CN106387538B - Sweet potato compound beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a sweet potato compound beverage and a preparation method thereof, wherein the sweet potato compound beverage comprises 25-30 wt% of sweet potato juice, 1-5 wt% of mango juice, 0.01-6.66 wt% of auxiliary materials and 63.54-70 wt% of water. The preparation method comprises the following steps: peeling sweet potato and mango respectively, inactivating enzyme, slicing, and pulping to obtain sweet potato juice and mango juice; mixing sweet potato juice and mango juice, and centrifuging to obtain mixed fruit and vegetable juice; adding gingerol and other auxiliary materials into the mixed fruit and vegetable juice to obtain a mixed solution; homogenizing the mixed solution, degassing, sterilizing with pulsed electric field, and packaging. The sweet potato compound beverage provided by the invention is bright in color, unique in taste, rich in nutrition and good in health care effect, and the gingerol combined high-voltage pulse electric field sterilization technology is adopted to well retain the original qualities of nutritional ingredients, color, taste and the like in the materials.

Description

Sweet potato compound beverage and preparation method thereof

Technical Field

The invention relates to the technical field of food, in particular to a sweet potato compound beverage rich in gingerol and a preparation method thereof.

Background

The sweet potato is not only a health food, but also a good medicine for removing diseases. Recorded in Ben Cao gang mu, the sweet potato has the effects of tonifying deficiency and fatigue, benefiting strength, strengthening spleen and stomach and strengthening kidney yin. The sweet potato is steamed, cut, dried and collected to be used as grain, which is called as potato grain and can prolong life and cause diseases. From Ben Cao gang mu Shi Yi, the sweet potato can tonify middle energizer, harmonize blood, warm stomach and nourish five viscera. The book of the legend to the legend of golden potato has 6 medicinal values: treating dysentery and diarrhea; for treating alcohol accumulation and heat diarrhea; treating damp-heat and jaundice; treating spermatorrhea and whitish and turbid urine; treating blood deficiency and menstrual disorder; it is indicated for infantile malnutrition. Luchuan herbal medicine states that sweet potatoes can produce body fluid to quench thirst and treat fever thirst.

The sweet potato root tuber contains 60-80% of water, 10-30% of starch, about 5% of sugar and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash and the like. The sweet potato is rich in carotene and vitamin A, and the content of the vitamin A can reach 40mg/100g of fresh sweet potato; the fiber contained in the sweet potato is 10 times of that of rice flour. Sweet potato contains more special active substances of 'mucin' and 'dehydroepiandrosterone'. It contains abundant mucus protein, and has effects of maintaining the lubrication of digestive tract, respiratory tract, joint cavity, and membranous cavity and elasticity of blood vessel, preventing arteriosclerosis caused by substance deposition on arterial wall, preventing atrophy of connective tissue of organs such as liver and kidney, slowing down aging of human organs, and improving immunity. Sweet potato also contains glycoprotein, and has good effects of resisting mutation, reducing blood lipid and enhancing immunity. The physiological active substance of dehydroepiandrosterone can prevent colon cancer and breast cancer, and has great promotion effect on the activity of brain cells and endocrine gland hormone, so as to delay intelligence deterioration and increase human body resistance.

Mango contains abundant vitamins, proteins, carotene and the like, and has high content of trace elements such as selenium, calcium, phosphorus, potassium and the like which are necessary for human bodies. Has the beauty of the king of tropical fruits and high nutritive value. The traditional Chinese medicine considers that the mango is sweet and sour in taste, good in property and non-toxic, and has the functions of clearing heat, promoting fluid, quenching thirst, promoting urination, benefiting stomach, preventing vomiting and the like.

Sterilization is an important link in the production of fruit juice beverages. Currently, heat treatment (such as pasteurization) is commonly used for the sterilization treatment of beverages in industrial production. Although the traditional heat sterilization method can ensure the safety of food in the aspect of microorganisms, sensitive nutrient components (such as Vc) in the food can be damaged, the color of fruit juice is changed, the flavor is deteriorated, hot odor is generated, and other undesirable changes (such as Maillard browning) which are difficult to control are generated, so that the quality of the product is reduced.

