Purple potato healthcare beverage and manufacturing method thereof

• Main Authors: GUO RENHONG, LIU XIAOBO, LI JINCHAO, ZHAN KANGHUA
• Format: Patent
• Language: English
• Published: 17.06.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a purple potato healthcare beverage and a manufacturing method thereof. The beverage is characterized by consisting of the following raw materials in percentage by weight: 60 to 80% of purple potato, 6 to 10% of tremella, 5 to 12% of walnut, 1 to 2% of honey, and 15 to 25% of rice. The manufacturing method comprises the following steps: (1) washing purple potatoes, peeling, and cutting purple potatoes into blocks; (2) soaking tremella in cold water for 22 to 24 hours, and changing the cold water for two times during the soaking process preferably; (3) peeling the walnuts, grinding walnut kernels, and washing rice; (4) adding raw materials into water, heating the water by strong fire until the water is boiling, stirring the raw materials during the heating process to prevent the raw materials being stuck on the boiler, then boiling the raw materials by slow fire for 30 to 60 minutes, and finally adding honey. The prepared purple potato healthcare beverage has the advantages of rich nutrients, fine taste, and suitability for the old and the young.