Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage

An anti-aging agent and yam technology are applied in the fields of anti-aging agent for yam beverage, preparation of yam beverage, and yam beverage, which can solve the problems of reduced digestion and absorption rate, poor appearance and taste of yam beverage, etc., and reduce the speed of water separation. , Broaden the market scope, improve the effect of easy aging

Inactive Publication Date: 2011-07-27
ZHENGZHOU PUSUTANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tests have shown that the aging process of starch is irreversible, and the appearance and taste of yam beverages with starch aging phenomenon will not only deteriorate, but also the digestion and absorption rate will also decrease.

Method used

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  • Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage
  • Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage
  • Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The antiaging agent for yam beverage consists of 0.5 part of trehalose, 0.02 part of sucrose fatty acid ester and 0.01 part of triglycerol monostearate in parts by weight.

[0016] A yam drink is made from the following raw materials: 5kg yam, 90kg water, 0.5kg trehalose, 0.02kg sucrose fatty acid ester, 0.01kg triglycerol monostearate and an appropriate amount of sucrose; the preparation steps are:

[0017] After cleaning and sorting the yams in turn, steam them at 80°C for 30 minutes; add 10kg of water to make a pulp after cooking, pass through a 100-mesh sieve, and prepare the obtained filtrate: add trehalose, sucrose fatty acid ester, triglycerol monostearate Ester and remaining 80kg water are mixed homogeneously, and the brix degree of beverage is adjusted to 1.5 ° BX with sucrose.

[0018] After preparation, the yam drink is homogenized (55°C, 25mpa), degassed (65°C, -0.05mpa) and filled (80°C) in sequence, and then the filled yam drink is placed at 121~125°C Ste...

Embodiment 2

[0021] The antiaging agent for yam beverage consists of 1 part of trehalose, 0.1 part of sucrose fatty acid ester and 0.3 part of triglycerol monostearate in parts by weight.

[0022] A kind of yam beverage, is made from following raw material: 60kg yam, 60kg water, 1kg trehalose, 0.1kg sucrose fatty acid ester, 0.3kg tripolyglycerol monostearate, 0.1kg pectin and appropriate amount of sucrose; Its preparation steps for:

[0023] After cleaning and sorting the yams in turn, steam them at 100°C for 5 minutes; add 30kg of water to make a pulp after cooking, pass through a 60-mesh sieve, and prepare the obtained filtrate: add trehalose, sucrose fatty acid ester, triglycerol monostearate Ester, pectin and remaining 30kg water are mixed homogeneously, and the brix degree of beverage is adjusted to 5 ° of BX with sucrose.

[0024] After preparation, the yam drink is homogenized (50°C, 40mpa), degassed (85°C, -0.08mpa) and filled (80°C) in sequence, and then the filled yam drink is ...

Embodiment 3

[0026] The antiaging agent for yam beverage consists of 5 parts of trehalose, 0.8 part of sucrose fatty acid ester and 0.6 part of tripolyglycerol monostearate in parts by weight.

[0027] A kind of yam beverage, is made from following raw materials: 95kg yam, 90kg water, 5kg trehalose, 0.8kg sucrose fatty acid ester, 0.3kg tripolyglycerol monostearate, 0.2kg pectin, 0.4kg xanthan gum and An appropriate amount of sucrose; its preparation steps are:

[0028] After cleaning and sorting the yams in turn, steam them at 90°C for 10 minutes; add 40kg of water to make a pulp after cooking, pass through a 120-mesh sieve, and prepare the obtained filtrate: add trehalose, sucrose fatty acid ester, triglycerol monostearic acid Ester, pectin, xanthan gum and remaining 50kg water are mixed homogeneously, and the brix degree of drink is adjusted to 8 ° of BX with sucrose.

[0029] After preparation, the yam drink is homogenized (85°C, 25mpa), degassed (50°C, -0.03mpa) and filled (80°C) in ...

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Abstract

The invention relates to an antiager for Chinese yam beverage, Chinese yam beverage and a method for preparing Chinese yam beverage, belonging to the technical field of foods. The antiager comprises the following components in parts by weight: 0.5-5 parts of trehalose, 0.02-0.8 part of sucrose fatty acid ester and 0.01-0.6 part of tripolyglycerol monostearate. The Chinese yam beverage is prepared mainly from the following raw materials in parts by weight: 5-95 parts of Chinese yam, 5-90 parts of water, 0.5-5 parts of trehalose, 0.02-0.8 part of sucrose fatty acid ester and 0.01-0.6 part of tripolyglycerol monostearate. The preparation method comprises the following steps of: after cleaning, sorting and stewing the Chinese yam, adding water for pulping; screening by a sieve in 60-200 meshes and mixing the obtained filter liquid; and adding trehalose, sucrose fatty acid ester, tripolyglycerol monostearate and water for uniformly mixing. The antiager disclosed by the invention can solve the problem of easy ageing of the Chinese yam beverage, obviously reduce the draining rate of the Chinese yam beverage and prolong the shelf life of the Chinese yam beverage. By adding the antiager, the Chinese yam beverage can be stably stored for 30 weeks at room temperature without generating any draining phenomenon.

Description

technical field [0001] The invention belongs to the technical field of food, and specifically relates to an antiaging agent for yam beverage, and also relates to a yam beverage added with the antiaging agent and a preparation method of the yam beverage. Background technique [0002] Yam, also known as yam and yam, is sweet in taste and flat in nature. It has the functions of invigorating the spleen and lungs, strengthening the kidney and ears, improving eyesight, strengthening muscles and bones, and prolonging life. It is a very beneficial food material for the human body. In order to benefit more people, food workers have carried out deep processing on yam, and making yam drink from yam is a very convenient and effective deep processing method. At present, many technical solutions for making drinks with yam as the main material have been disclosed in the national patent library, most of which are to beat the yam first, and then mature it into a drink. Some also add emulsif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/02A23L1/09
Inventor 张江波张其亚张长生徐鹏茹王慧芳
Owner ZHENGZHOU PUSUTANG FOOD
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