阅读说明：本技术 一种红薯饮料及其加工方法 (Sweet potato beverage and processing method thereof ) 是由 孙友亮 詹业梅 于 2020-12-20 设计创作，主要内容包括：本发明提供一种红薯饮料及其加工方法。所述红薯饮料,按重量百分比由下述组份组成：红薯汁60-90份、蜂蜜7-10份、抗凝剂6-15份、脐橙汁4-10份、山楂叶3-4份、红薯茎叶5-10份。本发明提供的红薯饮料及其加工方法,不仅方法步骤清晰,而且制备方法简单,可以快速对红薯饮料进行制备,并且通过蜂蜜和红薯茎叶浸膏的添加,不仅提高了红薯饮料的口感,而且使人肠胃宽舒之感,同时能够有效阻止脂肪和胆固醇在肠内的吸取,又能分解体内的胆固醇,促进脂质的新陈代谢,可以有效地预防人体营养过剩,抵制肥胖症的发生,具有良好的减肥效果。(The invention provides a sweet potato beverage and a processing method thereof. The sweet potato beverage comprises the following components in percentage by weight: 60-90 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 4-10 parts of navel orange juice, 3-4 parts of hawthorn leaves and 5-10 parts of sweet potato stem leaves. The sweet potato beverage and the processing method thereof provided by the invention have the advantages that the method steps are clear, the preparation method is simple, the sweet potato beverage can be quickly prepared, the taste of the sweet potato beverage is improved by adding the honey and the extract of the stem and leaf of the sweet potato, the intestine and the stomach of a human are comfortable, the absorption of fat and cholesterol in the intestine can be effectively prevented, the cholesterol in the body can be decomposed, the metabolism of lipid is promoted, the human body overnutrition can be effectively prevented, the occurrence of obesity is resisted, and the weight reducing effect is good.)

1. A sweet potato beverage is characterized by comprising the following components in percentage by weight:

60-90 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 4-10 parts of navel orange juice, 3-4 parts of hawthorn leaves and 5-10 parts of sweet potato stem leaves.

2. The sweet potato beverage according to claim 1, which is characterized by comprising the following components in percentage by weight: 65 parts of sweet potato juice, 7 parts of honey, 6 parts of anticoagulant, 9 parts of navel orange juice, 3 parts of hawthorn leaves and 10 parts of sweet potato stem leaves.

3. The sweet potato beverage according to claim 1-2, wherein the anticoagulant consists of the following components in percentage by weight: 10-30 parts of climbing fig, 15-40 parts of konjac, 10-20 parts of yam and the balance of water, wherein the sum of the weight percentages of the components is 100%.

4. The sweet potato beverage according to claim 1-2, wherein the anticoagulant consists of the following components in percentage by weight: 20 parts of climbing fig, 20 parts of konjac, 15 parts of yam and 45 parts of water.

5. A processing method of sweet potato beverage, comprising the sweet potato beverage as claimed in any one of claims 1-4, characterized in that the sweet potato beverage comprises the following steps when being processed:

s1, peeling sweet potatoes, cleaning, cooking the sweet potatoes in a pot, adding saccharifying enzyme and water into a stirrer, stirring the mixture into slurry by the stirrer, fermenting, saccharifying, and filtering to remove residues to obtain sweet potato juice;

s2, selecting dry sweet potato leaves, removing impurities, cleaning with clear water, draining, pulverizing the dry sweet potato leaves, sequentially extracting with a system solvent composed of petroleum ether, chloroform, ethyl acetate, acetone and water to obtain five extracts for later use;

s3, selecting and removing impurities from the hawthorn leaves, washing the hawthorn leaves with clear water, adding 4-8 times of purified water to extract the hawthorn leaves twice, combining the two extracting solutions, and filtering to obtain hawthorn leaf juice for later use;

s4, peeling navel oranges, pulping flesh, adding beta-glucosidase into the pulp according to the proportion of 18-32u/L, carrying out enzymolysis, and finally filtering to obtain the navel orange juice;

s5, weighing 40-70 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 10-25 parts of navel orange juice, 5-10 parts of hawthorn leaf juice and 5-10 parts of sweet potato stem leaf extract, stirring uniformly, degassing and sterilizing to obtain the sweet potato beverage.

6. The processing method of sweet potato beverage as claimed in claim 5, wherein the slurry in S1 is fermented at 40-60 deg.C for 3-5 hr.

7. The processing method of sweet potato beverage as claimed in claim 5, wherein the temperature of the extraction environment in S3 is 80-95 deg.C, and the time is 35-40 min.

8. The processing method of sweet potato beverage as claimed in claim 5, wherein the S4 enzymolysis of navel orange pulp at 30-50 deg.C for 45-70 min.

9. The processing method of the sweet potato beverage as claimed in claim 5, wherein the sweet potatoes cooked in the S1 are pulped by a stirring device, the stirring device comprises a bottom plate, a sleeve and a top plate, the top of the bottom plate is fixedly connected with a storage groove, the top of the storage groove penetrates through the sleeve and extends to the inside of the sleeve, the top and the bottom of two sides of the sleeve are both fixedly connected with metal sleeve blocks, two sides of the bottom of the top plate and two sides of the top of the bottom plate are both rotatably connected with rotating shafts, and the outer surfaces of the four rotating shafts are both fixedly connected with magnet blocks.

10. The processing method of sweet potato beverage as claimed in claim 9, wherein the top of the top plate is fixedly connected with a motor, the output shaft of the motor is fixedly connected with a stirring shaft, and the bottom of the stirring shaft penetrates through the top plate and extends to the bottom of the top plate.

Technical Field

The invention relates to the field of sweet potato beverages, in particular to a sweet potato beverage and a processing method thereof.

Background

Sweet potato, an annual herb of Ipomoea of Convolvulaceae; the sweet potato is native to south America, large and small safe Islands, is widely cultivated in tropical and subtropical regions of the world, sweet potatoes like warm, are afraid of cold and are not cold-resistant, and the sweet potatoes stop growing when the suitable growth temperature is 22-30 ℃ and the temperature is lower than 15 ℃; the temperature requirements of different growth periods are different, the temperature in the bud period is preferably 18-22 ℃, the germination rate is influenced when the temperature is too high or too low, the temperature in the seedling period is preferably 22-25 ℃, the temperature in the stem and leaf period is preferably 22-30 ℃, the temperature in the stem and leaf period is not lower than 16 ℃, and the growth of the plant is hindered and even stopped; if the temperature is lower than 8 ℃, the plants will wither and die after frost, and the temperature in the root block stage is preferably 22-25 ℃; the proper temperature can promote the growth of plants in each growth period to be good, and ensure the quantity and the expansion of roots.

Modern people are obese due to irregular diet, bad habits of drinking, snacking, fried food and the like and the problem of infrequent exercise, and the existing sweet potato beverage has no good weight-reducing effect, is fuzzy in steps and tedious in preparation method, so that the sweet potato beverage cannot be quickly prepared.

Therefore, it is necessary to provide a sweet potato beverage and a processing method thereof to solve the above technical problems.

Disclosure of Invention

The invention provides a sweet potato beverage and a processing method thereof, and solves the problems that the sweet potato beverage does not have good weight-losing curative effect and cannot be quickly prepared.

In order to solve the technical problems, the sweet potato beverage provided by the invention comprises the following components in percentage by weight:

60-90 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 4-10 parts of navel orange juice, 3-4 parts of hawthorn leaves and 5-10 parts of sweet potato stem leaves;

the sweet potato is a natural nourishing food with complete and rich nutrition, is rich in protein, fat, polysaccharide, phosphorus, calcium, potassium, carotene, vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2 and 8 amino acids, can promote the activity of brain cells and secreted hormones of a human body, enhances the disease resistance of the human body, improves the immunologic function, and plays an important role in delaying the intelligence deterioration and the organism aging;

the fat content of the sweet potatoes is surprisingly low, which is incomparable with other foods. The content of unsaturated fatty acid is very rich, and the rich cellulose makes people feel full of wine and comfortable in intestines and stomach; meanwhile, the fat-reducing sausage can prevent fat and cholesterol from being absorbed in intestines, decompose cholesterol in bodies, promote metabolism of lipid, effectively prevent human body overnutrition, resist obesity and further achieve the purpose of losing weight.

Preferably, the composition comprises the following components in percentage by weight: 65 parts of sweet potato juice, 7 parts of honey, 6 parts of anticoagulant, 9 parts of navel orange juice, 3 parts of hawthorn leaves and 10 parts of sweet potato stem leaves.

Preferably, the anticoagulant consists of the following components in percentage by weight: 10-30 parts of climbing fig, 15-40 parts of konjac, 10-20 parts of yam and the balance of water, wherein the sum of the weight percentages of the components is 100%.

Preferably, the anticoagulant consists of the following components in percentage by weight: 20 parts of climbing fig, 20 parts of konjac, 15 parts of yam and 45 parts of water.

