CN110463874A - 一种紫薯汁的制作方法 - Google Patents
一种紫薯汁的制作方法 Download PDFInfo
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- CN110463874A CN110463874A CN201810513707.0A CN201810513707A CN110463874A CN 110463874 A CN110463874 A CN 110463874A CN 201810513707 A CN201810513707 A CN 201810513707A CN 110463874 A CN110463874 A CN 110463874A
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- sweet potato
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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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种紫薯汁的制作方法,属于紫薯初加工领域。本发明的紫薯汁的制备依次按照以下步骤进行:(1)紫薯挑选与清洗;(2)紫薯切块;(3)粉碎、磨浆;(4)均质;(5)杀菌冷却;(6)无菌灌装。本发明方法工艺步骤简单,最大限度地保留了紫薯的营养成分,所得的紫薯汁保质期长、口感好,长期食用有益人体健康。
Description
技术领域
本发明涉及一种紫薯汁的制作方法。
背景技术
紫薯富含蛋白质、淀粉、果胶、纤维素、氨基酸维生素及多种矿物质,同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能,其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C可使胶元蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。将新鲜紫薯加工成各种方便携带、储存和食用的食品,可以满足人们的健康饮食需求。
发明内容
本发明的目的是提供一种紫薯汁的制作方法。
本发明所述的一种紫薯汁的制作方法,包括如下步骤:
(1)紫薯挑选与清洗:挑选成熟优质的紫薯,清洗干净;
(2)紫薯切块:将清洗干净的紫薯切成小块;
(3)粉碎、磨浆:将紫薯块放入磨浆机粉碎、磨浆,再通过120目过滤得紫薯浆备用;
(4)均质:将紫薯浆泵入调配罐中加热至100℃后,通过180目过滤机循环过滤后,再通过均质机均质后泵入罐中;
(5)杀菌冷却:对紫薯汁进行杀菌,杀菌温度100-110℃,杀菌时间20-40s,30s内将出料温度冷却到30℃以下;
(6)无菌灌装:杀菌冷却后的紫薯汁进行无菌灌装。
本发明的有益效果是:本发明方法工艺步骤简单,最大限度地保留了紫薯的营养成分,所得的紫薯汁保质期长、口感好,长期食用有益人体健康。
具体实施方式
实施例一:
一种紫薯汁的制作方法,包括如下步骤:
(1)紫薯挑选与清洗:挑选成熟优质的紫薯,清洗干净;
(2)紫薯切块:将清洗干净的紫薯切成小块;
(3)粉碎、磨浆:将紫薯块放入磨浆机粉碎、磨浆,再通过120目过滤得紫薯浆备用;
(4)均质:将紫薯浆泵入调配罐中加热至100℃后,通过180目过滤机循环过滤后,再通过均质机均质后泵入罐中;
(5)杀菌冷却:对紫薯汁进行杀菌,杀菌温度100℃,杀菌时间40s,30s内将出料温度冷却到30℃以下;
(6)无菌灌装:杀菌冷却后的紫薯汁进行无菌灌装。
实施例二:
一种紫薯汁的制作方法,包括如下步骤:
(1)紫薯挑选与清洗:挑选成熟优质的紫薯,清洗干净;
(2)紫薯切块:将清洗干净的紫薯切成小块;
(3)粉碎、磨浆:将紫薯块放入磨浆机粉碎、磨浆,再通过120目过滤得紫薯浆备用;
(4)均质:将紫薯浆泵入调配罐中加热至100℃后,通过180目过滤机循环过滤后,再通过均质机均质后泵入罐中;
(5)杀菌冷却:对紫薯汁进行杀菌,杀菌温度110℃,杀菌时间20s,30s内将出料温度冷却到30℃以下;
(6)无菌灌装:杀菌冷却后的紫薯汁进行无菌灌装。
Claims (1)
1.一种紫薯汁的制作方法,其特征在于,包括以下步骤:
(1)紫薯挑选与清洗:挑选成熟优质的紫薯,清洗干净;
(2)紫薯切块:将清洗干净的紫薯切成小块;
(3)粉碎、磨浆:将紫薯块放入磨浆机粉碎、磨浆,再通过120目过滤得紫薯浆备用;
(4)均质:将紫薯浆泵入调配罐中加热至100℃后,通过180目过滤机循环过滤后,再通过均质机均质后泵入罐中;
(5)杀菌冷却:对紫薯汁进行杀菌,杀菌温度100-110℃,杀菌时间20-40s,30s内将出料温度冷却到30℃以下;
(6)无菌灌装:杀菌冷却后的紫薯汁进行无菌灌装。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102599584A (zh) * | 2012-04-12 | 2012-07-25 | 江南大学 | 一种山楂、紫薯浊汁饮料及其制备方法 |
CN103653134A (zh) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | 一种澄清紫薯汁的制备方法 |
CN107410788A (zh) * | 2016-05-23 | 2017-12-01 | 骆世敏 | 一种余甘果原汁的制备方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102599584A (zh) * | 2012-04-12 | 2012-07-25 | 江南大学 | 一种山楂、紫薯浊汁饮料及其制备方法 |
CN103653134A (zh) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | 一种澄清紫薯汁的制备方法 |
CN107410788A (zh) * | 2016-05-23 | 2017-12-01 | 骆世敏 | 一种余甘果原汁的制备方法 |
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