CN114287539A - Processing method of taro cloudy juice beverage - Google Patents
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- CN114287539A CN114287539A CN202111432689.1A CN202111432689A CN114287539A CN 114287539 A CN114287539 A CN 114287539A CN 202111432689 A CN202111432689 A CN 202111432689A CN 114287539 A CN114287539 A CN 114287539A
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 73
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 14
- 239000000834 fixative Substances 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 229940088598 enzyme Drugs 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 239000006084 composite stabilizer Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 8
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 8
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 8
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 8
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 8
- 150000002148 esters Chemical class 0.000 claims abstract description 8
- 239000000216 gellan gum Substances 0.000 claims abstract description 8
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 8
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- LXAHHHIGZXPRKQ-UHFFFAOYSA-N 5-fluoro-2-methylpyridine Chemical compound CC1=CC=C(F)C=N1 LXAHHHIGZXPRKQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 230000000415 inactivating effect Effects 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 8
- 239000003674 animal food additive Substances 0.000 claims description 5
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- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 2
- 102100022624 Glucoamylase Human genes 0.000 claims description 2
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
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Abstract
The invention discloses a processing method of a taro cloudy juice beverage, which relates to the technical field of health-care beverages and comprises the following steps: cleaning and peeling taro, cutting into small pieces, and performing microwave heating treatment; removing cores from red dates; mixing and cooking the taro subjected to microwave heating and the red dates subjected to denucleation, then adding water and the composite color fixative, pulping, sieving and homogenizing to obtain taro pulp; wherein the composite color fixative consists of ascorbic acid, tea polyphenol and EDTA disodium; adding alpha-amylase and saccharifying enzyme into the taro pulp for enzymolysis, and inactivating the enzyme to obtain an enzymolysis solution; adding a compound stabilizer and a flavoring agent into the enzymatic hydrolysate, homogenizing, filling and sterilizing to obtain the product; wherein the composite stabilizer is composed of xanthan gum, gellan gum and polyglycerol ester. The beverage obtained by the invention has high quality, is creamy yellow, bright in color, sweet and glutinous in taste and good in stability, well retains the flavor and the nutrient components of taros and has strong taro fragrance.
Description
Technical Field
The invention relates to the technical field of health-care beverages, in particular to a processing method of a taro cloudy juice beverage.
Background
The taro is a hygrophytic herbaceous plant growing on the land, and the steamed taro is fragrant and glutinous in taste, fresh, sweet and delicious, and is deeply loved by people. The taro has high nutritive value, contains a large amount of starch, microorganism and mineral elements, has the characteristics of complete varieties of low fat, high dietary fiber and protein amino acid, and has the effects of tonifying stomach, relieving swelling and pain, widening intestine, detoxifying, tonifying middle-jiao and liver and kidney, resolving masses, regulating middle-jiao energy, reducing phlegm, relaxing bowels, tonifying stomach and spleen, replenishing essence and benefiting marrow and the like.
Taros have high water content and are easy to rot in the storage process, so that great resource waste is caused, and deep processing of the taros is necessary. The starchy plant beverage obtained by deep processing taro has unique flavor and nutritional effect. However, since the taro contains a large amount of starch, the taro can be layered and precipitated after standing, which seriously affects the appearance and texture of the beverage.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a processing method of a taro cloudy juice beverage.
The invention provides a processing method of a taro cloudy juice beverage, which comprises the following steps:
s1, washing and peeling taros, cutting the taros into small pieces, and carrying out microwave heating treatment; removing cores from red dates;
s2, mixing and cooking the taro heated by microwave and the red dates subjected to denucleation, then adding water and the composite color fixative, pulping, sieving and homogenizing to obtain taro pulp; wherein the composite color fixative consists of ascorbic acid, tea polyphenol and EDTA disodium;
s3, adding alpha-amylase and glucoamylase into the taro pulp for enzymolysis, and inactivating enzymes to obtain an enzymatic hydrolysate;
s4, adding a compound stabilizer and a flavoring agent into the enzymatic hydrolysate, homogenizing, filling and sterilizing to obtain the feed additive; wherein the composite stabilizer is composed of xanthan gum, gellan gum and polyglycerol ester.
Preferably, in S1, the microwave heating power is 700-800W, and the heating time is 2-3 min.
