CN104687180B - A kind of roasting Flavor sweet potato beverage and preparation method thereof - Google Patents
A kind of roasting Flavor sweet potato beverage and preparation method thereof Download PDFInfo
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- CN104687180B CN104687180B CN201510166028.7A CN201510166028A CN104687180B CN 104687180 B CN104687180 B CN 104687180B CN 201510166028 A CN201510166028 A CN 201510166028A CN 104687180 B CN104687180 B CN 104687180B
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- sweet potato
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- aqueous extract
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Abstract
A kind of roasting Flavor sweet potato beverage and preparation method thereof, it is characterised in that: described sweet potato beverage is made up of sweet potato aqueous extract and glycine；Wherein said sweet potato aqueous extract is to leach 3 ~ 6 hours under the conditions of 40 ~ 70 DEG C by deionized water, the filtered fluid obtained after filtration.The roasting Flavor sweet potato beverage of the present invention has feature nutritious, that taste is fragrant and sweet, is a kind of nutrient health-care beverage with roasting Flavor.Owing to Sweet potato germplasm is abundant, preparation technology is simple and convenient to operate and the alimentary health-care function of sweet potato highlights, therefore the present invention effectively utilizes Sweet potato germplasm and improves its added value, has broad market prospects.
Description
Technical field
The present invention relates to a kind of beverage, particularly relate to a kind of roasting Flavor sweet potato beverage and preparation method thereof.
Background technology
Due to balanced in nutrition and have plurality of health care functions (such as have sudden change antitumor, anti-oxidant, anti-, strengthen immunologic function, aging of reducing human function, reducing blood lipid, hypoglycemic, the alleviation health care such as hepatic injury) to human body, sweet potato is chosen as optimal vegetables by the World Health Organization.
But the shortcoming that sweet potato also has himself.Sweet potato contains a kind of oxidizing ferment, can produce great amount of carbon dioxide gas, can cause abdominal distension, hiccup, passwind in stomach and intestine；The sugared content of sweet potato is higher, hydrochloric acid in gastric juice can be stimulated to secrete in a large number, make people not feel well after food, simultaneously because stomach is strengthened by the stimulation of excess stomach acid shrinking, can cause hydrochloric acid in gastric juice refluence feed pipe；Additionally, the completeest sugar of absorption of human body rests on and easily ferments in enteron aisle, cause abdominal discomfort.Therefore, after only sweet potato being carried out deep processing, the utilization rate of sweet potato could be improved and its added value is provided.
Therefore, invent a kind of have sweet potato health care function, instant edible and edible after there is not the sweet potato processed goods of bad reaction, utilizing Sweet potato germplasm, improving sweet potato added value of product and safeguard that the aspects such as body health all have and have very great significance.
Summary of the invention
The purpose of the present invention is just being to provide bakes Flavor sweet potato beverage and preparation method thereof with sweet potato for one prepared by raw material.
The purpose of the present invention can be realized by following technique measures:
The roasting Flavor sweet potato beverage of the present invention is made up of sweet potato aqueous extract and glycine；Wherein said sweet potato aqueous extract is to leach 3 ~ 6 hours under the conditions of 40 ~ 70 DEG C by deionized water, the filtered fluid obtained after filtration.
The preparation method of the roasting Flavor sweet potato beverage of the present invention comprises the steps:
A. select the fresh sweet potato without insect pest, save backup after processing with the clear cleaning, drying of water；
B. being pulverized by dry sweet potato, add deionized water by the amount of solid-liquid ratio 1:3 ~ 1:5, leach 3 ~ 6 hours under conditions of 40 ~ 70 DEG C, the stirring of every 10 minutes of period once with fully leaching, is filtered after having leached, and collects filtered fluid；
C. add glycine according to the amount of sweet potato quality 0.01% ~ 0.5%, be heated to 100 ~ 120 DEG C after stirring, after being incubated 6 hours, be cooled to normal temperature；
D. the solution obtained above-mentioned steps can canned storage after carrying out homogeneous, degassing and degerming processing.
