CN108065287A - A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof - Google Patents

A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof Download PDF

Info

Publication number
CN108065287A
CN108065287A CN201611007081.3A CN201611007081A CN108065287A CN 108065287 A CN108065287 A CN 108065287A CN 201611007081 A CN201611007081 A CN 201611007081A CN 108065287 A CN108065287 A CN 108065287A
Authority
CN
China
Prior art keywords
sweet potato
purple sweet
powder
anthocyanin
purple
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
Application number
CN201611007081.3A
Other languages
Chinese (zh)
Inventor
杨瑞金
钱丽
华霄
张文斌
赵伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangnan University
Original Assignee
Jiangnan University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jiangnan University filed Critical Jiangnan University
Priority to CN201611007081.3A priority Critical patent/CN108065287A/en
Publication of CN108065287A publication Critical patent/CN108065287A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to dilated food technical fields, are related to a kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof.Specifically, which includes the following steps:1) stock up;2) steam;3) remove the peel and be beaten;4) dry and processed powder;5) batch mixing;6) extrusion;7) it is granulated and dry.The preparation method of the present invention is using purple sweet potato as primary raw material, mix the rational proportion of purple sweet potato powder, corn flour, millet powder, wheat flour, glucose and whole milk powder, the appropriate moisture for adjusting raw material, and prepared using unique twin-screw extruder bulking process, products obtained therefrom is with rich flavor, unique in taste, and the anthocyanin with high concentration, it is full of nutrition, the added value of purple sweet potato is improved, is the higher snack food of a oxidation resistance.

