CN117016747A - High anthocyanin purple yam slices and preparation method thereof - Google Patents
High anthocyanin purple yam slices and preparation method thereof Download PDFInfo
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- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 57
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- 238000002360 preparation method Methods 0.000 title abstract description 10
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The invention discloses a high anthocyanin purple Chinese yam slice and a preparation method thereof, wherein the high anthocyanin purple Chinese yam slice is obtained by peeling purple Chinese yam, cleaning with clear water, slicing, boiling, color protection, vacuum packaging and sterilization; the boiling is to put the sliced purple yam into a normal pressure boiling container, add the prepared acidic electrolyzed water to the sliced purple yam, and cook the sliced purple yam at the temperature of 60-80 ℃ for 10-30 min; the acidic electrolyzed water is prepared by electrolysis of a dilute hydrochloric acid solution and a sodium chloride solution, the concentration of active chlorine ACC is 60-90 ppm, the pH is 2.5-4.0, and the oxidation-reduction potential ORP is 950-1200 mV. The invention solves the problem of high anthocyanin loss of the traditional heating treatment on the purple yam slices, has high anthocyanin retention, inhibits the growth of microorganisms of the purple yam slices in the storage period, and effectively prolongs the shelf life of the purple yam products. The preparation method is simple, low in cost and suitable for large-scale production.
Description
Technical Field
The invention relates to purple yam, in particular to a purple yam slice with high anthocyanin and a preparation method thereof; belongs to the technical field of food processing,
background
The Chinese yam is a plant of Dioscoreaceae and Dioscorea, has rich yield, and is planted in large areas in most provinces in China, such as Guangdong, yunnan, zhejiang, fujian and the like. The purple yam is rich in nutrients such as starch, protein, polysaccharide and the like, and is also rich in trace substances such as anthocyanin, dioscin, glycoprotein, allantoin and the like. Therefore, the purple yam has the effects of reducing blood sugar, reducing blood fat, resisting aging, resisting tumor, resisting oxidation and the like.
The purple yam has strong seasonal property, is easy to rot and change during storage, is time-consuming and labor-consuming to clean and peel, and can cause itching when mucus contacts skin during peeling, so that the sales of the purple yam are seriously influenced. At present, the purple yam is mainly prepared into crisp chips and whole powder, but the high temperature in the traditional processing can cause active substances such as anthocyanin, polysaccharide and the like in the purple yam to lose activity, so that the antioxidant activity of the active substances is reduced. For example, zhang Ziqi et al (Zhang Ziqi, wang Feng, li Qingming, etc. influence of the drying method on physical properties and antioxidant capacity of the whole powder of Dioscorea nipponica Makino [ J ]. Infinite food research and development, 2018,39 (19): 26-31.) the anthocyanin content of the whole powder of Dioscorea nipponica Makino prepared by hot air drying is 5.49+ -0.36 mg/100g, and the color browning thereof is the most serious. Zhang Hong et al (Zhang Hong. Research on drying characteristics and quality of purple potato chips by microwave and infrared treatment [ D ] university of fertilizer combination industry, 2020.001543.) the anthocyanin content of the purple potato chips obtained by high-temperature frying is only 0.015mg/mL, and the reduction of the antioxidant activity is remarkable. The hot air drying and high temperature frying treatment can damage the anthocyanin structure and reduce the content of the anthocyanin. In the prior art, anthocyanin of purple yam is protected by controlling the pH value, reducing the processing temperature and the like, for example, the color of a product is maintained by adding 2% of high-concentration color fixative such as chitosan or tea polyphenol, but the high-concentration color fixative can influence the mouthfeel and other nutritional ingredients of the product, and the problems of intolerance in storage, easy browning, exceeding of total colony count and the like of the product are brought about by reducing the processing temperature. Therefore, the research on how to reduce the anthocyanin loss in the processing process, prolong the storage period of the product and have important significance for the high added value utilization of the purple yam.
The acidic electrolyzed water is a colorless and odorless solution with sterilization effect by electrolyzing dilute hydrochloric acid and sodium chloride solution to change the pH value and oxidation-reduction potential (ORP) of the solution. The acidic electrolyzed water can be used for non-thermal sterilization, has the advantages of good sterilization effect, wide sterilization range, low cost, simple and convenient preparation, safety, environmental protection and the like, and is widely applied to sterilization of meat, fruits and vegetables. A method for inhibiting browning of fresh-cut Chinese yam, disclosed in Chinese patent application CN 107889881A; the method specifically comprises the following steps: (1) selecting materials: selecting fresh Chinese yam with uniform thickness, no mechanical injury and no disease; (2) cleaning: washing with flowing water to remove impurities and partial microorganisms; (3) soaking in acidic electrolyzed water and peeling at the same time: immersing the yam washed by flowing water into acidic electrolyzed water, and peeling at the same time, wherein the pH value of the acidic electrolyzed water is 2.0-3.5, the effective chlorine content is 50-70mg/L, and the soaking time is 15-25min; (4) cutting: slicing peeled rhizoma Dioscoreae into slices, blocks or segments with slicer; and (5) treating the composite coating liquid: soaking the cut Chinese yam in the composite coating liquid for 1min; (6) surface drying; (7) packaging: drying the surface of fresh-cut rhizoma Dioscoreae, and packaging with 0.015mm polyethylene film bag; (8) refrigerating: storing in a refrigerator at 0-4deg.C. The technology adopts acid electrolyzed water to combine with nano chitosan coating film, can effectively inhibit the browning of fresh Chinese yam, but the technology only utilizes the acid electrolyzed water in the soaking stage of pretreatment, and the technical problem to be solved by utilizing the acid electrolyzed water is to inhibit the browning of fresh Chinese yam, and the purple Chinese yam is boiled in the acid electrolyzed water and is used for solving the problems of anthocyanin protection and sterilization application which are not reported yet.
Disclosure of Invention
Aiming at the problems, the invention provides the high anthocyanin purple yam slices which are simple in process, have the anthocyanin retention rate of more than 77.76% after the storage period of 21 days, have the total colony count of 2.47+/-0.016 lgCFU/g and can effectively prolong the shelf life, and the preparation method thereof.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a high anthocyanin purple yam slice is prepared from purple yam by peeling, cleaning with clear water, slicing, boiling, protecting color, vacuum packaging, and sterilizing; the cooking is to put the sliced purple yam into a normal pressure cooking container, add the prepared acidic electrolyzed water to cook the purple yam slices at the temperature of 60-80 ℃ for 10-30 min; the acidic electrolyzed water is prepared by electrolysis of a dilute hydrochloric acid solution and a sodium chloride solution, the concentration of active chlorine ACC is 60-90 ppm, the pH is 2.5-4.0, and the oxidation-reduction potential ORP is 950-1200 mV.
In order to further achieve the aim of the invention, preferably, the purple yam has no insect eyes and no damage.
Preferably, the boiling temperature is 60-70 ℃ and the boiling time is 10-20 min.
Preferably, the slicing is to cut the purple yam into pieces with the thickness of 1-2 cm.
Preferably, the color protection is to soak the cooked purple yam slices in the prepared citric acid color protection agent.
Preferably, the mass concentration of the citric acid color fixative is 0.4-0.6%, and the soaking time is 20-40 min.
Preferably, the vacuum packaging adopts a vacuum packaging machine, and the purple yam slices after color protection are vacuum-packaged according to a steaming bag of GB9683-1988 composite food packaging bag sanitary Standard.
Preferably, the sterilization is to store the packaged purple yam slices after pasteurization.
Preferably, the pasteurization temperature is 80-85 ℃ and the time is 10-15 min.
The preparation method of the high anthocyanin purple yam slices comprises the following steps:
(1) Pretreatment: selecting non-insect-eye and non-damage purple yam, peeling, and cleaning with clear water;
(2) Slicing;
(3) Boiling: putting the sliced purple yam into a normal pressure boiling container, adding prepared acidic electrolyzed water, and boiling the sliced purple yam at the temperature of 60-80 ℃ for 10-30 min; the acidic electrolyzed water is prepared by electrolysis of a dilute hydrochloric acid solution and a sodium chloride solution, the concentration of active chlorine ACC is 60-90 ppm, the pH is 2.5-4.0, and the oxidation-reduction potential ORP is 950-1200 mV;
(4) Color protection: putting the boiled purple yam slices into a prepared citric acid color fixative for soaking;
(5) Vacuum packaging;
(6) And (5) sterilizing.
