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A kind of method of making purple sweet potato clear juice by raw pressing method

A purple potato and clear juice technology, applied in the fields of food science, application, food ingredients, etc., can solve problems such as reducing sweet potato flavor, and achieve the effects of simplifying processing steps, reducing large losses, and inhibiting browning and anthocyanin loss.

Active Publication Date: 2018-05-15
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the utilization of anthocyanins in purple sweet potato juice is the main feature, but if the content of anthocyanins is too high, it will easily produce astringent taste, and increasing the dilution factor will reduce the flavor of sweet potatoes

Method used

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  • A kind of method of making purple sweet potato clear juice by raw pressing method
  • A kind of method of making purple sweet potato clear juice by raw pressing method
  • A kind of method of making purple sweet potato clear juice by raw pressing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Ningzi No. 2 and Ningzi No. 3 were collected from Liuhe Planting Base of Jiangsu Academy of Agricultural Sciences. Juice production and index determination were completed for all samples on the 10th day after harvest.

[0023] Take 125g of fresh peeled raw material and chop it to 1-2cm 3 Quickly immerse the small pieces of 625mL citric acid solution with a mass fraction of 0.2%, squeeze the juice with Joyoung cooking machine JYL-C012, filter the juice with two layers of 80-mesh gauze, transfer the clear liquid into four 250mL centrifugal cups, Centrifuge at 4,000×g for 10 min, and pool the supernatants. Add 6% white granulated sugar according to the mass ratio, put it into five 250mL glass bottles after dissolving completely, cover and seal it and put it in a SYQ-DSX-280B portable pressure steam sterilizer of Shanghai Shenan Medical Instrument Factory, at 121°C Sterilize for 15 minutes, take it out and cool to room temperature.

[0024] Index determination method

...

Embodiment 2

[0048] Purple potato varieties Hainan Huaxinzi, Yuzi No. 7, and Violet, among which Hainan Huaxin potato was purchased from Danzhou City, Hainan, Yuzi No. 7 was collected from Liuhe Planting Base of Jiangsu Academy of Agricultural Sciences, and Violet was purchased from Liuzhou, Guangxi. The method for making purple sweet potato juice and index determination as embodiment 1.

[0049] Table 3 Composition determination of three purple sweet potato varieties

[0050]

[0051] Table 4 Sensory evaluation results of three varieties of purple sweet potato juice

[0052]

[0053] The violet with the highest anthocyanin content has a low anthocyanin utilization rate, and the purple sweet potato juice has a slightly astringent taste, and there is too much precipitation after sterilization. Due to the low content of anthocyanins in Hainan Huaxin, the yellow-brown color cannot reflect the characteristics of purple sweet potato, and there is too much precipitation. The ratio of reduc...

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Abstract

The invention provides a method for raw purple sweet potato juice, which belongs to the field of agricultural product processing. The main process is as follows: the purple potato variety Ningzi No. 2 or Ningzi No. 3 is used as raw material, cleaned, peeled, diced, immersed in a 0.2% citric acid solution with a pH value of 4.0 according to the mass ratio of material to liquid of 1:5 for beating, filtered, centrifuged, and after centrifuged according to the mass fraction Add 6% sucrose to the supernatant, then fill and sterilize at 121°C for 15min. The purple sweet potato juice produced by the method has a simple processing process, and the utilization rate of purple sweet potato anthocyanins is higher than 90%.

Description

1. Technical field [0001] The invention relates to a preparation method of clear purple sweet potato juice, which belongs to the field of agricultural product processing. 2. Background technology [0002] my country's sweet potato production ranks first in the world, and purple sweet potato has become a highly respected fresh potato in recent years because it is rich in anthocyanins and other active substances. Anthocyanins have anti-oxidation, blood lipid lowering, blood pressure, liver protection and other functions. Compared with grapes and black beans, anthocyanins in purple sweet potatoes have the characteristics of good thermal stability and the strongest light stability. Anthocyanin is a water-soluble pigment, and its color can change from purple (pH4.0) to purple (pH6.0) to blue (pH8.0) when the pH value changes from low to high. [0003] As a sweet potato, purple sweet potato is also rich in sugar, starch, dietary fiber, etc. In addition to being eaten fresh and us...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/72
CPCA23L2/38A23L2/72A23V2002/00A23V2250/032
Inventor 牛丽影李大婧刘春泉谢一芝贾赵东万玉炜程奥
Owner JIANGSU ACAD OF AGRI SCI