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

Inactive Publication Date: 2012-09-19
四川紫金都市农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the use of a single-component color-protecting agent will lead to poor color, low quality, and low anthocyanin content due to the browning problem of sweet potatoes, thereby reducing the actual development and application value of the product.
On the other hand, the cost of ascorbic acid is high, and sodium bisulfite is easy to cause cancer, which is not c

Method used

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  • Color retention agent, purple potato flour production method and purple potato flour
  • Color retention agent, purple potato flour production method and purple potato flour

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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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Abstract

The invention discloses a color retention agent and relates to food processing, wherein the color retention agent is composed of the following ingredients: citric acid, phytic acid and calcium chloride. Compared with the prior art, the purple potato flour production method of the color retention agent disclosed by the invention can be used for effectively preventing the oxidization of anthocyanin, reducing the nutritional ingredient loss of the fresh purple potato and improving the reconstitution properties of the product.

Description

technical field [0001] The invention relates to the field of food, in particular to a color-protecting agent, a method for producing whole purple sweet potato powder and whole purple sweet potato powder. Background technique [0002] Purple sweet potato (scientific name: Solanum tuberdsm), also known as black potato and purple sweet potato, refers to sweet potatoes whose flesh is purple in color. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. [0003] The exist...

Claims

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Application Information

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IPC IPC(8): A23L1/272A23L1/2165A23L5/41A23L19/15
Inventor 陈大贵
Owner 四川紫金都市农业有限公司
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