Instant nutrient pueraria cream and preparation technology

A technology for pueraria paste and nutrition, applied in the field of food processing, can solve the problems of uneven maturation, great influence, and difficulty in retaining the nutrients of pueraria flavonoids, and achieves the effects of simple process, increased added value, and rich variety.

Inactive Publication Date: 2010-06-23
重庆正里元实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, although there are many processing techniques for ready-to-eat frozen block paste, the dehydration effect of raw materials, shrinkage degree, appearance, strength, viscosity, elasticity and stability of different types of frozen block paste properties are greatly affected by the types, proportions and process indicators of raw materials. At the same time, during the ripening process of kudzu root starch, problems such as uneven ripening, agglomeration and difficult retention of kudzu flavonoids after gelatinization are prone to occur. Therefore, looking for A kind of ready-to-eat nutritional kudzu root cream and its preparation process, not only can make the nutrient components in the kudzu root cream product retain a high degree, but also the product has good taste, good properties, high stability, and is convenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The ready-to-eat nutritional kudzu root cream of the present embodiment, its raw material comprises by weight percentage: kudzu root starch 13%, gelling agent 0.1%, konjac powder 0.1%, soluble calcium salt 0.15%, potassium salt 0.05%, citric acid 0.08%, remaining The amount is deionized water; in the present embodiment, the gelling agent is carrageenan, the soluble calcium salt is calcium chloride, and the potassium salt is potassium citrate. Of course, the gelling agent can also be other commonly used food additives. Gelling agent, the gelling effect of adopting carrageenan is better, in the present embodiment, soluble calcium salt can also be at least one in calcium citrate, calcium lactate and calcium gluconate, potassium salt can also be potassium citrate, At least one of potassium lactate and potassium gluconate.

[0025] This example utilizes the principle of kudzu starch, konjac flour, gelling agent, calcium ions and potassium ions to form a homogeneous network s...

Embodiment 2

[0030] The ready-to-eat nutritious kudzu root cream of the present embodiment, its raw material comprises by weight percentage: kudzu root starch 15%, gelling agent 0.12%, konjac flour 0.12%, soluble calcium salt 0.2%, citric acid 0.08%, potassium salt 0.07%, sodium 0.05% of salt, 0.08% of spices and 15% of sweetener, and the balance is deionized water.

[0031] In the present embodiment, the gelling agent is carrageenan, the soluble calcium salt is calcium citrate, the potassium salt is potassium citrate, the sodium salt is sodium citrate, the sweetener is sucrose, and the potassium salt can be potassium citrate, potassium lactate and at least one of potassium gluconate, the sodium salt can be at least one of sodium citrate, sodium lactate and sodium gluconate, the reason for choosing calcium citrate, potassium citrate and sodium citrate is that the raw materials are easy to get and the cost is low, It can make the taste of the product better. In the present embodiment, the ...

Embodiment 3

[0037] The ready-to-eat nutritious kudzu root paste of the present embodiment, its raw material comprises by weight percent: kudzu root starch 17%, gelling agent 0.2%, konjac flour 0.2%, soluble calcium salt 0.25%, citric acid 0.1%, potassium salt 0.05% and sodium Salt 0.03%, the balance is deionized water.

[0038] In this embodiment, the gelling agent is carrageenan, the soluble calcium salt is calcium lactate, the potassium salt is potassium lactate, the sodium salt is sodium lactate, and the sweetener is sucrose.

[0039] The preparation method of the ready-to-eat nutritional kudzu root paste of the present embodiment is as follows:

[0040] According to the ratio of raw materials, first use part of the deionized water to fully swell the Pueraria starch, then add the gelling agent, konjac powder and the remaining deionized water and mix thoroughly to obtain a mixture, and raise the temperature of the mixture to 85-87°C Keep warm for 5 minutes; then add the remaining raw m...

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Abstract

The invention discloses an instant nutrient pueraria cream and preparation technology, the raw material of the pueraria cream comprises pueraria starch, gelling agent, konjaku flour, soluble calcium salt and citric acid, the margin is deionized water, through the pueraria starch, the konjaku flour, the gelling agent, and calcium ion, the homogeneous network structure is formed, the proportion of various raw materials is reasonably arranged, the problem that de-liquid contraction and bleeding easily occur during the forming course of frozen-block-shaped cream when the pueraria cream is combined is solved, the manufactured product has good taste, high nutritional value, and stable performance, and is instant, and is used as leisure food and plays a role in food therapy and health caring; for the preparation technology of the instant nutrient pueraria cream provided by the invention, through controlling the feeding sequence and the temperature, the time and other indexes during the technology course, the manufactured frozen-block-shaped pueraria cream is lead to have good color, transparency and the thin and slippery mouth feel, meanwhile, the process for preparing the technology is simple, the condition is easy to control, the reproducibility is good, and the large and fast consumption needs of the consumers can be fully met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant nutritious kudzu root paste and a preparation process thereof. Background technique [0002] Pueraria lobata is the tuberous root of Pueraria genus Fabaceae, which was first recorded in "Shen Nong's Herbal Classic" in the Han Dynasty of my country. Pueraria radix is ​​rich in starch and flavonoids (namely daidzin, puerarin, puerarin), and has high edible value and medical and health value. my country's Ministry of Health announced in 1988 that it is both edible and medicinal plants, and the planting area has developed rapidly in recent years. Pueraria lobata has been widely used as food at home and abroad since ancient times. According to literature records, in some areas of our country, it is made into various foods and can also be used as a substitute for tea. In the Chinatown store in New York, the Pueraria lobata is also served as a vegetable. market; in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
Inventor 李正元
Owner 重庆正里元实业有限公司
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