Colored potato sparkling water and making method thereof

A technology of colored potatoes and a production method, which is applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problem of excessive preservatives and flavor additives, affecting human health, high solanine content, etc. problem, to achieve the effect of bright and attractive appearance, rich fruity experience and high nutritional content

Active Publication Date: 2017-06-23
云南省农业科学院经济作物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems that exist in prior art making potato potato drink are: 1, the taste of potato is heavy
2. Poor taste, high content of solani

Method used

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  • Colored potato sparkling water and making method thereof

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Effect test

Embodiment Construction

[0018] A kind of preparation method of colored potato sparkling water of the present invention, its steps are as follows:

[0019] (1) After cleaning the fresh colored potato Ziyun No. 1, peel and slice to obtain colored potato slices, weigh 200g of colored potato slices, 10ml of lemon juice and 50ml of purified water, put them into a beater for beating to obtain colored potato juice; The lemon juice is the liquid obtained by cutting and squeezing the lemons after they are washed. The pure water is the pure water stipulated in the Hygienic Standard GB17324-1998 for bottled drinking pure water of the People's Republic of China.

[0020] (2) Put the colored potato juice into a container and leave it to settle for 60 minutes, then filter the supernatant with a filter cloth to obtain a filtrate (that is, get the supernatant of the colored potato juice that has been left to settle for 60 minutes and filter it with a filter cloth to obtain a filtrate);

[0021] (3) After the apples...

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PUM

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Abstract

The invention discloses colored potato sparkling water and a making method thereof. The method comprises the following steps of mixing 150-250g of fresh colored potato flakes with 8-12ml of lemon normal juice and 40-60ml of pure water, and performing mashing so as to obtain colored potato juice; filtering a supernatant of the colored potato juice to obtain a filtrate; mashing 100-200g of apple slices and 100-200g of pitaya flesh so as to obtain apple and pitaya mixed juice; mixing the mixed juice with the filtrate, adding 500g-600g of cane sugar and 30-50ml of passiflora edulia sims normal juice, performing uniform mixing to obtain mixed liquid, putting the mixed liquid in a fermentation tank, and performing fermentation at room temperature for 5-7 days, so as to obtain fementation products namely the colored potato sparkling water. The obtained products have rich fragrance of passiflora edulia sims, pitayas, lemons and the like, not only have the comprehensive color of the raw materials, but also are shining bright and attractive. The contents of antioxidant active components, such as anthocyan, chlorogenic acid and vitamin C are increased, and the decomposition of solanine is promoted. The colored potato sparkling water is long in quality guarantee period, and is sour, sweet and refreshing in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food processing. In particular, it relates to a drink made from colored potatoes as the main raw material. Background technique [0002] Colored potatoes refer to potatoes whose skin or flesh is red, blue, purple, orange and other colors. The tubers are rich in anthocyanins, vitamin C, vitamin B6, chlorogenic acid, K, Ca, Zn and beneficial enzymes and other nutritional elements, which have the effects of beautifying and enhancing human immunity (Shi Jing et al. Analysis of SSR-marked color potato genetic diversity and construction of fingerprints [J]. Journal of Agricultural Biotechnology, 2012, 4:362-371.). Scientific research proves (Zaheer K, Akhtar MH. PotatoProduction, Usage, and Nutrition--A Review [J]. Crit Rev Food Sci Nutr, 2016, 56(5): 711-721.), these nutrients are It will be decomposed under harsh conditions, thereby reducing the nutritional value of potatoes. Potato raw juice without heat ...

Claims

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Application Information

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IPC IPC(8): A23L2/38
CPCA23L2/382A23V2002/00A23V2200/14A23V2200/16A23V2250/628
Inventor 王颖隋启君李先平白建明潘哲超杨琼芬包丽仙姚春光卢丽丽李燕山徐宁生尹自友普红梅刘凌云张磊梁淑敏
Owner 云南省农业科学院经济作物研究所
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