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
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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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