Method for processing sweet potato beverage

A processing method and technology of sweet potato, applied in the field of non-alcoholic beverage preparation, can solve the problems of sweet potato active protein, active polysaccharide denaturation and inactivation, unutilized potato residue, anthocyanin loss and fading, etc. Nutritional value, prevention of constipation and intestinal diseases, effect of reducing vitamin loss

Active Publication Date: 2008-08-20
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent application has the following defects and deficiencies: (1) Nutrients lose a lot in the product: protein, polysaccharides, vitamins, and anthocyanins in the raw materials lose a lot in production and processing, and there is no dietary fiber in the product; Potatoes are squeezed, the juice is not fully extracted, the potato residues are

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  • Method for processing sweet potato beverage
  • Method for processing sweet potato beverage

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0049] Example 1:

[0050] A processing method of sweet potato beverage mainly consists of the following steps:

[0051] a. Cleaning: Wash the fresh sweet potatoes (the weight percentage of water in fresh sweet potatoes is generally 50-90%) with water manually or mechanically (automatically) to remove mud, sand and impurities. Fresh sweet potatoes can be peeled or not peeled;

[0052] b. Broken and grinded juice: Grind the cleaned fresh sweet potato with a colloid mill or a refiner to a particle less than 1000 microns to prepare the sweet potato juice;

[0053] c. Sterilization: pasteurize the sweet potato juice, or 121℃, 3-15 seconds ultra-high temperature instant sterilization, or 130-150℃, 3-10 seconds ultra-high temperature instant sterilization, or use cobalt 60 (dose 1-10 Qiangray) irradiation sterilization, or microwave sterilization for 1-20 minutes;

[0054] d. Canning: The sterilized sweet potato juice is placed in a sealed pipeline to complete aseptic canning, or the ir...

Example Embodiment

[0056] Example 2:

[0057] A method for processing a sweet potato beverage, which is characterized by comprising the following steps:

[0058] a. Cleaning: Wash the fresh sweet potatoes (the weight percentage of water in fresh sweet potatoes is generally 50-90%) with water manually or mechanically (automatically) to remove mud, sand and impurities. Fresh sweet potatoes can be peeled or not peeled;

[0059] b. Broken and grinded juice: Grind the cleaned fresh sweet potato with a colloid mill or a refiner to a particle less than 1000 microns to prepare the sweet potato juice;

[0060] Add one or two or more of preservatives, sweeteners, sour agents, stabilizers, flavors, vitamins or minerals to the sweet potato juice (or after sterilization), and mix them evenly to prepare Sweet potato juice

[0061] The preservative may be 0.01 to 0.2% by weight of sorbic acid, potassium sorbate, phenyl potassium acid or sodium benzoate; the sweetener may be 0.1 to 10% by weight of sucrose, 0.1 to ...

Example Embodiment

[0065] Example 3:

[0066] A processing method of sweet potato beverage mainly consists of the following steps:

[0067] a. Cleaning: Wash the fresh sweet potatoes (the weight percentage of water in fresh sweet potatoes is generally 50-90%) with water manually or mechanically (automatically) to remove mud, sand and impurities. Fresh sweet potatoes can be peeled or not peeled;

[0068] b. Broken and grinded juice: Grind the cleaned fresh sweet potato with a colloid mill or a refiner to a particle less than 1000 microns to prepare the sweet potato juice;

[0069] In the process of crushing and grinding the juice, for example, 0.005 to 1% by weight of vitamin C, sodium isovitamin C or citric acid, or 0.05 to 0.1% of edible sodium diacetate, etc. are added; the grinding of the step (b) is broken The process can also be broken under sealed conditions or vacuum degassing conditions to avoid discoloration of sweet potato juice and loss of nutrients;

[0070] c. Sterilization: pasteurize ...

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Abstract

The invention discloses a making method for sweet potato beverage, which is characterized in that: the making method comprises the following steps: 1) rinsing: fresh sweet potatoes are manually or mechanically rinsed, to remove mud, sand and impurity; 2) crushing and grinding juice: the cleaned fresh sweet potatoes are grinded until the grains are less than 1000 micron through a colloid mill or apulping machine, obtaining sweet potato juice. Preservative, sweetener, acidity agent, stabilizing agent, essence, vitamin or one, two or more of the minerals can also be added into the sweet potato juice. The making method has the advantage of simple technology, low production cost, good product quality, high nutritional value, easy absorption and utilization for human body, ability of liquid, solid, grain, capsule, buccal tablet or tablets product forms; and the products made by the method has the advantages that: the dietary fiber, vitamin, protein, polysaccharide, anthocyanin and other compositions of the material are remained, nutritional ingredient of sweet potatoes and active components which can improve humane immunocompetence are remained to the utmost extent, and is an excellentgreen natural health beverage.

Description

technical field [0001] The invention relates to a preparation method of a non-alcoholic beverage, in particular to a processing method of a sweet potato beverage. It is suitable for producing a series of beverage products such as liquid, solid, granule, capsule, lozenge or tablet of sweet potato or similar raw materials. Background technique [0002] In the prior art, the processing and production of sweet potato drinks generally adopts high energy consumption and complicated deep freezing technology, or adopts ultraviolet light and ozone sterilization technology, which is not conducive to large-scale production and is not conducive to effectively retaining the active substances in sweet potatoes and nutritional content. Chinese patent application number 00113012.9 discloses a "fresh potato juice drink and its production method". -0%; the production method is to prepare fresh potato juice obtained by extruding and filtering and water, and then sterilize and fill with ultra...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/216A23L2/52A23L1/29A23L1/302A23L1/305A23L1/303A23L2/62A23L2/44A23L2/60A23L2/56A23L2/46A23L2/08A23L33/00
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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