Method for preparing Chinese yam beverage through step-by-step enzymolysis

A step-by-step enzymatic hydrolysis and yam technology, which is applied in food science and other fields, can solve the problems of slag feeling and viscous yam drink, and achieve the effect of smooth taste, increased sweetness, and precise control of the degree of enzymatic hydrolysis

Pending Publication Date: 2022-08-09
ZHEJIANG UNIV OF TECH +1
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a step-by-step enzymatic hydrolysis method for preparing yam beverage. The enzymatic hydrolysis process can bring natural sweetness and fullness to the yam raw material without adding any sweetener or stabilizer, and t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing Chinese yam beverage through step-by-step enzymolysis
  • Method for preparing Chinese yam beverage through step-by-step enzymolysis
  • Method for preparing Chinese yam beverage through step-by-step enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, step-by-step enzymolysis to prepare yam enzymolysis beverage

[0027] 1. Yam enzymolysis drink

[0028] (1) Beating: Mix 0.2kg of yam powder with water in a mass ratio of 1:9, pour into a colloid mill (JMFB-140 split colloid mill, Hangzhou Huihe Machinery Equipment Co., Ltd.) 2880r / min circulating refining 10min to obtain yam pulp;

[0029] (2) Enzymatic hydrolysis in the first step: after heating the yam pulp prepared in step (1) to 70° C., add 0.2 mL of medium-temperature amylase, stir evenly, and keep warm for 5 minutes;

[0030] (3) The second step of enzymatic hydrolysis: after the first step of enzymatic hydrolysis is completed, the yam pulp is cooled to 60 ° C, 0.2 mL of maltose amylase is added to the yam pulp, and the reaction is incubated for 20 minutes after stirring;

[0031] (4) The third step of enzymatic hydrolysis: after the second step of enzymatic hydrolysis is completed, maintain at 60 °C, add 0.2 mL of saccharification enzyme to the y...

Embodiment 2

[0047] Embodiment 2, step-by-step enzymolysis to prepare yam enzymolysis beverage

[0048] (1) beating: 0.2kg of yam powder and water are mixed by mass ratio 1:9, poured into a colloid mill, and milled with the method of Example 1 to obtain yam pulp;

[0049] (2) Enzymatic hydrolysis in the first step: heating the yam pulp in step (1) to 70° C., adding 0.2 mL of medium-temperature amylase to the yam pulp, stirring evenly, and maintaining the reaction for 5 min;

[0050] (3) The second step of enzymatic hydrolysis: after the first step of enzymatic hydrolysis is completed, the yam pulp is cooled to 60 ° C, 0.2 mL of maltose amylase is added to the slurry, and the reaction is incubated for 30 min after stirring;

[0051] (4) Enzymatic hydrolysis in the third step: after the enzymatic hydrolysis in the second step is completed, maintain the yam slurry at 60°C, add 0.2 mL of saccharifying enzyme to the slurry, stir evenly and keep warm for 30 min;

[0052] (5) inactivating enzyme: ...

Embodiment 3

[0060] Embodiment 3, step-by-step enzymolysis to prepare yam beverage

[0061] (1) beating: 0.2kg of yam powder and water are mixed by mass ratio 1:9, poured into a colloid mill, and the yam pulp is subjected to grinding by the method of embodiment 1;

[0062] (2) Enzymatic hydrolysis in the first step: heating the yam slurry in step (1) to 70° C., adding 0.2 mL of medium-temperature amylase to the slurry, stirring evenly, and maintaining the reaction for 5 min;

[0063] (3) Enzymatic hydrolysis in the second step: after the enzymatic hydrolysis in the first step is completed, the yam slurry is cooled to 60°C, 0.2 mL of maltose amylase is added to the slurry, and the reaction is incubated for 40 min after stirring;

[0064] (4) Enzymatic hydrolysis in the third step: after the enzymatic hydrolysis in the second step is completed, the yam pulp is maintained at 60°C, 0.2 mL of saccharification enzyme is added to the pulp, and the mixture is stirred for 20 minutes;

[0065] (5) ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing a Chinese yam beverage through step-by-step enzymolysis, which comprises the following steps: mixing Chinese yam powder with water, and grinding into thick liquid to obtain Chinese yam thick liquid; adding medium-temperature amylase into the Chinese yam pulp at 65-75 DEG C, and carrying out enzymolysis treatment; cooling to 60 DEG C, adding maltogenic amylase, and carrying out heat preservation and enzymolysis; keeping the temperature at 60 DEG C, adding saccharifying enzyme, and keeping the temperature for enzymolysis; after heating and enzyme deactivation, filtering, homogenizing filtrate, and sterilizing to obtain the Chinese yam beverage. The Chinese yam beverage is prepared through step-by-step enzymolysis of the three amylases, the Chinese yam starch can be efficiently utilized, the original rough Chinese yam starch can be converted into maltose and glucose which are smooth in taste and have sweetness, and the Chinese yam beverage has natural sweetness without adding any sweetening agent such as lactose or cane sugar. Sugars generated by enzymolysis are maltose and glucose, and delicious products are provided for lactose intolerant people and vegetarians.

Description

(1) Technical field [0001] The invention relates to a preparation method of a yam beverage, in particular to a method for preparing a yam beverage by over-step enzymatic hydrolysis. (2) Background technology [0002] Yam, also known as soil potato, large potato, potato medicine, etc., is the rhizome of Dioscoreaoppsita Thunb, a perennial winding vine of Dioscoreaceae (Dioscoreaceae), which belongs to the same food and medicine. Chinese yam is flat and sweet in taste. It is a good medicine for nourishing the spleen, nourishing the stomach, promoting body fluid and benefiting the lungs. It is also a traditional health food. It is recorded in "Shen Nong's Materia Medica" and "Compendium of Materia Medica". Chinese yam is rich in polysaccharides, proteins, amino acids, trace elements, allantoin, choline, sterols and other nutrients and functional factors. Anti-tumor, anti-mutation and other effects are deeply loved by consumers. [0003] At present, yam is still mainly eaten f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84
Inventor 郑建永张霄宇王雪史文超李运冉李峰
Owner ZHEJIANG UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap