WO2008061422A1 - Boisson à base de patates douces et son procédé de fabrication - Google Patents

Boisson à base de patates douces et son procédé de fabrication Download PDF

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Publication number
WO2008061422A1
WO2008061422A1 PCT/CN2007/002511 CN2007002511W WO2008061422A1 WO 2008061422 A1 WO2008061422 A1 WO 2008061422A1 CN 2007002511 W CN2007002511 W CN 2007002511W WO 2008061422 A1 WO2008061422 A1 WO 2008061422A1
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WO
WIPO (PCT)
Prior art keywords
sweet potato
beverage
water
biological enzyme
putting
Prior art date
Application number
PCT/CN2007/002511
Other languages
English (en)
French (fr)
Inventor
Fugen Li
Zongxian Zhang
Original Assignee
Fugen Li
Zongxian Zhang
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fugen Li, Zongxian Zhang filed Critical Fugen Li
Publication of WO2008061422A1 publication Critical patent/WO2008061422A1/zh

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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins

Definitions

  • the invention relates to a sweet potato beverage and a preparation method thereof.
  • Sweet potato is a kind of health food with various nutrients. It is rich in nutrients. Its calcium, phosphorus and vitamins can be compared with fruits and vegetables. It is much better than rice noodles. It has the nutritional characteristics of food, fruit and vegetables. Very good nutrition and health care. If the sweet potato can be made into a beverage, it will be more convenient for people to consume and absorb the sweet potato nutrients.
  • the object of the present invention is to provide a sweet potato beverage using sweet potato and a method for preparing the same, which allows people to drink the beverage to absorb the sweet potato nutrients.
  • a sweet potato beverage having the following weight components, sweet potato 100, biological enzyme 0.2-0.6, water 200.
  • the specific production method is:
  • the sweet potato is rich in nutrients, and the calcium, phosphorus and vitamins can be compared with the fruit and the vegetable, which is much better than the rice noodles, and has the nutritional characteristics of the grain, the fruit and the vegetable, and the biological enzyme is compatible with the preparation, and the preparation method is effective. Process, thereby maximizing the extraction of nutrients from raw materials, The practice proves to be very effective.
  • the invention adopts natural raw materials, does not add any pigments and fragrances, and meets the requirements of green foods. '
  • the biological enzymes in the components of the invention may also be replaced by malt.
  • Example 1 a sweet potato beverage, which was prepared according to the following weight group distribution ratio: 100 kg of sweet potato, 0.2 kg of biological enzyme, and 200 kg of water.
  • the specific production method is:
  • Example 2 A sweet potato beverage was prepared according to the following weight group distribution ratio: 100 kg of sweet potato, 0.4 kg of biological enzyme, and 200 kg of water.
  • the specific production method is the same as that in the first embodiment.
  • Example 3 A sweet potato beverage was prepared according to the following weight group distribution ratio: 100 kg of sweet potato, 0.6 kg of biological enzyme, and 200 kg of water.
  • the specific production method is the same as that in the first embodiment.
  • the above three embodiments are exemplified by the production of a raw beverage, and if it is to be prepared into a flavored beverage, the mixing process can be added after the process of making the raw beverage, and various flavored beverages can be prepared.
  • the sweet potato beverage produced according to the invention has a good taste, sweet taste, rich nutrition, and is beneficial to people's nutrition and health care, and is a health food containing various nutrients.

