CN109430625A - A kind of preparation method of sweet potato juice - Google Patents
A kind of preparation method of sweet potato juice Download PDFInfo
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- CN109430625A CN109430625A CN201811636886.3A CN201811636886A CN109430625A CN 109430625 A CN109430625 A CN 109430625A CN 201811636886 A CN201811636886 A CN 201811636886A CN 109430625 A CN109430625 A CN 109430625A
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- sweet potato
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 196
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 195
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 82
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 49
- 229920001661 Chitosan Polymers 0.000 claims abstract description 46
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 35
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 24
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 24
- 239000011718 vitamin C Substances 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims description 46
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 39
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 39
- 238000005352 clarification Methods 0.000 claims description 36
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 239000008395 clarifying agent Substances 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 description 18
- 102000013142 Amylases Human genes 0.000 description 18
- 108010065511 Amylases Proteins 0.000 description 18
- 235000019418 amylase Nutrition 0.000 description 18
- 239000000047 product Substances 0.000 description 18
- 238000005119 centrifugation Methods 0.000 description 17
- 235000021552 granulated sugar Nutrition 0.000 description 17
- 230000007062 hydrolysis Effects 0.000 description 16
- 238000006460 hydrolysis reaction Methods 0.000 description 16
- 238000012360 testing method Methods 0.000 description 14
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 102000003886 Glycoproteins Human genes 0.000 description 3
- 108090000288 Glycoproteins Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 iron ion Chemical class 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000011814 protection agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241000040710 Chela Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000087 hemolymph Anatomy 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000006365 thiocyanation reaction 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of preparation methods of sweet potato juice, comprise the following steps: sweet potato color protection is precooked, and is beaten, and is digested, and is clarified, and is centrifuged, allotment, concentration and sterilization；The used color stabilizer of color protection is vitamin C, at least one of citric acid and chitosan.Sweet potato juice mouthfeel provided by the present invention is strong, pure and fresh oiliness.
Description
Technical field
The invention belongs to functional beverage field, more specifically a kind of preparation method of sweet potato juice.
Background technique
Sweet potato, also known as sweet potato, sweet potato, pachyrhizus etc., sweet potato category annual plant, originate in Mexico, after be gradually generalized to generation
Boundary various regions, in China, total output 4.5bt effect occupy first place in the world.Ipomoea batatas quality is a lot of, color of the leather have it is white, yellowish, yellow, red,
It is purplish red other；Yellowish pink has yellow, apricot yellow, purplish red a variety of.Sweet potato nutrient is abundant, is rich in starch, protein, multivitamin and body
The necessary metallic element of body, is known as " the second bread ".
However, currently, sweet potato juice as a kind of functional health-care drink, develop in the market be not also it is very sufficient, with
The passage of time, it may appear that precipitating, meanwhile, the mouthfeel of current sweet potato juice is not also very well that therefore, this field needs to be developed
The richer safer sweet potato juice of a in good taste and nutritive value.
Summary of the invention
In order to solve the above-mentioned technical problems, the present invention provides a kind of preparation methods of sweet potato juice, comprise the following steps:
Sweet potato color protection, precooks, and is beaten, and digests, and clarifies, and is centrifuged, allotment, concentration and sterilization；The used color protection of color protection
Agent is vitamin C, at least one of citric acid and chitosan.
As a kind of perferred technical scheme, the preparation method of the sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, and are concentrated, and are sterilized, cooling, detection
And finished product；The used color stabilizer of color protection is 0.3wt% vitamin C, 0.6wt% citric acid and the combination of 1wt% chitosan.
As a kind of perferred technical scheme, the color stabilizer be 0.3wt% vitamin C, 0.6wt% citric acid and
1wt% chitosan is combined by weight 3:2:1.5.
As a kind of perferred technical scheme, the pH of the color protection is 3.8-4.2.
As a kind of perferred technical scheme, sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for sweet potato
The 5-15% of block weight.
As a kind of perferred technical scheme, sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for sweet potato
The 12.5% of block weight.
As a kind of perferred technical scheme, the color protection time is 25min.
As a kind of perferred technical scheme, enzyme used by the enzymatic hydrolysis is amylase and/or pectase.
As a kind of perferred technical scheme, clarifying agent used by the clarification is chitosan, and the clarification is used
PH be 4.0-4.6, the clear time be 2-3h.
As a kind of perferred technical scheme, the cycles of concentration is 3-3.5 times.
