CN106993737A - The preparation method of purple-colored potato solid beverage - Google Patents
The preparation method of purple-colored potato solid beverage Download PDFInfo
- Publication number
- CN106993737A CN106993737A CN201710340620.3A CN201710340620A CN106993737A CN 106993737 A CN106993737 A CN 106993737A CN 201710340620 A CN201710340620 A CN 201710340620A CN 106993737 A CN106993737 A CN 106993737A
- Authority
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- China
- Prior art keywords
- purple
- colored potato
- potato
- colored
- solid beverage
- Prior art date
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- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 52
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 52
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 239000007787 solid Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000005259 measurement Methods 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- 238000001694 spray drying Methods 0.000 claims abstract description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000013589 supplement Substances 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
- A23L2/385—Concentrates of 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
- A23L2/52—Adding ingredients
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of purple-colored potato solid beverage, it is intended to using purple-colored potato as major ingredient, and the unique solid beverage of nutritious, mouthfeel is made.It comprises the following steps：The fritter purple-colored potato of accounting 26.60% is put into the pure water of accounting 69.00% by weight percentage, being heated to 100 DEG C after measurement volume boils 25 minutes, and purple-colored potato raw material is made；The purple-colored potato raw material 95.60% of preparation, white granulated sugar 4.00%, monoglyceride 0.10%, sodium carboxymethylcellulose 0.30% are put into homogenizer together by weight percentage to stir 1 minute, drink liquid is obtained；The drink liquid Heat Gelatinization being stirred 30 minutes, then it is beaten 5 times, homogeneous 5 minutes；120 DEG C of spray drying are eventually passed, are dried to moisture content 5%, purple-colored potato solid beverage is made.The present invention is applied to purple-colored potato solid beverage and made.
Description
Technical field
It is to be related to a kind of making of purple-colored potato solid beverage more specifically the invention belongs to solid beverage field
Method.
Background technology
Solid beverage on domestic market is various in style, but mostly bean powder, milk powder class.Potato is that China is the fourth-largest
Staple food grain dish, aboundresources." purple beauty " purple-colored potato contains abundant anthocyanidin, with numerous health-care efficacies, such as strengthens
Immunity, anti-oxidant, anti-ageing wait for a long time.In addition, potato also contains nutrition in a balanced way, daily breakfast beverage is particularly suitable as,
Long-term consumption is beneficial to health.And in the market lacks greengrocery beverage, especially using purple-colored potato as primary raw material
Solid-state greengrocery beverage.
The content of the invention
The purpose of the present invention is to overcome that of the prior art not enough there is provided a kind of making of purple-colored potato solid beverage
Method.Using purple-colored potato as major ingredient, appropriate stabilizer is mixed, the unique solid beverage of nutritious, mouthfeel is made.Solve
Farina is easily precipitated, the problem of influenceing beverage stability.
In order to solve above-mentioned technical problem, the present invention uses following technical proposals：Purple-colored potato of the present invention is consolidated
The preparation method of state beverage, it comprises the following steps：The selection and preparation of raw material first, selection is fresh to meet sanitary standard size
Homogeneous purple-colored potato, through over cleaning, removes the peel and cuts fritter, by weight percentage by the fritter purple Ma Ling of accounting 26.60%
Potato is put into the pure water of accounting 69.00%, and being heated to 100 DEG C after measurement volume is boiled 25 minutes, and temperature is down to after normal temperature and surveyed again
Volume is measured, according to the pure water of the front and rear volume differences polishing evaporation loss measured twice, percentage by weight is kept, purple horse is made
Bell potato raw material；Then synthetic beverage liquid, by weight percentage by purple-colored potato raw material 95.60%, the white granulated sugar of preparation
4.00%th, monoglyceride 0.10%, sodium carboxymethylcellulose 0.30% are put into homogenizer and stirred 1 minute together, obtain purple Ma Ling
Sweet potato beverage liquid；Then gelatinization and homogeneous, are positioned over the purple-colored potato drink liquid being stirred in the container for filling 80 DEG C of water
Middle Heat Gelatinization 30 minutes, is then beaten 5 times, homogeneous 5 minutes under 20MPa with colloid mill；Finally dry, by gelatinization and homogeneous
Drink liquid afterwards is dried to moisture content 5% by 120 DEG C of spray drying, and purple-colored potato solid beverage is made.
Due to using above-mentioned technical proposal, what the preparation method of the purple-colored potato solid beverage that the present invention is provided had has
Beneficial effect is：
1st, beverage stability is good.Purple-colored potato has numerous health-care efficacies, and potato also contains nutrition in a balanced way, purple horse
Bell potato solid beverage, solves farina and easily precipitates, the problem of influenceing beverage stability.
2nd, be conducive to improving nutritive value.The nutrient such as starch, anthocyanidin in purple-colored potato is all dissolved in by the present invention
Among beverage, make beverage that there is unique concentrated thick sense, and potato play the role of with stomach, adjust in, invigorating the spleen and QI invigorating, drink for a long time
Be conducive to health.
Embodiment
With reference to embodiment, the invention will be further described：
Below purple horse of the present invention is used as to prepare 956kg purple-colored potatos raw material manufacture 360kg purple-colored potatos solid beverage
One example of the preparation method of bell potato solid beverage, the embodiment comprises the following steps：
（1）The selection and preparation of raw material：Selection is fresh to meet uniform " purple beauty " purple-colored potato of sanitary standard, process
Fritter is cleaned, removed the peel and cut, fritter purple-colored potato 266kg is put into 690kg pure water, is heated to after measurement volume
100 DEG C are boiled 25 minutes, and temperature is down to after normal temperature measures volume again, according to the front and rear volume differences polishing evaporation loss measured twice
Pure water, keep percentage by weight, purple-colored potato raw material 956kg be made.
（2）Synthetic beverage liquid：According to the form below formula prepares purple-colored potato drink liquid, purple-colored potato raw material 95.60%, white
Granulated sugar 4.00%, monoglyceride 0.10%, sodium carboxymethylcellulose 0.30% are put into homogenizer and stirred 1 minute together, obtain purple
Color potato drink liquid.
（3）Gelatinization and homogeneous：The purple-colored potato drink liquid being stirred is positioned in the container for filling 80 DEG C of water and added
Heat gelatinization 30 minutes, is then beaten 5 times, homogeneous 5 minutes under 20MPa with colloid mill.
（4）Dry：It will be gelatinized with the drink liquid after homogeneous by 120 DEG C of spray drying, dry to moisture content 5%, be made
360kg purple-colored potato solid beverage.
It is moderate that the purple-colored potato solid beverage that the present invention is made has reconstituted sugariness, taste good, and drink to supplement daily
Needed by human body nutrient, is beneficial to health, and simple production process, and cost is low.
The nutrient such as starch, anthocyanidin in purple-colored potato is all dissolved among beverage by the present invention, has beverage only
Special concentrated thick sense, and potato play the role of with stomach, adjust in, invigorating the spleen and QI invigorating, drink be conducive to health for a long time, be one
Plant green beverage.
The present invention is applied to purple-colored potato solid beverage and made.
Claims (1)
1. a kind of preparation method of purple-colored potato solid beverage, it is characterized in that：It comprises the following steps：
（1）The selection and preparation of raw material：Selection is fresh to meet the uniform purple-colored potato of sanitary standard, through over cleaning, goes
Skin and fritter is cut, the fritter purple-colored potato of accounting 26.60% is put into the pure water of accounting 69.00% by weight percentage,
100 DEG C are heated to after measurement volume to boil 25 minutes, temperature is down to after normal temperature measures volume again, according to the front and rear body measured twice
The pure water of product moment polishing evaporation loss, keeps percentage by weight, and purple-colored potato raw material is made；
（2）Synthetic beverage liquid：It is by weight percentage that the purple-colored potato raw material 95.60% of preparation, white granulated sugar 4.00%, list is sweet
Fat 0.10%, sodium carboxymethylcellulose 0.30% are put into homogenizer and stirred 1 minute together, obtain purple-colored potato beverage liquid
Body；
（3）Gelatinization and homogeneous：The purple-colored potato drink liquid being stirred is positioned over the vessel in heating paste for filling 80 DEG C of water
Change 30 minutes, be then beaten 5 times with colloid mill, homogeneous 5 minutes under 20MPa；
（4）Dry：It will be gelatinized with the drink liquid after homogeneous by 120 DEG C of spray drying, dry to moisture content 5%, purple is made
Potato solid beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710340620.3A CN106993737A (en) | 2017-05-16 | 2017-05-16 | The preparation method of purple-colored potato solid beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710340620.3A CN106993737A (en) | 2017-05-16 | 2017-05-16 | The preparation method of purple-colored potato solid beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106993737A true CN106993737A (en) | 2017-08-01 |
Family
ID=59434532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710340620.3A Pending CN106993737A (en) | 2017-05-16 | 2017-05-16 | The preparation method of purple-colored potato solid beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106993737A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198026A (en) * | 2018-11-16 | 2019-01-15 | 上海交通大学 | It is a kind of purple potato compounding reconstitute type solid beverage and preparation method thereof |
| CN110326760A (en) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | A kind of full powder of purple-colored potato reconstitutes article formulations and preparation method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009112270A (en) * | 2007-11-08 | 2009-05-28 | National Agriculture & Food Research Organization | Purple-like colored potato-containing food and drink, and method for producing the same |
| JP2009153457A (en) * | 2007-12-27 | 2009-07-16 | Tokyo Univ Of Agriculture | Method for producing potato drink |
| CN102742892A (en) * | 2011-04-20 | 2012-10-24 | 衡阳市珠江饮料果酒有限公司 | Making method of sweet potato juice beverage |
| CN103156246A (en) * | 2013-03-29 | 2013-06-19 | 黑龙江省农业科学院植物脱毒苗木研究所 | Potato and carrot mixed vegetable juice and preparation method thereof |
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| KR20130092747A (en) * | 2012-02-13 | 2013-08-21 | 원혜자 | Yellow sweet potato sikhye and cooking method thereof |
-
2017
- 2017-05-16 CN CN201710340620.3A patent/CN106993737A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009112270A (en) * | 2007-11-08 | 2009-05-28 | National Agriculture & Food Research Organization | Purple-like colored potato-containing food and drink, and method for producing the same |
| JP2009153457A (en) * | 2007-12-27 | 2009-07-16 | Tokyo Univ Of Agriculture | Method for producing potato drink |
| CN102742892A (en) * | 2011-04-20 | 2012-10-24 | 衡阳市珠江饮料果酒有限公司 | Making method of sweet potato juice beverage |
| KR20130092747A (en) * | 2012-02-13 | 2013-08-21 | 원혜자 | Yellow sweet potato sikhye and cooking method thereof |
| CN103156246A (en) * | 2013-03-29 | 2013-06-19 | 黑龙江省农业科学院植物脱毒苗木研究所 | Potato and carrot mixed vegetable juice and preparation method thereof |
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
Non-Patent Citations (2)
| Title |
|---|
| 关海宁等: "《龙江地产农产品加工技术》", 31 January 2013, 黑龙江大学出版社 * |
| 陈朋引: "马铃薯固体饮料开发及工艺研究", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198026A (en) * | 2018-11-16 | 2019-01-15 | 上海交通大学 | It is a kind of purple potato compounding reconstitute type solid beverage and preparation method thereof |
| CN110326760A (en) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | A kind of full powder of purple-colored potato reconstitutes article formulations and preparation method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170801 |