Description

一种红薯饮料及其制作方法
技术领域
本发明涉及一种红薯饮料及其制作方法。
背景技术
红薯是一种含多种营养成分的保健食品， 营养丰富全面， 其钙、 磷、 维生素可与果、 菜比美， 大大优于米面， 兼有粮、 果、 菜营养特点， 常食用能起到很好的营养保健作用。 如能将红薯制作成饮料， 便能更 方便人们食用吸收红薯营养成分。
发明内容
本发明的目的在于提供利用红薯制作一种红薯饮料及其制作方法， 让 人们饮用这种饮料吸收红薯营养成分。
本发明的目的是这样实现的： 一种红薯饮料， 它按以下重量组分， 红薯 100， 生物酶 0.2— 0.6， 水 200。
具体的制作方法是：
( 1 )取一定重量红薯煮熟后置入搅拌器中,按上述组分加相应量生物酶 和水捣成混合浆；
(2) 将混合浆置入容器中， 在 50—60摄氏度发酵糖化 2.5—4.5小时；
(3 ) 压滤去渣， 脱色过滤；
( 4) 消毒灌装， 制得原汁饮料， 如要调制成风味饮料， 可在制作原汁 饮料的工序之后增加混合工序， 调制各种风味饮料。
本发明中， 红薯营养丰富全面， 其钙、 磷、 维生素可与果、 菜比美， 大大优于米面， 兼有粮、 果、 菜营养特点， 将生物酶与之配伍， 在制 作方法上采用有效工艺， 从而其最大限度的提取原料的营养物质， 实 践证明是非常有效的， 本发明采用天然原料， 不加任何色素香料， 符 合绿色食品的要求。 '
本发明组分中的生物酶亦可用麦芽代替。
具体实施方式
实施例 1， 一种红薯饮料， 它按以下重量组分配比制作， 红薯 100公 斤， 生物酶 0.2公斤 ， 水 200公斤。
具体的制作方法是：
( 1〕取一定重量红薯煮熟后置入搅拌器中,按上述組分加相应量生物酶 和水捣成混合浆；
(2 )将混合浆置入容器中， 在 50—60摄氏度发酵糖化， 2.5— 4,5 小时；
(3) 压滤去渣， 脱色过滤；
(4) 消毒灌装， 制得原汁饮料。
实施例 2， 一种红薯饮料， 它按以下重量组分配比制作， 红薯 100 公斤， 生物酶 0.4公斤 ， 水 200公斤。
具体的制作方法同实施例 1。
实施例 3 , 一种红薯饮料， 它按以下重量组分配比制作， 红薯 100公 斤， 生物酶 0.6公斤 ， 水 200公斤。
具体的制作方法同实施例 1。
上述 3个实施例是以制作原汁饮料为例， 如要调制成风味饮料， 可在 制作原汁饮料的工序之后增加混合工序， 调制各种风味饮料。
按本发明生产的红薯饮料， 口感良好， 味甘甜， 营养丰富， 饮用有益 于人们营养保健， 是一种含多种营养成分的保健食品。

Claims

1、一种红薯饮料，其特征是它按以下重量组分， 红薯 100，生物酶 0.2 -0.6, 水 200。
2、 根据权利要求 1所述的红薯饮料的制作方法， 其特征在于它是按下 述方法步骤进行的： 权
( 1 )取一定重量红薯煮熟后置入搅拌器中,按上述组分加相应量生物酶 和水捣成混合浆；
(2) 将混合浆置入容器中， 在 50— 60摄氏度发酵糖化 2.5— 4.5小时;
求
(3 )压滤去渣， 脱色过滤；
(4) 消毒灌装， 制得原汁饮料， 如要调制成风味饮料， 可在制作原汁 饮料的工序之后增加混合工序， 调制各种风味饮料。
PCT/CN2007/002511 2006-11-23 2007-08-20 Boisson à base de patates douces et son procédé de fabrication WO2008061422A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200610136745.6 2006-11-23
CNA2006101367456A CN101190039A (zh) 2006-11-23 2006-11-23 一种红薯饮料及其制作方法

Publications (1)

Publication Number Publication Date
WO2008061422A1 true WO2008061422A1 (fr) 2008-05-29

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WO (1) WO2008061422A1 (zh)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102334711A (zh) * 2010-07-28 2012-02-01 中国科学院生态环境研究中心 利用甘薯细胞液生产保健饮料的方法
CN101961119B (zh) * 2010-10-21 2012-07-04 河南工业大学 一种红薯饮料及其制备方法
CN104013056B (zh) * 2013-10-11 2016-03-02 菏泽巨鑫源食品有限公司 一种芦笋地瓜发酵饮料的制备方法
CN103989213B (zh) * 2013-10-11 2016-03-02 菏泽巨鑫源食品有限公司 芦笋地瓜浆的制作方法

Citations (5)

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Publication number Priority date Publication date Assignee Title
JPH09107934A (ja) * 1995-10-24 1997-04-28 Miyazaki Pref Gov J A Shokuhin Kaihatsu Kenkyusho 甘藷飲料およびその製造方法
CN1187957A (zh) * 1997-01-16 1998-07-22 颜光昭 一种红薯饮料及其生产方法
JP2001292720A (ja) * 2000-04-13 2001-10-23 Otsuka Shokuhin Kk 野菜発酵飲食品用素材およびその製造法
CN1817194A (zh) * 2006-03-13 2006-08-16 国投中鲁果汁股份有限公司 一种浓缩红薯清汁及制备方法
CN1820653A (zh) * 2006-03-17 2006-08-23 金世钻 马铃薯或红薯系列饮料

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09107934A (ja) * 1995-10-24 1997-04-28 Miyazaki Pref Gov J A Shokuhin Kaihatsu Kenkyusho 甘藷飲料およびその製造方法
CN1187957A (zh) * 1997-01-16 1998-07-22 颜光昭 一种红薯饮料及其生产方法
JP2001292720A (ja) * 2000-04-13 2001-10-23 Otsuka Shokuhin Kk 野菜発酵飲食品用素材およびその製造法
CN1817194A (zh) * 2006-03-13 2006-08-16 国投中鲁果汁股份有限公司 一种浓缩红薯清汁及制备方法
CN1820653A (zh) * 2006-03-17 2006-08-23 金世钻 马铃薯或红薯系列饮料

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