CN105901450A - Production technology of high-nutrition Longxiang taro juice drink - Google Patents
Production technology of high-nutrition Longxiang taro juice drink Download PDFInfo
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- CN105901450A CN105901450A CN201610255369.6A CN201610255369A CN105901450A CN 105901450 A CN105901450 A CN 105901450A CN 201610255369 A CN201610255369 A CN 201610255369A CN 105901450 A CN105901450 A CN 105901450A
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- steudnerae henryanae
- rhizoma steudnerae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—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
Abstract
The invention belongs to the technical field of food production application, and concretely discloses a production technology of a high-nutrition Longxiang taro juice drink. The technology comprises the following steps: 1, selecting a Longxiang taro raw material, cleaning the Longxiang taro raw material, peeling the cleaned raw material through a peeler, and dicing the peeled raw material; 2, processing the diced Longxiang taro raw material obtained in step 1 by using an ultrahigh temperature lyophilizer; 3, adding water to Longxiang taro powder obtained in step 2, and carrying out beating and gelatinizing treatment through using a high speed shearer; 4, pumping an emulsified Longxiang taro juice obtained in step 3 to a blending cylinder, and adding an essence and a perfume; 5, carrying out constant volume and homogenizing treatment on an emulsified Longxiang taro juice obtained in step 4; and 6, sterilizing the obtained juice, cooling the sterilized juice, and discharging the cooled juice from a sterilization kettle. The production technology has the advantages of reasonable flow and shortened production time, and the finished Longxiang taro juice drink produced in the invention has the advantages of good taste, no nutrition component loss, and meeting of drinking demands of people of all ages.
Description
Technical field
The invention belongs to food production applied technical field, be specifically related to the production technology of a kind of high nutrition dragon flavour taro juice beverage.
Background technology
Rhizoma Steudnerae Henryanae is grown in piling up neatly Tanaka, and for Xinghua, Jiangsu local varieties, plant height 1.2～1.5m, dark green leaf, petiole is green, petiole is long, and blade and petiole connecting place have purple dizzy, female nearly spheroidal of taro, meat white, powder and fragrant, sub-taro is few, oval, and meat glues, and is deeply liked by vast urban and rural residents for a long time.Buttress Tian Town in 2008 plants " dragon Rhizoma Steudnerae Henryanae " more than 3000 mu altogether, and per mu yield is at about 2000 kilograms, and wholesale market price per kilogram 1.8 yuan, every mu of net income is more than 2500 yuan, and planting benefit is higher.
Along with the research and development to dragon Rhizoma Steudnerae Henryanae, it is found that it also has higher dietetic therapy and medical value, therefore, people dragon Rhizoma Steudnerae Henryanae is carried out added value production and processing such as dragon Rhizoma Steudnerae Henryanae diet nutritional essence divide, dragon flavour taro juice beverage, dragon Rhizoma Steudnerae Henryanae leisure food, dragon sweet-potato biscuits, dragon Rhizoma Steudnerae Henryanae original plasm wine, dragon Rhizoma Steudnerae Henryanae BABAOZHOU and dragon Rhizoma Steudnerae Henryanae toothpaste with fluoride etc..But, it is found that aborning, existing traditional dragon flavour taro juice beverage production process exists the phenomenon such as production operation time length, poor, the taste bad of end product quality, in the most existing production technology, dragon Rhizoma Steudnerae Henryanae processing procedure Middle nutrition ingredients from lossing is serious, can not meet daily drunk standard-required, this is current urgently to be resolved hurrily.
Therefore, based on the problems referred to above, the present invention provides the production technology of a kind of high nutrition dragon flavour taro juice beverage.
Summary of the invention
Goal of the invention: it is an object of the invention to provide the production technology of a kind of high nutrition dragon flavour taro juice beverage, its finished product dragon Rhizoma Steudnerae Henryanae beverage features good taste producing gained and nutritional labeling, without running off, meet the demand drunk by people of all age group.
Technical scheme: the present invention provides the production technology of a kind of high nutrition dragon flavour taro juice beverage, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes, and adds adjuvant.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence and flavoring agent.Step (5), the emulsifying dragon flavour taro juice obtained is carried out the most molten, homogenizing process in step (4), utilize high pressure homogenizer to carry out homogenizing process.It is to be installed that emulsifying dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 75 degrees Celsius-90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius-125 degrees Celsius, sterilization time is 30 minutes-35 minutes, finally lowers the temperature, cools down, goes out sterilization kettle.
