CN104782813A - Purple sweet potato, tea and vinegar drink - Google Patents

Abstract

A purple sweet potato, tea and vinegar drink is prepared from raw materials in parts by weight as follows: 112-118 parts of purple sweet potatoes, 230-242 parts of distilled water, 0.8-1 parts of alpha-amylase, 1.2-1.6 parts of diastatic enzyme, 45-50 parts of apple vinegar, 15-18 parts of mung beans, 8-10 parts of black tea and the like. The invention discloses the purple sweet potato, tea and vinegar drink produced with the process, the purple sweet potatoes can be effectively cleaned and sterilized, an ideal amylolysis effect can be obtained, pigment loss can be reduced as much as possible, the good antioxidant activity is realized, and free radicals in the body can be removed; the mung beans, the apple vinegar, lemon and the like are added for preparation, so that the purple sweet potato, tea and vinegar drink has sour and sweet taste and fragrance of lemon; additionally, extracts of roses, Chinese wax gourd peels, aloes, polygonum multiflorum and the like are added, and accordingly the purple sweet potato, tea and vinegar drink can prevent edema of the body and slow ageing of the skin.

Description

A kind of purple sweetpotato tea vinegar beverage

Technical field

The present invention relates generally to purple sweet potato beverage and preparing technical field thereof, particularly relates to a kind of purple sweetpotato tea vinegar beverage.

Background technology

Sweet potato is one of four grande culture things.Purple sweetpotato is purple to darkviolet, be rich in anthocyanidin, there is very strong antioxidation activity, a kind of excellent natural and free radical scavenger, it is a kind of natural health food, rarely found purple potato drink on market, and people are for growth in the living standard, the purple potato product on market can not meet the demand of people.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of purple sweetpotato tea vinegar beverage and preparation method thereof.

The present invention is achieved by the following technical solutions: a kind of purple sweetpotato tea vinegar beverage, is made up of following raw material: purple sweetpotato 112-118, distilled water 230-242, α-amylase 0.8-1, carbohydrase 1.2-1.6, apple vinegar 45-50, mung bean 15-18, black tea 8-10, lemon 8-10, rose 5-6, waxgourd peel 5-6, aloe 3-5, fleece-flower root 5-6, Radix Astragali 3-5, sucrose 30-35, citric acid 0.05-0.08, water are appropriate.

A preparation method for purple sweetpotato tea vinegar beverage, comprises the following steps:

(1) purple sweetpotato is put into container, add the saline solution that concentration is 30%, flood purple sweetpotato, soak 30-35 minute, again purple sweetpotato is washed, cut into slices, be placed in pot and steam without lump to purple sweet potato chips, take out purple potato, mix with distilled water and pull an oar, gained slurries are poured in container, adds α-amylase liquefies 40 minutes under 70 DEG C of conditions, the purple potato slurry of post liquefaction is kept constant temperature 60 DEG C, when regulating pH to be 4.0-4.5, adds carbohydrase saccharification 40 minutes, obtain purple potato liquid for subsequent use;

(2) cleaned by mung bean, put into pot, pour apple vinegar into, heating simmers to mung bean and melts, and is pulled an oar by mung bean apple vinegar, filters, and it is for subsequent use to get filtrate; Lemon is cleaned, mixes with black tea after cutting into slices and put into pot, add 50-60Kg water, after heating is boiled, stewing 20-30 minute, filter, obtain lemon black tea for subsequent use;

(3) rose, waxgourd peel, aloe, the fleece-flower root, the Radix Astragali water heating of 5-9 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;

(4) unclassified stores in addition to water in filtrate, lemon black tea, Chinese medicine extract and surplus stock in potato liquid purple in step 1, step 2 is merged, fully stir, pack after mixing.

Invention advantage: the invention discloses a kind of purple sweetpotato tea vinegar beverage, with the purple sweetpotato tea vinegar beverage that present invention process is produced, can effectively to remove contamination sterilization to purple sweetpotato, and desirable Starch Hydrolysis effect can be obtained, pigment loss can be reduced as far as possible, there is good antioxidation activity, interior free yl can be known, add the preparations such as mung bean, apple vinegar, lemon, there is sour-sweet mouthfeel, citris aromas, coordinates the extracts such as rose, waxgourd peel, aloe, the fleece-flower root, can prevent edema of the body, slow down skin aging.

