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
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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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