CN107252073A - A kind of purple sweet potato anthocyanin soup bag and preparation method thereof - Google Patents
A kind of purple sweet potato anthocyanin soup bag and preparation method thereof Download PDFInfo
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- CN107252073A CN107252073A CN201710508319.9A CN201710508319A CN107252073A CN 107252073 A CN107252073 A CN 107252073A CN 201710508319 A CN201710508319 A CN 201710508319A CN 107252073 A CN107252073 A CN 107252073A
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- sweet potato
- purple sweet
- purple
- potato anthocyanin
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 36
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 36
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 27
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 27
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 27
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 27
- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 19
- 150000001453 anthocyanidins Chemical class 0.000 claims abstract description 19
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 240000007124 Brassica oleracea Species 0.000 claims description 12
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 12
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 12
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 12
- 244000000626 Daucus carota Species 0.000 claims description 12
- 235000002767 Daucus carota Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 235000004976 Solanum vernei Nutrition 0.000 claims description 11
- 241000352057 Solanum vernei Species 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000003480 eluent Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- -1 By volume Substances 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 238000001179 sorption measurement Methods 0.000 claims description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Dunking type Vegetable soup can meet the demand that people find a bite hot soup under fast pace life, and it had both retained the original form of vegetables, again convenient to transport, using simple.20-180mg/100 grams of the anthocyanidin content of skin, meat, pigment content is high, it is higher than the anthocyanidin content of common sweet potato more than 2 times, there is very strong antioxidation, interior free yl can be removed, thus with certain health value, it is an object of the invention to provide a kind of purple sweet potato anthocyanin soup bag different from existing soup bag and preparation method thereof.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, and in particular to a kind of purple sweet potato anthocyanin soup bag and its preparation
Method.
Background technology
With the continuous quickening of modern life rhythm, conveniently, easily life style is increasingly becoming main flow.Fast food type is drunk
Food has become a kind of normality.Dunking type Vegetable soup can meet the demand that people find a bite hot soup under fast pace life,
It had both retained the original form of vegetables, again convenient to transport, using simple.But soup bag mouthfeel on the market is not fresh enough, battalion
Form point single, it is impossible to meet health of people, the dietary requirements of health.Therefore a kind of simply eaten, quality-high and inexpensive, nutrition is developed
Abundant Vegetable soup has very big market value.
Purple potato is called black potato, in addition to the nutritional ingredient with Ordinary Sweet Potatoes, skin, 20-180mg/ of anthocyanidin content of purple meat
100 grams, pigment content is high, higher than the anthocyanidin content of common purple sweet potato more than 2 times, has very strong antioxidation, can remove
Interior free yl, thus with certain health value.
The content of the invention
It is an object of the invention to provide a kind of purple sweet potato anthocyanin soup bag different from existing soup bag and its preparation
Method.
The present invention is using purple potato as primary raw material, using the anthocyanidin of the high content of purple potato, adds carrot, cabbage, eggplant
And starch from sweet potato, smooth in taste.The vegetables are prepared into dehydrated vegetables using Vacuum Freezing ＆ Drying Technology, final prepare has
The Vegetable soup of high nutritive value, can not only provide facility, and can effectively strengthen human nutrition for the life of people.
It is prepared by a kind of purple sweet potato anthocyanin soup bag of the present invention and preparation method thereof, including vegetables pretreatment, anthocyanidin liquid,
Vegetables wrap up in liquid, vacuum freeze-drying, packaging, finished product, it is characterised in that operating procedure is as follows：
(1) vegetables pre-process：Clean purple potato, it is peeling, diced；Clean carrot, it is peeling, diced；Clean cabbage,
Remove the peel, be cut into silk.High-temperature steam rinses 2-3min at 85 DEG C.
(2) prepared by anthocyanidin liquid：Purple sweet potato powder is taken, appropriate hydrochloric acid-alcohol extract is added, constant temperature is stirred on shaking bath
Extract, supernatant is collected in centrifugation；Supernatant is crossed into macroporous resin adsorption, with eluent, eluent is collected
(3) vegetables wrap up in liquid：By quality, 10-20 parts of carrot, 10-20 parts of cabbage after step (1) processing are taken, is soaked in
In anthocyanidin liquid obtained by step (2), pulled out after stirring 10-20min.
