CN102085003A - Purple sweet potato full-nutrition drink and method for preparing same - Google Patents
Purple sweet potato full-nutrition drink and method for preparing same Download PDFInfo
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- CN102085003A CN102085003A CN2009102204854A CN200910220485A CN102085003A CN 102085003 A CN102085003 A CN 102085003A CN 2009102204854 A CN2009102204854 A CN 2009102204854A CN 200910220485 A CN200910220485 A CN 200910220485A CN 102085003 A CN102085003 A CN 102085003A
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Abstract
The invention provides purple sweet potato full-nutrition drink and a method for preparing the same. The method comprises the following process steps of: cleaning purple sweet potatoes, peeling, boiling, gelatinizing and pulping. The method is characterized in that: the boiled purple sweet potatoes are subpackaged and then deep-frozen to below 35 DEG C below zero within 24 hours; the deep-frozen purple sweet potatoes are preferred to be stored in a refrigerator below 18 DEG C below zero; before deep freeze, the boiled purple sweet potatoes are preferred to undergo pre-cold treatment; and in the gelatinization step, the deep-frozen purple sweet potatoes are put in a sandwich pot and gelatinized in a material-to-water ratio of 1:3, and after boiling, the temperature is kept for 40 minutes, and then the purple sweet potatoes undergoes pulping. The drink, which contains anthocyanin, has high oxidation resistance which is 20 times that of vitamin C and 50 times that of vitamin E, and has various functions such as oxidation resistance, ageing resistance and cancer resistance. The drink does not contain any pigment, is rich in dietary fiber and nutrient content and retains all nutrient content of the raw materials. The invention provides the nutritional, health-care and convenient drink for people.
Description
Technical field
The present invention relates to a kind of purple sweet potato full-nutrient beverage and preparation method thereof, belong to deep-processing technical field of agricultural products.
Background technology
In the prior art, be that 00113012.9 patent of invention prospectus discloses a kind of bright potato Normal juice and is mixed with beverage as application number, its bright potato Normal juice, the shared part by weight of water are respectively 20～100%, 80～0%; Its production method is after bright potato Normal juice and water are prepared, sterilization treatment and can.
For another example application number be 02139773.2 patent of invention prospectus disclosed be health drink and the production method thereof that primary raw material processes with purple sweet potato, the purple sweet potato whole powder of material, licorice powder, ginseng pulverate, the honey weight proportion of this health care drink kind account for respectively water heavy 1.5%, 0.08%, 0.6%, 2%; Its production method is with purple sweet potato cut into slices, bake, pulverize, prepare burden liquor, clarification, filtration, homogeneous, sterilization treatment and can.
Also having application number is that 200810054472.X patent of invention prospectus has been reported production method of a kind of purple sweet potato fruit vinegar beverage and products thereof, has solved that existing purple sweet potato beverage nutrition is single, the problem of mouthfeel difference.The production method of purple sweet potato fruit vinegar beverage, it is characterized in that: with purple sweet potato or purple dehydrated sweet potato is raw material, with saccharomyces cerevisiae and acetic acid bacteria as fermented bacterium, it is compound to make purple sweet potato vinegar and strawberry juice, honey, sucrose and water, through the degassing, sterilization, cooling, obtain a kind of for the acetic acid fruit vinegar beverage of directly drinking.It is culture medium that the purple sweet potato after the saccharification is adopted in this invention, carries out alcoholic fermentation and acetic fermentation.And with purple sweet potato vinegar and strawberry juice, honey, sucrose and water allotment.
Similar patent application comprises that also application number is a kind of purple sweet potato wine and the production technology thereof that 200810056175.9 patent of invention prospectus relate to, and belongs to deep-processing technical field of agricultural products.It is characterized in that with purple sweet potato be primary raw material, behind boiling gelatinization, enzymatic saccharification, inoculate fermentation by saccharomyces cerevisiae, obtain being rich in the purple sweet potato wine of functional components such as anthocyanin.The present invention has kept the anthocyanin in the purple sweet potato in the wine liquid when obtaining alcohol, product color is purplish red, clarity good, transparency is high, and the wine degree is 8.0～10.0%, and anthocyanin content is 100～150mg/L, is the low fermented wine of a kind of health.
