CN105475771A - Processing method of purple potato clear juice with high anthocyanin content - Google Patents
Processing method of purple potato clear juice with high anthocyanin content Download PDFInfo
- Publication number
- CN105475771A CN105475771A CN201610019693.8A CN201610019693A CN105475771A CN 105475771 A CN105475771 A CN 105475771A CN 201610019693 A CN201610019693 A CN 201610019693A CN 105475771 A CN105475771 A CN 105475771A
- Authority
- CN
- China
- Prior art keywords
- potato
- juice
- pulp
- enzymolysis
- purple
- 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.)
- Pending
Links
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
Abstract
The invention relates to a processing method of purple potato clear juice with a high anthocyanin content. The processing method comprises the following steps: (1), processing raw materials: crushing raw materials, and adding the crushed raw materials with water to form potato pulp; (2), stewing the potato pulp: heating the purple potato pulp to be 70-80 DEG C, and carrying out heat preservation for 30-60 min; (3), carrying out pulp enzymolysis: cooling the pulp to be 50-55 DEG C, and adding amylase and potato pulp enzymes for enzymolysis for 1-2 h; (4), squeezing: after pulp enzymolysis, squeezing the pulp with a squeezer to obtain purple potato raw juice; (5), carrying out raw juice enzymolysis: heating the purple potato raw juice, cooling, and adding pectinase and amylase for enzymolysis for 1-2 h; (6), carrying out ultrafiltration; (7), concentrating. The processing method is characterized in that citric acid is added so as to regulate the pH value to be 3.0 when the raw materials are crushed, so that anthocyanin components in purple potatoes can be effectively protected, and nutritional ingredients in purple potatoes can be retained; the potato pulp is heated to be 70-80 DEG C for low temperature gelatinization, therefore gelatinization is ensured while the loss of anthocyanin is avoided, and through potato pulp enzymolysis and raw juice enzymolysis, starch in purple potatoes is fully converted into sugar, the utilization ratio of the raw materials is increased, and the purple potato concentrated clear juice which is rich in nutrition and stable in quality is further obtained through processing.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of processing method of the clear juice of concentrated purple potato of high anthocyanidin content.
Background technology
Purple potato has another name called black potato, purple potato, nutritious, except possessing the nutrition contained by common purple potato, is rich in anthocyanidin and has pre-anti-cancer, beauty treatment, enhancing body immunity, delay senility, build up health, and strengthens the effects such as eyesight.But Ipomoea batatas is difficult to storage, easily rots, eats and be subject to seasonal restrictions, develop purple potato clear-juice beverage product and be applicable to the consumption demand that people focus on green health.But due to anthocyanidin less stable in purple potato, processing easily makes it fade, and market rarely has potato juice product.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provides a kind of processing method of the clear juice of potato of high anthocyanidin content, adds citric acid and protects look, twice zymolysis technique, improve the utilization rate of purple potato Middle nutrition composition by crushing stage.
The mode by the following technical programs that the object of the invention is realizes:
A processing method for the clear juice of purple potato of high anthocyanidin content, step is as follows:
A, Feedstock treating: by purple potato cleaning, fragmentation adds water becomes potato slurry;
B, mashing off: purple potato pulp is heated to 70-80 DEG C, insulation 30-60 minute;
C, slurry enzymolysis: slurry is cooled to 50-55 DEG C, add amylase and potato slurry enzyme enzymolysis 1-2 hour,
D, squeezing: potato slurry obtains purple potato Normal juice by squeezer squeezing after enzymolysis;
E, Normal juice heat: purple potato Normal juice is heated to 85-90 DEG C and keeps, after 30 seconds, being cooled to 50-55 DEG C;
F: enzymolysis: add pectase and amylase enzymolysis 1-2 hour;
G: ultrafiltration: add bentonite effect 10-30 minute laggard enter ultrafilter ultrafiltration obtain the clear juice of purple potato;
H: concentrated: clear juice enters inspissator, and to carry out decompression low temperature concentrated.
The preparation method of the clear juice of described concentrated purple potato, Feedstock treating described in steps A is according to water: purple raw potatoes=0.5-3: 1 adds water, and fragmentation adds citric acid simultaneously, makes purple potato pulp pH control about 3.0;
The preparation method of the clear juice of described concentrated purple potato, described in step C, the amylase added is the starch specialized enzyme of fruit juice, and addition is the 0.05%-0.5% of potato slurry, and the addition of pulp enzyme is the 0.005%-0.02% of potato slurry.
