Purple sweet potato solid beverage and preparation method thereof

A technology for solid beverages and purple potatoes, which is applied in food preparation, application, food science and other directions to achieve the effects of simple preparation process, improved absorption rate, and easy operation and processing

Inactive Publication Date: 2012-08-15
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the prior art, there is no purple sweet potato and red date or purple sweet potato and hawthorn solid beverage prepared by ultrafine pulverization technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Preparation of purple sweet potato superfine powder

[0024] Select purple sweet potatoes with no pests, no scars, uniform size and plump shape, remove fibrous roots, wash, cut into 3mm potato chips, blanch in boiling water for 3 minutes, drain the water, and place in an oven for 50 °C blast drying to a moisture content of 4.9%;

[0025] Pulverize purple potato slices at a temperature of 25°C and pass through a 100-mesh sieve to obtain coarse purple potato powder;

[0026] Pulverize the coarse powder of purple sweet potato with a low-temperature grinder at a temperature of 10°C and a rotational speed of 2500 rpm, so that the crushed particle size is 10-20 μm, to obtain superfine powder of purple sweet potato;

[0027] (2) Preparation of jujube superfine powder

[0028] Take red dates, wash them, dry them, roughly crush them at minus 4°C, and then dry them at 40°C until the water content is 4.9%;

[0029] The coarsely broken particles are crush...

Embodiment 2

[0034] (1) Preparation of purple sweet potato superfine powder

[0035] Select purple sweet potatoes with no pests, no scars, uniform size and plump shape, remove fibrous roots, wash, cut into 3mm potato chips, blanch in boiling water for 3 minutes, drain the water, and place in an oven for 50 °C blast drying to a moisture content of 4.8%;

[0036] Pulverize purple potato slices at a temperature of 25°C and pass through a 100-mesh sieve to obtain coarse purple potato powder;

[0037] Pulverize the coarse powder of purple sweet potato with a low-temperature grinder at a temperature of 10°C and a rotational speed of 2500 rpm, so that the crushed particle size is 10-20 μm, to obtain superfine powder of purple sweet potato;

[0038] (2) Preparation of hawthorn superfine powder

[0039] Take the hawthorn, wash it, dry it, roughly crush it at a temperature of minus 4°C, and then dry it at a temperature of 40°C until the moisture content is 4.9%;

[0040] The ...

Embodiment 3

[0045] (1) Preparation of purple sweet potato superfine powder

[0046] Select purple sweet potatoes with no pests, no scars, uniform size and plump shape, remove fibrous roots, wash, cut into 3mm potato chips, blanch in boiling water for 3 minutes, drain the water, and place in an oven for 50 °C blast drying to a moisture content of 4.8%;

[0047] Pulverize purple potato slices at a temperature of 25°C and pass through a 100-mesh sieve to obtain coarse purple potato powder;

[0048] Pulverize the coarse powder of purple sweet potato with a low-temperature grinder at a temperature of 10°C and a rotational speed of 2500 rpm, so that the crushed particle size is 10-20 μm, to obtain superfine powder of purple sweet potato;

[0049] (2) Preparation of hawthorn superfine powder

[0050] Take the hawthorn, wash it, dry it, roughly crush it at a temperature of minus 4°C, and then dry it at a temperature of 40°C until the moisture content is 4.9%;

[0051] Th...

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PUM

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Abstract

The invention relates to a purple sweet potato solid beverage and a preparation method thereof. The purple sweet potato solid beverage comprises the following components in parts by weight: 25-40 parts of purple sweet potato superfine powder, 5-10 parts of red data superfine powder or hawthorn superfine powder, 40-50 parts of white sugar, and 1-2 parts of skimmed milk powder or whole milk powder,wherein the average particle size of the purple sweet potato superfine powder is 10-20 mu m, and the particle size of the red date superfine powder or the hawthorn superfine powder is 20-30 mu m. According to the invention, the purple sweet potato solid beverage is prepared by mixing the superfine powder obtained through crushing raw materials by using an ultramicro-technique and has the characteristics of good sour and sweet taste and intense fragrance, and a preparation process is simple and is easy to operate and process.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a purple sweet potato solid beverage and a preparation method thereof. technical background [0002] Purple sweet potato is a new type of sweet potato with purple-black skin and purple to deep purple flesh. Purple sweet potato has high nutritional value. It is rich in anthocyanins, selenium, polysaccharides, dietary fiber, plant protein, vitamins and minerals and other nutrients. It has anti-oxidation, anti-tumor, scavenging free radicals, preventing Health functions such as cardiovascular and cerebrovascular diseases and diabetes. In particular, anthocyanins are extremely rich in pigments and have strong anti-oxidation, free radical scavenging and anti-radiation effects. They are a class of promising functional food additives and health food base materials. [0003] Jujube contains rich nutrients such as protein, fat, sugar, organic acid, vita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/09
Inventor 赵晓燕陈相艳陈锋亮李明华王宪昌陈军段友臣邓鹏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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