CN105166625A - Polysaccharide milk purple sweet potato starch - Google Patents
Polysaccharide milk purple sweet potato starch Download PDFInfo
- Publication number
- CN105166625A CN105166625A CN201510575178.3A CN201510575178A CN105166625A CN 105166625 A CN105166625 A CN 105166625A CN 201510575178 A CN201510575178 A CN 201510575178A CN 105166625 A CN105166625 A CN 105166625A
- Authority
- CN
- China
- Prior art keywords
- milk
- sweet potato
- purple sweet
- polysaccharide
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 29
- 239000008267 milk Substances 0.000 title claims abstract description 29
- 210000004080 milk Anatomy 0.000 title claims abstract description 29
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 22
- 150000004676 glycans Chemical class 0.000 title claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 19
- 229920001592 potato starch Polymers 0.000 title claims abstract description 17
- 239000000284 extract Substances 0.000 claims abstract description 20
- 235000017643 Elaeagnus angustifolia Nutrition 0.000 claims abstract description 15
- 244000016119 Elaeagnus latifolia Species 0.000 claims abstract description 15
- 235000001456 Elaeagnus latifolia Nutrition 0.000 claims abstract description 15
- 235000007630 Elaeagnus umbellata var parvifolia Nutrition 0.000 claims abstract description 15
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 14
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims abstract description 14
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 14
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 13
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 241000190633 Cordyceps Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- 238000005507 spraying Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000110637 Cuscuta chinensis Species 0.000 claims description 7
- 241000222336 Ganoderma Species 0.000 claims description 7
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 6
- 244000166652 Cymbopogon martinii Species 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 235000017304 Ruaghas Nutrition 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000036039 immunity Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 241000222680 Collybia Species 0.000 abstract 2
- 240000007371 Cuscuta campestris Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 235000004976 Solanum vernei Nutrition 0.000 description 5
- 241000352057 Solanum vernei Species 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Abstract
The present invention discloses a polysaccharide milk purple sweet potato starch which is prepared from the following raw materials by weight: 800-1000 parts of fresh purple sweet potato, 130-140 parts of fresh milk, 90-100 parts of oleaster, 50-60 parts of winter collybia, 90-100 parts of kiwi fruit, 7-8 parts of lily bulb and the like. The purple sweet potato starch provided by the invention has a high purity and is rich in anthocyanidin. No anthocyanidin is wasted and the purple sweet potato raw materials are fully utilized. The added oleaster polysaccharide can resist tumor and regulate immunity; the added fresh milk, winter collybia and other materials improve the taste of the starch in the invention; and the added lily bulb, mythic fungus, dodder, cordyceps mycelium and other extracts can enhance the immunity of human body and prolong life.
Description
Technical field
The present invention relates to purple sweet potato starch, particularly relate to a kind of polysaccharide milk purple sweet potato starch and preparation method thereof.
Background technology
Purple potato is rich in anthocyanidin, selenium and iron, can cancer-resisting, human body antifatigue, anti-ageing essential elements of enriching blood, human free radical can also be known, develop immunitypty, purple potato can make various non-staple food, and mouthfeel is good, purple potato goods kind sold on the market is rare, can not meet the demand of this nutraceutical of the how purple potato of people.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of polysaccharide milk purple sweet potato starch.
The present invention is achieved by the following technical solutions:
A kind of polysaccharide milk purple sweet potato starch, be made up of following raw material: new light violet potato 800-1000, fresh milk 130-140, mushroom 50-60, lactobacillus bulgaricus 2-3, arrow-leaved oleaster 90-100, Kiwi berry 90-100, lily 7-8, glossy ganoderma 5-6, seed of Chinese dodder 6-7, cordyceps mycelia 3-4, palmarosa 1-2, pH be 2 sour ethanolic solution appropriate, water is appropriate.
