Preparation method and application of Sagittaria sagittifolia solid beverage

A technology for solid beverages and cigu, which is applied in the field of preparation of cigu solid beverages, can solve the problems of seasonal and geographical restrictions, easy layered development and application, etc., and achieves the effects of simple production process, easy industrialization, and easy portability.

Inactive Publication Date: 2015-11-18
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reason is, on the one hand, the seasonal and geographical limitations of Sagittarius resources; on the other hand, Sagittarius is rich in starch, and it is easy to stratify during beverage preparation and storage, which limits the development and application of its products.

Method used

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  • Preparation method and application of Sagittaria sagittifolia solid beverage
  • Preparation method and application of Sagittaria sagittifolia solid beverage
  • Preparation method and application of Sagittaria sagittifolia solid beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Select 50 kg of fresh, intact bulbs and no pests and diseases, wash 3 times with running water, immediately put them into 100L of water containing 0.1‰Vit. Pump the arrowroot slurry into the liquefaction tank, heat it to 50°C while stirring, then add 15mL of medium-temperature a-amylase (Novozymes, activity 480U / g) and 30mL high-temperature-resistant a-amylase (Jeno, activity 20000U / g, the optimum temperature is 90-95°C). Heating the arrowroot slurry at a rate of 10°C per 10 minutes, so that the temperature rises from 50°C to 100°C, and after rising to 100°C, the temperature is maintained for 10 minutes, which takes 60 minutes in total. After the feed liquid is cooled to below 70°C, it is filtered through a plate and frame filter to obtain the arrowroot liquid. The feed rate of the arrowhead liquid is controlled to be 5mL / min, the spray drying inlet air temperature is 170°C, and the outlet air temperature is 90°C. The temperature was 70° C., spray-dried to obtain 34 kg...

Embodiment 2

[0030] Choose 50 kg of fresh, intact and no pests and diseases, wash 3 times with running water, put it into 200L water containing 0.3‰Vit. ), to obtain Arrowhead Arrowhead, add Arrowhead Arrowhead quality 1-2% β-cyclodextrin, mix well and then homogenize it twice under 20-30MPa. Control the feed rate of homogeneous arrowroot liquid to 10mL / min, spray drying inlet air temperature to 180°C, outlet air temperature to 80°C, and feed temperature to 70°C for spray drying. Collect 36 kg of Arthia sativa powder after spray drying, canned and hermetically sealed.

Embodiment 3

[0032] Choose 50 kg of fresh, intact and no pests and diseases, wash 3 times with running water, put it into 150L water containing 0.2‰Vit. ) to obtain Sagittarius liquid. According to different tastes, Arrowhead Arrowhead can be prepared by adding a compound sour agent. The components of the compound sour agent are calculated by volume ratio, citric acid: lactic acid: tartaric acid = 3:2:2, and the pH value is adjusted to 4.2-4.5. Add 1-2% β-cyclodextrin in mass to the prepared Sagittarius liquid, homogenize it twice under 20-30MPa, control the feed rate of Arrowhead liquid to 8mL / min, and spray drying inlet air temperature to 180 °C, the air outlet temperature is 85 °C, and the feed temperature is 70 °C for spray drying, weighed, canned, and sealed for storage.

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PUM

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Abstract

The invention discloses a preparation method and an application of a Sagittaria sagittifolia solid beverage. The preparation method comprises the following steps: 1, beating: putting Sagittaria sagittifolia in water containing 0.01-0.03% of vitamin C according to a mass / volume ratio of 1:2-4, and beating for 10-20min to obtain a Sagittaria sagittifolia slurry; 2, liquefying: heating the Sagittaria sagittifolia slurry while stirring to 50DEG C, adding amylase, liquefying, heating the Sagittaria sagittifolia slurry according to a heating speed of 1DEG C / min to 100DEG C from 50DEG C, maintaining the temperature at 100DEG C for 8-12min, and cooling the slurry to below 70DEG C; and 3, drying: carrying out spray drying on a filtered Sagittaria sagittifolia slurry, canning, and carrying out sealed preservation on the obtained beverage. The Sagittaria sagittifolia solid beverage has rich Sagittaria sagittifolia flavor, has natural and nutritional characteristics, and also has the advantages of clean production process, environmental protection, simple process and easy realization of industrialization.

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 a method for preparing a sagittarius solid beverage and its application. Background technique [0002] Sagittifolia S., also known as white ground chestnut, swallowtail grass, crisp eggs, etc., is a perennial aquatic herb belonging to the genus Sagittifolia of the Alismataceae family. It is widely distributed all over the world. In my country, it is mainly cultivated in southern water towns, especially Baoying County, Yangzhou City, Jiangsu Province. Arrowhead has a large planting area and good quality. It is known as the "Hometown of Arrowhead in China" and is a national geographical indication product. Sagittarius is fed with its bulbs, which have high nutritional value. Every 100 grams of fresh Arrowhead contains 18.5% of carbohydrates, 4.6g of protein, 1.4g of dietary fiber, 0.2g of fat, 70...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/28A23L1/30
CPCA23L2/39A23V2002/00A23V2200/30
Inventor 段玉清汪泽海张海晖范敬贵张迪方卓罗孝平
Owner JIANGSU UNIV
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