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The preparation method of clarified yam drink

A yam and beverage technology, applied in the functions of food ingredients, food ingredients as odor improvers, food science, etc., can solve the problems of cumbersome operation, high production cost, complicated production process, etc., and achieve synergistic enhancement of aroma, simplified operation, The effect of enriching the taste

Active Publication Date: 2019-01-18
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although adopting this method can obtain a kind of clarified yam juice drink, avoiding the phenomena such as starch aging, delamination and precipitation that are easy to occur in turbid yam juice drink, but this method has the disadvantages of complex production process, cumbersome operation, and high production cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In the present embodiment, the preparation method of original taste clarified yam drink is as follows:

[0033] (1) Blanching and color protection

[0034] Wash and peel the white yam and cut it into thin slices with a thickness of 4 mm. Take 15 kg of yam slices and put them into 30 kg (2 times the quality of raw materials) color protection solution (citric acid, edible salt and D- The mass concentration of sodium erythorbate is 0.15%), keep it at 95°C for 10 min, take it out and put it in drinking water to cool, take it out and drain it to get the color-protecting yam tablet;

[0035] (2) beating refinement

[0036] Mix the color-protecting yam tablet obtained in step (1) with 45 kg (3 times the quality of the raw material) drinking purified water for beating to obtain yam pulp;

[0037] (3) Enzymatic clarification

[0038] Add 0.02% of its mass papain to the yam pulp obtained in step (2), mix it and enzymolyze it at 60°C for 60 min, then add its mass of 0.02% high-...

Embodiment 2

[0044] In the present embodiment, the preparation method of original taste clarified yam drink is as follows:

[0045] (1) Blanching and color protection

[0046] Wash and peel the white yam and cut it into 5 mm thick slices, take 20 kg of yam slices, put it into 50 kg (2.5 times the quality of raw materials) color protection solution (citric acid, edible salt and D- The mass concentration of sodium erythorbate is 0.23%) and kept at 98°C for 8 min, and then put it in drinking water to cool, and then get the color-protecting yam tablets after taking out and draining;

[0047] (2) beating refinement

[0048] Mix the color-protecting yam tablets obtained in step (1) with 70 kg (3.5 times the quality of raw materials) drinking purified water and make a slurry to obtain yam pulp;

[0049] (3) Enzymatic clarification

[0050]Add 0.04% of its mass papain to the yam pulp obtained in step (2), mix it and enzymolyze it at 65°C for 45 min, then add its mass of 0.04% high-temperature a...

Embodiment 3

[0056] In the present embodiment, the preparation method of original taste clarified yam drink is as follows:

[0057] (1) Blanching and color protection

[0058] Wash and peel the white yam and cut it into 6 mm thick slices, take 50 kg of yam slices, put it into 150 kg (3 times the quality of raw materials) color protection solution (citric acid, edible salt and D- The mass concentration of sodium erythorbate is 0.3%) and kept at 100°C for 5 min, and then put it in drinking water to cool it, and then take it out and drain to obtain color-protecting yam tablets;

[0059] (2) beating refinement

[0060] Mix the color-protecting yam tablet obtained in step (1) with 200 kg (4 times the quality of the raw material) drinking purified water for beating to obtain yam pulp;

[0061] (3) Enzymatic clarification

[0062] Add 0.06% of its mass papain to the yam pulp obtained in step (2), mix it and enzymolyze it at 70°C for 30 min, then add its mass of 0.06% high-temperature a-amylase...

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Abstract

The invention discloses a plain and sweet clear Chinese yam beverage and a making method thereof.The plain clear Chinese yam beverage is made through blanching, color protecting, pulping, refining, enzymolysis to be clear, pH adjusting, filling, sterilizing and other procedures with fresh Chinese yam as the raw material.The sweet clear Chinese yam beverage is made from, by mass, 90-98 parts of Chinese yam enzymatic hydrolysate, 1-6 parts of edible sugar, 0.5-3.5 parts of trehalose, 0.05-0.15 part of edible salt, 0.1-0.5 part of concentrated pear juice and 0.01-0.03 part of citric acid.The making steps mainly include blending, filling and sterilizing.The plain and sweet clear Chinese yam beverage is fresh and cool in taste, strong in thirsty relieving property, high in transparency, and free of any artificial pigment, essence and preservatives.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to original and sweet clarified yam drinks and a preparation method thereof. Background technique [0002] Yam is the tuber of Dioscorea yam, which contains starch, protein, thiamine, riboflavin, nicotinic acid, vitamin C and other nutrients as well as active polysaccharides, saponins, alkaloids and other functional ingredients. It has the functions of strengthening the spleen, benefiting the lungs and strengthening the kidney , hypoglycemic, hypolipidemic, anti-aging, anti-mutation, immune regulation and other functions, it is a kind of food and medicine food with the effect of nourishing qi. [0003] CN201310107117.5 discloses a method for making a yam drink. Fresh yam is pretreated and mixed with soaked barley and lotus heart for beating. After batching, homogenization, sterilization, filling and secondary sterilization, a A yam drink with delicate taste, good stability and long s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/58A23L2/64A23L2/56A23L33/105
CPCA23L2/02A23L2/56A23L2/58A23L2/64A23L2/84A23V2002/00A23V2200/328A23V2200/332A23V2200/048A23V2250/032A23V2250/636A23V2200/15A23V2200/314
Inventor 贾冬英高畅陈切希迟原龙姚开
Owner SICHUAN UNIV
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