Saussurea involucrate fruit juice and its preparation process

A preparation process and yacon fruit technology are applied in the field of yacon juice and its preparation technology, and can solve the problems of difficult processing, storage and transportation, seasonal restrictions on consumption, inconvenient health care and treatment, etc., and achieve convenient transportation and storage, and high product quality. , good quality effect

Inactive Publication Date: 2006-09-27
张巧
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the water content of yacon is too high, it is not easy to process, store and transport. At present, yacon is mainly eaten fresh, and the consumption is limited by seasons, which is particularly inconvenient for health care and treatment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] One, the preparation technology of the snow lotus fruit juice not containing solids

[0030] 1. Wash the fresh yacon, peel and remove the rotten yacon,

[0031] 2. Cut the yacon into chunks or flakes, use stainless steel knives and containers, and do not touch iron or copper.

[0032] 3. With color protectant, containing 0.1-0.3% vitamin C, 0.1-0.3% citric acid, 0.05-0.2% sodium sulfite aqueous solution,

[0033] 4. Soak the yacon in the color protectant for 1-3 hours, take it out and rinse it with water.

[0034] 5. Put it into a refiner for refining, filter with 10-20 mesh,

[0035] 6. Heat to 60-70°C, keep warm for at least 12 minutes, and cool down.

[0036] 7. Measure the sugar content of yacon fruit juice itself, then add sucrose, honey, acesulfame potassium and aspartose to prepare the yacon fruit juice with a sugar content of 5-10%.

[0037] 8. Prepare metatartaric acid solution, take metatartaric acid according to the ratio of 1 kg, add 49 kg of water, soak...

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PUM

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Abstract

The yacon fruit juice consists of yacon fruit juice with saccharide content of 5-10 % in 100 kg, meta-tartaric acid 0.3-0.5 kg, tanning 0.04-0.06 kg and gelatin 0.06-0.1 kg. The technological process of preparing yacon fruit juice includes the steps of: washing yacon fruit, peeling, slicing, soaking in color protecting liquid for 1-3 hr and washing with clear water, milling in milling machine to obtain slurry, heating at 60-70 deg.c for at least 12 min, cooling, compounding, packing, and pasteurism. The yacon fruit juice contains rich oligofructose, high quality water soluble fiber and other components essential for human body, and may be further produced into health beverage.

Description

technical field [0001] The invention relates to a processing technology of a yacon product, in particular to a yacon fruit juice and a preparation technology thereof. Background technique [0002] Yacon, also known as snow lotus potato, is scientifically named Smallanthus sonchifolius, and belongs to the genus Asteraceae. It is native to the Andean plateau in South America. The root looks like a sweet potato, and the flesh is rich in water, crystal clear, and tastes like a pear. , juicy, sweet and crisp. Yacon contains more than 20 kinds of essential amino acids, minerals and trace elements, and contains a lot of water-soluble fiber, which is a low-calorie food. The biggest feature of yacon is that it is rich in fructooligosaccharides, also known as fructooligosaccharides. The fructo-oligosaccharide content of yacon is the highest among all plants, known as the king of fructo-oligosaccharides. Yacon is especially suitable for diabetics and those who lose weight. It has th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/70
Inventor 张巧
Owner 张巧
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