Natural potato composite powder with anti-aging function and preparation method thereof

Abstract

The invention discloses natural potato composite powder with an anti-aging function and a preparation method. According to the technical scheme, the natural potato composite powder is prepared from the following raw materials in parts by weight: 80-86 parts of colored potatoes, 6-8 parts of okra, 4-6 parts of acanthopanax fruits and 4-6 parts of Chinese wolfberry fruits. The natural potato composite powder is obtained through the steps of raw material pretreatment, pulping, mixing, spray drying, packaging and the like in sequence, and the natural potato composite powder can remove free radicals through oxidation resistance, has good appearance and nutritional value, can be directly eaten, can also be used as an auxiliary material of other food, and belongs to the technical field of health care products.

Description

technical field [0001] The invention relates to the field of health food, in particular to a preparation method of natural potato compound powder with anti-aging function. Background technique [0002] In developed countries, potatoes have been a staple food for a long time, and the growth space of potato consumption in my country should not be underestimated. In recent years, my country has also cultivated colorful potatoes with higher yield and richer nutrition. In addition to the nutritional value of ordinary potatoes, it is also rich in various antioxidant active substances such as carotenoids, flavonoids, and polyphenolic compounds. With antioxidant, hypoglycemic and other physiological functions. The concept of colored potatoes as a functional food gradually appeared in the public eye. Whether it is the rich nutritional value of colored potatoes or the value of natural colorants attached to their various colors, the potato deep processing field has a promising develop...

AI Technical Summary

Problems solved by technology

Patent application number CN105146320 has announced the production method of "a kind of colored potato steamed bread". Although this method overcomes the problem that anthocyanins in colored potatoes are easily oxidized to make steamed bread with toughness and good taste, the eating conditions of steamed bread are more difficult than nutritional powder. Restricted

Patent application number CN103445119 announced "A Colored Potato Nutrient and Its Preparation Method". This patent directly uses the finished Chinese medicine powder and potato powder to mix, but the use of ultra-fine pulverization technology can easily change the physical and chemical properties of the starch so that the potato powder can be brewed. Agglomeration occurs, not easy to wash away

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