CN104171795A - Preparation method of natural rose and purple potato syrup - Google Patents
Preparation method of natural rose and purple potato syrup Download PDFInfo
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- CN104171795A CN104171795A CN201410327055.3A CN201410327055A CN104171795A CN 104171795 A CN104171795 A CN 104171795A CN 201410327055 A CN201410327055 A CN 201410327055A CN 104171795 A CN104171795 A CN 104171795A
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- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of natural rose and purple potato syrup. According to the preparation method, the natural rose and purple potato mixed syrup with a strong, intact and naturally real aroma, a mellow, full, harmonious and tender mouthfeel, a good flowability, a bright color and no sediment is prepared from roses and purple potatoes which are rich in natural edible pigments and are matched with each other in color through the combined process of enzymolysis, anthocyanin extraction and ceramic composite membrane ultrafiltration, wherein starch in purple potatoes and various functional substances such as anthocyanin and flavonoid in roses and purple potatoes are made a full use. After being brewed, the syrup solution is clear and transparent, has a natural and gorgeous color, integrates aromas of rose and purple potato, and can be extensively applied to beverages, dairy products, ice cream, pastries, mixed drink, repasts and food ingredients.
Description
Technical field
The present invention relates to the preparation method of the purple potato syrup of a kind of natural rose.
Background technology
Rose violet potato syrup belongs to the one of seasoning syrup, seasoning syrup by boil or other technologies are made, thickness, containing the solution of high concentration solid content.Seasoning syrup can be used for beverages as coffee, cocktail or cook sweet food, can be widely used in the food such as beverage, dairy products, ice cream, cake, or as food ingredient, for food flavouring hyperchromic.More common seasoning syrup mainly contains fruit sugar syrups as apple syrup, Strawberry, banana syrup, Kiwi berry syrup, mango syrup, glucose syrup etc. at present, also has nut syrup as caramel syrup, coffee syrup, chocolate syrup, taffy slurry etc., mainly concentrate on sugar, water, essence and pigment and allocate the product of making, yet there are no bibliographical information with pure natural plant mixing molasses prepared by edible rose and the purple potato of edible at home.
Rose (Rosa rugosa Thunb) is rose family gul, perennial evergreen or machaka, bud is the raw single flower in top, pattern is tempting, give off a strong fragrance, it is a class edible flower, rose contains the fragrance matters such as a small amount of volatile oil, quercitrin, organic acid, carrotene, anthocyanidin, flavonoids, amino acid and multivitamin and trace element and citronellol, linalool, can make the batching of the food such as cake and preserved fruit, have for food Titian is hyperchromic, go the fresh effect unique of greasy increasing.Rose is the medicine food excellent flowers of holding concurrently, its warm in nature and, fragrance is sweet, has toxin-expelling and face nourishing, the promoting flow of qi and blood circulation, having one's ideas straightened out silt, is soothing the liverly amusing, promotes choleresis, helps digest, the effect such as regulative mechanism.Along with the discovery of the deep and new function to edible rose composition Study, the rose food with active function composition has become consumption fashion.At present, aspect rose food processing research, product form mainly contains rose paste, rose flower beverage, rose flower wine, rose vinegar, rose soy sauce, fresh rose flower cake etc.
Purple potato (Solanum tuberdsm) belongs to the herbaceous plant of Convolvulaceae, sweet potato genus.Purple potato potato meat is beautiful in colour, be darkviolet, therefore again purple potato is called to black potato, drinamyl sweet potato, purple sweet potato or purple sweet potato.Purple potato itself has the various value of cereal crops, industrial crops and medicinal crop concurrently, becomes the kind that has higher economic worth in sweet potato.Purple potato nutritional labeling is abundant, contain the materials such as dietary fiber, starch, vitamin, trace element (selenium, iron calcium, potassium etc.), nutritional labeling is apparently higher than common Ipomoea batatas, also contain the several functions sex factors such as anthocyanidin, stickiness albumen, carrotene, dehydrogenation table hero (steroid) ketone (DHEA), ganglioside, can prevent human senility and angiocardiopathy, strengthen immunity, suppress canceration, improve liver function, serve many purposes in industries such as food, medicine, chemical industry, light industry, weavings, become the important source material of conglomerate.Common purple potato product has staple food at present, as purple potato bread, purple potato noodles, purple potato steamed bun etc.; The purple potato product of leisure, as purple potato fourth, crisp of purple potato, purple potato meter Mai Tong, purple potato soft sweets, purple mashed potatoes, purple potato jelly, purple potato Yoghourt etc.; Purple sweet potato beverage series products, as composite fruit juice and the novel purple potato fermented wine etc. of purple potato milk beverage, instant solid beverage, purple potato juice, purple potato and other fruits and vegetables.
