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A kind of purple yam drink and preparation method thereof

A technology for purple yam and beverages, which is applied in the direction of food heat treatment, food ingredients as turbid agents, and food ingredients functions, etc., can solve problems such as affecting product appearance and taste, low product added value, starch aging and precipitation, etc., to achieve added value. High, good market prospects, low calorie effect

Active Publication Date: 2017-11-21
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: choose 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% of its weight in citric acid, 0.10% of sodium chloride, and 0.30% of isocyanate in water. 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...

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 drink and a preparation method thereof. The fresh purple yam is subjected to raw material pretreatment, color protection, beating, ultrasonic-assisted extraction of anthocyanins, autoclaving and static ultra-high pressure treatment to prepare resistant starch, blending, The purple yam beverage is prepared by nanometer homogenization, filling and high-pressure sterilization. In the present invention, after separating the anthocyanins and starch in the purple yam, the starch is used to prepare resistant starch, and then the obtained anthocyanins and resistant starch are added step by step for preparation, which can fully utilize the anthocyanins and resistant starch Physiological functions; and use nano-homogeneous technology to reduce the particle size of resistant starch, improve product stability and taste. The obtained purple yam drink has good color and stability, delicate taste, anti-cancer, anti-oxidation and other effects, low calorie, is suitable for drinking by obese people, has high added value of the product, and has a good market prospect.

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 Patents(China)
IPC IPC(8): A23L2/38A23L2/70A23L2/62A23L2/52A23L29/30A23L33/125
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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