Hawthorn and purple sweet potato cloudy juice drink and preparation method thereof

A technology of hawthorn juice and hawthorn, which is applied in food preparation, application, food science, etc., can solve problems that do not conform to the concept of natural, healthy, and nutritious, and achieve the effect of high health and nutritional value, good sensory effects, and low loss

Active Publication Date: 2012-07-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the fruit and vegetable juice drinks currently on the market are blended with sour agents and sweete

Method used

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  • Hawthorn and purple sweet potato cloudy juice drink and preparation method thereof

Examples

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Example Embodiment

[0024] Example 1

[0025] Weigh 1kg of hawthorn, wash, crush and remove seeds, add 10L of 90℃ hot water, keep it at 90℃ for 20min to soften and passivate the hawthorn tissue, cool the material liquid to 50℃, grind it with a colloid for 3min, and then Stir and extract at 90°C for 30-40 minutes, and finally centrifuge at 3500r / min for 10min and filter with four layers of gauze to separate the pulp and residue to obtain hawthorn juice; weigh 3kg of purple sweet potato, wash and cut into pieces, add 40L water to make pulp, colloid mill Grind for 2min, keep at 90℃ for 20min, make purple sweet potato starch gelatinized, add high-temperature α-amylase for enzymatic hydrolysis and liquefaction, add 15U / g purple sweet potato, enzymatic hydrolysis temperature 92℃, enzymatic hydrolysis liquefaction time 30min, and liquefy The latter liquid was centrifuged to obtain purple sweet potato juice. Mix the prepared hawthorn juice and purple sweet potato juice, then add 3% of the total liquid volu...

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Abstract

The invention provides a hawthorn and purple sweet potato cloudy juice drink and a preparation method thereof. The drink has palatable sweetness and acidity and unique hawthorn flavor and is natural and healthy. The hawthorn and purple sweet potato cloudy juice drink with appropriate sweetness and acidity and unique taste is prepared by selecting purple sweet potatoes and hawthorns as the raw materials, fully utilizing various functional substances such as organic acids, pectin and flavonoids in the hawthorns and anthocyanidin and polysaccharides in the purple sweet potatoes, adopting the enzymic technology and adopting scientific compounding. The product utilizes the organic acids in the natural products as the acidity agents and the pectin as a stabilizing agent of the drink, realizes the diet concepts of nature, health and nutrition pursued by modern people and has the functions of cooling and quenching thirst, building body and removing free radicals in the bodies. The organic acids in the hawthorns not only can stabilize anthocyanidin in the drink and the color of the drink but also provides palatable unique acidity for the drink. The drink and the preparation method are scientific and reasonable in technical design and have great significance to realization of comprehensive development and utilization of fruits and vegetables.

Description

technical field [0001] The invention relates to hawthorn and purple sweet potato turbid juice drink and a preparation method thereof, belonging to the field of deep processing of fruits and vegetables. Background technique [0002] With the improvement of people's living standards and dietary structure, the sub-health trend caused by the lack of fruit and vegetable nutrition has attracted more and more attention. Therefore, fruit and vegetable juice beverages rich in fruit and vegetable nutrition have emerged as the times require. [0003] However, most of the fruit and vegetable juice beverages currently on the market are blended with sour agents and sweeteners after fruit and vegetable juices are squeezed, which does not conform to the concept of natural, healthy and nutritious. Hawthorn is rich in organic acids, polysaccharides, pectin, flavonoids and vitamins and other functional components, forming the unique flavor of hawthorn. The rich anthocyanins in purple sweet po...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 齐希光张晖王立钱海峰
Owner JIANGNAN UNIV
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