Enzymolysis is one of of paramount importance step in purple potato inspissated juice process, the content of starch of purple potato is very high, intermolecular combination is tight, viscosity is large, water absorption rate is high, can affect mouthfeel and the purity of purple potato converted products, and easily produce flocculent deposit, the interaction energy of enzyme makes the starch in purple potato fully be degraded into small molecular sugar class material to recycle, can improve solid content and the crushing juice rate of purple potato juice, improve suspension stability and the clarity of purple potato juice, improve the content of reduced sugar in purple potato juice, recovery rate and the heat endurance of anthocyanidin, strengthen aroma strength.Maltose can directly act on starch, and macromolecular starch, dextrin and polysaccharide hydrolysis are become to maltose, thereby reaches the object of improving purple potato juice, makes purple potato extract juice aromatic strong, sweet full.
Ceramic composite membrane is the anisotropic membrane being prepared from through special process with inorganic ceramic material, is multichannel tubulose structure, the tube wall filter course micropore that gathers.Outside under stressed effect, material liquid flows in film tube passage, solvent and solubility small-molecule substance see through film and form and see through liquid stream, soluble large molecule material and suspension tunicle are held back and are formed dope and be back to head tank, enter the so constantly circulation of film tube passage through circulating pump pressure-raising again, facing to seeing through continuously outflowing of liquid, being trapped substrate concentration can progressively improve, finally emit from head tank and pipe-line system, thereby reach the object of separation and purification.The separation selectivity of ceramic membrane ultrafitration is good, can be according to wanting the particle diameter of separate substance and the milipore filter of the different trapped molecular weights of molecular mass size selection, not only remove sediment and suspension wherein, also effectively remove the protein that easily causes muddiness or precipitation, large molecular phenolics compound, the materials such as pectin, keep stability, Shelf-life, suppress brown stain, and in separation process, do not need to heat, can not destroy separated material, be particularly suitable for the processing of heat-sensitive materials, retained the compound that nutrition and local flavor is had to significant contribution simultaneously, it is the key that improves product quality and nutritive value.
Summary of the invention
The object of the present invention is to provide the preparation method of the purple potato syrup of a kind of natural rose.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for the purple potato syrup of natural rose, is characterized in that the concrete steps of the method are:
A. rose and water are mixed, stir, pulled an oar according to mass ratio 1:5～1:30, add the citric acid that accounts for rose quality 1～20% at 50～60 DEG C of lixiviate 0.5～2hr, filter rose filtrate;
B. by the rose filtrate of step a gained through ultrafiltration, the rose that obtains clear is extracted juice, operating condition is: total filter area 0.5m
2, operating temperature normal temperature～60 DEG C, choosing membrane aperture is 50nm, operating pressure 0.1～0.2Mpa;
C. step b gained rose is extracted to juice and be concentrated into solid content Brix30～40%, obtain rose concentrating clarifying juice;
D. purple potato is cleaned, after peeling, stripping and slicing, and water is according to mass ratio 1:2～1:10 making beating, at 95～100 DEG C of boiling slaking 10～15min, adds maltose enzymolysis, obtains purple potato enzymolysis liquid; The addition of described maltose is 0.1～1% of purple potato quality, and enzymatic hydrolysis condition is pH4～6,50～70 DEG C of temperature, time 0.5～12hr, 85～90 DEG C of enzyme 15～20min that go out after enzymolysis finishes;
E. purple potato enzymolysis liquid steps d being obtained is through ultrafiltration, and the purple potato that obtains clear extracts juice, and operating condition is: total filter area 0.5m
2, operating temperature normal temperature～60 DEG C, choosing membrane aperture is 50nm, operating pressure 0.1～0.2Mpa;
F. purple step e gained potato is extracted to juice through being concentrated into solid content Brix60～70%, obtain purple potato concentrating clarifying juice;
G. the purple potato concentrating clarifying juice that rose concentrating clarifying juice step c being obtained and step f obtain in mass ratio 30:1～1:30 is allocated, control solid content Brix50～70% of final rose violet potato syrupy product, keep 15min sterilization at 90～95 DEG C, make pure natural rose violet potato mixing molasses.
The present invention arranges in pairs or groups rose and purple potato innovatively, a kind of peculiar fragrance and functional component that had both retained rose and purple potato is provided, retain again the purple potato syrup of natural rose of its gorgeous color and luster and the preparation method of this natural mixing molasses, can make purple potato inspissated juice and the higher rose inspissated juice effective supplement of acidity that sugared content is high.The present invention selects is rich in edible natural pigment, the rose of color-match, purple potato is raw material, make full use of the starch in purple potato, anthocyanidin in rose and purple potato, the several functions materials such as flavonoids, adopt zymolysis technique, anthocyanidin extractive technique and ceramic composite membrane hyperfiltration technique combine, produce give off a strong fragrance complete, naturally true to nature, mouthfeel is mellow and full full, coordinate soft, good fluidity is without precipitation, the purple potato mixing molasses of natural rose bright in colour, after reconstituting, this syrup is clear, color and luster is naturally gorgeous, with Rose Essentielle and purple potato fragrance, can be widely used in beverage, dairy products, ice cream, cake, rectification, in food and drink and food ingredient.This product utilizes sugar that in purple potato, enzymolysis goes out as the sugar in rose violet potato syrup first, without the extra sugar that adds, has realized modern and has pursued natural, healthy diet theory.The citric acid adding while extracting anthocyanidin in rose, had both been conducive to the leaching of anthocyanidin in purple potato, can stablize again anthocyanidin in rose violet potato syrup and the color and luster of syrup, simultaneously also for syrup provides agreeable to the taste tart flavour.
The present invention is according to the actual conditions of China and resources characteristic, explored the effective way of a rose, purple potato preservation, and Technology design is scientific and reasonable, significant to the comprehensive development and utilization of rose, purple potato.
In above-mentioned steps (1), rose used can be fresh, can be also dried flower, and kind comprises the edible rose flower varieties such as Pingyin, Shandong rose, Gansu bitter water rose, hotan rose.
Advantage of the present invention and innovative point are:
1, the present invention utilizes the purple potato of maltose enzyme one-step enzymolysis.The purple potato of enzymolysis was substantially all to adopt first to add α-amylaseliquefied in the past, add again carbohydrase saccharification in two steps enzymolysis this method carry out, the present invention adds maltose enzyme one-step enzymolysis, simple and effective, can make the maltose conversion ratio in purple potato reach 70%, make purple potato obtain abundant enzymolysis, be both conducive to the stripping of purple potato nutritional labeling, fragrance component, the raising and the purple potato clarification of juice that are also conducive to content of reducing sugar in purple potato juice are stable.
2, the present invention utilizes Ceramic Composite film device to carry out ultrafiltration to rose slurry and purple potato slurry.The separation selectivity of ceramic membrane ultrafitration is good, can be according to wanting the particle diameter of separate substance and the milipore filter of the different trapped molecular weights of molecular mass size selection, not only remove sediment and suspension wherein, also effectively remove the protein that easily causes muddiness or precipitation, large molecular phenolics compound, the materials such as pectin, keep stability, Shelf-life, suppress brown stain, and in separation process, do not need to heat, can not destroy separated material, be particularly suitable for the processing of heat-sensitive materials, retained the compound that nutrition and local flavor is had to significant contribution simultaneously, it is the key that improves product quality and nutritive value.
3, the present invention arranges in pairs or groups rose and purple potato innovatively, solve purple potato product fragrance lighter, easily there is the problem of boiling taste, can make purple potato inspissated juice and the higher rose inspissated juice effective supplement of acidity that sugared content is high, both fragrance are coordinated, color and luster coupling, nutritional labeling and functional component strengthen mutually, complement each other.
4, the present invention utilizes sugar that in purple potato, enzymolysis goes out as the sugar in rose violet potato syrup first, and sweet sense is provided, and without the extra sugar that adds, has met modern and has pursued natural, healthy dietary requirements.
5, the present invention adds the anthocyanidin in citric acid second extraction rose, and citric acid is also conducive to the leaching of anthocyanidin in purple potato, can ensure again the stable of anthocyanidin in rose violet potato syrup and syrup color and luster, simultaneously also for syrup provides agreeable to the taste tart flavour.
6, the purple potato syrup of natural rose that prepared by the present invention is pure natural plant deep processed product, give off a strong fragrance complete, naturally true to nature, mouthfeel mellow and full full, coordinate soft, good fluidity is without precipitation, bright in colour stable, more retain various nutritional labelings and bioactive ingredients, after this syrup reconstitutes, be clear, can be widely used in beverage, dairy products, ice cream, cake, rectification, food and drink and food ingredient and health products.
Detailed description of the invention
Describe method of the present invention in detail below in conjunction with case study on implementation.
Embodiment mono-:
(1) the new fresh-rose after cleaning and water are mixed, stir, pulled an oar according to mass ratio 1:5, add the citric acid that accounts for rose quality 3% at 55 DEG C of lixiviate 1hr, filter, repeat above-mentioned steps once, merging filtrate;
(2) rose filtrate step (1) being obtained is through the ultrafiltration of Ceramic Composite film device, and the rose that obtains clear is extracted juice, and operating condition is: total filter area 0.5m
2, 35 DEG C of operating temperatures, choosing membrane aperture is 50nm, operating pressure 0.1Mpa;
(3) rose of clear extraction juice, through 60 DEG C of Vacuum Concentrations to solid content Brix36%, obtains rose concentrating clarifying juice;
(4) by after clean new light violet potato, peeling, stripping and slicing, and water is according to mass ratio 1:4 making beating, adds and account for purple potato quality 0.5% maltose enzymolysis after 95～100 DEG C of boiling slaking 10min, enzymatic hydrolysis condition is pH4.0, temperature 50 C, time 5hr, 85～90 DEG C of enzyme 15min that go out after enzymolysis finishes;
(5) purple potato enzymolysis liquid step (4) being obtained is through the ultrafiltration of Ceramic Composite film device, and the purple potato that obtains clear extracts juice, and operating condition is: total filter area 0.5m
2, 35 DEG C of operating temperatures, choosing membrane aperture is 50nm, operating pressure 0.15Mpa;
(6) the purple potato extraction juice of clear, through 55 DEG C of Vacuum Concentrations to solid content Brix60%, obtains purple potato concentrating clarifying juice;
(7) the purple potato concentrating clarifying juice that rose concentrating clarifying juice step (3) being obtained and step (6) obtain in mass ratio 1:19 is allocated, control the solid content Brix58.8% of final rose violet potato syrupy product, keep 15min sterilization at 90～95 DEG C, make pure natural rose violet potato mixing molasses.
Embodiment bis-:
(1) the new fresh-rose after cleaning and water are mixed, stir, pulled an oar according to mass ratio 1:5, add the citric acid that accounts for rose quality 3% at 55 DEG C of lixiviate 1hr, filter, repeat above-mentioned steps once, merging filtrate;
(2) rose filtrate step (1) being obtained is through the ultrafiltration of Ceramic Composite film device, and the rose that obtains clear is extracted juice, and operating condition is: total filter area 0.5m
2, 35 DEG C of operating temperatures, choosing membrane aperture is 50nm, operating pressure 0.1Mpa;
(3) rose of clear extraction juice, through 60 DEG C of Vacuum Concentrations to solid content Brix35%, obtains rose concentrating clarifying juice;
(4) by after clean new light violet potato, peeling, stripping and slicing, and water is according to mass ratio 1:5 making beating, adds and account for purple potato quality 0.7% maltose enzymolysis after 95～100 DEG C of boiling slaking 10min, enzymatic hydrolysis condition is pH4.4,59 DEG C of temperature, time 3hr, 85～90 DEG C of enzyme 15min that go out after enzymolysis finishes;
(5) purple potato enzymolysis liquid step (4) being obtained is through the ultrafiltration of Ceramic Composite film device, and the purple potato that obtains clear extracts juice, and operating condition is: total filter area 0.5m
2, 35 DEG C of operating temperatures, choosing membrane aperture is 50nm, operating pressure 0.15Mpa;
(6) the purple potato extraction juice of clear, through 55 DEG C of Vacuum Concentrations to solid content Brix66%, obtains purple potato concentrating clarifying juice;
(7) the purple potato concentrating clarifying juice that rose concentrating clarifying juice step (3) being obtained and step (6) obtain in mass ratio 1:9 is allocated, control the solid content Brix62.9% of final rose violet potato syrupy product, keep 15min sterilization at 90～95 DEG C, make pure natural rose violet potato mixing molasses.
Embodiment tri-:
(1) the rose dried flower after cleaning and water are mixed, stir, pulled an oar according to mass ratio 1:30, add the citric acid that accounts for rose quality 15.5% at 55 DEG C of lixiviate 1hr, filter, repeat above-mentioned steps once, merging filtrate;
(2) rose filtrate step (1) being obtained is through the ultrafiltration of Ceramic Composite film device, and the rose that obtains clear is extracted juice, and operating condition is: total filter area 0.5m
2, 35 DEG C of operating temperatures, choosing membrane aperture is 50nm, operating pressure 0.1Mpa;
(3) rose of clear extraction juice, through 60 DEG C of Vacuum Concentrations to solid content Brix30%, obtains rose concentrating clarifying juice;
(4) by after clean new light violet potato, peeling, stripping and slicing, and water is according to mass ratio 1:3 making beating, adds and account for purple potato quality 0.4% maltose enzymolysis after 95～100 DEG C of boiling slaking 10min, enzymatic hydrolysis condition is pH5.0, temperature 60 C, time 5hr, 85～90 DEG C of enzyme 15min that go out after enzymolysis finishes;
(5) purple potato enzymolysis liquid step (4) being obtained is through the ultrafiltration of Ceramic Composite film device, and the purple potato that obtains clear extracts juice, and operating condition is: total filter area 0.5m
2, 35 DEG C of operating temperatures, choosing membrane aperture is 50nm, operating pressure 0.15Mpa;
(6) the purple potato extraction juice of clear, through 55 DEG C of Vacuum Concentrations to solid content Brix65%, obtains purple potato concentrating clarifying juice;
605 amounts be hydrolyzed into single can affect purple potato concentrating clarifying juice that rose concentrating clarifying juice that purple sweet potato starch (7) obtains step (3) and step (6) obtain in mass ratio 1:4 allocate, control the solid content Brix58.0% of final rose violet potato syrupy product, keep 15min sterilization at 90～95 DEG C, make pure natural rose violet potato mixing molasses.
Claims (1)
1. a preparation method for the purple potato syrup of natural rose, is characterized in that the concrete steps of the method are:
A. rose and water are mixed, stir, pulled an oar according to mass ratio 1:5～1:30, add the citric acid that accounts for rose quality 1～20% at 50～60 DEG C of lixiviate 0.5～2hr, filter rose filtrate;
B. by the rose filtrate of step a gained through ultrafiltration, the rose that obtains clear is extracted juice, operating condition is: total filter area 0.5m
2, operating temperature normal temperature～60 DEG C, choosing membrane aperture is 50nm, operating pressure 0.1～0.2Mpa;
C. step b gained rose is extracted to juice and be concentrated into solid content Brix30～40%, obtain rose concentrating clarifying juice;
D. purple potato is cleaned, after peeling, stripping and slicing, and water is according to mass ratio 1:2～1:10 making beating, at 95～100 DEG C of boiling slaking 10～15min, adds maltose enzymolysis, obtains purple potato enzymolysis liquid; The addition of described maltose is 0.1～1% of purple potato quality, and enzymatic hydrolysis condition is pH4～6,50～70 DEG C of temperature, time 0.5～12hr, 85～90 DEG C of enzyme 15～20min that go out after enzymolysis finishes;
E. purple potato enzymolysis liquid steps d being obtained is through ultrafiltration, and the purple potato that obtains clear extracts juice, and operating condition is: total filter area 0.5m
2, operating temperature normal temperature～60 DEG C, choosing membrane aperture is 50nm, operating pressure 0.1～0.2Mpa;
F. purple step e gained potato is extracted to juice through being concentrated into solid content Brix60～70%, obtain purple potato concentrating clarifying juice;
G. the purple potato concentrating clarifying juice that rose concentrating clarifying juice step c being obtained and step f obtain in mass ratio 30:1～1:30 is allocated, control solid content Brix50～70% of final rose violet potato syrupy product, keep 15min sterilization at 90～95 DEG C, make pure natural rose violet potato mixing molasses.
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| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN110150524A (en) * | 2019-06-24 | 2019-08-23 | 倪氏国际玫瑰产业股份有限公司 | A kind of composite fermentation rose beverage |
| CN110551581A (en) * | 2019-10-15 | 2019-12-10 | 李晶 | Health-preserving health-care paste formula fruit wine mate and preparation method thereof |
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Application publication date: 20141203 |