A preparation method for polysaccharide milk purple sweet potato powder, comprises the following steps:
(1) new light violet potato being cleaned, mix with sour ethanolic solution, with smashing the broken 90-100s of refiner to pieces, filtering with gauze, filtrate staticly settles, and after starch separation, utilizes siphon principle, be separated with supernatant by starch, starch is dried under 40-50 DEG C of condition, obtains purple sweet potato starch stand-by;
(2) supernatant in step (1) is mixed with filter residue, heating using microwave 4-5min under microwave temperature 50-52 DEG C condition, extract anthocyanidin, by extract and filter residue isolated by filtration, extract through 50 DEG C of reduced pressure concentrations, separating alcohol, by concentrate through vacuum freeze drying, obtain anthocyanidin stand-by;
(3) arrow-leaved oleaster is cleaned, according to ratio of water to material 30:1 after stoning, fully pulls an oar, grind even after be 400W at ultrasonic power, extract under ultrasonic temperature 60 DEG C of conditions, extract concentrated, in freeze drying, obtains narrow-leaved oleaster polysaccharide stand-by;
(4) mushroom is cleaned, mix with fresh milk and put into fiberizer defibrination, gained slurries are boiled sterilization, after its cooling, slurries, lactobacillus bulgaricus mixing are put into container, after stirring, fermentation 8-10 hour, obtain fermented mushroom milk, then by its spraying dry, obtain fermented mushroom milk powder for subsequent use; Kiwi berry is cleaned, gets its pulp, put into juice extractor and make fruit juice, by fruit juice spraying dry, obtain kiwi fruit powder stand-by;
(5) lily, glossy ganoderma, the seed of Chinese dodder, cordyceps mycelia, the palmarosa water heating of 5-10 times amount are extracted, by extract obtained spraying dry, obtain powder stand-by;
(6) powder in purple sweet potato starch, anthocyanidin, narrow-leaved oleaster polysaccharide, fermented mushroom milk powder, kiwi fruit powder, step 5 is merged, pack after mixing.
Compared with prior art, advantage of the present invention is:
Purple sweet potato starch of the present invention, its purity is higher, is rich in anthocyanidin, does not cause the waste of anthocyanidin, purple potato raw material is fully used, add narrow-leaved oleaster polysaccharide, can antitumor, immunity moderation power, also add fresh milk, mushroom etc., improve the taste of starch of the present invention, and the interpolation of lily, glossy ganoderma, the seed of Chinese dodder, cordyceps mycelia etc. extract, can body immunity be strengthened, promote longevity.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of polysaccharide milk purple sweet potato starch, be made up of following weight portion (Kg) raw material: new light violet potato 800, fresh milk 130, mushroom 50, lactobacillus bulgaricus 2, arrow-leaved oleaster 90, Kiwi berry 90, lily 7, glossy ganoderma 5, the seed of Chinese dodder 6, cordyceps mycelia 3, palmarosa 1, pH be 2 sour ethanolic solution appropriate, water is appropriate.
A preparation method for polysaccharide milk purple sweet potato powder, comprises the following steps:
(1) new light violet potato being cleaned, mix with sour ethanolic solution, with smashing the broken 90s of refiner to pieces, filtering with gauze, filtrate staticly settles, and after starch separation, utilizes siphon principle, be separated with supernatant by starch, starch is dried under 40 DEG C of conditions, obtains purple sweet potato starch stand-by;
(2) supernatant in step (1) is mixed with filter residue, heating using microwave 4min under microwave temperature 50 DEG C of conditions, extract anthocyanidin, by extract and filter residue isolated by filtration, extract through 50 DEG C of reduced pressure concentrations, separating alcohol, by concentrate through vacuum freeze drying, obtain anthocyanidin stand-by;
(3) arrow-leaved oleaster is cleaned, according to ratio of water to material 30:1 after stoning, fully pulls an oar, grind even after be 400W at ultrasonic power, extract under ultrasonic temperature 60 DEG C of conditions, extract concentrated, in freeze drying, obtains narrow-leaved oleaster polysaccharide stand-by;
(4) mushroom is cleaned, mix with fresh milk and put into fiberizer defibrination, gained slurries are boiled sterilization, after its cooling, slurries, lactobacillus bulgaricus mixing are put into container, after stirring, fermentation 8-10 hour, obtain fermented mushroom milk, then by its spraying dry, obtain fermented mushroom milk powder for subsequent use; Kiwi berry is cleaned, gets its pulp, put into juice extractor and make fruit juice, by fruit juice spraying dry, obtain kiwi fruit powder stand-by;
(5) lily, glossy ganoderma, the seed of Chinese dodder, cordyceps mycelia, the palmarosa water heating of 5 times amount are extracted, by extract obtained spraying dry, obtain powder stand-by;
(6) powder in purple sweet potato starch, anthocyanidin, narrow-leaved oleaster polysaccharide, fermented mushroom milk powder, kiwi fruit powder, step 5 is merged, pack after mixing.
