CN110574898A - Purple yam powder and preparation method thereof - Google Patents
Purple yam powder and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to purple yam powder and a preparation method thereof. The purple yam powder product prepared by the invention has good color and luster and good quality, and can well preserve the contents of the functional components of polysaccharide and anthocyanin in purple yam. The prepared purple Chinese yam powder has the particle size of 100-200 meshes, the polysaccharide content of more than or equal to 20mg/g, the anthocyanin content of more than or equal to 14mg/g and the water content of less than or equal to 5 percent, can be directly eaten, or can be used as a food ingredient for various mixed powder and paste, or added into flour, rice flour, steamed stuffed buns and steamed buns, or added into baked leisure food such as bread, biscuits and the like.
Description
Technical Field
The invention belongs to the technical field of food and crop processing, and particularly relates to purple yam powder and a preparation method thereof.
Background
The purple yam, also called purple ginseng potato and purple yam, is the tuberous root of perennial herb vine of dioscoreaceae, enjoys the reputation of "the king of vegetables", can improve the immunity of human bodies, reduce blood sugar, blood pressure and the like, is beneficial to the functions of spleen, lung, kidney and the like after being eaten frequently, and is a good food supplement material. The original Shanxi Pingyao and Zhonglin of the purple yam are distributed in Guangdong, Hainan, Guangxi, Hunan, Hubei, Fujian, Sichuan, Yunnan, Guizhou and Jiangxi areas, and also distributed in other tropical areas of Asia, and a large amount of cultivation is carried out in Guangxi, Fujian, Zhejiang provinces and other provinces at present. Research shows that the purple yam is rich in functional components such as starch, protein, polysaccharide, polyphenol, saponin, choline and the like which are beneficial to human health, has good nutritional and medicinal values, and has health-care functions of resisting aging, enhancing immunity, preventing cardiovascular diseases and neurological diseases and the like. Compared with the common Chinese yam, the purple Chinese yam contains anthocyanin or anthocyanin, and has the effects of resisting oxidation, relieving visual fatigue, resisting tumors, protecting cardiovascular system, inhibiting bacteria, improving human body microcirculation, promoting wound healing, resisting aging, improving bone formation, improving intestinal flora, preventing and treating diabetes and the like. The purple Chinese yam has lower contents of sugar and starch, and is more suitable for being taken by diabetics.
the purple Chinese yam has thick and long rootstocks, fragile and easily broken stems, thin and easily broken skins, and is easily damaged by harvesting machinery to cause putrefaction and mildew; the phenomena of sensitivity to temperature and humidity, low-temperature cold damage, freezing damage, high-humidity mildewing, softening and the like are common. In addition, the purple yam contains high starch, protein and other components, has high water content, is easy to be utilized by microorganisms, and causes problems of mildew, rot and the like. In addition, the harvested purple yam has high respiratory intensity and vigorous metabolism, the activities of related enzymes such as PPO, PAL, POD and the like are in a higher level, and the consumption of nutrient substances is rapid; meanwhile, PPO catalyzes phenolic substances to be oxidized, so that purple yam is browned, and the commodity value of the purple yam is seriously influenced. The purple Chinese yam is influenced by light, air and the like, and color changes such as fading, browning and the like are easily caused in the processing and storage processes. Therefore, how to process and store Chinese yam is an important issue to maintain the quality of Chinese yam. As a vegetable food, the purple yam product has a good development prospect and can bring good economic benefits. At present, the purple yam development is still in a primary stage in China, the types of products put on the market are very single, besides a few products such as purple yam freeze-dried powder and purple yam frozen tablets, other products are rare, and the products are not easy to carry and eat, so that the health care value of the purple yam cannot be fully utilized, and a larger additional value is brought to agriculture. In addition, the fresh purple Chinese yam is easy to mildew and brown, difficult to store and strong in seasonality, and the method brings great difficulty to the processing, storage, development and utilization of the purple Chinese yam.
