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Method for producing purple sweet potato clarified juice

A production method and technology of purple sweet potato, applied in the application, food preparation, food science and other directions, can solve the problems of large loss of nutrients, low production efficiency, low extraction efficiency, etc., to avoid starch gelatinization, facilitate comprehensive utilization, improve The effect of extraction rate

Active Publication Date: 2012-06-20
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Purple sweet potato powder is only the primary processed product of purple sweet potato, the main components are starch, crude fiber, etc., and the anthocyanin content is limited, so it cannot be applied to beverages, fruit vinegar and other products that require clarity, and the transportation cost is high; purple sweet potato At present, the pigment is mainly extracted by acidified water or acidified ethanol aqueous solution, and purified by membrane filtration or macroporous resin. Most of them have low extraction efficiency and the phenomenon of gelatinization of purple sweet potato starch during production and processing, and are purified by macroporous resin. Low efficiency and large loss of nutrients
[0004] Purple sweet potato beverage, purple sweet potato vinegar, purple sweet potato preserved fruit and other products have appeared in Japan. In recent years, some domestic companies have begun to produce purple sweet potato juice drink, but the products are prone to turbidity and sales are not good.
A preparation process of clarified bayberry anthocyanin juice is proposed in "Rayberry Wine Red Bayberry Juice Color Protection and Clarification Technology" (application number is CN200610049362.5), "Preparation Technology of Deionized and Concentrated Grape Clear Juice" (application number is CN200810017438.5) A kind of preparation technology of grape anthocyanin clarified juice is proposed in the paper, but the preparation technology of purple sweet potato anthocyanin clarified juice has no relevant report yet
Compared with other fruit and vegetable juice raw materials, purple sweet potato has low water content, which is not suitable for pressing process. It has high starch content, and the product is prone to turbidity, and purple sweet potato starch is comprehensively utilized. It is not suitable for pretreatment to oxidize polyphenols by blanching. enzyme (PPO) inactivation, so exploring a process suitable for the production and processing of purple sweet potato clarified juice has high theoretical and practical value

Method used

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  • Method for producing purple sweet potato clarified juice

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Effect test

Embodiment 1

[0029] Use fresh purple sweet potato as raw material, after cleaning, add 0.4% citric acid acidified water according to the volume ratio of material to liquid 1:0.5 for beating, and then use 0.4% citric acid acidified water according to the slurry volume ratio of 1:1 to make purple sweet potato Slurry leaching, slowly stirring the mixture at 65°C for 40 minutes, filtering with a 400-mesh filter cloth, the residue is used to extract purple sweet potato starch, and the filtrate is heated to 95°C for 3 minutes to obtain a crude extract, which is rapidly cooled to below 55°C; Add pectinase to the dosage of 10mL pectinase / ton of crude extract, the activity of pectinase is ≥1 million U / mL, slowly stir and keep warm for 1h, centrifuge at 4200rpm×10min to take the supernatant, and the supernatant is obtained with a molecular weight cut-off of 200000 Ceramic membrane, at a pressure of 0.2MPa and a flux of 25L / (m 2 ·Ultrafiltration under the condition of h), and then using a nanofiltrat...

Embodiment 2

[0031]Use fresh purple sweet potato as raw material, after cleaning, add 1.0% citric acid acidified water according to the volume ratio of material to liquid 1:2 for beating, and then use 0.4% citric acid acidified water according to the volume ratio of slurry to 1:4 for purple sweet potato Slurry extraction, using a horizontal countercurrent extractor to slowly stir the mixture at 50°C for 30 minutes, centrifuge with a decanter centrifuge at 3800rpm, the residue is used to extract purple sweet potato starch, and the filtrate is heated to 85°C for 5 minutes to obtain a crude extract , rapidly cooled to normal temperature conditions; add the chitosan of 95% degree of deacetylation in the amount of 100g chitosan / ton of crude extract (because chitosan is not easy to directly dissolve in the crude extract, so need to use demineralized water before use) It is configured into a chitosan solution with a mass percentage concentration of about 1%, and edible acid needs to be added to ad...

Embodiment 3

[0033] Use fresh purple sweet potato as raw material, after cleaning, add 1.0% citric acid acidified water according to the volume ratio of material to liquid 1:0.4 for beating, and then use 0.4% citric acid acidified water according to the slurry volume ratio of 1:0.8 to make purple sweet potato Slurry extraction, use a horizontal countercurrent extractor to slowly stir the mixture at 70 ° C for 20 minutes, centrifuge with a horizontal screw centrifuge at 6000 rpm, the residue is used to extract purple sweet potato starch, and the filtrate is heated to 90 ° C for 2 minutes to obtain crude extraction Liquid, rapidly cooled to below 55°C; add pectinase according to the amount of 20mL pectinase / ton of crude extract, pectinase activity ≥ 1 million U / mL, slowly stir and keep warm for 40min, and use ceramic microfiltration with a pore size of 5μm Membrane, at a pressure of 0.1MPa, a flux of 20L / (m 2 Microfiltration under the conditions of h), the supernatant adopts a ceramic membra...

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Abstract

The invention discloses a method for producing purple sweet potato clarified juice and belongs to the technical field of application of health-care food processing. The method comprises the following steps of: acidifying purple sweet potatoes with edible organic acid; extracting the acidified purple sweet potatoes from water; performing solid-liquid separation, wherein residues can be used for producing starch, dietary fiber and the like; inactivating enzyme in the extract by heating; flocculating and clarifying the heated extract with pectinase or chitosan; filtering flocculated and roughly-filtered purple sweet potato juice by using ultrafiltration technology; and performing vacuum evaporation and condensation or nanofiltration pre-condensation and vacuum evaporation and condensation onthe filtered purple sweet potato juice to obtain the purple sweet potato clarified juice of which the concentration is 40 to 70 degrees Brix. The method has the advantages of effectively avoiding browning phenomenon in a production process, achieving high extraction ratio, preventing post haze formation of a product, avoiding starch pasting in an extraction process and contributing to comprehensive utilization of purple sweet potatoes.

Description

technical field [0001] The invention belongs to the technical field of health food processing and application, and in particular relates to a production method of purple sweet potato clarified juice. Background technique [0002] Based on the development of thousands of years, the traditional diet of human beings is of great significance to health. However, in the past 20 or 30 years, food industrialization has gradually changed the traditional eating habits of human beings and led to the disorder of nutritional balance, resulting in obesity, hepatitis, high blood pressure, high blood pressure, etc. The incidence of chronic diseases such as blood sugar, arteriosclerosis and cancer is increasing year by year. Purple sweet potato is rich in anthocyanins, chlorogenic acid, isochlorogenic acid and other functional components, which have physiological functions such as anti-oxidation, anti-mutation, liver protection, relief of high blood pressure, high blood sugar and high blood ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/216A23L33/00
Inventor 高彦祥彭强袁芳
Owner CHINA AGRI UNIV