Purple sweet potato noodles with high anthocyanin preservation rate and making method thereof

Abstract

The invention discloses purple sweet potato noodles with high anthocyanin preservation rate and a making method thereof, and the method comprises the following process steps: fermenting purple sweet potatoes twice, mixing the fermented purple sweet potatoes with vital gluten, sweet potato polyphenols, pueraria flavones and high gluten flour, and performing dough kneading, dough standing, dough pressing, dough cutting and drying to obtain the purple sweet potato noodles. According to the purple sweet potato noodles disclosed by the invention, the content and activity of anthocyanin in the purple sweet potato raw material are fully reserved on the premise of keeping the cooking quality, the taste quality and the like of the noodles, and the nutritional quality of the purple sweet potato noodles is improved. Besides, after the purple sweet potato raw material is fermented, besides anthocyanin, functional components such as dehydroepiandrosterone, pectin and the like are fully dissociated, so that the purple sweet potato noodles are endowed with various nutritional and health-care effects of enhancing immunity, preventing cardiovascular system diseases, preventing cancers and the like, and a high-quality purple sweet potato noodle product is provided for the market and consumers.

Description

technical field

[0001] The invention relates to the field of making purple sweet potato noodles, in particular to purple sweet potato noodles with high anthocyanin preservation rate and a making method thereof. Background technique

[0002] Sweet potato (Ipomoea batatas Lam.) belongs to Convolvulaceae (Convolvulaceae), sweet potato genus, is an annual or perennial vine herb, is one of the main crops cultivated in my country, with an annual output of about 80 million tons, accounting for 75% of the world's total output. %above. Studies have shown that the calories, protein, fat, phosphorus and iron contained in 100g sweet potato are not significantly different from those of rice and cooked noodles, but the content of crude fiber, calcium, and especially vitamin A is much higher than that of rice and cooked noodles, which shows that sweet potatoes are nutritious. It is relatively balanced, and its nutritional value is comparable to that of traditional staple foods. In additio...

Images