Formula and production process of purple sweet potato-flavored puree

A production process and technology of purple sweet potato, applied in the field of purple sweet potato flavor puree formula and production process, can solve the problems of anti-corrosion and difficulty in maintaining the product state, and achieve the effects of promoting gastrointestinal motility, stable product state, and good water retention

Inactive Publication Date: 2018-11-13
广州市顺航食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few puree products with high purple sweet potato content on the market, and the anti-corrosion

Method used

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  • Formula and production process of purple sweet potato-flavored puree

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A purple sweet potato puree, which is composed of the following components by mass percentage: purple sweet potato 33%, white granulated sugar 34%, 75-degree maltose syrup 13%, sodium carboxymethyl cellulose 0.2%, modified starch 0.4%, D-isoascorbic acid Sodium 0.08%, sorbic acid 0.05%, 95 degree edible ethanol 0.85%, potassium cinnamate 0.15%, essence 0.26%, and the balance is water.

Embodiment 2

[0021] A purple sweet potato puree, which is composed of the following components by mass percentage: purple sweet potato 34.5%, white granulated sugar 30%, 75-degree maltose syrup 15%, sodium carboxymethyl cellulose 0.25%, modified starch 0.46%, D-isoascorbic acid Sodium 0.085%, sorbic acid 0.06%, 95-degree edible ethanol 0.85%, potassium cinnamate 0.15%, essence 0.2%, and the balance is water.

Embodiment 3

[0023] A purple sweet potato puree, which is composed of the following components by mass percentage: purple sweet potato 30%, white granulated sugar 40%, 75-degree maltose syrup 10%, sodium carboxymethyl cellulose 0.3%, modified starch 0.5%, D-isoascorbic acid Sodium 0.1%, sorbic acid 0.1%, 95 degree edible ethanol 0.9%, potassium cinnamate 0.2%, essence 0.3%, and the balance is water.

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Abstract

The present invention discloses purple sweet potato puree. The puree comprises the following components in percentage by mass: 30-40% of purple sweet potatoes, 30-40% of white granulated sugar, 10-20%of maltose syrup, 0.2-0.3% of sodium carboxymethyl cellulose, 0.4-0.5% of modified starch, 0.08-0.1% of sodium D-isoascorbate, 0.05-0.1% of sorbic acid, 0.8-0.9% of 95-degree edible alcohol, 0.1-0.2%of potassium cinnamate, 0.2-0.3% of essence and the balance of water. The purple sweet potatoes are rich in proteins and cellulose, can promote gastrointestinal peristalsis, and has the effects of reducing weight. The winter hot drink prepared from the purple sweet potatoes as a raw material has a mellow and fragrant mouth feel, and has multiple health-preserving effects. The purple sweet potatopuree is neutral in pH value, contains purple sweet potato pulp with a high content, and is easy to decay and go bad, and a water seepage phenomenon is easy to happen. The anti-corrosion experiment proves that the potassium cinnamate and the sorbic acid can play an effective anti-corrosion effect when added in a formula ratio, and the colloid scheme of the formula is optimized through experiments,and the colloid has good water retention property and can enable the product to have a stable state.

Description

technical field [0001] The invention relates to the technical field of fruit puree processing, in particular to a formula and a production process of purple potato-flavored puree. Background technique [0002] Purple potato is a kind of food with various functions. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins, which can remove free radicals in the body and play a cosmetic effect. In addition, purple potato is rich in rich The protein and cellulose can promote gastrointestinal motility and play a role in losing weight. The winter hot drink made from purple sweet potato not only has a rich and mellow taste, but also has multiple health benefits, which will definitely be welcomed by consumers. [0003] At present, there are not many similar products of purple potato puree on the market, and its production difficulty is relatively high. The present invention is prepared by using fresh purple potatoes as raw materials, ha...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/125A23L3/3508
CPCA23L3/3508A23V2002/00A23L19/09A23L19/105A23L33/125A23V2200/32A23V2200/332A23V2250/054
Inventor 王振磊彭新旺崔晓雷
Owner 广州市顺航食品有限责任公司
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