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Color protecting liquid for purple sweet potatoes, whole-quality purple sweet potato beverage and preparation method thereof

A technology of purple sweet potato and color protection solution, which is applied in the field of beverage processing, can solve the problems of color fading, browning, and darkening, and achieve the effects of improving stability, improving resistance, and preventing browning

Inactive Publication Date: 2017-05-10
HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Purple sweet potato deep-processed products, especially beverage products often need to add various sour agents and other blending ingredients. Improper use of acidic ingredients often leads to purple sweet potato purple color instability, such as fading or darkening and browning. This makes purple sweet potato products lose their bright and attractive sensory qualities

Method used

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  • Color protecting liquid for purple sweet potatoes, whole-quality purple sweet potato beverage and preparation method thereof

Examples

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Effect test

preparation example Construction

[0024] The preparation method of the color-protecting liquid in the present invention has no special limitation, and it can be obtained by dissolving citric acid and zinc gluconate in water.

[0025] The invention provides a whole purple sweet potato beverage, which comprises 4% to 8% of purple sweet potato pulp, 0.05% to 0.15% of citric acid, 0.006% to 0.036% of zinc gluconate and the rest water.

[0026] The whole purple sweet potato beverage provided by the invention comprises purple sweet potato pulp with a mass percentage of 4% to 8%, preferably 5% to 7%. The purple sweet potato pulp is obtained by beating purple sweet potatoes.

[0027] The whole purple sweet potato beverage provided by the invention comprises 0.05% to 0.15% of citric acid by mass, preferably 0.09% to 0.11%. The citric acid can be commercially available edible grade citric acid.

[0028] The whole purple sweet potato beverage provided by the invention includes zinc gluconate with a mass percent conten...

Embodiment 1

[0059] Take 6 g of washed purple sweet potato pieces and soak them in 12 g of 0.05% citric acid and 0.15% zinc gluconate, boil for 4 minutes; then beat and grind the boiled material at 85°C. The whole purple sweet potato beverage obtained is bright purple, which is very close to the color of the raw material.

Embodiment 2

[0061] Take 6 g of washed purple sweet potato pieces and soak them in 12 g of 0.15% citric acid and 0.15% zinc gluconate, boil for 10 minutes; then beat and grind the boiled material at 80°C. The whole purple sweet potato beverage obtained is bright purple, which is very close to the color of the raw material.

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Abstract

The invention provides color protecting liquid for purple sweet potatoes, a whole-quality purple sweet potato beverage and a preparation method thereof. The color protecting liquid for the purple sweet potatoes comprises the following ingredients in percentage by weight: 0.05-0.15% of citric acid, 0.10-0.20% of zinc gluconate, and the balance water. The beverage prepared by using the purple sweet potatoes treated by the color protecting liquid is bright in color; and the color of the prepared beverage is very close to the color of the raw materials. Moreover, the color of the beverage does not fade at normal temperature for 45 days.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a purple sweet potato color-protecting liquid, a whole purple sweet potato beverage and a preparation method thereof. Background technique [0002] Purple sweet potato, also known as black potato, is a new sweet potato variety introduced, improved, domesticated and successfully cultivated in my country from Japan. Since purple sweet potato contains a large amount of active substances mainly anthocyanins, it has strong physiological activities and functions such as lowering blood pressure, lowering blood fat, anti-mutation, anti-oxidation, and anti-tumor. With the continuous improvement of the living standards of our country, the nutritional value and medicinal value of purple sweet potato have been paid more and more attention, especially the development prospect of deep-processing products of purple sweet potato is very broad. [0003] The domestic purple sweet pota...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L2/02A23L2/52A23L2/60
CPCA23B7/154A23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/048
Inventor 刘月英崔娜刁春英宋秋潘叶海芳
Owner HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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