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Preparation method for Chinese yam milk beverage

A yam milk and beverage technology, which is applied in the field of food processing, can solve the problems of destroying the nutritional components of yam, easy browning of polyphenol oxidase, and poor product stability, so as to achieve the goal of not causing obesity, pure taste, and preventing precipitation and stratification Effect

Inactive Publication Date: 2019-01-01
四川大阳实业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, yam is widely used in industry to make rice flour, milk powder, cakes, beverages, and deep-processing extracts to synthesize DHEA, etc., which are generally added as auxiliary materials when making beverages, and rarely made into beverages alone, because the processing process will destroy the nutritional content of yam. At the same time, because the polyphenol oxidase rich in yam is easy to brown and affect the color, yam starch is easy to aggregate with other substances to produce precipitation during processing, resulting in poor stability of the product and is not easy to be accepted by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of yam milk drink, comprising the following steps:

[0029] ①Raw material preparation: by weight, 85 parts of drinking water, 15 parts of yam, 1 part of skimmed milk powder, 0.1 part of polyglycerol fatty acid ester, 0.02 part of xanthan gum, 0.02 part of pectin, 0.005 part of sucralose, citric acid 0.1 part of sodium, 0.001 part of sodium bicarbonate, 0.1 part of sodium hexametaphosphate, 0.0002 part of ethyl maltol, 0.04 part of sodium carboxymethylcellulose, 0.03 part of amylase, and 1 part of color-protecting agent. Wherein, the proportioning of each part of color-protecting agent is calculated in parts by weight: 0.1 part of citric acid, 0.1 part of Vc, and 0.3 part of table salt;

[0030] ② Wash, peel and slice the yam: Soak the yam in water and wash off the surface sediment and sundries, then remove the skin of the yam with a peeling knife, slice the yam after peeling, the thickness of the slice is about 1cm;

[0031] ③ Put the sliced ​​yam ...

Embodiment 2

[0037] A preparation method of yam milk drink, comprising the following steps:

[0038] ①Raw material preparation: by weight, 84 parts of drinking water, 16 parts of yam, 1 part of skimmed milk powder, 0.2 part of polyglycerol fatty acid ester, 0.02 part of xanthan gum, 0.03 part of pectin, 0.008 part of sucralose, citric acid 0.1 part of sodium, 0.001 part of sodium bicarbonate, 0.1 part of sodium hexametaphosphate, 0.0003 part of ethyl maltol, 0.05 part of sodium carboxymethylcellulose, 0.04 part of amylase, and 1 part of color-protecting agent. Wherein, the proportioning of each part of the color-protecting agent is calculated in parts by weight: 0.1 part of citric acid, 0.2 part of Vc, and 0.4 part of table salt;

[0039] ② Wash, peel and slice the yam: Soak the yam in water and wash off the surface sediment and sundries, then remove the skin of the yam with a peeling knife, slice the yam after peeling, the thickness of the slice is about 1cm;

[0040] ③Quickly put the sl...

Embodiment 3

[0046] A preparation method of yam milk drink, comprising the following steps:

[0047] ①Raw material preparation: by weight, 83 parts of drinking water, 17 parts of yam, 2 parts of skimmed milk powder, 0.3 part of polyglycerol fatty acid ester, 0.03 part of xanthan gum, 0.03 part of pectin, 0.010 part of sucralose, citric acid 0.2 parts of sodium, 0.001 parts of sodium bicarbonate, 0.2 parts of sodium hexametaphosphate, 0.0004 parts of ethyl maltol, 0.06 parts of sodium carboxymethylcellulose, 0.04 parts of amylase, and 1 part of color-protecting agent. Wherein, the proportioning of each part of color-protecting agent is calculated in parts by weight: 0.2 part of citric acid, 0.3 part of Vc, and 0.5 part of table salt;

[0048] ② Wash, peel and slice the yam: Soak the yam in water and wash off the surface sediment and sundries, then remove the skin of the yam with a peeling knife, slice the yam after peeling, the thickness of the slice is about 1cm;

[0049] ③Quickly put the...

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PUM

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Abstract

The invention discloses a preparation method for a Chinese yam milk beverage, belonging to the technical field of food processing. The Chinese yam milk beverage comprises, by weight, 80-85 parts of drinking water, 15-20 parts of yam, 1-3 parts of skim milk powder, 0.1-0.5 part of polyglycerol fatty acid ester, 0.02-0.04 part of xanthan gum, 0.02-0.05 part of pectin, 0.005-0.02 part of sucralose, 0.1-0.3 part of sodium citrate, 0.001-0.002 part of sodium bicarbonate, 0.1-0.3 part of sodium hexametaphosphate, 0.0002-0.0006 part of ethyl maltol, 0.04-0.08 part of sodium carboxymethyl cellulose, 0.03 to 0.06 part of high-temperature alpha-amylase and 1 part of a color protection agent. The preparation method for the Chinese yam milk beverage according to the above formula comprises the following steps: Chinese yam cleaning; peeling; slicing; color protection; beating and enzymatic hydrolysis; filtering and blending; homogenization; sterilization; and filling. The Chinese yam milk beverageproduced by the invention retains the nutritional components of Chinese yams, has the functions of invigorating the spleen, tonifying the lung, reinforcing the kidney, etc., is white and bright in color and uniform and stable in texture, and has smooth and comfortable mouthfeel and pleasant sweet taste and Chinese yam flavor.

Description

technical field [0001] The invention relates to a yam milk drink and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Yam, also known as yam, native potato, yam, Huai yam, yam, white yam, is a kind of economic crop that integrates three functions of health care, food and medicine. It is widely used in food, pharmaceutical and other industries, and has huge health benefits. function, great potential for product development. [0003] China is an important place of origin and domestication center of cultivated yams. The cultivation of yams has a history of more than 3,000 years, which are recorded in "Shan Hai Jing" and "Qi Min Yao Shu". The meat of yam is tender and rich in nutrients and health care substances. "Shen Nong's Materia Medica" says it "mainly invigorates the middle and nourishes the deficiency, removes cold and heat evil spirits, nourishes the middle and strengthens energy, grows muscles, and is sma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23L5/41
CPCA23C9/156A23C9/152A23C9/1522A23C9/1542A23L5/41A23V2002/00A23V2200/048A23V2250/032A23V2250/1582A23V2250/1614A23V2250/708
Inventor 欧阳荣波
Owner 四川大阳实业发展有限公司
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