CN110200177A - A kind of Rhizoma Dioscoreae esculentae dietary fiber composite beverage and preparation method thereof - Google Patents
A kind of Rhizoma Dioscoreae esculentae dietary fiber composite beverage and preparation method thereof Download PDFInfo
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- CN110200177A CN110200177A CN201910615123.9A CN201910615123A CN110200177A CN 110200177 A CN110200177 A CN 110200177A CN 201910615123 A CN201910615123 A CN 201910615123A CN 110200177 A CN110200177 A CN 110200177A
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- dietary fiber
- extract
- water
- rhizoma dioscoreae
- dioscoreae esculentae
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 41
- 239000002131 composite material Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 60
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 60
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- 238000004140 cleaning Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
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- 235000012054 meals Nutrition 0.000 description 1
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- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage, it include: using the dietary fiber in sweet potato dregs as primary raw material, it is that a kind of Rhizoma Dioscoreae esculentae dietary fiber composite beverage is made in secondary material allocation with the extracting solution of jujube, hawthorn, fructus lycii, Chinese yam, wherein, the parts by weight of Rhizoma Dioscoreae esculentae dietary fiber are 3g, and the parts by weight of Chinese yam extract are 16%, and the parts by weight of hawthorn extract are 12%, the parts by weight of fructus lycii extracted solution are 20%, and the parts by weight of jujube extract are 40%.The color of Rhizoma Dioscoreae esculentae dietary fiber composite beverage of the invention is transparent, quality is stablized, also have jujube, Chinese yam, hawthorn and unique color of fructus lycii fragrant, it is that one kind is full of nutrition, color is moderate, the Novel beverage of flavor good taste, it is with good healthy nutritive value, by the way that Rhizoma Dioscoreae esculentae dietary fiber and fructus lycii, yam and red dates, hawthorn are extracted liquefaction, it ensure that the nutritive value of dietary fiber and various auxiliary materials and make to drink more convenient, enrich the process deeply industry application of Rhizoma Dioscoreae esculentae dietary fiber and auxiliary material.
Description
Technical field
The present invention relates to beverage processings, and in particular to a kind of sweet potato dregs diet fibre composite beverage and preparation method thereof.
Background technique
For a long time, sweet potato is usually used in the processing of starch food products, this process generates a large amount of by-product sweet potato
Slag.Studies have shown that sweet potato dregs dietary fiber rich in.Dietary fiber, can be big due to that cannot be digested absorption
Intestinal fermentation improves intestinal environment to keep stool clear and coherent；Furthermore dietary fiber also has significant anti-inflammatory, anti-oxidant and drop
The biological activity of low cholesterol.Therefore the exploitation and development that progress beverage is expected based on sweet potato dregs diet fibre, not only accomplish
The promotion of processing byproduct added value, while avoiding the wasting of resources and environmental pollution.
This beverage is expected based on sweet potato dregs diet fibre, while being aided with Chinese yam, hawthorn, jujube and fructus lycii, is not only reconciled
Mouthfeel has combined nutrition equilibrium.
The meat of Chinese yam is very delicate, wherein containing rich nutriment.The study found that Chinese yam can stimulate interferon
Generation, enhance immune function of human body.Chinese yam contains the choline and lecithin that can help improve memory simultaneously, is eaten for a long time
Health can be enhanced, anti-aging is the favorite health-care good product of people.
Hawthorn nourishes taste, it is aid digestion, it may have the effect of reducing blood pressure.In addition, the retinoid flavones in hawthorn has
There is the function of pre- anti-cancer, extract has certain inhibiting effect to the growth and transfer of internal cancer cell.
Contain ring gland glycosides phosphate in jujube, is the important component of human body cell energetic supersession.Jujube also has guarantor
Protect liver is dirty, enhances the effect of physical strength；Vitamin C in jujube, which has, promotes protein synthesis, increases the Total albumen content
Effect.In addition, jujube also has effects that nourishing qi and blood and calm nerves according to theory of traditional Chinese medical science.
