CN105876555A - Purple sweet potato anthocyanin drink - Google Patents
Purple sweet potato anthocyanin drink Download PDFInfo
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- CN105876555A CN105876555A CN201610364110.5A CN201610364110A CN105876555A CN 105876555 A CN105876555 A CN 105876555A CN 201610364110 A CN201610364110 A CN 201610364110A CN 105876555 A CN105876555 A CN 105876555A
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Classifications
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- 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
- 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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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a purple sweet potato anthocyanin drink. The drink is prepared from, by weight, 10 parts of purple sweet potato anthocyanin dispersoid, 40-60 parts of a fresh flower extracting solution, 20-30 parts of a fresh fruit extracting solution, 0.05-0.07 part of carboxymethylcellulose and 0.01-0.03 part of D-sodium erythorbate. According to the purple sweet potato anthocyanin drink, edible collagen hydrolysate is adopted as a carrier material, purple sweet potato anthocyanin is prepared into the purple sweet potato anthocyanin dispersoid, decomposition of effective constituents in the purple sweet potato anthocyanin occurring in the processing process is reduced to the greatest extent, no harmful residual solvent exists, the bioavailability of the purple sweet potato anthocyanin is remarkably improved, the synergistic effect is achieved when the purple sweet potato anthocyanin is combined with the fresh flower extracting solution and the fresh fruit extracting solution, and the drink is reasonable in formula, capable of being stored for a long time, extremely good in taste, capable of maintaining beauty and resisting to aging and suitable for being drunk for a long time.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of purple sweet potato anthocyanin beverage.
Background technology
Anthocyanidin (Anthocyanidin), also known as anthocyanidin, is the water-soluble natural pigment that is widely present in plant of the class in nature, belongs to flavonoids.Anthocyanidin is also the main color-generation material in plant petals, and the multicoloured color major part such as water fruits and vegetables, flowers is associated therewith.Anthocyanidin is the anti-aging and nutritive supplement of pure natural, and research proves that it is that mankind nowadays finds maximally effective antioxidant, and its antioxygenic property exceeds 50 times than vitamin E, exceeds 20 times than vitamin C.People just can detect after taking for 20 minutes in blood.Anthocyanidin is referred to as " oral cosmetics for skin " in Europe, has skin nutrition, strengthens skin immunization power, tackles effect of various allergic conditions, is the maximally effective antioxidant of current nature.Anthocyanidin is natural sunlight overcover, it is possible to prevent ultraviolet damage skin.Skin belongs to connective tissue, collagen protein contained therein and rigid albumen and plays an important role the total of skin.Anthocyanidin is widely present in the vegetable and fruit of all peonys, purple or blueness, such as Cerasus humilis Bunge, Fructus Vitis viniferae, blackberry, Fructus Fici, Fructus Pruni pseudocerasi, beet root, Fructus Solani melongenae, Rhizoma Dioscoreae esculentae, black Herba Tubocapsici Anomali Rhizoma Solani tuber osi, blood orange, red cabbage, blue berry, raspberry, Fructus Fragariae Ananssae, Fructus Mori, Fructus Crataegi skin, Folium Perillae, black (red) plant such as rice, morning glory tissue in.Anthocyanidin sterling does not the most occur, it is therefore desirable to take in anthocyanidin due to existing market.
Along with Rhizoma Steudnerae Henryanae, flower and the maturation of application technology and universal, causing yield to ramp, production and marketing contradiction is gradually increased, but not storage tolerance, must sell as early as possible and use after gathering, the most putrid and deteriorated.In order to improve value-added content of product, reduce Industry Management risk, raising product competitiveness in the international market, Efforts To Develop intensive processing, have important practical significance.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, it is provided that a kind of formula rationally, shelf-stable, skin maintenance, the purple sweet potato anthocyanin beverage of defying age.
It is an object of the invention to be achieved through the following technical solutions:
A kind of purple sweet potato anthocyanin beverage, is made up of the raw material of following weight portion: purple sweet potato anthocyanin dispersion 10 parts, flower extracting solution 40-60 part, fresh fruit extracting solution 20-30 part, carboxymethyl cellulose 0.05-0.07 part, sodium D-isoascorbate 0.01-0.03 part；
Described purple sweet potato anthocyanin dispersion is to be prepared according to the weight ratio of 1:0.3-0.5 by purple sweet potato anthocyanin and edible collagen hydrolysate；
Described flower extracting solution is to be prepared according to the weight ratio of 1.0:0.5-0.7:0.8-1.0 by Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae；
Described fresh fruit extracting solution is to be prepared according to the weight ratio of 1.0:1.2-1.4:0.5-0.7 by Fructus Mori, blue berry and Fructus Fragariae Ananssae.
Described, purple sweet potato anthocyanin dispersion is prepared by following methods:
1) drain after fresh Rhizoma Steudnerae Henryanae being cleaned, be cut into 3mm thin slice, put into and the baking oven of 60 DEG C is dried to constant weight, pulverize, cross 80 mesh sieves, obtain purple sweet potato powder；
2) purple sweet potato powder and lixiviating solution are mixed according to the weight ratio of 1:10, under the conditions of 50 DEG C, extract 6h, centrifugal, obtain the purple sweet potato anthocyanin of clarification；
3) edible collagen hydrolysate is dissolved in purple sweet potato anthocyanin, is 0.8m/min at air velocity, carries out being spray-dried to water content≤5.0% under the conditions of pressure 0.6MPa, intake air temperature 180 DEG C, obtain purple sweet potato anthocyanin dispersion.
Described, flower extracting solution is prepared by following methods: Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae is respectively washed totally, drains, and mixes according to weight ratio, add the purified water of 8 times of its gross weights, extracting 2h under the conditions of 40 DEG C, centrifugal, the liquid of gained clarification is flower extracting solution.
Described, fresh fruit extracting solution is prepared by following methods: Fructus Mori, blue berry and Fructus Fragariae Ananssae is respectively washed totally, drains, and by weight mixing, squeezes the juice in juice extractor, filters, and collects filtrate, obtains fresh fruit extracting solution.
Described, lixiviating solution is to be mixed to get according to the weight ratio of 1:10 by citric acid and water.
The molecular weight 7000-9000 of described edible collagen hydrolysate.
The preparation method of the purple sweet potato anthocyanin beverage of the present invention is as follows: by purple sweet potato anthocyanin dispersion, flower extracting solution, fresh fruit extracting solution, carboxymethyl cellulose and sodium D-isoascorbate mix homogeneously, 100 DEG C of sterilizing 15s, after sterilizing, outlet temperature is more than 88 DEG C, bottling in time sealing, hot filling temperature is more than 85 DEG C.By the beverage 30s of falling bottle of good seal, then it is quickly cooled to about 38 DEG C, can be prepared by purple sweet potato anthocyanin beverage.
Beneficial effects of the present invention: the purple sweet potato anthocyanin beverage of the present invention is with edible collagen hydrolysate as carrier material, purple sweet potato anthocyanin is prepared as purple sweet potato anthocyanin dispersion, reduce the decomposition of purple sweet potato anthocyanin effective ingredient in the course of processing to greatest extent, remain without hazardous solvent, significantly improve the bioavailability of purple sweet potato anthocyanin, synergism is played with flower extracting solution and fresh fruit extracting solution, formula is reasonable, shelf-stable, excellent taste, there is effect of skin maintenance, defying age, be suitable for long-term drink.
Detailed description of the invention
With specific embodiment, technical scheme is described below; but protection scope of the present invention is not limited to this; all made within the spirit and principles in the present invention any amendment, equivalent, the changes and improvements etc. of amount, should be included within the scope of the present invention.
Edible collagen hydrolysate used by following example is that Hubei chemical industry Manufacturing Co., Ltd produces.
Raw material used by following example is market and buys gained.
Embodiment
1
A kind of purple sweet potato anthocyanin beverage, is made up of the raw material of following weight portion: purple sweet potato anthocyanin dispersion 10 parts, flower extracting solution 60 parts, fresh fruit extracting solution 20 parts, carboxymethyl cellulose 0.05 part, sodium D-isoascorbate 0.03 part；
Described purple sweet potato anthocyanin dispersion is to be prepared according to the weight ratio of 1:0.3 by purple sweet potato anthocyanin and edible collagen hydrolysate；
Described flower extracting solution is to be prepared according to the weight ratio of 1.0:0.7:0.8 by Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae；
Described fresh fruit extracting solution is to be prepared according to the weight ratio of 1.0:1.4:0.5 by Fructus Mori, blue berry and Fructus Fragariae Ananssae.
Described, purple sweet potato anthocyanin dispersion is prepared by following methods:
1) drain after fresh Rhizoma Steudnerae Henryanae being cleaned, be cut into 3mm thin slice, put into and the baking oven of 60 DEG C is dried to constant weight, pulverize, cross 80 mesh sieves, obtain purple sweet potato powder；
2) purple sweet potato powder and lixiviating solution are mixed according to the weight ratio of 1:10, under the conditions of 50 DEG C, extract 6h, centrifugal, obtain the purple sweet potato anthocyanin of clarification；
3) edible collagen hydrolysate is dissolved in purple sweet potato anthocyanin, is 0.8m/min at air velocity, carries out being spray-dried to water content≤5.0% under the conditions of pressure 0.6MPa, intake air temperature 180 DEG C, obtain purple sweet potato anthocyanin dispersion.
Described, flower extracting solution is prepared by following methods: Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae is respectively washed totally, drains, and mixes according to weight ratio, add the purified water of 8 times of its gross weights, extracting 2h under the conditions of 40 DEG C, centrifugal, the liquid of gained clarification is flower extracting solution.
Described, fresh fruit extracting solution is prepared by following methods: Fructus Mori, blue berry and Fructus Fragariae Ananssae is respectively washed totally, drains, and by weight mixing, squeezes the juice in juice extractor, filters, and collects filtrate, obtains fresh fruit extracting solution.
Described, lixiviating solution is to be mixed to get according to the weight ratio of 1:10 by citric acid and water.
The molecular weight 7000-9000 of described edible collagen hydrolysate.
The preparation method of purple sweet potato anthocyanin beverage is as follows: by purple sweet potato anthocyanin dispersion, flower extracting solution, fresh fruit extracting solution, carboxymethyl cellulose and sodium D-isoascorbate mix homogeneously, 100 DEG C of sterilizing 15s, after sterilizing, outlet temperature is more than 88 DEG C, bottling in time sealing, hot filling temperature is more than 85 DEG C.By the beverage 30s of falling bottle of good seal, then it is quickly cooled to about 38 DEG C, can be prepared by purple sweet potato anthocyanin beverage.
Embodiment
2
A kind of purple sweet potato anthocyanin beverage, is made up of the raw material of following weight portion: purple sweet potato anthocyanin dispersion 10 parts, flower extracting solution 50 parts, fresh fruit extracting solution 25 parts, carboxymethyl cellulose 0.06 part, sodium D-isoascorbate 0.02 part；
Described purple sweet potato anthocyanin dispersion is to be prepared according to the weight ratio of 1:0.4 by purple sweet potato anthocyanin and edible collagen hydrolysate；
Described flower extracting solution is to be prepared according to the weight ratio of 1.0:0.6:0.9 by Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae；
Described fresh fruit extracting solution is to be prepared according to the weight ratio of 1.0:1.3:0.6 by Fructus Mori, blue berry and Fructus Fragariae Ananssae.
Remaining is with embodiment 1.
Embodiment
3
A kind of purple sweet potato anthocyanin beverage, is made up of the raw material of following weight portion: purple sweet potato anthocyanin dispersion 10 parts, flower extracting solution 40 parts, fresh fruit extracting solution 30 parts, carboxymethyl cellulose 0.07 part, sodium D-isoascorbate 0.01 part；
Described purple sweet potato anthocyanin dispersion is to be prepared according to the weight ratio of 1:0.5 by purple sweet potato anthocyanin and edible collagen hydrolysate；
Described flower extracting solution is to be prepared according to the weight ratio of 1.0:0.5:1.0 by Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae；
Described fresh fruit extracting solution is to be prepared according to the weight ratio of 1.0:1.2:0.7 by Fructus Mori, blue berry and Fructus Fragariae Ananssae.
Remaining is with embodiment 1.
Comparative example
A kind of purple sweet potato anthocyanin beverage, is made up of the raw material of following weight portion: purple sweet potato anthocyanin 10 parts, purified water 72 parts, carboxymethyl cellulose 0.06 part, sodium D-isoascorbate 0.02 part；
Remaining is with embodiment 1.
Sense is evaluated
The test crowd of 5 age levels is chosen respectively in the range of the whole city, each 120 of each age level, it is randomly divided into 4 groups, the purple sweet potato anthocyanin beverage providing embodiment of the present invention 1-3 and comparative example carries out sour-sweet degree and local flavor official can evaluate, sense evaluation criterion is shown in Table 1, sour-sweet degree and local flavor official can evaluation result be shown in Table 2, table 3.
Table 1 official can evaluation criterion
Table 2 sour-sweet degree evaluation result
Table 3 local flavor official can evaluation result
In addition, it is to be understood that, although this specification is been described by according to embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, description should can also be formed, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that as an entirety, the technical scheme in each embodiment by those skilled in the art.
Claims (6)
1. a purple sweet potato anthocyanin beverage, it is characterized in that, be made up of the raw material of following weight portion: purple sweet potato anthocyanin dispersion 10 parts, flower extracting solution 40-60 part, fresh fruit extracting solution 20-30 part, carboxymethyl cellulose 0.05-0.07 part, sodium D-isoascorbate 0.01-0.03 part；
Described purple sweet potato anthocyanin dispersion is to be prepared according to the weight ratio of 1:0.3-0.5 by purple sweet potato anthocyanin and edible collagen hydrolysate；
Described flower extracting solution is to be prepared according to the weight ratio of 1.0:0.5-0.7:0.8-1.0 by Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae；
Described fresh fruit extracting solution is to be prepared according to the weight ratio of 1.0:1.2-1.4:0.5-0.7 by Fructus Mori, blue berry and Fructus Fragariae Ananssae.
Purple sweet potato anthocyanin beverage the most according to claim 1, it is characterised in that described purple sweet potato anthocyanin dispersion is prepared by following methods:
1) drain after fresh Rhizoma Steudnerae Henryanae being cleaned, be cut into 3mm thin slice, put into and the baking oven of 60 DEG C is dried to constant weight, pulverize, cross 80 mesh sieves, obtain purple sweet potato powder；
2) purple sweet potato powder and lixiviating solution are mixed according to the weight ratio of 1:10, under the conditions of 50 DEG C, extract 6h, centrifugal, obtain the purple sweet potato anthocyanin of clarification；
3) edible collagen hydrolysate is dissolved in purple sweet potato anthocyanin, is 0.8m/min at air velocity, carries out being spray-dried to water content≤5.0% under the conditions of pressure 0.6MPa, intake air temperature 180 DEG C, obtain purple sweet potato anthocyanin dispersion.
Purple sweet potato anthocyanin beverage the most according to claim 1, it is characterized in that, described flower extracting solution is prepared by following methods: Flos Moutan, Flos Rosae Rugosae and Flos Lonicerae is respectively washed totally, drains, mix according to weight ratio, add the purified water of 8 times of its gross weights, extracting 2h under the conditions of 40 DEG C, centrifugal, the liquid of gained clarification is flower extracting solution.
