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
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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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