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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

Inactive Publication Date: 2018-11-30
孙玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, a lot of research has been carried out on purple potatoes at home and abroad, and more and more intensive processing of purple potatoes has been carried out. Potato starch is used as raw material to process baked goods, but there are few studies on the preparation of beverages from potatoes. The patent number is The Chinese invention patent of 201310156030 discloses a preparation method of a purple potato health drink, which uses purple potatoes as raw materials and adds jujube extract to make a purple potato drink with unique flavor; the Chinese invention patent No. 201710134842.X discloses a A kind of purple potato, purple potato beverage and its preparation method, this patent prepares a kind of potato beverage with good stability by adding stabilizers such as gellan gum and xanthan gum; It is about 30-40% of the potato, which does not meet the health requirements of contemporary consumers for low sugar, so its promotion is limited to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a purple potato low-sugar beverage and a preparation method thereof, and belongs to the field of beverage development. The preparation method comprises the steps: with purple potato snowflake slices as a raw material, adding water, and carrying out pulping treatment to obtain a purple potato slurry; enzymatically hydrolyzing the slurry, inactivating and centrifuging to obtain a clear purple potato juice; then adding citric acid, vitamin C, a sweetener formed by compounding fructooligosaccharide, polydextrose, erythritol and isomaltulose, and other auxiliary materials, and blending; and finally, filling, and sterilizing to obtain the purple potato low-sugar beverage. The purple potato beverage has the advantages of good taste, bright color, clarity and transparency and good stability, moreover, purple potato is rich in anthocyanin, so the purple potato beverage has efficacies of resisting oxidation, delaying aging and the like; and at the same time, non-digestible sugars such as fructooligosaccharide soluble dietary fibers are added to the beverage, so the beverage can prevent and treat obesity, meets health requirements of modern consumers for less sugar, and has good market prospects.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a purple potato low-sugar beverage and a preparation method thereof. Background technique [0002] Potatoes are important food and vegetable crops and industrial raw materials. They are rich in starch, protein, organic acids, mineral elements such as calcium, phosphorus, iron, and potassium, and vitamins such as vitamin A, vitamin B, and vitamin C. In addition to the biological nutrients contained in ordinary potatoes, purple potatoes are also rich in anthocyanins with various health functions for the human body. Anthocyanins have anti-oxidation, scavenging free radicals, improving serum and liver fat content, anti-mutation and anti-tumor, Prevent peroxidation and other effects in organisms. [0003] In recent years, a lot of research has been carried out on purple potatoes at home and abroad, and more and more intensive processing of purple potatoes has been carried out. Pota...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L33/00A23L2/60
CPCA23L2/04A23L2/60A23L2/84A23L33/00
Inventor 高学秀周焕霞高续英李宁赵战利曹永兴潘永胜
Owner 孙玲
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