Claims (2)
1. a polysaccharide milk purple sweet potato starch, it is characterized in that, be made up of following raw material: new light violet potato 800-1000, fresh milk 130-140, mushroom 50-60, lactobacillus bulgaricus 2-3, arrow-leaved oleaster 90-100, Kiwi berry 90-100, lily 7-8, glossy ganoderma 5-6, seed of Chinese dodder 6-7, cordyceps mycelia 3-4, palmarosa 1-2, pH be 2 sour ethanolic solution appropriate, water is appropriate.
2. the preparation method of a kind of polysaccharide milk purple sweet potato powder as claimed in claim 1, is characterized in that, comprise the following steps:
(1) new light violet potato being cleaned, mix with sour ethanolic solution, with smashing the broken 90-100s of refiner to pieces, filtering with gauze, filtrate staticly settles, and after starch separation, utilizes siphon principle, be separated with supernatant by starch, starch is dried under 40-50 DEG C of condition, obtains purple sweet potato starch stand-by;
(2) supernatant in step (1) is mixed with filter residue, heating using microwave 4-5min under microwave temperature 50-52 DEG C condition, extract anthocyanidin, by extract and filter residue isolated by filtration, extract through 50 DEG C of reduced pressure concentrations, separating alcohol, by concentrate through vacuum freeze drying, obtain anthocyanidin stand-by;
(3) arrow-leaved oleaster is cleaned, according to ratio of water to material 30:1 after stoning, fully pulls an oar, grind even after be 400W at ultrasonic power, extract under ultrasonic temperature 60 DEG C of conditions, extract concentrated, in freeze drying, obtains narrow-leaved oleaster polysaccharide stand-by;
(4) mushroom is cleaned, mix with fresh milk and put into fiberizer defibrination, gained slurries are boiled sterilization, after its cooling, slurries, lactobacillus bulgaricus mixing are put into container, after stirring, fermentation 8-10 hour, obtain fermented mushroom milk, then by its spraying dry, obtain fermented mushroom milk powder for subsequent use; Kiwi berry is cleaned, gets its pulp, put into juice extractor and make fruit juice, by fruit juice spraying dry, obtain kiwi fruit powder stand-by;
(5) lily, glossy ganoderma, the seed of Chinese dodder, cordyceps mycelia, the palmarosa water heating of 5-10 times amount are extracted, by extract obtained spraying dry, obtain powder stand-by;
(6) powder in purple sweet potato starch, anthocyanidin, narrow-leaved oleaster polysaccharide, fermented mushroom milk powder, kiwi fruit powder, step 5 is merged, pack after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510575178.3A CN105166625A (en) | 2015-09-11 | 2015-09-11 | Polysaccharide milk purple sweet potato starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510575178.3A CN105166625A (en) | 2015-09-11 | 2015-09-11 | Polysaccharide milk purple sweet potato starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166625A true CN105166625A (en) | 2015-12-23 |
Family
ID=54889475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510575178.3A Pending CN105166625A (en) | 2015-09-11 | 2015-09-11 | Polysaccharide milk purple sweet potato starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166625A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700902A (en) * | 2020-07-16 | 2020-09-25 | 河北农业大学 | Hawthorn procyanidine-jujube polysaccharide composition and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115933A (en) * | 2014-06-26 | 2014-10-29 | 马雨婷 | Pumpkin seed and albizzia julibrissin durazz milky tea and preparation method thereof |
-
2015
- 2015-09-11 CN CN201510575178.3A patent/CN105166625A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115933A (en) * | 2014-06-26 | 2014-10-29 | 马雨婷 | Pumpkin seed and albizzia julibrissin durazz milky tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 史光辉等: "紫薯花青素提取条件优化及淀粉等产物的制备", 《食品科学》 * |
| 江发寿等: "沙枣多糖的超声提取及含量测定", 《西北药学杂志》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700902A (en) * | 2020-07-16 | 2020-09-25 | 河北农业大学 | Hawthorn procyanidine-jujube polysaccharide composition and preparation method thereof |
| CN111700902B (en) * | 2020-07-16 | 2022-02-22 | 河北农业大学 | Hawthorn procyanidine-jujube polysaccharide composition and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
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| RJ01 | Rejection of invention patent application after publication |