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Damp-proof bag for storing purple sweet potato for extracting anthocyanin

A technology of anthocyanins and purple sweet potatoes, applied in the fields of application, food preservation, botanical equipment and methods, etc., can solve the problems of mold, rot, and purple sweet potato infection in purple sweet potatoes, reduce preparation costs, prevent rot, and avoid resources wasteful effect

Inactive Publication Date: 2017-07-18
安徽米乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Moisture protection is particularly critical during the storage of purple sweet potatoes. Moisture-absorbing purple sweet potatoes are prone to mold, which leads to rot and infection of surrounding purple sweet potatoes.

Method used

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  • Damp-proof bag for storing purple sweet potato for extracting anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Add 10 parts of activated clay and 1 part of polyaluminum ferric chloride to 15 parts of fly ash, mix well and roast at 350-400°C for 1 hour to obtain powder I;

[0026] (2) Add 2 parts of hydrogenated castor oil and 0.5 parts of N-methylol acrylamide to 2 parts of polyvinyl alcohol resin, and heat up to 115-120 °C at a heating rate of 5 °C / min and mix for 30 minutes, then add 0.5 Part of polydimethyldiallyl ammonium chloride, continue to mix at 115-120 ° C for 10 minutes, and then make a micropowder through an ultrafine pulverizer to obtain powder II;

[0027] (3) Add 10 parts of microcrystalline cellulose, 5 parts of polyglutamic acid cross-linked polyvinylpyrrolidone and 0.5 parts of potassium dihydrogen phosphate to powder I, and raise the temperature to 105-110 at a heating rate of 5°C / min. ℃ heat preservation and mixing for 15 minutes, then cool down naturally, after the temperature drops to 50-55 ℃, add 5 parts of pregelatinized starch, 5 parts of pregelatini...

Embodiment 2

[0032] (1) Add 5 parts of activated clay and 1 part of polyaluminum ferric chloride to 20 parts of fly ash, mix well and roast at 350-400°C for 1 hour to obtain powder I;

[0033] (2) Add 1 part of hydrogenated castor oil and 0.5 part of N-methylol acrylamide to 3 parts of polyvinyl alcohol resin, and heat up to 115-120 °C at a heating rate of 5 °C / min and mix for 30 minutes, then add 0.5 Part of polydimethyldiallyl ammonium chloride, continue to mix at 115-120 ° C for 10 minutes, and then make a micropowder through an ultrafine pulverizer to obtain powder II;

[0034] (3) Add 10 parts of microcrystalline cellulose, 3 parts of polyglutamic acid cross-linked polyvinylpyrrolidone and 0.5 parts of potassium dihydrogen phosphate to powder I, and raise the temperature to 105-110 at a heating rate of 5°C / min. ℃ heat preservation and mixing for 15 minutes, then cool down naturally, after the temperature drops to 50-55 ℃, add 10 parts of pregelatinized starch, 3 parts of pregelatinize...

Embodiment 3

[0039] (1) Add 5 parts of activated clay and 1 part of polyaluminum ferric chloride to 20 parts of fly ash, mix well and roast at 350-400°C for 1 hour to obtain powder I;

[0040] (2) Add 1 part of hydrogenated castor oil and 0.5 part of N-methylol acrylamide to 3 parts of polyvinyl alcohol resin, and heat up to 115-120 °C at a heating rate of 5 °C / min and mix for 30 minutes, then add 0.5 Part of polydimethyldiallyl ammonium chloride, continue to mix at 115-120 ° C for 10 minutes, and then make a micropowder through an ultrafine pulverizer to obtain powder II;

[0041] (3) Add 10 parts of microcrystalline cellulose with a degree of polymerization of 200-250, 3 parts of polyglutamic acid cross-linked polyvinylpyrrolidone and 0.5 part of potassium dihydrogen phosphate to powder I, and heat up at 5°C / min Heat up to 105-110°C and mix for 15 minutes, then cool down naturally. After the temperature drops to 50-55°C, add 10 parts of pregelatinized starch, 3 parts of pregelatinized st...

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Abstract

The invention discloses a damp-proof bag for storing a purple sweet potato for extracting anthocyanin and relates to the technical field of purple sweet potato storage. The damp-proof bag is prepared from the following raw materials in parts by weight: 15-20 parts of coal ash, 5-10 parts of microcrystalline cellulose, 5-10 parts of activated clay, 5-10 parts of pregelatinized starch, 3-5 parts of polyglutamic acid crosslinked polyvinylpyrrolidone, 3-5 parts of pre-gelled starch, 2-3 parts of polyvinyl alcohol resin, 1-2 parts of polyaluminum ferric chloride, 1-2 parts of hydrogenated castor oil, 0.5-1 part of poly-dimethyl diallyl ammonium chloride, 0.5-1 part of monopotassium phosphate and 0.3-0.5 part of N-hydroxymethyl acrylamide. The damp-proof bag prepared by the invention can effectively regulate the humidity of the purple sweet potato surface, can prevent the purple sweet potato from absorbing moisture and rotting, can prolong the storage time of the purple sweet potato and can guarantee the storage quality of the purple sweet potato. The damp-proof bag can be dried and then reused, so that the preparation cost of the damp-proof bag can be lowered.

Description

[0001] Technical field: [0002] The invention relates to the technical field of purple sweet potato storage, in particular to a moisture-proof bag for storing purple sweet potato extracted from anthocyanins. [0003] Background technique: [0004] Purple sweet potato, also known as purple sweet potato, is a common perennial dicotyledonous plant, herb, with slender tendrils and creeping stems. The color of the purple potato flesh is purple. Because it is rich in anthocyanins and other health-care substances for human nutrition, it has been identified as a special variety in recent years. The anthocyanin content is 20-180mg / 100g, which has high edible and medicinal value, and is a pure natural health food. [0005] Purple sweet potato storage is an important part of purple sweet potato processing. Purple sweet potato is large in size, rich in water, and soft in tissue. It is easy to scratch the potato skin during harvesting, transportation, and storage, which increases the chan...

Claims

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Application Information

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IPC IPC(8): A01N3/00A23B7/00
CPCA01N3/00A23B7/00
Inventor 米文彪
Owner 安徽米乐食品有限公司
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