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Method for preparing sweet potato-pineapple compound drink

A sweet potato and pineapple technology, applied in the direction of food science, can solve problems such as bad smell and drinking taste, reduce quality, affect the popularity of sweet potato drinks, etc., achieve the effect of eliminating bad smell and improving quality

Inactive Publication Date: 2010-06-16
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sweet potato beverages are made from fresh sweet potatoes through material selection, peeling, beating, blending, filtration, filling, sterilization and other processes. Due to the processing of traditional sweet potato beverages, there is often an earthy smell in sweet potatoes, so It has bad smell and drinking taste, reduces the quality, affects the popularity of sweet potato drinks, and makes the economic value of this product far from being brought into play

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Material selection: choose fresh sweet potatoes without mildew, disease, germination and mechanical damage to ensure the quality of the final product;

[0028] Cleaning: wash off the sediment and other sundries on the surface of sweet potatoes with clean water to prevent various pollutions;

[0029] Peeling: mechanical peeling is adopted to ensure the normal color of the beverage, and the peeled skin is weighed;

[0030] Cut into pieces: Cut the sweet potato into fries with a width of 0.5cm and a length of 2cm;

[0031] Color protection: Immediately submerge in the color protection solution after cutting into pieces for 2 hours. The ratio of the color protecting solution is: 0.1% citric acid, 0.2% ascorbic acid (mass percentage concentration); prevent the beverage from browning and affect the sensory quality;

[0032] Pre-cooking: Heat the water to 95°C, put in the color-protected sweet potato pieces and stir gently, and keep at the pre-cooking temperature for 5 minut...

Embodiment 2

[0047] Material selection: choose fresh sweet potatoes without mildew, disease, germination and mechanical injury for later use;

[0048] Cleaning: wash off the sediment and other sundries on the surface of sweet potatoes with clean water to prevent various pollutions;

[0049] Peeling: Use mechanical peeling to ensure the normal color of the drink, and weigh after peeling;

[0050] Cut into cubes: Cut the sweet potato into 1 cm square cubes;

[0051] Color protection: Immediately after cutting into pieces, submerge and soak in the color protection solution for 2 hours; the ratio of the color protection solution is: 0.1% citric acid, 0.2% ascorbic acid (mass percentage concentration);

[0052] Pre-cooking: Heat the water to 90°C, put in the color-protected sweet potato pieces and stir gently, and keep at the pre-cooking temperature for 5 minutes;

[0053] Beating: Rinse and cool the pre-boiled potato pieces with water, then transfer them to a beater, and add drinking water 5...

Embodiment 3

[0067] Material selection: choose fresh sweet potatoes without mildew, disease, germination and mechanical injury for later use;

[0068] Cleaning: wash off the silt and other sundries on the surface of sweet potatoes with clean water;

[0069] Peeling: manual peeling, weighing after peeling;

[0070] Cut into pieces: Cut the sweet potato into 0.5cm thick sliced ​​potato pieces;

[0071] Color protection: Immediately after cutting into pieces, put them into the color protection solution and soak for 2 hours;

[0072]Pre-cooking: Heat the water to 90°C, put in the color-protected sweet potato pieces and stir gently, and keep at the pre-cooking temperature for 5 minutes to reduce the raw taste of sweet potatoes;

[0073] Beating: Rinse and cool the pre-boiled potato pieces with water, then transfer them to a beater, and add drinking water 5 times the weight of sweet potatoes for beating;

[0074] Filtration: first filter with 4 layers of gauze, then take the filtrate and use ...

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Abstract

The invention discloses a method for preparing a sweet potato-pineapple compound drink. The method comprises the following steps of: selecting sweet potatoes, washing the sweet potatoes by water, cutting the sweet potatoes into strips or blocks, protecting the color of the strips or blocks, pre-boiling the strips or blocks, cooling the cooked strips or blocks, pulping the cooked strips or blocks, filtering the pulp and gelatinizing the pulp for later use; selecting pineapples for juicing, mixing the sweet potato juice and the pineapple juice in a ratio, evenly stirring, adding auxiliary materials of white granulated sugar, citric acid and sodium carboxymethyl cellulose into the mixed juice and allowing the auxiliary materials to fully dissolve in the mixed juice to obtain the compound juice; and homogenizing the compound juice in a colloid mill, canning the juice and sealing the cans, heating the compound juice in water bath for sterilization and naturally cooling the compound juice to room temperature. In the compound drink of the invention, based on the conventional process for preparing sweet potato drinks, the pineapple juice is added into the sweet potato juice, so that the unpleasant smell of the sweet potatoes is eliminated, the sweet potato-pineapple compound drink with good flavor can be prepared, and the quality of the product is improved.

Description

technical field [0001] The invention relates to a compound drink, in particular to a preparation method of a sweet potato and pineapple compound drink, which can ensure the excellent flavor of the sweet potato and pineapple compound drink. Background technique [0002] Sweet potato beverages are made from fresh sweet potatoes through material selection, peeling, beating, blending, filtration, filling, sterilization and other processes. Due to the processing of traditional sweet potato beverages, there is often an earthy smell in sweet potatoes, so Have bad smell and drinking mouthfeel, have reduced quality, have influenced the popularity of sweet potato beverage, make the economic value of this product not bring into play far away. Contents of the invention [0003] In view of the above-mentioned present situation, the present invention provides a preparation method of a sweet potato-pineapple compound beverage, which overcomes bad smell in the compound drink and satisfies...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/56
Inventor 高海生刘绍军郭朔刘素稳
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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