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Sagittaria sagittifolia beverage with original taste and processing method of sagittaria sagittifolia beverage

A technology of sagittarius beverage and sagittarius, which is applied in the field of original sagittarius beverage and its processing, can solve the problems of easy layering development and application, starch precipitation, and browning of sagittarius, and achieve the effect of increasing the flavor of sagittarius, preventing precipitation, and strong flavor Effect

Inactive Publication Date: 2015-10-21
YANGZHOU HEZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no pure original flavor of arrowroot drink on the market. The main reasons are the seasonal and geographical limitations of arrowroot resources, as well as the fact that arrowroot is rich in starch and protein, and it is easy to stratify during beverage preparation and storage. Product development and application
Based on the current research and development status of sagittarius, this patent intends to make full use of the advantages of Baoying's regional resources to develop an original flavor of sagittarius beverage and its preparation method to solve the technical problems of easy browning and starch precipitation in the deep processing of sagittarius

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select 50 kg of fresh sagittarius, wash and remove impurities, peel off the skin, immediately put it into 600 kg of water containing 0.08 kg of sodium bisulfite, and beat it with a colloid mill for 10-20 minutes to obtain sagittarius slurry. After the slurry flows through a 200-mesh stainless steel mesh filter, the After the filtrate is heated and stirred to 60-90°C, immediately add heat-resistant liquefied 0.1kg α-amylase (optimum action temperature 60-90°C), and after 20 minutes of enzymolysis, the enzymolyzed Sagittarius solution is immediately Instantaneously high temperature to inactivate the enzyme (95-100°C) for 5 seconds, add 20kg of white sugar, 0.25kg of carboxymethylcellulose sodium, and 0.15kg of glycerin fatty acid ester in turn, mix thoroughly, and pass through a 200-mesh stainless steel mesh sieve. The arrowroot liquid is homogenized twice under the homogenizer 20MPa, degassed, filled and sealed, and sterilized to obtain pure Arrowhead beverage. After the...

Embodiment 2

[0026] Select 50 kg of fresh Sagittarius, wash and remove impurities, peel off the skin, immediately put it into 700 kg of water containing 0.27 kg of sodium bisulfite, and beat it with a colloid mill for 10-20 minutes to obtain the sagittarius slurry. After the slurry flows through a 200-mesh stainless steel mesh filter, the After the filtrate is heated and stirred to 60-90°C, immediately add heat-resistant liquefied 0.08kg of α-amylase (optimum temperature 60-90°C), and after 20 minutes of enzymolysis, the enzymatic hydrolyzed Arthia sativa immediately Instantaneous high temperature to inactivate the enzyme (95-100°C) for 4 seconds, add 25kg of xylitol, 0.30kg of sodium alginate, and 0.2kg of glycerin fatty acid ester in turn, mix thoroughly, and pass through a 200-mesh stainless steel mesh sieve. The liquid is homogenized twice in a homogenizer at 20 MPa, degassed, filled and sealed, and sterilized to obtain pure Arrowhead beverage. After the beverage is placed at room temp...

Embodiment 3

[0028] Select 50 kg of fresh sagittarius, wash and remove impurities, peel off the skin, immediately put it into 500 kg of water containing 0.15 kg of sodium bisulfite, and beat it in a colloid mill for 10-20 minutes to obtain sagittarius slurry. After the slurry flows through a 200-mesh stainless steel mesh filter, the After the filtrate is heated and stirred to 60-90°C, immediately add heat-resistant liquefied 0.28kg of α-amylase (optimum action temperature 60-90°C), and after 30 minutes of enzymolysis, the enzymatic hydrolyzed Arthias sagittae solution is immediately Instantaneous high temperature inactivation (95-100°C) for 5 seconds, followed by adding 17kg of xylitol, 0.25kg of agar, and 0.08kg of glycerin fatty acid ester, mixed thoroughly, and passed through a 200-mesh stainless steel mesh sieve. Homogenize twice at 20MPa in a homogenizer, degas, fill and seal, and sterilize to obtain pure Sagu beverage. After the beverage is placed at room temperature for 30-60 days, ...

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Abstract

The invention relates to a sagittaria sagittifolia beverage with an original taste and a processing method of the sagittaria sagittifolia beverage, and belongs to the technical field of food processing. The sagittaria sagittifolia beverage comprises the following components in percentage by weight: 6-9 parts of sagittaria sagittifolia, 0.01-0.05 part of sodium bisulfite, 0.005-0.05 part of liquefied alpha-amylase, 2-5 parts of white granulated sugar or xylitol, 0.03-0.05 part of sodium salt of carboxy methyl-cellulose, sodium alginate or agar, 0.01-0.05 part of fatty acid glyceride and 85-90 parts of purified water. The processing method comprises the working procedures of pretreatment of raw materials, pulping, filtration, enzymolysis, enzyme deactivation, blending, homogenization, degasification, filling and sealing, sterilization, inspection and like. The sagittaria sagittifolia beverage is strong in flavor, and has the natural and nutritional characteristics; besides, the production process is clean and environmentally friendly, the technology is simple, and industrialized production is easy to achieve.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and relates to a beverage and a processing method thereof, in particular to an original sagittarius beverage and a processing method thereof. Background technique [0002] Citrus wildflower ( Sagittifolia S. ) belongs to the perennial aquatic herbaceous plant of the genus Sagittarius of the family Alismaceae, also known as Sagittarius, white ground chestnut, swallowtail grass. Widely distributed all over the world, my country is dominated by southern water towns, and most of them are cultivated, especially in Baoying County, Yangzhou City, Jiangsu Province, which has a large planting area and good quality. It is known as the "Hometown of Chinese Cigu" and is a national geographical indication. product. Sagittarius is a medicinal and edible plant resource. "Compendium of Materia Medica" has recorded that its corm is slightly cold in nature, sweet and slightly bitter, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L2/60A23L2/62
CPCA23L2/02A23L2/52A23L2/60A23L2/62A23L2/84A23V2002/00A23V2200/02A23V2200/048A23V2200/222A23V2200/216
Inventor 汪泽海段玉清张海晖范敬贵方卓
Owner YANGZHOU HEZHIFANG FOOD
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