169results about How to "High in anthocyanins" patented technology

The invention discloses purple-potato-containing nutritional rice and a preparation method. The nutritional rice is prepared from whole purple potato powder, starch, isolated soy protein, gel, composite vitamin enhancer, composite mineral enhancer and water in a ratio. The method comprises the following steps of: A, selection and treatment of raw materials; B, mixing and stirring: stirring and mixing the isolated soy protein, the gel and the enhancers uniformly, adding the starch, mixing, then adding the whole purple potato powder, stirring and mixing, and adding water; C, extrusion forming: after the raw materials are mixed and stirred uniformly, adding the mixture into an extruder through a feeder, cutting the extruded mixture into rice grains at the tail end of the extruder after the extruded mixture passes through a rice grain template, cooling, screening with a vibrator, separating out dregs, collecting and drying; D, water controlled drying: drying the extruded rice grains in hot air to improve the storage performance; and E, packing: cooling the rice grains to room temperature, quickly and quantitatively filling and sealing. The nutritional rice has reasonable formula, good nutrition, low cost, no pollution and high nutritional value. The method is simple and convenient to operate, and is suitable for large scale and industrialized production of purple potatoes.

The invention relates to a flower antistaling agent with added plant growth regulator, wherein 1L of the water contains the following constituents: sucrose 5-20g, 8- hydroxyquinoline 0.1-0.5g, gibberellin 0.02-0.08g, cytokinin 0.01-0.09g, plant growth retardant 0.20-0.8g, arginine 0.015-0.045g, organic acid 0.1-0.5g and inorganic salt 0.005-1.5g.

The invention discloses a production method for purple sweet potato entire powder, and relates to a food production method. The production method comprises the following steps of: cleaning, peeling and slitting fresh purple sweet potatoes; keeping the color; rinsing; cooking; mashing; refilling; drying; and sieving to obtain a finished product, wherein the drying is rotary flash evaporation drying. Compared with the prior art, the production method for purple sweet potato entire powder protected by the invention has the advantages of saving energy on one hand and improving the product quality on the other hand.

The invention discloses Huangshan purple tea and a preparation method thereof. According to the method, aubergine shoots of tea trees are taken as raw materials, and the special Huangshan purple tea is prepared through five procedures including fresh leaf picking, fresh leaf processing, low-temperature slow frying and fixation, rolling and low-temperature long baking and drying. With the adoption of the preparation method, the problem of severe waste of a large quantity of aubergine shoots in a tea garden due to absence of a corresponding preparation technology of the aubergine shoots at present is solved, and the conventional situation that tea farmers abandon tea picking because no enterprises purchase tea is changed thoroughly; through control of each link, anthocyanin decomposition is prevented to the great extent, the content of anthocyanin in tea soup is increased, meanwhile, degradation of macromolecular substances such as protein, tea polysaccharide and the like is promoted, substances such as amino acid, tea polyphenol, caffeine, vitamins, saccharides and the like forming tea flavor are more dissolved out, bitter and astringency of a prepared product are greatly relieved, and the taste of the tea is kept. The Huangshan purple tea has the advantages of high oxidation resistance, high nutritive value, red purple and bright tea soup and the like, and is suitable for people of all ages to drink.

The invention relates to a pure natural green high-anthocyanin purple sweet potato beverage prepared by using purple sweet potato as raw material and a preparation method of the pure natural green high-anthocyanin purple sweet potato beverage. The beverage has high anthocyanin content and high juice yield. The preparation method comprises the steps of: taking purple sweet potato as raw material, carrying out the technological processes of choosing, cleaning, pre-processing, shelling, cutting into slices (dicing), protecting color, pasting, pulping, enzymolyzing, centrifuging and filtering, preparing purple sweet potato juice with high concentration and original flavor, blending, adding stabilizer and sweetener, homogenizing (or grinding by a colloid grinder), bulking and sterilizing. The beverage has peculiar purple and fragrance of the purple sweet potato, soft taste and pure taste, can be stored for a long time and convenient for eating. The beverage contains high-concentration anthocyanin, is ideal natural green functional beverage and has various functions such as inoxidability, anti-aging property, and cancer resistance.

