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Cynura bicolor colored health-care noodles and preparation method thereof

A technology of health-care noodles and red phoenix vegetables, which is applied in the field of food processing, can solve the problems of not enough bright color of noodles, affect the texture of noodles, and accelerate the degradation speed, etc., achieve remarkable health effects of anti-oxidation and hypoglycemia, protect eyesight, and protect cardiovascular Effect

Inactive Publication Date: 2017-02-15
FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the amount of purple sweet potato powder added is small, the color of the noodles will not be bright enough; if the amount of purple sweet potato powder added is large, the texture of the noodles will be greatly affected, making the noodles easy to break and lack of elasticity
In addition, related to the structure of anthocyanins, most anthocyanins have the common disadvantage of heat resistance. The degradation rate of anthocyanins such as purple potato and purple cabbage is sharply accelerated when the temperature is greater than 60 ° C. Noodles (such as purple potato noodles) darken or fade quickly during cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of red phoenix purple health noodles, specifically comprising the following steps:

[0024] 1) Harvest fresh red phoenix leaves and wash the leaves;

[0025] 2) Extraction of anthocyanins from red phoenix: take the leaves of red phoenix washed in step 1), add boiled pure water according to the mass ratio of leaf: pure water = 8:100, keep boiling for 10 min, and cool naturally to 60°C , filtered, and the filtrate was concentrated under reduced pressure at 60°C to 5% of the original volume to obtain a dark red-purple anthocyanin aqueous extract with no peculiar smell;

[0026] 3) Mix the pigment extract with the raw materials of each component according to the proportion of the formula: mix 290 parts of the anthocyanin extract of the red phoenix in 2), 500 parts of wheat flour, 5 parts of salt, 2 parts of xanthan gum, and 2.5 parts of phosphoric acid Sodium dihydrogen mixed;

[0027] 4) After the purple dough in 3) is kneaded, rested, sliced, cut in...

Embodiment 2

[0029] A preparation method of red phoenix purple health noodles, specifically comprising the following steps:

[0030] 1) Harvest fresh red phoenix leaves and wash the leaves;

[0031] 2) Extraction of anthocyanins from red phoenix: take the leaves of red phoenix washed in step 1), add boiled pure water according to the mass ratio of leaf: pure water = 10:100, keep boiling for 10 min, and cool naturally to 60°C , filtered, and the filtrate was concentrated under reduced pressure at 60°C to 3% of the original volume to obtain a dark red-purple anthocyanin water extract of red phoenix cauliflower without peculiar smell;

[0032] 3) Mix the pigment extract with the raw materials of each component according to the proportion of the formula: 286 parts of the anthocyanin extract of the red phoenix in 2), 500 parts of wheat flour, 5 parts of salt, 2 parts of xanthan gum, and 2.5 parts of phosphoric acid mixing with sodium dihydrogen; 4) kneading, resting, rolling, cutting, drying a...

Embodiment 3

[0034] A preparation method of red phoenix purple health noodles, specifically comprising the following steps:

[0035] 1) Harvest fresh red phoenix leaves and wash the leaves;

[0036] 2) Extraction of anthocyanins from red phoenix: take the leaves of red phoenix washed in step 1), add boiled pure water according to the mass ratio of leaves: pure water = 12:100, keep boiling for 10 minutes, and cool naturally to 60 °C , filtered, and the filtrate was concentrated under reduced pressure at 60°C to 4% of the original volume to obtain a deep red-purple water extract of anthocyanins from red-purple anthocyanins without peculiar smell;

[0037] 3) Mix the pigment extract with the raw materials of each component according to the proportion of the formula: 309 parts of the anthocyanin extract of the red phoenix in 2), 500 parts of wheat flour, 5 parts of salt, 2 parts of xanthan gum, and 2.5 parts of phosphoric acid Sodium dihydrogen mixed;

[0038] 4) After the purple dough in 3)...

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Abstract

The present invention discloses a preparation method of colored health-care noodles containing cynura bicolor anthocyanin and chlorophyll. Fresh cynura bicolor leaf blades are used as a main raw material, an anthocyanin extract and a green leaf blade slurry are prepared, and the anthocyanin extract and green leaf blade slurry are respectively mixed with accessory materials of wheat flour, etc. to prepare the purple and green cynura bicolor health-care noodles. The method is simple in manufacturing processes and the products are nutritious, healthy, bright in color, excellent in exterior quality, and have commercial values. The noodles are resistant to storing and boiling, and the color is not easy to fade and change. The noodles do not contain artificial colors and preservatives, are free of safe hazards, have health-care effects of preventing oxidation, lowering blood sugar, etc., and are in line with safe and healthy effect needs of a majority of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a colored health-care noodle made of red phoenix and a preparation method thereof, that is, a method for preparing purple-red and green colored health-care noodles added with a pigment extract of hong fengcao. Background technique [0002] Noodles are a simple and convenient staple food with a long history and a large consumer group. In recent years, with the improvement of consumers' health awareness and the diversification of consumer products, compared to traditional noodles, vegetable noodles with natural pigments are more popular among consumers for their rich colors and nutrition. [0003] Anthocyanins are good natural food pigments, which are not only safe, but also have health functions such as anti-oxidation and vision protection. The natural pigment in the purple noodles currently on the market is anthocyanin, and the representative product is purpl...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L5/40A23L29/269A23L33/00
CPCA23V2002/00A23V2250/5086A23V2200/044A23V2200/326A23V2200/30A23V2200/328
Inventor 张帅张少平林一心邱珊莲郑云云郑开斌黄惠明
Owner FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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