| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing purple sweet potato squeezed drink in which the vivid magenda color of anthocyanin pigment hardly changes for a long period. <P>SOLUTION: This method for producing the purple sweet potato squeezed drink comprises (1) a process of peeling purple sweet potato, and treating the surface of the peeled purple sweet potato with citric acid before freezing, (2) a process of thawing the frozen purple sweet potato, (3) a process of steaming the thawed purple sweet potato, (4) a process of charging the steamed purple sweet potato and malted rice into a tank and saccharifying the purple sweet potato at 50-70°C for 18-28 h, (5) a process of compressing and separating the saccharified purple sweet potato into squeezed juice and solid residue and (6) a process of further adding citric acid to the squeezed juice to adjust acidity. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
