Method for producing instant kudzu vine root powder through direct enzymolysis of kudzu vine root raw materials by adoption of compound enzymes

A technology of pueraria root powder and compound enzyme, applied in application, food preparation, food science and other directions, can solve the problems of poor reconstitution and dispersibility, achieve mild reaction conditions, reduce residue discharge and good quality.

Inactive Publication Date: 2013-12-04
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a high-efficiency, safe and low-cost ready-to-eat starch in view of the technical bottleneck that the existing technology only uses ready-made Pueraria starch for modification, and the product produced has poor reconciliation and dispersibility. The preparation method of kudzu root powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Fresh kudzu root was washed, peeled, cut into thin slices with a thickness of 4 mm, dried at a constant temperature of 55°C until the moisture content was 5%, crushed through a 120-mesh sieve, and prepared into kudzu root meal.

[0044] Weigh 300.0 g of kudzu root meal, add 1700 ml of water to prepare a kudzu root meal solution with a substrate concentration of 15%, the amount of pullulase polysaccharide enzyme added is 18U / g substrate and the amount of cellulase is 1.2×10 4 U / g substrate, under the condition of temperature 55 ℃, the enzymatic hydrolysis time was 3.0 h, then placed in a boiling water bath for 5 min, cooled to 55 ℃ and centrifuged at 3500 rpm for 15 min, the supernatant was collected and concentrated Freeze-dry to obtain instant kudzu powder. The DE value of the ready-to-eat Pueraria root powder was determined to be 50.44, the flavonoid retention was 50.31%, the yield was 44.24%, and the solubility was 21.06%. Instant pueraria powder dissolves into a s...

Embodiment 2

[0046] Fresh kudzu root was washed and peeled, cut into thin slices with a thickness of 5 mm, dried at a constant temperature of 55 °C to a moisture content of 6%, crushed through a 110-mesh sieve, and prepared into kudzu root meal.

[0047] Weigh 450.0 g of kudzu root powder and add 2550 ml of water to prepare a kudzu root powder solution with a substrate concentration of 15%. 4 U / g substrate, under the condition of temperature of 54°C, the enzymolysis time was 2.9 h, and then placed in a boiling water bath for 5 min, cooled to 54°C and centrifuged at 3400 rpm for 15 min, the supernatant was collected and concentrated Freeze-dried instant kudzu powder. The DE value of the ready-to-eat Pueraria root powder was determined to be 51.03, the flavonoid retention was 50.37%, the yield was 43.79%, and the solubility was 20.86%. Instant pueraria powder dissolves into a stable colloidal state.

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Abstract

The invention provides a method for producing instant kudzu vine root powder through direct enzymolysis of kudzu vine root raw materials by the adoption of compound enzymes. The method comprises the following steps that firstly, fresh kudzu vine roots are washed, cut and dried at the temperature of 54 DEG C-56 DEG C until the moisture content is 5%-6%, the dried kudzu vine roots are smashed and screened with a 110-120-mesh sieve, and therefore kudzu vine root large-size powder is obtained, wherein the thickness of the cut kudzu vine roots is 3-6 mm; secondly, the kudzu vine root large-size powder is processed through cellulose and pullulanase simultaneously, wherein the dosage of the pullulanase is 17-19U/(g kudzu vine root large-size powder), the dosage of the cellulose is 1.18*104-1.22*104 U/(g kudzu vine root large-size powder), the substrate concentration is 14-16%, the enzymolysis time is 2.8-3.0 hours, the enzymolysis temperature is 54-56 DEG C; thirdly, the kudzu vine root large-size powder is placed in a boiling water bath for inactivation for 5 min after enzymolysis, and when the temperature of enzymatic hydrolysate is lowered to the enzymolysis temperature, centrifugation is conducted on the enzymatic hydrolysate at 3400-3500 rpm for 15-16 min; fourthly supernatant is collected, concentration, cooling and drying are conducted on the collected supernatant, and therefore the instant kudzu vine root powder is obtained. The method for producing the instant kudzu vine root powder through direct enzymolysis of the kudzu vine root raw materials by the adoption of the compound enzymes is simple in technology, moderate in reaction condition and high in product yield, the instant kudzu vine root powder is good in solubility, and the flavone reservation rate is high.

Description

technical field [0001] The invention relates to a preparation method of kudzu root powder, in particular to a method for producing instant kudzu root powder by enzymolyzing kudzu root flakes with a compound enzyme composed of cellulase and pullulase polysaccharase. Background technique [0002] Pueraria lobata is the root of Pueraria mirifica or Gangue, a plant of the genus Pueraria in the Fabaceae Papilionaceae subfamily, and is mainly distributed in temperate and subtropical regions at an altitude of 100-2000m. There are more than 20 kinds of Pueraria plants in the world, mainly distributed in China, India, Japan and other Asian regions; my country has 8 traditional Pueraria plants and 2 varieties, and there are currently 15 species of wild resources and introduced cultivations. Pueraria lobata is distributed in most provinces and regions of my country except Xinjiang and Tibet, and Pueraria lobata is currently mainly cultivated artificially. The annual output of kudzu i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 傅冬和李恒彪李适肖文军张盛刘仲华
Owner HUNAN AGRICULTURAL UNIV
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