CN106387538A - Sweet potato composite beverage and preparation method thereof - Google Patents
Sweet potato composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106387538A CN106387538A CN201610786022.4A CN201610786022A CN106387538A CN 106387538 A CN106387538 A CN 106387538A CN 201610786022 A CN201610786022 A CN 201610786022A CN 106387538 A CN106387538 A CN 106387538A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- juice
- preparation
- compound beverage
- mango
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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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
-
- 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
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- 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
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Abstract
The invention discloses a sweet potato composite beverage and a preparation method thereof. The sweet potato composite beverage is prepared from 25-30wt% of sweet potato juice, 1-5wt% of mango juice, 0.01-6.66wt% of auxiliary materials and 63.54-70wt% of water. The preparation method of the sweet potato composite beverage comprises the following steps of separately peeling sweet potatoes and mangoes, performing enzyme deactivation on the peeled sweet potatoes and the peeled mangoes, performing slicing, and performing pulping so as to obtain the sweet potato juice and the mango juice; mixing the sweet potato juice with the mango juice, and performing centrifugation so as to obtain mixed fruit and vegetable juice; adding the auxiliary materials including gingerol and the like to the mixed fruit and vegetable juice so as to obtain a mixed solution; and performing homogenizing on the mixed solution, performing degassing, performing sterilization through a pulsed electric field, and performing filling. The sweet potato composite beverage disclosed by the invention is bright in color, unique in mouth feel and rich in nutrition, and has good health-care efficacies; and with the combination of the gingerol and a high-voltage pulsed electric field sterilization technique, original quality including nutrient components, color, mouth feel and the like in materials can be well reserved.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of compound beverage of sweet potato rich in gingerol and its preparation side
Method.
Background technology
Ipomoea batatas is not only healthy food, the good medicine still getting rid of illness.《Compendium of Materia Medica》Record, Ipomoea batatas has qi-restoratives weary, beneficial gas power,
Strengthening the spleen and stomach, effect of strong kidney yin.Ipomoea batatas is steamed, cuts, shines, receives, and uses grain, referred to as potato grain as, makes one long-lived few disease.《Compendium of Materia Medica
Pick up any lost article from the road》Say, Ipomoea batatas energy bowl spares and blood, warm stomach, fertile the five internal organs.《Record learnt and pass on by golden potato》Say that it has 6 kinds of medical values：Control dysentery and rush down
Let out；Control wine and amass and rush down with heat；Control damp and hot and jaundice；Control seminal emission and gonorrhoea；Control the deficiency of blood and menstrual disorder；Control infantile malnutrition.《Luchuan is originally
Grass》Say, Ipomoea batatas can promote the production of body fluid to quench thirst, and controls pyreticosis thirsty.
In Ipomoea batatas root tuber containing 60%～80% moisture, 10%～30% starch, 5% about sugar and a small amount of egg
White matter, grease, cellulose, hemicellulose, pectin, ash grade.It is rich in abundant carrotene in Ipomoea batatas, be provided that abundant dimension
Raw element A, vitamin A content may be up to 40mg/100g fresh sweet potatoes；Ipomoea batatas institute fibre-bearing is equivalent to 10 times of rice and flour.Contain in Ipomoea batatas
There is more special " mucus protein " and " dehydroepiandros-sterone " active material.Containing abundant mucus protein, alimentary canal can be kept, exhale
Inhale road, the elasticity of articular cavity, the lubrication of membrane cavity and blood vessel, the artery that can prevent material from depositing on ductus arteriosus wall and cause is hard
Change, liver and the atrophy of kidney and other organs connective tissue can be prevented, can be aging with reducing human organ, improve human body immunity
Power.Ipomoea batatas also contains glycoprotein, has the effect of anti-mutation, reducing blood lipid and strengthen immunity well." dehydroepiandros-sterone "
Physiological activator, can prevent colon cancer and breast cancer, have very big promotion to make the vigor of brain cell and endocrine parathyrine
With, therefore the resistance that intelelectual deterioration can be delayed and increase human body.