Compared with the prior art, the invention has the following beneficial effects:
1) According to the invention, the purple yam is boiled by acidic electrolyzed water for the first time, the effective chlorine concentration ACC of the acidic electrolyzed water is strictly controlled to be 60-90 ppm, the pH is controlled to be 2.5-4.0, the oxidation-reduction potential ORP is controlled to be 950-1200 mV, the boiling temperature can be controlled to be 60-80 ℃, the anthocyanin retention rate of the prepared purple yam sheet after 21 days of storage period is more than 77.76%, the total colony count is 2.47+/-0.016 lgCFU/g, and the treatment effect is far superior to that of the prior art.
2) The invention maintains anthocyanin in a stable yellow acyl cation form by providing a proper acidic environment (pH is 2.5-4.0), reduces the loss of anthocyanin at high temperature, and simultaneously can effectively kill bacteria on the surface of the purple yam slices by acidic electrolyzed water. The addition of the acidic electrolyzed water can reduce the processing and sterilization temperature of the purple yam slices, effectively protect anthocyanin in the purple yam slices, and simultaneously, the combination of the acidic electrolyzed water and pasteurization can effectively inhibit the growth of microorganisms in the storage period of the product and prolong the shelf life of the purple yam slices.
3) Compared with the traditional high-temperature processing technology, the preparation method of the invention can effectively reduce the loss of anthocyanin at high temperature, adopts food-grade raw material citric acid to protect the color, and effectively avoids SO in the traditional method 2 Residue of the components.
Drawings
Fig. 1 is a graph showing the change of anthocyanin retention amount in storage period of purple yam slices.
FIG. 2 is a graph showing the total number of colonies in the storage period of purple yam chips.
Detailed Description
In order to more clearly illustrate the technical solutions of the present examples and comparative examples, various examples of the present invention are described in detail below with reference to the accompanying drawings, which should not be construed as limiting the scope of the present invention, but rather as illustrating certain aspects, features and embodiments of the present invention.
Example 1
(1) Pretreatment: selecting purple yam with no insect eyes, no damage and similar tuber size, peeling, and cleaning with clear water;
(2) Slicing: cutting the pretreated purple yam into pieces with the thickness of about 1-2 cm;
(3) Boiling: putting the purple yam slices into a normal pressure boiling container, and adding acidic electrolyzed water (pH=2.5, active chlorine concentration ACC of 90ppm and oxidation-reduction potential ORP of 1200 mV) to overflow the purple yam slices; the boiling temperature is 70 ℃ and the boiling time is 15min;
(4) Color protection: soaking the cooked purple yam slices in prepared 0.5% citric acid color fixative for 30min;
(5) Vacuum packaging: vacuum packaging the color-protected purple yam slices by adopting a vacuum packaging machine and a steaming bag conforming to GB9683-1988 sanitary Standard of composite food packaging bags;
(6) Sterilizing: pasteurizing the packaged purple yam slices at 80deg.C for 15min, continuously storing at 4deg.C for 21 days, sampling every 3 days, and measuring total colony count and anthocyanin retention.
Example 2
(1) Pretreatment: selecting purple yam with no insect eyes, no damage and similar tuber size, peeling, and cleaning with clear water;
(2) Slicing: cutting the pretreated purple yam into pieces with the thickness of about 1-2 cm;
(3) Boiling: putting the sliced purple yam into a normal pressure boiling container, adding acidic electrolyzed water (pH=4.0, active chlorine concentration ACC of 60ppm and oxidation-reduction potential ORP of 950 mV) to the sliced purple yam, boiling at 80 ℃ for 10min;
(4) Color protection: soaking the cooked purple yam slices in prepared 0.6% citric acid color fixative for 30min;
(5) Vacuum packaging: vacuum packaging the color-protected purple yam slices by adopting a vacuum packaging machine and a steaming bag conforming to GB9683-1988 sanitary Standard of composite food packaging bags;
(6) Sterilizing: pasteurizing the packaged purple yam slices at 85deg.C for 10min, continuously storing at 4deg.C for 21 days, sampling every 3 days, and measuring total colony count and anthocyanin retention.
Example 3
(1) Pretreatment: selecting purple yam with no insect eyes, no damage and similar tuber size, peeling, and cleaning with clear water;
(2) Slicing: cutting the pretreated purple yam into pieces with the thickness of about 1-2 cm;
(3) Boiling: putting the sliced purple yam into a normal pressure boiling container, adding acidic electrolyzed water (pH=3.0, active chlorine concentration ACC of 75ppm and oxidation-reduction potential ORP of 1100 mV) to the sliced purple yam, boiling at 60 ℃ for 15min;
(4) Color protection: soaking the cooked purple yam slices in prepared 0.4% citric acid color fixative for 30min;
(5) Vacuum packaging: vacuum packaging the color-protected purple yam slices by adopting a vacuum packaging machine and a steaming bag conforming to GB9683-1988 sanitary Standard of composite food packaging bags;
(6) Sterilizing: pasteurizing the packaged purple yam slices at 85deg.C for 15min, continuously storing at 4deg.C for 21 days, sampling every 3 days, and measuring total colony count and anthocyanin retention.
Comparative example 1
(1) Pretreatment: selecting purple yam with no insect eyes, no damage and similar tuber size, peeling, and cleaning with clear water;
(2) Slicing: cutting the pretreated purple yam into pieces with the thickness of about 1-2 cm;
(3) Boiling: slicing rhizoma Dioscoreae, adding clear water, and boiling at 70deg.C for 15min;
(4) Color protection: soaking the cooked purple yam slices in prepared 0.5% citric acid color fixative for 30min;
(5) Vacuum packaging: vacuum packaging the color-protected purple yam slices by adopting a vacuum packaging machine and a steaming bag conforming to GB9683-1988 sanitary Standard of composite food packaging bags;
(6) Sterilizing: pasteurizing the packaged purple yam slices at 80deg.C for 15min, continuously storing at 4deg.C for 21 days, sampling every 3 days, and measuring total colony count and anthocyanin retention.
Measurement index
(1) And (3) anthocyanin retention amount measurement: the measurement was performed by the pH differential method.
(2) Colony count determination: the total number of colonies during storage of the purple yam samples in examples 1, 2 and 3 and comparative example 1 was determined according to food safety national standard GB4789.2-2022 "food microbiology test total number of colonies determination".
Anthocyanin retention assay
The anthocyanin is an active substance with antioxidant activity in the purple yam, and the high anthocyanin retention amount indicates that the antioxidant activity of the product is good, but the anthocyanin loss of the purple yam is huge at high temperature in the traditional processing. The invention reduces the loss of anthocyanin caused by high temperature in the processing process by adopting the method of boiling acidic electrolyzed water instead of clean water, adjusting pH value by citric acid color fixative and the like. As can be seen from FIG. 1, examples 1, 2 and 3, which are prepared by the method of the present invention, are combined with acidic electrolyzed water of different parameters, the anthocyanin retention rate of the purple yam slices during storage is very slow. However, substantially similar to the technical means of the present invention, only the initial retention of anthocyanin in the purple yam chips of comparative example 1, which did not use acidic electrolyzed water in the cooking in the step (3), was much lower than that of examples 1 to 3 after the treatment of acidic electrolyzed water, and the lowering rate of anthocyanin during the storage period was faster. The samples were cooked with acidic electrolyzed water having ph=2.5 as in example 1, and the anthocyanin retention amount was 18.91±0.021mg/100g after the storage period, the retention rate was as high as 80.36%, and the effect was even better than that of the acidic electrolyzed water having ph=3.0 and 4.0 in examples 2 and 3. The anthocyanin retention amount of the sample in the example 3 after the storage period is 17.90+/-0.016 mg/100g, the retention rate is 77.76%, the anthocyanin retention amount of the sample in the example 2 after the storage period is 17.55+/-0.023 mg/100g, and the retention rate is 77.41%; the invention can adopt acid electrolyzed water to replace clear water to cook the purple yam slices, the stability of anthocyanin is improved by adjusting the pH value, the pH value dependence is presented, the lower the pH value of the acid electrolyzed water is, the better the retaining effect of anthocyanin is, a certain theoretical basis is provided for solving the problem of anthocyanin loss in purple yam product processing, and the application of the acid electrolyzed water in the technical measures of the invention can also reduce the boiling temperature by matching with the application of the acid electrolyzed water in boiling, thus being very useful for avoiding anthocyanin loss.
Analysis of colony count
The total number of colonies reflects the microbial contamination and is one of indexes for judging the quality of food. As can be seen in conjunction with FIG. 2, comparative example 1 (no acidic electrolyzed water treatment) showed a rapid increase in colony count during storage, reaching 4.61.+ -. 0.014log CFU/g by day 21. While the total number of colonies of examples 1, 2 and 3 increased slightly with the increase of the storage time, the total number of colonies of example 3 was significantly lower than that of comparative example 1 (p < 0.05) over the whole storage period, and the total number of colonies of example 3 increased by only 2.2.+ -. 0.017log CFU/g after the end of storage. The sterilizing effect of the acid electrolyzed water combined with pasteurization on the purple yam slices is superior to that of pasteurization only, and the increase of microorganisms in the storage period is effectively inhibited. Research shows that the active ingredients of the acidic electrolyzed water can penetrate the cell membrane of microorganisms and destroy proteins participating in important metabolic pathways, thereby achieving the effect of killing bacteria. According to the GB19295-2021 national Standard quick frozen flour Rice and Mixed food regulations, the limit of the total colony count is less than or equal to 5log CFU/g. The examples 1, 2 and 3 do not exceed the limit value in the storage period, and the preparation method provided by the invention can effectively prolong the shelf life of the purple yam slices.
In summary, compared with the traditional processing, the method for boiling the purple yam slices by using the acidic electrolyzed water instead of clean water for the first time can provide an acidic environment to stabilize anthocyanin and reduce the processing temperature of the purple yam slices at the same time, and effectively retain anthocyanin in the processing process. In addition, the method of acidic electrolyzed water boiling can effectively inhibit the increase of the total number of bacterial colonies in the storage period of the purple yam slices, effectively prolong the shelf life of the purple yam slices, and has important significance on the high added value of purple yam products.
The foregoing describes only some embodiments of the present invention and many variations and modifications may be made without departing from the spirit and scope of the invention. The temperature in the storage period is 4 ℃, the storage period can reach more than 21 days, and the vegetable can be used as a prefabricated vegetable stream in the market. If long-term storage is desired, the storage temperature of-18 ℃ can be adopted, so that the growth of microorganisms can be more effectively inhibited, and the method can be used for preparing stuffing and the like.
Claims (10)
1. A high anthocyanin purple yam slice is prepared from purple yam by peeling, cleaning with clear water, slicing, boiling, protecting color, vacuum packaging, and sterilizing; the method is characterized in that the purple yam slices are put into a normal pressure boiling container, and the prepared acidic electrolyzed water is added to cook the purple yam slices at the temperature of 60-80 ℃ for 10-30 min; the acidic electrolyzed water is prepared by electrolysis of a dilute hydrochloric acid solution and a sodium chloride solution, the concentration of active chlorine ACC is 60-90 ppm, the pH is 2.5-4.0, and the oxidation-reduction potential ORP is 950-1200 mV.
2. The high anthocyanin purple yam slice of claim 1, wherein the purple yam is free of insect eyes and damage.
3. The high anthocyanin purple yam slices according to claim 1, wherein the boiling temperature is 60-70 ℃ and the boiling time is 10-20 min.
4. The high anthocyanin purple yam slice of claim 1, wherein the slicing is cutting purple yam into pieces with a thickness of 1-2 cm.
5. The high anthocyanin purple yam slice of claim 1, wherein the color protection is by immersing cooked purple yam slices in prepared citric acid color protection agent.
6. The high anthocyanin purple yam tablet of claim 5, wherein the mass concentration of the citric acid color fixative is 0.4-0.6% and the soaking time is 20-40 min.
7. The high anthocyanin purple yam slice according to claim 1, wherein the vacuum packaging adopts a vacuum packaging machine, and the purple yam slice after color protection is vacuum-packaged according to a steaming bag of GB9683-1988 composite food packaging bag sanitary Standard.
8. The high anthocyanin purple yam chip of claim 1 wherein said sterilization is by pasteurization and storage of packaged purple yam chips.
9. The high anthocyanin purple yam tablet of claim 1, wherein the pasteurization temperature is 80-85 ℃ and the time is 10-15 min.
10. The method for preparing the high anthocyanin purple yam slices as claimed in any one of claims 1 to 9, which is characterized by comprising the following steps:
(1) Pretreatment: selecting non-insect-eye and non-damage purple yam, peeling, and cleaning with clear water;
(2) Slicing;
(3) Boiling: putting the sliced purple yam into a normal pressure boiling container, adding prepared acidic electrolyzed water, and boiling the sliced purple yam at the temperature of 60-80 ℃ for 10-30 min; the acidic electrolyzed water is prepared by electrolysis of a dilute hydrochloric acid solution and a sodium chloride solution, the concentration of active chlorine ACC is 60-90 ppm, the pH is 2.5-4.0, and the oxidation-reduction potential ORP is 950-1200 mV;
(4) Color protection: putting the boiled purple yam slices into a prepared citric acid color fixative for soaking;
(5) Vacuum packaging;
(6) And (5) sterilizing.
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