CN110122712A - A kind of preparation method of raspberry purple sweet potato composite beverage - Google Patents
A kind of preparation method of raspberry purple sweet potato composite beverage Download PDFInfo
- Publication number
- CN110122712A CN110122712A CN201910560822.8A CN201910560822A CN110122712A CN 110122712 A CN110122712 A CN 110122712A CN 201910560822 A CN201910560822 A CN 201910560822A CN 110122712 A CN110122712 A CN 110122712A
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- China
- Prior art keywords
- raspberry
- sweet potato
- purple sweet
- juice
- composite beverage
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
The invention discloses a kind of preparation methods of raspberry purple sweet potato composite beverage, are related to nectar field.The present invention is based on the characteristics that Raspberry Drink anthocyanin content and stability can be improved in the acylation anthocyanin that purple sweet potato saccharified liquid can be rich in for the sugared deacidification of Raspberry Drink increasing, purple sweet potato; raspberry juice concentrate plus water are reduced to raspberry Normal juice; purple sweet potato obtains purple sweet potato saccharified liquid by liquefying-saccharifying; raspberry Normal juice, purple sweet potato saccharified liquid are deployed according to certain volume ratio again, through ultrafiltration, sterilization, filling and etc. obtain raspberry purple sweet potato composite beverage.The drink color is in aubergine, clarifies bright, sour and sweet palatability, good smell.The present invention not only solves the problems such as raspberry pol is low, acidity is high, anthocyanin stability is poor, also improves the added value of purple sweet potato, provides new way for raspberry and purple sweet potato development and utilization.
Description
Technical field
The present invention relates to a kind of preparation methods of raspberry purple sweet potato composite beverage.
Background technique
Raspberry belongs to rose family rubus, is commonly called as " raspberry ", " pallet ", and fruit color is gorgeous, unique in taste, belongs to
Aggregate fruit.This category has more than 750 in world wide, is mainly distributed on north temperate zone, minority is grown in the Southern Hemisphere and torrid areas.Tree
The certain kind of berries is known as " fruit of life ", and the nutritional ingredients such as organic acid rich in, vitamin, minerals are additionally rich in a variety of function
Energy ingredient, such as anthocyanin, phenolic acid, flavones, polysaccharide have and improve immunity, anti-oxidant, anti-aging, eyes light injury protection
And other effects.
However raspberry acidity is very high, fresh fruit total acid content is up to 2%, about the 5 of apple times；Pol is lower, and total reducing sugar contains
Amount is less than 9%；In addition, raspberry anthocyanin stability is poor, the quality of raspberry product is influenced.Above-mentioned these problems constrain raspberry
The exploitation of product.Most of raspberry product is usually added into sucrose, fructose syrup etc. and is deployed currently on the market, does not meet at present
The demand of healthy diet, while soluble solid content is low in product, mouthfeel is poor, and anthocyanin stability is not also mentioned
It is high.
The one kind of purple sweet potato as sweet potato is presented potato meat, potato skin because of its anthocyanin rich in purplish red or purple
Black, therefore also referred to as drinamyl sweet potato, black potato etc..China is the largest sweet potato producing country, and yield of sweet potato accounts for about the 65% of the world,
Rice, wheat and corn are only second in cereal crops at home.Purple sweet potato is full of nutrition, contains a large amount of starch, dietary fiber, more
Kind vitamin and mineral, and rich in functional components such as anthocyanin, selenium, there is anticancer, anti-oxidant, auxiliary hyperglycemic, protection liver
The functions such as dirty.But current purple sweet potato product development is single, and added value is lower.
Food of the purple sweet potato as a kind of " high sugared low acid ", there is potential solution raspberry peracid low sugar etc. to influence its product development
The problem of.In addition, purple sweet potato is preferably acylated anthocyanin rich in stability, using purple sweet potato and raspberry complex bacteria tearen beverage, mentioning
In high beverage while anthocyanin total amount, the anthocyanin stability of beverage is also contributed to.Therefore, the present invention is based on purple sweet potato shallow lakes
Powder liquefying-saccharifying can increase sugared deacidification for Raspberry Drink, Raspberry Drink anthocyanin can be improved in the acylation anthocyanin that purple sweet potato is rich in
The characteristic of content and stability, a kind of raspberry purple sweet potato composite beverage preparation method of research and development can solve that raspberry pol is low, acidity
High, the problems such as anthocyanin stability is poor, new approaches are provided for exploitation raspberry product, while also improving the added value of purple sweet potato.
Summary of the invention
The present invention provides a kind of preparation method of raspberry purple sweet potato composite beverage, which passes through purple sweet potato starch liquefying-saccharifying,
And by saccharified liquid and raspberry juice allotment exploitation composite beverage, this method not only compensates for the defect of raspberry juice " peracid low sugar ", also
The anthocyanin content and its stability of beverage are improved, provides the compound drink of abundant nutrition, sour and sweet palatability for consumer
Product.
The present invention provides a kind of raspberry purple sweet potato composite beverage, and specific preparation process is as follows:
Step 1: raspberry juice concentrate is taken out from -20 DEG C of refrigerators, makes it restore to room temperature.Then with drinking water according to dense
Contracting ratio is diluted, and raspberry Normal juice is obtained.
Step 2: the purple sweet potato of the fresh no insect pest of selection is cleaned, and peeling adds water to be beaten, obtains purple sweet potato slurries.
Step 3: being placed in 70~95 DEG C of water-baths for purple sweet potato slurries, is added the alpha-amylase of 0.6~1.2mL/kg, and liquefaction 1~
6h.60 DEG C are cooled to after liquefaction, adjusting pH is 4.2~4.3, places it in 60 DEG C of water-baths, and 0.9~1.5mL/ is added
Kg compounded saccharifying enzyme, be saccharified 1~6h.It is cooled to room temperature after saccharification, filters or is concentrated after being centrifuged, what removal was added when being beaten
Moisture obtains purple sweet potato saccharified liquid.
Step 4: raspberry juice is compounded with purple sweet potato saccharified liquid according to certain volume ratio, so that beverage sugar-acid ratio is (10
~15): 1, total sugar content is in 10~14g/100mL.Beverage uses molecular weight to carry out ultrafiltration for 3~50,000 polysulfone ultrafiltration membranes, through killing
Bacterium is canned, obtains raspberry purple sweet potato composite beverage.
The problem of being deployed Raspberry Drink using purple sweet potato liquid glucose, not only can solve raspberry " low sugar peracid ", also can be improved drink
Anthocyanin content and anthocyanin stability in material.Raspberry purple sweet potato composite beverage is full of nutrition, sour and sweet palatability, good smell, color
In aubergine, clarification is bright, meets the demand of modern's healthy diet.
Specific embodiment
Embodiment 1
A kind of preparation method of blackberry, blueberry purple sweet potato composite beverage, comprising the following steps:
Step 1: concentrated blackberry juice is taken out from -20 DEG C of refrigerators, makes it restore to room temperature.Then with drinking water by 64.7 °
The concentrated blackberry juice of Brix is diluted to 10 ° of Brix, obtains blackberry, blueberry Normal juice.
Step 2: the purple sweet potato of the fresh no insect pest of selection is cleaned, peeling, and is 1:0.8 (w/ according to purple sweet potato and the ratio of water
V) it is beaten, obtains purple sweet potato slurries.
Step 3: purple sweet potato slurries are placed in 95 DEG C of water-baths, 0.9mL/kg high-temperature resistant alpha-amylase Liquozyme is added
Supra liquefaction 3h.60 DEG C are cooled to after liquefaction, adjusting pH is 4.2~4.3, places it in 60 DEG C of water-baths, is added
1.2mL/kg compounded saccharifying enzyme Dextrozyme Dx saccharification 3.5h.It is cooled to room temperature after saccharification, is filtered using diatomite,
The moisture being added when mashing is removed in flash distillation, obtains purple sweet potato saccharified liquid.
Step 4: blueberry juice is compounded with purple sweet potato saccharified liquid, and final to determine that volume ratio is 4:1, beverage sugar-acid ratio is
14.6:1, beverage use molecular weight to carry out ultrafiltration for 3~50,000 polysulfone ultrafiltration membranes, through high-temperature instantaneous sterilization (100 DEG C, 15s), so
After carry out hot filling, obtain raspberry purple sweet potato composite beverage.
The application of the present invention is not limited to the above for those of ordinary skills can be according to the above description
It is improved or converted, all these modifications and variations should all belong to the protection domain of appended claims of the present invention.
Claims (5)
1. a kind of preparation method of raspberry purple sweet potato composite beverage: purple sweet potato saccharified liquid and raspberry juice are deployed, and raspberry purple sweet potato is prepared
Composite beverage, which is characterized in that purple sweet potato saccharified liquid can increase sugared deacidification for Raspberry Drink, and the acylation anthocyanin that purple sweet potato is rich in can
To improve the anthocyanin content and anthocyanin stability of Raspberry Drink；Processing step includes: that (1) is dense by raspberry according to concentration ratio
Contracting juice is diluted, and obtains raspberry Normal juice；(2) select the purple sweet potato of fresh no insect pest, cleaned, peeling, mashing, liquefaction, saccharification,
Filtering, obtains purple sweet potato saccharified liquid；(3) raspberry Normal juice and purple sweet potato saccharified liquid are proportionally deployed, carry out ultrafiltration, sterilization,
It is filling etc., obtain raspberry purple sweet potato composite beverage.
2. the preparation method of raspberry purple sweet potato composite beverage as claimed in claim 1, it is characterised in that: raspberry juice concentrate includes
Red certain kind of berries inspissated juice, concentrated blackberry juice or the red certain kind of berries and blackberry, blueberry mix inspissated juice, and raspberry is concentrated using drinking water according to concentration ratio
Juice is diluted, and obtains raspberry Normal juice.
3. the preparation method of raspberry purple sweet potato composite beverage as claimed in claim 1, it is characterised in that: purple sweet potato saccharified liquid obtains
The mode of obtaining includes that purple sweet potato or purple sweet potato juice are directly bought by liquefying-saccharifying preparation or market.
4. the preparation method of raspberry purple sweet potato composite beverage as claimed in claim 1, it is characterised in that: by raspberry Normal juice and purple
Potato saccharified liquid is according to certain volume than carrying out saccharic acid allotment, and final sugar-acid ratio is in (10~15): 1, total sugar content is in 10~14g/
100mL obtains raspberry purple sweet potato composite beverage.
5. the preparation method of the raspberry purple sweet potato composite beverage as described in claims 1~4, it is characterised in that: raspberry obtained
Purple sweet potato composite beverage sour and sweet palatability, good smell is full of nutrition, and color is in aubergine, clarifies bright.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910560822.8A CN110122712A (en) | 2019-06-26 | 2019-06-26 | A kind of preparation method of raspberry purple sweet potato composite beverage |
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| CN201910560822.8A CN110122712A (en) | 2019-06-26 | 2019-06-26 | A kind of preparation method of raspberry purple sweet potato composite beverage |
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| CN110122712A true CN110122712A (en) | 2019-08-16 |
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| CN201910560822.8A Pending CN110122712A (en) | 2019-06-26 | 2019-06-26 | A kind of preparation method of raspberry purple sweet potato composite beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110564560A (en) * | 2019-09-27 | 2019-12-13 | 中国农业大学 | Preparation method of raspberry and purple sweet potato compound fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356903A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Purple sweet potato-blackberry composite pulp beverage and its preparation method |
| CN102835707A (en) * | 2012-09-25 | 2012-12-26 | 江苏省农业科学院 | Production method of blackberry and purple sweet potato compound juice and product of production method |
| CN103948102A (en) * | 2014-04-18 | 2014-07-30 | 西南大学 | Production method of non-condensed raw purple sweet potato juice |
| CN109566923A (en) * | 2018-12-11 | 2019-04-05 | 江苏师范大学 | A kind of purple sweet potato juice compounding fruit drink and preparation method thereof |
-
2019
- 2019-06-26 CN CN201910560822.8A patent/CN110122712A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356903A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Purple sweet potato-blackberry composite pulp beverage and its preparation method |
| CN102835707A (en) * | 2012-09-25 | 2012-12-26 | 江苏省农业科学院 | Production method of blackberry and purple sweet potato compound juice and product of production method |
| CN103948102A (en) * | 2014-04-18 | 2014-07-30 | 西南大学 | Production method of non-condensed raw purple sweet potato juice |
| CN109566923A (en) * | 2018-12-11 | 2019-04-05 | 江苏师范大学 | A kind of purple sweet potato juice compounding fruit drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 刘莉: "《蔬菜营养学》", 30 June 2014, 天津大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110564560A (en) * | 2019-09-27 | 2019-12-13 | 中国农业大学 | Preparation method of raspberry and purple sweet potato compound fruit wine |
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Application publication date: 20190816 |