CN116172143A - Application of purple sweet potato extract in preparation of functional beverage - Google Patents
Application of purple sweet potato extract in preparation of functional beverage Download PDFInfo
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- CN116172143A CN116172143A CN202211726911.3A CN202211726911A CN116172143A CN 116172143 A CN116172143 A CN 116172143A CN 202211726911 A CN202211726911 A CN 202211726911A CN 116172143 A CN116172143 A CN 116172143A
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- Prior art keywords
- sweet potato
- purple sweet
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- functional beverage
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 92
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 92
- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 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 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000013543 active substance Substances 0.000 claims abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 18
- 235000019202 steviosides Nutrition 0.000 claims description 15
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 14
- 239000004376 Sucralose Substances 0.000 claims description 14
- 229940013618 stevioside Drugs 0.000 claims description 14
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 14
- 235000019408 sucralose Nutrition 0.000 claims description 14
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
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- 238000007689 inspection Methods 0.000 claims description 6
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- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 17
- 235000010208 anthocyanin Nutrition 0.000 description 8
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- 150000004636 anthocyanins Chemical class 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
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- 238000007599 discharging Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FMGSKLZLMKYGDP-UHFFFAOYSA-N Dehydroepiandrosterone Natural products C1C(O)CCC2(C)C3CCC(C)(C(CC4)=O)C4C3CC=C21 FMGSKLZLMKYGDP-UHFFFAOYSA-N 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
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- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- FMGSKLZLMKYGDP-USOAJAOKSA-N dehydroepiandrosterone Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC=C21 FMGSKLZLMKYGDP-USOAJAOKSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- 239000012669 liquid formulation Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019533 nutritive sweetener Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229960002847 prasterone Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
- 230000007507 senile plaque formation Effects 0.000 description 1
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- 239000002904 solvent Substances 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 239000011719 vitamin A Substances 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
- 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
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
- A23L2/102—Spray-drying
-
- 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
- A23L2/04—Extraction of 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses an application of a purple sweet potato extract in preparing a functional beverage, wherein the purple sweet potato extract is prepared by the following steps: (1) Cleaning fresh purple sweet potato, slicing, and drying in a dryer until the water content of the purple sweet potato slice is below 15%; (2) Crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher; (3) Adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract. The invention also provides a functional beverage obtained by taking the purple sweet potato extract as an active substance and a preparation method thereof. The functional beverage provided by the invention is rich in nutrition, has the effects of preventing aging, improving blood circulation and recovering lost micro blood vessels while having an antioxidation effect, and can effectively improve the life quality of drinkers.
Description
Technical Field
The invention belongs to the technical field of functional foods, and particularly relates to application of a purple sweet potato extract in preparation of a functional beverage, the functional beverage prepared by using the purple sweet potato extract and a preparation method of the functional beverage.
Background
Purple sweet potato is a very common crop, contains rich nutrients such as vitamin A, vitamin C, folic acid, dietary fiber and the like, has high anthocyanin content, has good antioxidation effect, can help to remove free radicals in a body, can prevent aging, and has a certain health care value.
Purple sweet potato (Ipomoea batatas (L.) Lam) has the characteristics of grain crops, cash crops and medicinal crops, and is rich in starch, pectin, cellulose, amino acids, vitamins, proteins and various natural mineral elements required by human bodies. The purple sweet potato has high anthocyanin content, is beneficial to the elimination of free radicals by human bodies, and has the effects of preventing and assisting in treating cancers and cardiovascular diseases. Wherein dehydroepiandrosterone contained in purple sweet potato has effects of regulating obesity, preventing diabetes, resisting cancer and virus infection.
At present, the purple sweet potatoes are circulated in the market in the form of primary processed products such as fresh and sold purple sweet potato starch, and the like, and the problems of low added value, environmental pollution, resource waste and the like exist, so that the improvement of the utilization rate of purple sweet potato resources and the added value of the products is a problem to be solved urgently.
The beverage is a novel liquid formulation developed on the basis of decoction and injection, and has the advantages of quick response, obvious effect, convenient administration and carrying, good preservation performance and the like.
Disclosure of Invention
The invention aims to provide an application of the purple sweet potato extract in preparing a functional beverage, and the other aim of the invention is to provide the functional beverage prepared by using the purple sweet potato extract, which has rich nutrition, has the effects of resisting oxidation, preventing aging, improving blood circulation and recovering lost micro blood vessels, and can effectively improve the quality of life of drinkers.
In a first aspect, the invention provides an application of a purple sweet potato extract in preparing a functional beverage, wherein the purple sweet potato extract is prepared by the following method:
(1) Cleaning fresh purple sweet potato, slicing, and drying in a dryer until the water content of the purple sweet potato slice is below 15%;
(2) Crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher;
(3) Adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract.
Preferably, the mass concentration of the aqueous solution of citric acid is 0.5-15%.
In a most preferred embodiment of the present invention, the aqueous citric acid solution has a mass concentration of 5%.
In a second aspect, the present invention provides a functional beverage, which uses purple sweet potato extract as an active substance, and is characterized in that the functional beverage comprises the following raw materials in parts by mass per 1000 parts by mass: 100-170 parts of purple sweet potato extract, 10-30 parts of DL-malic acid, 10-30 parts of sucralose, 1-5 parts of stevioside and the balance of water.
Preferably, each 1000 parts by mass of the functional beverage comprises 100-130 parts of the purple sweet potato extract, 20-30 parts of DL-malic acid, 20-30 parts of sucralose, 3-5 parts of stevioside and the balance of water.
In the most preferred embodiment of the present invention, the functional beverage comprises 100 parts by mass of purple sweet potato extract, 20 parts by mass of DL-malic acid, 30 parts by mass of sucralose, 5 parts by mass of steviol glycoside, and the balance of water per 1000 parts by mass of the functional beverage.
The purple sweet potato extract is prepared by the following method:
(1) Cleaning fresh purple sweet potato, slicing, and drying in a dryer until the water content of the purple sweet potato slice is below 15%;
(2) Crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher;
(3) Adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract.
Preferably, the mass concentration of the aqueous solution of citric acid is 0.5-15%.
In a most preferred embodiment of the present invention, the aqueous citric acid solution has a mass concentration of 5%.
In a third aspect, the present invention provides a method for preparing a functional beverage, characterized in that it comprises the steps of:
(a) Mixing DL-malic acid, sucralose, stevioside and the purple sweet potato extract according to parts by weight, and adding purified water to fix the volume;
(b) Delivering the prepared liquid into a homogenizer, homogenizing at a homogenizing pressure of 28-30MPa and a temperature of 50-60deg.C for 15-20min;
(c) Filtering the homogenized mixture with a 30-50 μm pore size filter to remove impurities;
(d) Filling and capping by adopting a full-automatic filling machine, sterilizing, detecting leakage, and performing lamp inspection to obtain the functional beverage.
The purple sweet potato extract is prepared by the following method:
(1) Cleaning fresh purple sweet potato, slicing, and drying in a dryer until the water content of the purple sweet potato slice is below 15%;
(2) Crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher;
(3) Adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract.
Preferably, the mass concentration of the aqueous solution of citric acid is 0.5-15%.
In a most preferred embodiment of the present invention, the aqueous citric acid solution has a mass concentration of 5%.
Besides the nutrition components of common sweet potatoes, the purple sweet potatoes, namely the black sweet potatoes, have high anthocyanin content in the skin and the meat of the purple sweet potatoes, which is more than 2 times higher than that of the common purple sweet potatoes, have strong antioxidation, can remove free radicals in bodies, delay aging, reduce senile plaque formation, have good beautifying and freckle removing effects on young people, and have certain health care value.
DL-malic acid has effects in promoting food absorption and improving appetite, and is mainly used as acidity regulator. Sucralose has passed the U.S. FDA certification and low calorie, and can be used for people incapable of eating nutritive sweetener, such as obesity patients, diabetes patients, etc. The stevioside is not absorbed after eating and does not generate heat energy, so the stevioside is a good natural sweetener for diabetics and obese patients.
The functional beverage prepared by the method provided by the invention has high anthocyanin content, reasonable formula and rich nutrition, and has the functions of delaying aging, protecting eyes and skin, resisting oxidation, resisting mutation, resisting tumor, resisting free radical and improving immunity. Low heavy metal content, low microorganism content, having the following limitations: the lead content (calculated by Pb) is less than or equal to 1.0mg/kg, the arsenic content (calculated by As) is less than or equal to 0.5mg/kg, the mercury content (calculated by Hg) is less than or equal to 0.3mg/kg, the total number of colonies is less than or equal to 200cfu/g, and the mold and yeast are less than or equal to 50cfu/g.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Preparation of purple sweet potato extract
The preparation method comprises the following steps:
s1: in order to reduce pesticide residue and heavy metal content, selecting fresh high-quality purple sweet potatoes in a purple sweet potato planting base of the enterprise, cleaning the fresh purple sweet potatoes, cutting the fresh purple sweet potatoes into slices, and drying the slices in a dryer until the water content of the purple sweet potato slices is about 12% for later use;
s2: crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher;
s3: adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract.
Fixing the feed liquid ratio of the purple sweet potato powder to the citric acid aqueous solution, respectively extracting by using the citric acid aqueous solutions with mass concentrations of 0.5%, 1%, 5%, 10% and 15%, and detecting the anthocyanin content in the extract, wherein the results are shown in the following table:
TABLE 1 anthocyanin content by extraction with aqueous citric acid solution
| Group of | Concentration of aqueous citric acid solution (%) | Anthocyanin (%) |
| Preparation example 1 | 0.5 | 82 |
| Preparation example 2 | 1 | 84 |
| Preparation example 3 | 5 | 88 |
| Preparation example 4 | 10 | 86 |
| Preparation example 5 | 15 | 84 |
From the data in the table, it can be seen that the highest anthocyanin content in the purple sweet potato extract prepared by using the citric acid aqueous solution with the mass concentration of 5% as the extraction solvent can reach 88%.
Preparation of functional beverage
Example 1
S1: mixing 10 parts of DL-malic acid, 10 parts of sucralose, 1 part of stevioside and 100 parts of the purple sweet potato extract obtained in preparation example 3, and adding purified water to fix the volume to 1000 parts;
s2: delivering the prepared liquid into a homogenizer, homogenizing for 20min at a homogenizing pressure of 28MPa and a temperature of 60 ℃;
s3: filtering the homogenized mixture by using a 30 μm pore size filter to remove impurities;
s4: filling and capping by adopting a full-automatic filling machine;
s5: sterilizing and leak detecting, namely, dishing the filled beverage bottles, placing the beverage bottles into an ampere leak detecting sterilizer, closing a sealing door, introducing steam, maintaining the temperature of 115 ℃, sterilizing for more than 30 minutes by damp heat, closing the steam, and discharging the pressure in the chamber to 0; starting spraying purified water, cooling the beverage bottle to below 40 ℃, starting a vacuum pump, pumping the vacuum degree in the chamber to minus 70-80Kpa, maintaining for 5 minutes, then discharging the vacuum, and recovering the indoor pressure to be 0; taking out the beverage bottles for inspection, and finding out that the beverage bottles are leaked or broken, and drying the qualified beverage bottles or drying the beverage bottles by a fan;
s6: and (3) performing light inspection, namely, after each bottle of sterilized beverage is subjected to light inspection, picking out the beverage with breakage, sediment and unqualified filling amount, and obtaining the functional beverage with qualified quality inspection.
Example 2
The preparation raw materials and the preparation method are the same as in example 1 except that in step S1, 10 parts of DL-malic acid, 20 parts of sucralose, 3 parts of stevioside and 100 parts of the purple sweet potato extract obtained in preparation example 3 are mixed, and then purified water is added to fix the volume to 1000 parts.
Example 3
The preparation raw materials and the preparation method are the same as in example 1 except that in step S1, 10 parts of DL-malic acid, 30 parts of sucralose, 5 parts of stevioside and 100 parts of the purple sweet potato extract obtained in preparation example 3 are mixed, and then purified water is added to fix the volume to 1000 parts.
Example 4
The preparation raw materials and the preparation method are the same as in example 1 except that in step S1, 20 parts of DL-malic acid, 30 parts of sucralose, 5 parts of stevioside and 100 parts of the purple sweet potato extract obtained in preparation example 3 are mixed, and then purified water is added to fix the volume to 1000 parts.
Example 5
The preparation raw materials and the preparation method are the same as in example 1 except that in step S1, 30 parts of DL-malic acid, 30 parts of sucralose, 5 parts of stevioside and 100 parts of the purple sweet potato extract obtained in preparation example 3 are mixed, and then purified water is added to fix the volume to 1000 parts.
Sensory evaluation of functional beverages
Taking the functional beverages prepared in the examples 1 to 5 of the present invention as a test object, inviting 10 persons skilled in the art to evaluate the color, flavor and status of the beverages, respectively, the evaluation criteria are as follows:
10 technicians observe the appearance of the functional beverage prepared in the examples 1-5, score the functional beverage with reference to the color state standard, taste the functional beverage according to the flavor sweetness standard, average the scoring result of 10 persons, and the sensory scoring result of the functional beverage prepared in the examples 1-5 is shown in the following table:
table 2 sensory evaluation results of functional beverages
| Group of | State of color and luster | Fragrant sweetness | Sensory score |
| Example 1 | 37 | 20 | 57 |
| Example 2 | 33 | 32 | 65 |
| Example 3 | 31 | 19 | 50 |
| Example 4 | 44 | 41 | 85 |
| Example 5 | 50 | 13 | 63 |
As can be seen from the above table data, the addition of DL-malic acid favors an increase in clarity of the beverage product, resulting in a better uniformity of the purple color of the beverage, and when 30 parts of DL-malic acid was included in 1000 parts of the beverage in example 5, the beverage had a color status score of 50 minutes, but at this time the sourness was prominent, the flavor sweetness score was lower, and the overall sensory score was 63. The DL-malic acid in the beverage prepared in example 4 was unchanged from example 5, so the liquid colour score was reduced but the mouthfeel score was increased to 41 points, the overall sensory score was 85, the highest scoring product among all subjects. The DL-malic acid content of 10 parts in 1000 parts of the beverage prepared in example 3 was further reduced in color and clarity, and the overall sensory score was lower due to the low addition of the acidulant and the high addition of the sweetener at this time, resulting in a sweet taste of the product. Examples 1 and 2 both resulted from lower levels of acidulant and sweetener, resulting in a product with a less bitter taste and lower sensory scores.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (10)
1. The application of the purple sweet potato extract in preparing the functional beverage is characterized in that the purple sweet potato extract is prepared by the following method:
(1) Cleaning fresh purple sweet potato, slicing, and drying in a dryer until the water content of the purple sweet potato slice is below 15%;
(2) Crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher;
(3) Adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract.
