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Purple sweet potato milk tea

A purple sweet potato and milk tea technology, which is applied in tea substitutes, milk preparations, dairy products, etc., can solve the problems of single taste and inconvenient preparation of purple sweet potatoes, achieve good antioxidant activity, reduce pigment loss, and enrich The Effects of Protein and Nutrition

Inactive Publication Date: 2015-09-30
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Purple sweet potato is purple to deep purple, rich in anthocyanins, has strong antioxidant activity, is an excellent natural antioxidant and free radical scavenger, has anti-oxidation, anti-mutation, and prevention of cardiovascular diseases. Purple sweet potato products are rare in the market, and they are usually made of natural raw purple sweet potatoes, but purple sweet potatoes are not convenient to make and have a single taste

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0012] A purple sweet potato milk tea is prepared from the following raw materials in parts by weight (Kg): purple sweet potato 114, distilled water 229, α - Amylase 0.8, saccharification enzyme 1.2, fresh milk 60, longan meat 8, walnut kernel 20, Ophiopogon japonicus 5, Polygalaceae 2, Schisandra 2, turtle shell 2, American ginseng 3, peppermint 5, sucrose 25, citric acid 0.05, appropriate amount of water .

[0013] A preparation method of purple sweet potato milk tea, comprising the following steps:

[0014] (1) Put the purple sweet potato into a container, add salt water with a concentration of 30%, submerge the purple sweet potato, soak it for 30-35 minutes, then wash the purple sweet potato with water, cut it into pieces, and steam it in a pot until the purple sweet potato is There is no hard lump in the slice, take out the purple potato, mix it with distilled water and make a slurry, pour the obtained slurry into a container, add α - amylase was liquefied at 70°C for 4...

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Abstract

Purple sweet potato milk tea is prepared from the following raw materials in parts by weight: 114-116 parts of purple sweet potato, 229-235 parts of distilled water, 0.8-1 part of alpha-amylase, 1.2-1.6 parts of glucoamylase, 60-70 parts of fresh milk, 8-10 parts of longan pulp, 20-22 parts of walnut kernel and 5-6 parts of ophiopogon japonicas, and the like. According to the purple sweet potato milk tea disclosed by the invention and produced through the process, purple sweet potatoes can be effectively decontaminated and sterilized, an ideal amylolysis effect can be realized, pigment loss is reduced as much as possible, excellent antioxidant activity is realized, in-vivo free radicals can be removed, and the purple sweet potato milk tea is rich in protein and nutrient since the fresh mile and longan are added, and has certain effects of tonifying the kidney, promoting intelligence, and enhancing memory ability since extracts of ophiopogon japonicus, polygala tenuifolia, schisandra chinensis, turtle shell and the like are added.

Description

technical field [0001] The invention mainly relates to the technical field of purple sweet potato beverage and preparation thereof, in particular to a purple sweet potato milk tea. Background technique [0002] Sweet potato is one of the four major crops. Purple sweet potato is purple to dark purple, rich in anthocyanins, has strong antioxidant activity, is an excellent natural antioxidant and free radical scavenger, has antioxidant, anti-mutation, prevention of cardiovascular disease and other effects, Purple sweet potato products are rare in the market, and are generally based on natural raw purple sweet potatoes, but purple sweet potatoes are inconvenient to make and have a single taste. SUMMARY OF THE INVENTION [0003] In order to make up for the defects of the prior art, the present invention provides a purple sweet potato milk tea and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a purpl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/34
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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