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Potato drink and making method thereof

A production method and beverage technology, which are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. Simple, good health function, long-lasting effect

Active Publication Date: 2016-06-29
林泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of the production method is difficult to control, is greatly affected by the environment, and its application is limited.

Method used

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  • Potato drink and making method thereof
  • Potato drink and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of potato drink

[0034] Include the following steps:

[0035] Step a, beating: mash the potato dregs 4 hours after the potato starch was extracted, add pure water 10 times the weight of the potato dregs, and stir for 30 minutes while boiling to obtain concentrated potato pulp;

[0036] Step b, passing through a colloid mill: put the concentrated potato pulp obtained in step a into a single-cycle colloid mill for grinding for 1 hour until the emulsification fineness of the potato pulp is 2 μm;

[0037] Step c, enzyme treatment: add 0.2% α-liquefied amylase by weight of potato dregs to the potato pulp treated in step b, adjust the pH of the potato pulp to 6.0 at a temperature of 60°C, and perform enzyme treatment for 3 hours;

[0038] Step d, enzyme inactivation: heat and boil the solution after the enzyme treatment in step d for 30 minutes, and perform enzyme inactivation treatment;

[0039] Step e, deployment: add additives to each kilogr...

Embodiment 2

[0045] A kind of preparation method of potato drink

[0046] Include the following steps:

[0047] Step a, beating: mash the potato dregs 2 hours after the potato starch was extracted, add pure water 20 times the weight of the potato dregs, and stir for 40 minutes while boiling to obtain concentrated potato pulp;

[0048] Step b, passing through a colloid mill: put the concentrated potato pulp obtained in step a into a single-cycle colloid mill for grinding for 3 hours until the emulsified fineness of the potato pulp is 50 μm;

[0049] Step c, enzyme treatment: add 1.0% glucoamylase by weight of potato dregs to the potato pulp treated in step b, adjust the pH of the potato pulp to 7.0 at a temperature of 70°C, and perform enzyme treatment for 4 hours;

[0050] Step d, enzyme inactivation: heat and boil the solution after the enzyme treatment in step d for 60 minutes, and perform enzyme inactivation treatment;

[0051]Step e, deployment: add additives to the solution after en...

Embodiment 3

[0057] A kind of preparation method of potato drink

[0058] Include the following steps:

[0059] Step a, beating: mash the potato dregs 2 hours after the potato starch was extracted, add pure water 15 times the weight of the potato dregs, and stir for 35 minutes while boiling to obtain concentrated potato pulp;

[0060] Step b, passing through a colloid mill: put the concentrated potato pulp obtained in step a into a single-cycle colloid mill for grinding for 2 hours until the emulsified fineness of the potato pulp is 26 μm;

[0061] Step c, enzyme treatment: add 0.6% α-liquefied amylase by weight of potato dregs to the potato pulp treated in step b, adjust the pH of the potato pulp to 6.5 at a temperature of 65°C, and perform enzyme treatment for 3.5 hours;

[0062] Step d, enzyme inactivation: heat and boil the solution after the enzyme treatment in step d for 45 minutes, and perform enzyme inactivation treatment;

[0063] Step e, deployment: add additives to each kilogr...

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PUM

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Abstract

The invention discloses a potato drink and a making method thereof. The making method comprises the steps of smashing potato dregs into a mash, adding water, obtaining concentrated potato pulp after boiling, and adding the potato pulp into a single cycle colloid mill to be ground till the emulsification fineness of the potato pulp becomes 2-50 microns; adding amylase to the potato pulp for enzyme treatment; heating and boiling the solution for enzyme inactivation treatment; adding coconut milk, tapioca pearl honey, milk, syrup, nisin and pine needle extract to each kilogram of the solution subjected to enzyme inactivation treatment; stirring the solution with a stirrer, sterilizing the solution, reducing temperature to indoor temperature, and then injecting the solution into plastic bottles to be packaged under the vacuum condition. The preparing cost is low, the technology is simple and easy to popularize, and the prepared drink is high in quality and good in taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a potato drink and a preparation method thereof. Background technique [0002] Potato is the fourth largest food crop after rice, corn and wheat, and it is one of the most promising food crops in the world today. Its planting technology has attracted more and more experts' attention. It is precisely because of the characteristics of potatoes such as wide adaptability, high yield, strong stability, and high nutritional content that its planting and processing products have become an important part of the global agricultural trade. my country's potato perennial cultivation area and total output exceed 4.9 million hectares and 80 million tons respectively, making it the world's largest potato producer. my country has a large population. With the gradual reduction of cultivated land, the contradiction between man and land has further intensified. Improving agricultural pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/14A23V2200/16
Inventor 林泽
Owner 林泽
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