CN105265970A - 一种生榨法制作紫薯清汁的方法 - Google Patents
一种生榨法制作紫薯清汁的方法 Download PDFInfo
- Publication number
- CN105265970A CN105265970A CN201510577675.7A CN201510577675A CN105265970A CN 105265970 A CN105265970 A CN 105265970A CN 201510577675 A CN201510577675 A CN 201510577675A CN 105265970 A CN105265970 A CN 105265970A
- Authority
- CN
- China
- Prior art keywords
- purple
- sweet potato
- potato
- purple sweet
- materials
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 38
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 35
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 239000006228 supernatant Substances 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 3
- 229930014669 anthocyanidin Natural products 0.000 claims description 22
- 235000008758 anthocyanidins Nutrition 0.000 claims description 22
- 241000352057 Solanum vernei Species 0.000 claims description 20
- 235000004976 Solanum vernei Nutrition 0.000 claims description 20
- 244000061456 Solanum tuberosum Species 0.000 claims description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 235000021581 juice product Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 4
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 150000008163 sugars Chemical class 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 150000001453 anthocyanidins Chemical class 0.000 description 21
- 239000002932 luster Substances 0.000 description 7
- 238000001556 precipitation Methods 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical group CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 206010033546 Pallor Diseases 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000071493 Iris tectorum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- -1 pectase Proteins 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000247 postprecipitation Methods 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供了一种生榨紫薯汁的方法,属于农产品加工领域。其主要工艺过程为:以花青素含量0.81~1.38mg/g鲜重,水溶性蛋白211.28~233.63μg/g鲜重,还原糖与蔗糖比例为1.46~1.80的紫薯品种宁紫2号或宁紫3号为原料,进行清洗、去皮、切丁,按料液质量比1∶5浸入pH值为4.0的0.2%柠檬酸溶液中打浆,进行过滤、离心,并按照质量分数在离心后的上清液中加入6%的蔗糖,然后灌装、121℃灭菌15min。此法生产的紫薯汁加工过程简单,紫薯花青素利用率高于90%,所得紫薯汁色泽紫红、澄清透亮,酸甜可口,并具有宜人的薯香。
Description
一、技术领域
本发明涉及一种紫薯清汁的制作方法,属于农产品加工领域。
二、背景技术
我国的甘薯产量居世界之首,紫薯因富含花青素等活性物质,成为近些年来备受推崇的鲜食薯类。花青素具有抗氧化、降血脂、血压、护肝等功能,紫薯中的花青素与葡萄、黑豆等相比,具有热稳定性好,光稳定性最强的特点。花青素为一种水溶性色素,其色泽在pH值由低到高的趋势下可呈现紫红色(pH4.0)-紫色(pH6.0)-蓝色(pH8.0)的变化。
紫薯作为甘薯,还含有丰富的糖、淀粉、膳食纤维等,除鲜食和作为各种食品配料外,在我国紫薯汁或称紫薯饮料也得到消费者的认可。目前紫薯汁的加工中,酶解往往是很重要的环节,常用的酶有淀粉酶、果胶酶、蛋白酶、纤维素酶等,每种酶的适宜温度和酶解时间均存在一定差异,如CN1201110136117.9发明的方法中淀粉酶解需要先在90-98℃糊化后进行3.0-3.5小时,而果胶酶等则需要在50-55℃酶解80-95min,长时间的热处理并不利于花青素的保存和保持风味的新鲜纯正。另外,由于花青素类在酸性条件下具有较好的稳定性,所以很多紫薯汁采用与酸性果汁复配的方法来达到良好的色泽,但水果多具有明显的香气,使得复合紫薯汁难以表现出纯正宜人的薯香。
虽然我国紫薯最早从日本引种,但经过几十年的选种育种,我国的紫薯品种已达几十甚至上百,不同品种除基因型和农艺性状的差别外,在营养和食味特点上差别也是很大的,如花青素的含量分布范围18.1-352.9mg/kg,可溶性糖含量2.98-5.14%,粗蛋白含量1.27-5.26%(黄洁等,2011,21份紫肉甘薯种质资源的营养品质及产量评价;谢一芝等,2012,紫心甘薯新品种宁紫薯2号的选育及栽培技术)。
在果蔬汁饮料的制作中,常见的问题主要有色泽、浑浊沉淀、风味的变化,一般而言,色泽变化对应酶促褐变、色素降解或美拉德反应,浑浊沉淀则多与多糖、酚类、蛋白的聚合有关。另外,紫薯汁中花青素的利用为主要特色,但是花青素含量过高易出现涩味,而提高稀释倍数又会降低甘薯的风味。本发明通过鲜薯原料比较筛选,基于原料的特征简化了工艺,使紫薯中水溶性的营养功能成分得以充分利用,得到澄清度、色泽、口感风味俱佳的紫薯汁饮料。
三、发明内容
本发明基于紫薯鲜样营养成分的差异性以及在紫薯汁加工过程中的变化特点,以新鲜薯块直接制汁,不通过烫漂灭酶,而以酸性水抑制多酚氧化酶、保护花青素;不需酶解,仅需过滤离心等简单物理方法除去易造成浑浊沉淀的物质。整个方法基于原料的特征,简化了加工步骤,节约了能源。
本发明的目的是提供一种生榨紫薯汁即不通过烫漂预处理的紫薯汁制作方法,该方法包括如下步骤:
1)原料紫薯为宁紫2号或宁紫3号薯块,花青素含量0.81~1.38mg/g鲜重,水溶性蛋白211.28~233.63μg/g鲜重,还原糖与蔗糖比例为1.46~1.80;
2)清洗,去皮;
3)将薯块切为1-2cm3的小块,浸入0.2%的一水柠檬酸溶液中,磨碎匀浆;
4)通过80目滤布过滤,滤液在4,000×g常温离心10min;
5)收集上清液,按照质量比6%将白砂糖加入上清液;
6)将调糖后的清液混匀灌装,在121℃下高温蒸汽灭菌15min。
有益效果
该方法相对于目前紫薯汁制作方法,具有以下优点:
一、本发明基于不同紫薯品种在花青素等营养成分含量差异和紫薯汁加工过程中物理化学特性的变化,筛选出的优选品种采用生鲜样在酸性条件下直接制汁,物理方法除淀粉,简化了加工流程,节约了能源。
二、在本发明的优选紫薯品种在设定提取液与薯块质量比例与加工工艺下,薯块中大于90%的花青素可以进入饮料中。
三、本发明以新鲜生薯在0.2%的柠檬酸即pH4.0酸性条件下进行匀浆,有效抑制了多酚氧化酶造成的褐变和花青素损失,与常规加热烫漂方式相比,不仅减轻了烫漂造成的糖等营养物质的大量损失,而且解决了烫漂后淀粉糊化、蛋白变性等原因造成的粘度增加、出汁困难、淀粉老化等问题,不需淀粉酶、蛋白酶的酶解过程,淀粉和粗纤维等大分子物质经过滤离心处理与清汁分离,可以固态形式留作他用。
四、本发明筛选的优选紫薯品种经本发明的加工过程,仅通过前期的过滤和离心除去粗纤维和淀粉等物质,经过糖酸调节,在高温灭菌过程中几乎无二次沉淀产生,紫薯汁色泽紫红,澄清透明,酸甜适口,具有明显的薯香。
四、具体实施方式
下面的实施例可以更好地理解本发明,但不以任何方式限制本发明。
实施例1
宁紫2号、宁紫3号采自江苏省农科院六合种植基地。所有样品在采收后第10天完成汁的制作和指标测定。
取125g新鲜去皮原料,切碎至1-2cm3的小块,迅速浸入625mL质量分数为0.2%的柠檬酸溶液,用九阳料理机JYL-C012榨汁,汁浆用二层80目纱布过滤,清液转移分装入四个250mL离心杯,在4,000×g离心10min,合并上清液。按质量比加入6%的白砂糖,溶解完全后分装入五个250mL玻璃瓶,加盖密封放入上海申安医疗器械厂SYQ-DSX-280B手提式压力蒸汽灭菌锅内,在121℃下灭菌15min,取出冷却至室温。
指标测定方法
1)总可溶性固形物(TTS):鲜薯去皮切丁,加液氮研磨成浆后,10,000×g离心,取上清液采用阿贝折光仪测定。紫薯汁则直接取样测定。
2)糖含量的测定:采用液相色谱法,以安捷伦1200液相系统配备示差检测器和Carbohydrate色谱柱(150mm×4.6mm,5μm),流动相为乙腈:水为75∶15,流速为1mL/min。以测定TTS时得到的上清液与乙腈按照体积比1∶1混合,通过0.45μm滤膜过滤后进样,每次进样30μL。通过外标法分别定量蔗糖、葡萄糖、果糖的含量,以葡萄糖和果糖之和为还原糖。
