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Preparation method of purple sweet potato drink

A purple sweet potato and beverage technology, applied in the direction of food preparation, application, food science, etc., can solve the problems affecting promotion, etc., and achieve the effect of preventing intestinal diseases, easy to implement, and difficult to control the stability

Inactive Publication Date: 2012-07-25
JILIN NAIQI ECOLOGICAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the uniqueness of this type of beverage ingredients, many unstable factors appear in the production process, such as protein denaturation, precipitation, fat floating, cellulose solidification precipitation or flocculation, and overall denaturation and stratification or flocculation caused by mineral components, etc. , thus affecting the promotion of such products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0024] Embodiment 1-3: the preparation of stabilizer for preparing purple sweet potato beverage

[0025] The weight ratio of each raw material in each embodiment, (unit: gram) is shown in Table 1, preparation method: mix the raw material in each embodiment evenly.

[0026] Raw material sources and technical indicators used in each embodiment:

[0027] 1. Xanthan gum: imported by Riken Company.

[0028] 2. Pectin: Zibo Zhongxuan Biochemical Co., Ltd., the product meets the requirements of XK13-217-00327.

[0029] 3. Konjac fine powder: Hangzhou Pectin Co., Ltd., the product meets the requirements of XK13-217-00092.

[0030] 4. Tween: Jiangyou Xinbao Konjac Products Co., Ltd., the products meet the requirements of QS510712020020.

[0031] 5. Sodium citrate: Anhui Fengyuan Biochemical Co., Ltd., the product meets the requirements of XK13-217-00224.

[0032] Table 1

[0033] Example number

Embodiment 4

[0034] Embodiment 4: the preparation of purple sweet potato drink

[0035] Prepare 1 ton of purple sweet potato beverage, its preparation method is as follows:

[0036] (1) Cleaning and cutting into pieces: select 260 kilograms of purple sweet potatoes planted with green organic fertilizers in the cold regions of northern China, and the purple sweet potatoes turn purple after peeling. Clean and peel the raw materials, and thoroughly remove the outer skin of the sunken part of the melon body without any residue. After removal, cut into pieces, and soak the processed purple sweet potato in cold water to prevent oxidation and discoloration. At the same time, the production equipment and pipelines must be thoroughly cleaned with CIP, acid, alkali, hot water, etc. every day to meet the production conditions.

[0037] (2) Slicing: Cut the cleaned purple sweet potato pieces into 3 mm thick slices with a slicer.

[0038] (3) Gelatinization and shearing: send the sliced ​​purple swee...

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Abstract

The invention relates to a preparation method of purple sweet potato drink, which comprises the following steps: cutting the purple sweet potato into thin slices, adding hot water for digesting and pasting, adding a stabilizer after defibrination, maintaining the constant volume, filtering and homogenizing to obtain the purple sweet potato drink. The purple sweet potato drink is prepared from thematerials in parts by weight after evenly mixing: 65-75 parts of xanthan gum, 15-25 parts of pectin, 55-65 parts of konjak refined powder, 45-55 parts of tween and 35 parts of sodium citrate, and adding the stabilizer into the prepared purple sweet potato drink by the weight ratio of the prepared purple sweet potato drink and the stabilizer of 1000:2. The preparation method has the advantages of simple and reasonable preparation technique, short processing period, high material utilization ratio, production efficiency and product yield, low production cost, easy implementation and the like, avoids the influence of protein, fat, cellulose and mineral element on stabilization and leads the purple sweet potato drink to have very good stabilization; and in addition, the purple sweet potato drink is not layered, has no impurities or precipitates after being stored for more than one year, has rich nutrition, good mouthfeel, is easily absorbed by a human body and has strong health-care function.

Description

technical field [0001] The invention relates to the improvement of the beverage preparation method, in particular to a preparation method of the purple sweet potato beverage with purple sweet potato as the main raw material. Background technique [0002] Purple sweet potato, also known as sweet potato, sweet potato, etc. It is the root tuber of the sweet potato of Convolvulaceae. Contains protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, ascorbic acid, dietary fiber, vitamin C, vitamin A, vitamin B1 and other nutrients needed by the human body. Every 100 grams of sweet potatoes contains 2 grams of protein, 0.3 grams of fat, 2-3 grams of carbohydrates, 1 gram of cellulose, and other trace elements such as calcium, iron, potassium, phosphorus, etc. [0003] In recent years, with the obvious improvement of living standards, the enhancement of consumers' health awareness and the rapid development of the beverage market, the deep processing of purple sweet potat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L1/29A23L2/52A23L1/216A23L19/12A23L33/00
Inventor 郭庆江王雅珍邵春德张昕
Owner JILIN NAIQI ECOLOGICAL FOOD
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