Preparation process of pure natural sweet potato beverage in original color and taste

A pure natural, production method technology, applied in the field of food processing, can solve the problems of restricting suitable people, etc., and achieve the effect of eliminating human fatigue, soft taste and long aftertaste

Inactive Publication Date: 2009-12-16
ANHUI BOWEI PURPLE SWEET POTATO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But at present, the utilization of purple sweet potato is still traditional eating methods such as steaming and roasting of common sweet potato and methods such as pigment extraction, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The making of pure natural original color and original taste sweet potato beverage comprises the steps:

[0033] (1) cleaning the purple sweet potato root, drenching the surface moisture;

[0034] (2) the sweet potato tuber root that step (1) is obtained is peeled, and the part that damages by diseases and insect pests is excised;

[0035] (3) The peeled sweet potato tubers obtained in step (2) are blanched with hot water at 99° C. for 3 minutes;

[0036] (4) Part of the peeled sweet potato tubers obtained in step (3) are broken to 5mm, and baked at 105°C to a water content of 3wt%;

[0037] (5) Break the remaining peeled sweet potato tubers obtained in step (3) to 0.1 mm, add water 3 times the mass of sweet potatoes, and add the baked product obtained in step (4) at 0.1 wt % and mix well;

[0038] (6) Add amylase and 0.01wt% pectinase to the mixture obtained in step (5) according to the weight of the mixture, fully stir and mix;

[0039] (7) Put the mixture obtained...

Embodiment 2

[0044] The making of pure natural original color and original taste sweet potato beverage comprises the steps:

[0045] (1) cleaning the purple sweet potato root, drenching the surface moisture;

[0046] (2) the sweet potato tuber root that step (1) is obtained is peeled, and the part that damages by diseases and insect pests is excised;

[0047] (3) blanching the peeled sweet potato tubers obtained in step (2) with hot water at 100° C. for 1 minute;

[0048] (4) Part of the peeled sweet potato tubers obtained in step (3) are broken to 12mm, and baked at 105°C to a water content of 19wt%;

[0049] (5) Break the remaining peeled sweet potato tubers obtained in step (3) to 16mm, add 3 times the water of the quality of sweet potatoes, and add the baked product obtained in step (4) at 0.5 wt% and mix evenly;

[0050](6) Add amylase and 1.0wt% pectinase to the mixture obtained in step (5) according to the weight of the mixture, fully stir and mix;

[0051] (7) Put the mixture ob...

Embodiment 3

[0056] The making of pure natural original color and original taste sweet potato beverage comprises the steps:

[0057] (1) cleaning the purple sweet potato root, drenching the surface moisture;

[0058] (2) the sweet potato tuber root that step (1) is obtained is peeled, and the part that damages by diseases and insect pests is excised;

[0059] (3) The peeled sweet potato tuber that step (2) obtains is blanched with hot water of 100 ℃ for 2 minutes;

[0060] (4) Part of the peeled sweet potato tubers obtained in step (3) are broken to 8mm, and baked at 105°C until the water content is 10wt%;

[0061] (5) Break the remaining peeled sweet potato tubers obtained in step (3) to 5mm, add water 3 times the quality of sweet potatoes, and add the baked product obtained in step (4) at 0.3wt% and mix evenly;

[0062] (6) Add amylase and 0.05wt% pectinase to the mixture obtained in step (5) according to the weight of the mixture, fully stir and mix;

[0063] (7) Put the mixture obta...

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PUM

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Abstract

The invention discloses a pure natural sweet potato beverage in original color and taste, which belongs to the field of food production process. The beverage is made from purple sweet potatoes as raw material, the process includes enzymolyzing purple sweet potato residue, preserving nutrients and color, flavoring, executing non-thermal sterilization treatment with a rare earth ultrasonic transducer, and packaging. According to the invention, the natural purple potato and the baking purple potato are used for providing natural flavor of the beverage, amylases and pectase are used to digest starch to provide a part of the sweet taste, and a large amount of nutrients such as antioxidants, multiple amino-acids or the like are preserved by maximum in the whole treatment process. The sweet red wine has bright color, fragrance special for purple sweet potato, slightly sweet taste, pure mouth feeling, long aftertaste, without sediment or cloudiness, which is suitable for long-term storage, and convenient for taking. The wine has functions of blood circulation promotion, fatigue recovering, obesity prevention and treatment, gastrointestinal function improvement, skin moistening or the like, is capable of suppressing generation of lipid peroxide, preventing human body aging, and has relative great cancer prevention effect.

Description

technical field [0001] The invention belongs to a food processing method, and in particular relates to a preparation method of a pure natural primary color and original flavor sweet potato beverage. Background technique [0002] With the improvement of people's living standards, significant changes have taken place in the way of eating. When people taste food, they no longer satisfy their basic energy supply, but pursue the nutrient content and health care function of products. Sweet potato is drought-resistant, barren-resistant, easy to cultivate, and has high yield. my country's sweet potato has various types, wide distribution, and a long history of cultivation. The planting area and total output of sweet potato occupy the first place in the world. As my country's population continues to increase, the demand for agricultural products continues to increase, the area of ​​cultivated land continues to decrease, water resources are increasingly insufficient, and the ecologic...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L1/217A23L1/216A23L19/12A23L19/18A23L33/00
Inventor 生吉萍申琳
Owner ANHUI BOWEI PURPLE SWEET POTATO BIOTECH
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