3)pH值的测定:采用梅特勒FE20K酸度计
4)花青素利用率
鲜样中花青素的测定取鲜样2g,剪碎浸入10mL质量分数为0.2%柠檬酸溶液中,在研钵中研磨后,用5mL0.2%柠檬酸溶液分两次润洗研钵移入离心管,在10,000×g离心,倾出上清液,向残渣中再加入10mL0.2%柠檬酸溶液搅拌后重复离心,至残渣呈白色,合并上清液,记录体积。测定花青素浓度时,取10mL进行离心,分别取上清液1mL加4mLpH1.0氯化钾缓冲液和4mLpH4.5醋酸钠缓冲液放置15分钟后在526nm和700nm下进行比色。花青素的含量按公式1进行计算
其中,A=(Abs526nm-Abs700nm)pH1.0-(Abs526nm-Abs700nm)pH4.5
MW——分子量(449.2)
N——稀释比
W——摩尔吸光系数(26900)
V1——紫薯汁体积(mL)
M——紫薯鲜重(g)
C1——紫薯汁中花青素含量;
C2——鲜样中花青素含量。
5)感官指标的测定
10位食品专业感官评价人员对紫薯汁进行感官评价,评价结果经讨论共同确定。
表1宁紫2号和宁紫3号成分测定
表2宁紫2号和宁紫3号紫薯汁感官评定结果
五个品种在总可溶性固形物、花青素、水溶性蛋白、蔗糖及还原糖含量间存在显著差异。按照本发明流程加工为紫薯汁后,从沉淀、色泽、薯香、滋味几点综合考虑,只有宁紫2号和宁紫3号经本发明的方法制取的紫薯汁可达接受水平。二者的主要特点为花青素含量0.81~1.38mg/g鲜重,水溶性蛋白211.28~233.63μg/g鲜重,还原糖/蔗糖1.46~1.80。
实施例2
紫薯品种海南花心紫、渝紫7号、紫罗兰,其中海南花心薯购自海南儋州市,渝紫7号采自江苏省农科院六合种植基地,紫罗兰购自广西柳州。如实施例1的方法制作紫薯汁及指标测定。
表3三个紫薯品种成分测定
表4三个品种紫薯汁感官评定结果
花青素含量最高的紫罗兰,其花青素利用率偏低,并且紫薯汁略有涩味,灭菌后沉淀过多。海南花心因花青素含量过低,呈黄褐不能体现紫薯的特点,并且沉淀过多。渝紫7号还原糖和蔗糖的比值过低,沉淀量过多,并且感觉不到薯香。
Claims (2)
1.一种生榨法制作紫薯清汁的方法,其特征在于:
1)原料紫薯为宁紫2号或宁紫3号薯块,花青素含量0.81~1.38mg/g鲜重,水溶性蛋白211.28~233.63μg/鲜重,还原糖与蔗糖比例为1.46~1.80;
2)清洗,去皮;
3)将薯块切为1-2cm3的小块,浸入0.2%的一水柠檬酸溶液中,磨碎匀浆;
4)通过80目滤布过滤,滤液在4,000×g常温离心10min;
5)收集上清液,按照质量比6%,将白砂糖加入上清液;
6)将调糖后的清液混匀灌装,在121℃下高温蒸汽灭菌15min。
2.权利要求1所述工艺获得的紫薯汁产品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510577675.7A CN105265970B (zh) | 2015-09-09 | 2015-09-09 | 一种生榨法制作紫薯清汁的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510577675.7A CN105265970B (zh) | 2015-09-09 | 2015-09-09 | 一种生榨法制作紫薯清汁的方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105265970A true CN105265970A (zh) | 2016-01-27 |
CN105265970B CN105265970B (zh) | 2018-05-15 |
Family
ID=55136476
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510577675.7A Active CN105265970B (zh) | 2015-09-09 | 2015-09-09 | 一种生榨法制作紫薯清汁的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105265970B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107266A (zh) * | 2016-06-24 | 2016-11-16 | 许昌学院 | 一种制作紫薯清汁的方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101507518A (zh) * | 2009-04-01 | 2009-08-19 | 江苏省农业科学院 | 一种紫心甘薯原汁的生产方法及其产品 |
CN103284277A (zh) * | 2013-06-07 | 2013-09-11 | 中国农业科学院农产品加工研究所 | 一种甘薯叶茎青汁粉末饮料及其制备方法 |
US20130309355A1 (en) * | 2012-05-20 | 2013-11-21 | Darco Natural Products Inc. | Method for producing purple sweet potato juice and dried powder |
CN103653134A (zh) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | 一种澄清紫薯汁的制备方法 |
-
2015
- 2015-09-09 CN CN201510577675.7A patent/CN105265970B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101507518A (zh) * | 2009-04-01 | 2009-08-19 | 江苏省农业科学院 | 一种紫心甘薯原汁的生产方法及其产品 |
US20130309355A1 (en) * | 2012-05-20 | 2013-11-21 | Darco Natural Products Inc. | Method for producing purple sweet potato juice and dried powder |
CN103284277A (zh) * | 2013-06-07 | 2013-09-11 | 中国农业科学院农产品加工研究所 | 一种甘薯叶茎青汁粉末饮料及其制备方法 |
CN103653134A (zh) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | 一种澄清紫薯汁的制备方法 |
Non-Patent Citations (2)
Title |
---|
万玉炜 等: "加工过程中紫薯汁化学成分变化分析", 《食品与发酵工业》 * |
谢一芝 等: "紫心甘薯新品种宁紫薯2号的选育及栽培技术", 《江苏农业科学》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107266A (zh) * | 2016-06-24 | 2016-11-16 | 许昌学院 | 一种制作紫薯清汁的方法 |
Also Published As
Publication number | Publication date |
---|---|
CN105265970B (zh) | 2018-05-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105054162B (zh) | 一种火龙果复合酵素饮品及其制备方法 | |
CN104513748A (zh) | 利用发芽糙米制作格瓦斯饮料的方法 | |
KR101828863B1 (ko) | 떫은 맛이 감소된 아로니아 착즙액 및 그 제조방법, 이를 이용한 젖산 발효 음료 제조방법 | |
CN103013739A (zh) | 一种淮山酒及其生产工艺 | |
CN108251250A (zh) | 一种草莓果酒及其生产工艺 | |
CN106071021A (zh) | 一种乌梅西番莲复合型果糕及其制备方法 | |
CN109181977A (zh) | 一种低甲醇芒果甘蔗酒及其酿造方法 | |
CN101889710B (zh) | 一种紫甘薯泥固态饮料的制备方法 | |
CN106119003A (zh) | 一种紫薯酒及其制备方法 | |
CN107475015A (zh) | 一种红心火龙果和白心火龙果复合果酒及其制备方法 | |
KR20130035690A (ko) | 고구마 음료 및 이의 제조방법 | |
KR101885684B1 (ko) | 무즙 및 배즙을 이용한 음료 및 이의 제조방법 | |
JP2013034457A (ja) | 米水飴の製造方法とこれを使用したジャム及びその製造方法 | |
CN102391929B (zh) | 一种番茄苹果发酵酒及其酿造方法 | |
CN103525624B (zh) | 荞麦-松花粉复合功能性格瓦斯饮料及其制法 | |
CN108300632A (zh) | 一种软枣猕猴桃皮渣酒及其酿造方法 | |
CN107647228A (zh) | 一种青稞麦汁饮料及其制作方法 | |
CN105265970A (zh) | 一种生榨法制作紫薯清汁的方法 | |
CN105265945A (zh) | 一种苦荞果汁饮料及其生产工艺 | |
CN106983050A (zh) | 一种红枣‑枸杞复合饮料的加工工艺优化研究 | |
KR20220146770A (ko) | 단감 조청 제조방법 | |
CN101649269B (zh) | 一种桂圆蔗汁酒的酿造方法 | |
KR20070002767A (ko) | 머루꿀차 및 이의 제조방법 | |
CN107460087A (zh) | 一种复合桑葚果汁的制作工艺 | |
CN106591038A (zh) | 一种蓝莓枸杞紫薯糯米酒及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |