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Purple yam beverage and preparation method thereof

A technology for purple yam and beverages, applied in food preparation, food heat treatment, food ingredients as turbid agents, etc., can solve problems such as affecting the appearance and taste of products, low added value of products, lag in processing and utilization, etc., and achieve high added value of products. , The market prospect is good, the stability is delicate effect

Active Publication Date: 2015-11-18
清枫链食苏打饮品(吉林)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, purple yam is mainly sold fresh, the processing and utilization are seriously lagging behind, and the added value of the product is not high
[0003] On the other hand, the common yam drink is made from white yam through beating, blending, cooking, and sterilization. However, due to the high starch content in the drink, it is prone to starch aging and precipitation after a long period of storage, affecting the appearance of the product. and taste
However, there is no report on the development of functional beverages rich in anthocyanins and resistant starch using purple yam as a raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of purple yam beverage, its preparation method specifically comprises the steps:

[0029] 1) Raw material pretreatment: select fresh purple yam without mold, corrosion, and insects as raw material, wash it with water, remove the skin, and cut it into thin slices along the radial direction;

[0030] 2) Color protection: immerse the cut purple yam tablets in the color protection solution for 30 minutes; Prepared by mixing sodium ascorbate;

[0031] 3) Beating: take out the purple yam tablets after color protection, add water according to the weight ratio of purple yam tablets to water as 1:6, put it in a beater for beating at 1200r / min, and obtain purple yam slurry;

[0032] 4) Ultrasonic-assisted extraction of anthocyanins: Put the purple yam slurry in an ultrasonic extractor, treat it in an ultrasonic wave with a sound intensity of 25W / L for 40 minutes, then centrifuge it at 4000r / min for 20 minutes, and the obtained supernatant is an anthocyanin extract , the ...

Embodiment 2

[0040] A kind of purple yam beverage, its preparation method specifically comprises the steps:

[0041] 1) Raw material pretreatment: select fresh purple yam without mold, corrosion, and insects as raw material, wash it with water, remove the skin, and cut it into thin slices along the radial direction;

[0042]2) Color protection: immerse the cut purple yam slices in the color protection solution for 20 minutes; the color protection solution is to add 0.07% citric acid, 0.10% sodium chloride and 0.30% isocyanate to water respectively. Prepared by mixing sodium ascorbate;

[0043] 3) Beating: Take out the purple yam tablets after color protection, add water according to the weight ratio of purple yam tablets to water as 1:8, put it in a beater for beating at 2200r / min, and obtain purple yam slurry;

[0044] 4) Ultrasonic-assisted extraction of anthocyanins: Put the purple yam slurry in an ultrasonic extractor, treat it in an ultrasonic wave with a sound intensity of 30W / L for...

Embodiment 3

[0052] A kind of purple yam beverage, its preparation method specifically comprises the steps:

[0053] 1) Raw material pretreatment: select fresh purple yam without mold, corrosion, and insects as raw material, wash it with water, remove the skin, and cut it into thin slices along the radial direction;

[0054] 2) Color protection: immerse the cut purple yam slices in the color protection solution for 15 minutes; Prepared by mixing sodium ascorbate;

[0055] 3) Beating: Take out the purple yam tablets after color protection, add water according to the weight ratio of purple yam tablets to water as 1:9, put it in a beater for beating at 2900r / min, and obtain purple yam slurry;

[0056] 4) Ultrasonic-assisted extraction of anthocyanins: Put the purple yam slurry in an ultrasonic extractor, treat it in an ultrasonic wave with a sound intensity of 35W / L for 20 minutes, then centrifuge it at 4000r / min for 10 minutes, and the obtained supernatant is an anthocyanin extract , the l...

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PUM

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Abstract

The invention discloses a purple yam beverage and a preparation method thereof. The purple yam beverage is obtained through the following steps: pretreating raw materials namely fresh purple yam, performing color protection, mashing the purple yam after color protection, extracting anthocyan assisted by ultrasonic waves, pressing and heating the purple yam without the anthocyan, treating the heated purple yam under a static state and extra-high pressure for preparing resistant starch, compounding the resistant starch and the anthocyan so as to obtain a mixture, homogenizing the compounded mixture with nanometer, filling the homogenized mixture, and sterilizing the filled mixture at high pressure so as to obtain the purple yam beverage. According to the purple yam beverage and the preparation method thereof disclosed by the invention, after the anthocyan and the starch in the purple yam are separated, the starch is prepared into the resistant starch, and then the anthocyan and the resistant starch are added step by step and are prepared, so that physiological functions of the anthocyan and the resistant starch can be fully utilized; besides, a nanometer homogenizing technology is utilized, so that the particle size of the resistant starch is decreased, and the stability and the mouth feel of products are improved; the prepared purple yam beverage is good in color and stability, is fine and smooth in mouth feel, has the efficacies of resisting cancer, resisting oxidation and the like, is low in heat, is suitable for obesity crowds to drink, is high in added value of products and is good in market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a purple yam drink and a preparation method thereof. Background technique [0002] Purple yam, as a high-quality yam, has been planted on a large scale in Zhejiang, Jiangxi, Fujian and other provinces in my country. Its meat is fresh and tender, and it is rich in nutrition. Compared with ordinary yams, purple yams are rich in anthocyanins, which have multiple functions such as lowering blood lipids, regulating blood pressure, preventing and fighting cancer, anti-aging, and beauty. At present, purple yam is mainly sold fresh, and its processing and utilization are seriously lagging behind, and the added value of the product is not high. [0003] On the other hand, the common yam drink is made from white yam through beating, blending, cooking, and sterilization. However, due to the high starch content in the drink, it is prone to starch aging and precipitation after a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L2/62A23L2/52A23L1/09A23L1/01
CPCA23L2/38A23L2/52A23L2/62A23L2/70A23V2002/00A23V2200/30A23V2200/308A23V2200/216A23V2250/21166A23V2250/51082A23V2250/6422A23V2250/032A23V2250/5086A23V2250/5118A23V2300/24A23V2300/26
Inventor 宋洪波安凤平阮思莲吴枭锜马岁祥陈丽叶
Owner 清枫链食苏打饮品(吉林)有限公司
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