Purple potato low-sugar beverage and preparation method thereof
A purple potato and beverage technology, which is applied in the field of beverage processing, can solve the problems of limited promotion, non-compliance with health requirements, and few researches on beverage preparation, and achieve the effects of good stability, bright color and good taste
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Embodiment 1
[0026] A purple potato low-sugar beverage and a preparation method thereof, comprising the following steps:
[0027] 1) Raw material pretreatment: Take purple potato flakes in a beaker, add 9 times the quality of pure water, and beat with a beater for 50 minutes;
[0028] 2) Enzymolysis: Add α-amylase and glucoamylase to the purple potato slurry in step 1), stir evenly, and enzymolyze it in a shaking water bath at 50°C for 3 hours, and add the contents of α-amylase and glucoamylase respectively It is 0.02% and 0.03% of purple potato slurry;
[0029] 3) Enzyme inactivation and centrifugation: inactivate the purple potato enzymatic solution obtained in step 2) in a boiling water bath for 5 minutes, and centrifuge the potato slurry after inactivation at 4500 r / min for 20 minutes to obtain purple potato juice after centrifugation;
[0030] 4) Deployment: According to the ratio of 250ml / L potato juice, 1 g / L citric acid, 1.2g / L vitamin C, and 60g / L compound sweetener, the compound...
Embodiment 2
[0033] A purple potato low-sugar beverage and a preparation method thereof, comprising the following steps:
[0034] 1) Raw material pretreatment: Take purple potato flakes in a beaker, add 9 times the quality of pure water, and beat with a beater for 50 minutes;
[0035] 2) Enzymolysis: Add α-amylase and glucoamylase to the purple potato slurry in step 1), stir evenly, and enzymolyze it in a shaking water bath at 55°C for 2.5 hours, and add the contents of α-amylase and glucoamylase respectively It is 0.03% and 0.04% of purple potato slurry;
[0036] 3) Enzyme inactivation and centrifugation: inactivate the purple potato enzymatic solution obtained in step 2) in a boiling water bath for 8 minutes, centrifuge the potato slurry at 5000 r / min for 15 minutes after inactivation, and obtain purple potato clear juice after centrifugation;
[0037] 4) Deployment: According to the ratio of 300ml / L potato juice, 1.5g / L citric acid, 1.6g / L vitamin C, and 80g / L compound sweetener, the c...
Embodiment 3
[0040] A purple potato low-sugar beverage and a preparation method thereof, comprising the following steps:
[0041] 1) Raw material pretreatment: Take purple potato flakes in a beaker, add 9 times the quality of pure water, and beat with a beater for 50 minutes;
[0042] 2) Enzymolysis: Add α-amylase and glucoamylase to the purple potato slurry in step 1), stir evenly, and enzymolyze it in a shaking water bath at 60°C for 2 hours. The contents of α-amylase and glucoamylase added are respectively 0.04% and 0.05% of purple potato slurry;
[0043] 3) Enzyme inactivation and centrifugation: inactivate the purple potato enzymatic solution obtained in step 2) in a boiling water bath for 10 minutes, and centrifuge the potato slurry after inactivation at 5500 r / min for 10 minutes to obtain purple potato juice after centrifugation;
[0044] 4) Deployment: According to the ratio of 350ml / L potato juice, 2g / L citric acid, 1.8g / L vitamin C, and 100g / L compound sweetener, the compound sw...
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