CN106343299A - Preparation method of Chinese yam clear juice beverage - Google Patents
Preparation method of Chinese yam clear juice beverage Download PDFInfo
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- CN106343299A CN106343299A CN201611041084.9A CN201611041084A CN106343299A CN 106343299 A CN106343299 A CN 106343299A CN 201611041084 A CN201611041084 A CN 201611041084A CN 106343299 A CN106343299 A CN 106343299A
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/70—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
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Abstract
The invention provides a preparation method of a Chinese yam clear juice beverage. The preparation method comprises the following steps of using Chinese yam as raw material; mixing the Chinese yam, grinding, extracting juice, hydrolyzing protease, hydrolyzing amylase, heating and aging, clarifying and treating by chitosan, homogenizing, flavoring, and sterilizing, so as to obtain the Chinese yam clear juice beverage. The preparation method has the advantages that the technical problems of easiness in beverage delaminating, settlement in storage period, and instability of beverage property caused by directly using the Chinese yam as the raw material to produce the beverage are solved; the prepared Chinese yam clear juice beverage has good stability, difficulty in settlement, and difficulty in deterioration because of low viscosity and thorough sterilization; the problems of settlement and deterioration will not occur within eight months; the quality of a product is guaranteed, and the shelf life of the beverage is prolonged.
Description
Technical field
The invention belongs to clear-juice beverage technical field is and in particular to a kind of preparation method of Rhizoma Dioscoreae clear-juice beverage.
Background technology
Also known as Rhizoma Dioscoreae, native potato, Rhizoma Dioscoreae is the medical herbs that " China's book on Chinese herbal medicine " records to Rhizoma Dioscoreae, has that nourishing is strong, aid digestion, hold back void
The effect of antiperspirant, antidiarrheal, mainly alleviate insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, seminal emission, women's leukorrhagia and disappear
Change the symptoms such as bad chronic enteritiss.Research in the last few years shows, Rhizoma Dioscoreae has induction and produces interferon, strengthens human immunity
The effect of function, choline contained by Rhizoma Dioscoreae and lecithin are favorably improved man memory power, often to eat can body-building, delay to decline
Always, it is the health-care good product that people are liked.
Rhizoma Dioscoreae is mainly direct steaming and decocting or stir-fries edible as dish at present, and the deep processed product of Rhizoma Dioscoreae also only has Dry Rhizoma Dioscoreae
The product such as piece or Rhizoma Dioscoreae composite powder, the beverage products not being obtained with Rhizoma Dioscoreae for raw material.If be directly produced with Rhizoma Dioscoreae for raw material
Make beverage and easily lead to beverage layering, in storage period, sedimentation problem occurs, and then make Yam beverage be susceptible to go bad
Or the problems such as precipitation, the presence of these problems limits exploitation and the production of Rhizoma Dioscoreae raw material beverage.
Content of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is: deeply adds for existing Rhizoma Dioscoreae
Chemical product is few, with Rhizoma Dioscoreae for raw material be directly produced beverage easily exist beverage layering, storage during precipitation, beverage properties unstable
Technical problem, and provide that a kind of beverage uniformity is good, excellent in stability, the Rhizoma Dioscoreae that undergoes no deterioration during shelf or precipitate clear
The preparation method of juice beverage.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of preparation side of Rhizoma Dioscoreae clear-juice beverage
Method, comprises the steps:
1) take Rhizoma Dioscoreae peeling and clean, obtain Rhizoma Dioscoreae raw material；
2) Rhizoma Dioscoreae raw material described in step 1) and water are obtained Chinese yam pulp according to the mass volume ratio mixed grinding of 1 g:50 ~ 70 ml
Liquid, carries out to described yam pulp being filtrated to get the turbid juice of Rhizoma Dioscoreae；
3) to step 2) add protease in the turbid juice of described Rhizoma Dioscoreae, heat enzymolysis 30 ~ 50 at ph7.5 ~ 8.0,50 ~ 60 DEG C
Min, obtains yam enzymolysis liquid 1；
4) add amylase in yam enzymolysis liquid described in step 3) 1, digest 50 ~ 70 at ph6.5 ~ 7.0,50 ~ 60 DEG C
Min, obtains yam enzymolysis liquid 2；
5) yam enzymolysis liquid described in step 4) 2 is heated 10 ~ 30 min at 90 ~ 100 DEG C, obtain the ripe liquid of Rhizoma Dioscoreae；
6) add shitosan to carry out clarifying treatment in the ripe liquid of Rhizoma Dioscoreae described in step 5), obtain the ripe liquid of Rhizoma Dioscoreae clarified；
7) by ripe for Rhizoma Dioscoreae described in step 6) liquid under 60 ~ 80 mpa homogenizing 10 ~ 20 min, obtain the ripe liquid of Rhizoma Dioscoreae homogenizing；
8) the ripe liquid of Rhizoma Dioscoreae homogenizing step 7) being obtained is seasoned and sterilization treatment, and described Rhizoma Dioscoreae clear-juice beverage is obtained.
