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Instant solid beverage with potato flour and method for preparing instant solid beverage

A technology of potato flour and solid beverage, which is applied to the preparation of instant potato flour solid beverage and the field of instant potato flour solid beverage, can solve the problems of wasting potato vitamins, inconvenient transportation and storage, contrary to the market demand of low-calorie diet, etc. The effect of sugar content, transportation storage and subsequent processing convenience

Inactive Publication Date: 2017-07-21
湖北百谷优选食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, almost all other nutritional components other than potato starch are removed during the processing of potato starch, which greatly wastes the abundant vitamins, potassium and some water-soluble nutrients in potatoes
[0003] In order to retain the remaining nutrients in potatoes except starch, potatoes can be made into beverages, but the sugar content of potatoes is extremely high, which is contrary to people's market demand for low-calorie diets. At the same time, beverages occupy a huge space as liquids. Transportation and storage cause great inconvenience, which greatly increases the cost of transportation and storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] Specifically, the preparation method of instant potato powder solid beverage of the present invention comprises the steps:

[0030] a) washing and crushing the potatoes in sequence, and making potato slurry from the crushed potatoes;

[0031] b) adding pectinase and cellulase to the obtained potato slurry to obtain the first beverage liquid;

[0032] c) centrifuging the obtained first beverage liquid and collecting the first supernatant and the first precipitate respectively;

[0033] d) subjecting the obtained first supernatant to high temperature treatment to inactivate the enzyme in the first supernatant, centrifuging the enzyme-inactivated first supernatant and collecting the second supernatant;

[0034] e) adding amylase to the obtained second supernatant to obtain a second beverage liquid;

[0035] f) filtering the obtained second beverage liquid to obtain a potato beverage;

[0036] g) pre-concentrating the obtained potato beverage to obtain a concentrated pot...

Embodiment 1

[0042] The present embodiment provides a kind of preparation method of instant potato powder solid drink, and concrete steps are as follows:

[0043] S101. After washing and crushing the potato raw material, the potato slurry is obtained by pressing or extracting, and the ratio of the potato mass to the water-added mass is 1:2-1:5.

[0044] S102. Reducing the viscosity of the material: adding pectinase and cellulase into the potato slurry at a mass ratio of 1:2000 to 1:50000 to the potato slurry, keeping the temperature between 20 and 45°C, and reacting for 0.5 to 4 hours; Among them, the pectin content in the material is detected by the pectin test at any time.

[0045] S103. Separation of starch: centrifuge the material after the pectin test is completed, the centrifuged speed is 2000-8000 rpm, the centrifuged material is for use, and the centrifuged starch is washed.

[0046] S104. High-temperature enzyme elimination: kill the enzymes in the potato itself and the added pec...

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PUM

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Abstract

The invention relates to instant solid beverage with potato flour and a method for preparing the instant solid beverage. The method includes steps of a), sequentially washing and crushing potatoes and preparing potato serous fluid from the crushed potatoes; b), adding pectinase and cellulase into the obtained potato serous fluid; c), centrifuging the potato serous fluid and collecting first supernatant and first precipitates; d), killing enzymes at the high temperatures; e), adding amylase into second supernatant to obtain second beverage liquid; f), filtering the obtained second beverage liquid to obtain potato beverage; g), pre-concentrating the obtained beverage to obtain concentrated liquid of the potato beverage; h), adding fillers and processing auxiliaries into the obtained concentrated liquid to obtain blended liquid of the potato beverage; i), drying the blended liquid to obtain the instant solid beverage with the potato flour. The instant solid beverage with the potato flour and the method have the advantages that the instant solid beverage is low in calorie and convenient to transport and store, and spaces can be saved; follow-up processing can be facilitated, and the production cost can be saved.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of an instant potato powder solid beverage and an instant potato powder solid beverage. Background technique [0002] Potatoes are positioned as the fourth staple food in China after rice, wheat, and corn, and are very important food resources. At present, the main processed products of potatoes in China are potato snowflake powder and potato starch. Fresh potatoes are used as raw materials. After cleaning, Flake or fine powder products obtained by peeling, slicing, parcooking, cooling, steaming, mashing and dehydration drying. In the prior art, almost all other nutritional components other than potato starch are removed during the processing of potato starch, which greatly wastes abundant vitamins, potassium and some water-soluble nutrients in potatoes. [0003] In order to retain the remaining nutrients in potatoes except starch, potatoes can b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52
CPCA23L2/39A23L2/52
Inventor 朱洲杨勇潘彬彬李文俊刘涵涛
Owner 湖北百谷优选食品科技有限公司
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