The preparation method of the clear juice of described concentrated purple potato, amylase addition described in step C is the 0.01%-0.05% of squeezing juice, and the addition of pectase is the 0.01%-0.03% of squeezing juice.
The preparation method of the clear juice of described concentrated purple potato, bentonitic addition described in step G is the 0.02%-0.2% of potato slurry.
Advantage of the present invention and good effect as follows:
1, for fully to protect look, raw potatoes does not carry out machine barking, and crushing stage adds citric acid, and the pH regulating potato to starch is about 3.0, the anthocyanidin in the purple potato of available protecting.
2, the potato slurry heating period takes low-temperature heat gelatinization, can effectively prevent from heating the adverse effect to anthocyanidin stability.
3, adopt twice enzymolysis, utilize the starch specialized enzyme of fruit juice, solve the problem that alpha-amylase is not suitable for enzymatic starch in acid condition, the starch in purple potato can be made fully to be converted into carbohydrate, effectively utilize the starch in purple potato; Utilize potato to starch enzyme and improve crushing juice rate, further increase the utilization rate of raw material.
Detailed description of the invention
Embodiment 1
1, Feedstock treating: by purple potato cleaning, broken, according to water: the ratio of purple raw potatoes=1.5:1 adds water becomes potato slurry, adds lemon acid for adjusting pH, make potato starch pH and control about 3.0;
2, mashing off: purple potato pulp is heated to 75 DEG C, is incubated 45 minutes;
3, slurry enzymolysis: slurry is cooled to 50-55 DEG C, adds amylase and potato starches enzyme enzymolysis 1 hour, and diastatic addition is 0.1% of purple potato quality, and the addition of pulp enzyme is 0.01% of purple potato quality.
4, squeeze: potato slurry obtains Normal juice by squeezer squeezing after enzymolysis;
5, Normal juice heating: Normal juice is heated to 85 DEG C and keeps, after 30 seconds, being cooled to 50-55 DEG C;
6: Normal juice enzymolysis: add pectase and amylase enzymolysis 2 hours, diastatic addition is 0.05% of purple potato Normal juice, and the addition of pectase is 0.01% of purple potato Normal juice.；
7: ultrafiltration: add bentonite effect 20 minutes laggard enter ultrafilter ultrafiltration obtain the clear juice of purple potato, bentonite addition is 0.05% of purple potato Normal juice quality;
8: concentrated: clear juice enters inspissator, and to carry out decompression low temperature concentrated.
9, canned storage: enter freezer storage after fruit juice is canned, storage temperature is below-15 DEG C.
Concentrated purple potato clear juice reference mass standard:
1, soluble solid: 60-61%
2, look valency: E530 >=0.25
3, turbidity (at10%): A700 :≤0.05
4, pH value (at10%): 2.5-3.5
6, pectin, starch: negative
7, total number of bacteria :≤10000cfu/g.
8, Escherichia coli :≤10cfu/g.
9, yeast, mould :≤500cfu/g.
10, plumbous: < 100ug/kg
11, arsenic: < 100ug/kg
Embodiment 2:
1, Feedstock treating: by raw material machine barking, broken, according to water: the ratio of purple raw potatoes=2:1 adds water becomes potato slurry, adds citric acid, make potato starch pH and control about 3.0;
2, mashing off: purple potato pulp is heated to 80 DEG C, is incubated 30 minutes;
3, slurry enzymolysis: slurry is cooled to 50-55 DEG C, adds amylase and potato starches enzyme enzymolysis 1.5 hours, and diastatic addition is 0.15% of purple raw potatoes, and the addition of potato slurry enzyme is 0.02% of purple raw potatoes.
4, squeeze: potato slurry obtains purple potato Normal juice by squeezer squeezing after enzymolysis;
5, Normal juice heating: Normal juice is heated to 80 DEG C and keeps, after 30 seconds, being cooled to 50-55 DEG C;
6: Normal juice enzymolysis: add pectase and amylase enzymolysis 1.5 hours, diastatic addition is 0.08% of purple potato Normal juice quality, the addition of potato slurry enzyme is 0.02% of purple potato Normal juice quality.；
7: ultrafiltration: add bentonite effect 30 minutes laggard enter ultrafilter ultrafiltration obtain the clear juice of purple potato, bentonite addition is 0.1% of purple potato Normal juice quality;
8: concentrated: clear juice enters inspissator, and to carry out decompression low temperature concentrated;
9, canned storage: with embodiment 1.
