Purple potato fine powder production method capable of increasing content of anthocyanin

A production method and anthocyanin technology, applied in the fields of food, preparation of purple sweet potato powder, and production of purple sweet potato powder, can solve problems affecting the edible value of purple sweet potato powder, polluting the environment, loss of anthocyanins, etc., and achieve protection of purple color and nutritional value

Active Publication Date: 2014-05-07
YANGXIAN KANGYUAN ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Since purple sweet potato anthocyanins are water-soluble pigments, a large amount of anthocyanins are lost during the processing of purple sweet potato powder, which not only pollutes the environment, but also affects the edible value of purple sweet potato powder.

Method used

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Embodiment Construction

[0041] In the following, the present invention will be further described with reference to the embodiments.

[0042] The technical steps adopted by the present invention to solve the above technical problems are as follows:

[0043] a). Raw material handling

[0044] Remove the diseased potatoes, wash the purple potatoes and drain them for later use.

[0045] b). Crush

[0046] The drained fresh potatoes are broken into pieces of less than 2 cubic centimeters with a crusher to facilitate grinding. In the crushing process, spray edible sulfurous acid color protection solution, and evenly add 50ppm effective sulfur dioxide to prevent the oxidation of anthocyanins during the crushing process of fresh potatoes.

[0047] c). Grinding

[0048] Fresh potato pieces are ground into potato paste by adding acid and water color protection liquid. The ratio of the weight of fresh potato to the amount of water added is 1:3-3.5; generally the pH value of acid water is controlled at 2.5-2.8, and the pH ...

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Abstract

The invention relates to a purple potato fine powder production method capable of increasing content of anthocyanin. The method comprises the following steps: thoroughly removing potatoes with diseases, cleaning purple potatoes and drying for later use; grinding, finely grinding, filtering potato paste, carrying out dehydration separation on starch milk, extracting the anthocyanin in potato residue and starch milk, cleaning and purifying the starch milk, mixing the starch milk with a purified anthocyanin extract, and evenly mixing the purified anthocyanin extract with the cleaned and purified starch milk. The purple potato fine powder production method has the positive effects that the purple potatoes are taken as main raw materials for producing purple potato fine powder; the anthocyanin in the purple potatoes is firstly separated and purified, the purple potato starch is then purified, and the purple potato starch is mixed with the anthocyanin; the content of the anthocyanin of the dry purple potato starch fine powder is within the range of 0.08-0.15mg/g, so that the unique purple color and the nutritive value of the purple potatoes are protected.

Description

[0001] The invention relates to a method for producing purple sweet potato powder with improved anthocyanin content, and belongs to the technical field of agricultural product processing. Background technique [0002] Purple potato (regular name: Dioscorea alata Linn.) is also called black potato, and the potato flesh is purple to deep purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. It is a physiologically alkaline food. Purple sweet potato ranked first among anti-cancer vegetables announced by the National Vegetable Cancer Research Center of Japan. The production process of purple sweet potato powder includes purple sweet potato cleaning, crushing, starch cleaning, anthocyanin extraction, and then mixing starch and anthocyanins to produce several technological stages. Because of its bright color, rich nutrition, and obvious health functions, Well received by consumers. [0003] Anthocyanins are flavonoid compounds th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L19/15
CPCA23L5/41A23L5/43A23L19/01A23L19/105A23L29/212A23V2002/00A23V2250/5118A23V2250/2116A23V2200/048A23V2200/044
Inventor 周宝龙常红柱
Owner YANGXIAN KANGYUAN ECOLOGICAL AGRI
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