(4) vacuum freeze-drying：30-40 parts of the purple potato that step (1) is processed is taken by quality, what step (3) was processed is wrapped with anthocyanidin
12-19 parts of 10-15 parts of carrot, the cabbage of liquid, is well mixed, and being placed in vacuum refrigeration after freezing 2h-4h under the conditions of -30 DEG C does
Freezed in dry machine, purple sweet potato anthocyanin soup bag dry product is made.
(5) finished product packing：Purple sweet potato anthocyanin soup bag dry product made from step (4) is carried out very with 5-9 parts to be a
Empty package.
The present invention helpfulness be：The purple sweet potato anthocyanin soup bag of the present invention, using purple sweet potato anthocyanin as main component, plus
Other dispensings, anthocyanidin is a kind of strong antioxidant, can protect human body from the damage of the harmful substance of free radical,
Anthocyanidin can also strengthen blood vessel elasticity, improve the circulatory system and promote the smoothness of skin, suppress inflammation and allergy, improve and close
The pliability of section.Carrot, the addition of cabbage enrich the stereovision of taste, and add the nutritive value of soup bag.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further：
(1) vegetables pre-process：Clean purple potato, it is peeling, diced；Clean carrot, it is peeling, diced；Clean cabbage,
Remove the peel, be cut into silk.High-temperature steam rinses 2-3min at 85 DEG C.
(2) prepared by anthocyanidin liquid：The material ratio of purple sweet potato powder and hydrochloric acid-alcohol extract is 1:15-50, material ratio preferably
For 1:20.Above-mentioned purple sweet potato anthocyanin extracting method, described hydrochloric acid-alcohol extract, by volume, hydrochloric acid:Ethanol=30-
50:50.It is preferred that, hydrochloric acid:Ethanol=40-50:50, it is furthermore preferred that hydrochloric acid:Ethanol=50:50.Above-mentioned purple sweet potato anthocyanin is carried
Method is taken, is extracted on shaking bath in stirring at 30-60 DEG C, it is preferred that Extracting temperature is 60 DEG C.Above-mentioned purple sweet potato anthocyanin
Extracting method, extraction time is 15-75min.It is preferred that, extraction time is 75min.Above-mentioned purple sweet potato anthocyanin extracting method,
Described macroreticular resin is AB-8 macroreticular resins.1.0g purple sweet potato powders are weighed, 20mL hydrochloric acid-alcohol extract are added, at 50 DEG C
Grinding stirring 40min on 100r/min shaking bath, after centrifugation, precipitation repeats the above steps to be extracted again with equivalent leaching liquor
Twice, merge supernatant, obtain purple sweet potato anthocyanin crude extract.AB-8 macroreticular resins 10g is taken to fill post, obtained purple sweet potato anthocyanin is thick
Extract crosses post, coutroi velocity 1-2mL/min, loading 3 times.Eluant, eluent is 70% (v/v) ethanol, and regulation pH is 3, coutroi velocity 1-
2mL/min is eluted, and collects eluent.By rotary evaporator on eluent, ethanol is evaporated off, concentrates, in vacuum freeze drying
Machine is dried, and obtains anthocyanidin powder.By rotary evaporator on eluent, ethanol is evaporated off, concentrates, is dried in vacuum freeze drier,
Anthocyanidin powder is obtained, pure water is added afterwards, the mass ratio of the pure water and anthocyanidin is 10:1..
(3) vegetables wrap up in liquid：By mass parts, 20 parts of carrot after step (1) processing, 20 parts of cabbage is taken to be placed in step (2)
In the anthocyanidin liquid of gained, pulled out after stirring 20min.
(4) vacuum freeze-drying：By mass parts, 60 parts of the purple potato that step (1) is processed, what step (3) was processed wraps up in purple potato cyanine
30 parts of 20 parts of carrot, the cabbage of plain liquid, mixing, are placed in vacuum freeze drier after freezing 3h under the conditions of -25 DEG C and freeze
It is dry, obtain purple sweet potato anthocyanin soup bag dry product.
(5) finished product packing：Purple sweet potato anthocyanin soup bag dry product made from step (4) is carried out very by a parcel of 10g
Empty package, obtains finished product.
The preferred embodiments of the present invention are the foregoing is only, all changes done according to scope of the present invention patent are with modifying all
The covering scope of the present invention should be belonged to.
