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
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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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