CN105851734A - Clear purple yam beverages and production methods thereof - Google Patents
Clear purple yam beverages and production methods thereof Download PDFInfo
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- CN105851734A CN105851734A CN201610225647.3A CN201610225647A CN105851734A CN 105851734 A CN105851734 A CN 105851734A CN 201610225647 A CN201610225647 A CN 201610225647A CN 105851734 A CN105851734 A CN 105851734A
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- rhizoma dioscoreae
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title abstract description 15
- 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 66
- 238000005352 clarification Methods 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000010009 beating Methods 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- 235000015206 pear juice Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims description 25
- 235000019634 flavors Nutrition 0.000 claims description 25
- 239000000834 fixative Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 16
- 230000035622 drinking Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 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 description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 108090000526 Papain Proteins 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 10
- 229940055729 papain Drugs 0.000 claims description 10
- 235000019834 papain Nutrition 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000021551 crystal sugar Nutrition 0.000 claims description 6
- 235000013681 dietary sucrose Nutrition 0.000 claims description 6
- 241000447437 Gerreidae Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 230000002478 diastatic effect Effects 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 4
- 229930014669 anthocyanidin Natural products 0.000 abstract description 3
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 2
- 238000011049 filling Methods 0.000 abstract 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 abstract 1
- 238000010979 pH adjustment Methods 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 11
- 235000004879 dioscorea Nutrition 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 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
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000003625 trehaloses Chemical class 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
- A23L2/02—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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- 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
Abstract
The invention provides a natural clear purple yam beverage and a sweet clear purple yam beverage, and production methods thereof. The production method of the natural clear purple yam beverage comprises the following steps: blanching color protection, beating refinement, enzymatic hydrolysis clarification, pH adjustment, filling, and sterilizing. Ingredients of the sweet clear purple yam beverage comprise, by mass, 92-98 parts of a purple yam enzymatic hydrolysis liquid, 1-4 parts of edible sugar, 1-3 parts of trehalose, 0.03-0.08 parts of edible salt, 0.1-0.9 parts of a concentrated snow pear juice and 0.02-0.04 parts of citric acid. The production method of the sweet beverage mainly comprises blending, filling and sterilizing steps. The two clear purple yam beverages have the advantages of pretty color, high transparency, refreshing mouthfeel, strong thirst quenching effect, richness in anthocyanidins, and no artificial pigments, essences or antiseptics.
Description
Technical field
The invention belongs to food processing field, clarify Rhizoma Dioscoreae beverage and preparation method thereof particularly to original flavor and sweet taste.
Background technology
Rhizoma Dioscoreae also referred to as " purple Radix Ginseng "; containing functional components such as the nutrients such as protein, carbohydrate, multivitamin and mineral and abundant anthocyanin, polysaccharide, phenolic acid, saponin, there is invigorating the spleen to arrest diarrhea, support the functions such as lung kidney tonifying, the liver protecting, blood sugar lowering, blood pressure lowering.
At present, the production technology about Rhizoma Dioscoreae beverage has some to report.CN105054191A discloses a kind of Rhizoma Dioscoreae beverage and preparation method thereof, this beverage is with fresh Rhizoma Dioscoreae as raw material, carries out pretreatment, color fixative, making beating, ultrasonic assistant extraction anthocyanidin, pressure heat and static ultrahigh pressure process successively and prepares resistant starch, allotment, nanometer homogenizing, fill and high pressure sterilization and form.Can prepare although with the method and there is the Rhizoma Dioscoreae beverage that stability is high and in good taste, but its complex manufacturing, high to equipment requirements, the nutrition and health care composition of Rhizoma Dioscoreae fail to obtain all of.
CN103859543A discloses the preparation method of a kind of industrialization clear juice Yam beverage, Rhizoma Dioscoreae raw material prepares Rhizoma Dioscoreae clear juice through broken, liquefaction, centrifugation, enzymolysis clarification, ceramic membrane fine straining, then carry out it successively allocating, constant volume, fill, sterilization, obtain clear juice yam drink.Wherein, liquefaction is to add resistant to elevated temperatures a-amylase in Chinese yam pulp to keep 1.0 ~ 1.5 h at pH is 6.0 ~ 6.8,97 ~ 99 DEG C；Enzymolysis clarification is to add clarification special enzyme preparation in the raw juice of Chinese yam obtained by liquefaction process to hydrolyze 60 ~ 90 min at pH is 5.8 ~ 6.2,55 ~ 58 DEG C.Although use the available a kind of clarification type yam drink of the method, it is to avoid age of starch that Cloudy yam drink easily occurs, be layered and the phenomenon such as precipitation, but there is complex manufacturing, complex operation, the high deficiency of production cost in the method.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, thering is provided original flavor and sweet taste clarification Rhizoma Dioscoreae beverage and preparation method thereof, the method can not only simplify production technology, shortens the production time, reduce production cost, and nutrition and the local flavor of Rhizoma Dioscoreae can be retained to greatest extent.
