Production method of precursor pueraria rice flour and product thereof

A production method and technology of pueraria rice flour are applied to the production method of raw pueraria rice flour and the product field thereof, which can solve the problems of loss of characteristics and the like, achieve the effects of being convenient to carry and use, beneficial to digestion and absorption, and preventing high blood pressure

Inactive Publication Date: 2013-11-13
李时令
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that the pueraria plant, its cell structure, germination and decomposition, and its susceptibility to many environmental conditions have lost its characteristics. Modern and traditional methods use machinery or manpower to crush the excavated kudzu root together with mud and debris, completely destroying the kudzu root The cell structure makes puerarin, soybean yellow, protein, carbohydrates, calcium, zinc, selenium and other edible, medicinal and health-care components into free molecules and ions. Wash away, and finally get kudzu starch, without the original essence of kudzu, let alone kudzu root contains about 12% flavonoids, including more than 10 kinds of soybean (daidzein), daidzein, puerarin, etc., and contains carrotin Thirteen amino acids, such as amino acids, coumarins, and thirteen trace elements such as calcium, germanium, zinc, phosphorus, and selenium, although there are also extremely small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the production method of original quality kudzu root rice flour, concrete steps and method are:

[0024] (1) Collect or purchase wild Pueraria or artificially cultivated Pueraria in winter, stack it for 14-24 hours at a temperature of 18°C, then wash it with water below 18°C, and drain the open water at a temperature below 18°C;

[0025] (2) Under the temperature condition of 18°C, peel the kudzu root and wash it with sterilized mountain spring water while peeling. The weight ratio of kudzu root and mountain spring water is 1:1~2, and the water temperature is below 18°C. Pueraria liquid water, stored at a temperature below 0°C for later use;

[0026] (3) Put the peeled kudzu root at 18°C ​​for 10-14 hours, drain the open water, cut into slices of kudzu root less than 1 cm thick, put it at 18°C ​​for 10-14 hours, and crush it into Small particles below 1.5 cm in diameter;

[0027] (4) Pueraria pueraria slices are crushed into small pueraria granules, the ...

Embodiment 2

[0035] In the step (7) of the embodiment, add about 1-3% honey to the dried pueraria puerariae, and install two waterway pipelines on the body of the 304 stainless steel ultrafine pulverizer. When the superfine pulverizer is working, the two waterways Put cold water in and out of the pipeline at the same time to control the temperature of the ultrafine pulverizer body at 50-60°C, and pass through a 100-150-mesh 304 stainless steel mesh screen after crushing.

[0036] Other methods are identical with embodiment 1, produce the original quality kudzu root honey rice flour.

Embodiment 3

[0038] In step (7) of Example 1, add 1-3% red date powder to the dried pueraria puerariae, and install two waterway pipelines on the body of the 304 stainless steel ultrafine pulverizer. When the superfine pulverizer is working, two channels Put cold water in and out of the water pipeline at the same time to control the temperature of the ultrafine pulverizer body at 50-60°C, and pass through a 100-150-mesh 304 stainless steel mesh screen after crushing.

[0039] Other methods are the same as in Example 1, producing the original rice flour of kudzu root and red dates.

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PUM

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Abstract

The invention discloses a production method of precursor pueraria rice flour and a product thereof. The production method comprises the following steps of: stacking pueraria collected in winter for 14-24hours at the temperature of 18 DEG C, cleaning by water, peeling, standing for 10-14hours, slicing, crushing the pueraria into small particles, drying at the temperature of 45-60 DEG C, crushing into pueraria powder at the temperature of 50-60 DEG C, mixing with rice powder, evenly blending with a precursor pueraria liquid or precursor pueraria water, extruding into precursor pueraria rice flour at the temperature of 50-60 DEG C, ageing, loosening rice flour and drying to obtain the product. The production method disclosed by the invention can effectively prevent limited components in the pueraria from being lost, and the product is smooth and beautiful in appearance, good in adhesive property, soft and lubricated in taste and rich in fresh scent of precursor pueraria, and is a daily food which is naturally green, organic and environment-friendly and health-care.

Description

technical field [0001] The invention relates to the field of health food processing, in particular, it provides a method for producing raw kudzu root rice flour and its products. Background technique [0002] Pueraria is a perennial leguminous deciduous vine, divided into wild Pueraria and artificially cultivated Pueraria. The National Ministry of Health has identified and announced that Pueraria lobata is a dual-purpose plant for medicine and food. The eight great classics of traditional Chinese medicine such as "Handed down Collection of Books" all introduce the nutrition, health care and medicinal effects of kudzu root in detail. Modern scientific tests have proved that kudzu root contains about 12% flavonoids, including more than 10 kinds of daidzein, daidzein, puerarin, etc., and contains thirteen kinds of amino acids and Thirteen trace elements such as calcium, germanium, zinc, phosphorus, and selenium. [0003] Traditional Chinese medicine and modern pharmacologica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30A23L7/10A23L33/00
Inventor 李时令李政辉李政熠
Owner 李时令
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