although some research and patent applications disclose pure purple yam powder and a preparation method thereof, some methods published and disclosed by the research and patent applications are not suitable for production, some methods do not control the quality of the prepared purple yam, and some methods mainly prepare starch. As mentioned above, the purple yam not only contains abundant starch and polysaccharide, but also contains beneficial functional components such as anthocyanin, which is a place more prominent than the common yam. However, the anthocyanin is easily browned and faded during processing and storage due to the anthocyanin, so that the health care function of the anthocyanin is influenced. Therefore, how to better preserve polysaccharides and anthocyanins in the processing and storage process is a problem which needs to be considered and solved, but most of the existing researches are not compared and are not supported by experimental data.
disclosure of Invention
The invention aims to provide purple yam powder capable of better preserving polysaccharide and anthocyanin and a preparation method thereof. By comparing various processing and drying processes, the method for preparing the purple Chinese yam powder is preferably selected by taking the contents of polysaccharide and anthocyanin in the prepared purple Chinese yam powder as indexes, is favorable for carrying out fine and deep processing on the existing purple Chinese yam, fully exerts the health-care effect of the purple Chinese yam, increases the added value of the Chinese yam, creates income for agricultural production increase, and achieves multiple purposes at one time.
in order to achieve the purpose, the invention adopts the technical scheme that;
The purple yam powder has the particle size of 100-200 meshes, the polysaccharide content of more than or equal to 20mg/g, the anthocyanin content of more than or equal to 14mg/g and the water content of less than or equal to 5%.
The preparation method of the purple Chinese yam powder comprises the steps of selecting, cleaning, peeling, slicing, protecting color, blanching, drying in vacuum at low temperature, crushing and packaging by taking purple Chinese yam as a raw material, and specifically comprises the following steps:
(1) selecting purple Chinese yams: selecting purple yam tubers which are not rotten, freshly picked and uniformly textured;
(2) Cleaning: soaking the newly-picked purple yam tubers in clear water for 3-5min, fishing out, and washing away soil or unclean substances still adhered to the tubers with running water;
(3) peeling: lightly peeling off the epidermis by using a plane;
(4) Slicing: quickly cutting the peeled purple Chinese yam tubers into purple Chinese yam slices with the thickness of 1-3 mm;
(5) Color protection: soaking the purple yam slices in a color protection solution for 3-5min, wherein the color protection solution comprises the following components in percentage by mass: 1.4 to 1.6 percent of citric acid, 0.008 to 0.012 percent of L-cysteine, 1.8 to 2.2 percent of sodium chloride and 0.04 to 0.06 percent of ascorbic acid; preferably, 1.5 percent of citric acid, 0.01 percent of L-cysteine, 2.0 percent of sodium chloride and 0.05 percent of ascorbic acid;
(6) Blanching: putting the purple yam slices subjected to color protection treatment into boiling water for blanching for 3-5min, quickly taking out the slices after blanching, draining and cooling;
(7) And (3) vacuum low-temperature drying: putting the purple yam slices into a vacuum drying oven with the pressure of 0.07-0.08 MPa and the temperature of 55-60 ℃ for drying until the water content is less than or equal to 5%;
(8) crushing: crushing the dried purple Chinese yam slices by using a crusher, wherein the mesh diameter of the crusher is 100-200 meshes;
(9) Packaging: and sealing and packaging the crushed purple Chinese yam powder by using an aluminum foil bag, and storing the purple Chinese yam powder in a shady and cool dry place.
the purple yam powder prepared by the invention can be directly eaten, or can be used as a food ingredient for various mixed powder and paste, or can be added into flour, rice flour, steamed stuffed buns and steamed buns, or can be added into baked leisure food such as bread, biscuits and the like.
the invention has the advantages that: according to the purple yam powder and the preparation method, raw materials are selected and subjected to harmless pretreatment, and a vacuum low-temperature drying process is adopted, so that high temperature and air oxidation in the drying process are avoided, and the functional components and purple color of the purple yam are effectively protected. The method has the advantages that the polysaccharide and the anthocyanin are used as indexes, detection and comparison are strictly carried out in the processing and drying processes, the product quality is guaranteed, the granularity of the purple yam powder obtained by the method is 100-200 meshes, the polysaccharide content can reach 22.0-27.0 mg/g, the anthocyanin content can reach 14.0-22.0 mg/g, obvious browning is avoided, and the purple color is well preserved. In addition, the preparation method of the purple yam powder provided by the invention is simple in process, simple and convenient in technology, and convenient for industrial production.
drawings
FIG. 1 shows the color and properties of purple yam powder;
FIG. 2 is a standard curve for polysaccharide content determination.
