81 results about "Purple corn" patented technology

The invention provides a preparing method of purple corn cyanidin, using purple corn plant as material, first hydrolysis of material by cellulase, regulating pH value by citric acid in the hydrolysis process; then leaching by adding water and / or alcohol, or alcohol water solution in acidic environment which maintaining by citric acid leaching system; separating the leached material and collecting extracting solution; condensing the extracting solution as required to get purple corn cyanidin extracting solution; and, controlling temperature lower than 70 DEG C in whole manufacture process. Adding beta-cyclodextrin or maltodextrin, spray drying to get microcapsule product containing purple corn cyanidin. By using the method of this invention, purple corn cyanidin has high extractability, and obtained products at least contain more than six kinds of anthocyanin or derivant components thereof.

The invention discloses purple fine dried noodles capable of preventing cancer and a making method of the purple fine dried noodles. The fine dried noodles are prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-20 parts of purple corn flour, 10-15 parts of purple potato flour, 10-15 parts of purple Chinese yam powder, 5-10 parts of purple carrot juice, 3-8 parts of eggplant juice, 3-8 parts of purple cabbage juice, 3-6 parts of eggs, 2-4 parts of konjac glucomannan, 2-3 parts of vital wheat gluten, 2-5 parts of edible salt, 0.1-0.5 part of dietary alkali and 45-65 parts of drinking water. The making method comprises the following steps of pretreating raw materials; mixing flour with water so as to obtain dough; ageing the dough; pressing the aged dough for the first time so as to obtain dough sheets; ageing the dough sheets; continuously pressing the aged dough sheets so as to obtain thin dough sheets, and cutting the thin dough sheets into wet noodles; putting the wet noodles on a rack, and uniformly cutting the wet noodles on the rack; drying the wet noodles on the rack; and taking the dried noodles from the rack, and cutting off the dried noodles taken from the rack. According to the purple fine dried noodles and the making method disclosed by the invention, the wheat flour is used as a main raw material, purple foods which are rich in anthocyan and selenium elements are added, and the technology is simple, so that the made fine dried noodles are rich in nutrition, bright in color and chewy in mouth feel, and can have the functions of eliminating free radicals, resisting oxidation, preventing cancer, strengthening the elasticity of blood vessels, maintaining beauty and keeping young.

The invention relates to a brewing process of purple corn fruit health-care beer, which comprises the following steps: crushing dried purple corn fruit raw materials into purple corn fruit powder, mixing purple corn fruit powder with water, heating, performing microwave processing and extraction; filtering to obtain purple corn fruit juice to keep in reserve; adding malt hops syrup special for beer and starch sugar special for beer into a fermentation tank, adding water and the purple corn fruit juice, uniformly stirring, after the liquid surface becomes static, uniformly splashing surface fermentation beer dry yeast on the liquid surface, performing fermentation, adding fermentation sugar special for beer, stirring for dissolution, bottling, performing fermentation after bottling to obtain the purple corn fruit health-care beer. The invention is simple in process, organically combines purple corn fruit with the beer brewing process; the obtained purple corn fruit health-care beer not only maintains the flavor of malt fresh beer, but also has fragrance of purple corn fruit, and has the characteristics of outstanding health-care effect, unique taste, wide suitability for consumers, and the like; and the brewing process provides a new development direction for agricultural product deep processing.

A method of preparing a purified purple corn coloring agent comprising passing a purple corn color extract solution through an adsorption resin, washing with water, and releasing the purple corn color from the resin with the use of an aqueous solution containing alcohol of 25 to 45 v / vt %.

The present invention provides a dynamic gradient embedding method for purple corn cob anthocyanin. The embedding method takes octenyl succinic anhydride modified acacia, dextrin and hydroxypropyl beta-cyclodextrin as a wall material, and takes macropore resin purified purple corn cob anthocyanin through a water extraction method as a cob material. In order to improve the embedding efficiency, the embedding yield and the storage stability of the anthocyanin, the method provided by the present invention adopts a dynamic gradient embedding method to control wall material concentrations from low to high, thus achieving embedding of the anthocyanin for many times. Through measurement, the embedding efficiency of the purple corn cob anthocyanin microcapsules reaches 94-99%, and the embedding yield of the same reaches 92-96%. Compared to an embedding method with an equal concentration in the whole course, the embedding efficiency is improved by 20-35%, and the embedding yield is improved by 25-40%. After 60-70 hours at room temperature in daylight, the preservation rate of the gradient embedded purple corn cob anthocyanin can reach 90% or above, and the light stable time of the same is shortened by 500-600% compared with equal concentration embedding method in the whole course.

The invention relates to a purple corn pigment extraction technology, which is characterized by comprising the following steps: (1) solvent extraction; (2) enzymatic treatment; (3) filtering and extraction; (4) adsorption; (5) reduced pressure condensation; (6) powder (finished product) preparation. In the provided technology, the enzyme species, content, and parameters are effectively controlled, a solvent extraction method is adopted, the soaking time and impurities in pigments are effectively controlled, the production technology is simple, and the extraction rate of pigment is increased.