The invention discloses a method for extracting anthocyanidin from aria. The method is characterized by comprising the following steps of: smashing and pulping the aria to obtain aria pulp; preparing an extraction solvent by using ethanol and distilled water; uniformly mixing the aria pulp and the extraction solvent according to a proper proportion and oscillating by using an oscillator to extract; after oscillating extraction, filtering and centrifuging a mixture of the pulp and the extraction solvent to obtain extract; and performing decompressed concentration on the extract to removal most of ethanol so as to obtain anthocyanidin concentrate. The method is quick and simple, and is environment-friendly since no toxic solvent is adopted for extraction; the obtained extract, monomer anthocyanidin, has high content and can be directly added into foods.

The invention relates to a crop breeding method, in particular to a radish breeding method, belonging to the technical field of plant breeding and cultivation. The breeding method is characterized in that Kexing red-core and red-skin radishes are taken as female parents, wherein the Kexing red-core and red-skin radishes come from Sichuan province, have a moderate maturity period and upright leaf bunches, contain high-content anthocyanin, are high-yield, disease-resistant, red-skinned and have red flesh and long cylindrical flesh roots; Hengfeng transparent-core red radishes as male parents, wherein the Hengfeng transparent-core red radishes come from Chongqing, have a moderate maturity period and half upright leaf bunches, contain high-content anthocyanin, are heat-resistant and red-skinned and have red flesh, long cylindrical flesh roots and slightly larger lower parts; and the female parents are hybridized with the male parents to obtain intervarietal hybrids F1, and the intervarietal hybrids F1 are continuously self-bred to obtain a new high-quality, high-yield, high-anthocyanin-content and disease-resistant red-skin and red-core radish variety, i.e. Yanzhi No.1. The radish breeding method has the beneficial effects that the breeding efficiency is high, the obtained products are suitable for the extraction processing of anthocyanin and the problem existing in the raw material supply in the anthocyanin extraction processing industry is solved.

The invention relates to a peanut SPL (squamosa promoter-binding protein-like) transcription factor gene, as well as an encoded protein and application thereof. The nucleotide sequence of a peanut anthocyanin accumulation regulatory transcription factor AhSPL2-1 is as shown in SEQ (sequence) ID (identity) No. 1. The peanut AhSPL2-1 transcription factor provided by the invention plays an important role in the aspect of plant anthocyanin accumulation, and has potential application values in cultivation of high-anthocyanin crops.

The invention discloses a wild strawberry Heilongjiang-3 fruit ripening gene FvTCP9 and application thereof. The gene sequence is shown in SEQ ID NO: 1. The wild strawberry Heilongjiang-3 fruit ripening gene FvTCP9 confirms that the FvTCP9 gene is transiently expressed in a cultivated strawberry fruit, and finds that overexpression of FvTCP9 can promote fruit ripening and increase the content of ABA, anthocyanin and soluble sugar in the fruit, while silencing FvTCP9 inhibites fruit ripening. A flowering phase of transgenic Arabidopsis with overexpression of FvTCP9 is advanced. The FvTCP9 genehas important significance for genetic improvement of strawberry fruit quality and improvement of strawberry fruit quality.

The invention relates to clear juice type anthocyanin beverage, and in particular relates to apple and purple sweet potato clear juice type anthocyanin beverage. The apple and purple sweet potato clear juice type anthocyanin beverage is prepared from the following components in parts by weight: 4,500-5,500 parts of concentrated apple juice, 800-1,200 parts of concentrated purple sweet potato juice, 2,100-2,700 parts of xylitol, 10-14 parts of aspartame, 12-18 parts of apple acid, 100-140 parts of citric acid, 12-18 parts of sodium citrate, 30-50 parts of purple sweet potato essence, 30-50 parts of sweet potato essence, 8-12 parts of brown sugar essence and 85,000-95,000 parts of water. According to the technical scheme, the anthocyanin beverage with high content of anthocyanin is obtained. Furthermore, the invention also relates to a preparation method of the beverage.

