Sour-flavor purple sweet potato concentrate juice
A technology of concentrated juice and purple sweet potato, which is applied in the field of food processing, can solve the problems of affecting consumers' health, single taste, and loss of nutrients, and achieve the effect of enriching nutrition and health care functions, rich nutrition, and increasing deep processing channels
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Embodiment 1
[0020] A concentrated sweet and sour purple sweet potato juice is made from the following raw materials in parts by weight: 96 purple sweet potatoes, 22 peach kernels, 8 raspberries, 8 prickly pear fruits, 7 branched loquat fruits, 7 goat milk fruits, 5 medlar fruits, and wine cornus 5. Poria cocos 4, Atractylodes macrocephala 4, white peony 4, lactulose oligosaccharide 10, lactic acid bacteria 3, compound enzyme 0.03.
[0021] Described purple potato is American black potato.
[0022] Described lactic acid bacteria, are made up of the bacterial classification of following weight ratio: Bifidobacterium: Lactobacillus germanus: Lactobacillus bulgaricus=7:6:6, viable count is 10 8 ~10 9 CFU / ml.
[0023] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: pectinase: xylanase=15:11:8:5.
[0024] A kind of preparation method of concentrated sweet and sour purple sweet potato juice, specifically comprises the following s...
Embodiment 2
[0033] A concentrated sweet and sour purple sweet potato juice is made from the following raw materials in parts by weight: 97 purple sweet potatoes, 23 peach kernels, 9 raspberries, 9 prickly pear fruits, 8 branched loquat fruits, 8 goat milk fruits, 6 medlar fruits, and wine cornus 6. Poria cocos 5, Atractylodes macrocephala 5, white peony root 5, lactulose oligosaccharide 11, lactic acid bacteria 4, compound enzyme 0.04.
[0034] Described purple potato is American black potato.
[0035] Described lactic acid bacteria, are made up of the bacterial classification of following weight ratio: Bifidobacterium: Lactobacillus germanus: Lactobacillus bulgaricus=8:7:7, viable count is 10 8 ~10 9 CFU / ml.
[0036] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: pectinase: xylanase=16:12:9:6.
[0037] Preparation method, with embodiment 1.
Embodiment 3
[0039] A concentrated sweet and sour purple sweet potato juice is made from the following raw materials in parts by weight: purple sweet potato 98, peach kernel 24, raspberry 10, prickly pear fruit 10, fork loquat fruit 9, goat milk fruit 9, medlar fruit 7, wine cornus 7. Poria cocos 6, Atractylodes macrocephala 6, white peony root 6, lactulose oligosaccharide 12, lactic acid bacteria 5, compound enzyme 0.05.
[0040] Described purple potato is American black potato.
[0041] Described lactic acid bacteria, are made up of the bacterial classification of following weight ratio: Bifidobacterium: Lactobacillus germanus: Lactobacillus bulgaricus=9:8:8, viable count is 10 8 ~10 9 CFU / ml.
[0042] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: pectinase: xylanase=17:13:10:7.
[0043] Preparation method, with embodiment 1.
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