Color fixative for purple sweet potato flour product and application of color fixative

Abstract

The invention provides a color fixative for a purple sweet potato flour product and application of the color fixative, and relates to the technical field of food. The color fixative comprises, by weight, 0.2-1.2% of citric acid, 0.2% of beta-cyclodextrin, 0.5-5% of saccharose and 0.15-0.2% of table salt. The color fixative is added to mashed purple sweet potatoes or whole purple sweet potato flouror added after the mashed purple sweet potatoes and the whole purple sweet potato flour are mixed in different proportions, then wheat flour, rice flour and coarse cereal flour are added, and noodles, rice noodles, fine dried noodles, instant noodles or meal replacement powder is made. By means of the color fixative, the mashed purple sweet potato or whole purple sweet potato flour product can keep the pleasant color when cooked, soaked and brewed in water and eaten, and oxidative browning is reduced. The color fixative has the advantages of being simple in use method, low in cost and easy touse. Meanwhile, the color fixative meets the requirements of safe and health foods and is safe and free of toxin.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a color-protecting agent for purple sweet potato noodle products and an application thereof. Background technique [0002] Purple sweet potato (scientific name: Solanum tuberdsm), also known as black potato and purple sweet potato, refers to the sweet potato whose flesh color is purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. [0003] Purple sweet potatoes are r...

AI Technical Summary

Problems solved by technology

At present, the color protection methods of processed potato products mostly use color protection agents containing sulfur dioxide, such as sulfites, etc. This color protection agent has a certain inhibitory effect on the activity of polyphenol oxidase, thereby preventing the occurrence of browning. Although the color protection effect is good, it is easy to cause sulfur dioxide residues, which will not only destroy anthocyanins, but also endanger human health, or use other single-component color protection agents, and the use of single-component color protection agents will cause browning of purple potatoes. Change problems lead to poor color, low quality, and low anthocyanin content, thereby reducing the actual development and application value of the product