Description

A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof
Technical field
The invention belongs to dilated food technical fields, are related to a kind of preparation method of the purple sweet potato dilated food rich in anthocyanin And products thereof.
Background technology
Purple sweet potato (purple sweet potato), be otherwise known as " purple sweet potato ", " purple sweet potato " or " purple sweet potato ", is A kind of improved seeds developed in recent years, by China sweet potato researcher the 1990s from EMUs for Kyushu of Japan agricultural experiment station It introduces.Due to being rich in lot of anthocyanin (its a kind of compound being combined into sugar with glycosidic bond is anthocyanin), purple sweet potato Potato skin is in atropurpureus, and potato meat is a kind of to integrate edible, medicinal and health-care effect peculiar sweet to aterrimus in purple Potato.Not only containing various nutriments contained in Ordinary Sweet Potatoes in purple sweet potato root tuber, and lysine, copper, manganese, potassium, zinc 3~8 times more taller than Ordinary Sweet Potatoes of content;In addition, the anthocyanidin and anticancer work with strong antioxidant action are also rich in purple sweet potato Selenium element, 20 times higher than Ordinary Sweet Potatoes of content or more, can remove active oxygen, inhibit the generation of carcinogen, improve liver Function improves eyesight.Therefore, deep processing is carried out to purple sweet potato and is respectively provided with wide development prospect with utilizing in market at home and abroad.
Dilated food is a kind of novel foodstuff occurred late 1960s, foreign countries be also known as extruded food, the quick-fried food of spray, Light food etc..Dilated food is using the less cereal of water content, potato, beans etc. as primary raw material, through being overpressurized, at heating Make the volume expansion of raw material in itself after reason, and internal organizational structure is made to change, be made after processed, shaping.Due to this The institutional framework of based food is porous, fluffy, and crisp taste, crisp sweet tea have certain nutritive value, be favored by people.
Extruding and puffing technology is one of modern food engineering new and high technology, principle be material in machine due to being cut Cut, friction effect and under the high pressure-temperature state, and then material is made to be in molten condition.Once being squeezed out by die hole, pressure is rapid Normal pressure is down to, the flash of moment just occurs for moisture, and product expands therewith.Different from other puffing techniques, extrusion skill Art is a kind of non-fried processing method.Simultaneously as its with production efficiency is high, low energy consumption, good product quality, without waste etc. A variety of advantages are widely used in the puffing research of the grain based on starch such as corn, are a kind of science, the processing side of nutrition Method.
The content of the invention
For being there is no on the market at present using purple sweet potato as primary raw material and being rich in the situation of the purple sweet potato dilated food of anthocyanin, originally Invention is intended to provide a kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof.This method is utilized rich in pattern The purple sweet potato of glycosides obtains the purple sweet potato dilated food rich in anthocyanin as primary raw material by twin-screw extruder puffing technique.
Specifically, the present invention adopts the following technical scheme that:
A kind of preparation method of the purple sweet potato dilated food rich in anthocyanin, comprises the following steps:
1) stock up:It selects without mildew and rot, no disease and pests harm, the purple sweet potato without bud, washes with water, obtain clean purple sweet potato;
2) steam:The clean purple sweet potato obtained in step 1) is cooked, obtains ripe purple sweet potato;
3) remove the peel and be beaten:The potato skin of the ripe purple sweet potato obtained in step 2) is removed, by the purple sweet potato stripping and slicing of peeling, to purple sweet potato It is beaten after the water of 1~2 times of volume is added in block, obtains purple sweet potato slurry;
4) dry and processed powder:Using roller drier, by the use of vapor as heating medium, vapour pressure for 0.3~ Under conditions of 0.4MPa, the film that thickness is 0.5~1.5mm is made in the purple sweet potato obtained in step 3) slurry, by film from roller Surface crushes after peeling off, and crosses 60~80 mesh sieves after collecting coarse powder, obtains purple sweet potato powder;
5) batch mixing:According to purple sweet potato powder:Corn flour:Millet powder:Wheat flour:Glucose:Whole milk powder=100:15~25:25 ~35:30~40:2~4:12~18 weight ratio adds corn flour, millet powder, small in the purple sweet potato powder obtained into step 4) Flour, glucose and whole milk powder, obtain mixed material after mixing;
6) extrusion:Using twin-screw extruder, liquid feeding capacity be 18~22%, temperature is 120~130 DEG C, pressure under conditions of 2~5MPa, the mixed material obtained in step 5) is squeezed out, obtain the extruding that expansion rate is 8~12 Puffing purple chips;
7) it is granulated and dry:The extrusion purple chips obtained in step 6) are cut according to predetermined shape and size Cut, cutting finish after 45~60 DEG C it is dry to moisture in below 5%wt, obtain the puffing food of purple sweet potato rich in anthocyanin Product, wherein Anthocyanin content are 2.0~3.5mg/g.
In above-mentioned preparation method, water described in step 1) is tap water.
It is steamed in above-mentioned preparation method, described in step 2) using steamer, steam box or food steamer to complete.
In above-mentioned preparation method, water described in step 3) is deionized water.
In above-mentioned preparation method, mashing is using Multifunctional cooking machine, wall-breaking machine or tissue mashing machine described in step 3) To complete.
It crushes in above-mentioned preparation method, described in step 4) and is completed using spiral pulverizer.
In above-mentioned preparation method, the fat content described in step 5) in whole milk powder is 25%~30%.
In above-mentioned preparation method, mixing is using family expenses dough mixing machine, V-Mixer or double helix taper described in step 5) Batch mixer is completed.
In above-mentioned preparation method, cutting described in step 7) is completed using cutter;Preferably, the rotating speed of the cutter For 400~800rpm.
In above-mentioned preparation method, drying described in step 7) is completed using fluid bed.
In a preferred embodiment, preparation method of the invention is additionally included in the packaging step after step 7); Preferably, it is described to be packaged as nitrogen-filled packaging.
A kind of purple sweet potato dilated food rich in anthocyanin, is made by above-mentioned preparation method.
Compared with prior art, had the advantages that using the present invention of above-mentioned technical proposal:The preparation of the present invention Method uses purple sweet potato as primary raw material, according to texture difference, content of starch difference and the amino acid ligand before various raw materials Than etc. factors mix the rational proportion of purple sweet potato powder, corn flour, millet powder, wheat flour, glucose and whole milk powder, it is appropriate to adjust The moisture of raw material, and prepared using unique twin-screw extruder bulking process, products obtained therefrom is with rich flavor, and mouthfeel is only Spy, and the anthocyanin with high concentration, it is full of nutrition, the added value of purple sweet potato is improved, is that a oxidation resistance is higher Snack food.
