Purple sweet potato clear juice preparing method using raw squeezing method

• Main Authors: WAN YUWEI, LI DAJING, NIU LIYING, CHENG AO, XIE YIZHI, LIU CHUNQUAN, JIA ZHAODONG
• Format: Patent
• Language: English
• Published: 27.01.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; 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 present invention provides a raw squeezed purple sweet potato juice preparing method, which belongs to the processing field of agricultural products. The main process is as follows: purple sweet potato varieties of Ningzi No. 2 or No. 3 with anthocyanin at a content of 0.81-1.38 mg/g by fresh weight, water-soluble protein at a content of 211.28-233.63 [mu]g/g by fresh weight, and a ratio of reducing sugars and sucrose at 1.46-1.80 are used as raw materials; the raw materials are cleaned; the cleaned materials are peeled; the peeled materials are diced; the diced materials are soaked into a 0.2% citric acid solution with a solid to liquid ratio of 1 : 5 and a pH of 4.0 to be beat; the beat materials are filtered; the filtered materials are centrifuged, and 6% of sucrose is added into the centrifuged supernatant according to a mass fraction;and the mixture is subjected to filling, and then the filled mixture is subjected to sterilization at 121 DEG C for 15 min. The purple sweet potato juice producing process is simple; the purple sweet potato anthocyanin use ratio is higher than 90%; and the obtained purple sweet potato juice is purplish red in color, is clarified and bright, is sweet, sour and tasty, and has a pleasant sweet potato fragrance.