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Method for preparing turbid blueberry and Chinese yam juice drink
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A technology of yam juice and turbid type, which is applied in the field of preparation of turbid blueberry yam juice beverage, to achieve the effects of improving visual fatigue, enhancing immunity, and good palatability
Inactive Publication Date: 2013-06-26
NANJING XINDELI FOOD +1
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[0005] In daily life, blueberry yam is a delicacy, but the combination of blueberry and yam to make blueberry yam juice drink has not been seen in the market. This invention is based on the combination of blueberry and yam to make a portable and easy-to-drink public health drink , providing a method for processing
Method used
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[0037] (1) Take 2 grams of yam powder, add 98 grams of water, stir evenly, heat to 95°C, continue heating and stirring for 5 minutes, until the yam is completely ripe;
[0038] (2) Cool to 8°C, then let it stand for 10 hours until the starch in the yam is fully aged to form a gel;
[0039] (3) Use a centrifuge to centrifuge at a speed of 3000rpm for 20 minutes, remove the starch gel precipitate, and obtain about 90 grams of early destarched yam juice;
[0053] (1) Take 1.5 grams of yam powder, add 98.5 grams of water, stir evenly, heat to 95°C, continue heating and stirring for 5 minutes, until the yam is fully matured;
[0054] (2) Cool to 10°C, then let it stand for 12 hours until the starch in the yam is fully aged to form a gel;
[0055] (3) Use a centrifuge to centrifuge for 30 minutes at a speed of 2750rpm, remove the starch gel precipitate, and obtain about 90 grams of early destarched yam juice;
[0056] (4)...
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Abstract
The invention relates to a method for preparing turbid blueberry and Chinese yam juice drink and blueberry and Chinese yam juice drink obtained by the method. The method comprises the following steps: performing boiling and curing, cooling and ageing and separating starch gel removal treatment on Chinese yam powder, performing enzymolysis and centrifugal separation to obtain the destarched Chinese yam juice; sequentially adding a mixed solution of pectin and high fructose corn syrups and concentrated blueberry juice into the destarched Chinese yam juice, uniformly mixing, regulating pH by using citric acid and sodium citrate, diluting, canning and sterilizing, and thus obtaining the turbid blueberry and Chinese yam juice drink. The turbid uniform fruit and vegetable juice drink prepared by the method has the quality guarantee period of one year at normal temperature, has a little precipitation after being stood for a long time and is not layered.
Description
technical field [0001] The invention relates to a method for preparing a turbid blueberry yam juice beverage, which belongs to the field of health food and beverage processing. Background technique [0002] Blueberry is a fruit with very high nutritional value. The pulp is rich in vitamins, physiologically active substances and minerals and other nutrients. Among them, the unique and precious anthocyanin pigments in blueberries have a very high proportion in all fruits. Blueberries are rich in nutrients such as protein, dietary fiber, fat, vitamins, etc. These rich nutrients in blueberries are higher than those rich in other fruits. Blueberries are also rich in trace mineral elements such as calcium, iron, phosphorus, and zinc, and the proportion of these mineral elements is significantly higher than that of other fruits. So blueberry is a highly nutritious fruit. [0003] The very high anthocyanin pigments in blueberries have a good maintenance effect on the eyes of the h...
Claims
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