Dietary fiber-rich sweet potato leaf juice and processing method thereof

By combining low-temperature extraction and instantaneous high-temperature sterilization with chitosan clarification technology, the problems of low dietary fiber utilization and astringent taste in sweet potato leaf juice have been solved, resulting in a nutritious and stable sweet potato leaf juice that meets the demand for healthy beverages.

CN120938005APending Publication Date: 2025-11-14张眉
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Patent Information

Application Number
CN202511452571.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-10-12
Publication Date
2025-11-14

AI Technical Summary

Technical Problem

Existing processing methods for sweet potato leaf products result in low utilization of dietary fiber, easy destruction of active ingredients, a bitter and unstable taste, and a limited product range, making it difficult to fully realize their nutritional value.

Method used

By combining low-temperature extraction and instantaneous high-temperature sterilization with chitosan clarification technology, adding apple juice, honey and citric acid to adjust the taste, and using compound stabilizers to improve product stability, sweet potato leaf juice rich in dietary fiber is prepared.

Benefits of technology

It retains the most active nutrients, enhances the physiological function of dietary fiber, has a good taste, good stability, extends shelf life, increases satiety and immunity, and improves gut health.

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Abstract

The invention provides sweet potato leaf juice rich in dietary fibers and a processing method thereof. The sweet potato leaf juice rich in dietary fibers comprises the following components in percentage by weight: 30-50% of sweet potato leaf juice, 10-20% of apple juice, 0.1-0.6% of honey, 0.1-1% of xylitol, 0.1-0.15% of citric acid, 0.02-0.04% of malic acid, 0.03-0.05% of a stabilizer, 0.1-0.3% of chitosan and 17.86-56.55% of purified water. According to the sweet potato leaf juice, nutritional active ingredients can be reserved to the maximum extent, the physiological function of dietary fibers is improved, and the sweet potato leaf juice product is good in taste and good in stability.
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