Colored potato sparkling water and preparation method thereof

A technology of colored potatoes and a production method, 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 content of solanine, etc. problem, to achieve the effect of bright and attractive appearance, rich fruity experience and high nutrient content

Active Publication Date: 2020-11-10
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 solanine
3. Too many preservatives and flavor additives will affect human health
4. Reduced nutritional function caused by blanching of raw materials

Method used

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  • Colored potato sparkling water and preparation 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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Abstract

The invention discloses a kind of colored potato sparkling water and a preparation method thereof. The method comprises mixing 150-250 g of fresh colored potato slices, 8-12 ml of lemon juice and 40-60 ml of purified water to obtain colored potato juice; filtering the supernatant of colored potato juice to obtain filtrate; mixing 100-200 g of apple slices and dragon fruit 100g-200g pulp is beaten to get apple and dragon fruit mixed juice; after mixing the mixed juice and filtrate, add 500g-600g sucrose and 30-50ml passion fruit juice, mix well, put it in a fermentation tank and ferment at room temperature for 5-7 The fermented product obtained after Tianhou is colored potato sparkling water. The obtained product has a strong aroma of passion fruit, dragon fruit, lemon, etc., and not only has the comprehensive color of each raw material but also is bright and attractive, and improves the content of antioxidant active ingredients anthocyanin, chlorogenic acid, vitamin C, etc. The decomposition of vitamins, long shelf life, sweet and sour taste.

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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Patent Type & Authority Patents(China)
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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