CN106071627B - A kind of preparation method of purple sweet potato mulberries instant powder - Google Patents
A kind of preparation method of purple sweet potato mulberries instant powder Download PDFInfo
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- CN106071627B CN106071627B CN201610476420.6A CN201610476420A CN106071627B CN 106071627 B CN106071627 B CN 106071627B CN 201610476420 A CN201610476420 A CN 201610476420A CN 106071627 B CN106071627 B CN 106071627B
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- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
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- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
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- 238000001694 spray drying Methods 0.000 description 1
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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 discloses a kind of preparation method of purple sweet potato mulberries instant powder, the present invention is using fresh mulberries and purple sweet potato as raw material, the purple sweet potato enzymolysis liquid that will be obtained after purple sweet potato drying, crushing, gelatinization, enzymatic hydrolysis first, the mulberries Normal juice that mulberries are cleaned, broken, juicing obtains, then purple sweet potato enzymolysis liquid and mulberries Normal juice are uniformly mixed, clarified, filtering, concentration, low temperature continuous vacuum drying and crushing and etc. be prepared into instant powder.Compared with existing preparation mulberries powder or the technology of purple sweet potato powder, this method has the characteristics that energy conservation and environmental protection, vacuum continuous production, pollution-free high production；Phenomena such as efficiently solving the bonding in mulberries drying process in the present invention, being charred, product are in nature purple, have both the nutrition of purple sweet potato and mulberries, instant capacity is good.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method of purple sweet potato mulberries instant powder.
Background technique
Mulberries are full of nutrition, feeding with enriching blood rich in glucose, fructose, citric acid, malic acid, vitamin, anthocyanidin etc.
Face, protect liver moistening lung, lowering blood pressure and blood fat, cancer-resisting and other effects, and mulberries color is dark purple, is suitable for processing fruit juice or fruit
Powder.
Purple sweet potato color of the leather purple is black, yellowish pink purple.Purple sweet potato contains protein, starch, cellulose, amino acid, vitamin and a variety of mines
Substance, and the anthocyanidin containing very abundant, selenium, there is softening blood vessel, reduce blood pressure, relax bowel and defecation, anti-cancer it is anti-
The health-care efficacies such as cancer.Use purple sweet potato for beverage made from raw material, bright-colored, strongly fragrant, taste and sweet mouthfeel and have it is very high
Nutritive value.
Mulberries powder is mainly spray-dried or vacuum freeze drying pulverizes again etc. is made, pure mulberry with mulberry juice at present
Shen powder tart flavour is heavier.Spray drying is the most wide technology of current fruit powder processed and applied, but mulberry juice sugar, pectin content are high, viscous
Degree is big, is spray-dried wall easy to stick, not only causes the serious waste of product, reduces economic efficacy, and may be used also when viscous wall is serious
The interruption of drying process can be caused, so that production can not continue.By auxiliary materials such as addition starch, dextrin or change technique ginseng
Number can improve viscous wall problem, but supplementary product consumption is very big, generally to reach 15% or more of mulberries Normal juice weight, cause product
Purity is high, easy agglomeration, rehydration are poor, color, smell and taste change greatly.Vacuum freeze drying can preferably keep color and the battalion of mulberries
It forms point, but equipment is expensive, drying time is long (25-35h), and energy consumption is high, and it is at high cost, it is unable to continuous production, and the powder produced
Moisture absorption is serious, and mobility is poor.When being dried using electric heating constant temperature vacuum drier, mulberry juice also will appear glutinous wall phenomenon,
It is just more satisfactory to need to be added 20%-30% starch drying effect.
Purple sweet potato is mainly used for being processed into pure purple sweet potato powder, purple sweet potato juice and purple sweet potato solid beverage.Existing purple sweet potato complex solid drink
Preparation method for material, such as a kind of purple sweet potato solid beverage and preparation method thereof (ZL201210122664.6) is only with simple super
Crushing of Ultrafine technology prepares ultra-fine purple sweet potato, then mixes with other raw materials.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of purple sweet potato mulberries instant powder, the present invention can solve existing mulberry
The problems such as Shen powder processing process especially bonds present in drying process, is charred, nutrient component damages, and purple sweet potato and
Mulberries nutritional ingredient is complementary, promotes mouthfeel, increases health-care efficacy.