The embodiment that the present invention enumerates is intended to further illustrate process, and any restriction is not formed to scope of the present invention, the product obtained by the embodiment of the present invention and all can obtain the clear juice product of concentrated purple potato of the present invention via the method described in claims of the present invention 1-9.
Claims (5)
1. a processing method for the clear juice of concentrated purple potato of high anthocyanidin content, is characterized in that: step is as follows:
A, Feedstock treating: by potato cleaning, fragmentation adds water becomes potato slurry;
B, mashing off: black earth soya-bean milk is heated to 70-80 DEG C, insulation 30-60 minute;
C, slurry enzymolysis: slurry is cooled to 50-55 DEG C, add amylase and pulp enzyme enzymolysis 1-2 hour,
D, squeezing: slurry obtains purple potato Normal juice by squeezer squeezing after enzymolysis;
E, Normal juice heat: potato Normal juice is heated to 85-90 DEG C and keeps, after 30 seconds, being cooled to 50-55 DEG C;
F: enzymolysis: add pectase and amylase enzymolysis 1-2 hour;
G: ultrafiltration: add bentonite effect and obtain the clear juice of purple potato through ultrafilter ultrafiltration after 10-30 minute;
H: concentrated: clear juice enters inspissator, and to carry out decompression low temperature concentrated.
2. concentrate the preparation method of the clear juice of purple potato according to claim 1, it is characterized in that Feedstock treating described in steps A is according to water: purple raw potatoes=0.5-3: 1 adds water, and fragmentation adds citric acid simultaneously, purple potato pulp pH is controlled about 3.0.
3. concentrate the preparation method of the clear juice of purple potato according to claim 1, it is characterized in that described in step C, the amylase added is the starch specialized enzyme of fruit juice, and addition is the 0.05%-0.5% of pulp, and the addition of pulp enzyme is the 0.005%-0.02% of pulp.
4. concentrate the preparation method of the clear juice of purple potato according to claim 1, it is characterized in that amylase addition described in step C is the 0.01%-0.05% of squeezing juice, the addition of pectase is the 0.01%-0.03% of squeezing juice.
5. concentrate the preparation method of the clear juice of purple potato according to claim 1, it is characterized in that bentonitic addition described in step G is the 0.02%-0.2% of pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019693.8A CN105475771A (en) | 2016-01-13 | 2016-01-13 | Processing method of purple potato clear juice with high anthocyanin content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019693.8A CN105475771A (en) | 2016-01-13 | 2016-01-13 | Processing method of purple potato clear juice with high anthocyanin content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475771A true CN105475771A (en) | 2016-04-13 |
Family
ID=55663346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610019693.8A Pending CN105475771A (en) | 2016-01-13 | 2016-01-13 | Processing method of purple potato clear juice with high anthocyanin content |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475771A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747050A (en) * | 2016-05-06 | 2016-07-13 | 威海元盛生物科技有限公司 | Method for preparing purple sweet potato concentrated clear juice |
| CN105995319A (en) * | 2016-05-19 | 2016-10-12 | 乳山中诚果汁饮料有限公司 | High-efficiency and energy-saving burdock juice processing method |
| CN106923097A (en) * | 2017-03-01 | 2017-07-07 | 湖北百谷优选电子商务有限公司 | The preparation method and juice potato beverage of juice potato beverage |
| CN106954819A (en) * | 2017-03-14 | 2017-07-18 | 湖北百谷优选电子商务有限公司 | Reduce the processing method and potato snowflake powder of high anthocyanidin potato snowflake powder bitter taste |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN107296186A (en) * | 2017-06-14 | 2017-10-27 | 贵州省生物技术研究所 | A kind of color potato juice beverage and its production technology |
| CN107455622A (en) * | 2017-07-19 | 2017-12-12 | 颍上县皖奇食品有限公司 | The preparation method of the compound fruit and vegetable juice of purple potato |
| CN107821882A (en) * | 2017-09-26 | 2018-03-23 | 张保华 | A kind of Diversified Products production method based on potato juice |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009153457A (en) * | 2007-12-27 | 2009-07-16 | Tokyo Univ Of Agriculture | Method for producing potato drink |