In addition, application number is a kind of purple sweet potato rice wine drink that 200710099786.7 patent of invention prospectus relate to, this rice wine is prepared from (mass ratio) by following material composition: glutinous rice is 30～42%, and purple sweet potato is 3.0～5.5%, distiller's yeast is 3.5～6.5%, and surplus is a water.。
Summary of the invention
One of purpose of the present invention is to provide a kind of purple sweet potato full-nutrient beverage.
Two of purpose of the present invention is to provide a kind of preparation method of purple sweet potato full-nutrient beverage.
Above-mentioned purpose of the present invention is achieved through the following technical solutions,
A kind of purple sweet potato full-nutrient beverage is characterized in that with purple sweet potato be raw material, after boiling, quick-frozen, gelatinization, homogeneous, allotment, and the purple sweet potato full-nutrient beverage of preparation.
A kind of preparation method of purple sweet potato full-nutrient beverage, comprise that the purple sweet potato that will select is cleaned, peeling, boiling, gelatinization, beating process flow process, it is characterized in that said preparation method is divided in the purple sweet potato after the boiling in 24 hours to reduce to quick-frozen below-35 ℃.Purple sweet potato after the quick-frozen preferably is stored at the interior refrigeration of freezer below-18 ℃.Above-mentioned purple sweet potato after boiling preferably passes through precooling treatment before quick-frozen.Above-mentioned gelatinization technology is that the purple sweet potato with quick-frozen adds in the jacketed pan, and material-water ratio is gelatinization in 1: 3, and the boiling back kept 40 minutes, then making beating.
Technology point of the present invention is:
1. pre-treatment
(1) select: select do not have go mouldy, no worm-eaten, no frostbite, the uniform fresh purple sweet potato of purpurin.
(2) clean: the silt and the foreign material that wash away the sweet potato appearance with circulating water.
(3) peeling: manually remove sweet potato epidermis and machinery wound.
(4) boiling: it is well-done that the purple sweet potato after the peeling is put into the steamer boiling.
(5) quantitative package: take by weighing the well-done purple sweet potato of accurate quantity, use the food grade plastic bag packaging, sack must be tightened.
(6) the purple sweet potato precooling rapidly after the packing, quick-frozen was then reduced in 24 hours below-35 ℃.
(7) refrigeration: the purple sweet potato after the quick-frozen should be stored in the freezer below-18 ℃, must not deposit other food that other has peculiar smell in the storehouse.
(8) gelatinization: the purple sweet potato of quick-frozen adds in the jacketed pan, and material-water ratio is gelatinization in 1: 3, and the boiling back kept 40 minutes, then making beating.
2. batching constant volume chemical examination
3. homogeneous: feed temperature during homogeneous 〉=60 ℃;
One homogenization pressure: 18～20Mpa;
Two road homogenization pressure: 23～25Mpa.
5. sterilization: 125 ± 2 ℃ of sterilising temps;
6. can, capping:
7. cooling: product is central temperature≤40 ℃ in the cooling back box.
8. coding: require proper, clear, the no leak source of writing.
9. check packing.
Purple sweet potato full-nutrient beverage raw material provided by the present invention selects for use " the mountain purple is worn by Japan " (purple sweet potato) to be raw material, nutritional labeling is very abundant, and the part nutritional labeling is tens times of common sweet potato even tens times (anthocyanidin, dietary fiber, carrotene, vitamin A, B, C, E and mineral matter potassium, iron, copper, selenium, calcium etc.).This product is green for health care, and its products material itself is exactly the hat of world health organisation recommendations healthy food, and product is rich in anthocyanidin and gives product appearance unique naturally aesthetic feeling, and need not add any pigment nature sky and become, be the unique maximum bright spot of product.The antioxidant effect of anthocyanidin is ascorbic 20 times, is 50 times of vitamin E, has multiple functions such as antioxidant and anti-aging anti-cancer.This product is rich in dietary fiber and multiple nutritional components, has kept all nutritional labelings (domestic similar products most of dietary fiber in process is filtered off, and this product all keeps) of raw material itself, and the convenient food and drink of nourishing healthy is provided for people.
The specific embodiment
A kind of purple sweet potato full-nutrient beverage and preparation method thereof, comprise that the purple sweet potato that will select is cleaned, peeling, boiling, gelatinization, beating process flow process, it is characterized in that said preparation method is divided in the purple sweet potato after the boiling in 24 hours to reduce to quick-frozen below-35 ℃.Purple sweet potato after the quick-frozen preferably is stored at the interior refrigeration of freezer below-18 ℃.Above-mentioned purple sweet potato after boiling preferably passes through precooling treatment before quick-frozen.Above-mentioned gelatinization technology is that the purple sweet potato with quick-frozen adds in the jacketed pan, and material-water ratio is gelatinization in 1: 3, and the boiling back kept 40 minutes, then making beating.
