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Chinese yam drink production method

A production method and yam technology, which is applied in the field of yam beverage production, can solve problems affecting product taste and quality, discontinuous production, low production efficiency, etc., achieve good peeling effect, reduce production feasible cost, and high production efficiency Effect

Inactive Publication Date: 2013-01-16
ZHENGZHOU PUSUTANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the domestically produced yam drinks are manually peeled, which will cause at least 20% of the yam to be discarded due to peeling
If chemical methods or other peeling methods are used, the irregularities of fresh yams will easily lead to unclean peeling, or affect the taste and quality of the product. At the same time, the production is discontinuous, the production efficiency is low, and the production cost is high.

Method used

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  • Chinese yam drink production method

Examples

Experimental program
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Effect test

Embodiment 1

[0018] A kind of production method of yam beverage, it comprises the steps:

[0019] 1) Wash 20 selected fresh yams (parts by weight, the same below) free from pests, impurities, and deterioration, cut into sections, pre-boil at 86°C for 10 minutes, remove, transfer to a colloid mill and add 65 Start pulping (grinding 3 times) after water with a temperature of 80°C, and adjust the gap between the grinding discs of the colloid mill to 8 μm;

[0020] 2) The slurry obtained from pulping is filtered by the sprinkler to the vibrating screen. The filter screen is 50 mesh. The filtrate is pumped into the blending tank, and auxiliary materials are added to the blending tank (the auxiliary materials consist of 8 parts of white sugar, 0.2 parts of pectin and 0.3 parts of carboxymethyl Base cellulose sodium) after mixing, add purified water to make the volume to 100 parts, homogenize, degas, fill, sterilize and pack to obtain the finished beverage.

Embodiment 2

[0022] A kind of production method of yam beverage, it comprises the steps:

[0023] 1) Wash and cut 20 parts of selected fresh yams (parts by weight, the same below) at 83°C for 20 minutes, take them out, transfer them to a colloid mill and add 80 parts of water at a temperature of 60°C Start pulping (grinding 2 times), and adjust the disc gap of the colloid mill to 15 μm;

[0024] 2) The slurry obtained from pulping is filtered by the sprinkler to the vibrating screen. The filter screen is 100 mesh. The filtrate is pumped into the blending tank, and auxiliary materials are added to the blending tank (the auxiliary materials consist of 6 parts of white sugar, 0.3 parts of pectin and 0.2 parts of carboxymethyl Base cellulose sodium) after mixing, add purified water to make the volume to 100 parts, homogenize, degas, fill, sterilize and pack to obtain the finished beverage.

Embodiment 3

[0026] A kind of production method of yam beverage, it comprises the steps:

[0027] 1) Wash and cut 40 parts of selected fresh yams (parts by weight, the same below) at 88°C for 20 minutes, take them out, transfer them to a colloid mill and add 240 parts of water at a temperature of 70°C Start pulping (grinding 3 times), and adjust the disc gap of the colloid mill to 25 μm;

[0028] 2) The slurry obtained from pulping is filtered by the sprinkler to the vibrating screen. The filter screen is 200 mesh. The filtrate is pumped into the blending tank, and auxiliary materials are added to the blending tank (the auxiliary materials consist of 8 parts of white sugar, 0.2 parts of pectin and 0.3 parts of carboxymethyl Base cellulose sodium) after mixing, add purified water to make the volume to 100 parts, homogenize, degas, fill, sterilize and pack to obtain the finished beverage.

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Abstract

The invention discloses a Chinese yam drink production method which comprises the following steps: 1) washing and slicing Chinese yams selected, then precooking and fishing out, shifting into a colloid mill, adding water and starting pulping, and adjusting the clearance of a millstone of the colloid mill to range from 5 to 25mum; 2) filtering size obtained through pulping, shifting filtrate into a blending pot, adding auxiliary materials in the blending pot for mixing evenly with constant volume, and conducting homogenizing, degassing, filling, disinfecting and packaging to obtain finished products, wherein a filter screen has meshes of 30-200. Through the method, the Chinese yam skins are separated through controlling the clearance of the millstone of the colloid mill and the meshes of the filter screen, and the Chinese yam skins are fully utilized, so that not only is the production cost lowered, but also the mouthfeeling of the Chinese yam drink produced is not influenced.

Description

technical field [0001] The invention belongs to the technical field of beverage production, and in particular relates to a production method of yam beverage. Background technique [0002] Yam is sweet in taste, flat in nature, not dry or greasy, and enters the lung, spleen, and kidney meridians; "Compendium of Materia Medica" summarizes five major functions "to benefit the kidney qi, strengthen the spleen and stomach, stop diarrhea, reduce phlegm and salivation, and moisturize the skin". It has the effects of invigorating the spleen and lungs, nourishing the stomach and kidney, strengthening the kidney and essence, improving ears and eyesight, helping the five internal organs, strengthening the bones and muscles, calming the nerves, and prolonging life. It is used for weak spleen and stomach, reduced diet, loose stools and diarrhea; women with spleen deficiency. Chronic cough and dry throat due to lung deficiency; kidney deficiency nocturnal emission. Indications for weakne...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 张江波穆涛张长生郭丹丹
Owner ZHENGZHOU PUSUTANG FOOD
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