CN104366611A - Purple sweet potato nutritive fruit juice - Google Patents
Purple sweet potato nutritive fruit juice Download PDFInfo
- Publication number
- CN104366611A CN104366611A CN201310357904.5A CN201310357904A CN104366611A CN 104366611 A CN104366611 A CN 104366611A CN 201310357904 A CN201310357904 A CN 201310357904A CN 104366611 A CN104366611 A CN 104366611A
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- Prior art keywords
- fruit
- purple sweetpotato
- juice
- purple
- sweet potato
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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
- A23L2/42—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a purple sweet potato nutritive fruit juice. The purple sweet potato nutritive fruit juice is prepared from 50-60 parts by weight of a purple sweet potato raw material, 4-6 parts by weight of high temperature-resistant amylase, 4-6 parts by weight of glucoamylase, 3-5 parts by weight of a flocculating agent, 1-3 parts by weight of an antiseptic, 2-3 parts by weight of citric acid and 20-30 parts by weight of fruits. The purple sweet potato nutritive fruit juice is prepared from purple sweet potato and fruits as main raw materials, utilizes a small amount of the antiseptic for prolonging a fruit juice quality guarantee period, is rich in nutrients such as vitamins, is clear and transparent, has no precipitates, has a fine and delicious taste and is suitable for people of all ages.
Description
technical field:
The invention belongs to fruit juice production field, be specifically related to a kind of purple sweetpotato fruit nutrition juice.
background technology:
Purple sweetpotato contains the multiple human body beneficial elements such as abundant zinc, calcium, magnesium, the special selenium element containing optimum value.Selenium element is called superstar, life kindling material and anticancer king by world medical circle the sixth of the twelve Earthly Branches.Its anti-cancer function monopolizes first in all food.Long-term edible, there is raising body immunity, anti-cancer and cancer-preventing, softening blood vessel, hypotensive, reducing blood lipid, replenish the calcium, body-building, the health-care effect such as beauty treatment.
The Sweet potato germplasm of China is very abundant, and annual production, at about 100,000,000 tons, occupies the 1st, the world.Estimate according to relevant department, what China sweet potato directly made feed accounts for 50%, and industrial processes accounts for 15%, directly ediblely accounts for 14%, account for 6%, separately have 15% to rot because preservation is improper and mould, but owing to not carrying out deep processing, it is cheap as potato seed.
At present at sweet potato juice as in its deep processed product, the juice of sweet potato disclosed in prior art does not often add fruit, lacks the nutrient that vitamin etc. is abundant, and containing precipitation, is unfavorable for drinking; In machine barking process, have a large amount of nutrient component damages, having there is serious brown stain (long for time of contact with air) in material, affects inspissated juice color; Juice-extracting process makes a large amount of nutritional labelings discharge with slag, and the loss of nutritional labeling causes the wasting of resources.
summary of the invention:
The object of this invention is to provide a kind of purple sweetpotato fruit nutrition juice, to solve juice precipitation that existing preparation technology brings, containing the nutrients such as vitamin, problem that nutritive loss is large.
For achieving the above object, the technical solution used in the present invention is: a kind of purple sweetpotato fruit nutrition juice, it is characterized in that, formulated by the raw material of following parts by weight: purple sweetpotato raw material 50-60 part, fire resistant alpha-diastase 4-6 part, carbohydrase 4-6 part, flocculant 3-5 part, anticorrisive agent 1-3 part, citric acid 2-3 part, fruit 20-30 part.
Described a kind of purple sweetpotato fruit nutrition juice preparation method comprises the steps:
(1) in purple sweetpotato: water=1: the ratio of 2 by purple sweetpotato raw material, carries out crushing and beating process in the system of vacuum 0.065-0.085Mpa, obtaining making beating granularity is 40-50 object making beating liquid;
(2) fresh fruit is got: the ratio of water=1:1 adopts sieve diameter to be that the beater of 0.4-0.5mm carries out cold making beating, and leave standstill 1.5-2h, the filtrate of filtering gained is for subsequent use;
(3) the making beating liquid that step (1) obtains is added fire resistant alpha-diastase, controlled enzymatic hydrolysis temperature 90-100 DEG C is carried out liquefaction process 0.5-1h;
(4) the filtrate mixing in the purple sweetpotato material liquefied and step (2) is proceeded in saccharifying tank, PH4.0-4.5 is regulated with citric acid, add anticorrisive agent, saccharifying agent carries out saccharification, add flocculant 0.01-0.1% in the purple sweetpotato fruit juice that filtration under diminished pressure obtains, carry out flocculation treatment;
(5) by the purple sweetpotato fruit juice centrifugation after above-mentioned flocculation, apply the pressure membrane filtration of 0.04 ~ 0.06MPa, filtrate reduced in volume 3-5min, raised temperature 130-150 DEG C of process 25-30s, obtains the purple sweetpotato juice product of high transmission rate after sterile filling.
Above-mentioned a kind of purple sweetpotato fruit nutrition juice, is characterized in that, described fruit can be strawberry, peach, apple, pears etc. containing one or more in the more fruit of sugar.
Above-mentioned a kind of purple sweetpotato fruit nutrition juice, is characterized in that, the preferred potassium sorbate of anticorrisive agent in described step (4), the preferred xylan acetylesterase of saccharifying agent.
Above-mentioned a kind of purple sweetpotato fruit nutrition juice, is characterized in that, controlled enzymatic hydrolysis temperature 55-65 DEG C of saccharification 30-40min in described step (4).
Above-mentioned a kind of purple sweetpotato fruit nutrition juice, is characterized in that, in described step (4), the flocculant of 4 flocculation treatment is one or more in polyacrylamide, shitosan, microbial flocculant.
The beneficial effect of the invention:
Purple sweetpotato fruit nutrition juice involved in the present invention solves juice precipitation that existing preparation technology brings, containing the nutrients such as vitamin, problem that nutritive loss is large.This purple sweetpotato fruit nutrition juice obtains for primary raw material with purple sweetpotato and fruit, adds the shelf-life that a little anticorrisive agent can strengthen fruit juice, not only containing nutrients such as abundant vitamins, and limpid penetrating, the nothing precipitation of fruit juice, taste exquisiteness is good to eat, all-ages.
detailed description of the invention:
Embodiment 1:
(1) get purple sweetpotato raw material 1kg to clean, remove the impurity such as silt, adding water 2kg, is pull an oar in the vacuum system of 0.065Mpa in vacuum, and obtaining making beating granularity is 40-50 object making beating liquid;
(2) get fresh fruit 1kg to clean, remove the impurity such as silt, add water 1kg, employing sieve diameter is that the beater of 0.4mm carries out cold making beating, and leave standstill 1.5h, the filtrate of filtering gained is for subsequent use;
(3) the making beating liquid that step (1) obtains is added fire resistant alpha-diastase 20-g, controlled enzymatic hydrolysis temperature 100 DEG C carries out liquefaction process 0.5h;
(4) the filtrate mixing in the purple sweetpotato material liquefied and step (2) is proceeded in saccharifying tank, PH4.0-4.5 is regulated with citric acid, add potassium sorbate, xylan acetylesterase 10g, controlled enzymatic hydrolysis temperature 65 DEG C of saccharification 30min, add flocculant shitosan, microbial flocculant 0.05% in the purple sweetpotato fruit juice that filtration under diminished pressure obtains, carry out flocculation treatment;
(5) by the purple sweetpotato fruit juice centrifugation after above-mentioned flocculation, apply the pressure membrane filtration of 0.04MPa, filtrate reduced in volume 3min, raised temperature 150 DEG C process 25s, obtains the purple sweetpotato juice product of high transmission rate after sterile filling.
Embodiment 2:
(1) get purple sweetpotato raw material 1kg to clean, remove the impurity such as silt, adding water 2kg, is pull an oar in the vacuum system of 0.085Mpa in vacuum, and obtaining making beating granularity is 40-50 object making beating liquid;
(2) get fresh fruit 1kg to clean, remove the impurity such as silt, add water 1kg, employing sieve diameter is that the beater of 0.5mm carries out cold making beating, and leave standstill 2h, the filtrate of filtering gained is for subsequent use;
(3) the making beating liquid that step (1) obtains is added fire resistant alpha-diastase 30g, controlled enzymatic hydrolysis temperature 90 DEG C carries out liquefaction process 1h;
(4) the filtrate mixing in the purple sweetpotato material liquefied and step (2) is proceeded in saccharifying tank, PH4.0-4.5 is regulated with citric acid, add potassium sorbate, xylan acetylesterase 15g, controlled enzymatic hydrolysis temperature 55 DEG C of saccharification 40min, add flocculant shitosan, microbial flocculant 0.1% in the purple sweetpotato fruit juice that filtration under diminished pressure obtains, carry out flocculation treatment;
(5) by the purple sweetpotato fruit juice centrifugation after above-mentioned flocculation, apply the pressure membrane filtration of 0.06MPa, filtrate reduced in volume 5min, raised temperature 130 DEG C process 30s, obtains the purple sweetpotato juice product of high transmission rate after sterile filling.
Claims (6)
1. a purple sweetpotato fruit nutrition juice, it is characterized in that, formulated by the raw material of following parts by weight: purple sweetpotato raw material 50-60 part, fire resistant alpha-diastase 4-6 part, carbohydrase 4-6 part, flocculant 3-5 part, anticorrisive agent 1-3 part, citric acid 2-3 part, fruit 20-30 part.
2. a kind of purple sweetpotato fruit nutrition juice as claimed in claim 1, it is characterized in that, its preparation method comprises the steps:
(1) in purple sweetpotato: water=1: the ratio of 2 by purple sweetpotato raw material, carries out crushing and beating process in the system of vacuum 0.065-0.085Mpa, obtaining making beating granularity is 40-50 object making beating liquid;
(2) fresh fruit is got: the ratio of water=1:1 adopts sieve diameter to be that the beater of 0.4-0.5mm carries out cold making beating, and leave standstill 1.5-2h, the filtrate of filtering gained is for subsequent use;
(3) the making beating liquid that step (1) obtains is added fire resistant alpha-diastase, controlled enzymatic hydrolysis temperature 90-100 DEG C is carried out liquefaction process 0.5-1h;
(4) the filtrate mixing in the purple sweetpotato material liquefied and step (2) is proceeded in saccharifying tank, PH4.0-4.5 is regulated with citric acid, add anticorrisive agent, saccharifying agent carries out saccharification, add flocculant 0.01-0.1% in the purple sweetpotato fruit juice that filtration under diminished pressure obtains, carry out flocculation treatment;
(5) by the purple sweetpotato fruit juice centrifugation after above-mentioned flocculation, apply the pressure membrane filtration of 0.04 ~ 0.06MPa, filtrate reduced in volume 3-5min, raised temperature 130-150 DEG C of process 25-30s, obtains the purple sweetpotato juice product of high transmission rate after sterile filling.
3. a kind of purple sweetpotato fruit nutrition juice as claimed in claim 1, is characterized in that, described fruit can be strawberry, peach, apple, pears etc. containing one or more in the more fruit of sugar.
4. a kind of purple sweetpotato fruit nutrition juice as claimed in claim 2, is characterized in that, the preferred potassium sorbate of anticorrisive agent in described step (4), the preferred xylan acetylesterase of saccharifying agent.
5. a kind of purple sweetpotato fruit nutrition juice as claimed in claim 2, is characterized in that, controlled enzymatic hydrolysis temperature 55-65 DEG C of saccharification 30-40min in described step (4).
6. a kind of purple sweetpotato fruit nutrition juice as claimed in claim 2, is characterized in that, in described step (4), the flocculant of 4 flocculation treatment is one or more in polyacrylamide, shitosan, microbial flocculant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310357904.5A CN104366611A (en) | 2013-08-16 | 2013-08-16 | Purple sweet potato nutritive fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310357904.5A CN104366611A (en) | 2013-08-16 | 2013-08-16 | Purple sweet potato nutritive fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366611A true CN104366611A (en) | 2015-02-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310357904.5A Pending CN104366611A (en) | 2013-08-16 | 2013-08-16 | Purple sweet potato nutritive fruit juice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783256A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato and fructus lycii juice with eyesight improvement and kidney tonification functions |
| CN104824745A (en) * | 2015-04-13 | 2015-08-12 | 武清泉 | Healthful banana juice containing purple sweet potato |
| CN104939238A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and flos sophorae spleen invigorating beverage |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| CN105029556A (en) * | 2015-06-16 | 2015-11-11 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato beverage capable of reducing weight and tonifying blood |
-
2013
- 2013-08-16 CN CN201310357904.5A patent/CN104366611A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783256A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato and fructus lycii juice with eyesight improvement and kidney tonification functions |
| CN104824745A (en) * | 2015-04-13 | 2015-08-12 | 武清泉 | Healthful banana juice containing purple sweet potato |
| CN104939238A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato and flos sophorae spleen invigorating beverage |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| CN105029556A (en) * | 2015-06-16 | 2015-11-11 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato beverage capable of reducing weight and tonifying blood |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |