CN108740646A - A kind of color potato beverage and preparation method thereof with anti-oxidation function - Google Patents
A kind of color potato beverage and preparation method thereof with anti-oxidation function Download PDFInfo
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- CN108740646A CN108740646A CN201810457745.9A CN201810457745A CN108740646A CN 108740646 A CN108740646 A CN 108740646A CN 201810457745 A CN201810457745 A CN 201810457745A CN 108740646 A CN108740646 A CN 108740646A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 81
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 81
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 5
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- 238000001914 filtration Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
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- 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 description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 12
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- 239000001509 sodium citrate Substances 0.000 claims description 8
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- 238000009835 boiling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- GHQFLMULNSGOAR-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;sodium Chemical compound [Na].OC(=O)C(O)C(O)C(O)=O GHQFLMULNSGOAR-UHFFFAOYSA-N 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 6
- 230000000996 additive effect Effects 0.000 claims 6
- 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 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000004410 anthocyanin Substances 0.000 abstract description 18
- 235000010208 anthocyanin Nutrition 0.000 abstract description 17
- 229930002877 anthocyanin Natural products 0.000 abstract description 17
- 150000004636 anthocyanins Chemical class 0.000 abstract description 17
- 230000003078 antioxidant effect Effects 0.000 abstract description 12
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- 239000003963 antioxidant agent Substances 0.000 abstract description 7
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 9
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- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 4
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
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- 235000019441 ethanol Nutrition 0.000 description 2
- 125000005909 ethyl alcohol group Chemical group 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
- 229960004889 salicylic acid Drugs 0.000 description 2
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- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 244000017020 Ipomoea batatas Species 0.000 description 1
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- 208000031964 Other metabolic disease Diseases 0.000 description 1
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- 239000000783 alginic acid Substances 0.000 description 1
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- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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- 150000003232 pyrogallols Chemical class 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to field of food, are related to a kind of color potato beverage and preparation method thereof with anti-oxidation function.The present invention using the full powder of color potato as raw material, through crushing and screening, color protection enzymolysis, coarse filtration, allotment, addition stabilizer, homogeneous, filling, sterilizing, it is cooling after obtain color potato beverage.The preparation method of color potato beverage of the present invention solves the problems, such as that the brown stain of color during color potato beverage processing, beverage systems are unstable, flavor is special, the available ingredient in potato is utmostly utilized, to which high degree remains antioxidant anthocyanin in potato, and the destruction of anthocyanin is few in preparation process, beverage flavor, mouthfeel are good, have very strong anti-oxidation function compared with other similar beverages.
Description
Technical field
The invention belongs to field of food, are related to a kind of color potato beverage production process with anti-oxidation function.
Background technology
Free radical plays a part of adjusting in the biochemical reaction of organism, and removing and the generation of usual free radical are in phase
To equilibrium state, but under special circumstances（Such as aging, stress, disease）, free radical balance be broken, excessive free radical is just
The important biomolecule of meeting attack, causes oxidative damage, so as to cause aging and the appearance of other metabolic diseases.
Potato is the fourth-largest cereal crops of China, the nutrient needed by human containing there are many, such as protein, vitamin, mine
Substance etc., fat and energy content are low, and containing the unexistent 8 kinds of amino acid needed by human of cereal grain, are known as " super
Vegetables ", " underground apple " and " the second bread " good reputation.Color potato is because containing a large amount of natural pigments in its potato skin and potato meat
Substance-anthocyanin and different colors is presented, have been demonstrated that color potato anthocyanin is the anthocyanin being acylated,
Stability is higher than other fruit and vegetables.Anthocyanin not only assigns plant gay colours, also has a variety of health promotion effects, is
One of the most safe and effective free radical scavenger for preventing and treating disease, safeguarding health.Some researches show that take the photograph for a long time
The activity and Plasma Total Antioxidant ability of body antioxidase can be improved by entering the beverage rich in anthocyanin, protect the body from oxidation
Stress, play the role of prevention of various diseases.Science Report confirms that the inoxidizability of anthocyanin is about 20 times of VC, is VE
50 times, the antioxidant activity of color potato is 2 ~ 3 times of normal potato antioxidant activity.
Potato full-powder is one kind in potato dehydrated products, containing all dry matters of fresh sweet potato, because it has transport
The features such as at low cost, storage period limit for length, therefore color potato is mainly processed and helps powder storage.Utilize the battalion of color potato development
Brewed powder, bread, biscuit etc. are supported, it is deep to be welcome by consumers in general, but produce the research report of beverage also by raw material of full powder
Seldom.With potato staple food implementation promote and pursuit of the people to healthy diet, with it is full of nutrition, be rich in pattern
The full powder of color potato of the bioactive substances such as glycosides is that raw material produces foodstuff beverage with vast potential for future development.Application No. is
201310156030.7 patent discloses a kind of preparation method of purple potato health drink, is original with fresh purple potato
Material is by removing the peel, being sliced, being beaten, removing slag, and the techniques such as enzymolysis prepare clear-juice beverage, but do not consider color protection problem, and there are enzymes
Solve the shortcomings of time longer anthocyanin loss is big, raw material availability is low and complex process.Application No. is 201210310826.9
Patent discloses a kind of brewage process of the purple potato rice wine with beauty and health-care efficacy, and the technique productions period is long, and
And contain alcoholic content in beverage, be not suitable for the special populations such as child, pregnant woman, old man and drink.There is research and utilization color potato
Full powder produces nutrient powder, but hot water is needed to reconstitute, and it is not very convenient to drink, and without further micronization processes, and mouthfeel is rougher.
The beverage that the preparation method of color potato beverage of the present invention is prepared, not only color potato utilization of nutrients is high, battalion
It is few to support component damage, in good taste to which antioxidant activity is high, carrying is drunk conveniently, is met current health of people, is efficiently consumed
Trend may additionally facilitate the development of color potato industry.
Invention content
For browning present in color potato beverage R&D process, system is unstable, flavor is special, antioxidant content
The technical problems such as serious are lost, the present invention provides a kind of color potato beverage not adding any essence and pigment, using horse
The full powder of bell potato is key component, and color potato is utilized to greatest extent, to utmostly remain with antioxidant activity
Anthocyanin, drink and production process is not only easy to operate, production cost is low, but also minimum to the destruction of anthocyanin.The drink prepared
Expect it is bright-colored, it is unique flavor, uniform and stable, have stronger anti-oxidation function, target user extensive.
Realizing the technical solution of foregoing invention is：
1. a kind of preparation method of the color potato beverage with anti-oxidation function, includes the following steps：
（1）It crushes and screens：By the full powder of color potato snowflake after high speed disintegrator crushes 1 min, 40 mesh sieve is crossed；
（2）Digest color protection：By step（1）The full powder of gained color potato is with mass volume ratio for 1:9~1:15 material-water ratio and water
Mixing, is added the alpha-amylase of full silty amount 0.03 ~ 0.08%, and the citric acid of full silty amount 0.02 ~ 0.09% is added, 0.01 ~
The composite color fixative of the ascorbic acid composition of 0.06% EDTA-2Na and 0.02 ~ 0.1%, digests 30 ~ 70 under the conditions of 45 ~ 70 DEG C
min；
（3）Enzyme deactivation：By step（2）Gained color potato enzymolysis liquid boils 2 min in boiling water and carries out destroy the enzyme treatment；
（4）Coarse filtration：Color potato enzymolysis liquid is filtered with the double-deck absorbent cotton, removes impurity, lower layer's enzymolysis liquid is collected and crosses colloid mill 1
It is secondary, obtain enzymolysis stoste；
（5）Allotment：Take enzymolysis stoste 40 ~ 75%（V/V）, be added quality be beverage volume 0.015 ~ 0.65% sweetener, 0.05 ~
0.15% acid, 0.08 ~ 0.4% buffer, be added quality be beverage volume 0.04 ~ 0.1% xanthans, 0.05 ~
0.12% propylene glycol alginate, 0.05% ~ 0.12% sodium carboxymethylcellulose finally add 0.2% β-ring-type recklessly smart, remaining
Group is divided into water, mixing；
（6）Homogeneous：Cloudy juice homogeneous 2 times under 20 ~ 25 MPa pressure of stabilizer will be added；
（7）Degassing：Deaerate 5 min under conditions of vacuum degree is 75 × 103 Pa, removes oxygen and peculiar smell in beverage；
（8）Filling, sterilizing：Beverage is put into can, sterilize 5 s under the conditions of 135 DEG C, and gradient is cooled to room temperature；
Added sweetener is steviol glycoside or xylitol, and acid is citric acid or malic acid, and buffer is sodium citrate or apple
Tartaric acid sodium.
2. a kind of beverage that the preparation method of the color potato beverage with anti-oxidation function is prepared is with anti-oxidant
Function.
Compared with the prior art, the present invention has the following advantages：
（1）This product is raw material using the full powder of color potato, takes full advantage of potato, utmostly remains the flower of product
Color glycosides content.
（2）Enzymolysis process uses color preservation technology, the anti-oxidant work(such as has not only reduced the brown stain of potato, but also reduced anthocyanin
The loss of energy substance.
（3）Resource utilization is high, and without using Large expensive instrument, production cost is low, is suitble to enterprise's large-scale at production.
（4）The full powder of color potato consumed usually in the form of staple food is developed into beverage, this beverage does not have potato
Intrinsic bilgy odour, delicate mouthfeel is smooth, sour and sweet palatability, chooses non-nutritive sweeteners, does not add any pigment and preservative,
It can be accepted by the public.
（5）Product contains the antioxidant such as abundant anthocyanin, and is integrally better than market to the elimination effect of free radical
On the potato beverage that has occurred.
（6）The intrinsic color and luster of beverage vessel chromatic colour potato, unique flavor, stable quality.
（7）Product wide application of the crowd, is convenient for carrying, and can drink at any time.
Description of the drawings
3 kinds of beverage scavenging ability of DPPH free radical of Fig. 1.
3 kinds of beverages of Fig. 2 remove hydroxyl radical free radical ability.
3 kinds of beverages of Fig. 3 remove ultra-oxygen anion free radical ability.
Specific implementation mode：
With reference to specific example, invention is further explained, and embodiment is merely a preferred embodiment of the present invention, not
To limit this creation, all any modification, equivalent substitution, improvement and etc. done within the spirit and principle of this creation should all
Within the protection domain of this creation.
Embodiment 1
（1）It crushes and screens：By the full powder of snowflake after high speed disintegrator crushes 1 min, 40 mesh sieve is crossed；
（2）Digest color protection：By the full powder of color potato through pulverizing and sieving with mass volume ratio for 1:9 material-water ratio is mixed with water
It closes, the alpha-amylase of full silty amount 0.03% is added, and be added and account for complete 0.02% citric acid of silty amount, 0.01% EDTA-2Na
With the composite color fixative of 0.02% ascorbic acid composition, 30 min are digested under the conditions of 45 DEG C；
（3）Enzyme deactivation：2 min are kept to carry out destroy the enzyme treatment in boiling water.
Embodiment 2
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：Solution is by the full powder of color potato through pulverizing and sieving with matter
It is 1 to measure volume ratio:15 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.08% is added, and be added and account for full silty amount
0.09% citric acid, 0.06% EDTA-2Na and 0.1% ascorbic acid composition composite color fixative, enzyme under the conditions of 70 DEG C
Solve 70 min.
Embodiment 3
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：By the full powder of color potato through pulverizing and sieving with quality
Volume ratio is 1:11 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.05% is added, and be added and account for full silty amount
0.045% citric acid, 0.04% EDTA-2Na and 0.05% ascorbic acid composition composite color fixative, under the conditions of 55 DEG C
Digest 45 min.
Embodiment 4
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：By the full powder of color potato through pulverizing and sieving with quality
Volume ratio is 1:14 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.07% is added, and be added and account for full silty amount
0.08% citric acid, 0.055% EDTA-2Na and 0.075% ascorbic acid composition composite color fixative, under the conditions of 65 DEG C
Digest 65 min.
Embodiment 5
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：By the full powder of color potato through pulverizing and sieving with quality
Volume ratio is 1:10 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.04% is added, and be added and account for full silty amount
0.04% citric acid, 0.03% EDTA-2Na and 0.045% ascorbic acid composition composite color fixative, under the conditions of 50 DEG C
Digest 40 min.
Embodiment 6
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：By the full powder of color potato through pulverizing and sieving with quality
Volume ratio is 1:12 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.06% is added, and be added and account for full silty amount
0.05% citric acid, 0.045% EDTA-2Na and 0.055% ascorbic acid composition composite color fixative, under the conditions of 50 DEG C
Digest 50 min.
Embodiment 7
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：By the full powder of color potato through pulverizing and sieving with quality
Volume ratio is 1:13 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.065% is added, and be added and account for full silty amount
0.07% citric acid, 0.048% EDTA-2Na and 0.065% ascorbic acid composition composite color fixative, under the conditions of 55 DEG C
Digest 60 min.
Embodiment 8
Concrete operation method is shown in embodiment 1, wherein enzymolysis color protection step：By the full powder of color potato through pulverizing and sieving with quality
Volume ratio is 1:11 material-water ratio is mixed with water, the alpha-amylase of full silty amount 0.055% is added, and be added and account for full silty amount
0.06% citric acid, 0.05% EDTA-2Na and 0.07% ascorbic acid composition composite color fixative, enzyme under the conditions of 60 DEG C
Solve 55 min.
It chooses optimum embodiment in embodiment 1-8 and carries out subsequent embodiment operation.
Embodiment 9
（1）Coarse filtration：Color potato enzymolysis liquid is filtered with the double-deck absorbent cotton（2 times）, impurity is removed, lower layer's enzymolysis liquid is collected and crosses glue
Body is ground 1 time, obtains enzymolysis allotment stoste；
（2）Allotment：Take enzymolysis stoste 40%（V/V）, the steviol glycoside that quality is beverage volume 0.015%, 0.05% tart flavour is added
Compound stabilizer is added in agent, 0.08% sodium citrate：Quality is the xanthans of beverage volume 0.04%, 0.05% alginic acid third
Diol ester, 0.05% sodium carboxymethylcellulose.Finally plus 0.2% β-ring-type essence recklessly, remaining group is divided into water, mixing；
（3）Homogeneous：Cloudy juice homogeneous 2 times under 20-25 MPa pressure of stabilizer will be added；
（4）Degassing：It is 75 × 10 in vacuum degree3 Deaerate 5 min under conditions of Pa, removes oxygen and peculiar smell in beverage；
（5）Filling, sterilizing：The filling beverage into can is handled using ultra high temperature short time sterilization, 135 DEG C, 5s, gradient cooling
Color potato beverage product is obtained to room temperature.
Embodiment 10
Concrete operation method is shown in embodiment 9, wherein adaptation step：Take enzymolysis stoste 75%（V/V）, addition quality is beverage volume
Compound stabilizer is added in 0.65% xylitol, 0.15% malic acid, 0.4% natrium malicum：Quality is beverage volume 0.1%
Xanthans, 0.12% propylene glycol alginate, 0.12% sodium carboxymethylcellulose.Finally plus 0.2% β-ring-type recklessly essence,
Remaining group is divided into water, mixing.
Embodiment 11
Concrete operation method is shown in embodiment 9, wherein adaptation step：Take enzymolysis stoste 50%（V/V）, addition quality is beverage volume
Compound stabilizer is added in 0.025% steviol glycoside, 0.09% citric acid, 0.15% sodium citrate：Quality is beverage volume
0.055% xanthans, 0.07% propylene glycol alginate, 0.07% sodium carboxymethylcellulose.Finally plus 0.2% β-ring
Essence, remaining group are divided into water, mixing to shape recklessly.
Embodiment 12
Concrete operation method is shown in embodiment 9, wherein adaptation step：Take enzymolysis stoste 70%（V/V）, addition quality is beverage volume
Compound stabilizer is added in 0.5% xylitol, 0.14% malic acid, 0.35% natrium malicum：Quality is beverage volume 0.09%
Xanthans, 0.11% propylene glycol alginate, 0.11% sodium carboxymethylcellulose.Finally plus 0.2% β-ring-type recklessly essence,
Remaining group is divided into water, mixing.
Embodiment 13
Concrete operation method is shown in embodiment 9, wherein adaptation step：Take enzymolysis stoste 45%（V/V）, addition quality is beverage volume
Compound stabilizer is added in 0.02% steviol glycoside, 0.07% citric acid, 0.1% sodium citrate：Quality is beverage volume
0.05% xanthans, 0.06% propylene glycol alginate, 0.06% sodium carboxymethylcellulose.Finally plus 0.2% β-ring-type
Essence, remaining group are divided into water, mixing recklessly.
Embodiment 14
Concrete operation method is shown in embodiment 9, wherein adaptation step：Take enzymolysis stoste 55%（V/V）, addition quality is beverage volume
Compound stabilizer is added in 0.03% steviol glycoside, 0.1% citric acid, 0.2% sodium citrate：Quality is beverage volume
0.07% xanthans, 0.09% propylene glycol alginate, 0.09% sodium carboxymethylcellulose.Finally plus 0.2% β-ring-type
Essence, remaining group are divided into water, mixing recklessly.
Embodiment 15
Concrete operation method is shown in embodiment 9, wherein enzymolysis color protection step：Take enzymolysis stoste 65%（V/V）, addition quality is beverage
Compound stabilizer is added in the xylitol of volume 0.3%, 0.11% citric acid, 0.25% sodium citrate：Quality is beverage volume
0.08% xanthans, 0.1% propylene glycol alginate, 0.1% sodium carboxymethylcellulose.Finally plus 0.2% β-ring-type recklessly
Essence, remaining group are divided into water, mixing.
Embodiment 16
Concrete operation method is shown in embodiment 9, wherein enzymolysis color protection step：Take enzymolysis stoste 60%（V/V）, addition quality is beverage
Compound stabilizer is added in the xylitol of volume 0.4%, 0.12% citric acid, 0.3% sodium citrate：Quality is beverage volume
0.065% xanthans, 0.08% propylene glycol alginate, 0.08% sodium carboxymethylcellulose.Finally plus 0.2% β-ring
Essence, remaining group are divided into water, mixing to shape recklessly.
Test example one digests the measurement of color protection corresponding index
The dextrose equivalent value of embodiment 1-8, browning index and anthocyanin Retention are measured, measurement result such as table 1
It is shown.
Table 1 digests color protection index determining result
| Project | Dextrose equivalent value/% | Browning index | Anthocyanin Retention/% |
| Embodiment 1 | 40.53 | 0.69 | 82.22 |
| Embodiment 2 | 42.09 | 0.46 | 83.57 |
| Embodiment 3 | 43.23 | 0.38 | 91.63 |
| Embodiment 4 | 44.35 | 0.42 | 90.55 |
| Embodiment 5 | 43.06 | 0.47 | 88..63 |
| Embodiment 6 | 45.07 | 0.39 | 93.82 |
| Embodiment 7 | 44.23 | 0.32 | 93.05 |
| Embodiment 8 | 43.96 | 0.40 | 92.16 |
Integrated comparative is carried out to the result in table 1, embodiment 6 is best enzymolysis condition of color protection, anthocyanin Retention under the conditions of this
Also highest, corresponding anthocyanin content are 130.3 mg/L.Therefore it selects embodiment 6 to prepare color potato enzymolysis liquid to be drunk
The allotment of material.
The subjective appreciation of two color potato beverage of test example
Sensory evaluation scores are carried out to product, full marks 100 divide, and scoring group is made of 10 people with certain subjective appreciation experience, often
People is averaged after respectively giving a mark.It mainly scores from beverage color and luster, smell, flavour and tissue morphology, respectively accounts for total score ratio
For color and luster 20%, smell 20%, flavour 30%, tissue morphology 30%.Sensory evaluation scores standard is as shown in table 2.
2 beverage sensory evaluation scores standard scale of table
According to sensory evaluation scores standard, the sensory evaluation scores of embodiment 9-16 and correlated color potato beverage are obtained, and measure each reality
A beverage centrifugation rate is applied, as a result such as table 3.
3 each example centrifugation rate of table and sensory evaluation scores table
Connect table 3
Embodiment 14 is allotment optimum formula in each embodiment as can be seen from Table 3, beverage entirety color and luster which obtains,
Flavor and stability are best, compared with existing color potato beverage, also there is higher sensory evaluation scores.Purple potato juice
Although beverage stability is best, resource utilization is low.
Three color potato beverage basic nutrition composition measurement of test example
The basic nutrition ingredient of the color potato beverage and commercially available color potato beverage that are prepared according to embodiment 14 is carried out
It measures, the results are shown in Table 4.
4 nutrient component determining result of table（Every 100 mL）
The color potato beverage that the present invention makes is full of nutrition, and anthocyanin content is the 1.61 of commercially available color potato beverage
Times, there is potential health-care efficacy.
Four color potato beverage antioxidant activity in vitro of test example is analyzed
The color potato beverage and commercially available color potato beverage and green tea beverage that are prepared according to embodiment 14 are carried out
Anti-oxidant contrast test measures it and removes DPPH free radicals, hydroxyl radical free radical with the ability with ultra-oxygen anion free radical.
1. experimental procedure
（1）The measurement of DPPH free radical scavenging abilities
It takes a certain amount of beverage to centrifuge 15 min under conditions of 5500 r/min, collects supernatant, as testing sample solution.
0.4 ~ 2 mL of sample to be tested is taken, is uniformly mixed with the DPPH solution of 2 mL, 0.25 mmoL/L, 30 min are stood.With with sample etc.
The distilled water of volume is to compare with the mixed liquor of 2 mL absolute ethyl alcohols, and absorbance value of the determination sample at 517 nm wavelength is
A1.0.4 ~ 2 mL of sample to be tested is taken, is added and measures 517 nm using distilled water as blank control with the isometric distilled water of sample
The light absorption value for locating solution is A2.The DPPH solution of 2 mL, 0.25 mmoL/L is taken to be uniformly mixed with the isometric distilled water of counter sample
Afterwards, it is to compare with the mixed liquor of 2 mL absolute ethyl alcohols with 2 mL distilled water, the light absorption value for measuring mixed liquor at 517 nm is A0。
The calculation formula of DPPH free radical scavenging activities is as follows：
A in formula0：Control group absorbance value；A1：Sample sets absorbance value；A2：Blank group absorbance value.
（2）The measurement of hydroxyl radical free radical Scavenging activity
It is separately added into the drink sample of different volumes in test tube（0.4~2 mL）, then each test tube be separately added into 2 mL 6
The FeSO of mmoL/L4The H of solution, 6 mmoL/L2O2The salicylic acid solution of solution and 6 mmoL/L, after mixing under the conditions of 37 DEG C
40 min are reacted, are centrifuged（3000 r/min, 10 min）After take supernatant, measure its light absorption value at 510 nm wavelength.Clearly
Except the calculation formula of rate is as follows：
A in formula1：Sample absorbance value；A2：Distilled water replaces the surveyed absorbance value of sample liquid；A0：Change salicylic acid into distilled water
Surveyed absorbance value.
（3）The measurement of ultra-oxygen anion free radical Scavenging activity
The Tris-HCl buffer solutions of 5 mL PH 8.2 are added in test tube（0.05 moL/L）, it is separately added into sample to be tested 0.4 ~ 2
ML, blank group is added and the isometric distilled water of sample, and all groups add distilled water to be settled to 10 mL, add 0.5 mL
0.045M pyrogallols, after vibrating 5min, are added the hydrochloric acid solution of 0.1 mL 10%, measure inhale at 325 nm wavelength rapidly
Luminosity.Ultra-oxygen anion free radical Scavenging activity calculation formula is as follows：
A in formula1：Blank group light absorption value；A2：Sample to be tested light absorption value.
2. experimental result
（1）DPPH Scavenging activities
The results are shown in Figure 1 to DPPH free radical scavenging abilities for 3 kinds of beverages.
From figure 1 it appears that embodiment 14 is significantly higher than other two kinds of beverages to the clearance rate of DPPH free radicals, and deposit
Effect is relied in apparent volumetric concentration.When beverage volume is 2 mL, embodiment 14 is to the clearance rate of DPPH free radicals
87.68%, it is 1.69 times of commercially available color potato beverage, 1.50 times of green tea beverage.
（2）Hydroxyl radical free radical Scavenging activity
The results are shown in Figure 2 to hydroxyl radical free radical Scavenging activity for 3 kinds of beverages.
As seen from Figure 2, embodiment 14 is significantly higher than other two kinds of beverages, beverage body to the clearance rate of hydroxyl radical free radical
When product is 2 mL, embodiment 14 is 64.33% to the clearance rate of hydroxyl radical free radical, is commercially available color potato beverage and commercially available green
1.53 times of tea beverage.
（3）Ultra-oxygen anion free radical Scavenging activity
The results are shown in Figure 3 to ultra-oxygen anion free radical Scavenging activity for 3 kinds of beverages.
As seen from Figure 3, embodiment 14 is significantly higher than other two kinds of beverages to the clearance rate of ultra-oxygen anion free radical,
When beverage volume is 2 mL, embodiment 14 is 76.87% to the clearance rate of ultra-oxygen anion free radical, is commercially available color potato
1.56 times of beverage, 1.89 times of commercially available green tea beverage.
It these results suggest that color potato beverage prepared by the present invention has stronger anti-oxidation function.
Claims (4)
1. a kind of preparation method of the color potato beverage with anti-oxidation function, includes the following steps：
（1）It crushes and screens：By the full powder of color potato snowflake after high speed disintegrator crushes 1 min, 40 mesh sieve is crossed；
（2）Digest color protection：By step（1）The full powder of gained color potato is mixed with water, alpha-amylase is added, and compound shield is added
Toner, enzymolysis；
（3）Enzyme deactivation：By step（2）Gained color potato enzymolysis liquid boils 2 min in boiling water and carries out destroy the enzyme treatment；
（4）Coarse filtration：Color potato enzymolysis liquid is filtered with the double-deck absorbent cotton, removes impurity, lower layer's enzymolysis liquid is collected and crosses colloid mill 1
It is secondary, obtain enzymolysis stoste；
（5）Allotment：Enzymolysis stoste is taken, sweetener, acid, buffer, xanthans, propylene glycol alginate, carboxymethyl is added
Sodium cellulosate finally adds 0.2% β-ring-type recklessly smart, remaining group is divided into water, mixing；
（6）Homogeneous：Cloudy juice homogeneous 2 times under 20 ~ 25 MPa pressure of stabilizer will be added；
