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Polysaccharide milk purple sweet potato starch

A technology of purple potato starch and polysaccharides, applied in the direction of bacteria used in food preparation, functions of food ingredients, food preparation, etc., can solve the problems of rare and unsatisfactory varieties of purple potato products, and achieve the purpose of enhancing human immunity , improve the taste, regulate the effect of immunity

Inactive Publication Date: 2015-12-23
YINGSHANG TIANHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Purple sweet potato is rich in anthocyanins, selenium and iron, which can prevent and fight cancer. It is an essential element for human body to resist fatigue, anti-aging and nourish blood. It can also clear away free radicals in the human body and enhance immunity. Purple sweet potato can be made into various non-staple foods , the taste is good, there are not many varieties of purple sweet potato products on the market, and they cannot meet people's demand for more nutritious food such as purple sweet potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A polysaccharide milk purple potato starch, made from the following raw materials in parts by weight (Kg): 800 fresh purple sweet potatoes, 130 fresh milk, 50 mushrooms, 2 Lactobacillus bulgaricus, 90 sand dates, 90 kiwi fruit, 7 lilies, 5 ganoderma lucidum, and Cuscuta 6. Cordyceps mycelium 3. Palmarosa 1. An appropriate amount of acid ethanol solution with a pH of 2, and an appropriate amount of water.

[0018] A preparation method of polysaccharide milk purple sweet potato powder, comprising the following steps:

[0019] (1) Wash the fresh purple sweet potato, mix it with the acid ethanol solution, crush it with a mashing homogenizer for 90 seconds, filter it with gauze, and let the filtrate stand for precipitation. After the starch is separated, use the principle of siphon to separate the starch and the supernatant Separating and drying the starch at 40°C to obtain purple potato starch for use;

[0020] (2) Mix the supernatant in step (1) with the filter residue, h...

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PUM

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Abstract

The present invention discloses a polysaccharide milk purple sweet potato starch which is prepared from the following raw materials by weight: 800-1000 parts of fresh purple sweet potato, 130-140 parts of fresh milk, 90-100 parts of oleaster, 50-60 parts of winter collybia, 90-100 parts of kiwi fruit, 7-8 parts of lily bulb and the like. The purple sweet potato starch provided by the invention has a high purity and is rich in anthocyanidin. No anthocyanidin is wasted and the purple sweet potato raw materials are fully utilized. The added oleaster polysaccharide can resist tumor and regulate immunity; the added fresh milk, winter collybia and other materials improve the taste of the starch in the invention; and the added lily bulb, mythic fungus, dodder, cordyceps mycelium and other extracts can enhance the immunity of human body and prolong life.

Description

technical field [0001] The invention relates to purple potato starch, in particular to a polysaccharide milk purple potato starch and a preparation method thereof. Background technique [0002] Purple sweet potato is rich in anthocyanins, selenium and iron, which can prevent and fight cancer. It is an essential element for human body to resist fatigue, anti-aging and nourish blood. It can also clear away free radicals in the human body and enhance immunity. Purple sweet potato can be made into various non-staple foods , good taste, there are not many varieties of purple sweet potato products sold on the market, and they cannot meet people's demand for more nutritious food such as purple sweet potatoes. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a polysaccharide milk purple potato starch. [0004] The present invention is achieved through the following technical solutions: [0005] A polysaccharide milk purpl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/28A23L1/03A23L1/212A23L1/30
CPCA23V2002/00A23V2400/123A23V2200/308A23V2200/324A23V2200/302A23V2200/30
Inventor 孙友亮
Owner YINGSHANG TIANHAO FOOD