CN107668427A - One kind is without sucrose corn purple sweet potato juice and preparation method thereof - Google Patents
One kind is without sucrose corn purple sweet potato juice and preparation method thereof Download PDFInfo
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- CN107668427A CN107668427A CN201710893600.9A CN201710893600A CN107668427A CN 107668427 A CN107668427 A CN 107668427A CN 201710893600 A CN201710893600 A CN 201710893600A CN 107668427 A CN107668427 A CN 107668427A
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- 235000005822 corn Nutrition 0.000 title claims abstract description 92
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 title claims abstract description 45
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 45
- 239000005720 sucrose Substances 0.000 title claims abstract description 45
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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
- A23L2/02—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
It is a kind of without sucrose corn purple sweet potato juice, the raw material of the preparation without sucrose corn purple sweet potato juice, in parts by weight, including following component：10 12 parts of purple potato block, 8 10 parts of iblet, 72 79.15 parts of pure water, 3.5 5.5 parts of FOS, 0.2 0.3 parts of sodium carboxymethylcellulose, 0.03 0.05 parts of xanthans, 0.1 0.15 parts of sodium acid carbonate, 0.02 0.03 parts of D sodium isoascorbates；Preparation method without sucrose corn purple sweet potato juice, comprises the following steps：Raw material is chosen, cleaned, purple potato is peeled stripping and slicing, defibrination, gelatinization, filtering, allotment, detection, homogeneous, filling, sterilizing, inspection, coding, vanning；No sucrose corn purple sweet potato juice provided by the present invention, it is ground by 6 micron order colloid systems, homogeneous is carried out through high pressure homogenizer, the obtained fineness without sucrose corn purple sweet potato juice finished product is in micron order, the absorbable significant effect of product is better than traditional corn drink, and the stability of product is high, precipitation and layering are occurred without within the shelf-life.
Description
Technical field
The invention belongs to beverage product technical field, and in particular to one kind is without sucrose corn purple sweet potato juice and preparation method thereof.
Background technology
Corn is described as life prolonging food, contains abundant protein, fat, vitamin, trace element, cellulose etc., tool
There are exploitation high nutrition, the great potential of high biological function food.Corn have fat-reducing, cancer-resisting, reducing blood pressure and blood fat,
The effect of strengthening memory, anti-aging, improving eyesight.
Purple potato, rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, while also richness
Containing selenium element and anthocyanidin.Purple potato is not only nutritious, and has special healthcare function, wherein anthocyanidin be it is natural it is potent from
By base scavenger, selenium and iron in purple potato are antifatigue human body, anti-aging, the essential elements enriched blood.Purple potato is also rich in fiber
Element, faecal volume can be increased, promote enterogastric peristalsis, mucus, pneumatosis and the putrefaction being detained in cleaning enteric cavity, discharge in excrement
Noxious material and carcinogen, keep stool it is unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.
FOS, FOS are a kind of natural active matters.Sugariness is 0.3-0.6 times of sucrose.Both sugarcane is maintained
The pure sweetening characteristics of sugar, but it is salubriouser than sucrose sweet taste.It is that there is regulation gut flora, breeds Bifidobacterium, promote the suction of calcium
Receive, adjust the novel sweetener of the healthcare functions such as blood fat, immunological regulation, anti-caries tooth, be described as after the antibiotic epoch most latent
The additive of new generation of power --- growth-promoting material.It can be obviously improved microbial population ratio in enteron aisle, be enteral Bifidobacterium
The activation and proliferation factor, can reduce and suppress the generation of enteral corrupt substance, suppress the growth of harmful bacteria, adjust in enteron aisle
Balance；The absorption and utilization of trace elements iron, calcium can be promoted, to prevent osteoporosis；Hepatotoxin can be reduced, can be in intestines
The organic acid of middle generation anticancer, there is significant preventing cancer function.
At present, the related product of the purple potato of in the market, corn is around cake, French fries class mostly, and corn or purple potato are made into drink
Expect that though the trial of class is more, it is most ineffective, return the reason is that corn or purple potato make beverage product is usually present
Coarse mouthfeel, palatability are poor, the problem of easily precipitating, and this seriously governs the development of corn class or purple potato class beverage.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention provides one kind without sucrose corn purple sweet potato juice and preparation method thereof.
The technical solution adopted by the present invention is as follows：
It is a kind of without sucrose corn purple sweet potato juice, the raw material of the preparation without sucrose corn purple sweet potato juice, in parts by weight, including such as
Lower component：Purple potato block 10--12 parts, iblet 8-10 parts, pure water 72-79.15 parts, FOS 3.5-5.5 parts, carboxylic first
Base sodium cellulosate 0.2-0.3 parts, xanthans 0.03-0.05 parts, sodium acid carbonate 0.1-0.15 parts, D-araboascorbic acid sodium 0.02-
0.03 part.
It is described to prepare without the raw materials used preferred ingredient of sucrose corn purple sweet potato juice, in parts by weight, including following component：It is purple
12 parts of potato wedge, 10 parts of iblet, 73.06 parts of pure water, 4.5 parts of FOS, 0.25 part of sodium carboxymethylcellulose, xanthans
0.05 part, 0.12 part of sodium acid carbonate, 0.02 part of D-araboascorbic acid sodium.
The preparation method of the no sucrose corn purple sweet potato juice, comprises the following steps：
Step (1) raw material is chosen：Quick freezing fresh kernel corn from fresh, not damaged, without becoming sour, without going mouldy；From outward appearance
It is regular, size is well-balanced, not damaged, free from insect pests, the purple potato of savory sweet tea；
Step (2) is cleaned：Artificial cleaning purple potato and fresh kernel corn, remove the soil on purple potato surface, the ice on fresh kernel corn
With the impurity such as corn stigma；
Step (3) purple potato is peeled stripping and slicing：The purple potato that step (2) cleans up is pruned into crust, dice；
Step (4) defibrination：The fresh kernel corn and the purple potato block of step (3) that step (2) was cleaned, are put into refining system,
And 75 ± 5 DEG C of pure water is added to refining system, carry out defibrination；
Step (5) is gelatinized：The purple potato corn steep liquor that step (4) defibrination obtains is put into constant temperature cooker, and added pure
Water, 90-95 DEG C is warming up to, 20-25 minutes are gelatinized at 95 DEG C；
Step (6) filters：The purple potato corn steep liquor that step (5) was gelatinized is filtered through 200 mesh vibratory sieves, filter residue is abandoned, obtains
Purple potato corn steep liquor filtrate；
Step (7) is allocated：Auxiliary material is weighed according to the parts by weight without sucrose purple potato corn juice：FOS, carboxymethyl cellulose
Plain sodium, xanthans, sodium acid carbonate and D-araboascorbic acid sodium, these auxiliary materials are pre-mixed and use 80-85 DEG C of hot water dissolving；
Auxiliary material after dissolving is added in blend tank, and adds purple potato corn steep liquor filtrate made from step (6), turn in 1500-1800/
12-15min is mixed under min, is then settled to 4000 kilograms；
Step (8) detects：Purple potato corn steep liquor after detecting step (7) allotment, enters homogeneous process after qualified；
Step (9) homogeneous：The feed temperature that step (8) is detected to qualified purple potato corn steep liquor is adjusted to 60-65 DEG C, then
Carry out homogeneous；
Step (10) is filling：The good feed liquid of homogeneous is carried out to filling, sealing with pop can bottle placer；
Step (11) sterilizes：Packaged pop can product is placed in steam sterilizing kettle and carries out sterilization treatment, it is described
At 121 DEG C, described sterilization time was controlled at 30 minutes for steam temperature control；
Step (12) checks：Product is cooled to less than 40 DEG C through cooling water after sterilizing, by automatic liquid level detector and very
Empty detector is checked；
Step (13) coding：Qualified products automatic code spraying after the inspection standard date of manufacture on product；
Step (14) is cased：Offline storage after product mounting design specification vanning after coding.
