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Method for preparing preserved kudzuvine root and product thereof

A technology of preserved fruit and kudzu root, applied in confectionary, confectionary industry, food science, etc., can solve the problems of low yield of starch and active ingredients, difficult development of kudzu starch industry, cumbersome extraction steps, etc., and achieve low cost and convenient consumption , good taste effect

Inactive Publication Date: 2012-07-04
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of kudzu root is mainly through the extraction of starch and other active ingredients from kudzu root. On the one hand, the extraction steps are cumbersome, and the yield of starch and active ingredients is low, resulting in a waste of resources; on the other hand, the weakness of the starch market makes the entire kudzu starch industry Difficult to develop

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of kudzu root preserved fruit, concrete steps are as follows:

[0030] a. Pretreatment

[0031] Take fresh kudzu root, wash, peel, and cut into slices with a thickness of 0.3cm to get pre-treated kudzu root;

[0032] b. Rinse

[0033] Add the rinsing liquid equivalent to 8 times the weight of Pueraria radiata obtained in step a, and rinse for 20 minutes. The rinsing liquid is an aqueous solution containing vitamin C, and the mass fraction of vitamin C is 0.1%;

[0034] b' inactivating enzyme

[0035] Add the kudzu root obtained in step b into water equivalent to twice the weight of the kudzu root, raise the temperature to 95°C, and precook for 10 minutes;

[0036] c cooking

[0037] Add the kudzu root obtained in step b' into the sugar juice equivalent to 3 times the weight of the kudzu root, raise the temperature to 100°C, and cook for 50 minutes to obtain boiled kudzu root; wherein the sugar juice consists of 30 parts by weight of xylitol, s...

Embodiment 2

[0041] The preparation method of kudzu root preserved fruit, concrete steps are as follows:

[0042] a. Pretreatment

[0043] Take fresh kudzu root, wash, peel, and cut into slices with a thickness of 0.5cm to get pre-treated kudzu root;

[0044] b. Rinse

[0045] Add the rinsing liquid equivalent to 5 times of the weight of Pueraria radiata obtained in step a, and rinse for 30 minutes. The rinsing liquid is an aqueous solution containing citric acid, and the mass fraction of citric acid is 0.5%;

[0046] b' inactivating enzyme

[0047] Add the kudzu root obtained in step b into water equivalent to 5 times the weight of the kudzu root, raise the temperature to 90°C, and precook for 20 minutes;

[0048] c. Cooking

[0049] Add the kudzu root obtained in step b' into the sugar juice equivalent to 2 times the weight of kudzu root, raise the temperature to 90°C, and cook for 90 minutes to obtain boiled kudzu root, wherein the sugar juice consists of 35 parts by weight of xylit...

Embodiment 3

[0053] The preparation method of kudzu root preserved fruit, concrete steps are as follows:

[0054] a. Pretreatment

[0055] Take fresh kudzu root, wash, peel, cut into slices with a thickness of 0.8cm, and get pre-treated kudzu root;

[0056] b. Rinse

[0057] Add the rinsing liquid equivalent to 2 times the weight of Pueraria lobata root obtained in step a, and rinse for 40 minutes. The rinsing liquid is an aqueous solution containing citric acid and vitamin C, wherein the mass fraction of citric acid is 0.1%, and the mass fraction of vitamin C is 0.2%;

[0058] b' inactivating enzyme

[0059] Add the kudzu root obtained in step b into water equivalent to twice the weight of the kudzu root, raise the temperature to 90°C, and precook for 30 minutes;

[0060] c. Cooking

[0061] Add the kudzu root obtained in step b' into the sugar juice equivalent to 1 times the weight of the kudzu root, raise the temperature to 80°C, and cook for 120 minutes to obtain boiled kudzu root...

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Abstract

The invention discloses a method for preparing preserved kudzuvine root, which comprises: pre-treating, bleaching, deactivating enzymes, boiling, post-treating and obtaining the preserved kudzuvine root. The preparation method adopts a simple process and does not require special equipment. The invention also discloses the preserved kudzuvine root prepared by the method. With high active ingredient content, the preserved kudzuvine root is convenient to eat, has moderate sweetness and good color, offers excellent mouthfeel, has certain treatment effect on hypertension, hyperlipaemia, hyperglycemia and cardiovascular and cerebrovascular diseases, and has a great application prospect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of preserved kudzu root fruit and products thereof. Background technique [0002] Pueraria ( Radix Puerariae ) is the root of Pueraria lobata, a perennial vine of the leguminous family, which is cool in nature, sweet and pungent in taste. The main component of kudzu root is starch. In addition, it contains 12% flavonoids, including more than 10 kinds of daidzin, daidzein, and puerarin; it also contains isoflavones, including puerarin, puerarin, and puerarin xyloside. , daidzein, etc.; also contains carotenoids, amino acids and coumarins. Therefore, kudzu root has the effects of clearing heat, reducing fire, promoting body fluid, promoting rash, promoting yang, relieving diarrhea, and detoxifying. At present, the utilization of kudzu root is mainly through the extraction of starch and other active ingredients from kudzu root. On the one hand, the extraction...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/38A23G3/42
Inventor 袁吕江李学刚叶小利
Owner SOUTHWEST UNIVERSITY
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