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Processing method of purple sweet potato and blueberry compound drink

A processing method and beverage technology are applied in the processing field of purple potato and blueberry compound beverages, which can solve the problems of unacceptable consumers and unsatisfactory beverage flavor, and achieve the effects of enhancing human immunity, improving human immunity, and enriching and comprehensive nutrition.

Inactive Publication Date: 2017-10-10
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beverage is very nutritious, has a comfortable taste, is easily absorbed by the human body, and is convenient to drink, but the beverage has an unsatisfactory flavor and is not easily accepted by consumers

Method used

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  • Processing method of purple sweet potato and blueberry compound drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method for a purple sweet potato and blueberry compound drink, comprising extraction of purple sweet potato anthocyanins, blueberry anthocyanin extraction, preparation of the compound drink, sterilization, cooling and inspection, the specific operation steps are:

[0015] 1) Extraction of anthocyanins from purple sweet potato: wash fresh purple sweet potato, drain, cut into thin slices, dry in an oven at 60°C until constant weight, crush, pass through a 80-mesh sieve, put purple sweet potato powder into a pH Value 2, in the ethanol extractant with a volume fraction of 60%, the ratio of solid to liquid is 1:20 (g / mL), and the extraction is carried out at a microwave temperature of 50°C for 4 minutes. After the end, the extract is centrifuged at 4000 r / min for 22 minutes. , add the activated resin to the supernatant, the mass volume ratio of the activated resin to the anthocyanin extract is 1:25g / mL, let it stand for adsorption for 24h, and then place it in et...

Embodiment 2

[0020] A processing method for a purple sweet potato and blueberry compound drink, comprising extraction of purple sweet potato anthocyanins, blueberry anthocyanin extraction, preparation of the compound drink, sterilization, cooling and inspection, the specific operation steps are:

[0021] 1) Wash the fresh purple sweet potato, drain it, cut it into thin slices, put it in an oven at 60°C to dry to constant weight, crush it, pass through a 100-mesh sieve, and put the purple sweet potato powder into it with a pH value of 2 and a volume fraction of 60 % ethanol extractant, the ratio of solid to liquid is 1:20 (g / mL), and the extraction is carried out at a microwave temperature of 58°C for 4 minutes. Activated resin, the mass volume ratio of activated resin and anthocyanin extract is 1:25g / mL, absorb for 24h, then place in ethanol with a volume fraction of 70%, and elute for 26h to obtain purple sweet potato anthocyanin Extracted from purple sweet potato anthocyanins, it has ant...

Embodiment 3

[0026] Sensory evaluation of purple sweet potato and blueberry compound drink:

[0027] Ask 10 laboratory technicians with certain experience in sensory evaluation for product quality inspection to perform sensory evaluation on Embodiment 1, Embodiment 2 and the commercially available control group. The scoring standards are shown in Table 1. Each index adopts a 10-point system, and the full score is 50 points. , after calculating the scores of each index, multiplied by the weighted value and added together, the sensory evaluation score is obtained. The sensory evaluation result is: implementation 1 is 48.5, embodiment 2 is 47.0, and the matched group is 40.1, thus it can be seen that the sensory evaluation score of the purple sweet potato and blueberry compound drink of embodiment 1 and embodiment 2 is higher than the matched group, and is more likely to be Consumers accept.

[0028] Table 1: Sensory evaluation criteria for purple sweet potato and blueberry compound beverage...

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Abstract

The present invention discloses a processing method of purple sweet potato and blueberry compound drink. The compound drink is prepared by mixing anthocyanins extracted from purple sweet potatoes by microwave, anthocyanins extracted from blueberries by ultrasonic wave, white granulated sugar, glucose, citric acid, carboxymethyl cellulose sodium, hydroxypropyl methylcellulose, and sodium alginate. Beneficial effects are as follows: the drink has functions of preventing oxidation, enhancing human body immunity, preventing cardiovascular and cerebrovascular diseases, preventing inflammation, cancers and aging, improving human body immunity, caring skin and beautifying features, is rich and comprehensive in nutrition, easy for human body to absorb, unique in flavor, and sour, sweet and palatable, and has coordinated compound flavor and taste of the purple sweet potatoes and blueberries. Natural fruit juices are compounded to obtain the drink with relatively good taste, color and luster. The drink is in line with healthy and nutritional consumption concepts of modern people, stable in system, long in shelf life, simple and feasible in the processing method, and easy for expanded productions, and has relatively big market potentials.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of a purple potato and blueberry compound beverage. Background technique [0002] Purple sweet potato (purple sweet potato) is a new variety of sweet potato with purple-black skin and purple to deep purple flesh. In the 1990s, Chinese sweet potato researchers successfully introduced purple sweet potato from Japan, which belongs to the herbaceous plant of Convolvulaceae and Sweet Potato. Purple sweet potato is bright in color and deep purple in color, so purple sweet potato is also called black potato, purple heart sweet potato, purple heart sweet potato or purple flesh sweet potato. Purple sweet potato itself has multiple values ​​of food crops, economic crops and medicinal crops, making it a variety with high economic value in sweet potatoes. Purple sweet potato also has many nutritional components and functional factors, which make it have multiple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/105A23L33/18C12G3/06
CPCA23L2/38A23L2/52A23L33/105A23L33/18C12G3/06A23V2002/00A23V2200/324A23V2200/326A23V2200/30A23V2200/308A23V2200/302A23V2200/318A23V2250/21A23V2250/61A23V2250/032A23V2250/51088A23V2250/5026A23V2250/55
Inventor 明建郅琦章道明
Owner SOUTHWEST UNIV
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