A kind of purple potato noodles with high anthocyanin preservation rate and preparation method thereof

A technology of purple potato noodles and a production method, which is applied to the functions of food ingredients, food heat treatment, fermentation, etc., can solve problems such as low preservation rate, and achieve the effects of reducing the degree of starch polymerization, improving the solubility of starch, and reducing the content of amylopectin

Active Publication Date: 2022-06-03
湖北根聚地农业发展股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • A kind of purple potato noodles with high anthocyanin preservation rate and preparation method thereof

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Embodiment 1

[0050] Preferably, in the step S2, sweet potato polyphenols are extracted and purified by taking the sweet potato stem tip as a raw material, and the purity is greater than 80%.

Embodiment 2

[0068] Preferably, in the step S2, sweet potato polyphenols are extracted and purified by taking the sweet potato stem tip as a raw material, and the purity is greater than 80%.

Embodiment 3

[0086] Preferably, in the step S2, sweet potato polyphenols are extracted and purified by taking the sweet potato stem tip as a raw material, and the purity is greater than 80%.

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Abstract

The invention discloses a purple potato noodle with a high anthocyanin preservation rate and a production method thereof. The method comprises the following process steps: after the purple potato is fermented twice successively, it is mixed with gluten powder, sweet potato polyphenols, pueraria flavonoids, high gluten The flour is mixed, and the noodles are kneaded, waked up, pressed, cut, and dried to obtain purple potato noodles. The purple sweet potato noodles of the present invention fully retain the content and activity of anthocyanins in the purple sweet potato raw material under the premise of maintaining the cooking quality and mouthfeel quality of the noodles, thereby improving the nutritional quality of the purple sweet potato noodles. In addition, after the purple potato raw material is fermented, in addition to anthocyanin, it also fully frees functional components such as dehydroepiandrosterone and pectin, which endows purple potato noodles with various functions such as enhancing immunity, preventing cardiovascular system diseases, and preventing cancer. Nutritious and health-care effects provide high-quality purple potato noodle products for the market and consumers.

Description

A kind of purple potato noodles with high anthocyanin preservation rate and preparation method thereof technical field The present invention relates to purple potato noodles making field, be specifically related to a kind of purple potato noodles that anthocyanin preservation rate is high and its preparation method. Background technique Sweet potato (Ipomoea batatas Lam.) belongs to Convolvulaceae (Convolvulaceae), and sweet potato is a kind of The annual or perennial creeping herb is one of the main crops cultivated in my country, with an annual output of about 80 million tons, accounting for the world's total production. The amount is more than 75%. 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. However, the content of crude fiber, calcium, especially vitamin A is much higher than that of rice and cooked noodles, which shows that the nutri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/00A23L7/109A23L19/10A23L5/20A23L5/30A23L33/10A23L33/105A23L33/185
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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