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A kind of preparation method of Buddhist palm yam instant drink

A technology of Fozhang yam and beverages, which is applied in the field of preparation of Fozhang yam instant beverages, can solve the problems of Fozhang yam easy to oxidize and brown, high starch content of Fozhang yam, poor product solubility, etc., and achieve rich nutritional value , low production cost and short process cycle

Active Publication Date: 2018-05-01
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional deep-processing technology of Fozhang yam is to directly dry and crush Fozhang yam to make yam powder and yam soup. However, because Fozhang yam is easy to oxidize and brown, the color of the product is far from that of natural Fozhang yam. At the same time, due to the high starch content of Fozhang yam, it is difficult to dry and crush, the processing cycle is long, and the product has poor solubility and clarity, which is difficult for consumers to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of Buddha palm yam instant drink, comprises the following steps:

[0026] 1) Pre-treatment of raw materials: select fresh and free from rot, wormholes and damages of Buddha's palm yam, wash the dust on the surface with clean water, then soak it in NaOH aqueous solution with a weight concentration of 7% and a temperature of 85°C for 7 minutes, and then take it out peeled;

[0027] 2) Color protection treatment: wash the surface lye of the peeled Chinese yam with running water, cut it into small pieces, add 0.4% sodium isoVC and 0.5% citric acid according to the weight of the small pieces, and mix evenly;

[0028] 3) Beating and gelatinization: mix the color-protecting Chinese yam with 3 times the weight of water, grind it into a milk slurry through a colloid mill, and then heat the milk slurry to 75°C to make it gelatinized;

[0029] 4) Enzymolysis: adjust the pH of the gelatinized whey to 5.5, add α-amylase to make the concentration reach 2...

Embodiment 2

[0034] A kind of preparation method of Buddha palm yam instant drink, comprises the following steps:

[0035] 1) Pre-treatment of raw materials: select fresh and free from rot, wormholes and damages of Buddha's palm yam, wash the dust on the surface with clean water, then soak in NaOH aqueous solution with a weight concentration of 5% and a temperature of 90 °C for 5 minutes, and then take peeled;

[0036] 2) Color protection treatment: wash the lye on the surface of the peeled Chinese yam with running water, cut it into small pieces, add 0.1% sodium isoVC and 0.8% citric acid according to the weight of the small pieces, and mix evenly;

[0037] 3) Beating and gelatinization: mix the color-protecting Chinese yam with twice the weight of water, grind it into a milk slurry through a colloid mill, and then heat the milk slurry to 60°C to make it gelatinized;

[0038] 4) Enzymolysis: adjust the pH of the gelatinized whey to 5, add α-amylase to make the concentration reach 35U / g, ...

Embodiment 3

[0043] A kind of preparation method of Buddha palm yam instant drink, comprises the following steps:

[0044] 1) Pre-treatment of raw materials: select fresh and free of rot, wormholes and damages of Buddha's palm yam, wash the dust on the surface with clean water, then soak in NaOH solution with a weight concentration of 10% and a temperature of 80°C for 10 minutes, and then take peeled;

[0045] 2) Color protection treatment: wash the surface lye of the peeled Chinese yam with running water, cut it into small pieces, add 0.8% sodium isoVC and 0.1% citric acid by weight, and mix evenly;

[0046] 3) Beating and gelatinization: mix the color-protecting Chinese yam with 5 times the weight of water, grind it into a milk slurry through a colloid mill, and then heat the milk slurry to 80°C to make it gelatinized;

[0047] 4) Enzymolysis: adjust the pH of the gelatinized whey to 6, add α-amylase to make the concentration reach 25U / g, and then enzymolyze at 35°C for 60 minutes;

[...

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PUM

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Abstract

The invention discloses a preparation method of instant beverage containing Buddha palm yams. The preparation method comprises pretreatment of raw materials, color-protecting treatment, pulping, gelatinization, enzymolysis, spray drying and other steps. The technical problems of high probability of oxidation and browning, difficulty in powder forming, poor solubility and clarity and the like are solved through special technological treatment including color protecting, pulping, gelatinization, enzymolysis, spraying, nutrient enrichment and the like of the Buddha palm yams. The prepared final product has natural and pure color and luster and can be rapidly dissolved in water, and a solution is clear and transparent. The prepared instant beverage has rich nutritional value, excellent color, flavor and taste and can meet drinking requirements of various crowds, the additional value of the beverage containing the Buddha palm yams is increased, and the industrial sustainable development is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing an instant drink made of Buddha's palm yam. Background technique [0002] Yam is the tuber of the perennial vine plant Dioscorea in the Dioscoreaceae family. The flesh is tender and white, and it is rich in nutrition. At present, the total annual planted and wild yam production in my country is as high as 120 million tons. Except for the export of 1000 tons, most of them are used for home cooking. The proportion of deep processing is low, and it has not been effectively developed and utilized. [0003] Fozhang yam is a relatively rare variety of yam. It is mainly produced in Wuxue City, Hubei Province. It has rich nutrition, delicate and smooth taste, and contains more starch, various vitamins and minerals. , essential amino acids, and protein content are higher than other yam varieties. Fozhang yam has a variety of physiological funct...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L33/00
CPCA23L2/39A23V2002/00A23V2200/30
Inventor 刘睿周康周密
Owner HUAZHONG AGRI UNIV