Rhizoma dioscoreae cloudy beverage and preparation method thereof

Abstract

The invention provides a rhizoma dioscoreae cloudy beverage and a preparation method thereof. The beverage is prepared from, by mass, 88-94 parts of rhizoma dioscoreae pulp, 3-6 parts of purified water for drinking, 1-3 parts of white granulated sugar, 1-3 parts of trehalose, 0.1-0.25 part of D-erythorbic acid, 0.05-0.1 part of citric acid, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.05-0.15 part of xanthan gum. The rhizoma dioscoreae pulp is prepared by peeling, slicing, color protecting, ageing and pulping of fresh rhizoma dioscoreae. The preparation method includes steps of mixing, homogenizing, filling, sterilizing and cooling. By the preparation method, a production process of the rhizoma dioscoreae cloudy beverage can be simplified, production cost is reduced, nutrients and flavor of rhizoma dioscoreae can be retained to the greatest extent, and white color, tender taste and high stability of products are realized.

Description

technical field [0001] The invention belongs to the technical field of beverage production, in particular to a yam cloudy juice beverage and a preparation method thereof. Background technique [0002] Yam is a kind of food with both medicine and food. It not only contains nutrients such as carbohydrates, protein, potassium, iron, zinc and a variety of B vitamins, but also contains active substances such as mucopolysaccharides, saponins, and mucins. Lung, kidney and essence, help the five internal organs, enhance immunity, protect cardiovascular, anti-aging, lower blood sugar and other effects. [0003] At present, there are many domestic reports about the production technology of yam beverage. For example, Gao Haisheng and others have developed a production technology for yam cloudy juice. The processing steps of the beverage include raw material pretreatment, boiling, beating, refining, blending, degassing, homogenization, filling, sterilization, etc., wherein homogenizati...

AI Technical Summary

Problems solved by technology

Although adopting this method can obtain a kind of yam turbid juice drink with good stability, the method adopts boiling and slaking, pulping after beating, and homogenization at a higher temperature in this method will easily cause the loss of nutrition and flavor substances in yam , the prepared beverage has a distinct cooked taste and lacks the characteristic flavor of yam

[0004] CN201310251193.3 discloses a white yam drink and its preparation method. Fresh white yam is steamed, pulped, blended, filtered, homogenized, degassed, sterilized, filled, and secondary sterilized to obtain white yam Medicinal beverage, the beverage has the unique fragrance of steamed white yam, but this method has the disadvantages of complicated production process, too many types of food additives used, poor color of the product, and sticky taste

The use of secondary sterilization technology can significantly extend the shelf life of yam beverages, but high temperature is more likely to accelerate the browning of beverages, and at the same time cause the loss of nutrients and flavor substances of yams