Dasheen clear juice beverage and preparation method thereof

A technology of taro and clear juice, which is applied in food science, food ingredients as antimicrobial preservation, food ingredients as clouding agents, etc. It can solve the problems of beverage instability and easy stratification, and achieve rich nutrients and long storage period , aroma coordination effect

Active Publication Date: 2014-04-09
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of beverage instability and easy stratification in the production of beverages using ta...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Taro clear juice drink and preparation method thereof

[0032] (1) Raw material pretreatment

[0033] Select red taro without rot, mildew, insect damage and no damage, wash; remove the skin and bud eyes, soak in warm water at a temperature of 45°C for 50 minutes to prevent browning;

[0034] (2) Refining and gelatinization

[0035] Mix and grind taro and water to form a slurry, the mass ratio of taro and water is 1:40, pass the slurry through a 120-mesh sieve; heat the slurry to a temperature of 90°C to gelatinize the slurry to obtain taro paste;

[0036] (3) Enzymatic preparation of raw taro juice

[0037] Add water to the taro paste for beating, the mass ratio of taro paste and water is 1:4, to obtain a taro paste slurry, add α-amylase with an enzyme activity of 20000U / g to the taro paste in an amount of 65U / 100mL for enzymatic According to the mass ratio of citric acid and sodium citrate 1:5, add citric acid and sodium citrate to adjust the pH val...

Embodiment 2

[0046] Example 2: Taro clear juice drink and preparation method thereof

[0047] (1) Raw material pretreatment

[0048] Select taro without rot, mildew, insect damage and no damage, wash; remove the skin and bud eyes, soak in warm water at a temperature of 50°C for 30 minutes to prevent browning;

[0049] (2) Refining and gelatinization

[0050] Mix and grind taro and water to form a slurry, the mass ratio of taro and water is 1:40, pass the slurry through a 150-mesh sieve; heat the slurry to a temperature of 85°C to gelatinize the slurry to obtain taro puree;

[0051] (3) Enzymatic preparation of raw taro juice

[0052] Add water to the taro paste for beating, the mass ratio of taro paste and water is 1:5, to obtain a taro paste slurry, add α-amylase with an enzyme activity of 30000U / g to the taro paste in an amount of 65U / 100mL for enzymatic According to the mass ratio of citric acid and sodium citrate 1:5, add citric acid and sodium citrate to adjust the pH value to 6.0...

Embodiment 3

[0061] Example 3: Taro clear juice drink and preparation method thereof

[0062] (1) Raw material pretreatment

[0063] Select Jinsha taro without rot, mildew, insect damage and no damage, wash; remove the skin and bud eyes, soak in warm water at a temperature of 48°C for 40 minutes to prevent browning;

[0064] (2) Refining and gelatinization

[0065] Mix and grind taro and water to form a slurry, the mass ratio of taro and water is 1:40, pass the slurry through a 120-mesh sieve; heat the slurry to a temperature of 86°C to gelatinize the slurry to obtain taro puree;

[0066] (3) Enzymatic preparation of raw taro juice

[0067] Add water to the taro paste for beating, the mass ratio of taro paste and water is 1:5, to obtain the taro paste, add α-amylase with an enzyme activity of 8000U / g to the taro paste in an amount of 65U / 100mL for enzymatic According to the mass ratio of citric acid and sodium citrate 1:5, add citric acid and sodium citrate to adjust the pH value to ...

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PUM

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Abstract

The invention relates to a preparation method of a dasheen clear juice beverage. The total solid content of the dasheen clear juice beverage is over 5 percent, the total fat content is less than 2 percent, and the sodium content is less than 0.1g/100mL. The preparation method comprises the specific steps of (1) pretreating dasheens, water, composite enzymes, condiments, a stabilizing agent and a preservative, which serve as raw materials, to obtain clean dasheens; (2) performing grinding and gelatinization to obtain mashed dasheen; (3) preparing dasheen normal juice by an enzyme method to obtain the dasheen normal juice; (4) clarifying the rough dasheen normal juice to obtain clarified dasheen normal juice; (5) performing mixing, homogenizing and sterilizing to obtain the dasheen clear juice beverage. According to the preparation method disclosed by the invention, the dasheen clear juice beverage is prepared by a two-enzyme method, so that the enzymatic hydrolysis of the dasheens is increased; silicone soil is adopted for fine filtering, so that the problem that a dasheen clear juice beverage is turbid after a certain period of time is solved. The dasheen clear juice beverage prepared by the preparation method disclosed by the invention smells harmoniously good, tastes smooth, is uniform and stable and has a long storage period.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a clear taro juice drink and a preparation method thereof. Background technique [0002] Our country has a wide range of taro planting and various varieties. It has been cultivated for more than 2,000 years. The main planting areas are in the south, and the Pearl River Basin is the most cultivated, followed by the Yangtze River and Huaihe River Basin. Taro is rich in nutrition, its stems and leaves can be eaten, and its tubers can be eaten as vegetables or as food to satisfy hunger. Taro itself is also rich in vitamins and mineral elements, and its calories are less than 1 / 4 of that of wheat and rice, and its crude fiber content is higher than that of potatoes. Fiber health food. Taro is not only edible, but also medicinal. Traditional Chinese medicine in the motherland believes that taro is smooth in nature, pungent and sweet in taste, and its leaves,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84
CPCA23L2/02A23L2/44A23L2/60A23L2/62A23L2/84A23V2002/00A23V2300/26A23V2200/16A23V2200/10A23V2200/216
Inventor 姜绍通潘丽军郑志罗水忠王华林余振宇
Owner HEFEI UNIV OF TECH
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