The technical program; first dragon Rhizoma Steudnerae Henryanae powder is poured into by described step (3) in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius-100 degrees Celsius; shut down after shearing 25 minutes-30 minutes and carry out gelatinizing; gelatinization time 25 minutes-35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Again emulsion stabilizer and white sugar dry mixing are mixed and add in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 85 degrees Celsius-90 degrees Celsius, high speed shear 20 minutes-30 minutes, wherein, adds sodium bicarbonate, milk powder, non-dairy creamer, sodium tripolyphosphate, the mixed liquor of sodium citrate in shear history.
The technical program, utilizing high pressure homogenizer homogenizing temperature in described step (5) is 80 degrees Celsius-85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 350Pa-355Pa, the time be 10 minutes-20 minutes, for the second time homogenizing operational pressure be 400Pa-405Pa, the time be 15 minutes-25 minutes.
The technical program, in described step (6), fill feed temperature is 80 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, and sterilization time is 32 minutes.
The technical program, the content proportioning of described high nutrition dragon flavour taro juice beverage is, dragon Rhizoma Steudnerae Henryanae powder 10%-13%, white sugar 40%-45%, sodium tripolyphosphate 0.15%-0.5%, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.3%-1%, milk powder 1.5%-5%, non-dairy creamer 2%-3.5%, emulsion stabilizer 1.5%-5%, essence and flavoring agent 0.2%-1%, remaining is water.
Compared with prior art, having the beneficial effects that of the production technology of a kind of high nutrition dragon flavour taro juice beverage of the present invention: the technological process of production is reasonable, the production time shortens, its finished product dragon Rhizoma Steudnerae Henryanae beverage features good taste producing gained and nutritional labeling, without running off, meet the demand drunk by people of all age group.
Detailed description of the invention
Below in conjunction with specific embodiment, it is further elucidated with the present invention.
Embodiment one
A kind of production technology of the high nutrition dragon flavour taro juice beverage of the present invention, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), first will be poured in the high-speed shearing machine emulsion tank of 2500 revs/min by dragon Rhizoma Steudnerae Henryanae powder in step (2), water temperature is 90 degrees Celsius degrees Celsius, and after shearing 25 minutes, shutdown carries out gelatinizing; gelatinization time 25 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Again emulsion stabilizer and white sugar dry mixing are mixed and add in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 85 degrees Celsius, high speed shear 20 minutes, wherein, adds sodium bicarbonate, milk powder, non-dairy creamer, sodium tripolyphosphate, the mixed liquor of sodium citrate in shear history.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence and flavoring agent.Step (5), the emulsifying dragon flavour taro juice obtained is carried out the most molten, homogenizing process in step (4), high pressure homogenizer is utilized to carry out homogenizing process, wherein, high pressure homogenizer homogenizing temperature is 80 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 350, the time be 10 minutes, for the second time homogenizing operational pressure be 400Pa, the time be 15 minutes.It is to be installed that emulsifying dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 75 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 122 degrees Celsius, sterilization time is 30 minutes, finally lowers the temperature, cools down, goes out sterilization kettle.
The technical program, the content proportioning of described high nutrition dragon flavour taro juice beverage is, dragon Rhizoma Steudnerae Henryanae powder 10%-13%, white sugar 40%-45%, sodium tripolyphosphate 0.15%-0.5%, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.3%-1%, milk powder 1.5%-5%, non-dairy creamer 2%-3.5%, emulsion stabilizer 1.5%-5%, essence and flavoring agent 0.2%-1%, remaining is water.
Embodiment two
A kind of production technology of the high nutrition dragon flavour taro juice beverage of the present invention, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), first will be poured in the high-speed shearing machine emulsion tank of 2500 revs/min by dragon Rhizoma Steudnerae Henryanae powder in step (2), water temperature is 95 degrees Celsius, and after shearing 28 minutes, shutdown carries out gelatinizing; gelatinization time 30 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Again emulsion stabilizer and white sugar dry mixing are mixed and add in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 88 degrees Celsius, high speed shear 28 minutes, wherein, adds sodium bicarbonate, milk powder, non-dairy creamer, sodium tripolyphosphate, the mixed liquor of sodium citrate in shear history.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence and flavoring agent.Step (5), the emulsifying dragon flavour taro juice obtained is carried out the most molten, homogenizing process in step (4), high pressure homogenizer is utilized to carry out homogenizing process, wherein, high pressure homogenizer homogenizing temperature is 82 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 352Pa, the time be 15 minutes, for the second time homogenizing operational pressure be 402Pa, the time be 20 minutes.It is to be installed that emulsifying dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 80 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, sterilization time is 32 minutes, finally lowers the temperature, cools down, goes out sterilization kettle.
