CN106072607A - 一种地瓜叶粉的加工方法 - Google Patents
一种地瓜叶粉的加工方法 Download PDFInfo
- Publication number
- CN106072607A CN106072607A CN201610413786.9A CN201610413786A CN106072607A CN 106072607 A CN106072607 A CN 106072607A CN 201610413786 A CN201610413786 A CN 201610413786A CN 106072607 A CN106072607 A CN 106072607A
- Authority
- CN
- China
- Prior art keywords
- pachyrhizi erosi
- radix pachyrhizi
- dried
- leaf powder
- processing method
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000016709 nutrition Nutrition 0.000 claims abstract description 19
- 230000035764 nutrition Effects 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000001291 vacuum drying Methods 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000002372 labelling Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 239000003623 enhancer Substances 0.000 abstract description 6
- 238000013461 design Methods 0.000 abstract description 3
- 239000000834 fixative Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 description 5
- 229930002875 chlorophyll Natural products 0.000 description 4
- 235000019804 chlorophyll Nutrition 0.000 description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- 150000001746 carotenes Chemical class 0.000 description 3
- 235000005473 carotenes Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000011020 pilot scale process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000003336 chlorophyll retention Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种地瓜叶粉的加工方法，其包括鲜叶清洗、干燥、粉碎过筛的步骤，其中，所述干燥为真空干燥，其干燥温度为60℃，真空度0.09MPa，干燥时间8h，装载量为75%。本发明工艺简单，无护色和热烫工序，能使干燥后的地瓜叶更好地保持原有色泽及营养成分，安全绿色，易推广，同时，所得地瓜叶粉可作为营养强化剂，增加食品的营养及花色品种，提升消费者健康水平。
Description
技术领域
本发明属于农产品深加工技术领域，具体涉及一种地瓜叶粉的加工方法。
背景技术
近年来，随着人们生活水平的逐步提高，越来越多的人对于绿色食品的需求不断增加。地瓜叶因其含有丰富的粗纤维、粗蛋白和矿物元素等被冠以“蔬菜皇后”的殊称，是一种营养价值很高的蔬菜，具有较好的开发利用前景。
地瓜叶（Ipomoea batatas(L.)Lam，Sweet potato vine），又名红薯叶、甘薯叶、番薯叶、过沟菜等，一年生或多年生草本植物，茎细长，块根既可充主食，也可与其他粮食混食或做成各种副食。据国内外营养学家研究分析，地瓜叶中含有丰富的胡萝卜素、维生素B1、B2和C以及钙、磷、铁等矿物质，地瓜叶中的营养价值、食用价值明显高于芹莱、菠莱等蔬莱；尤其是胡萝卜素的含量比胡萝卜中的胡萝卜素高出大约3.8倍；相较于地瓜维生素B6含量多3倍，维生素C多5倍，核黄素多近10倍。地瓜叶含有丰富的营养成分和相当多的生物活性成分，因此有提高免疫力、预防动脉硬化，防止细胞癌变，预防夜盲等保健功能。
营养如此丰富的资源，应积极开发利用，使之成为美味保健食品。然而，地瓜叶却仅在广东、香港、台湾等地尤为时兴，而在大部分地区却被人们弃之不用。在广大农村中，也只将地瓜叶作为猪的饲料，实为可惜。由此可见，若是能找到一个适合地瓜叶的加工方法并将其制成营养强化剂，作为其他食品加工、增加营养的添加料，将扩大食用地瓜叶的人群范围。
发明内容
本发明的目的在于提供一种地瓜叶粉的加工方法，其工艺简单，安全绿色，易推广，同时，所得地瓜叶粉可作为营养强化剂，增加食品的营养及花色品种，提升消费者健康水平。
为实现上述目的，本发明采用如下技术方案：
一种地瓜叶粉的加工方法，包括鲜叶清洗、干燥、粉碎过筛的步骤；其中，所述干燥为真空干燥，干燥温度为50-70℃，真空度为0.07-0.09MPa，干燥时间6-11h，装载量为55-95%，优选地，干燥温度为60℃，真空度0.09MPa，干燥时间8h，装载量为75%；粉碎细度应为80目以上。
所得地瓜叶粉可用于作为营养强化剂。
与现有技术相比，本发明工艺简单，无护色和热烫工序，能使干燥后的地瓜叶更好地保持原有色泽及营养成分，安全绿色，易推广，同时，所得地瓜叶粉可作为营养强化剂，增加食品的营养及花色品种，提升消费者健康水平，并可提高地瓜叶这一农产品的附加值，具有较好的市场前景。
具体实施方式
一种地瓜叶粉的加工方法，包括鲜叶清洗、干燥、粉碎过筛的步骤；其中，所述干燥为真空干燥，干燥温度为50-70℃，真空度为0.07-0.09MPa，干燥时间6-11h，装载量为55-95%；优选地，干燥温度为60℃，真空度0.09MPa，干燥时间8h，装载量为75%。
为了使本发明所述的内容更加便于理解，下面结合具体方式对本发明所述的技术方案做进一步的说明。
1. 不同干燥方式对地瓜叶的影响
分别采用热风干燥、微波干燥、真空干燥和微波真空干燥对洗净的地瓜鲜叶进行干燥处理，其干燥结果见表1。
表1 不同干燥方式对地瓜叶色泽的影响
由表1可知，采用真空干燥的叶绿素含量最高、叶绿素保留率最高；而呈色效果方面，虽然感官上热风干燥法略优于其他几种干燥法，但经方差分析结果显示，真空干燥法与其它干燥法无显著差异。
2. 真空干燥条件的确定
以真空干燥的温度、真空度、装载量进行三因素三水平的正交试验，试验设计见表2，结果见表3。
表2 真空干燥正交试验的因素水平表
表3 L9（34）正交实验结果
由表3可见，以叶绿素含量为主要指标进行分析，各因素的最优水平为A2B3C2，即温度60℃、真空度0.09MPa、装载量75%。