The method have the advantages that
The roasting Flavor nutrient sweet potato beverage of the present invention contains effective health component in sweet potato, has certain alimentary health-care function, and taste is fragrant and sweet good to eat, and edible after without uncomfortable reaction, be all good sweet potato health care beverages of a kind of color, smell and taste.Therefore, the present invention can effectively utilize Sweet potato germplasm, safeguards and promotes body health, and have wide market prospects.
Detailed description of the invention
The present invention is further described below with reference to embodiment, but is not limiting as the present invention.
Embodiment 1
A. choose fresh sweet potato 100 kilograms, be dried after cleaning, standby；
B. dried sweet potato is pulverized, add 500 liters of deionized waters, and stir；
C. the mixed liquor of step b being heated to 50 DEG C, and keep 3 hours, every 10 minutes of period stirred 1 time；
D. the mixed liquor of step c is filtered, collect filtered fluid；
E. add 0.01% glycine, after stirring, be heated to 100 DEG C, after being incubated 6 hours, be cooled to normal temperature；
F. the solution obtained above-mentioned steps can canned storage after carrying out homogeneous, degassing and degerming processing.
Embodiment 2
A. choose fresh sweet potato 1000 kilograms, be dried after cleaning, standby；
B. dried sweet potato is pulverized, be subsequently adding 3000 liters of deionized waters, and stir；
C. the mixed liquor of step b being heated to 60 DEG C, and keep 6 hours, every 10 minutes of period stirred once；
D. the mixed liquor of step c is filtered, collect filtered fluid；
E. add 0.25% glycine, after stirring, be heated to 100 DEG C, after being incubated 6 hours, be cooled to normal temperature；
F. the solution obtained above-mentioned steps can canned storage after carrying out homogeneous, degassing and degerming processing.
Embodiment 3
A. choose fresh sweet potato 1000 kilograms, be dried after cleaning, standby；
B. dried sweet potato is pulverized, be subsequently adding 5000 liters of deionized waters, and stir；
C. the mixed liquor of step b being heated to 40 DEG C, and keep 5 hours, every 10 minutes of period stirred once；
D. the mixed liquor of step c is filtered, collect filtered fluid；
E. add 0.5% glycine, after stirring, be heated to 100 DEG C, after being incubated 6 hours, be cooled to normal temperature；
F. the solution obtained above-mentioned steps can canned storage after carrying out homogeneous, degassing and degerming processing.
Claims (1)
1. a roasting Flavor sweet potato beverage, it is characterised in that: described sweet potato beverage is made up of sweet potato aqueous extract and glycine；Wherein said sweet potato aqueous extract is to leach 3 ~ 6 hours under the conditions of 40 ~ 70 DEG C by deionized water, the filtered fluid obtained after filtration；The preparation method of described sweet potato beverage is as follows:
A. select the measured fresh sweet potato of matter, save backup after processing with the clear cleaning, drying of water；
B. being pulverized by dry sweet potato, add deionized water by the amount of solid-liquid ratio 1:3 ~ 1:5, leach 3 ~ 6 hours under conditions of 40 ~ 70 DEG C, the stirring of every 10 minutes of period once with fully leaching, is filtered after having leached, and collects filtered fluid；
C. add glycine according to the amount of sweet potato quality 0.01% ~ 0.5%, be heated to 100 ~ 120 DEG C after stirring, after being incubated 6 hours, be cooled to normal temperature；
D. the solution obtained step c can canned storage after carrying out homogeneous, degassing and degerming processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510166028.7A CN104687180B (en) | 2015-04-10 | 2015-04-10 | A kind of roasting Flavor sweet potato beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510166028.7A CN104687180B (en) | 2015-04-10 | 2015-04-10 | A kind of roasting Flavor sweet potato beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104687180A CN104687180A (en) | 2015-06-10 |
| CN104687180B true CN104687180B (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510166028.7A Expired - Fee Related CN104687180B (en) | 2015-04-10 | 2015-04-10 | A kind of roasting Flavor sweet potato beverage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104687180B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721788A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of roasting Flavor beverage made of Momordica grosvenorii Swingle and preparation method thereof |
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2015
- 2015-04-10 CN CN201510166028.7A patent/CN104687180B/en not_active Expired - Fee Related
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| CN104687180A (en) | 2015-06-10 |
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