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Production process of sweet potato turbid juice beverage

A production process and technology of turbid juice, which is applied in the production process of sweet potato turbid juice beverage, can solve the problems of wasting sweet potato resources and low economic value of sweet potatoes, and achieve the effect of retaining nutrients and reasonable design

Inactive Publication Date: 2018-01-09
安徽省小咸匠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current economic value of sweet potatoes is very low, and the resource waste of sweet potatoes is also caused. my country's sweet potato resources are extremely rich. Therefore, if the sweet potato resources are rationally developed and utilized, the economic value of sweet potatoes can be fully developed and the economic income of sweet potatoes can also be improved for farmers. , but also reduce the burden on environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation technology of sweet potato turbid juice beverage, comprises the following steps:

[0022] 1) Preparation: Wash and peel fresh sweet potatoes, cut into pieces, and blanch;

[0023] 2) Beating: beat the sweet potato and boiling water in a ratio of 1:3 to get turbid juice;

[0024] 3) Colloid mill: mix the additive and the turbid juice evenly;

[0025] 4) Homogenization: Under the condition of 25MPa and 70°C, use a homogenizer to homogenize the turbid juice;

[0026] 5) Degassing: Use a vacuum filter to filter for 4 minutes to discharge the air in the slurry;

[0027] 6) Preheating: Preheat the slurry to 75°C;

[0028] 7) Filling and exhausting: Pour the slurry into the tank, then put it in a boiling water bath for 3 minutes, keep the central temperature at 75°C, and discharge the air in the tank;

[0029] 8) Sterilization and cooling: Sterilize at 120-125°C for 15 minutes, then put the sterilized beverage into water at 70-80°C to cool for 10 minu...

Embodiment 2

[0034] A kind of preparation technology of sweet potato turbid juice beverage, comprises the following steps:

[0035] 1) Preparation: Wash and peel fresh sweet potatoes, cut into pieces, and blanch;

[0036] 2) Beating: beat the sweet potato and boiling water in a ratio of 1:3 to get turbid juice;

[0037] 3) Colloid mill: mix the additive and the turbid juice evenly;

[0038] 4) Homogenization: Under the condition of 25MPa and 70°C, use a homogenizer to homogenize the turbid juice;

[0039] 5) Degassing: Use a vacuum filter to filter for 4 minutes to discharge the air in the slurry;

[0040] 6) Preheating: Preheat the slurry to 77°C;

[0041] 7) Filling and exhausting: Pour the slurry into the tank, then put it in a boiling water bath for 3 minutes, keep the central temperature at 75°C, and discharge the air in the tank;

[0042] 8) Sterilization and cooling: Sterilize at 120-125°C for 15 minutes, then put the sterilized beverage into water at 70-80°C to cool for 10 minu...

Embodiment 3

[0047] A kind of preparation technology of sweet potato turbid juice beverage, comprises the following steps:

[0048] 1) Preparation: Wash and peel fresh sweet potatoes, cut into pieces, and blanch;

[0049] 2) Beating: beat the sweet potato and boiling water in a ratio of 1:3 to get turbid juice;

[0050] 3) Colloid mill: mix the additive and the turbid juice evenly;

[0051] 4) Homogenization: Under the condition of 25MPa and 70°C, use a homogenizer to homogenize the turbid juice;

[0052] 5) Degassing: Use a vacuum filter to filter for 4 minutes to discharge the air in the slurry;

[0053] 6) Preheating: Preheat the slurry to 80°C;

[0054] 7) Filling and exhausting: Pour the slurry into the tank, then put it in a boiling water bath for 3 minutes, keep the central temperature at 75°C, and discharge the air in the tank;

[0055] 8) Sterilization and cooling: Sterilize at 120-125°C for 15 minutes, then put the sterilized beverage into water at 70-80°C to cool for 10 minu...

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Abstract

The invention provides a production process of sweet potato turbid juice beverage, which relates to the technical field of food processing, and comprises the following steps: 1) preparation of ingredients: washing and peeling fresh sweet potatoes, cutting into pieces, and blanching; 2) beating: a ratio of 1: 3. Beat sweet potatoes with boiling water to obtain turbid juice; 3) colloid mill: mix the additives and turbid juice evenly; 4) Homogenize: use a homogenizer to homogenize the turbid juice under the conditions of 25MPa and 70°C; 5) Degassing: Use a vacuum filter for 4 minutes to discharge the air in the slurry; 6) Preheating: Preheat the slurry to 75-80°C; 7) Filling and exhausting: Pour the slurry into the tank, and then Put in a boiling water bath for 3 minutes, keep the center temperature at 75°C, and discharge the air in the tank; 8) Sterilization and cooling: Sterilize at 120-125°C for 15 minutes, and then put the sterilized beverage into water at 70-80°C to cool for 10 minutes. Then it is cooled to room temperature with normal temperature water; the process design of the invention is reasonable, and the prepared sweet potato turbid juice drink has unique flavor and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of sweet potato cloudy juice beverage. Background technique [0002] Sweet potato is a food that is full of treasures. It has high nutritional conditions. It has been "become the most nutritious food in the 21st century" by the World Health Organization. Sweet potato is rich in starch, dietary fiber, carotene, vitamin A, and B complex. , C, E, potassium, iron, copper, selenium, calcium and more than 10 kinds of mineral elements and linoleic acid, etc., have high nutritional value, and have anti-cancer, beneficial to the heart, and anti-diabetic effects. Home as a kind of health food with both medicine and food and the most balanced nutrition. In particular, sweet potatoes contain a lot of dietary fiber, which cannot be digested and absorbed in the intestines. It can stimulate the intestines, enhance peristalsis, defecate and detoxify, delay the aging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/00
Inventor 梅秀侠刘赏占
Owner 安徽省小咸匠食品有限公司
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