CN107296186A - A kind of color potato juice beverage and its production technology - Google Patents
A kind of color potato juice beverage and its production technology Download PDFInfo
- Publication number
- CN107296186A CN107296186A CN201710447632.6A CN201710447632A CN107296186A CN 107296186 A CN107296186 A CN 107296186A CN 201710447632 A CN201710447632 A CN 201710447632A CN 107296186 A CN107296186 A CN 107296186A
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- Prior art keywords
- potato
- color potato
- juice beverage
- color
- production technology
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- 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
Abstract
The invention discloses a kind of formula of color potato juice beverage and its production technology.Color potato juice beverage formula is as follows：Color potato Normal juice, white granulated sugar, food-grade anhydrous citric acid and honey.Its production technology comprises the following steps：Color potato juice beverage is obtained after the screening of color potato, cleaning, boiling, homogenate, centrifugation, allotment, filling, sterilizing, cooling.Color potato juice beverage, using color potato Normal juice as main raw material(s), cost price is cheap, and its comprehensive nutrition enriches, and its simple production process is easy, is adapted to large-scale industrial production.This product changes traditional edible way of potato, creatively absorbs the nutriment in potato using drinking way.This product also provides a new way for potato deep processing, has positive role to the development of Potato Industry.
Description
Technical field
The present invention relates to food processing field, especially a kind of beverage production process.
Background technology
Potato (Solanum tuberosum L.) occupies important position in world cereal crops, in the world every year
More than 3.23 hundred million tons of potato yield.Research shows in some rich coloured potatos containing abundant anthocyanin, this flower
Color glycosides is the anthocyanidin being acylated, and stability is preferable.Attract people's attention, the inoxidizability of anthocyanin contained by color potato is high
In its derivative, VEAnti-oxidation active substance in analog and purple potato, it removes the ability of free radical also above other agriculturals
Product.Anthocyanin can alleviate the incidence of disease DPN relevant with the age with some of chronic disease, such as have antitumor, anti-
The effects such as oxidation activity, anticancer, anti-mutation, anti-aging, anti-athero- artery sclerosis and the old degenerative disorders of prevention, also have
Night vision is set to strengthen isoreactivity effect.Foreign study shows that there are purple potato anthocyanin higher research and development to be worth.
As the improvement of people's living standards, consumer increasingly payes attention to nutrition and health care, natural health food disappears
The increase of the amount of expense, fruit-vegetable juice beverage is the development for having complied with this trend.The process of Juice generally comprise broken, blanching,
Digest, squeeze the juice, clarifying, homogeneous, concentration, sterilization and packaging storage etc. unit operation.But some in process, in fruits and vegetables
Nutriment can lose, and what is had can even occur the change of color, and then influence nutrition and organoleptic indicator.
Various nutritional ingredients are rich in fruit and vegetables, contain vitamin, carbohydrate, dietary fiber, inorganic salts and moisture etc.
The required composition of human body institute.In addition, fruits and vegetables also have the plurality of health care functions such as moisturizing, stomach invigorating, aid digestion and anticancer, but fruits and vegetables are perishable
Food, storage is difficult with very strong seasonality.More former fruit is easy to storage after fruits and vegetables juice, and development Juice industry is conducive to subtracting
Few fruit and vegetable materials lose and improve its added value.
The development guiding theory of China's beverage industry is " natural, nutrition, high-quality, multi items, multiscale ", meets different people
It is conditional with exportation abroad market China's beverage industry to be promoted fast new in the period of the need for group, different hierarchy of consumption
Speed, health, enduringly develop.At present, mainly there are orange juice, lemon juice, orange juice, cider, grape juice and other fruits in fruits and vegetables market
Juice.The consumption of vegetable juice is changed in the past using tomato juice as main single variety situation, and new varieties be increased, but sales volume is only limitted to
Developed country, many developing country's vegetable juice markets are constantly in exploitation, trial stage.As people's weight is natural, health care, say
Ask in the consumption tide of light, refrigerant taste, world's soft drink, Juice plays an important role.But for color potato
The report of juice beverage is less, and the color potato juice beverage that the present invention is provided, comprehensive nutrition enriches, and is young people's health
Fashion, it is easily carried, drinks convenient drink.
The content of the invention
The goal of the invention of the present invention is：Color potato juice beverage is solved, easy to change, easy muddy, mouthfeel is difficult by people
The problems such as receiving are bright-colored bright there is provided a kind of color potato juice beverage, are difficult muddy layering, sweet mouthfeel is tasty
Easily received by people, be a health-nutrition, meet a leisure beverage of modern human diet's theory.
To reach above-mentioned purpose, the present invention provides following technical scheme：
Using fresh color potato as raw material, through over cleaning, boiling, peeling, homogenate, digest, the enzyme that goes out, centrifugation, allotment,
Color potato juice beverage is obtained after filling, sterilizing, cooling.It is comprised the following steps that：
(1) pretreatment of raw material：The fresh color potato that selection no disease and pests harm, nothing are rotted, do not germinateed, is cleaned up.
(2) boiling：By the 15~30min of color potato belt leather boiling cleaned up.
(3) it is homogenized：It will be cooled down in color potato immersion clear water after boiling, after peeling, by weight 1:1~1:3 add
Water mixing homogenate.
(4) digest：0.01~0.1% amylase, 0.01~0.1% pectase are added into homogenate to mix, and are put
In the water-bath for entering 30~50 DEG C, 2~5h is kept.
(5) go out enzyme：In the water-bath that homogenate after enzymolysis is put into 90~100 DEG C, 5~15min is kept to carry out the enzyme that goes out.
(6) centrifuge：By the color potato liquid after the enzyme that goes out, under the conditions of 2000~4000r/min, 5~10min is centrifuged,
Supernatant is collected, color potato Normal juice is produced.
(7) allocate：Weigh 30~100g of white granulated sugar, food-grade anhydrous 0.5~2g of citric acid, honey 5~10g, Ran Houtian
Potato Normal juice is variegated to 1L, is then mixed.
(8) filling, sterilizing：Deployed color potato juice beverage is carried out it is filling, and in 80~121 DEG C of conditions
Under, sterilize 10~20min.Color potato juice beverage is produced after cooling.
The method that the present invention is combined using boiling, enzymolysis and centrifugation, produces color potato juice beverage, at utmost
Ground maintains the color and luster of color potato Normal juice, and improves the crushing juice rate of color potato after homogenate, and solves colored horse
The problem of easy muddiness of bell potato Normal juice is layered.By allotment seasoning after, the color potato juice beverage produced be it is a, it is sour-sweet
Tasty, nutritious health drink.
Embodiment
The preferred embodiments of the present invention will be described in detail below.
Embodiment 1
1. pretreatment of raw material：The fresh purple-colored potato that selection no disease and pests harm, nothing are rotted, do not germinateed, is cleaned up.
2. boiling：By the purple-colored potato belt leather boiling 20min cleaned up.
3. homogenate：It will be cooled down in purple-colored potato immersion clear water after boiling, after peeling, by weight 1:2 add water mixing
Homogenate.
4. enzymolysis：0.02% amylase, 0.05% pectase are added into homogenate to mix, and are put into 40 DEG C of water-bath
In pot, 3h is kept.
5. go out enzyme：In the water-bath that homogenate after enzymolysis is put into 100 DEG C, 10min is kept to carry out the enzyme that goes out.
6. centrifugation：By the purple-colored potato liquid after the enzyme that goes out, under the conditions of 3000r/min, 5min is centrifuged, supernatant is collected,
Produce purple-colored potato Normal juice.
7. allotment：White granulated sugar 50g, food-grade anhydrous citric acid 0.8g, honey 8g are weighed, color potato is then added former
Then juice mix to 1L.
8. filling, sterilizing：Deployed purple-colored potato juice beverage is carried out it is filling, and under the conditions of 121 DEG C, sterilizing
15min.Purple-colored potato juice beverage is produced after cooling.
Embodiment 2
1. pretreatment of raw material：The new cerise potato that selection no disease and pests harm, nothing are rotted, do not germinateed, cleans up.
2. boiling：By the red potato belt leather boiling 15min cleaned up.
3. homogenate：It will be cooled down in red potato immersion clear water after boiling, after peeling, by weight 1:3 add water mixing
Homogenate.
4. enzymolysis：0.03% amylase, 0.06% pectase are added into homogenate to mix, and are put into 35 DEG C of water-bath
In pot, 4h is kept.
5. go out enzyme：In the water-bath that homogenate after enzymolysis is put into 90 DEG C, 15min is kept to carry out the enzyme that goes out.
6. centrifugation：By the red potato liquid after the enzyme that goes out, under the conditions of 4000r/min, 3min is centrifuged, supernatant is collected,
Produce red potato Normal juice.
7. allotment：White granulated sugar 45g, food-grade anhydrous citric acid 1g, honey 5g are weighed, red potato Normal juice is then added
To 1L, then mix.
8. filling, sterilizing：Deployed red potato juice beverage is carried out it is filling, and under the conditions of 100 DEG C, sterilizing
15min.Red potato juice beverage is produced after cooling.
Embodiment 3
1. pretreatment of raw material：The new foresythia potato that selection no disease and pests harm, nothing are rotted, do not germinateed, cleans up.
2. boiling：By the yellow potato belt leather boiling 30min cleaned up.
3. homogenate：It will be cooled down in yellow potato immersion clear water after boiling, after peeling, by weight 1:1.5 add water it is mixed
Close homogenate.
