CN1836579A - Saussurea involucrate fruit juice and its preparation process - Google Patents
Saussurea involucrate fruit juice and its preparation process Download PDFInfo
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- CN1836579A CN1836579A CN 200610010869 CN200610010869A CN1836579A CN 1836579 A CN1836579 A CN 1836579A CN 200610010869 CN200610010869 CN 200610010869 CN 200610010869 A CN200610010869 A CN 200610010869A CN 1836579 A CN1836579 A CN 1836579A
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- fruit juice
- saussurea involucrate
- sugar
- involucrate fruit
- smallantus sonchifolium
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Abstract
The yacon fruit juice consists of yacon fruit juice with saccharide content of 5-10 % in 100 kg, meta-tartaric acid 0.3-0.5 kg, tanning 0.04-0.06 kg and gelatin 0.06-0.1 kg. The technological process of preparing yacon fruit juice includes the steps of: washing yacon fruit, peeling, slicing, soaking in color protecting liquid for 1-3 hr and washing with clear water, milling in milling machine to obtain slurry, heating at 60-70 deg.c for at least 12 min, cooling, compounding, packing, and pasteurism. The yacon fruit juice contains rich oligofructose, high quality water soluble fiber and other components essential for human body, and may be further produced into health beverage.
Description
Technical field
The present invention relates to a kind of processing technology of Smallantus sonchifolium product, particularly a kind of Saussurea involucrate fruit juice and preparation technology thereof.
Background technology
Smallantus sonchifolium (Yacon) claim the saussurea involucrata potato again, and formal name used at school is Smallanthus sonchifolius, and composite family belonged to day, plateau, Andean in South America, original producton location, and the root piece is similar to sweet potato outward, and pulp is rich in moisture, and is glittering and translucent, and mouthfeel is the spitting image of the water pears, and juice is how sweet crisp.Smallantus sonchifolium contains more than 20 kind of human body essential amino acid, mineral matter and trace element, and contains a large amount of water-soluble fibres, belongs to low-heat food.The maximum characteristics of Smallantus sonchifolium are to be rich in FOS, claim FOS again.The FOS content of Smallantus sonchifolium is the king who is called as FOS the highest in all plants.Smallantus sonchifolium is particularly suitable for the diabetic and the slimmer is edible, and it has the clearing liver detoxifcation, and is hypotensive, defaecation, and the effect of skin maintenance has obvious effect to control cholesterol and blood sugar.Because the Smallantus sonchifolium water content is too big, be difficult for processing, storage and transportation, Smallantus sonchifolium to be eating raw at present, and edible being subject to seasonal restrictions is inconvenient especially when being used for health care and treatment.
Summary of the invention
The objective of the invention is to propose Saussurea involucrate fruit juice and preparation technology's thereof technical scheme, this scheme can make with the method for suitability for industrialized production is convenient to the Saussurea involucrate fruit juice that eats, preserve and transport.
Technical scheme of the present invention is, Saussurea involucrate fruit juice, it is characterized in that, with sugar content is the Saussurea involucrate fruit juice double centner of 5-10%, add metatartaric acid 0.3-0.5 kilogram, tannin 0.04-0.06 kilogram, gelatin 0.06-0.1 kilogram, adopt during preparation and wash, peeling, stripping and slicing, protect preparation technologies such as look, defibrination, allotment, can, sterilization.
Wherein sugar content is contained sugar and multitudinous sugar, honey, acesulfame potassium and the allotment of Abbas's sugar of self.
The preparation technology of Saussurea involucrate fruit juice is mainly the bright product cleaning of Smallantus sonchifolium, peeling, stripping and slicing, protects look, defibrination, allotment, clarification, can, sterilization, warehouse-in, it is characterized in that concrete technology is:
(1) wash the bright product of Smallantus sonchifolium, the Smallantus sonchifolium that peeling, removal are gone rotten and gone bad,
(2) with Smallantus sonchifolium stripping and slicing or sheet,
(3) put into color stabilizer and soaked 1-3 hour, take out the back and wash with clear water,
(4) put into the fiberizer defibrination,
(5) heat to 60-70 ℃, be incubated at least 12 minutes, cooling,
(6) preparation,
(7) can, with the pasteurization sterilization,
(8) warehouse-in.
