Pure yam drink and preparation method thereof

A yam and beverage technology, applied in the field of food processing, can solve the problems of low content of yam components, unstable components, agglomeration, etc., and achieve the effect of high content of yam components, no precipitation and agglomeration, and stable components

Active Publication Date: 2010-06-30
北京友博药业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the content of yam components in the current yam drink is low, the components are unstable, and the problems of precipitation and agglomeration are formed when stored at low temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Material selection and cleaning: select fresh yams without virus rot, frostbite and mechanical damage, and hard texture according to 30% of the total amount of raw materials. Wash away the dirt and dust on the surface of the raw materials with clear water, and remove the epidermis and spots on it.

[0019] (2) Color protection: the yam after peeling is put into the solution that is added with 0.1% color protection agent, and soaked in the color protection solution for 35 minutes to keep the color of yam bright and white.

[0020] (3) Cooking: slice the yam processed by the color protection solution, add 30% pure water and cook in a steamer for 20 minutes, and remove the foam.

[0021] (4) Enzymolysis: The steamed yam slices are made into yam slurry through a colloid mill. After filtering through an 80-mesh metal mesh, 0.1% high-temperature amylase is added to the slurry for enzymolysis. The temperature is 80-95°C. The solution time was kept at 40 minutes;

[0022] ...

Embodiment 2

[0028] (1) Material selection and cleaning: select fresh yams without virus rot, frostbite and mechanical injury, and hard texture according to 40% of the raw material total amount, wash away the dirt and dust on the surface of the raw material with clear water, and remove the epidermis and spots on it.

[0029] (2) Color protection: the yam after peeling is put into the solution that is added with 1% color protection agent, and soaked in the color protection solution for 25 minutes to keep the color of yam bright and white.

[0030] (3) Cooking: slice the yam processed by the color protection solution, add 35% pure water and cook in a steamer for 10 minutes, and remove the foam.

[0031] (4) Enzymolysis: The cooked yam slices are made into yam slurry through a colloid mill. After filtering through a 100-mesh metal mesh, 1% high-temperature amylase is added to the slurry for enzymolysis. The temperature is 80-95°C. The solution time was kept at 30 minutes;

[0032] (5) Enzyme...

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PUM

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Abstract

The invention discloses a pure yam drink and a preparation method thereof; the pure yam drink is prepared by 50-60% of pure water, 30-40%of yam ,3-8% of xylitol or white sugar, 0.1-1% of stabilizer, 0.1-1% of sour agent, 0.1-1% of high temperature amylase and 0.1-1% of flavoring agent. The pure yam drink has high content of yam, stable compositions, sufficiently utilizes the active ingredients of yam and converts large molecule substance in the yam drink to small molecule structure under the high temperature amylase effect to realize easy absorption for people and high nutrition value. The pure yam drink has good stability for normal temperature and low temperature storage, has no sedimentation and caking phenomenon.

Description

technical field [0001] The invention relates to a pure yam drink made from iron stick yam and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Yam is an edible and medicinal item announced by the Ministry of Health of my country, and iron stick yam is the best in yam, and it is a healthy food with high nutrition. In recent years, many people have used yam to make yam drinks. There are many kinds of yam drinks on the market, but most of these drinks are made from yam alone or mixed with other fruits and nutrients. The yam composition content in the Chinese yam is generally all lower than 10%, and nutritional labeling is low, and composition is not stable enough, and organic matter utilization is insufficient. In addition, there is another kind of low-temperature enzymatic hydrolysis of yam raw materials by using amylase and liquefaction enzyme. This kind of drink has poor stability at low temperature, and often forms prec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
Inventor 陈岗
Owner 北京友博药业有限责任公司
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