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Anthocyanin-rich beverage composition and preparation method thereof

A composition and anthocyanin technology are applied in the field of anthocyanin-rich beverage compositions and their preparation, which can solve the problems of reducing the action mechanism of the product, losing the anthocyanin activity, being afraid of high temperature, etc. The effect of low cost and good commercial value

Inactive Publication Date: 2018-11-02
威海薯来客食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products rich in anthocyanins are mainly capsules, which contain solid powder, and the characteristics of anthocyanins are afraid of high temperature and light. When processing solid powder, the activity of anthocyanins will be lost, and the mechanism of action of the product will be reduced.

Method used

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  • Anthocyanin-rich beverage composition and preparation method thereof
  • Anthocyanin-rich beverage composition and preparation method thereof

Examples

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preparation example Construction

[0020] Wherein, the preparation method of purple sweet potato concentrated juice comprises steps:

[0021] S101: adding water to the washed purple sweet potato, the mass ratio of purple sweet potato to water is (0.5-0.8):1, and then beating to obtain purple sweet potato slurry;

[0022] S102: Add pectinase and glucoamylase to the purple sweet potato slurry, and then enzymatically hydrolyze the purple potato at 25-35°C for 10-12 hours to obtain a purple sweet potato hydrolyzate; wherein, the mass ratio of the purple potato slurry, pectinase and glucoamylase is 100 :(0.3~0.6):(0.1~0.2);

[0023] S103: Adjust the pH value of the purple sweet potato hydrolyzate to 4.0-4.2, then inoculate the activated Lactobacillus acidophilus and Lactobacillus rhamnosus, and then ferment at 36-38°C for 18-20 hours, and the stirring speed during the fermentation is 40-50r / min; Among them, the inoculation amount of Lactobacillus acidophilus is (1~10)×10 6 CFU / g purple potato enzymatic hydrolyzat...

Embodiment 1

[0036] This embodiment provides a beverage composition rich in anthocyanins. The raw material components of the beverage composition include: 20 parts by weight of purple sweet potato concentrated juice, 16 parts by weight of berry juice, and 12 parts by weight of apple juice And 25 parts by weight of water.

[0037] Wherein, the preparation method of purple sweet potato concentrated juice comprises steps:

[0038] S101: adding water to the washed purple sweet potato, the mass ratio of purple sweet potato and water is 0.65:1, and then beating to obtain purple sweet potato slurry;

[0039] S102: Add pectinase and glucoamylase to the purple potato slurry, and then enzymatically hydrolyze the purple potato at 30°C for 11 hours to obtain a purple potato hydrolyzate; wherein, the mass ratio of the purple potato slurry, pectinase, and glucoamylase is 100:0.45:0.15 ;

[0040] S103: Adjust the pH value of the purple sweet potato hydrolyzate to 4.1, then inoculate activated Lactobaci...

Embodiment 2

[0052] This embodiment provides a beverage composition rich in anthocyanins. The raw material components of the beverage composition include: 5 parts by weight of concentrated purple sweet potato juice, 28 parts by weight of berry juice, and 3 parts by weight of apple juice and 40 parts by weight of water.

[0053] Wherein, the preparation method of purple sweet potato concentrated juice comprises steps:

[0054] S101: adding water to the washed purple sweet potato, the mass ratio of purple sweet potato and water is 0.5:1, and then beating to obtain purple sweet potato slurry;

[0055] S102: Add pectinase and glucoamylase to the purple sweet potato slurry, and then enzymatically hydrolyze the purple potato for 10 hours at 25°C to obtain a purple sweet potato hydrolyzate; wherein, the mass ratio of the purple potato slurry, pectinase, and glucoamylase is 100:0.3:0.1 ;

[0056] S103: Adjust the pH value of the purple sweet potato hydrolyzate to 4.0, then inoculate activated La...

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Abstract

The invention relates to an anthocyanin-rich beverage composition and a preparation method thereof. The beverage composition comprises the following raw materials in parts by weight: 5-30 parts of purple sweet potato concentrated juice, 5-28 parts of black chokeberry juice, 3-20 parts of apple juice and 10-40 parts of water. The preparation method comprises the following steps: uniformly mixing the black chokeberry juice and the apple juice, then conducting standing for 15 to 20 minutes, and adding other remaining raw material components to obtain the anthocyanin-rich beverage composition. According to the beverage composition provided by the invention, the activity of anthocyanin is improved to a maximum extent, and the anti-oxidation effect of anthocyanin on the human body is brought into play to a maximum extent, and the composition can be directly drunk, and the contained anthocyanin is not easy to be oxidized before drinking.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a beverage composition rich in anthocyanins and a preparation method thereof. Background technique [0002] Anthocyanin, also known as anthocyanin, is a kind of water-soluble natural pigment widely present in plants in nature, belonging to flavonoid compounds. It is also the main coloring substance in plant petals, and most of the colorful colors of fruits, vegetables, and flowers are related to it. Anthocyanins exist in the vacuoles of plant cells and can be converted from chlorophyll. Under the condition of different pH value of plant cell vacuoles, the petals show colorful colors. In autumn, the soluble sugar increases, the cells are acidic, and are red or purple under acidic conditions, so the red and purple petals are due to the action of anthocyanins, and the depth of the color is positively correlated with the content of anthocyanins. Determination, blue under alkaline con...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00
Inventor 梁静
Owner 威海薯来客食品有限公司
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