Preparation method of purple sweet potato tea

The technology of purple sweet potato and purple potato is applied in the food field to achieve the effects of improving edible and nutritional value, long storage time and not easy to deteriorate

Inactive Publication Date: 2014-12-03
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 do not utilize vacuum freeze-drying technology to prepare purple sweet potato solid beverage in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1. Purple sweet potato powder: take fresh purple sweet potato, wash, cut into diced purple sweet potato about 1 cubic centimeter, blanch in boiling water for 3 minutes, drain the water, freeze in the refrigerator at minus 20°C for 24 Carry out freeze-drying after 1 hour, after freeze-drying finishes, purple sweet potato diced is pulverized with pulverizer, crosses 100 mesh sieves and makes purple sweet potato powder.

[0013] 2. Blending: Mix 75% purple sweet potato powder, 0.03% potassium sorbate, and the rest xylitol in the container.

[0014] 3. Packaging: The prepared purple sweet potato powder is sterilized by microwave at 45°C for 1 hour and then aseptically packaged in food-grade paper bags into individual packages with a specification of 2 grams per package, which is the finished product.

Embodiment 2

[0016] 1. Purple sweet potato powder: take fresh purple sweet potato, wash, cut into diced purple sweet potato about 1 cubic centimeter, blanch in boiling water for 3 minutes, drain the water, freeze in the refrigerator at minus 20°C for 24 Carry out freeze-drying after 1 hour, after freeze-drying finishes, purple sweet potato diced is pulverized with pulverizer, crosses 100 mesh sieves and makes purple sweet potato powder.

[0017] 2. Blending: Mix 70% purple sweet potato powder, 0.03% potassium sorbate, and the rest xylitol in the container.

[0018] 3. Packaging: The prepared purple sweet potato powder is sterilized by microwave at 45°C for 1 hour and then aseptically packaged in food-grade paper bags into individual packages with a specification of 2 grams per package, which is the finished product.

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PUM

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Abstract

The invention relates to a preparation method of purple sweet potato tea. The preparation method comprises the following steps: (a) preparation of purple sweet potato powder, namely cleaning fresh sweet potatoes, slicing the fresh sweet potatoes into purple sweet potato pieces with the size of 1cm<3>, blanching the purple sweet potato pieces in boiling water for 3 minutes, draining away moisture, freezing the purple sweet potato pieces in a refrigerator at -20 DEG C for 24 hours for freeze drying, grinding the purple sweet potato pieces by virtue of a grinding machine after the freeze drying, and sieving the ground purple sweet potato pieces by virtue of a 100-mesh sieve, so as to obtain purple sweet potato powder; (b) blending, namely uniformly mixing 70%-75% of the purple sweet potato powder, 0.03% of potassium sorbate and the balance of xylitol in a container; and (c) packaging, namely carrying out microwave sterilization on the blended purple sweet potato powder at 45 DEG C for 1 hour, and packaging the blended purple sweet potato powder by virtue of food-grade paper bags, so as to obtain the purple sweet potato tea. The preparation method of the purple sweet potato tea has the beneficial effects that the preparation process is reasonable, main functional components of the purple sweet potato are preserved, and the prepared purple sweet potato tea has nutrition and health-care functions.

Description

technical field [0001] The patent of the invention belongs to the field of food, and relates to a preparation method of green purple sweet potato tea. Background technique [0002] Purple sweet potato is widely planted in my country. It is a new type of sweet potato with purple-black skin and purple to deep purple flesh. Purple sweet potato has high nutritional value, because it contains a variety of nutrients such as anthocyanins, selenium, polysaccharides, dietary fiber, plant protein, vitamins and minerals, which make it anti-oxidant, anti-tumor, and free of scavenging Base, prevention of cardiovascular and cerebrovascular diseases and diabetes and other health functions. The purple anthocyanins rich in purple sweet potato have a strong function of removing oxygen free radicals, which can delay aging and fight cancer, and are of great significance to maintaining human health. With the development of science and technology, purple sweet potato, a food material integratin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈相艳杨建刚王文亮程安玮孙华弓志青崔文甲
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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