Purple sweet potato-blackberry composite pulp beverage and its preparation method

A compound slurry and purple sweet potato technology, applied in the food field, can solve the problems of unstable beverage, easy stratification of fruit and vegetable compound juice, precipitation and uncoordinated flavor, achieve high comprehensive utilization rate, solve color stability, and reduce defects. effect of influence

Inactive Publication Date: 2012-02-22
连云港每日食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the deficiency of existing fruit and vegetable juices in the market. Miscellaneous grain beverages often require high temperature and long-term sterilization to achieve commercial sterility. Beverages made from fruits rich in anthocyanin pigments are unstable and fruit and vegetable compound juices are easy to delamina

Method used

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  • Purple sweet potato-blackberry composite pulp beverage and its preparation method
  • Purple sweet potato-blackberry composite pulp beverage and its preparation method
  • Purple sweet potato-blackberry composite pulp beverage and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Ripe blackberries and yellow peaches are selected as raw materials, washed, peeled, pulped and beaten separately. Select fresh purple sweet potatoes, after washing and slightly peeling (the peeling thickness is about 0.1mm), cut into 3-5cm squares, soak in citric acid solution with a concentration of 0.1%-0.3% for 60min, pick up, drain and steam Cooked, cooled, broken; the concentrated apple juice is reduced with water to make 100% apple juice.

[0040] (2) Mix blackberry puree, purple sweet potato puree, yellow peach puree and apple juice in a volume ratio of 35:40:10:15.7, add 8% fructose syrup and 1% oligomer Fructose, 0.5% isomaltulose, 0.06% acid-resistant CMC, 0.01% gellan gum, 0.05% xanthan gum and Vc: 25mg / kg, add water and homogenize twice at 30Mpa to obtain a uniform and stable Purple sweet potato and blackberry composite pulp beverage, wherein the composite pulp of blackberry, purple sweet potato, yellow peach and apple accounts for 28% of the total volu...

Embodiment 2

[0043] (1) Select fresh purple sweet potatoes, after cleaning and slightly peeling (the peeling thickness is about 0.1mm), cut into 3-5cm squares, soak in citric acid solution with a concentration of 0.1%-0.3% for 60min, steam, Cooling; crush the frozen purple sweet potatoes, quick-frozen blackberries and quick-frozen yellow peaches directly, add 60°C water twice the weight of the raw materials to thaw until the temperature rises to 10°C, and use concentrated apple juice as the original apple juice.

[0044] (2) Take blackberry puree, purple sweet potato puree, yellow peach puree and apple juice, and carry out according to the volume ratio of blackberry puree, purple sweet potato puree, yellow peach puree and apple juice in a volume ratio of 40:45:15:15 well mixed. Add beverage volume 7.5% fructose syrup, 0.5% fructooligosaccharides, 1% isomaltulose, 0.035% acid-resistant CMC, 0.005% gellan gum, 0.04% xanthan gum and Vc: 25mg / kg, add water and homogenize twice under 30Mpa to...

Embodiment 3

[0047] (1) Select fresh purple sweet potatoes, wash them, peel them slightly (the peeling thickness is about 0.1mm), cut them into 3-5cm squares, soak them in citric acid solution with a concentration of 0.1%-0.3% for 60min, and place them at 90°C Cook until cooked, cooled, and quick-frozen, then freeze and store at -18°C, and crush it directly with a grinder when used; or directly add water twice the weight of the raw material to the steamed purple sweet potato to make purple sweet potato puree for later use.

[0048] Fresh and ripe blackberries are selected and washed, drained (or blackberry quick-frozen fruits, thawed naturally), and then directly beaten in a beater with a screen to obtain blackberry puree with seeds removed. Fresh yellow peaches are washed, cut into petals, pitted, peeled with lye, rinsed for 2 to 3 times, drained and directly added with water twice the weight of raw materials to make yellow peach pulp; fresh apples are washed and pressed directly to make ...

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Abstract

The invention discloses a purple sweet potato-blackberry composite pulp beverage and its preparation method. The beverage comprises composite pulp and stabilizing agents. The beverage is characterized in that: the composite pulp consists of purple sweet potato primary pulp, blackberry primary pulp, yellow peach primary pulp and apple juice in a volume ratio of 40-60:30-40:10-20:10-20; and the stabilizing agents include acid resistant CMC (carboxy methyl cellulose) accounting for 0.03-0.06% of the total volume of the beverage, gellan gum accounting for 0.005%-0.01% of the total volume of the beverage and xanthan gum accounting for 0.01-0.05% of the total volume of the beverage. The beverage product of the invention highlights the unique coordinated flavor from the mixing of purple sweet potatoes and blackberries as well as the stable color and biological activity generated from the interaction of anthocyanins in purple sweet potatoes and blackberries. Meanwhile, being rich in the nutritional components of yellow peaches and apples, the beverage provided in the invention has uniform appearance and stable color, and is a novel composite fruit-vegetable beverage boasting broad market prospects.

Description

technical field [0001] The invention belongs to the field of food, and relates to a composite pulp beverage and a preparation method thereof, in particular to a purple sweet potato and blackberry composite pulp beverage and a preparation method thereof. Background technique [0002] The dietary fiber rich in purple sweet potatoes can enhance human gastrointestinal motility; the multivitamins rich in blackberries can enhance human immunity; the anthocyanins rich in purple sweet potatoes and blackberries have biological properties such as antioxidant, anti-tumor and anti-cancer. active. At present, my country's compound juice market is mainly based on compound fruit and vegetable juices. Most beverages remove part or most of the pulp during the manufacturing process, and compound pulp of fruit juice and miscellaneous grains is rare. Therefore, new beverages represented by fruit and multigrain compound pulp with high content of anthocyanins and dietary fiber have a large marke...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/62A23L2/60A23L1/09
Inventor 韩永斌史晓媛付艳萍张培林范德萍陈佩琦
Owner 连云港每日食品有限公司
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