The present invention studies the reason easily precipitation to the directly beverage with Rhizoma Dioscoreae as raw material production, find mainly because
For containing substantial amounts of mucin and starchy material in Rhizoma Dioscoreae, in the Rhizoma Dioscoreae juice that making beating is formed, mucin easily makes to be suspended in
In juice starch granuless adhesion settle down, in turn result in Yam beverage be easily layered, stability bad.And then grind above-mentioned
On the basis of studying carefully, the present invention have studied the kind class feature of mucopolysaccharide and starch in Rhizoma Dioscoreae, to Rhizoma Dioscoreae turbid juice carry out proteolysiss and
Amylorrhexis, makes the mucin in the turbid juice of Rhizoma Dioscoreae be degraded to aminoacid or small-molecule peptide material, viscosity declines, amylorrhexis is
Glucide is dissolved in serosity, it is to avoid the stability not good problem that starch suspension causes, and brings certain sweet to serosity
Taste local flavor.In order that the stability of Yam beverage is more preferably, the present invention also carries out heat aging process, serosity to the serosity after enzymolysis
The starch gelatinization not digested of middle residual is simultaneously stable in the presence of in slurry system, and the serosity after heat aging process is entered
Row emulsifying is processed, and makes the molecule of material in serosity less, each composition spreads more evenly across in serosity, further lifting slurry
The overall uniformity of liquid.Slurry viscosity after enzymolysis processing of the present invention low it is easier to carry out sterilization treatment, prepared Rhizoma Dioscoreae clear juice
Beverage not only good stability, do not allow to be also easy to produce precipitation, and because the low sterilizing of viscosity thoroughly is not easy during storing to become
Geological Problems, it is ensured that the quality of product, extend the shelf life of beverage.
Further, in step 1), the Rhizoma Dioscoreae after peeling and cleaning is placed in the citric acid solution that mass concentration is 5 ~ 15%
Soak 5 ~ 10 min, prevent Rhizoma Dioscoreae brown stain, obtain Rhizoma Dioscoreae raw material.The oxidized brown stain of Rhizoma Dioscoreae raw material so can be avoided it is ensured that
The white color and luster of Rhizoma Dioscoreae, makes that prepared Yam beverage color and luster is pure white, and sense organ is good.
Further, step 2) in described yam pulp crossed 200 ~ 300 mesh sieves carry out filtration treatment, obtain the turbid juice of Rhizoma Dioscoreae.
Further, protease described in step 3) is the neutral protease of 1:1 ~ 3 by mass ratio and alkaline protease forms, institute
The total addition level stating protease is the 1 ~ 3% of described Rhizoma Dioscoreae raw materials quality.Enzyme is carried out using such protease composition and addition
Solution, more preferably, the slurry viscosity after enzymolysis significantly reduces the mucin hydrolysis result in the turbid juice to Rhizoma Dioscoreae.
Further, amylase described in step 4) is the a- amylase of 1:1 ~ 2 and glucase group by mass ratio
Become, described diastatic total addition level is the 0.5 ~ 1.5% of described Rhizoma Dioscoreae raw materials quality.Amylase using such proportioning is permissible
More thorough to the amylorrhexis in serosity, it is to avoid follow-up starch settlement issues.
