273595A publication Critical patent/CN104273595A/en
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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
    • 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
    • A23L2/52—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
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a preparation method of a purple potato and lemon juice beverage. The preparation method comprises the following steps: mixing purple potato juice, lemon juice, dietary fiber and purified water according to a certain proportion, homogenizing, filtering and sterilizing to obtain the product. Organic acid in lemon juice is used to adjust acidity of the beverage, and lower molecular polysaccharide obtained by enzymolysis of starch and pectase in purple potato is used to adjust sweetness of the beverage without additional addition of cane sugar, sour additive or antiseptic. Citric acid, malic acid and vitamin C in lemon help extract and protect active ingredients such as natural anthocyanin and the like in purple potato, and nutrients are easier to absorb after purple potato undergoes cooking and enzymolysis. The beverage is dark purple in color, has pure refreshing lemon and mellow purple potato mouthfeel, has rich nutrients, and has effects of reducing blood press, reducing blood fat, assimilating cholesterol, preventing cardiovascular disease, enhancing immunity and the like.

Description

A kind of purple potato lemon juice beverage and preparation method thereof
Technical field
The invention belongs to fruit and vegetable juice processing technical field, relate to a kind of purple potato lemon juice beverage and preparation method thereof.
Background technology
Purple potato is the food of a kind of comprehensive nutrition, integration of drinking and medicinal herbs, low-fat low-calorie, and it is rich in protein, amino acid, pectin, cellulose, vitamin A, B, C and several mineral materials, is also rich in selenium element and natural anthocyanidin.Purple potato not only nutritious, mouthfeel is excellent, also has anti-oxidant, anti-sudden change, anticancer, prevention cardiovascular and cerebrovascular disease, effect of protecting the liver, stimulating circulation.Directly eat after the many boilings of purple potato, its deep processed product is less, is mainly that purple potato is dry, purple sweet potato powder, purple sweet potato vermicelli and purple potato drink.
About the preparation of purple potato drink, Chinese patent 200910157248.8 discloses a kind of preparation method of pure natural sweet potato beverage in original color and taste, purple sweetpotato is it is characterized in that to carry out enzymolysis, add white granulated sugar, citric acid is allocated, finally carry out nonthermal process with rare earth acoustic transducer energy device, and carry out packing; Chinese patent 201110071388.0 discloses a kind of purple sweet potato milk tea and preparation method thereof, it is characterized in that purple sweet potato juice and white sugar, milk powder, honey, citric acid, black tea powder is composite forms; Chinese patent 201110033350.4 discloses a kind of purple formula and preparation thereof of (red) sweet potato beverage, it is characterized in that purple (red) potato and fermented glutinour rice, white sugar by the beverage of the proportional arrangement of 20:5:3.Chinese patent 201110092467.X discloses a kind of purple potato drink and preparation technology thereof, it is characterized in that new light violet potato to obtain purple potato liquid be diluted with water after and white granulated sugar, malic acid, honey element, sorbic acid first, citric acid, sodium acid carbonate allocate and form.Above-mentioned purple potato drink needs to add acid and sweetener mostly, and some also needs to add anticorrisive agent and artificial color, and this does not meet beverage should have theory that is natural, healthy, nutrition.Further, most of purple potato drink adopts mode of directly squeezing the juice, and nutrition is also not easy to absorb.Be rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin etc. in lemon, have preventing phlegm from forming and stopping coughing, promote the production of body fluid, invigorating the spleen, effect of whitening, nti-freckle.Lemon is combined with purple potato, acidity and pure and fresh mouthfeel that purple potato drink is certain can not only be provided, more can protects the stability of active ingredient in purple potato.Therefore, the present invention is with lemon, and purple potato is raw material, and dietary fiber is the obtained purple potato lemon juice beverage of auxiliary material, not only has the fragrance that purple potato is pleasant, have more natural without adding, nutritious, physiological function outstanding feature.
Summary of the invention
The object of the invention is to provide one to have the mellow mouthfeel of pure and fresh, the purple potato of lemon, natural purple potato lemon juice beverage without interpolation, nutrient health and preparation method thereof.
This purple potato lemon juice beverage material of following percentage by weight is allocated: the purple sweet potato juice of 10%-40%, the lemon juice of 5%-20%, the dietary fiber of 2%-10%, the pure water of 30%-83%.
