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Method for preparing taro beverage

A taro and beverage technology, applied in the field of beverages, can solve the problems of insufficient flavor of taro, loss of flavor substances, large loss of flavor substances and nutrients, etc., to preserve the aroma and freshness, prevent browning, and taste delicious full-bodied effect

Inactive Publication Date: 2016-12-14
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many manufacturers usually use taro powder to produce beverages, but taro powder is produced by hot air drying and then pulverized. The loss of flavor and nutrients in the production process is large, and taro drinks are added Taro flavor is used to produce the special flavor of taro; in addition, because taro powder is difficult to dissolve, a lot of thickeners need to be added to prevent the precipitation of taro powder when producing beverages
Squeezing the taro after boiling (or steaming) can avoid the browning of the taro, but the flavor substances will be greatly lost during the cooking process, and the taro flavor of the product is insufficient, so it is also necessary to add taro flavor to make up for it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of taro drink, comprising the steps of:

[0025] (1) material selection, select fresh taro with no mechanical damage, insects, mildew and rot as raw materials;

[0026] (2) Wash and peel the taro, wash the taro with running water, and quickly peel the taro with a peeling knife in clear water;

[0027] (3) Slicing: Cut the washed and peeled taro evenly into long strips with a width of 1 to 2 cm, then immediately put the taro into a meat grinder and twist it into a fragrant shape by adding hot water while twisting. Taro juice;

[0028] (4) homogenate: the sweet taro juice twisted in step (3) is ground into sweet taro homogenate with a colloid mill;

[0029] (5) Homogenization: If the temperature of the taro homogenate obtained in step (4) is lower than 50°C, it must be heated to 50°C-60°C and homogenized with a homogenizer, and the homogenization pressure is 10-15MPa;

[0030] (6) Ingredients: add 1% CMC-Na, 3% sucrose, 0.02% Vc and 0.5% citric aci...

Embodiment 2

[0038] Different from Example 1, in step (6), add 2% sucrose, 0.01% Vc and 0.5% citric acid in the homogenized taro juice; add in the meat grinder in step (3) The ratio of fragrant taro and hot water is 15:85.

Embodiment 3

[0040] Different from Example 1, in step (6), add 5% sucrose, 0.03% Vc and 0.5% citric acid in the homogenized taro juice; add in the meat grinder in step (3) The ratio of fragrant taro and hot water is 20:80.

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PUM

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Abstract

The invention discloses a method for preparing taro beverage. The method includes steps of material selecting, cleaning and peeling, slicing, pulp homogenizing, homogenizing, blending, sterilizing, can sealing, high-pressure sterilizing and the like, and particularly includes a process for squeezing juice from raw taros. The method has the advantages that flavor and nutrient substances in the taros can be reserved, browning can be effectively prevented when the juice is squeezed from the taros, and the taro beverage prepared by the aid of the method has and mellow taste; the method is a process breaking through the tradition and is a process for preparing the purely natural taro beverage without essence or spice.

Description

technical field [0001] The invention relates to a drink, in particular to a preparation method of a taro drink. Background technique [0002] Taizhou's Xinghua area has vertical and horizontal water networks, and the water-rich soil is especially suitable for the growth of taro. Taizhou taro really entered people's field of vision when Xinghua Longxiang taro was broadcast on "A Bite of China" in 2012, allowing hundreds of millions of viewers to appreciate the deliciousness of Longxiang taro. It has been determined that the highest starch content of Xinghua Longxiang taro is 12.04g / 100g, especially the ratio of the umami amino acid content to the total amino acid content reaches 44%, which is much higher than the umami amino acid content of general foods. The main reason for the unique fragrant and waxy taste of taro is its high nutritional value. Longxiang taro is processed into beverages, which not only provides people with a delicious and nutritious food, but also increa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04
CPCA23L2/04A23V2002/00A23V2300/31
Inventor 李志方施帅徐海祥王正云
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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