Detailed Description
the substance and advantageous effects of the present invention will be described in further detail with reference to examples, which are provided only for illustrating the present invention and not for limiting the present invention. In addition, after reading the teaching of the present invention, those skilled in the art can make various changes or modifications to the invention, and these equivalents also fall within the scope of the claims appended to the present application.
example 1 preparation method of purple yam powder
Selecting non-rotten fresh-picked and uniform-texture purple Chinese yam tubers, soaking the purple Chinese yam tubers in clear water for 4min, taking out the purple Chinese yam tubers, and then washing away soil or unclean substances which are still stuck on the tubers by running water. And then, lightly peeling off the skin by using a plane, quickly cutting the peeled purple yam tubers into 1-3 mm purple yam slices, and soaking the purple yam slices in a color protection solution for 4min, wherein the color protection solution comprises the following components in percentage by mass: 1.5 percent of citric acid, 0.01 percent of L-cysteine, 2.0 percent of sodium chloride and 0.05 percent of ascorbic acid. And (3) putting the color-protected purple yam slices into boiling water for blanching for 4min, quickly taking out the purple yam slices after blanching, draining, and cooling. And (3) placing the cooled purple yam slices in a vacuum drying oven with the pressure of 0.075MPa and the temperature of 57 ℃ for drying, taking out the slices, checking the drying condition (the water content is less than or equal to 5%), and crushing the dried slices by using a crusher, wherein the mesh opening of the crusher is 100-200 meshes. And sealing and packaging the crushed purple Chinese yam powder by using an aluminum foil bag, and storing the purple Chinese yam powder in a shady and cool dry place. The purple Chinese yam powder obtained by the method has the granularity of 100-200 meshes, the polysaccharide content can reach 25.8mg/g, the anthocyanin content can reach 19.3mg/g, obvious browning does not occur, and the purple color is well preserved.
example 2 preparation method of purple yam powder
Selecting non-rotten fresh-picked and uniform-texture purple Chinese yam tubers, soaking in clear water for 3min, taking out, and washing off soil or unclean substances still adhered to the tubers with running water. And then, lightly peeling off the skin by using a plane, quickly cutting the peeled purple yam tubers into 1-3 mm purple yam slices, and soaking the purple yam slices in a color protection solution for 3min, wherein the color protection solution comprises the following components in percentage by mass: 1.4 percent of citric acid, 0.012 percent of L-cysteine, 1.8 percent of sodium chloride and 0.06 percent of ascorbic acid. And (3) putting the color-protected purple yam slices into boiling water for blanching for 3min, quickly taking out the purple yam slices after blanching, draining, and cooling. And (3) placing the cooled purple yam slices in a vacuum drying oven with the pressure of 0.07MPa and the temperature of 55 ℃ for drying, taking out the slices, checking the drying condition (the water content is less than or equal to 5%), and crushing the dried slices by using a crusher, wherein the mesh opening of the crusher is 100-200 meshes. And sealing and packaging the crushed purple Chinese yam powder by using an aluminum foil bag, and storing the purple Chinese yam powder in a shady and cool dry place. The purple Chinese yam powder obtained by the method has the granularity of 100-200 meshes, the polysaccharide content can reach 24.30 mg/g, the anthocyanin content can reach 16.8 mg/g, obvious browning does not occur, and the purple color is well preserved.