Detailed description of the invention

A kind of purple sweetpotato tea vinegar beverage, be made up of following weight portion (Kg) raw material: purple sweetpotato 112, distilled water 230, α-amylase 0.8, carbohydrase 1.2, apple vinegar 45, mung bean 15, black tea 8, lemon 8, rose 5, waxgourd peel 5, aloe 3, the fleece-flower root 5, the Radix Astragali 3, sucrose 30, citric acid 0.05, water are appropriate.

A preparation method for purple sweetpotato tea vinegar beverage, comprises the following steps:

(1) purple sweetpotato is put into container, add the saline solution that concentration is 30%, flood purple sweetpotato, soak 30 minutes, again purple sweetpotato is washed, cut into slices, be placed in pot and steam without lump to purple sweet potato chips, take out purple potato, mix with distilled water and pull an oar, gained slurries are poured in container, adds α-amylase liquefies 40 minutes under 70 DEG C of conditions, the purple potato slurry of post liquefaction is kept constant temperature 60 DEG C, when regulating pH to be 4.5, adds carbohydrase saccharification 40 minutes, obtain purple potato liquid for subsequent use;

(2) cleaned by mung bean, put into pot, pour apple vinegar into, heating simmers to mung bean and melts, and is pulled an oar by mung bean apple vinegar, filters, and it is for subsequent use to get filtrate; Lemon is cleaned, mixes with black tea after cutting into slices and put into pot, add 50Kg water, after heating is boiled, stewing 20 minutes, filter, obtain lemon black tea for subsequent use;

(3) rose, waxgourd peel, aloe, the fleece-flower root, the Radix Astragali water heating of 5 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;

(4) unclassified stores in addition to water in filtrate, lemon black tea, Chinese medicine extract and surplus stock in potato liquid purple in step 1, step 2 is merged, fully stir, pack after mixing.

Claims (2)

1. a purple sweetpotato tea vinegar beverage, is characterized in that, is made up of following raw material: purple sweetpotato 112-118, distilled water 230-242, α-amylase 0.8-1, carbohydrase 1.2-1.6, apple vinegar 45-50, mung bean 15-18, black tea 8-10, lemon 8-10, rose 5-6, waxgourd peel 5-6, aloe 3-5, fleece-flower root 5-6, Radix Astragali 3-5, sucrose 30-35, citric acid 0.05-0.08, water are appropriate.

2. the preparation method of a kind of purple sweetpotato tea vinegar beverage as claimed in claim 1, is characterized in that, comprise the following steps:

(1) purple sweetpotato is put into container, add the saline solution that concentration is 30%, flood purple sweetpotato, soak 30-35 minute, again purple sweetpotato is washed, cut into slices, be placed in pot and steam without lump to purple sweet potato chips, take out purple potato, mix with distilled water and pull an oar, gained slurries are poured in container, adds α-amylase liquefies 40 minutes under 70 DEG C of conditions, the purple potato slurry of post liquefaction is kept constant temperature 60 DEG C, when regulating pH to be 4.0-4.5, adds carbohydrase saccharification 40 minutes, obtain purple potato liquid for subsequent use;

(2) cleaned by mung bean, put into pot, pour apple vinegar into, heating simmers to mung bean and melts, and is pulled an oar by mung bean apple vinegar, filters, and it is for subsequent use to get filtrate; Lemon is cleaned, mixes with black tea after cutting into slices and put into pot, add 50-60Kg water, after heating is boiled, stewing 20-30 minute, filter, obtain lemon black tea for subsequent use;

(3) rose, waxgourd peel, aloe, the fleece-flower root, the Radix Astragali water heating of 5-9 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;

(4) unclassified stores in addition to water in filtrate, lemon black tea, Chinese medicine extract and surplus stock in potato liquid purple in step 1, step 2 is merged, fully stir, pack after mixing.