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Purple sweet potato anthocyanin drink

A purple potato anthocyanin and beverage technology, applied in the field of food processing, to achieve the effects of excellent taste, improved bioavailability, and reasonable formula

Inactive Publication Date: 2016-08-24
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since there is no pure anthocyanin in the existing market, it is necessary to take in anthocyanin

Method used

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  • Purple sweet potato anthocyanin drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A purple sweet potato anthocyanin beverage is composed of the following raw materials in parts by weight: 10 parts of purple sweet potato anthocyanin dispersion, 60 parts of fresh flower extract, 20 parts of fresh fruit extract, 0.05 part of carboxymethyl cellulose, D - 0.03 parts of sodium erythorbate;

[0025] The purple potato anthocyanin dispersion is prepared from purple potato anthocyanin and edible collagen hydrolyzate according to the weight ratio of 1:0.3;

[0026] The fresh flower extract is prepared from peony, rose and honeysuckle according to the weight ratio of 1.0:0.7:0.8;

[0027] The fresh fruit extract is prepared from mulberry, blueberry and strawberry according to the weight ratio of 1.0:1.4:0.5.

[0028] Described, purple sweet potato anthocyanin dispersion is prepared by following method:

[0029] 1) Wash the fresh purple sweet potato, drain it, cut it into 3mm thin slices, put it in an oven at 60°C, dry it to constant weight, crush it, and pass ...

Embodiment 2

[0038] A purple sweet potato anthocyanin beverage is composed of the following raw materials in parts by weight: 10 parts of purple sweet potato anthocyanin dispersion, 50 parts of fresh flower extract, 25 parts of fresh fruit extract, 0.06 part of carboxymethyl cellulose, D - 0.02 parts of sodium erythorbate;

[0039] The purple potato anthocyanin dispersion is prepared from purple potato anthocyanin and edible collagen hydrolyzate according to the weight ratio of 1:0.4;

[0040] The fresh flower extract is prepared from peony, rose and honeysuckle according to the weight ratio of 1.0:0.6:0.9;

[0041] The fresh fruit extract is prepared from mulberry, blueberry and strawberry according to the weight ratio of 1.0:1.3:0.6.

[0042] All the other are with embodiment 1.

Embodiment 3

[0044] A purple sweet potato anthocyanin beverage is composed of the following raw materials in parts by weight: 10 parts of purple sweet potato anthocyanin dispersion, 40 parts of fresh flower extract, 30 parts of fresh fruit extract, 0.07 part of carboxymethyl cellulose, D - 0.01 part of sodium erythorbate;

[0045] The purple potato anthocyanin dispersion is prepared from purple potato anthocyanin and edible collagen hydrolyzate according to the weight ratio of 1:0.5;

[0046] The flower extract is prepared from peony, rose and honeysuckle according to the weight ratio of 1.0:0.5:1.0;

[0047] The fresh fruit extract is prepared from mulberry, blueberry and strawberry according to the weight ratio of 1.0:1.2:0.7.

[0048] All the other are with embodiment 1.

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PUM

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Abstract

The invention discloses a purple sweet potato anthocyanin drink. The drink is prepared from, by weight, 10 parts of purple sweet potato anthocyanin dispersoid, 40-60 parts of a fresh flower extracting solution, 20-30 parts of a fresh fruit extracting solution, 0.05-0.07 part of carboxymethylcellulose and 0.01-0.03 part of D-sodium erythorbate. According to the purple sweet potato anthocyanin drink, edible collagen hydrolysate is adopted as a carrier material, purple sweet potato anthocyanin is prepared into the purple sweet potato anthocyanin dispersoid, decomposition of effective constituents in the purple sweet potato anthocyanin occurring in the processing process is reduced to the greatest extent, no harmful residual solvent exists, the bioavailability of the purple sweet potato anthocyanin is remarkably improved, the synergistic effect is achieved when the purple sweet potato anthocyanin is combined with the fresh flower extracting solution and the fresh fruit extracting solution, and the drink is reasonable in formula, capable of being stored for a long time, extremely good in taste, capable of maintaining beauty and resisting to aging and suitable for being drunk for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a purple sweet potato anthocyanin beverage. Background technique [0002] Anthocyanidin, also known as anthocyanidin, is a kind of water-soluble natural pigment widely present in plants in nature, belonging to flavonoid compounds. Anthocyanins are also the main coloring substances in plant petals, and most of the colorful colors of fruits, vegetables, and flowers are related to them. Anthocyanin is a pure natural anti-aging nutritional supplement. Studies have proved that it is the most effective antioxidant found by humans today. Its antioxidant performance is fifty times higher than vitamin E and twenty times higher than vitamin C. It can be detected in blood within 20 minutes after taking it. Anthocyanins are known as "oral skin cosmetics" in Europe. They have the effects of nourishing the skin, enhancing skin immunity, and coping with various allergic sy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00A23V2200/318A23V2200/302
Inventor 施炳超潘元琪耿方琳梁雅娜
Owner SHANDONG AGRICULTURAL UNIVERSITY
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