Mango contains abundant vitamin, protein and carrotene etc., and trace elements of selenium needed by human, calcium,
Phosphorus, potassium etc. are also very high.There is the laudatory title of " king of tropical fruit (tree) ", nutritive value is very high.The traditional Chinese medical science thinks the sweet acid of mango, the good nothing of property
Poison, has clearing heat and promoting fluid, diuresis of quenching one's thirst, the function such as beneficial stomach preventing or arresting vomiting.
Sterilization is one of fruit drink production important step.At present, general to the sterilization processing of beverage in industrial production
All over using heat treatment method (as pasteurize).Although traditional thermal sterilization method can guarantee that safety in terms of microorganism for the food,
But sensitive nutrient content (as Vc) in food can be destroyed, change the color and luster of fruit juice, lead to flavor deterioration, generation heat smelly and other
Some unmanageable undesirable changes (as Mei Lade brown stain), thus cause the Quality Down of product.
In the market, also do not adopt the health drink that Ipomoea batatas and mango compound.
Content of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, provide that a kind of bright in colour, mouthfeel is unique,
The nutritious compound beverage of sweet potato with preferable health-care efficacy, additionally provides the preparation method of this compound beverage of sweet potato, system
Standby technique is combined using natural activity sterilization component gingerol and high-pressure pulse electric sterilization, preferably retains what material Central Plains had
The qualities such as nutrient content, color and luster, mouthfeel, the compound beverage of sweet potato excellent in color obtaining, good stability.
For solving above-mentioned technical problem, there is provided a kind of compound beverage of sweet potato, described compound beverage of sweet potato includes 25wt%
The sweet potato juice of～30wt%, the mango juice of 1wt%～5wt%, the auxiliary material of 0.01wt%～6.66wt%, 63.54wt%～
The water of 70wt%.
Above-mentioned compound beverage of sweet potato it is preferred that described auxiliary material include 0.01wt%～0.2wt% gingerol, 0wt%～
The stabilizer of 0.15wt%, the sucrose of 0wt%～6wt%, the food additives of 0wt%～0.21wt%, 0wt%～
The potassium sorbate of 0.1wt%.
Above-mentioned compound beverage of sweet potato it is preferred that described food additives include the honey element of 0wt%～0.04wt%,
The citric acid of 0wt%～0.06wt%, the malic acid of 0wt%～0.06wt%, the sodium citrate of 0wt%～0.05wt%.
Above-mentioned compound beverage of sweet potato it is preferred that described stabilizer include CMC, 0wt% of 0wt%～0.05wt%～
The xanthans of 0.1wt%.
Above-mentioned compound beverage of sweet potato is it is preferred that described compound beverage of sweet potato includes the sweet potato juice of 27wt%, 3wt%
Mango juice, 0.05wt% gingerol, the sucrose of 6wt%, the honey element of 0.04wt%, the citric acid of 0.06wt%, 0.06wt%'s
Malic acid, the sodium citrate of 0.05wt%, the xanthans of CMC, 0.1wt% of 0.05wt%, the potassium sorbate of 0.1wt% and
The water of 63.49wt%.
As a total technology design, present invention also offers a kind of preparation method of above-mentioned compound beverage of sweet potato, institute
State preparation method and specifically include following steps：
S1, Ipomoea batatas, mango and ginger are removed the peel respectively, the enzyme that goes out, section, making beating obtain sweet potato juice, mango juice and ginger juice；
S2, by described sweet potato juice, mango juice and ginger juice mix, centrifugation obtain mixed fruit and vegetable juice；
S3, in described mixed fruit and vegetable juice add auxiliary material obtain mixed solution；
S4, described mixed solution is carried out homogeneous, degassing, sterilized, filling.
, it is preferred that described Ipomoea batatas and ginger adopt heat alkali liquid to remove the peel, the quality of described heat alkali liquid is dense for above-mentioned preparation method
Spend for 3%～6%, temperature is 90～95 DEG C, the described peeling time is 3～4min.
Above-mentioned preparation method is it is preferred that described S3 is specially：
S3-1, stabilizer is soaked in water after, cross colloid mill homogeneous obtain stabiliser solution；
S3-2, sucrose is boiled after be filtrated to get sugar juice；
S3-2, food additives are dissolved after obtain food additives solution；
S3-3, by potassium sorbate dissolving obtain potassium sorbate solution；
S3-4, sequentially add sugar juice, stabiliser solution, food additive solubilization liquid and sorbic acid in described mixed fruit and vegetable juice
Potassium solution is mixed to get mixed solution.
Above-mentioned preparation method is it is preferred that the pressure of homogeneous described in described S4 step is 20Mpa～35Mpa.
Above-mentioned preparation method it is preferred that described sterilizing adopts ultra high temperature short time sterilization, described ultra high temperature short time sterilization
Temperature is 128 DEG C, and the time is 3～5s.
Compared with prior art, it is an advantage of the current invention that：
(1) the invention provides a kind of compound beverage of sweet potato, main component includes Ipomoea batatas, pawpaw；The color and luster of two kinds of compositions
Similar, taste flavor is complementary, balanced in nutrition.Sweet potato material ratio is great, gives product preferable health-care efficacy Ipomoea batatas and contains most
The nutriment beta carotene (vitamin A precursor) of antitumaous effect, vitamin C and folic acid；Abundant lysine and carrot
Element, can promote epithelial cell normal mature, suppress epithelial cell abnormal differentiation, eliminate the oxygen radical having carcinogenesis, stop
Carcinogen is combined with the protein in nucleus, promotes the enhancing of body immunity；Rich in potassium, beta carotene, folic acid, dimension
Raw element C and vitamin B6, this 5 kinds of compositions each contribute to prevention of cardiovascular disease；Containing the fibre being difficult digested enzyme destruction in a large number
Dimension element and pectin, energy liquid that stimulates digestion secretion and enterogastric peristalsis, thus play defecating feces excretion.Mango is beautiful in colour, and the smell of fruits is very sweet,
Its content beta-carotene is higher, ranks first in tropical fruit (tree), gives the preferable color and luster of product and local flavor.Therefore this beverage battalion
Support to be worth and enrich, health-care efficacy effect, suits the taste of both old and young comprehensively.
(2) the invention provides a kind of compound beverage of sweet potato, composite beverage with the addition of gingerol.Gingerol is the master of ginger
Want bioactive ingredients, why ginger assumes multiple medical values is primarily due to gingerol in action, including 6-gingerol, 8-
Gingerol, 10-gingerol, 12- gingerol etc. more than ten plant composition, and these component molecules structures are similar to, and have beta-hydroxy ketone structure.In gingerol
With 6-gingerol content highest, its biologically active is also strong.Gingerol have sterilization, desinsection, anti-corrosion, cardiac stimulant, prevention and cure of cardiovascular disease,
Anticoagulation, anti-oxidant, antitumor, anti-inflammatory, antiulcer, preventing or arresting vomiting, relieving fainting, suppression prostaglandin synthesis, prevention mucosal lesion, profit
Several biologically active of courage, cosmetology etc. ten.In the compound beverage of sweet potato of the present invention, active skull cap components gingerol not only carries
Supplied the taste flavor of uniqueness, tool refreshes the mind, dispels cold, the health care such as aid digestion, and make use of its natural antibacterial, kill
Bacterium acts on the basis of not affecting product quality and local flavor and extends beverage products shelf-life and shelf life.
(3) the invention provides a kind of preparation method of compound beverage of sweet potato, killed using gingerol joint high-pressure pulse electric
Bacterium technology (High-voltage Pulsed Electric Fields, abbreviation PEF).PEF is that food is placed in two electricity
In the process chamber of pole, give high electric field pulse, form food in process chamber for the Electro-pulsing Field, thus kill microorganism and
Passivation enzymatic activity, makes food be able to long-term storage.Because it is safe and harmless, have transmission uniformly, process time is short, the low spy of energy consumption
Point, does not destroy to the color and nutrient content of product, can keep the freshness of product, especially in the processing of Juice
In have shown that distinctive superiority, have a good application prospect.The compound beverage of sweet potato of the present invention adopts high-voltage pulse electric
Sterilized, because treatment temperature is normal temperature, the time is short, energy consumption is low, and the color and nutrient content of Ipomoea batatas and mango is not had
Destroy, the local flavor of product can be kept.
(4) the invention provides a kind of preparation method of compound beverage of sweet potato, effectively it is processed for two kinds of raw materials, adopts
With a microwave deactivating enzyme effectively solving juice browning difficult problem；Improve product stability using CMC and xanthans；Solve in prior art
The problem existing, makes the compound beverage of sweet potato color preparing various, and good stability.This method has good application
Prospect.
Specific embodiment
Below in conjunction with concrete preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection domain.
Embodiment
Material employed in following examples and instrument are commercially available.
Embodiment 1：
A kind of compound beverage of sweet potato of the present invention, including the sweet potato juice of 27wt%, the mango juice of 3wt%, 0.05wt%
Gingerol, the sucrose of 6wt%, the honey element of 0.04wt%, the citric acid of 0.06wt%, the malic acid of 0.06wt%, 0.05wt%
Sodium citrate, the xanthans of CMC, 0.1wt% of 0.05wt%, the potassium sorbate of 0.1wt% and the water of 63.49wt%.
To produce compound beverage of sweet potato by the following method：
1) Ipomoea batatas pretreatment：On the epidermis of Ipomoea batatas with 90 DEG C, concentration be 4% NaOH alkali lye drench 3min；Then cylinder
Peeling.After the Ipomoea batatas rinsed clean after peeling, under 4W/g power, microwave deactivating enzyme processes 6min, then will be through destroy the enzyme treatment
The sliced machine of Ipomoea batatas afterwards is cut into the sweet potato slices that thickness is 2～3mm.Sweet potato slices are sent the making beating of single track beater to obtain sweet potato juice.
2) mango pretreatment：Using skinning machine, mango is removed the peel, be cut into mango piece, the making beating of mango piece is obtained mango
Juice.
3) mix：Sweet potato juice, mango juice are mixed to get mixed fruit and vegetable juice according to mass ratio for 90: 10 ratios, will mix
Juice is centrifuged 15min, Ipomoea batatas of draining, the fruits and vegetables slag of mango through centrifuge under 10000rpm.
4) dispensing：The gingerol weighing 0.05wt% is standby.Take the xanthans of 0.1wt% and the CMC of 0.05wt%, stirring is all
Even be configured to stabilizer just liquid, stabilizer just liquid add the water being equivalent to the first 2 times of weight of liquid of stabilizer, while stirring plus
Enter, soak 2 hours, stabiliser solution is obtained 2 times by milling treatment of colloid.Take the sugar of 6wt%, with dissolved in purified water and boil,
Then it is filtrated to get sugar juice.Take 0.06wt% citric acid, 0.06wt% malic acid, 0.05wt% sodium citrate and 0.04wt%
Honey element mixes, and is filtrated to get food additives solution with hot water dissolving.0.1wt% potassium sorbate is taken to obtain mountain with hot water dissolving
Potassium sorbate solution.Through step 3) process after mixed fruit and vegetable juice solution in sequentially add sugar juice, stabiliser solution, food
Add solution and potassium sorbate solution mixing, supplement content with pure water and obtain mixed solution to 100wt%.
5) homogeneous, degassing：By step 4) mixed solution pressure be homogeneous under 25Mpa then deaerate, exclude oxygen.
6) sterilized, filling：By the mixed solution after degassing in electric-field intensity 30kV/cm, process time 500 μ s, using PET
Bottle carries out cold-aseptic filling and obtains final product.
The compound beverage of sweet potato physicochemical and microbial index of the present embodiment：Total reducing sugar：7～8%；Total acid：0.12%～
0.15%；Other sanitary indexs meet GB 19297-2003 fruit-vegetable juice beverage sanitary standard.
Comparative example 1
Do not adopt high voltage pulsation electric-field sterilizing tech sterilized to compound beverage of sweet potato, remaining condition is consistent with embodiment 1.
Comparative example 2
Without gingerol in compound beverage of sweet potato, remaining condition is consistent with embodiment 1.
The change of the compound beverage of sweet potato of investigation and comparison example 1 and comparative example 2 microorganism under refrigerated conditions, to thin in beverage
Bacterium (Mesophilic aerobic bacteria), psychrophile (Psychrophilic bacteria), yeast and mould
The content of (Yeasts and molds) is analyzed.Content of microorganisms in compound beverage of sweet potato after table 1 interpolation gingerol.
