Preparation method of sweet potato stem and leaf beverage

A technology of sweet potato stems and leaves and beverages, which is applied in the field of preparation of sweet potato stems and leaves beverages, can solve the problems of less development and achieve the effects of preventing obesity, adjusting immunity, and having a broad market prospect

Inactive Publication Date: 2017-04-05
陕西云智知识产权运营管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sweet potato stems and leaves contain a large number of functional components: flavonoids, dietary fiber, active polysaccharides, carotenoids, protein complexes, etc. The biologically active flavonoids contained in them are a good activ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment one: common type sweet potato stem and leaf drink

[0034] Take dried sweet potato stems and leaves, remove impurities, wash, and blanch with hot water at 95°C for 2 minutes, add water to protect the color after blanching, cool, crush, and distilled water at a ratio of 1:8 (w / v), add in a water bath at 30°C Pectinase was hydrolyzed for 20 minutes, the amount of pectinase used was 0.5%, filtered through a silica bentonite plate-and-frame filter to obtain sweet potato stem and leaf enzymatic hydrolysis solution; filter residue was added to distilled water, and the filter residue and distilled water were 1:6 (w / v) , heating and extracting in a water bath at 98°C for 4 hours, and filtering through a silica bentonite plate-and-frame filter under reduced pressure to obtain the sweet potato stem and leaf extract, combining the sweet potato stem and leaf enzymatic hydrolysis solution with the sweet potato stem and leaf extract to obtain sweet potato Stem and leaf pur...

Embodiment 2

[0041] Embodiment 2: sugar-free sweet potato stem and leaf drink

[0042]Take dried sweet potato stems and leaves, remove impurities, wash, and blanch with hot water at 95°C for 2 minutes, add water to protect the color after blanching, cool, crush, and distilled water at a ratio of 1:8 (w / v), add in a water bath at 30°C Pectinase was hydrolyzed for 20 minutes, the amount of pectinase used was 0.5%, filtered through a silica bentonite plate-and-frame filter to obtain sweet potato stem and leaf enzymatic hydrolysis solution; filter residue was added to distilled water, and the filter residue and distilled water were 1:6 (w / v) , heating and extracting in a water bath at 98°C for 4 hours, and filtering through a silica bentonite plate-and-frame filter under reduced pressure to obtain the sweet potato stem and leaf extract, combining the sweet potato stem and leaf enzymatic hydrolysis solution with the sweet potato stem and leaf extract to obtain sweet potato Stem and leaf puree; ...

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PUM

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Abstract

The invention discloses a preparation method of a sweet potato stem and leaf beverage. The preparation method comprises crushing sweet potato stems and leaves, preparing sweet potato stem and leaf primary pulp, carrying out odor removal and clarification treatment on the sweet potato stem and leaf primary pulp, pumping the sweet potato stem and leaf primary pulp and mixed auxiliary materials into a blending cylinder, and carrying out blending, wherein according to different auxiliary materials, the sugar-free sweet potato stem and leaf beverage and the ordinary sweet potato stem and leaf beverage are prepared. The sweet potato leaves are rich in nutrients, are classified as high nutritional vegetable by the Asian Vegetable Research Center and are called as vegetable queen. The sweet potato stem and leaf beverage can prevent obesity, adjust immunity and endocrine, resist cancers, diminish inflammation, stop bleeding, reduce blood sugar, remove toxins and prevent night blindness and constipation. The sweet potato stems and leaves are rich in a mucus protein, can prevent fat deposition in a cardiovascular system, can keep arterial elasticity, can prevent coronary heart diseases and liver and kidney connective tissue atrophy, and can keep the digestive tract, respiratory and intestinal tract smooth.

Description

technical field [0001] The invention belongs to the field of stem-leaf beverage processing in food processing, and relates to a preparation method of sweet potato stem-leaf beverage. Background technique [0002] Sweet potato is an agricultural product that is planted in large quantities in many provinces of our country, and the output is very large. Sweet potato stems and leaves are the main by-products in the production of sweet potato crops. The annual output of sweet potato leaves in my country is more than 100 million tons, but at present, they are generally used as livestock feed or as waste. Abandoned, its economic value is not fully reflected. [0003] Sweet potato leaves are very nutritious, and are listed as high-nutrition vegetable varieties by the Asian Vegetable Research Center, calling it the "Queen of Vegetables". Tests show that sweet potato leaves contain 2.28 grams of protein, 0.2 grams of fat, 4.1 grams of sugar, 16 milligrams of mineral potassium, 3.2 mil...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/72A23L2/84A23L2/70A23L33/00
CPCA23L2/38A23L2/70A23L2/72A23L2/84A23V2002/00A23V2200/044A23V2200/332A23V2200/324A23V2200/30A23V2200/308A23V2200/328A23V2200/32
Inventor 翟文俊
Owner 陕西云智知识产权运营管理有限公司
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