The technical program, the content proportioning of described high nutrition dragon flavour taro juice beverage is, dragon Rhizoma Steudnerae Henryanae powder 10%-13%, white sugar 40%-45%, sodium tripolyphosphate 0.15%-0.5%, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.3%-1%, milk powder 1.5%-5%, non-dairy creamer 2%-3.5%, emulsion stabilizer 1.5%-5%, essence and flavoring agent 0.2%-1%, remaining is water.
Embodiment three
A kind of production technology of the high nutrition dragon flavour taro juice beverage of the present invention, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), first will be poured in the high-speed shearing machine emulsion tank of 2500 revs/min by dragon Rhizoma Steudnerae Henryanae powder in step (2), water temperature is 100 degrees Celsius, and after shearing 30 minutes, shutdown carries out gelatinizing; gelatinization time 35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Again emulsion stabilizer and white sugar dry mixing are mixed and add in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 90 degrees Celsius, high speed shear 30 minutes, wherein, adds sodium bicarbonate, milk powder, non-dairy creamer, sodium tripolyphosphate, the mixed liquor of sodium citrate in shear history.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence and flavoring agent.Step (5), the emulsifying dragon flavour taro juice obtained is carried out the most molten, homogenizing process in step (4), high pressure homogenizer is utilized to carry out homogenizing process, wherein, high pressure homogenizer homogenizing temperature is 85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 355Pa, the time be 20 minutes, for the second time homogenizing operational pressure be 405Pa, the time be 25 minutes.It is to be installed that emulsifying dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 90 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 125 degrees Celsius, sterilization time is 35 minutes, finally lowers the temperature, cools down, goes out sterilization kettle.
The technical program, the content proportioning of described high nutrition dragon flavour taro juice beverage is, dragon Rhizoma Steudnerae Henryanae powder 10%-13%, white sugar 40%-45%, sodium tripolyphosphate 0.15%-0.5%, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.3%-1%, milk powder 1.5%-5%, non-dairy creamer 2%-3.5%, emulsion stabilizer 1.5%-5%, essence and flavoring agent 0.2%-1%, remaining is water.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, and these improvement also should be regarded as protection scope of the present invention.
Claims (5)
1. the production technology of one kind high nutrition dragon flavour taro juice beverage, it is characterised in that: comprise the following steps,
Step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, then is carried out removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer；
Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder；
Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes, and adds adjuvant；
Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence and flavoring agent；
Step (5), the emulsifying dragon flavour taro juice obtained is carried out the most molten, homogenizing process in step (4), utilize high pressure homogenizer to carry out homogenizing process；
It is to be installed that emulsifying dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 75 degrees Celsius-90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius-125 degrees Celsius, sterilization time is 30 minutes-35 minutes, finally lowers the temperature, cools down, goes out sterilization kettle.
The production technology of a kind of high nutrition dragon flavour taro juice beverage the most according to claim 1; it is characterized in that: first dragon Rhizoma Steudnerae Henryanae powder is poured into by described step (3) in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius-100 degrees Celsius; shut down after shearing 25 minutes-30 minutes and carry out gelatinizing; gelatinization time 25 minutes-35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Again emulsion stabilizer and white sugar dry mixing are mixed and add in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 85 degrees Celsius-90 degrees Celsius, high speed shear 20 minutes-30 minutes, wherein, adds sodium bicarbonate, milk powder, non-dairy creamer, sodium tripolyphosphate, the mixed liquor of sodium citrate in shear history.
The production technology of a kind of high nutrition dragon flavour taro juice beverage the most according to claim 1, it is characterized in that: utilizing high pressure homogenizer homogenizing temperature in described step (5) is 80 degrees Celsius-85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 350Pa-355Pa, the time be 10 minutes-20 minutes, for the second time homogenizing operational pressure be 400Pa-405Pa, the time be 15 minutes-25 minutes.
The production technology of a kind of high nutrition dragon flavour taro juice beverage the most according to claim 1, it is characterized in that: in described step (6), fill feed temperature is 80 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, and sterilization time is 32 minutes.
The production technology of a kind of high nutrition dragon flavour taro juice beverage the most according to claim 1 and 2, it is characterized in that: the content proportioning of described high nutrition dragon flavour taro juice beverage is, dragon Rhizoma Steudnerae Henryanae powder 10%-13%, white sugar 40%-45%, sodium tripolyphosphate 0.15%-0.5%, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.3%-1%, milk powder 1.5%-5%, non-dairy creamer 2%-3.5%, emulsion stabilizer 1.5%-5%, essence and flavoring agent 0.2%-1%, remaining is water.
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| CN201610255369.6A CN105901450A (en) | 2016-04-25 | 2016-04-25 | Production technology of high-nutrition Longxiang taro juice drink |
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Cited By (1)
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