Purple sweet potato milky beverage and processing technology thereof

A processing technology, purple sweet potato technology, applied in the direction of dairy products, food science, application, etc., can solve the problems of product stratification, clot, water analysis, purple sweet potato beverage with large starch content, and difficult to control the stability, so as to avoid Oxidation loss, improve preservation rate, and reduce the effect of density difference

Inactive Publication Date: 2015-09-23
XUCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The research and development of purple sweet potato in beverages is still rare in China, and due to the large starch content of purple sweet potato

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0014] The following specific steps further illustrate the processing technology of the purple sweet potato milk drink:

[0015] (1) Selection of purple sweet potatoes: Select high-quality purple sweet potatoes that are fresh and good, with uniform flesh color, anthocyanin content > 120mg / 100gmf, no mildew, no peculiar smell, and no mechanical damage. Damaged or moldy purple sweet potatoes often carry a large number of miscellaneous bacteria, which can easily bring miscellaneous and peculiar smells to the product.

[0016] (2) Cleaning and steaming of raw materials: Rinse the purple sweet potato repeatedly with flowing water to wash away the silt and dirt on the surface of the purple sweet potato, cut off the residual root fibers at both ends, put it in the cooking column, and cook for 20-25 minutes. To achieve the purpose of inactivating enzymes.

[0017] (3) Beating: add an equal amount of 0.2% citric acid aqueous solution to the steamed purple sweet potato to improve the s...

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Abstract

The invention relates to a purple sweet potato milky beverage and a processing technology thereof and belongs to the technical field of health-care foods. The purple sweet potato milky beverage is characterized in that natural food materials are adopted and artificially synthesized essence, artificially synthesized pigments and artificially synthesized preservatives are not added. By taking fresh purple sweet potatoes as a main raw material, the purple sweet potato milky beverage is prepared through the steps: cooking and gelatinization, high pressure homogenization, mixing, sterilization and packaging. According to raw material treatment, the raw material is firstly cooked and then smashed and oxygen is isolated by water, so that enzymatic oxydative browning of anthocyanins from purple sweet potatoes is avoided. According to the processing method, high pressure homogenization is adopted, so that layered settlement of the product is avoided and the product stability is improved; in addition, an auxiliary material milky powder is further introduced, so that the texture, the taste, the flavor and the nutritional value of the purple sweet potato milky beverage are obviously improved and enhanced. The obtained purple sweet potato milky beverage is bright and attractive in color, and is fine, smooth and lubricant in organization structure. The purple sweet potatoes and the milk bring out the best in each other in flavor, the content of sugar is lower than that of a conventional beverage, and the purple sweet potato milky beverage is low in quantity of heat and high in health-care value.

Description

technical field [0001] The invention relates to a processing method of purple sweet potato milk drink, which belongs to the technical field of health food and also belongs to the technical field of deep processing of agricultural products. Background technique [0002] Purple Sweet Potato (Purple Sweet Potato), also known as black potato, purple sweet potato, purple heart sweet potato, etc., is an annual herbaceous plant of Convolvulaceae, and the color of the potato flesh is purple to dark purple. Purple sweet potato is rich in vitamin A, vitamin C and dietary fiber. Among them, vitamin A can improve human eyesight, vitamin C can promote the normal synthesis of collagen protein, and prevent the occurrence of scurvy. The dietary fiber in purple sweet potato is mostly soluble dietary fiber, which has the characteristics of good texture and delicate taste. Fiber has preventive and therapeutic effects on various diseases such as diabetes, heart disease, hypercholesterolemia an...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/70A23L2/52A23C9/13
CPCA23L2/04A23C9/1307A23L2/52A23L2/70A23V2002/00
Inventor 刘海英王加华皮俊飞肖付刚冯紫艳
Owner XUCHANG UNIV
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