Further, in step (3), the dimensional parameters of the purple potato square are：Length × width × height=2cm × 3cm × 3cm.
Further, in step (4), the addition of described pure water is 8 times of fresh kernel corn and purple potato block gross weight.
Further, in step (4), used refining system is composed in series by 3 colloid mills, 3 colloid mills discharging grains
Footpath is set as 40 microns, 20 microns, 5 microns successively, and described slurry repeats a defibrination work after 3 colloid mill defibrinations
Sequence, thus slurry pass through 6 defibrinations altogether in refining system, the particle diameter of slurries reaches 5 micron orders during discharging.
Further, in step (5), the weight of the pure water added is 2.3-2.5 times of purple potato and corn weight sum.
Further, in step (9), used homogenizer is the reciprocal homogenizer of plunger type, and the Stress control of homogeneous exists
18-20MPa。
Compared with prior art, the present invention has following innovation point：
(1) FOS is added with no sucrose corn purple sweet potato juice provided by the present invention, FOS is that have regulation
Gut flora, breed Bifidobacterium, promote the absorption of calcium, adjust the new of the healthcare functions such as blood fat, immunological regulation, anti-caries tooth
Sweetener, the absorbability of corn and purple potato can be strengthened；
(2) no sucrose corn purple sweet potato juice provided by the present invention, is ground by 6 micron order colloid systems, through height
Homogenizer is pressed to carry out homogeneous, the obtained fineness without sucrose corn purple sweet potato juice finished product shows in micron order, the absorbable effect of product
Work is better than traditional corn drink, and the stability of product is high, and precipitation and layering are occurred without within the shelf-life.
Embodiment
The detailed content and its embodiment of the present invention is further illustrated with reference to embodiment.
Embodiment 1
It is a kind of without sucrose corn purple sweet potato juice, the raw material of the preparation without sucrose corn purple sweet potato juice, in parts by weight, including such as
Lower component：12 parts of purple potato block, 10 parts of iblet, 73.06 parts of pure water, 4.5 parts of FOS, sodium carboxymethylcellulose 0.25
Part, 0.05 part of xanthans, 0.12 part of sodium acid carbonate, 0.02 part of D-araboascorbic acid sodium.
Embodiment 2
It is a kind of without sucrose corn purple sweet potato juice, the raw material of the preparation without sucrose corn purple sweet potato juice, in parts by weight, including such as
Lower component：10 parts of purple potato block, 10 parts of iblet, 72 parts of pure water, 5.5 parts of FOS, 0.2 part of sodium carboxymethylcellulose,
0.03 part of xanthans, 0.15 part of sodium acid carbonate, 0.025 part of D-araboascorbic acid sodium.
Embodiment 3
It is a kind of without sucrose corn purple sweet potato juice, the raw material of the preparation without sucrose corn purple sweet potato juice, in parts by weight, including such as
Lower component：11 parts of purple potato block, 9 parts of iblet, 75 parts of pure water, 4.5 parts of FOS, 0.25 part of sodium carboxymethylcellulose,
0.04 part of xanthans, 0.12 part of sodium acid carbonate, 0.02 part of D-araboascorbic acid sodium.
Embodiment 4
It is a kind of without sucrose corn purple sweet potato juice, the raw material of the preparation without sucrose corn purple sweet potato juice, in parts by weight, including such as
Lower component：12 parts of purple potato block, 8 parts of iblet, 79.15 parts of pure water, 3.5 parts of FOS, sodium carboxymethylcellulose 0.3
Part, 0.05 part of xanthans, 0.1 part of sodium acid carbonate, 0.03 part of D-araboascorbic acid sodium.
The preparation method that can be used without sucrose corn juice such as embodiment 5 described in embodiment 1-4.
Embodiment 5
Preparation method without sucrose corn purple sweet potato juice, comprises the following steps：
Step (1) raw material is chosen：Quick freezing fresh kernel corn from fresh, not damaged, without becoming sour, without going mouldy；From outward appearance
It is regular, size is well-balanced, not damaged, free from insect pests, the purple potato of savory sweet tea；
Step (2) is cleaned：Artificial cleaning purple potato and fresh kernel corn, remove the soil on purple potato surface, the ice on fresh kernel corn
With the impurity such as corn stigma；
Step (3) purple potato is peeled stripping and slicing：The purple potato that step (2) cleans up is pruned into crust, dice；The purple
The dimensional parameters of potato square are：Length × width × height=2cm × 3cm × 3cm；
Step (4) defibrination：The fresh kernel corn and the purple potato block of step (3) that step (2) was cleaned, are put into refining system,
And 75 ± 5 DEG C of pure water is added to refining system, carry out defibrination；The addition of described pure water is fresh kernel corn and purple potato
8 times of block gross weight；Used refining system is composed in series that (3 described colloid mills are purchased from Shang Haidong by 3 colloid mills
Magnificent high pressure homogenizer factory DM210LJ types colloid mill), 3 colloid mills discharging particle diameters be set as successively 40 microns, 20 microns, it is 5 micro-
Rice, described slurry repeat a defibrination process after 3 colloid mill defibrinations, and thus slurry passes through altogether in refining system
6 defibrinations, the particle diameter of slurries reaches 5 micron orders during discharging；
Step (5) is gelatinized：The purple potato corn steep liquor that step (4) defibrination obtains is put into constant temperature cooker, and added pure
Water, 90-95 DEG C is warming up to, 20-25 minutes are gelatinized at 95 DEG C；The weight of the pure water added is purple potato and corn weight
2.3-2.5 times of sum；
Step (6) filters：The purple potato corn steep liquor that step (5) was gelatinized is filtered through 200 mesh vibratory sieves, filter residue is abandoned, obtains
Purple potato corn steep liquor filtrate；
Step (7) is allocated：Auxiliary material is weighed according to the parts by weight without sucrose purple potato corn juice：FOS, carboxymethyl cellulose
Plain sodium, xanthans, sodium acid carbonate and D-araboascorbic acid sodium, these auxiliary materials are pre-mixed and use 80-85 DEG C of hot water dissolving；
Auxiliary material after dissolving is added in blend tank, and adds purple potato corn steep liquor filtrate made from step (6), turn in 1500-1800/
12-15min is mixed under min, is then settled to 4000 kilograms；
Step (8) detects：Purple potato corn steep liquor after detecting step (7) allotment, enters homogeneous process after qualified；
Step (9) homogeneous：The feed temperature that step (8) is detected to qualified purple potato corn steep liquor is adjusted to 60-65 DEG C, then
Carry out homogeneous；Used homogenizer is the reciprocal homogenizer of plunger type, and homogenization pressure is controlled in 18-20MPa；
Step (10) is filling：The good feed liquid of homogeneous is carried out to filling, sealing with pop can bottle placer；
Step (11) sterilizes：Packaged pop can product is placed in steam sterilizing kettle and carries out sterilization treatment, it is described
At 121 DEG C, described sterilization time was controlled at 30 minutes for steam temperature control；
Step (12) checks：Product is cooled to less than 40 DEG C through cooling water after sterilizing, by automatic liquid level detector and very
Empty detector (vacuum degree control is in 12-20cmHg posts in tank) is checked；
Step (13) coding：Qualified products automatic code spraying after the inspection standard date of manufacture on product；
Step (14) is cased：Offline storage after product mounting design specification vanning after coding.
Present inventor according to embodiment 1 formula, using the preparation method of embodiment 5, to manufactured no sucrose
Corn purple potato juice beverage carries out shelf-life experimental test, and concrete scheme is as follows：
Test specimen：According to the formula of embodiment 1, using made of the preparation method of embodiment 5 without sucrose corn purple potato
Juice beverage, packaged form：Aluminium easy-open end opentop encapsulates；Sterilization conditions：Sterilize for 121 DEG C, 30 minutes；The tank of sample number 330,
It is divided into three groups；The January 15 2016 date of manufacture of sample
Experimental principle：Three thermogrades are set, three groups of samples are deposited in into 5 DEG C, 25 DEG C, 37 DEG C of three insulating boxs respectively
In, 5 DEG C of sample is as standard sample or control sample, and 25 DEG C of sample is as the sample on simulation shelf, 37 DEG C of sample
As environmental disruption sample, the sample under the conditions of 37 DEG C is judged every 5 days or so, sample when judging with 5 DEG C enters
Row compares, when the sample at 37 DEG C occur with 5 DEG C of sample have larger difference or occur can not received difference when, 37 DEG C
Under the conditions of sample stop experiment, then it is product that the time that sample is deposited under the conditions of 37 DEG C, which was multiplied by for 3 obtained times,
Substantially shelf-life, the sample under the conditions of 25 DEG C continue to test, the sample under the conditions of the sample at 25 DEG C also occurs with 5 DEG C
When condition is than unacceptable difference, the experiment under the conditions of 25 DEG C also stops, its time limit actually guaranteeing the quality as product preserved
Phase.
The shelf-life experimental examination project of beverage is divided into three pieces：Microorganism, physical and chemical index, organoleptic indicator (state, color and luster,
Flavour and smell), carry out within every five days sample comparison and detected, detecting step is：Uncap first and detect microorganism, it is remaining
Sample carries out organoleptic indicator, physical and chemical index detection, and records, collects testing result, is judged.
Experimental period：On July 14, -2017 years on the 15th January in 2016
Test place：Central laboratory of Henan Feng Zhiyuan bio tech ltd
Testing equipment：Dongguan Bai Hang instrument plants BH-588 shelf-life Special test casees
Experimenter's (senior inspector of our company)：Microorganism detection：Zhu, physical and chemical index, organoleptic indicator's detection：
It is rich so-and-so, Zhang, Zhu, as a result record：It is rich so-and-so
Detection method：
Microorganism detection is according to GB 4789.26-2013《National food safety standard food microbiological examination business nothing
Bacterium is examined》
Physical and chemical index " soluble solid " is detected according to GB/T 12143-2008《Beverage universaling analysis method》4 refractive powers
Meter method
Physical and chemical index " pH value " is detected according to GB 5009.237-2016《The survey of national food safety standard food pH value
It is fixed》Organoleptic indicator is detected according to GB 7101-2015《National food safety standard beverage》3.2 organoleptic detection methods
1 shelf-life of table testing record sheet
In table,
A represents microbiological indicator, predominantly detects microorganism, standard is commercial sterilization；
B represents physical and chemical index, and B1 represents soluble solid, and standard is 3.0-3.6%；B2 represents pH value, and standard is
7.2-7.6
C represents organoleptic indicator, and C1 represents flavour smell, and standard is the delicate fragrance for having fibert and walnut, free from extraneous odour；C2 is represented
State, standard are uniform milky turbidity liquid, no to be layered, without precipitation, fat-free floating.
As seen from the above table, by scheduling to last the periodic detection of a year and a half, the present invention prepare without sucrose corn purple sweet potato juice 25
DEG C and 37 DEG C be rotten, deposited phenomenon, the qualified level that microbiological indicator, physical and chemical index, organoleptic indicator maintain occur.
No sucrose corn purple sweet potato juice provided by the present invention, is ground by 6 micron order colloid systems, equal through high pressure
Matter machine carries out homogeneous, and the obtained fineness without sucrose corn purple sweet potato juice finished product is excellent in micron order, the absorbable significant effect of product
In traditional corn drink, and the stability of product is high, and precipitation and layering are occurred without within the shelf-life.
The above-mentioned description to embodiment is understood that for ease of those skilled in the art and using the present invention.
Person skilled in the art obviously can easily make various modifications to these embodiments, and described herein one
As principle be applied in other embodiment without by performing creative labour.Therefore, the invention is not restricted to implementation here
Example, for those skilled in the art according to the announcement of the present invention, not departing from improvement that scope made and modification all should be
Within protection scope of the present invention.
Claims (8)
1. one kind is without sucrose corn purple sweet potato juice, it is characterised in that the raw material of the preparation without sucrose corn purple sweet potato juice, with parts by weight
Meter, including following component：Purple potato block 10--12 parts, iblet 8-10 parts, pure water 72-79.15 parts, FOS 3.5-5.5
Part, sodium carboxymethylcellulose 0.2-0.3 parts, xanthans 0.03-0.05 parts, sodium acid carbonate 0.1-0.15 parts, D-araboascorbic acid
Sodium 0.02-0.03 parts.
2. the sugar-free corn purple sweet potato juice according to right 1, it is characterised in that original of the described preparation without sucrose corn purple sweet potato juice
Material, in parts by weight, including following component：12 parts of purple potato block, 10 parts of iblet, 73.06 parts of pure water, 4.5 parts of FOS,
0.25 part of sodium carboxymethylcellulose, 0.05 part of xanthans, 0.12 part of sodium acid carbonate, 0.02 part of D-araboascorbic acid sodium.
3. a kind of preparation method as claimed in claim 1 or 2 without sucrose corn purple sweet potato juice, it is characterised in that including following step
Suddenly：
Step (1) raw material is chosen：Quick freezing fresh kernel corn from fresh, not damaged, without becoming sour, without going mouldy；From outward appearance it is regular,
Size is well-balanced, not damaged, free from insect pests, the purple potato of savory sweet tea；
Step (2) is cleaned：Artificial cleaning purple potato and fresh kernel corn, remove soil, the ice and jade on fresh kernel corn on purple potato surface
The impurity such as rice palpus；
Step (3) purple potato is peeled stripping and slicing：The purple potato that step (2) cleans up is pruned into crust, dice；
Step (4) defibrination：The fresh kernel corn and the purple potato block of step (3) that step (2) was cleaned, are put into refining system, and to
Refining system adds 75 ± 5 DEG C of pure water, carries out defibrination；
Step (5) is gelatinized：The purple potato corn steep liquor that step (4) defibrination obtains is put into constant temperature cooker, and adds pure water, is risen
Temperature is gelatinized 20-25 minutes to 90-95 DEG C at 95 DEG C；
Step (6) filters：The purple potato corn steep liquor that step (5) was gelatinized is filtered through 200 mesh vibratory sieves, filter residue is abandoned, obtains purple potato
Corn steep liquor filtrate；
Step (7) is allocated：Auxiliary material is weighed according to the parts by weight without sucrose purple potato corn juice：FOS, sodium carboxymethylcellulose,
Xanthans, sodium acid carbonate and D-araboascorbic acid sodium, these auxiliary materials are pre-mixed and use 80-85 DEG C of hot water dissolving；Will dissolving
Auxiliary material afterwards is added in blend tank, and adds purple potato corn steep liquor filtrate made from step (6), is mixed under 1500-1800 turns/min
12-15min is closed, is then settled to 4000 kilograms；
Step (8) detects：Purple potato corn steep liquor after detecting step (7) allotment, enters homogeneous process after qualified；
Step (9) homogeneous：The feed temperature that step (8) is detected to qualified purple potato corn steep liquor is adjusted to 60-65 DEG C, then carries out
Homogeneous；
Step (10) is filling：The good feed liquid of homogeneous is carried out to filling, sealing with pop can bottle placer；
Step (11) sterilizes：Packaged pop can product is placed in steam sterilizing kettle and carries out sterilization treatment, described steam
At 121 DEG C, described sterilization time controlled at 30 minutes temperature control；
Step (12) checks：Product is cooled to less than 40 DEG C through cooling water after sterilizing, is examined by automatic liquid level detector and vacuum
Instrument is surveyed to be checked；
Step (13) coding：Qualified products automatic code spraying after the inspection standard date of manufacture on product；
Step (14) is cased：Offline storage after product mounting design specification vanning after coding.