At present, no health beverage compounded by sweet potatoes and mangoes exists in the market.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, provides the sweet potato compound beverage which is bright in color, unique in taste, rich in nutrition and good in health care effect, and also provides the preparation method of the sweet potato compound beverage.

In order to solve the technical problems, the sweet potato compound beverage comprises 25-30 wt% of sweet potato juice, 1-5 wt% of mango juice, 0.01-6.66 wt% of auxiliary materials and 63.54-70 wt% of water.

Preferably, the auxiliary materials comprise 0.01-0.2 wt% of gingerol, 0-0.15 wt% of stabilizer, 0-6 wt% of cane sugar, 0-0.21 wt% of food additive and 0-0.1 wt% of potassium sorbate.

Preferably, the food additive comprises 0 wt% -0.04 wt% of sodium cyclamate, 0 wt% -0.06 wt% of citric acid, 0 wt% -0.06 wt% of malic acid and 0 wt% -0.05 wt% of sodium citrate.

Preferably, the stabilizer comprises 0 wt% -0.05 wt% of CMC and 0 wt% -0.1 wt% of xanthan gum.

The sweet potato compound beverage preferably comprises 27 wt% of sweet potato juice, 3 wt% of mango juice, 0.05 wt% of gingerol, 6wt% of sucrose, 0.04 wt% of sodium cyclamate, 0.06wt% of citric acid, 0.06wt% of malic acid, 0.05 wt% of sodium citrate, 0.05 wt% of CMC, 0.1 wt% of xanthan gum, 0.1 wt% of potassium sorbate and 63.49 wt% of water.

As a general technical concept, the invention also provides a preparation method of the sweet potato compound beverage, which specifically comprises the following steps:

s1, respectively peeling sweet potato and mango, inactivating enzymes, slicing and pulping to obtain sweet potato juice and mango juice;

s2, mixing the sweet potato juice and the mango juice, and centrifuging to obtain mixed fruit and vegetable juice;

s3, adding auxiliary materials into the mixed fruit and vegetable juice to obtain a mixed solution;

s4, homogenizing, degassing, sterilizing and filling the mixed solution.

In the preparation method, the sweet potatoes are peeled by hot alkali liquor preferably, the mass concentration of the hot alkali liquor is 3-6%, the temperature is 90-95 ℃, and the peeling time is 3-4 min.

In the preparation method, preferably, the S3 is specifically:

s3-1, soaking the stabilizer in water, and homogenizing by a colloid mill to obtain a stabilizer solution;

s3-2, boiling the cane sugar and filtering to obtain a sugar solution;

s3-2, dissolving the food additive to obtain a food additive solution;

s3-3, dissolving potassium sorbate to obtain a potassium sorbate solution;

and S3-4, sequentially adding a sugar solution, a stabilizer solution, a food additive solution and a potassium sorbate solution into the mixed fruit and vegetable juice, and mixing to obtain a mixed solution.

In the above preparation method, preferably, the homogenizing pressure in the step S4 is 20Mpa to 35 Mpa.

In the preparation method, the sterilization is preferably performed by high-voltage pulse electric field sterilization, the electric field intensity of the high-voltage pulse electric field sterilization reaches 30kV/cm, and the treatment time is 400-800 mus.

Compared with the prior art, the invention has the advantages that:

(1) the invention provides a sweet potato compound beverage, which mainly comprises sweet potatoes and pawpaw, wherein the two components are similar in color and luster, complementary in taste and flavor and balanced in nutrition, the raw materials of the sweet potatoes are high in specific gravity, the sweet potatoes with a good health-care effect are endowed with the product and contain the nutrients β (vitamin A precursor), vitamin C and folic acid which have the most anticancer effect, the lysine and the carotene are rich, the normal maturation of epithelial cells can be promoted, the abnormal differentiation of the epithelial cells is inhibited, the oxygen free radicals with carcinogenic effects are eliminated, the combination of the carcinogens and proteins in cell nuclei is prevented, the immunity of a human body is promoted, the potassium, β -carotene, folic acid, vitamin C and vitamin B6 are rich, the 5 components are all helpful for preventing cardiovascular diseases, the cellulose and the pectin which are not easy to be damaged by digestive enzymes are contained, the secretion of digestive juice and the gastrointestinal peristalsis can be stimulated, the constipation is achieved, the mango color and the fruit fragrance are rich, the β -carotene content is high, the mango color and the mango beverage is good in color and the health-care effect.

