Method for producing purple sweet potato juice and dried powder
US9814255B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 20, 2012 |
| Grant date | Nov 14, 2017 |
| Priority date | — |
| Expiry date | Dec 27, 2033 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/105
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulase, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.