Content of microorganisms (5 DEG C of storages) in compound beverage of sweet potato after table 1 interpolation gingerol
Note：ND represent and do not detect (<2.00log CFU/mL)
As known from Table 1, gingerol is obvious to the fungistatic effect of bacterium and psychrophile, does not all detect after 7 days；To yeast and mould
The fungistatic effect of bacterium is stronger, reaches after 14 days and does not detect.The bacteriostasis of gingerol is probably that it effectively destroys microorganism
The integrality of cell membrane, causes that internal pH is unbalance, respiration inhibition causes death.
Table 2 is not added with middle microbiology turbidity after gingerol PEF sterilization
Note：ND represent and do not detect (<2.00log CFU/mL)
As known from Table 2, in compound beverage of sweet potato, the initial bacterium number amount of total plate count and mould yeast is respectively 6.52 Hes
3.76 logarithms, after PEF sterilization processing, total plate count, mould yeast are respectively less than 2 logarithms, meet state health standards.
In storage, total plate count, mould yeast are respectively less than 2 logarithms it was demonstrated that PEF process can ensure the safety of compound beverage of sweet potato
Property.By the comparison of Tables 1 and 2, illustrate that the present invention is combined using gingerol and high-pressure pulse electric sterilization and help to ensure that product
Flavor quality simultaneously realizes commercial sterilization.
Comparative example 3
Replace high voltage pulsation electric-field sterilizing tech sterilized to compound beverage of sweet potato using high-temperature instantaneous sterilization, remaining condition with
Embodiment 1 is consistent.
The impact to compound beverage of sweet potato color for comparing embodiment 1 method for disinfection different from both comparative examples 3, concrete outcome
Referring to table 3.
Table 3：The impact to compound beverage of sweet potato color for the different sterilization modes
As known from Table 3, after (conventional) process of high-temperature instantaneous sterilization, the brightness value of compound beverage of sweet potato declines, colour-darkening,
A value and b value changes are inconspicuous；PEF process after the L value of compound beverage of sweet potato, change not significantly, show that PEF can efficiency
The quality of colour of protection compound beverage of sweet potato.
In compound beverage of sweet potato and embodiment 1 in detection embodiment 1, step (1) is obtained respectively sweet potato juice, step
(2) nutrient content of the mango juice being obtained.
Table 4；The nutrient content result table of compound beverage of sweet potato
| Nutrient content | Embodiment 1 | Sweet potato juice | Mango juice |
| Carbohydrate | 27.2g/100g | 24～26g/100g | 7～10g/100g |
| Dietary fiber | 2.3g/100g | 1～2g/100g | 1.3～2.5g/100g |
| Total carotinoid | 1.9mg/100g | 0.2～1.7mg/100g | 3.26～4.05mg/100g |
| Vc | 28.7mg/100g | 24～30mg/100g | 9.12～11.25mg/100g |
| Total phenol | 3.4mg/100g | 0.5～1.3mg/100g | 15.24～19.7mg/100g |
Preliminary Determination has been carried out to main function composition in raw material and beverage.Comparative analysis is visible, and nutrition has enhanced
Effect.All containing the anti-oxidant and anti-aging total carotenoid of functional components, Vc and total phenol in two kinds of raw materials.Two kinds of raw materials
Middle nutrient composition content enriches, and both are compounding can to play enhancing and complementation.
The above, be only presently preferred embodiments of the present invention, and not the present invention is made with any pro forma restriction.Though
So the present invention is disclosed as above with preferred embodiment, but is not limited to the present invention.Any it is familiar with those skilled in the art
Member, in the case of the Spirit Essence without departing from the present invention and technical scheme, can be utilized in the methods and techniques of the disclosure above
Hold and technical solution of the present invention is made with many possible variations and modification, or the Equivalent embodiments being revised as equivalent variations.Therefore,
Every content without departing from technical solution of the present invention, the technical spirit of the foundation present invention is to made for any of the above embodiments any simple
Modification, equivalent, equivalence changes and modification, all still fall within the range of technical solution of the present invention protection.