(2) The invention provides a sweet potato compound beverage, wherein gingerol is added into the compound beverage, gingerol is the main bioactive component of ginger, ginger has various medicinal values mainly because gingerol plays a role, and comprises more than ten components such as 6-gingerol, 8-gingerol, 10-gingerol, 12-gingerol and the like, the molecular structures of the components are similar and have β -hydroxyketone structures, the gingerol has the highest 6-gingerol content and the strongest biological activity, and the gingerol has more than ten biological activities such as sterilization, disinsection, antisepsis, heart strengthening, cardiovascular disease prevention and treatment, anticoagulation, antioxidation, anti-tumor, anti-inflammation, anti-ulcer, anti-vomiting, dizziness, prostaglandin synthesis inhibition, gastric mucosa injury prevention, cholagogue, skin care and beauty treatment.

(3) The invention provides a preparation method of sweet potato compound beverage, which adopts gingerol combined High-voltage Pulsed Electric field sterilization technology (PEF for short). The PEF is to place the food in a treatment chamber with two electrodes, apply high voltage electric pulse to form a pulse electric field to act on the food in the treatment chamber, thereby killing microorganisms and inactivating enzyme activity, so that the food can be stored for a long time. Because the method is safe and harmless, has the characteristics of uniform transmission, short treatment time, low energy consumption and the like, does not damage the color, the fragrance, the taste and the nutrient components of the product, can keep the freshness of the product, particularly shows special superiority in the processing of fruit and vegetable juice, and has good application prospect. The sweet potato compound beverage provided by the invention is sterilized by adopting a high-voltage pulse electric field, and has the advantages of short time, low energy consumption, no damage to color, fragrance, taste and nutritional ingredients of sweet potatoes and mangoes and capability of keeping the flavor of the product due to the fact that the treatment temperature is normal temperature.

(4) The invention provides a preparation method of a sweet potato compound beverage, which effectively processes two raw materials and adopts microwave enzyme deactivation to effectively solve the problem of browning of fruit juice; CMC and xanthan gum are utilized to improve the stability of the product; solves the problems in the prior art, and ensures that the prepared sweet potato compound beverage has good color, fragrance and taste and good stability. The method has good application prospect.

Detailed Description

The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention.

Examples

The materials and equipment used in the following examples are commercially available.

Example 1:

the invention relates to a sweet potato compound beverage, which comprises 27 wt% of sweet potato juice, 3 wt% of mango juice, 0.05 wt% of gingerol, 6wt% of cane sugar, 0.04 wt% of sodium cyclamate, 0.06wt% of citric acid, 0.06wt% of malic acid, 0.05 wt% of sodium citrate, 0.05 wt% of CMC, 0.1 wt% of xanthan gum, 0.1 wt% of potassium sorbate and 63.49 wt% of water.

The sweet potato compound beverage is prepared by the following method:

1) sweet potato pretreatment: spraying NaOH alkali solution with concentration of 4% at 90 deg.C on the surface of sweet potato for 3 min; then peeling with a roller. And (3) rinsing the peeled sweet potatoes, carrying out microwave enzyme deactivation treatment for 6min at the power of 4W/g, and then slicing the sweet potatoes subjected to enzyme deactivation treatment into sweet potato slices with the thickness of 2-3 mm by using a slicing machine. And (4) pulping the sweet potato slices by a single-pass pulping machine to obtain sweet potato juice.

2) Mango pretreatment: peeling mango with a peeling machine, cutting into mango slices, and pulping the mango slices to obtain mango juice.

3) Mixing: mixing the sweet potato juice and the mango juice according to the mass ratio of 90: 10 to obtain mixed fruit and vegetable juice, centrifuging the mixed fruit and vegetable juice by a centrifuge at 10000rpm for 15min, and discharging fruit and vegetable residues of the sweet potatoes and the mangoes.

