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Rouge radish compound vegetable powder and preparation method thereof

The technology of rouge radish and vegetable powder is applied in the field of compound vegetable powder of rouge radish and preparation thereof, and can solve the problems of limited range of resource utilization of rouge radish, unbalanced nutrition of single radish vegetable powder, difficulty in powdering radish vegetables, and the like. To achieve the effect of improving rough skin, improving night blindness, and improving the function of central nervous system

Active Publication Date: 2020-06-02
YANGTZE NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned deficiencies existing in the prior art, the technical problem to be solved by the present invention is: the resource utilization range of rouge radish is limited, the existing vegetable powder preparation method takes a long time, and the drying is not thorough, which leads to the obtained vegetable powder particles being not fine and fine. Moreover, the nutrition of vegetable powder is unbalanced, it is difficult to pulverize radish vegetables, the nutrition of a single radish vegetable powder is unbalanced, and the unique radish flavor is not easily accepted by consumers. Generally, the color of vegetable powder is unstable after processing, and additional artificial pigments need to be added. To overcome technical problems, provide a kind of rouge radish compound vegetable powder with comprehensive nutrition, rich taste, fine particles, and short preparation time and its preparation method
[0007] Aiming at the problem of unbalanced nutritional components of vegetable powder in the prior art, the present invention uses rouge radish and sweet potato for compounding, and through the compatibility of amino acids in sweet potato and rouge radish, the prepared vegetable powder has many types and high content of essential amino acids, In particular, the high content of lysine makes up for the shortcomings of the existing vegetable powder with few amino acids and especially the lack of lysine, so that the prepared vegetable powder can promote human development, enhance immune function, and improve the function of central nervous tissue. In addition, natural pigments such as carmine red pigment and carotene contained in carmine radish and sweet potato endow the vegetable powder of the present invention with better antioxidant capacity, help the body to avoid free radical damage, improve night blindness, improve Rough skin condition, better health care effect

Method used

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  • Rouge radish compound vegetable powder and preparation method thereof
  • Rouge radish compound vegetable powder and preparation method thereof
  • Rouge radish compound vegetable powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] One, the preparation technological process of rouge radish compound vegetable powder of the present invention is as a whole:

[0041] Raw material selection→cleaning→cutting→pulping→grinding→blending→homogenizing→drying→milling→finished product

[0042] 1. Selection: Mature with no serious physical damage, no damage from diseases and insect pests, and no rot.

[0043] 2. Cleaning: Clean the selected radishes and sweet potatoes, drain and set aside.

[0044] 3. Slicing: Cut rouge radish and sweet potato into 1cm 3 left and right blocks.

[0045] 4. Beating: Pour an appropriate amount of water into the cooking machine, put the cut rouge radish pieces and sweet potato pieces into a food blender for beating. Repeat beating 2-3 times, 120s each time.

[0046] 5. Grinding: Add the compound slurry of rouge radish and sweet potato to the colloid mill for grinding and crushing.

[0047] 6. Blending: Add maltodextrin, citric acid, β-cyclodextrin and white granulated sugar to...

Embodiment 1

[0064] The determination of embodiment 1 composite material ratio

[0065] Experimental settings The addition of β-cyclodextrin is 0.5% of the total mass of rouge radish and sweet potato, the addition of white sugar is 40%, the addition of maltodextrin is 2%, and the addition of citric acid is 0.15%. The mass ratios of rouge radish to sweet potato are 6:14, 8:12, 1:1, 12:8, 6:14, respectively. During the preparation, wash the rouge radish and sweet potato, cut them into pieces, add water to make a slurry, the ratio of the total mass of the rouge radish and sweet potato to water is 1:0.4, and repeat the beating for 2 to 3 times for 120 seconds each time. The compound slurry of radish and sweet potato is added into the colloid mill for grinding and crushing, and the number of passes through the colloid mill is controlled to 2 times, and the above-mentioned amount of maltodextrin, citric acid, and β-cyclic Blend dextrin and white sugar, homogenize the blended slurry for 2 minute...

Embodiment 2

[0067] The determination of the amount of maltodextrin added in embodiment 2

[0068] In the experiment, the added amount of white sugar was fixed at 40%, the compound material ratio was 1:1, the added amount of β-cyclodextrin was 0.5%, and the added amount of citric acid was 0.15%. The addition amount (%) of essence is: 0, 1, 2, 3, 4, other conditions in the preparation process are the same as embodiment 1.

[0069] This example mainly investigates the influence of the change of the amount of maltodextrin added on the sensory quality of compound vegetable powder. The sensory score is as follows: figure 2 shown by figure 2 It can be seen that the sensory quality of compound vegetable powder increases with the increase of maltodextrin addition, but when the addition exceeds 2%, the score tends to be stable, and when it reaches 4%, the score decreases slightly. The addition of maltodextrin can make the vegetable powder loose, not easy to agglomerate, dissolve quickly, have g...

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Abstract

The invention provides raphnus sativus compound vegetable powder and a preparation method thereof. The preparation method comprises the following steps of firstly, cleaning raphnus sativus and sweet potatoes, performing dicing, and adding water for mashing so as to obtain mixed slurry; performing homogenate on the mixed slurry with a colloid mill, adding a sweetening agent, a sour agent, maltodextrin and beta-cyclodextrine for blending mixed liquor after homogenate, performing homogenizing treatment on the mixed slurry after being blended, drying the mixed slurry after being subjected to homogenizing treatment, and performing grinding for flour milling so as to prepare the raphnus sativus compound vegetable powder. The vegetable powder prepared by the method disclosed by the invention is free from any artificial color, light in carmine, stable in color, uniform in powder texture, fine, smooth, and free from any impurities, has unique fragrance of the raphnus sativus and the sweet potatoes, does not have pungent taste of radishes, accepted by consumers, is coordinative in fragrance, and moderate in taste and sugariness, has rich lysine, is balanced in nutrients and conforms to demands of current consumers.

Description

technical field [0001] The invention belongs to the technical field of prepared food, and in particular relates to a compound vegetable powder of rouge and radish and a preparation method thereof. Background technique [0002] Rouge radish is a major specialty in Fuling area of ​​Chongqing, and the locals call it red heart radish. Carmine radish matures earlier, bolts later, and is less likely to produce bran cores; it can survive and grow well in cold and hot climates, is easy to store, can withstand long-distance transportation, and has a relatively strong ability to resist diseases and insect pests Rouge radishes are better in quality than ordinary radishes, less spicy than ordinary radishes, crisp and tender in texture, and comprehensive in nutrition; and they are red from the inside to the outside, contain more anthocyanins, and are easily soluble in water, which is very suitable for food processing. The fleshy roots have been measured: water accounts for 92%, ash acc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L19/10
CPCA23V2002/00A23V2200/30
Inventor 阳晖李昌满刘燕邓鑫肖迪李瑞春曾小燕
Owner YANGTZE NORMAL UNIVERSITY
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