Purple sweet potato anthocyanin beverage the most according to claim 1, it is characterised in that described fresh fruit extracting solution is prepared by following methods: Fructus Mori, blue berry and Fructus Fragariae Ananssae are respectively washed totally, drain, by weight mixing, squeeze the juice in juice extractor, filter, collect filtrate, obtain fresh fruit extracting solution.
Purple sweet potato anthocyanin beverage the most according to claim 2, it is characterised in that described lixiviating solution is to be mixed to get according to the weight ratio of 1:10 by citric acid and water.
Purple sweet potato anthocyanin beverage the most according to claim 1, it is characterised in that the molecular weight 7000-9000 of described edible collagen hydrolysate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610364110.5A CN105876555A (en) | 2016-05-27 | 2016-05-27 | Purple sweet potato anthocyanin drink |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610364110.5A CN105876555A (en) | 2016-05-27 | 2016-05-27 | Purple sweet potato anthocyanin drink |
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| CN105876555A true CN105876555A (en) | 2016-08-24 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343289A (en) * | 2016-08-29 | 2017-01-25 | 杨林 | Anthocyanin beverage |
| CN106616155A (en) * | 2016-12-22 | 2017-05-10 | 北京盛美诺生物技术有限公司 | Rose collagen drink |
| CN107173438A (en) * | 2017-06-09 | 2017-09-19 | 天津商业大学 | A kind of production method with aided blood pressure-lowering and liver-protecting function Yoghourt |
| CN107232461A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | A kind of processing method of purple potato blueberry composite beverage |
| CN108013315A (en) * | 2016-11-04 | 2018-05-11 | 唐山玛多咖生物技术有限公司 | A kind of anthocyanidin and the solid beverage of bone collagen peptide and preparation method thereof |
| CN108812910A (en) * | 2018-06-22 | 2018-11-16 | 东北林业大学 | Vinasse albumen compounds beverage and preparation method thereof |
| CN108936136A (en) * | 2018-04-25 | 2018-12-07 | 许昌学院 | A kind of cool to reduce pathogenic fire beverage and preparation method thereof |
| CN109418673A (en) * | 2017-08-31 | 2019-03-05 | 康师傅饮品控股有限公司 | A kind of method and its application adjusting anthocyanidin stability |
| 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 |
| CN114304635A (en) * | 2022-01-10 | 2022-04-12 | 江西农业大学 | Composition containing anthocyanin, food, preparation method and application |
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| CN106343289A (en) * | 2016-08-29 | 2017-01-25 | 杨林 | Anthocyanin beverage |
| CN108013315A (en) * | 2016-11-04 | 2018-05-11 | 唐山玛多咖生物技术有限公司 | A kind of anthocyanidin and the solid beverage of bone collagen peptide and preparation method thereof |
| CN106616155A (en) * | 2016-12-22 | 2017-05-10 | 北京盛美诺生物技术有限公司 | Rose collagen drink |
| CN107173438A (en) * | 2017-06-09 | 2017-09-19 | 天津商业大学 | A kind of production method with aided blood pressure-lowering and liver-protecting function Yoghourt |
| CN107232461A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | A kind of processing method of purple potato blueberry composite beverage |
| CN109418673A (en) * | 2017-08-31 | 2019-03-05 | 康师傅饮品控股有限公司 | A kind of method and its application adjusting anthocyanidin stability |
| CN108936136A (en) * | 2018-04-25 | 2018-12-07 | 许昌学院 | A kind of cool to reduce pathogenic fire beverage and preparation method thereof |
| CN108812910A (en) * | 2018-06-22 | 2018-11-16 | 东北林业大学 | Vinasse albumen compounds beverage and preparation method thereof |
| CN108812910B (en) * | 2018-06-22 | 2022-01-28 | 东北林业大学 | Vinasse protein compound 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 |
| CN114304635A (en) * | 2022-01-10 | 2022-04-12 | 江西农业大学 | Composition containing anthocyanin, food, preparation method and application |
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