CN109601787A - A kind of mulberries purple potato drink and preparation method thereof - Google Patents
A kind of mulberries purple potato drink and preparation method thereof Download PDFInfo
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- CN109601787A CN109601787A CN201910061294.1A CN201910061294A CN109601787A CN 109601787 A CN109601787 A CN 109601787A CN 201910061294 A CN201910061294 A CN 201910061294A CN 109601787 A CN109601787 A CN 109601787A
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- mulberries
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- sweet potato
- stoste
- potato
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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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 present invention discloses a kind of mulberries purple potato drink and preparation method thereof, belongs to food processing technology field.The mulberries purple potato drink includes following raw material: mulberry juice, purple sweet potato stoste, stabilizer and flavoring agent.Preparation method includes that mulberry juice extracts, and purple sweet potato stoste is extracted, allotment, and stabilizer, coarse filtration, homogeneous, sterilization and filling, finished product is added.The mulberries purple potato drink of the method for the present invention preparation has color stability, form stable, no layering and precipitating, unique flavor, good smell.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of mulberries purple potato drink and preparation method thereof.
Background technique
Mulberries are otherwise known as " civil sage fruit ".Modern study confirms, activated protein rich in, dimension life in mulberries fruit
Minerals, resveratrol, the anthocyanidin such as plain (B1, B2, C, D, E), glucose, amino acid, carrotene, calcium iron copper zinc etc. at
Part, it is 4 times of grape that nutrition, which is 5~6 times of apple,.With promoting the production of body fluid to quench thirst, nourishing yin and supplementing blood, improving eyesight and quiet nerves, anti-aging,
The multiple efficacies such as relax bowel and defecation, liver-kidney tonifying are described as " the best health fruit of 21st century " by medical field.Often eat mulberries energy
Body immunity is significantly improved, has the function of anti-aging, beautifying face and moistering lotion.
Purple sweet potato is also known as pachyrhizus, other than the nutritional ingredient with common sweet potato, is also rich in selenium element and anthocyanidin.Purple sweet potato battalion
The abundant special healthcare function of tool is supported, it contains 20% or so protein, including 18 kinds of amino acid, easily by human consumption and absorption,
It is interior high containing a large amount of medical values including 10 several kinds of mineral elements such as 8 kinds of vitamins such as vitamin C, B, A and phosphorus, iron
Anthocyanidin, French scientist Maas chief strangle doctor and find that anthocyanidin is natural potent free radical scavenger.
Patent application be a kind of preparation method of nutrition and health care mulberries purple potato drink of CN 108065153A, specifically include with
Lower step: (1) raw material, lemon, purple sweet potato, mulberries, Siraitia grosvenorii, Radix Notoginseng, dried orange peel, endothelium corneum gigeriae galli, Radix Ophiopogonis, light violet potato are by weight weighed
Leaf, fresh mulberry leaf, aloe polysaccharide, Hawthorn Polysaccharides, antierythrite, konjac glucomannan, water；(2) purple sweet potato mulberries baking slurry is obtained；(3) leaf slurry is obtained；
(4) nutrient solution is obtained；(5) nutrition and health care mulberries purple potato drink is obtained；(6) finished product is obtained.The disadvantages of the method are as follows preparation process have precipitating,
Phenomena such as stability is poor.
Patent publication No is that CN 105018274A discloses a kind of mulberries purple sweet potato liquor and preparation method thereof, and method includes pair
Mulberries after cleaning are beaten；Purple sweet potato after cleaning is crushed, is beaten；Mulberries slurry and purple sweet potato slurry are mixed by a certain percentage
It is even, it digests and carries out temperature control alcoholic fermentation；After clarifying refined filtration, ageing is simultaneously carried out using non-thermal sterilizations equipment such as ultrahigh-pressure sterilization machines
Sterilizing.This method equally exists the disadvantages of layering and precipitating, form are unstable, and fragrance is light.
Summary of the invention
The object of the present invention is to provide a kind of color stability, form stable, no layering and precipitating, unique flavor, good smell
Mulberries purple potato drink, by being raw material with fresh mulberry fruit, purple sweet potato, by scientific formula, stabilizer treatment, and equal through high pressure
Matter, sterilization packaging develop to obtain Cloudy composite beverage.Technical solution used in purpose to realize the present invention are as follows:
A kind of mulberries purple potato drink, including following raw material:
1) mulberry juice；2) purple sweet potato stoste；3) stabilizer；4) flavoring agent.
Preferably, the stabilizer is the one or more of edible gelatin, sodium carboxymethylcellulose and xanthan gum.
Preferably, the flavoring agent is the one or two of white granulated sugar or sucrose.
Preferably, the mulberry juice and purple sweet potato stoste ratio are 1:1.5.
Preferably, the mulberry juice and purple sweet potato stoste ratio are 1:2.
Preferably, the mulberry juice and purple sweet potato stoste ratio are 1:3.
Preferably, it is lower than 0.2 ~ 1% that the stabilizer, which accounts for the mass percent of all raw materials,.
The present invention also provides a kind of preparation methods of mulberries purple potato drink as previously discussed, and specific preparation process is as follows:
1) mulberry juice extracts: after selecting fresh mulberries to clean up, draining away the water, then is squeezed, takes juice, is then crushed to 150
For~200 mesh in strainer filtering, filtrate is mulberry juice, spare；
2) purple sweet potato stoste is extracted: after taking fresh purple sweet potato to clean, peeling, pelletizing are cooked mashing, take supernatant i.e. purple sweet potato stoste, standby
With；
3) stabilizer is added: after mixing by mulberry juice and purple sweet potato stoste, addition stabilizer, 30~55 DEG C of temperature of control, when
Between be 4~20h；
4) it deploys: mulberry juice and purple sweet potato stoste addition flavoring agent is deployed to fruit juice amount and be not less than 10%, total sugar content 10%-12%,
Total acid is 0.3%-0.6%, sugar-acid ratio 25:1；
5) coarse filtration, homogeneous: again by the 60-100 mesh filter screen coarse filtration of the mixed liquor after allotment, removing seed and impurity, then with height
Pressure homogenizer homogeneous 2~3 times；
6) it sterilizes: again with 95 DEG C or more high-temperature instantaneous sterilizations；
7) filling, finished product: composite beverage is filling with full-automatic sterile filling apparatus, it labels, examine later, can be packaged into
Product.
Preferably, the pressure control of the homogeneous is 60-65 DEG C of temperature of 20-25MPa liquid.
Beneficial effects of the present invention:
(1) present invention takes base fluid to be deployed using mulberries, purple sweet potato as raw material, carries out saccharic acid flavor adjustment after mixing again, both kept
The intrinsic fragrance of mulberries, purple sweet potato and abundant flavor promote mulberries purple potato drink quality, and meet food safety requirements, and are wounds
New product enriches mulberries or purple sweet potato product.
(2) it using CMC as stabilizer, by strict control treatment conditions, and is sterilized, is high-pressure homogeneous, obtained beverage and stablize,
It is good without layering and precipitating matter.Optimum process condition is stabilizer CMC, when concentration 0.6%, temperature are 45 DEG C, the time is 12h most
To be muddy uniform and stable, fruit juice proportion is 3:1, finished beverage contains original fruit juice 15%, total reducing sugar 12%, total acid 0.48%, and sugar-acid ratio is
25:1, quality is best, and mouthfeel is best.By process above and condition, can be made uniform color, it is bright, deep red stablize it is muddy
Turbid beverage, and the fragrance, the flavour that have purple sweet potato mulberries intrinsic are strong, and it is happy to make us the heart.
Specific embodiment
The present invention program is described in further detail below with reference to embodiment, following the description is merely to explain this hair
It is bright, its content is not defined.Experimental method used in following embodiments is conventional side unless otherwise specified
Method, material as used in the following examples, reagent etc., is commercially available unless otherwise specified.
Embodiment 1
A kind of mulberries purple potato drink, it is specific the preparation method is as follows:
1) mulberry juice extracts: after selecting fresh mulberries to clean up, draining away the water, then is squeezed, takes juice, is then crushed to 150
For~200 mesh in strainer filtering, filtrate is mulberry juice, spare；
2) purple sweet potato stoste is extracted: after taking fresh purple sweet potato to clean, peeling, pelletizing are cooked mashing, take supernatant i.e. purple sweet potato stoste, standby
With；
3) stabilizer is added: after mixing by mulberry juice and purple sweet potato stoste, mulberry juice and purple sweet potato stoste ratio are 1:1.5, are added
Enter to account for the sodium carboxymethylcellulose that all Material Percentages are 0.6%, controls temperature 45 C, time 8h；
4) it deploys: mulberry juice and purple sweet potato stoste addition white granulated sugar is deployed to fruit juice amount and be not less than 10%, total sugar content 10%-12%,
Total acid is 0.3%-0.6%, sugar-acid ratio 25:1；
5) coarse filtration, homogeneous: again by 60 mesh filter screen coarse filtration of the mixed liquor after allotment, removing seed and impurity, then equal with high pressure
Matter machine homogeneous 2~3 times；Pressure control is 65 DEG C of 20MPa liquid temperature；
6) it sterilizes: again with 95 DEG C or more high-temperature instantaneous sterilizations；
7) filling, finished product: composite beverage is filling with full-automatic sterile filling apparatus, it labels, examine later, can be packaged into
Product.
