CN109793129A - Yam drink preparation method - Google Patents
Yam drink preparation method Download PDFInfo
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- CN109793129A CN109793129A CN201811504716.XA CN201811504716A CN109793129A CN 109793129 A CN109793129 A CN 109793129A CN 201811504716 A CN201811504716 A CN 201811504716A CN 109793129 A CN109793129 A CN 109793129A
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Abstract
The present invention relates to a kind of yam drink preparation methods, are prepared by the process successively carried out as follows: peeling stripping and slicing, color protection cleaning, ultra-high pressure water fluid jet is broken, filtering, deploys, filling and sterilization.Micron order electrostatic function bead is added in beverage and keeps suspended state for a long time by the present invention, prevents from precipitating.Using water jet rock breaking technology, it is suppressed that the generation of brown stain.
Description
Technical field
The invention belongs to food processing fields, are related to yam drink, especially a kind of yam drink preparation method.
Background technique
With the continuous improvement of people's living standards, various environmentally protective health foods become required on people's dining table
Product.Chinese yam have nourish it is strong, it is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes disappear
Yearningly, oliguria frequency, spermatorrhea, women's leukorrhagia and dyspeptic chronic enteritis, it is big promising on grocery trade and processing industry.
And the traditional cooking, boiling method is used to be no longer satisfied the health that people taste Chinese yam whenever and wherever possible.Therefore, it is badly in need of wanting one
The processing method of kind Yam beverage.Modern science analysis, the maximum feature of Chinese yam is containing a large amount of mucin.Mucin is one
The mixture of kind proteinpolysaccharide has special health-care effect to human body, but it has the muddiness for easily causing beverage.In Chinese yam
Also contain a large amount of polyphenol, polyphenol has that inoxidizability is beneficial to human body, but is easily oxidized generation brown stain after peeling, and also can deal with improperly
Cause the brown stain of made beverage.
By retrieval, following related patents are found:
(1) CN107788300A discloses a kind of processing method of yam drink, and Chinese yam removes the peel stripping and slicing, stirring to pulp 2
~8 minutes at Chinese yam magma；Chinese yam magma is filtered processing, is separated into Chinese yam slag and Succus Rhizoma Dioscoreae；Succus Rhizoma Dioscoreae is taken, it is clarified
It handles within 20 hours, disinfection treatment, allotment, homogeneous form raw juice of Chinese yam after sterilizing；Normal juice dilution after deploy sucrose, whole milk powder,
Quality improver, compound emulsifying agent and compound stabilizer form beverage.The problem of patent is: 1. simple stirring to pulp will lead to
Succus Rhizoma Dioscoreae brown stain；2. filtering, the long loss that will lead to the benefit materials such as mucin of settling time；3. lacking secondary muddy (rear muddy
It is turbid) processing means.
(2) a kind of production method of Succus Rhizoma Dioscoreae of CN102894431A, Chinese yam clean dissection and precook, water defibrination, slurries is added to use
It is clarified after amylase and pulp enzyme enzymatic hydrolysis, enzymatic hydrolysis, successively obtains Succus Rhizoma Dioscoreae through coarse filtration, ultrafiltration and decolorization after clarification.It should
The problem of patent is: 1. traditional defibrination technology will lead to Succus Rhizoma Dioscoreae brown stain；2. excessive clarification decoloration can be by many benefit materials
It goes out, influences its trophism and functionality；3. traditional thermal sterilization technology will lead to the loss of heat-sensitive nutrition.
(3) CN103169118B discloses a kind of preparation method of turbid blueberry and Chinese yam juice drink, and yam flour is carried out
Water boiled, cool aging and starch gel processing is separated, then digests and be centrifugally separating to obtain de- starch Succus Rhizoma Dioscoreae；Then exist
The mixed liquor and concentration blueberry juice of pectin and fruit glucose syrup are successively added in de- starch Succus Rhizoma Dioscoreae, is uniformly mixed, Zhi Houyong
Citric acid and sodium citrate are sterilized after adjusting pH, dilution tinning to get the turbid blueberry and Chinese yam juice drink is arrived.The patent
The problem of be 1. de- starch while many benefit materials such as mucin etc. can be removed；2. traditional plus pectin stabilization method
The time for keeping turbid juice stable is short；3. the addition of excessive additive causes beverage nutritive value to decline.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of inhibitions juice browning, the turbid juice of raising
The yam drink preparation method of beverage stability.
The technical proposal for solving the technical problem of the invention is:
A kind of yam drink preparation method, is prepared by the process successively carried out as follows: peeling stripping and slicing, color protection are clear
It washes, ultra-high pressure water fluid jet is broken, filtering, allotment, filling and sterilization.
