Preparation method for pure natural green high-anthocyanin purple sweet potato beverage

A high anthocyanin purple, pure natural technology, applied in the field of food deep processing, can solve the problems of reducing cooking taste, limited juice yield, juice yield limit, etc., to achieve the effect of rich nutrients, increased content and juice yield

Inactive Publication Date: 2012-09-26
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high starch content of purple sweet potato, the juice yield is limited and the cost is high
"A Purple Sweet Potato Beverage and Its Preparation Method" (Application No. 201010622270.8) discloses that the drink is directly formulated with purple sweet potato juice and auxiliary materials (sugar and citric aci

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1: a kind of preparation method of pure natural high anthocyanin purple sweet potato functional drink, the steps are as follows:

[0057] ①Select purple sweet potatoes, wash them, and drain them to remove water;

[0058] ②Put the purple sweet potato obtained in step ① into a constant temperature drying box for pretreatment; the purpose is to improve its own sweetness and unique flavor.

[0059] ③Peel the purple sweet potato obtained in step ②, and cut into cubes or slices;

[0060] ④Put the dices or tablets obtained in step ③ into the compound color protection solution to protect the color;

[0061] ⑤ gelatinization;

[0062] ⑥Let the result of step ⑤ cool down and beat;

[0063] ⑦Step ⑥ Put a-amylase, pectinase, and glucoamylase into the juice obtained, and the enzymolysis time is 40-180 minutes;

[0064] 8. Centrifuge the enzymolyzate obtained in step 7. at 4000-6000r / min, centrifuge for 20-40min, and filter (the methods include plate and frame filtrati...

Embodiment 2

[0068] Embodiment 2: a kind of preparation method of pure natural high anthocyanin purple sweet potato functional drink, the steps are as follows:

[0069] 1 Selection: Take fresh purple sweet potatoes that have no mildew, no insect damage, no frostbite, no mechanical damage, and uniform purple pigment.

[0070] 2 Cleaning: Rinse off the sediment and sundries on the surface of the sweet potato with running water, and then drain to remove the water.

[0071] 3 Pretreatment: Put the cleaned raw materials into a drying oven and dry them at 50°C for 3 hours to saccharify the starch in the purple sweet potato.

[0072] 4 Peeling: Remove the skin of the purple sweet potato with a peeling knife, and cut the purple sweet potato into cubes of about 5mm by hand.

[0073] 5 Color protection: quickly put the cut purple sweet potato slices into the compound color protection solution containing citric acid 0.45wt(%) and Vc0.2wt(%) to protect the color, so as to prevent the anthocyanins in ...

Embodiment 3

[0082] Embodiment 3: a kind of preparation method of pure natural high anthocyanin purple sweet potato functional drink, the steps are as follows:

[0083] 1 Selection: Take fresh purple sweet potatoes that have no mildew, no insect damage, no frostbite, no mechanical damage, and uniform purple pigment.

[0084] 2 Cleaning: Rinse off the sediment and sundries on the surface of the sweet potato with running water, and then drain to remove the water.

[0085] 3 Pretreatment: Put the cleaned raw materials into a drying oven and dry at 40°C for 5 hours to saccharify the starch in the purple sweet potato

[0086] 4 Peeling: Remove the skin of the purple sweet potato with a peeling knife, and cut the purple sweet potato into cubes of about 3mm by hand

[0087] 5 Color protection: quickly put the cut purple sweet potato slices into the compound color protection solution containing citric acid 0.40wt(%) and Vc0.15wt(%) to protect the color, so as to prevent the anthocyanins in the pu...

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PUM

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Abstract

The invention relates to a pure natural green high-anthocyanin purple sweet potato beverage prepared by using purple sweet potato as raw material and a preparation method of the pure natural green high-anthocyanin purple sweet potato beverage. The beverage has high anthocyanin content and high juice yield. The preparation method comprises the steps of: taking purple sweet potato as raw material, carrying out the technological processes of choosing, cleaning, pre-processing, shelling, cutting into slices (dicing), protecting color, pasting, pulping, enzymolyzing, centrifuging and filtering, preparing purple sweet potato juice with high concentration and original flavor, blending, adding stabilizer and sweetener, homogenizing (or grinding by a colloid grinder), bulking and sterilizing. The beverage has peculiar purple and fragrance of the purple sweet potato, soft taste and pure taste, can be stored for a long time and convenient for eating. The beverage contains high-concentration anthocyanin, is ideal natural green functional beverage and has various functions such as inoxidability, anti-aging property, and cancer resistance.

Description

technical field [0001] The invention relates to a pure natural green high-anthocyanin purple sweet potato functional drink processed by using purple sweet potato as a raw material and a preparation (production) method, belonging to the technical field of food deep processing. Background technique [0002] China's sweet potato planting area and total output account for 70% and 85% of the world's respectively, ranking first in the world. Purple sweet potato is a special variety of sweet potato, also known as black sweet potato, with purple to dark purple flesh. It is a new variety of sweet potato, and it is a sweet potato variety with better health functions introduced by China from Japan. Purple sweet potato has high edible and medicinal value. In addition to the nutritional components of ordinary sweet potato, it is also rich in selenium and anthocyanins, which can effectively prevent cardiovascular diseases, have anti-mutation, anti-oxidation, lower blood pressure, and pro...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/08A23L21/25
Inventor 申京宇汤海宾鲍诚尹花仙
Owner YANTAI UNIV
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