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

A technology of purple potato noodles and a production method, which is applied in the functions of food ingredients, climate change adaptation, food heat treatment, etc., can solve problems such as low preservation rate, reduce starch polymerization degree, improve starch solubility, and ensure structure and color stability. sexual effect

Active Publication Date: 2021-07-27
湖北根聚地农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, when it is directly added to flour to produce noodles, the preservation rate is very low

Method used

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

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for making purple potato noodles with high anthocyanin preservation rate, comprising the following process steps:

[0037] S1: Preparation of purple sweet potato powder suspension

[0038] (1) Raw material pretreatment: After sorting, arranging, cleaning and peeling, fresh purple sweet potatoes are sliced ​​to a thickness of 2 cm, treated under 1.6Mpa superheated steam for 60 seconds, taken out and cooled, and set aside.

[0039] (2) Preparation of purple sweet potato slurry: the purple sweet potato slices processed in step (1) are chopped and crushed to a volume average particle size of 50 μm, and the solid content is adjusted to 30%, sealed and packaged at 15°C, 500Mpa and processed After 50 minutes, stand at 5°C for 15 hours to obtain purple sweet potato slurry, which is set aside.

[0040] (3) primary fermentation: add 3% defatted silkworm chrysalis powder and 0.5% glucose to the purple sweet potato slurry obtained in step (2) by mass volume ratio, inocula...

Embodiment 2

[0054] A method for making purple potato noodles with high anthocyanin preservation rate, comprising the following process steps:

[0055] S1: Preparation of purple sweet potato powder suspension

[0056] (1) Raw material pretreatment: After sorting, arranging, cleaning and peeling fresh purple sweet potatoes, slice them to a thickness of 1.5cm, treat them under 1.5Mpa superheated steam for 80s, take them out and cool them, and set them aside.

[0057] (2) Preparation of purple sweet potato slurry: the purple sweet potato slices processed in step (1) are chopped and crushed to a volume average particle size of 80 μm, and the solid content is adjusted to 38%, sealed and packaged at 20°C and 700Mpa for processing After 60 minutes, stand at 10°C for 20 hours to obtain purple sweet potato slurry, which is set aside.

[0058] (3) primary fermentation: add 2% defatted silkworm chrysalis powder and 0.3% glucose to the purple sweet potato slurry obtained in step (2) by mass volume ra...

Embodiment 3

[0072] A method for making purple potato noodles with high anthocyanin preservation rate, comprising the following process steps:

[0073] S1: Preparation of purple sweet potato powder suspension

[0074] (1) Raw material pretreatment: After sorting, arranging, cleaning and peeling, fresh purple sweet potatoes are sliced ​​to a thickness of 1 cm, treated under 1.2Mpa superheated steam for 90 seconds, taken out and cooled, and set aside.

[0075] (2) Preparation of purple sweet potato slurry: the purple sweet potato slices processed in step (1) are chopped and crushed to a volume average particle size of 100 μm, and the solid content is adjusted to 40%, sealed and packaged at 25°C and 200Mpa for processing After 30 minutes, stand at 15°C for 8 hours to obtain purple sweet potato slurry, which is set aside.

[0076] (3) Primary fermentation: add 1% defatted silkworm chrysalis powder and 0.2% glucose to the purple sweet potato slurry obtained in step (2) by mass volume ratio, in...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L5/20A23L5/30A23L33/10A23L33/105A23L33/185
CPCA23L7/109A23L19/105A23L5/30A23L5/28A23L33/10A23L33/105A23L5/21A23L33/185A23V2002/00A23V2200/044A23V2200/30A23V2250/21A23V2250/2116A23V2250/5486A23V2300/14A23V2300/24Y02A40/90
Inventor 周德顺梅新
Owner 湖北根聚地农业发展股份有限公司
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