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Preparation method of ginger juice and purple sweet potato milk beverage

A technology of milk drink and ginger juice, which is applied in the field of preparation of ginger juice purple sweet potato milk drink, can solve the problems of immature research and development, and achieve the effect of good taste and nutrition, delicate flocs and mellow aroma

Inactive Publication Date: 2019-10-29
GUANGXI AGRI VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic research and development of this type of enzymatic milk beverage is still immature

Method used

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  • Preparation method of ginger juice and purple sweet potato milk beverage
  • Preparation method of ginger juice and purple sweet potato milk beverage
  • Preparation method of ginger juice and purple sweet potato milk beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of ginger juice purple sweet potato milk drink, comprising the following steps:

[0028] (1) Enzymolysis of fresh milk: Add trypsin to fresh milk, place it at 50°C for 2 hours, then take it out and put it in a boiling water bath to inactivate the enzyme for 10 minutes, and cool it to obtain enzymolysis milk. The amount of trypsin added is fresh 0.02% by weight of milk;

[0029] (2) pH adjustment: adjust the pH of the enzymatically hydrolyzed milk cooled to room temperature to 6.0; adjust the pH of the enzymatically hydrolyzed milk with citric acid and / or sodium citrate, the molar ratio of the sodium citrate being 0.1mol / L;

[0030] (3) Adding ginger juice and purple sweet potato pulp: adding ginger juice and purple sweet potato pulp to the pH-adjusted enzymatic milk, mixing evenly, to obtain ginger juice and purple sweet potato thick milk beverage; the added amount of the ginger juice is fresh milk 2% of the weight, the addition of the purple sweet...

Embodiment 2

[0035] A preparation method of ginger juice purple sweet potato milk drink, comprising the following steps:

[0036] (1) Enzymolysis of fresh milk: Add trypsin to fresh milk, place it at 45°C for 4 hours, then take it out and put it in a boiling water bath to inactivate the enzyme for 20 minutes, and cool it to obtain enzymolysis milk. The amount of trypsin added is fresh 0.07% by weight of milk;

[0037] (2) pH adjustment: adjust the pH of the enzymatically hydrolyzed milk cooled to room temperature to 8.0; adjust the pH of the enzymatically hydrolyzed milk with citric acid and / or sodium citrate, the molar ratio of the sodium citrate being 0.3mol / L;

[0038] (3) Adding ginger juice and purple sweet potato pulp: adding ginger juice and purple sweet potato pulp to the pH-adjusted enzymatic milk, mixing evenly, to obtain ginger juice and purple sweet potato thick milk beverage; the added amount of the ginger juice is fresh milk 14% of the weight, the addition of the purple swee...

Embodiment 3

[0043]A preparation method of ginger juice purple sweet potato milk drink, comprising the following steps:

[0044] (1) Enzymolysis of fresh milk: Add trypsin to fresh milk, place it at 50°C for 2 hours, then take it out and put it in a boiling water bath to inactivate the enzyme for 10 minutes, and cool it to obtain enzymolysis milk. The amount of trypsin added is fresh 0.07% by weight of milk;

[0045] (2) pH adjustment: adjust the pH of the enzymatically hydrolyzed milk cooled to room temperature to 8.0; adjust the pH of the enzymatically hydrolyzed milk with citric acid and / or sodium citrate, the molar ratio of the sodium citrate being 0.2mol / L;

[0046] (3) Adding ginger juice and purple sweet potato pulp: adding ginger juice and purple sweet potato pulp to the pH-adjusted enzymatic milk, mixing evenly, to obtain ginger juice and purple sweet potato thick milk beverage; the added amount of the ginger juice is fresh milk 14% of the weight, the addition of the purple sweet...

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Abstract

The invention discloses a preparation method of ginger juice and purple sweet potato milk beverage. The preparation method comprises the following steps of (1) enzymatic hydrolysis of fresh milk, (2)pH adjustment, (3) addition of ginger juice and purple sweet potato pulp, (4) blending and (5) homogeneous sterilization. According to the preparation method, the ginger juice and the purple sweet potato pulp are added to the trypsin-digested fresh milk, the blended ginger juice and purple sweet potato milk beverage is uniform and lavender and slightly milky white, and has unique fragrance and a delicate structure of the ginger juice, purple sweet potatoes and enzymatic milk, and the milk beverage is uniform, has no impurities, no delamination and no fine flocculation, is smooth, suitable in sweetness and good in taste and nutrition, and can meet the quality requirements of products.

Description

technical field [0001] The invention relates to the technical field of milk drink preparation, in particular to a preparation method of ginger juice purple sweet potato milk drink. Background technique [0002] Milk contains a large amount of protein, the content is about 3.3-3.5% of milk, mainly casein, lactalbumin, lactoglobulin, lactoferrin and some enzymes with important physiological functions, among which casein accounts for the highest proportion , reaching more than 80%, in addition to having nutritional functions, it also contains rich biologically active sequences that exist in the long chain of proteins in an inactive state. However, bovine milk casein has problems such as allergies and indigestibility. If the bovine milk casein can be hydrolyzed by a specific protease, its active fragments can be released, so that the enzymatic hydrolyzate has special physiologically active functions, and the hydrolyzate can also be hydrolyzed. Peptides, amino acids, etc. are mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/12
CPCA23C9/156A23C9/1209A23V2002/00
Inventor 唐婷陈智理林君韦璐赵琤
Owner GUANGXI AGRI VOCATIONAL COLLEGE
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