同时，将经护色处理（漂烫温度100℃，漂烫时间30s， pH值7.5，锌添加量0.01wt%）的地瓜叶与未经护色处理的地瓜叶分别于所得最优真空干燥条件下进行干燥，并对其叶绿素含量及色差a值进行测定。结果发现，经护色处理的真空干燥样品的最高叶绿素含量及最佳色差a值均大大低于未护色的真空干燥样品，这可能与两次热处理导致相关物质的劣变有关。因此，在地瓜叶的干燥过程中可不必经护色处理。
另将所得最优真空干燥工艺进行工厂化中试。中试设置了对照组和验证组两个试验组，对照组的条件为温度60℃、真空度0.07MPa、装载量75%，验证组的条件为温度60℃、真空度0.09MPa、装载量75%。中试结果表明，验证组所得样品的叶绿素含量（1.1009mg/g）、叶绿素保留率（76.44%）均比对照组的（分别为1.0188mg/g、70.74%）高，颜色也更加鲜绿，气味十分香郁浓烈，较好地印证了正交优化试验的结果。
3. 营养成分检测
将所得地瓜叶粉进行营养成分检测。结果显示，所得地瓜叶粉中各主要营养成分含量为：蛋白质34.4 g/100g、膳食纤维32.4 g/100g、β-胡萝卜素34 mg/100g、总黄酮252 mg/100g、钾6410 mg/100g、钙1080 mg/100g、镁308 mg/100g、铁15.8 mg/100g、锌6.58 mg/100g，可见其营养较为丰富；且与未经干燥的鲜叶相比，所得地瓜叶粉中各营养成分的含量可比鲜叶高出5-50倍，如鲜叶中的β-胡萝卜素仅为0.94 mg/100g。因此，按本发明方法处理，可使地瓜叶所含的营养成分得到更好地保留及释放，使所得地瓜叶粉适合作为营养强化剂添加到其它食品中。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (4)
1.一种地瓜叶粉的加工方法，其特征在于：包括鲜叶清洗、干燥、粉碎过筛的步骤。
2.根据权利要求1所述地瓜叶粉的加工方法，其特征在于：所述干燥为真空干燥，干燥温度为50-70℃，真空度为0.07-0.09MPa，干燥时间6-11h，装载量为55-95%。
3.根据权利要求2所述地瓜叶粉的加工方法，其特征在于：干燥温度为60℃，真空度为0.09MPa，干燥时间8h，装载量为75%。
4.一种如权利要求1所述加工方法制得的地瓜叶粉的应用，其特征在于：用于作为营养强化剂。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610413786.9A CN106072607A (zh) | 2016-06-14 | 2016-06-14 | 一种地瓜叶粉的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610413786.9A CN106072607A (zh) | 2016-06-14 | 2016-06-14 | 一种地瓜叶粉的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072607A true CN106072607A (zh) | 2016-11-09 |
Family
ID=57845764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610413786.9A Pending CN106072607A (zh) | 2016-06-14 | 2016-06-14 | 一种地瓜叶粉的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106072607A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307350A (zh) * | 2017-07-26 | 2017-11-03 | 合肥睿联生物科技有限公司 | 一种莲雾清热安神地瓜叶丸子及其制备方法 |
| WO2019231938A1 (en) * | 2018-05-30 | 2019-12-05 | Leafpro, Llc | Purified protein concentrates of sweet potato leaves, and methods for recovery |
| CN111743112A (zh) * | 2019-03-29 | 2020-10-09 | 咸宁四季腾龙农业开发有限公司 | 一种富含氨基酸的薯尖粉及其制作方法 |
| CN114947123A (zh) * | 2021-02-26 | 2022-08-30 | 杭州国慷网络科技有限公司 | 番薯叶粉加工方法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773593A (zh) * | 2009-12-08 | 2010-07-14 | 江苏省农业科学院 | 一种甘薯叶抗氧化活性提取物的制备方法 |
| CN102697058A (zh) * | 2012-06-13 | 2012-10-03 | 山东省农业科学院农产品研究所 | 一种甘薯茎叶提取物的制备方法 |
| CN104222896A (zh) * | 2014-08-02 | 2014-12-24 | 吴凰 | 一种酶解地瓜米及其制备方法 |
| CN104397627A (zh) * | 2014-12-25 | 2015-03-11 | 吴凰 | 一种富含地瓜叶的消食保健地瓜干及其加工方法 |
| CN104431259A (zh) * | 2014-12-25 | 2015-03-25 | 吴凰 | 一种富含地瓜叶的消食保健qq糖及其加工方法 |
| CN104542907A (zh) * | 2014-12-18 | 2015-04-29 | 界首市赫赫发生物科技有限公司 | 红薯叶的蔬菜化开发工艺 |
-
2016
- 2016-06-14 CN CN201610413786.9A patent/CN106072607A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773593A (zh) * | 2009-12-08 | 2010-07-14 | 江苏省农业科学院 | 一种甘薯叶抗氧化活性提取物的制备方法 |
| CN102697058A (zh) * | 2012-06-13 | 2012-10-03 | 山东省农业科学院农产品研究所 | 一种甘薯茎叶提取物的制备方法 |
| CN104222896A (zh) * | 2014-08-02 | 2014-12-24 | 吴凰 | 一种酶解地瓜米及其制备方法 |
| CN104542907A (zh) * | 2014-12-18 | 2015-04-29 | 界首市赫赫发生物科技有限公司 | 红薯叶的蔬菜化开发工艺 |
| CN104397627A (zh) * | 2014-12-25 | 2015-03-11 | 吴凰 | 一种富含地瓜叶的消食保健地瓜干及其加工方法 |
