CN104939239A - Purple sweet potato papaya beverage - Google Patents
Purple sweet potato papaya beverage Download PDFInfo
- Publication number
- CN104939239A CN104939239A CN201510330581.XA CN201510330581A CN104939239A CN 104939239 A CN104939239 A CN 104939239A CN 201510330581 A CN201510330581 A CN 201510330581A CN 104939239 A CN104939239 A CN 104939239A
- Authority
- CN
- China
- Prior art keywords
- purple
- parts
- peach gum
- purple sweet
- papaya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 38
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 38
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 240000006432 Carica papaya Species 0.000 title claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 18
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 18
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 7
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000006264 Asimina triloba Nutrition 0.000 claims description 13
- 235000004976 Solanum vernei Nutrition 0.000 claims description 12
- 241000352057 Solanum vernei Species 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 7
- 241000033009 Merremia Species 0.000 claims description 6
- 108010089934 carbohydrase Proteins 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 241000219173 Carica Species 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
- 102100022624 Glucoamylase Human genes 0.000 abstract 1
- 244000235756 Microcos paniculata Species 0.000 abstract 1
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000001727 in vivo Methods 0.000 abstract 1
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A purple sweet potato papaya beverage is prepared from the following raw materials in parts by weight: 115-116 parts of purple sweet potato, 233-238 parts of distilled water, 0.8-1 part of alpha-amylase, 1.2-1.6 parts of glucoamylase, 35-40 parts of papaya, 13-15 parts of peach gum and 8-10 parts of lily, and the like. According to the purple sweet potato papaya beverage disclosed by the invention and produced through the process, purple sweet potatoes can be effectively decontaminated and sterilized, an ideal amylolysis effect can be realized, pigment loss is reduced as much as possible, excellent antioxidant activity is realized, in-vivo free radicals can be removed, and the purple sweet papaya beverage has a certain beautifying effect, is capable of clearing away the heart-fire and moistening the lung since the peach gum, papaya and the like are added, and has the excellent efficacy of beautifying and nourishing yin by cooperating with extracting solutions of lily, lotus seeds, ophiopogon japonicus, microcos paniculata and the like.
Description
Technical field
The present invention relates generally to purple sweet potato beverage and preparing technical field thereof, particularly relates to a kind of purple sweetpotato Nakai beverage.
Background technology
Sweet potato is one of four grande culture things.Purple sweetpotato is purple to darkviolet, be rich in anthocyanidin, there is very strong antioxidation activity, a kind of excellent natural and free radical scavenger, have the effect such as anti-oxidant, anti-sudden change, prevention cardiovascular disease, purple sweetpotato goods are commercially rarely found, are generally based on natural raw purple sweetpotato, but purple sweetpotato is done not too convenient, and mouthfeel is single.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of purple sweetpotato Nakai beverage and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of purple sweetpotato Nakai beverage, is made up of following raw material: purple sweetpotato 115-116, distilled water 233-238,
α-amylase 0.8-1, carbohydrase 1.2-1.6, pawpaw 35-40, peach gum 13-15, lily 8-10, lotus seeds 5-7, the tuber of dwarf lilyturf 5-6, buzhaye 4-5, brier 3-4, ivylike merremia seed 2-3, sucrose 30-32, citric acid 0.05-0.08, water is appropriate.
A preparation method for purple sweetpotato Nakai beverage, comprises the following steps:
(1) purple sweetpotato is put into container, add the saline solution that concentration is 30%, flood purple sweetpotato, soak 30-35 minute, again purple sweetpotato is washed, cut into slices, be placed in pot and steam without lump to purple sweet potato chips, take out purple potato, mix with distilled water and pull an oar, gained slurries are poured in container, adds
α-amylase liquefies 40 minutes under 70 DEG C of conditions, the purple potato slurry of post liquefaction is kept constant temperature 60 DEG C, when regulating pH to be 4.0-4.5, adds carbohydrase saccharification 40 minutes, obtain purple potato liquid for subsequent use;
(2) pawpaw is cleaned, get its pulp, put into beater and pull an oar, obtain papaya puree for subsequent use; Poured into by peach gum in pot, add water, heating is boiled and is melted to peach gum, pours papaya puree into, continues heating, boil, treat solution cooled and filtered, obtain pawpaw peach gum juice for subsequent use;
(3) lily, lotus seeds, the tuber of dwarf lilyturf, buzhaye, brier, the ivylike merremia seed water heating of 5-9 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(4) unclassified stores in addition to water in the purple potato liquid in step 1, pawpaw peach gum juice, Chinese medicine extract and surplus stock is merged, fully stir, pack after mixing.
Invention advantage: the invention discloses a kind of purple sweetpotato Nakai beverage, with the purple sweetpotato Nakai beverage that present invention process is produced, can effectively to remove contamination sterilization to purple sweetpotato, and desirable Starch Hydrolysis effect can be obtained, pigment loss can be reduced as far as possible, there is good antioxidation activity, interior free yl can be known, play certain beautification function, add peach gum, pawpaw etc., can heart clearing, lung moistening, nourshing Yin and drynsessmoistening prescription, be equipped with the extracts such as lily, lotus seeds, the tuber of dwarf lilyturf, buzhaye, have effect of well beauty treatment yin-nourishing.
Detailed description of the invention
A kind of purple sweetpotato Nakai beverage, be made up of following weight portion (Kg) raw material: purple sweetpotato 115, distilled water 233,
α-amylase 0.8, carbohydrase 1.2, pawpaw 35, peach gum 13, lily 8, lotus seeds 5, the tuber of dwarf lilyturf 5, buzhaye 4, brier 3, ivylike merremia seed 2, sucrose 30, citric acid 0.05, water are appropriate.
A preparation method for purple sweetpotato Nakai beverage, comprises the following steps:
(1) purple sweetpotato is put into container, add the saline solution that concentration is 30%, flood purple sweetpotato, soak 30 minutes, again purple sweetpotato is washed, cut into slices, be placed in pot and steam without lump to purple sweet potato chips, take out purple potato, mix with distilled water and pull an oar, gained slurries are poured in container, adds
α-amylase liquefies 40 minutes under 70 DEG C of conditions, the purple potato slurry of post liquefaction is kept constant temperature 60 DEG C, when regulating pH to be 4.0, adds carbohydrase saccharification 40 minutes, obtain purple potato liquid for subsequent use;
(2) pawpaw is cleaned, get its pulp, put into beater and pull an oar, obtain papaya puree for subsequent use; Poured into by peach gum in pot, add water, heating is boiled and is melted to peach gum, pours papaya puree into, continues heating, boil, treat solution cooled and filtered, obtain pawpaw peach gum juice for subsequent use;
(3) lily, lotus seeds, the tuber of dwarf lilyturf, buzhaye, brier, the ivylike merremia seed water heating of 5 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(4) unclassified stores in addition to water in the purple potato liquid in step 1, pawpaw peach gum juice, Chinese medicine extract and surplus stock is merged, fully stir, pack after mixing.
Claims (2)
1. a purple sweetpotato Nakai beverage, is characterized in that, is made up of following raw material: purple sweetpotato 115-116, distilled water 233-238,
α-amylase 0.8-1, carbohydrase 1.2-1.6, pawpaw 35-40, peach gum 13-15, lily 8-10, lotus seeds 5-7, the tuber of dwarf lilyturf 5-6, buzhaye 4-5, brier 3-4, ivylike merremia seed 2-3, sucrose 30-32, citric acid 0.05-0.08, water is appropriate.
2. the preparation method of a kind of purple sweetpotato Nakai beverage as claimed in claim 1, is characterized in that, comprise the following steps:
(1) purple sweetpotato is put into container, add the saline solution that concentration is 30%, flood purple sweetpotato, soak 30-35 minute, again purple sweetpotato is washed, cut into slices, be placed in pot and steam without lump to purple sweet potato chips, take out purple potato, mix with distilled water and pull an oar, gained slurries are poured in container, adds
α-amylase liquefies 40 minutes under 70 DEG C of conditions, the purple potato slurry of post liquefaction is kept constant temperature 60 DEG C, when regulating pH to be 4.0-4.5, adds carbohydrase saccharification 40 minutes, obtain purple potato liquid for subsequent use;
(2) pawpaw is cleaned, get its pulp, put into beater and pull an oar, obtain papaya puree for subsequent use; Poured into by peach gum in pot, add water, heating is boiled and is melted to peach gum, pours papaya puree into, continues heating, boil, treat solution cooled and filtered, obtain pawpaw peach gum juice for subsequent use;
(3) lily, lotus seeds, the tuber of dwarf lilyturf, buzhaye, brier, the ivylike merremia seed water heating of 5-9 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(4) unclassified stores in addition to water in the purple potato liquid in step 1, pawpaw peach gum juice, Chinese medicine extract and surplus stock is merged, fully stir, pack after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330581.XA CN104939239A (en) | 2015-06-16 | 2015-06-16 | Purple sweet potato papaya beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330581.XA CN104939239A (en) | 2015-06-16 | 2015-06-16 | Purple sweet potato papaya beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939239A true CN104939239A (en) | 2015-09-30 |
Family
ID=54154761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510330581.XA Pending CN104939239A (en) | 2015-06-16 | 2015-06-16 | Purple sweet potato papaya beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939239A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907599A (en) * | 2016-06-19 | 2016-08-31 | 程龙凤 | Brewing method for microcos paniculata and sweet potato vinegar |
| CN106173652A (en) * | 2016-07-11 | 2016-12-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Radix Ipomoeae probiotic bacteria beverage and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687881A (en) * | 2012-05-02 | 2012-09-26 | 烟台大学 | Preparation method for pure natural green high-anthocyanin purple sweet potato beverage |
| CN102754878A (en) * | 2012-07-27 | 2012-10-31 | 合肥工业大学 | Purple potato and tremella suspension beverage and preparation method thereof |
| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103932347A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Production method of instant nutritious purple sweet potato beverage powder |
| CN104366611A (en) * | 2013-08-16 | 2015-02-25 | 青岛鹏远康华天然产物有限公司 | Purple sweet potato nutritive fruit juice |
| CN104366361A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Pressure-reducing and cold-dispelling purple potato paste and preparation method thereof |
| CN104366616A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Waxberry and purple sweet potato juice with qi-flowing regulating and phlegm-eliminating functions and preparation method thereof |
| CN104397789A (en) * | 2014-10-29 | 2015-03-11 | 五河童师傅食品有限公司 | Liver protecting and cholagogic desiccated coconut and Solanum tuberosumpaste and preparation method thereof |
-
2015
- 2015-06-16 CN CN201510330581.XA patent/CN104939239A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687881A (en) * | 2012-05-02 | 2012-09-26 | 烟台大学 | Preparation method for pure natural green high-anthocyanin purple sweet potato beverage |
| CN102754878A (en) * | 2012-07-27 | 2012-10-31 | 合肥工业大学 | Purple potato and tremella suspension beverage and preparation method thereof |
| CN104366611A (en) * | 2013-08-16 | 2015-02-25 | 青岛鹏远康华天然产物有限公司 | Purple sweet potato nutritive fruit juice |
| CN103549579A (en) * | 2013-10-25 | 2014-02-05 | 覃楚越 | Purple sweet potato beverage and preparation method thereof |
| CN103932347A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Production method of instant nutritious purple sweet potato beverage powder |
| CN104366361A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Pressure-reducing and cold-dispelling purple potato paste and preparation method thereof |
| CN104366616A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Waxberry and purple sweet potato juice with qi-flowing regulating and phlegm-eliminating functions and preparation method thereof |
| CN104397789A (en) * | 2014-10-29 | 2015-03-11 | 五河童师傅食品有限公司 | Liver protecting and cholagogic desiccated coconut and Solanum tuberosumpaste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907599A (en) * | 2016-06-19 | 2016-08-31 | 程龙凤 | Brewing method for microcos paniculata and sweet potato vinegar |
| CN106173652A (en) * | 2016-07-11 | 2016-12-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Radix Ipomoeae probiotic bacteria beverage and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |
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| RJ01 | Rejection of invention patent application after publication |