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Technology for preserving Chinese yam juice

A yam juice and technology, which is applied in the field of yam juice preservation technology, can solve the problems of color change, taste change, and affecting the consumption of yam juice

Inactive Publication Date: 2015-12-09
庞锦浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the promotion of yam, people love it more and more, and they have more pursuits in eating methods. Squeezing yam juice is one of people's favorite ways to eat, but it is difficult to keep the color of yam after being squeezed. , Keep fresh, it will start to change taste and color in less than a few hours, which will affect people's consumption of yam juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fresh-keeping technology for yam juice. The fresh-keeping liquid is prepared by plant extract enzyme, citric acid, sodium propionate and penicillin in a mass ratio of 3:5:1:1.

[0026] Its preservation technology includes the following steps:

[0027] 1) Peel, wash, cut the yam, add sugar and water to boil thoroughly;

[0028] 2) Put the cooked yam syrup into a blender to squeeze the juice, filter to remove the residue;

[0029] 3) Add pectinase for enzymatic hydrolysis, add 1.0% pectinase according to the weight of yam juice, and increase the temperature to 40°C and keep the temperature for 5 minutes;

[0030] 4) The mass ratio of the fresh-keeping liquid to the yam juice is 3:1000, and stirring is continued for 3 minutes to make the juice and the fresh-keeping liquid even;

[0031] 5) Increase the temperature to 115°C instantaneously, the sterilization time is 15 seconds, and then aseptically fill;

[0032] 6) Exhaust the air in the container and fill it with nitrogen to keep i...

Embodiment 2

[0034] A fresh-keeping technology for yam juice. The fresh-keeping liquid is prepared by plant extract enzyme, citric acid, sodium propionate and penicillin in a mass ratio of 3:5:1:1.

[0035] Its preservation technology includes the following steps:

[0036] 1) Peel, wash, cut the yam, add sugar and water to boil thoroughly;

[0037] 2) Put the cooked yam syrup into a blender to squeeze the juice, filter to remove the residue;

[0038] 3) Add pectinase for enzymatic hydrolysis, add 1.2% pectinase according to the weight of yam juice, and increase the temperature to 45°C and keep the temperature for 5-10 minutes;

[0039] 4) The mass ratio of the fresh-keeping liquid to the yam juice is 3:1000, and stirring is continued for 4 minutes to make the juice and the fresh-keeping liquid even;

[0040] 5) Instantly increase the temperature to 116°C, the sterilization time is 17 seconds, and then aseptically fill;

[0041] 6) Exhaust the air in the container and fill it with helium to keep it fre...

Embodiment 3

[0043] A fresh-keeping technology for yam juice. The fresh-keeping liquid is prepared by plant extract enzyme, citric acid, sodium propionate and penicillin in a mass ratio of 3:5:1:1.

[0044] Its preservation technology includes the following steps:

[0045] 1) Peel, wash, cut the yam, add sugar and water to boil thoroughly;

[0046] 2) Put the cooked yam syrup into a blender to squeeze the juice, filter to remove the residue;

[0047] 3) Add pectinase for enzymatic hydrolysis, add 1.3% pectinase according to the weight of yam juice, and increase the temperature to 50°C and keep the temperature for 7 minutes;

[0048] 4) Add the quality ratio of the fresh-keeping liquid to the yam juice at 3:1000, and keep stirring for 3-5 minutes to make the juice and the fresh-keeping liquid even;

[0049] 5) Increase the temperature to 118°C instantaneously, the sterilization time is 18 seconds, and then aseptically fill;

[0050] 6) Exhaust the air in the container and fill it with nitrogen to keep ...

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PUM

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Abstract

The invention relates to a technology for preserving Chinese yam juice. The technology comprises the following steps of (1) peeling, washing and dicing Chinese yam, and cooking the diced Chinese yam in a pot; (2) adding sugar into the pot, and taking off the flame after the sugar is completely dissolved; (3) pouring the cooked Chinese yam syrup into a blender for juicing, and carrying out filtering to remove residues; (4) adding pectinase to perform enzymolysis, and adding a fresh-keeping agent; (5) performing ultra-high temperature instant sterilization and aseptic filling; and (6) pumping air out of the container, and introducing an inert gas to preserve and store the Chinese yam juice at a normal temperature. The fresh-keeping agent is prepared from plant extraction enzyme, citric acid, sodium propionate and penicillin in a mass ratio of 3:5:1:1. By adopting the technology, the color and freshness of the Chinese yam juice can be effectively preserved, and the fresh-keeping agent adopted in the technology is natural and non-toxic and is harmless to health of human bodies.

Description

Technical field [0001] The present invention involves a method of making food, especially a fresh -keeping technology for yam juice. Background technique [0002] The yam's starch, total sugar, zinc and other nutrients are rich in nutrients. The anthocyanins content of yam is 60 times that of Baihuai Mountain, which will help with eye health, preventing heart disease and cancer.Its meat is purple -red and has good taste; rich in nutrition, contains more than 20 nutrients such as starch, polysaccharides, protein, saponin, amylase, choline, amino acids, vitamins, calcium, iron, zinc.As the yam is promoted, people love it more and more, and they have more pursuit in eating. Squeezing yam juice is one of people's favorite ways of eating., Keep fresh, will start to taste and change color in less than a few hours, affecting people's consumption of yam juice. Invention content [0003] In view of the above issues, the invention provides a fresh -keeping technology for yam. [0004] The...

Claims

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Application Information

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IPC IPC(8): A23L2/44A23L3/3571A23L3/3544A23L3/3409
CPCA23L2/44A23L3/3409A23L3/3544A23L3/3571A23V2002/00A23V2250/032A23V2250/118A23V2250/124A23V2250/30Y02A40/90
Inventor 庞锦浩
Owner 庞锦浩
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