Full potato flour vermicelli with increased anthocyanin content and making method thereof

A technology of potato powder and anthocyanin content, which is applied in the field of food processing, can solve the problems of poor health care effect and short vermicelli preservation period, and achieve the effects of rich nutrition, low bar breakage rate and improved sleep

Inactive Publication Date: 2016-11-09
定西薯宝农科清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a kind of whole potato vermicelli with increased anthocyanin content and its preparation method

Method used

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  • Full potato flour vermicelli with increased anthocyanin content and making method thereof
  • Full potato flour vermicelli with increased anthocyanin content and making method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] The present invention will be described in further detail below in conjunction with the examples, but it does not constitute a limitation to the scope of the present invention.

[0023] A potato whole powder vermicelli with increased anthocyanin content, which is composed of the following raw materials in parts by weight: 55 parts of potato whole powder, 28 parts of celery, 25 parts of fungus, 15 parts of sucrose, 17 parts of 80-mesh early rice, blueberry 15 parts of tamarind powder, 14 parts of tamarind gum, 10 parts of kelp dietary fiber, 9 parts of kale gum, 7 parts of buckwheat rutin, 8 parts of garlic powder, 6 parts of calcium chloride, 4 parts of ferrous sulfate, 4 parts of clove powder, 1 part of cinnamon, 10 parts of flour; the whole potato powder is black beauty potato whole powder with an anthocyanin content of 4.5mg / 100g.

[0024] A method for making potato whole powder vermicelli with increased anthocyanin content, comprising the following steps:

[0025] ...

Embodiment 2

[0031] A potato whole powder vermicelli with increased anthocyanin content, which is composed of the following raw materials in parts by weight: 75 parts of potato whole powder, 32 parts of celery, 30 parts of fungus, 20 parts of sucrose, 19 parts of 80-mesh Zaocan rice, blueberry 15-17 parts of tamarind powder, 14-18 parts of tamarind gum, 10-15 parts of kelp dietary fiber, 9-13 parts of kale gum, 7-11 parts of buckwheat rutin, 15 parts of absolute ethanol, 14 parts of garlic powder, 9 parts of calcium chloride, 6 parts of ferrous sulfate, 5 parts of clove powder, 4 parts of cinnamon bark, 12 parts of flour; the whole potato powder is black beauty potato whole powder with an anthocyanin content of 5.5mg / 100g.

[0032] A kind of preparation method of the whole potato vermicelli of increasing anthocyanin content described in this embodiment is the same as embodiment 1.

Embodiment 3

[0034] A kind of whole potato vermicelli with increased anthocyanin content is composed of the following raw materials in parts by weight:

[0035]65 parts of potato powder, 30 parts of celery, 27 parts of fungus, 17 parts of sucrose, 18 parts of 80-mesh early rice, 16 parts of blueberry powder, 16 parts of tamarind gum, 13 parts of kelp dietary fiber, 11 parts of kale gum, buckwheat 9 parts of rutin, 11 parts of garlic powder, 8 parts of calcium chloride, 5 parts of ferrous sulfate, 4 parts of clove powder, 3 parts of cinnamon, 11 parts of flour; the whole potato powder has an anthocyanin content of 5.0 mg / 100g of Black Beauty Potato Flour.

[0036] A kind of preparation method of the whole potato vermicelli of increasing anthocyanin content described in this embodiment is the same as embodiment 1.

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Abstract

The invention provides full potato flour vermicelli with the increased anthocyanin content and a making method thereof, and belongs to the field of food processing. The vermicelli is made from full potato flour, celery, black fungi, sucrose, 80-mesh early indica rice, blueberry powder, tamarind gum, kelp dietary fiber, sesbania gum, buckwheat rutin, garlic powder, calcium chloride, ferrous sulfate, ground cloves powder, cinnamon bark and flour. The anthocyanin content of the full potato flour vermicelli can reach 82.44-83.70 mg/100 g, and therefore the vermicelli has an obvious health care effect on the aspects of improving sleep and eyesight, promoting blood circulation, resisting aging and the like. The vermicelli is pale purple, rich in nutrition, good in flexibility, low in breakage rate, smooth in mouthfeel, strong in fragrance, long in freshness keeping period and easy to be popular with mass customers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a whole potato vermicelli with increased anthocyanin content and a preparation method thereof. Background technique [0002] Vermicelli is a traditional food of the Han nationality that is made of sweet potatoes, potatoes, etc., mainly made of sweet potatoes, and then processed by refining and sedimentation. Each place in China has its own unique production process. The original body is off-white, yellow or tan, and can be divided into round vermicelli, thin vermicelli and wide vermicelli according to the shape. The taste is smooth and elastic. [0003] At present, with the improvement of people's quality of life, people's demand for food also increases accordingly. However, the vermicelli in the existing market has a single taste, low added nutritional value, and poor health care effect. [0004] Anthocyanin is a water-soluble pigment and a pure natural anti-aging nu...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L19/00A23L7/10A23L31/00A23L33/105A23L33/21
CPCA23V2002/00A23V2200/30A23V2200/302A23V2250/628A23V2250/508A23V2250/5116A23V2250/502A23V2250/2117A23V2250/1578A23V2250/1592
Inventor 史丽萍赵彦博赵培彤赵建彪
Owner 定西薯宝农科清真食品有限公司
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