CN103330168A

CN103330168A - Anthocyanidin-rich mashed potato production method

Info

Publication number: CN103330168A
Application number: CN2013101452196A
Authority: CN
Inventors: 张海龙
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-23
Filing date: 2013-04-23
Publication date: 2013-10-02

Abstract

The invention relates to an anthocyanidin-rich mashed potato production method, and belongs to the technical field of food processing. To meet requirements of people on anthocyanidin-rich food, anthocyanidin-rich mashed potato with a characteristic of convenient use is produced. According to the production method, black potato is steamed, and then is mixed with linseed oil, steps of extrusion molding, vacuum drying, and nitrogen introduction packaging are performed, and compatibility of a seasoning packet (peppery taste or butter taste or fruit taste), a dehydrated vegetable packet or a fruit particle packet is performed to be brewed through adding water during eating to obtain the instant anthocyanidin-rich mashed potato.

Description

A kind of production method that is rich in anthocyanidin mashed potatoes

Technical field

A kind of production method that is rich in anthocyanidin mashed potatoes belongs to food processing technology field, is specifically related to a kind of black earth beans primary raw material that utilizes, and is aided with the method for the instant mashed potatoes of linseed oil production.

Background technology

OPC (Anthocyanidin) is that nature one class extensively is present in the water-soluble natural pigment in the plant, belongs to flavonoids.Also be the main present-color material in the plant petals, multicoloured color major parts such as fruit, vegetables, flowers are relevant with it.Anthocyanidin is present in the vacuole of plant cell, can be transformed by chlorophyll.Under the different pH value condition of plant cell vacuole, make petal present multicoloured color.Autumn, soluble sugar increased, and cell is acid, takes on a red color or purple under acid condition, so that petal is is red, purple is the anthocyanidin effect, the being proportionate property of content of the depth of its color and anthocyanidin, available spectrophotometer is measured fast, is blue under alkali condition.The color of anthocyanidin is subjected to the influence of many factors, and poor environments such as low temperature, anoxic and scarce phosphorus also can promote formation and the accumulation of anthocyanidin.

Used pigment mostly is synthetic dyestuff in the food industry at present, toxicity is in various degree nearly all arranged, the long-term health that can endanger the people of using, therefore natural colouring matter has just more and more caused the concern of scientific research field: owing to also do not have the pure product of anthocyanidin on the domestic market so far, provide sign condition and the theoretical foundation of indispensability so extract highly purified anthocyanidin to the further investigation of anthocyanin class pigment and exploitation, and help its industrial utilization.Because the pure product of anthocyanidin also do not appear in market, therefore need to take in anthocyanidin, can only pass through the mode of tonic so at present, for example edible: acquisitions such as black matrimony vine, black earth beans, purple sweet potato, purple Chinese yam, blueberry, strawberry, grape, Qarnet rice.Anthocyanidin is the antidotal nutritious supplementary pharmaceutical of pure natural, studies have shown that it is that mankind nowadays is found effective anti-oxidants, and its antioxygenic property exceeds 50 times than vitamin E, exceeds 20 times than vitamin C.It is 100% to the biological effectiveness of human body, takes the back and just can detect in blood in 20 minutes.

Black earth beans profile and common potato are as good as, and the black earth beans reason of purple darkly are to be rich in anthocyanidin.Its main nutrition is as follows: anthocyanidin: the 1700mg/kg content of starch: 12% protein: 24.5g/kg fat: 1g/kg calcium: 110mg/kg potassium: 3.42g/kg magnesium: 229g/kg carrotene: the 0.1mg/kg thiamine: 1mg/kg riboflavin: 0.3mg/kg nicotinic acid: 160mg/kg carbohydrate: 165g/kg.The anthocyanidin that the black earth beans are rich in is a kind of strong antioxidant, and its effect shows: resist free radical, prevent the disease of various free-radical generating; Help Vc, Ve to absorb, strengthen oxidation resistance; Strengthen the human immune system, increase resistance of human body; The protection blood vessel strengthens VAR, lowers the fragility of capillary, keeps the permeability of blood vessel, strengthens the function of capillary, vein, artery, promotes the circulatory system, reduces cardiovascular disease incidence; Improve varication and oedema; Reduce the initiation potential of diabetes, reduce the generation of the complication of diabetes; By blood-brain barrier, improve the degeneration senile dementia; Gene is not attacked in the protection cell, reduces the incidence of disease of various cancers; Reduce the LDL cholesterol, avoid arteriosclerotic generation; Anti-inflammatory has the effect of control to diseases such as non-bacterial inflammation such as arthritis; Strengthen the elasticity of skin, protection skin, the health of promotion skin.

Summary of the invention

In order to satisfy people to being rich in the demand of anthocyanidin food, produce the mashed potatoes that anthocyanidin was used and be rich in to a kind of convenience, the black earth beans are steamed the back to be mixed with linseed oil, by extrusion modling, vacuum drying, nitrogen-filled packaging, compatibility flavor pack (pungent or creamy taste or fruity), dehydration green vegetable bun or fruit grain wrap again, add water when edible and brew, namely obtain to such an extent that be rich in the instant mashed potatoes of anthocyanidin.

Description of drawings this method process chart

The specific embodiment

1, will cook after the clean removal of impurities of black earth beans, again the black earth beans that cook are blended and admix the thin slice that 5% left and right sides linseed oil is pressed into behind the 1mm and be cut into about 3mm * 3mm thin slice, adopt the vacuum dehydrating at lower temperature method with black earth beans thin slice drying and nitrogen-filled packaging, obtain dry black earth beans mud drum.

2, the black earth beans mud drum combination that cut-and-dried flavor pack (pungent or creamy taste or fruity), dehydration green vegetable bun or fruit grain bag and 1 step are obtained is bundled into an independent packaging, adds water when edible and brews, and namely obtains to such an extent that be rich in the instant mashed potatoes of anthocyanidin.

Claims

1. production method that is rich in anthocyanidin mashed potatoes, it is characterized in that this production method is the black earth beans to be steamed the back mix with linseed oil, by extrusion modling, vacuum drying, nitrogen-filled packaging, compatibility flavor pack (pungent or creamy taste or fruity), dehydration green vegetable bun or fruit grain wrap again, add water when edible and brew, namely obtain to such an extent that be rich in the mashed potatoes of anthocyanidin.