Wherein color stabilizer is for containing the 0.1-0.3% vitamin C, 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sodium sulfite.The compound method of metatartaric acid solution adds 49 kilograms in clear water for getting 1 kilogram of metatartaric acid, soaks after 2 hours, is heated to boiling, seethes with excitement to stop heating in back 5 minutes, fully stirs, and waits to dissolve back 100 orders and filters, and adding the clear water ad pond om is 50 kilograms, cooling.
Wherein said preparation has two kinds of methods, and method 1 is:
(1) sugar content of mensuration Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%,
(2) add metatartaric acid solution, stir,
(3) add tannin and stir, left standstill at least 6 hours,
(4) add gelatin solution and stir, temperature 8-12 ℃ leaves standstill,
(5) treat that floccule precipitates fully, get supernatant, filter,
(6) be heated to 80-85 ℃, be incubated 15 minutes.
Method 2 is:
(1) sugar content of mensuration Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%, stir,
(2) with the sterilizer sterilization, temperature is lower than 105 ℃,
(3) high pressure homogenizer homogeneous, temperature are lower than 80 ℃.
Contain a large amount of super oxidizing ferment PPO in the Smallantus sonchifolium oxidation stain very easily takes place in process, the present invention's color stabilizer with special preparation after section soaks, sulphion in the sodium sulfite in the color stabilizer can decompose oxidizing ferment wherein, make that Saussurea involucrate fruit juice keeps original color in process, nondiscolouring, and keep the Smallantus sonchifolium effective ingredient.The present invention adjusts pol with multitudinous sugar, honey or acesulfame potassium and Abbas's sugar, can satisfy general population or diabetes human needs.The present invention can filter the Saussurea involucrate fruit juice that is made as no solid content through precipitation.Also can be made as the full composition Saussurea involucrate fruit juice that contains Saussurea involucrate fruit juice and solid content through homogeneous.Be rich in the effective ingredient of needed by human body such as FOS in the Saussurea involucrate fruit juice, also be rich in the high-quality water-soluble fibre, making becomes health drink and is convenient to absorb, instant, the curative effect height is not limited by dosage, can conveniently transport characteristics such as storage, technology advanced person of the present invention is suitable for suitability for industrialized production, and product quality height, quality are good.
Specific implementation method
One, the preparation technology who does not contain the Saussurea involucrate fruit juice of solid content
1, clean the bright product of Smallantus sonchifolium, peeling, the mildew and rot rotten Smallantus sonchifolium of removal,
2, Smallantus sonchifolium is cut to bulk or sheet, adopts stainless steel knife and container, can not be stained with ironware and bronze, brass or copper ware,
3, join color stabilizer, contain the 0.1-0.3% vitamin C, the 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sodium sulfite,
4, Smallantus sonchifolium is put into color stabilizer and was soaked 1-3 hour, take out the back and wash with clear water,
5, put into the fiberizer defibrination, the 10-20 order filters,
6, heat to 60-70 ℃, be incubated at least 12 minutes, cooling,
7, measure the sugar content of Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%,
8, join metatartaric acid solution, by 1 kilogram, the ratio that adds 49 kilograms in clear water is got metatartaric acid, soaks after 2 hours, is heated to boiling, seethes with excitement to stop heating in back 5 minutes, fully stirs, and waits to dissolve back 100 orders and filters, and adding the clear water ad pond om is 50 kilograms, and cooling is stand-by,
9, add the ratio adding metatartaric acid solution of the metatartaric acid of 0.3-0.5 kilogram in double centner Normal juice, stir,
10, add tannin 0.04-0.06 kilogram by double centner Smallantus sonchifolium Normal juice and stir, left standstill at least 8 hours,
11, the ratio in double centner Smallantus sonchifolium Normal juice adding gelatin 0.06-0.1 kilogram takes by weighing gelatin, adds water-solubleization back and adds in the fruit juice, stirs, and temperature 8-12 ℃ leaves standstill,
12, treat that floccule precipitates fully, get supernatant, the 50-100 order filters,
13, be heated to 80-85 ℃, be incubated 15 minutes,
14, can, with the pasteurization sterilization,
15, warehouse-in.
Two, the preparation technology who contains the Saussurea involucrate fruit juice of solid content
1, clean the bright product of Smallantus sonchifolium, peeling, the mildew and rot rotten Smallantus sonchifolium of removal,
2, Smallantus sonchifolium is cut to bulk or sheet, adopts stainless steel knife and container, can not be stained with ironware and bronze, brass or copper ware,
3, join color stabilizer, contain the 0.1-0.3% vitamin C, the 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sodium sulfite,
4, Smallantus sonchifolium is put into color stabilizer and was soaked 1-3 hour, take out the back and wash with clear water,
5, put into the fiberizer defibrination,
6, heat to 60-70 ℃, be incubated at least 12 minutes, cooling,
7, add 2% glucose, this sugar of Armagh of 0.5%, 0.3% sucrose, the citric acid of 0.5-1, transfer sugar content and taste, stir,
8, with the sterilization of instantaneously sterilising machine, temperature is lower than 105C, and the time is 3 seconds,
9, high pressure homogenizer homogeneous, temperature are lower than 80 ℃, pressure 25 MPas,
10, can, with the pasteurization sterilization,
11, warehouse-in.
Claims (7)
1, Saussurea involucrate fruit juice, it is characterized in that, with sugar content is the Saussurea involucrate fruit juice double centner of 5-10%, add metatartaric acid 0.3-0.5 kilogram, tannin 0.04-0.06 kilogram, gelatin 0.06-0.1 kilogram, adopt during preparation and wash, peeling, stripping and slicing, protect preparation technologies such as look, defibrination, allotment, can, sterilization.
2, Saussurea involucrate fruit juice as claimed in claim 1 is characterized in that, allocates to sugar content with self contained sugar and multitudinous sugar, honey, acesulfame potassium and Abbas's sugar.
3, the preparation technology of Saussurea involucrate fruit juice is mainly the bright product cleaning of Smallantus sonchifolium, peeling, stripping and slicing, protects look, defibrination, allotment, clarification, can, sterilization, warehouse-in, it is characterized in that concrete technology is:
(1) clean the bright product of Smallantus sonchifolium, peeling, the mildew and rot rotten Smallantus sonchifolium of removal,
(2) with Smallantus sonchifolium stripping and slicing or sheet,
(3) put into color stabilizer and soaked 1-3 hour, take out the back and wash with clear water,
(4) put into the fiberizer defibrination,
(5) heat to 60-70 ℃, be incubated at least 12 minutes, cooling,
(6) preparation,
(7) can, with the pasteurization sterilization,
(8) warehouse-in.
4, the preparation technology of Saussurea involucrate fruit juice as claimed in claim 3 is characterized in that, color stabilizer is for containing the 0.1-0.3% vitamin C, 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sodium sulfite.
5, the preparation technology of the described Saussurea involucrate fruit juice of claim 3 is characterized in that, described being formulated as,
(1) sugar content of mensuration Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%,
(2) add metatartaric acid solution, stir,
(3) add tannin and stir, left standstill at least 6 hours,
(4) add gelatin solution and stir, temperature 8-12 ℃ leaves standstill,
(5) treat that floccule precipitates fully, get supernatant, filter,
(6) be heated to 80-85 ℃, be incubated 15 minutes.
6, the preparation technology of Saussurea involucrate fruit juice as claimed in claim 5, it is characterized in that, the compound method of metatartaric acid solution adds 49 kilograms in clear water for getting 1 kilogram of metatartaric acid, soaks after 2 hours, be heated to boiling, seething with excitement stopped heating in back 5 minutes, fully stirred, and waited to dissolve back 100 orders and filtered, adding the clear water ad pond om is 50 kilograms, cooling.
7, the preparation technology of Saussurea involucrate fruit juice as claimed in claim 3 is characterized in that, described being formulated as,
(1) sugar content of mensuration Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%, stir,
(2) with the sterilizer sterilization, temperature is lower than 105 ℃,
(3) high pressure homogenizer homogeneous, temperature are lower than 80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB200610010869XA CN100493386C (en) | 2006-04-29 | 2006-04-29 | Saussurea fruit juice and its preparation process |
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| CNB200610010869XA CN100493386C (en) | 2006-04-29 | 2006-04-29 | Saussurea fruit juice and its preparation process |
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| CN1836579A true CN1836579A (en) | 2006-09-27 |
| CN100493386C CN100493386C (en) | 2009-06-03 |
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| CNB200610010869XA Expired - Fee Related CN100493386C (en) | 2006-04-29 | 2006-04-29 | Saussurea fruit juice and its preparation process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822397A (en) * | 2010-05-06 | 2010-09-08 | 佛山市三水区隐雪食品有限公司 | Compound beverage and production process thereof |
| CN102429301A (en) * | 2011-12-09 | 2012-05-02 | 云南宏坤天然绿色保健食品有限公司 | Ginkgo beverage |
| CN102475342A (en) * | 2011-05-08 | 2012-05-30 | 程顺 | Eucommia ulmoides and yacon beverage for health and longevity and preparation method thereof |
| CN103238892A (en) * | 2013-05-27 | 2013-08-14 | 中国科学院昆明植物研究所 | Production method of smallanthus sonchifolius normal juice and normal juice powder |
| CN103519274A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Concentrated yacon juice with high content of fructooligosaccharides and preparation method of concentrated yacon juice |
| CN103519273A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103704809A (en) * | 2013-12-12 | 2014-04-09 | 杜林� | Yacon and pawpaw blended and mixed fruit juice and preparation method thereof |
| CN111296701A (en) * | 2020-03-09 | 2020-06-19 | 吉林农业大学 | Preparation method of yacon fermented beverage |
-
2006
- 2006-04-29 CN CNB200610010869XA patent/CN100493386C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822397A (en) * | 2010-05-06 | 2010-09-08 | 佛山市三水区隐雪食品有限公司 | Compound beverage and production process thereof |
| CN101822397B (en) * | 2010-05-06 | 2014-10-29 | 佛山市三水区隐雪食品有限公司 | Compound beverage and production process thereof |
| CN102475342A (en) * | 2011-05-08 | 2012-05-30 | 程顺 | Eucommia ulmoides and yacon beverage for health and longevity and preparation method thereof |
| CN102429301A (en) * | 2011-12-09 | 2012-05-02 | 云南宏坤天然绿色保健食品有限公司 | Ginkgo beverage |
| CN102429301B (en) * | 2011-12-09 | 2013-08-07 | 云南宏坤天然绿色保健食品有限公司 | Gingko beverage |
| CN103238892A (en) * | 2013-05-27 | 2013-08-14 | 中国科学院昆明植物研究所 | Production method of smallanthus sonchifolius normal juice and normal juice powder |
| CN103519274A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Concentrated yacon juice with high content of fructooligosaccharides and preparation method of concentrated yacon juice |
| CN103519273A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103519273B (en) * | 2013-10-08 | 2015-03-11 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103519274B (en) * | 2013-10-08 | 2015-11-25 | 国投中鲁果汁股份有限公司 | Concentrated Saussurea involucrate fruit juice of high-load FOS and preparation method thereof |
| CN103704809A (en) * | 2013-12-12 | 2014-04-09 | 杜林� | Yacon and pawpaw blended and mixed fruit juice and preparation method thereof |
| CN111296701A (en) * | 2020-03-09 | 2020-06-19 | 吉林农业大学 | Preparation method of yacon fermented beverage |
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| Publication number | Publication date |
|---|---|
| CN100493386C (en) | 2009-06-03 |
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Granted publication date: 20090603 Termination date: 20120429 |