Further, shitosan described in step 6) and the mass volume ratio of the ripe liquid of described Rhizoma Dioscoreae are 1 ~ 3 g:100 ml.
Further, in step 8), using sucrose, citric acid and Carboxymethyl cellulose sodium, to described Rhizoma Dioscoreae homogenizing, ripe liquid is carried out
Seasoning is processed, and wherein, sucrose, the mass volume ratio of citric acid, Carboxymethyl cellulose sodium and the ripe liquid of described Rhizoma Dioscoreae homogenizing are 3 ~ 8
G:1 ~ 3 g:0.5 ~ 1 g:100 ml.
Further, sterilization treatment described in step 8) is in 100 ~ 150 mpa by ripe for seasoned described Rhizoma Dioscoreae homogenizing liquid
Lower supertension sterilize processes 15 ~ 30 s.Using supertension sterilize mode, it is to avoid pasteurization methods destroy in beverage nutrition and
The problem of flavor components.
Compared to existing technology, the invention has the following beneficial effects: the present invention is to Rhizoma Dioscoreae, turbid juice carries out proteolysiss and shallow lake
Powder digests, and makes the mucin in the turbid juice of Rhizoma Dioscoreae be degraded to aminoacid or small-molecule peptide material, viscosity declines, and amylorrhexis is sugar
Class material is dissolved in serosity, it is to avoid the stability not good problem that starch suspension causes, in order that the stability of Yam beverage
More preferably, the present invention also carries out heat aging process to the serosity after enzymolysis, the starch gelatinization not digested of residual in serosity
And be stable in the presence of in slurry system, and emulsifying process is carried out to the serosity after heat aging process, make material in serosity
Molecule less, each composition spreads more evenly across in serosity, further lifted serosity overall uniformity.At enzymolysis of the present invention
Slurry viscosity after reason low it is easier to carry out sterilization treatment, prepared Rhizoma Dioscoreae clear-juice beverage not only good stability, in 8 months not
Easily produce precipitation, and because the low sterilizing of viscosity is thoroughly not easy, during storing, spoilage problems occur it is ensured that product
Quality, extends the shelf life of beverage.And preparation method of the present invention is relatively easy, the raw material of use is conventional product, has
Good industrialized production and market application foreground.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail.The implementation case with the technology of the present invention is being
Under the premise of implemented, now provide detailed embodiment and specific operating process be creative the present invention to be described, but
Protection scope of the present invention is not limited to below example.
Embodiment 1
A kind of preparation method of Rhizoma Dioscoreae clear-juice beverage, comprises the steps:
1) take Rhizoma Dioscoreae peeling and clean, the Rhizoma Dioscoreae after peeling and cleaning is placed in the citric acid solution that mass concentration is 5% and soaks
10 min, prevent Rhizoma Dioscoreae brown stain, obtain Rhizoma Dioscoreae raw material；
2) Rhizoma Dioscoreae raw material described in step 1) and water are obtained yam pulp according to the mass volume ratio mixed grinding of 1 g:50 ml,
200 mesh sieves are crossed to described yam pulp and carries out filtration treatment, obtain the turbid juice of Rhizoma Dioscoreae；
3) to step 2) add protease in the turbid juice of described Rhizoma Dioscoreae, at ph7.5,50 DEG C, heating enzymolysis 30 min, obtain Rhizoma Dioscoreae
Enzymolysis solution 1；Described protease is made up of the neutral protease for 1:1 for the mass ratio and alkaline protease, always the adding of described protease
Dosage is the 1% of described Rhizoma Dioscoreae raw materials quality；
4) add amylase in yam enzymolysis liquid described in step 3) 1, digest 50 min at ph6.5,50 DEG C, obtain Rhizoma Dioscoreae
Enzymolysis solution 2；Described amylase is made up of the a- amylase for 1:1 for the mass ratio and glucase, described diastatic always adds
Dosage is the 0.5% of described Rhizoma Dioscoreae raw materials quality；
5) yam enzymolysis liquid described in step 4) 2 is heated 10 min at 90 DEG C, obtain the ripe liquid of Rhizoma Dioscoreae；
6) add shitosan to carry out clarifying treatment in the ripe liquid of Rhizoma Dioscoreae described in step 5), obtain the ripe liquid of Rhizoma Dioscoreae clarified；Described shell
Polysaccharide is 1 g:100 ml with the mass volume ratio of the ripe liquid of described Rhizoma Dioscoreae；
7) by ripe for Rhizoma Dioscoreae described in step 6) liquid under 60 mpa homogenizing 10 min, obtain the ripe liquid of Rhizoma Dioscoreae homogenizing；
8) the ripe liquid of described Rhizoma Dioscoreae homogenizing using sucrose, citric acid and Carboxymethyl cellulose sodium, step 7) being obtained is seasoned place
Reason, and to seasoned described Rhizoma Dioscoreae homogenizing, ripe liquid supertension sterilize under 100 mpa processes 15s, and described Rhizoma Dioscoreae clear juice is obtained
Beverage.Wherein, sucrose, the mass volume ratio of citric acid, Carboxymethyl cellulose sodium and the ripe liquid of described Rhizoma Dioscoreae homogenizing are 3 g:1 g:
0.5 g:100 ml.
