Sweet potato beverage and manufacturing method thereof

A sweet potato and beverage technology, applied in the field of beverage and its production, sweet potato beverage and its production, can solve the problems affecting product taste and quality, affecting product shelf life, gritty feeling, etc., and achieve easy processing and manufacturing, extended shelf life and long shelf life long effect

Active Publication Date: 2011-06-01
黎福根 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using the amylase saccharification method to make sweet potato beverages, there are still small precipitated particles, which have a gritty feeling when drinking, whi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1: Preparation of Sweet Potato Drink Raw Juice

[0028] 1) Take 30 kg of sweet potatoes, 0.2 kg of high temperature resistant α-amylase (E.C.3.2.1.1), and 69.8 kg of water;

[0029] 2) Put the sweet potatoes into a GT6E4 mixer together with high-temperature-resistant α-amylase (E.C.3.2.1.1) and water after being cooked. The stirring speed is 40 rpm; the stirring time is 10 minutes. Stir to form the first mixed slurry; then, heat the first mixed slurry at 50°C for 2.5 to 3 hours, ferment and saccharify; press filter to remove residue to obtain the first filtrate, that is, sweet potato beverage raw juice;

[0030] Step 2: Preparation of anticoagulant

[0031] Get 15 kilograms of fresh yam, 15 kilograms of fresh konjac, 8 kilograms of fresh yam, and 62 kilograms of water, add fresh yam, fresh konjac, and fresh yam into the water, using a GT6E4 mixer; the stirring speed is 60 rpm; the stirring time is 5 minutes. Stir to form a second mixed slurry; press filter the s...

Embodiment 2

[0035] Step 1: Preparation of Sweet Potato Drink Raw Juice

[0036] 1) Take 35 kg of sweet potatoes, 0.4 kg of high temperature resistant α-amylase (E.C.3.2.1.1), and 64.6 kg of water;

[0037] 2) Put the sweet potatoes into a GT6E4 mixer together with high temperature resistant α-amylase (E.C.3.2.1.1) and water after being cooked. The stirring speed is 80 rpm; the stirring time is 2 minutes. Stir to form the first mixed slurry; heat the first mixed slurry at 55°C for 2.5 to 3 hours, ferment and saccharify; press filter to remove the slag to obtain the first filtrate, that is, the sweet potato beverage raw juice;

[0038] The second step: preparation of anticoagulant:

[0039] Get 20 kilograms of fresh scallops, 20 kilograms of fresh konjacs, 10 kilograms of fresh yams, and 50 kilograms of water, add fresh scallops, fresh konjacs, and fresh yams into the water, and use a GT6E4 mixer; the stirring speed is 55 rpm; the stirring time is 2 minutes. Stir to form a second mixed s...

Embodiment 3

[0043] Step 1: Preparation of Sweet Potato Drink Raw Juice

[0044] 1) Take 40 kg of sweet potatoes, 0.6 kg of high temperature resistant α-amylase (E.C.3.2.1.1), and 59.4 kg of water;

[0045] 2) Put the sweet potatoes into a GT6E4 mixer together with high-temperature-resistant α-amylase (E.C.3.2.1.1) and water after they are cooked. The stirring speed is 55 rpm; the stirring time is 2 minutes. Stir to form the first mixed slurry; then, heat the first mixed slurry at 60°C for 2.5 to 3 hours, ferment and saccharify; press filter to remove the slag to obtain the first filtrate, that is, the sweet potato beverage raw juice;

[0046] Step 2: Preparation of anticoagulant

[0047] Get 25 kilograms of fresh scallops, 25 kilograms of fresh konjacs, 12 kilograms of fresh yams, and 48 kilograms of water, add fresh scallops, fresh konjacs, and fresh yams into the water, and use a GT6E4 mixer; the stirring speed is 55 rpm; the stirring time is 2 minutes. Stir to form a second mixed sl...

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PUM

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Abstract

The invention provides a sweet potato beverage. The beverage consists of sweet potato beverage juice and anticoagulant, wherein the sweet potato beverage juice is filtrate which is prepared by mixing and fermenting sweet potato, amylase and water; and the anticoagulant is filtrate which is prepared by mixing and stirring fresh climbing fig, fresh giantarum, fresh yam and water. The manufacturing method of the sweet potato beverage comprises the following steps of: preparing the sweet potato beverage juice, preparing the anticoagulant and preparing the sweet potato beverage. Natural anticoagulant is added into the sweet potato beverage juice, a suspending hydrophilic group in a natural anticoagulant molecule inhibits generation of precipitates in the beverage, the problem that sand feel often occurs in the sweet potato beverage can be completely solved, so that the preservation period of the beverage is effectively prolonged, and the beverage tastes smoothly. The beverage has the advantages of reasonable component proportion, good taste and long preservation period, is easy to manufacture, and ensures that precipitate or dimixing cannot occur when the prepared beverage is stored for long time, and no sand feel exists when the beverage is drunk. The scale industrial production of the sweet potato beverage can be realized.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a sweet potato beverage and a preparation method thereof. It belongs to the technical field of food processing. Background technique [0002] Sweet potato is a kind of health food rich in various nutrients, which is rich and comprehensive in nutrition. The flavor of the sweet potato beverage made after saccharification by amylase is more characteristic, and it retains the nutritional ingredients in the sweet potato and the active ingredients that can improve the immunity of the human body, and is an excellent green natural health-care beverage. At present, there are two main production methods, one is physical pulverization and juicing, and the other is saccharification with amylase. Compared with these two methods, the sweet potato beverage made by the latter method has better quality and longer shelf life. But adopting the amylase saccharification method to make...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L1/29A23L33/00
Inventor 黎福根张宗贤
Owner 黎福根
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