Purple potato and lemon juice beverage and preparation method

A technology of lemon juice and purple sweet potato, which is applied in food preparation, function of food ingredients, food science, etc., can solve the problems of beverages that are not natural, healthy, nutritious, and difficult to absorb nutrients, so as to achieve easier absorption of nutrients and natural taste Effect

Inactive Publication Date: 2015-01-14
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the above-mentioned purple sweet potato beverages need to add sour agents and sweeteners, and some also need to add preservatives and artificial colors, which does not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 10kg of fresh purple sweet potato, wash and cut into pieces, o C, take it out after cooking for 15 minutes, add 30 L of water, 0.01% amylase and 0.01% pectinase, stir evenly, at 50 o C for 40 minutes. The obtained mixture was crushed and mixed by a high-speed mixer, centrifuged for 10 minutes with a 3000r / min centrifuge, and the obtained supernatant was filtered with a filter to obtain purple sweet potato juice. Another fresh lemon 5kg was washed, peeled, sliced, added 25L of water, crushed and mixed by a high-speed mixer to obtain lemon juice. Mix 10% purple sweet potato juice, 8% lemon juice, 2% hemicellulose and 80% pure water, and use a homogenizer to homogenize the obtained solution. After high-temperature instantaneous sterilization, vacuum aseptic canning .

Embodiment 2

[0023] Weigh 10kg of fresh purple sweet potato, wash and cut into pieces, o C, take it out after cooking for 15 minutes, add 35 L of water, 0.01% amylase and 0.02% pectinase, stir evenly, at 50 o C for 30 minutes. The obtained mixture was crushed and mixed by a high-speed mixer, and then centrifuged in a centrifuge at 5000 r / min for 5 minutes, and the obtained supernatant was filtered through a filter to obtain purple sweet potato juice. Another fresh lemon 5kg was washed, sliced, added 30L of water, crushed and mixed by a high-speed mixer to obtain lemon juice. Mix 30% purple potato juice, 13% lemon juice, 5% fructo-oligosaccharides and 52% pure water, and use a homogenizer to homogenize the solution, then sterilize it at high temperature and put it in vacuum aseptic cans .

Embodiment 3

[0025] Weigh 10kg of fresh purple sweet potato, wash and cut into pieces, o C was taken out after steaming for 10 minutes, added 20 L of water, 0.03% amylase and 0.02% pectinase, stirred evenly, at 50 o C for 30 minutes. The obtained mixture was crushed and mixed by a high-speed mixer, and then centrifuged with a 4000r / min centrifuge for 10 minutes, and the obtained supernatant was filtered with a filter to obtain purple sweet potato juice. Another fresh lemon 5kg was washed, peeled, sliced, added 25L of water, crushed and mixed by a high-speed mixer to obtain lemon juice. Mix 40% purple potato juice, 15% lemon juice, 5% fructo-oligosaccharides, 5% xylo-oligosaccharides and 35% pure water, and use a homogenizer to homogenize the solution obtained after high temperature instantaneous Vacuum sterile jars after sterilization.

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Abstract

The invention discloses a preparation method of a purple potato and lemon juice beverage. The preparation method comprises the following steps: mixing purple potato juice, lemon juice, dietary fiber and purified water according to a certain proportion, homogenizing, filtering and sterilizing to obtain the product. Organic acid in lemon juice is used to adjust acidity of the beverage, and lower molecular polysaccharide obtained by enzymolysis of starch and pectase in purple potato is used to adjust sweetness of the beverage without additional addition of cane sugar, sour additive or antiseptic. Citric acid, malic acid and vitamin C in lemon help extract and protect active ingredients such as natural anthocyanin and the like in purple potato, and nutrients are easier to absorb after purple potato undergoes cooking and enzymolysis. The beverage is dark purple in color, has pure refreshing lemon and mellow purple potato mouthfeel, has rich nutrients, and has effects of reducing blood press, reducing blood fat, assimilating cholesterol, preventing cardiovascular disease, enhancing immunity and the like.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable juice processing, and relates to a purple sweet potato lemon juice drink and a preparation method thereof. Background technique [0002] Purple sweet potato is a food with comprehensive nutrition, homology of medicine and food, low-fat and low-calorie. It is rich in protein, amino acid, pectin, cellulose, vitamin A, B, C and various minerals, and also rich in selenium and natural anthocyanins. Purple sweet potato is not only rich in nutrition and excellent in taste, but also has the effects of anti-oxidation, anti-mutation, anti-cancer, prevention of cardiovascular and cerebrovascular diseases, liver protection, and promotion of blood circulation. Purple sweet potatoes are mostly steamed and eaten directly, and there are few deep-processed products, mainly dried purple sweet potatoes, purple sweet potato powder, purple sweet potato vermicelli and purple sweet potato drinks. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/308A23L33/21A23L33/24A23L33/26A23L33/28
CPCA23L2/02A23L2/52A23L2/84A23L33/21A23V2002/00A23V2250/5116A23V2200/326A23V2200/3262A23V2200/324
Inventor 马森王晓曦郑学玲刘翀田双起王动民鲍庆丹
Owner HENAN UNIVERSITY OF TECHNOLOGY
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