CN105851734B - Clarify purple Yam beverage and preparation method thereof - Google Patents
Clarify purple Yam beverage and preparation method thereof Download PDFInfo
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- CN105851734B CN105851734B CN201610225647.3A CN201610225647A CN105851734B CN 105851734 B CN105851734 B CN 105851734B CN 201610225647 A CN201610225647 A CN 201610225647A CN 105851734 B CN105851734 B CN 105851734B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation 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 60
- 239000007788 liquid Substances 0.000 claims abstract description 56
- 238000011049 filling Methods 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000005352 clarification Methods 0.000 claims abstract description 14
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- 235000015206 pear juice Nutrition 0.000 claims abstract description 11
- 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 10
- 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 10
- 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 10
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 7
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- 235000004879 dioscorea Nutrition 0.000 claims description 81
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- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 36
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- 238000002156 mixing Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000004382 Amylase Substances 0.000 claims description 11
- 102000013142 Amylases Human genes 0.000 claims description 11
- 108010065511 Amylases Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 235000019418 amylase Nutrition 0.000 claims description 11
- 108090000526 Papain Proteins 0.000 claims description 10
- 229940055729 papain Drugs 0.000 claims description 10
- 235000019834 papain Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000004090 dissolution Methods 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
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
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- 241001474374 Blennius Species 0.000 claims 1
- 229940079593 drug Drugs 0.000 claims 1
- 229930014669 anthocyanidin Natural products 0.000 abstract description 3
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
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- 239000008107 starch Substances 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
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- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 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
- 230000032683 aging Effects 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
- 239000000919 ceramic Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005265 energy consumption 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
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 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
- 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
- 230000007065 protein hydrolysis 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
- 238000000926 separation method Methods 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 present invention provides original flavor and sweet taste clarifies purple Yam beverage and preparation method thereof.Wherein, original flavor clarifies the preparation step of purple Yam beverage and includes blanching color protection, mashing refinement, enzymatic hydrolysis clarification, adjusts pH, filling and sterilization；The mass parts group that sweet taste clarifies purple Yam beverage ingredient becomes purple 92 ~ 98 parts of yam enzymolysis liquid, 1 ~ 4 part of table sugar, 1 ~ 3 part of trehalose, 0.03 ~ 0.08 part of edible salt, concentration 0.1 ~ 0.9 part of snow pear juice, 0.02 ~ 0.04 part of citric acid, and preparation step mainly includes allotment, filling and sterilization.Two kinds of flavors clarify purple Yam beverage attractive color, and transparency is high, clean taste, quench one's thirst and feel strong, be rich in anthocyanidin, are free of any artificial color, essence and preservative.
Description
Technical field
The invention belongs to food processing field, in particular to original flavor and sweet taste clarifies purple Yam beverage and preparation method thereof.
Background technique
Purple Chinese yam be also referred to as " purple ginseng ", containing the nutrients such as protein, carbohydrate, multivitamin and minerals with
And the functional components such as anthocyanin abundant, polysaccharide, phenolic acid, saponin(e, there is invigorating the spleen to arrest diarrhea, support lung kidney-nourishing, protection liver, drop blood
The functions such as sugar, blood pressure lowering.
Currently, the production technology in relation to purple Yam beverage has some reports.CN105054191A discloses a kind of purple Chinese yam
Beverage and preparation method thereof, the beverage are using new light violet Chinese yam as raw material, successively pre-processed, color protection, mashing, ultrasonic wave it is auxiliary
Help extract anthocyanidin, pressure heat and static ultrahigh pressure processing prepare resistant starch, allotment, nanometer homogeneous, filling and high pressure sterilization and
At.It can prepare although with this method with stability height and purple Yam beverage in good taste, but its production technology is complicated, it is right
Equipment requirement is high, the nutrition and health care ingredient of purple Chinese yam fail to obtain all of.
