Maca and purple sweet potato beverage and preparation method thereof

Abstract

The invention relates to a Maca and purple sweet potato beverage and a preparation method thereof. The Maca and purple sweet potato beverage is prepared from the following components in parts by weight: 25-30 parts of a Maca and purple sweet potato extract, 65-75 parts of water, 1-3 parts of xylitol, 1-3 parts of tea polyphenol, 1-3 parts of lycopene, 2-5 parts of honey, 0.02-0.03 part of malic acid, 0.28-0.32 part of sodium bicarbonate, 0.03-0.032 part of potassium sorbate and 0.3-0.33 part of citric acid. The preparation method comprises the following steps of crushing dried Maca fruits, performing enzymolysis on Maca, performing enzymolysis on purple sweet potatoes, adding other additives, and performing homogenization. Compared with the prior art, the Maca and purple sweet potato beverage disclosed by the invention is suitable for people of all ages and both sexes, and effective active components of the Maca and effective active components of the purple sweet potatoes are fully reserved, so that the effects of nourishing bodies and strengthening bodies are achieved, and people are abundant in physical strength and energetic; besides, the Maca and purple sweet potato beverage also has the effects of delaying senescence, nourishing faces, beautifying faces, preventing cancer and cardiovascular and cerebrovascular diseases, and after the Maca and purple sweet potato beverage is drunk for a long term, the effects of strengthening bodies and enhancing immunity can be achieved.

Description

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AI Technical Summary

Benefits of technology

This technology allows people who are more likely than usual to get enough vitamins from Maca or Purple sugar pepper without losing their healthy benefits over longer periods due to lack of nutrients they're trying on by themselves. It helps make our bodies stronger through its unique flavorings that help them stay fresh even after prolonged use with alcoholic liquids like vodka.

Problems solved by technology

This patented technical problem addressed by this patent relates to improving macromae's properties through combining different ingredients like rice grains or red sugar berries into one flavor called pure white masala which contains various beneficial components including polyplocyanide, carboxylic acids, protease enzymes, mineral salts, vitamins, aminoaccharitives, fats, sugars, phosphatics, nucleators, calcium sources, iron supplements, magnesium sourceings, selenium sulfur hexacyanoferrite, lycopene, lutecium extract, citric acid, caffein esters, quaternary ammoniumsulfonate salt, tannosylerythritis retarder, ellagic acid, thymulones, vanillimiaceae bacteriostatic agents, glucans, mannuts, peas, yogurt, yeast, coffee, tea, wines, liquoring bases, vegetable juices, vinegar, and other similar products containing these ingredient types.