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Preparation method of natural rose and purple potato syrup

A rose and purple sweet potato technology, applied in food preparation, food ingredients containing natural extracts, food processing, etc., to achieve the effect of rich and complete aroma, good fluidity, and natural and gorgeous color

Inactive Publication Date: 2014-12-03
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the more common flavored syrups mainly include fruit syrups such as apple syrup, strawberry syrup, banana syrup, kiwifruit syrup, mango syrup, glucose syrup, etc., and nut syrups such as caramel syrup, coffee syrup, chocolate syrup, toffee syrup, etc. It mainly focuses on products formulated with sugar, water, flavors and pigments. There are no reports in the literature on pure natural plant mixed syrup prepared from edible roses and edible purple sweet potatoes in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029](1) Mix the washed fresh roses and water according to the mass ratio of 1:5, stir and beat, add citric acid accounting for 3% of the mass of roses, extract at 55°C for 1 hour, filter, repeat the above steps once, and combine the filtrates ;

[0030] (2) The rose filtrate obtained in step (1) is ultrafiltered by ceramic composite membrane equipment to obtain clear and transparent rose extract juice. The operating conditions are: the total filtration area is 0.5m 2 , the working temperature is 35°C, the selected membrane pore size is 50nm, and the working pressure is 0.1Mpa;

[0031] (3) The clear and transparent rose extract juice was vacuum-concentrated at 60°C to a solid content of Brix36%, and rose concentrated clarified juice was obtained;

[0032] (4) Wash, peel, and cut fresh purple sweet potatoes, beat them with water at a mass ratio of 1:4, cook at 95-100°C for 10 minutes, add 0.5% of the purple sweet potato mass to enzymatic hydrolysis with maltose enzyme, and e...

Embodiment 2

[0037] (1) Mix the washed fresh roses and water according to the mass ratio of 1:5, stir and beat, add citric acid accounting for 3% of the mass of roses, extract at 55°C for 1 hour, filter, repeat the above steps once, and combine the filtrates ;

[0038] (2) The rose filtrate obtained in step (1) is ultrafiltered by ceramic composite membrane equipment to obtain clear and transparent rose extract juice. The operating conditions are: the total filtration area is 0.5m 2 , the working temperature is 35°C, the selected membrane pore size is 50nm, and the working pressure is 0.1Mpa;

[0039] (3) The clear and transparent rose extract juice was vacuum-concentrated at 60°C to a solid content of Brix35%, and rose concentrated clarified juice was obtained;

[0040] (4) Wash, peel and cut the fresh purple sweet potato, beat it with water according to the mass ratio of 1:5, cook and ripen at 95-100°C for 10 minutes, add 0.7% of the purple sweet potato mass maltose enzymatic hydrolysis...

Embodiment 3

[0045] (1) Mix, stir, and beat the washed dried roses and water according to the mass ratio of 1:30, add citric acid accounting for 15.5% of the mass of roses, extract at 55°C for 1 hour, filter, repeat the above steps once, and combine the filtrates;

[0046] (2) The rose filtrate obtained in step (1) is ultrafiltered by ceramic composite membrane equipment to obtain clear and transparent rose extract juice. The operating conditions are: the total filtration area is 0.5m 2 , the working temperature is 35°C, the selected membrane pore size is 50nm, and the working pressure is 0.1Mpa;

[0047] (3) The clear and transparent rose extract juice is vacuum-concentrated at 60°C to a solid content of Brix30% to obtain rose concentrated clarified juice;

[0048] (4) Wash, peel and cut the fresh purple sweet potato, beat it with water according to the mass ratio of 1:3, cook and mature at 95-100°C for 10 minutes, add 0.4% of the mass of purple sweet potato with maltase for enzymatic hyd...

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PUM

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Abstract

The invention relates to a preparation method of natural rose and purple potato syrup. According to the preparation method, the natural rose and purple potato mixed syrup with a strong, intact and naturally real aroma, a mellow, full, harmonious and tender mouthfeel, a good flowability, a bright color and no sediment is prepared from roses and purple potatoes which are rich in natural edible pigments and are matched with each other in color through the combined process of enzymolysis, anthocyanin extraction and ceramic composite membrane ultrafiltration, wherein starch in purple potatoes and various functional substances such as anthocyanin and flavonoid in roses and purple potatoes are made a full use. After being brewed, the syrup solution is clear and transparent, has a natural and gorgeous color, integrates aromas of rose and purple potato, and can be extensively applied to beverages, dairy products, ice cream, pastries, mixed drink, repasts and food ingredients.

Description

technical field [0001] The invention relates to a preparation method of natural rose purple sweet potato syrup. Background technique [0002] Rose purple potato syrup is a kind of flavored syrup, which is a viscous solution with a high concentration of solids made by cooking or other techniques. Flavored syrup can be used to prepare beverages such as coffee, cocktails or sweets. It can be widely used in beverages, dairy products, ice cream, pastries and other foods, or used as food ingredients to add flavor and color to foods. At present, the more common flavored syrups mainly include fruit syrups such as apple syrup, strawberry syrup, banana syrup, kiwifruit syrup, mango syrup, glucose syrup, etc., and nut syrups such as caramel syrup, coffee syrup, chocolate syrup, toffee syrup, etc. It mainly focuses on the products formulated with sugar, water, essence and pigment. There is no literature report on the pure natural plant mixed syrup prepared from edible roses and edible ...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/216A23L1/30A23L19/12
CPCA23L19/105A23L29/30A23L33/00A23V2002/00A23V2300/14A23V2250/21A23V2250/032A23V2300/50
Inventor 高海燕姚敏杨晋孙建忠
Owner SHANGHAI UNIV