CN103859543A discloses a kind of preparation method for industrializing clear juice Yam beverage, Chinese yam raw material through it is broken,
Liquefaction, centrifuge separation, enzymatic hydrolysis clarification, ceramic membrane refined filtration prepare Chinese yam juice, then it is successively deployed, constant volume, it is filling,
Sterilization, obtains clear juice yam drink.Wherein, liquefaction be added in Chinese yam pulp a- amylase resistant to high temperature in pH 6.0 ~
6.8,1.0 ~ 1.5 h are kept at 97 ~ 99 DEG C；Enzymatic hydrolysis clarification is that addition clarification is special in the raw juice of Chinese yam handled by liquefaction
60 ~ 90 min are hydrolyzed at 5.8 ~ 6.2,55 ~ 58 DEG C of pH with enzyme preparation.Although a kind of clarification type mountain can be obtained using this method
Decoction beverage, phenomena such as avoiding the age of starch, layering and precipitating that Cloudy yam drink is easy to appear, but this method is deposited
The deficiencies of production technology is complicated, cumbersome, high production cost.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide original flavors and sweet taste to clarify purple Yam beverage and its system
Preparation Method, this method can not only simplify production technology, shorten the production time, reduce production cost, and can be to greatest extent
Ground retains nutrition and the flavor of Chinese yam.
A kind of original flavor clarifies purple Yam beverage, it is characterised in that the beverage the preparation method is as follows:
(1) blanching color protection
It is put into the colour protecting liquid of 2 ~ 3 times of its quality after new light violet Chinese yam is pre-processed, keep 5 at 95 ~ 100 DEG C ~
10 min are put into drinking water after being pulled out, pull out after cooling, color protection purple yam slice is obtained after draining；
(2) mashing refinement
The drinking pure water of 3 ~ 4 times of its quality is added in the color protection purple yam slice that step (1) obtains, obtains purple after mashing
Chinese yam pulp；
(3) enzymatic hydrolysis clarification
The papain of its quality 0.02% ~ 0.06% is added in the purple Chinese yam pulp that step (2) obtains, 60 after mixing
30 ~ 60 min are digested at ~ 70 DEG C, the high temperature a- amylase of its quality 0.02% ~ 0.06% are then added, at 90 ~ 95 DEG C after mixing
30 ~ 60 min of lower enzymatic hydrolysis boil the drinking pure water of purple 3 ~ 4 times of tablet quality of the Chinese yam of addition after enzyme deactivation, filter, obtain after mixing evenly
To purple yam enzymolysis liquid；
(4) pH is adjusted
With the pH tune for the purple yam enzymolysis liquid that the citric acid solution that mass concentration is 0.15% ~ 0.25% obtains step (3)
To 4.0 ~ 4.6, allotment feed liquid is obtained；
(5) filling and sterilization, cooling
The allotment feed liquid that step (4) obtains successively is subjected to filling and sterilization, cooling, original flavor is obtained and clarifies purple Yam beverage.
A kind of purple Yam beverage of sweet taste clarification, it is characterised in that the mass parts group of its ingredient becomes above-mentioned purple yam enzymolysis liquid
92 ~ 98 parts, 1 ~ 4 part of table sugar, 1 ~ 3 part of trehalose, 0.03 ~ 0.08 part of edible salt, concentration 0.1 ~ 0.9 part of snow pear juice, citric acid
0.02 ~ 0.04 part, preparation key step includes allotment, filtering, filling and sterilization.
Above-mentioned original flavor was clarified in the step of purple Yam beverage technical solution (1), and the pretreatment is that new light violet Chinese yam is clear
Wash away the yam slice that 4 ~ 6 mm thickness is cut into after skin.
Above-mentioned original flavor was clarified in the step of purple Yam beverage technical solution (1), and the colour protecting liquid contains mass concentration and is
0.15% ~ 0.30% citric acid, 0.15% ~ 0.30% edible salt and 0.15% ~ 0.30% D-araboascorbic acid sodium.
Above-mentioned original flavor was clarified in the step of purple Yam beverage technical solution (3), the papain and high temperature a- starch
The enzyme activity unit of enzyme is respectively 650,000 U/g and 30,000 U/g.
In the step of clarification purple Yam beverage technical solution of above two type (5), it is described sterilization be will be filling after
Beverage keeps 20 ~ 30 min in 95 ~ 100 DEG C of water-baths.
Above-mentioned sweet taste is clarified in purple Yam beverage technical solution, and the allotment is by table sugar, trehalose, edible salt and lemon
Lemon acid is put into appropriate purple yam enzymolysis liquid, and concentration snow pear juice is added after dissolution is sufficiently stirred, filters after stirring evenly, obtains glycoconjugate
Liquid, then it is mixed with remaining purple yam enzymolysis liquid, it is weighed surely with drinking pure water, allotment feed liquid is obtained after stirring evenly.
Above-mentioned sweet taste is clarified in purple Yam beverage technical solution, and the table sugar is white granulated sugar, rock sugar or combinations thereof.
Compared with prior art, the invention has the following advantages:
1, the present invention provides purple Yam beverage and preparation method thereof is clarified, protease and high temperature are successively used in this method
Appropriateness hydrolyzes protein and starch in purple Chinese yam to a- amylase respectively, makes that the former is converted into soluble polypeptide, the latter is hydrolyzed to
Non-aging dextrin and oligosaccharide, so as to avoid because two kinds of ingredients there are due to the beverage that occurs is muddy, precipitating, layering
And the phenomenon that aging, the storage-stable of purple Yam beverage can be not only significantly improved in this way, but also can retain purple mountain to greatest extent
The original flavor of medicine and nutrition.Meanwhile two-step hydrolysis during first at a lower temperature carry out protein hydrolysis after in higher temperatures
Degree is lower to carry out Starch Hydrolysis, not only simplifies operation in this way, improves production efficiency, also reduces energy consumption.
2, sweet taste of the invention is clarified in purple Yam beverage and is added to trehalose, and it is anti-that which is that one kind is not susceptible to brown stain
The non-reducing sugar answered not only has preferable heat resistance and acid resistance, but also is a kind of excellent corrigent, can enhance beverage
Fragrance, improve its flavour, moreover it is possible to cover or eliminate bad flavor, therefore its addition can retain purple Chinese yam peculiar taste, weaken
Its bad smell.
3, the pH of purple yam enzymolysis liquid is adjusted to 4.0 ~ 4.6 using citric acid solution in the method for the present invention, in this way can not only
Enough sterilization intensities for reducing purple Yam beverage, are conducive to its nutrition and the reservation of flavor, and can also stablize and be rich in purple Chinese yam
Anthocyanidin, keep the purple distinctive color of Yam beverage.
4, any synthetic food color, essence and preservative are free of in clarification purple Yam beverage of the invention, it is highly-safe,
Wherein the purple Yam beverage of original flavor clarification is suitable for various people, and especially fat and diabetic etc. drinks.
5, the method for the present invention is easy to operate, with short production cycle, and production cost is low, easy to industrialized production.
Specific embodiment
Purple Yam beverage and preparation method thereof is clarified to original flavor of the present invention and sweet taste by the following examples to make into one
Walk explanation.
Embodiment 1
In the present embodiment, original flavor clarify purple Yam beverage the preparation method is as follows:
(1) blanching color protection
It will be cut into the thin slice of 4 mm thickness after new light violet Chinese yam cleaning peeling, takes 28 kg yam slices, put it into 56 kg(original
Expect 2 times of quality) colour protecting liquid (mass concentration of citric acid, edible salt and D-araboascorbic acid sodium is in the colour protecting liquid
0.15%) in, 10 min are kept at 95 DEG C, are put into drinking water after being pulled out, are pulled out after cooling, are obtained color protection after draining
Purple yam slice；
(2) mashing refinement
3 times of 84 kg(material quality is added in the color protection purple yam slice that step (1) obtains) drinking pure water, mashing
After obtain purple Chinese yam pulp；
(3) enzymatic hydrolysis clarification
The papain of its quality 0.02% is added in the purple Chinese yam pulp that step (2) obtains, after mixing at 60 DEG C enzyme
60 min are solved, the high temperature a- amylase of purple Chinese yam pulp quality 0.02% is then added, digests 60 min after mixing at 90 DEG C, boils
Be added 3 times of 84 kg(material qualities after boiling enzyme deactivation) drinking pure water, filter after mixing evenly, obtain purple yam enzymolysis liquid；
Wherein, the enzyme activity unit of papain and high temperature a- amylase is respectively 650,000 U/g and 30,000 U/g；
(4) pH is adjusted
The pH for the purple yam enzymolysis liquid that step (3) obtains is adjusted to 4.6 with the citric acid solution that mass concentration is 0.15%,
Obtain allotment feed liquid；
(5) filling and sterilization, cooling
By allotment feed liquid that step (4) obtains carry out it is filling after 30 min are kept in 95 DEG C of water-baths, obtain original after cooling
Taste clarifies purple Yam beverage.
Embodiment 2
In the present embodiment, original flavor clarify purple Yam beverage the preparation method is as follows:
(1) blanching color protection
It will be cut into the thin slice of 5 mm thickness after new light violet Chinese yam cleaning peeling, takes 50 kg yam slices, put it into 125 kg
(mass concentration of citric acid, edible salt and D-araboascorbic acid sodium is equal in the colour protecting liquid for the colour protecting liquid of (2.5 times of material quality)
In 0.22%), 7 min are kept at 97 DEG C, are put into drinking water after being pulled out, are pulled out after cooling, are obtained color protection after draining
Purple yam slice；
(2) mashing refinement
3.5 times of 175 kg(material quality is added in the color protection purple yam slice that step (1) obtains) drinking pure water, beat
Purple Chinese yam pulp is obtained after slurry；
(3) enzymatic hydrolysis clarification
0.04% papain of its quality is added in the purple Chinese yam pulp that step (2) obtains, after mixing at 65 DEG C enzyme
45 min are solved, 0.04% high temperature a- amylase of purple Chinese yam pulp quality is then added, digests 45 min after mixing at 93 DEG C, boils
Be added 3.5 times of 175 kg(material qualities after boiling enzyme deactivation) drinking pure water, filter after mixing evenly, obtain purple yam enzymolysis
Liquid；Wherein, the enzyme activity unit of papain and high temperature a- amylase is respectively 650,000 U/g and 30,000 U/g.
(4) pH is adjusted
The pH for the purple yam enzymolysis liquid that step (3) obtains is adjusted to 4.3 with the citric acid solution that mass concentration is 0.20%,
Obtain allotment feed liquid；
(5) filling and sterilization, cooling
By allotment feed liquid that step (4) obtains carry out it is filling after 25 min are kept in 98 DEG C of water-baths, obtain original after cooling
Taste clarifies purple Yam beverage.
Embodiment 3
In the present embodiment, original flavor clarify purple Yam beverage the preparation method is as follows:
(1) blanching color protection
It will be cut into the thin slice of 6 mm thickness after new light violet Chinese yam cleaning peeling, takes 100 kg yam slices, put it into 300 kg
(mass concentration of citric acid, edible salt and D-araboascorbic acid sodium is the colour protecting liquid of (3 times of material quality) in the colour protecting liquid
0.30%) in, 5 min are kept at 100 DEG C, are put into drinking water after being pulled out, are pulled out after cooling, are obtained color protection after draining
Purple yam slice；
(2) mashing refinement
4 times of 400 kg(material quality is added in the color protection purple yam slice that step (1) obtains) drinking pure water, mashing
After obtain purple Chinese yam pulp；
(3) enzymatic hydrolysis clarification
The papain of its quality 0.06% is added in the purple Chinese yam pulp that step (2) obtains, after mixing at 70 DEG C enzyme
30 min are solved, the high temperature a- amylase of purple Chinese yam pulp quality 0.06% is then added, digests 30 min after mixing at 95 DEG C, boils
Be added 4 times of 400 kg(material qualities after boiling enzyme deactivation) drinking pure water, filter after mixing evenly, obtain purple yam enzymolysis
Liquid；Wherein, the enzyme activity unit of papain and high temperature a- amylase is respectively 650,000 U/g and 30,000 U/g.
