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Preparation method of health-maintenance yam beverage

A yam and beverage technology, applied in the field of food processing, can solve the problems of single nutritional components and little effect

Inactive Publication Date: 2013-06-12
山东志同农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available yam drinks often take yam as the main raw material, adding auxiliary materials such as stabilizer and sweetener. The yam drink has little effect on the health function, and a new health-care yam drink needs to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A preparation method of yam drink, comprising the steps of:

[0068] a. Raw material processing: select 120 parts of yams without mildew and rot and no scars, clean up, slice, beat the sliced ​​yams to 300 mesh in a beater, and use a vibrating sieve to obtain yam filter pulp;

[0069] Take 4 parts of glutinous rice, 8 parts of black peanuts, 3 parts of walnut kernels, 3 parts of black sesame, 4 parts of oats, 6 parts of pitted red dates, and 2 parts of donkey-hide gelatin. Beat the pulp to 300 mesh, and filter it with a vibrating sieve to obtain the auxiliary material filter slurry;

[0070] Mix the auxiliary material filter slurry with the yam filter slurry;

[0071] B. batching: above-mentioned yam filter slurry, auxiliary material filter slurry and following auxiliary material are mixed, and the weight proportion of auxiliary material is as follows:

[0072] 60 parts of sweetener, the sweetener is white granulated sugar and fructose, the weight ratio of white granu...

Embodiment 2

[0084] A preparation method of yam drink, comprising the steps of:

[0085] a. Raw material processing: select 100 parts of yams without mildew and rot and no scars, clean them, slice them, beat the sliced ​​yams to 300 mesh in a beater, and use a vibrating sieve to obtain the yam filter slurry;

[0086] Take 3 parts of glutinous rice, 6 parts of black peanuts, 1 part of walnut kernels, 1 part of black sesame, 2 parts of oats, 4 parts of pitted red dates, 1 part of donkey-hide gelatin, add to 60 parts of water and soak for 10 hours at room temperature. Beat the pulp to 300 mesh, and filter it with a vibrating sieve to obtain the auxiliary material filter slurry;

[0087] Mix the auxiliary material filter slurry with the yam filter slurry;

[0088] B. batching: above-mentioned yam filter slurry, auxiliary material filter slurry and following auxiliary material are mixed, and the weight proportion of auxiliary material is as follows:

[0089] 50 parts of sweetener, sweetener i...

Embodiment 3

[0098] A preparation method of yam drink, comprising the steps of:

[0099] a. Raw material processing: select 140 parts of yams without mildew and rot and no scars, clean up, slice, beat the sliced ​​yams to 300 mesh in a beater, and use a vibrating sieve to obtain yam filter pulp;

[0100] Take 6 parts of glutinous rice, 10 parts of black peanuts, 5 parts of walnut kernels, 5 parts of black sesame seeds, 6 parts of oats, 8 parts of pitted red dates, and 3 parts of donkey-hide gelatin. Beat the pulp to 300 mesh, and filter it with a vibrating sieve to obtain the auxiliary material filter slurry;

[0101] Mix the auxiliary material filter slurry with the yam filter slurry;

[0102] B. batching: above-mentioned yam filter slurry, auxiliary material filter slurry and following auxiliary material are mixed, and the weight proportion of auxiliary material is as follows:

[0103] 80 parts of sweetener, sweetener is honey;

[0104] The stabilizer accounts for 4% of the total weig...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a yam beverage. The preparation method of the yam beverage comprises the following steps of: a, raw material treatment, namely mixing and pulping the yam and various auxiliaries; b, ingredient preparation, namely adding various stabilizing agents and sweetening agents for mixing; c, homogenization; and d, sterilization, filling and secondary sterilization. The yam beverage prepared by the method is moist and delicate in taste, aromatic and lasting in savor, good in stability, rich in nutrition and a plurality of ingredients with physiological activity, and beneficial to improving of human body immunity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a health-preserving yam drink. Background technique [0002] Yam is a perennial winding herb, which is a plant with both medicine and food. It is favored by people, especially the elderly and children, for its unique soft taste and nourishing effect. Traditional Chinese medicine in the motherland believes that yam has multiple functions such as strengthening the spleen, nourishing the lungs, strengthening the kidney, and benefiting the essence. It has a certain therapeutic effect on cough due to lung deficiency, diarrhea due to spleen deficiency, nocturnal emission due to kidney deficiency, leukorrhagia and frequent urination. Yam contains a lot of starch and protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, bile bases, allantoin, etc. Among them, the important nutritional ingredient yam soap is a precursor ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 石振河张方刘传江
Owner 山东志同农业科技有限公司