Specific embodiment
Technical scheme is made below in conjunction with specific embodiment further elucidated above.The following example is only used In the explanation and illustration present invention, and should not be taken as limiting the scope of the invention.Unless otherwise stated, institute in the following example Instrument, reagent, material for using etc. can be obtained by routine business means.
Embodiment 1:The preparation of puffing purple sweet potato ball rich in anthocyanin.
Target product is prepared according to laxative remedy:
1) stock up:Select without go rotten, no disease and pests harm, the purple sweet potato 895g without bud, remove after the impurity such as soil with originally washing Only;
2) steam:Clean purple sweet potato is put into steamer and steams about 30min, purple sweet potato is made all to cure, to reduce Inner The activity of source enzyme, while retain the flavor of purple sweet potato to greatest extent;
3) remove the peel and be beaten:It tears the potato skin of ripe purple sweet potato off, the purple sweet potato after peeling is cut into small pieces, added into purple sweet potato block 800mL deionized waters break into the suitable underflow of viscosity using Multifunctional cooking machine;
4) dry and processed powder:It is 0.4MPa's in vapour pressure by the use of vapor as heating medium using roller drier Under the conditions of, underflow is dried to the film that thickness is 0.73mm, it, will using spiral pulverizer by film after cylinder surface peeling Purple sweet potato film crushes, and crosses 60 mesh sieves after collecting coarse powder, obtains purple sweet potato powder 292g;
5) batch mixing:Weigh respectively corn flour 58.40g, millet powder 87.60g, wheat flour 102.2g, glucose 11.68g and Whole milk powder 41.42g (wherein fat content is 28.2%wt), is then added in purple sweet potato powder, will be upper using family expenses dough mixing machine It states powder to be uniformly mixed, obtains mixed material 593.30g;
6) extrusion:Using twin-screw extruder, liquid feeding capacity be 20%, temperature is 130 DEG C, pressure is Under conditions of 5MPa, mixed material is squeezed out, obtains the extrusion purple chips 500g that expansion rate is about 11;
7) it is granulated and dry:Cutter of the rotating speed for 400rpm is used, extrusion purple chips are cut into diameter is about The spherical shape of 12mm is subsequently placed in fluid bed in 50 DEG C of dryings, until moisture is down to 4%, obtains rich in anthocyanin Puffing purple sweet potato ball 473g, wherein Anthocyanin content be 2.523mg/g;
8) purple sweet potato ball is packed by the way of nitrogen charging, in order to avoid be squeezed and crush in transportational process.
Embodiment 2:The preparation of puffing purple sweet potato ball rich in anthocyanin.
Target product is prepared according to laxative remedy:
1) stock up:Select without go rotten, no disease and pests harm, the purple sweet potato 1025g without bud, remove after the impurity such as soil with originally washing Only;
2) steam:Clean purple sweet potato is put into steamer and steams about 30min, purple sweet potato is made all to cure, to reduce Inner The activity of source enzyme, while retain the flavor of purple sweet potato to greatest extent;
3) remove the peel and be beaten:It tears the potato skin of ripe purple sweet potato off, the purple sweet potato after peeling is cut into small pieces, added into purple sweet potato block 1000mL deionized waters break into the suitable underflow of viscosity using wall-breaking machine;
4) dry and processed powder:It is 0.3MPa's in vapour pressure by the use of vapor as heating medium using roller drier Under the conditions of, underflow is dried to the film that thickness is 0.68mm, it, will using spiral pulverizer by film after cylinder surface peeling Purple sweet potato film crushes, and crosses 80 mesh sieves after collecting coarse powder, obtains purple sweet potato powder 340g;
5) batch mixing:Corn flour 61.20g, millet powder 102g, wheat flour 136g, glucose 10.2g and whole milk are weighed respectively Powder 60.28g (wherein fat content is 28.2%wt), is then added in purple sweet potato powder, will be upper using double helix conical mixer It states powder to be uniformly mixed, obtains mixed material 709.68g;
6) extrusion:Using twin-screw extruder, liquid feeding capacity be 22%, temperature is 125 DEG C, pressure is Under conditions of 2.8MPa, mixed material is squeezed out, obtains the extrusion purple chips 295g that expansion rate is about 9;
7) it is granulated and dry:Cutter of the rotating speed for 600rpm is used, extrusion purple chips are cut into diameter is about The spherical shape of 10mm is subsequently placed in fluid bed in 50 DEG C of dryings, until moisture is down to 4%, obtains rich in anthocyanin Puffing purple sweet potato ball 272g, wherein the content of total anthocyanin be 2.711mg/g;
8) purple sweet potato ball is packed by the way of nitrogen charging, in order to avoid be squeezed and crush in transportational process.
Comparative example:The purple sweet potato dilated food of the present invention and the anthocyanin content comparative test of common purple sweet potato dilated food.
It is sandwich with bbdog board coarse food grain common on the market using the puffing purple sweet potato ball in Examples 1 and 2 as sample to be tested Rice cracker (sweet tea purple sweet potato taste, manufacturer:Henan Province Central China Food Co., Ltd) as reference substance, show that poor method measures total pattern by pH The content of glycosides, details are provided below:
Extraction:Purple sweet potato ball is smashed it through into 60 mesh sieves, weighs 2g or so samples, the citric acid for adding in 50mL 1.6% is molten Liquid is stirred continuously in 60 DEG C, is extracted 2h, 5000r/min, 4 DEG C of centrifugation 20min, is separated supernatant.4 are extracted altogether by above-mentioned steps It is secondary, merging gained supernatant colourless to supernatant is centrifuged, 250mL is settled to get anthocyanin extracting solution after suction filtration, puts In being kept in dark place in refrigerator.
It measures:The buffer solution (KCl-HCl) of pH=1.0 and the buffer solution (NaAc-HAc) of pH=4.5 are prepared, is drawn respectively Anthocyanin extracting solution after 1mL dilutions is in test tube, then is separately added into the buffer solution of 9mL pH1.0 and pH4.5, is balanced after mixing 90min using deionized water as blank, measures absorbance at 510nm and 700nm.Each sample parallel determination 4 times, are pressed Anthocyanin content is calculated according to following formula, the results are shown in Table 1.
In formula:A=(A510-A700)pH1.0-(A510-A700)pH4.5;The Molar Extinction system of ε=Cy-3-G Number, 26900;MwThe molal weight of=Cy-3-G, 449.2g/mol;Df=extension rate;The last constant volumes of V= Volume, mL;Wt=sample quality, mg;L=cuvette thickness, 1cm.
Anthocyanin content result in 1. purple sweet potato dilated food of table
Embodiment 1 Embodiment 2 Reference substance
Content (mg/g) 2.523 2.711 0.069
As shown in Table 1, there is the anthocyanin of higher concentration in the purple sweet potato dilated food rich in anthocyanin of the invention so that The product of the present invention is more prominent in the effect of anti-oxidant aspect, further improves the added value of purple sweet potato, be it is a have protect The snack food of strong effect.

