A kind of production method of purple sweet potato fine powder that improves anthocyanin content

A production method and anthocyanin technology, which are applied in the field of purple sweet potato powder production, can solve problems such as affecting the edible value of purple sweet potato powder, loss of anthocyanins, environmental pollution, etc., and achieve the effect of protecting purple color and nutritive value.

Active Publication Date: 2017-01-18
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] Below in conjunction with embodiment the present invention will be further described,

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

[0043] a).Raw material handling

[0044] Remove the diseased potato, wash the purple potato and drain it for later use.

[0045] b).Crush

[0046] The fresh potatoes after draining are broken into pieces of less than 2 cubic centimeters with a crusher to facilitate grinding. Spray food-grade sulfurous acid color protection solution during the pulverization process, and add 50 ppm of effective sulfur dioxide evenly to prevent anthocyanin oxidation during the pulverization process of fresh potatoes.

[0047] c). Grinding

[0048] Fresh potato pieces are ground into potato paste with acid water color protection solution. The ratio of fresh potato weight to water addition is 1:3.0-3.5; generally the pH value of acid water is controlled at 2.5-2.8, an...

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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

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

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/15
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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