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High-color-number potato condensed juice and preparation method

A technology of colored potatoes and concentrated juice, applied in the direction of food science, etc., can solve the problem of low anthocyanin content, achieve the effect of improving clarity, improving stability, and ensuring color value

Inactive Publication Date: 2018-11-13
HUBEI BIO GREAT AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing production technology, the content of anthocyanins in the concentrated potato juice is relatively low, which has certain disadvantages for product application.

Method used

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  • High-color-number potato condensed juice and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Potatoes are cleaned, peeled, and crushed, adding 2 times the quality of acid water for crushing treatment, the pH of the acid water is controlled at 3.5, and after standing for 5 minutes, take a 50-mesh sieve for coarse filtration; the potatoes are colored, including black, Purple and red potatoes contain anthocyanins, including but not limited to Ziyun No. 1, Hei King Kong, Black Beauty, Huacai No. 1 and other varieties.

[0027] (2) The potato juice after coarse filtration is subjected to enzymolysis treatment by adding 0.4% decomposing enzyme, the enzymolysis temperature is 40°C, and the treatment time is 30min, wherein, the pectin content in the material is detected by the pectin test at any time; the enzymolysis treatment The final material is subjected to horizontal centrifugation, the supernatant is collected, and the supernatant is treated at high temperature (95° C.) to inactivate the decomposing enzyme, and then cooled to 50° C. to obtain the first treatme...

Embodiment 2

[0033] (1) Potatoes are cleaned, peeled, and crushed, adding 1.5 times the quality of acid water for crushing treatment, the pH of the acid water is controlled at 4.0, and after standing for 5 minutes, a 40-mesh sieve is used for coarse filtration; the potatoes are colored, including black, Purple and red potatoes contain anthocyanins, including but not limited to Ziyun No. 1, Hei King Kong, Black Beauty, Huacai No. 1 and other varieties.

[0034] (2) The potato juice after coarse filtration is subjected to enzymolysis treatment by adding 0.3% decomposing enzyme, the enzymolysis temperature is 45° C., and the treatment time is 5 minutes, wherein, the pectin content in the material is detected by the pectin test at any time; the enzymolysis treatment The final material is subjected to horizontal centrifugation, the supernatant is collected, and the supernatant is treated at high temperature (95° C.) to inactivate the decomposing enzyme, and then cooled to 50° C. to obtain the fi...

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Abstract

The invention provides high-color-number potato condensed juice and a preparation method. According to the high-color-number potato condensed juice, colored potatoes are used as raw materials, and through treatment of cleaning, peeling, mashing, enzymolysis and yeast fermentation treatment, condensed juice of which the soluble solids are 63-65Brix, and the color number E is greater than or equal to 4.0 is obtained. The high-color-number potato condensed juice has the beneficial effects that microzymes are used for fermentation, so that the color number of the condensed juice is increased, theanthocyan stability in the condensed juice is increased, and further, the color number of the potato condensed juice and the color shade of products are guaranteed.

Description

Technical field: [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a concentrated potato juice with high color value and a preparation method thereof. Background technique: [0002] Potatoes are currently positioned as the fourth staple food in China after rice, wheat, and corn. They are very important food resources. At present, the main products of domestic potato processing are potato snowflake powder and potato starch. Potatoes are the "king of nutrition" in food. reputation. Potatoes also contain food rich in protein, B vitamins, vitamin C and dietary fiber except containing a large amount of starch. In addition, colored potatoes are rich in anthocyanins on the basis of ordinary potatoes, and anthocyanins are a class that is widely present in Water-soluble pigments in plants belong to flavonoid compounds. Like other natural pigments, anthocyanins are non-toxic and have no side effects, high safety perform...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/70A23L2/84
CPCA23L2/02A23L2/70A23L2/84
Inventor 李文俊余耀锋刘涵涛朱洲杨勇李俊
Owner HUBEI BIO GREAT AGRI TECH
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