4. the preparation method of no sucrose corn purple sweet potato juice according to claim 3, it is characterised in that described in step (3)
The dimensional parameters of purple potato square are：Length × width × height=2cm × 3cm × 3cm.
5. the preparation method of no sucrose corn purple sweet potato juice according to claim 3, it is characterised in that described in step (4)
The addition of pure water be 8 times of fresh kernel corn and purple potato block gross weight.
6. the preparation method of no sucrose corn purple sweet potato juice according to claim 3, it is characterised in that in step (4), step
(4) in, used refining system is composed in series by 3 colloid mills, 3 colloid mills discharging particle diameters be set as successively 40 microns,
20 microns, 5 microns, described slurry repeats a defibrination process after 3 colloid mill defibrinations, the particle diameter of slurries during discharging
Reach 5 micron orders.
7. the preparation method of no sucrose corn purple sweet potato juice according to claim 3, it is characterised in that added in step (5)
The weight of the pure water entered is 2.3-2.5 times of purple potato and corn weight sum.
8. the preparation method of no sucrose corn purple sweet potato juice according to claim 3, it is characterised in that in step (9), adopted
Homogenizer is the reciprocal homogenizer of plunger type, and the Stress control of homogeneous is in 18-20MPa.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673876A (en) * | 2019-01-24 | 2019-04-26 | 广西古岭龙食品有限公司 | The preparation method of Passion Fruit Juice beverage |
| CN112544842A (en) * | 2020-12-11 | 2021-03-26 | 滋享食品科技(江苏)有限公司 | Purple sweet potato vegetable protein beverage and preparation method thereof |
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| CN101536801A (en) * | 2008-03-21 | 2009-09-23 | 湖北希之源生物工程有限公司 | Method for manufacturing corn milk |
| CN101653285A (en) * | 2008-08-19 | 2010-02-24 | 光明乳业股份有限公司 | Method for producing corn juice beverage and prepared corn juice beverage |
| CN102342322A (en) * | 2011-10-19 | 2012-02-08 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN105581203A (en) * | 2016-01-29 | 2016-05-18 | 武汉凯丽金生物科技有限公司 | Preparation method of biological-method imitated fresh-squeezed purple sweet potato original pulp beverage |
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| CN101536801A (en) * | 2008-03-21 | 2009-09-23 | 湖北希之源生物工程有限公司 | Method for manufacturing corn milk |
| CN101653285A (en) * | 2008-08-19 | 2010-02-24 | 光明乳业股份有限公司 | Method for producing corn juice beverage and prepared corn juice beverage |
| CN102342322A (en) * | 2011-10-19 | 2012-02-08 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN105581203A (en) * | 2016-01-29 | 2016-05-18 | 武汉凯丽金生物科技有限公司 | Preparation method of biological-method imitated fresh-squeezed purple sweet potato original pulp beverage |
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| CN109673876A (en) * | 2019-01-24 | 2019-04-26 | 广西古岭龙食品有限公司 | The preparation method of Passion Fruit Juice beverage |
| CN112544842A (en) * | 2020-12-11 | 2021-03-26 | 滋享食品科技(江苏)有限公司 | Purple sweet potato vegetable protein beverage and preparation method thereof |
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