Preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar
A technology of purple sweet potato and black garlic, which is applied in the field of food processing, can solve the problems of single raw material of fruit vinegar and cannot meet the diversified needs of consumers, and achieve the effect of simple preparation method and promoting immune mechanism
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[0037] Example 1
[0038] Preparation of main ingredients:
[0039] To prepare purple potato juice:
[0040] (1) Screening and cleaning: select fresh purple potatoes without mildew and pests, remove impurities, and clean them with running water;
[0041] (2) Heat treatment: steam the purple potato in a steamer to gelatinize the starch and inactivate enzymes, and peel the purple potato after steaming;
[0042] (3) Beating: Add distilled water at a temperature of 70 °C to the peeled purple potato, beat until the slurry is uniform and without obvious particles. The amount of water added during beating is 4 times the weight of the raw material; at the same time, add 0.2-0.5% citric acid and 0.2 -0.5% ascorbic acid for color protection; the purple potato pulp was refined with a colloid mill for 5 minutes;
[0043] (4) Enzyme treatment: Add high temperature α-amylase to the above purple potato pulp for liquefaction, the amount of enzyme added is 4000U / 100g purple potato pulp, the...
Example Embodiment
[0067] Example 2
[0068] Preparation of main ingredients:
[0069] To prepare purple potato juice:
[0070] (1) Screening and cleaning: select fresh purple potatoes without mildew and pests, remove impurities, and clean them with running water;
[0071] (2) Heat treatment: steam the purple potato in a steamer to gelatinize the starch and inactivate enzymes, and peel the purple potato after steaming;
[0072] (3) Beating: Add distilled water at a temperature of 80°C to the peeled purple potato, beat until the slurry is uniform and without obvious particles. The amount of water added during beating is 7 times the weight of the raw material; at the same time, add 0.2-0.5% citric acid and 0.2 -0.5% ascorbic acid for color protection; the purple potato pulp was refined with a colloid mill for 5 minutes;
[0073] (4) Enzyme treatment: add high temperature α-amylase to the above purple potato pulp for liquefaction, the amount of enzyme added is 4000U / 100g purple potato pulp, the ...
Example Embodiment
[0097] Example 3
[0098] Preparation of main ingredients:
[0099] To prepare purple potato juice:
[0100] (1) Screening and cleaning: select fresh purple potatoes without mildew and pests, remove impurities, and clean them with running water;
[0101] (2) Heat treatment: steam the purple potato in a steamer to gelatinize the starch and inactivate enzymes, and peel the purple potato after steaming;
[0102] (3) Beating: Add distilled water at a temperature of 75°C to the peeled purple potato, beat until the slurry is uniform and without obvious particles. The amount of water added during beating is 6 times the weight of the raw material; at the same time, add 0.2-0.5% citric acid and 0.2 -0.5% ascorbic acid for color protection; the purple potato pulp was refined with a colloid mill for 5 minutes;
[0103] (4) Enzyme treatment: add high-temperature α-amylase to the above purple potato pulp for liquefaction, the amount of enzyme added is 4000U / 100g purple potato pulp, the ...
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