Purple sweet potato sweet corn juice and preparation method thereof

• Main Authors: WANG YUNBO, HONG YU, HUANG CHAOHONG, NONG HUAZHAN, YANG QUANNYU
• Format: Patent
• Language: Chinese; English
• Published: 17.11.2017
• 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 invention discloses purple sweet potato sweet corn juice. The purple sweet potato sweet corn juice comprises the following raw material components in parts by weight: 20-30 parts of sweet corn, 10-15 parts of purple sweet potatoes, 30-45 parts of plain boiled water and 5-8 parts of white granulated sugar. According to the purple sweet potato sweet corn juice disclosed by the invention, the sweet corn and the purple sweet potatoes are matched to be used as the raw material components, and the nutrient substances of the sweet corn and the purple sweet potatoes are complementary; besides, the sweet corn and the purple sweet potatoes are boiled, and the boiled sweet corn and the boiled purple sweet potatoes are mixed, so that the condition that nutrient components of the sweet corn and the purple sweet potatoes run off is avoided; and besides, the purple sweet potato sweet corn juice is good in mouth feel and unique in flavor, and requirements of consumers in many respects can be met. The invention further di