CN106666289A - Potato juice drink and preparation method thereof - Google Patents
Potato juice drink and preparation method thereof Download PDFInfo
- Publication number
- CN106666289A CN106666289A CN201710032676.2A CN201710032676A CN106666289A CN 106666289 A CN106666289 A CN 106666289A CN 201710032676 A CN201710032676 A CN 201710032676A CN 106666289 A CN106666289 A CN 106666289A
- Authority
- CN
- China
- Prior art keywords
- potato
- preparation
- potatoes
- fruit juice
- rhizoma solani
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Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 80
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000014058 juice drink Nutrition 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 32
- 102000030523 Catechol oxidase Human genes 0.000 claims description 24
- 108010031396 Catechol oxidase Proteins 0.000 claims description 24
- 229940125532 enzyme inhibitor Drugs 0.000 claims description 19
- 239000002532 enzyme inhibitor Substances 0.000 claims description 19
- 235000013361 beverage Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 238000000108 ultra-filtration Methods 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000011550 stock solution Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 230000005070 ripening Effects 0.000 claims description 8
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- 239000012528 membrane Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000003638 chemical reducing agent Substances 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
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- 239000000463 material Substances 0.000 claims description 6
- 239000005909 Kieselgur Substances 0.000 claims description 5
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- 239000000919 ceramic Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 2
- 235000010265 sodium sulphite Nutrition 0.000 claims description 2
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims 1
- 229960003067 cystine Drugs 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 abstract description 33
- 238000000034 method Methods 0.000 abstract description 23
- 239000002351 wastewater Substances 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 17
- 230000008569 process Effects 0.000 abstract description 13
- 235000012015 potatoes Nutrition 0.000 abstract description 12
- 229920002472 Starch Polymers 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 9
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- 235000019698 starch Nutrition 0.000 abstract description 9
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 239000000047 product Substances 0.000 description 8
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- 238000002372 labelling Methods 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 239000002699 waste material Substances 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 208000005156 Dehydration Diseases 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 238000007654 immersion Methods 0.000 description 3
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- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
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- 229940088594 vitamin Drugs 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010002660 Anoxia Diseases 0.000 description 2
- 241000976983 Anoxia Species 0.000 description 2
- 206010003497 Asphyxia Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
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- 241000238631 Hexapoda Species 0.000 description 2
- 206010021143 Hypoxia Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 230000007953 anoxia Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- 239000008394 flocculating agent Substances 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- 238000003911 water pollution Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000052343 Dares Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- 229940087098 Oxidase inhibitor Drugs 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
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- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 238000002306 biochemical method Methods 0.000 description 1
- 239000003633 blood substitute Substances 0.000 description 1
- 239000004566 building material Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
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- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000003701 histiocyte Anatomy 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 210000002706 plastid Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
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- 235000019640 taste Nutrition 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
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
- A23L2/02—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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- 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
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Water Supply & Treatment (AREA)
- Biochemistry (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides potato juice drink and a preparation method thereof. Potatoes are peeled, the peeled potatoes are crushed, the crushed potatoes are subjected to color protection, the color protected potatoes are beat into pulp, the beat potatoes are sterilized, the sterilized potatoes are subjected to a rapid dehydration, the dehydrated potatoes are ultra-filtered, the ultra-filtered potatoes are heated and cured, the cured potatoes are filtered, and the filtered potatoes are blended to obtain the potato juice drink. The method produces potato starch and starch, at the same time further processes the discharged water from the potatoes into the edible potato juice, and solves the problem of excessive emission of waste water and environment pollution in the production field of the potato starch. At the same time, the potato juice drink can be used as the new drink and can also increase economic benefits.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of processing technique of Rhizoma Solani tuber osi, and in particular to a kind of Ma Ling
Potato fruit juice material and preparation method thereof.
Background technology
Rhizoma Solani tuber osi (scientific name：Solanum tuberosum, English：Potato), Solanaceae Solanum, annual herb plant, not
Claim potato, Rhizoma Solani tuber osi, Rhizoma Solani tuber osi, potato, foreign Ipomoea batatas Lam., Rhizoma Solani tuber osi, steamed bun egg etc..Starch 9~20%, albumen in the composition of Rhizoma Solani tuber osi
Matter 1.5~2.3%, fat 0.1~1.1%, crude fibre 0.6~0.8%, remaining is moisture.Due to Rhizoma Solani tuber osi have it is good
Nutritive value and economic worth, are widely used in food industry, starch industry, feed industry and medical industry etc..Current China horse
Bell planting potato area and total output rise to first place in the world, and consumption is also one of fastest-rising country in the world.Although China
Rhizoma Solani tuber osi production and consumption big country is become, but has processed from Cotton Varieties by Small Farming Households to enterprise, whole industry has remained in more extensive
Stage, it is impossible to meet the growing market demand.Counted according to FAO (Food and Agriculture Organization of the United Nation) (FAO), potatoes total output
Rank first in the world, be the 21% of Gross World Product.But only 14% is used for Crude starch and powder in China's Rhizoma Solani tuber osi total output
Bar is processed, remaining be all only used as eating raw with it is feeding, just have within several years minority small food process plants Rhizoma Solani tuber osi to fry up to date
Piece.And the Rhizoma Solani tuber osi of European and American developed countries' production there are about 80% for processing.
Potato starch, modified starch are the important kinds of Rhizoma Solani tuber osi deep processing, using quite varied.Potato starch and
Its derivant, with its exclusive characteristic, is compound, reinforcing agent, the binding agent of the various fields such as weaving, papermaking, chemical industry, building materials
Deng；Pharmaceutically, Rhizoma Solani tuber osi can produce yeast, various enzymes, vitamin, artificial bloods etc.；At present, various countries have developed hundreds of
Seed potato starch coordinates nutrition ticbit made by other grains.According to measuring and calculating, potato starch is processed into lactic acid can be increased
3 times of value；Production super absorbent resin can rise in value 8 times；Production cyclodextrin can rise in value 20 times；Production biogum increment 60 times with
On.As can be seen here, potato starch has very high Development volue and wide market prospect.
Because Rhizoma Solani tuber osi producing region is concentrated mainly on " three Norths " (northeast, northwest, North China) area, economy is relatively undeveloped, directly
Connect transport fresh potato due in Rhizoma Solani tuber osi 80-90% be moisture, its business efficiency is low, and drying through the Rhizoma Solani tuber osi of deep processing
Product, are stripped of moisture therein if potato starch, and transport benefits significantly increase.Therefore horse is directly processed in the Rhizoma Solani tuber osi place of production
Bell potato product not only can shorten transport distance, it is also possible to help local Planting household to shake off poverty and increase income, with good economic benefit
And social benefit.
But, potato starch discharge water be with Rhizoma Solani tuber osi as the production process of raw material production starch in produce waste liquid,
Also commonly referred to as potato starch wastewater, is the waste water of high pollution, and COD contents are untreated direct up to more than 10000mg/L
Discharge will cause environment water anoxia, make aquatile death by suffocation, and to environment huge harm is brought.Current potato starch
The wastewater treatment level of enterprise generally falls behind, and environmental pollution is serious, causes environment water anoxia, makes aquatile death by suffocation.
In recent years, as the be on the rise contradiction that rapidly increases with water requirement of water resources shortage and water pollution problems is increasingly projected, state
It is interior to producing in Rhizoma Solani tuber osi during the process of waste water supervened and comprehensive utilizating research be increasingly becoming scientific research institution and enterprise
The focus of attention of industry.
At present, domestic potato starch wastewater processing method has what data showed to have：The side such as chemical flocculation, biological treatment
Method.Flocculent precipitation is widely used as a kind of lower-cost method for treating water.The quality of its water treatment efficiency is largely
The upper performance depending on flocculant, so flocculant is the key of flocculence water technology.Flocculant can be divided into inorganic flocculation
Agent, Syn-Organic flocculants, natural macromolecule flocculating agent and composite flocculant.It is wadding to pursue efficient, cheap, environmental protection
The target of solidifying agent development person.Waste water is processed using flocculation sediment, although have certain removal effect to Organic substance, but process
Waste water afterwards is still unable to qualified discharge, adds in reasons such as costs, there is not yet being formed sediment using the Rhizoma Solani tuber osi of coagulation for wastewater treatment
Powder manufacturing enterprise.The domestic biological treatment research to starch wastewater of biological treatment is more, but in potato starch wastewater
The bioanalysises research data of process shows seldom.Most domestic potato starch manufacturing enterprise concentrates on " three Norths " area, raw
9~November of season is produced, temperature is low, have frost.Particularly in 10~November, low temperature all between -5~15 DEG C, and biology at
Science and engineering skill either anaerobic process, or aerobic method, are both needed to 25 DEG C or so of operating temperature, and some anaerobic treatment process water temperatures need
Control otherwise blocks treatment effect at 35 DEG C or so.Therefore, although row Biochemical method potato starch wastewater grinds during someone
Study carefully, but enterprise practical has no application example, even and if sewage treatment project is built up and also cannot ensure normal operation.
In addition the albumen in waste potato starch liquid is reclaimed in some researchs using embrane method or coagulant sedimentation, finds ultrafilter membrane
50% is more than more than 90%, COD clearances to the rejection of the albumen in waste water produced in potato starch manufacturing, coagulant sedimentation can be by
Protein extraction is out as forage protein in waste liquid.But, the albumen in potato starch wastewater is reclaimed using membrane separation technique,
Equipment operating cost is low, simple to operate, reclaims albumen more thoroughly, but equipment one-time investment is big, and general enterprises hold dares not accept.It is mixed
The method operating costs such as retrogradation shallow lake are high, and extraction rate of protein is low, extract of poor quality, therefore popularization and application difficulty is big.
Chinese 400,000 tons or so of the potato starch of import at present, development prospect is boundless.But contaminated wastewater is suitable
Seriously, it is the Major Difficulties of potato starch production development of puzzling.Due to potato starch production in not in enter any other adding
Plus thing, it is nontoxic, harmless theoretically it is considered that contained substance is Rhizoma Solani tuber osi material itself in waste water.
Because potato starch wastewater intractability is very big, therefore really realize what potato starch wastewater was processed at present
Enterprise does not almost have.Effectively comprehensive utilization potato starch wastewater is realized, becomes restriction China potato starch field of deep
A great problem.
The content of the invention
In order to solve the above problems, it is an object of the invention to provide a kind of preparation method of potato fruit juice beverage, should
Method also makes the albumen in starch extraction raffinate and other nutritional labelings with economic worth while potato starch is produced
Product, solve the discharge beyond standards of potato starch wastewater so that potato starch process deeply industry really becomes high additional
Value, the industry of environmental protection.
Another object of the present invention is to provide potato fruit juice beverage prepared by a kind of employing said method.
To achieve these goals, the present invention provides a kind of preparation method of potato fruit juice beverage, comprises the steps：
1) remove the peel：By fresh potato washing, peeling, then it is soaked in stand-by in polyphenol oxidase enzyme inhibitor；
Make polyphenol oxidase enzyme inhibitor prevent the browning discoloration of Rhizoma Solani tuber osi surface in this step, affect product quality.
2) crush：Fragment that Rhizoma Solani tuber osi is broken into is thinly sliced；
Rhizoma Solani tuber osi can be broken into into formulation size using Rhizoma Solani tuber osi disintegrating machine or potato slicer.
3) color fixative：Potato pieces are soaked in into 8~15min in polyphenol oxidase enzyme inhibitor；
Through immersion, polyphenol oxidase enzyme inhibitor is entered into inside Rhizoma Solani tuber osi, it is suppressed that the browning of Rhizoma Solani tuber osi.
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, then dripped
Dry excessive moisture, with beater potato raw slurry is broken into；
5) sterilize：Ultraviolet sterilization is carried out to potato raw slurry；
Potato raw slurry is sterilized using ultraviolet ray disinfector, liquid Jing ultraviolet lightings when ultraviolet ray disinfector
Penetrate, make the antibacterial in liquid be killed.
6) fast dewatering：Potato raw is starched into centrifuge dehydration, it is Rhizoma Solani tuber osi humidogene powder to obtain solid portion, and filtrate is Rhizoma Solani tuber osi
Stock solution；
Equivalent to the waste discharge in potato starch field of deep, it can be environment band that it is directly discharged to Rhizoma Solani tuber osi stock solution
To pollute, and in the present invention the Rhizoma Solani tuber osi stock solution then has the value for continuing deep processing.
7) ultrafiltration：Stock solution is carried out into ultrafiltration, clear juice and mixed juice is obtained；
Wherein mix the composition in juice for molecular weight more than 10000, the predominantly protein of macromolecule, the partially protein
Can be used for extract Rhizoma Solani tuber osi in protein product, obtain economic benefit, in clear juice be mainly molecular weight less than 10000 albumen,
Pectin, water-soluble cellulose, water soluble vitamins, mineral, chlorophyll, anthocyanidin etc..
8) it is heat aging：Clear juice is carried out into 70-100 DEG C of heating, 15-30 minutes carry out ripening；
9) filter：Filtered using plate-frame type diatomaceous earth filter, by the clear juice filtering of ripening；
Using plate-frame type diatomaceous earth filter, filtering accuracy can reach 1-3 microns, for albuminous degeneration analysis shape after heating
Into flocculated protein filter out.
10) allocate：The clear juice of filtering is standardized, is sterilized after seasoning, fill.
Wherein the potato fruit juice contains protein and water soluble vitamins isoreactivity material of the molecular weight below 10000,
The macromolecular substances degeneration such as albumen, part pectin after heating is separated out, and what is stayed is some small-molecule substances and solvable saccharide, fibre
Dimension element etc..
Also other exogenous chemical materials are not added with production, the composition of the potato fruit juice produced all is from Ma Ling
Potato composition.
In order to be adapted to drink, need to be standardized potato fruit juice, the fruit juice gone out due to every batch it is dense it is dilute into
Degree or color and luster are different, and standardization is that the fruit juice of different batches is unified by their concentration, color and luster etc. by allotment
Get up.The composition of seasoning is mainly essence, spice etc., can be tuned into different tastes, is suitable for different consumers.
Further, the polyphenol oxidase enzyme inhibitor is formulated by following weight portion material：Citric acid 0.01~
0.2 part, 0.01~0.2 part of ascorbic acid, 0.001~0.1 part of hydroxyl reducing agent, 99.5~99.98 parts of water.
The content of aldehydes matter is higher in Rhizoma Solani tuber osi, Rhizoma Solani tuber osi is removed the peel or stripping and slicing is due to destroying plasma structure,
Polyphenol oxidase (PPO) in making the aldehydes matter being present in histiocyte vacuole and being present in plastid or Cytoplasm is contacted,
Be very easy to be oxidized to quinone under aerobic conditions, quinoness again Jing dehydrations, that polyreaction forms dark brown color substance such as class is black
Color, so as to cause browning reaction, affects product quality.Therefore effective control polyphenol oxidase (PPO) and polyreaction are sent out
Life is extremely important for the generation of Restrain browning.Being capable of effective Restrain browning process using above-mentioned polyphenol oxidase enzyme inhibitor.
Preferably, the hydroxyl reducing agent is one or more in cysteine, sodium sulfite, sodium pyrosulfite
Mixture.
Preferably, the fragment size is 3-5cm3, or the thickness of the thin slice is 3-5mm.
Rhizoma Solani tuber osi be broken into it is above-mentioned be sized so that polyphenol oxidase enzyme inhibitor is rapidly permeated into, Restrain browning.
Preferably, the wavelength of the ultraviolet that the ultraviolet sterilization is used is 225nm-275nm.
The centrifuge dehydration rotating speed is 2000-5000r/min, and 15min is centrifuged.
Further, the ultrafiltration carries out ultrafiltration using the ceramic membrane of 50-100nm.
The separable 10000 dalton above protein of ceramic membrane of 50-100nm, pectin and cellulose.
The sterilization is sterilized using ultrahigh-temperature instant, and heating-up temperature is 130-150 DEG C, sterilization time 5-20s.
The present invention also provides potato fruit juice beverage prepared by said method.
Due to eliminating the starch component for providing heat in potato fruit juice, the fat content of Rhizoma Solani tuber osi itself is again very low,
Do not add any foreign substance in whole preparation process, made by potato fruit juice be entirely Rhizoma Solani tuber osi self component, eat
Safety, can become a kind of high-quality beverage low in calories, meet pursuit of the modern society to beautiful and health.
Manufacturing enterprise will put into COD during substantial contribution makes water and reduce in existing potato starch production heel row goes out water harnessing
To discharge standard is met, this way increased heavy financial burden for enterprise, and enterprise often stolen to reduce the cost
Row, the soil river of the water pollution with abundant nutrition, brings on a disaster to ecological environment, and uses technical scheme not
Can only remove from and process the input for discharging water, can also therefrom reclaim the product with nutritive value, create new value, be enterprise
Industry processes potato starch and discharges water there is provided power, while substantially increasing the economic benefit of Rhizoma Solani tuber osi process deeply industry.
The beneficial effects of the present invention is：
The present invention provides a kind of preparation method of potato fruit juice, and on the one hand whole process can separate Rhizoma Solani tuber osi shallow lake
Powder or fecula, on the other hand to being further processed except the Rhizoma Solani tuber osi stock solution after starch, isolate high molecular weight protein and other
Composition so that the composition in traditional waste potato starch liquid is efficiently separated, high molecular weight protein and other compositions respectively have it economical
Value, makes full use of each effective ingredient in Rhizoma Solani tuber osi, solves potato waste water emission pollution problem, increased economy
Benefit, environmental protection.
Description of the drawings
The preparation flow figure of the potato fruit juice that Fig. 1 is provided for the present invention.
Specific embodiment
Below technical scheme is illustrated with specific embodiment, as shown in Figure 1：
Embodiment 1
1) remove the peel：After by fresh potato washing, peeling, the 100kg that weighs is soaked in stand-by in polyphenol oxidase enzyme inhibitor；
Select Xia Bodi kinds Rhizoma Solani tuber osi to be raw material in the present embodiment, select without germination or greening, the Rhizoma Solani tuber osi without insect pest,
Using manual peeling or machine barking during peeling, skinning machine is cleaned used in the present embodiment and is removed the peel to increase efficiency, it is many during immersion
The volume of phenoloxidase inhibitors did not had Rhizoma Solani tuber osi.
Polyphenol oxidase enzyme inhibitor is consisted of：0.2 part of citric acid, 0.2 part of ascorbic acid, hydroxyl reducing agent (half Guang ammonia
Acid) 0.1 part, 99.5 parts of water.Also soaked using identical formula solution in color fixative step.
2) crush：Rhizoma Solani tuber osi is used into Rhizoma Solani tuber osi crusher in crushing into 4cm3The fragment of left and right；
3) color fixative：Potato pieces are soaked in into 8min in polyphenol oxidase enzyme inhibitor；
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, drained many
Remaining moisture, with beater potato raw slurry is broken into；
5) sterilize：Ultraviolet sterilization, ultraviolet wavelength 253nm are carried out to potato raw slurry；
6) fast dewatering：By potato raw slurry centrifugation 2000r/min, 15min, solid portion is obtained for 30kg Rhizoma Solani tuber osi humidogenes
Powder, filtrate is 70kg Rhizoma Solani tuber osi stock solutions；
7) ultrafiltration：Stock solution is carried out into ultrafiltration, 55kg clear juice and the mixed juice of 15kg is obtained；
Ultrafiltration uses the ceramic membrane of 50nm.
8) it is heat aging：Clear juice is carried out into 90 DEG C of heating, ripening is carried out within 15 minutes；
9) filter：Filtered using plate-frame type diatomaceous earth filter, by the clear juice filtering of ripening；
10) allocate：The clear juice of filtering is standardized, is sterilized after seasoning, fill.
Nutritional labeling measuring and calculating such as table 1 in the potato fruit juice for being obtained：
Nutritional labeling in the Xia Bodi potato fruit juices of table 1
| Composition | Potato fruit juice |
| Nicotinic acid (mg/100g) | 0.20 |
| Vitamin B1 (mg/100g) | 0.27 |
| Vitamin B2 (mg/100g) | 0.007 |
| Potassium (mg/100L) | 130 |
| Calcium (mg/100L) | 56 |
| Sodium (mg/100L) | 47 |
| Magnesium (mg/100L) | 208 |
| Ferrum (mg/100L) | 3.19 |
| Zinc (mg/100L) | 0.72 |
| Manganese (mg/100L) | 1.11 |
Embodiment 2
1) remove the peel：After by fresh potato washing, peeling, the 100kg that weighs is soaked in stand-by in polyphenol oxidase enzyme inhibitor；
Select Qingshu No.2 Rhizoma Solani tuber osi to be raw material in the present embodiment, select, without germination or greening, the Rhizoma Solani tuber osi without insect pest, to go
Using manual peeling or machine barking during skin, skinning machine is cleaned used in the present embodiment and is removed the peel to increase efficiency, polyphenol during immersion
The volume of oxidase inhibitor and did not had Rhizoma Solani tuber osi.
Polyphenol oxidase enzyme inhibitor is consisted of：0.01 part of citric acid, 0.01 part of ascorbic acid, hydroxyl reducing agent (sulfurous
Sour hydrogen sodium) 0.05 part, 99.93 parts of water.Also soaked using identical formula solution in color fixative step.
2) crush：Rhizoma Solani tuber osi is broken into into 5cm3The fragment of left and right；
3) color fixative：Potato pieces are soaked in into 15min in polyphenol oxidase enzyme inhibitor；
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, drained many
Remaining moisture, with beater potato raw slurry is broken into；
5) sterilize：Ultraviolet sterilization, ultraviolet wavelength 275nm are carried out to potato raw slurry；
6) fast dewatering：By potato raw slurry centrifugation 5000r/min, 15min, solid portion is obtained for 28kg Rhizoma Solani tuber osi humidogenes
Powder, filtrate is 72kg Rhizoma Solani tuber osi stock solutions；
7) ultrafiltration：Stock solution is carried out into ultrafiltration, clear juice of 57kg is obtained and 15kg is once mixed juice；
Ultrafiltration uses the ceramic membrane of 50nm.
8) it is heat aging：Clear juice is carried out into 70 DEG C of heating, ripening is carried out within 30 minutes；
9) filter：Filtered using plate-frame type diatomaceous earth filter, by the clear juice filtering of ripening；
10) allocate：The clear juice of filtering is standardized, is sterilized after seasoning, fill.
Nutritional labeling measuring and calculating such as table 2 in the potato fruit juice for being obtained：
Nutritional labeling in the Qingshu No.2 potato fruit juice of table 2
| Composition | Potato fruit juice |
| Nicotinic acid (mg/100g) | 0.13 |
| Vitamin B1 (mg/100g) | 0.20 |
| Vitamin B2 (mg/100g) | 0.013 |
| Potassium (mg/100L) | 143 |
| Calcium (mg/100L) | 60 |
| Sodium (mg/100L) | 40 |
| Magnesium (mg/100L) | 221 |
| Ferrum (mg/100L) | 2.54 |
| Zinc (mg/100L) | 0.61 |
| Manganese (mg/100L) | 1.27 |
From above-described embodiment as can be seen that a kind of preparation method of potato fruit juice beverage of present invention offer, not only may be used
To obtain potato starch raw material, while drain is made full use of, the fruit juice product with economic benefit is obtained, improve
The mixed economy of Rhizoma Solani tuber osi utilizes level, reduces the discharge of pollution, can widely popularize in Rhizoma Solani tuber osi producing region, benefits vast plantation
Family so as to shake off poverty and set out on the road to prosperity as early as possible.
Claims (9)
1. a kind of preparation method of potato fruit juice beverage, it is characterised in that comprise the steps：
1) remove the peel：By fresh potato washing, peeling, then it is soaked in stand-by in polyphenol oxidase enzyme inhibitor；
2) crush：Fragment that Rhizoma Solani tuber osi is broken into is thinly sliced；
3) color fixative：Potato pieces are soaked in into 8~15min in polyphenol oxidase enzyme inhibitor；
4) it is beaten：Potato pieces are washed with clear water to remove the polyphenol oxidase enzyme inhibitor of remained on surface, then drained many
Remaining moisture, with beater potato raw slurry is broken into；
5) sterilize：Ultraviolet sterilization is carried out to potato raw slurry；
6) fast dewatering：Potato raw is starched into centrifuge dehydration, it is Rhizoma Solani tuber osi humidogene powder to obtain solid portion, and filtrate is that Rhizoma Solani tuber osi is former
Liquid；
7) ultrafiltration：Stock solution is carried out into ultrafiltration, clear juice and mixed juice is obtained；
8) it is heat aging：Clear juice is carried out into 70-100 DEG C of heating, 15-30 minutes carry out ripening；
9) filter：Filtered using plate-frame type diatomaceous earth filter, by the clear juice filtering of ripening；
10) allocate：The clear juice of filtering is standardized, is sterilized after seasoning, fill.
2. the preparation method of potato fruit juice beverage as claimed in claim 1, it is characterised in that the polyphenol oxidase enzyme level
Agent is formulated by following weight portion material：0.01~0.2 part of citric acid, 0.01~0.2 part of ascorbic acid, hydroxyl reducing agent
0.001~0.1 part, 99.5~99.98 parts of water.
3. the preparation method of potato fruit juice beverage as claimed in claim 2, it is characterised in that the hydroxyl reducing agent is half
The mixture of one or more in cystine, sodium sulfite, sodium pyrosulfite.
4. the preparation method of potato fruit juice beverage as claimed in claim 1, it is characterised in that the fragment size is 3-
5cm3, or the thickness of the thin slice is 3-5mm.
5. the preparation method of potato fruit juice beverage as claimed in claim 1, it is characterised in that the ultraviolet sterilization is used
Ultraviolet wavelength be 225nm-275nm.
6. the preparation method of potato fruit juice beverage as claimed in claim 1, it is characterised in that the centrifuge dehydration rotating speed is
2000-5000r/min, is centrifuged 15min.
7. the preparation method of potato fruit juice beverage as claimed in claim 1, it is characterised in that the ultrafiltration uses 50-
The ceramic membrane of 100nm carries out ultrafiltration.
8. the preparation method of potato fruit juice beverage as claimed in claim 1, it is characterised in that the sterilization adopts superhigh temperature
Instantaneous sterilization, heating-up temperature is 130-150 DEG C, sterilization time 5-20s.
9. a kind of usage right requires potato fruit juice beverage prepared by the preparation method described in 1-8.
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| CN201710032676.2A CN106666289B (en) | 2017-01-16 | 2017-01-16 | A kind of potato fruit juice beverage and preparation method thereof |
| PCT/CN2017/081039 WO2017181949A1 (en) | 2016-04-20 | 2017-04-19 | Potato products and processing method therefor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707603A (en) * | 2016-03-08 | 2016-06-29 | 林泽 | Potato drink and making method thereof |
| CN107259444A (en) * | 2017-07-07 | 2017-10-20 | 张保华 | A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch |
| CN107446770A (en) * | 2017-07-10 | 2017-12-08 | 广西驰胜农业科技有限公司 | A kind of passion fruit diet fiber drink and preparation method thereof |
| CN107969584A (en) * | 2017-11-27 | 2018-05-01 | 甘肃天然源生物科技有限公司 | A kind of potato juice drink with effect of relaxing bowel and preparation method thereof |
| CN114903130A (en) * | 2022-06-02 | 2022-08-16 | 广东工业大学 | Fresh potato juice with beauty treatment effect and preparation method thereof |
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| CN101849656A (en) * | 2010-05-13 | 2010-10-06 | 中国农业大学 | Method for producing purple sweet potato clarified juice |
| CN105901586A (en) * | 2016-04-20 | 2016-08-31 | 北京联合大学应用文理学院 | Potato raw slurry and starch flour used for staple foods and production process thereof |
| CN105901583A (en) * | 2016-04-22 | 2016-08-31 | 朱渭兵 | Processing method for coproducing sweet potato juice, starch and total-sweet potato starch by using sweet potato |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849656A (en) * | 2010-05-13 | 2010-10-06 | 中国农业大学 | Method for producing purple sweet potato clarified juice |
| CN105901586A (en) * | 2016-04-20 | 2016-08-31 | 北京联合大学应用文理学院 | Potato raw slurry and starch flour used for staple foods and production process thereof |
| CN105901583A (en) * | 2016-04-22 | 2016-08-31 | 朱渭兵 | Processing method for coproducing sweet potato juice, starch and total-sweet potato starch by using sweet potato |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707603A (en) * | 2016-03-08 | 2016-06-29 | 林泽 | Potato drink and making method thereof |
| CN105707603B (en) * | 2016-03-08 | 2018-11-09 | 林泽 | A kind of potato beverage and preparation method thereof |
| CN107259444A (en) * | 2017-07-07 | 2017-10-20 | 张保华 | A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch |
| CN107446770A (en) * | 2017-07-10 | 2017-12-08 | 广西驰胜农业科技有限公司 | A kind of passion fruit diet fiber drink and preparation method thereof |
| CN107969584A (en) * | 2017-11-27 | 2018-05-01 | 甘肃天然源生物科技有限公司 | A kind of potato juice drink with effect of relaxing bowel and preparation method thereof |
| CN114903130A (en) * | 2022-06-02 | 2022-08-16 | 广东工业大学 | Fresh potato juice with beauty treatment effect and preparation method thereof |
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|---|---|
| CN106666289B (en) | 2018-10-23 |
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