Preparation method of biological-method imitated fresh-squeezed purple sweet potato original pulp beverage

Abstract

The invention relates to a preparation method of a biological-method imitated fresh-squeezed purple sweet potato original pulp beverage. The preparation method is realized by the following steps: selecting purple sweet potatoes, washing, dicing, immersing, mincing, gelatinizing in vacuum, grinding, carrying out vacuum protein enzymolysis, blending, homogenizing, disinfecting and filling and the like. Compared with a traditional production manner of purple sweet potato juice, the purple sweet potato original pulp beverage prepared by the preparation method has the advantages that cellulose is degraded by adopting cellulase at a middle temperature and is converted into dietary fibers; at the phases of gelatinization and protein enzymolysis, oxygen is isolated by using vacuum respectively, so that components including anthocyanin and the like are not oxidized and degraded by a high temperature, and important functional components in the purple sweet potatoes are relatively completely kept; proteins are converted into protein peptides with relatively small molecular weights by adopting protease, so that human bodies can relatively easily absorb the proteins, and furthermore, functions of the product are improved, and the final product has the characteristics of abundant nutrients, prominent purple sweet potato flavor, and fine and smooth and soft taste.

Description

technical field [0001] The invention relates to a processing method of purple sweet potato food, in particular to a preparation method of a biological method imitating freshly squeezed purple sweet potato puree beverage. Background technique [0002] Purple sweet potato, also known as purple sweet potato, contains higher nutrients than ordinary sweet potatoes and has special nutritional and health functions. Purple sweet potato is rich in anthocyanins, chlorogenic acid, protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium. Purple sweet potato is rich in anthocyanins and chlorogenic acid, which can inhibit cancer genes, prevent hypertension, hyperlipidemia, diabetes, cardiovascular disease and gastrointestinal diseases, and can enhance human immunity. Anthocyanins are natural powerful free radical scavenger Purple sweet potato is one of the main sources of raw materials for extracting anthocyanins; the protein amino acid in purp...

AI Technical Summary

Problems solved by technology

[0003] Although purple sweet potato has initially entered the public's dining table as a vegetable or miscellaneous grain, it is usually limited to traditional steaming, boiling, and frying, because anthocyanins are chemically unstable and easily decomposed at high temperatures, thus weakening its main function. health care function, and it is not easy to achieve large-scale production

[0004] Using purple sweet potato as a raw material to prepare beverages is an important way for it to go to the mass consumer market. At present, there is also a small amount of purple sweet potato beverages available in the market. Usually, high-temperature cooking, beating and fiber filtering methods are used. The existing defects are as follows: 1 1. The high temperature conditions of cooking make the special functional nutrients in purple sweet potatoes, especially anthocyanins, oxidize and decompose, and purple sweet potatoes lose their anti-oxidation and anti-aging functions; 2. The removal of fiber makes purple sweet potatoes have the main health care function of promoting digestion 3. The protein and other components in purple sweet potato exist in the form of macromolecules, which are difficult for the human body to digest and absorb