Concentrated sweet potato juice and production thereof

A technology of sweet potato and clear juice, which is applied in the field of fruit deep processing, and can solve the problems of affecting sales image, precipitation and browning of taste, and insufficient utilization

Active Publication Date: 2006-08-16
SDIC ZHONGLU FRUIT JUICE
View PDF0 Cites 34 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this sweet potato clear juice production process is that it does not make full use of the rich starch and sugar contained in the sweet potato itself, but instead adds honey, sweeteners, etc., which not only wastes resources, but also affects the quality of the beverage if the starch contained in the sweet potato is not handled properly. Flavor, taste and precipitation browning affect sales image

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Concentrated sweet potato juice and production thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Mechanical peeling of raw materials: ensure that the peeling rate reaches more than 60%.

[0025] 2. Broken:

[0026] 2-1. When crushing sweet potatoes, demineralized water above 50°C should be added. Water and potato pulp should be added in a ratio of 0.5:1, and the crushed particle size should be controlled at 2-5 mm;

[0027] 2-2. Add vitamin C at a ratio of 0.02% of sweet potato puree while crushing raw materials. Vitamin C is diluted into an aqueous solution before adding, and directly added to the fruit pulp while crushing raw materials through a metering pump;

[0028] 2-3. Add amylase in the proportion of 0.25% sweet potato clear juice while crushing raw materials, and dilute to 5-20% enzyme preparation solution before adding amylase.

[0029] 3. Potato pulp heating: heat the potato pulp to above 85°C, keep it warm in the storage tank, and control it within 2 hours.

[0030] 4. Squeeze: Squeeze the potato pulp through a press.

[0031] 5. Heating / cooling: ...

Embodiment 2

[0059] 1. Mechanical peeling of raw materials: ensure that the peeling rate reaches more than 60%.

[0060] 2. Broken:

[0061] 2-1. When crushing sweet potatoes, demineralized water above 50°C should be added, and water and potato pulp should be added in a ratio of 3:1, and the crushed particle size should be controlled at 2-5 mm;

[0062] 2-2. Add vitamin C at a ratio of 0.07% of sweet potato puree while crushing raw materials. Vitamin C is diluted into an aqueous solution before adding, and directly added to the fruit pulp while crushing raw materials through a metering pump;

[0063] 2-3. Add amylase in the proportion of 0.03% sweet potato clear juice while crushing raw materials, and dilute to 5-20% enzyme preparation solution before adding amylase.

[0064] 3. Potato pulp heating: heat the potato pulp to above 95°C, keep it warm in the storage tank, and control it within 0.5 hours.

[0065] 4. Squeeze: Squeeze the sweet potato pulp through a press.

[0066] 5, heating...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A concentrated sweet potato juice as a functional food with unique taste is prepared from sweet potato through removing peel, adding water, breaking to become jam, squeezing to obtain juice, regulating pH=4-6, hydrolyzing by beta-amylase, decomposing by pectinase, ultrafiltering, concentrating and loading in cans.

Description

technical field [0001] The invention relates to a concentrated sweet potato clear juice and a preparation method thereof, in particular to a preparation method of concentrated sweet potato clear juice hydrolyzed and saccharified by amylase and glucoamylase, and belongs to the technical field of fruit deep processing. Background technique [0002] Sweet potatoes contain sugar, rich in amino acids and vitamins. They have the characteristics of anti-cancer, physical strength, and beauty. They are widely sourced, delicious and cheap, and are very popular in the vegetable market. But the sweet potato is difficult to store, perishes easily, edible is restricted by the season, the development sweet potato clear juice drink product is suitable for people's consumption demand that pays attention to green health. There are few sweet potato beverages on the market to sell. Invention patents 97107918 and 01124157 disclosed the preparation methods of sweet potato beverages respectively. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L2/00A23L2/84A23L2/72A23L19/12
Inventor 冷传祝叶海涛杜喜光王思新于英
Owner SDIC ZHONGLU FRUIT JUICE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap