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Purple sweet potato beverage and production method thereof

A production method, the technology of purple sweet potato, applied in the fields of application, food preparation, food science, etc., can solve the problems of restricting suitable people, and achieve the effects of eliminating human fatigue, pure taste, and improving immunity

Inactive Publication Date: 2012-04-11
河南省晨光实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The use of purple sweet potatoes in the domestic market is mainly to extract purple pigments, or make purple sweet potato powder for sale, and traditional eating methods such as steaming and roasting of ordinary sweet potatoes, which greatly limit Its suitable crowd
Most of the beverages on the market are made of apples, grapes, oranges, etc., and there is no report of using fresh purple sweet potatoes as raw materials to make pure natural purple sweet potato beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of purple sweet potato drink, it is mainly made of following raw material by weight: 10 parts of fresh purple sweet potatoes, 80 parts of water, 0.5 parts of stabilizer and 5 parts of sweetener; Gum and xanthan gum form; Described sweetener is white granulated sugar; Its production method comprises the steps:

[0020] ①Pretreatment: Peel the washed fresh purple sweet potato (after picking out the rotten and foreign matter), cut into pieces (cut into 3-5cm cubes), pre-boil at 80°C for 10 minutes, remove, remove and place In pure water below 25°C, the temperature drops rapidly below 40°C;

[0021] ②Pulping: The cooled purple sweet potato is mixed with water at 50°C and put into a colloid mill for pulping. The amount of water added is 5 times the weight of the purple sweet potato (that is, the amount of water added here is 50 parts);

[0022] ③Enzymolysis: Add high-temperature-resistant α-amylase accounting for 2% of the weight of purple sweet potato to the slurry ...

Embodiment 2

[0025] A kind of purple sweet potato beverage, it is mainly made of following raw materials by weight: 45 parts of bright purple sweet potatoes, 50 parts of water, 0.9 part of stabilizer and 1 part of sweetener; Described stabilizer is made of fruit with a weight ratio of 1:5 Gum and xanthan gum form; Described sweetener is xylitol; Its production method comprises the steps:

[0026] ①Pretreatment: Peel and cut the washed fresh purple sweet potato (after picking out rotten and foreign objects) into cubes (cut into 3-5cm cubes), pre-boil at 90°C for 20 minutes, remove and place in In pure water below 25°C, the temperature drops rapidly below 40°C;

[0027] ②Pulping: the cooled purple sweet potato is mixed with water at 70°C and put into a colloid mill for pulping. The amount of water added is 1 times the weight of the purple sweet potato (that is, the amount of water added here is 45 parts);

[0028] ③Enzymolysis: Add high-temperature-resistant α-amylase (purchased from Shenya...

Embodiment 3

[0031] A purple sweet potato beverage, which is mainly made of the following raw materials in parts by weight: 70 parts of fresh purple sweet potatoes, 80 parts of water and 1.3 parts of stabilizer; the stabilizer is composed of pectin and xanthan gum in a weight ratio of 1:2 ; Its production method comprises the steps:

[0032] ①Pretreatment: Peel the washed fresh purple sweet potato (after picking out the rotten and foreign matter), cut into pieces (cut into 3-5cm cubes), pre-boil at 95°C for 30 minutes, remove and place in In pure water below 25°C, the temperature drops rapidly below 40°C;

[0033] ②Pulping: the cooled purple sweet potato is mixed with water at 80°C and put into a colloid mill for pulping. The amount of water added is 1 times the weight of the purple sweet potato (that is, the amount of water added here is 70 parts);

[0034] ③Enzymolysis: Add high-temperature-resistant α-amylase accounting for 8% of the weight of purple sweet potato to the slurry obtained...

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PUM

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Abstract

The invention relates to a purple sweet potato beverage which is prepared from the following raw materials in parts by weight: 10-70 parts of fresh purple sweet potato, 10-80 parts of water, 0.5-1.5 parts of stabilizer and 0-5 parts of sweetener. The beverage is prepared by the following method: pre-boiling the fresh purple sweet potato and fishing out; mixing the pre-boiled purple sweet potato with water and slurrying with a colloid mill; adding high temperature resistant alpha-amylase into the obtained slurry for enzymolysis; filtering the slurry after enzyme deactivation to obtain filtrate; adding the stabilizer, sweetener and the balance of water into the filtrate; and mixing uniformly, then homogenizing, degassing, filling and sterilizing to obtain the finished product. The obtained purple sweet potato beverage is purplish red turbid liquid without precipitation, has a thick purple sweet potato taste and pure mouthfeel, and maintains the original nutrient components of purple sweet potato to the greatest degree; and after long-time drinking, the purple sweet potato beverage can supplement various mineral elements necessary to human body, eliminate body fatigue and improve immunity, and has a relatively good caner resisting and preventing effect, thereby being an excellent anti-aging healthcare beverage.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a purple sweet potato drink and a production method thereof. Background technique [0002] Purple sweet potato, also known as purple sweet potato, has purple to deep purple flesh. In addition to the nutritional components of ordinary sweet potatoes, it is rich in anthocyanins and has high medicinal value. It is an ideal vegetable that is easy to cultivate and can be used for both medicine and food. crop. The potato is rich in zinc, calcium, magnesium and other beneficial elements needed by the human body, especially the optimal value of selenium. Selenium has been called the superstar, the fire of life and the king of anti-cancer by the world medical circle. The anti-cancer function is the first among all foods. Long-term consumption has the functions of improving human immunity, anti-cancer and anti-cancer, softening blood vessels, lowering blood pressure, lowering blood fat, ca...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 张江波张其亚穆涛张长生郭丹丹王慧芳
Owner 河南省晨光实业有限公司
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