（7）Degassing：It is 75 × 10 in vacuum degree3Deaerate 5 min under conditions of Pa, removes oxygen and peculiar smell in beverage；
（8）Filling, sterilizing：Beverage is put into can, sterilize 5 s under the conditions of 135 DEG C, and gradient is cooled to room temperature；
It is characterized in that, step（2）Middle each component additive amount is specially：By step（1）The full powder of gained color potato is with quality
Volume ratio is 1:9~1:15 material-water ratio is mixed with water, and the alpha-amylase of full silty amount 0.03 ~ 0.08% is added, and full powder is added
The citric acid of quality 0.02 ~ 0.09%, the compound shield of the ascorbic acid composition of 0.01 ~ 0.06% EDTA-2Na and 0.02 ~ 0.1%
Toner digests 30 ~ 70 min under the conditions of 45 ~ 70 DEG C；
Step（5）Middle each component additive amount is specially：Take enzymolysis stoste 40 ~ 75%（V/V）, addition quality is beverage volume 0.015
~ 0.65% sweetener, 0.05 ~ 0.15% acid, 0.08 ~ 0.4% buffer, addition quality be beverage volume 0.04 ~
0.1% xanthans, 0.05 ~ 0.12% propylene glycol alginate, 0.05% ~ 0.12% sodium carboxymethylcellulose finally add
Essence, remaining group are divided into water, mixing to 0.2% β-ring-type recklessly；
Added sweetener is steviol glycoside or xylitol, and acid is citric acid or malic acid, and buffer is sodium citrate or apple
Tartaric acid sodium.
2. a kind of preparation method of the color potato beverage with anti-oxidation function as described in claim 1, feature exist
In step（2）Middle each component additive amount is specially：By step（1）The full powder of gained color potato is with mass volume ratio for 1:11~
1:13 material-water ratio is mixed with water, is added the alpha-amylase of full silty amount 0.05 ~ 0.07%, and be added the full silty amount 0.045 that accounts for ~
0.08% citric acid, 0.04 ~ 0.055% EDTA-2Na and 0.05 ~ 0.075% ascorbic acid composition composite color fixative,
45 ~ 65min is digested under the conditions of 50 ~ 65 DEG C；
Step（5）Middle each component additive amount is specially：Take enzymolysis stoste 50 ~ 65%（V/V）, addition quality is beverage volume 0.025
~ 0.5% sweetener, 0.09 ~ 0.12% acid, 0.15 ~ 0.3% buffer, quality are beverage volume 0.055 ~ 0.08%
Xanthans, 0.07 ~ 0.1% propylene glycol alginate, 0.07% ~ 0.1% sodium carboxymethylcellulose, finally plus 0.2% β-
Cyclic annular essence, remaining group recklessly are divided into water, mixing.
3. a kind of preparation method of the color potato beverage with anti-oxidation function as described in claim 1, feature exist
In step（2）Middle each component additive amount is specially：By step（1）The full powder of gained color potato is with mass volume ratio for 1:12
Material-water ratio mixed with water, be added the alpha-amylase of full silty amount 0.06%, and be added account for full silty amount 0.05% citric acid,
The composite color fixative of the ascorbic acid composition of 0.045% EDTA-2Na and 0.055%, 50 min are digested under the conditions of 50 DEG C；Step
Suddenly（5）Middle each component additive amount is specially：Take enzymolysis stoste 55%（V/V）, the sweetener that quality is beverage volume 0.03% is added,
0.1% acid, 0.2% buffer, quality be beverage volume 0.07% xanthans, 0.09% propylene glycol alginate,
0.09% sodium carboxymethylcellulose finally adds 0.2% β-ring-type recklessly smart, remaining group is divided into water, mixing.
4. a kind of preparation side of color potato beverage with anti-oxidation function as described in claims 1 to 3 any one
The beverage that method is prepared has anti-oxidation function.
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