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Preparation method for synchronously producing functional ingredient and powdery food by using purple pakchoi

A seaweed moss and functional technology, which is applied in the field of simultaneous production of functional ingredients and powdered food in the seaweed table, can solve the problems of intolerant storage, etc., and achieve the effect of convenient eating, outstanding flavor and good taste

Inactive Publication Date: 2014-10-08
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are still some problems that need to be solved urgently in the development of laver moss industry: the deep processing technology of laver moss and the development ability of applied products need to be further improved, which is one of the key and bottleneck problems restricting the development of the industry
[0004] At present, laver moss is mainly used for fresh food, but fresh food alone still cannot solve the problem of oversupply when a large number of laver moss is on the market. The contradiction between the development of deep-processed products of Hongshan vegetable moss and the comprehensive utilization of processed by-products and production is becoming increasingly acute
At present, there are very few products related to the deep processing and application of laver moss in the market. Considering the characteristics of laver moss being put on the market in large quantities after spring and not resistant to storage, how to apply modern food processing technology to study the deep processing of laver moss to develop laver in various forms and colors. It is particularly important to expand the sales scope of moss processed products

Method used

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  • Preparation method for synchronously producing functional ingredient and powdery food by using purple pakchoi
  • Preparation method for synchronously producing functional ingredient and powdery food by using purple pakchoi
  • Preparation method for synchronously producing functional ingredient and powdery food by using purple pakchoi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select the seaweed moss, wash it with water, and remove impurities such as soil; place the seaweed moss in 10 times the amount of 50% acidified ethanol (pH=3) for ultrasonic extraction, the frequency is 50kHz, extract twice, each time for 0.5 hours, and combine the extraction solution, and the ethanol in the extract was removed by rotary evaporation, purified by AB-8 macroporous adsorption resin after filtration through a microfiltration membrane, and eluted with 70% acidified ethanol (pH=3), the eluate was concentrated and vacuum-dried Porphyrin red pigment powder rich in highly acylated anthocyanins is obtained (see figure 1 ).

[0023] After washing and draining the whole plant of fresh laver moss, microwave vacuum drying was carried out under the conditions of microwave power of 6.58W / g and drying pressure of 70 KPa, and processed until the water content was less than 2%. The dried whole laver moss is pulverized, and the obtained pulverized coarse product is superf...

Embodiment 2

[0028] The production method of the powdered laver moss functional ingredients rich in high-stable acylated anthocyanins, laver moss nutritious vegetable powder, and laver moss flavor instant powder is the same as that of Example 1, except that the obtained Laver moss nutritious vegetable powder is made into seaweed moss vegetable nutritious powder biscuits according to a suitable method, which is made of the following weight raw materials: 5000g of high-gluten flour, 200g of laver moss vegetable nutritional powder, 600g of soybean oil, 20g of salt, and 1420g of white sugar , soft water 2500g, baking soda 50g.

[0029] The obtained laver moss flavor instant powder is made into laver moss flavor instant milk tea according to a suitable method, made of the following weight raw materials: 170g of laver moss flavor instant powder, 270g of white granulated sugar, 260g of plant powder, 150g of whole milk powder, AK sugar 2.5g and citric acid powder 2g.

Embodiment 3

[0031] The production method of the powdered laver moss functional ingredients rich in high-stable acylated anthocyanins, laver moss nutritious vegetable powder, and laver moss flavor instant powder is the same as that of Example 1, except that the obtained The laver moss nutritious vegetable powder is prepared according to a suitable method to make the laver moss vegetable nutritious full powder moon cake filling, which is made of the following raw materials: 200g of laver moss vegetable nutritious powder, 80g of red beans, 100g of white sugar, and 40g of butter.

[0032] The obtained laver moss flavor instant powder is made into laver moss flavor instant soybean milk solid drink according to a suitable method, which is made of the following weight raw materials: 150g of laver moss flavor instant powder, 200g of soybean powder, 230g of white granulated sugar, and 320g of milk powder.

[0033] Attached Table 1: Sensory Evaluation Form for Laver Moss Nutritious Vegetable Whole P...

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Abstract

The invention relates to a preparation method for synchronously producing a functional ingredient and a powdery food by using purple pakchoi. The method comprises the following steps: carrying out wet grinding and ultramicro crushing on buds and tender stems of purple pakchoi, carrying out a flavor embedding and spray drying technology to prepare the functional ingredient of purple pakchoi; or carrying out microwave vacuum drying on whole edible purple pakchoi as a raw material, and carrying out low temperature micro crushing to obtain whole nutritional purple pakchoi powder; and carrying out a circulative ultrasonic aqueous solution extraction, membrane separation and resin purification combination process to extract, separate and purify highly acylated anthocyanin natural pigment in the purple pakchoi in order to prepare a natural, safe and efficient functional food additive. The above purple pakchoi products prepared in the invention reserve the main nutrition, original characteristic flavor and active components of purple pakchoi, can be mixed with purple pakchoi natural red pigment to be widely applied in the processing industries of foods comprising wheat products, beverages and the like, and can also be used in functional drinks, meal supplements, daily consumer goods and the like as a natural antioxidant.

Description

technical field [0001] The invention relates to the fields of food raw material processing and preparation of food ingredients and additives, in particular to a method for synchronously producing functional ingredients and powdered food from laver table. Background technique [0002] Laver moss (Brassica campestris L.), also known as red cabbage moss (red rape moss), is a variety of Brassica cabbage species in the family Brassicaceae, and it is planted more in the provinces of the Yangtze River Basin. As the main specialty vegetable in winter and spring, seaweed moss plays an important role in vegetable production and consumption. Seaweed moss is rich in nutrients and is an important vegetable with high potassium and low sodium, containing a lot of vitamins and trace elements. The stems and leaves of laver moss are especially rich in anthocyanins and flavonoids, especially acylated and polyacylated diglycoside anthocyanins, which have antioxidant activity and the effect of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/03A23L19/00A23L29/00
CPCA23C9/156A23L5/43A23L7/109A23L19/00A23L29/206A23P10/40A23V2002/00A23V2300/14A23V2250/21A23V2200/04A23V2200/02A23V2250/5112A23V2200/216
Inventor 何静仁齐敏玉邝敏杰冯军
Owner WUHAN POLYTECHNIC UNIVERSITY
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