A kind of original flavor clarification Rhizoma Dioscoreae beverage, it is characterised in that the preparation method of this beverage is as follows:
(1) blanch color fixative
Put in the colour-keeping liquid of its quality 2 ~ 3 times after fresh Rhizoma Dioscoreae is carried out pretreatment, at 95 ~ 100 DEG C, keep 5 ~ 10 min, put into after being pulled out in drinking water, pull out after cooling, after draining, obtain color fixative Rhizoma Dioscoreae；
(2) making beating refinement
In the color fixative Rhizoma Dioscoreae that step (1) obtains, add the drinking pure water of its quality 3 ~ 4 times, after making beating, obtain Rhizoma Dioscoreae slurry；
(3) enzymolysis clarification
The papain of its quality 0.02% ~ 0.06% is added in the Rhizoma Dioscoreae slurry that step (2) obtains, after mixing at 60 ~ 70 DEG C enzymolysis 30 ~ 60 min, it is subsequently adding the high temperature a-amylase of its quality 0.02% ~ 0.06%, after mixing at 90 ~ 95 DEG C enzymolysis 30 ~ 60 min, the drinking pure water of Rhizoma Dioscoreae tablet quality 3 ~ 4 times is added after boiling enzyme denaturing, filter after stirring, obtain Rhizoma Dioscoreae enzymolysis solution；
(4) regulation pH
The pH of Rhizoma Dioscoreae enzymolysis solution step (3) obtained with the citric acid solution that mass concentration is 0.15% ~ 0.25% is adjusted to 4.0 ~ 4.6, obtains allocating feed liquid；
(5) fill, sterilize, cool down
Allotment feed liquid step (4) obtained carries out fill successively, sterilizes, cools down, and obtains original flavor clarification Rhizoma Dioscoreae beverage.
A kind of sweet taste clarification Rhizoma Dioscoreae beverage, it is characterized in that the mass parts of its dispensing consists of above-mentioned Rhizoma Dioscoreae enzymolysis solution 92 ~ 98 parts, table sugar 1 ~ 4 part, trehalose 1 ~ 3 part, edible salt 0.03 ~ 0.08 part, concentrates snow pear juice 0.1 ~ 0.9 part, citric acid 0.02 ~ 0.04 part, it is prepared key step and includes allotment, filtration, fill and sterilization.
In the step (1) of above-mentioned original flavor clarification Rhizoma Dioscoreae beverage technologies scheme, described pretreatment is to be cut into the thick yam slice of 4 ~ 6 mm after the cleaning peeling of fresh Rhizoma Dioscoreae.
In the step (1) of above-mentioned original flavor clarification Rhizoma Dioscoreae beverage technologies scheme, it is 0.15% ~ 0.30% citric acid, 0.15% ~ 0.30% edible salt and 0.15% ~ 0.30% sodium D-isoascorbate that described colour-keeping liquid contains mass concentration.
In the step (3) of above-mentioned original flavor clarification Rhizoma Dioscoreae beverage technologies scheme, described papain and the diastatic enzyme activity unit of high temperature a-are respectively 650,000 U/g and 30,000 U/g.
Above two type clarification Rhizoma Dioscoreae beverage technologies scheme step (5) in, described sterilization be by fill after beverage in 95 ~ 100 DEG C of water-baths, keep 20 ~ 30 min.
In above-mentioned sweet taste clarification Rhizoma Dioscoreae beverage technologies scheme, described allotment is table sugar, trehalose, edible salt and citric acid to be put in appropriate Rhizoma Dioscoreae enzymolysis solution, add after being sufficiently stirred for dissolving and concentrate snow pear juice, filter after stirring evenly, obtain compound sugar liquid, again it is mixed with remaining Rhizoma Dioscoreae enzymolysis solution, surely weigh with drinking pure water, obtain after stirring evenly allocating feed liquid.
In above-mentioned sweet taste clarification Rhizoma Dioscoreae beverage technologies scheme, described table sugar is white sugar, crystal sugar or a combination thereof.
