Purple corn paste and production method thereof

Abstract

The invention relates to a purple corn paste and a production method thereof. The method comprises the following steps: mixing and crushing purple corn grains and frumentum accessories; spraying water and humidifying the crushed raw materials; then, carrying out puffing processing and cutting the major ingredient into short strips; crushing the puffed short strips into major ingredient powder; stir-frying flavor and nutrition accessories to ripeness and crushing the ripe accessories; evenly mixing the flavor and nutrition accessories and the major ingredient powder; carrying out drying and sterilization on the mixture; finally, adding seasoning and evenly mixing the mixture. The invention has the advantages that the purple corn paste is purely natural anthocyanin food, anthocyanin in the purple corn is the best variety in terms of effect among all plant anthocyanins and is superior to other anthocyanin food in terms of food effect; the purple corn paste contains a large amount of purple corn anthocyanin, thus being nutritious and safe to eat; the paste enjoys typical corn food flavor and achieves a good combination of color, aroma and taste; the paste is in line with the traditional dietary habit and meets the demand of mass consumption; the purple corn features high yield of raw material per unit area, low plantation cost and simple cultivation technique, and can be planted widely, thus enjoying abundant sources of the raw material and product processing features simple technology, easy operation, low cost and high economic benefit.

Description

technical field [0001] The invention belongs to a food processing technology, in particular to a purple corn paste and a preparation method thereof. Background technique [0002] Because anthocyanin is a kind of powerful natural antioxidant substance. Eating foods rich in anthocyanins or taking anthocyanin extracts can protect the body from free radical damage, prevent and treat various diseases related to free radicals, such as cancer, heart disease, high blood pressure, premature aging, Diabetes, arthritis, etc. These anthocyanin-rich foods or anthocyanin extract sources are generally colored fruits or crop fruits such as purple grapes, blueberries, oranges, raspberries, and sweet potatoes, as well as colored vegetables and petals. However, the current extraction method has the following defects: [0003] 1. The production cost of raw materials is high, and planting, picking, storage, and transportation are difficult or require strict conditions; [0004] 2. Low output...

AI Technical Summary

Problems solved by technology

[0003] 1. The production cost of raw materials is high, and planting, picking, storage, and transportation are difficult or require strict conditions;

[0004] 2. Low output per unit area, high cost, small planting area and limited resources;

[0006] 4. The cost of processed products is high and the price is expensive;

[0007]5. Its anthocyanins are not as effective as purple corn anthocyanins