The sweet potato beverage sweet potato beverage processing process is sweet potato→cleaning→pretreatment→chopping beater→juicing→centrifugal separation→enzymatic treatment→inactivating enzyme→homogeneous→mixing→canning→sterilization→sweet potato juice. The operating points are as follows:
1. After collecting the sweet potato on the site of the cleaning, remove the poor-quality sweet potato tubers that have been contaminated with dry and shrinking pests and molds, put them in a woven bag, and pour them into the flow pool and use a brush to gently clean the soil on the skin.
2, pretreatment. The washed sweet potatoes were peeled and quickly put into the color protection solution for 2 hours and then cleaned. Drain in a cool, ventilated place. Color protection solution ratio is: 0.1% citric acid, 0.2% sodium metabisulfite.
3, chopped juice: The potato block chopped, according to 1:1 added water, the use of auger juicer directly squeeze juice, juice obtained by centrifugation potato pulp and sweet potato residue.
4. Enzyme treatment: The sweet potato juice obtained by centrifugation is turbid due to the presence of starch and pectin. Heat-resistant alpha-amylase and pectinase were added for processing.
5. Inactivation enzyme: The enzymatically treated sweet potato juice was further heated to 90° C., inactivated the enzyme for 10 minutes, and then rapidly cooled to room temperature.
6, deployment: According to the formula requirements, the raw materials will be prepared by mixing the pretreatment.
7. Homogenization: Homogenization has a greater influence on the stability of the juice, using different homogeneous pressures.
8. Filling and sterilizing: Sterilize for 20 minutes at 100°C after filling and serve as a sweet potato drink after packaging.
1. After collecting the sweet potato on the site of the cleaning, remove the poor-quality sweet potato tubers that have been contaminated with dry and shrinking pests and molds, put them in a woven bag, and pour them into the flow pool and use a brush to gently clean the soil on the skin.
2, pretreatment. The washed sweet potatoes were peeled and quickly put into the color protection solution for 2 hours and then cleaned. Drain in a cool, ventilated place. Color protection solution ratio is: 0.1% citric acid, 0.2% sodium metabisulfite.
3, chopped juice: The potato block chopped, according to 1:1 added water, the use of auger juicer directly squeeze juice, juice obtained by centrifugation potato pulp and sweet potato residue.
4. Enzyme treatment: The sweet potato juice obtained by centrifugation is turbid due to the presence of starch and pectin. Heat-resistant alpha-amylase and pectinase were added for processing.
5. Inactivation enzyme: The enzymatically treated sweet potato juice was further heated to 90° C., inactivated the enzyme for 10 minutes, and then rapidly cooled to room temperature.
6, deployment: According to the formula requirements, the raw materials will be prepared by mixing the pretreatment.
7. Homogenization: Homogenization has a greater influence on the stability of the juice, using different homogeneous pressures.
8. Filling and sterilizing: Sterilize for 20 minutes at 100°C after filling and serve as a sweet potato drink after packaging.
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