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Apple and purple sweet potato clear juice type anthocyanin beverage and preparation method thereof

A beverage preparation method, purple sweet potato technology, applied in food preparation, food ingredients as antioxidants, food science, etc., can solve the problems that anthocyanins are easily oxidized and reduce the physiological functions of anthocyanins

Active Publication Date: 2014-08-13
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, during the processing of anthocyanin beverages, anthocyanins are easily oxidized after being heated, thereby reducing the physiological functions of anthocyanins

Method used

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  • Apple and purple sweet potato clear juice type anthocyanin beverage and preparation method thereof
  • Apple and purple sweet potato clear juice type anthocyanin beverage and preparation method thereof

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Comparison scheme
Effect test

Embodiment Construction

[0029] 1. Raw material requirements

[0030] Apple juice concentrate, soluble solids ≥ 68°Bx; total acid 20-24g / kg

[0031] Concentrated purple sweet potato juice, soluble solids ≥ 65°Bx; total acid 18-24g / kg; anthocyanins ≥ 30g / Kg

[0032] Other ingredients:

[0033] Xylitol, aspartame, malic acid, citric acid, sodium citrate, vitamin C, purple sweet potato flavor, sweet potato flavor, and brown sugar flavor are all commercially available

[0034] 2. Raw material formula

[0035]

[0036] 3. Preparation process

[0037] According to the above-mentioned embodiments, various raw materials were weighed respectively, and the apple purple sweet potato clear juice type anthocyanin beverage was prepared according to the following steps in each embodiment.

[0038] 1. Raw material preparation

[0039] (1) Purple sweet potato concentrated juice and apple concentrated juice are mixed evenly in the blending tank;

[0040] (2) Dissolve xylitol and aspartame with an appropriate a...

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Abstract

The invention relates to clear juice type anthocyanin beverage, and in particular relates to apple and purple sweet potato clear juice type anthocyanin beverage. The apple and purple sweet potato clear juice type anthocyanin beverage is prepared from the following components in parts by weight: 4,500-5,500 parts of concentrated apple juice, 800-1,200 parts of concentrated purple sweet potato juice, 2,100-2,700 parts of xylitol, 10-14 parts of aspartame, 12-18 parts of apple acid, 100-140 parts of citric acid, 12-18 parts of sodium citrate, 30-50 parts of purple sweet potato essence, 30-50 parts of sweet potato essence, 8-12 parts of brown sugar essence and 85,000-95,000 parts of water. According to the technical scheme, the anthocyanin beverage with high content of anthocyanin is obtained. Furthermore, the invention also relates to a preparation method of the beverage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a clear juice anthocyanin beverage and a preparation method thereof, in particular to an apple purple sweet potato clear juice anthocyanin beverage and a preparation method thereof. Background technique [0002] Anthocyanins, also known as anthocyanins, are water-soluble natural pigments widely present in plants in nature. They belong to flavonoid compounds and are also the main coloring substances in plant petals. They are found in purple fruits, vegetables, and flowers Contains anthocyanins. Because anthocyanins have functional properties such as anti-oxidation and scavenging free radicals, anti-mutation and anti-tumor, alleviating liver dysfunction, preventing cardiovascular diseases, anti-hyperglycemia, and lowering blood pressure, it has attracted widespread attention at home and abroad. [0003] Purple sweet potato is a kind of sweet potato variety, its stems grow fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/56A23L33/00A23V2002/00A23V2250/6422A23V2250/2482A23V2250/044A23V2250/032A23V2250/708A23V2200/02
Inventor 牟德华李艳孙鹏尧周芳宁
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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