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Preparation method of sweet potato beverage with strong fragrance

A Luzhou-flavored sweet potato technology, applied in the field of preparation of Luzhou-flavored sweet potato beverages, achieves the effects of strong operability, accelerated poverty alleviation, and simple and practical technology

Inactive Publication Date: 2012-12-26
HENGYANG ZHUJIANG BEVERAGE FRUIT WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Effect test

Embodiment 1

[0021] Luzhou-flavor type sweet potato beverage processing method, comprises the steps:

[0022] (1) Clean and peel the sweet potato through clear water to obtain sweet potato pulp, then cut the sweet potato pulp into 0.8mm×0.8mm sweet potato cubes for later use;

[0023] (2) Cook the sweet potato dices with 28% water by mass percentage of the sweet potato dices, boil and keep for 28 minutes for gelatinization to obtain the sweet potato gelatinization liquid; the sweet potato gelatinization liquid is added to the sweet potato gelatinization liquid with a mass percentage of 0.1% for extraction agent and 0.01% fixed suspending agent HA-6, extracted at 70°C for 8 minutes, and the extract was left to settle for 4 hours, then it was centrifuged at 3200 rpm with a centrifugal pump, and the separated supernatant was passed through Obtain sweet potato clear juice after filtering through a silica gel soil filter, adopt 0.2% citric acid and 0.15% malic acid or sodium bicarbonate to adju...

Embodiment 2

[0028] Luzhou-flavor type sweet potato beverage processing method, comprises the steps:

[0029] (1) Clean and peel the sweet potato through clear water to obtain sweet potato pulp, then cut the sweet potato pulp into 1mm×1mm sweet potato cubes for later use;

[0030] (2) Cook the sweet potato dices with 30% water by mass percentage of the sweet potato dices, boil and keep for 30 minutes for gelatinization to obtain the sweet potato gelatinization liquid; the sweet potato gelatinization liquid is added to the sweet potato gelatinization liquid with a mass percentage of 0.2% for extraction agent and 0.02% fixed suspending agent HA-6, extracted at 75°C for 10 minutes, and the extract was left to settle for 5 hours, then it was centrifuged at 3200 rpm with a centrifugal pump, and the separated supernatant was passed through Obtain sweet potato clear juice after filtering through a silica gel soil filter, adopt 0.3% citric acid and 0.25% malic acid or sodium bicarbonate to adjust ...

Embodiment 3

[0035] Luzhou-flavor type sweet potato beverage processing method, comprises the steps:

[0036] (1) Clean and peel the sweet potato through clear water to obtain sweet potato pulp, then cut the sweet potato pulp into diced sweet potato pieces of 1.1mm×1.1mm for later use;

[0037](2) Cook the sweet potato dices with 32% water by mass percentage of sweet potato dices, boil and keep for 33 minutes for gelatinization to obtain sweet potato gelatinization; add sweet potato gelatinization to 0.3% sweet potato gelatinization for extraction agent and 0.03% fixed suspending agent HA-6, extracted at 80°C for 8 minutes, and after the extract was allowed to settle for 7 hours, it was centrifuged at 3200 rpm with a centrifugal pump, and the separated supernatant was passed through Obtain sweet potato clear juice after filtering through a silica gel soil filter, adopt 0.3% citric acid and 0.3% malic acid or sodium bicarbonate to adjust the pH value of sweet potato clear juice to 5.5;

[...

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Abstract

A preparation method of a sweet potato beverage with strong fragrance. The method comprises the steps of: first cleaning the sweet potatoes with clear water, peeling and slicing the sweet potatoes into cubes; then adding water and cooking the sweet potato cubes to obtain a sweet potato gelatinization liquid; adding an extractant into the sweet potato gelatinization liquid for extraction; subjecting the extraction solution to standing and filtering to obtain a sweet potato clarified liquid; evenly mixing white granulated sugar and a sweet potato stabilizer, and fully dissolving in hot water to obtain a dissolved solution; mixing the sweet potato clarified liquid with the dissolved solution, stirring and cooling to obtain a sweet potato preparation liquid; and finally adding honey, citric acid and malic acid into the sweet potato preparation liquid, uniformly stirring, and carrying out a conventional process comprising steps of homogenizing, sterilizing, canning and cooling to prepare the sweet potato beverage. The invention breaks through the problem of removing starch from juice, so that the product really has no side effect on human nutrition health care. The sweet potato beverage with strong fragrance provided by the invention is a sweet and delicious novel potato beverage, which has natural potato flavor, function to enhance human immunity and rich nutrition, and is suitable for all ages.

Description

technical field [0001] The invention relates to the technical field of sweet potato deep processing, and is particularly suitable for a method for preparing a strong-flavor sweet potato drink when sweet potatoes are made into sweet potato drinks. The strong-flavor sweet potato drink prepared by the method has good taste and rich nutrition. Background technique [0002] The official botanical name of sweet potato is sweet potato, which belongs to Convolvulaceae, an annual or perennial herb. Sweet potato ranks seventh in the output of several major food crops in the world, and ranks fourth in my country after rice, wheat and corn. Although the planting area and output of sweet potatoes in my country rank first in the world, the development of sweet potato processing industry is very slow. At present, my country is the largest producer of sweet potatoes in the world. In recent years, the output of sweet potatoes has exceeded 100 million tons per year, accounting for more than ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L2/70
Inventor 全君
Owner HENGYANG ZHUJIANG BEVERAGE FRUIT WINE
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