Fructus lycii has very high nutritive value, and antioxidant therein plays anti-aging, and skin is made to keep fine and smooth light
Sliding effect.It can enhance passive protective physical fitness with liver protection kidney-nourishing, nourishing qi and blood simultaneously.
High-quality food will most importantly have scientific and reasonable formula, so food is matched in the development process of food
Side's design plays extremely critical effect.Food formula design is the process conditions and sensory evaluation according to product, by mistake
Detection, optimization and the evaluation of journey select suitable raw material and auxiliary material, and determine the ratio of various raw materials and auxiliary material.This experiment is logical
Sweet potato dregs diet fibre is crossed, is mixed with the extraction solution of auxiliary material, a kind of NEW TYPE OF COMPOSITE product is developed.
Summary of the invention
The purpose of the present invention is to provide a kind of novel Rhizoma Dioscoreae esculentae dietary fiber composite beverages and preparation method thereof.
For achieving the above object, technical solution of the present invention is specific as follows:
A kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage, comprising steps of
S1: fresh sweet potato is cleaned, and peeling prepares sweet potato flour, and sweet potato flour removes dry sweet potato dregs after desizing.Sweet potato dregs
Through digesting, alcohol precipitation, centrifugal dehydration obtains soluble dietary fiber, is placed in spare in refrigerator；
S2: fresh Chinese yam is sorted, it pre-processes, is beaten, be gelatinized, enzymatic hydrolysis, filter centrifugation obtains Chinese yam extract, tank
Equipment is used；
S3: fresh hawthorn is sorted, and cleaning is precooked, is smashed to pieces, extracts, and filtering stoning, clarification obtains hawthorn extract,
It is canned spare；
S4: new fresh date is sorted, boiling is beaten, and is extracted, filtering, secondary extraction, merging filtrate, and filtering obtains red
Jujube leaching liquor, it is canned spare；
S5: new fresh fructus lycii is sorted, it selects, cleans, be beaten, digest, filtering obtains fructus lycii extracted solution, canned spare；
S6: it is extracted with the sweet potato dregs diet fibre in step S1, the Chinese yam extract in step S2, the hawthorn in step S3
The fructus lycii extracted solution in jujube leaching liquor and step S5 in liquid, step S4 is that the obtained sweet potato dregs diet fibre of material allocation is compound
Beverage；Wherein, the parts by weight of sweet potato dregs diet fibre are 3g, and the parts by weight of Chinese yam extract are 10-30%, hawthorn extract
Parts by weight are 6-20%, and the parts by weight of fructus lycii extracted solution are 6-20%, and the parts by weight of jujube extract are 40-60%.
Further, the step S1 is specifically included:
S1-1: it sweet potato dregs preparation: chooses fresh sweet potato cleaning epidermis, cut 5cm thickness, sweet potato block and clear water are with weight ratio 1:2
High speed beater is placed in smash；After liquid is beaten by 2 layers of filtered through gauze, collecting residue is sweet potato dregs；Sweet potato dregs tap water
It rinses 4 times, sufficiently removes remaining starch；Sweet potato dregs are placed in 60 DEG C of drying in oven, until constant weight；Sweet potato dregs after drying
It is ground in high-speed multifunctional pulverizer, then powder sieves with 100 mesh sieve；Powder by sieving processing is placed on spare in 4 DEG C of refrigerators；
S1-2: weighing 1.000 ± 0.005g sweet potato dregs in beaker, and the MES- for shifting to an earlier date prepared 40ml pH8.2 is added
TRIS buffer, beaker is placed on magnetic stirring apparatus, 1h is sufficiently stirred, and is completely dispersed sample；
S1-3: enzymatic hydrolysis: the 100 heat-staple amylase solutions of μ l are added, react 30min in 95-100 DEG C of water-bath；With
Spatula wipes the mesh at beaker edge off and the gel of beaker lower layer is distilled so that solution can be digested adequately with 10ml
Water rushes and washes away the residual of beaker edge and spatula；The 100 heat-staple protein enzyme solutions of μ l are then added, continue in 60 DEG C of water-baths
Reaction 30min is shaken, after being adjusted to pH4.5 with 3M acetum, 100 μ l amyloglucosidase enzyme solutions are added, in 60 DEG C of water-bath
Reaction 30min is rocked in sustained vibration in pot；
S1-4: alcohol precipitation: being filtered with multiplex vavuum pump of circulating water type, retains filtrate, and washed with 70 DEG C of 10ml pure water
It washs 2 times, merges filtrate, 60 DEG C of 95% ethanol solution of 4 times of volumes is added, it is stirring while adding, 1h, sediment are stood at room temperature
As soluble dietary fiber；
S1-5: precipitating is collected in centrifugal dehydration, is freeze-dried and is precipitated with freeze drier, obtained dietary fiber, be placed in 4 DEG C of ice
It is spare in case.
Further, the step S2 is specifically included: using Chinese yam as raw material, Chinese yam extract is prepared through following steps:
S2-1: pretreatment: choosing fresh Chinese yam, cleans the dirt and spot on surface, removes yam skin and spot；It will cleaning
The Chinese yam crossed is cut into the thin slice of 0.50cm thickness, is quickly put into VC solution or citric acid solution, and the yam slice handled well is taken
It precooks, temperature of precooking control is 100 DEG C；
S2-2: it mashing: is beaten using beater；
S2-3: gelatinization: Chinese yam paste and water are gelatinized 15min in 80 DEG C of water-baths with the ratio of 1:80；
S2-4: 0.6% enzymolyzing alpha-amylase 20min enzymatic hydrolysis: is added；
S2-5: filtering: filtering to obtain Chinese yam extract through double gauze, it is canned be placed in it is spare in 4 DEG C of refrigerators.
Further, the step S3 is specifically included: using hawthorn as raw material, hawthorn extract is prepared through following steps:
S3-1: it precooks: selecting the strong hawthorn of fresh taste, it is cleaned, add the water of 10 times of amounts that hawthorn is boiled 5 points
Clock；
S3-2: broken: to be put into beater and smash；
S3-3: extraction: the temperature for adjusting water-bath is 50 DEG C, and hawthorn and water are extracted in water-bath with the ratio of 1:40
30min is stirred in leaching process；
S3-4: filtering: by extract by two layers of filtered through gauze, filtrate is left；
S3-5: clarification: standing 1h for filtrate at room temperature, and stay supernatant, obtain hawthorn extract, canned to be placed in 4
It is spare in DEG C refrigerator.
Further, the step S4 is specifically included: with red date as raw materials, jujube extract is prepared through following steps:
S4-1: cleaning: fresh full jujube is chosen, cleans epidermis with clear water；
S4-2: it impregnates: by jujube plus boiling 5min；
S4-3: it mashing: is put into juice extractor and impregnates complete jujube and water；
S4-4: extraction: jujube and water are extracted into 3h in 70 DEG C of water-bath with the ratio of 1:40, to be completely dissolved jujube
In ingredient；It is stirred evenly in leaching process, is completely dissolved ingredient；
S4-5: filtering: with two layers of filtered through gauze infusion solution, to remove jujube slag；
S4-6: secondary extraction: with once extract same condition；
S4-7: merging filtrate: filtering to obtain jujube extract for the solution extracted twice merging, canned to be placed in 4 DEG C of ice
It is spare in case.
Further, the step S5 is specifically included: using fructus lycii as raw material, fructus lycii extracted solution is prepared through following steps:
S5-1: raw material selection: selection is bright-colored, and full grains are complete, no pest, the fructus lycii without mould and mechanical damage
For raw material；And it cleans up；
S5-2: dry fruit and water mashing: are impregnated into 2h with 55 DEG C of rehydrations of ratio of 1:50；Then it is beaten with beater；
S5-3: enzymatic hydrolysis: the water for impregnating equivalent is added, then 0.05% pectase is added in 40 DEG C of enzymes on the basis of fructus lycii dry weight
Solve 1.5h；
S5-4: filtering: standing certain time, and filtering obtains fructus lycii extracted solution, it is canned be placed in it is spare in 4 DEG C of refrigerators.
Further, in the step S6, the parts by weight of sweet slag potato dietary fiber are 3g, and the parts by weight of Chinese yam extract are
16%, the parts by weight of hawthorn extract are 12%, and the parts by weight of fructus lycii extracted solution are 20%, and the parts by weight of jujube extract are
40%.
Further, further include S7 after the step S6: the composite beverage after allotment is subjected to instantaneous sterilization, sterilization temperature
Degree is 90-95 DEG C, sterilizing time 30-60s, and then filling and sealing, obtained sweet potato dregs diet fibre are compound in an aseptic environment
Beverage product.
The present invention also provides the sweet potato dregs diet fibre composite beverages as made from above-mentioned production method.
Compared with prior art, beneficial effects of the present invention:
(1) the present invention provides a kind of novel sweet potato dregs diet fibre composite beverages；
(2) sweet potato dregs diet fibre composite beverage of the invention has good healthy nutritive value, used sweet potato
Dregs diet fibre, which has, promotes stomach movement, keeps stool more clear and more coherent, improves the effect of intestinal environment；Chinese yam can stimulate interferon
Appearance, enhance immune function of human body；Hawthorn is nourishes taste, the aid digestion and good medicine that reduces blood pressure；Jujube also possesses nourishing
The effect of qi and blood and calm nerves；Fructus lycii can nourish liver and kidney, and enhancing passive protective physical fitness；These make sweet potato dregs meals
Food fiber composite beverage has the function of significantly adjusting human body physiological function；
(3) present invention is being guaranteed by the way that sweet potato dregs diet fibre and fructus lycii, yam and red dates, hawthorn are extracted liquefaction
It drinks more convenient under the premise of dietary fiber and various auxiliary material nutritive values, and enriches sweet potato dregs diet fibre and auxiliary material
Process deeply industry application；
(4) present invention is by that by sweet potato dregs diet fibre and various auxiliary material mixing preparations, can obtain uniform color, sour-sweet
It is agreeable to the taste, the lubricious sweet potato dregs diet fibre composite beverage of mouthfeel, when avoiding the individual consumer from drinking pure sweet potato extracting solution not
Agreeable to the taste sense.
Specific embodiment:
The production method of sweet potato dregs diet fibre composite beverage:
1. the extraction of sweet potato dregs diet fibre
It selects fresh sweet potato as raw material, cleans, peeling, washing removes desizing, dry sweet potato dregs.By enzymatic hydrolysis, alcohol
Heavy, soluble dietary fiber is made in centrifugal dehydration, and it is spare to be placed in 4 DEG C of refrigerators.Concrete operation step are as follows:
S1-1: it sweet potato dregs preparation: chooses fresh sweet potato cleaning epidermis, cut 5cm thickness, sweet potato block and clear water are with weight ratio 1:2
High speed beater is placed in smash.After liquid is beaten by 2 layers of filtered through gauze, collecting residue is sweet potato dregs.Sweet potato dregs tap water
It rinses 4 times, sufficiently removes remaining starch.Sweet potato dregs are placed in 60 DEG C of drying in oven, until constant weight.Sweet potato dregs after drying
It grinds in high-speed multifunctional pulverizer, then sieves with 100 mesh sieve.Powder by sieving processing is placed on spare in 4 DEG C of refrigerators.
S1-2: accurately weighing 1.000 ± 0.005g sweet potato dregs in beaker, is added and shifts to an earlier date prepared 40ml pH8.2's
MES-TRIS buffer, beaker is placed on magnetic stirring apparatus, 1h is sufficiently stirred, and is completely dispersed sample.
S1-3: enzymatic hydrolysis: the 100 heat-staple amylase solutions of μ l are added, react 30min in 95-100 DEG C of water-bath；With
Spatula wipes the mesh at beaker edge off and the gel of beaker lower layer is distilled so that solution can be digested adequately with 10ml
Water rushes and washes away the residual of beaker edge and spatula；The 100 heat-staple protein enzyme solutions of μ l are then added, continue in 60 DEG C of water-baths
Reaction 30min is shaken, after pH is adjusted to 4.5 with 3M acetum, 100 μ l amyloglucosidase enzyme solutions are added, in 60 DEG C of water
Reaction 30min is rocked in sustained vibration in bath.
S1-4: alcohol precipitation: being filtered with multiplex vavuum pump of circulating water type, retains filtrate, and washed with 10ml pure water (70 DEG C)
It washs 2 times, merges filtrate, 95% ethanol solution (60 DEG C) of 4 times of volumes is added, it is stirring while adding, 1h, sediment are stood at room temperature
As soluble dietary fiber.
S1-5: precipitating is collected in centrifugal dehydration, is freeze-dried and is precipitated with freeze drier, obtains dietary fiber.
2. the preparation of Chinese yam extract
Fresh Chinese yam is sorted, it pre-processes, is beaten, be gelatinized, enzymatic hydrolysis, filter centrifugation obtains Chinese yam extract, canned
It is placed in spare in 4 DEG C of refrigerators.Concrete operation step are as follows:
S2-2: pretreatment: choosing fresh Chinese yam, cleans the dirt and spot on surface, removes yam skin and spot.In order to anti-
Only Chinese yam enzymatic browning occurs, and generally carries out color protection treatment to Chinese yam.The Chinese yam that will be cleaned is cut into about 0.50cm thickness
Thin slice, be quickly put into VC solution or citric acid solution, the yam slice handled well brought and is precooked, temperature of precooking control is
100℃.Chinese yam tissue can be softened by precooking, and be handled convenient for subsequent mashing.
S2-3: it mashing: is beaten using beater.
S2-4: gelatinization: Chinese yam paste and water are gelatinized 15min in 80 DEG C of water-baths with the ratio of 1:80.
S2-5: 0.6% enzymolyzing alpha-amylase 20min enzymatic hydrolysis: is added.
S2-6: Chinese yam extract filtering: is filtered to obtain through double gauze.
3. the processing of hawthorn extract
Fresh hawthorn is sorted, and cleaning is precooked, is smashed to pieces, extracts, and filters (stoning), clarification, obtains hawthorn extraction
Liquid, it is canned be placed in it is spare in 4 DEG C of refrigerators.Concrete operation step are as follows:
S3-1: it precooks: selecting the strong hawthorn of fresh taste, it is cleaned, add the water of 10 times of amounts that hawthorn is boiled 5 points
Clock.
S3-2: broken: to be put into beater and smash.
S3-3: extraction: the temperature for adjusting water-bath is 50 DEG C, and hawthorn and water are extracted in water-bath with the ratio of 1:40
30min, leaching process pay attention to stirring, and are fully dissolved out the ingredient in hawthorn.
S3-4: filtering: by extract by two layers of filtered through gauze, filtrate is left.
S3-5: clarification: filtrate is stood into 1h at room temperature, and stays supernatant.
4. the preparation of jujube extract
Fresh jujube is sorted, add boiling 5min, tissue mashing machine's mashing is adjusted to required temperature extraction, filters, two
Secondary extraction, merging filtrate, filtering obtain jujube leaching liquor, it is canned be placed in it is spare in 4 DEG C of refrigerators.Concrete operation step are as follows:
S4-1: cleaning: fresh full jujube is chosen, cleans epidermis with clear water.
S4-2: it impregnates: by jujube plus boiling 5min.
S4-3: it mashing: is put into juice extractor and impregnates complete jujube and water.
S4-4: extraction: jujube and water are extracted into 3h in 70 DEG C of water-bath with the ratio of 1:40, to be completely dissolved jujube
In ingredient.It is stirred evenly in leaching process, is completely dissolved ingredient.
