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Purple sweet potato dregs composition nutritional instant powder and preparation method

A technology of purple potato dregs and composition, which is applied in the field of comprehensive utilization of by-products and development of health food, can solve problems such as solubility, gelatinization characteristic nutrition, and difference in absorption and utilization rate of functional components, so as to improve comprehensive utilization value, solubility Strong, good instant dissolving effect

Active Publication Date: 2016-04-06
KUNMING MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products prepared by the above methods are not ultrafine powders, and are significantly different from ultrafine powder products in terms of solubility, gelatinization characteristics, and the absorption and utilization rate of nutrients and functional components by the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Purple potato-mushroom compound nutrition instant powder prepared from purple potato residue and mushroom after pigment extraction

[0021] After the pigment is extracted, the purple potato dregs are rinsed twice with clean water, then soaked in hot water at 75°C for 15 minutes at a material-to-liquid ratio of 1:5 (5 times the weight of the purple sweet potato dregs), and then removed and drained. Fresh shiitake mushrooms are cleaned to remove surface impurities, cut into slices with a thickness of 5 mm, blanched in boiling water for 4 minutes, taken out, and washed with 0.1% citric acid, 0.02% ascorbic acid and 0.015% edetate disodium (EDTA-2Na) is configured as a composite color protectant solution and soaked for 8 minutes, then remove and drain. Put the processed purple sweet potato residue and shiitake mushroom slices into the drying oven respectively, set the initial temperature at 40°C, and then increase the temperature by 10°C every 1h until the moistu...

Embodiment 2

[0022] Embodiment 2: Purple potato residue and matsutake fungus are used as raw materials to prepare purple potato-matsutake compound nutrition instant powder

[0023]Rinse the purple potato dregs after pigment extraction with clean water twice, add 80°C hot water to soak for 10 minutes according to the ratio of solid to liquid 1:3 (water 3 times the weight of purple sweet potato dregs), remove and drain. Fresh matsutake mushrooms are washed to remove impurities, cut into slices with a thickness of 7 mm, blanched in boiling water for 2 minutes, taken out, and washed with 0.1% citric acid, 0.02% ascorbic acid and 0.015% ethylenediaminetetraacetic acid Disodium (EDTA-2Na) is formulated into a compound color protectant solution and soaked for 5 minutes, then remove and drain. The treated purple sweet potato residue and matsutake mushroom slices were placed in a drying oven, the initial temperature was set at 50°C, and then the temperature was increased by 10°C every 1 hour until ...

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PUM

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Abstract

The invention belongs to the field of comprehensive utilization of byproducts and development of health-care foods. Purple sweet potato composition nutritional instant powder provided by the invention is prepared from raw materials in percentage by weight: 20%-30% of edible fungi and 70%-80% of purple sweet potato dreg; the purple sweet potato dreg is a byproduct generated in the production of a purple sweet potato pigment; the edible fungi are fresh artificially-planted or wild edible fungi; the purple sweet potato composition nutritional instant powder is ultrafine powder with the average grain diameter which is less than 0.25 microns. A preparation method is composed of following steps: 1, carrying out curing treatment on purple sweet potato dreg raw materials; 2, carrying out color-protecting treatment on the edible fungi; 3, drying; 4, compounding and roughly crushing; and 5, carrying out ultrafine crushing. The purple sweet potato composition nutritional instant powder is produced by combining and matching the purple sweet potato dreg generated by producing the pigment with the edible fungi, so that the aims of complementing the nutrition and strengthening functions are realized and the product has a special flavor; the comprehensive utilization value of the byproduct generated by generated in the production of the purple sweet potato pigment is improved. The purple sweet potato composition nutritional instant powder is produced by adopting an effective color-protecting measure and an ultrafine crushing technology; the product has a very good brewing instant property and keeps nutrition, functional components and flavor of two ingredients.

Description

technical field [0001] The invention belongs to the fields of comprehensive utilization of by-products and development of health food. Background technique [0002] The real name of purple potato is Ipamoeabatatas L., which was introduced into my country from Japan. It is a kind of sweet potato with purple or deep purple potato meat. Sweet potatoes have anti-cancer and anti-cancer effects. According to the Japanese Cancer Prevention Institute's investigation on the relationship between dietary life and cancer of 260,000 people, the cancer suppression rates of raw sweet potatoes and cooked sweet potatoes are 94.4% and 98.7% respectively. Among the 17 vegetables that have a significant inhibitory effect on tumors, sweet potato ranks first. The main component of purple potato is carbohydrates (accounting for 80% of dry matter), and its protein is higher than that of ordinary sweet potatoes. The content of lysine, copper, manganese, potassium, zinc and other trace elements in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L31/00A23L19/10A23L33/105
CPCA23L19/105A23L31/00A23L33/00A23V2002/00A23V2200/048A23V2250/032A23V2250/708A23V2300/10A23V2300/24
Inventor 吴志霜殷建忠吴少雄王琦王松梅潘红梅冯月梅
Owner KUNMING MEDICAL UNIVERSITY
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