(4) pH is adjusted
The pH for the purple yam enzymolysis liquid that step (3) obtains is adjusted to 4.0 with the citric acid solution that mass concentration is 0.25%,
Obtain allotment feed liquid；
(5) filling and sterilization, cooling
By allotment feed liquid that step (4) obtains carry out it is filling after 20 min are kept in 100 DEG C of water-baths, obtain original after cooling
Taste clarifies purple Yam beverage.
Embodiment 4
In the present embodiment, the quality of component and each component when the sweet taste clarifies purple Yam beverage ingredient are as follows: purple Chinese yam
92 kg of enzymolysis liquid, 2 kg of white granulated sugar, 2 kg of rock sugar, 3 kg of trehalose, 0.08 kg of edible salt, concentration 0.9 kg of snow pear juice, lemon
0.02 kg of lemon acid；
Preparation method is as follows:
(1) it deploys
2 kg of white granulated sugar, 2 kg of rock sugar, 3 kg of trehalose, 0.08 kg of edible salt and 0.02 kg of citric acid are put into 20
In purple yam enzymolysis liquid of the kg using the preparation of 1 the method for embodiment, 0.9 kg concentration snow pear juice is added after dissolution is sufficiently stirred,
It is filtered after stirring evenly, obtains compound liquid glucose, then it is mixed with 72 kg purple yam enzymolysis liquids, determine weight to 100 with drinking pure water
Kg obtains allotment feed liquid after stirring evenly；
(2) filling and sterilization, cooling
By allotment feed liquid that step (1) obtains it is filling after 30 min are kept in 95 DEG C of water-baths, it is clear to obtain sweet taste after cooling
Clear purple Yam beverage.
Embodiment 5
In the present embodiment, the quality of component and each component when the sweet taste clarifies purple Yam beverage ingredient are as follows: purple Chinese yam
94.5 kg of enzymolysis liquid, 3 kg of rock sugar, 2 kg of trehalose, 0.05 kg of edible salt, concentration 0.42 kg of snow pear juice, citric acid 0.03
kg；
Preparation method is as follows:
(1) it deploys
3 kg rock sugar, 2 kg trehaloses, 0.05 kg edible salt and 0.03 kg citric acid are put into 25 kg using embodiment
In the purple yam enzymolysis liquid of 2 the methods preparation, 0.42 kg concentration snow pear juice is added after dissolution is sufficiently stirred, is filtered after stirring evenly,
Compound liquid glucose is obtained, it is mixed with 69.5 kg purple yam enzymolysis liquids, weight is determined to 100 kg with drinking pure water, is obtained after stirring evenly
To allotment feed liquid；
(2) filling and sterilization, cooling
By allotment feed liquid that step (1) obtains carry out it is filling after 25 min are kept in 98 DEG C of water-baths, obtain sweet tea after cooling
Taste clarifies purple Yam beverage.
Embodiment 6
In the present embodiment, the quality of component and each component when the sweet taste clarifies purple Yam beverage ingredient are as follows: purple Chinese yam
98 kg of enzymolysis liquid, 1 kg of white granulated sugar, 1 kg of trehalose, 0.03 kg of edible salt, concentration 0.1 kg of snow pear juice, citric acid 0.04
kg；
Preparation method is as follows:
(1) it deploys
1 kg white granulated sugar, 1 kg trehalose, 0.03 kg edible salt and 0.04 kg citric acid are put into 30 kg using implementation
In the purple yam enzymolysis liquid of 3 the method for example preparation, 0.1 kg concentration snow pear juice, mistake after stirring evenly is added after dissolution is sufficiently stirred
Filter, obtains compound liquid glucose, it is mixed with 68 kg purple yam enzymolysis liquids, determines weight to 100 kg with drinking pure water, obtains after stirring evenly
To allotment feed liquid；
(2) filling and sterilization, cooling
By allotment feed liquid that step (1) obtains carry out it is filling after 20 min are kept in 100 DEG C of water-baths, obtain sweet tea after cooling
Taste clarifies purple Yam beverage.
