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Preparation method of purple sweet potato and blueberry compound beverage

A beverage and blueberry technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients as taste improvers, etc., can solve the problems of affecting storage stability, loss of beverage nutritional content, affecting flavor and taste, etc. Achieve the effects of strengthening human immunity, reducing flavor, inhibiting coagulation and/or coagulation and/or precipitation

Active Publication Date: 2021-02-23
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the black rice protein content of the raw material is high, and the problem of coagulation of protein components will occur during fermentation under acidic conditions. Although the subsequent ultrafiltration step can reduce the solid content, it will also lose the nutritional content of the beverage; in addition, lactic acid bacteria fermented beverages can be stored for a long time Precipitation still occurs under certain conditions, which seriously affects its storage stability and affects the flavor and taste.

Method used

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  • Preparation method of purple sweet potato and blueberry compound beverage
  • Preparation method of purple sweet potato and blueberry compound beverage
  • Preparation method of purple sweet potato and blueberry compound beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] The present embodiment provides a kind of selenized corn silk polysaccharide:

[0080]Corn silk is crushed until it passes through a 100-mesh sieve, boiled with 30 times of water for 1 hour, centrifuged at 4500r / min for 30 minutes to obtain the supernatant, ultrafiltered with a 10kDa ultrafiltration membrane, and the ultrafiltration concentrate is collected and dried at 60°C until constant weight. Crude polysaccharides were ground to a 100-mesh sieve to make a 1% polysaccharide solution, added absolute ethanol until the alcohol concentration reached 50%, left to settle at 1°C for 24 hours, centrifuged at 9000r / min to obtain the supernatant, and continued to add absolute ethanol until Alcohol concentration 85%, settling at 1°C for 24h, centrifuging at 9000r / min to take the precipitate to obtain corn silk polysaccharide, dissolving in 0.2% dilute nitric acid solution until the content of corn silk polysaccharide is 6g / L, stirring at room temperature 300r / min for 1h, adding...

Embodiment 2

[0082] This embodiment provides another selenized corn silk polysaccharide:

[0083] Corn silk is crushed until it passes through a 100-mesh sieve, boiled with 30 times of water for 1 hour, centrifuged at 4500r / min for 30 minutes to obtain the supernatant, ultrafiltered with a 10kDa ultrafiltration membrane, and the ultrafiltration concentrate is collected and dried at 60°C until constant weight. Crude polysaccharide, dissolved in 0.2% dilute nitric acid solution until the corn silk polysaccharide content is 6g / L, stirred at room temperature 300r / min for 1h, added sodium selenite 1.1 times the weight of corn silk polysaccharide and calcium chloride 1.5 times, 5 ℃ / The temperature was raised to 60°C and stirred for 6 hours; after the mixture was cooled to room temperature, saturated sodium carbonate solution was added dropwise to adjust the solution to pH 7.5, and sodium sulfate 1.1 times the amount of calcium chloride was added, centrifuged at 3000r / min for 1 hour, and the sup...

Embodiment 3

[0085] This embodiment provides another selenized corn silk polysaccharide:

[0086] Corn silk is crushed until it passes through a 100-mesh sieve, boiled with 30 times of water for 1 hour, centrifuged at 4500r / min for 30 minutes to obtain the supernatant, ultrafiltered with a 10kDa ultrafiltration membrane, and the ultrafiltration concentrate is collected and dried at 60°C until constant weight. Crude polysaccharides were ground to 100 mesh sieves to form a 1% polysaccharide solution, added absolute ethanol until the alcohol concentration reached 50%, left to settle at 1°C for 24 hours, and centrifuged at 9000r / min to obtain the corn silk polysaccharides, dissolved to 0.2 % dilute nitric acid solution until the corn silk polysaccharide content is 6g / L, stir at room temperature at 300r / min for 1h, add sodium selenite 1.1 times the weight of corn silk polysaccharide and calcium chloride 1.5 times, heat up to 60°C at 5°C / min and stir React for 6 hours; after the mixture is coole...

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Abstract

The invention relates to the technical field of compound beverages, in particular to a preparation method of a purple sweet potato and blueberry compound beverage, which comprises the following steps:selecting blueberries with the maturity of 70% or above, cleaning, disinfecting, sterilizing, and pulping to obtain blueberry pulp; steaming and cooking the crushed purple sweet potatoes and black rice with water, and adding a compound enzyme for saccharification treatment; mixing the blueberry pulp with the mixed solution, then adding a coagulation inhibitor to obtain a fermentation stock solution, inoculating a compound lactobacillus activated bacteria solution, and fermenting to obtain a fermentation broth; and carrying out clarification treatment on beta-cyclodextrin, carrying out ultrafiltration, adding citric acid, malic acid and glycyrrhizic alcohol polysaccharide, uniformly mixing, sterilizing by a freeze-thawing method, and filling to obtain the compound beverage. The purple sweet potato and blueberry compound beverage is rich in anthocyanin, vitamins and other effective components, lactic acid produced by fermentation further enriches the taste, effectively inhibits the possible condensation and / or aggregation and / or precipitation phenomena caused by protein precipitation and repeated freeze thawing and significantly improves the condition and storage period of the compound beverage. The beverage also has a certain carbonation enhancing effect.

Description

technical field [0001] The invention relates to the technical field of compound beverages, in particular to a preparation method of a purple potato and blueberry compound drink. Background technique [0002] Purple potato (Ipomoea batatas (L.) Lam), belongs to the herbaceous plant of the genus Ipomoea in the family Convolvulaceae, and the potato flesh is purple to deep purple, so it is also called black potato, purple heart sweet potato or purple flesh sweet potato. Purple sweet potato is a special type of sweet potato. It has the characteristics of food, economic crops and medicinal crops. In addition to the ingredients and functions of ordinary sweet potatoes, it also has a variety of physiological functions. It is a food, medicine, chemical industry, light industry , Textile and other industries are important raw materials. Purple sweet potato contains more than 10 kinds of mineral elements such as Se, Zn, Fe, P, etc., contains 18 kinds of amino acids, is rich in 8 kinds...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/44A23L33/105C08B37/00
CPCA23L2/382A23L2/52A23L2/44A23L33/105C08B37/0003C08B37/00A23V2002/00A23V2200/30A23V2200/324A23V2200/302A23V2200/32A23V2200/14A23V2250/21
Inventor 明建郅琦章道明
Owner SOUTHWEST UNIVERSITY
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