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Purple yam powder and preparation method thereof

A technology of purple huai and yam powder, applied in the direction of food science, etc., can solve the problems of affecting health care function, loss of anthocyanin, easy browning, etc., achieve good preservation, ensure product quality, and avoid oxidation

Inactive Publication Date: 2019-12-17
QUANZHOU NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it contains anthocyanins, it is easy to brown and fade during processing and storage and lose anthocyanins, thus affecting its health care function.

Method used

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  • Purple yam powder and preparation method thereof
  • Purple yam powder and preparation method thereof
  • Purple yam powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of embodiment 1 purple yam powder

[0024] Select the non-rotten, freshly excavated and uniform purple yam tubers, soak them in clean water for 4 minutes, remove them, and wash away the soil or unclean substances still attached to the tubers with running water. Then use a plane to gently peel off the skin, quickly cut the planed purple yam tubers into 1-3mm purple yam slices, soak them in the color protection solution for 4 minutes, the composition and mass content of the color protection solution are as follows: citric acid 1.5 %, L-cysteine ​​0.01%, sodium chloride 2.0%, ascorbic acid 0.05%. Put the color-protected purple yam slices into boiling water and blanch for 4 minutes, remove them quickly after blanching, drain and cool. Place the cooled purple yam slices in a vacuum drying oven at 0.075MPa and 57°C to dry, take out the slices, check the drying condition (moisture content ≤ 5%), and grind the dried slices with a pulverizer. It is 100-2...

Embodiment 2

[0025] The preparation method of embodiment 2 purple yam powder

[0026] Select freshly excavated purple yam tubers with no rot, soak them in clean water for 3 minutes, remove them, and wash away the soil or unclean substances still attached to the tubers with running water. Then use a plane to gently peel off the skin, quickly cut the planed purple yam tubers into 1-3mm thin slices of purple yam, soak in the color protection solution for 3 minutes, the composition and mass content of the color solution are as follows: citric acid 1.4% , L-cysteine ​​0.012%, sodium chloride 1.8%, ascorbic acid 0.06%. Put the color-protected purple yam slices into boiling water and blanch for 3 minutes, remove them quickly after blanching, drain and cool. Place the cooled purple yam slices in a vacuum drying oven at 0.07MPa and 55°C to dry, take out the slices, check the drying condition (moisture content ≤ 5%), and grind the dried slices with a pulverizer. It is 100-200 mesh. The crushed pu...

Embodiment 3

[0027] The preparation method of embodiment 3 purple yam powder

[0028] Select freshly excavated purple yam tubers without rot, soak them in clean water for 5 minutes, remove them, and wash away the soil or unclean substances still attached to the tubers with running water. Then use a plane to gently peel off the skin, quickly cut the planed purple yam tubers into 1-3mm purple yam slices, soak them in the color protection solution for 5 minutes, the composition and mass content of the color solution are as follows: citric acid 1.6% , L-cysteine ​​0.008%, sodium chloride 2.2%, ascorbic acid 0.04%. Put the color-protected purple yam slices into boiling water for 5 minutes, remove them quickly after blanching, drain and cool. Place the cooled purple yam slices in a vacuum drying oven at 0.08MPa and 60°C to dry, take out the slices, check the drying condition (moisture content ≤ 5%), and grind the dried slices with a pulverizer. It is 100-200 mesh. The crushed purple yam powde...

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Abstract

The invention relates to a purple yam powder and a preparation method thereof. The method comprises the following steps: taking purple yams as a raw material, and performing selecting, cleaning, peeling, slicing, color protection, blanching, vacuum low-temperature drying, crushing and packaging. The prepared purple yam powder product is good in color and luster and good in quality, and can well preserve the content of functional components including polysaccharides and anthocyanin of purple yams. The particle size of the prepared purple yam powder is 100-200 meshes, the polysaccharide contentis more than or equal to 20mg / g, the anthocyanin content is more than or equal to 14mg / g, and the water content is less than or equal to 5 percent. The product can be directly eaten, or used as a foodingredient for various kinds of mixed flour and paste, or added into noodles, rice noodles, baozi and steamed buns, or added into baked leisure foods such as bread and biscuits.

Description

technical field [0001] The invention belongs to the technical field of food and crop processing, and in particular relates to purple yam powder and a preparation method thereof. Background technique [0002] Purple yam, also known as purple ginseng potato and purple yam, is the root of perennial herbaceous vines belonging to the genus Dioscorea in the yam family. It enjoys the reputation of "the king of vegetables". Regular consumption can not only improve human immunity, lower blood sugar, blood pressure, etc It is also beneficial to the spleen, lung, kidney and other functions, and is a good food tonic material. Zihuai Mountain is native to Pingyao and Jielin in Shanxi, and is distributed in Guangdong, Hainan, Guangxi, Hunan, Hubei, Fujian, Sichuan, Yunnan, Guizhou, and Jiangxi, and is also distributed in other tropical regions of Asia. Currently, it is distributed in Guangxi, Fujian, Zhejiang and other provinces It has been cultivated in large quantities. Studies have s...

Claims

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Application Information

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IPC IPC(8): A23L19/10
CPCA23L19/10
Inventor 郑宗平岳星雨张雪郭凤仙陈洪彬李金贵李福龙
Owner QUANZHOU NORMAL UNIV
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