Moreover, the color protection cleaning is that first stripping and slicing Chinese yam is put into Ozone Water to clean, 1.5% citric acid is placed into
Color protection treatment in solution.
Moreover, it is to be crushed using ultra-high pressure water fluid jet to Chinese yam block that the ultra-high pressure water fluid jet is broken, pressure model
Enclose 275-2800bar, range of flow 74-757lpm.
Moreover, the allotment is to mix filtered Succus Rhizoma Dioscoreae with following component according to following mass percentage
It is even:
Succus Rhizoma Dioscoreae 10-20%
White granulated sugar 5~10%
Citric acid 0.5~0.6%
VC 0.1~0.3%
Sodium benzoate 0.02~0.03%
Micron order electrostatic function bead 0.3~0.5%
Surplus is water.
Moreover, the micron order electrostatic function bead the preparation method comprises the following steps:
(1) it prepares chitosan solution: chitosan being added in the acetic acid solution that mass percentage is 1~2%, keep shell poly-
Sugared mass percentage is 1%, is stirred to being completely dissolved, filtered through gauze obtains clear liquid, spare；
(2) it prepares agar solution: first agar being soaked in water, reusable heat water dissolution, mass percentage is 3~5%.
(3) it prepares composite membrane liquid: first dispersing MC (methylcellulose) with alcohol, be heated to 65 DEG C, add 65 DEG C of hot water,
Water/alcohol ratio is that 2/1, v/v, MC mass percentage is 3%, stirring, the hot agar solution that addition step (2) is prepared, agar/
MC mass ratio is 2/12, and step (1) chitosan clear liquid is added, and the protease that concentration is 105U/mg is added, and stirring is miscible, and shell is poly-
Sugar/MC mass ratio is 1/36~6/36；
(4) it is film-made: after composite membrane liquid is defoamed with supercentrifuge, pouring into glass film forming template, scrape off extra film liquid,
Film is carefully stripped out, is put in drier by natural air drying；
(5) film of preparation is broken into the micron order bead of different-grain diameter.
Moreover, the sterilization is sterilized using photic sterilization and the cold sterilization complex technique of plasma.
The advantages and positive effects of the present invention are:
1, Succus Rhizoma Dioscoreae later period turbidity and precipitation is mainly as caused by mucin, polyphenol etc., these component molecules amounts are different, grain
Diameter is of different sizes.But it because these substances are beneficial nutriments, cannot remove, so yam drink should be made into turbid juice.
The turbid juice of tradition keeps stablizing by stabilizer and homogeneous means, but the stable time is shorter, and the present invention takes the anti-precipitating skill of electrostatic equilibrium
Art preferably solves this problem.Micron order electrostatic function bead, after being added in beverage, the substance of small not static electrification is close
When the micron order function bead of static electrification, due to electrostatic induction phenomenon, the two, which can be attached together, reaches equilibrium state, due to micro-
Meter level electrostatic function bead density partial size is different, it is possible to adsorb the suspended matter or glue of different different-grain diameters, different molecular weight
Grain, keeps suspended state for a long time, prevents from precipitating.
2, enzymatic browning is that substrate-polyphenols generates in the presence of polyphenol oxidase and extraneous oxygen in fruits and vegetables
The process of quinone, three are indispensable.Polyphenol is located on intracellular utricule film, in the case that cell integrity is not destroyed enzyme,
Substrate will not meet with oxygen, and enzymatic browning reaction will not occur.Traditional crushing technology as shown in Figure 1, knife can destroy cell or even
The integrality of organelle, necessarily leads to enzymatic browning.And water jet rock breaking process is mainly that normal force is greater than between fruit cell
Tensile stress causes to be broken, and avoids the generation of brown stain, as shown in Figure 2.
Although 3, being passed through in water in ozone and being sterilized to fruits and vegetables about the report of ozone sterilization in related patents
When, because the aerial content of ozone is extremely low, therefore partial pressure is also extremely low, and ozone in water can be made to escape from the interface of water and air,
Reduce Measuring Ozone Concentration in Water.The present invention increases flow-disturbing or screw in cleaning equipment, extends ozone in water
Residence time improves its utilization rate；It is also integrated with a nanometer water atomization plant, plays excellent sterilization cleaning performance.
Detailed description of the invention
Fig. 1 is that conventional knife cutting acts on schematic diagram to histocyte；
Fig. 2 is that water jet is cut to histocyte effect schematic diagram.
Specific embodiment
The invention will be further described with reference to the accompanying drawing and by specific embodiment, and following embodiment is descriptive
, it is not restrictive, this does not limit the scope of protection of the present invention.
Embodiment 1
A kind of yam drink preparation method, steps are as follows:
(1) Chinese yam removes the peel stripping and slicing: selecting intact Chinese yam peeling stripping and slicing.