The technical solution of the present invention is as follows: a kind of preparation method of purple sweet potato mulberries instant powder, sequentially includes the following steps:
(1) fresh purple sweet potato is chosen, is cleaned, chopping in boiling water after blanching 3min, crushes after drying, obtains purple sweet potato coarse powder, mistake
100 meshes, it is spare.(2) mulberries cleaning, broken, juicing obtain mulberries Normal juice.(3) purple sweet potato coarse powder and water are stirred by weight 1:4
Mixing is mixed, after 95 DEG C of waters bath with thermostatic control are gelatinized 60min, obtains starch gelatinization liquid, is added by the 0.5~1.0% of starch gelatinization liquid weight
Enter mesophilicα-diastase to be digested, digests 150min under the conditions of temperature 50 C, pH6, obtain purple sweet potato enzymolysis liquid.(4) by purple sweet potato
Enzymolysis liquid and mulberries Normal juice are mixed by weight 1:1, and chitosan, 0.2% is added by the 0.05%~0.1% of mixed liquor weight
~0.6% is added citric acid, stirs evenly, and is filtered after standing 4-5h with diatomite, obtains clear purple sweet potato mulberry juice.The work of chitosan
With being to reduce total phenol, tannin equal size in mixed liquor, so that mulberries and purple sweet potato solable matter is sufficiently dissolved release, mouth can be improved
Feel and solve the problems such as precipitating of agglomerating after purple sweet potato mulberries powder brews, in addition there are bacteriostasis, can extend shelf life of products.Lemon
The effect of acid is to prevent purple sweet potato mulberry juice oxidative deformation, is in addition also adjustable solution ph.It (5) will be resulting clear by step (4)
Clear purple sweet potato mulberry juice is concentrated under reduced pressure, and is concentrated into the 30% of stoste volume.(6) concentrate weight is pressed in step (5) resulting concentrate
Lecithin is added in the 0.2%~0.3% of amount, stirs evenly, and puts into low temperature continuous vacuum dryer head tank, carries out low temperature company
Continuous vacuum drying, drying temperature are 40~50 DEG C, dry materials degree (moisture content) 3%~4%.Ultra micro is used after the completion of vacuum drying
Crushing system, more than crushing material to 200 mesh.Lecithin has the function of improving product instant capacity.In vacuum and low temperature state
Lower completion drying process, heat sensitive material invariance, nutrient component damages are few.A full set of technique by preset program automatically into
Row, energy continuous production, whole process are in pipeline, safety non-pollution.
The present invention has the advantages that this method has the characteristics that energy conservation and environmental protection, vacuum continuous production, pollution-free high production；
Present invention efficiently solves in mulberries drying process bonding, be charred phenomena such as, while the nutriment of purple sweet potato and mulberries obtains
Sufficiently to discharge, product has nutrition and the fragrance of mulberries and purple sweet potato.The fragrant and sweet taste of purple sweet potato improves the sourer mouthfeel of mulberries powder
And tart flavour；Mulberries instant powder moisture content≤5% produced by the present invention, and it is not easy the moisture absorption, shelf life of products is long.Product color, perfume (or spice)
Gas is stablized, and instant capacity and brew are fabulous, and the purple sweet potato mulberry juice or purple sweet potato mulberries paste of sweet and sour taste are obtained after being brewed with warm water.
Specific embodiment
Below with reference to embodiment, the present invention is described further, but institute's protection scope of the present invention is without being limited thereto.
Chitosan, citric acid, lecithin, mesophilicα-diastase in embodiment are delicatessen food grade.
The preparation step of purple sweet potato mulberries instant powder:
1, fresh purple sweet potato 10kg is chosen, is cleaned, chopping in boiling water after blanching 3min, crushes after drying, it is thick to obtain purple sweet potato
Powder sieves with 100 mesh sieve, spare.
2, ripe (atropurpureus, slightly band are red) the disease-free mulberries 10kg of picking ninety percent, clear water are cleaned, squeeze the juice, obtain after broken
Mulberries Normal juice.
3,1kg purple sweet potato coarse powder and 4kg water are stirred and evenly mixed, after 95 DEG C of waters bath with thermostatic control are gelatinized 60min, obtains starch gelatinization
Liquid is added 40g mesophilicα-diastase (4000U/g), digests 150min under the conditions of temperature 50 C, pH6, obtain purple sweet potato enzymolysis liquid.
4, purple sweet potato enzymolysis liquid 1kg and mulberries Normal juice 1kg being mixed, 1.5g chitosan is added, 8g citric acid stirs evenly,
It is filtered after standing 4h with diatomite, obtains clear purple sweet potato mulberry juice.
5, straight empty concentration at a temperature of 60 DEG C by clear purple sweet potato mulberry juice, obtaining 30~40% solid contents, (quality contains
Amount) concentrate.
6,2g lecithin is added in concentrate, stirs evenly, puts into low temperature continuous vacuum dryer head tank, carries out
Low temperature continuous vacuum drying, drying temperature are 40~50 DEG C, dry materials degree (moisture content) 3%~4%.It is adopted after the completion of vacuum drying
With superfine comminution system, more than crushing material to 200 mesh.