The Rhizoma Dioscoreae clear-juice beverage uniformity that the present embodiment is obtained is good, good stability during storing, and storage also will not for 6 months
Precipitation and denaturalization phenomenon occur.And the Rhizoma Dioscoreae clear-juice beverage sweet and sour taste that the present embodiment is obtained, unique flavor, color and luster is pure white, tool
There are good organoleptic properties.
Embodiment 2
A kind of preparation method of Rhizoma Dioscoreae clear-juice beverage, comprises the steps:
1) take Rhizoma Dioscoreae peeling and clean, the Rhizoma Dioscoreae after peeling and cleaning is placed in leaching in the citric acid solution that mass concentration is 15%
Steep 5 min, prevent Rhizoma Dioscoreae brown stain, obtain Rhizoma Dioscoreae raw material；
2) Rhizoma Dioscoreae raw material described in step 1) and water are obtained yam pulp according to the mass volume ratio mixed grinding of 1 g:70 ml,
300 mesh sieves are crossed to described yam pulp and carries out filtration treatment, obtain the turbid juice of Rhizoma Dioscoreae；
3) to step 2) add protease in the turbid juice of described Rhizoma Dioscoreae, at 8.0,60 DEG C of ph, heating enzymolysis 50 min, obtain Rhizoma Dioscoreae
Enzymolysis solution 1；Described protease is made up of the neutral protease for 1:3 for the mass ratio and alkaline protease, always the adding of described protease
Dosage is the 3% of described Rhizoma Dioscoreae raw materials quality；
4) add amylase in yam enzymolysis liquid described in step 3) 1, digest 70 min at ph7.0,60 DEG C, obtain Rhizoma Dioscoreae
Enzymolysis solution 2；Described amylase is made up of the a- amylase for 1:2 for the mass ratio and glucase, described diastatic always adds
Dosage is the 1.5% of described Rhizoma Dioscoreae raw materials quality；
5) yam enzymolysis liquid described in step 4) 2 is heated 30 min at 100 DEG C, obtain the ripe liquid of Rhizoma Dioscoreae；
6) add shitosan to carry out clarifying treatment in the ripe liquid of Rhizoma Dioscoreae described in step 5), obtain the ripe liquid of Rhizoma Dioscoreae clarified；Described shell
Polysaccharide is 3 g:100 ml with the mass volume ratio of the ripe liquid of described Rhizoma Dioscoreae；
7) by ripe for Rhizoma Dioscoreae described in step 6) liquid under 80 mpa homogenizing 20 min, obtain the ripe liquid of Rhizoma Dioscoreae homogenizing；
8) the ripe liquid of described Rhizoma Dioscoreae homogenizing using sucrose, citric acid and Carboxymethyl cellulose sodium, step 7) being obtained is seasoned place
Reason, and to seasoned described Rhizoma Dioscoreae homogenizing, ripe liquid supertension sterilize under 150 mpa processes 30 s, and described Rhizoma Dioscoreae clear juice is obtained
Beverage.Wherein, sucrose, the mass volume ratio of citric acid, Carboxymethyl cellulose sodium and the ripe liquid of described Rhizoma Dioscoreae homogenizing are 8 g:3 g:1
G:100 ml.
