A kind of preparation technology of potato emblica compound beverage
A preparation process and potato technology are applied in the directions of food ingredients containing natural extracts, food ingredients as taste modifiers, food ingredients as viscosity modifiers, etc. The effect of improving taste and nutrition, increasing nutritional value, and increasing viscosity
Active Publication Date: 2021-05-28
凉山州晟森生物科技有限公司
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Problems solved by technology
Although the mouthfeel of the existing emblica beverage is improved compared with untreated emblica juice after being boiled and extracted, its sour taste is still relatively large, its viscosity is low, its mouthfeel is poor, and its aroma is lacking. The color of the juice is turbid, which affects people's desire to drink
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[0023] The preparation process of the potato emblical compound beverage comprises mixing freshly squeezed potato juice and emblical base liquid according to the following weight ratio to obtain a mixed base liquid, the weight ratio of the freshly squeezed potato juice and emblical base liquid being 1: (2-5), Then add sugar to the mixed base liquid and stir evenly, then put the evenly stirred mixed liquid into a closed system and heat it to 135-150 degrees Celsius for only 3-5 seconds, then rapidly cool to room temperature to obtain the emblica drink; The weight percent of sugar in the emblica drink is 5-15%;
[0024] The potato emblica compound beverage of the present invention is obtained by mixing freshly squeezed potato juice, emblic liquid and sugar in a certain proportion. The freshly squeezed potato juice has a relatively high nutrient content, and the color of the emblic liquid is relatively clear. Slightly sour, and sweetened with sugar, the mixture of the three can ma...
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The invention discloses a preparation process capable of preparing a potato emblica compound drink with good taste, strong aroma and clear juice color. The preparation process is obtained by mixing freshly squeezed potato juice, emblic liquid and sugar according to a certain ratio. The freshly squeezed potato juice has a high nutrient content, and the color of the emblic liquid is relatively clear. At the same time, it has a strong aroma and a slight sour taste. Sweetness, the combination of the three can make the color of the whole emblical drink clearer, and at the same time, the aroma is rich, sour and sweet, and the freshly squeezed potato juice is mixed with the emblical base liquid, which can not only increase the nutritional value of the emblical base liquid, but also, The freshly squeezed potato juice can improve the sourness and astringency of the emblical liquid, and can also increase the viscosity of the emblical liquid, so that the potato emblical compound drink has a certain viscosity, thereby improving the taste and nutrition of the potato emblical compound drink as a whole. It is suitable for promotion and application in the food field.
Description
technical field [0001] The invention relates to the field of food, in particular to a preparation process of a potato emblica compound beverage. Background technique [0002] Amla emblica is the fruit of a wild plant. It is widely distributed in the hilly areas of Guangdong, Guangxi, Hainan, Yunnan, Guizhou, Sichuan, Fujian and other places. It is harvested in summer and autumn. According to related data reports, emblica contains rich nutritional ingredients and functional factors, such as ascorbic acid, emblic acid, gallic acid, lupus alcohol, β-sitosterol, tannin compounds and their minerals and vitamins, among which ascorbic acid (Vitamin C) content is as high as 370-1416mg / 100g, which has the effects of promoting body fluid and relieving cough, reducing phlegm, strengthening spleen and stomach, clearing heat and detoxifying. It has been confirmed by scientific experiments that emblica juice has a significant blocking effect on the synthesis of strong carcinogen N-nitros...
Claims
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IPC IPC(8): A23L2/02A23L2/52A23L2/60
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/14A23V2200/16A23V2200/244A23V2250/21
Inventor杨培富蔡光泽巩发永袁昌益舒川海
Owner凉山州晟森生物科技有限公司