Preparation method for Chinese yam beverage

Abstract

The invention discloses a preparation method for Chinese yam beverage. The preparation method comprises the steps of (1) selecting fresh Chinese yams; (2) washing the Chinese yams by clean water; (3) peeling off the Chinese yams; (4) preparing color-protecting liquid; (5) flushing away the color-protecting liquid, and cutting the Chinese yams into slices; (6) immediately pouring the slices into pure water at the temperature of not less than 90 DEG C for boiling for 15-20min; (7) after the yams are thoroughly cooked, stepping into a first pulping working procedure; (8) then immediately stepping into a second pulping working procedure; (9) stepping into ultrafine grinding; (10) performing secondary cooking at the temperature of 90 DEG C; (11) melting and filtering used auxiliary materials, and blending the auxiliary materials with the cooked yam juice; (12) performing homogenization at the high pressure of 40MPa; (13) performing degassing at the pressure of 0.06-0.08MPa; (14) performing instant sterilization at the temperature of 121 DEG C for 10-15 seconds; (15) flushing and sterilizing the products; (16) canning the products at the temperature of 85-90 DEG C; (17) sterilizing the products through a horizontal type sterilization pot at the steam pressure of 0.15MPa and the temperature of 121 DEG C for 10-15min, and after cooling the products to about 40 DEG C, taking out the products from the pot; (18) observing the products at the temperature of 37 DEG C for 5-7 days; and (19) detecting disqualified cans, packaging qualified cans, and delivering the qualified cans into a storehouse.

Description

technical field [0001] The invention relates to a method for preparing a Chinese yam drink, in particular, the produced yam drink can maintain the original taste of the Chinese yam, and can increase the content of the functional active ingredients of the Chinese yam in the beverage, so that consumers can not only taste the The natural flavor of Chinese yam and the preparation method of Chinese yam beverage can be taken more effectively for the active ingredient of Chinese yam. Background technique [0002] At present, Chinese yam beverages are generally produced by making acidic beverages and directly adding preservatives. These methods mainly consider that the polyphenols and amino acids in yam are easy to brown, so as to reduce the pH value of the beverage to prevent it from browning. Improve its sensory quality. The addition of acidic substances in Huai Yam not only changes the unique natural sweetness of Huai Yam, but also destroys the existence and utilization of benef...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiency of the existing Chinese yam production process on the taste change of Chinese yam and the utilization rate of functional active substances in the raw material production process, the present invention provides a new production process of Chinese yam beverage, which can not only maintain the uniqueness of Chinese yam The natural sweetness of the yam is subdivided through ultrafine grinding, secondary aging, high-pressure homogenization and other processes, so that the active ingredients that people cannot ingest in the Huai yam processed by other processes can be easily absorbed in the drink, effectively Greatly improved the health function of Chinese yam

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