Maca and purple sweet potato beverage and preparation method thereof

A maca purple potato and beverage technology, applied in the field of beverages, can solve problems such as not suitable for long-term drinking, and achieve the effects of preventing cancer and cardiovascular and cerebrovascular diseases, enhancing immunity, and exuberant energy

Inactive Publication Date: 2016-10-05
玛卡龙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1) Crush the dried maca fruit into powder and pass through a 100-mesh sieve, add pure water 6 times the weight of the dried maca fruit and homogenize it with a homogenizer, preheat the slurry to 40°C, and use 1mol / L HCL and 1mol / L L of NaOH to adjust the pH to 4.0, add 2000U / kg of cellulase to break the cell wall, dissolve the internal active substances, enzymatically hydrolyze for 3h, centrifuge at 8000rn for 20min, the supernatant obtained is the Maca extract, and the precipitate is used for later use ;

[0015] 2) Remove impurities from fresh purple sweet potatoes, wash them, and treat them with a colloid mill to obtain a slurry. Preheat the slurry to 40°C, adjust the pH to 4.0 with 1mol / L HCL and 1mol / L NaOH, and add 2000U / kg of fiber Sulfase breaks the cell wall to dissolve the internal active substances, enzymatically hydrolyzes for 3 hours, and centrifuges at 8000rn for 20 minutes to obtain the supernatant as purple sweet potato extract, and the precipitate is us...

Embodiment 2

[0020] 1) Crush the dried maca fruit into powder and pass through a 100-mesh sieve, add pure water 6 times the weight of the dried maca fruit and homogenize with a homogenizer, preheat the slurry to 60°C, and use 1mol / L HCL and 1mol / L L of NaOH to adjust the pH to 6.0, add 5000U / kg of cellulase to break the cell wall, dissolve the internal active substances, enzymatically hydrolyze for 6h, centrifuge at 8000rn for 20min, the supernatant obtained is the Maca extract, and the precipitate is used for later use ;

[0021] 2) Remove impurities from fresh purple sweet potatoes, wash them, and treat them with a colloid mill to obtain a slurry. Preheat the slurry to 60°C, adjust the pH to 6.0 with 1mol / L HCL and 1mol / L NaOH, and add 5000U / kg of fiber Sulfase breaks the cell wall to dissolve the internal active substances, enzymatically hydrolyzes for 6 hours, and centrifuges at 8000rn for 20 minutes to obtain the supernatant as purple sweet potato extract, and the precipitate is used ...

Embodiment 3

[0026] 1) Crush the dried maca fruit into powder and pass through a 100-mesh sieve, add pure water 6 times the weight of the dried maca fruit and homogenize it with a homogenizer, preheat the slurry to 50°C, and use 1mol / L HCL and 1mol / L L of NaOH to adjust the pH to 5, add 3500U / kg cellulase to break the cell wall, dissolve the internal active substances, enzymatically hydrolyze for 5h, centrifuge at 8000rn for 20min, the supernatant obtained is Maca extract, and the precipitate is used for later use ;

[0027] 2) Remove impurities from fresh purple sweet potatoes, wash them, and treat them with a colloid mill to obtain a slurry. Preheat the slurry to 50°C, adjust the pH to 5 with 1mol / L HCL and 1mol / L NaOH, and add 2000-5000U / kg The cellulase breaks the cell wall, dissolves the internal active substances, enzymatically hydrolyzes for 5 hours, and centrifuges at 8000rn for 20 minutes to obtain the supernatant as purple sweet potato extract, and the precipitate is used for lat...

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PUM

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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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Claims

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Application Information

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Owner 玛卡龙酒业有限公司
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