阅读说明：本技术 一种紫薯牛奶饮料及制备方法 (Purple sweet potato milk beverage and preparation method thereof ) 是由 赵键 王志红 张艳 于 2021-08-20 设计创作，主要内容包括：本发明公开了一种紫薯牛奶饮料及制备方法,包括如下组分：紫薯、纯净水、鲜牛奶、黑芝麻、白砂糖、柠檬酸、胰蛋白酶和复合稳定剂。本发明属于饮料技术领域,具体是指一种易被人体吸收,修补心肌功能,美容养颜,口感俱佳的紫薯牛奶饮料。(The invention discloses a purple sweet potato milk beverage and a preparation method thereof, wherein the purple sweet potato milk beverage comprises the following components: purple sweet potato, purified water, fresh milk, black sesame, white granulated sugar, citric acid, trypsin and a composite stabilizer. The invention belongs to the technical field of beverages, and particularly relates to a purple sweet potato milk beverage which is easy to absorb by a human body, can repair the function of cardiac muscle, can maintain beauty and keep young and has good taste.)

1. The purple sweet potato milk beverage is characterized by comprising the following components: the purple sweet potato milk beverage comprises purple sweet potato, purified water, fresh milk, black sesame, white granulated sugar, citric acid, trypsin and a composite stabilizer, wherein the purple sweet potato milk beverage comprises the following raw materials in parts by weight: 5-10 parts of purple sweet potato, 90-100 parts of purified water, 300 parts of fresh milk 250-one sugar, 5-10 parts of black sesame, 3-5 parts of white granulated sugar, 0.6-1 part of citric acid, 0.5-1 part of trypsin and 0.6-0.8 part of composite stabilizer.

2. The purple sweet potato milk beverage as claimed in claim 1, which is characterized in that: the composite stabilizer consists of sodium carboxymethylcellulose and sodium alginate in a mass ratio of 1: 0.5-2.

3. A preparation method of a purple sweet potato milk beverage is characterized by comprising the following steps: the method comprises the following steps:

1) fresh milk enzymolysis: adding trypsin into fresh milk, performing enzymolysis at 45-55 deg.C for 2-4 hr, inactivating enzyme in boiling water bath for 10-20min, and cooling to obtain enzyme-hydrolyzed milk;

2) adjusting the pH value: adding citric acid into the enzymolysis cow milk cooled to room temperature to adjust the pH value to 6.0-8.0, and fixing the color of the solution;

3) adding purple sweet potato pulp: adding the purple sweet potato pulp into the enzymolysis milk with the adjusted pH value, and uniformly mixing to obtain the purple sweet potato coarse milk beverage;

4) blending: dissolving the white granulated sugar and the composite stabilizer, adding the white granulated sugar and the composite stabilizer into the purple sweet potato coarse milk beverage, adding the ground black sesame, and stirring and mixing uniformly;

5) and (3) sterilization: and (3) homogenizing under high pressure, filling after homogenizing, performing pasteurization, and cooling to room temperature to obtain the purple sweet potato milk beverage.

4. The preparation method of the purple sweet potato milk beverage according to claim 3, which is characterized in that: the preparation method of the purple sweet potato pulp in the step 3) comprises the following steps: cleaning purple sweet potatoes with clear water, peeling, cutting into purple sweet potato dices, steaming in a steamer, pulping in a pulping machine, adding water 1-2 times of the weight of the purple sweet potatoes, pulping, and filtering to obtain purple sweet potato pulp.

5. The preparation method of the purple sweet potato milk beverage according to claim 3, characterized by comprising the following steps: the pasteurization condition of the step 5) is sterilization at 55-65 ℃ for 25-35 min.

Technical Field

The invention belongs to the technical field of beverages, and particularly relates to a purple sweet potato milk beverage and a preparation method thereof.

Background

The purple sweet potato is also called as black sweet potato, and is rich in selenium, iron and anthocyanin besides the nutritional ingredients of common sweet potato. Wherein, selenium is called as 'anticancer king', which is easy to be absorbed by human body and can enhance the immunity of the organism; iron is an essential element for resisting fatigue, resisting aging and enriching blood of a human body; the anthocyanin is a natural powerful free radical scavenger, can inhibit the generation of cancer-inducing substances and reduce gene mutation, and can also reduce transaminase in serum and prevent cardiovascular diseases such as hypertension. The black sesame contains various essential amino acids for human body, and the metabolic function of the human body can be accelerated under the action of vitamin E and vitamin B1; iron and vitamin E contained in semen Sesami Niger are important components for preventing anemia, activating brain cell, and eliminating blood vessel cholesterol; most of the fat in the black sesame is unsaturated fatty acid, and has the effect of prolonging life. With the favor of consumers on green, natural and healthy beverages, the research and development of beverages suitable for Chinese taste have important practical significance.

Disclosure of Invention

In order to solve the problems, the invention provides the purple sweet potato milk beverage which is easy to absorb by a human body, can repair the function of cardiac muscle, can maintain beauty and keep young and has good taste.

In order to realize the functions, the technical scheme adopted by the invention is as follows: a purple sweet potato milk beverage and a preparation method thereof comprise the following components: the purple sweet potato milk beverage comprises purple sweet potato, purified water, fresh milk, black sesame, white granulated sugar, citric acid, trypsin and a composite stabilizer, wherein the purple sweet potato milk beverage comprises the following raw materials in parts by weight: 5-10 parts of purple sweet potato, 90-100 parts of purified water, 300 parts of fresh milk 250-one sugar, 5-10 parts of black sesame, 3-5 parts of white granulated sugar, 0.6-1 part of citric acid, 0.5-1 part of trypsin and 0.6-0.8 part of composite stabilizer.

Further, the composite stabilizer consists of sodium carboxymethylcellulose and sodium alginate in a mass ratio of 1: 0.5-2.

The invention also discloses a preparation method of the purple sweet potato milk beverage, which comprises the following steps:

1) fresh milk enzymolysis: adding trypsin into fresh milk, performing enzymolysis at 45-55 deg.C for 2-4 hr, inactivating enzyme in boiling water bath for 10-20min, and cooling to obtain enzyme-hydrolyzed milk;

2) adjusting the pH value: adding citric acid into the enzymolysis cow milk cooled to room temperature to adjust the pH value to 6.0-8.0, and fixing the color of the solution;

3) adding purple sweet potato pulp: adding the purple sweet potato pulp into the enzymolysis milk with the adjusted pH value, and uniformly mixing to obtain the purple sweet potato coarse milk beverage;

4) blending: dissolving the white granulated sugar and the composite stabilizer, adding the white granulated sugar and the composite stabilizer into the purple sweet potato coarse milk beverage, adding the ground black sesame, and stirring and mixing uniformly;

5) and (3) sterilization: and (3) homogenizing under high pressure, filling after homogenizing, performing pasteurization, and cooling to room temperature to obtain the purple sweet potato milk beverage.

Further, the preparation method of the purple sweet potato pulp in the step 3) comprises the following steps: cleaning purple sweet potatoes with clear water, peeling, cutting into purple sweet potato dices, steaming in a steamer, pulping in a pulping machine, adding water 1-2 times of the weight of the purple sweet potatoes, pulping, and filtering to obtain purple sweet potato pulp.

Further, the pasteurization condition in the step 5) is sterilization at the temperature of 55-65 ℃ for 25-35 min.

The invention adopts the structure to obtain the following beneficial effects: the purple sweet potato milk beverage provided by the invention has the advantages that the purple sweet potato and the black sesame are added into natural health-care foods, so that the nutritional value is improved, the immunity of the organism is enhanced, the anti-aging, blood enriching and life prolonging effects are realized, meanwhile, the effects of maintaining beauty and keeping young are realized, the milk is subjected to enzymolysis, the fragrance is better, and the taste is both good.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The invention relates to a purple sweet potato milk beverage and a preparation method thereof, wherein the purple sweet potato milk beverage comprises the following components: 6 parts of purple sweet potato, 100 parts of purified water, 250 parts of fresh milk, 5 parts of black sesame, 3 parts of white granulated sugar, 0.6 part of citric acid, 0.7 part of trypsin and 0.6 part of composite stabilizer.

The invention also discloses a preparation method of the purple sweet potato milk beverage, which comprises the following steps:

1) fresh milk enzymolysis: adding trypsin into fresh milk, performing enzymolysis at 45 deg.C for 2 hr, inactivating enzyme in boiling water bath for 15min, and cooling to obtain enzymolysis milk;

2) adjusting the pH value: adding citric acid into the enzymolysis cow milk cooled to room temperature to adjust the pH value to 6.0, and fixing the color of the solution;

3) adding purple sweet potato pulp: adding the purple sweet potato pulp into the enzymolysis milk with the adjusted pH value, and uniformly mixing to obtain the purple sweet potato coarse milk beverage;

4) blending: dissolving white granulated sugar and a composite stabilizer consisting of sodium carboxymethylcellulose and sodium alginate in a mass ratio of 1:0.5, adding the dissolved white granulated sugar and the composite stabilizer into the purple sweet potato coarse milk beverage, adding the ground black sesame, and stirring and mixing uniformly;

5) and (3) sterilization: homogenizing under high pressure, bottling, pasteurizing at 55 deg.C for 30min, and cooling to room temperature to obtain the final product.