The Rhizoma Dioscoreae clear-juice beverage uniformity that the present embodiment is obtained is good, good stability during storing, and storage also will not for 8 months
Precipitation and denaturalization phenomenon occur.And the Rhizoma Dioscoreae clear-juice beverage sweet and sour taste that the present embodiment is obtained, unique flavor, color and luster is pure white, tool
There are good organoleptic properties.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, although with reference to relatively
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, the objective without deviating from technical solution of the present invention and scope, and it all should be covered at this
In the middle of the right of invention.
Claims (8)
1. a kind of preparation method of Rhizoma Dioscoreae clear-juice beverage is it is characterised in that comprise the steps:
1) take Rhizoma Dioscoreae peeling and clean, obtain Rhizoma Dioscoreae raw material；
2) Rhizoma Dioscoreae raw material described in step 1) and water are obtained Chinese yam pulp according to the mass volume ratio mixed grinding of 1 g:50 ~ 70 ml
Liquid, carries out to described yam pulp being filtrated to get the turbid juice of Rhizoma Dioscoreae；
3) to step 2) add protease in the turbid juice of described Rhizoma Dioscoreae, heat enzymolysis 30 ~ 50 at ph7.5 ~ 8.0,50 ~ 60 DEG C
Min, obtains yam enzymolysis liquid 1；
4) add amylase in yam enzymolysis liquid described in step 3) 1, digest 50 ~ 70 at ph6.5 ~ 7.0,50 ~ 60 DEG C
Min, obtains yam enzymolysis liquid 2；
5) yam enzymolysis liquid described in step 4) 2 is heated 10 ~ 30 min at 90 ~ 100 DEG C, obtain the ripe liquid of Rhizoma Dioscoreae；
6) add shitosan to carry out clarifying treatment in the ripe liquid of Rhizoma Dioscoreae described in step 5), obtain the ripe liquid of Rhizoma Dioscoreae clarified；
7) by ripe for Rhizoma Dioscoreae described in step 6) liquid under 60 ~ 80 mpa homogenizing 10 ~ 20 min, obtain the ripe liquid of Rhizoma Dioscoreae homogenizing；
8) the ripe liquid of Rhizoma Dioscoreae homogenizing step 7) being obtained is seasoned and sterilization treatment, and described Rhizoma Dioscoreae clear-juice beverage is obtained.
2. according to claim 1 the preparation method of Rhizoma Dioscoreae clear-juice beverage it is characterised in that removing the peel in step 1) and cleaning
Rhizoma Dioscoreae afterwards is placed in the citric acid solution that mass concentration is 5 ~ 15% soaks 5 ~ 10 min, prevents Rhizoma Dioscoreae brown stain, obtains Rhizoma Dioscoreae former
Material.
3. according to claim 1 the preparation method of Rhizoma Dioscoreae clear-juice beverage it is characterised in that step 2) in by described Chinese yam pulp
Liquid is crossed 200 ~ 300 mesh sieves and is carried out filtration treatment, obtains the turbid juice of Rhizoma Dioscoreae.
4. according to claim 1 the preparation method of Rhizoma Dioscoreae clear-juice beverage it is characterised in that protease is by matter described in step 3)
Amount forms than the neutral protease being 1:1 ~ 3 and alkaline protease, and the total addition level of described protease is described Rhizoma Dioscoreae raw material matter
The 1 ~ 3% of amount.
5. according to claim 1 Rhizoma Dioscoreae clear-juice beverage preparation method it is characterised in that amylase described in step 4) by
Mass ratio is a- amylase and the glucase composition of 1:1 ~ 2, and described diastatic total addition level is described Rhizoma Dioscoreae raw material
The 0.5 ~ 1.5% of quality.
6. according to claim 1 Rhizoma Dioscoreae clear-juice beverage preparation method it is characterised in that shitosan described in step 6) with
The mass volume ratio of the ripe liquid of described Rhizoma Dioscoreae is 1 ~ 3 g:100 ml.