Claims (7)
1. a kind of original flavor clarifies purple Yam beverage, it is characterised in that the beverage the preparation method is as follows:
(1) blanching color protection
It is put into the colour protecting liquid of 2~3 times of its quality after new light violet Chinese yam is pre-processed, keep 5 at 95~100 DEG C~
10min is put into drinking water after being pulled out, pulls out after cooling, color protection purple yam slice is obtained after draining；It is described pretreatment be by
The yam slice of 4~6mm thickness is cut into after new light violet Chinese yam cleaning peeling；
(2) mashing refinement
The drinking pure water of 3~4 times of its quality is added in the color protection purple yam slice that step (1) obtains, purple mountain is obtained after mashing
Medicine slurry；
(3) enzymatic hydrolysis clarification
The papain of its quality 0.02%~0.06% is added in the purple Chinese yam pulp that step (2) obtains, 60 after mixing
Digest 30~60min at~70 DEG C, the high temperature a- amylase of its quality 0.02%~0.06% be then added, after mixing 90~
30~60min is digested at 95 DEG C, boils the drinking pure water of purple 3~4 times of tablet quality of the Chinese yam of addition after enzyme deactivation, after mixing evenly mistake
Filter, obtains purple yam enzymolysis liquid；The enzyme activity unit of the papain and high temperature a- amylase is respectively 650,000 U/g and 3
Ten thousand U/g；
(4) pH is adjusted
The pH for the purple yam enzymolysis liquid that step (3) obtains is adjusted to the citric acid solution that mass concentration is 0.15%~0.25%
4.0~4.6, obtain allotment feed liquid；
(5) filling and sterilization, cooling
The allotment feed liquid that step (4) obtains successively is subjected to filling and sterilization, cooling, original flavor is obtained and clarifies purple Yam beverage.
2. a kind of sweet taste clarifies purple Yam beverage, it is characterised in that the mass parts group of its ingredient becomes purple mountain described in claim 1
92~98 parts of medicine enzymolysis liquid, 1~4 part of table sugar, 1~3 part of trehalose, 0.03~0.08 part of edible salt, concentration snow pear juice 0.1~
0.9 part, 0.02~0.04 part of citric acid, preparation key step include allotment, filtering, filling and sterilization.
3. original flavor clarifies purple Yam beverage according to claim 1, it is characterised in that colour protecting liquid described in step (1) contains matter
Amount concentration is 0.15%~0.30% citric acid, 0.15%~0.30% edible salt and 0.15%~0.30%D- arabo-ascorbic acid
Sodium.
4. original flavor clarifies purple Yam beverage according to claim 1, it is characterised in that the sterilization be will be filling after beverage
20~30min is kept in 95~100 DEG C of water-baths.
5. sweet taste clarifies purple Yam beverage according to claim 2, it is characterised in that the sterilization be will be filling after beverage
20~30min is kept in 95~100 DEG C of water-baths.
6. sweet taste clarifies purple Yam beverage according to claim 2, it is characterised in that the allotment is by table sugar, seaweed
Sugar, edible salt and citric acid are put into appropriate purple yam enzymolysis liquid, and concentration snow pear juice, mistake after stirring evenly is added after dissolution is sufficiently stirred
Filter obtains compound liquid glucose, then it is mixed with remaining purple yam enzymolysis liquid, is weighed with drinking pure water, is adjusted surely after stirring evenly
Proportion liquid.
7. sweet taste clarifies purple Yam beverage according to claim 2, it is characterised in that the table sugar be white granulated sugar, rock sugar or
A combination thereof.
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| 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 |
| 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 |
| 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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