Compared with prior art, the method have the advantages that
1, the invention provides clarification Rhizoma Dioscoreae beverage and preparation method thereof, the method uses the protein in protease and high temperature a-amylase appropriateness hydrolysis Rhizoma Dioscoreae respectively and starch successively, make the former be converted into soluble polypeptide, the latter is hydrolyzed to be difficult to aging dextrin and oligosaccharide, thus avoid that the beverage that occurs because of the existence of these two kinds of compositions is muddy, precipitate, be layered and aging phenomenon, the most not only can significantly improve the storage-stable of Rhizoma Dioscoreae beverage, and the original local flavor of Rhizoma Dioscoreae and nutrition can be retained to greatest extent.Meanwhile, carry out Starch Hydrolysis at relatively high temperatures after first carrying out proteolysis at a lower temperature during two-step hydrolysis, the most both simplified operation, and improve production efficiency, and also reduced energy consumption.
2, the sweet taste clarification Rhizoma Dioscoreae beverage of the present invention with the addition of trehalose, this material is a kind of non-reducing sugar being not susceptible to browning reaction, not only there is preferable thermostability and acid resistance, and be a kind of excellent correctives, the fragrance of beverage can be strengthened, improve its flavour, moreover it is possible to cover or eliminate bad flavor, therefore its interpolation can retain Rhizoma Dioscoreae peculiar taste, weakens its bad smell.
3, the inventive method use citric acid solution the pH of Rhizoma Dioscoreae enzymolysis solution is adjusted to 4.0 ~ 4.6, so can not only reduce the sterilization intensity of Rhizoma Dioscoreae beverage, be conducive to its nutrition and the reservation of local flavor, and can also stablize in Rhizoma Dioscoreae rich in anthocyanidin, keep the distinctive color and luster of Rhizoma Dioscoreae beverage.
4, without any synthetic food color, essence and preservative in the clarification Rhizoma Dioscoreae beverage of the present invention, safety is high, and wherein original flavor clarification Rhizoma Dioscoreae beverage is suitable for various people, and especially fat and diabetics etc. is drunk.
5, the inventive method is simple to operate, with short production cycle, and production cost is low, it is easy to industrialized production.
Detailed description of the invention
By the following examples original flavor of the present invention and sweet taste are clarified Rhizoma Dioscoreae beverage and preparation method thereof to be described further.
Embodiment
1
In the present embodiment, the preparation method of original flavor clarification Rhizoma Dioscoreae beverage is as follows:
(1) blanch color fixative
The thick thin slice of 4 mm it is cut into after fresh Rhizoma Dioscoreae is cleaned peeling, take 28 kg yam slices, put it into 2 times of 56 kg(raw materials quality) colour-keeping liquid (in this colour-keeping liquid, the mass concentration of citric acid, edible salt and sodium D-isoascorbate is 0.15%) in, 10 min are kept at 95 DEG C, put into after being pulled out in drinking water, pull out after cooling, after draining, obtain color fixative Rhizoma Dioscoreae；
(2) making beating refinement
In the color fixative Rhizoma Dioscoreae that step (1) obtains, add 84 kg(raw materials quality 3 times) drinking pure water, obtain after making beating Rhizoma Dioscoreae slurry；
(3) enzymolysis clarification
The papain of its quality 0.02% is added in the Rhizoma Dioscoreae slurry that step (2) obtains, after mixing at 60 DEG C enzymolysis 60 min, it is subsequently adding the high temperature a-amylase of Rhizoma Dioscoreae slurry quality 0.02%, after mixing at 90 DEG C enzymolysis 60 min, add 3 times of 84 kg(raw materials quality after boiling enzyme denaturing) drinking pure water, filter after stirring, obtain Rhizoma Dioscoreae enzymolysis solution；Wherein, papain and the diastatic enzyme activity unit of high temperature a-are respectively 650,000 U/g and 30,000 U/g；
(4) regulation pH
The pH of Rhizoma Dioscoreae enzymolysis solution step (3) obtained with the citric acid solution that mass concentration is 0.15% is adjusted to 4.6, obtains allocating feed liquid；
(5) fill, sterilize, cool down
In 95 DEG C of water-baths, keep 30 min after the allotment feed liquid that step (4) obtains is carried out fill, after cooling, obtain original flavor clarification Rhizoma Dioscoreae beverage.
