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Roasted sweet potato flavor syrup and preparation method and application thereof

A roasted sweet potato and syrup technology, which is applied in the field of roasted sweet potato flavored syrup and its preparation, can solve the problems of syrup crystallization and deterioration, and achieve the effects of easy operation, rich flavor and nutritional components, and simple preparation process

Pending Publication Date: 2020-02-28
厦门凯利威生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the existing syrup mentioned in the above background technology is prone to crystallization and deterioration, the present invention provides a roasted sweet potato flavor syrup, which includes the following raw materials in parts by weight: 60-90 parts of fructose syrup, 4-10 parts of sugar , 2-10 parts of sweet potato powder, 0.01-0.05 parts of citric acid, 0.02-0.05 parts of potassium sorbate, 0.02-0.05 parts of sweetener, 0.001-0.002 parts of tartrazine, 0.1-0.2 parts of monoglyceride fatty acid ester, carboxylate Sodium methylcellulose 0.2-0.5 parts

Method used

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  • Roasted sweet potato flavor syrup and preparation method and application thereof

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preparation example Construction

[0044] The present invention also provides the following preparation method according to the formulations of the above-mentioned Examples 1-6 and Comparative Examples 1-8, specifically comprising the following steps:

[0045] Step 1. Mix sugar, whole sweet potato powder, monoglyceride fatty acid ester, and sodium carboxymethylcellulose evenly;

[0046] Step 2, mixing fructose syrup and water, and slowly pouring the mixture of step 1 into it under stirring;

[0047] Step 3. Raise the temperature of the syrup prepared in step 2 to 45°C, add potassium sorbate, citric acid, sweetener and tartrazine, stir evenly and continue heating until the temperature rises to 90°C, then take a sample and cool it to room temperature to measure the soluble solids Add water to adjust Brix to 60%-65% and continue heating to boiling;

[0048] Step 4: After Brix adjustment is completed, add roasted sweet potato essence for flavoring, the added amount is 0.5%, and stir for 5 minutes; homogenize the f...

Embodiment 7

[0067] Add 40g of non-dairy creamer, 200ml of Ceylon black tea soup, 30g of roasted sweet potato flavored syrup, 75g of ice cubes, and 75g of water into the container, and mix well to prepare a cup of unique roasted sweet potato flavored iced milk tea.

Embodiment 8

[0069] Spread a layer of 50g of diced taro on the bottom of the container, then pour 50g of taro paste, 150g of Ceylon black tea soup, 35g of non-dairy creamer, 25g of roasted sweet potato syrup, and 150mL of hot water, mix well and pour into the container, ready to make Make a cup of hot potato drink with unique appearance and flavor.

[0070] The roasted sweet potato flavor syrup provided by the invention has a simple formula, is not prone to crystallization and precipitation, can be stored for a long time, is easy to use, has a unique roasted sweet potato flavor, is suitable for ready-to-drink products such as milk tea drinks, and has broad application prospects.

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Abstract

The invention relates to the technical field of food processing, in particular to roasted sweet potato flavor syrup and a preparation method and application thereof. The roasted sweet potato flavor syrup comprises the following raw materials in parts by weight: 60-90 parts of high fructose syrup, 4-10 parts of sugar, 2-10 parts of sweet potato whole powder, 0.01-0.05 part of citric acid, 0.02-0.05part of potassium sorbate, 0.02-0.05 part of a sweetening agent, 0.001-0.002 part of lemon yellow, 0.1-0.2 part of mono-glyceride of fatty acid and 0.2-0.5 part of sodium carboxymethyl cellulose. According to the roasted sweet potato flavor syrup provided by the invention, the sweet potato whole powder, the mono-glyceride of fatty acid and the sodium carboxymethyl cellulose are added into the syrup, the circumstance that the syrup is easy to crystallize is avoided, furthermore, the problem that starch aging of the sweet potato whole powder is easy to cause in the storage process is solved, meanwhile, in the syrup, nutritional ingredients and the unique flavor of the sweet potato powder are combined, the defects that the traditional syrup is single in nutritional ingredients and high in sugar content are overcome, the flavor and nutritional ingredients of the syrup are enriched, and the application range of the sweet potato whole powder is expanded.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roasted sweet potato flavor syrup and its preparation method and application. Background technique [0002] Sweet potatoes are rich in nutritional value, sweet and flat in nature and taste, non-toxic, can nourish the spleen and stomach, nourish the mind, benefit energy, clear milk, and eliminate stasis and stasis. Among the 12 kinds of vegetables with anti-cancer and health-care effects, sweet potato tops the list and is known as the "king of anti-cancer". It has a wide range of uses and has a large planting area in my country. However, the water content of fresh sweet potatoes is high, and it is difficult to store and keep fresh for a long time. In addition, the nutrient consumption during the storage process is large, and the disease loss is serious. Therefore, in order to prolong the availability of sweet potatoes, they must be dried. This kind of sweet potato powd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/40A23G3/42A23G3/36A23L2/60A23C9/156A23F3/16
CPCA23G3/48A23G3/40A23G3/42A23G3/364A23L2/60A23C9/156A23F3/16A23V2002/00A23V2250/51082A23V2250/192A23V2200/14A23V2200/15
Inventor 徐建跃邓栋裕
Owner 厦门凯利威生物科技有限公司
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