A stomach-strengthening digestion-helping beef soup base and a processing method thereof are disclosed. The soup base is prepared from following raw materials by weight: 5-10 parts of sea-tangle micro powder, 4-6 parts of fennel tender leaf, 10-15 parts of rice germ powder, 8-10 parts of arrowhead, 0.2-0.3 part of flower of Chinese trumpetcreeper, 0.2-0.3 part of batryticated silkworm, 0.1-0.2 part of radix trichosanthes, 0.2-0.3 part of chien briggsia herb, 0.1-0.3 part of roseapple pericarp, 1-2 parts of stevia rebaudiana powder, 10-15 parts of sour plum sauce, 10-15 parts of beef, 8-12 parts of Chinese yam, 10-15 parts of purple corn, 8-10 parts of honey, a proper amount of rice vinegar, 60-80 parts of camellia oil, 25-40 parts of table salt and 8-12 parts of nutrition additives. The soup base is characterized by rich sauce fragrance, fine, smooth and sweet taste, unique flavor, raw materials derived from natural compounds, capability of being healthy and safe, and rich nutritions. A plurality of beneficial functional components are added and are synergistic. The soup base has functions of strengthening stomach, helping digestion and promoting digestion and absorption for human bodies.

The invention discloses a diet health-care weight-reducing tea granule, and belongs to the field of nutritious foods. The diet health-care weight-reducing tea granule has the targets of good effect and fast effect taking, and is healthy to lose weight. The diet health-care weight-reducing tea granule is prepared from the raw materials namely devilstongue, purple corn, codonopsis pilosula, root of common peony and the like. The diet health-care weight-reducing tea granule has the effects of supporting body resistance, reinforcing qi and nourishing blood, promoting blood circulation to remove blood stasis, and reducing fat and losing weight, and also is good effect, fast to take effect and healthy to lose weight.

The invention relates to a high-efficiency condensation extraction method of a purple corn pigment. The high-efficiency condensation extraction method comprises the following steps of sorting fragmentation, acidic ethanol immersion, ultrasonic extraction, centrifugation filtration, composite membrane filtration, ethanol removal, resin adsorption and desorption, sodium filter membrane concentration, evaporative concentration, and spray drying. The purple corn pigment extracted by the 11 steps satisfies the existing international standards of purple corn pigments. The high-efficiency condensation extraction method allows short extraction time, has low power consumption and a small covering area, prevents anthocyanin denaturation, and is suitable for mass production. The purple corn pigment can be used in fields of foods, health products and medicines. The high-efficiency condensation extraction method saves energy and is environmentally friendly.

The invention discloses a purple sweet potato, purple yam and purple corn chewable tablet and a preparation method thereof. The Purple sweet potato, purple yam and purple corn chewable tablet is prepared from, by weight, 80-120 parts of purple sweet potato, 30-70 parts of purple yam, 50-150 parts of purple corn, 50-100 parts of whey protein, 60-140 parts of dried skim milk, 180-300 parts of sweetener, 100-200 parts of wetting binder, 6-10 parts of acidulant, 30-70 parts of filler, and 5-7 parts of lubricant. The preparation method includes preparing powder of purple sweet potato, powder of purple yam and powder of purple corn; preparing wet granules; carrying out wet granulating and then drying; tabletting; disinfecting and packaging of finished products. The preparation method is simple; chewable tables packed in bottles are easy to carry and convenient for people to take, are easy to absorb and low in cost, are a functional food without toxic or side effect, and particularly suitable for the old people and children.

The invention discloses anti-aging shiitake mushroom-orange juice which consists of the following raw materials in parts by weight: 120-130 parts of orange, 25-35 parts of dragon fruit, 10-15 parts of lemon, 10-15 parts of pomegranate, 20-30 parts of shiitake mushroom, 20-30 parts of purple corn, 20-30 parts of walnut, 10-20 parts of royal jelly, 3-4 parts of gynostemma pentaphylla, 4-5 parts of ginseng, 3-4 parts of anthriscus syluestris, 4-5 parts of radix astragali, 3-4 parts of rhodiola rosea, 2-3 parts of corn leaves, 2-3 parts of setaria viridis, 60-70 parts of red wine, 0-60 parts of white granulated sugar and a proper amount of water. The anti-aging shiitake mushroom-orange juice disclosed by the invention is sour-sweet delicious and rich in nutrition, contains anti-oxidation foods such as lemon, purple corn and the like, and can eliminate free radicals in human bodies to realize an anti-aging effect; particularly, by adding the active ingredients of Chinese herbal medicines such as gynostemma pentaphylla, ginseng, anthriscus syluestris and the like with functions of beautifying the face and retaining youthful look, the anti-aging function of the orange juice is increased, and the anti-aging shiitake mushroom-orange juice is suitable for the majority of people.