Processing method of purple potato clear juice with high anthocyanin content
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A purple potato, high anthocyanin technology, applied in the field of food processing, can solve the problems of fading, perishable, and seasonal restrictions on eating, and achieve the effect of improving utilization rate, preventing adverse effects, and increasing juice yield
Inactive Publication Date: 2016-04-13
SHANDONG LULING FRUIT JUICE CO LTD
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Problems solved by technology
However, sweet potatoes are difficult to store, easy to rot, and their consumption is limited by seasons. The development of purple potato clear juice beverage products is suitable for people's consumption needs that focus on green and healthy
However, due to the poor stability of anthocyanins in purple potatoes, the processing is easy to make them fade, and there are few potato juice products on the market.
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Embodiment １
[0023] 1. Raw material processing: Wash and crush the purple potatoes, add water according to the ratio of water: purple potato raw materials = 1.5:1 to make potato pulp, add citric acid to adjust the pH, so that the pH of the potato pulp is controlled at about 3.0;
[0024] 2. Boil the pulp: heat the purple potato pulp to 75°C and keep it warm for 45 minutes;
[0025] 3. Slurry enzymatic hydrolysis: cool the slurry to 50-55°C, add amylase and potato pulp enzyme for 1 hour, the amount of amylase added is 0.1% of the mass of purple potatoes, and the amount of pulp enzyme added is 0.1% of purple potato mass. 0.01% of mass.
[0026] 4. Squeeze: after enzymatic hydrolysis, the potato pulp is pressed through a press to obtain raw juice;
[0027] 5. Raw juice heating: heat the raw juice to 85°C for 30 seconds, then cool down to 50-55°C;
[0028] 6: Enzymolysis of original juice: add pectinase and amylase for 2 hours, the amount of amylase added is 0.05% of the original purple pota...
Embodiment 2
[0044] 1. Raw material processing: Peel the raw material mechanically, crush it, add water according to the ratio of water: purple potato raw material = 2:1 to make potato pulp, add citric acid, and control the pH of the potato pulp at about 3.0;
[0045] 2. Boil the pulp: heat the purple potato pulp to 80°C and keep it warm for 30 minutes;
[0046] 3. Slurry enzymatic hydrolysis: cool the slurry to 50-55°C, add amylase and potato pulp enzyme for 1.5 hours, the amount of amylase added is 0.15% of the purple potato raw material, and the amount of potato pulp enzyme added is purple potato 0.02% of raw material.
[0047] 4. Squeeze: After the potato pulp is enzymatically hydrolyzed, it is pressed through a press to obtain purple potato juice;
[0048] 5. Raw juice heating: heat the raw juice to 80°C for 30 seconds, then cool down to 50-55°C;
[0049] 6: Enzymolysis of original juice: add pectinase and amylase to hydrolyze for 1.5 hours, the amount of amylase added is 0.08% of t...
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Abstract
The invention relates to a processing method of purple potato clear juice with a high anthocyanin content. The processing method comprises the following steps: (1), processing raw materials: crushing raw materials, and adding the crushed raw materials with water to form potato pulp; (2), stewing the potato pulp: heating the purple potato pulp to be 70-80 DEG C, and carrying out heat preservation for 30-60 min; (3), carrying out pulp enzymolysis: cooling the pulp to be 50-55 DEG C, and adding amylase and potato pulp enzymes for enzymolysis for 1-2 h; (4), squeezing: after pulp enzymolysis, squeezing the pulp with a squeezer to obtain purple potato raw juice; (5), carrying out raw juice enzymolysis: heating the purple potato raw juice, cooling, and adding pectinase and amylase for enzymolysis for 1-2 h; (6), carrying out ultrafiltration; (7), concentrating. The processing method is characterized in that citric acid is added so as to regulate the pH value to be 3.0 when the raw materials are crushed, so that anthocyanin components in purple potatoes can be effectively protected, and nutritional ingredients in purple potatoes can be retained; the potato pulp is heated to be 70-80 DEG C for low temperature gelatinization, therefore gelatinization is ensured while the loss of anthocyanin is avoided, and through potato pulp enzymolysis and raw juice enzymolysis, starch in purple potatoes is fully converted into sugar, the utilization ratio of the raw materials is increased, and the purple potato concentrated clear juice which is rich in nutrition and stable in quality is further obtained through processing.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing concentrated purple potato clear juice with high anthocyanin content. Background technique [0002] Purple potatoes, also known as black potatoes and purple potatoes, are rich in nutrients. In addition to the nutrients contained in ordinary purple potatoes, they are rich in anthocyanins, which have the functions of preventing cancer, beautifying, enhancing human immunity, delaying aging, strengthening physical fitness, and enhancing vision. . But the sweet potato is difficult to store, easy to rot, edible is restricted by the season, the development of purple potato clear juice beverage product is suitable for people's consumption demand of emphasizing green health. However, due to the poor stability of anthocyanins in purple potatoes, processing can easily make them fade, and there are few potato juice products on the market. Contents of the in...
Claims
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Application Information
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