Example 3 preparation method of purple yam powder
selecting non-rotten fresh-picked and uniform-texture purple Chinese yam tubers, soaking in clear water for 5min, taking out, and washing off soil or unclean substances still adhered to the tubers with running water. And then, lightly peeling off the skin by using a plane, quickly cutting the peeled purple yam tubers into 1-3 mm purple yam slices, and soaking the purple yam slices in a color protection solution for 5min, wherein the color protection solution comprises the following components in percentage by mass: 1.6 percent of citric acid, 0.008 percent of L-cysteine, 2.2 percent of sodium chloride and 0.04 percent of ascorbic acid. And (3) putting the color-protected purple yam slices into boiling water for blanching for 5min, quickly taking out the purple yam slices after blanching, draining, and cooling. And (3) placing the cooled purple yam slices in a vacuum drying oven with the pressure of 0.08MPa and the temperature of 60 ℃ for drying, taking out the slices, checking the drying condition (the water content is less than or equal to 5%), and crushing the dried slices by using a crusher, wherein the mesh opening of the crusher is 100-200 meshes. And sealing and packaging the crushed purple Chinese yam powder by using an aluminum foil bag, and storing the purple Chinese yam powder in a shady and cool dry place. The purple Chinese yam powder obtained by the method has the granularity of 100-200 meshes, the polysaccharide content can reach 27.0mg/g, the anthocyanin content can reach 21.1mg/g, obvious browning does not occur, and the purple color is well preserved.
Example 4 determination of purple yam powder polysaccharide content
Preparation of sample solution: weighing 0.2g of processed and unprocessed rhizoma dioscoreae, grinding with a mortar, washing with distilled water into a beaker, extracting in a water bath at 80 ℃ for 30min, cooling, transferring into a 50mL volumetric flask, fixing the volume to the scale, centrifuging at 4000r/min for 10min, and taking the supernatant.
And (3) preparing a standard curve: accurately sucking 100. mu.g/mL of glucose standard solution 0, 0.2, 0.4, 0.6, 0.8 and 1.0mL into a test tube, adding distilled water to make the volume of the test tube 2mL, adding 9% phenol solution 1.0mL, shaking, and rapidly adding concentrated sulfuric acid 5.0mL by using a pipette. After 20min at room temperature, the absorbance at 490nm was measured using the first tube 0 as a blank. The horizontal axis is the concentration of the glucose solution, the vertical axis is the absorbance value, and a standard curve is drawn. The regression equation is obtained from fig. 1: y is 0.0497x +0.0384, and the correlation coefficient R2 is 0.9996, which shows that the absorbance and the glucose concentration are in a good linear relationship in the concentration range of 2.5-12.5 mg/L.
Sucking 0.50mL of supernatant into a test tube, adding 1.50mL of distilled water, paralleling three groups, adding 2.00mL of distilled water into one test tube as a blank, adjusting zero, adding 1.0mL of phenol, 5.0mL of concentrated sulfuric acid solution in sequence according to the steps of preparing a standard curve, and measuring absorbance after 20 min. The amount of soluble polysaccharide was determined from a standard linear equation.
The polysaccharide content of the sample is calculated according to the following formula:
in the formula: x-the content of polysaccharide in the sample (mg/g), the fold of n-dilution, c-the concentration of known polysaccharide diluted (mg/mL), v-the volume of the extract (mL), m-the mass of the sample (g).
The content of the polysaccharide in the fresh purple yam raw material measured by the method is 27.76mg/g, the content of the polysaccharide measured in the purple yam powder prepared by various processing and drying methods is greatly changed, and the content of the polysaccharide in the purple yam powder prepared by the method can reach 22.0-27.0 mg/g.