A processing method of sweet potato beverage comprises the sweet potato beverage, and the processing method of the sweet potato beverage comprises the following steps:

s1, peeling sweet potatoes, cleaning, cooking the sweet potatoes in a pot, adding saccharifying enzyme and water into a stirrer, stirring the mixture into slurry by the stirrer, fermenting, saccharifying, and filtering to remove residues to obtain sweet potato juice;

s2, selecting dry sweet potato leaves, removing impurities, cleaning with clear water, draining, pulverizing the dry sweet potato leaves, sequentially extracting with a system solvent composed of petroleum ether, chloroform, ethyl acetate, acetone and water to obtain five extracts for later use;

s3, selecting and removing impurities from the hawthorn leaves, washing the hawthorn leaves with clear water, adding 4-8 times of purified water to extract the hawthorn leaves twice, combining the two extracting solutions, and filtering to obtain hawthorn leaf juice for later use;

s4, peeling navel oranges, pulping flesh, adding beta-glucosidase into the pulp according to the proportion of 18-32u/L, carrying out enzymolysis, and finally filtering to obtain the navel orange juice;

s5, weighing 40-70 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 10-25 parts of navel orange juice, 5-10 parts of hawthorn leaf juice and 5-10 parts of sweet potato stem leaf extract, stirring uniformly, degassing and sterilizing to obtain the sweet potato beverage.

Preferably, the slurry in S1 is incubated at 40-60 deg.C for 3-5 hours for fermentation.

Preferably, the extraction environment temperature in S3 is 80-95 deg.C, and the extraction time is 35-40 min.

Preferably, in the S4, the navel orange pulp is subjected to enzymolysis at 30-50 ℃ for 45-70 min.

Preferably, the sweet potatoes cooked in the S1 need to be beaten by a stirring device, the stirring device comprises a bottom plate, a sleeve and a top plate, the top of the bottom plate is fixedly connected with a storage groove, the top of the storage groove penetrates through the sleeve and extends to the inside of the sleeve, the tops and the bottoms of the two sides of the sleeve are fixedly connected with metal sleeve blocks, the two sides of the bottom of the top plate and the two sides of the top of the bottom plate are rotatably connected with rotating shafts, and the outer surfaces of the four rotating shafts are fixedly connected with magnet blocks.

Preferably, the top of the top plate is fixedly connected with a motor, an output shaft of the motor is fixedly connected with a stirring shaft, and the bottom of the stirring shaft penetrates through the top plate and extends to the bottom of the top plate.

Compared with the related art, the sweet potato beverage and the processing method thereof provided by the invention have the following beneficial effects:

the invention provides a sweet potato beverage and a processing method thereof, sweet potatoes are peeled, cleaned, boiled and stirred into slurry, so that the sweet potatoes can be rapidly fermented to obtain sweet potato raw juice; and the dry sweet potato leaves are selected, cleaned, drained and crushed, and then extracted by a system solvent consisting of petroleum ether, chloroform, ethyl acetate, acetone and water, so that five extracts can be effectively obtained; selecting hawthorn leaves, removing impurities, cleaning, extracting, and finally filtering to obtain hawthorn leaf juice for later use; and pulping the navel orange pulp, adding beta-glucosidase into the pulp according to a proportion, performing enzymolysis to obtain navel orange juice, and finally stirring and uniformly mixing the raw materials to obtain the sweet potato beverage.

Drawings

FIG. 1 is a schematic structural diagram of a preferred embodiment of a stirring device provided in the present invention;

fig. 2 is an enlarged schematic view of a portion a shown in fig. 1.

Reference numbers in the figures: 1. bottom plate, 2, sleeve, 3, roof, 4, storage tank, 5, metal sleeve piece, 6, axis of rotation, 7, magnet piece, 8, motor, 9, the (mixing) shaft.

Detailed Description

The invention is further described with reference to the following figures and embodiments.

Please refer to fig. 1 and fig. 2, wherein fig. 1 is a schematic structural diagram of a preferred embodiment of a stirring apparatus according to the present invention; fig. 2 is an enlarged schematic view of a portion a shown in fig. 1. The sweet potato beverage comprises the following components in percentage by weight:

60-90 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 4-10 parts of navel orange juice, 3-4 parts of hawthorn leaves and 5-10 parts of sweet potato stem leaves;

the sweet potato is a natural nourishing food with complete and rich nutrition, is rich in protein, fat, polysaccharide, phosphorus, calcium, potassium, carotene, vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2 and 8 amino acids, can promote the activity of brain cells and secreted hormones of a human body, enhances the disease resistance of the human body, improves the immunologic function, and plays an important role in delaying the intelligence deterioration and the organism aging;

the sweet potato has a little fat content which is incomparable with other foods, and the sweet potato has a rich unsaturated fatty acid content and rich cellulose.

The composition comprises the following components in percentage by weight: 65 parts of sweet potato juice, 7 parts of honey, 6 parts of anticoagulant, 9 parts of navel orange juice, 3 parts of hawthorn leaves and 10 parts of sweet potato stem leaves.

The anticoagulant consists of the following components in percentage by weight: 10-30 parts of climbing fig, 15-40 parts of konjac, 10-20 parts of yam and the balance of water, wherein the sum of the weight percentages of the components is 100%.