The preparation method of the purple sweet potato pulp in the step 3) comprises the following steps: cleaning purple sweet potatoes with clear water, peeling, cutting into purple sweet potato dices, steaming in a steamer, pulping in a pulping machine, adding water 1.5 times of the weight of the purple sweet potatoes, pulping, and filtering to obtain purple sweet potato pulp.

Example 2

The invention relates to a purple sweet potato milk beverage and a preparation method thereof, wherein the purple sweet potato milk beverage comprises the following components: 10 parts of purple sweet potato, 90 parts of purified water, 300 parts of fresh milk, 8 parts of black sesame, 4 parts of white granulated sugar, 0.8 part of citric acid, 0.5 part of trypsin and 0.8 part of composite stabilizer.

The invention also discloses a preparation method of the purple sweet potato milk beverage, which comprises the following steps:

1) fresh milk enzymolysis: adding trypsin into fresh milk, performing enzymolysis at 55 deg.C for 3 hr, taking out, inactivating enzyme in boiling water bath for 20min, and cooling to obtain enzymolysis milk;

2) adjusting the pH value: adding citric acid into the enzymolysis cow milk cooled to room temperature to adjust the pH value to 7.0, and fixing the color of the solution;

3) adding purple sweet potato pulp: adding the purple sweet potato pulp into the enzymolysis milk with the adjusted pH value, and uniformly mixing to obtain the purple sweet potato coarse milk beverage;

4) blending: dissolving white granulated sugar and a composite stabilizer consisting of sodium carboxymethylcellulose and sodium alginate in a mass ratio of 1:1, adding the dissolved white granulated sugar and the composite stabilizer into the purple sweet potato coarse milk beverage, adding the ground black sesame, and stirring and mixing uniformly;

5) and (3) sterilization: homogenizing under high pressure, bottling, pasteurizing at 60 deg.C for 25min, and cooling to room temperature to obtain the final product.

The preparation method of the purple sweet potato pulp in the step 3) comprises the following steps: cleaning purple sweet potatoes with clear water, peeling, cutting into purple sweet potato dices, steaming in a steamer, putting into a pulping machine, adding water 2 times of the weight of the purple sweet potatoes, pulping, and filtering to obtain purple sweet potato pulp.

Example 3

The invention relates to a purple sweet potato milk beverage and a preparation method thereof, wherein the purple sweet potato milk beverage comprises the following components: 5 parts of purple sweet potato, 90 parts of purified water, 280 parts of fresh milk, 7 parts of black sesame, 5 parts of white granulated sugar, 1 part of citric acid, 0.9 part of trypsin and 0.6 part of composite stabilizer.

The invention also discloses a preparation method of the purple sweet potato milk beverage, which comprises the following steps:

1) fresh milk enzymolysis: adding trypsin into fresh milk, performing enzymolysis at 50 deg.C for 4 hr, inactivating enzyme in boiling water bath for 15min, and cooling to obtain enzymolysis milk;

2) adjusting the pH value: adding citric acid into the enzymolysis cow milk cooled to room temperature to adjust the pH value to 8.0, and fixing the color of the solution;

3) adding purple sweet potato pulp: adding the purple sweet potato pulp into the enzymolysis milk with the adjusted pH value, and uniformly mixing to obtain the purple sweet potato coarse milk beverage;

4) blending: dissolving white granulated sugar and a composite stabilizer consisting of sodium carboxymethylcellulose and sodium alginate in a mass ratio of 1:1.5, adding the dissolved white granulated sugar and the composite stabilizer into the purple sweet potato coarse milk beverage, adding the ground black sesame, and stirring and mixing uniformly;

5) and (3) sterilization: homogenizing under high pressure, bottling, pasteurizing at 65 deg.C for 20min, and cooling to room temperature to obtain the final product.

The preparation method of the purple sweet potato pulp in the step 3) comprises the following steps: cleaning purple sweet potatoes with clear water, peeling, cutting into purple sweet potato dices, steaming in a steamer, putting into a pulping machine, adding water with the weight 1 time that of the purple sweet potatoes, pulping, and filtering to obtain purple sweet potato pulp.

In specific use, the products prepared in examples 1-3 were tested and compared with their corresponding sensory attributes, and example 1 had better color, aroma, mouthfeel, and corresponding nutritional ingredients than examples 2 and 3.

The invention and its embodiments have been described above, without limitation, and the examples shown are only one of the embodiments of the invention. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.