Claims (10)
1. a kind of compound beverage of sweet potato it is characterised in that described compound beverage of sweet potato include 25wt%～30wt% sweet potato juice,
The mango juice of 1wt%～5wt%, the auxiliary material of 0.01wt%～6.66wt%, the water of 63.54wt%～70wt%.
2. compound beverage of sweet potato according to claim 1 it is characterised in that described auxiliary material include 0.01wt%～
0.2wt% gingerol, the stabilizer of 0wt%～0.15wt%, the sucrose of 0wt%～6wt%, the food of 0wt%～0.21wt%
Additive, the potassium sorbate of 0wt%～0.1wt%.
3. compound beverage of sweet potato according to claim 2 it is characterised in that described food additives include 0wt%～
The honey element of 0.04wt%, the citric acid of 0wt%～0.06wt%, the malic acid of 0wt%～0.06wt%, 0wt%～
The sodium citrate of 0.05wt%.
4. compound beverage of sweet potato according to claim 2 it is characterised in that described stabilizer include 0wt%～
The xanthans of CMC, 0wt% of 0.05wt%～0.1wt%.
5. the compound beverage of sweet potato according to claim 3 or 4 is it is characterised in that described compound beverage of sweet potato includes
The sweet potato juice of 27wt%, the mango juice of 3wt%, 0.05wt% gingerol, the sucrose of 6wt%, the honey element of 0.04wt%,
The citric acid of 0.06wt%, the malic acid of 0.06wt%, the sodium citrate of 0.05wt%, CMC, 0.1wt%'s of 0.05wt%
Xanthans, the potassium sorbate of 0.1wt% and the water of 63.49wt%.
6. a kind of preparation method of compound beverage of sweet potato any one of claim 1 to 5 is it is characterised in that described preparation
Method specifically includes following steps：
S1, Ipomoea batatas, mango are removed the peel respectively, the enzyme that goes out, section, making beating obtain sweet potato juice, mango juice；
S2, by described sweet potato juice, mango juice mixing, centrifugation obtain mixed fruit and vegetable juice；
S3, in described mixed fruit and vegetable juice add auxiliary material obtain mixed solution；
S4, described mixed solution is carried out homogeneous, degassing, sterilized, filling.
7. preparation method according to claim 6 is it is characterised in that described Ipomoea batatas adopts heat alkali liquid peeling, described thermokalite
The concentration of liquid is 3%～6%, and temperature is 90 DEG C～95 DEG C, and the described peeling time is 3min～4min；Described Ipomoea batatas adopts microwave
Go out enzyme, and the power of described microwave treatment is 4W/g～6W/g, and the time of described microwave treatment is 4min～6min.
8. preparation method according to claim 6 is it is characterised in that described S3 is specially：
S3-1, stabilizer is soaked in water after, cross colloid mill homogeneous obtain stabiliser solution；
S3-2, sucrose is boiled after be filtrated to get sugar juice；
S3-2, food additives are dissolved after obtain food additives solution；
S3-3, by potassium sorbate dissolving obtain potassium sorbate solution；
S3-4, sequentially add described sugar juice, stabiliser solution, food additive solubilization liquid and sorbic acid in described mixed fruit and vegetable juice
Potassium solution is mixed to get mixed solution.
9. the preparation method according to any one of claim 6 to 8 is it is characterised in that homogeneous described in described S4 step
Pressure be 20Mpa～35Mpa.
10. the preparation method according to any one of claim 6 to 8 is it is characterised in that described sterilizing adopts high-voltage pulse
Electric-field sterilizing, the electric-field intensity of described high-pressure pulse electric sterilization reaches 30kV/cm, process time 400 μ s～800 μ s.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568522A (en) * | 2017-09-14 | 2018-01-12 | 西南交通大学 | A kind of sweet potato fruits and vegetables functional beverage and preparation method thereof |
| CN109170407A (en) * | 2018-10-31 | 2019-01-11 | 西南交通大学 | A kind of sweet potato and Chinese yam composite beverage and preparation method thereof |
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| CN106387538B (en) | 2020-07-17 |
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