4) Preparing materials: 0.05 wt% of gingerol is weighed for standby. Taking 0.1 wt% of xanthan gum and 0.05 wt% of CMC, uniformly stirring to prepare a stabilizer primary liquid, adding water with 2 times of the weight of the stabilizer primary liquid into the stabilizer primary liquid, stirring and adding the stabilizer primary liquid, soaking for 2 hours, and treating for 2 times by a colloid mill to obtain a stabilizer solution. 6wt% of sugar was taken, dissolved in purified water and boiled, and then filtered to obtain a sugar solution. Mixing 0.06wt% citric acid, 0.06wt% malic acid, 0.05 wt% sodium citrate and 0.04 wt% sodium cyclamate, dissolving in hot water, and filtering to obtain food additive solution. 0.1 wt% of potassium sorbate is dissolved in hot water to obtain a potassium sorbate solution. Adding a sugar solution, a stabilizer solution, a food additive solution and a potassium sorbate solution into the mixed fruit and vegetable juice solution treated in the step 3) in sequence, mixing, and supplementing the content to 100 wt% with purified water to obtain a mixed solution.

5) Homogenizing and degassing: homogenizing the mixed solution of step 4) under 25MPa, and degassing to remove oxygen.

6) And (3) sterilization and filling: and (3) performing sterile cold filling on the degassed mixed solution in a PET bottle at the electric field intensity of 30kV/cm for 500 mus.

The physicochemical and microbial indexes of the sweet potato compound beverage of the embodiment are as follows: total sugar: 7-8%; total acid: 0.12 to 0.15 percent; other sanitary indexes meet the GB 19297-2003 fruit and vegetable juice beverage sanitary standard.

Comparative example 1

The sweet potato compound beverage is sterilized without adopting a high-voltage pulse electric field sterilization technology, and the other conditions are consistent with those in the embodiment 1.

Comparative example 2

Gingerol is not added into the sweet potato compound beverage, and the other conditions are the same as the conditions in the example 1.

The changes of microorganisms of the sweet potato compound beverages of comparative example 1 and comparative example 2 under the cold storage condition were studied, and the contents of bacteria (Mesophilic aerobics), Psychrophilic bacteria (Psychrophilic bacteria), yeast and molds (Yeasts and molds) in the beverages were analyzed. Table 1 microbial content in sweet potato composite beverage after gingerol addition.

TABLE 1 microbial content of compound beverage of sweet potato added with gingerol (5 ℃ storage)

Note that ND means not detected (<2.00log CFU/m L)

As can be seen from table 1, gingerol has an obvious bacteriostatic effect on bacteria and psychrophilic bacteria, and is not detected after 7 days; has strong bacteriostatic effect on yeast and mould, and can reach undetected state after 14 days. The antibacterial effect of gingerol is probably that gingerol effectively destroys the integrity of microbial cell membranes, causes pH imbalance in vivo and causes death due to respiratory depression.

TABLE 2 microbial changes after Sterilization without gingerol PEF addition

Note that ND means not detected (<2.00log CFU/m L)

As can be seen from Table 2, the total number of colonies and the initial number of mold yeasts in the sweet potato composite beverage are respectively 6.52 logarithm and 3.76 logarithm, and after the PEF sterilization treatment, the total number of colonies and the mold yeasts are both less than 2 logarithm, which accords with the national sanitary standard. The total number of bacterial colonies and mould yeast are less than 2 logarithm in the storage process, which proves that the PEF treatment can ensure the safety of the sweet potato compound beverage. By comparing table 1 and table 2, it is demonstrated that the combination of gingerol and high-voltage pulsed electric field sterilization in the present invention helps to ensure the flavor quality of the product and achieve commercial sterility.

Comparative example 3

The high-temperature instantaneous sterilization is adopted to replace the high-voltage pulse electric field sterilization technology to sterilize the sweet potato compound beverage, and the other conditions are consistent with those in the embodiment 1.

The influence of different sterilization methods on the color of the sweet potato compound beverage is compared between the two comparative examples 1 and 3, and the specific results are shown in the table 3.

Table 3: influence of different sterilization modes on color of sweet potato compound beverage

As can be seen from Table 3, the brightness value of the sweet potato compound beverage treated by the high-temperature instantaneous sterilization (conventional) is reduced, the color is darkened, the changes of the a ﹡ value and the b ﹡ value are not obvious, and the L ﹡ value and the change of the sweet potato compound beverage treated by the PEF are not obvious, which shows that the PEF can effectively protect the color quality of the sweet potato compound beverage.

The nutrient contents of the sweet potato compound beverage in example 1, the sweet potato juice prepared in the step (1) in example 1 and the mango juice prepared in the step (2) are respectively detected.

Table 4; nutrient content result table of sweet potato compound beverage

The main functional components in the raw materials and the beverage are preliminarily measured. The comparative analysis shows that the nutrition has the enhancement effect. The two raw materials contain antioxidant and antiaging functional components including total carotene, Vc and total phenol. The two raw materials have rich nutrient contents, and the combination of the two raw materials can enhance and complement each other.

The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention are still within the scope of the protection of the technical solution of the present invention.

Claims (3)

1. The preparation method of the sweet potato compound beverage is characterized in that the sweet potato compound beverage consists of 25-30 wt% of sweet potato juice, 1-5 wt% of mango juice, 0.01-6.66 wt% of auxiliary materials and 63.54-70 wt% of water, wherein the auxiliary materials comprise 0.01-0.2 wt% of gingerol, 0-0.15 wt% of stabilizer, 0-6 wt% of cane sugar, 0-0.21 wt% of food additive and 0-0.1 wt% of potassium sorbate; the stabilizer comprises 0 wt% -0.05 wt% of CMC and 0 wt% -0.1 wt% of xanthan gum; the food additive consists of 0 to 0.04 weight percent of sodium cyclamate, 0 to 0.06 weight percent of citric acid, 0 to 0.06 weight percent of malic acid and 0 to 0.05 weight percent of sodium citrate; the preparation method specifically comprises the following steps:

s1, respectively peeling sweet potato and mango, inactivating enzymes, slicing and pulping to obtain sweet potato juice and mango juice; the sweet potatoes are subjected to microwave enzyme deactivation, the power of microwave treatment is 4-6W/g, and the time of the microwave treatment is 4-6 min;

s2, mixing the sweet potato juice and the mango juice, and centrifuging to obtain mixed fruit and vegetable juice;

s3, adding auxiliary materials and water into the mixed fruit and vegetable juice to obtain a mixed solution;

s4, homogenizing, degassing, sterilizing and filling the mixed solution; the sterilization adopts a high-voltage pulse electric field for sterilization, the electric field intensity of the high-voltage pulse electric field for sterilization reaches 30kV/cm, and the processing time is 400-800 mus; the homogeneous pressure is 20-35 Mpa.

2. A preparation method of a sweet potato compound beverage is characterized in that the sweet potato compound beverage is composed of 27 wt% of sweet potato juice, 3 wt% of mango juice, 0.05 wt% of gingerol, 6wt% of cane sugar, 0.04 wt% of sodium cyclamate, 0.06wt% of citric acid, 0.06wt% of malic acid, 0.05 wt% of sodium citrate, 0.05 wt% of CMC, 0.1 wt% of xanthan gum, 0.1 wt% of potassium sorbate and 63.49 wt% of water; the preparation method specifically comprises the following steps:

s1, respectively peeling sweet potato and mango, inactivating enzymes, slicing and pulping to obtain sweet potato juice and mango juice; the sweet potatoes are subjected to microwave enzyme deactivation, the power of microwave treatment is 4-6W/g, and the time of the microwave treatment is 4-6 min;

s2, mixing the sweet potato juice and the mango juice, and centrifuging to obtain mixed fruit and vegetable juice;

s3, adding auxiliary materials and water into the mixed fruit and vegetable juice to obtain a mixed solution;

s4, homogenizing, degassing, sterilizing and filling the mixed solution; the sterilization adopts a high-voltage pulse electric field for sterilization, the electric field intensity of the high-voltage pulse electric field for sterilization reaches 30kV/cm, and the processing time is 400-800 mus; the homogeneous pressure is 20-35 Mpa.

3. The preparation method according to claim 1 or 2, characterized in that the sweet potatoes are peeled by hot alkali liquor, the concentration of the hot alkali liquor is 3-6%, the temperature is 90-95 ℃, and the peeling time is 3-4 min.