7. according to claim 1 Rhizoma Dioscoreae clear-juice beverage preparation method it is characterised in that in step 8) adopt sucrose, lemon
To described Rhizoma Dioscoreae homogenizing, ripe liquid is seasoned process with Carboxymethyl cellulose sodium for lemon acid, and wherein, sucrose, citric acid, methylol are fine
The mass volume ratio of the plain sodium of dimension and the ripe liquid of described Rhizoma Dioscoreae homogenizing is 3 ~ 8 g:1 ~ 3 g:0.5 ~ 1 g:100 ml.
8. according to claim 1 the preparation method of Rhizoma Dioscoreae clear-juice beverage it is characterised in that sterilization treatment described in step 8)
It is that under 100 ~ 150 mpa, supertension sterilize processes 15 ~ 30 s by ripe for seasoned described Rhizoma Dioscoreae homogenizing liquid.
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| CN201611041084.9A CN106343299A (en) | 2016-11-24 | 2016-11-24 | Preparation method of Chinese yam clear juice beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897593A (en) * | 2017-12-05 | 2018-04-13 | 肖君清 | A kind of heat is low, nutritional balance is good, it is fine and smooth it is tasty and refreshing, be not easy the preparation method of five cereals clear-juice beverage that precipitates |
| CN108651778A (en) * | 2017-03-28 | 2018-10-16 | 天津延生园生物科技有限公司 | A kind of production technology of yam health care beverage |
| CN108991329A (en) * | 2018-09-03 | 2018-12-14 | 广西南宁瑶康生态农业发展有限责任公司 | The preparation method of Qarnet Chinese yam solid beverage agent |
| CN109370849A (en) * | 2018-12-25 | 2019-02-22 | 襄阳农博源农业有限公司 | A kind of fermented type yam wine |
| CN114868849A (en) * | 2022-06-08 | 2022-08-09 | 浙江工业大学 | Method for preparing Chinese yam beverage by stepwise enzymolysis |
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| CN101348819A (en) * | 2007-07-16 | 2009-01-21 | 天津科技大学 | Technology for extracting Chinese yam protain complex by enzyme method |
| CN103859543A (en) * | 2014-03-24 | 2014-06-18 | 江西观山月葛业开发有限公司 | Preparation method of industrialized clear juice type yam drink |
| CN104509910A (en) * | 2014-12-29 | 2015-04-15 | 通化百泉保健食品有限公司 | Ginseng-Chinese yam compound health-care beverage and preparation method thereof |
| CN105724995A (en) * | 2016-04-13 | 2016-07-06 | 四川大学 | Making method of clear Chinese yam beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348819A (en) * | 2007-07-16 | 2009-01-21 | 天津科技大学 | Technology for extracting Chinese yam protain complex by enzyme method |
| CN103859543A (en) * | 2014-03-24 | 2014-06-18 | 江西观山月葛业开发有限公司 | Preparation method of industrialized clear juice type yam drink |
| CN104509910A (en) * | 2014-12-29 | 2015-04-15 | 通化百泉保健食品有限公司 | Ginseng-Chinese yam compound health-care beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651778A (en) * | 2017-03-28 | 2018-10-16 | 天津延生园生物科技有限公司 | A kind of production technology of yam health care beverage |
| CN107897593A (en) * | 2017-12-05 | 2018-04-13 | 肖君清 | A kind of heat is low, nutritional balance is good, it is fine and smooth it is tasty and refreshing, be not easy the preparation method of five cereals clear-juice beverage that precipitates |
| CN108991329A (en) * | 2018-09-03 | 2018-12-14 | 广西南宁瑶康生态农业发展有限责任公司 | The preparation method of Qarnet Chinese yam solid beverage agent |
| CN109370849A (en) * | 2018-12-25 | 2019-02-22 | 襄阳农博源农业有限公司 | A kind of fermented type yam wine |
| CN114868849A (en) * | 2022-06-08 | 2022-08-09 | 浙江工业大学 | Method for preparing Chinese yam beverage by stepwise enzymolysis |
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Application publication date: 20170125 |