Purple sweet potato and purple potato beverage and preparation method thereof

A purple potato and purple potato technology, applied in the direction of food ingredients as taste improvers, food science, application, etc., can solve the problems of unacceptable taste, single product form, and monotonous taste, so as to achieve the best taste and flavor and satisfy the human body demand, colorful effects

Inactive Publication Date: 2017-06-20
内蒙古马铃薯技术研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its processing is still in the primary stage at present, and the products on the market have a single form and a monotonous taste, which cannot meet the needs of consumers.
[0003] So far, some scholars have developed potato protein milk drink (Feng Yuanchun) and potato yoghurt (Yang Yuling). There are few related reports on purple potato plant drink, mainly because it is rich in starch, and the product is easy to drink after being directly made into a drink. Layered, poor stability, and unacceptable taste

Method used

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  • Purple sweet potato and purple potato beverage and preparation method thereof
  • Purple sweet potato and purple potato beverage and preparation method thereof
  • Purple sweet potato and purple potato beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Peel the washed purple potatoes and purple potatoes, cut into thin slices of about 0.5-2 cm, and steam at 100°C for 3-6 minutes to kill enzymes. Crush the enzyme-inactivated raw materials, cook them for 20-40 minutes to make them gelatinized thoroughly, add water to the mashed potatoes that have been gelatinized completely, and use a colloid mill to refine them to obtain a slurry.

[0025] Add α-amylase to the slurry for enzymatic hydrolysis. Taking the enzymatic hydrolysis temperature, the amount of α-amylase added, and the enzymatic hydrolysis time as the abscissa and the DE value as the ordinate, draw the change curve of the DE value, such as figure 1 , 2 , 3 shown. According to the graph, select a better range of values: the enzymolysis temperature is 60-70°C, the amount of α-amylase added is 6-8U / g, and the enzymolysis time is 40-60min.

[0026] Add malic acid and citric acid to adjust the pH value to 4.2-4.5, and then add glucoamylase for saccharification. Tak...

Embodiment 2

[0028] In parts by weight, prepare 100 parts of purple sweet potato, 300 parts of purple potato, 1000 parts of water, 30 parts of sucrose, 1 part of citric acid and 0.7 part of malic acid.

[0029] Peel the washed purple potatoes and purple potatoes, cut into thin slices of about 0.5-2 cm, and steam at 100°C for 3-6 minutes to kill enzymes.

[0030] The raw materials after deactivation of the enzyme should be broken as much as possible, cooked for 20 minutes to make them gelatinized thoroughly, and the gelatinized potato mash was added with water to refine it with a colloid mill, and the speed of the colloid mill was 4000rmp / min.

[0031] Add α-amylase to the slurry for enzymatic hydrolysis, the amount of α-amylase added is 8U / g, the enzymolysis temperature is 60°C, and the enzymolysis time is 60min; then add glucoamylase for saccharification, and add malic acid at a mass ratio of 7:10 and citric acid to adjust the pH value to 4.2-4.5, the amount of glucoamylase added is 100U / ...

Embodiment 3

[0035] In parts by weight, prepare 300 parts of purple potato, 100 parts of purple potato, 1600 parts of water, 100 parts of sucrose, 1 part of citric acid, 0.7 part of malic acid, 0.2 part of gellan gum, 0.1 part of xanthan gum, carboxymethyl fiber Sodium 0.1 part.

[0036] Peel the washed purple potatoes and purple potatoes, cut into 1cm slices, and steam at 100°C for 4 minutes to kill enzymes.

[0037] The raw materials after deactivation of enzymes should be broken as much as possible, steamed for 20 minutes to make them completely gelatinized, and the fully gelatinized mashed potatoes should be refined with 4 times of hydrocolloid grinding, and the speed of the colloid mill should be 8000rmp / min.

[0038] Add α-amylase for enzymatic hydrolysis, the amount of α-amylase added is 6U / g, the enzymatic hydrolysis temperature is 65°C, and the enzymatic hydrolysis time is 40min; then add glucoamylase for saccharification, add malic acid and citric acid at a mass ratio of 7:10 Ad...

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PUM

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Abstract

The invention provides a preparation method of purple sweet potato and purple potato beverage. The preparation method comprises the following steps: slicing, enzyme deactivation, gelatinization grinding, enzymolysis of alpha amylase enzyme, saccharification of glucoamylase, uniform mixing with sucrose and other auxiliary materials, filling and sterilization. The purple sweet potatoes and purple potatoes are used as main raw materials and are treated in a specific method, the taste and the flavor of the prepared beverage are optimal through a reasonable mixing proportion, and the nutritional ingredients can satisfy the human body demands. The purple sweet potato and purple potato beverage prepared by the above method solve the defects that the beverage prepared from raw materials containing rich starch is liable to layer and that the stability is poor, moreover, the taste is good, and the product contains rich anthocyanin, is colorful and is rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of purple potatoes and purple potato beverages. Background technique [0002] In addition to the nutrients of ordinary potatoes, purple potatoes and purple potatoes also contain anthocyanins and selenium, which are natural health food. But its processing is still in primary stage at present, and the product form on the market is single, and taste is monotonous, can't satisfy consumer's demand. [0003] So far, some scholars have developed potato protein milk drink (Feng Yuanchun) and potato yoghurt (Yang Yuling). There are few related reports on purple potato plant drink, mainly because it is rich in starch, and the product is easy to drink after being directly made into a drink. Layered, poor stability, and unacceptable taste. The purple potato, which is also a potato, is bright in color and has a good taste. Using purple potato and pur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00A23V2250/032A23V2250/044A23V2250/5054A23V2250/5086A23V2250/51088A23V2250/628A23V2200/14
Inventor 白新维孟岳成陆冉陈杰李延华房升
Owner 内蒙古马铃薯技术研究院
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