This purple potato lemon juice beverage and preparation method thereof, is characterized in that comprising the steps:
(1) pretreatment of raw material: get new light violet potato clean, stripping and slicing; Separately get Fresh Lemon to clean, remove the peel, cut into slices, direct slicing after also lemon can being cleaned;
(2) enzymolysis of purple potato: purple potato block step (1) obtained is at 90-110 oc boiling 10-25 minute, add 2-5 doubly to the water of purple potato quality, add amylase and the pectase of 0.01%-1% in the mixture obtained, stir, temperature is adjusted to 45-60 oc heats 20-60 minute;
(3) configuration of purple sweet potato juice: mixture step (2) obtained, after the mixing of high-speed stirred crusher machine, with strainer filtering after 3000-5000r/min centrifuge 5-10min, obtains purple sweet potato juice;
(4) configuration of lemon juice: the water obtained lemon juice after the mixing of the high-speed stirred crusher machine lemon tablet that step (1) obtains being added 5-20 times of quality;
(5) allotment is with degerming: purple sweet potato juice, lemon juice, dietary fiber are mixed by a certain percentage with pure water, with the clear liquid obtained after homogenizer homogeneous through high-temperature short-time sterilization final vacuum aseptic canning.
Described dietary fiber is xylo-oligosaccharide, FOS, one or more in the soluble dietary fibers such as hemicellulose, guar gum, forulic acid.
Remarkable advantage of the present invention is:
1. beverage mouthfeel is natural, without the need to adding sucrose, acid and anticorrisive agent.The acidity of beverage can be regulated by lemon juice addition, and the sugariness of beverage can be regulated by amylase and pectinase enzymatic hydrolysis purple sweet potato starch and pectin production micromolecular polysaccharide.
2. the citric acid in lemon, malic acid and vitamin C are conducive to extracting and protecting the natural anthocyanin of the active ingredient in purple potato, and the nutrition after boiling and enzymolysis processing of purple potato more easily absorbs.
3. the special soluble dietary fiber added has the effects such as hypotensive, reducing blood lipid, norcholesterol, angiocardiopathy preventing, develop immunitypty.
4. method for preparing beverage is simple, cost is low, steady quality, and without the need to adding sweetener, acid and anticorrisive agent, equipment used is the common apparatus that beverage is produced, and utilizes large-scale industrial production.
embodiment:
Below provide several embodiments of the present invention, to further illustrate the present invention, but protection scope of the present invention is not limited in this.
Embodiment 1
Take new light violet potato 10kg, clean, stripping and slicing, 90 oc boiling was taken out after 15 minutes, added 30 L water, and the amylase of 0.01% and the pectase of 0.01%, stir, 50 oc heats 40 minutes.The mixture obtained is with 3000r/min centrifuge 10min after the mixing of high-speed stirred crusher machine, and the supernatant strainer filtering obtained, obtains purple sweet potato juice.Separately get Fresh Lemon 5kg to clean, remove the peel, cut into slices, add 25L water, obtained lemon juice after the mixing of high-speed stirred crusher machine.By the purple sweet potato juice of 10%, the lemon juice of 8%, the hemicellulose of 2% with 80% pure water mix, with the solution obtained after homogenizer homogeneous, through high-temperature short-time sterilization final vacuum aseptic canning.
Embodiment 2
Take new light violet potato 10kg, clean, stripping and slicing, 90 oc boiling was taken out after 15 minutes, added 35 L water, and the amylase of 0.01% and the pectase of 0.02%, stir, 50 oc heats 30 minutes.The mixture obtained is with 5000r/min centrifuge 5min after the mixing of high-speed stirred crusher machine, and the supernatant strainer filtering obtained, obtains purple sweet potato juice.Separately get Fresh Lemon 5kg to clean, cut into slices, add 30L water, obtained lemon juice after the mixing of high-speed stirred crusher machine.By the purple sweet potato juice of 30%, the lemon juice of 13%, the FOS of 5% with 52% pure water mix, with the solution obtained after homogenizer homogeneous, through high-temperature short-time sterilization final vacuum aseptic canning.
Embodiment 3
Take new light violet potato 10kg, clean, stripping and slicing, 100 oc boiling was taken out after 10 minutes, added 20 L water, and the amylase of 0.03% and the pectase of 0.02%, stir, 50 oc heats 30 minutes.The mixture obtained is with 4000r/min centrifuge 10min after the mixing of high-speed stirred crusher machine, and the supernatant strainer filtering obtained, obtains purple sweet potato juice.Separately get Fresh Lemon 5kg to clean, remove the peel, cut into slices, add 25L water, obtained lemon juice after the mixing of high-speed stirred crusher machine.By the purple sweet potato juice of 40%, 15% lemon juice, the FOS of 5%, the xylo-oligosaccharide of 5% with 35% pure water mix, with the solution obtained after homogenizer homogeneous, through high-temperature short-time sterilization final vacuum aseptic canning.