Example 5 determination of anthocyanin content in purple yam flour
grinding 3.0g of purple yam by using a mortar, washing the purple yam in a beaker by using 1% hydrochloric acid-methanol solution, carrying out ultrasonic assisted extraction for 1h at 40 ℃, cooling, fixing the volume to 50mL, centrifuging at 4000r/min for 10min, respectively taking 2mL of supernatant, putting the supernatant in two 10mL test tubes with plugs, respectively fixing the volume to a scale by using buffer solutions with pH1.0 and pH4.5, scanning by using an ultraviolet spectrophotometer within the range of 250-600 nm before measurement, and measuring the maximum absorption wavelength of a liquid to be measured. Measuring absorbance values A at the maximum absorption wavelength and 700nm wavelengthλmaxAnd A700Anthocyanin content[15](in terms of cyanidin-3-glucoside) of the formula:
A＝(Aλmax－A700)pH1.0－(Aλmax－A700)pH4.5
C＝(A×103×MW×DF)/(ε×l)
Anthocyanin content (mg/kg) ═ C × V/M
in the formula: a. theλmax-an absorbance value at a maximum absorption wavelength; a. the700-absorbance value at a wavelength of 700 nm; molecular mass of MW-cornflower-3-glucose (449.2 g/mol); DF-dilution times of the solution to be detected; ε -extinction coefficient (29600L/mol. cm); l-optical path length (cm); c-anthocyanin mass concentration (mg/L); v-volume of solution to be measured (mL); m-sample mass (g).
the anthocyanin content of the fresh purple yam raw material measured by the method is 53.55mg/g, the anthocyanin content measured in the purple yam powder prepared by various processing and drying methods has large change, and the anthocyanin content of the purple yam powder prepared by the method can reach 14.0-22.0 mg/g.
Claims (6)
1. The purple yam powder is characterized in that: the granularity of the granules is 100-200 meshes, the polysaccharide content is more than or equal to 20mg/g, the anthocyanin content is more than or equal to 14mg/g, and the water content is less than or equal to 5%.
2. The method for preparing the purple yam powder of claim 1, wherein the purple yam powder comprises the following components: which comprises the following steps:
(1) Selecting purple Chinese yams: selecting purple yam tubers which are not rotten, freshly picked and uniformly textured;
(2) Cleaning: soaking the newly-dug purple Chinese yam tubers in clear water for 3-5min, fishing out, and washing away soil or unclean substances still adhered to the tubers by using running water;
(3) Peeling: lightly peeling off the epidermis by using a plane;
(4) Slicing, namely rapidly cutting the peeled purple yam tubers into purple yam slices with the thickness of 1 ~ 3 mm;
(5) Color protection, namely soaking the purple yam slices in color protection liquid for 3 ~ 5 min;
(6) Blanching: putting the purple yam slices subjected to color protection treatment into boiling water for blanching for 3-5min, quickly taking out the slices after blanching, draining and cooling;
(7) And (3) vacuum low-temperature drying: putting the purple yam slices into a vacuum drying oven to be dried until the water content is less than or equal to 5%;
(8) crushing: crushing the dried purple Chinese yam slices by using a crusher to obtain purple Chinese yam powder;
(9) Packaging: and sealing and packaging the crushed purple Chinese yam powder by using an aluminum foil bag, and storing the purple Chinese yam powder in a shady and cool dry place.
3. the method for preparing the purple yam powder according to claim 2, wherein the purple yam powder is prepared by the following steps: the color protection liquid in the step (5) comprises the following components in percentage by mass: 1.4 to 1.6 percent of citric acid, 0.008 to 0.012 percent of L-cysteine, 1.8 to 2.2 percent of sodium chloride and 0.04 to 0.06 percent of ascorbic acid.
4. The method for preparing the purple yam powder according to claim 3, wherein the purple yam powder is prepared by the following steps: the color protection liquid in the step (5) comprises the following components in percentage by mass: 1.5 percent of citric acid, 0.01 percent of L-cysteine, 2.0 percent of sodium chloride and 0.05 percent of ascorbic acid.
5. the method for preparing the purple yam powder according to claim 2, wherein the drying conditions in the step (7) are that the air pressure is 0.07 ~ 0.08.08 MPa and the temperature is 55 ~ 60 ℃.
6. The preparation method of the purple yam powder according to claim 2, wherein the mesh size of the pulverizer in the step (8) is 100 ~ 200 meshes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117016747A (en) * | 2023-05-31 | 2023-11-10 | 华南理工大学 | High anthocyanin purple yam slices and preparation method thereof |
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