Technology point of the present invention is:
1. pre-treatment
(1) select: select do not have go mouldy, no worm-eaten, no frostbite, the uniform fresh purple sweet potato of purpurin.
(2) clean: the silt and the foreign material that wash away the sweet potato appearance with circulating water.
(3) peeling: manually remove sweet potato epidermis and machinery wound.
(4) boiling: it is well-done that the purple sweet potato after the peeling is put into the steamer boiling.
(5) quantitative package: take by weighing the well-done purple sweet potato of accurate quantity, use the food grade plastic bag packaging, sack must be tightened.
(6) the purple sweet potato precooling rapidly after the packing, quick-frozen was then reduced in 24 hours below-35 ℃.
(7) refrigeration: the purple sweet potato after the quick-frozen should be stored in the freezer below-18 ℃, must not deposit other food that other has peculiar smell in the storehouse.
(8) gelatinization: the purple sweet potato of quick-frozen adds in the jacketed pan, and material-water ratio is gelatinization in 1: 3, and the boiling back kept 40 minutes, then making beating.
2. batching constant volume chemical examination
3. homogeneous: feed temperature during homogeneous 〉=60 ℃;
One homogenization pressure: 18～20Mpa;
Two road homogenization pressure: 23～25Mpa.
5. sterilization: 125 ± 2 ℃ of sterilising temps;
6. can, capping:
7. cooling: product is central temperature≤40 ℃ in the cooling back box.
8. coding: require proper, clear, the no leak source of writing.
9. check packing.
Claims (7)
1. a purple sweet potato full-nutrient beverage is characterized in that with purple sweet potato be raw material, after boiling, quick-frozen, gelatinization, homogeneous, allotment, and the purple sweet potato full-nutrient beverage of preparation.
2. the preparation method of a purple sweet potato full-nutrient beverage, comprise that the purple sweet potato that will select is cleaned, peeling, boiling, gelatinization, beating process flow process, it is characterized in that said preparation method is divided in the purple sweet potato after the boiling in 24 hours to reduce to quick-frozen below-35 ℃.
3. preparation method according to claim 2 is characterized in that: the purple sweet potato after the quick-frozen refrigerates in the freezer below-18 ℃.
4. preparation method according to claim 2 is characterized in that: above-mentioned purple sweet potato after boiling is before quick-frozen, through precooling treatment.
5. preparation method according to claim 2 is characterized in that: above-mentioned gelatinization technology is that the purple sweet potato with quick-frozen adds in the jacketed pan, and material-water ratio is gelatinization in 1: 3, and the boiling back kept 40 minutes, then making beating.
6. preparation method according to claim 2 is characterized in that: homogeneous: feed temperature during homogeneous 〉=60 ℃; One homogenization pressure: 18～20Mpa; Two road homogenization pressure: 23～25Mpa.
7. preparation method according to claim 2 is characterized in that: 125 ± 2 ℃ of sterilising temps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102204854A CN102085003A (en) | 2009-12-07 | 2009-12-07 | Purple sweet potato full-nutrition drink and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102204854A CN102085003A (en) | 2009-12-07 | 2009-12-07 | Purple sweet potato full-nutrition drink and method for preparing same |
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| CN102085003A true CN102085003A (en) | 2011-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009102204854A Pending CN102085003A (en) | 2009-12-07 | 2009-12-07 | Purple sweet potato full-nutrition drink and method for preparing same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082367A (en) * | 2013-03-06 | 2013-05-08 | 张金旋 | Preparation method of purple sweet potato juice |
| CN107156726A (en) * | 2017-06-13 | 2017-09-15 | 邢夺伟 | A kind of white peach can of Rose Essentielle tune |
-
2009
- 2009-12-07 CN CN2009102204854A patent/CN102085003A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082367A (en) * | 2013-03-06 | 2013-05-08 | 张金旋 | Preparation method of purple sweet potato juice |
| CN107156726A (en) * | 2017-06-13 | 2017-09-15 | 邢夺伟 | A kind of white peach can of Rose Essentielle tune |
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Application publication date: 20110608 |