Embodiment
2
In the present embodiment, the preparation method of original flavor clarification Rhizoma Dioscoreae beverage is as follows:
(1) blanch color fixative
The thick thin slice of 5 mm it is cut into after fresh Rhizoma Dioscoreae is cleaned peeling, take 50 kg yam slices, put it into 2.5 times of 125 kg(raw materials quality) colour-keeping liquid (in this colour-keeping liquid, the mass concentration of citric acid, edible salt and sodium D-isoascorbate is 0.22%) in, 7 min are kept at 97 DEG C, put into after being pulled out in drinking water, pull out after cooling, after draining, obtain color fixative Rhizoma Dioscoreae；
(2) making beating refinement
In the color fixative Rhizoma Dioscoreae that step (1) obtains, add 175 kg(raw materials quality 3.5 times) drinking pure water, obtain after making beating Rhizoma Dioscoreae slurry；
(3) enzymolysis clarification
0.04% papain of its quality is added in the Rhizoma Dioscoreae slurry that step (2) obtains, after mixing at 65 DEG C enzymolysis 45 min, it is subsequently adding 0.04% high temperature a-amylase of Rhizoma Dioscoreae slurry quality, after mixing at 93 DEG C enzymolysis 45 min, add 3.5 times of 175 kg(raw materials quality after boiling enzyme denaturing) drinking pure water, filter after stirring, obtain Rhizoma Dioscoreae enzymolysis solution；Wherein, papain and the diastatic enzyme activity unit of high temperature a-are respectively 650,000 U/g and 30,000 U/g.
(4) regulation pH
The pH of Rhizoma Dioscoreae enzymolysis solution step (3) obtained with the citric acid solution that mass concentration is 0.20% is adjusted to 4.3, obtains allocating feed liquid；
(5) fill, sterilize, cool down
In 98 DEG C of water-baths, keep 25 min after the allotment feed liquid that step (4) obtains is carried out fill, after cooling, obtain original flavor clarification Rhizoma Dioscoreae beverage.
Embodiment
3
In the present embodiment, the preparation method of original flavor clarification Rhizoma Dioscoreae beverage is as follows:
(1) blanch color fixative
The thick thin slice of 6 mm it is cut into after fresh Rhizoma Dioscoreae is cleaned peeling, take 100 kg yam slices, put it into 3 times of 300 kg(raw materials quality) colour-keeping liquid (in this colour-keeping liquid, the mass concentration of citric acid, edible salt and sodium D-isoascorbate is 0.30%) in, 5 min are kept at 100 DEG C, put into after being pulled out in drinking water, pull out after cooling, after draining, obtain color fixative Rhizoma Dioscoreae；
(2) making beating refinement
In the color fixative Rhizoma Dioscoreae that step (1) obtains, add 400 kg(raw materials quality 4 times) drinking pure water, obtain after making beating Rhizoma Dioscoreae slurry；
(3) enzymolysis clarification
The papain of its quality 0.06% is added in the Rhizoma Dioscoreae slurry that step (2) obtains, after mixing at 70 DEG C enzymolysis 30 min, it is subsequently adding the high temperature a-amylase of Rhizoma Dioscoreae slurry quality 0.06%, after mixing at 95 DEG C enzymolysis 30 min, add 4 times of 400 kg(raw materials quality after boiling enzyme denaturing) drinking pure water, filter after stirring, obtain Rhizoma Dioscoreae enzymolysis solution；Wherein, papain and the diastatic enzyme activity unit of high temperature a-are respectively 650,000 U/g and 30,000 U/g.
(4) regulation pH
The pH of Rhizoma Dioscoreae enzymolysis solution step (3) obtained with the citric acid solution that mass concentration is 0.25% is adjusted to 4.0, obtains allocating feed liquid；
(5) fill, sterilize, cool down
In 100 DEG C of water-baths, keep 20 min after the allotment feed liquid that step (4) obtains is carried out fill, after cooling, obtain original flavor clarification Rhizoma Dioscoreae beverage.
Embodiment
4
In the present embodiment, component and the quality of each component during described sweet taste clarification Rhizoma Dioscoreae beverage ingredient be: Rhizoma Dioscoreae enzymolysis solution 92 kg, white sugar 2 kg, crystal sugar 2 kg, trehalose 3 kg, edible salt 0.08 kg, concentrates snow pear juice 0.9 kg, citric acid 0.02 kg；
Its preparation method is as follows:
(1) allotment
White sugar 2 kg, crystal sugar 2 kg, trehalose 3 kg, edible salt 0.08 kg and citric acid 0.02 kg are put into 20 kg and uses in Rhizoma Dioscoreae enzymolysis solution prepared by method described in embodiment 1, add 0.9 kg after being sufficiently stirred for dissolving and concentrate snow pear juice, filter after stirring evenly, obtain compound sugar liquid, again by itself and 72 kg Rhizoma Dioscoreae enzymolysis solution mixings, determine weight to 100 kg with drinking pure water, obtain after stirring evenly allocating feed liquid；
(2) fill, sterilize, cool down
In 95 DEG C of water-baths, keep 30 min after allotment feed liquid fill step (1) obtained, after cooling, obtain sweet taste clarification Rhizoma Dioscoreae beverage.
Embodiment
5
In the present embodiment, component and the quality of each component during described sweet taste clarification Rhizoma Dioscoreae beverage ingredient be: Rhizoma Dioscoreae enzymolysis solution 94.5 kg, crystal sugar 3 kg, trehalose 2 kg, edible salt 0.05 kg, concentrates snow pear juice 0.42 kg, citric acid 0.03 kg；
Its preparation method is as follows:
(1) allotment
3 kg crystal sugar, 2 kg trehaloses, 0.05 kg edible salt and 0.03 kg citric acid are put into 25 kg and uses in Rhizoma Dioscoreae enzymolysis solution prepared by method described in embodiment 2, add 0.42 kg after being sufficiently stirred for dissolving and concentrate snow pear juice, filter after stirring evenly, obtain compound sugar liquid, by itself and 69.5 kg Rhizoma Dioscoreae enzymolysis solution mixings, determine weight to 100 kg with drinking pure water, obtain after stirring evenly allocating feed liquid；
(2) fill, sterilize, cool down
In 98 DEG C of water-baths, keep 25 min after the allotment feed liquid that step (1) obtains is carried out fill, after cooling, obtain sweet taste clarification Rhizoma Dioscoreae beverage.
Embodiment
6
In the present embodiment, component and the quality of each component during described sweet taste clarification Rhizoma Dioscoreae beverage ingredient be: Rhizoma Dioscoreae enzymolysis solution 98 kg, white sugar 1 kg, trehalose 1 kg, edible salt 0.03 kg, concentrates snow pear juice 0.1 kg, citric acid 0.04 kg；
Its preparation method is as follows:
(1) allotment
1 kg white sugar, 1 kg trehalose, 0.03 kg edible salt and 0.04 kg citric acid are put into 30 kg and uses in Rhizoma Dioscoreae enzymolysis solution prepared by method described in embodiment 3, add 0.1 kg after being sufficiently stirred for dissolving and concentrate snow pear juice, filter after stirring evenly, obtain compound sugar liquid, by itself and 68 kg Rhizoma Dioscoreae enzymolysis solution mixings, determine weight to 100 kg with drinking pure water, obtain after stirring evenly allocating feed liquid；
(2) fill, sterilize, cool down
In 100 DEG C of water-baths, keep 20 min after the allotment feed liquid that step (1) obtains is carried out fill, after cooling, obtain sweet taste clarification Rhizoma Dioscoreae beverage.
Claims (8)
1. an original flavor clarification Rhizoma Dioscoreae beverage, it is characterised in that the preparation method of this beverage is as follows:
(1) blanch color fixative
Put in the colour-keeping liquid of its quality 2 ~ 3 times after fresh Rhizoma Dioscoreae is carried out pretreatment, at 95 ~ 100 DEG C, keep 5 ~ 10 min, put into after being pulled out in drinking water, pull out after cooling, after draining, obtain color fixative Rhizoma Dioscoreae；
(2) making beating refinement
In the color fixative Rhizoma Dioscoreae that step (1) obtains, add the drinking pure water of its quality 3 ~ 4 times, after making beating, obtain Rhizoma Dioscoreae slurry；
(3) enzymolysis clarification
The papain of its quality 0.02% ~ 0.06% is added in the Rhizoma Dioscoreae slurry that step (2) obtains, after mixing at 60 ~ 70 DEG C enzymolysis 30 ~ 60 min, it is subsequently adding the high temperature a-amylase of its quality 0.02% ~ 0.06%, after mixing at 90 ~ 95 DEG C enzymolysis 30 ~ 60 min, the drinking pure water of Rhizoma Dioscoreae tablet quality 3 ~ 4 times is added after boiling enzyme denaturing, filter after stirring, obtain Rhizoma Dioscoreae enzymolysis solution；
(4) regulation pH
The pH of Rhizoma Dioscoreae enzymolysis solution step (3) obtained with the citric acid solution that mass concentration is 0.15% ~ 0.25% is adjusted to 4.0 ~ 4.6, obtains allocating feed liquid；
(5) fill, sterilize, cool down
Allotment feed liquid step (4) obtained carries out fill successively, sterilizes, cools down, and obtains original flavor clarification Rhizoma Dioscoreae beverage.
2. a sweet taste clarification Rhizoma Dioscoreae beverage, it is characterized in that the mass parts of its dispensing consists of Rhizoma Dioscoreae enzymolysis solution described in claim 1 92 ~ 98 parts, table sugar 1 ~ 4 part, trehalose 1 ~ 3 part, edible salt 0.03 ~ 0.08 part, concentrates snow pear juice 0.1 ~ 0.9 part, citric acid 0.02 ~ 0.04 part, it is prepared key step and includes allotment, filtration, fill and sterilization.
Original flavor clarification Rhizoma Dioscoreae beverage the most according to claim 1, it is characterised in that pretreatment described in step (1) is to be cut into the thick yam slice of 4 ~ 6 mm after the cleaning peeling of fresh Rhizoma Dioscoreae.
Original flavor clarification Rhizoma Dioscoreae beverage the most according to claim 1, it is characterised in that it is 0.15% ~ 0.30% citric acid, 0.15% ~ 0.30% edible salt and 0.15% ~ 0.30% sodium D-isoascorbate that colour-keeping liquid described in step (1) contains mass concentration.
Original flavor clarification Rhizoma Dioscoreae beverage the most according to claim 1, it is characterised in that papain described in step (3) and the diastatic enzyme activity unit of high temperature a-are respectively 650,000 U/g and 30,000 U/g.
6. in the clarification Rhizoma Dioscoreae beverage technologies scheme of above two type, described sterilization be by fill after beverage in 95 ~ 100 DEG C of water-baths, keep 20 ~ 30 min.
Sweet taste clarification Rhizoma Dioscoreae beverage the most according to claim 2, it is characterized in that described allotment is table sugar, trehalose, edible salt and citric acid to be put in appropriate Rhizoma Dioscoreae enzymolysis solution, add after being sufficiently stirred for dissolving and concentrate snow pear juice, filter after stirring evenly, obtain compound sugar liquid, again it is mixed with remaining Rhizoma Dioscoreae enzymolysis solution, surely weigh with drinking pure water, obtain after stirring evenly allocating feed liquid.
Sweet taste clarification Rhizoma Dioscoreae beverage the most according to claim 2, it is characterised in that described table sugar is white sugar, crystal sugar or a combination thereof.
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| CN108208662A (en) * | 2018-03-24 | 2018-06-29 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method for compounding nutritional Chinese yam brewed powder |
| CN108283289A (en) * | 2017-12-31 | 2018-07-17 | 长沙湘资生物科技有限公司 | Instant powder product rich in purpurin |
| CN109123268A (en) * | 2018-09-27 | 2019-01-04 | 云南盛彩生物科技有限公司 | A kind of Pure purple yam natural drink and preparation method thereof |
| CN109497237A (en) * | 2019-01-04 | 2019-03-22 | 麻栗坡县地力利农业科技开发有限公司 | A kind of purple Chinese yam tea and preparation method thereof |
| CN110521891A (en) * | 2019-09-16 | 2019-12-03 | 四川大学 | A kind of tasty and refreshing pimento beverage and preparation method thereof |
| CN111972609A (en) * | 2020-08-07 | 2020-11-24 | 成都本色食代面业有限公司 | Preparation method of Huaqing Chinese yam noodles |
| CN112515066A (en) * | 2020-12-09 | 2021-03-19 | 焦作市米奇食品饮料有限公司 | Anti-sedimentation Chinese yam beverage and preparation method thereof |
| CN115316459A (en) * | 2022-08-12 | 2022-11-11 | 华南农业大学 | Preparation method of purple yam tea milk beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111972609A (en) * | 2020-08-07 | 2020-11-24 | 成都本色食代面业有限公司 | Preparation method of Huaqing Chinese yam noodles |
| CN112515066A (en) * | 2020-12-09 | 2021-03-19 | 焦作市米奇食品饮料有限公司 | Anti-sedimentation Chinese yam beverage and preparation method thereof |
| CN115316459A (en) * | 2022-08-12 | 2022-11-11 | 华南农业大学 | Preparation method of purple yam tea milk beverage |
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