Claims (4)

1. purple potato lemon juice beverage and preparation method thereof, is characterized in that allocating with the material of following percentage by weight: the purple sweet potato juice of 10%-40%, the lemon juice of 5%-20%, the dietary fiber of 2%-10%, the pure water of 30%-83%.
2. the purple potato lemon juice beverage of one according to claim 1, is characterized in that comprising the steps:
(1) pretreatment of raw material: get new light violet potato clean, stripping and slicing; Separately get Fresh Lemon to clean, remove the peel, cut into slices, direct slicing after also lemon can being cleaned;
(2) enzymolysis of purple potato: purple potato block step (1) obtained is at 90-110 oc boiling 10-25 minute, add 2-5 doubly to the water of purple potato quality, add amylase and the pectase of 0.01%-1% in the mixture obtained, stir, temperature is adjusted to 45-60 oc heats 20-60 minute;
(3) configuration of purple sweet potato juice: mixture step (2) obtained, after the mixing of high-speed stirred crusher machine, with strainer filtering after 3000-5000r/min centrifuge 5-10min, obtains purple sweet potato juice;
(4) configuration of lemon juice: the water obtained lemon juice after the mixing of the high-speed stirred crusher machine lemon tablet that step (1) obtains being added 5-20 times of quality;
(5) allotment is with degerming: purple sweet potato juice, lemon juice, dietary fiber are mixed by a certain percentage with pure water, with the clear liquid obtained after homogenizer homogeneous through high-temperature short-time sterilization final vacuum aseptic canning.
3. purple potato lemon juice beverage of one according to claim 1 and preparation method thereof, is characterized in that, described dietary fiber is xylo-oligosaccharide, FOS, one or more in the soluble dietary fibers such as hemicellulose, guar gum, forulic acid.
4. purple potato lemon juice beverage of one according to claim 1 and preparation method thereof, it is characterized in that the mouthfeel of beverage can regulate acidity by lemon juice addition, amylase and pectinase enzymatic hydrolysis purple sweet potato starch and pectin production micromolecular polysaccharide regulate sugariness.
CN201310286146.2A 2013-07-09 2013-07-09 Purple potato and lemon juice beverage and preparation method Pending CN104273595A (en)

