Nutritional and healthcare yam beverage and preparation method

A production method and yam technology, which are applied in the field of food processing, can solve problems such as the actual utilization limit of theaflavin, low content of theaflavin, etc., and achieve the effects of preventing cardiovascular and cerebrovascular diseases, enriching nutrition, and solving the problem of color protection.

Inactive Publication Date: 2013-04-10
李敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, theaflavins are mainly extracted from black tea, but due to the low content of theaflavins in black tea (0.2∽2%), the actual utilization of theaflavins is greatly limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: The nutritious and healthy yam drink is made of the following materials in parts by weight: 25 parts of yam; 20 parts of pear; 20 parts of tea polyphenol; 901 parts of water; 15 parts of chrysanthemum; 0.2 part of sodium alginate; 0.8 part of citric acid; 0.8 part of malic acid; 0.4 part of lactic acid; 5 parts of white granulated sugar; 7 parts of glucose;

[0024] (1) Preparation of tea polyphenol solution: add 20 parts of tea polyphenols to 230 parts of water to prepare solution A with a mass concentration of 8%; or extract fresh tea leaves at 75°C for 1 h, add tea polyphenols or purified water, Adjust the solid content of the solution to 10%, cool to 30°C, filter through an 80-mesh sieve, and take 250 parts of the filtrate, which is tea polyphenol solution A;

[0025] (2) Yam pretreatment: choose fresh yams with no rot, no mechanical damage, uniform thickness, hard texture, 7∽8 cm in diameter, wash, peel, remove spots and scars, and cut into 5∽10 cm sect...

Embodiment 2

[0036] Example 2: The nutritional and health-care yam beverage is made of the following materials by weight: yam: 60 parts; pear: 50 parts; tea polyphenols: 80 parts; water: 683 parts; chrysanthemum: 40 parts; Sodium cellulose: 5 parts; Citric acid: 6 parts; Malic acid: 6 parts; Lactic acid: 3 parts; White granulated sugar: 25 parts; Glucose: 28 parts; Honey: 12 parts; The following steps:

[0037] (1) Preparation of tea polyphenol solution: add 80 parts of tea polyphenols to 320 parts of water to prepare solution A with a mass concentration of 20%; or extract fresh tea leaves at 95°C for 3 h, add tea polyphenols or purified water, Adjust the solid content of the solution to 22%, cool to 50°C, filter through an 80-mesh sieve, and take 400 parts of the filtrate, which is tea polyphenol solution A;

[0038](2) Yam pretreatment: choose fresh yams with no rot, no mechanical damage, uniform thickness, hard texture, 7∽8 cm in diameter, wash, peel, remove spots and scars, and cut ...

Embodiment 3

[0049] Example 3: The nutrition and health yam drink is made of the following materials by weight: yam: 40 parts; pear: 35 parts; tea polyphenols: 50 parts; water: 794 parts; chrysanthemum: 25 parts; Sodium cellulose: 3 parts; Citric acid: 2 parts; Malic acid: 2 parts; Lactic acid: 2.5 parts; White granulated sugar: 15 parts; Glucose: 20 parts; Honey: 10 parts; step:

[0050] (1) Preparation of tea polyphenol solution: add 50 parts of tea polyphenols and 283 parts of water to prepare solution A with a mass concentration of 15%; or extract fresh tea leaves at 85°C for 2 h, add tea polyphenols or purified water, Adjust the solid content of the solution to 20%, cool to 40°C, filter through an 80-mesh sieve, and take 333 parts of the filtrate, which is tea polyphenol solution A;

[0051] (2) Yam pretreatment: choose fresh yams with no rot, no mechanical damage, uniform thickness, hard texture, 7∽8 cm in diameter, wash, peel, remove spots and scars, and cut into 5∽10 cm sections...

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PUM

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Abstract

The invention discloses a nutritional and healthcare yam beverage and a preparation method. 1000 parts of yam beverage is prepared from the following raw materials in parts by weight: 25-60 parts of yam, 2-50 parts of pear, 20-80 parts of tea polyphenol, 683-901 parts of water, 15-40 parts of chrysanthemum, 1-7 parts of stabilizer, 16-65 parts of sweetening agent and 2-15 parts of sour agent. The production method comprises the steps as follows: preprocessing the raw materials; pulping; mixing; carrying out enzyme reaction; blending; homogenizing; filling; sterilizing; and checking. The yam beverage is sour, sweet, tasty, unique in flavor, rich in nutrition and rich in theaflavin, and has the effects of lowering blood fat and preventing cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritional and health-care yam drink and a preparation method thereof. Background technique [0002] Yam is the general term for the underground tubers of Dioscorea yam, mainly distributed in tropical and subtropical regions. There are more than 600 species in the world, and there are more than 90 species in my country. Yam has high nutritional value and is rich in active health-care ingredients such as various essential amino acids, vitamins, polysaccharides, saponins, and flavonoids. The traditional processing of Chinese yam is mainly based on traditional Chinese medicine or tonics. In recent years, yam powder, refined powder, yam beverage, canned food, preserved fruit and other foods have appeared, and the processing scale and market share have continued to increase. However, there is a problem of color protection in yam processing. If the conditions are not prope...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 蒋长兴熊清平李松林赵希荣
Owner 李敏
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