Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sweet-potato juice beverage and its production method

A production method and technology of sweet potato juice, applied in the field of sweet potato juice beverage and its production, can solve problems such as product precipitation and poor taste, and achieve the effect of strong sweet potato flavor and good taste

Inactive Publication Date: 2009-03-25
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These sweet potato juice beverages and manufacturing methods are owing to directly adopting fresh sweet potato to extract juice, make there is " astringent " taste substance in the sweet potato juice beverage, taste is not good, simultaneously this method can not solve product precipitation problem well, causes sweet potato juice beverage to present There are no products listed so far

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The sweet potato juice drink provided by the present invention still uses sweet potatoes as raw material, and is produced by steps including juice extraction, enzyme treatment and deployment, but the juice extraction process of the present invention is to place fresh raw sweet potatoes in a place where the sweet potatoes can germinate. environment, when there are germinated sweet potatoes in it, the juice is extracted again, and the sweet potato juice beverage of the present invention produced like this has no astringent taste. The environment where sweet potatoes can germinate is generally selected at a temperature of 16-20°C and a relative humidity of 85-90%. The enzyme treatment of the present invention is to use high-temperature-resistant α-amylase to liquefy the starch in the sweet potato juice, and the ingredients used in the deployment process include xanthan gum and guar gum, which can ensure that the sweet potato juice beverage of the present invention does not ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses sweet potato juice drink and a production method thereof. The production method of the sweet potato juice drink still comprises the processes of juice extraction, enzyme treatment and preparation procedure. The juice extraction process is that a fresh raw sweet potato is put in an environment in which the sweet potato can sprout and juice is extracted when the sweet potato begins to sprout. The enzyme treatment is that starch of the sweet potato is liquefied through Alpha- amylase. The ingredients used in the preparation procedure include xanthan gum and guar gum. Making use of the inherent physiological metabolism of the sweet potato, the method greatly reduces the content of astringent substance, thus making the sweet potato juice drink non-astringent, good in taste and dense in sweet potato flavor. Meanwhile, the sweet potato juice drink has no sediments.

Description

technical field [0001] The invention relates to a beverage, in particular to a sweet potato juice beverage and a production method thereof. Background technique [0002] Sweet potatoes are rich in nutrients and health ingredients, and have the effects of weight loss and anti-cancer, and are more and more popular among people. Especially in recent years, people have a certain understanding of the health function of sweet potato, and its market prospect and industrial development will have a great progress. Many experts believe that sweet potatoes are one of the most ideal foods for the 21st century. Some technicians are also actively researching and developing sweet potato processed food and beverages, as the patents of sweet potato juice beverages currently have multiple types: the application number is 01124157.8 (black sweet potato juice beverage), 200410023292.7 (natural colored sweet potato health drink and production method thereof) ), 200610032042.9 (a selenium-conta...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/216A23L1/29A23L19/12A23L33/00
Inventor 李忠海鲁海波钟海雁黎继烈邓学良彭映辉
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com