S4-5: filtering: with two layers of filtered through gauze infusion solution, to remove jujube slag.
S4-6: secondary extraction: identical as an extracting condition.
S4-7: jujube extract merging filtrate: is filtered into obtain in the solution extracted twice merging.
5. the preparation of fructus lycii extracted solution
New fresh fructus lycii is sorted, it selects, cleans, 55 DEG C of rehydrations impregnate 2h, and pulpous state is got by tissue mashing machine, needed for being adjusted to
Temperature, it is enzyme, act on certain time, filtering obtains fructus lycii extracted solution, it is canned be placed in it is spare in 4 DEG C of refrigerators.Concrete operation step
Are as follows:
S5-1: raw material selection: selection is bright-colored, and full grains are complete, no pest, the fructus lycii without mould and mechanical damage
For raw material.And it cleans up.
S5-2: dry fruit and water mashing: are impregnated into 2h with 55 DEG C of rehydrations of ratio of 1:50.Then it is beaten with beater.
S5-3: enzymatic hydrolysis: the water for impregnating equivalent is added, then 0.05% pectase is added in 40 DEG C of enzymes on the basis of fructus lycii dry weight
Solve 1.5h.
S5-4: filtering: standing certain time, and filtering obtains fructus lycii extracted solution.
6. the allotment of Rhizoma Dioscoreae esculentae dietary fiber composite beverage
The Rhizoma Dioscoreae esculentae dietary fiber obtained after the completion of former steps and Chinese yam extract, hawthorn extract, jujube extract, fructus lycii
Extracting solution is primary raw material, by experiment of single factor and orthogonal test, makes product according to different schemes.
7. sterilizing cooling
Rhizoma Dioscoreae esculentae dietary fiber composite beverage after allotment is subjected to instantaneous sterilization, temperature is 90-95 DEG C, time 30-60s,
Then filling in an aseptic environment, sealing.
The recommendation additive amount of soluble dietary fiber is 3g in composite beverage.
Rhizoma Dioscoreae esculentae dietary fiber composite beverage product is made with the preparation method of above-mentioned Rhizoma Dioscoreae esculentae dietary fiber composite beverage, takes 4
A factor and its 3 levels (respectively hawthorn extract additive amount 6%, 10%, 12%, jujube extract additive amount is 40%,
50%, 60%, fructus lycii extracted solution additive amount is 6%, 10%, 12%, the additive amount of Chinese yam extract is 10%, 15%, 30%)
Orthogonal is done, is shown in Table 1, Orthogonal experiment results are shown in Table 2.
1 red date, haw thorn wolfberry yam composite beverage quadrature factor of table and water-glass
2 red date, haw thorn wolfberry yam composite beverage formula of table orthogonal test L9 (34)
From Orthogonal experiment results:
Optimal level group is combined into A3B1C3D2, i.e. hawthorn extract additive amount is 12%, and jujube extract additive amount is
40%, fructus lycii extracted solution additive amount is 20%, and Chinese yam extract additive amount is 16%, and scoring is 73.123.
It is learnt by very poor result, influences the primary and secondary sequence of the factor of Hawthorn red jujube wolfberry yam composite beverage organoleptic feature
It is: C > D > A > B, i.e. fructus lycii extracted solution > Chinese yam extract > hawthorn extract > jujube extract.
The hawthorn extract for adding 12% when the present embodiment configures on the basis of 100ml, adds 40% jujube extract,
The fructus lycii extracted solution of addition 20%, adds 16% Chinese yam extract, 50ml is taken after mixing, then add the dietary fiber of 3g
As a complete drink.
Claims (9)
1. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage, which is characterized in that comprising steps of
S1: fresh sweet potato is cleaned, peeling, prepares sweet potato flour, sweet potato flour is through washing except desizing obtains sweet potato dregs.Sweet potato dregs are through enzyme
Solution, alcohol precipitation, centrifugal dehydration obtain soluble dietary fiber, are placed in spare in refrigerator；
S2: fresh Chinese yam is sorted, it pre-processes, is beaten, be gelatinized, enzymatic hydrolysis, filter centrifugation obtains Chinese yam extract, canned standby
With；
S3: fresh hawthorn is sorted, and cleaning is precooked, is smashed to pieces, extracts, and filtering stoning, clarification obtains hawthorn extract, canned
It is spare；
S4: new fresh date is sorted, boiling is beaten, and is extracted, filtering, secondary extraction, merging filtrate, filtering, obtains jujube leaching
Extract, it is canned spare；
S5: new fresh fructus lycii is sorted, it selects, cleans, be beaten, digest, filtering obtains fructus lycii extracted solution, canned spare；
S6: with the Rhizoma Dioscoreae esculentae dietary fiber in step S1, the Chinese yam extract in step S2, the hawthorn extract in step S3, step
The fructus lycii extracted solution in jujube leaching liquor and step S5 in rapid S4 is that Rhizoma Dioscoreae esculentae dietary fiber composite beverage is made in material allocation；Its
In, the parts by weight of Rhizoma Dioscoreae esculentae dietary fiber are 3g, and the parts by weight of Chinese yam extract are 10-30%, and the parts by weight of hawthorn extract are
6-20%, the parts by weight of fructus lycii extracted solution are 6-20%, and the parts by weight of jujube extract are 40-60%.
2. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
Rapid S1 is specifically included:
S1-1: it sweet potato dregs preparation: chooses fresh sweet potato cleaning epidermis, cut 5cm thickness, sweet potato block and clear water are placed in weight ratio 1:2
High speed beater is smashed；After liquid is beaten by 2 layers of filtered through gauze, collecting residue is sweet potato dregs；Sweet potato dregs rinse 4 with tap water
It is secondary, sufficiently remove remaining starch；Sweet potato dregs are placed in 60 DEG C of drying in oven, until constant weight；Sweet potato dregs after drying are in height
It is ground in fast multifunctional crusher, then powder sieves with 100 mesh sieve；Powder by sieving processing is placed on spare in 4 DEG C of refrigerators；
S1-2: weighing 1.000 ± 0.005g sweet potato dregs in beaker, and the MES-TRIS for shifting to an earlier date prepared 40ml pH8.2 is added
Beaker is placed on magnetic stirring apparatus and 1h is sufficiently stirred by buffer, is completely dispersed sample；
S1-3: enzymatic hydrolysis: the 100 heat-staple amylase solutions of μ l are added, react 30min in 95-100 DEG C of water-bath；Use spatula
It wipes the mesh at beaker edge and the gel of beaker lower layer off, so that solution can be digested adequately, is rushed with 10ml distilled water
And wash away the residual of beaker edge and spatula；The 100 heat-staple protein enzyme solutions of μ l are then added, are persistently shaken in 60 DEG C of water-baths
30min is reacted, after being adjusted to pH4.5 with 3M acetum, 100 μ l amyloglucosidase enzyme solutions are added, in 60 DEG C of water-bath
Reaction 30min is rocked in sustained vibration；
S1-4: alcohol precipitation: being filtered with multiplex vavuum pump of circulating water type, retains filtrate, and with 70 DEG C of 10ml pure water 2
It is secondary, filtrate is merged, 60 DEG C of 95% ethanol solution of 4 times of volumes is added, it is stirring while adding, 1h is stood at room temperature, and sediment is
For soluble dietary fiber；
S1-5: precipitating is collected in centrifugal dehydration, is freeze-dried and is precipitated with freeze drier, obtained dietary fiber, be placed in 4 DEG C of refrigerators
It is spare.
3. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
Rapid S2 is specifically included: using Chinese yam as raw material, Chinese yam extract is prepared through following steps:
S2-1: pretreatment: choosing fresh Chinese yam, cleans the dirt and spot on surface, removes yam skin and spot；By what is cleaned
Chinese yam is cut into the thin slice of 0.50cm thickness, is quickly put into VC solution or citric acid solution, the yam slice handled well is brought pre-
It boils, temperature of precooking control is 100 DEG C；
S2-2: it mashing: is beaten using beater；
S2-3: gelatinization: Chinese yam paste and water are gelatinized 15min in 80 DEG C of water-baths with the ratio of 1:80；
S2-4: 0.6% enzymolyzing alpha-amylase 20min enzymatic hydrolysis: is added；
S2-5: filtering: filtering to obtain Chinese yam extract through double gauze, it is canned be placed in it is spare in 4 DEG C of refrigerators.
4. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
Rapid S3 is specifically included: using hawthorn as raw material, hawthorn extract is prepared through following steps:
S3-1: it precooks: selecting the strong hawthorn of fresh taste, it is cleaned, the water of 10 times of amounts is added to boil hawthorn 5 minutes；
S3-2: broken: to be put into beater and smash；
S3-3: extraction: the temperature for adjusting water-bath is 50 DEG C, and hawthorn and water extract 30min with the ratio of 1:40 in water-bath,
Leaching process is stirred；
S3-4: filtering: by extract by two layers of filtered through gauze, filtrate is left；
S3-5: clarification: standing 1h for filtrate at room temperature, and stay supernatant, obtain hawthorn extract, canned to be placed in 4 DEG C of ice
It is spare in case.
5. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
Rapid S4 is specifically included: with red date as raw materials, jujube extract is prepared through following steps:
S4-1: cleaning: fresh full jujube is chosen, cleans epidermis with clear water；
S4-2: it impregnates: by jujube plus boiling 5min；
S4-3: it mashing: is put into juice extractor and impregnates complete jujube and water；
S4-4: extraction: jujube and water are extracted into 3h in 70 DEG C of water-bath with the ratio of 1:40, to be completely dissolved in jujube
Ingredient；It is stirred evenly in leaching process, is completely dissolved ingredient；
S4-5: filtering: with two layers of filtered through gauze infusion solution, to remove jujube slag；
S4-6: secondary extraction: identical as an extracting condition；
S4-7: merging filtrate: filtering to obtain jujube extract for the solution extracted twice merging, canned to be placed in 4 DEG C of refrigerators
It is spare.
6. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
Rapid S5 is specifically included: using fructus lycii as raw material, fructus lycii extracted solution is prepared through following steps:
S5-1: raw material selection: selection is bright-colored, and full grains are complete, and no pest, the fructus lycii without mould and mechanical damage are original
Material；And it cleans up；
S5-2: dry fruit and water mashing: are impregnated into 2h with 55 DEG C of rehydrations of ratio of 1:50；Then it is beaten with beater；
S5-3: enzymatic hydrolysis: being added the water for impregnating equivalent, then 0.05% pectase is added on the basis of fructus lycii dry weight and digests at 40 DEG C
1.5h；
S5-4: filtering: standing certain time, and filtering obtains fructus lycii extracted solution, it is canned be placed in it is spare in 4 DEG C of refrigerators.
7. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
In rapid S6, the parts by weight of Rhizoma Dioscoreae esculentae dietary fiber are 3g, and the parts by weight of Chinese yam extract are 16%, and the parts by weight of hawthorn extract are
12%, the parts by weight of fructus lycii extracted solution are 20%, and the parts by weight of jujube extract are 40%.
8. a kind of production method of Rhizoma Dioscoreae esculentae dietary fiber composite beverage according to claim 1, which is characterized in that the step
Further include S7 after rapid S6: the composite beverage after allotment being subjected to instantaneous sterilization, sterilization temperature is 90-95 DEG C, and sterilizing time is
30-60s, then filling and sealing in an aseptic environment, is made Rhizoma Dioscoreae esculentae dietary fiber composite beverage finished product.
9. Rhizoma Dioscoreae esculentae dietary fiber composite beverage made from the production method as described in any of the above claim.
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