Preparation method of whole black carrot powder rich in anthocyanin and application of prepared whole black carrot powder in food

Abstract

The invention discloses a preparation method of whole black carrot powder rich in anthocyanidin and application of the prepared whole black carrot powder in food. In the preparation process, the method comprises the following steps of cleaning, freezing and thawing, crushing, color protecting, ball milling, homogenization, enzymolysis, sterilization, spray drying and the like, and finally the whole black carrot powder can be obtained. The preparation process is simple, the production cost is low, the consumed time is short, the prepared whole black carrot powder retains the nutritional ingredients and flavor to a great extent, the content of anthocyanin is increased to the greatest extent, soluble solid matter is increased, and finally the homogeneity of the product is guaranteed; the powder is used for in baked food or frozen food or instant drinks, the taste can be enriched, the color and luster are added, and the powder has very high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing anthocyanin-rich black carrot whole powder and the application of the prepared black carrot whole powder in food. Background technique [0002] Carrots contain a lot of carotene and have been known as "little ginseng" since ancient times. They are rich in a variety of ingredients that are beneficial to human health and are a highly nutritious economic crop. Black carrot is a variety of carrots. Its root bark is black and purple. It is planted and consumed as a traditional planting project in many countries. Although the planting history of black carrots is much older than that of carrots, it is not yet popular in my country. It is well known and is currently grown and consumed in some Eastern countries. In addition to the nutritional value contained in carrots, black carrots also contain a large amount of anthocyanins and flavonoids. According to me...

AI Technical Summary

Problems solved by technology

Although this method can produce high-content anthocyanins, the production process is complex, too many organic solvents are used, frequent concentration, large energy consumption, and long operation time lead to increased final production costs.

And after two times of adsorption and elution, it is easy to cause the solvent residue in the finished product to exceed the standard, so that the sugar, flavor and some nutrients contained in the black carrot itself have been removed through the macroporous adsorption resin, which cannot meet the needs of products on the market that need to increase flavor and taste.

Therefore, the prepared black carrot series product of above-mentioned method, can't satisfy market demand fully

[0004] At present, all-powder products and black carrot products on the market have different advantages and are used in different fields. Although all-powder products can be used for coloring and can well retain their flavor, their anthocyanins are affected by high temperature. Affect, make it degrade, reduce content, lose nutritional value

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