Purple sweet potato based compound oxidation-resistant solid instant beverage and preparation method

Abstract

The invention discloses a purple sweet potato based compound oxidation-resistant solid instant beverage and a preparation method. The purple sweet potato based compound oxidation-resistant solid instant beverage is prepared from the following raw materials in parts by weight: 8 to 12 parts of purple sweet potato superfine powder, 1 to 3 parts of carrot and haematococcus pluvialis superfine powder respectively, 4 to 8 parts of sweetening agent, 2 to 4 parts of water-soluble dietary fiber and 0.4 to 0.6 part of emulsifying agent. According to the purple sweet potato based compound oxidation-resistant solid instant beverage and the preparation method thereof, oxidation-resistant natural pigments with different properties are combined, synergistically exert an oxidation-resistant effect, and particularly have a quick and moreover persistent action on the health of vision, a skin and a central nervous system; through adding functional health-care ingredients, the stability of a system is further improved with solubilization and emulsification actions; through carrying out superfine pulverization treatment and wet-method loose granulation on a purple sweet potato, the favorable water solubility and dispersity of a product are guaranteed; the purple sweet potato based compound oxidation-resistant solid instant beverage and the preparation method thereof are simple in process and lower in energy consumption; the losses of active ingredients of the pigments under steam-cooking, physical pulverization and low-temperature drying processes are few; total nutritional ingredients and an original aromatic and mellow taste of the purple sweet potato are retained.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to a purple sweet potato-based composite antioxidant solid instant beverage and a preparation process thereof. Background technique [0002] At present, there are many kinds of beverages on the market, and a considerable part of them are high in sugar, high in heat, and contain a variety of synthetic additives such as pigments and flavors, which are unhealthy at all. Therefore, natural functional beverages that can have both taste and nutrition are more likely to be favored by consumers. . Solid beverages are processed into powder or granules by compounding fruits and vegetables and other ingredients, and are drinkable products after being dissolved. The production does not require the subsequent complicated sterilization process of liquid beverages, and has the advantages of nutrition, hygiene, convenience and speed. [0003] Purple sweet potato is a crop of the genus Ipom...

AI Technical Summary

Problems solved by technology

Because the starch and cellulose in it are difficult to enzymatically hydrolyze, and the small molecular sugar products are easily absorbed by the human body, causing blood sugar to rise, and the filtration loss of the insoluble part, resulting in complex process control, high energy consumption, and low yield. The damage is relatively large; while the dry process uses conventional crushing of raw materials, but due to the poor water solubility of starch, the product stability is not good, and it is easy to precipitate and stratify