Simultaneous preparation method of anthocyanins, dietary fiber and starch in purple sweet potato

A technology of dietary fiber and purple sweet potato, applied in food science, organic chemistry and other directions, can solve the problems of product quality deterioration, large loss of raw material nutrients, single target product, etc., to improve product quality, enhance extraction effect, and improve enterprise benefits Effect

Active Publication Date: 2020-05-01
XUZHOU INST OF AGRI SCI IN JIANGSU XUHUAI DISTRICT (JIANGSU XUZHOU SWEETPOTATO CENT)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention aims at the problem of single target product in the current full-price utilization of purple sweet potato, large loss of nutrient components in the preparation process, and deterioration of product quality. The solution method is the core technology, using dicing, freezing, cellulase treatment, ultrasonic treatment, solid-liquid separation, and drying process to establish a set of simultaneous preparation methods for anthocyanins, dietary fiber and starch in purple sweet potato. The method is as follows:

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  • Simultaneous preparation method of anthocyanins, dietary fiber and starch in purple sweet potato

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preparation example Construction

[0033] Specific embodiment one, the synchronous preparation method of anthocyanin, dietary fiber and starch in the purple sweet potato described in the present embodiment, specific technological process sees figure 1 shown, including the following steps:

[0034] (1) Purple sweet potato is cut into cubes to form purple sweet potato dices.

[0035] (2) After the diced purple sweet potato is treated with liquid nitrogen, the next step is performed after freezing.

[0036] (3) Add acidified ethanol solution to frozen diced purple sweet potato, the weight ratio of solid to liquid is frozen diced purple sweet potato: acidified ethanol solution = (1:8) ~ (1:10), add cellulase, and then start ultrasonic treatment for 45 -60min for hydrolysis to obtain a treatment solution.

[0037] (4) The treatment solution obtained in step (3) is sieved and filtered to obtain diced purple sweet potato and an emulsion.

[0038] (5) The diced purple sweet potato obtained in step (4) is processed a...

specific Embodiment approach 2

[0048] Specific Embodiment 2. In this embodiment, Zhezizishu No. 2 is used as raw material, and the simultaneous preparation method of anthocyanin, dietary fiber and starch in purple sweet potato described in this embodiment is described in detail.

[0049] (1) Zhejiang Zishu No. 2, the anthocyanin content is 61.56mg / 100g fresh weight, after pretreatment such as selection and cleaning, cut into 4mm 3 diced in size.

[0050] (2) After the diced purple sweet potato was treated with liquid nitrogen, it was quickly frozen at -18°C for 72 hours before proceeding to the next step.

[0051] (3) Add acidified ethanol solution and diced purple sweet potato after freezing treatment in the ultrasonic device to obtain a solid-liquid mixture, the weight ratio of solid to liquid is frozen diced purple potato: acidified ethanol=1:8, and the acidified ethanol solution is 30% Volume concentration ethanol solution, adjust pH to 4.5 with 0.5% citric acid solution, start stirring system and heat...

specific Embodiment approach 3

[0058] Embodiment 3: In this embodiment, Xu Zishu No. 8 is used as a raw material, and the simultaneous preparation method of anthocyanin, dietary fiber and starch in purple sweet potato described in this embodiment is described in detail.

[0059] (1) Xu Zishu No. 8, the anthocyanin content is 92.35mg / 100g fresh weight, after pretreatment such as selection and cleaning, cut into 6mm 3 diced in size.

[0060] (2) After the diced purple sweet potato was treated with liquid nitrogen, it was quickly frozen at -18°C for 72 hours before proceeding to the next step.

[0061] (3) Add acidified ethanol solution and diced purple sweet potato after freezing treatment in the ultrasonic device to obtain a solid-liquid mixture, the weight ratio of solid to liquid is frozen diced purple potato: acidified ethanol=1: 10, and the acidified ethanol solution is 30% Volume concentration ethanol solution, adjust pH to 4.5 with 0.5% citric acid solution, start stirring system and heating system, s...

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Abstract

The invention discloses a synchronous preparation method for anthocyanin, dietary fiber and starch in purple sweet potatoes and belongs to the technical field of processing of sweet potatoes. By adoption of the synchronous preparation method, the problems of single target products, large loss of nutrient ingredients of the materials in the preparation process and product quality deterioration in the existing processing field of the purple sweet potatoes are solved. According to the invention, an ultrasonic-freezing and thawing-enzymolysis method is used as a core technology, and the process flows of dicing, freezing, cellulase treatment, ultrasonic treatment, solid-liquid separation and drying is adopted to establish a set of synchronous preparation method for the anthocyanin, the dietaryfiber and the starch in the purple sweet potatoes. The synchronous preparation method can be applied in the processing field of various side products of the purple sweet potatoes.

Description

technical field [0001] The invention belongs to the field of production and processing of sweet potatoes, in particular, the invention relates to a simultaneous preparation method of anthocyanins, dietary fiber and starch in purple sweet potatoes. Background technique [0002] Purple sweet potato is a kind of sweet potato, the potato skin and potato flesh are bright purple, also known as black sweet potato, purple heart sweet potato, purple flesh sweet potato or purple sweet potato. Purple sweet potato contains a large amount of anthocyanins, and its nutritional content is higher than that of ordinary sweet potatoes. Among them, the content of lysine and mineral elements potassium, copper, manganese, and zinc in essential amino acids for human body is 3-8 times higher than that of ordinary sweet potatoes. And the content of selenium element is as high as more than 20 times. Purple sweet potato has a strong antioxidant effect, inhibits the production of carcinogens, improves...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/62C08B30/04A23L33/22
Inventor 孙健钮福祥徐飞朱红岳瑞雪张毅王洪云张文婷
Owner XUZHOU INST OF AGRI SCI IN JIANGSU XUHUAI DISTRICT (JIANGSU XUZHOU SWEETPOTATO CENT)
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