The invention belongs to the field of natural active materials and particularly relates to an extraction method of anthocyanin ingredients. The extraction method includes the steps of 1), extracting raw materials containing the anthocyanin ingredients with ethyl alcohol, and performing alcohol yeast on an extracting solution and then centrifugal filtration to collect a filtrate; 2), extracting the filtrate to obtain the anthocyanin ingredients after filtration. Compared with the prior art, the extraction method has the advantages that the anthocyanin ingredients high in content contain effective components of compound alkaloid, superoxide dismutase and the like and have better therapeutic effect on various tumors and cancers, stroke cardiovascular disease, diabetes, leucoderma, scales disease and cerebral palsy, and blocking of cell tumor variation and caner cell mutation gene variation which are caused by fluid-circulating lymph can be effectively improved.

The invention discloses a pitaya juice and a processing method thereof, and belongs to the technical field of food processing, wherein the pitaya juice comprises the following raw materials by weight: 1000-1200 parts of pitaya flesh, 50-85 parts of pitaya pericarp, 400-500 parts of kiwifruit, 300-400 parts of cucurbita pepo l, 45-75 parts of a color protection agent, 35-65 parts of a flavoring agent, 30-45 parts of a preservative, and 15-25 parts of citric acid. The processing method comprises: 1) raw material treatment; 2) astringent taste removing treatment; 3) mixing and juice preparation; 4) seasoning; and 5) homogenization and degassing. According to the present invention, the pitaya flesh adding amount can be reduced while the cyanidin content in the pitaya juice can be increased, and the nutrients in the pitaya juice can be increased; and the pitaya juice is suitable for general people, and is further suitable for diabetes patients.

The invention discloses a method for reducing loss of anthocyan of blueberry fruit juice in a processing course. The method comprises the following steps of (1) cleaning blueberries, and performing mashing to obtain blueberry slurry; (2) regulating the pH value of the blueberry slurry, adding zinc lactate, malic acid, glutathione, tea polyphenols and a grape seed extract to the blueberry slurry, and then adding complex enzymes; (3) after performing enzymolysis on the blueberry slurry, performing filtering, adding cane sugar, lactose, sodium citrate, trehalose, beta-cyclodextrin, arabic gum, xanthan gum and sodium carboxymethyl cellulose and performing allocation; (4) homogenizing the allocated fruit juice, and then performing vacuum degassing; and (5) sterilizing the degasses blueberry fruit juice and performing filling. In accordance with special functional components of the anthocyan in the blueberries, in the processing course of the blueberry fruit juice, in two respects that processing factors are controlled, and the self molecular structure stability is improved, the degradation loss of the anthocyan in the blueberries is reduced, the efficacy is reserved, the color deterioration is alleviated, the product quality is improved, and a blueberry fruit juice product high in anthocyan content is developed.

The invention provides a debitterized natural rose residue extract and a preparing method and application thereof. Rose residues obtained after distillation are used as the raw material and subjected to ultrasonic extraction, filtration and concentration to obtain rose residue extraction concentrated solution, bitter substances including tannin in the concentrated solution are made to settle by means of gelatin at a low temperature, residual gelatin is removed with ethyl alcohol, the rose extract is prepared through concentration, and rose pigment and flavor substances are added to improve color and fragrance. The prepared rose residue extract has a strong and complete rose fragrance and a rosy color, and rose residues obtained after distillation can be fully recycled so that resource waste and environment pollution can be reduced and the additive value of rose can be increased. Meanwhile, tannin is removed through gelatin, and the traditional tannin removing technological process achieved through fermentation can be shortened; furthermore, unique low-temperature storage treatment is conducted, so that complete settling of tannin is achieved; residual gelatin is removed through alcohol precipitation, so that flavor components including pigment can be added conveniently in the following stages, and quality is made higher.

The invention relates to a beverage having the effects of improving eyesight and alleviating asthenopia. The beverage is prepared from blueberries and Chinese wolfberry fruits. The beverage disclosed by the invention has the health-care effects of improving eyesight and alleviating asthenopia, can be used for preventing asthenopia syndromes of healthy crowds, and can also be used for auxiliary treatment of asthenopia crowds.

The invention discloses a preparation method of black rice husk dietary fiber tablets containing rich anthocyanin and belongs to the technical field of deep processing of grain. Black rice husk is stripped from black rice, the black rice husk is soaked in water, microwave stabilization treatment and drying in a freeze-drying manner are adopted, aids are added, and wet granulation and pressing areperformed. After the black rice husk under the high humidity condition is subjected to microwave stabilization treatment, the inactivation rate of lipase is 65% or above, the retention rate of anthocyanin is up to 86%, and the retention rate is 18%-30% higher than that of other stabilization treatment manner. Meanwhile, starch remaining in the black rice husk can be cured. After the black rice husk is ball-milled and crushed, the dissolution of anthocyanin and the content of soluble dietary fiber can be increased, and the anthocyanin content is increased by 20% and the soluble dietary fiber isincreased by 15% as compared with black rice husk crushed with a traditional Chinese machine crusher. The method has the characteristics of simple process, low energy consumption and no resource waste. Meanwhile, tablets prepared from whole rice black husk powder have the characteristics of being convenient to eat and carry.

The invention discloses purple rice-purple sweet potato sweet baijiu and a preparation method thereof, and belongs to the technical field of food. The preparation method of the purple rice-purple sweet potato sweet baijiu comprises the following specific steps that steamed purple rice and steamed purple sweet potatoes are mixed according to the weight ratio of 7:3, sweet distiller's yeast accounting for 1.2% of the weight of the mixed materials is added, fermenting is performed for 48 h at 30 DEG C, and then thepurple rice-purple sweet potatosweet baijiu is prepared. The purple rice-purple sweet potato sweet baijiu prepared through the preparation method is in the color of deep purplish red, has the typical sweet baijiu alcohol aroma, is pure in taste, rich in nutrition, high in anthocyanin content, sour and palatable, has the nutrition and beneficial ingredients of the sweet baijiu, the purple rice and the purple sweet potatoes, is an updated product of traditional sweet baijiu and has the certain effects of resisting oxidation, inflammations and tumors and preventing a cardiovascular disease.

The invention discloses a processing method for improving the content of anthocyanins in purple bud tea, and belongs to the technical field of tea processing; the processing method is characterized by comprising the steps: firstly, spraying fresh leaves of purple bud tea with 0.4-0.8% citric acid and a 0.1-0.5% sucrose solution, and then timely alternately treating by using red light and UV-B under a condition of the temperature of 2-10 DEG C (wherein the red light treatment time is 4-8 h, and the UV-B treatment time is 6-10 h; and then processing by a traditional technology with the drying temperature of 70-90 DEG C. The manufactured tea product with high anthocyanin content is detected by a pH differential method; compared with a traditional processing without treatment of fresh leaves of purple bud tea, the process method has the content of the anthocyanins increased by 30%-50% while having the contents of other main quality components such as amino acids and caffeine and the like basically unchanged. The processing method is simple and easy to implement, economical and applicable, low in cost, and obvious in effect of increasing the content of the anthocyanins in the purple bud tea.

The invention discloses a high-sugar rose primary syrup preparation method and product, and belongs to the field of rose primary syrup preparation. The high-sugar rose primary syrup preparation method comprises steps as follows: high-concentration sugar syrup is taken as an extraction solvent to repeatedly extract rose petals, meanwhile, high-sugar rose primary syrup is prepared at a lower extraction temperature, and various beneficial components in roses are sufficiently reserved, wherein anthocyanin content is up to 100-120 mg/100 mL. The preparation method is simple to operate, the production cost is low, the prepared high-sugar rose primary syrup is rosy, rose fragrance is heavy, the form is clear and transparent, precipitate and crystallization are avoided, the uniform and non-layered form is still maintained after long-term storage.