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Preparation method of purple potato solid beverage

A purple potato and solid beverage technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of easy precipitation of potato starch and affect the stability of beverages, and achieve the effects of good beverage stability and improved nutritional value.

Inactive Publication Date: 2017-08-01
黑龙江省农业科学院植物脱毒苗木研究所
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problem that potato starch is easy to precipitate and affect the stability of beverages

Method used

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  • Preparation method of purple potato solid beverage

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Embodiment Construction

[0008] Below in conjunction with embodiment the present invention will be further described:

[0009] Below to prepare 956kg purple potato raw material to make 360kg purple potato solid beverage as an example of the preparation method of purple potato solid beverage of the present invention, this embodiment comprises the following steps:

[0010] (1) Selection and preparation of raw materials: Select fresh "Zimeiren" purple potatoes that meet hygienic standards and are uniform in size. After cleaning, peeling and cutting into small pieces, put 266kg of small pieces of purple potatoes into 690kg of pure water and measure the volume. Heat to 100°C and boil for 25 minutes, measure the volume after the temperature drops to normal temperature, make up the pure water lost by evaporation according to the volume difference between the two measurements before and after, keep the weight percentage, and obtain 956kg of purple potato raw materials.

[0011] (2) Preparation of beverage liq...

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Abstract

The invention discloses a preparation method of a purple potato solid beverage, and aims to prepare the solid beverage with rich nutrition and unique taste by adopting purple potatoes as a main material. The preparation method comprises the following steps of placing 26.60 percent by weight of small pieces of purple potatoes into 69.00 percent by weight of purified water, after measuring the volume, heating to 100 DEG C, and boiling for 25 minutes to prepare a purple potato raw material; jointly placing 95.60 percent by weight of the prepared purple potato raw material, 4.00 percent by weight of white granulated sugar, 0.10 percent by weight of monoglyceride and 0.30 percent by weight of sodium carboxymethylcellulose into a high-speed stirrer for stirring for 1 minute, and obtaining beverage liquid; heating and gelatinizing the stirred beverage liquid for 30 minutes, then pulping for 5 times, and homogenizing for 5 minutes; finally carrying out spray drying at 120 DEG C, drying to enable the moisture content to be 5 percent, and preparing the purple potato solid beverage. The preparation method provided by the invention is applicable for preparing the purple potato solid beverage.

Description

technical field [0001] The invention belongs to the field of solid beverages, and more specifically relates to a method for preparing a purple potato solid beverage. Background technique [0002] At present, there are many kinds of solid beverages in the domestic market, but most of them are soybean powder and milk powder. Potatoes are the fourth staple food in my country and are rich in resources. "Purple Beauty" purple potatoes are rich in anthocyanins, which have many health benefits, such as enhancing immunity, anti-oxidation, anti-aging and so on. In addition, potatoes also contain balanced nutrition, which is especially suitable as a daily breakfast drink, and long-term consumption is beneficial to human health. And lack vegetable beverage on the market, especially the solid vegetable beverage that is main raw material with purple potato. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art, to provide a ...

Claims

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Application Information

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IPC IPC(8): A23L2/385A23L2/52A23L33/10
CPCA23L2/385A23L2/52A23V2002/00A23V2200/30A23V2200/32
Inventor 刘振宇吕典秋胡林双宿飞飞李勇王绍鹏刘尚武万书明王嶶
Owner 黑龙江省农业科学院植物脱毒苗木研究所