| CN104431259A (zh) * | 2014-12-25 | 2015-03-25 | 吴凰 | 一种富含地瓜叶的消食保健qq糖及其加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 石晋: "甘薯叶类胡萝卜素分析", 《中国优秀硕士学位论文全文数据库（电子期刊）》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307350A (zh) * | 2017-07-26 | 2017-11-03 | 合肥睿联生物科技有限公司 | 一种莲雾清热安神地瓜叶丸子及其制备方法 |
| WO2019231938A1 (en) * | 2018-05-30 | 2019-12-05 | Leafpro, Llc | Purified protein concentrates of sweet potato leaves, and methods for recovery |
| US11666068B2 (en) | 2018-05-30 | 2023-06-06 | Leafpro, Llc | Sweet potato leaf protein concentrates and methods for obtaining the same |
| CN111743112A (zh) * | 2019-03-29 | 2020-10-09 | 咸宁四季腾龙农业开发有限公司 | 一种富含氨基酸的薯尖粉及其制作方法 |
| CN114947123A (zh) * | 2021-02-26 | 2022-08-30 | 杭州国慷网络科技有限公司 | 番薯叶粉加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jalgaonkar et al. | Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina‐pearl millet pasta | |
| Onabanjo et al. | Nutritional, functional and sensory properties of biscuit produced from wheat-sweet potato composite | |
| CN102697036B (zh) | 一种果蔬营养荞麦粉及其制备方法 | |
| US8545919B2 (en) | Free flowing vegetable powder and method for its manufacture | |
| Van Toan et al. | Preparation and improved quality production of flour and the made biscuits from purple sweet potato | |
| CN106072607A (zh) | 一种地瓜叶粉的加工方法 | |
| Süfer et al. | Usage of edible mushrooms in various food products | |
| Lingling et al. | Preparation of potato whole flour and its effects on quality of flour products: A review | |
| Zaker et al. | Studies on effect of orange peel powder incorporation on physical, nutritional and sensorial quality of cookies | |
| Madalageri et al. | Physicochemical properties, nutritional and antinutritional composition of pulp and peel of three mango varieties | |
| KR101405424B1 (ko) | 쌀국수의 제조방법 | |
| LANIER et al. | Influence of cooking method on quality attributes and vitamin content of sweet potatoes | |
| Hymavathi et al. | Enhancing cooking, sensory and nutritional quality of finger millet noodles through incorporation of hydrocolloids | |
| Kakade et al. | Dehydration of Green Leafy Vegetable | |
| Bello et al. | Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours | |
| AlGhamdi et al. | Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods | |
| Mahmudatussa’adah et al. | Puree sweet potato substitution in wet noodle processing | |
| Khandekar et al. | Development of ready to cook vegetable khichadi mix by microwave drying technology | |
| Correa et al. | Physicochemical characterization of sweet potato flour from the Colombian Caribbean | |
| Sakr et al. | Physicochemical and sensory properties of instant noodles fortified with pomegranate peel | |
| Gomaa et al. | Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles. | |
| Shajan | A study on physical and chemical characteristics of pumpkin (Cucurbita sp.) flesh | |
| Chauhan et al. | Underutilized grains of Himalayan Region: A mini review | |
| Joshi et al. | Preparation of Value Added Products from Dehydrated Drumstick Leaves | |
| Ojinnaka et al. | Partial replacement of wheat flour with mushroom (Pleurotus tuberregium) powder and cocoyam (Colocasia esculenta) flour in the production of cookies |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |