Purple yam powder
Characteristics of the Raw Material
Purple yam, also known as purple Chinese yam, is a special variety of yam. It is rich in a variety of nutrients. In addition to the nutrients such as starch, protein, and dietary fiber that common yams possess, it also contains abundant anthocyanins, mucoprotein, polysaccharides, as well as multiple vitamins and minerals. Among them, anthocyanins are a kind of natural antioxidant, which have various functions such as anti-oxidation, anti-aging, and protecting eyesight.
Product Characteristics
Appearance: Purple yam powder usually presents a purplish red or purplish brown color, with a uniform hue.
Solubility: It has a certain degree of solubility and can disperse well in water. However, it may not dissolve completely and there will be a small amount of sediment. This is because it contains some insoluble dietary fiber and other components.
Flavor: It retains the unique delicate and fragrant flavor of purple yam, without any peculiar smell.
Application Fields
Food Industry: It can be added as a raw material to baked goods such as bread, cakes, and biscuits, enhancing the color, nutrition, and unique flavor of the products. It can also be used in the production of beverages, yogurt, ice cream, etc., enriching the variety of products.
Health Products Industry: Due to the fact that purple yam powder is rich in nutrients such as anthocyanins, it is often used in the production of health products, for example, made into capsules, tablets, etc., to meet consumers' demand for healthy foods.
Catering Industry: In cooking, purple yam powder can be used for thickening, making the soup of dishes thicker. It can also be used to make special noodles, such as purple yam noodles and dumpling wrappers, increasing the nutritional value and aesthetic appeal of the noodles.
Methods of Consumption
Mixing and Drinking: Take an appropriate amount of purple yam powder, mix it with warm or hot water, and stir evenly before drinking. You can add an appropriate amount of honey, sugar, milk, etc. according to your personal taste to improve the flavor.
Cooking Porridge and Rice: When cooking rice porridge, millet porridge or rice, add an appropriate amount of purple yam powder and cook them together. This will make the porridge or rice more nutritious and delicious, and also enhance its color.
Making Pastries: When making pastries such as steamed buns, steamed twisted rolls, steamed sponge cakes, etc., mix the purple yam powder with flour in a certain proportion. Then, follow the conventional production method to make pastries with the flavor and nutrition of purple yam.
| Latin name |
Musa nana |
| Implementation standards |
GB/T 29602-2013 |
Q1:Are you a manufacturer ora trading company?
A: We are a manufacturer.
Q2: How canI ensure the quality of the product before an order?
A: You can referto the coA issued by the Quality Inspection Department.
In addition, we also provide samples foryou to test.
Q3:What is your MoQ?
A:Our minimum order quantity is flexible,our trial order quantity is
usually 1kg-10kg,and ourformal order minimum quantity is 25kg.
Q4: How is the quality of your products?
A:Our products do not contain artificial fragrances,dyes,orother
exogenous substances. They are of stable quality and fully certified.
Q5:Do you have any discounts?
A:Yes,of course,please feel freely to contact us.Prices will vary
depending on the quantity.For bulk orders, we will offer you a discount.
Q6: How long does it take for production and delivery?
A:We usually have 1-5 tons of inventory on hand and can ship
immediately.Special circumstances or custom products require further
discussion.
Q7:How are the goods delivered?
A:Goods weighing less than 50 kg are delivered through international
courierservices such as FedEx,DHL,orEMS.Goods weighing more than
5o kg are delivered by airfreight,and goods weighing more than 100 kg
are delivered by sea freight or as per customer requirements.
Q8: What is the expiration date of the products?
A:24 months.
Q9:How doI pay formy order?
A:We support T/T and Western Union.
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