一种紫甘薯茶的制备方法

Preparation method of purple sweet potato tea

Abstract

The invention relates to a preparation method of purple sweet potato tea. The preparation method comprises the following steps: (a) preparation of purple sweet potato powder, namely cleaning fresh sweet potatoes, slicing the fresh sweet potatoes into purple sweet potato pieces with the size of 1cm<3>, blanching the purple sweet potato pieces in boiling water for 3 minutes, draining away moisture, freezing the purple sweet potato pieces in a refrigerator at -20 DEG C for 24 hours for freeze drying, grinding the purple sweet potato pieces by virtue of a grinding machine after the freeze drying, and sieving the ground purple sweet potato pieces by virtue of a 100-mesh sieve, so as to obtain purple sweet potato powder; (b) blending, namely uniformly mixing 70%-75% of the purple sweet potato powder, 0.03% of potassium sorbate and the balance of xylitol in a container; and (c) packaging, namely carrying out microwave sterilization on the blended purple sweet potato powder at 45 DEG C for 1 hour, and packaging the blended purple sweet potato powder by virtue of food-grade paper bags, so as to obtain the purple sweet potato tea. The preparation method of the purple sweet potato tea has the beneficial effects that the preparation process is reasonable, main functional components of the purple sweet potato are preserved, and the prepared purple sweet potato tea has nutrition and health-care functions.
本发明涉及一种紫甘薯茶的制备方法,由由以下步骤制备而成:a、紫甘薯粉制备:取鲜紫甘薯,洗净,切成1立方厘米左右的紫薯丁,于沸水中漂烫3min后,沥干水份,在冰箱内零下20℃条件下冷冻24小时后进行冷冻干燥,冷冻干燥结束后将紫薯丁在用粉碎机粉碎,过100目筛制得紫薯粉;b、调配:将70%-75%的紫甘薯粉,0.03%的山梨酸钾,其余为木糖醇在容器内混合均匀;c、包装:将调配好的紫甘薯粉在45℃下,微波杀菌1小时后用食品级纸袋无菌包装即为成品;本发明的制作工艺合理且保留了紫甘薯的主要功能成分,使制备成的茶饮集营养和保健于一体。

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Patent Citations (2)

    Publication numberPublication dateAssigneeTitle
    CN-102349673-AFebruary 15, 2012杭州秀山美地农业科技有限公司紫薯饮料的制备方法
    CN-1422546-AJune 11, 2003青岛市特色作物产业化协会甘薯冻干食品及其加工方法

NO-Patent Citations (1)

    Title
    胡林子等: "速溶风味紫薯粉的研制", 《食品工业》, no. 5, 31 October 2010 (2010-10-31), pages 52 - 54

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