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Preparation method of raspberry and purple sweet potato compound beverage

A technology of purple sweet potato and raspberry, applied in the direction of food science, etc., can solve the problems of insufficient total sugar content, affecting the quality of raspberry products, low sugar content, etc., achieve pleasant aroma, increase anthocyanin content and anthocyanin stability, Nutrient-rich effect

Inactive Publication Date: 2019-08-16
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the acidity of raspberry is very high, and the total acid content of fresh fruit can reach 2%, about 5 times that of apple; quality
But at present, the development of purple sweet potato products is single, and the added value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of blackberry purple sweet potato compound drink, comprising the following steps:

[0015] Step 1: Take the blackberry juice concentrate out of the -20°C refrigerator and allow it to return to room temperature. Then the blackberry juice concentrate of 64.7 ° Brix is ​​diluted to 10 ° Brix with drinking water, obtains blackberry juice.

[0016] Step 2: Select fresh purple sweet potatoes without pests, wash, peel, and beat according to the ratio of purple sweet potatoes to water of 1:0.8 (w / v) to obtain purple sweet potato slurry.

[0017] Step 3: Put the purple sweet potato slurry in a water bath at 95° C., and add 0.9 mL / kg of high-temperature-resistant α-amylase Liquozyme Supra to liquefy for 3 hours. After liquefaction, cool it to 60°C, adjust the pH to 4.2-4.3, place it in a water bath at 60°C, and add 1.2 mL / kg of complex glucoamylase Dextrozyme Dx for saccharification for 3.5 hours. Cool to room temperature after saccharification, filter with...

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PUM

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Abstract

The invention discloses a preparation method of raspberry and purple sweet potato compound beverage, and relates to the field of fruit and vegetable drinks. Based on the characteristics that purple sweet potato saccharified liquid can increase sugar and decrease acid in raspberry beverage, and an acylated anthocyanin rich in purple sweet potatoes can improve the anthocyanin content and stability of the raspberry beverage, raspberry concentrated juice is mixed with water so as to be reduced to raspberry normal juice, the purple sweet potatoes are liquefied and saccharified to obtain the purplesweet potato saccharified liquid, the raspberry normal juice and purple sweet potato saccharified liquid are then blended according to a certain volume ratio, and the raspberry and purple sweet potatocompound beverage is obtained by the steps of ultrafiltration, sterilization, filling, and the like. The compound beverage is purple-red, clear and transparent, palatable in sweetness and sourness, and pleasant in fragrance. The preparation method not only solves the problems of low sugar content, high acidity and poor anthocyanin stability of raspberry, but also increases the added value of thepurple sweet potatoes, and provides a new way for the development and utilization of the raspberry and the purple sweet potatoes.

Description

technical field [0001] The invention relates to a preparation method of a raspberry purple sweet potato compound beverage. Background technique [0002] Raspberry belongs to the Rubus genus of Rosaceae, commonly known as "raspberry" and "tray". The fruit is bright in color and unique in taste, and belongs to aggregate fruit. There are more than 750 species of this genus in the world, mainly distributed in the northern temperate zone, and a few grow in the southern hemisphere and tropical regions. Raspberry is known as the "fruit of life", which is rich in organic acids, vitamins, minerals and other nutrients. In addition, it is also rich in a variety of functional ingredients, such as anthocyanins, phenolic acids, flavonoids, polysaccharides, etc., which can improve immunity , anti-oxidation, anti-aging, eye light damage protection and other effects. [0003] However, the acidity of raspberry is very high, and the total acid content of fresh fruit can reach 2%, about 5 tim...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/385A23L2/84A23L33/00
CPCA23L2/04A23L2/385A23L2/84A23L33/00
Inventor 周峰张南海赵亮石雅邱稼飞籍保平
Owner CHINA AGRI UNIV
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