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Purple basic material for healthy food and preparation method

A health and food technology, applied in food processing, baked food, food science and other directions, can solve the problems of "difficulty in color and flavor, small molecular weight of anthocyanins, and reduced nutritional value, etc., to improve utilization, improve health functions, good for absorption

Active Publication Date: 2014-03-19
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although mulberry fruit has good color, sweet and sour taste, unique flavor and outstanding nutrition, it can be processed into a purple health food base material, but due to its small molecular weight and simple structure, the anthocyanins have poor stability. It is easy to cause the nutritional value to be greatly reduced; the molecular weight of anthocyanins in purple potato and purple yam is much larger than that of mulberry anthocyanins, and the structure is more complex and relatively stable. However, adding purple potato powder and purple yam powder to food is often due to lack of flavor. It is difficult to complete the "color, fragrance" of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material preparation: After the ripe mulberries are picked, they are cleaned and squeezed to collect the remaining mulberry pomace after the juice is squeezed;

[0028] (2) Drying: send the mulberry pomace into the heat pump dryer for low-temperature gradient drying, firstly dry at 60°C for 3 hours, then lower the temperature to 40°C and dry until the water content is lower than 10%;

[0029] (3) Pulverization: the dried mulberry pomace is first pre-crushed in a universal pulverizer to about 40 mesh, and then sent to a superfine pulverizer to pulverize to a fineness of 100 mesh to obtain a superfine powder of mulberry pomace, and the temperature is controlled at 80 during pulverization. Below ℃, relative humidity is less than 60%;

[0030] (4) Composite: compound the mulberry fruit residue superfine powder prepared in step (3) with 100 mesh sieved purple sweet potato powder and purple yam powder with a percentage by weight of 60%: 20%: 20%; wherein the purple sw...

Embodiment 2

[0033] (1) Raw material preparation: After the ripe mulberries are picked, they are cleaned and squeezed to collect the remaining mulberry pomace after the juice is squeezed;

[0034] (2) Drying: send the mulberry pomace into the heat pump dryer for low-temperature gradient drying, firstly dry at 55°C for 4 hours, then lower the temperature to 45°C and dry until the moisture content is lower than 10%;

[0035] (3) Pulverization: the dried mulberry pomace is pre-crushed in a universal pulverizer to about 40 meshes, and then sent to a superfine pulverizer to pulverize to a fineness of 200 meshes to obtain superfine powder of mulberry pomace. The temperature is controlled at 80 degrees Celsius during pulverization. Below ℃, relative humidity is less than 60%;

[0036] (4) Composite: compound the mulberry pomace superfine powder prepared in step (3) with 200-mesh sieved purple sweet potato powder and purple yam powder with a percentage by weight of 80%: 10%: 10%;

[0037] (5) Mix...

Embodiment 3

[0039] (1) Raw material preparation: After the ripe mulberries are picked, they are cleaned and squeezed to collect the remaining mulberry pomace after the juice is squeezed;

[0040] (2) Drying: send the mulberry pomace into the heat pump dryer for low-temperature gradient drying, firstly dry at 58°C for 3.5 hours, then lower the temperature to 50°C and dry until the water content is lower than 10%;

[0041] (3) Pulverization: the dried mulberry pomace is first pre-crushed in a universal pulverizer to about 40 mesh, and then sent to a superfine pulverizer to pulverize to a fineness of 150 mesh to obtain a superfine powder of mulberry pomace. The temperature is controlled at 80 during pulverization. Below ℃, relative humidity is less than 60%;

[0042] (4) Composite: compound the mulberry pomace superfine powder prepared in step (3) with 150 mesh sieved purple sweet potato powder and purple yam powder with a percentage by weight of 70%: 15%: 15%;

[0043] (5) Mixing and packa...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a purple basic material for healthy food, a preparation method and application to bakery foods. The purple basic material for the healthy food is prepared mainly by mixing mulberry residue submicron powder, purple potato powder and purple yam powder according to a proper proportion and combining advanced technologies such as low-temperature gradient heat pump drying and submicron crushing, and is unique in taste and resistant to high-temperature baking. The prepared purple basic material for the healthy food contains a plurality of nutritional components, tastes sour and sweet, can be added into fillings and pie crusts of the bakery foods, and has the characteristics of dyeing function, taste modification function, high nutritional value and the like.

Description

technical field [0001] The invention relates to a purple health food base material, and also relates to a preparation method of the base material and an application of the base material in baked food. It belongs to the technical field of food processing. Background technique [0002] Mulberry, also known as mulberry and mulberry jujube, is the fruit of the deciduous tree mulberry in the family Moraceae. Mulberry fruit has the effects of "invigorating the liver and kidney, clearing the liver and improving eyesight, calming the soul, nourishing the skin and nourishing the blood, moistening the intestines and laxative", and its edible health function has been recorded in "Compendium of Materia Medica". Ripe mulberries are purple in color, oily in texture, sweet in taste, rich in juice, sweet and sour, and have pharmacological effects such as regulating immunity, promoting hematopoietic cell growth, lowering blood sugar, and protecting the liver. They can be used for anemia, di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D13/08
CPCY02P60/80
Inventor 刘军廖森泰邹宇晓肖更生徐玉娟施英刘凡穆利霞沈维治
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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