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Clarified purple yam drink and preparation method thereof

A purple yam and beverage technology, applied in the field of food processing, can solve the problems of cumbersome operation, complicated production process and high production cost, and achieve the effects of enhancing aroma, reducing energy consumption and simplifying operation

Active Publication Date: 2019-03-01
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 drinks, 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 the original clarified purple yam drink is as follows:

[0033] (1) Blanching and color protection

[0034] Wash and peel the fresh purple yam and cut it into 4 mm thick slices, take 28 kg of yam slices, put it into 56 kg (2 times the quality of the raw material) color protection solution (citric acid, edible salt, etc. and D-sodium erythorbate at a mass concentration of 0.15%), kept at 95°C for 10 min, took it out and put it in drinking water, took it out after cooling, and obtained the color-protecting purple yam tablet after draining;

[0035] (2) beating refinement

[0036] Add 84 kg (3 times the quality of the raw material) of drinking purified water to the color-protecting purple yam tablets obtained in step (1), and obtain purple yam pulp after beating;

[0037] (3) Enzymatic clarification

[0038] Add 0.02% of the mass of papain to the purple yam pulp obtained in step (2), mix well, and enzymolyze it at 60°...

Embodiment 2

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

[0045] (1) Blanching and color protection

[0046] Wash and peel the fresh purple yam and cut it into 5 mm thick slices, take 50 kg of yam slices, put it into 125 kg (2.5 times the quality of the raw material) color protection solution (citric acid, edible salt, etc. and D-sodium erythorbate (0.22%), kept at 97°C for 7 minutes, took it out and put it into drinking water, took it out after cooling, and obtained the color-protecting purple yam tablet after draining;

[0047] (2) beating refinement

[0048] Add 175 kg (3.5 times the raw material quality) of drinking purified water to the color-protecting purple yam tablets obtained in step (1), and obtain purple yam pulp after beating;

[0049] (3) Enzymatic clarification

[0050]Add 0.04% papain by mass to the purple yam pulp obtained in step (2), mix well and enzymolyze it at 65°C for 45 min, then add 0.04% hi...

Embodiment 3

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

[0057] (1) Blanching and color protection

[0058] Wash and peel the fresh purple yam and cut it into 6 mm thick slices, take 100 kg of yam slices, put it into 300 kg (3 times the quality of the raw material) color protection solution (citric acid, edible salt, etc. and D-sodium erythorbate at a mass concentration of 0.30%), kept at 100°C for 5 min, took it out and put it into drinking water, took it out after cooling, and obtained the color-protecting purple yam tablet after draining;

[0059] (2) beating refinement

[0060] Add 400 kg (4 times the quality of the raw material) of drinking purified water to the color-protecting purple yam tablets obtained in step (1), and obtain purple yam pulp after beating;

[0061] (3) Enzymatic clarification

[0062] Add 0.06% of the mass of papain to the purple yam pulp obtained in step (2), mix it and enzymolyze it at 7...

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PUM

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Abstract

The invention provides a natural clear purple yam beverage and a sweet clear purple yam beverage, and production methods thereof. The production method of the natural clear purple yam beverage comprises the following steps: blanching color protection, beating refinement, enzymatic hydrolysis clarification, pH adjustment, filling, and sterilizing. Ingredients of the sweet clear purple yam beverage comprise, by mass, 92-98 parts of a purple yam enzymatic hydrolysis liquid, 1-4 parts of edible sugar, 1-3 parts of trehalose, 0.03-0.08 parts of edible salt, 0.1-0.9 parts of a concentrated snow pear juice and 0.02-0.04 parts of citric acid. The production method of the sweet beverage mainly comprises blending, filling and sterilizing steps. The two clear purple yam beverages have the advantages of pretty color, high transparency, refreshing mouthfeel, strong thirst quenching effect, richness in anthocyanidins, and no artificial pigments, essences or antiseptics.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to original flavor and sweet clarified purple yam beverage and a preparation method thereof. Background technique [0002] Purple yam, also known as "purple ginseng", contains nutrients such as protein, carbohydrates, vitamins and minerals, as well as functional components such as anthocyanins, polysaccharides, phenolic acids, and saponins. Protect the liver, lower blood sugar, lower blood pressure and other functions. [0003] At present, there are some reports on the production technology of purple yam beverage. CN105054191A discloses a purple yam drink and a preparation method thereof. The drink uses fresh purple yam as a raw material, and sequentially performs pretreatment, color protection, beating, ultrasonic-assisted extraction of anthocyanins, autoclaving and static ultra-high pressure treatment to prepare resistant Starch, deployment, nano-homogenization, filling and high-p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/52A23L2/84A23L33/00A23L5/41
CPCA23L2/02A23L2/52A23L2/60A23L2/84A23V2002/00A23V2200/30A23V2200/048A23V2250/032A23V2250/636
Inventor 贾冬英彭梦瑶杨飞飞姚开迟原龙金璐
Owner SICHUAN UNIV
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