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Preparation method of purple sweet potato vinegar

A production method and technology of purple sweet potato, which are applied in the food field, can solve the problems of large loss of anthocyanins in purple sweet potato, low content of anthocyanins in purple sweet potato vinegar, and poor stability, and achieve high anthocyanin content, improved stability, and simple production process Effect

Inactive Publication Date: 2020-04-21
崔译丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the excellent efficacy of purple sweet potato, many purple sweet potato foods and beverages have appeared on the market and are favored by people. There are also vinegar products about purple sweet potato, but most of them are made by compounding several raw materials, but the color of purple sweet potato vinegar Low glycoside content, poor stability
In addition, during the processing of purple sweet potatoes, the loss of purple sweet potato anthocyanins is large

Method used

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  • Preparation method of purple sweet potato vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of purple sweet potato vinegar, implementation steps are as follows:

[0026] (1) Purple sweet potato treatment: wash and crush the purple sweet potato, add food grade 6% sulfurous acid 60ppm according to the total mass of fresh potato crushed matter, add water and grind it into potato paste, the mass ratio of fresh potato crushed matter to the amount of water added is 1 : 2.0;

[0027] (2) Filtration of potato paste: pass the potato paste through a 50-mesh sieve to obtain starch and potato residue mixture A and pigment water B;

[0028] (3) Extraction of anthocyanins in starch and potato residue mixture

[0029] (3.1) Pigment extraction: Dilute starch and potato residue mixture A with water, the ratio of material weight to water addition is 1:2.0, use food grade lactic acid to adjust the pH value to 3.0, extract for 11 hours, and then pass the mixture of potato residue and water 50 mesh sieves to obtain starch and potato residue mixture C...

Embodiment 2

[0038] A kind of preparation method of purple sweet potato vinegar, lies in following implementation steps:

[0039] A kind of preparation method of purple sweet potato vinegar, implementation steps are as follows:

[0040] (1) Purple sweet potato treatment: wash and crush the purple sweet potato, add food grade 6% sulfurous acid 60ppm according to the total mass of fresh potato crushed matter, add water and grind it into potato paste, the mass ratio of fresh potato crushed matter to the amount of water added is 1 : 2.25;

[0041] (2) Filtration of potato paste: pass the potato paste through a 60-mesh sieve to obtain starch and potato residue mixture A and pigment water B;

[0042] (3) Extraction of anthocyanins in starch and potato residue mixture

[0043] (3.1) Pigment extraction: starch potato residue mixture A is diluted with water, the ratio of the weight of the material to the amount of water added is 1:2.25, the pH value is adjusted to 3.25 with food grade citric acid, ...

Embodiment 3

[0052] A kind of preparation method of purple sweet potato vinegar, implementation steps are as follows:

[0053] (1) Purple sweet potato treatment: wash and crush the purple sweet potato, add food grade 6% sulfurous acid 60ppm according to the total mass of fresh potato crushed matter, add water and grind it into potato paste, the mass ratio of fresh potato crushed matter to the amount of water added is 1 : 2.5;

[0054] (2) Filtration of potato paste: pass the potato paste through a 70-mesh sieve to obtain starch and potato residue mixture A and pigment water B;

[0055] (3) Extraction of anthocyanins in starch and potato residue mixture

[0056] (3.1) Pigment extraction: starch potato residue mixture A is diluted with water, the ratio of the weight of the material to the amount of water added is 1:2.5, the pH value is adjusted to 3.5 with food-grade malic acid, and the mixture of potato residue and water is extracted for 10 hours. Pass through a 70-mesh sieve to obtain st...

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Abstract

The invention relates to a preparation method of purple sweet potato vinegar. According to the method, purple sweet potatoes and bran are used as raw materials; the purple sweet potatoes are subjectedto cleaning, smashing, fine grinding and potato paste dehydration separation to obtain a starch and potato residue mixture and pigment water; the potato residue mixture is subjected to saccharification fermentation to form vinegar; the pigment water is subjected to anthocyanin extraction to prepare a purified extract; and the anthocyanin purified extract and the vinegar are uniformly mixed to prepare finished vinegar. According to the invention, the preparation process is simple, the style of the traditional bran vinegar is reserved, anthocyanin in purple sweet potatoes can be separated, purified and backfilled into the purple sweet potato vinegar, the anthocyanin content of the purple sweet potato vinegar is high, color protection and condensation reaction are implemented in the production process of the purple sweet potato vinegar, the anthocyanin stability in finished vinegar is improved, and the method is suitable for being widely applied to industry.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of purple sweet potato vinegar. Background technique [0002] Purple sweet potato (formal name: ginseng potato Dioscorea alata Linn.) is also called black potato, and the potato flesh is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins, and is a physiologically alkaline food. Purple sweet potato ranks first among the anti-cancer vegetables announced by the Japanese National Vegetable Cancer Research Center. Anthocyanins are flavonoid compounds, which not only exhibit excellent color, but also have anti-oxidation or anti-lipid oxidation activity, anti-inflammatory activity, anti-convulsion activity, lower serum cholesterol and serum lipids, inhibit cancer cells and fight cancer. Function, is a natural powerful free radical scavenger. Yoshimot et al. used Salmonella typhimur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 崔译丹周子恒周宝龙周佳周艳平
Owner 崔译丹
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