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Tasty Chinese yam beverage formula and preparation technology

A preparation process and refreshing type technology, which is applied in the direction of food ingredients as taste improvers, food homogenization, food science, etc., can solve the problems of easy browning and aging of starch, poor stability of drinks, and short shelf life, so as to speed up grinding Pulping speed, saving labor and production costs, excellent taste effect

Active Publication Date: 2017-11-07
石家庄杉品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The stability of the drink is poor, the shelf life is short, and the taste is sticky;
[0005] 2. The starch in the drink is easy to brown and age, resulting in a darker color of the drink

Method used

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  • Tasty Chinese yam beverage formula and preparation technology
  • Tasty Chinese yam beverage formula and preparation technology
  • Tasty Chinese yam beverage formula and preparation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment one is made up of following components by weight:

[0055] 4 parts of erythritol, 2 parts of white sugar, 5 parts of yam, 0.3 parts of condensed milk, 0.2 parts of wheat protein, 0.2 parts of cream, 0.6 parts of dextrin, 0.25 parts of microcrystalline cellulose, 0.02 parts of xanthan gum, carrageenan 0.02 part, 0.12 part of sucrose fatty acid ester, 0.05 part of monostearic acid glyceride, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium hexametaphosphate, 0.03 part of sodium carbonate, 0.035 part of sodium isoVC, 0.1 part of flavoring.

[0056] Embodiment 1 preparation process is:

[0057] A: According to the proportion of the formula, a certain amount of yam will be removed from the sick and disabled, and the sediment will be cleaned. For the first time, it will be refined through the colloid mill. The output particle size of the colloid mill will be adjusted to 2-3 mm. 3 times the amount of water, centrifuged through a filter centrifugal separator,...

Embodiment 2

[0065] Embodiment two is made up of following components by weight:

[0066] 5.5 parts of erythritol, 3.5 parts of white sugar, 6 parts of yam, 0.4 parts of condensed milk, 0.35 parts of wheat protein, 0.35 parts of cream, 0.8 parts of dextrin, 0.3 parts of microcrystalline cellulose, 0.03 parts of xanthan gum, carrageenan 0.03 part, 0.13 part of sucrose fatty acid ester, 0.06 part of monostearic acid glyceride, 0.11 part of sodium tripolyphosphate, 0.12 part of sodium hexametaphosphate, 0.04 part of sodium carbonate, 0.038 part of sodium isoVC, 0.1 part of food flavoring, preparation process Same as embodiment one.

Embodiment 3

[0067] Embodiment three is made up of following components by weight:

[0068] 7 parts of erythritol, 5 parts of white sugar, 7 parts of yam, 0.5 part of condensed milk, 0.5 part of wheat protein, 0.5 part of cream, 1 part of dextrin, 0.35 part of microcrystalline cellulose, 0.04 part of xanthan gum, carrageenan 0.04 part, 0.15 part of sucrose fatty acid ester, 0.07 part of monostearic acid glyceride, 0.12 part of sodium tripolyphosphate, 0.15 part of sodium hexametaphosphate, 0.05 part of sodium carbonate, 0.04 part of sodium iso-VC, 0.1 part of food flavoring, production process Same as embodiment one.

[0069] The formula of embodiment one, embodiment two and embodiment three is as shown in table 1:

[0070] Formulation data of table 1 embodiment one, embodiment two and embodiment three

[0071]

[0072]

[0073] Embodiment 1, Embodiment 2 and Embodiment 3 compared with existing yam beverage, have removed the link of peeling in the beverage production, have saved la...

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Abstract

The invention belongs to the technical field of a flavoring, and provides a tasty Chinese yam beverage formula, which comprises, by weight part, 4-7 parts of erythritol, 2-5 parts of white granulated sugar, 5-7 parts of Chinese yams, 0.3-0.5 part of condensed milk, 0.2-0.5 part of wheat gluten, 0.2-0.5 part of whipping cream, 0.6-1 part of dextrin, 0.25-0.35 of microcrystalline cellulose, 0.02-0.04 part of xanthan gum, 0.02-0.04 part of carrageenan, 0.12-0.15 of sucrose fatty acid ester, 0.05-0.07 part of glyceryl monostearate, 0.1-0.12 part of sodium tripolyphosphate, 0.1-0.15 part of sodium hexametaphosphate, 0.03-0.05 part of sodium carbonate, 0.035-0.04 part of sodium erythorbate, and 0.1 part of edible spices. The preparation technology comprises: grinding into thick liquid and centrifugation, mixing, pasting, homogenizing and loading. The technical problem that a paring step exists in the prior art, and a beverage in the prior art is poor in stability, tastes viscous and is dark is solved.

Description

technical field [0001] The invention belongs to the technical field of drinks, and relates to a formula and a preparation process of refreshing yam drinks. Background technique [0002] Yam is rich in mucus, starch, amino acid and other ingredients, and also contains some vitamins and trace elements, which has very high nutritional value, and the calorie content of yam is relatively low, and the sugar content is different from those that are easy to use. People get fat sucrose, therefore, the nutritional value of yam type drink is very high, but it is not easy to cause the body to get fat, so it is widely favored by people. [0003] Existing most of yam beverage products in the market have the following problems: [0004] 1. The stability of the drink is poor, the shelf life is short, and the taste is sticky; [0005] 2. The starch in the drink is prone to browning and aging, resulting in a darker color of the drink. Contents of the invention [0006] The invention prop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/46A23L2/52A23L2/62A23L2/72
CPCA23L2/02A23L2/04A23L2/46A23L2/52A23L2/62A23L2/72A23V2002/00A23V2200/14A23V2250/1614A23V2250/1618A23V2250/192A23V2250/51084A23V2250/5114A23V2250/5086A23V2250/5036A23V2250/5486A23V2250/6402A23V2300/26
Inventor 张文瑞
Owner 石家庄杉品生物科技有限公司
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