Claims (8)

1. a kind of preparation method of the purple sweet potato dilated food rich in anthocyanin, comprises the following steps:
1) stock up:It selects without mildew and rot, no disease and pests harm, the purple sweet potato without bud, washes with water, obtain clean purple sweet potato;
2) steam:The clean purple sweet potato obtained in step 1) is cooked, obtains ripe purple sweet potato;
3) remove the peel and be beaten:The potato skin of the ripe purple sweet potato obtained in step 2) is removed, by the purple sweet potato stripping and slicing of peeling, into purple sweet potato block It is beaten after adding the water of 1~2 times of volume, obtains purple sweet potato slurry;
4) dry and processed powder:It is 0.3~0.4MPa in vapour pressure by the use of vapor as heating medium using roller drier Under conditions of, the film that thickness is 0.5~1.5mm is made in the purple sweet potato obtained in step 3) slurry, film is shelled from cylinder surface Fall behind and crush, cross 60~80 mesh sieves after collecting coarse powder, obtain purple sweet potato powder;
5) batch mixing:According to purple sweet potato powder:Corn flour:Millet powder:Wheat flour:Glucose:Whole milk powder=100:15~25:25~ 35:30~40:2~4:12~18 weight ratio adds corn flour, millet powder, wheat in the purple sweet potato powder obtained into step 4) Powder, glucose and whole milk powder, obtain mixed material after mixing;
6) extrusion:Using twin-screw extruder, liquid feeding capacity is 18~22%, temperature is 120~130 DEG C, Under conditions of pressure is 2~5MPa, the mixed material obtained in step 5) is squeezed out, it is swollen to obtain the extruding that expansion rate is 8~12 Change purple chips;
7) it is granulated and dry:The extrusion purple chips obtained in step 6) are cut according to predetermined shape and size, Cutting finish after 45~60 DEG C it is dry to moisture in below 5%wt, obtain the purple sweet potato dilated food rich in anthocyanin, Middle Anthocyanin content is 2.0~3.5mg/g.
2. preparation method according to claim 1, it is characterised in that:
Water described in step 1) is tap water;
Water described in step 3) is deionized water.
3. preparation method according to claim 1, it is characterised in that:
Fat content described in step 5) in whole milk powder is 25%~30%.
4. preparation method according to claim 1, it is characterised in that:
It is steamed described in step 2) using steamer, steam box or food steamer to complete;
Mashing is completed using Multifunctional cooking machine, wall-breaking machine or tissue mashing machine described in step 3);
It crushes described in step 4) and is completed using spiral pulverizer;
Mixing is completed using family expenses dough mixing machine, V-Mixer or double helix conical mixer described in step 5);
Cutting is completed using cutter described in step 7);
Drying is completed using fluid bed described in step 7).
5. preparation method according to claim 4, it is characterised in that:
The rotating speed of the cutter is 400~800rpm.
6. preparation method according to claim 1, it is characterised in that:
The preparation method is additionally included in the packaging step after step 7).
7. preparation method according to claim 6, it is characterised in that:
It is described to be packaged as nitrogen-filled packaging.
8. a kind of purple sweet potato dilated food rich in anthocyanin, passes through preparation side according to any one of claim 1 to 7 Method is made.
CN201611007081.3A 2016-11-16 2016-11-16 A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof Pending CN108065287A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611007081.3A CN108065287A (en) 2016-11-16 2016-11-16 A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611007081.3A CN108065287A (en) 2016-11-16 2016-11-16 A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof

Publications (1)

Publication Number Publication Date
CN108065287A true CN108065287A (en) 2018-05-25

Family

ID=62163020

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611007081.3A Pending CN108065287A (en) 2016-11-16 2016-11-16 A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof

Country Status (1)

Country Link
CN (1) CN108065287A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109258900A (en) * 2018-11-15 2019-01-25 张进科 A kind of production method of moisture cream plate
CN109329753A (en) * 2018-09-17 2019-02-15 焦作荣利达食品有限公司 A kind of purple sweet potato taste dilated food and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106520A (en) * 2011-01-19 2011-06-29 杨红鸽 Purple-potato-containing nutritional rice and preparation method
CN103082289A (en) * 2013-02-05 2013-05-08 陕西理工学院 Puffed purple sweet potato and black rice food preparation method
CN104055037A (en) * 2014-06-08 2014-09-24 安徽三只松鼠电子商务有限公司 Preparation method of health puffed mixed grain food
CN104431866A (en) * 2014-12-10 2015-03-25 青岛德润电池材料有限公司 Puffed snack food and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106520A (en) * 2011-01-19 2011-06-29 杨红鸽 Purple-potato-containing nutritional rice and preparation method
CN103082289A (en) * 2013-02-05 2013-05-08 陕西理工学院 Puffed purple sweet potato and black rice food preparation method
CN104055037A (en) * 2014-06-08 2014-09-24 安徽三只松鼠电子商务有限公司 Preparation method of health puffed mixed grain food
CN104431866A (en) * 2014-12-10 2015-03-25 青岛德润电池材料有限公司 Puffed snack food and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109329753A (en) * 2018-09-17 2019-02-15 焦作荣利达食品有限公司 A kind of purple sweet potato taste dilated food and preparation method thereof
CN109258900A (en) * 2018-11-15 2019-01-25 张进科 A kind of production method of moisture cream plate

Similar Documents

Publication Publication Date Title
CN105380094A (en) Method for processing and improving instant powder
CN101715922A (en) Method for preparing unpolished rice modified nutritious powder and nutritious drink
CN101513235B (en) Composite puffed oat whole powder and preparation method thereof
CN103461908B (en) Chinese yam rice soup and production method thereof
CN103181526B (en) Mixed-grain convenient nutritional granular wheaten food and method for producing same
CN101797031A (en) Production method of potato flour and vermicelli
AU2013340439B2 (en) Food product made from plant parts containing starch and method for the production of said food product
CN107509918A (en) The processing technology of potato ground rice
CN108065287A (en) A kind of preparation method of purple sweet potato dilated food rich in anthocyanin and products thereof
CN105410779A (en) Chenopodium quinoa willd potato chips and preparation method thereof
CN106072473A (en) Uncooked amylum goods and uncooked amylum product processing method
CN106509626B (en) Potato complete utilization noodles and preparation method thereof
CN105124381B (en) A kind of composite brown rice nutraceutical and its production method
CN106473001A (en) A kind of preparation method of activity Semen phaseoli radiati nutrition aleurone
KR20030015335A (en) Method for preparing cereal instant noodles(ramyeon)
CN107509765A (en) The preparation technology of corn potato biscuit
CN105053864A (en) Coffee flavored refreshing coarse cereal compound rice and preparation method thereof
CN102048074A (en) Production method for easily-soaked boilproof cured nutritive fresh corn
CN104783076A (en) Bean dreg modification technology and method for preparing leisure food using modified bean dreg
Slamet et al. The Study of Physic Chemical Properties and Preference Level of Instant Porridge Made of Pumpkin and Brown Rice
CN109527463A (en) A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices
CN107334056A (en) Corn potato pasta and the preparation technology for being molded rice
CN110574864A (en) Tartary buckwheat seeds, tartary buckwheat food and preparation method thereof
CN111345443A (en) Pine pollen protein grain particles and preparation method thereof
CN107646939A (en) A kind of preparation method of purple potato peeling fecula and expanded coarse cereals shortbread type biscuit premixing flour

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for 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: 20180525