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Purple sweet potato based compound oxidation-resistant solid instant beverage and preparation method

An anti-oxidation, solid technology, applied in the function of food ingredients, food ingredients as emulsifiers, food science, etc., can solve the problems of insoluble part filtration loss, poor water solubility of starch, blood sugar rise, etc., and achieve good water solubility and dispersibility , Improve the stability of the system, the effect of little loss

Inactive Publication Date: 2016-09-21
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the starch and cellulose in it are difficult to enzymatically hydrolyze, and the small molecular sugar products are easily absorbed by the human body, causing blood sugar to rise, and the filtration loss of the insoluble part, resulting in complex process control, high energy consumption, and low yield. The damage is relatively large; while the dry process uses conventional crushing of raw materials, but due to the poor water solubility of starch, the product stability is not good, and it is easy to precipitate and stratify

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The purple sweet potato anti-oxidation composite instant solid beverage of this embodiment, raw materials are: purple sweet potato superfine powder 100g, carrot and Haematococcus pluvialis superfine powder each 20g, mogroside-xylitol compound sweetness with 3 times the sweetness of sucrose 60g of medicine, 20g of resistant dextrin, 2.5g each of soybean lecithin and sucrose ester.

[0026] The preparation method of this product comprises the following steps:

[0027] (1) Select fresh purple sweet potatoes, wash them, steam them for 30 minutes until ripe, and cut them into thin slices of 2-3 mm; dry and dehydrate ripe purple sweet potatoes at a temperature of 50-60°C for 4 hours; slice carrots in the same process and dehydration drying treatment;

[0028] (2) The temperature is controlled below 40°C, and the dried purple potato slices, carrot slices, and Haematococcus pluvialis powder mixed in proportion are subjected to ultrafine pulverization for about 45 minutes, and ...

Embodiment 2

[0032] The purple sweet potato anti-oxidation compound instant solid beverage of this embodiment, the raw material is: purple sweet potato superfine powder 80g, carrot and Haematococcus pluvialis superfine powder each 10g, mogroside-erythritol compound sweetener with 3 times the sweetness of sucrose Flavor agent 40g, resistant dextrin 30g, soybean lecithin and sucrose ester each 3g.

[0033] The preparation method of this product comprises the following steps:

[0034] (1) Select fresh purple sweet potatoes, wash them, steam them for 30 minutes until they are ripe, and cut them into thin slices of 2-3 mm; dry and dehydrate the ripe purple sweet potatoes at a temperature of 50-60°C for 5 hours; perform the same slicing and drying of carrots. Dehydration and drying treatment;

[0035] (2) The temperature is controlled below 40°C, and the dried purple potato slices, carrot slices, and Haematococcus pluvialis powder mixed in proportion are subjected to ultrafine pulverization for...

Embodiment 3

[0039] The purple sweet potato anti-oxidation compound instant solid beverage of this embodiment, raw materials are: purple sweet potato superfine powder 120g, carrot and Haematococcus pluvialis superfine powder each 30g, mogroside-xylitol compound sweetness with 3 times the sweetness of sucrose 80g of medicine, 40g of inulin, 2g each of soybean lecithin and sucrose ester.

[0040] The preparation method of this product comprises the following steps:

[0041] (1) Select fresh purple sweet potatoes, wash them, steam them for 30 minutes until ripe, and cut them into thin slices of 2-3 mm; dry and dehydrate ripe purple sweet potatoes at a temperature of 50-60°C for 4 hours; slice carrots in the same process and dehydration drying treatment;

[0042] (2) The temperature is controlled below 40°C, and the dried purple potato slices, carrot slices, and Haematococcus pluvialis powder mixed in proportion are subjected to ultrafine pulverization for about 45 minutes, and 90% of the ult...

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PUM

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Abstract

The invention discloses a purple sweet potato based compound oxidation-resistant solid instant beverage and a preparation method. The purple sweet potato based compound oxidation-resistant solid instant beverage is prepared from the following raw materials in parts by weight: 8 to 12 parts of purple sweet potato superfine powder, 1 to 3 parts of carrot and haematococcus pluvialis superfine powder respectively, 4 to 8 parts of sweetening agent, 2 to 4 parts of water-soluble dietary fiber and 0.4 to 0.6 part of emulsifying agent. According to the purple sweet potato based compound oxidation-resistant solid instant beverage and the preparation method thereof, oxidation-resistant natural pigments with different properties are combined, synergistically exert an oxidation-resistant effect, and particularly have a quick and moreover persistent action on the health of vision, a skin and a central nervous system; through adding functional health-care ingredients, the stability of a system is further improved with solubilization and emulsification actions; through carrying out superfine pulverization treatment and wet-method loose granulation on a purple sweet potato, the favorable water solubility and dispersity of a product are guaranteed; the purple sweet potato based compound oxidation-resistant solid instant beverage and the preparation method thereof are simple in process and lower in energy consumption; the losses of active ingredients of the pigments under steam-cooking, physical pulverization and low-temperature drying processes are few; total nutritional ingredients and an original aromatic and mellow taste of the purple sweet potato are retained.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to a purple sweet potato-based composite antioxidant solid instant beverage and a preparation process thereof. Background technique [0002] At present, there are many kinds of beverages on the market, and a considerable part of them are high in sugar, high in heat, and contain a variety of synthetic additives such as pigments and flavors, which are unhealthy at all. Therefore, natural functional beverages that can have both taste and nutrition are more likely to be favored by consumers. . Solid beverages are processed into powder or granules by compounding fruits and vegetables and other ingredients, and are drinkable products after being dissolved. The production does not require the subsequent complicated sterilization process of liquid beverages, and has the advantages of nutrition, hygiene, convenience and speed. [0003] Purple sweet potato is a crop of the genus Ipom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L33/21A23L29/10A23L29/30A23L33/125A23L19/10A23L33/10
CPCA23L2/39A23L2/52A23V2002/00A23V2200/222A23V2200/30A23V2200/318A23V2200/322A23V2250/5062A23V2250/5116A23V2250/5114
Inventor 冯小刚王春艳商学兵李小冬袁起
Owner XUZHOU UNIV OF TECH
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