| CN102349632A (en) * | 2011-09-29 | 2012-02-15 | 陕西海升果业发展股份有限公司 | Preparation method of concentrated clear sweet potato juice with high color value |
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
| CN103431464A (en) * | 2013-07-25 | 2013-12-11 | 无锡添然农林科技有限公司 | Preparation method for colorful potato pulp juice |
-
2016
- 2016-01-13 CN CN201610019693.8A patent/CN105475771A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009153457A (en) * | 2007-12-27 | 2009-07-16 | Tokyo Univ Of Agriculture | Method for producing potato drink |
| CN102349632A (en) * | 2011-09-29 | 2012-02-15 | 陕西海升果业发展股份有限公司 | Preparation method of concentrated clear sweet potato juice with high color value |
| CN102835705A (en) * | 2012-09-06 | 2012-12-26 | 邯郸永丰果蔬汁有限公司 | Preparation method for potato concentrated juice |
| CN103431464A (en) * | 2013-07-25 | 2013-12-11 | 无锡添然农林科技有限公司 | Preparation method for colorful potato pulp juice |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747050A (en) * | 2016-05-06 | 2016-07-13 | 威海元盛生物科技有限公司 | Method for preparing purple sweet potato concentrated clear juice |
| CN105995319A (en) * | 2016-05-19 | 2016-10-12 | 乳山中诚果汁饮料有限公司 | High-efficiency and energy-saving burdock juice processing method |
| CN106923097A (en) * | 2017-03-01 | 2017-07-07 | 湖北百谷优选电子商务有限公司 | The preparation method and juice potato beverage of juice potato beverage |
| CN106954819A (en) * | 2017-03-14 | 2017-07-18 | 湖北百谷优选电子商务有限公司 | Reduce the processing method and potato snowflake powder of high anthocyanidin potato snowflake powder bitter taste |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN107296186A (en) * | 2017-06-14 | 2017-10-27 | 贵州省生物技术研究所 | A kind of color potato juice beverage and its production technology |
| CN107455622A (en) * | 2017-07-19 | 2017-12-12 | 颍上县皖奇食品有限公司 | The preparation method of the compound fruit and vegetable juice of purple potato |
| CN107821882A (en) * | 2017-09-26 | 2018-03-23 | 张保华 | A kind of Diversified Products production method based on potato juice |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105475771A (en) | Processing method of purple potato clear juice with high anthocyanin content | |
| CN100477927C (en) | Concentrated sweet potato juice and production thereof | |
| CN101133813B (en) | Concentrated cucumber clear juice and method for producing the same | |
| CN103519296B (en) | The processing method of the cucumber clear juice that mouthfeel is good | |
| CN102524878A (en) | Technology for processing black corn milk beverage | |
| CN103865713A (en) | Method for producing kiwi fruit wine | |
| CN104489134A (en) | Method for making fermented tea beverage | |
| CN104705751A (en) | Sweet potato and corn fermented beverage and production method thereof | |
| CN102604809A (en) | Preparation method for blueberry-Chinese chestnut vinegar | |
| CN104146311A (en) | Pure raw mango rice vinegar beverage and preparation method thereof | |
| CN105520023A (en) | Concentrated wolfberry clear juice and preparation method thereof | |
| CN103710188B (en) | Method for preparing health-care purple sweet potato beer | |
| CN105685739A (en) | High-betacyanin concentrated red beet clear juice and preparing method thereof | |
| CN107467431B (en) | Preparation method of vegetable juice beverage with exercise function | |
| CN108432986B (en) | Composite full-fruit red date and lime juice beverage and preparation method thereof | |
| CN104366633A (en) | Fermented orange juice beverage and production method thereof | |
| CN104366611A (en) | Purple sweet potato nutritive fruit juice | |
| CN109674002B (en) | Preparation method of pure fermented rice sour soup | |
| CN105639349A (en) | Preparation method for high-color-value concentrated purple sweet potato clear juice | |
| KR101281839B1 (en) | Manufacturing method of yokurt drink using rice | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN103689709B (en) | Original-flavor cassava juice and preparation method thereof | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| CN105062853A (en) | Preparation method of axillary choerospondias fruit vinegar | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160413 |
|
| WD01 | Invention patent application deemed withdrawn after publication |