Concentrated yacon juice and preparation process thereof

A technology of concentrated fruit juice and preparation technology, which is applied in the direction of food science, etc., can solve problems such as difficult processing, storage and transportation, inconvenient health care and treatment, and seasonal restrictions on consumption, so as to solve storage difficulties, increase farmers' income, and produce low cost effect

Inactive Publication Date: 2012-10-31
岳杰
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  • Application Information

AI Technical Summary

Problems solved by technology

Because the water content of yacon is too high, it is not easy to process, store and transport, so at present, it is mainly eaten fresh, and its consumption is limited by seasons, so it is not convenient for health care and treatment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] 1. Choose mature and non-mouldy high-quality yacon as raw materials, and wash away dirt and other impurities with water.

[0025] 2. Cut the yacon into slices of moderate size and thickness (about 2cm).

[0026] 3. Carry out high-temperature passivation to the yacon slices, the passivation temperature is 90-100° C., and the time is 10-20 minutes.

[0027] 4. Vacuum squeeze the passivated yacon fruit slices to prevent the juice from being oxidized. The vacuum degree is 0.04-0.06MPa.

[0028] 5. Carry out centrifugation to the snow lotus juice, and use a 160-200 mesh filter screen.

[0029] 6. The centrifuged snow lotus juice is concentrated under negative pressure, the pressure is 0.06-0.08MPa, and the temperature is 95-100°C.

[0030] 7. It is mainly to test the moisture content, and the moisture content is below 20%.

[0031] 8. It is mainly to test the moisture content, and the moisture content is below 20%.

[0032] 9. Add citric acid, sodium citrate, sodium para...

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PUM

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Abstract

The invention discloses concentrated yacon juice and a preparation process thereof. In terms of a formula and component contents, 1000kg of the concentrated yacon juice comprises 60-80g of citric acid, 80-100g of sodium citrate and 15-25g of nipagin compound sodium acetate. The preparation process of the concentrated yacon juice comprises the step of: subjecting yacon raw materials to cleaning, slicing, passivating, juicing, centrifugal separation, concentrating, inspecting, blending, sterilizing and vacuum sealing to obtain the concentrated yacon juice. The concentrated yacon juice provided by the invention has the characteristic of small size, is favorable for successfully solving the problem that yancons are difficult to preserve, and can be used for directly blending a yacon beverage as well as used as the additive of other beverages.

Description

technical field [0001] The invention relates to a concentrated yacon fruit juice and a preparation process thereof, belonging to the category of concentrated fruit juice beverages. Background technique [0002] Yacon, native to the Andes Plateau in South America, has a root that looks like a sweet potato, and the flesh is rich in water, crystal clear, juicy and sweet. Yacon contains more than 20 kinds of essential amino acids, minerals and trace elements, and contains a lot of water-soluble fiber, which is a low-calorie food. Yacon is rich in fructooligosaccharides, also known as fructooligosaccharides, which have the functions of clearing away heat and detoxification, lowering blood pressure, laxative, regulating and improving the digestive system, improving immunity, and beautifying the skin. It also has obvious effects on controlling cholesterol and blood sugar. The carbohydrates in it are rarely absorbed by the body, so it is very suitable for diabetics and dieters. Be...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 岳杰
Owner 岳杰
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