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Method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin

A technology of black potatoes and anthocyanins, which is applied in the preparation of alcoholic beverages, the preparation of vinegar, and methods based on microorganisms, etc., achieves the effects of strong functionality, easy storage, and increased human nutrition.

Inactive Publication Date: 2011-07-27
王尧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, fruit wine and fruit vinegar containing anthocyanins are blank in the market at present, and its listing will supplement the blank in the market

Method used

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  • Method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin
  • Method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin
  • Method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Black potato juice drinks are prepared by traditional methods such as figure 1 , consisting of the following steps:

[0021] (1) Crush the cleaned black potatoes, squeeze the juice with a press to obtain black potato juice; then place the black potato juice through to allow starch and other substances to precipitate, and then take the supernatant to proceed to the next step;

[0022] (2) filter the obtained supernatant with a non-woven filter cloth plate frame of 300-500 mesh (preferably 400 mesh), and filter out the crude fiber;

[0023] (3) adding 0.3‰~0.8‰ (preferably 0.5‰) chitosan to the filtrate in (2) to carry out flocculation and clarification for 30 minutes, take the supernatant and filter, fine filter;

[0024] (4) Add an appropriate amount of sucrose or sugar substitutes suitable for diabetics to the fine filtrate; use citric acid to adjust the pH to between 5 and 7.4 (preferably 6);

[0025] (5) Sterilize with high temperature or pasteurization at the same...

Embodiment 2

[0030] Preparation of black potato juice drink by ultrafiltration such as figure 2 , consisting of the following steps:

[0031] (1) Crush the cleaned black potatoes, squeeze the juice with a press to obtain black potato juice; then place the black potato juice through to allow starch and other substances to precipitate, and then take the supernatant to proceed to the next step;

[0032] (2) filter the obtained supernatant with a 300-500 mesh (preferably 400 mesh) non-woven filter cloth plate frame, and filter out the crude fibers;

[0033] (3) adding 0.3‰~0.8‰ (preferably 0.5‰) chitosan to the filtrate in (2) to carry out flocculation and clarification for 30 minutes, take the supernatant and filter, fine filter;

[0034] (4) Add an appropriate amount of sucrose or sugar substitutes suitable for diabetics to the fine filtrate; use citric acid to adjust the pH to between 5 and 7.4 (preferably 6);

[0035] (5) Ultrafiltration;

[0036] (6) Sterilize with high temperature or...

Embodiment 3

[0041] Preparation of black potato concentrated drink by reverse osmosis as image 3 , consisting of the following steps:

[0042] (1) Crush the cleaned black potatoes and squeeze the juice with a press to obtain black potato juice. Then put the black potato juice through to let the starch and other substances precipitate, and then take the supernatant to proceed to the next step;

[0043] (2) filter the obtained supernatant with a 300-500 mesh (preferably 400 mesh) non-woven filter cloth plate frame, and filter out the crude fibers;

[0044] (3) Add 0.3‰~0.8‰ (preferably 0.5‰) chitosan to the filtrate in (2) to carry out flocculation and clarification for 30 minutes, filter and fine filter again;

[0045] (4) dehydrating the obtained filtrate with a reverse osmosis membrane (pore size of 0.00001 μm) to obtain concentrated black potato juice containing 0.003% to 0.08% anthocyanins (preferably 0.05%);

[0046] (5) Add an appropriate amount of sucrose or sugar substitutes sui...

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Abstract

The invention relates to a method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin. The method comprises the steps of: juicing black potato used as raw material, adding an antioxidant, roughly filtering, precipitating, taking supernatant, flocculating, settling, finely filtering, and carrying out ultrafiltration to obtain black potato original juice; or carrying out concentrating, blending and sterilizing and the like to obtain beverage or concentrated beverage; the black potato fruit wine is prepared by the steps of fermenting, filtering, storing and ageing, blending, sterilizing and filling; black potato fruit vinegar is prepared by adding acetobacter and fermenting again on the basis of the preparation steps of the black potato wine. The black potato beverage, fruit wine and fruit vinegar can be directly eaten, and also can be mixed with other ingredients which are both medicine and food to be prepared into functional composite beverage; and the composite beverage not only contains protein, amine acid, vitamins, anthocyanin, various minerals and trace elements which are also contained in single beverage, but also has the effects brought by composite ingredients, and is functional beverage which can improve immunity and resist cancers, oxidation, depression and ageing.

Description

technical field [0001] The invention relates to a method for preparing black potato beverage, fruit wine and fruit vinegar, in particular to a method for preparing anthocyanin-rich black potato beverage, fruit wine and fruit vinegar by using black potatoes containing anthocyanin as raw materials. technical background [0002] The anthocyanins contained in black potato wine can effectively remove free radicals in the human body, and are very good antioxidants and anti-allergic substances, so it is good for cancer prevention, anti-cancer and anti-allergy, etc., and it is even more beneficial for sub-healthy people It is beneficial. At present, only blue plum juice and blue plum drink are the only beverages containing anthocyanins in the market. Blue plum juice is not the whole juice, only 80% of the original juice, and the price is very high. The amount of anthocyanins is very small. If black potatoes are processed into juices and beverages with the same content of anthocyani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29C12G3/02C12G3/04C12J1/02C12R1/865C12R1/02A23L33/00
Inventor 王尧
Owner 王尧
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