Making method of purple sweet potato and soybean high-protein composite beverage

A purple sweet potato, high-protein technology, applied in dairy products, food ingredients containing natural extracts, milk replacers, etc., can solve the problems of single function, high heat, easy to produce precipitation, etc., and achieve high protein content, no precipitation, and taste. Delicate and mellow effect

Inactive Publication Date: 2018-04-20
SHAANXI HUANKE BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the protein drinks on the market are high in calories, mainly soybean milk, with single function and prone to precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of purple sweet potato soybean high-protein compound beverage comprises the following steps:

[0027] (1) Soak soybeans in a vitamin C solution with a mass concentration of 1% for 2 hours. The mass ratio of soybeans to vitamin C solution is 1:30. After taking it out, wash it with water for 3 times, then add water and decoct at 100°C 2h, after taking it out, mix it with water with 5 times the mass of soybeans for beating, and filter to obtain soybean milk;

[0028] (2) Clean the purple sweet potatoes, peel them, cut them into pieces, and decoct them in water at 100°C for 50 minutes. The mass ratio of purple sweet potatoes to water is 1:20. After cooling, directly beat and filter to obtain purple sweet potato juice;

[0029] (3) Clean the Luo Han Guo, soak it in a sucrose solution with a mass concentration of 1% for 2 hours, wherein the mass ratio of the Luo Han Guo to the sucrose solution is 1:15, then directly beat the Luo Han Guo with the sucrose...

Embodiment 2

[0034] The preparation method of purple sweet potato soybean high-protein compound beverage comprises the following steps:

[0035] (1) Soak soybeans in a vitamin C solution with a mass concentration of 1% for 2 hours. The mass ratio of soybeans to vitamin C solution is 1:30. After taking it out, wash it with water for 3 times, then add water and decoct at 100°C 2h, after taking it out, mix it with water with 5 times the mass of soybeans for beating, and filter to obtain soybean milk;

[0036] (2) Clean the purple sweet potatoes, peel them, cut them into pieces, and decoct them in water at 100°C for 20 minutes. The mass ratio of purple sweet potatoes to water is 1:20. After cooling, directly beat and filter to obtain purple sweet potato juice;

[0037] (3) Clean the Luo Han Guo, soak it in a sucrose solution with a mass concentration of 1% for 2 hours, wherein the mass ratio of the Luo Han Guo to the sucrose solution is 1:15, then directly beat the Luo Han Guo with the sucrose...

Embodiment 3

[0042] The preparation method of purple sweet potato soybean high-protein compound beverage comprises the following steps:

[0043] (1) Soak soybeans in a vitamin C solution with a mass concentration of 1% for 2 hours. The mass ratio of soybeans to vitamin C solution is 1:30. After taking it out, wash it with water for 3 times, and then add water to decoct at 100°C 2h, after taking it out, mix it with water with 5 times the mass of soybeans for beating, and filter to obtain soybean milk;

[0044] (2) Clean the purple sweet potatoes, peel them, cut them into pieces, and decoct them in water at 100°C for 30 minutes. The mass ratio of purple sweet potatoes to water is 1:20. After cooling, directly beat and filter to obtain purple sweet potato juice;

[0045] (3) Clean the Luo Han Guo, soak it in a sucrose solution with a mass concentration of 1% for 2 hours, wherein the mass ratio of the Luo Han Guo to the sucrose solution is 1:15, then directly beat the Luo Han Guo with the sucr...

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PUM

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Abstract

The invention discloses a making method of a purple sweet potato and soybean high-protein composite beverage. The making method comprises the following steps of (1) soaking soybeans in a vitamin C solution, taking out the soaked soybeans, cleaning the taken-out soybeans with water, then adding the cleaned soybeans to water, cooking the soybeans at 100 DEG C for 2h, taking out the cooked soybeans,performing pulping, and performing filtration so as to obtain soybean milk; (2) thoroughly cleaning purple sweet potatoes, performing peeling, performing dicing, performing cooking in water of 100 DEGC for 20-50min, performing cooling, performing direct pulping, and performing filtration so as to obtain purple sweet potato juice; (3) thoroughly cleaning fructus momordicae, performing soaking in acane sugar solution of which the mass concentration is 1% for 2h, performing pulping, and performing filtration so as to obtain fructus momordicae juice; (4) mixing the soybean milk with the purple sweet potato juice and the fructus momordicae juice, performing stirring, and performing ultrasonic dispersion; (5) performing homogenizing; and (6) performing sterilization, and performing packaging.The purple sweet potato and soybean high-protein composite beverage provided by the invention is free from additives, and appropriate in sugariness, is in a uniform fluid state, and is free from precipitate, free from impurities, fine, smooth and mellow in mouth feel and high in protein content.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of a purple sweet potato soybean high-protein compound beverage. Background technique [0002] With the improvement of people's living conditions, people's demand for beverages is also increasing. At present, the protein drinks on the market are high in calories, mainly based on soy milk, have a single function, and are prone to precipitation. [0003] Purple sweet potato, also known as black potato, is purple or deep purple in color. It has the functions of anti-oxidation, anti-mutation, alleviating liver dysfunction and cardiovascular disease. Purple sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. They are rich in nutrients and have special health functions. The protein and amino acids in purple sweet potatoes are easily digested and absorbed by the human body. In addition to the nutrien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L2/02A23L2/52A23L11/65
CPCA23C11/103A23L2/02A23L2/52A23V2002/00A23V2250/21A23V2250/628A23V2300/26A23V2300/48
Inventor 郝青
Owner SHAANXI HUANKE BIOLOGICAL TECH CO LTD
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