Preferably, in the step S2, the mass percentage of the taro and the red date is 75-85: 15-25; adding water, and controlling the ratio of material to liquid to be 1: 10-15.
Preferably, in S2, the addition amounts of ascorbic acid, tea polyphenol and disodium EDTA in the composite color fixative are 0.014-0.018%, 0.08-0.12% and 0.016-0.022% of the total mass of the material liquid, respectively.
Preferably, in S2, sieving with 200 mesh sieve, homogenizing at 40-50 deg.C and 15-20MPa for 1 time.
Preferably, in S3, the addition amounts of the alpha-amylase and the saccharifying enzyme in the taro pulp are 20-30U/g and 20-30U/g respectively; the enzymolysis temperature is 55-60 deg.C, and the enzymolysis time is 50-70 min.
Preferably, in S4, the addition amounts of xanthan gum, gellan gum and polyglycerol ester in the composite stabilizer respectively account for 0.18-0.24%, 0.04-0.08% and 0.15-0.20% of the mass of the taro pulp.
Preferably, in S4, the homogenizing is performed at 50-60 deg.C, first 1 time at 20-25MPa, and then 1 time at 25-30 MPa.
Has the advantages that: the invention provides a taro turbid juice beverage, which takes taro and red date as raw materials, has sweet and glutinous taste, has the functions of nourishing spleen and stomach, tonifying middle-warmer energy, strengthening spleen, tonifying qi and enriching blood, and has synergistic effect by matching the taro and the red date, thus being capable of smoothing blood vessels and building body;
in the processing process, the taro is subjected to microwave heating treatment to passivate the activity of enzyme, and then is subjected to cooking gelatinization and pulping for color protection, so that browning is effectively prevented; carry out the homogenization to thick liquids earlier before the enzymolysis, avoid in the thick liquids colloid adhesion enzymolysis insufficient together, reduce the macromolecular particles such as starch of suspension in the thick liquids after the enzymolysis, carry out the homogenization again, show the stability that improves the drink.
The beverage obtained by the invention has high quality, is creamy yellow, bright in color, sweet and glutinous in taste and good in stability, well retains the flavor and the nutrient components of taros and has strong taro fragrance.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
The invention provides a processing method of a taro cloudy juice beverage, which comprises the following steps:
s1, washing and peeling taros, cutting the taros into small pieces, and heating the small pieces for 2min under 700W; removing cores from red dates;
s2, heating the taro subjected to microwave heating and the red dates subjected to denucleation according to the ratio of 75: 25, mixing and cooking, adding water, and controlling the material-liquid ratio to be 1: 10, adding the composite color fixative, pulping, sieving with a 200-mesh sieve, and homogenizing at 40 ℃ and 15MPa for 1 time to obtain taro pulp; the composite color fixative consists of ascorbic acid, tea polyphenol and EDTA disodium, and the adding amount of each component respectively accounts for 0.014%, 0.12% and 0.016% of the total mass of the feed liquid;
s3, adding 20U/g alpha-amylase and 30U/g saccharifying enzyme into the taro pulp for enzymolysis, wherein the enzymolysis temperature is 55 ℃, and the enzymolysis time is 50 min; inactivating enzyme to obtain enzymolysis liquid;
s4, adding a compound stabilizer and a flavoring agent into the enzymatic hydrolysate, homogenizing at 50 ℃ under 20MPa for 1 time, then at 30MPa for 1 time, filling and sterilizing to obtain the feed additive; wherein the composite stabilizer consists of xanthan gum, gellan gum and polyglycerol ester, and the addition amount of each component respectively accounts for 0.18%, 0.08% and 0.15% of the mass of the taro pulp.
Example 2
The invention provides a processing method of a taro cloudy juice beverage, which comprises the following steps:
s1, washing and peeling taros, cutting the taros into small pieces, and heating the small pieces for 2.5min under 750W; removing cores from red dates;
s2, heating the taro subjected to microwave heating and the red dates subjected to denucleation according to the weight ratio of 80: 20, then adding water, and controlling the material-liquid ratio to be 1: 13, adding the composite color fixative, pulping, sieving with a 200-mesh sieve, and homogenizing at 45 ℃ and 18MPa for 1 time to obtain taro pulp; the composite color fixative consists of ascorbic acid, tea polyphenol and EDTA disodium, and the addition amount of each component respectively accounts for 0.015%, 0.1% and 0.02% of the total mass of the feed liquid;
s3, adding 25U/g alpha-amylase and 25U/g saccharifying enzyme into the taro pulp for enzymolysis, wherein the enzymolysis temperature is 60 ℃, and the enzymolysis time is 60 min; inactivating enzyme to obtain enzymolysis liquid;
s4, adding a compound stabilizer and a flavoring agent into the enzymatic hydrolysate, homogenizing at 55 ℃ and 22MPa for 1 time, homogenizing at 28MPa for 1 time, filling and sterilizing to obtain the feed additive; wherein the composite stabilizer consists of xanthan gum, gellan gum and polyglycerol ester, and the addition amount of each component respectively accounts for 0.2%, 0.05% and 0.18% of the mass of the taro pulp.
Example 3
The invention provides a processing method of a taro cloudy juice beverage, which comprises the following steps:
s1, washing and peeling taros, cutting the taros into small pieces, and heating the small pieces for 3min under 800W; removing cores from red dates;
s2, heating the taro subjected to microwave heating and the red dates subjected to denucleation according to the ratio of 85: 15, mixing and cooking, adding water, and controlling the material-liquid ratio to be 1: 15, adding the composite color fixative, pulping, sieving with a 200-mesh sieve, and homogenizing at 50 ℃ and 20MPa for 1 time to obtain taro pulp; the composite color fixative consists of ascorbic acid, tea polyphenol and EDTA disodium, and the adding amount of each component respectively accounts for 0.018 percent, 0.08 percent and 0.022 percent of the total mass of the feed liquid;
s3, adding 30U/g alpha-amylase and 20U/g saccharifying enzyme into the taro pulp for enzymolysis, wherein the enzymolysis temperature is 60 ℃, and the enzymolysis time is 70 min; inactivating enzyme to obtain enzymolysis liquid;
s4, adding a compound stabilizer and a flavoring agent into the enzymatic hydrolysate, homogenizing at 60 ℃ under 25MPa for 1 time, homogenizing under 30MPa for 1 time, filling and sterilizing to obtain the feed additive; wherein the composite stabilizer consists of xanthan gum, gellan gum and polyglycerol ester, and the addition amount of each component respectively accounts for 0.24%, 0.08% and 0.20% of the mass of the taro pulp.
Comparative example 1
Compared with example 1, the difference is only that: and S2, pulping, sieving, and homogenizing.
Comparative example 2
Compared with example 1, the difference is only that: and S4, adding a composite stabilizer and a flavoring agent into the enzymolysis liquid, stirring and dispersing at the temperature of 50 ℃ at the rotating speed of 400-500r/min for 2min, filling and sterilizing to obtain the enzyme-hydrolyzed enzyme-linked immunosorbent assay.
The beverage of the cloudy juice of taro processed in examples 1 to 3 and comparative examples 1 to 2 was subjected to sensory evaluation and stability evaluation.
1. Sensory evaluation
And (4) selecting 15 sensory evaluators to evaluate the color, flavor, taste and shape of the taro turbid juice beverage, wherein specific evaluation criteria are shown in table 1.
TABLE 1 sensory evaluation criteria
2. Evaluation of stability
Centrifuging the taro turbid juice beverage at the rotating speed of 4000r/min for 10min, taking the supernatant to measure the absorbance value at 660nm, wherein the larger the absorbance value is, the better the suspension stability is.
The specific results are shown in Table 2.
TABLE 2 organoleptic scores and stability of the taro cloudy juice beverages
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Sensory scoring | 85 | 89 | 90 | 84 | 75 |
| Absorbance of the solution | 1.652 | 1.538 | 1.422 | 1.451 | 1.058 |
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A processing method of a taro cloudy juice beverage is characterized by comprising the following steps:
s1, washing and peeling taros, cutting the taros into small pieces, and carrying out microwave heating treatment; removing cores from red dates;
s2, mixing and cooking the taro heated by microwave and the red dates subjected to denucleation, then adding water and the composite color fixative, pulping, sieving and homogenizing to obtain taro pulp; wherein the composite color fixative consists of ascorbic acid, tea polyphenol and EDTA disodium;
s3, adding alpha-amylase and glucoamylase into the taro pulp for enzymolysis, and inactivating enzymes to obtain an enzymatic hydrolysate;
s4, adding a compound stabilizer and a flavoring agent into the enzymatic hydrolysate, homogenizing, filling and sterilizing to obtain the feed additive; wherein the composite stabilizer is composed of xanthan gum, gellan gum and polyglycerol ester.
2. The method for processing turbid taro juice beverage according to claim 1, wherein in S1, the microwave heating power is 700-.
3. The processing method of the taro cloudy juice beverage according to claim 1, wherein in S2, the mass percentage of the taro and the red date is 75-85: 15-25; adding water, and controlling the ratio of material to liquid to be 1: 10-15.
4. The method for processing the turbid taro juice beverage according to claim 1, wherein in S2, the addition amounts of ascorbic acid, tea polyphenol and disodium EDTA in the composite color fixative are respectively 0.014-0.018%, 0.08-0.12% and 0.016-0.022% of the total mass of the material liquid.
5. The method for processing a cloudy juice beverage according to claim 1, wherein the juice is sieved with 200 mesh sieve in S2, and the juice is homogenized at 40-50 ℃ and 15-20MPa for 1 time.
6. The method for processing a cloudy taro juice beverage according to claim 1, wherein in S3, the addition amounts of the alpha-amylase and the saccharifying enzyme in the taro slurry are 20-30U/g and 20-30U/g, respectively; the enzymolysis temperature is 55-60 deg.C, and the enzymolysis time is 50-70 min.
7. The method for processing a turbid taro juice beverage according to claim 1, wherein in the S4, the amounts of xanthan gum, gellan gum and polyglycerol ester added in the composite stabilizer respectively account for 0.18-0.24%, 0.04-0.08% and 0.15-0.20% of the mass of the taro pulp.
8. The method of processing a cloudy juice beverage according to claim 1, wherein the homogenization in S4 is performed at 50-60 ℃ and at 20-25MPa for 1 time, and at 25-30MPa for 1 time.
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| CN202111432689.1A CN114287539A (en) | 2021-11-29 | 2021-11-29 | Processing method of taro cloudy juice beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111432689.1A CN114287539A (en) | 2021-11-29 | 2021-11-29 | Processing method of taro cloudy juice beverage |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009261393A (en) * | 2008-04-24 | 2009-11-12 | Lotte Co Ltd | Turbid fruit juice beverage excellent in dispersion stability and method of producing the same |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN103976429A (en) * | 2014-05-19 | 2014-08-13 | 食品行业生产力促进中心 | Production process of composite red jujube and malus prunifolia borkh beverage |
| CN104543862A (en) * | 2014-12-01 | 2015-04-29 | 安徽鑫乐源食品有限公司 | Method for preparing taro paste by employing combined peeling and browning inhibiting technology |
| CN106819711A (en) * | 2016-12-29 | 2017-06-13 | 安徽鑫乐源食品有限公司 | Harvest composite slurry cloudy juice and preparation method thereof to a kind of taro |
| CN107212212A (en) * | 2017-06-01 | 2017-09-29 | 四川大学 | A kind of sweet potato cloudy juice and preparation method thereof |
-
2021
- 2021-11-29 CN CN202111432689.1A patent/CN114287539A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009261393A (en) * | 2008-04-24 | 2009-11-12 | Lotte Co Ltd | Turbid fruit juice beverage excellent in dispersion stability and method of producing the same |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
| CN103976429A (en) * | 2014-05-19 | 2014-08-13 | 食品行业生产力促进中心 | Production process of composite red jujube and malus prunifolia borkh beverage |
| CN104543862A (en) * | 2014-12-01 | 2015-04-29 | 安徽鑫乐源食品有限公司 | Method for preparing taro paste by employing combined peeling and browning inhibiting technology |
| CN106819711A (en) * | 2016-12-29 | 2017-06-13 | 安徽鑫乐源食品有限公司 | Harvest composite slurry cloudy juice and preparation method thereof to a kind of taro |
| CN107212212A (en) * | 2017-06-01 | 2017-09-29 | 四川大学 | A kind of sweet potato cloudy juice and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 程超;李伟;莫开菊;: "零余子饮料的研制", 湖北民族学院学报(自然科学版) * |
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Application publication date: 20220408 |