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Sugar-free purple sweet potato lactic acid drink and production method thereof

The technology of a lactic acid beverage and a production method is applied in the directions of dairy products, applications, milk preparations, etc., to achieve the effects of simplifying the production process, cumbersome production process, and inhibiting browning

Active Publication Date: 2015-06-24
谭强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These products are not suitable for long-term consumption by consumers, including patients with diabetes and obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] One, the preparation of water chestnut skin extract

[0037]Dry the washed fresh water chestnut skin at 45-50°C for 8 hours, crush it, and then pass it through 90-100 mesh to obtain water chestnut skin powder, then use water as a solvent for the water chestnut skin powder, and the ratio of material to liquid is 1:12 ~13, extract for 12~14 days, the extraction temperature is 35~40°C, filter to remove slag, and centrifuge to obtain the water chestnut skin extract, which is set aside.

[0038] Two, the production method of sugar-free type purple sweet potato lactic acid drink, comprises the steps:

[0039] (1) Circular beating: Divide 1 kg of sterilized purple sweet potato with skin into 5 small portions, first take a small portion and add it to 2 kg of water adjusted to pH 4-6 with citric acid, and beat in a beater until The purple sweet potato is completely turned into a uniform slurry, filtered to obtain the purple sweet potato juice, and another small portion of purpl...

Embodiment 2

[0047] One, the preparation of water chestnut skin extract

[0048] Dry the washed fresh water chestnut skin at 45-50°C for 7 hours, crush it, and then pass it through 80-90 mesh to obtain water chestnut skin powder, then use water as a solvent for the water chestnut skin powder, and the ratio of material to liquid is 1:14 ~15, extract for 7~9 days, the extraction temperature is 35~40°C, filter to remove slag, and centrifuge to obtain the water chestnut skin extract, which is set aside.

[0049] Two, the production method of sugar-free type purple sweet potato lactic acid drink, comprises the steps:

[0050] (1) Circular beating: Divide 2 kg of sterilized purple sweet potatoes with skin into 6 small portions, first take a small portion and add it to 5 kg of water adjusted to pH 4-5 with citric acid, and beat in a beater until The purple sweet potato has completely turned into a uniform slurry, filtered to obtain the purple sweet potato juice, and another small portion of purp...

Embodiment 3

[0058] One, the preparation of water chestnut skin extract

[0059] Dry the washed fresh water chestnut skin at 45-50°C for 6 hours, crush it, and then pass it through 90-100 mesh to obtain water chestnut skin powder, then use water as a solvent for the water chestnut skin powder, and the ratio of material to liquid is 1:13 ~14, extract for 9~11 days, the extraction temperature is 35~40°C, filter to remove residue, and centrifuge to obtain the water chestnut skin extract, which is set aside.

[0060] Two, the production method of sugar-free type purple sweet potato lactic acid drink, comprises the steps:

[0061] (1) Circular beating: Divide 1 kg of sterilized purple sweet potato with skin into 4 small portions, first take a small portion and add it to 2 kg of water adjusted to pH 4-6 with citric acid, and beat in a beater until The purple sweet potato has completely turned into a uniform slurry, filtered to obtain the purple sweet potato juice, and another small portion of p...

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PUM

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Abstract

The invention discloses a sugar-free purple sweet potato lactic acid drink and a production method thereof. The production method comprises the steps of circulating beating, addition of an enzyme, standing, clarification, blending, inoculation, anaerobic fermentation, sterilization and canning. The produced purple sweet potato lactic acid drink is purple red. The drink disclosed by the invention adopts fresh purple sweet potatoes with peels as production raw materials, does not contain any preservatives and other pigment additives and is sour, sweet, delicious and rich in nutrients and applicable to the majority of consumers, including people afraid of obesity and patients with obesity and diabetes; and furthermore, the production method is simple, the production cost is relatively low, and the production method is applicable to large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food and drink, and in particular relates to a lactic acid drink and a production method thereof. Background technique [0002] Purple sweet potato, also known as black sweet potato, is a vine of the genus Ipomoea batata in the Convolvulaceae family. It is brown or black in appearance and purple in section. Purple sweet potato is rich in various amino acids and trace elements such as zinc, iron, copper, manganese, calcium and selenium, among which the content of lysine, copper, manganese, potassium and zinc is 3-5 times that of ordinary sweet potatoes, especially iodine The content of selenium and active selenium (0.016-0.018mg / kg) is more than 20 times that of common varieties, ranking first in food. In addition, the content of calcium and zinc is more than ten times higher than that of wheat and corn. Purple sweet potato is also rich in various nutrients, including 0.9% water-soluble dietary fiber, 2....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 谭强
Owner 谭强
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