Purple potato low-sugar beverage and preparation method thereof

Abstract

The invention discloses a purple potato low-sugar beverage and a preparation method thereof, and belongs to the field of beverage development. The preparation method comprises the steps: with purple potato snowflake slices as a raw material, adding water, and carrying out pulping treatment to obtain a purple potato slurry; enzymatically hydrolyzing the slurry, inactivating and centrifuging to obtain a clear purple potato juice; then adding citric acid, vitamin C, a sweetener formed by compounding fructooligosaccharide, polydextrose, erythritol and isomaltulose, and other auxiliary materials, and blending; and finally, filling, and sterilizing to obtain the purple potato low-sugar beverage. The purple potato beverage has the advantages of good taste, bright color, clarity and transparency and good stability, moreover, purple potato is rich in anthocyanin, so the purple potato beverage has efficacies of resisting oxidation, delaying aging and the like; and at the same time, non-digestible sugars such as fructooligosaccharide soluble dietary fibers are added to the beverage, so the beverage can prevent and treat obesity, meets health requirements of modern consumers for less sugar, and has good market prospects.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a purple potato low-sugar beverage and a preparation method thereof. Background technique [0002] Potatoes are important food and vegetable crops and industrial raw materials. They are rich in starch, protein, organic acids, mineral elements such as calcium, phosphorus, iron, and potassium, and vitamins such as vitamin A, vitamin B, and vitamin C. In addition to the biological nutrients contained in ordinary potatoes, purple potatoes are also rich in anthocyanins with various health functions for the human body. Anthocyanins have anti-oxidation, scavenging free radicals, improving serum and liver fat content, anti-mutation and anti-tumor, Prevent peroxidation and other effects in organisms. [0003] In recent years, a lot of research has been carried out on purple potatoes at home and abroad, and more and more intensive processing of purple potatoes has been carried out. Pota...

AI Technical Summary

Problems solved by technology

[0003] In recent years, a lot of research has been carried out on purple potatoes at home and abroad, and more and more intensive processing of purple potatoes has been carried out. Potato starch is used as raw material to process baked goods, but there are few studies on the preparation of beverages from potatoes. The patent number is The Chinese invention patent of 201310156030 discloses a preparation method of a purple potato health drink, which uses purple potatoes as raw materials and adds jujube extract to make a purple potato drink with unique flavor; the Chinese invention patent No. 201710134842.X discloses a A kind of purple potato, purple potato beverage and its preparation method, this patent prepares a kind of potato beverage with good stability by adding stabilizers such as gellan gum and xanthan gum; It is about 30-40% of the potato, which does not meet the health requirements of contemporary consumers for low sugar, so its promotion is limited to a certain extent