CN106551220A - A kind of preparation method of sweet potato stem leaf beverage - Google Patents
A kind of preparation method of sweet potato stem leaf beverage Download PDFInfo
- Publication number
- CN106551220A CN106551220A CN201510606992.7A CN201510606992A CN106551220A CN 106551220 A CN106551220 A CN 106551220A CN 201510606992 A CN201510606992 A CN 201510606992A CN 106551220 A CN106551220 A CN 106551220A
- Authority
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- China
- Prior art keywords
- sweet potato
- stem leaf
- potato stem
- parts
- preparation
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- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 113
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 113
- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000011550 stock solution Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 230000002159 abnormal effect Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000440 bentonite Substances 0.000 claims description 12
- 229910000278 bentonite Inorganic materials 0.000 claims description 12
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 12
- 229910052710 silicon Inorganic materials 0.000 claims description 12
- 239000010703 silicon Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000012153 distilled water Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
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- 108010059892 Cellulase Proteins 0.000 claims description 7
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
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- 239000002253 acid Substances 0.000 claims description 4
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- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
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- 229940093503 ethyl maltol Drugs 0.000 claims description 3
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
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- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 238000004821 distillation Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000010413 mother solution Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
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- 239000002671 adjuvant Substances 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 230000002265 prevention Effects 0.000 abstract description 8
- 235000021506 Ipomoea Nutrition 0.000 abstract description 6
- 241000207783 Ipomoea Species 0.000 abstract description 6
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- -1 Flavone compound Chemical class 0.000 description 2
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
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- 229910052700 potassium Inorganic materials 0.000 description 2
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
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- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
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- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
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- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 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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- CGZZMOTZOONQIA-UHFFFAOYSA-N cycloheptanone Chemical compound O=C1CCCCCC1 CGZZMOTZOONQIA-UHFFFAOYSA-N 0.000 description 1
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
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- 244000045947 parasite Species 0.000 description 1
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- 244000144977 poultry Species 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
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- 239000002516 radical scavenger Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
-
- 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 invention discloses a kind of preparation method of sweet potato stem leaf beverage, the crushing of sweet potato stem leaf, the preparation of sweet potato stem leaf virgin pulp liquid, sweet potato stem leaf virgin pulp liquid abnormal flavour and clarifying treatment, the sweet potato stem leaf stock solution for preparing and mixed accessories is pumped into and carry out in pill tank dispensing, according to the difference for adding mixed accessories, can be made into Sugarless type sweet potato stem leaf beverage and plain edition sweet potato stem leaf beverage, the nutrition very abundant of Folium Ipomoea, high nutrition vegetable variety is classified as by Asia Vegetable Research center, it is called " vegetables queen ", the sweet potato stem leaf beverage prevention obesity prepared using the present invention, adjustment immunity, endocrine, anticancer, antiinflammatory, hemostasis, blood sugar lowering, removing toxic substances, prevent the health-care effecies such as nyctalopia and constipation；The mucus protein being rich in sweet potato stem leaf simultaneously, the lipidosiss of energy prevention of cardiovascular system, keeps arterial vascular elasticity, prevents coronary heart disease, while liver and kidney adesmosises can also be prevented, keeps the logical cunning of digestive tract, respiratory tract and intestinal.
Description
Technical field
The invention belongs to stem and leaf beverage production field in food processing, is related to a kind of sweet potato stem leaf beverage
Preparation method.
Background technology
Radix Ipomoeae is the agricultural product that the numerous provinces of China are planted in a large number, and yield is very big, and sweet potato stem leaf is
Principal by product in Sweet Potato Crops production, China produce more than 100,000,000 tons of Folium Ipomoea, but current one per year
As be used as poultry and livestock feed or be abandoned as garbage, its economic worth sufficiently cannot embody.
The nutrition very abundant of Folium Ipomoea, is classified as high nutrition vegetable variety by Asia Vegetable Research center,
It is called " vegetables queen ".Detection indicate that：Folium Ipomoea contains 2.28 grams of protein, fat per hectogram
0.2 gram of fat, 4.1 grams of sugar, 16 milligrams of mineral potassium, 3.2 milligrams of ferrum, 34 milligrams of phosphorus, recklessly
6.42 milligrams of Radix Raphani element, exceeds Radix Dauci Sativae, 0.32 milligram of vitamin C.Compare with Vegetables,
Mineral occupies superior with the content of vitamin.Simultaneously sweet potato stem leaf contain substantial amounts of beneficial chemistry into
Point：Glucide, starch, protein, aminoacid, vitamin, mineral, the activator of enzyme
With inhibitor, cupreol, suberone, acetyl-β-Amyrin, caffeic acid and quercetin etc..
Find according to newest research, sweet potato stem leaf has protection vision, prevention xerophthalmia, hemostasis, prevention
Arteriosclerosis, anticancer, mutation, strengthen immunologic function, enhance metabolism, slow down aging etc.
Medical treatment and health-care effect.Sweet potato stem leaf contains substantial amounts of functional component：Flavone compound, meals
Fiber, active polysaccharide, carotenoid, albumen composition etc., biological activity contained therein into
Flavone compound is divided to be a kind of good living radical scavenger, with immune, interior point of adjustment
Secrete, various medical care effects such as anticancer, antiinflammatory, be the life played a role in emerging functional food
Thing active factorses, are developed less at present.
Using sweet potato stem leaf lixiviating solution machining function beverage, not only with medical care effect, and
And waste resource can be made full use of, the economic worth of sweet potato stem leaf is improved, drive Radix Ipomoeae producing region Jing
The development of Ji, and if using the foods processing technique of science, being processed into Foods or drinkses,
Will turn waste into wealth, it is of far-reaching significance.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sweet potato stem leaf beverage, using the present invention
The sweet potato stem leaf beverage of preparation have prevention obesity, adjustment immunity, endocrine, anticancer, antiinflammatory,
Hemostasis, blood sugar lowering, detoxify, prevent the health-care effecies such as nyctalopia and constipation；It is simultaneously rich in sweet potato stem leaf
The mucus protein for containing, the lipidosiss of energy prevention of cardiovascular system, keeps arterial vascular elasticity,
Prevention coronary heart disease, while liver and kidney adesmosises can also be prevented, keeps digestive tract, exhales
Inhale the logical cunning of road and intestinal.
The technical solution used in the present invention is：A kind of preparation method of sweet potato stem leaf beverage, its feature
It is, including below step：
(1) crushing of sweet potato stem leaf：
By Radix Ipomoeae mature different stem and leaf, Jing is strictly selected, roguing, cleaning, with 90 DEG C～95 DEG C
Hot water scald 2min, add water after burn color fixative, is cooled to room temperature, with high speed disintegrator by after burn
Sweet potato stem leaf is ground into 15-40 mesh, and Jing dryness in the sun, water content are less than 14%, use bag weaved bag
Transport and store and be stored at shady and cool ventilation drying.
(2) preparation of sweet potato stem leaf virgin pulp liquid
The sweet potato stem leaf that crushed in weighing step (1) and distilled water are according to 1:8 (w/v),
Adding 10～20min of cellulase hydrolysiss in 30 DEG C of water-bath, the usage amount of cellulase is 0.03～
0.5%, Jing silicon Bentonite flame filter press is filtered, and obtains sweet potato stem leaf enzymolysis solution；Filtering residue adds distillation
Water, filtering residue and distilled water are according to 1:6 (w/v), in 85～100 DEG C of water-bath heating extraction 4～
6h, decompression Jing silicon Bentonite flame filter press are filtered, and obtain sweet potato stem leaf lixiviating solution, by sweet potato stem leaf
Enzymolysis solution is merged with sweet potato stem leaf lixiviating solution, obtains sweet potato stem leaf virgin pulp liquid.
(3) sweet potato stem leaf virgin pulp liquid abnormal flavour and clarifying treatment：
0.03-0.05 part beta-schardinger dextrin -s (β-CO) are added in sweet potato stem leaf virgin pulp liquid, ozone is passed through
1-2g/ hours, are kept for 30-40 minutes, continuously add 0.1% cellulase, are stood at 50 DEG C
3-5 hours are processed, is fully hydrolyzed the cellulosic material in sweet potato stem leaf, it is impossible to the cellulose of hydrolysis
Material loses protection and precipitates, and extracts supernatant Jing silicon Bentonite flame filter press and filters, obtains final product Radix Ipomoeae
Stem and leaf stock solution.
(4) dispensing：
The sweet potato stem leaf stock solution and mixed accessories that step (3) is obtained is pumped into,
Sugarless type sweet potato stem leaf beverage and plain edition sweet potato stem leaf beverage, wherein Sugarless type sweet potato stem leaf can be obtained
The formula (weight ratio) of beverage is：
Sweet potato stem leaf stock solution 30-35 part, Sucus Mali pumilae 15-20 parts, Fructus Crataegi juice 10-15 parts are pure
Water 30-55 parts, Fructus Citri Limoniae juice 0.05-0.07 parts, Sucus Mali pumilae 0.06-0.08 parts, citric acid 0.075-0.0859
Part, potassium sorbate 0.03-0.05 parts, ethylmaltol 0.01-0.015 parts, sodium hexameta phosphate 0.04-0.05
Part, xanthic acid 0.04-0.008 parts, sucralose 0.013-0.015 parts.
The formula (weight ratio) of plain edition sweet potato stem leaf beverage is：Sweet potato stem leaf stock solution 35-45 part,
Pure water 55-65 parts, sucrose 5-8 parts, Mel 1-2 parts, Fructus Citri Limoniae juice 0.08-0.11 parts, sorbic acid
Potassium 0.03-0.05 parts, xanthan gum 0.04-0.05 parts, assorted fruity flavor 0.018-0.022 parts.
(5) filtration, homogenizing, sterilizing：
Mother solution after dispensing is pumped into into high pressure homogenizer homogenizing Jing after the filtration of kieselguhr plate filter,
Liquid after homogenizing is pumped directly in high pressure instantaneous sterilizing device；
(6) fill：
Liquid after sterilizing is pumped into into the storage of constant temperature gravity tank, high-temperature filling is kept, farthest
Ensure the antioxidant activity of liquid, and air-dry, check and case.
In the preparation method of above-mentioned sweet potato stem leaf beverage, the cellulose added in described step (3)
Enzyme is 0.1%, stewing process 3 hours at 50 DEG C.
In the preparation method of above-mentioned sweet potato stem leaf beverage, the filtering accuracy of kieselguhr plate filter is
200-400 mesh.
In the preparation method of above-mentioned sweet potato stem leaf beverage, the homogenization pressure of high pressure homogenizer is
50-60kPa, temperature are 50～70 DEG C, and the time is 15～25min.
In the preparation method of above-mentioned sweet potato stem leaf beverage, the temperature of high pressure instantaneous sterilizing is 80-120 DEG C,
Time is 5-10s.
In the preparation method of above-mentioned sweet potato stem leaf beverage, the temperature of constant temperature fill is 85-95 DEG C.
The shelf-life of above-mentioned sweet potato stem leaf beverage is 6 months.
The device have the advantages that as follows：
1st, present invention pectinase treatment sweet potato stem leaf oleo stock liquid energy promotes dividing for sweet potato stem leaf cell wall
Solution so that hydrolyzed pectin viscosity degradation, it is possible to decrease filtrate viscosity, increases sweet potato stem leaf enzymolysis solution
Volume.
2nd, method of the present invention by being processed using ozone to sweet potato stem leaf virgin pulp liquid, is not changing red
On the premise of potato stem and leaf virgin pulp liquid color and luster, mouthfeel and health-care components, effectively removes in beverage
Bitterness and astringent taste, and can play a part of to go out except pathogenic bacteria and parasite.
3rd, added water in the preparation of sweet potato stem leaf virgin pulp liquid of the present invention the method for cooling using color fixative, maximum
The effective ingredient for remaining sweet potato stem leaf of degree.
4th, processing technology of the invention is investigated, and the beverage of preparation has aobvious in color and luster, outward appearance and mouthfeel
The characteristics of work, the characteristics of having adapted to youngster and follow the fashion, while also having health care.
According to this method prepare sweet potato stem leaf beverage color and luster be fawn, uniform and stable, mouthfeel
Exquisiteness, free from extraneous odour maintain the distinctive fragrance of sweet potato stem leaf without astringent taste.Wherein plain edition is red
Potato stem and leaf beverage has light sugar perfume, and Sugarless type sweet potato stem leaf beverage has light apple aroma,
Drink two kinds of beverages, with prevention obesity, adjustment immunity, endocrine, anticancer, antiinflammatory, stop
Blood, blood sugar lowering, detoxify, prevent the health-care effecies such as nyctalopia and constipation, two kinds of beverages from can meet difference
The health care demand of crowd, and great shelf attraction, wide market.
Specific embodiment
Embodiment one：Plain edition sweet potato stem leaf beverage
Take and be dried sweet potato stem leaf, reject impurity, cleaning, 2min scalded with 95 DEG C of hot water, after burn
Add water color fixative, cooling, crushes, with distilled water according to 1:8 (w/v), add in 30 DEG C of water-bath
Pectase hydrolysis 20min, the usage amount of pectase are filtered for 0.5%, Jing silicon Bentonite flame filter press,
Obtain sweet potato stem leaf enzymolysis solution；Filtering residue adds distilled water, filtering residue and distilled water according to 1:6 (w/v),
The heating extraction 4h in 98 DEG C of water-bath, decompression Jing silicon Bentonite flame filter press are filtered, and obtain Radix Ipomoeae
Stem and leaf lixiviating solution, sweet potato stem leaf enzymolysis solution is merged with sweet potato stem leaf lixiviating solution, sweet potato stem leaf is obtained
Virgin pulp liquid；
0.03-0.05 part beta-schardinger dextrin -s (β-CO) are added in sweet potato stem leaf virgin pulp liquid, ozone is passed through
1g/ hours, are kept for 30 minutes, continuously add 0.1% cellulase, the stewing process at 50 DEG C
3 hours, it is fully hydrolyzed the cellulosic material in sweet potato stem leaf, it is impossible to which the cellulosic material of hydrolysis loses
Deprotect and precipitate, extract supernatant Jing silicon Bentonite flame filter press and filter, obtain final product Caulis Ipomoea phyllogen
Liquid.
By 8 parts of sucrose, 1 part of Mel is inserted in rustless steel brew kettle, is heated to 85 DEG C, is maintained
30 minutes, after sucrose, Mel fully dissolve, it is filled in rustless steel pill tank, sequentially adds
35 parts of sweet potato stem leaf stock solution, 65 parts of pure water, 0.08 part of Fructus Citri Limoniae juice, 0.05 part of potassium sorbate,
0.05 part of xanthan gum, 0.018 part of assorted fruity flavor are sufficiently stirred for 15 minutes, Jing kieselguhr plates
Frame filter is filtered to vacuum outgass pump and is deaerated, high pressure homogenizer homogenizing (pressure 50kpa, temperature
70 DEG C, time 20min), instantaneous sterilizing (120 DEG C), constant temperature (85) hot filling, that is, that what is made is general
Flow-through sweet potato stem leaf beverage.
Table 1 is Analyses Methods for Sensory Evaluation Results of the 15 people groups to plain edition sweet potato stem leaf beverage.
Table 1：The Analyses Methods for Sensory Evaluation Results of plain edition sweet potato stem leaf beverage
| Assessment item | Evaluation result |
| Color and luster | In fawn |
| Fragrance | Light sugar perfume and the distinctive fragrance of sweet potato stem leaf |
| Mouthfeel | Delicate mouthfeel, uniform not sticky, free from extraneous odour |
| Whether there is astringent taste | Without astringent taste |
| Stability | It is uniform and stable, without precipitation |
Made by plain edition sweet potato stem leaf beverage place 6 months after, abnormal smells from the patient delicate fragrance, free from extraneous odour,
Without pungent sense, mouthfeel appropriateness, as clear as crystal, free from admixture be not muddy, not stratified, without precipitation and
Floating thing.
Embodiment two：Sugarless type sweet potato stem leaf beverage
Take and be dried sweet potato stem leaf, reject impurity, cleaning, 2min scalded with 95 DEG C of hot water, after burn
Add water color fixative, cooling, crushes, with distilled water according to 1:8 (w/v), add in 30 DEG C of water-bath
Pectase hydrolysis 20min, the usage amount of pectase are filtered for 0.5%, Jing silicon Bentonite flame filter press,
Obtain sweet potato stem leaf enzymolysis solution；Filtering residue adds distilled water, filtering residue and distilled water according to 1:6 (w/v),
The heating extraction 4h in 98 DEG C of water-bath, decompression Jing silicon Bentonite flame filter press are filtered, and obtain Radix Ipomoeae
Stem and leaf lixiviating solution, sweet potato stem leaf enzymolysis solution is merged with sweet potato stem leaf lixiviating solution, sweet potato stem leaf is obtained
Virgin pulp liquid；
0.03-0.05 part beta-schardinger dextrin -s (β-CO) are added in sweet potato stem leaf virgin pulp liquid, ozone is passed through
2g/ hours, are kept for 40 minutes, continuously add 0.1% cellulase, the stewing process at 50 DEG C
5 hours, it is fully hydrolyzed the cellulosic material in sweet potato stem leaf, it is impossible to which the cellulosic material of hydrolysis loses
Deprotect and precipitate, extract supernatant Jing silicon Bentonite flame filter press and filter, obtain final product Caulis Ipomoea phyllogen
Liquid.
Extract 30 parts of pure water to be placed in rustless steel pill tank, Radix Ipomoeae is put into successively by component ratio amount
30 parts of stem and leaf stock solution, 20 parts of Sucus Mali pumilae, 10 parts of Fructus Crataegi juice, 0.05 part of citric acid, malic acid
0.06 part, 0.0859 part of sodium citrate, 0.03 part of potassium sorbate, 0.015 part of ethylmaltol,
0.04 part of sodium hexameta phosphate, 0.008 part of xanthic acid, 0.013 part of sucralose open agitating device,
It is sufficiently stirred for 15 minutes, the beverage liquid for preparing is pumped into into the filtration of kieselguhr flame filter press, and is pumped into
Rustless steel gravity tank is pumped into after the degassing of vacuum outgass pump, then Jing high pressure homogenizer homogenizing (pressure 50kpa,
Temperature 70 C, time 20min), high-temperature short-time sterilization, 120 DEG C of sterilising temp pump into constant temperature high
Position tank storage, 85 DEG C of keeping temperature, hot filling, that is, the Sugarless type sweet potato stem leaf beverage made.
Table 2 is Analyses Methods for Sensory Evaluation Results of the 20 people groups to Sugarless type type sweet potato stem leaf beverage.
Table 2：The Analyses Methods for Sensory Evaluation Results of Sugarless type sweet potato stem leaf beverage
| Assessment item | Evaluation result |
| Color and luster | Fawn |
| Fragrance | The distinctive fragrance of sweet potato stem leaf |
| Mouthfeel | Delicate mouthfeel, uniformly not sticky, comfortable acid |
| Whether there is astringent taste | Without astringent taste |
| Stability | It is uniform and stable, without precipitation |
Made by Sugarless type sweet potato stem leaf beverage place 6 months after, abnormal smells from the patient delicate fragrance, free from extraneous odour,
Without pungent sense, mouthfeel appropriateness, as clear as crystal, free from admixture be not muddy, not stratified, without precipitation and
Floating thing.
Claims (7)
1. the preparation method of a kind of sweet potato stem leaf beverage of the invention, it is characterised in that including following
Step：
(1) crushing of sweet potato stem leaf
Sweet potato stem leaf Jing roguings, cleaning, scald 2min with 90 DEG C～95 DEG C of hot water, add water after burn
Color fixative, is cooled to room temperature, and sweet potato stem leaf after burn is ground into 15-40 mesh, Jing with high speed disintegrator
Dryness in the sun, water content are less than 14%, with bag weaved package storage at shady and cool ventilation drying；
(2) preparation of sweet potato stem leaf virgin pulp liquid
The sweet potato stem leaf that crushed in weighing step (1) and distilled water are according to 1:8 (w/v),
Adding 10～20min of pectase hydrolysis in 30 DEG C of water-bath, the usage amount of pectase is 0.03～
0.5%, Jing silicon Bentonite flame filter press is filtered, and obtains sweet potato stem leaf enzymolysis solution；Filtering residue adds distillation
Water, filtering residue and distilled water are according to 1:6 (w/v), in 85～100 DEG C of water-bath heating extraction 4～
6h, decompression Jing silicon Bentonite flame filter press are filtered, and obtain sweet potato stem leaf lixiviating solution, by sweet potato stem leaf
Enzymolysis solution is merged with sweet potato stem leaf lixiviating solution, obtains sweet potato stem leaf virgin pulp liquid；
(3) sweet potato stem leaf virgin pulp liquid abnormal flavour and clarifying treatment
0.03-0.05 part beta-schardinger dextrin -s (β-CO) are added in sweet potato stem leaf virgin pulp liquid, ozone is passed through
1-2g/ hours, are kept for 30-40 minutes, continuously add 0.1%～0.2% cellulase, in 50 DEG C
Lower stewing process 3-5 hour, is fully hydrolyzed the cellulosic material in sweet potato stem leaf, it is impossible to hydrolysis
Cellulosic material loses protection and precipitates, and extracts supernatant Jing silicon Bentonite flame filter press and filters, i.e.,
Obtain sweet potato stem leaf stock solution；
(4) dispensing
The sweet potato stem leaf stock solution and adjuvant that step (3) is obtained is pumped into, can
Obtain Sugarless type sweet potato stem leaf beverage and plain edition sweet potato stem leaf beverage, wherein Sugarless type sweet potato stem leaf drink
The formula (weight ratio) of product is：
Sweet potato stem leaf virgin pulp liquid 30-35 parts, Sucus Mali pumilae 15-20 parts, Fructus Crataegi juice 10-15 parts are pure
Water purification 30-55 parts, Fructus Citri Limoniae juice 0.05-0.07 parts, Sucus Mali pumilae 0.06-0.08 parts, citric acid
0.075-0.0859 parts, potassium sorbate 0.03-0.05 parts, ethylmaltol 0.01-0.015 parts, six is inclined
Sodium phosphate 0.04-0.05 parts, xanthic acid 0.04-0.008 parts, sucralose 0.013-0.015 parts；
The formula (weight ratio) of plain edition sweet potato stem leaf beverage is：Sweet potato stem leaf virgin pulp liquid 35-45
Part, pure water 55-65 parts, sucrose 5-8 parts, Mel 1-2 parts, Fructus Citri Limoniae juice 0.08-0.11 parts, mountain
Potassium sorbate 0.03-0.05 parts, xanthan gum 0.04-0.05 parts, assorted fruity flavor 0.018-0.022 parts.
(5) filtration, homogenizing, sterilizing
Mother solution after dispensing is pumped into into high pressure homogenizer homogenizing Jing after the filtration of kieselguhr plate filter,
Liquid after homogenizing is pumped directly in high pressure instantaneous sterilizing device；
(6) fill
Liquid after sterilizing is pumped into into the storage of constant temperature gravity tank, high-temperature filling is kept, farthest
Ensure the antioxidant activity of liquid, and air-dry, check and case.
2. a kind of preparation method of sweet potato stem leaf beverage according to claim 1, it is characterised in that
The cellulase added in described step (3) is 0.1%, stewing process 3 hours at 50 DEG C.
3. a kind of preparation method of sweet potato stem leaf beverage according to claim 1, it is characterised in that
The filtering accuracy of described kieselguhr plate filter is 200-400 mesh.
4. a kind of preparation method of sweet potato stem leaf beverage according to claim 1, it is characterised in that
The homogenization pressure of described high pressure homogenizer is 50-60kPa, and temperature is 50～70 DEG C, and the time is
15～25min.
5. a kind of preparation method of sweet potato stem leaf beverage according to claim 1, it is characterised in that
The temperature of described high pressure instantaneous sterilizing is 80-120 DEG C, and the time is 5-10s.
6. a kind of preparation method of sweet potato stem leaf beverage according to claim 1, it is characterised in that
The temperature of described constant temperature fill is 85-95 DEG C.
7. the preparation method of sweet potato stem leaf beverage according to claim 1 is characterized in that, institute
The plain edition stated and the shelf-life of Sugarless type sweet potato stem leaf beverage are 6 months.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173653A (en) * | 2017-06-10 | 2017-09-19 | 王文友 | A kind of preparation method for removing elder seed fruit drink peculiar smell |
| CN107410977A (en) * | 2017-05-23 | 2017-12-01 | 四川省亨润传承农业科技股份有限公司 | A kind of selenium-enriched food lozenge and preparation method using sweet potato stem leaf as raw material |
| CN107439879A (en) * | 2017-08-23 | 2017-12-08 | 成都大学 | The processing method of quinoa green grass or young crops juice drink |
| CN108029914A (en) * | 2017-12-01 | 2018-05-15 | 安徽小荷农业科技有限公司 | A kind of sweet potato cauline leaf beverage and preparation method thereof |
| CN108041370A (en) * | 2017-12-08 | 2018-05-18 | 安徽鑫乐源食品有限公司 | A kind of processing method of the potato leaf health care beverage rich in dietary fiber and chlorogenic acid |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410977A (en) * | 2017-05-23 | 2017-12-01 | 四川省亨润传承农业科技股份有限公司 | A kind of selenium-enriched food lozenge and preparation method using sweet potato stem leaf as raw material |
| CN107173653A (en) * | 2017-06-10 | 2017-09-19 | 王文友 | A kind of preparation method for removing elder seed fruit drink peculiar smell |
| CN107439879A (en) * | 2017-08-23 | 2017-12-08 | 成都大学 | The processing method of quinoa green grass or young crops juice drink |
| CN107439879B (en) * | 2017-08-23 | 2020-11-10 | 成都大学 | Processing method of quinoa green juice beverage |
| CN108029914A (en) * | 2017-12-01 | 2018-05-15 | 安徽小荷农业科技有限公司 | A kind of sweet potato cauline leaf beverage and preparation method thereof |
| CN108041370A (en) * | 2017-12-08 | 2018-05-18 | 安徽鑫乐源食品有限公司 | A kind of processing method of the potato leaf health care beverage rich in dietary fiber and chlorogenic acid |
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Application publication date: 20170405 |