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Pure natural beverage containing yam

A pure natural, yam technology, applied in the field of beverages, can solve the problems of yams that are prone to mildew and rot, weak flavor, stratification and precipitation, etc., and achieve the effect of uniform white appearance, natural and pure taste, and wide sources

Inactive Publication Date: 2012-09-19
温书太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But use yam to make beverage also there is many-sided defective, such as: 1, yam local flavor is relatively light, and the beverage sensory quality that simply takes yam as raw material to produce is not good; 2, the proportion of starch in solid matter in fresh yam is very Large, the use of such high-starch fruit to make beverages is prone to stratification and precipitation; 3. Yams are prone to mildew and rot, and are not easy to store
If preservatives are added, it is not conducive to long-term safe drinking; 4. Chinese yam contains dietary fiber, which is not only easy to precipitate and stratify, but also has a rough taste and poor palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0021] A pure natural beverage containing yam, which is made from the following raw materials in weight ratio: 10 parts of yam, 10 parts of stevia, and 2 parts of maltodextrin;

[0022] The preparation process of the pure natural beverage is: a. Select high-quality yam, wash, peel, and pulverize into a paste; b. Weigh each raw material according to the formula, add 20 parts by weight of pure water, stir well and soak for 30 Minutes; c. After soaking, add it to the colloid mill and grind it again, then put it into the hot and cold pot, add 60-70 parts by weight of pure water, stir and heat up to 95 degrees for gelatinization; d. After gelatinization, cool to 55-65 ℃, pour into the homogenizer to homogenize again; e. After homogenization is completed, add the hot and cold pot to 95℃, and then decrease the temperature to 88℃; keep it at 88℃, and carry out aliquoting; f. Carry out 100-110 degrees high temperature sterilization for 40-50 minutes; e. Store at 37-40 degrees at a constan...

specific Embodiment 2

[0023] A pure natural beverage containing yam, which is made of the following raw materials in weight ratio: 10 parts of yam, 10 parts of stevia, 2 parts of maltodextrin, 2 parts of milk;

[0024] The preparation process of the pure natural beverage is: a. Select high-quality yam, wash, peel, and pulverize into a paste; b. Weigh each raw material according to the formula, add 20 parts by weight of pure water, stir well and soak for 30 Minutes; c. After soaking, add it to the colloid mill and grind it again, then put it into the hot and cold pot, add 60-70 parts by weight of pure water, stir and heat up to 95 degrees for gelatinization; d. After gelatinization, cool to 55-65 ℃, pour into the homogenizer to homogenize again; e. After homogenization is completed, add the hot and cold pot to 95℃, and then decrease the temperature to 88℃; keep it at 88℃, and carry out aliquoting; f. Carry out 100-110 degrees high temperature sterilization for 40-50 minutes; e. Store at 37-40 degrees a...

specific Embodiment 3

[0025] A pure natural beverage containing yam, which is made of the following raw materials in weight ratio: 10 parts of yam, 10 parts of stevia, 2 parts of maltodextrin, 4 parts of skimmed milk powder, 0.5 parts of sucrose;

[0026] The preparation process of the pure natural beverage is: a. Select high-quality yam, wash, peel, and pulverize into a paste; b. Weigh each raw material according to the formula, add 20 parts by weight of pure water, stir well and soak for 30 Minutes; c. After soaking, add it to the colloid mill and grind it again, then put it into the hot and cold pot, add 60-70 parts by weight of pure water, stir and heat up to 95 degrees for gelatinization; d. After gelatinization, cool to 55-65 ℃, pour into the homogenizer to homogenize again; e. After homogenization is completed, add the hot and cold pot to 95℃, and then decrease the temperature to 88℃; keep it at 88℃, and carry out aliquoting; f. Carry out 100-110 degrees high temperature sterilization for 40-50...

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PUM

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Abstract

The invention relates to a pure natural beverage containing yam. The pure natural beverage is prepared from the following ingredients in parts by weight: 10 parts of yam, 10 parts of stevioside, 2 parts of maltodextrin, 0 to 2 parts of milk, 0 to 4 parts of skim milk powder, 0 to 0.5 part of cane sugar, 0 to 1 part of medlar and 0 to 0.5 part of calcium carbonate. The prepared beverage is nutritive and safe, the flavor is unique, and in addition, the long-time stable storage can be realized. Obviously, the ingredients adopted by the beverage provided by the invention are green and natural, the adopted preparation method is green and environment-friendly, and the pure natural beverage is suitable for being produced, popularized and applied.

Description

Technical field [0001] The invention relates to a beverage. Background technique [0002] Yam [Source] This product is the dried rhizome of Dioscorea opposita Thunb. 【Nature and flavor】Sweet, flat. 【Return Channel】Return to the spleen, lung and kidney channels. [Functions and Indications] Nourish the spleen and stomach, nourish body fluid and lung, nourish the kidney and astringent essence. Used for spleen deficiency, lack of food, chronic diarrhea, lung deficiency and cough, kidney deficiency, nocturnal emission, vaginal discharge, frequent urination, deficiency heat and thirst. Fried yam with bran nourishes the spleen and stomach. Used for spleen deficiency, lack of food, diarrhea, loose stools, and excessive leucorrhea. [0003] The cultivation of Chinese yam is widespread and the resources are very rich. The nutritional value of yam is very high, and every 100 g of fresh yam contains 3.37 g of protein, 15.58 g of starch, and 0.70 g of ash. In addition, it also contains m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/09
Inventor 温书太
Owner 温书太
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