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
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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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