Preparation of ultramicro kudzu root powder

A kind of pueraria powder and ultra-fine technology, applied in the field of preparation of ultra-fine pueraria powder, can solve the problems of reducing product yield and the like, and achieve the effects of being beneficial to absorption and utilization, high safety, and improving technical defects

Active Publication Date: 2008-09-03
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this method also because of repeatedly washing with a large amount of clear water simultaneously and cause about 60% of the three main functional component materials of puerarin suc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The traditional production method of kudzu root is to crush the kudzu root, soak the pulverized kudzu powder with a large amount of water, make the kudzu powder settle at the bottom of the container, skim off the water and fiber, and repeat this process 3 times to obtain pure kudzu powder. After the arrowroot powder is taken out, it is dried in the sun until the water content is about 9%.

[0016] Detected by the high performance liquid chromatography method, the puerarin content in the kudzu powder prepared by this method is 1.15%, the daidzein content is 0.12%, and the daidzein content is 0.17%.

[0017] The kudzu powder prepared by this method is still raw powder, although it is a kind of edible starch with high nutritional value, especially after brewing, it will become crystal clear, smooth and delicate in taste, fragrant and refreshing, and it is an ideal summer starch. Anti-inflammatory and appetizers. However, due to its high gelatinization temperature, it need...

Embodiment 2

[0019] First remove the old skin on the outside of the kudzu root raw material, then cut the kudzu root into slices of 10*7*3mm, soak it in 100mg / kg chlorine dioxide sterilizing solution for 30 minutes, and then soak it in 0.3% citric acid +0.9% sodium chloride preservative solution for color protection, after draining the water, kill the enzyme in 95°C water for 3 minutes, and dry the kudzu root slices after draining the water again with 120°C hot air until the water mass content is 9 % left and right, after that the dried kudzu root slices are pulverized to 800~1000 orders with ultrafine pulverizer. Add 1% protein sugar (mass percentage concentration) of 200 times the sweetness of sucrose to the pueraria root powder after ultrafine pulverization, and carry out metering and packaging.

[0020] Detected by the high performance liquid chromatography method, the puerarin content in the kudzu powder prepared by this method is 1.91%, the daidzein content is 0.18%, and the daidzein...

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Abstract

The invention relates to method for preparing superfine arrowroot powder. The preparation method comprises the steps of removing the outer peel of the arrowroot, slicing the arrowroot; soaking the slices in 100mg/kg sterilizing liquid made from chlorine dioxide for 15-30min; subjecting the slices to protective coloration in preservative liquid with 0.3% of citric acid and 0.9% of sodium chloride by mass percentage; removing water; killing enzyme in water of 95 DEG C for 2-3min; removing water again; drying the slices through hot air of 115 plus or minus 5 DEG C to get the slices with water content accounting for 8% plus or minus 1%; pulverizing the dried arrowroot slices into 800-1000meshes through a micronizer; and weighing and packing, or adding 1% of aspartame which is 200 times of sucrose saccharinity into the pulverized arrowroot slices, and then weighing and packing. Compared with traditional methods, the method can avoid the loss of three functional ingredients, such as puerarin, daidzein and daidzin, amd increase yield. The produced arrowroot powder is suitable for use in cooking food.

Description

technical field [0001] The invention relates to a preparation method of superfine kudzu root powder, which belongs to the technical field of agricultural product processing and food industry. Background technique [0002] Pueraria lobata is a rare and precious natural wild plant, which is widely distributed in many mountainous areas of my country and has been collected and eaten by people for a long time. The starch content of kudzu root is as high as about 20%. It is a health product with unique nutrition and both medicine and food. [0003] Pueraria lobata is rich in essential amino acids and trace elements such as iron, calcium, selenium and zinc, and its main health-care functional components are puerarin, daidzein-glucoside, methoxypuerarin, daidzin and soybean Aglycone and other isoflavone compounds, among which, puerarin, daidzein and daidzein are the three main functional components of Pueraria lobata. Therefore, regular consumption of arrowroot powder has the effe...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/2165A23P1/06A23L19/15A23L33/00A23P10/40
Inventor 何建军王少华张金木程薇陈学玲关健周明杜欣
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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