The anticoagulant consists of the following components in percentage by weight: 20 parts of climbing fig, 20 parts of konjac, 15 parts of yam and 45 parts of water.

A processing method of sweet potato beverage comprises the sweet potato beverage, and the processing method of the sweet potato beverage comprises the following steps:

s1, peeling sweet potatoes, cleaning, cooking the sweet potatoes in a pot, adding saccharifying enzyme and water into a stirrer, stirring the mixture into slurry by the stirrer, fermenting, saccharifying, and filtering to remove residues to obtain sweet potato juice;

s2, selecting dry sweet potato leaves, removing impurities, cleaning with clear water, draining, pulverizing the dry sweet potato leaves, sequentially extracting with a system solvent composed of petroleum ether, chloroform, ethyl acetate, acetone and water to obtain five extracts for later use;

s3, selecting and removing impurities from the hawthorn leaves, washing the hawthorn leaves with clear water, adding 4-8 times of purified water to extract the hawthorn leaves twice, combining the two extracting solutions, and filtering to obtain hawthorn leaf juice for later use;

s4, peeling navel oranges, pulping flesh, adding beta-glucosidase into the pulp according to the proportion of 18-32u/L, carrying out enzymolysis, and finally filtering to obtain the navel orange juice;

s5, weighing 40-70 parts of sweet potato juice, 7-10 parts of honey, 6-15 parts of anticoagulant, 10-25 parts of navel orange juice, 5-10 parts of hawthorn leaf juice and 5-10 parts of sweet potato stem leaf extract, stirring uniformly, degassing and sterilizing to obtain the sweet potato beverage.

The slurry in the S1 is fermented by heat preservation for 3-5 hours at 40-60 ℃;

the fermentation is carried out by keeping the temperature at 40-60 ℃ for 3-5 hours, thereby improving the thick-liquid fermentation.

The extraction environment temperature in the S3 is 80-95 ℃, and the extraction time is 35-40 min;

the extraction is carried out at the environment temperature of 80-95 ℃ for 35-40min, so that the extraction effect of the hawthorn leaf juice is effectively improved, and the concentration of the hawthorn leaf juice is ensured.

Carrying out enzymolysis on the navel orange pulp in the S4 at the temperature of 30-50 ℃ for 45-70 min;

the enzymolysis effect of the navel orange pulp is ensured by carrying out enzymolysis for 45-70min at 30-50 ℃.

The cooked sweet potatoes in the S1 need to be beaten by a stirring device, the stirring device comprises a bottom plate 1, a sleeve 2 and a top plate 3, the top of the bottom plate 1 is fixedly connected with a storage tank 4, the top of the storage tank 4 penetrates through the sleeve 2 and extends into the sleeve 2, the tops and bottoms of two sides of the sleeve 2 are fixedly connected with metal sleeve blocks 5, two sides of the bottom of the top plate 3 and two sides of the top of the bottom plate 1 are rotatably connected with rotating shafts 6, and the outer surfaces of the four rotating shafts 6 are fixedly connected with magnet blocks 7;

through the setting of magnet piece 7, can adsorb metal sleeve piece 5, and then make one side of magnet piece 7 insert in the cuff of metal sleeve piece 5 one side, accomplish the rotation axis and be connected of metal sleeve piece 5, and then can carry out the chucking with roof 3 and bottom plate 1 and sleeve 2 and be connected, cooperate the absorption of magnet piece 7 to metal sleeve piece 5 in addition, further improved the stability of equipment.

The top of the top plate 3 is fixedly connected with a motor 8, an output shaft of the motor 8 is fixedly connected with a stirring shaft 9, and the bottom of the stirring shaft 9 penetrates through the top plate 3 and extends to the bottom of the top plate 3;

the setting of motor 8 adopts prior art's connected mode and coding mode to set up for drive (mixing) shaft 9 and rotate, and then can carry out the beating to the sweet potato of cooking and handle.

The working principle of the stirring device provided by the invention is as follows:

put into storage tank 4 through the sweet potato of cooking that will need the making beating, insert storage tank 4 the inside of sleeve 2 again, and cover roof 3 at the top of sleeve 2 simultaneously, and the position of (mixing) shaft 9 inserts in the inside storage tank 4 of sleeve 2, four magnet pieces 7 of manual rotation again, make four magnet pieces 7 insert and form the chucking in the metal sleeve 5 that corresponds the position, and then accomplished agitating unit's equipment, through the start-up of motor 8, it rotates to drive (mixing) shaft 9, and then can carry out the beating to the sweet potato of cooking, and the operation is simple, and convenient to use, and good dismouting function has, not only be convenient for improve the convenience of operation, and follow-up clearance to agitating unit has been improved, agitating unit's result of use has been improved.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.