Turbid yacon juice processing method

Abstract

The invention discloses a turbid yacon juice processing method. The method comprises the following steps: selecting yacon; cleaning and peeling off the yacon; breaking and dicing the yacon, and soaking the broken yacon in clean water; blanching the yacon in hot water at 85-95 DEG C for 2-4min at a ratio of 1: 20 of material to liquid, wherein the hot water is added with 0.3-0.4wt% of ascorbic acid; extracting juice from the blanched yacon through a juice extractor; filtering; adding 0.06wt% of ascorbic acid and 0.04wt% of citric acid to filtrate obtained from the filtering; after color protection treatment, homogenizing the yacon juice twice through a homogenizer; dissolving 0.03-0.05wt% of sodium alginate, 0.03-0.05wt% of pectin and 0.04-0.06wt% of gelatin in a little of hot distilled water, and uniformly mixing an obtained solution with the homogenized yacon juice; and sterilizing the turbid juice which is uniformly homogenized to obtain the turbid yacon juice.

Description

technical field [0001] The invention relates to a processing method of yacon, in particular to a processing method of cloudy juice of yacon. Background technique [0002] Yacon is a plant of the genus Sunflower in the family Asteraceae, so it is also called chrysanthemum potato. Yacon contains more than 20 kinds of essential amino acids, calcium, iron, potassium, selenium and other minerals and trace elements, which can promote the proliferation of bifidobacteria in the intestinal tract, improve the micro-ecological balance in the body, and indirectly cleanse the stomach and detoxify the liver , lowering blood fat, lowering blood pressure, helping digestion, anti-oxidation and preventing constipation. [0003] Yacon fruit can be eaten directly, or it can be processed into various dishes by stewing, steaming, frying and other methods. Now more industry players are targeting this market and using yacon as raw materials to develop yacon tea, yacon jelly, yacon juice, etc. . ...

AI Technical Summary

Problems solved by technology

However, due to the influence of polyphenol oxidase (PPO) in the processing process of yacon, the pulp is very easy to brown, resulting in poor color of juice and loss of commodity value.

Although sulfites can be used to protect the color of fruits and vegetables at present, it is easy to cause residual sulfur dioxide in the product and affect food safety. Therefore, it is necessary to find a safe and effective color protection method

In addition, when the yacon fruit is processed into juice, the clarification operation is easy to lose part of the nutrients in the yacon fruit, but if it is processed into a cloudy juice, the nutritional value of the yacon fruit can be well preserved, but the cloudy juice of the yacon fruit is easy to stratify, and it needs Solve the problem of its stable homogenization

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