2. The use according to claim 1, characterized in that the aqueous citric acid solution has a mass concentration of 0.5-15%.
3. The use according to claim 2, characterized in that the aqueous citric acid solution has a mass concentration of 5%.
4. A functional beverage containing the purple sweet potato extract according to any one of claims 1 to 3 as an active substance, characterized in that the functional beverage comprises the following raw materials in parts by mass per 1000 parts by mass: 100-170 parts of purple sweet potato extract, 10-30 parts of DL-malic acid, 10-30 parts of sucralose, 1-5 parts of stevioside and the balance of water.
5. The functional beverage according to claim 4, wherein the functional beverage comprises 100 to 130 parts by mass of the purple sweet potato extract, 20 to 30 parts by mass of the DL-malic acid, 20 to 30 parts by mass of the sucralose, 3 to 5 parts by mass of the stevioside, and the balance being water per 1000 parts by mass of the functional beverage.
6. The functional beverage according to claim 5, wherein the functional beverage comprises 100 parts by mass of the purple sweet potato extract, 20 parts by mass of DL-malic acid, 30 parts by mass of sucralose, 5 parts by mass of stevioside, and the balance water per 1000 parts by mass of the functional beverage.
7. A method of preparing a functional beverage according to claim 4, comprising the steps of:
(a) Mixing DL-malic acid, sucralose, stevioside and the purple sweet potato extract according to parts by weight, and adding purified water to fix the volume;
(b) Delivering the prepared liquid into a homogenizer, homogenizing at a homogenizing pressure of 28-30MPa and a temperature of 50-60deg.C for 15-20min;
(c) Filtering the homogenized mixture with a 30-50 μm pore size filter to remove impurities;
(d) Filling and capping by adopting a full-automatic filling machine, sterilizing, detecting leakage, and performing lamp inspection to obtain the functional beverage.
8. The preparation method according to claim 7, wherein the purple sweet potato extract is prepared by the following method:
(1) Cleaning fresh purple sweet potato, slicing, and drying in a dryer until the water content of the purple sweet potato slice is below 15%;
(2) Crushing the purple sweet potato slices into purple sweet potato powder with the particle size of 2-4 mu m by using an ultrafine wall-breaking crusher;
(3) Adding purified water into the purple sweet potato powder according to the ratio of 1:5, adding citric acid aqueous solution with the mass concentration of 0.5-15%, stirring uniformly, extracting, filtering, concentrating, purifying, and spray drying to obtain the purple sweet potato extract.
9. The method according to claim 8, wherein the aqueous citric acid solution has a mass concentration of 0.5 to 15%.
10. The method according to claim 9, wherein the mass concentration of the aqueous citric acid solution is 5%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138690A (en) * | 2010-12-28 | 2011-08-03 | 中国农业大学 | Purple sweet potato beverage and preparation method thereof |
| CN106615075A (en) * | 2016-12-28 | 2017-05-10 | 河北经贸大学 | Color protecting liquid for purple sweet potatoes, whole-quality purple sweet potato beverage and preparation method thereof |
| CN110973416A (en) * | 2019-12-19 | 2020-04-10 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | Burdock and purple sweet potato compound beverage and preparation method thereof |
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- 2022-12-30 CN CN202211726911.3A patent/CN116172143A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138690A (en) * | 2010-12-28 | 2011-08-03 | 中国农业大学 | Purple sweet potato beverage and preparation method thereof |
| CN106615075A (en) * | 2016-12-28 | 2017-05-10 | 河北经贸大学 | Color protecting liquid for purple sweet potatoes, whole-quality purple sweet potato beverage and preparation method thereof |
| CN110973416A (en) * | 2019-12-19 | 2020-04-10 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | Burdock and purple sweet potato compound beverage and preparation method thereof |
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| 吴骏;夏道宗;吴晓敏;徐丽萍;: "紫薯原花青素复合功能性饮料的研制", 现代食品科技, no. 12, 15 December 2012 (2012-12-15) * |
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