Embodiment 2
A kind of mulberries purple potato drink, it is specific the preparation method is as follows:
1) mulberry juice extracts: after selecting fresh mulberries to clean up, draining away the water, then is squeezed, takes juice, is then crushed to 150
For~200 mesh in strainer filtering, filtrate is mulberry juice, spare；
2) purple sweet potato stoste is extracted: after taking fresh purple sweet potato to clean, peeling, pelletizing are cooked mashing, take supernatant i.e. purple sweet potato stoste, standby
With；
3) stabilizer is added: after mixing by mulberry juice and purple sweet potato stoste, mulberry juice and purple sweet potato stoste ratio are 1:2, are added
The edible gelatin that all Material Percentages are 0.5% is accounted for, controls 30 DEG C of temperature, time 20h；
4) it deploys: sucrose is added in mulberry juice and purple sweet potato stoste and is deployed to fruit juice amount not less than 10%, total sugar content 10%-12%, always
Acid is 0.3%-0.6%, sugar-acid ratio 25:1；
5) coarse filtration, homogeneous: again by 100 mesh filter screen coarse filtration of the mixed liquor after allotment, removing seed and impurity, then equal with high pressure
Matter machine homogeneous 2~3 times；Pressure control is 60 DEG C of 25MPa liquid temperature；
6) it sterilizes: again with 95 DEG C or more high-temperature instantaneous sterilizations；
7) filling, finished product: composite beverage is filling with full-automatic sterile filling apparatus, it labels, examine later, can be packaged into
Product.
Embodiment 3
A kind of mulberries purple potato drink, it is specific the preparation method is as follows:
1) mulberry juice extracts: after selecting fresh mulberries to clean up, draining away the water, then is squeezed, takes juice, is then crushed to 150
For~200 mesh in strainer filtering, filtrate is mulberry juice, spare；
2) purple sweet potato stoste is extracted: after taking fresh purple sweet potato to clean, peeling, pelletizing are cooked mashing, take supernatant i.e. purple sweet potato stoste, standby
With；
3) stabilizer is added: after mixing by mulberry juice and purple sweet potato stoste, mulberry juice and purple sweet potato stoste ratio are 1:3, are added
The xanthan gum that all Material Percentages are 0.7% is accounted for, controls 55 DEG C of temperature, time 4h；
4) it deploys: mulberry juice and purple sweet potato stoste addition flavoring agent is deployed to fruit juice amount and be not less than 10%, total sugar content 10%-12%,
Total acid is 0.3%-0.6%, sugar-acid ratio 25:1；
5) coarse filtration, homogeneous: again by 80 mesh filter screen coarse filtration of the mixed liquor after allotment, removing seed and impurity, then equal with high pressure
Matter machine homogeneous 2~3 times；Pressure control is 63 DEG C of 23MPa liquid temperature；
6) it sterilizes: again with 95 DEG C or more high-temperature instantaneous sterilizations；
7) filling, finished product: composite beverage is filling with full-automatic sterile filling apparatus, it labels, examine later, can be packaged into
Product.
Testing experiment: mulberries purple potato drink made from embodiment 1-3 is subjected to sensory evaluation, physical and chemical index etc. and is carried out
It examines, is control 1 with CN108065153A method preparation health care mulberries purple potato drink, with the preparation of CN 105018274A method
Mulberries purple sweet potato liquor is control 2.Sensory evaluation criteria is as shown in table 1, and evaluation method is: selecting 10 people under identical conditions after fermentation
The above masses filter out optimal proportion combination by comprehensive scores such as color, flavor, smell, forms.Appraisal result is shown in Table 2,
Physical and chemical index is as described in Table 3.
