Purple potato and tremella suspension beverage and preparation method thereof

A technology of purple sweet potato and white fungus, applied in the field of food deep processing, can solve the problems of poor stability, serious precipitation, unacceptable, etc.

Inactive Publication Date: 2013-06-19
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are relatively few reports on the use of purple sweet potatoes as raw materials to produce beverages in my country, mainly because purple sweet potatoes contain a lot of starch, and the beverages made by direct production are easy to separate and have poor stability.
Even if there are related li

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Pretreatment process of purple sweet potato: wash and peel fresh purple sweet potato, cut into 1cm thick slices, steam at 100°C for 5 minutes, mash the thin slices, and cook for 40 minutes to fully gelatinize the starch and obtain purple Mashed potatoes;

[0015] (2) Preparation of purple sweet potato juice by enzymatic method: add purple sweet potato puree with 3 times of water to make a slurry, add α-amylase for enzymatic hydrolysis, add citric acid and sodium citrate at a mass ratio of 1:6 to adjust the pH value to 6.0, α - The amount of amylase added is 70U / 100mL, the enzymolysis temperature is 70°C, and the enzymolysis time is 40 minutes. After the enzymolysis is completed, the enzyme is extinguished at 100°C for 10 minutes; cooled to 60°C, adding citric acid to adjust the pH to 4.2; then adding glucose for saccharification Enzyme hydrolysis, the amount of glucose glucoamylase added is 8500U / 100mL, the enzymolysis temperature is 60°C, and the enzymolysis time i...

Embodiment 2

[0020] (1) Pretreatment process of purple sweet potato: wash and peel fresh purple sweet potato, cut into 1cm thick slices, steam at 100°C for 5 minutes, mash the thin slices, and cook for 40 minutes to fully gelatinize the starch and obtain purple Mashed potatoes;

[0021] (2) Preparation of purple potato juice by enzymatic method: add 2 times water to the purple potato puree, add α-amylase for enzymatic hydrolysis, add citric acid and sodium citrate at a mass ratio of 1:6 to adjust the pH value to 6.0, α - The amount of amylase added is 70U / 100mL, the enzymolysis time is 40min, the enzymolysis temperature is 75°C, and the enzymolysis is completed at 100°C for 10 minutes; cool to 65°C, add citric acid to adjust the pH to 4.3, and then add glucose for saccharification Enzyme hydrolysis, the amount of glucose glucoamylase added is 8500U / 100mL, the enzymolysis temperature is 65°C, and the enzymolysis time is 180min. After the enzymolysis is completed, the enzyme is extinguished ...

Embodiment 3

[0026] (1) Pretreatment process of purple sweet potato: wash and peel fresh purple sweet potato, cut into 1cm thick slices, steam at 100°C for 5 minutes, mash the thin slices, and cook for 40 minutes to fully gelatinize the starch and obtain purple Mashed potatoes;

[0027] (2) Preparation of purple sweet potato juice by enzymatic method: add purple sweet potato puree with 3 times of water to make a slurry, add α-amylase for enzymatic hydrolysis, add citric acid and sodium citrate at a mass ratio of 1:6 to adjust pH6.0, α - The amount of amylase added is 70U / 100mL, the enzymolysis time is 50min, and the enzymolysis temperature is 75°C. After the enzymolysis is completed, the enzyme is extinguished at 100°C for 10 minutes; cool to 65°C, add citric acid to adjust the pH to 4.4, and then add glucose Carry out enzymatic hydrolysis with glucoamylase, the amount of glucose glucoamylase added is 8500U / 100mL, the enzymolysis temperature is 65°C, and the enzymolysis time is 120min. Aft...

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PUM

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Abstract

The invention relates to a preparation method of a purple potato and tremella suspension beverage, which comprises the following specific steps of: (1) pretreating purple potatoes to obtain purple potato mud; (2) preparing original purple potato juice by using an enzyme method; (3) clarifying the original purple potato juice to obtain clarified original purple potato juice; (4) preparing tremellafruit grains; (5) blending the clarified original purple potato juice with the tremella fruit grains to obtain the purple potato and tremella suspension beverage. The purple potato and tremella suspension beverage is bright purple and has coordinated fragrance and clear and smooth taste, and fruit grains are stably and uniformly suspended. In the purple potato and tremella suspension beverage prepared by the method, the content of soluble solids is greater than or equal to 7%, the content of total acids is about 0.1-0.5%, the viscosity is 8.702*10<3> mPa.s, the content of anthocyanin is greater than or equal to 5 mg/100 mL, the fruit grains are uniformly suspended, and the purple potato and tremella suspension beverage contains 12 amino acids among which 7 amino acids are essential to human bodies.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a preparation method of a suspension beverage of purple sweet potato and white fungus. Background technique [0002] Suspension beverage is a new type of natural beverage in the Chinese market. The floating and smooth particles in the suspended beverage can satisfy consumers' pursuit of natural and real psychology, so it has great market potential. Suspension means that the particles in the beverage can be well and evenly distributed in it, and during the shelf life, there will be no obvious stratification and sinking. All kinds of fruits and vegetables, as well as artificial granulation products, can be processed into suspension beverages, so suspension technology is a wide-ranging technology. Purple sweet potato is a new variety of sweet potato successfully introduced from Japan in the 1990s. Its skin is purple-black, and its flesh is purple to dark p...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
Inventor 潘丽军孙潇雅姜绍通
Owner HEFEI UNIV OF TECH
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