Color retention agent, purple potato flour production method and purple potato flour
A technology of purple sweet potato powder and production method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not too high anthocyanin content, low anthocyanin content, and poor color of purple sweet potato, so as to reduce fresh Loss of nutrients in potatoes, improved rehydration, and good product quality
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[0018] The preparation of embodiment 1 color-protecting agent A
[0019] Take 0.5% citric acid, 0.1% phytic acid, 0.1% calcium chloride, and the balance is water, mix well, and the percentages are mass percentages.
Example Embodiment
[0020] Example 2 Process and color protection of purple sweet potato powder using color-protecting agent A
[0021] like figure 1 As shown in the process flow, take fresh Wanzi 56 purple potatoes, wash and peel them, cut into strips, soak fresh Wanzi 56 purple potato strips in color-protecting agent A for 1.5 hours, rinse and ripen them in time, then mash, dry, Screening, packaging, finished product. Take an appropriate amount of finished product (hereinafter referred to as sample A) for anthocyanin content detection, and the detection results are shown in the table below.
Example Embodiment
[0022] The preparation of embodiment 3 color-protecting agent B
[0023] Take 0.5% citric acid, 0.1% phytic acid, and the balance is water and mix evenly, and the percentages are mass percentages.
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