1 sensory evaluation criteria of table
2 sensory score result of table
| Sample | Color | Flavor | Smell | Form | Comprehensive point |
| Control 1 | 20 | 22 | 12 | 14 | 68 |
| Control 2 | 18 | 23 | 13 | 13 | 67 |
| Embodiment 1 | 28 | 25 | 17 | 15 | 85 |
| Embodiment 2 | 26 | 27 | 18 | 16 | 87 |
| Embodiment 3 | 25 | 25 | 16 | 16 | 82 |
Conclusion: by table 2 it is found that the comprehensive score in the embodiment of the present application is at 80 points or more, compared with control 1, control 2,
The purple sweet potato Mulberry beverage of the application method preparation is bright red or kermesinus, beverage form stable, without precipitating, there is mulberries and purple sweet potato
Faint scent, unique flavor, without acerbity, in good taste, quality is substantially better than the mulberries purple potato drink of documents.
3 physical and chemical index of table
| Sample | Energy kJ/100g | Albumen g/100g | Fatty g/100g | Carbohydrate g/100g | Total solid g/100g |
| Control 1 | 358 | 1.2 | 0.38 | 9 | 8 |
| Control 2 | 363 | 0.48 | 0.06 | 14 | 17 |
| Embodiment 1 | 286 | 0.45 | 0 | 13 | 9 |
| Embodiment 2 | 325 | 0.53 | 0 | 17 | 11 |
| Embodiment 3 | 344 | 0.64 | 0 | 19 | 14 |
Conclusion: the above achievement data carries out testing result by concerned countries standard requirements.By physical and chemical index it is found that the application
Energy and protein content are higher, and without containing fat, illustrate that the mulberries purple potato drink of the application method preparation is with higher
Energy, and fat will not be generated.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.It is done within the spirit and principles of the present invention any to repair
Change, equivalent replacement, improvement etc., should be included within scope of the invention.
Claims (9)
1. a kind of mulberries purple potato drink, which is characterized in that including following raw material:
1) mulberry juice；2) purple sweet potato stoste；3) stabilizer；4) flavoring agent.
2. mulberries purple potato drink according to claim 1, which is characterized in that the stabilizer is edible gelatin, carboxymethyl
Sodium cellulosate and xanthan gum it is one or more.
3. mulberries purple potato drink according to claim 1, which is characterized in that the flavoring agent is the one of white granulated sugar or sucrose
Kind or two kinds.
4. mulberries purple potato drink according to claim 1, which is characterized in that the mulberry juice and purple sweet potato stoste ratio are 1:
1.5。
5. mulberries purple potato drink according to claim 1, which is characterized in that the mulberry juice and purple sweet potato stoste ratio are 1:
2。
6. mulberries purple potato drink according to claim 1, which is characterized in that the mulberry juice and purple sweet potato stoste ratio are 1:
3。
7. mulberries purple potato drink according to claim 1, which is characterized in that the stabilizer accounts for the quality hundred of all raw materials
Divide than for lower than 0.2 ~ 1%.
8. a kind of preparation method of the mulberries purple potato drink as described in claim 2-7 any one, which is characterized in that specific preparation
Steps are as follows:
1) mulberry juice extracts: after selecting fresh mulberries to clean up, draining away the water, then is squeezed, takes juice, is then crushed to 150
For~200 mesh in strainer filtering, filtrate is mulberry juice, spare；
2) purple sweet potato stoste is extracted: after taking fresh purple sweet potato to clean, peeling, pelletizing are cooked mashing, take supernatant i.e. purple sweet potato stoste, standby
With；
3) stabilizer is added: after mixing by mulberry juice and purple sweet potato stoste, addition stabilizer, 30~55 DEG C of temperature of control, when
Between be 4~20h；
4) deploy: by mulberry juice and purple sweet potato stoste be added flavoring agent deploy to fruit juice amount not less than 10%, total sugar content 10%~
12%, total acid 0.3%-0.6%, sugar-acid ratio 25:1；
5) coarse filtration, homogeneous: again by the 60-100 mesh filter screen coarse filtration of the mixed liquor after allotment, removing seed and impurity, then with height
Pressure homogenizer homogeneous 2~3 times；
6) it sterilizes: again with 95 DEG C or more high-temperature instantaneous sterilizations；
7) filling, finished product: composite beverage is filling with full-automatic sterile filling apparatus, it labels, examine later, can be packaged into
Product.
9. the preparation method of mulberries purple potato drink according to claim 8, which is characterized in that the pressure of the homogeneous, which controls, is
60-65 DEG C of temperature of 20-25MPa liquid.
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Application publication date: 20190412 |