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Application Number Priority Date Filing Date Title
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104893948A (en) * 2015-06-01 2015-09-09 浙江农林大学 Anthocyanin lemon slice, anthocyanin lemon vinegar and preparation method of anthocyanin lemon vinegar beverage
CN104957702A (en) * 2015-06-18 2015-10-07 广西大学 Color-changing beverage and processing method thereof
CN104982844A (en) * 2015-06-01 2015-10-21 浙江农林大学 Preparation method of anthocyanin lemon slice, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage
CN105581203A (en) * 2016-01-29 2016-05-18 武汉凯丽金生物科技有限公司 Preparation method of biological-method imitated fresh-squeezed purple sweet potato original pulp beverage
CN106387542A (en) * 2016-08-31 2017-02-15 广东省微生物研究所 Purple sweet potato and coarse food grain beverage and preparation method thereof
CN106721725A (en) * 2016-12-23 2017-05-31 佛山科学技术学院 A kind of purple potato drink and preparation method thereof
CN109566923A (en) * 2018-12-11 2019-04-05 江苏师范大学 A kind of purple sweet potato juice compounding fruit drink and preparation method thereof
CN110923091A (en) * 2019-11-05 2020-03-27 青海道康农牧科技有限公司 Nitraria fruit wine and preparation method thereof
CN110999974A (en) * 2019-12-23 2020-04-14 江苏爱贝利食品有限公司 Zero-additive acidic milk beverage and preparation method thereof
CN115644334A (en) * 2022-10-28 2023-01-31 江西水圣实业有限公司 Preparation method of ginseng and gorgon fruit fermented beverage

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272429A (en) * 2001-03-19 2002-09-24 Sunstar Inc Sweet potato drink
CN101601485A (en) * 2009-07-03 2009-12-16 安徽博维紫薯生物科技有限公司 A kind of preparation method of pure natural sweet potato beverage in original color and taste
CN102119729A (en) * 2011-01-25 2011-07-13 中国人民解放军第三军医大学第二附属医院 Super-fine purple coarse food grain nutrition milk and processing technology of same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272429A (en) * 2001-03-19 2002-09-24 Sunstar Inc Sweet potato drink
CN101601485A (en) * 2009-07-03 2009-12-16 安徽博维紫薯生物科技有限公司 A kind of preparation method of pure natural sweet potato beverage in original color and taste
CN102119729A (en) * 2011-01-25 2011-07-13 中国人民解放军第三军医大学第二附属医院 Super-fine purple coarse food grain nutrition milk and processing technology of same

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104893948A (en) * 2015-06-01 2015-09-09 浙江农林大学 Anthocyanin lemon slice, anthocyanin lemon vinegar and preparation method of anthocyanin lemon vinegar beverage
CN104982844A (en) * 2015-06-01 2015-10-21 浙江农林大学 Preparation method of anthocyanin lemon slice, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage
CN104982844B (en) * 2015-06-01 2018-07-17 浙江农林大学 The preparation method of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage
CN104957702A (en) * 2015-06-18 2015-10-07 广西大学 Color-changing beverage and processing method thereof
CN105581203A (en) * 2016-01-29 2016-05-18 武汉凯丽金生物科技有限公司 Preparation method of biological-method imitated fresh-squeezed purple sweet potato original pulp beverage
CN105581203B (en) * 2016-01-29 2018-10-23 武汉爱民制药股份有限公司 A kind of bioanalysis imitates the preparation method of fresh squeezing purple sweet potato primary pulp drink
CN106387542A (en) * 2016-08-31 2017-02-15 广东省微生物研究所 Purple sweet potato and coarse food grain beverage and preparation method thereof
CN106721725A (en) * 2016-12-23 2017-05-31 佛山科学技术学院 A kind of purple potato drink and preparation method thereof
CN109566923A (en) * 2018-12-11 2019-04-05 江苏师范大学 A kind of purple sweet potato juice compounding fruit drink and preparation method thereof
CN110923091A (en) * 2019-11-05 2020-03-27 青海道康农牧科技有限公司 Nitraria fruit wine and preparation method thereof
CN110999974A (en) * 2019-12-23 2020-04-14 江苏爱贝利食品有限公司 Zero-additive acidic milk beverage and preparation method thereof
CN115644334A (en) * 2022-10-28 2023-01-31 江西水圣实业有限公司 Preparation method of ginseng and gorgon fruit fermented beverage

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Application publication date: 20150114