CN105175382B - A kind of comprehensive processing and utilization method of purple potato - Google Patents
A kind of comprehensive processing and utilization method of purple potato Download PDFInfo
- Publication number
- CN105175382B CN105175382B CN201510747216.9A CN201510747216A CN105175382B CN 105175382 B CN105175382 B CN 105175382B CN 201510747216 A CN201510747216 A CN 201510747216A CN 105175382 B CN105175382 B CN 105175382B
- Authority
- CN
- China
- Prior art keywords
- filtrate
- purple
- potato
- purple potato
- anthocyanidin
- 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.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of comprehensive processing and utilization method of purple potato, comprises the following steps：Purple potato is cleaned, stripping and slicing, through defibrination, ultrasonic extraction, filtering, resin adsorption, filter to take to obtain resin and filtrate；Resin is through elution, concentration, dry anthocyanidin, concentrating filter liquor, dry starch.The present invention uses ultrasound assisted extraction technique, and uses resin adsorption, and obtained anthocyanidin purity is high-quality good, and anthocyanidin content is more than 9.1mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is more than 91%；Simultaneously using extract the waste liquid after anthocyanidin process starch in starch, gained purple sweet potato starch content be more than 98%, yield be purple potato total starch content more than 71%, improve the utilization rate of purple potato, more economic benefits can not only be brought, moreover it is possible to environmental protection.
Description
Technical field
The present invention relates to a kind of comprehensive processing and utilization method of purple potato, extracted more specifically to one kind from purple potato
The method of anthocyanidin and starch.
Background technology
Purple potato is called black potato, and potato meat is in purple to darkviolet.Due to its rich in have protein, starch, pectin, cellulose,
Amino acid, vitamin and several mineral materials, at home and abroad in the market situation of selling well, are liked by masses.Purple potato is nutritious, also has special
Different healthcare function, wherein protein, amino acid is all easily by human consumption and absorption.The selenium being rich in is cancer-resisting substance；Cyanine
Element is a kind of organic active polyphenoils, with anti-oxidant, anti-aging, antitumor, reducing blood lipid, improves a variety of work(such as immunity
Effect；Vitamin A can improve the mucomembranous epithelial cell of eyesight and skin, collagen protein can be made normally to synthesize, and prevent and treat scorbutic
Occur.
Anthocyanidin is the water-soluble natural pigment that the class of nature one is widely present in plant, belongs to flavonoids.
It is the main color-generation material in plant petals, the multicoloured color such as water fruits and vegetables, flowers is largely associated therewith.Research
It was found that, anthocyan material also with anti-oxidant, anti-inflammatory, reducing blood lipid, suppresses tumour life in addition to assigning the abundant color of plant
Into and beautifying face and moistering lotion, improve the physiological function such as the colour of skin.In Europe, anthocyanidin is referred to as " oral cosmetics for skin ".Meanwhile,
Anthocyanidin or a kind of safer natural pigment.Therefore, anthocyanidin is largely developed, people can be not only met to it as medicine
The demand of thing, cosmetics and health food, and the use of alternative harmful synthetic food color.
At present, although the extraction process of purple sweet potato anthocyanin has a lot, but there is no technique by purple sweet potato starch while carrying
Take, such as patent document CN103896901A discloses " method of extraction purification anthocyanidin from purple potato ", patent document
CN102993154A is disclosed " a kind of extracting method of purple sweet potato anthocyanin ", and patent document CN104926778A discloses " a kind of
The extraction process of purple sweet potato anthocyanin ", the utilization of the purple potato disclosed in these documents is simple blue and white plain extraction, causes purple
Potato value is not high, adds the production cost of purple potato deep processing product.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
A further object of the invention is that the extraction efficiency of anthocyanidin and starch is improved by ultrasonic extracting method, so as to
Obtain more preferable purple potato processing and utilization method.
In order to realize that there is provided a kind of comprehensive processing and utilization side of purple potato according to object of the present invention and further advantage
Method, it is characterised in that comprise the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 3~5 times；Will cleaning
Purple potato afterwards is cut into 2~6mm3Purple potato fourth；
Step 2: add in fiberizer and carry out defibrination purple potato fourth and water, during defibrination, with 1~3 parts by weight/
Mass concentration is added fiberizer, defibrination to obtained grinding slurry by min rate of addition for 0.6~0.9% citric acid solution
The granularity of middle particle is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 55~65 DEG C, 30~45min of ultrasonic extraction；Obtain after ultrasound
Slurries；
Step 4: the slurries after ultrasound are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, filter residue is diluted with water,
And it is heated to 55~65 DEG C, then 30~45min of ultrasonic extraction obtains filtrate by 100 mesh filter-cloth filterings, filtrate will close twice
And；
Step 5: the filtrate after merging is cooled into 50~53 DEG C, resin is then added, stirring and adsorbing 1~2 hour, so
Resin is filtered out using the nylon cloth filter bag of 80 mesh afterwards, filtrate is collected；The nylon cloth bag for filling resin is put into 50 DEG C of distillations
Eluted three times in water, collect eluent；The mixing speed of the stirring and adsorbing is 300~500r/min；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/9~1/11；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is 0.04~0.12MPa of pressure, temperature -45~-65
DEG C condition, freeze-drying to moisture≤8%.
Preferably, in the step 2, the weight ratio of purple potato fourth and water is 1:10~15, purple potato fourth and citric acid are molten
The weight ratio of liquid is 1:5~8.
Preferably, in the step 3, the volume ratio of grinding slurry and water is 1:3~5.
Preferably, in the step 3 and step 4, ultrasonic power regulating range is in 800~1500W, supersonic frequency
In 25~50KHz.
Preferably, between the step 3 and step 4, in addition to take step 3 ultrasound after slurries in add second
Alcohol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 2~5mL/min flow velocitys, utilize high-voltage pulse
Electric field pre-processes 30~90min；The ethanol of the addition accounts for the 1/5~1/3 of slurry volume, acetic acid account for slurry volume 1/5~
1/3。
Preferably, the parameter of the high-pressure pulse electric pretreatment is：15~30kV/cm of pulse strength, pulse width
60~120 μ s, pulse number 10~30, pulse spacing 300-500ms.
Preferably, in the step 4, take and acetic acid and ethanol are added in the slurries after filter residue ultrasonic extraction, then with 2
~5mL/min flow velocitys are delivered in high-voltage pulse electric field processing chamber through peristaltic pump, using high-pressure pulse electric pretreatment 10~
30min；The parameter of high-pressure pulse electric pretreatment is：15~30kV/cm of pulse strength, the μ s of pulse width 60~120, arteries and veins
Rush number 10~30, pulse spacing 300-500ms；The ethanol of the addition accounts for the 1/5~1/3 of slurry volume, and acetic acid accounts for slurry
The 1/5~1/3 of liquid product.
Preferably, in the step 5, resin is D101 type macroporous absorbent resins；The resin of the addition with merge after
Filtrate weight ratio be 1:5~10.
Preferably, in the step 5, the mode for adding resin is to drip resin with 1~3 parts by weight/min speed
It is added in the filtrate after merging.
Preferably, in the step 6, pressure when vacuum decker works is in 0.03~0.05MPa.
The present invention at least includes following beneficial effect：
(1) present invention is comprehensively utilized purple potato, and technique is simple, not only substantially increases economic benefit, also helps
Improve environment, substantial amounts of can economize on resources, improve productivity effect；
(2) method of the invention is that raw material has synchronously obtained anthocyanidin and starch by ultrasonic extraction using purple potato, it is to avoid
Largely the waste of the materials with very high edibility, improves the utilization rate of purple potato, reduces purple potato deep processing product
Production cost；
(3) extracting method being combined using ultrasound and high-pressure pulse electric, improves the recovery rate of anthocyanidin and starch,
Simultaneously using the extraction of middle temperature, freeze-drying is dried, mild condition, is farthest retained anthocyanidin and is not destroyed.
(4) present invention is more than 98% using the content of starch in purple sweet potato starch obtained by ultrasonic extraction, and yield is that purple potato is total
More than the 71% of content of starch；Anthocyanidin content is more than 9.1mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is more than
91%, the content using starch in purple sweet potato starch obtained by the ultrasonic method being combined with high-pressure pulse electric is more than 96%, yield
For more than the 77% of purple potato total starch content；Anthocyanidin content is more than 9.7mg/g, anthocyanidin recovery rate in gained purple sweet potato anthocyanin
More than 95%.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
Embodiment 1：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 3 times；After cleaning
Purple potato be cut into 2mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 10kg water are added in fiberizer, during defibrination, by 5kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.6% citric acid solution in 30min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 55 DEG C, ultrasonic extraction 30min；Obtain the slurries after ultrasound；
The power of ultrasound is 800W, and supersonic frequency is 25KHz；The volume ratio of the grinding slurry and water is 1:3；
Step 4: the slurries after ultrasound are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, filter residue is diluted with water,
And it is heated to 55 DEG C, then ultrasonic extraction 30min obtains filtrate by 100 mesh filter-cloth filterings, filtrate will merge twice；Ultrasound
Power be 800W, supersonic frequency is 25KHz；
Step 5: the filtrate after merging is cooled into 50 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing 1 are then added
Hour, then resin is filtered out using the nylon cloth filter bag of 80 mesh, filtrate is collected；The nylon cloth bag for filling resin is put into 50
Eluted three times in DEG C distilled water, collect eluent；The mixing speed of the stirring and adsorbing is 300r/min；After the merging
The weight ratio of filtrate and D101 type macroporous absorbent resins is 5:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/9；Pressure when vacuum decker works is in 0.03MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.04MPa, -45 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 94% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 72%；Anthocyanidin content is 9.1mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 91% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 2：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 6mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 15kg water are added in fiberizer, during defibrination, by 8kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.9% citric acid solution in 60min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 65 DEG C, ultrasonic extraction 45min；Obtain the slurries after ultrasound；
The power of ultrasound is 1500W, and supersonic frequency is 50KHz；The volume ratio of the grinding slurry and water is 1:5；
Step 4: the slurries after ultrasound are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, filter residue is diluted with water,
And it is heated to 65 DEG C, then ultrasonic extraction 45min obtains filtrate by 100 mesh filter-cloth filterings, filtrate will merge twice；Ultrasound
Power be 1500W, supersonic frequency is 50KHz；
Step 5: the filtrate after merging is cooled into 53 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing 2 are then added
Hour, then resin is filtered out using the nylon cloth filter bag of 80 mesh, filtrate is collected；The nylon cloth bag for filling resin is put into 50
Eluted three times in DEG C distilled water, collect eluent；The mixing speed of the stirring and adsorbing is 500r/min；Filter after the merging
The weight ratio of liquid and D101 type macroporous absorbent resins is 10:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/11；Pressure when vacuum decker works is in 0.05MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.12MPa, -65 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 93% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 71.8%；Anthocyanidin content is 9.2mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet
The 92% of anthocyanidin contained by potato (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 3：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 4mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 12kg water are added in fiberizer, during defibrination, by 6kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.8% citric acid solution in 40min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 60 DEG C, ultrasonic extraction 35min；Obtain the slurries after ultrasound；
The power of ultrasound is 1200W, and supersonic frequency is 28KHz；The volume ratio of the grinding slurry and water is 1:4；
Step 4: the slurries after ultrasound are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, filter residue is diluted with water,
And it is heated to 60 DEG C, then ultrasonic extraction 35min obtains filtrate by 100 mesh filter-cloth filterings, filtrate will merge twice；Ultrasound
Power be 1200W, supersonic frequency is 28KHz；
Step 5: the filtrate after merging is cooled into 51 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing are then added
1.5 hours, then resin is filtered out using the nylon cloth filter bag of 80 mesh, collect filtrate；The nylon cloth bag for filling resin is put
Enter in 50 DEG C of distilled water and elute three times, collect eluent；The mixing speed of the stirring and adsorbing is 400r/min；After the merging
The weight ratio of filtrate and D101 type macroporous absorbent resins be 8:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/10；Pressure when vacuum decker works is in 0.04MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition be pressure 0.08MPa, -50 DEG C of conditions of temperature, it is cold
It is lyophilized dry to moisture≤8%；Content of starch is 93.5% in gained purple sweet potato starch, and yield is purple potato total starch content
The 72.3% of (the starch-containing 25g of the light violet potatos of 100g)；Anthocyanidin content is 9.3mg/g in gained purple sweet potato anthocyanin, and anthocyanidin is extracted
Rate is the 93% of anthocyanidin contained by light violet potato (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 4：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 5mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 13kg water are added in fiberizer, during defibrination, by 7kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.7% citric acid solution in 50min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 62 DEG C, ultrasonic extraction 40min；Obtain the slurries after ultrasound；
The power of ultrasound is 1300W, and supersonic frequency is 40KHz；The volume ratio of the grinding slurry and water is 1:4；
Step 4: the slurries after ultrasound are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, filter residue is diluted with water,
And it is heated to 58 DEG C, then ultrasonic extraction 40min obtains filtrate by 100 mesh filter-cloth filterings, filtrate will merge twice；Ultrasound
Power be 1300W, supersonic frequency is 40KHz；
Step 5: the filtrate after merging is cooled into 52 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing are then added
1.8 hours, then resin is filtered out using the nylon cloth filter bag of 80 mesh, collect filtrate；The nylon cloth bag for filling resin is put
Enter in 50 DEG C of distilled water and elute three times, collect eluent；The mixing speed of the stirring and adsorbing is 450r/min；After the merging
The weight ratio of filtrate and D101 type macroporous absorbent resins be 7:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/10；Pressure when vacuum decker works is in 0.04MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.1MPa, -55 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 94% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 73%；Anthocyanidin content is 9.3mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 92% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 5：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 5mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 13kg water are added in fiberizer, during defibrination, by 7kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.7% citric acid solution in 50min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 62 DEG C, ultrasonic extraction 40min；Obtain the slurries after ultrasound；
The power of ultrasound is 1300W, and supersonic frequency is 40KHz；The volume ratio of the grinding slurry and water is 1:4；Take the slurries after ultrasound
Middle addition ethanol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 2mL/min flow velocitys, utilize high pressure
Impulse electric field pre-processes 30min；The ethanol of the addition accounts for the 1/5 of slurry volume, and acetic acid accounts for the 1/5 of slurry volume；The height
Pressure impulse electric field pretreatment parameter be：Pulse strength 15kV/cm, the μ s of pulse width 60, pulse number 10, pulse spacing
300ms；
Step 4: the slurries after being handled through high-pressure pulse electric are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, will
Filter residue is diluted with water, and is heated to 58 DEG C, and then ultrasonic extraction 40min obtains filtrate by 100 mesh filter-cloth filterings, will twice
Filtrate merges；The power of ultrasound is 1300W, and supersonic frequency is 40KHz；
Step 5: the filtrate after merging is cooled into 52 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing are then added
1.8 hours, then resin is filtered out using the nylon cloth filter bag of 80 mesh, collect filtrate；The nylon cloth bag for filling resin is put
Enter in 50 DEG C of distilled water and elute three times, collect eluent；The mixing speed of the stirring and adsorbing is 450r/min；After the merging
The weight ratio of filtrate and D101 type macroporous absorbent resins be 7:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/10；Pressure when vacuum decker works is in 0.04MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.1MPa, -55 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 96% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 78%；Anthocyanidin content is 9.7mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 95% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 6：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 5mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 13kg water are added in fiberizer, during defibrination, by 7kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.7% citric acid solution in 50min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 62 DEG C, ultrasonic extraction 40min；Obtain the slurries after ultrasound；
The power of ultrasound is 1300W, and supersonic frequency is 40KHz；The volume ratio of the grinding slurry and water is 1:4；Take the slurries after ultrasound
Middle addition ethanol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 2mL/min flow velocitys, utilize high pressure
Impulse electric field pre-processes 30min；The ethanol of the addition accounts for the 1/5 of slurry volume, and acetic acid accounts for the 1/5 of slurry volume；The height
Pressure impulse electric field pretreatment parameter be：Pulse strength 15kV/cm, the μ s of pulse width 60, pulse number 10, pulse spacing
300ms；
Step 4: the slurries after being handled through high-pressure pulse electric are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, will
Filter residue is diluted with water, and is heated to 58 DEG C, ultrasonic extraction 40min, takes and ethanol and acetic acid are added in the slurries after ultrasound, then with
2mL/min flow velocitys are delivered in high-voltage pulse electric field processing chamber through peristaltic pump, and 10min is pre-processed using high-pressure pulse electric；Institute
The ethanol for stating addition accounts for the 1/5 of slurry volume, and acetic acid accounts for the 1/5 of slurry volume；The parameter of the high-pressure pulse electric pretreatment
For：Pulse strength 15kV/cm, the μ s of pulse width 60, pulse number 10, pulse spacing 300ms；Then slurries are passed through 100
Mesh filter-cloth filtering obtains filtrate, filtrate will merge twice；The power of ultrasound is 1300W, and supersonic frequency is 40KHz；
Step 5: the filtrate after merging is cooled into 52 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing are then added
1.8 hours, then resin is filtered out using the nylon cloth filter bag of 80 mesh, collect filtrate；The nylon cloth bag for filling resin is put
Enter in 50 DEG C of distilled water and elute three times, collect eluent；The mixing speed of the stirring and adsorbing is 450r/min；After the merging
The weight ratio of filtrate and D101 type macroporous absorbent resins be 7:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/10；Pressure when vacuum decker works is in 0.04MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.1MPa, -55 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 98% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 80%；Anthocyanidin content is 10mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 97% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 7：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 4mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 12kg water are added in fiberizer, during defibrination, by 6kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.8% citric acid solution in 40min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 60 DEG C, ultrasonic extraction 35min；Obtain the slurries after ultrasound；
The power of ultrasound is 1200W, and supersonic frequency is 28KHz；The volume ratio of the grinding slurry and water is 1:4；Take the slurries after ultrasound
Middle addition ethanol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 5mL/min flow velocitys, utilize high pressure
Impulse electric field pre-processes 90min；The ethanol of the addition accounts for the 1/3 of slurry volume, and acetic acid accounts for the 1/3 of slurry volume；The height
Pressure impulse electric field pretreatment parameter be：Pulse strength 30kV/cm, the μ s of pulse width 120, pulse number 30, pulse spacing
500ms；
Step 4: the slurries that high-pressure pulse electric is handled obtain filtrate and filter residue by 100 mesh filter-cloth filterings, by filter residue
It is diluted with water, and is heated to 60 DEG C, then ultrasonic extraction 35min obtains filtrate by 100 mesh filter-cloth filterings, will filtrate twice
Merge；The power of ultrasound is 1200W, and supersonic frequency is 28KHz；
Step 5: the filtrate after merging is cooled into 51 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing are then added
1.5 hours, then resin is filtered out using the nylon cloth filter bag of 80 mesh, collect filtrate；The nylon cloth bag for filling resin is put
Enter in 50 DEG C of distilled water and elute three times, collect eluent；The mixing speed of the stirring and adsorbing is 400r/min；It is described to merge
The weight ratio of filtrate afterwards and D101 type macroporous absorbent resins is 8:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/10；Pressure when vacuum decker works is in 0.04MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.08MPa, -50 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 96% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 77%；Anthocyanidin content is 9.8mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 97% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 8：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 4mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 12kg water are added in fiberizer, during defibrination, by 6kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.8% citric acid solution in 40min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 60 DEG C, ultrasonic extraction 35min；Obtain the slurries after ultrasound；
The power of ultrasound is 1200W, and supersonic frequency is 28KHz；The volume ratio of the grinding slurry and water is 1:4；Take the slurries after ultrasound
Middle addition ethanol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 5mL/min flow velocitys, utilize high pressure
Impulse electric field pre-processes 90min；The ethanol of the addition accounts for the 1/3 of slurry volume, and acetic acid accounts for the 1/3 of slurry volume；The height
Pressure impulse electric field pretreatment parameter be：Pulse strength 30kV/cm, the μ s of pulse width 120, pulse number 30, pulse spacing
500ms；
Step 4: the slurries that high-pressure pulse electric is handled obtain filtrate and filter residue by 100 mesh filter-cloth filterings, by filter residue
It is diluted with water, and is heated to 60 DEG C, ultrasonic extraction 35min takes and ethanol and acetic acid are added in the slurries after ultrasound, then with 5mL/
Min flow velocitys are delivered in high-voltage pulse electric field processing chamber through peristaltic pump, and 30min is pre-processed using high-pressure pulse electric；It is described to add
The ethanol entered accounts for the 1/3 of slurry volume, and acetic acid accounts for the 1/3 of slurry volume；The parameter of high-pressure pulse electric pretreatment is：Arteries and veins
Rush intensity 30kV/cm, the μ s of pulse width 120, pulse number 30, pulse spacing 500ms；Then slurries are filtered by 100 mesh
Cloth is filtrated to get filtrate, filtrate will merge twice；The power of ultrasound is 1200W, and supersonic frequency is 28KHz；
Step 5: the filtrate after merging is cooled into 51 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing are then added
1.5 hours, then resin is filtered out using the nylon cloth filter bag of 80 mesh, collect filtrate；The nylon cloth bag for filling resin is put
Enter in 50 DEG C of distilled water and elute three times, collect eluent；The mixing speed of the stirring and adsorbing is 400r/min；After the merging
The weight ratio of filtrate and D101 type macroporous absorbent resins be 8:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/10；Pressure when vacuum decker works is in 0.04MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.08MPa, -50 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 98% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 80%；Anthocyanidin content is 11mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 98% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 9：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 6mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 15kg water are added in fiberizer, during defibrination, by 8kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.9% citric acid solution in 60min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 65 DEG C, ultrasonic extraction 45min；Obtain the slurries after ultrasound；
The power of ultrasound is 1500W, and supersonic frequency is 50KHz；The volume ratio of the grinding slurry and water is 1:5；Take the slurries after ultrasound
Middle addition ethanol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 3mL/min flow velocitys, utilize high pressure
Impulse electric field pre-processes 60min；The ethanol of the addition accounts for the 1/4 of slurry volume, and acetic acid accounts for the 1/4 of slurry volume；The height
Pressure impulse electric field pretreatment parameter be：Pulse strength 20kV/cm, the μ s of pulse width 80, pulse number 20, pulse spacing
400ms；
Step 4: the slurries that high-pressure pulse electric is handled obtain filtrate and filter residue by 100 mesh filter-cloth filterings, by filter residue
It is diluted with water, and is heated to 65 DEG C, then ultrasonic extraction 45min obtains filtrate by 100 mesh filter-cloth filterings, will filtrate twice
Merge；The power of ultrasound is 1500W, and supersonic frequency is 50KHz；
Step 5: the filtrate after merging is cooled into 53 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing 2 are then added
Hour, then resin is filtered out using the nylon cloth filter bag of 80 mesh, filtrate is collected；The nylon cloth bag for filling resin is put into 50
Eluted three times in DEG C distilled water, collect eluent；The mixing speed of the stirring and adsorbing is 500r/min；Filter after the merging
The weight ratio of liquid and D101 type macroporous absorbent resins is 10:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/11；Pressure when vacuum decker works is in 0.05MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.12MPa, -65 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 96% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 78%；Anthocyanidin content is 9.9mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 97% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
Embodiment 10：
A kind of comprehensive processing and utilization method of purple potato, comprises the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 5 times；After cleaning
Purple potato be cut into 6mm3Purple potato fourth；
Defibrination is carried out Step 2: 1kg purple potatos fourth and 15kg water are added in fiberizer, during defibrination, by 8kg matter
Amount concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.9% citric acid solution in 60min
Degree is less than 20 μm, obtains grinding slurry；
Step 3: grinding slurry is diluted with water, and it is heated to 65 DEG C, ultrasonic extraction 45min；Obtain the slurries after ultrasound；
The power of ultrasound is 1500W, and supersonic frequency is 50KHz；The volume ratio of the grinding slurry and water is 1:5；Take the slurries after ultrasound
Middle addition ethanol and acetic acid, are then delivered in high-voltage pulse electric field processing chamber through peristaltic pump with 3mL/min flow velocitys, utilize high pressure
Impulse electric field pre-processes 60min；The ethanol of the addition accounts for the 1/4 of slurry volume, and acetic acid accounts for the 1/4 of slurry volume；The height
Pressure impulse electric field pretreatment parameter be：Pulse strength 20kV/cm, the μ s of pulse width 80, pulse number 20, pulse spacing
400ms；
Step 4: the slurries that high-pressure pulse electric is handled obtain filtrate and filter residue by 100 mesh filter-cloth filterings, by filter residue
It is diluted with water, and is heated to 65 DEG C, ultrasonic extraction 45min takes and ethanol and acetic acid are added in the slurries after ultrasound, then with 5mL/
Min flow velocitys are delivered in high-voltage pulse electric field processing chamber through peristaltic pump, and 20min is pre-processed using high-pressure pulse electric；It is described to add
The ethanol entered accounts for the 1/4 of slurry volume, and acetic acid accounts for the 1/4 of slurry volume；The parameter of high-pressure pulse electric pretreatment is：Arteries and veins
Rush intensity 20kV/cm, the μ s of pulse width 80, pulse number 20, pulse spacing 400ms；Then slurries are passed through into 100 mesh filter clothes
Filtrate is filtrated to get, filtrate will be merged twice；The power of ultrasound is 1500W, and supersonic frequency is 50KHz；
Step 5: the filtrate after merging is cooled into 53 DEG C, D101 type macroporous absorbent resins, stirring and adsorbing 2 are then added
Hour, then resin is filtered out using the nylon cloth filter bag of 80 mesh, filtrate is collected；The nylon cloth bag for filling resin is put into 50
Eluted three times in DEG C distilled water, collect eluent；The mixing speed of the stirring and adsorbing is 500r/min；Filter after the merging
The weight ratio of liquid and D101 type macroporous absorbent resins is 10:1；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, condensation product
Accumulate to original 1/11；Pressure when vacuum decker works is in 0.05MPa；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, the filtrate of concentration will be passed through
Purple sweet potato starch is made by pneumatic conveying drying；The vacuum freeze drying condition is pressure 0.12MPa, -65 DEG C of conditions of temperature, freezing
Dry to moisture≤8%；Content of starch is 98% in gained purple sweet potato starch, and yield is that (100g is fresh for purple potato total starch content
The starch-containing 25g of purple potato) 81%；Anthocyanidin content is 10mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is light violet potato
The 98% of contained anthocyanidin (the light violet potatos of 100g contain anthocyanidin 98mg).
It was found from embodiment 1~10, by the method for the present invention, the content of starch is more than 98% in gained purple sweet potato starch,
Yield is more than the 71% of purple potato total starch content；Anthocyanidin content is more than 9.1mg/g in gained purple sweet potato anthocyanin, and anthocyanidin is carried
Rate is taken to be more than 91%, it is worth mentioning at this point that, when consistent with method using other parameters, as embodiment 4 compares with embodiment 5 and 6
Compared with, the slurries after ultrasound are carried out after high-pressure pulse electric processing, content of starch is 96% in the gained purple sweet potato starch of embodiment 5,
Yield is the 78% of purple potato total starch content (the starch-containing 25g of the light violet potatos of 100g)；Anthocyanidin content is in gained purple sweet potato anthocyanin
9.7mg/g, anthocyanidin recovery rate is the 95% of anthocyanidin contained by light violet potato (the light violet potatos of 100g contain anthocyanidin 98mg), embodiment 6
Content of starch is 98% in gained purple sweet potato starch, and yield is the 80% of purple potato total starch content (the starch-containing 25g of the light violet potatos of 100g)；
Anthocyanidin content is 10mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is (the light violet potatos of 100g of anthocyanidin contained by light violet potato
Containing anthocyanidin 98mg) 97%, its effect is apparently higher than embodiment 4；Same contrast exists in embodiment 3 and embodiment 7
Between 8, embodiment 2 and embodiment 9 and 10.It can be seen that use high-pressure pulse electric can improve starch and anthocyanidin in purple potato
Recovery rate, is conducive to the comprehensive processing and utilization of purple potato.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With.It can be applied to various suitable the field of the invention completely., can be easily for those skilled in the art
Realize other modification.Therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the example with description.
Claims (5)
1. a kind of comprehensive processing and utilization method of purple potato, it is characterised in that comprise the following steps：
Step 1: taking fresh purple potato to remove small holes caused by worms, damage, dirt and miscellaneous palpus, then cleaned with water 3~5 times；After cleaning
Purple potato is cut into 2~6mm3Purple potato fourth；
Step 2: being 1 by weight ratio:10~15 purple potato fourth and water adds in fiberizer and carries out defibrination, during defibrination,
Mass concentration is added dropwise to fiberizer, the particle of defibrination particle into obtained grinding slurry for 0.6~0.9% citric acid solution
Degree is less than 20 μm, obtains grinding slurry；The time for adding of the citric acid solution is 30~60min；The purple potato fourth and citric acid
The weight ratio of solution is 1:5~8；
Step 3: grinding slurry is diluted with water, and it is heated to 55~65 DEG C, 30~45min of ultrasonic extraction；Obtain the slurry after ultrasound
Liquid；Take and ethanol and acetic acid are added in the slurries after ultrasound, high-voltage pulse is then delivered to through peristaltic pump with 2~5mL/min flow velocitys
In electric field processing chamber, 30~90min is pre-processed using high-pressure pulse electric；The ethanol of the addition account for slurry volume 1/5~
1/3, acetic acid accounts for the 1/5~1/3 of slurry volume；The parameter of high-pressure pulse electric pretreatment is：15~30kV/ of pulse strength
Cm, the μ s of pulse width 60~120, pulse number 10~30, pulse spacing 300-500ms；The volume of the grinding slurry and water
Than for 1:3~5；The power regulating range of ultrasound is in 800~1500W, and supersonic frequency is in 25~50KHz；
Step 4: the slurries after ultrasound are obtained into filtrate and filter residue by 100 mesh filter-cloth filterings, filter residue is diluted with water, and added
Heat is to 55~65 DEG C, and then 30~45min of ultrasonic extraction obtains filtrate by 100 mesh filter-cloth filterings, filtrate will merge twice；
The power regulating range of ultrasound is in 800~1500W, and supersonic frequency is in 25~50KHz；
Step 5: the filtrate after merging is cooled into 50~53 DEG C, resin is then added, then stirring and adsorbing 1~2 hour adopts
Resin is filtered out with the nylon cloth filter bag of 80 mesh, filtrate is collected；The nylon cloth bag for filling resin is put into 50 DEG C of distilled water
Elution three times, collects eluent；The mixing speed of the stirring and adsorbing is 300~500r/min；
Step 6: the filtrate that step 5 is collected and eluent are concentrated inside vacuum decker respectively, concentration volume is extremely
Originally 1/9~1/11；
Step 7: purple sweet potato anthocyanin will be made by the eluent vacuum freeze drying of concentration, it will be passed through by the filtrate of concentration
Purple sweet potato starch is made in pneumatic conveying drying；The vacuum freeze drying condition is 0.04~0.12MPa of pressure, temperature -45~-65 DEG C bar
Part, freeze-drying to moisture≤8%.
2. the comprehensive processing and utilization method of purple potato as claimed in claim 1, it is characterised in that in the step 4, takes filter residue to surpass
Ethanol and acetic acid are added in slurries after sound extraction, high-pressure pulse electric is then delivered to through peristaltic pump with 2~5mL/min flow velocitys
In process chamber, 10~30min is pre-processed using high-pressure pulse electric；The parameter of high-pressure pulse electric pretreatment is：Pulse
15~30kV/cm of intensity, the μ s of pulse width 60~120, pulse number 10~30, pulse spacing 300-500ms；It is described to add
Ethanol account for the 1/5~1/3 of slurry volume, acetic acid accounts for the 1/5~1/3 of slurry volume.
3. the comprehensive processing and utilization method of purple potato as claimed in claim 1, it is characterised in that in the step 5, resin is
D101 type macroporous absorbent resins；The resin of the addition with merge after filtrate weight ratio be 1:5~10.
4. the comprehensive processing and utilization method of purple potato as claimed in claim 1, it is characterised in that in the step 5, adds resin
Mode be by resin be added drop-wise to merge after filtrate in；The time for adding of the resin is 20~50min.
5. the comprehensive processing and utilization method of purple potato as claimed in claim 1, it is characterised in that in the step 6, is concentrated in vacuo
Pressure when machine works is in 0.03~0.05MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747216.9A CN105175382B (en) | 2015-11-06 | 2015-11-06 | A kind of comprehensive processing and utilization method of purple potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747216.9A CN105175382B (en) | 2015-11-06 | 2015-11-06 | A kind of comprehensive processing and utilization method of purple potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105175382A CN105175382A (en) | 2015-12-23 |
| CN105175382B true CN105175382B (en) | 2017-08-22 |
Family
ID=54897900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510747216.9A Active CN105175382B (en) | 2015-11-06 | 2015-11-06 | A kind of comprehensive processing and utilization method of purple potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105175382B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579423A (en) * | 2016-11-24 | 2017-04-26 | 青岛大学 | Comprehensive extraction method for various effective components in purple sweet potatoes |
| CN110651894A (en) * | 2019-10-31 | 2020-01-07 | 上海耐威克宠物用品有限公司 | Pet health product for improving immunity and preparation method thereof |
| CN114107417A (en) * | 2021-12-02 | 2022-03-01 | 武汉轻工大学 | Blood sugar reducing polypeptide based on enzymolysis of purple sweet potato protein polyphenol compound, preparation method and application |
| CN114098083A (en) * | 2021-12-02 | 2022-03-01 | 武汉轻工大学 | Purple sweet potato ingredient and preparation method and application thereof |
| CN113951519A (en) * | 2021-12-03 | 2022-01-21 | 武汉轻工大学 | Purple sweet potato protein polyphenol compound and preparation method and application thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174606B (en) * | 2011-03-07 | 2014-01-29 | 江苏省农业科学院 | Combined extraction method of blackberry seed oil and anthocyanin in blackberry juice production byproducts |
| CN102786506B (en) * | 2011-05-19 | 2015-04-22 | 长沙康隆生物制品有限公司 | Technology for rapidly preparing 25% anthocyanidins from cowberry |
| CN103896901A (en) * | 2013-12-24 | 2014-07-02 | 合肥中科小陶食品有限公司 | Method for extracting purified anthocyanin from purple sweet potatoes |
| CN103880804B (en) * | 2014-03-20 | 2015-12-02 | 江苏大学 | A kind of method of anthocyanidin in extraction and isolation purple sweet potato powder |
| CN104130333B (en) * | 2014-07-21 | 2016-09-07 | 天津商业大学 | Utilize purple potato synchronous production anthocyanidin, starch, cellulose and method of protein |
-
2015
- 2015-11-06 CN CN201510747216.9A patent/CN105175382B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN105175382A (en) | 2015-12-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105175382B (en) | A kind of comprehensive processing and utilization method of purple potato | |
| CN102675317B (en) | Method for extracting a plurality of kinds of active ingredients from tea leaves simultaneously | |
| CN105011160A (en) | Eucommia ulmoides leaf and wild chrysanthemum flower nutritional powder processing method | |
| CN105111325B (en) | A kind of continuous method for extracting polysaccharide, protein and dietary fiber in pin from needle mushroom | |
| CN104829734B (en) | A kind of method of utilization dried thin mushroom production pigment, albumen, polysaccharide and dietary fiber | |
| CN105998139B (en) | A method of flavones is extracted from Sweet Potato Leaf | |
| CN105111177B (en) | Method for extracting procyanidine from peony hulls | |
| CN104490954B (en) | A kind of extracting method of Moringa | |
| CN105037572B (en) | A kind of method that burdock polysaccharide is extracted from radix bardanae | |
| CN101319095B (en) | Microwave extraction method for purple cabbage haematochrome | |
| CN103783236A (en) | Low-sugar preserved plum preparation method | |
| CN103788218A (en) | Decomposition and extraction method of active ingredients in purple sweet potatoes | |
| CN103073914B (en) | Method for extracting maize yellow pigment from maize protein | |
| CN109134691A (en) | A kind of method of high efficiency extraction Polysaccharide in Pleurotus eryngii | |
| CN107573438A (en) | A kind of method that polysaccharide is extracted in the pericarp from passion fruit | |
| CN102911514B (en) | Method for extracting pigment from tangerine peel | |
| CN108570031A (en) | A kind of extracting method of lycium ruthenicum anthocyanidin | |
| CN105838106A (en) | Ultrahigh-pressure extraction method for pigment in fruit and vegetable | |
| CN103194346A (en) | Production method of pitaya and grape composite fruit vine | |
| CN101444318B (en) | Process for producing high-luminousness olive clear-juice beverage | |
| CN109180829A (en) | A kind of preparation method and application of Pueraria Flavonid and polyoses extract | |
| CN110180216B (en) | Method and device for extracting and purifying anthocyanin by ultrasonic-enhanced fluidized bed type resin adsorption-desorption | |
| CN104131060B (en) | Corbicula fluminea anti-oxidative peptide and preparation method thereof | |
| CN101973920B (en) | Method for extracting carotenoid from physalis persistent calyx | |
| CN101433322B (en) | Functional food rich in anthocyanidin and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Comprehensive processing and utilization method of purple sweet potatoes Effective date of registration: 20180620 Granted publication date: 20170822 Pledgee: Agricultural Bank of China, Limited by Share Ltd, Mianyang branch Pledgor: Sichuan Guangyou Sweet Potato & Food Products Co., Ltd.|Zou Guangyou Registration number: 2018510000063 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20190815 Granted publication date: 20170822 Pledgee: Agricultural Bank of China, Limited by Share Ltd, Mianyang branch Pledgor: Sichuan Guangyou Sweet Potato & Food Products Co., Ltd. Registration number: 2018510000063 |