Claims (1)
1. a kind of preparation method of purple sweet potato mulberries instant powder, step: (1) choosing fresh purple sweet potato, clean, chopping, in boiling water
It after blanching 3min, is crushed after drying, obtains purple sweet potato coarse powder, sieve with 100 mesh sieve, it is spare；
(2) mulberries cleaning, broken, juicing obtain mulberries Normal juice；
(3) purple sweet potato coarse powder and water are stirred and evenly mixed by weight 1:4, after 95 DEG C of waters bath with thermostatic control are gelatinized 60min, obtains gelatinized corn starch
Change liquid, is digested by 0.5~1.0% addition mesophilicα-diastase of starch gelatinization liquid weight, under the conditions of temperature 50 C, pH6
150min is digested, purple sweet potato enzymolysis liquid is obtained；
(4) purple sweet potato enzymolysis liquid and mulberries Normal juice are mixed by weight 1:1, is added by the 0.05%~0.1% of mixed liquor weight
Enter chitosan, 0.2%~0.6% addition citric acid, stirs evenly, filtered after standing 4-5h with diatomite, obtain clear purple sweet potato mulberries
Juice, the effect of chitosan are to reduce total phenol, tannin equal size in mixed liquor, dissolve mulberries and purple sweet potato solable matter sufficiently
Release can improve mouthfeel and solve the problems such as precipitating of agglomerating after purple sweet potato mulberries powder brews, and in addition there are bacteriostasis, can extend
Shelf life of products, the effect of citric acid are to prevent purple sweet potato mulberry juice oxidative deformation, are in addition also adjustable solution ph；
(5) the resulting clear purple sweet potato mulberry juice of step (4) will be concentrated under reduced pressure, and will be concentrated into the 30% of stoste volume；
(6) lecithin is added by the 0.2%~0.3% of concentrate weight in step (5) resulting concentrate, stirs evenly,
It puts into low temperature continuous vacuum dryer head tank, carries out low temperature continuous vacuum drying, drying temperature is 40~50 DEG C, and material contains
Water rate 3%~4%；Superfine comminution system is used after the completion of vacuum drying, more than crushing material to 200 mesh.
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| CN201610476420.6A CN106071627B (en) | 2016-06-27 | 2016-06-27 | A kind of preparation method of purple sweet potato mulberries instant powder |
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| CN106576799A (en) * | 2016-12-04 | 2017-04-26 | 西北农林科技大学 | Amelanchier alnifolia Nutt introduction and optimal selection method and application thereof |
| CN107319239A (en) * | 2017-05-24 | 2017-11-07 | 河北林益堂药业有限公司 | The preparation method of wild spine date juice solid beverage |
| CN109043517A (en) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | A kind of purple composite instant powder and preparation method thereof |
| CN109601787A (en) * | 2019-01-23 | 2019-04-12 | 广西农业职业技术学院 | A kind of mulberries purple potato drink and preparation method thereof |
| CN110122801A (en) * | 2019-05-17 | 2019-08-16 | 山东圣源绿色食品科技有限公司 | A kind of full mulberry chewable tablets and preparation method thereof |
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| CN101057889A (en) * | 2006-04-21 | 2007-10-24 | 孙民富 | Compound with mulberry as main material products and its preparation technology |
| CN101731389A (en) * | 2010-01-04 | 2010-06-16 | 江西省蚕桑茶叶研究所 | Mulberry solid beverage formula and preparation method thereof |
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| CN102793239A (en) * | 2012-08-30 | 2012-11-28 | 山东省农业科学院农产品研究所 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
| CN103125877A (en) * | 2013-03-13 | 2013-06-05 | 无锡乔优科技有限公司 | Preparation method of fast-dissolved purple sweet potato powder |
| CN103932347A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Production method of instant nutritious purple sweet potato beverage powder |
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|---|---|---|---|---|
| CN104171998B (en) * | 2014-07-16 | 2016-06-29 | 广西壮族自治区蚕业技术推广总站 | The preparation method of the former dry powder of sorosis ultra micro |
| CN104207062A (en) * | 2014-09-08 | 2014-12-17 | 余丽珍 | Sweet potato powder preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057889A (en) * | 2006-04-21 | 2007-10-24 | 孙民富 | Compound with mulberry as main material products and its preparation technology |
| CN101731389A (en) * | 2010-01-04 | 2010-06-16 | 江西省蚕桑茶叶研究所 | Mulberry solid beverage formula and preparation method thereof |
| CN102429308A (en) * | 2011-10-31 | 2012-05-02 | 江苏科技大学 | Preparation method for mulberry instant juice powder |
| CN102793239A (en) * | 2012-08-30 | 2012-11-28 | 山东省农业科学院农产品研究所 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
| CN103125877A (en) * | 2013-03-13 | 2013-06-05 | 无锡乔优科技有限公司 | Preparation method of fast-dissolved purple sweet potato powder |
| CN103932347A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Production method of instant nutritious purple sweet potato beverage powder |
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