Specific embodiment
For the purpose of following detailed description, it should be understood that the present invention can be used various substitutions variation and step it is suitable
Sequence, unless specifically stated on the contrary.In addition, being indicated in the case where in addition in any operational instances or otherwise pointing out
Such as all numbers of the amount of ingredient used in description and claims should be understood in all cases by term
" about " it modifies.Therefore, unless indicated to the contrary, the numerical parameter otherwise illustrated in the following description and appended dependent claims is root
The approximation changed according to the expected performance of the invention to be obtained.It is at least not intended to for the applicable of doctrine of equivalents being limited in
In the scope of the claims, each numerical parameter should at least be given up according to the number of the effective digital of report and by the way that application is common
Enter technology to explain.
Although illustrating that broad range of numberical range and parameter of the invention are approximations, listed in specific example
Numerical value is reported as accurately as possible.However, any numerical value inherently includes the standard deviation by finding in its each self-test measurement
The certain errors necessarily led to.
In addition, it should be understood that any numberical range as described herein, which is intended to include, is included into all subranges therein.Example
Such as, the range of " 1 to 10 " is intended to include all sub- models between (and including) described minimum value 1 and the maximum value 10
It encloses, that is, there is the minimum value equal to or more than 1 and the maximum value equal to or less than 10.
The drug of purchasing channel or preparation method is not referred in the present invention or component is commercially available.
To solve the above-mentioned problems, it the present invention provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato color protection, precooks, and is beaten, and digests, and clarifies, and is centrifuged, allotment, concentration and sterilization；The used color protection of color protection
Agent is vitamin C, at least one of citric acid and chitosan.
In a particular embodiment, the preparation method of a kind of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product；It is described
The used color stabilizer of color protection is 0.3wt% vitamin C, 0.6wt% citric acid and the combination of 1wt% chitosan.The sweet potato is Huang
Heart sweet potato.
The stripping and slicing is not particularly limited stripping and slicing size.
In a particular embodiment, the color stabilizer is 0.3wt% vitamin C, 0.6wt% citric acid and 1wt% shell
Glycan is combined by weight 3:2:1.5.Described ascorbic No. CAS is 50-81-7；No. CAS of the citric acid is 77-92-
9；No. CAS of the chitosan is 9012-76-4.
A variety of nutriments, the metallic element as necessary to the human bodies such as dietary fiber and calcium, dietary fiber point are rich in sweet potato
For insoluble diedairy fiber and water-soluble dietary fiber, dietary fiber can have an effect with calcium ion, to make in sweet potato juice
Calcium constituent and part dietary fiber are lost, the nutritive value of sweet potato juice is reduced.Chitosan, chitosan are added in color stabilizer
It can be chelated with metal ions such as calcium, act on and precipitating so as to avoid the dietary fiber in metal ion and sweet potato, thus
Ensure the nutritive value of sweet potato juice.
In a particular embodiment, the pH of the color protection is 3.8-4.2；In a preferred embodiment, the color protection
PH be 4.0.It is worth noting that the optimum color protection pH of different color stabilizers is different, applicant is had been surprisingly found that, works as control
The ingredient of color stabilizer processed is 0.3%VC:0.6% citric acid: best color protection pH can be adjusted to by 1% chitosan=3:2:1.5
3.8-4.2；When using this color stabilizer, iron ion can precipitate completely, avoid iron ion and citric acid forms citric acid chela
Iron is closed, to reduce the risk of the carcinoma of the rectum；On the other hand, using this color stabilizer, can make polyphenol oxidase in sweet potato and
The activity for being catalyzed the substances such as phenols is very low, it is ensured that sweet potato will not brown stain.
In a particular embodiment, sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for sweet potato block weight
The 5-15% of amount.The sweet potato leaf extract is bought from Shaanxi Xi'an Si Nuote Bioisystech Co., Ltd.
Compared with sweet potato, the nutritive value that sweet potato leaves are rich in is higher, a variety of nutriments is rich in sweet potato leaves, with sweet potato
Block is compared, and the nutritive value in sweet potato leaves is higher, and such as the sweet potato phenolic acid in sweet potato leaves, the content of sweet potato flavonoids is all higher than sweet potato
Sweet potato leaf extract is carried out enzymatic hydrolysis and subsequent operation together with sweet potato block, can make up for it the nutrition not contained in sweet potato by block
Value further enriches the nutritive value of beverage of sweet potato juice, in addition, sweet potato glycoprotein can remarkably promote outside people, hemolymph is thin admittedly
The conversion of born of the same parents contains in the sweet potato juice extracted it has been found that Folium Ipomoea extract is extracted sweet potato juice together with sweet potato block
Some sweet potato with sugar protein extracting ratios are higher than the sweet potato glycoprotein that extracts only with sweet potato block, drink more can significantly enhance it is immune
Power.
In a preferred embodiment, sweet potato leaf extract is added before the solution, sweet potato leaf extract accounts for sweet potato block weight
10-15%.
In a preferred embodiment, sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for sweet potato block weight
The 12.5% of amount.For simple sweet potato inspissated juice in reference, mouthfeel is strong there will be a kind of greasy impression, reduces concentration, flavor
It is not good enough, however, mouthfeel is pure and fresh, while with rich flavor when control sweet potato leaf extract accounts for the 12.5% of sweet potato block weight
It is still oiliness, however, it has been found that controlling sweet potato leaf extract in time if being not added with chitosan and accounting for sweet potato block weight
When 12.5%, puckery mouthfeel, possible reason are still had are as follows: the group of chitosan can be with the astringent taste in sweet potato leaves at being allocated as
With keeping sweet potato juice pure and fresh strong and oiliness to remove astringent taste.
In a particular embodiment, the color protection time is 25min.
In a particular embodiment, the temperature of the color protection is 30-40 DEG C；In a preferred embodiment, the shield
The temperature of color is 35 DEG C.
In a particular embodiment, the temperature of precooking is 60-70 DEG C, and the time of precooking is 15-20min；Excellent
In the embodiment of choosing, the temperature of precooking is 65 DEG C, and the time of precooking is 17min.
In a particular embodiment, the mashing uses high speed Universal pulverizer, buys from Tianjin Stettlen instrument
Co., Ltd.
In a particular embodiment, enzyme used by the enzymatic hydrolysis is amylase and/or pectase；Preferably implementing
In mode, enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1.The amylase is alphalise starch
Enzyme, from Xi'an good harvest Biotechnology Co., Ltd, the pectase purchase is limited from the mountains and rivers international trade of Beijing nine divisions of China in remote antiquity for purchase
Company.
In a particular embodiment, the hydrolysis temperature is 50-60 DEG C, enzymolysis time 2-2.5h；Preferred real
It applies in mode, the hydrolysis temperature is 55 DEG C, enzymolysis time 2.3h.
In a particular embodiment, clarifying agent used by the clarification is chitosan, pH used by the clarification
For 4.0-4.6, the clear time is 2-3h；
In a preferred embodiment, clarifying agent used by the clarification is chitosan, pH used by the clarification
It is 4.3, the clear time is 2.5h.
In a particular embodiment, the centrifugation is bought using high speed freezing centrifuge from Hunan instrument centrifuge instrument
Device Co., Ltd.Centrifugal rotational speed 4000r/min centrifugation time 5 minutes, takes supernatant liquor, obtains sweet potato stoste.
Any sweetener is not added in the present invention, is deployed using white granulated sugar and sweet potato stoste.
In a particular embodiment, the sweet potato stoste and white granulated sugar (6-8) by weight: 1 combines and deploy
To sweet potato juice；In a preferred embodiment, the sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato
Juice.
In a particular embodiment, the cycles of concentration is 3-3.5 times；In a preferred embodiment, the concentration
Multiple is 3.2 times.
The sterilization uses pasteurize.
Illustrated below with specific embodiment.
Embodiment
Embodiment 1
Embodiment 1 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 2
Embodiment 2 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 3.8, and the temperature of the color protection is 30 DEG C, and the color protection time is 25min.
The temperature precooked is 60 DEG C for temperature of precooking, and the time of precooking is 15min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 50 DEG C,
Enzymolysis time is 2h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.0, the clear time
For 2h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 6:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3 times.
The sterilization uses pasteurize.
Embodiment 3
Embodiment 3 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.2, and the temperature of the color protection is 40 DEG C, and the color protection time is 25min.
The temperature precooked is 70 DEG C for temperature of precooking, and the time of precooking is 20min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 60 DEG C,
Enzymolysis time is 2.5h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.6, the clear time
For 3h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 8:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.5 times.
The sterilization uses pasteurize.
Embodiment 4
Embodiment 4 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 2:3:4 group
It closes；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 5
Embodiment 5 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is that 0.3wt% vitamin C and 0.6wt% citric acid are combined by weight 3:2；The pH of the color protection
It is 4.0, the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 6
Embodiment 6 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 2.5, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 7
Embodiment 7 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added without before the enzymatic hydrolysis.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 8
Embodiment 8 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 25% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is amylase, and the hydrolysis temperature is 55 DEG C, enzymolysis time 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 9
Embodiment 9 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is amylase, and the hydrolysis temperature is 55 DEG C, enzymolysis time 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 10
Embodiment 10 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 5.5, the clear time
For 4h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 11
Embodiment 11 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 2 times.
The sterilization uses pasteurize.
Embodiment 12
Embodiment 12 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 25min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 4 times.
The sterilization uses pasteurize.
Embodiment 13
Embodiment 13 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 3:2:1.5
Combination；The pH of the color protection is 4.0, and the temperature of the color protection is 35 DEG C, and the color protection time is 10min.
The temperature precooked is 65 DEG C for temperature of precooking, and the time of precooking is 17min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 55 DEG C,
Enzymolysis time is 2.3h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 4.3, the clear time
For 2.5h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 7:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 3.2 times.
The sterilization uses pasteurize.
Embodiment 14
Embodiment 14 provides a kind of preparation method of sweet potato juice, comprises the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product.
The color stabilizer is 0.3wt% vitamin C, and 0.6wt% citric acid and 1wt% chitosan are by weight 4:5:1.5
Combination；The pH of the color protection is 2.0, and the temperature of the color protection is 40 DEG C, and the color protection time is 10min.
The temperature precooked is 80 DEG C for temperature of precooking, and the time of precooking is 20min.
Sweet potato leaf extract is added before the enzymatic hydrolysis, sweet potato leaf extract accounts for the 25% of sweet potato block weight.
Enzyme used by the enzymatic hydrolysis is that amylase and pectase are combined by weight 4:1, and the hydrolysis temperature is 45 DEG C,
Enzymolysis time is 1h.
Clarifying agent used by the clarification is chitosan, and pH used by the clarification is 5.4, the clear time
For 3h.
The centrifugal rotational speed is 4000r/min, and the centrifugation time is 5min.
The sweet potato stoste and white granulated sugar 5:1 by weight are deployed to obtain sweet potato juice.
The cycles of concentration is 2 times.
The sterilization uses pasteurize.
Performance test
1) physicochemical property is tested
Sensory testing: the character of product is visually observed, exception is seen if there is；
Resistance to Thermal test: sample is put into the electro-heating standing-temperature cultivator of (40 ± 1) DEG C for 24 hours, is seen whether after restoring room temperature
There is phenomena such as thinning, discoloration, layering and firmness change, with the heat resistance of judgement sample；
Low temperature resistant test: sample is put into the refrigerator of (- 5~-10) DEG C ± 1 DEG C for 24 hours, has been seen whether after restoring room temperature
Phenomena such as thinning, discoloration, layering and firmness change, with the cold tolerance of judgement sample；
Centrifugal test: sample is placed in a centrifuge, and with the speed test 30min of (2000~4000) r/min, observes sample
The separation of product, layering situation.Test result is shown in Table 1.
The test of 1 physicochemical property of table
| Embodiment | Sensory testing | Resistance to Thermal test | Cold-resistant test | Centrifugation test |
| 1 | It is without exception | Stablize | Stablize | Stablize |
| 2 | It is without exception | Stablize | Stablize | Stablize |
| 3 | It is without exception | Stablize | Stablize | Stablize |
| 4 | It is without exception | Stablize | Stablize | Stablize |
| 5 | It is without exception | Stablize | Stablize | Stablize |
| 6 | It is without exception | Stablize | Stablize | Stablize |
| 7 | It is without exception | Stablize | Stablize | Stablize |
| 8 | It is without exception | Stablize | Stablize | Stablize |
| 9 | It is without exception | Stablize | Stablize | Stablize |
| 10 | It is without exception | Stablize | Stablize | Stablize |
| 11 | It is without exception | Stablize | Stablize | Stablize |
| 12 | It is without exception | Stablize | Stablize | Stablize |
| 13 | It is without exception | Stablize | Stablize | Stablize |
| 14 | It is without exception | It is more stable | It is more stable | It is unstable |
2) mouthfeel and the test of brown stain situation
Strong mouthfeel is 10 points, mouthfeel it is light it is tasteless be 0 point；Mouthfeel it is pure and fresh it is oiliness be 10 points, greasy mouthfeel is 0 point, invite
50 volunteers carry out mouthfeel marking to the preparation-obtained sweet potato juice of embodiment 1-14, and marking the results are shown in Table 2, show in table 2
Show that score is the average value removed after best result and minimum point.
2 mouthfeel of table marking result
| Embodiment | Strong score | Pure and fresh oiliness score | Brown stain situation |
| 1 | 10 | 10 | Nothing |
| 2 | 9.8 | 9.8 | Nothing |
| 3 | 9.9 | 9.8 | Nothing |
| 4 | 9.5 | 9.3 | Slight brown stain |
| 5 | 8.5 | 8.4 | Slight brown stain |
| 6 | 8.3 | 8.4 | Nothing |
| 7 | 8.9 | 3.6 | Nothing |
| 8 | 8.5 | 4.5 | Nothing |
| 9 | 8.7 | 5.6 | Nothing |
| 10 | 8.2 | 8.1 | Nothing |
| 11 | 4.5 | 8.8 | Nothing |
| 12 | 9.0 | 2.5 | Nothing |
| 13 | 8.1 | 8.0 | Serious brown stain |
| 14 | 4.5 | 4.3 | Serious brown stain |
3) nutrition is tested
Compared with Example 7 by embodiment 1, the sweet potato glycoprotein Content of embodiment 1 is than embodiment 7 high 16%.Test side
Method: it is detected using high productivity computing.
After tested, ferro element is free of in embodiment 1.Test method: excess hydrogen peroxide is added in sampling, and thiocyanation is added
Potassium, redfree.
After tested, the content of calcium constituent is 35wt% in embodiment 1.
Embodiment above-mentioned is merely illustrative, and is used to explain the present invention some features of the method.Appended right
It is required that the range as wide as possible for being intended to require to be contemplated that, and embodiments as presented herein is only according to all possible reality
Apply the explanation of the embodiment of the combined selection of example.Therefore, the purpose of applicant is that the attached claims are not illustrated this
The exemplary selectional restriction of the feature of invention.Some numberical ranges used also include son in the claims
Range, the variation in these ranges should also be construed to be covered by the attached claims in the conceived case.
Claims (10)
1. a kind of preparation method of sweet potato juice, which is characterized in that comprise the following steps:
Sweet potato color protection, precooks, and is beaten, and digests, and clarifies, and is centrifuged, allotment, concentration and sterilization；Color stabilizer that the color protection uses for
Vitamin C, at least one of citric acid and chitosan.
2. the preparation method of sweet potato juice described in claim 1, which is characterized in that comprise the following steps:
Sweet potato peeling, stripping and slicing, color protection are precooked, and are beaten, and are digested, and are clarified, and are centrifuged, and are deployed, concentration, sterilization and finished product；The color protection
Used color stabilizer is 0.3wt% vitamin C, 0.6wt% citric acid and the combination of 1wt% chitosan.
3. the preparation method of sweet potato juice as claimed in claim 2, which is characterized in that the color stabilizer is 0.3wt% vitamin C,
0.6wt% citric acid and 1wt% chitosan are combined by weight 3:2:1.5.
4. the preparation method of the described in any item sweet potato juices of claim 1-3, which is characterized in that the pH of the color protection is 3.8-
4.2。
5. the preparation method of the described in any item sweet potato juices of claim 1-3, which is characterized in that sweet potato leaves are added before the enzymatic hydrolysis
Extracting solution, sweet potato leaf extract account for the 5-15% of sweet potato block weight.
6. the preparation method of sweet potato juice described in claim 5, which is characterized in that sweet potato leaf extract is added before the enzymatic hydrolysis,
Sweet potato leaf extract accounts for the 12.5% of sweet potato block weight.
7. the preparation method of the described in any item sweet potato juices of claim 1-3, which is characterized in that the color protection time is 25min.
8. the preparation method of sweet potato juice of any of claims 1 or 2, which is characterized in that enzyme used by the enzymatic hydrolysis is starch
Enzyme and/or pectase.
9. the preparation method of sweet potato juice of any of claims 1 or 2, which is characterized in that clarifying agent used by the clarification is
Chitosan, pH used by the clarification are 4.0-4.6, and the clear time is 2-3h.
10. the preparation method of sweet potato juice of any of claims 1 or 2, which is characterized in that the cycles of concentration is 3-3.5 times.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669631A (en) * | 2009-09-23 | 2010-03-17 | 吉林市新科奇保健食品有限公司 | Health-care food with main materials of purple potato and blueberry and preparation method thereof |
| CN101697828A (en) * | 2009-11-09 | 2010-04-28 | 遂宁市兴海农业发展有限公司 | Sweet potato juice beverage and production method thereof |
| CN105077427A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Color-protecting processing technology of sulfur-free snow pear juice |
-
2018
- 2018-12-29 CN CN201811636886.3A patent/CN109430625A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669631A (en) * | 2009-09-23 | 2010-03-17 | 吉林市新科奇保健食品有限公司 | Health-care food with main materials of purple potato and blueberry and preparation method thereof |
| CN101697828A (en) * | 2009-11-09 | 2010-04-28 | 遂宁市兴海农业发展有限公司 | Sweet potato juice beverage and production method thereof |
| CN105077427A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Color-protecting processing technology of sulfur-free snow pear juice |
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| Title |
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| 谢克英，等: "红薯叶的营养研究", 《农业科学》 * |
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Application publication date: 20190308 |