4. enzymolysis：0.05% amylase, 0.08% pectase are added into homogenate to mix, and are put into 40 DEG C of water-bath
In pot, 2h is kept.
5. go out enzyme：In the water-bath that homogenate after enzymolysis is put into 100 DEG C, 10min is kept to carry out the enzyme that goes out.
6. centrifugation：By the yellow potato liquid after the enzyme that goes out, under the conditions of 3500r/min, 5min is centrifuged, supernatant is collected,
Produce yellow potato Normal juice.
7. allotment：White granulated sugar 55g, food-grade anhydrous citric acid 1.2g, honey 9g are weighed, yellow potato is then added former
Then juice mix to 1L.
8. filling, sterilizing：Deployed yellow potato juice beverage is carried out it is filling, and under the conditions of 100 DEG C, sterilizing
15min.Yellow potato juice beverage is produced after cooling.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
Cross above preferred embodiment the present invention is described in detail, it is to be understood by those skilled in the art that can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (9)
1. a kind of color potato juice beverage and its production technology, it is characterised in that its formula is as follows：Color potato is former
Juice, white granulated sugar, food-grade anhydrous citric acid and honey.Its production technology comprises the following steps：Color potato is screened, clearly
Wash, boiling, peeling, homogenate, digest, the enzyme that goes out, centrifugation, allotment, it is filling, sterilizing, cooling after obtain color potato juice beverage.
2. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that selection is without disease pest
The fresh color potato that evil, nothing are rotted, do not germinateed.
3. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that with clear water by colour
Potato cleaning is clean, and 15~30min of belt leather boiling.
4. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that by the coloured silk after boiling
Cooled down in color potato immersion clear water, after peeling, by weight 1:1~1:3, which add water, mixes homogenate.
5. a kind of color potato juice beverage production technology according to claim 4, it is characterised in that into homogenate plus
Enter 0.01~0.1% amylase, 0.01~0.1% pectase to mix, in the water-bath for being put into 30~50 DEG C, holding 2~
5h。
6. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that will be even after enzymolysis
Slurries are put into 90~100 DEG C of water-bath, keep 5~15min to carry out the enzyme that goes out.
7. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that by the coloured silk after the enzyme that goes out
Color potato liquid, under the conditions of 2000~4000r/min, centrifuges 5~10min, collects supernatant, produce color potato former
Juice.
8. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that weigh white granulated sugar 30
~100g, food-grade anhydrous 0.5~2g of citric acid, 5~10g of honey, then add color potato Normal juice to 1L, then mix
It is even.
9. a kind of color potato juice beverage production technology according to claim 1, it is characterised in that by deployed coloured silk
The progress of color potato juice beverage is filling, and under the conditions of 80~121 DEG C, sterilize 10~20min.Colored Ma Ling is produced after cooling
Potato juice beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710447632.6A CN107296186A (en) | 2017-06-14 | 2017-06-14 | A kind of color potato juice beverage and its production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710447632.6A CN107296186A (en) | 2017-06-14 | 2017-06-14 | A kind of color potato juice beverage and its production technology |
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| Publication Number | Publication Date |
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| CN107296186A true CN107296186A (en) | 2017-10-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710447632.6A Pending CN107296186A (en) | 2017-06-14 | 2017-06-14 | A kind of color potato juice beverage and its production technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740646A (en) * | 2018-05-14 | 2018-11-06 | 西北农林科技大学 | A kind of color potato beverage and preparation method thereof with anti-oxidation function |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009153457A (en) * | 2007-12-27 | 2009-07-16 | Tokyo Univ Of Agriculture | Method for producing potato drink |
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| CN105475771A (en) * | 2016-01-13 | 2016-04-13 | 山东鲁菱果汁有限公司 | Processing method of purple potato clear juice with high anthocyanin content |
-
2017
- 2017-06-14 CN CN201710447632.6A patent/CN107296186A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009153457A (en) * | 2007-12-27 | 2009-07-16 | Tokyo Univ Of Agriculture | Method for producing potato drink |
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| CN105475771A (en) * | 2016-01-13 | 2016-04-13 | 山东鲁菱果汁有限公司 | Processing method of purple potato clear juice with high anthocyanin content |
Non-Patent Citations (1)
| Title |
|---|
| 陈杰华: "酶法生产紫马铃薯饮料的工艺研究", 《中国食品学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740646A (en) * | 2018-05-14 | 2018-11-06 | 西北农林科技大学 | A kind of color potato beverage and preparation method thereof with anti-oxidation function |
| CN108740646B (en) * | 2018-05-14 | 2021-09-07 | 西北农林科技大学 | Color potato beverage with antioxidant function and preparation method thereof |
| CN108902580A (en) * | 2018-06-04 | 2018-11-30 | 孙玲 | A kind of purple potato low-sugar drink 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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