Claims (7)
1. a kind of purple sweet potato anthocyanin soup bag and preparation method thereof, it is characterised in that operating procedure is as follows:
(1) clean purple potato, it is peeling, diced；Carrot, peeling are cleaned, diced clean cabbage, removes the peel, be cut into silk.85
High-temperature steam rinses 2-3min at DEG C, cleans purple potato, peeling, diced；Clean carrot, it is peeling, diced；Clean cabbage,
Remove the peel, be cut into silk.High-temperature steam rinses 2-3min at 85 DEG C；(2) prepared by anthocyanidin liquid：Take purple sweet potato powder, add appropriate hydrochloric acid-
Alcohol extract, constant temperature stirring is extracted on shaking bath, and supernatant is collected in centrifugation；Supernatant is crossed into macroporous resin adsorption, used
Eluent, collects eluent；
(3) vegetables wrap up in liquid：By quality, 10-20 parts of carrot, 10-20 parts of cabbage after step (1) processing are taken, step is soaked in
(2) in the anthocyanidin liquid obtained by, pulled out after stirring 10-20min；
(4) vacuum freeze-drying：30-40 parts of the purple potato that step (1) is processed is taken by quality, what step (3) was processed is wrapped with anthocyanidin liquid
10-15 parts of carrot, 12-19 parts of cabbage, are well mixed, and vacuum freeze drier is placed in after freezing 2h-4h under the conditions of -30 DEG C
In freeze, purple sweet potato anthocyanin soup bag dry product is made；
(5) finished product packing：Purple sweet potato anthocyanin soup bag dry product made from step (4) is subjected to vacuum packet with 5-9 parts to be a
Dress.
2. according to the purple sweet potato anthocyanin extracting method described in claim 1, it is characterised in that：Purple sweet potato powder and hydrochloric acid-alcohol steep
The material ratio of liquid is 1:15-50.
3. according to the purple sweet potato anthocyanin extracting method described in claim 1, it is characterised in that：Described hydrochloric acid-alcohol extract,
By volume, hydrochloric acid:Ethanol=30-50:50.
4. according to the purple sweet potato anthocyanin extracting method described in claim 3, it is characterised in that：By volume, hydrochloric acid:Ethanol=
40-50:50。
5. according to the purple sweet potato anthocyanin extracting method described in claim 1, it is characterised in that：In 30-60 DEG C on shaking bath
Lower stirring is extracted.
6. according to the purple sweet potato anthocyanin extracting method described in claim 1, it is characterised in that：Extraction time is 15-75min.
7. according to the purple sweet potato anthocyanin extracting method described in claim 1, it is characterised in that：Described macroreticular resin is AB-8 big
Hole resin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710508319.9A CN107252073A (en) | 2017-06-28 | 2017-06-28 | A kind of purple sweet potato anthocyanin soup bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710508319.9A CN107252073A (en) | 2017-06-28 | 2017-06-28 | A kind of purple sweet potato anthocyanin soup bag and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252073A true CN107252073A (en) | 2017-10-17 |
Family
ID=60024278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710508319.9A Pending CN107252073A (en) | 2017-06-28 | 2017-06-28 | A kind of purple sweet potato anthocyanin soup bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107252073A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416710A (en) * | 2007-10-23 | 2009-04-29 | 陈中红 | Instant instant soup bag and instant noodles soup bag and processing method |
| CN101971950A (en) * | 2010-11-28 | 2011-02-16 | 江西省赣粮实业有限公司 | Method for preparing dehydrated vegetable rools |
| CN105218504A (en) * | 2015-09-15 | 2016-01-06 | 辽宁大学 | A kind of purple sweet potato anthocyanin extracting method |
| CN106616751A (en) * | 2016-12-19 | 2017-05-10 | 福建农林大学 | Konjac glucomannan vegetable soup bag and preparation method thereof |
-
2017
- 2017-06-28 CN CN201710508319.9A patent/CN107252073A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416710A (en) * | 2007-10-23 | 2009-04-29 | 陈中红 | Instant instant soup bag and instant noodles soup bag and processing method |
| CN101971950A (en) * | 2010-11-28 | 2011-02-16 | 江西省赣粮实业有限公司 | Method for preparing dehydrated vegetable rools |
| CN105218504A (en) * | 2015-09-15 | 2016-01-06 | 辽宁大学 | A kind of purple sweet potato anthocyanin extracting method |
| CN106616751A (en) * | 2016-12-19 | 2017-05-10 | 福建农林大学 | Konjac glucomannan vegetable soup bag and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 夏文水: "《食品工艺学》", 31 January 2007, 中国轻工业出版社 * |
| 张超凡等: "《特色薯类高产高效栽培技术》", 30 June 2012, 中南大学出版社 * |
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Application publication date: 20171017 |