(2) color protection is cleaned: being cleaned using ozone nanometer water cleaning technique to Chinese yam block, 1.5% is put into after cleaning
Color protection treatment in citric acid solution.Cleaning equipment include water tank and with the sequentially connected nanometer water ionizer of water tank bottom,
The micro-nano bubble generator of ozone, nanometer water ionizer can excite hydrone to form the very strong hydroxyl of binding ability
Anion and hydrogen cation, bactericidal performance are more superior.In addition, installing disturbing flow device on water tank, extend ozone in water
In residence time, improve its utilization rate.
(3) it is crushed: Chinese yam block being crushed using ultra-high pressure water fluid jet crushing technology, pressure 2000bar, flow
500pm, Restrain browning keep cell integrity and nutrition not to be lost.
(4) it filters
Chinese yam pulp is filtered with the filter that aperture is 0.5mm, to remove biggish particle or other impurity.
(5) it deploys
The blending and mixing of beverage is carried out in blend tank.It is mixed according to the additive amount of Succus Rhizoma Dioscoreae 20% with water, white sand
Sugared additive amount 10%, citric acid additive amount 0.5%, VCAdditive amount 0.1%, preservative (sodium benzoate 0.2g/kg).It is quality
Percentage composition.
(6) filling
(7) it sterilizes, using plasma sterilization.Bottled drink is put into the cold disinfection equipment sterilization chamber of plasma, is led to
High voltage electric field low temperature plasma cold sterilization technology is crossed to be sterilized.Relevant parameter: pulse frequency 4KHz applies voltage
20KV sterilizes 20min.
After this preparation process, the initial brown stain degree (light absorption value under 420nm) of former Succus Rhizoma Dioscoreae is by the 0.242 of original technique
Drop to 0.191, brown stain degree drops to 0.231 by 0.289 after former Succus Rhizoma Dioscoreae stores 1 week at 0-2 DEG C.
Embodiment 2
Joined mass percentage in the formula of allotment unlike the first embodiment is 0.3%, micron order electrostatic function
It can bead additive amount.The micron order electrostatic function bead the preparation method comprises the following steps:
(1) it prepares chitosan solution: chitosan being added in the acetic acid solution that mass percentage is 1~2%, keep shell poly-
Sugared mass percentage is 1%, is stirred to being completely dissolved, filtered through gauze obtains clear liquid, spare；
(2) it prepares agar solution: first agar being soaked in water, reusable heat water dissolution, mass percentage is 3~5%.
(3) it prepares composite membrane liquid: first dispersing MC (methylcellulose) with alcohol, be heated to 65 DEG C, add 65 DEG C of hot water,
Water/alcohol ratio is that 2/1, v/v, MC mass percentage is 3%, stirring, the hot agar solution that addition step (2) is prepared, agar/
MC mass ratio is 2/12, and step (1) chitosan clear liquid is added, and the protease that concentration is 105U/mg is added, and stirring is miscible, and shell is poly-
Sugar/MC mass ratio is 1/36~6/36；
(4) it is film-made: after composite membrane liquid is defoamed with supercentrifuge, pouring into glass film forming template, scrape off extra film liquid,
Film is carefully stripped out, is put in drier by natural air drying；
(5) film of preparation is broken into the micron order bead of different-grain diameter.
After micron order electrostatic function bead is added, precipitation number drops to 8 points by 17 points of original technique, and bottle bottom precipitation is thick
Degree drops to 1.2mm by the 2.3mm of original technique.
Embodiment 3
It is sterilized unlike the first embodiment using special sterilizing bottle and the cold sterilization complex technique of plasma.
Beverage filling is entered in special sterilizing vial, the filling and packaging that vial is placed in the fixed light source of installation is flowed
On waterline, vial is mobile with assembly line, and light source (white light) penetrates the prism in bottom of bottle portion, be dispersed into seven-colour-light (it is red, orange,
Yellow, green, blue, indigo, purple), to reach preliminary bactericidal effect.Wherein special sterilizing vial bottom is equipped with prism: body
It is identical as simple glass bottle production method.
The initial nutritive index of Succus Rhizoma Dioscoreae finished beverage and sanitary index compare:
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (6)
1. a kind of yam drink preparation method, it is characterised in that: be prepared by the process successively carried out as follows: peeling is cut
Block, color protection cleaning, ultra-high pressure water fluid jet is broken, filtering, deploys, filling and sterilization.
2. yam drink preparation method according to claim 1, it is characterised in that: the color protection cleaning is will first to cut
Block Chinese yam, which is put into Ozone Water, to be cleaned, and color protection treatment in 1~2% citric acid solution is placed into.
3. yam drink preparation method according to claim 1, it is characterised in that: the ultra-high pressure water fluid jet is broken
It is to be crushed using ultra-high pressure water fluid jet to Chinese yam block, pressure limit 275-2800bar, range of flow 74-757lpm.
4. yam drink preparation method according to claim 1, it is characterised in that: the allotment is will be filtered
Succus Rhizoma Dioscoreae is uniformly mixed according to following mass percentage with following component:
Succus Rhizoma Dioscoreae 10-20%
White granulated sugar 5~10%
Citric acid 0.5~0.6%
VC 0.1~0.3%
Sodium benzoate 0.02~0.03%
Micron order electrostatic function bead 0.3~0.5%
Surplus is water.
5. yam drink preparation method according to claim 4, it is characterised in that: the micron order electrostatic function is small
Ball the preparation method comprises the following steps:
(1) it prepares chitosan solution: chitosan being added in the acetic acid solution that mass percentage is 1~2%, make chitosan matter
Measuring percentage composition is 1%, is stirred to being completely dissolved, filtered through gauze obtains clear liquid, spare；
(2) it prepares agar solution: first agar being soaked in water, reusable heat water dissolution, mass percentage is 3~5%.
(3) it prepares composite membrane liquid: first dispersing MC with alcohol, be heated to 60~70 DEG C, add 60~70 DEG C of hot water, water/alcohol ratio is
2/1, v/v, MC mass percentage are 3%, stirring, and the hot agar solution that step (2) are prepared, agar/MC mass ratio is added
It is 2/12, step (1) chitosan clear liquid is added, the protease that concentration is 105U/mg is added, stirs miscible, chitosan/MC mass
Than being 1/36~6/36；
(4) it is film-made: after composite membrane liquid is defoamed with supercentrifuge, pouring into glass film forming template, scrape off extra film liquid, it is natural
It air-dries, film is carefully stripped out, is put in drier；
(5) film of preparation is broken into the micron order bead of different-grain diameter.
6. yam drink preparation method according to claim 1, it is characterised in that: the sterilization is killed using photic
Bacterium and the cold sterilization complex technique of plasma are sterilized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811504716.XA CN109793129A (en) | 2018-12-10 | 2018-12-10 | Yam drink preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811504716.XA CN109793129A (en) | 2018-12-10 | 2018-12-10 | Yam drink preparation method |
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| CN109793129A true CN109793129A (en) | 2019-05-24 |
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ID=66556537
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811504716.XA Pending CN109793129A (en) | 2018-12-10 | 2018-12-10 | Yam drink preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839798A (en) * | 2019-10-28 | 2020-02-28 | 国投中鲁果汁股份有限公司 | Pomegranate fermented functional beverage and preparation method thereof |
| CN111248380A (en) * | 2019-10-28 | 2020-06-09 | 国投中鲁果汁股份有限公司 | Cucumber fermented carbonated beverage and processing method thereof |
| CN112515066A (en) * | 2020-12-09 | 2021-03-19 | 焦作市米奇食品饮料有限公司 | Anti-sedimentation Chinese yam beverage and preparation method thereof |
| CN112655854A (en) * | 2020-11-23 | 2021-04-16 | 国投中鲁果汁股份有限公司 | Watermelon fermentation functional beverage |
| CN112790304A (en) * | 2020-12-31 | 2021-05-14 | 国投中鲁果汁股份有限公司 | Processing method of high-color-value stable concentrated apple clear juice |
| CN113142439A (en) * | 2020-12-31 | 2021-07-23 | 国投中鲁果汁股份有限公司 | Processing method of multi-nutrient concentrated hawthorn juice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839798A (en) * | 2019-10-28 | 2020-02-28 | 国投中鲁果汁股份有限公司 | Pomegranate fermented functional beverage and preparation method thereof |
| CN111248380A (en) * | 2019-10-28 | 2020-06-09 | 国投中鲁果汁股份有限公司 | Cucumber fermented carbonated beverage and processing method thereof |
| CN112655854A (en) * | 2020-11-23 | 2021-04-16 | 国投中鲁果汁股份有限公司 | Watermelon fermentation functional beverage |
| CN112515066A (en) * | 2020-12-09 | 2021-03-19 | 焦作市米奇食品饮料有限公司 | Anti-sedimentation Chinese yam beverage and preparation method thereof |
| CN112790304A (en) * | 2020-12-31 | 2021-05-14 | 国投中鲁果汁股份有限公司 | Processing method of high-color-value stable concentrated apple clear juice |
| CN113142439A (en) * | 2020-12-31 | 2021-07-23 | 国投中鲁果汁股份有限公司 | Processing method of multi-nutrient concentrated hawthorn juice |
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Application publication date: 20190524 |